Holiday Recipes

OK this one is NOT fat free at all <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/biggrin.gif" 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>
SWEET POTATO PUFF<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>
TOPPING:<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!!

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>
INGREDIENTS:<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>
NUTRITIONAL INFO<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.