Happy Holidays My Friends & Family

Hi there my holiday recipes are a compilation of recipes that friends and family and you my OH family have shared with me...some of the recipes have the original ingredients in them but can be substitute with there Sugar Free or Low Fat or Fat Free counter parts..the ones with spirits in them is a choice of course..I have not tried them but I am willing to pass them along..I hope you enjoy them...my friends please remember the holidays are about family, friends and celebrating do not fret about the food...I Love You ALL....HAPPY HOLIDAYS Jannine 357/161/157 Home-style Turkey Dinner 3 medium yellow potatoes, 2-inch pieces 3 lbs Turkey Breast 1 jar (12 oz. ) home-style turkey gravy (reg or ff) 2 Tbs. flour 1 tsp. parsley flakes 1/2 tsp. dried thyme 1/8 tsp. pepper 1 bag (1 lb. ) frozen baby bean and carrot blend, thawed and drained Place potatoes in 3 1/2 - 6 quart slow cooker; arrange turkey on top. Mix remaining ingredients except vegetables until smooth; pour over mixture in slow cooker. Cover and cook on low for 8-10 hours. Stir in vegetables. Cover and cook on low for another 30 minutes or until vegetables are tender. Remove turkey and vegetables from slow cooker, using slotted spoon. Stir sauce; serve with turkey and vegetables. 6 servings. Turkey Breast with Cider and Apples 3 shallots, thin sliced 6 small thin skinned potatoes (about 2" diameter), cut lengthwise in quarters 1 bay leaf 2 med size tart green apples, peeled, cored and cut in eighths 1 boneless, skinless turkey breast half (2-2-/12 lb), rolled and tied 1/4 tsp EACH pepper and ground nutmeg 1/8 tsp cinnamon 1/2 c. apple cider or apple juice 1-1/2 tbsp cornstarch blended with 2 tbsp water salt to taste In slow cooker, combine shallots, potatoes and bay leaf. Arrange apples over potatoes. Rinse turkey, pat dry and place on top of apples; sprinkle with pepper, nutmeg and cinnamon. Pour in cider. Cover and cook at low setting until meat in thickest part is very tender when pierced (8-10 hrs). Carefully lift turkey to warm serving dish. Using a slotted spoon, lift out apples and potatoes and arrange around turkey. Keep warm. Blend cornstarch mixture into cooking liquid. Increase cooker setting to high; cover and cook, stirring 2-3 times, until sauce is thickened (12-15 min). Season sauce to taste with salt if desired. To serve slice turkey about 1/4" thick. Spoon some of the sauce over turkey slices, apples and potatoes. Serve remaining sauce in bowl to add to taste. MAKES 6 SERVINGS Moist and Tender Turkey with Gravy 1 (15-ounce) can chicken broth 2 cups water 2 stalks celery, cut into large pieces 1 medium onion 1/4 cup reduced-fat margarine 1/2 to 1 teaspoon Nature's Season 1 (4- to 6-pound) turkey breast, thawed 1/4 cup of shake-and-blend flour 1/2 cup cold water In a slow cooker, combine broth, water, celery, onion, margarine and Nature's Season. Heat on high until it simmers. Add turkey, breast-side down, cover and cook on high for 4 to 6 hours. Turkey is done when the temperature reaches 180 degrees. When turkey is cooked, remove from slow cooker and let stand for 10 minutes before slicing. Meanwhile, to prepare gravy, strain vegetables, and put broth into a large nonstick skillet. Heat to boiling. Mix shake-and-blend flour with cold water and stir until flour is dissolved. Pour flour mixture into broth and heat, stirring constantly, until gravy is thick and bubbly. Serve with hot sliced turkey. Makes 10 servings. Roast Turkey in Pot 6 lb Turkey Salt Pepper 2 c Packaged stuffing mix ** 1 tb Butter; melted ** Or use the Bread Stuffing recipe for diabetics. If frozen, defrost turkey. Season inside and out with salt and pepper. Prepare stuffing mix according to package directions. Lightly pack cavities with stuffing. Close cavities and fasten with skewers and string. Place on trivet in removable liner. Brush with melted butter. Place in liner. Cover and cook on auto for 7 hours, low for 9-11 hours or high for 5 hours. Turkey Breast with Cranberry Stuffing 1 8 oz. pkg. stuffing cubes 1/2 cup ho****er 2 tablespoons butter or margarine -- softened 1 small onion -- chopped 1 4 oz. can sliced mushrooms -- drained 1/4 cup sweetened dried cranberries 3 pounds boneless turkey breast 1/4 teaspoon dried basil 1/2 tsp salt 1/2 tsp black pepper 6 medium carrots -- cut into 1" chunks Coat a slow cooker with nonstick vegetable coating spray. Put the stuffing cubes in the cooker and add the water, butter, onion, mushrooms, and cranberries; mix well. Sprinkle the turkey breast with the basil, salt, and pepper. Place the turkey over the stuffing mixture, then place the carrots around the turkey. Cover and cook on the Low setting for 6 to 7 hours. Remove turkey to a cutting board and slice. Place the carrots on a serving platter. Stir the stuffing until thoroughly mixed and allow to sit for 5 minutes. Spoon onto the platter with the carrots and top with the sliced turkey. Turkey Soup 1 pound ground turkey 1/4 teaspoon pepper 1/4 teaspoon oregano 1/4 teaspoon basil 3 teaspoons beef bouillon 3 cups boiling water 1 cup tomato sauce -- (8 oz. ) 1 tablespoon soy sauce 1 cup diced celery 1 cup diced carrots 1 large diced onion 1 cup fresh mushrooms 1 cup diced green pepper -- (optional) Add all ingredients except sliced mushrooms. Cover and cook on low for 6 to 8 hours. Add mushrooms and turn up to high for 10 to 15 minutes. Serve with rolls or garlic bread. Turkey with Gravy 1 to 1 1/2 pounds turkey breast tenders (cut in half if large) 1 packet turkey gravy mix (dry) 1 can cream of mushroom soup (98% fat free) 1 tablespoon mushroom-onion soup mix (dry mix, about 1/2 packet), or use a few tablespoons of chopped onion and dry or canned mushrooms salt and pepper to taste Combine all ingredients in the slow cooker; cover and cook on low for 6 1/2 to 8 hours. Serve with rice or potatoes. Serves 4. Turkey with Stuffing in the Pot 1 Turkey breast; boneless 1 pk Stuffing mix; prepared 1/2 c -water OR bouillon Place the turkey breast in the slow cooker with a small amount of water or bouillon. Prepare stuffing mix and pack on or around turkey, patting down, but not packing it tight. Cover and cook on LOW 8 to 10 hours, or until turkey is very tender. If the dressing gets too soggy, remove it and spread in a shallow pan. Bake in a 400 degree oven for about 30 minutes, or until brown and crusty. There will be enough juice in the pot to make gravy by thickening with a paste of flour and butter (ROUX) and cooking on HIGH until thickened. Turkey/chicken White Bean Stew 3 slices thick-cut bacon 1 tbsp olive oil 1/2 cup chopped onion 1 tbsp chopped garlic 1 tsp. chopped jalapeno pepper with seeds 1/2 cup chopped carrots 1/2 cup chopped celery with leaves 3/4 tsp. salt 1/2 cup chopped canned tomatoes 1 (19-oz. ) can cannellini beans, drained and rinsed 2 (14 1/2-oz. ) cans chicken broth 2 cups chopped turkey or chicken, cut into 1/2-inch pieces 1/4 lb. green beans, cut into 1-inch diagonal pieces 1 potato, shredded 2 cups chopped spinach Cook bacon until crisp; drain. Crumble and set aside. Heat oil over medium-high heat and add onion, garlic and jalapeno pepper until onion softens. Add carrots, celery and salt. Coo****il softened slightly. Place in slow cooker and stir in tomatoes and cannellini beans. Add broth, turkey or chicken, potato and green beans. Cook on Low for 6-8 hours. Add in spinach during the last 30 minutes of cooking time and turn to High. Sprinkle each individual bowl with reserved bacon. Note: Chicken may be substituted for the turkey. The chicken may be boneless breasts, cut into pieces, or tenders and does not have to be cooked ahead of time. Serves 6-8. Turkey with Cranberry Sauce 1 turkey breast -- frozen 16 ounces cranberry sauce, jellied 1 envelope onion soup mix cooked rice Place turkey breast in slow cooker. Mix cranberry sauce and onion soup mix; pour over turkey. Cook on low 4-7 hours or until done. Serve sliced with rice. Pour cranberry "gravy" over top. Turkey Legs with Vegetables 4 Turkey legs 2 Carrots; peel, 1" lengths 2 Potatoes; cubed 3 Celery stalks; sliced 1 pk Onion soup mix 1 c Chicken broth 1/4 c Dry white wine 1 Bay leaf Salt Pepper Combine ingredients in slow cooker, cover and cook on low for 5 to 8 hours. Add salt, if needed. Turkey Ranchero 4 Turkey thighs 1 pk Enchilada sauce mix 6 oz Tomato paste 1/4 c Water 4 oz Monterey Jack; grated 1/3 c Low fat yogurt or sour cream 1/4 c Green onions; sliced 1 1/2 c Corn chips; crushed With sharp knife, cut each thigh in half; remove bone and skin. Place in slow cooker. Combine enchilada sauce mix with tomato paste and water. Mixture will be thick. Spread on thighs. Cover; cook on LOW 7 to 8 hours or until tender. Turn pot on HIGH. Add cheese; stir until melted. Spoon into an au gratin dish or shallow casserole. Spoon yogurt over turkey. Sprinkle with onions. Top with corn chips. Turkey with Mushroom Sauce 1 boneless turkey breast (3 pounds) -- halved 2 tablespoons butter or margarine -- melted 2 tablespoons dried parsley 1/2 teaspoon dried tarragon 1/2 teaspoon salt -- optional 1/8 teaspoon pepper 4 1/2 ounces sliced mushrooms -- drained OR 1 cup sliced fresh mushrooms 1/2 cup white wine or chicken broth 2 tablespoons cornstarch 1/4 cup cold water Place the turkey, skin side up, in a slow cooker. Brush with butter. Sprinkle with parsley, tarragon, salt if desired and pepper. Top with mushrooms. Pour wine or broth over all. Cover and cook on low for 7-8 hours. Remove turkey and keep warm. Skim fat from cooking juices. In a saucepan, combine cornstarch and water until smooth. Gradually add cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the turkey. Turkey Breast & Quesadillas 4 pounds bone-in turkey breast - (to 6 lbs) -- thawed if frozen 3/4 cup chopped parsley -- divided 1/2 cup vegetable oil 2 tablespoons salt 2 tablespoons freshly-ground black pepper 1 cup apple cider vinegar Place turkey in slow cooker. Stir together 1/2 cup parsley, oil, salt, pepper and vinegar and pour over turkey. Sprinkle remaining parsley on top. Cook 4 to 4 1/2 hours on HIGH or 8 to 8 1/2 hours on LOW. Remove from cooker and let stand 15 minutes before slicing. This recipe yields 6 to 8 servings. Turkey Quesadillas: For a speedy way to use the leftovers, place spray skillet with cooking spray and heat on medium. Place a flour tortilla in the skillet and spread with about 1/2 cup Mexican-style grated cheese and 1/4 to 1/2 cup minced turkey. Top with a second tortilla. Cook only until cheese starts to melt. Turn with a spatula and brown the other side. Cut into quarters and serve with salsa. Pumpkin Fluff 1 3⁄4 Cup of Pumpkin which is 1⁄2 of a large can of pumpkin) (not pumpkin pie mix) 3⁄4 Cup Splenda Granular 1 1⁄2 teaspoons of pumpkin pie spice 1 small container of whipped topping Mix together with a spatula now add 1 small container of whipped topping. Serving size 1⁄4 Cup Pumpkin Pie Cupcakes 1 3⁄4 Cup of Pumpkin (which is 1⁄2 of a large can of pumpkin) (not pumpkin pie mix) 3⁄4 Cup Splenda Granular 2 eggs 1 can of evaporated milk 1 1⁄2 teaspoons of pumpkin pie spice 18 Snackwell sugar free sugar cookies In a bowl Mix with a Wisk pumpkin, Splenda and spice together, add eggs and evaporated milk and Wisk. In cupcake pans put paper liners add 1 snackwell cookie to the bottom of each paper and fill with pumpkin mixture (about 1⁄2 inch from top) and bake at 375° for approx. 25 min. or until a knife inserted in the middle comes out clean. Vegetable Alternative to Dressing 3 cans of whole kernel corn (drained) 3 cans of mixed veggies (drained) 4 cans of Campbell's Healthy 98% fat free cream of chicken soup 1 whole stalk of celery diced 1 whole onion diced at least 5 TABLESPOONS of sage (or add more because the more you add the more it tastes like dressing) 1T garlic salt 1T onion salt 1T black pepper You can add a little milk if you want, but it's not necessary really. You mix all these together and put in a baking dish and bake for 30 minutes or until the celery and onion are cooked. You can grate cheese and melt on top if you wish also. First recipe is regular cheesecake, and below is the pumpkin variation of it... SF(Sugar Free)/Almost NF (Non Fat) New York Cheesecake 1 lb. NF or LF ricotta cheese (16 oz.) 1 lb. NF Philadelphia Cream Cheese (2- 8 oz. packages) 1 1⁄2 cups Splenda 4 eggs (or Egg Beaters) Juice of half a lemon 1 teaspoon Vanilla 3 tablespoons cornstarch 3 tablespoons flour 1⁄4 cup butter/margarine (adds to fat, sorry) 1 pint fat free sour cream Blend cream cheese and ricotta with an electric mixer. Add Splenda gradually. Beat in eggs one at a time. Add lemon, vanilla, cornstarch, flour, and butter. Blend until smooth. Then fold in sour cream. Spray nonstick cooking spray in a 9 inch spring foam pan/ pie plate (I use a round baking dish because this mixture is always too much for a pie plate. This is a deep dish cheesecake). Bake at 325 degrees for 1 hour. Check the middle of the cheesecake with a toothpick or knife to see if it comes out wet. If wet, bake longer, until toothpick/knife comes out clean. Turn off oven and let cheesecake stand another hour. Then refrigerate several hours before serving it cold. CRUST: I often bake this without a crust, which is just as good, with a SF fruit topping over it However, if you want a low-carb cheesecake crust, use NUTS of any type. Almonds, walnuts, hazelnuts, pecans, whatever. (Make crust BEFORE the cheesecake) Here's how: Use 11⁄2 cups of nuts. Grind your nuts in a food processor or your Magic Bullet, to a medium-fine texture. Add about 3 tablespoons of melted butter. For extra protein, you can add unflavored or vanilla protein powder. Add about 1 teaspoon of Splenda (optional, depending on protein sweetness, if protein was used). Spray pie plate/spring foam pan w/ nonstick cooking spray and press mixture firmly and evenly into the bottom of the pan. Bake the crust at 350 degrees for 12-15 min or until lightly browned, and let it cool while you make the cheesecake filling. Here's a holiday variation: Pumpkin Cheesecake!! Use the above recipe (without the lemon juice, and using only 8 oz. of ricotta cheese). Add 1 can (15 oz.) of canned pumpkin (not pumpkin pie filling). Add 1⁄4 cup Splenda brown sugar, 1⁄2 teaspoon cinnamon, 1⁄4 teaspoon of nutmeg, and 1⁄4 teaspoon ground clove. (Or use pumpkin pie spice) Blend this with the above cheesecake filling (or make separate bowls and swirl together in the pan for a "Pumpkin Swirl" cake). For the crust, I use pecans, since pecans seem to go well with pumpkin. Pumpkin Cream Pie 2 cups cold milk 2 (3.5 ounce) packages instant vanilla pudding mix 1 cup canned pumpkin 1 teaspoon pumpkin pie spice 1 cup frozen whipped topping, thawed 1 (9 inch) pie crust, baked Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell. Chill until set, about 3 hours. I did put it in a pie crust for the rest of the family but its so good that it doesnt need crust. It is also NOT firm like regular pumpkin pie but like soft pudding. Slow Cooker Baked Potatoes Baking potatoes in the crockpot not only frees your oven and microwave for other uses, but it is also far more energy efficient. 10-12 potatoes aluminum foil Stab potatoes with fork. Wrap each in foil. Fill slow cooker with potatoes. Cover and cook on High 2 1/2--4 hours. Do not add water. Pumpkin & Protein Pudding 1 pkg SF FF vanilla pudding 2 cups Simply Smart Milk (dissolve 2 scoops UNJURY in milk) 1 cup canned pumpkin 2 tsp pumpkin pie spice Blend all ingredients together in food processor, scraping down sides. Refrigerate and let sit for a t least 60 min. Enjoy topped with SF FF cool whip. PUMPKIN SOUP Makes 8 servings, 7 oz. per serving 1⁄4 cup olive oil 1⁄2 cup finely chopped onion 1⁄2 cup finely chopped celery 1 pound fresh pumpkin, cleaned out and peeled 2 cups chicken broth 3 Tbsp. Splenda brown sugar 1⁄2 tsp. fresh ginger, peeled and minced 1⁄4 tsp. freshly grated nutmeg 1⁄4 tsp. ground cinnamon 1⁄4 tsp. ground black pepper 1 Tbsp. flour 1 Tbsp. Smart Balance 2 cups 1% milk 1⁄4 tsp. salt In a soup pot, heat oil. Add onion and celery and sauté about 4 minutes. In another pot, cut up pumpkin into 1-inch cubes and steam until soft, about 10 minutes. Or use 16 oz. canned pumpkin. In soup pot, combine sautéed vegetables, pumpkin and chicken broth and bring to a boil. Reduce heat and simmer 10 minutes. In medium bowl, combine sugar, ginger, nutmeg, cinnamon and black pepper. Add to soup pot. Make a roux by blending flour and butter together. Add milk, roux and salt to soup pot and stir until soup is thick. Optional: If using fresh pumpkin, puree soup until smooth and serve. Protein Pumkin Pie 22 Fl oz can pure pumpkin NOT pumpkin pie filling (or one and a half 15 oz cans) 6 scoops vanilla protein powder 12 oz can evaporated skim milk 6 large eggs 1/2 cup Splenda brown sugar blend 1 tbsp cinamon 1/2 tsp ginger 1/4 tsp ground cloves 1/4 tsp nutmeg (you can substitute 1 tsp of pumpkin spice in place of all above spices, except cinnamon, if you have it) Preheat oven to 400. Mix sugar and spices in a small bowl, set aside. Lightly whip 6 eggs in a large bowl, add in pumpkin and mix thoroughly (a wire whisk does the job well) before sprinkling in sugar mix. Blend protein powder and milk in a separate bowl with a hand mixer, then add to the pumpkin bowl mixing well before filling 18 to 24 lightly greased muffin tins. Reduce oven temp to 350 and bake for 10 minutes. Reduce heat again to 300 and bake for 40 - 50 minutes. Pies are cooked when a knife is inserted into the middle and comes out clean. A warning: Don't use the paper or foil muffin cup liners, the pumpkin sticks horribly. Pumpkin Dip Yields: 32 servings 1 (8 oz) package cream cheese, softened 2 cups confectioners' sugar 1 (15 oz) can solid pack pumpkin 1 tbs ground cinnamon 1 tbs pumpkin pie spice 1 tsp frozen orange juice concentrate In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving. "Dip ginger snaps in this creamy pumpkin dip for a memorable holiday treat!" Thanksgiving Cheese Ball Yields: 15 servings 15 oz LF cream cheese 1/2 lb sharp LF Cheddar cheese 1/4 lb crumbled blue cheese 3 tbs and 2-1/4 tsp grated onion 1-7/8 cloves garlic, minced 7-1/2 dashes Worcestershire sauce 1-7/8 (2.25 ounce) cans green olives 3/4 cup and 3 tablespoons chopped walnuts In a food processor, mix the cream cheese, Cheddar cheese, blue cheese, onion, garlic, and Worcestershire sauce. Process until well blended. Add olives, and pulse into small chunks. Shape the mixture into a ball, and roll in the chopped pecans to coat. Wrap in plastic, and chill at least 4 hours in the refrigerator. Caroling Wine Yields: 8 servings "A delightful winter concoction of fruit juice and red wine - spiced and served hot with a cinnamon stick." 1 cup water 1 cup Splenda brown sugar 2 cups pineapple juice 1 cup orange juice 6 whole cloves 3 whole allspice berries 2 cinnamon stick 1/2 teaspoon salt 4 cups red wine 2 oranges 8 cinnamon sticks, garnish In a large non-aluminum saucepan, combine water, brown sugar, pineapple juice, and orange juice. Season with cloves, allspice, 2 cinnamon sticks and salt. Cut the rind of 2 oranges into strips and stir into the mixture. Bring to a boil, reduce heat and let simmer for 15 minutes. Pour in the wine. Heat to just boiling and remove from heat. Serve hot with a cinnamon stick for garnish. Fire Cider 3/4 oz DaVinci Green Apple Classic Syrup 1/4 oz DaVinci Gourmet Cinnamon Classic Syrup 11 oz Warm apple cider or juice Combine ingredients in your favorite 12 oz mug, and grab a good book. Yield: one 12-ounce serving Spicy Mulled Cider 1/2 cup DaVinci Gourmet SF Raspberry Classic Syrup 1/4 cup Splenda brown sugar 2 tablespoons lemon juice 1 tablespoon lemon rind, grated 1/2 teaspoon allspice cinnamon stick 2 quarts apple cider In large pot, simmer all the ingredients for 30 minutes. Do not boil. Strain into punch bowl before serving. Yield: Serves 10 Colonial Hot Buttered Rum Yields: 8 servings "This is the real thing - an authentic Colonial recipe except you use a slow cooker to simmer it. You will swear you are drinking a cinnamon roll and then it hits you! Very tasty and a family favorite." 2 cups Splenda brown sugar 1/2 cup butter 1 pinch salt 2 quarts ho****er 3 cinnamon sticks 6 whole cloves 2 cups rum 1 cup SF FF whipped cream ground nutmeg to taste Combine the brown sugar, butter, salt and ho****er in 5 quart slow cooker. Add cinnamon sticks and cloves. Cover and cook on Low for 5 hours. Stir in rum. Ladle from the slow cooker into mugs, and top with whipped cream and a dusting of nutmeg. Frothy Holiday Eggnog 1/4 Cup Egg Beaters 1/2 Cup Simply Smart Milk 1 Envelope No Sugar Added Carnation Instant Breakfast Vanilla Nutmeg + Cinnamon to taste 3-5 ice cubes 1 tsp vanilla Whip together at high speed for 15 seconds. Makes 1 cup. 16 grams of protein/serving Pinto Bean Pie (Imitation Pecan Pie) 1/2 cup Splenda 1 cup Splenda Blend brown sugar 1/2 cup butter of margarine 1 heaping cup cooked, mashed Pinto Beans 2 eggs, beaten 1 tsp vanilla 9-inch unbaked pie shell Blend sugars, eggs, and butter until creamy. Add beans and vanilla. Pour into 9-inch unbaked shell. Bake at 375 degrees for 20 minutes. Then turn oven to 350 degrees and bake for 25 minutes or until knife inserted in center comes out clean. I know there is 6g Protein in a serving. Carbs are high if you eat the crust (of course) so just eat the filling or put it into the pan without a crust. Serve with SF whipped cream. Apple Crisp 4 cups apples, peeled, cored and sliced (Recommend: Granny Smiths or Golden Delicious) 1/3 cup Splenda or NatureSweet 1 tablespoon Krusteaz Pancake Mix 1 teaspoon Cinnamon 3/4 cup NatureSweet Brown Sugar 3/4 cup rolled Oats 1/4 cup Krusteaz Pancake Mix 1/3 cup butter, melted Mix together 1/3 cup Splenda, 1 tablespoon Krusteaz Pancake Mix, and cinnamon. Add apple slices and toss to coat. Spread out in buttered baking dish. Combine brown sugar, oats, remaining Krusteaz Pancake Mix, and butter. Crumble over apple mixture and bake at 350 degrees F. for 30 minutes. This is great by itself or served over no-sugar-added vanilla ice cream. Egg Nog This is not a protein 'shake' but a drink with lots of protein. 1 cup Carb Countdown Milk Replacement (you could use milk or soy milk also) 1/4 cup Egg Beaters 1 or 2 packets of Equal or your favorite sweetener (more or less to taste and can be added at the end to get just the right sweetness) 1 tablespoon sugar-free Jell-O brand instant vanilla pudding mix powder (if you like it thicker you can add a bit more - or less for thinner consistency) 1/4 to 1/2 tsp. vanilla extract - depending on whether you use the real stuff or imitation....less for the REAL stuff a pinch of nutmeg OPTIONAL - if you like that alcohol flavor of traditional eggnog you can add 1 tsp. of Sugar-free DaVinci Butter Rum flavored syrup (again, more or less, to taste). Toss everything in a blender and blend until well mixed - about 30 seconds. Chill for at least 2 hours, but overnight is best for great flavor blending. Stir or shake right before serving. Christmas Pie 1/4 cup finely crushed graham crackers 1/4 cup finely chopped pecans or walnuts 1 small box of sugar-free lime flavored gelatin 1/4 cup boiling water 2 - 6 ounce containers of Key Lime Yogurt 1 - 8 ounce tub of Cool Whip Optional: sliced strawberries, lime slices Butter or butter spray In a large heat-resistant bowl, dissolve gelatin in boiling water, whisking well. Allow to cool to room temperature. Stir in the yogurt and whis****il well blended. Fold in cool whip gently. Add sliced berries, if desired Grease a pie pan with butter or butter spray. Mix together graham crackers and nuts. Spread evenly over bottom of pan. Gently dump and spread the pie 'filling' over the nut mixture. Chill at least 2 hours or overnight. Garnish with lime slices if desired. Wassail 1 cup Splenda 2 sticks Cinnamon Lime 1 q****er 2 tsp Lemon 2 cups Oranges 1 gal Apple Juice 1 tbsp Allspice 1 tbsp Clove Heat the water to boiling. Cut the lemons and oranges (and lime if using) in half and squeeze the juice into a separate bowl to save, throw the skins and pulp into the boiling water. Add spices and simmer for one hour. Cocoa 3 1/2 c Nonfat milk powder 1/2 c Splenda 1/2 c Unsweetened cocoa powder 6 c Water 1 ts Vanilla Ground cinnamon Combine dry milk powder, sugar, and cocoa powder. Add water and vanilla; stir well to dissolve. Cover; cook on low setting for 3 to 4 hours or on high setting for 1 to 1 1/2 hours. Before serving, carefully beat cocoa with rotary beater to make frothy. Ladle into mugs; top with marshmallows and sprinkle with cinnamon, if desired. Makes 9 (6 oz. each) servings. Hot Buttered Rum 1/2 ga Apple cider (up to 1) 3 tb Butter 8 Cinnamon sticks or cinnamon spice to taste 1 Box of cloves 2 lg Lemons Touch of nutmeg Spiced rum Pour apple cider into slow cooker. Add solid butter, cinnamon sticks, nutmeg and 1 lemon (cut in half) into pot. Let simmer until steaming. Cut 2nd lemon into wheels and place 5 to 6 cloves into each wheel. Place in cider mixture and take out old lemon halves. Simmer for 1/2 hour. Serve with spiced rum to taste per cup. Garnish with lemon twist or cinnamon stick. Southern Spiced Tea 6 cups boiling water 3 tbsp. black tea * 1 cinnamon stick 1 cup Minute Maid Orange Tangerine Light juice 2 tbsp. lemon juice 1/2 cup Splenda Pour boiling water over the tea and cinnamon in a slow cooker. Allow to steep for 10 minutes. Strain the tea and add remaining ingredients. Cook on Low for 3-4 hours. * In place of loose tea, you can use two black tea bags. Serves 8. Wassail LIQUID PART 3 qt Cranberry juice 1 qt Pineapple juice 1/2 -(up to) 1 qt Ruby port wine BASE PART 1 Orange peel 2 ts Cinnamon 1 ts Ground cloves 1/2 c Splenda 1 c Water 1/2 c Raisins 1/2 c Almonds (whole with skin) Combine the base ingredients in a slow cooker and heat: Once the sugar is completely dissolved add the liquid ingredients and allow to come to a pleasing temperature (130-140 F). Wassail 2 1 qt Apple cider 4 Cinnamon sticks 1 Whole nutmeg 1/2 c SF Honey 1/4 c Lemon juice 1 ts Lemon peel; grated Floating Cloved Oranges: 3 Oranges 3 ts Cloves, whole Poke 1 t cloves into each orange for Floating Cloved Oranges. Add cider, seasonings, and Floating Cloved Oranges to slow cooker; heat at least 1/2 hour, and the longer, the better. Orange Stars: cut oranges into 1/2" slices. Stick 5 cloves around slice at equal intervals; cut out wedges between cloves. The result looks kind of like a star. Wassail 3 2 quart apple juice 1 pint cranberry juice 2 cinnamon sticks 3/4 cup Splenda 1 teaspoon allspice 1 small orange 8 to 10 cloves Combine first five ingredients in slow cooker. Poke cloves into the orange and let it float on top. Cook on High 1 hour then on low for 4 to 8 hours. Wassail 4 7 c water 1 1/2 c Minute Maid Orange Tangerine Light 1 1/2 c apple cider 1 1/2 c tea 3/4 c lemon juice 1 1/2 c sugar 1/2 tsp. each - allspice, ginger 4 cloves 2 large cinnamon sticks 1 can each pineapple, mandarin oranges, maraschino cherries Put spices in a tea ball or herb bag. Simmer all ingredients in slow cooker about 1 1/2 hrs before serving. Flaming Rum Punch 2 3/4 qt Bottles Burgundy 1 c Splenda 2 3-1/2" strips lemon peel 2 2-1/2" strips lemon peel 1/2 c Lemon juice 12 Whole cloves 1/2 c Rum 1 c Minute Maid Orange Tangerine Light juice juice In slow cooker combine burgundy, sugar, orange peel and juice, lemon peel and juice and cloves. Stir to dissolve sugar. Cover, heat on low for 4 hours. In saucepan, heat rum; pour into ladle, ignite. Slowly pour into wine. If desired float orange slices on top. Make 16 4 oz servings. Hot Holiday Punch 3 c Apple juice 3 c Minute Maid Orange Tangerine Light juice 6 c Cranberry juice ****tail 3/4 c Maple syrup 2 ts Powdered sugar* 1 1/2 ts Cinnamon 3/4 ts Cloves 3/4 ts Nutmeg Cinnamon sticks Cinnamon sticks are optional but make a very pretty addition as stirrers in steaming hot mugs of punch. Combine all the ingredients in a very large heavy pan, except the cinnamon sticks. Bring to a boil and turn to simmer for few minutes. You can put the ingredients in a slow cooker after it has boiled and keep warm over low heat. *=can be made with Splenda in blender or Magic Bullet.

we can always count on you for delicious recipes! thanks Jannine