Christmas Sugar Cookies is a delicious and easy recipe for sugar cookies for the Christmas season. Adaptable also for Easter and Halloween by simply using different colored sugars and holiday relevant cookie shaped cutters. The cream cheese in this recipe brings out a different and delicious flavor to the cookies. Makes 24 (2 cookie) servings. Christmas Sugar Cookies will be loved by all your family, friends and guests.
1 (8 oz) bar cream cheese, softened
1 cup butter, softened
2/3 cup granulated sugar
1/4 tsp vanilla extract
2-1/2 cups all-purpose flour
1/2 cup colored sugar
1. Beat cream cheese and butter together in a large bowl with mixer until blended. Add granulated sugar and vanilla; mix well. Gradually add flour, beating well after each addition. Refrigerate at least 3 hours or until chilled.
2. Preheat oven to 350° F. Roll out dough to 1/4-inch thickness on lightly floured surface. Cut into shapes with 3- to 4-inch cookie cutters; sprinkle with colored sugar. Place, 2 inches apart, on baking sheets. If dough is too sticky just add additional flour to your work surface and rolling pin.
3. Bake 10 to 15 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.
“How to Soften Cream Cheese”
Place completely unwrapped package of cream cheese in a microwaveable bowl. Microwave on HIGH 15 seconds or until just softened.
YIELD: 24 servings. (48 cookies)
Serving size: 2 cookies per serving.
Original reicipe and image from: Kraft Foods. http://www.kraftrecipes.com/recipes/philadelphia-sugar-cookie-cutouts-50154.aspx?tab=recipe
Calories: 180, Total Fat: 11g, Saturated Fat: 7g, Cholesterol: 35mg, Sodium: 105mg, Carbohydrates: 20g, Fiber: 0g, Sugars: 10g, Protein: 2g, Vitamin A 6 %DV, Vitamin C 0 %DV, Calcium 0 %DV, Iron 4 %DV
Mashed Potato Casserole is an easy, delicious, creamy, cheesy potato side dish especially suited for a holiday or large gathering. Loaded with sour cream, Cheddar cheese, cream cheese and bacon. Just place all ingredients in a baking dish, cook for 30 minutes and VOILA’! You will have an awesome potato side dish to place in your holiday menu permanently. Makes 12 Servings. Mashed Potato Casserole will be loved by all your family, friends and guests.
5-1/2 cups mashed potatoes* (see note below)
1/2 cup milk
1 (8 oz bar) cream cheese, softened
1 cup sour cream
2 tsp dried parsley flakes
1 tsp garlic salt
1/4 tsp ground nutmeg
3/4 cup shredded Cheddar cheese
12 slices bacon, crispy cooked and crumbled (about 1/2 cup)
1. Preheat oven to 350° F. Place all ingredients, except cheese and bacon, in a large bowl. Beat with electric mixer on medium-high speed until potatoes are smooth and creamy.
2. Spoon mixture into a lightly greased 13 x 9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking. Cover.
3. Bake 30 minutes or until heated through.
*Start with (about 4 lbs) uncooked potatoes to yield 5-1/2 cups mashed potatoes. For faster preparation, start with instant or refrigerated prepared mashed potatoes.
TO MAKE AHEAD: Assemble casserole. Do not sprinkle with bacon. Cover and refrigerate casserole. Refrigerate bacon separately. Remove from refrigerator and bake casserole as directed. Sprinkle with bacon during last 5 minutes of cooking.
YIELD: 12 servings.
Serving Size: 3/4 cup per serving.
Original Recipe & Image from: McCormick & Company, Inc. (http://www.mccormick.com/Recipes/Salads-Sides/Loaded-Mashed-Potato-Casserole)
Wild Rice-Turkey Casserole is an easy recipe that uses either turkey or chicken. Perfect for leftovers from your Thanksgiving or Christmas dinner. This delicious dish can also be made 12 hours ahead of time and refrigerated. Wild rice, turkey, green beans and bell peppers with an Alfredo sauce and bread crumb topping make up this wonderful oven-baked meal. Makes (6) servings. Wild Rice-Turkey Casserole will be loved by your family, friends and guests.
2 cups cooked wild rice
2 cups chopped and cooked turkey or chicken
2 cups frozen French-cut green beans, thawed
1/2 cup chopped red bell pepper
1 (16 oz) jar Alfredo sauce
1/2 cup dried bread crumbs
2 tbsp butter, melted
1. Preheat oven to 350° F.
2. Layer wild rice, turkey, green beans and red bell pepper in an ungreased 8″ square baking dish; top with the Alfredo sauce.
3. Combine the bread crumbs and butter in a bowl. Sprinkle over casserole. Bake 45 to 50 minutes or until edges are bubbly and mixture is heated through.
TIP: TO MAKE AHEAD
[Prepare casserole up to 12 hours ahead. Cover and refrigerate. Increase baking time to 50-55 minutes.
YIELD: 6 servings.
Original Recipe and Image from: Land O’Lakes, Inc. (http://www.landolakes.com/recipe/288/wild-rice-turkey-medley).
Calories: 370, Fat: 19g, Cholesterol: 85mg, Sodium: 650mg, Carbohydrates: 26g, Fiber: 2g, Protein: 22g
Deep-Dish Turkey Pot Pie is the perfect way to use up your leftover turkey from Thanksgiving, Christmas or any othe holiday. Optionally us chicken in place of the turkey with no change in nutrition values. Turkey, cream of chicken soup, frozen mixed vegetables and cheddar cheese make up this delicious, hearty meal and baked in a made from scratch crust. Makes (6) generous servings. Deep-Dish Turkey Pot Pie will be loved by your family, friends and guests.
2 cups all-purpose flour
1/4 tsp salt
2/3 cup cold butter, cut into chunks
4-6 tbsp cold water
1/4 cup milk
1 (10.5 oz) can condensed cream of chicken soup
2 cups (cubed 1-inch), cooked chicken or turkey
1 (4 oz) pkg shredded Cheddar cheese
1 (16 oz) pkg frozen vegetable combination (broccoli, cauliflower, carrots)
1-1/2 tsp fresh thyme leaves or 1/2 tsp dried thyme leaves
1 egg, slightly beaten
1 tsp water
1. Preheat oven to 375° F.
2. Combine flour and salt in a bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough of the 4 to 6 tbsp cold water with a fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
3. Roll out remaining ball of dough on lightly floured surface into a 12-inch circle. Fold into quarters. Place dough into ungreased 9 1/2-inch (deep-dish) pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
4. Combine milk and soup in a bowl; mix well. Add all remaining filling ingredients except egg and 1 teaspoon water. Spoon filling into prepared pie crust.
5. Roll out refrigerated ball of dough on a lightly floured surface into a 12-inch circle. Cut a 3-inch “X” in center of pastry; cut each pastry triangle in half again. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Fold back the 8 points of pastry in center to form an open circle.
6. Combine egg and 1 teaspoon water in a bowl; lightly brush crust with egg mixture. Bake 60-70 minutes or until golden brown. Let stand 10 minutes before serving.
YIELD: 6 Servings
Original recipe and image from: Land O’Lakes, Inc. (http://www.landolakes.com/recipe/1184/deep-dish-chicken-pot-pie).
Calories: 570, Fat: 33g, Cholesterol: 155mg, Sodium: 850mg, Carbohydrates: 41g, Fiber: 4g, Protein: 28g
Apple-Stuffed Pork Tenderloin is an easy and delicious, oven roasting recipe made with: chopped apples, a packaged stuffing mix, Dijon mustard, and seasoned with rosemary. It is also a healthy, low calories, low fat, low sodium, low carbohydrates, low sugars, WeightWatchers (5) PointsPlus and diabetic friendly recipe. Use any leftovers for sandwiches next day. Makes 8 Servings. Apple-Stuffed Pork Tenderloin will be loved by your family, friends and guests.
Non-Stick cooking spray
2 tsp butter or margarine
1/2 cup finely chopped apples
1 cup stuffing mix for chicken in the canister, (Stove Top or other brand)
1 boneless pork loin (2 lb.), butterflied
1 large onion, coarsely chopped
2 tbsp maple-flavored or pancake syrup
2 tbsp Dijon mustard
1 tsp chopped fresh rosemary, (or 1/3 tsp dried rosemary)
1. Preheat oven to 350° F.
2. Melt the butter in a large skillet over medium heat. Add apples; cook and stir 3 minutes or until tender. Remove from heat. Prepare stuffing mix as directed on package. Stir in apple mixture.
3. press the stuffing mixture onto cut-side of meat to within 1/2 inch of edges. Roll up, jelly-roll fashion, starting at one short end. Tie closed with butchers’ twine. Spread onions onto bottom of small roasting pan sprayed with cooking spray; top with meat. Mix syrup, mustard and rosemary; spoon over meat.
4. Bake 1 hour 5 minutes to 1 hour 15 minutes or until meat is done;(internal temperature of 145° F). Remove from oven. Let stand 15 minutes before slicing to serve.
YIELD: 8 servings.
Serving Size: 1/8 of recipe.
WW PointsPlus+ = 5
Carb Choices: 1
1 Starch + 3 Meat(L)
Source: Original Recipe and Image from Kraft Foods. http://www.kraftrecipes.com/recipes/maple-glazed-stuffed-roast-pork-50673.aspx
Calories: 200, Total Fat: 6g, Saturated Fat: 2g, Cholesterol: 65mg, Sodium: 260mg, Sugars: 6g, Carbohydrates: 12g, Fiber: 1g, Protein: 23g
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