Holiday Recipes


Christmas

Charleston Breakfast Casserole

Prep Time: 20 Min
Cook Time: 50 Min
Ready In: 1 Hr 20 Min

Original Recipe Yield 8 servings

Ingredients

  • 12 slices bacon
  • 1/4 cup butter, melted
  • 3 cups croutons
  • 2 cups grated Cheddar cheese
  • 6 eggs
  • 1 3/4 cups milk
  • 1 bell pepper (any color), diced
  • 1 tablespoon prepared mustard
  • salt and pepper to taste
 Directions
  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Melt butter in the microwave, or in a small pan on the stove over low heat. Spray a 9×12 inch baking dish with vegetable spray. Place croutons in the bottom of the dish, and drizzle with melted butter. Sprinkle with grated Cheddar cheese.
  4. Crack the eggs into a bowl, whisking to break up the yolks. Add milk, peppers, mustard, salt, and pepper, and beat until well-combined. Pour over the croutons and cheese, and sprinkle with crumbled bacon.
  5. Bake in the preheated oven for 40 minutes. Remove from oven and allow to stand 10 minutes before serving.

Nutritional Information

Amount Per Serving  Calories: 388 | Total Fat: 29.3g | Cholesterol: 196mg

Creamy Hot Cocoa

Prep Time: 2 Min
Cook Time: 5 Min
Ready In: 7 Min
 Original Recipe Yield 4 servings

Ingredients
  • 1/3 cup unsweetened cocoa powder
  • 3/4 cup white sugar
  • 1 pinch salt
  • 1/3 cup boiling water
  • 3 1/2 cups milk
  • 3/4 teaspoon vanilla extract
  • 1/2 cup half-and-half cream
 Directions
  1. Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn’t scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Nutritional Information

Amount Per Serving  Calories: 310 | Total Fat: 8.7g | Cholesterol: 28mg

Rosemary Roasted Turkey

Prep Time: 25 Min
Cook Time: 4 Hrs
Ready In: 4 Hrs 45 Min

Original Recipe Yield 1 (12 pound) turkey

Ingredients
  • 3/4 cup olive oil
  • 3 tablespoons minced garlic
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon ground black pepper
  • salt to taste
  • 1 (12 pound) whole turkey
 Directions
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
  3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
  4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
  5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
Nutritional Information
Amount Per Serving  Calories: 596 | Total Fat: 33.7g | Cholesterol: 198mg
Mallow Sweet Potato Bake Recipe
Mallow Sweet Potato Bake Recipe
  • 12 Servings Prep: 70 min.
  • Bake: 40 min.

Ingredients

  • 6 large sweet potatoes
  • 3 tablespoons butter
  • 1 can (8 ounces) unsweetened crushed pineapple, undrained
  • 1/2 cup dried cranberries, divided
  • 1/3 cup orange juice
  • 3/4 teaspoon salt
  • 2/3 cup miniature marshmallows
  • 1/3 cup chopped pecans

Directions

  • Scrub and pierce sweet potatoes. Bake at 400° for 45-55 minutes or until tender.
  • Cut potatoes in half; scoop out pulp and place in a large bowl. Stir in butter until melted. Stir in the pineapple, 1/4 cup cranberries, orange juice and salt.
  • Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes.
  • Uncover; sprinkle with marshmallows, pecans and remaining cranberries. Bake 8-10 minutes longer or just until marshmallows are puffed and lightly browned. Yield: 12 servings.

Nutrition Facts: 2/3 cup equals 179 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 187 mg sodium, 32 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Green Bean Casserole
Green Bean Casserole Recipe
  • 12 Servings
  • Prep: 10 min. Bake: 30 min.

Ingredients

  • 2 cans (10 3/4 ounces eachCampbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
  • 1 cup milk
  • 2 teaspoons soy sauce
  • 1/4 teaspoon pepper
  • 8 cups cooked cut green beans
  • 2 2/3 cups French’s® French Fried Onions

Directions

  • Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole.
  • Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
  • Bake for 5 minutes or until the onions are golden brown. Yield: 12 servings.To add crunch, add 1/2 cup sliced almonds to the onion topping.For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.To add a festive touch, add 1/2 cup chopped red pepper with the soup.For cheese lovers, stir in 1 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/2 cup Cheddar cheese when adding the remaining onions.For Golden Green Bean Casserole, substitute Campbell’s® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/2 cup chopped red pepper with the green beans.

Nutrition Information

Using Campbell’s Cream of Mushroom Soup: Calories 161, Total Fat 9g, Saturated Fat 3g, Cholesterol 4mg, Sodium 529mg, Total Carbohydrate 17g, Dietary Fiber 4g, Protein 3g, Vitamin A 12%DV, Vitamin C 14%DV, Calcium 6%DV, Iron 3%DV

Using Campbell’s 98% FF Cream of Mushroom Soup: Calories 148, Total Fat 8g, Saturated Fat 2g, Cholesterol 3mg, Sodium 431mg, Total Carbohydrate 17g, Dietary Fiber 3g, Protein 3g, Vitamin A 12%DV, Vitamin C 14%DV, Calcium 7%DV, Iron 3%DV

 
Herbed Mashed Potatoes
Herbed Mashed Potatoes Recipe
  • 6 Servings
  • Prep: 30 min. Bake: 25 min.

Ingredients

  • 4 large potatoes, peeled and cubed
  • 1/3 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 3/4 cup sour cream
  • 1 teaspoon dill weed
  • 1/4 to 1 teaspoon salt
  • 1/2 teaspoon minced fresh rosemary
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon crushed red pepper flakes, optional
  • Paprika, optional

Directions

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in a small skillet, saute onion and garlic in butter until tender.
  • Drain and mash potatoes; add the onion mixture, sour cream, dill, salt, rosemary, lemon peel and red pepper flakes if desired.
  • Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with paprika if desired. Cover and bake at 350° for 25 minutes or until heated through. Yield: 6 servings.

Nutritional Analysis: One 3/4 cup serving (prepared with reduced-fat sour cream and 1/4 teaspoon salt) equals 160 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 145 mg sodium, 25 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Baked Cranberry Sauce

Baked Cranberry Sauce Recipe

  • 10 Servings
  • Prep/Total Time: 30 min.

Ingredients

  • 1 pound fresh or frozen cranberries, thawed
  • 1-1/2 cups chopped pecans
  • 1 cup flaked coconut
  • 1 cup orange marmalade
  • 3/4 cup sugar
  • 1/2 cup water

Directions

  • In a large bowl, combine all ingredients. Pour into a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until cranberries are tender. Serve warm or cold. Refrigerate leftovers. Yield: 10 servings.

Nutrition Facts: 3/4 cup equals 329 calories, 16 g fat (4 g saturated fat), 0 cholesterol, 43 mg sodium, 49 g carbohydrate, 4 g fiber, 2 g protein.

Buttermilk Corn Bread

Buttermilk Corn Bread Recipe

  • 8-9 Servings
  • Prep/Total Time: 30 min.

Ingredients

  • 1-1/4 cups cornmeal
  • 1 cup all-purpose flour
  • 2/3 cup packed brown sugar
  • 1/3 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup buttermilk
  • 3/4 cup canola oil

Directions

  • In a large bowl, combine the cornmeal, flour, sugars, baking soda and salt. In another bowl, whisk the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. round or square baking pan (pan will be full).
  • Bake at 425° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Serve warm. Yield: 8-9 servings.

Nutrition Facts: 1 serving (1 piece) equals 390 calories, 19 g fat (3 g saturated fat), 25 mg cholesterol, 314 mg sodium, 50 g carbohydrate, 2 g fiber, 5 g protein.

Autumn Apple Butter Pumpkin Pie 

Autumn Apple Butter Pumpkin Pie Recipe

  • 8 Servings
  • Prep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 1 cup apple butter
  • 1 cup canned pumpkin
  • 1/2 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 3 eggs, lightly beaten
  • 3/4 cup evaporated milk
  • 1 unbaked pastry shell (9 inches)
  • Additional pie pastry, optional
  • Whipped cream, optional

Directions

  • In a large bowl, combine the apple butter, pumpkin, brown sugar, cinnamon, nutmeg, salt and ginger. Add eggs. Gradually beat in milk until smooth. Pour into pastry shell.
  • Bake at 425° for 35-40 minutes or until set (cover edges loosely with foil if necessary to prevent overbrowning). Cool on a wire rack.
  • If decorative cutouts are desired, roll additional pastry to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts if desired.
  • Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired. Refrigerate leftovers. Yield: 8 servings.

Editor’s Note: This recipe was tested with commercially prepared apple butter.

Nutrition Facts: 1 piece (calculated without pastry cutouts and whipped cream) equals 413 calories, 19 g fat (10 g saturated fat), 92 mg cholesterol, 308 mg sodium, 54 g carbohydrate, 2 g fiber, 6 g protein.

Creamy Turkey Gravy

Creamy Turkey Gravy Recipe

  • 10 Servings
  • Prep/Total Time: 15 min.

Ingredients

  • 2 tablespoons cornstarch
  • 2 tablespoons turkey or chicken drippings
  • 2 cups chicken broth
  • 1/4 cup milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • In a small saucepan, whisk cornstarch and drippings until smooth. Gradually stir in the broth, milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey or chicken. Yield: 2-1/3 cups.

Nutrition Facts: 1 serving (2 tablespoons) equals 38 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 234 mg sodium, 2 g carbohydrate, trace fiber, 1 g protein.

Hot Cranberry Drink

Hot Cranberry Drink Recipe

  • 14 Servings
  • Prep: 15 min. Cook: 45 min.

Ingredients

  • 4 quarts water, divided
  • 5 cups fresh or frozen cranberries
  • 2-1/2 cups sugar
  • 1/2 cup red-hot candies
  • 3 tablespoons lemon juice
  • 12 whole cloves
  • 3 cinnamon sticks
  • Lemon slices and additional cinnamon sticks

Directions

  • In a large saucepan, bring 1-qt. of water and cranberries to a boil. Reduce heat; cover and simmer for 8-10 minutes or until berries begin to pop. Drain, reserving liquid and berries. Put berries through a fine strainer or food mill. In a Dutch oven or large kettle, combine the sugar, red-hots, lemon juice, cranberry liquid and pulp, and remaining water.
  • Place cloves and cinnamon sticks on a double thickness of cheesecloth. Bring up corners of cloth and tie with string to form a bag; add to pan. Bring to a boil; stir until sugar and candies are dissolved. Discard spice bag. Strain juice through a fine sieve or cheese-cloth. Serve with lemon slices and additional cinnamon sticks. Yield: 14 servings (3-1/2 quarts).
Festive Cranberry Drink 
Festive Cranberry Drink Recipe
  • 12 Servings
  • Prep: 25 min. Cook: 20 min.

Ingredients

  • 4 cups fresh or frozen cranberries
  • 3 quarts water, divided
  • 1-3/4 cups sugar
  • 1 cup orange juice
  • 2/3 cup lemon juice
  • 1/2 cup red-hot candies
  • 12 whole cloves

Directions

  • In a Dutch oven or large kettle, combine cranberries and 1 qt. water. Cook over medium heat until the berries pop, about 15 minutes. Remove from the heat. Strain through a fine strainer, pressing mixture with a spoon; discard skins. Return cranberry pulp and juice to the pan.
  • Stir in the sugar, juices, red-hots and remaining water. Place cloves on a double thickness of cheesecloth. Bring up corners of cloth and tie with kitchen string to form a bag; add to juice mixture. Bring to a boil; cook and stir until sugar and red-hots are dissolved.
  • Remove from the heat. Strain through a fine mesh sieve or cheesecloth. Discard spice bag. Serve drink warm or cold. Yield: 3 quarts.

Nutrition Facts: 1 cup equals 178 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 46 g carbohydrate, 2 g fiber, trace protein.

Apple Walnut Salad

Prep Time: 20 Min
Ready In: 20 Min

Original Recipe Yield 8 – 1/2 cup servings

 Ingredients
  • 3/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 (8 ounce) package cream cheese, softened
  • 1 (6 ounce) container nonfat plain yogurt
  • 1 teaspoon vanilla
  • 6 large apples – peeled, cored and chopped
  • 1 1/2 cups chopped walnuts
  • 1 cup dried cranberries
  • 1/4 cup chopped walnuts
Directions
  1. Combine the brown sugar and cinnamon in a large bowl. Whisk in the softened cream cheese, yogurt, and vanilla until smooth.
  2. Stir the apples, 1 1/2 cups of walnuts, and the dried cranberries into the cream cheese mixture until well coated.
  3. Spoon salad into a serving bowl and garnish with the remaining 1/4 cup of chopped walnuts. Keep chilled until serving.

Nutritional Information

Amount Per Serving  Calories: 414 | Total Fat: 26.8g | Cholesterol: 31mg

Melted Snowman Cookies

You will need:

dough

frosting

Americolor soft gel pastes (Bright White, Orange, Electric Green or any color for buttons)

sharp knife

frosting bag with 4 tip

small spatula or knife

white rolled fondant

Black Americolor gourmet writer

light corn syrup

optional: frosting bag with 2 tip, Chocolate Brown soft gel paste (can also use a black or brown gourmet writer)

notes on supplies: You can also substitute concentrated pastes for the soft gel pastes, but I much prefer Americolor, as they are tasteless. Concentrated pastes, the frosting bag and tip, the rolled fondant, and maybe even the gourmet writers are available at major craft stores. Or, check on the Americolor site for links on the many, many places you can buy on the internet.

step one: bake your blob cookie

Roll out your dough and cut out a blob shape with a sharp knife. I drew my shape first on paper and cut around the paper. Don’t make the blob too big, about 4 inches. If the edges are rough from cutting, pat with your fingers to smooth. Bake on a parchment paper lined baking tray and let cool.

step two: frost your blob

Color some frosting with the Bright White gel paste and fill the bag with the 4 tip. Outline cookie with frosting and let set a good half hour. Take some frosting in a bowl, color white and add water, little by little, stirring until it’s syrupy. Pour the runny frosting onto the middle of the cookie and spread to the edges with a small spatula or butter knife. Let set til firm a good two hours, even longer if possible.

step three: make your snowman parts

Take a few teaspoons worth of fondant, knead (you can add a few drops of White coloring to brighten) and roll between your palms to form a sphere. If the fondant gets too sticky, let it sit for ten to fifteen minutes. Set on a piece of parchment or wax paper to harden for about an hour. Do the same with the carrot and buttons. Knead a small amount of fondant with the Orange color and form a triangle with your fingers. Set on the wax paper so the tip of the carrot points upward. Knead any color into fondant and roll small spheres for your buttons.

step four: make your face

When the snowman head has dried til firm enough to write on, make your face with the black edible gourmet pen. Choose from smiley (happy about melting) to shock (not happy about melting).

step five: assemble your snowman

To adhere the fondant pieces to each other and to the cookie, dab your finger in light corn syrup and rub on the areas that will be adhered. Start with the head and press firmly but gently onto the blob. Next, attach the carrot to the face. Then the buttons. For the sticks, I used brown frosting in a bag fitted with a 2 tip and piped. But you can also just draw them on with a brown or black edible pen.

Candy

Pretzel Turtles

Prep Time: 10 Min
Cook Time: 4 Min
Ready In: 14 Min

Original Recipe Yield 20 candies

Ingredients
  • 20 small mini pretzels
  • 20 chocolate covered caramel candies
  • 20 pecan halves

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
  3. Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

Nutritional Information

Amount Per Serving  Calories: 82 | Total Fat: 2.2g | Cholesterol: < 1mg

Easy Decadent Truffles

Prep Time: 1 Hr
Ready In: 1 Hr

Original Recipe Yield 5 dozen

 Ingredients
  • 1 (8 ounce) package cream cheese, softened
  • 3 cups confectioners’ sugar, sifted
  • 3 cups semisweet chocolate chips, melted
  • 1 1/2 teaspoons vanilla
Directions
  1. In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners’ sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.Footnotes
  2. Footnotes

    • Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners’ sugar, candy sprinkles, etc.
    • To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.
      Nutritional Information
      Amount Per Serving  Calories: 78 | Total Fat: 3.8g | Cholesterol: 4mg

    Thanksgiving

    Apple-Sage Roasted Turkey Recipe

    Apple-Sage Roasted Turkey

    • 14 Servings
    • Prep: 20 min. Bake: 3-1/2 hours + standing

    Ingredients

    • 1/2 cup apple cider or juice
    • 1/2 cup apple jelly
    • 1/3 cup butter, cubed

    • TURKEY:
    • 1/3 cup minced fresh sage
    • 1/4 cup butter, softened
    • 1 turkey (14 to 16 pounds)
    • 2 tablespoons apple cider or juice
    • 1-1/2 teaspoons salt
    • 1-1/2 teaspoons pepper
    • 2 large apples, cut into wedges
    • 1 large onion, cut into wedges
    • 8 fresh sage leaves

    Directions

    • In a small saucepan, combine the apple cider, jelly and butter. Cook and stir until butter is melted. Remove from the heat and set aside. Reserve 2 tablespoons for finishing.
    • In a small bowl, combine minced sage and butter. With fingers, carefully loosen skin from the turkey breast; rub butter mixture under the skin. Brush turkey with apple cider. Sprinkle salt and pepper over turkey and inside cavity.
    • Place the apples, onion and sage leaves inside the cavity. Tuck wings under turkey; tie drumsticks together. Place breast side up on a rack in a roasting pan.
    • Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a meat thermometer reads 180°, basting occasionally with cider mixture. Cover loosely with foil if turkey browns too quickly. Brush with reserved cider mixture. Cover and let stand for 20 minutes before slicing. 

    Ingredients

    • 1/2 cup apple cider or juice
    • 1/2 cup apple jelly
    • 1/3 cup butter, cubed

    • TURKEY:
    • 1/3 cup minced fresh sage
    • 1/4 cup butter, softened
    • 1 turkey (14 to 16 pounds)
    • 2 tablespoons apple cider or juice
    • 1-1/2 teaspoons salt
    • 1-1/2 teaspoons pepper
    • 2 large apples, cut into wedges
    • 1 large onion, cut into wedges
    • 8 fresh sage leaves

    Directions

    • In a small saucepan, combine the apple cider, jelly and butter. Cook and stir until butter is melted. Remove from the heat and set aside. Reserve 2 tablespoons for finishing.
    • In a small bowl, combine minced sage and butter. With fingers, carefully loosen skin from the turkey breast; rub butter mixture under the skin. Brush turkey with apple cider. Sprinkle salt and pepper over turkey and inside cavity.
    • Place the apples, onion and sage leaves inside the cavity. Tuck wings under turkey; tie drumsticks together. Place breast side up on a rack in a roasting pan.
    • Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a meat thermometer reads 180°, basting occasionally with cider mixture. Cover loosely with foil if turkey browns too quickly. Brush with reserved cider mixture. Cover and let stand for 20 minutes before slicing. Yield: 14 servings.

    Nutrition Facts: 8 ounces cooked turkey equals 506 calories, 19 g fat (9 g saturated fat), 191 mg cholesterol, 466 mg sodium, 14 g carbohydrate, 1 g fiber, 66 g protein.

    Mallow Sweet Potato Bake Recipe
    Mallow Sweet Potato Bake Recipe
    • 12 Servings Prep: 70 min.
    • Bake: 40 min.

    Ingredients

    • 6 large sweet potatoes
    • 3 tablespoons butter
    • 1 can (8 ounces) unsweetened crushed pineapple, undrained
    • 1/2 cup dried cranberries, divided
    • 1/3 cup orange juice
    • 3/4 teaspoon salt
    • 2/3 cup miniature marshmallows
    • 1/3 cup chopped pecans

    Directions

    • Scrub and pierce sweet potatoes. Bake at 400° for 45-55 minutes or until tender.
    • Cut potatoes in half; scoop out pulp and place in a large bowl. Stir in butter until melted. Stir in the pineapple, 1/4 cup cranberries, orange juice and salt.
    • Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes.
    • Uncover; sprinkle with marshmallows, pecans and remaining cranberries. Bake 8-10 minutes longer or just until marshmallows are puffed and lightly browned. Yield: 12 servings.

    Nutrition Facts: 2/3 cup equals 179 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 187 mg sodium, 32 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1 fat.

    Green Bean Casserole
    Green Bean Casserole Recipe
    • 12 Servings
    • Prep: 10 min. Bake: 30 min.

    Ingredients

    • 2 cans (10 3/4 ounces eachCampbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
    • 1 cup milk
    • 2 teaspoons soy sauce
    • 1/4 teaspoon pepper
    • 8 cups cooked cut green beans
    • 2 2/3 cups French’s® French Fried Onions

    Directions

    • Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole.
    • Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
    • Bake for 5 minutes or until the onions are golden brown. Yield: 12 servings.To add crunch, add 1/2 cup sliced almonds to the onion topping.For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.To add a festive touch, add 1/2 cup chopped red pepper with the soup.For cheese lovers, stir in 1 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/2 cup Cheddar cheese when adding the remaining onions.For Golden Green Bean Casserole, substitute Campbell’s® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/2 cup chopped red pepper with the green beans.

    Nutrition Information

    Using Campbell’s Cream of Mushroom Soup: Calories 161, Total Fat 9g, Saturated Fat 3g, Cholesterol 4mg, Sodium 529mg, Total Carbohydrate 17g, Dietary Fiber 4g, Protein 3g, Vitamin A 12%DV, Vitamin C 14%DV, Calcium 6%DV, Iron 3%DV

    Using Campbell’s 98% FF Cream of Mushroom Soup: Calories 148, Total Fat 8g, Saturated Fat 2g, Cholesterol 3mg, Sodium 431mg, Total Carbohydrate 17g, Dietary Fiber 3g, Protein 3g, Vitamin A 12%DV, Vitamin C 14%DV, Calcium 7%DV, Iron 3%DV

     
    Herbed Mashed Potatoes
    Herbed Mashed Potatoes Recipe
    • 6 Servings
    • Prep: 30 min. Bake: 25 min.

    Ingredients

    • 4 large potatoes, peeled and cubed
    • 1/3 cup chopped onion
    • 1 garlic clove, minced
    • 1 tablespoon butter
    • 3/4 cup sour cream
    • 1 teaspoon dill weed
    • 1/4 to 1 teaspoon salt
    • 1/2 teaspoon minced fresh rosemary
    • 1/2 teaspoon grated lemon peel
    • 1/4 teaspoon crushed red pepper flakes, optional
    • Paprika, optional

    Directions

    • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in a small skillet, saute onion and garlic in butter until tender.
    • Drain and mash potatoes; add the onion mixture, sour cream, dill, salt, rosemary, lemon peel and red pepper flakes if desired.
    • Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with paprika if desired. Cover and bake at 350° for 25 minutes or until heated through. Yield: 6 servings.

    Nutritional Analysis: One 3/4 cup serving (prepared with reduced-fat sour cream and 1/4 teaspoon salt) equals 160 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 145 mg sodium, 25 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

    Baked Cranberry Sauce

    Baked Cranberry Sauce Recipe

    • 10 Servings
    • Prep/Total Time: 30 min.

    Ingredients

    • 1 pound fresh or frozen cranberries, thawed
    • 1-1/2 cups chopped pecans
    • 1 cup flaked coconut
    • 1 cup orange marmalade
    • 3/4 cup sugar
    • 1/2 cup water

    Directions

    • In a large bowl, combine all ingredients. Pour into a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until cranberries are tender. Serve warm or cold. Refrigerate leftovers. Yield: 10 servings.

    Nutrition Facts: 3/4 cup equals 329 calories, 16 g fat (4 g saturated fat), 0 cholesterol, 43 mg sodium, 49 g carbohydrate, 4 g fiber, 2 g protein.

    Buttermilk Corn Bread

    Buttermilk Corn Bread Recipe

    • 8-9 Servings
    • Prep/Total Time: 30 min.

    Ingredients

    • 1-1/4 cups cornmeal
    • 1 cup all-purpose flour
    • 2/3 cup packed brown sugar
    • 1/3 cup sugar
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 egg
    • 1 cup buttermilk
    • 3/4 cup canola oil

    Directions

    • In a large bowl, combine the cornmeal, flour, sugars, baking soda and salt. In another bowl, whisk the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. round or square baking pan (pan will be full).
    • Bake at 425° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Serve warm. Yield: 8-9 servings.

    Nutrition Facts: 1 serving (1 piece) equals 390 calories, 19 g fat (3 g saturated fat), 25 mg cholesterol, 314 mg sodium, 50 g carbohydrate, 2 g fiber, 5 g protein.

    Autumn Apple Butter Pumpkin Pie 

    Autumn Apple Butter Pumpkin Pie Recipe

    • 8 Servings
    • Prep: 15 min. Bake: 35 min. + cooling

    Ingredients

    • 1 cup apple butter
    • 1 cup canned pumpkin
    • 1/2 cup packed brown sugar
    • 3/4 teaspoon ground cinnamon
    • 3/4 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground ginger
    • 3 eggs, lightly beaten
    • 3/4 cup evaporated milk
    • 1 unbaked pastry shell (9 inches)
    • Additional pie pastry, optional
    • Whipped cream, optional

    Directions

    • In a large bowl, combine the apple butter, pumpkin, brown sugar, cinnamon, nutmeg, salt and ginger. Add eggs. Gradually beat in milk until smooth. Pour into pastry shell.
    • Bake at 425° for 35-40 minutes or until set (cover edges loosely with foil if necessary to prevent overbrowning). Cool on a wire rack.
    • If decorative cutouts are desired, roll additional pastry to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts if desired.
    • Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired. Refrigerate leftovers. Yield: 8 servings.

    Editor’s Note: This recipe was tested with commercially prepared apple butter.

    Nutrition Facts: 1 piece (calculated without pastry cutouts and whipped cream) equals 413 calories, 19 g fat (10 g saturated fat), 92 mg cholesterol, 308 mg sodium, 54 g carbohydrate, 2 g fiber, 6 g protein.

    Creamy Turkey Gravy

    Creamy Turkey Gravy Recipe

    • 10 Servings
    • Prep/Total Time: 15 min.

    Ingredients

    • 2 tablespoons cornstarch
    • 2 tablespoons turkey or chicken drippings
    • 2 cups chicken broth
    • 1/4 cup milk
    • 1/8 teaspoon salt
    • 1/8 teaspoon pepper

    Directions

    • In a small saucepan, whisk cornstarch and drippings until smooth. Gradually stir in the broth, milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey or chicken. Yield: 2-1/3 cups.

    Nutrition Facts: 1 serving (2 tablespoons) equals 38 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 234 mg sodium, 2 g carbohydrate, trace fiber, 1 g protein.

    Hot Cranberry Drink

    Hot Cranberry Drink Recipe

    • 14 Servings
    • Prep: 15 min. Cook: 45 min.

    Ingredients

    • 4 quarts water, divided
    • 5 cups fresh or frozen cranberries
    • 2-1/2 cups sugar
    • 1/2 cup red-hot candies
    • 3 tablespoons lemon juice
    • 12 whole cloves
    • 3 cinnamon sticks
    • Lemon slices and additional cinnamon sticks

    Directions

    • In a large saucepan, bring 1-qt. of water and cranberries to a boil. Reduce heat; cover and simmer for 8-10 minutes or until berries begin to pop. Drain, reserving liquid and berries. Put berries through a fine strainer or food mill. In a Dutch oven or large kettle, combine the sugar, red-hots, lemon juice, cranberry liquid and pulp, and remaining water.
    • Place cloves and cinnamon sticks on a double thickness of cheesecloth. Bring up corners of cloth and tie with string to form a bag; add to pan. Bring to a boil; stir until sugar and candies are dissolved. Discard spice bag. Strain juice through a fine sieve or cheese-cloth. Serve with lemon slices and additional cinnamon sticks. Yield: 14 servings (3-1/2 quarts).
    Festive Cranberry Drink 
    Festive Cranberry Drink Recipe
    • 12 Servings
    • Prep: 25 min. Cook: 20 min.

    Ingredients

    • 4 cups fresh or frozen cranberries
    • 3 quarts water, divided
    • 1-3/4 cups sugar
    • 1 cup orange juice
    • 2/3 cup lemon juice
    • 1/2 cup red-hot candies
    • 12 whole cloves

    Directions

    • In a Dutch oven or large kettle, combine cranberries and 1 qt. water. Cook over medium heat until the berries pop, about 15 minutes. Remove from the heat. Strain through a fine strainer, pressing mixture with a spoon; discard skins. Return cranberry pulp and juice to the pan.
    • Stir in the sugar, juices, red-hots and remaining water. Place cloves on a double thickness of cheesecloth. Bring up corners of cloth and tie with kitchen string to form a bag; add to juice mixture. Bring to a boil; cook and stir until sugar and red-hots are dissolved.
    • Remove from the heat. Strain through a fine mesh sieve or cheesecloth. Discard spice bag. Serve drink warm or cold. Yield: 3 quarts.

    Nutrition Facts: 1 cup equals 178 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 46 g carbohydrate, 2 g fiber, trace protein.

    Top 10 Pumpkin Dessert Recipes

    Serve one of our favorite pumpkin recipes at your next holiday gathering. From pumpkin pie to pumpkin cake to pumpkin cookies, you’re sure to find a pumpkin dessert to please everyone!

    Butter Pecan Pumpkin Pie

    Butter Pecan Pumpkin Pie

    Pumpkin Cake Roll

    Pumpkin Cake Roll Photo

    Pumpkin Pie Dip

    Pumpkin Pie Dip Photo

    Pumpkin Gingerbread Trifle

    Pumpkin Gingerbread Trifle Photo

    Chocolate Chip Pumpkin Cake

    Chocolate Chip Pumpkin Cake Photo

    Pumpkin Torte

    Pumpkin Torte Photo

    Pumpkin Mousse

    Pumpkin Mousse Photo

    Snappy Pumpkin Cheesecake

    Snappy Pumpkin Cheesecake Photo

    Frosted Pumpkin Cookies

    Frosted Pumpkin Cookies Photo

    Pumpkin Cupcakes

    Pumpkin Cupcakes Photo

    Source: http://www.tasteofhome.com/

    Valentines

    Creme Brulee French Toast

    Ingredients

    • 1/2 cup unsalted butter
    • 1 cup packed brown sugar
    • 2 tablespoons corn syrup
    • 6 French bread
    • 5 eggs
    • 1 1/2 cups half-and-half cream
    • 1 teaspoon vanilla extract
    • 1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)
    • 1/4 teaspoon salt

    Directions

    1. Melt butter in a small saucepan over medium heat. Mix in brown sugar and corn syrup, stirring until sugar is dissolved. Pour into a 9×13 inch baking dish.
    2. Remove crusts from bread, and arrange in the baking dish in a single layer. In a small bowl, whisk together eggs, half and half, vanilla extract, orange brandy, and salt. Pour over the bread. Cover, and chill at least 8 hours, or overnight.
    3. Preheat oven to 350 degrees F (175 degrees C). Remove the dish from the refrigerator, and bring to room temperature.
    4. Bake uncovered 35 to 40 minutes in the preheated oven, until puffed and lightly browned.

    Mimosa

    Ingredients

    • 3/4 cup champagne, chilled
    • 1/4 cup orange juice

    Directions

    1. Mix three parts of your favorite sparkling white to one part of your favorite orange juice.
    This is delicious with grape juice instead of orange juice.

    Blue Cheese Crusted Filet Mignon with Port Wine Sauce

    Ingredients

    • 1 tablespoon butter
    • 1/2 cup minced white onion
    • 3 cloves garlic, minced
    • 1 tablespoon chopped fresh thyme
    • 3/4 cup low-sodium beef broth
    • 1/2 cup port wine
    • 1 tablespoon vegetable oil
    • 4 filet mignon steaks (1 1/2 inch thick)
    • 3/4 cup crumbled blue cheese
    • 1/4 cup panko bread crumbs

    Directions

    1. Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
    2. Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
    3. Roast steaks in the oven for about 15 minutes for medium rare – with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
    4. Preheat the oven’s broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.

    Asparagus Parmesan

    Ingredients

    • 1 tablespoon butter
    • 1/4 cup olive oil
    • 1 pound fresh asparagus spears, trimmed
    • 3/4 cup grated Parmesan cheese
    • salt and pepper to taste

    Directions

    1. Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.

    Footnotes

    • Note: The butter can be substituted with extra olive oil. I use butter for the flavor.

    Video: How to Cook Asparagus

    Champagne Cocktail

    Ingredients

    • 1 quart vanilla ice cream
    • 1 quart prepared lemonade
    • 1 (750 milliliter) bottle champagne

    Directions

    1. Place the softened ice cream into a punch bowl. Pour in lemonade and champagne. Stir briefly then serve.

    Chocolate Covered Strawberries

    Ingredients

    • 16 ounces milk chocolate chips
    • 2 tablespoons shortening
    • 1 pound fresh strawberries with leaves

    Directions

    1. Insert toothpicks into the tops of the strawberries.
    2. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
    3. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

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