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Holiday Recipes

970 Views 17 Replies 10 Participants Last post by  Devilbunny
Can be low fat, fat free, or... not fat free at all!
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OK this one is NOT fat free at all <img alt="" class="inlineimg" src="" style="border:0px solid;" title="Very Happy"> and is similar to Choshas' but give it a try!! It tastes more like a dessert then a side dish!! It is too die for, even if you don't like sweet potatoes you will like this!!<br><br>
3 cups cold mashed sweet potatoes (without added milk or butter) (I use the baking sweet potatoes you buy in the produce dept..I can not do the canned sweet potatoes)<br>
1/2 cup sugar<br>
1/2 cup butter, melted<br>
2 eggs, beaten<br>
1/3 cup milk<br>
1 teaspoon vanilla extract<br>
1/2 cup flaked coconut<br><br>
1/2 cup packed brown sugar<br>
1/2 cup chopped pecans<br>
2 tablespoons butter, melted<br>
1/4 cup all-purpose flour<br><br><br>
In a mixing bowl, beat sweet potatoes, sugar, butter, eggs, milk and vanilla until fluffy. Stir in coconut.<br>
Spoon into a greased 2-1/2-qt. baking dish. Combine topping ingredients until well blended; sprinkle over sweet potatoes. Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Yield: 8 servings.<br><br>
This is so yummy it is unbelievable!!
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SLOW COOKER DRESSING: This is so moist it tastes like it came from the bird!!! I can not stuff the bird...never would be able to eat it either!! So this recipe is a great substitution and it cooks in the slow cooker so it frees up some oven space!! VERY VERY GOOD!!!!<br><br>
1 cup chopped onion<br>
1 cup chopped celery<br>
1/4 cup butter<br>
6 cups cubed day-old white bread<br>
6 cups cubed day-old whole wheat bread ( I use 12 C bagged bread crumbs)<br>
1 teaspoon salt<br>
1 teaspoon poultry seasoning<br>
1 teaspoon rubbed sage<br>
1/2 teaspoon pepper<br>
2 cans (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth<br>
1/2 cup egg substitute (can use 2 whole egss too)<br><br>
In a small nonstick skillet over medium heat, cook onion and celery in butter until tender. In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and egg substitute; add to bread mixture and toss to coat.<br>
Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until heated through. Yield: 12 servings.<br><br>
Nutrition Facts: 2/3 cup equals 141 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 548 mg sodium, 19 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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<b>SWEDISH APPLE PIE</b><br><br>
This pie is unique that there is no crust. The batter makes its own crust and it actually turns out to be a deep dish apple pie! This is soo easy!!<br><br>
Sliced apples<br>
1 TBSP sugar<br>
1 tsp cinnamon (combine this with the 1 TBSP sugar or just use cinammon sugar)<br>
1 1/2 sticks melted butter or marg<br>
1 C sugar<br>
1 C flour<br>
1 egg<br>
1/2 C chopped pecans<br><br>
Fill pie pan 3/4 full with peeled, sliced apples. Sprinkle the cinammon sugar mixture over apples. Mix melted butter or marg, sugar, flour, egg, and chopped pecans. Mix well this will be thick. Pour over apples and bake @ 350* for about 1 hour or until knife comes out clean (check after 50-55minutes). This is quick and easy!
Peanut Butter Snowballs<br><br>
3 C Rice Krispies<br>
2 C Chunky Peanut Butter<br>
2 C Powder Sugar<br>
4 TBSP melted butter<br>
1 pkg Chocolate or White almond Bark<br><br>
Mix ingredients (all except almond bark) in large bowl until well blended. Form into 1" balls and freeze on cookie sheet. Melt almond bark and dip peanut butter balls in. Freeze again on cookie sheets until solid!! Store in tupperwre in freezer.<br><br>
Chocolate Snowballs<br><br>
1 pkg OReo cookies<br>
1-8 ounce package cream cheese, softened<br>
1 pkg white almond bark<br><br>
Mix Oreo cookies and cream cheese, until well blended. Form into 1" balls and freeze. Melt almond bark and dip frozen balls. Refreeze on cookies sheets and store in tupperware in freezer.
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