Holiday Recipes
Good am all,
Wanted to post and ask if ya'll would reply for some of your favorite holiday recipes whether it be a dessert or a side dish or a meal. Also, if you have specialty beverage recipes that would be really kewl too! I have several recipes but they are "old" ones and well boring so I need some "fresh/new" ideas.
Thanks - Kitty Kat 
Here are few that we had at a support group meeting. I love the cheese cake and my zuchinni of course. 
Courtney
Creamy Cheesecake
This recipe can be made with sugar or Splenda. The measurements are the same.
Crust:
2 packages of graham crackers, crushed
1 stick of margarine, melted
1 teaspoon of cinnamon
1/4 cup of sugar or Splenda
Mix ingredients and pat into a 10" springform pan, bottom and sides. Chill for an hour. You may substitute graham crackers with vanilla wafers, chocolate wafers, or zwieback. Crushed nuts and toasted coconut are tasty additions also.
Filling:
3 Eight ounce packages of light cream cheese (Neufachtel), room temperature. Place the cream cheese in a bowl and beat until fluffy. In a separate bowl, beat 4 egg whites untils stiff, gradually adding 1 cup of sugar or Splenda and 1 teaspoon of vanilla. Add egg white mixture to the cream cheese mixture. Beat on low speed until smooth. Pour into the prepared crust and bake 25 minutes at 350 degrees. Let stand for 15 minutes.
Topping:
Combine 1 pint of low-fat sour cram, 1 teaspoon of vanilla, and 6 tablespoons of sugar or Splenda. Pour over the top of the cheesecake and bake for 5 minutes at 450 degrees.
Let the cheesecake cool at room temperature, then refrigerate overnnight for best results. I top the cheesecake with fresh fruit, but plain is fine. I also lightly sprinkle ground cinnamon over the top of the cheesecake before putting on the sour cream topping. Think of your own fun variations. Bon Appetit! Calories = 260 for 1/10 of the cheesecake if made with Splenda.
$1,000 Maple Bean Pie
4 Tbsp. butter, melted
2 Tbsp. flour
3 large eggs
1 c. evaporated milk
1 Tbsp. real maple syrup
1 tsp. ground allspice
1 tsp. ground cinnamon
1/2 tsp. salt
1 c. brown sugar substitute (Diabetisweet) or Splenda if you cannot find
Two 16 oz. cans Bush original baked beans, drained and mashed
Preheat oven to 350 degrees. In a small bowl, blend melted butter and flour. Set aside. In a large bowl, lightly beat the eggs. Whisk in the evaporated milk, maple syrup, allspice, cinnamon and salt. Add the in the sugar substitute and mix until well blended. Add the mashed beans and flour mixture. Mix until well blended. Pour the mixture into a 10" pie pan. Bake the pie on a baking sheet for about 1 hour 15 minutes or until a toothpick inserted in the middle comes out clean. Great for immediately post-op!
Courtney's Zucchini
1 medium tomato, diced
One medium squash, diced (yellow, zucchini or pippin)
1 small onion, finely diced
Low fat velveeta cheese ( one or two small slices cubed)
Parmesan cheese
garlic powder or fresh garlic, finely chopped (Optional/to taste)
Saute squash and onion until soft. Use canola or olive oil, 1- 2 Tbsp. Add diced tomato, garlic, and Velveeta. Let coo****il cheese is melted, stirring occasionally. Sprinkle with parmesan cheese. Add other vegetables like mushrooms or eggplant if you desire. Great with your favorite chicken!
Cinnamon "Fair" Roasted Almonds
3 cups of almonds or you favorite nuts
1 egg white
2/3 c. Splenda
4 tsp. cinnamon
Preheat oven to 400 degrees. Line a baking tray or cookie sheet with foil and spray with non-stick cooking spray. You can also use non-stick aluminum foil. Lightly beat the egg white in a bowl. Add almonds and toss until well coated. In a separate bowl, mix Splenda and cinnamon. Add Splenda/cinnamon mixture to almonds and coat well. Spread nuts on the baking tray and put in the oven for 10 minutes. Remove from oven and carefully separate nuts by hand as they may be clumped together. Delicious right out of the oven or put on wax paper to cool! Store in an airtight container.
Georgia Caviar- Salsa
2 large tomatoes, diced
1 small white onion, finely diced
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
3 jalapenos, finely diced
1 can of hominy, drained
1 can of black-eyed peas, drained
3 green onions, finely chopped, white portion only
1 package of Good Seasons Italian Salad Dressing Mix
Place vegetables into a large bowl. Add hominy and black eyed-peas. In a separate container, mix salad dressing according to directions using canola oil. Pour dressing over vegetable mixture and chill for at least 3 hours. Great served with tortilla chips!
Courtney
Creamy Cheesecake
This recipe can be made with sugar or Splenda. The measurements are the same.
Crust:
2 packages of graham crackers, crushed
1 stick of margarine, melted
1 teaspoon of cinnamon
1/4 cup of sugar or Splenda
Mix ingredients and pat into a 10" springform pan, bottom and sides. Chill for an hour. You may substitute graham crackers with vanilla wafers, chocolate wafers, or zwieback. Crushed nuts and toasted coconut are tasty additions also.
Filling:
3 Eight ounce packages of light cream cheese (Neufachtel), room temperature. Place the cream cheese in a bowl and beat until fluffy. In a separate bowl, beat 4 egg whites untils stiff, gradually adding 1 cup of sugar or Splenda and 1 teaspoon of vanilla. Add egg white mixture to the cream cheese mixture. Beat on low speed until smooth. Pour into the prepared crust and bake 25 minutes at 350 degrees. Let stand for 15 minutes.
Topping:
Combine 1 pint of low-fat sour cram, 1 teaspoon of vanilla, and 6 tablespoons of sugar or Splenda. Pour over the top of the cheesecake and bake for 5 minutes at 450 degrees.
Let the cheesecake cool at room temperature, then refrigerate overnnight for best results. I top the cheesecake with fresh fruit, but plain is fine. I also lightly sprinkle ground cinnamon over the top of the cheesecake before putting on the sour cream topping. Think of your own fun variations. Bon Appetit! Calories = 260 for 1/10 of the cheesecake if made with Splenda.
$1,000 Maple Bean Pie
4 Tbsp. butter, melted
2 Tbsp. flour
3 large eggs
1 c. evaporated milk
1 Tbsp. real maple syrup
1 tsp. ground allspice
1 tsp. ground cinnamon
1/2 tsp. salt
1 c. brown sugar substitute (Diabetisweet) or Splenda if you cannot find
Two 16 oz. cans Bush original baked beans, drained and mashed
Preheat oven to 350 degrees. In a small bowl, blend melted butter and flour. Set aside. In a large bowl, lightly beat the eggs. Whisk in the evaporated milk, maple syrup, allspice, cinnamon and salt. Add the in the sugar substitute and mix until well blended. Add the mashed beans and flour mixture. Mix until well blended. Pour the mixture into a 10" pie pan. Bake the pie on a baking sheet for about 1 hour 15 minutes or until a toothpick inserted in the middle comes out clean. Great for immediately post-op!
Courtney's Zucchini
1 medium tomato, diced
One medium squash, diced (yellow, zucchini or pippin)
1 small onion, finely diced
Low fat velveeta cheese ( one or two small slices cubed)
Parmesan cheese
garlic powder or fresh garlic, finely chopped (Optional/to taste)
Saute squash and onion until soft. Use canola or olive oil, 1- 2 Tbsp. Add diced tomato, garlic, and Velveeta. Let coo****il cheese is melted, stirring occasionally. Sprinkle with parmesan cheese. Add other vegetables like mushrooms or eggplant if you desire. Great with your favorite chicken!
Cinnamon "Fair" Roasted Almonds
3 cups of almonds or you favorite nuts
1 egg white
2/3 c. Splenda
4 tsp. cinnamon
Preheat oven to 400 degrees. Line a baking tray or cookie sheet with foil and spray with non-stick cooking spray. You can also use non-stick aluminum foil. Lightly beat the egg white in a bowl. Add almonds and toss until well coated. In a separate bowl, mix Splenda and cinnamon. Add Splenda/cinnamon mixture to almonds and coat well. Spread nuts on the baking tray and put in the oven for 10 minutes. Remove from oven and carefully separate nuts by hand as they may be clumped together. Delicious right out of the oven or put on wax paper to cool! Store in an airtight container.
Georgia Caviar- Salsa
2 large tomatoes, diced
1 small white onion, finely diced
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
3 jalapenos, finely diced
1 can of hominy, drained
1 can of black-eyed peas, drained
3 green onions, finely chopped, white portion only
1 package of Good Seasons Italian Salad Dressing Mix
Place vegetables into a large bowl. Add hominy and black eyed-peas. In a separate container, mix salad dressing according to directions using canola oil. Pour dressing over vegetable mixture and chill for at least 3 hours. Great served with tortilla chips! 
I plan to make this for Thanksgiving from Splenda.com
Ingredients
1 cup SPLENDA® No Calorie Sweetener, Granular
1/2 cup brown sugar
3/4 cup canola oil
1 cup egg substitute
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Frosting
1 (8 ounce) package reduced fat cream cheese
1/4 cup butter, softened
1/2 teaspoon vanilla
1 drop imitation maple flavor
1/2 cup SPLENDA® No Calorie Sweetener, Granular
1/2 cup powdered sugar
Directions
PREHEAT oven to 350 degrees F.
Lightly oil or spray a 13X9 inch pan with baking spray. Set aside.
MAKE CAKE.
Place SPLENDA® Granular, brown sugar, oil, egg substitute and pumpkin puree in a large mixing bowl. Mix until well blended. Add remaining ingredients and stir well. Pour cake batter into prepared pan.
BAKE in preheated 350 degrees F oven 25-30 minutes or until when a toothpick inserted into the center comes out clean. Cool cake.
MAKE FROSTING.
Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool.
Optional garnishes: Sprinkle finely chopped walnuts or crushed ginger snaps over the top of the cake.
Exchanges per serving: 1 1/2 starches, 2 fats
Kathy,
I am at work right now so I do not have access to it, but I have a "recipe" for how to make powdered sugar into sugar free. Sorry I can't help on the brown sugar part, but I seem to do ok with the splenda kind. I am allergic to splenda (it makes me break out in hives!) but I still use it...just not that often. I can tolerate it in small amounts. Please shoot me an e mail if you want the change for the powdered sugar and I will send it right on over to you tomorrow after I get home. I wor****il 12 tonight and am right back at 7 am tomorrow so I will need the reminder. Talk to you soon!
Tammy
Kat-
I'm sure you're already familiar with this but I thought I'd let you (and others reading this thread) know that the recipe forum has some great ideas. You may want to check it out: http://www.obesityhelp.com/forums/recipe/
Best to you!
Christina S 
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