Christmas Recipes (Most Popular)
THE EARLY SETTLERS LEARNED TO COOK WITH CRANBERRIE FROM THE iNDIANS OF THE CAPE COD AREA THEY ADDED CRANBERRIES AND NUTS TO THEIR CORN BREADS.
This mix is meant to gift to multiple people using jars or bags. It makes about 9 cups of mix. However, because the measurements are in three's, it's easy to make smaller amounts.
This is much healthier and better tasting than frozen already made Lasagna.
This is low in fat, lower in added sugar and higher in fiber than traditional fruitcake, but it is still just an occasional treat for the holidays. You can make muffins or cookies with this dough, too.
My grandmother, who recently passed away at age 100, made this recipe every year. When she got into her nineties, she taught me how to make it. Lefse is a Norwegian flatbread eaten with sugar, cinnamon and butter (or any topping at all), and requires a flat stainless steel griddle, scored, covered rolling pin, turning stick and cloth-covered pastry board, all of which can be purchased from the Bethany company.
This is from a friend, Marianne, taken from www.deliciousdeceptions.com . (gluten, grain, dairy free, paleo)
Adapted from a Weight Watchers recipe - delicious, rich and light at the same time, and gorgeous for Christmas or Valentine's Day! Like Sugar is a new, all-natural calorie-free sweetener I found, it's awesome and unlike Splenda has no aftertaste - you do have to measure by weight when replacing sugar though.
Now this is the kind of school I like! I wrote this healthy, fast vegetarian recipe for my Supervision class' assignment on recipe development and quality control - this thing's been tested 6 times!
The serving size of 8 is *very* generous - this makes a ton of food and is a whole meal in a bowl!
These are sure to satisfy your chocolate cravings and you won't have to break your food plan to chase off the chocolate demon! Each cookie has right at 50 calories and they are full of chocolate gooey goodness. It seems like there are tons more chips in these cookies because I use the mini chips instead of the regular sized chips.
By getting rid of the refined white flour and cutting down the butter, this old classic gets a healthy makeover that makes it ok to indulge whenever you want.
Adapted from Home Grown Harvest, I used whole wheat pastry flour along with homemade beet infused cocoa, home-dried cherries, homegrown beets, flaxseed to make a vegan treat for the girls at my hair salon. Applesauce from local apples replaced half the oil too - but you'd never guess these were in any way healthy!
Like a buttertart, but in a bar-cookie form and made with nutrient-rich molasses! Great sticky treat.
The Crust:
16 whole low-fat CINNAMON HONEY MAID Honey Grahams, finely crushed (about 2-1/2 cups crumbs)
2 Tablespoons of Splenda Baking Sugar
1/3 cup butter or margarine, melted
Preparation:
PREHEAT oven to 375°F. Mix all ingredients until well blended.
PRESS firmly onto bottom and up side of four of 4" springform pans.
(I use the LeFormme - that are water resistent and put them on a cake sheet filled with water so the crusts do not crack)
BAKE 8 to 10 minutes or until lightly browned. Cool completely
The FIlling:
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup Splenda baking sugar
3/4 tsp. vanilla
3 eggs