Baked Butternut Squash
(instead of Yams with marshmellows!)
From Jane Beyman's Eat No Sugar Blog: Cube peeled butternut squash and place in shallow glass pan with a small amount of water on the bottom. Sprinkle nutmeg and cinnamon on top and dizzel with a sugar free sweetener (I use Agave nectar). Bake at 350 degrees for 30 minutes (test for tenderness)
Ginny's Oatmeal Cookies
From Nancy Ballinger: These cookies are a favorite in the Ballinger family. A friend of my mom"s (Ginny) used to make them and gave her the recipe. We had them every year at Christmas when I was growing up and I have continued the tradition to this day . . . Just ask my grandson his favorite cookie!
Cream together: 1 c. brown sugar, 1 c. white sugar, and 1 c. vegetable shortening
Add: 2 eggs, 1 tsp vanilla
Then add: 1 3/4 c. sifted whole wheat flour, 1 tsp. baking soda, and 1 tsp. salt
Fold in: 1 c. coconut, 1 3/4 c. oatmeal, and 2 c cornflakes (or any healthy cereal)
Form into small balls. My family puts ½ maraschino cherry in the center, but you can also put a nut/date and press them down in the center. Bake at 375 degrees for 8-10 minutes (just browned, still chewy). Cool before removing from the cookie sheet.
The Busy Woman's Holiday Cookie Recipe
From Janice Peters: The whole preparation process takes just a couple of hours. I give them as gifts as well as adding them to the family dinner goodies. So that"s my gift to busy women (and men) . . . Merry Christmas!
Ingredients:
Package(s) of refrigerated sugar cookie dough
Can(s) of vanilla or white frosting
Food coloring
Vanilla flavoring
Peppermint flavoring
Almond or cherry flavoring (or your favorite)
Pea-size cinnamon candies
Hershey kisses (their seasonal peppermint and cherry cordials are great)
Red and green decorating "sprinkles"
Preparation:
1. Bake cookies according to package directions. (You can use cookie cutters to shape them if you have time.)
2. Divide frosting into three small bowls and add red food color to one (it doesn"t get really red, more dark pink), and green to another. Leave third bowl white.
3. Add a few drops (according to your taste) of vanilla flavoring to white frosting, peppermint to green frosting and almond or cherry (or your favorite) to red frosting. (This is the secret that makes them different…the frosting flavoring soaks into the cookie a bit, so they taste really yummy.)
4. When cookies have cooled, spread frosting on them.
5. While frosting is still soft, decorate with candies and sprinkles…cinnamon candies on green frosting; peppermint kisses on pink; red & green sprinkles on white, etc.
Bread Pudding
From Elizabeth Henderson: A classic winter dessert to warm up with!
6 large slices of bread, homemade is best
2 T butter, melted
4 large eggs, beaten
2 cups cream
½ cup sugar
½ cup brown sugar
1 t cinnamon, ground
1 t vanilla
½ cup golden raisins
1) Preheat oven to 350F.
2). Cut bread slices into one inch cubes and place in 2 ½ quart, round baking dish.
3) Sprinkle raisins over bread and drizzle with the melted butter.
4) Beat eggs, sugars, cream, vanilla and spices together.
5). Pour mixture over bread and press into pan.
6) Bake until top springs back when touched, ~ 50 minutes.
7) Serve with whipped cream.
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Christmas Cookies
From Sandra Beebe: I've been making these since our sons were toddlers. It was always so much fun to make them and cut them out with the boys. We did the traditional Santa , star, tree, bell, etc., but they loved having their names spelled out with the delicious dough. Roger always wanted some left to eat raw with his Dad, who loved raw cookie dough, too. Then there were the sprinkles on top - one son wanted them; one did not. Even today they expect them at Christmas - a plate full of cookies with red and green sprinkles; and one just plain.
Sift Together:
2 1/4 cup flour
1 t baking powder
1/4 t salt
Mix Together with beater
3/4 cup room temperature butter
2 eggs
1 t vanilla
1 cup sugar
Gradually add flour mixture to dough. Wrap in wax paper and chill over night. Roll out, cut and bake at 375 for 10 minutes.
Homemade Green Bean Casserole:
From Elizaebth Henderson: A holiday favorite, but much improved by using homemade cream of mushroom soup and fried onions!
1 ½ cups homemade cream of mushroom soup (see below)
½ cup milk
1 t soy sauce
dash of pepper
4 cups cooked French cut green beans (canned or frozen can be used)
1 ½ cups fried onions
1) Preheat oven to 350F.
2) Combine all ingredients except ½ cup of the fried onions.
3) Spread in 1 ½ quart casserole dish, cover with foil and bake 25 minutes
4) Remove foil, sprinkle remaining fried onions on top of casserole and continue baking until top is browned and bubbly, ~15 minutes.
Mushroom Soup:
2 ½ cups fresh mushrooms, sliced
¾ cup chicken broth
½ medium onion, chopped
3 T butter
½ cup cream
¼ t salt
¼ t pepper
1/8 t thyme
1) Saute the mushrooms, onion and spices in the butter.
2) Remove from heat, allow to cool slightly, and chop in a food processor.
3) Return to pan, add broth and cream and bring to a boil over medium heat.
Fried Onions:
1 ½ cups onion, thinly sliced
flour for dredging
oil for frying
1) heat oil in heavy, deep pan
2) dredge onion slices in flour and fry until golden
3) drain on paper towels
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