CHRISTMAS CASSEROLE COOKIES
2 eggs
1 1/4 cups white sugar
1 cup coarsely chopped walnuts
1 cup chopped dates
1 teaspoon vanilla
1 cup flaked coconut
1/4 teaspoon almond extract
Preheat oven to 350, beat eggs. Add 1 cup sugar and beat
well. Blend in nuts, dates, vanilla, coconut and almond
extract. Transfer mixture to an ungreased 2 quart
casserole. Bake for 30 minutes. Remove mixture from oven
while still hot and beat well with a wooden spoon. Cool
until the mixture can be handled then form into small balls
and roll in the 1/4 cup remaining sugar.
CHRISTMAS CASSEROLE COOKIES 2
2 eggs
1/2 cup white sugar
1 cup chopped dates
1 cup flaked coconut
1 cup chopped walnuts
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Preheat oven to 350, beat eggs, Beat in sugar. Stir in
dates, coconut, walnuts, vanilla and almond extract. Spoon
mixture into a 2-quart casserole dish. Bake for 30 min.
Remove from oven, while mixture is still hot, beat well
with a wooden spoon. When mixture is cool enough to handle,
form into small balls and roll in granulated sugar. makes 5
doz.
KRISS KRINGLE COOKIES
1 cup butter
1 1/2 cups packed brown sugar
3 eggs
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups flour
1 pound red and green candied cherries, chopped
1 pound chopped pecans
1/2 pound chopped blanched almonds
1/2 pound Brazil nuts, chopped
2 pounds pitted dates
4 candied pineapple rings, finely chopped
1/2 pound chopped walnuts
Preheat oven to 350. Grease cookie sheets.
Cream butter and sugar. Beat in eggs. Combine cherries,
pecans, brazil nuts, almonds, dates, pineapple and walnuts.
Toss to coat with 1/2 cup flour. Sift remaining flour with
cinnamon, salt and baking soda. Add flour mix to butter mix
and mix well. Stir in the fruit and nut mix. Drop by
spoonfuls on baking sheet. Bake at 350 for 10 to 15
minutes.
CRANBERRY-ORANGE TRIFLE
2 cups boiling water
1 pkg. (8-serving size) Cranberry Flavor Sugar Free Low
Calorie Gelatin
1 cup cold water
2 cups cold fat free milk
2 pkg. (4-serving size EACH) Vanilla Flavor Fat Free Sugar
Free Instant Reduced Calorie Pudding & Pie Filling
1/2 tsp. ground cinnamon
1 tub (8 oz.) Lite Cool Whip Whipped Topping, thawed
1 pkg. (13.6 oz.) fat free pound cake**, cut into 1/2-inch
cubes
1 can (11 oz.) mandarin orange segments, drained
**use Angel food cake instead of pound cake make it even
lighter. Stir boiling water into gelatin in bowl 2 min.
until completely dissolved. Stir in cold water. Pour into
13x9-inch pan. Refrigerate 3 hours or until firm. Cut into
1/2-inch cubes. Pour milk into bowl. Add dry pudding mixes
and cinnamon. Beat with wire whisk 2 min. or until well
blended. Let stand 5 min. or until thickened. Gently stir
in whipped topping until well blended. Remove 1 cup of the
gelatin cubes; set aside. Layer half each of the remaining
gelatin cubes, cake cubes, oranges and pudding mixture in
3-quart serving bowl. Repeat layers once; top with the
reserved gelatin cubes. Refrigerate 1 hour or until ready
to serve. Store leftover dessert in refrigerator.
AFGHAN COOKIES - LOW FAT
1 cup flour
1 tsp Baking powder
1/4 cup sugar
2 egg whites or subst for 1 egg
1/2 Tbs unpacked brown sugar
1/2 Tbs vanilla
1/4 tsp cinnamon
1/8 tsp nutmeg, ground
2 1/2 Tbs Cocoa powder, unsweetened - This is for a very
very rich chocolate taste
1 cup Cornflakes - Kellogg's are the lowest in fat
Preheat oven to 375º
Mix egg whites, vanilla and sugars in a small bowl. In a
large bowl mix dry ingredients (incl. cornflakes). Make a
well in the dry ingredients and add the wet ingredients.
Mix carefully as you don't want to crush the cornflakes too
much. Drop spoonfuls onto non-stick cookie tray and flatten
a little if needed. Cook for 12-15 minutes until lightly
browned.
Frost with Chocolate Icing--
Make some chocolate icing:: apple sauce, icing sugar, cocoa
and water, ice cookies once cooled. top with 1/2 a walnut
SUGAR FREE, LOW FAT OATMEAL COOKIES
1 cup "Old Fashioned" Oats
3/4 cup flour
1 level tablespoon baking powder
1/3 cup Sugar Twin (white or brown)
1/2 cup raisins (or other dried fruit in small pieces)
Mix well to coat the fruit, and then add:
6-oz jar of
strained plums
1/4 cup Best of the Egg or Egg Beaters
1 tsp vanilla [optional]
1 tsp cinnamon [optional]
Mix well; drop by large serving spoonfuls onto a
foil-covered baking sheet; bake 350º for 12 to 15 min, til
lightly browned on top. (They don't spread much, so you can
put them fairly close together.) Let cool before packing,
because they'll sweat. They are cake-like.
PINEAPPLE CRANBERRY CHICKEN
4 pounds skinless, boneless chicken breast halves
1 (16 ounce) can whole cranberry sauce
1 (20 ounce) can crushed pineapple, drained
1/2 teaspoon ground cinnamon
Preheat oven to 375.
Place chicken in a lightly greased 9x13 inch baking dish
and pierce with a fork. Layer cranberry sauce and pineapple
over chicken and sprinkle with cinnamon.
Cover dish and bake in the preheated oven for 25 minutes.
Remove cover and bake for another 15 minutes, or until
chicken is cooked through.
CORNISH HENS WITH CRANBERRY STUFFING
4 cornish game hens
1 pkg. stuffing cubes
1/2 c. chopped cranberries
1/2 c. raisins
1 tsp. cinnamon
Use Orange juice in place of water to prepare stuffing mix
Prepare stuffing cubes according to package (substituting
orange juice for water). Add cranberries, raisins and
cinnamon to stuffing. Clean hens and stuff with cranberry
mixture. Brush hens with vegetable oil and bake, uncovered,
for 1 hour at 350.
CRANBERRY SAUSAGE STUFFING
1 (15 oz.) Arnold's stuffing
2 eggs, slightly beaten
4 med. onions, finely chopped (1 1/2 c.)
6 stalks celery, finely chopped (2 1/2 c.)
1 lb. pork sausage, pan fried & drained
1 can (8 oz.) jellied cranberry sauce
1 to 2 c. apple juice
Mix the stuffing mix, cooked sausage, chopped onions and
celery, eggs and beaten cranberry sauce (beat cranberry
sauce first, beat until thin). Add apple juice a little at
a time, until entire mixture is dampened but not mushy -
for less moist stuffing use less apple juice. Stuff 18 to
20 pound turkey, for 8 to 10 pound turkey cut recipe in
half. Bake turkey as directed for weight. Unused dressing -
bake separately in covered casserole for 30 minutes at 350
degrees.
CRANBERRY ORANGE FRUITED STUFFING
1/2 c. butter
2 lg. onions, chopped
1 can (11 oz.) mandarin oranges, undrained
1/2 tsp. nutmeg
1 loaf (1 lb.) bread, cut in cubes
2 c. fresh cranberries
1 tsp. salt
2 tsp. poultry seasoning
1/4 tsp. pepper
In large skillet, melt butter and saute onions until
golden. Stir in remaining ingredients. Mix well and use
mixture to stuff turkey. If any stuffing is leftover, it
may be baked in a greased casserole for 1 hour. Enough
stuffing for 10 pound turkey.
SWEET POTATO, APPLE & SPINACH SALAD
1/4 cup Catalina Dressing
3 cups chopped peeled sweet potatoes (about 2 medium
potatoes)
1 medium onion, sliced
2 medium apples, chopped
1 medium pear, chopped
1 bag (10 oz.) baby spinach leaves
Heat dressing in large skillet on medium heat. Add potatoes
and onion; cook 10 minutes or until tender, stirring
occasionally. Add apples and pears; cook 3 minutes,
stirring frequently. Toss with spinach in large salad bowl.
Serve immediately.
CRANBERRY CHICKEN
5 skinless, boneless chicken breasts
1 (16 ounce) can whole cranberry sauce
2 (1 ounce) packages dry onion soup mix
1 cup French dressing
Preheat oven to 350. Place chicken in 9x13 inch baking
dish. Mix cranberry sauce, soup mix and salad dressing and
pour mixture over chicken. Bake in preheated oven for 1
hour.
