What are your favorite WLS Friendly Holiday Recipes?

Hello!

OH Magazine is looking for your favorite WLS friendly Holiday recipes!  Post them in this thread or email me at [email protected].  Your recipe may be feautured in OH Magazine or in our newsletter.

I look forward to hearing from you!

I just can't stand to see this thread sit here like this with no replies!  Maybe all the replies are getting sent to the editor, but I don't get the magazine and would like to see the replies...so, here goes my favorite holiday recipes.

Sausage Puffs

4 pack hungry jack biscuits (40 biscuits)
1 lb. sausage
8 oz. cream cheese, softened

Brown and drain sausage.  Mix sausage with softened cream cheese.  Place a tablespoon of sausage mixture in a flattened biscuit, pinch edges of biscuits together to form a ball.  (I place them in muffin tins to bake)

Bake according to biscuit package directions.  When they are finished baking, I top them with some melted butter.

These are so yummy and are often a holiday breakfast item around our house.

Enjoy!

 For the juiciest and most flavorful turkey:  rinse your bird, coat inside really well with salt, cut real butter and place all over your bird then cover the whole top with BACON (I know you all love that one!).  When the turkey is almost all of the way done you take off the bacon (and proceed to fight with your family over who gets to eat it!) then "brown" the skin (you can even turn on the broil feature to do this).  My grandmother made all of her turkeys this way and I have followed and everyone comments on the tenderness & juices of it.  You don't even need a bag, just use a roasting pan.

Hi D.S. Friends! I thought you all would appreciate this recipe. I used to fix it when I did Atkins and it was yummy!
                                              Low Carb Pumpkin Cheesecake

1 16 oz. Can Libby's Pure Pumpkin (or your favorite)
2  8 oz. packages of cream cheese-softened
2 eggs
1/2 cup Splenda (can be left out depending on your sweet tooth)
1 tsp vanilla extract
enough real butter to grease the pan nicely
Mix together until well blended
Pour into 9/13 or other casserole dish. Remember, the thicker it is in the pan, the longer it will need to cook.
Bake at 350 for about 45 minutes (depending on thickness)

To kick it up a little, you can add:
1 tbl. Pumpkin Pie Spice (or cinnamon, nutmeg or all spice)
1/3 to 1/2 cup of heavy whipping cream (adds a creamier texture)
1 tbl. unsweetened cocoa

I used to add the pumpkin pie spice and heavy whipping cream. No one even missed the crust! The thick butter kind of created a "crust" from the cheesecake. I remember everyone loving this pie. They always wanted my pie instead of the plain pumpkin.       Connie

Smoked turkey
Standing rib roast beef drenched to the gills in herbed butter
Mashed taters with a lake of butter and sour cream
Sausage dressing dressed with lots of butter
Croissants soaked with butter
Green beans almondine with a lake of butter
Every possible kind of cheesecake

I dare OH Magazine to post truly DS-FRIENDLY recipes, along with really accurate inforamation about the DS and why we love protein-and fat-laden stuff.

Turnrots!

Equal amounts of carrots and turnip cooked and then mashed together. Add some butter and then a little dribble of maple syrup, mix well.

Turnrots?? lol

I'm going to try this on Thanksgiving, but I'm going to have to change the name to Carnips if there is any chance the nieces and nephews will try 'em.

LOL! I hope you enjoy them, it's one of the staple dishes we have at Thanksgiving, Christmas and Easter (:

Sugar free pumpkin pie!

I take the Libby's can, double the spicing on the recipe label, and substitute Splenda for the sugar. I make sure to use the full fat evaporated milk, none of that low-fat nonsense.

I got this off a diabetes list years ago:
Faux Mashed Potatoes 

• 1/2 large head cauliflower, cored and cut into 1-inch pieces(8 gr)
• salt
• 2 Tbsp. whipping cream .8 gr
• 2 Tbsp. unsalted butter 0 gr
• 2 Tbsp. freshly grated Parmesan cheese .2 gr
• 2 Tbsp. Cream cheese .3 gr

Cook the cauliflower over medium heat in a large pot of lightly salted water until completely tender, 20-30 minutes.

Drain the cauliflower into a colander. With a bowl or small plate, press on the cauliflower to remove all the water. Toss the cauliflower and continue pressing. This step is very important to the texture of the dish.

Transfer the cauliflower to a food processor. Add the cream and puree until completely smooth. If you like a chunkier texture, mash by hand, adding the cream after the cauliflower is mashed. Return to the pot. When you are ready to serve the puree, heat over low heat, stirring constantly. Add the butter, Parmesan and cream cheese. Stir until incorporated and season with salt if necessary. Serve immediately.

2.3 grams carbohydrate per serving.  Makes 4 servings