What You Need:

1/2 C of dry bread crumbs

1/2 C of green pepper, chopped

2 egg whites

4 garlic cloves, minced

8 drops of hot sauce

1 lb. lean ground turkey

1 T of canola oil

1 C of ketchup

1/2 C of water

1/4 C of lemon juice

1/4 C red wine vinegar

2 T molasses

2 T of brown sugar

2 t of dry mustard powder

1 t chili powder

1/2 t cayenne pepper

1/2 t pepper

How to Make It:

Place the bread crumbs, green pepper, egg whites, garlic and hot sauce into a mixing bowl and whisk until well combined.

Break the turkey into the mixture and mix well.

Shape the mixture into small meatballs.

Pour the canola oil into a skillet and place of medium heat.

When the oil is hot add the meatballs.

Brown the meatballs for 8 minutes, turning frequently, until browned on all sides.

Drain the meatballs well and return to the skillet. 

In a bowl whisk together the ketchup, water, lemon juice, vinegar and molasses.

Sprinkle the brown sugar, mustard and chili powders, and both peppers.

Whisk until well combined.

Pour the sauce in with the meatballs.

Bring the mixture to a boil then reduce the heat to low.

Cover the skillet and simmer for 10 minutes or until heated through.

Makes 10 servings

Want to add a little turkey to your buffet without all the fuss of cooking a full turkey?  These bites should fit the bill.  If you are looking for something a little less spicy the hot sauce, chili powder and cayenne pepper may be omitted.

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A popular European holiday drink that has found a place in the U.S. is wassail. It is a spiced punch that is served hot. Many modern versions use mulled cider but traditionally they used mulled beer. All of the ingredients were heated together in a bowl and topped with toast. Soggy bread aside, this drink choice can begin a new holiday tradition in your home.

Teas are also good. If you have a diabetic person in your family, teas may be easier to handle than some of the alcoholic or sweeter flavored drinks. Try peppermint tea or sugar-free apple cider mix so that they can join in the festivities as well.

We almost forgot the hot chocolate. That’s the reason you bought the reindeer mug, right? It warms the cold places and tastes great with a Christmas cookie or a slice of cake. Instead of water, like most drink mixes call for, use milk instead. Milk makes hot chocolate taste creamier. Hot milk at bedtime will send your kids off to Sleepytown.

These are just a few of the traditional holiday beverages most people turn to when Christmas rolls around. You may have others you’ve grown to love over the years. Either way, leave room for a new beverage tradition to join the ranks.

There are many holiday songs that mention good things to drink. Holiday beverages are the perfect topper for a great dinner or the wake up for morning breakfast. Here are a few holiday drinks to include on your menu.

What is the single favorite drink at Christmas? It’s eggnog. Eggnog is made with, you guessed it, eggs. Some people may be concerned about raw eggs. If that’s the case, you can purchase chilled eggnog in the carton. There are 1,001 recipes for eggnog floating around so use the one that suits your taste buds.

Eggnog is traditionally an alcoholic drink, using whisky, rum or brandy. If you have kids you can ixnay the liquor for a tasty non-alcoholic version. Don’t forget to top your creation with nutmeg and/or cinnamon for flavor.

Another tasty drink is apple cider. This warm apple drink keeps the chill away when the weather outside is frightful. For a different taste, add slices of citrus fruits to the warm cider and cinnamon sticks. Garnish the glass with curly Qs of citrus rind.

Holiday punches are a hit with all ages. Whether it is a citrus punch or a sparkling one (champagne) you can spruce up the presentation. Add colorful ice cubes to the punch. Try red and green Kool-Aid ice cubes. For more red and green garnish, add maraschino cherries to drink and punch glasses.

The secret to a holiday brunch is the preparation and a bit of cheating. It is okay because the food will still be good. For example, if you decide to serve blueberry muffins, buy them from the store. Take them out to come to room temperature in the morning. Use frozen, cooked sausage for the casseroles so you don’t have to perform that step on Christmas morning.

A perfect way to save cleanup is to have a buffet brunch and a buffet holiday dinner. The tables will only have to be set up once. All you will do is wipe up the table clothes and switch out the food pans when it is time for dinner. The brunch food stays warm from the first family member to the last.

Want some brunch ideas? Here they are:

·         Sausage, egg and cheese breakfast casserole

·         Assorted muffins

·         Fruit Juices

·         Fruit salad

·         Ham and turkey slices with white and wheat bread

The first rule is to keep it simple. Dinner is coming in a few short hours and you want everyone to have room for all that you’ve prepared.

You have spent a good portion of Christmas Eve getting food ready for Christmas dinner the next day. Treat all of the diligent cooks (and the rest of the family) to a brunch on Christmas morning. Everyone can get the nourishment they need to finish preparation for dinner that night.

The good thing about a brunch is that it combines the best of breakfast and lunch. If you have those who love breakfast foods anytime of the day, it works. For others who want to eat light, they have the lunch half of the fare.

If you are going to host the Christmas brunch, include the cooking items you need in your master list for Christmas dinner shopping. You don’t want to run out of eggs or milk or bread. While one half of the group is working on Christmas dinner, the other half can be preparing for brunch.

Here are some tips to get you started:

·         Decide on the menu ahead of time – keep it simple but with enough variety for your family’s tastes.

·         Decide how you will present the brunch. Buffet style is good for early risers and those who want to sleep for an extra 20 minutes.

·         Don’t forget the drinks: plenty of fruit juices, milk and teas

·         Perform the prep work the night before when the other half of the cooks are preparing for Christmas dinner – casseroles can be put together and refrigerated.

·         Don’t forget the setup for a buffet style brunch. You don’t want to run out of pans for the food.

Instead of using all of your baking pans and washing them repeatedly, it is easier to cook sides and meats in disposable aluminum pans. They hold up well when cooking and can be thrown away afterwards. If a family wants to take home leftovers, you can use the extra pans you have left. This gives them one container to store their “take home” treats and a way to warm them up also.

You may have enough silverware for a service for four or six, but 26 people are out of the question. At party supply stores, they sell Christmas plastic silverware that resembles real silverware. Your family won’t mind and your holiday table will still look elegant.

Anyone preparing food like meat needs a meat thermometer. Turkey takes a long time to cook and you want to be sure it is cooked throughout. A meat thermometer inserted in the thickest part of the thigh will let you know when the turkey is done. Even with pop-up meters in the turkey, always check the internal temperature yourself.

A lot goes into making Christmas dinner special for family and friends. Avoid the last minute drive to the store or a sink full of dishes. Purchase what essentials you need beforehand.

What are the two things you run out for at the last minute when preparing Christmas dinner? Seasonings and utensils. This article addresses the essentials you need to be sure you have on hand when cooking Christmas dinner.

No one wants to have to make a last minute substitution because they forgot something at the store. When you are making a list of the grocery items you need, don’t forget the utensils. Unless you have a large family, most people don’t use every pot, pan and spatula in their kitchen unless it is Christmas.

To save on storage space and money, look for items that are disposable. You don’t need to purchase a new 20-piece cookware set for an additional ham. That is why the list of food and the list of utensils go together. Here are a few examples of what you might need to buy:

·       Roasting pans (turkey, ham)

·       Side dish pans (square aluminum pans)

·       Cake pans

·       Serving utensils

·       Cake pans (can be non-disposable – you may use them later)

·       Trash bags (not a utensil or cookware but a necessary item for cleanup)

·       Plastic silverware

·       Thermometer (meat, candy)

·       Mixing bowls

SUPER FAST CHOCOLATE-COCONUT SQUARES

Great any time!

1/2  cup butter or margarine — at room temperature
1 cup dark brown sugar
1 cup flour — plus 1 tbsp.
2 eggs
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts
1 cup flaked or shredded coconut
6 ounces semisweet chocolate chips

Cream butter and 1/2 cup of the brown sugar until smooth. Add 1 cup of the flour and combine until mixture forms coarse crumbs. Press dough into an 8- or 9-inch square glass baking dish.
Microwave on 100% power 3 to 5 minutes, rotating dish if necessary for even doneness. Crust should lose all moist spots and look like a cooked pie shell (it will not brown).
Combine eggs, vanilla, nuts, coconut, chocolate chips, remaining flour, and remaining brown sugar.
Spread mixture over crust. Microwave on 100% power 4 to 5 minutes, until set, rotating dish if necessary for even doneness.
Cool on wire rack, then cut into squares.
Makes 16 squares.
You can substitute butterscotch chips for the chocolate, or use a combination of both.

Makes 8 to 10 servings

1 cup raw lentils
1 tablespoon safflower oil
2 cloves garlic, minced
6 ounces white mushrooms
5 ounces (l/2 package) thawed frozen spinach
1 tablespoon natural soy sauce
2 tablespoons wheat germ
freshly ground pepper to taste
dash nutmeg
1 cup firmly packed grated Stilton or Gruyere soy cheese

Filling

1 tablespoon safflower oil
1 cup chopped onion
1/4 cup dry bread crumbs
1 cup coarsely mashed potato (from about 1 medium cooked and peeled potato)
1/2 teaspoon each: seasoned salt, dried thyme, and dried basil
freshly ground pepper to taste
curly parsley for garnish

Rinse and sort the lentils. Combine in a heavy saucepan with 4 cups water. Bring to a boil, then lower the heat and simmer, covered, until the lentils are tender, about 45 minutes. Drain.
Preheat the oven to 350 degrees.
Heat the oil in a large skillet. Add the garlic and mushrooms and saute over medium heat, stirring, until the mushrooms are wilted. Stir in the spinach, lentils, soy sauce, and wheat germ.

Grind in some pepper and add the nutmeg. Cook, stirring, until the mixture is heated through, then stir in the soy cheese.

Lightly oil a 9- by 5- by 3inch loaf pan, preferably glass. Pour in about 2/3 of the lentil mixture. Press some of the mixture up the sides of the pan to create a shell about 1/2 inch thick. Transfer the remaining lentil mixture to a small bowl and reserve until needed.

Rinse the skillet and heat the oil. Add the onion and sautee until golden brown.

Add the remaining filling ingredients and saute, stirring occasionally, for 5 minutes.

Transfer into the shell created by the lentil mixture, then cover the top with the reserved lentil mixture.

Bake for 40 to 45 minutes, or until the top is crusty.

Remove from the oven and let the loaf stand for 10 to 15 minutes. Slide a spatula or knife around the edges to loosen it.

Cut slices and arrange them on an oblong dish. Garnish with parsley and serve with a side salad.

Serves: 8 or more

Here’s a lighter version of the traditional American holiday classic dish.

1/2 cup orange juice, preferably freshly-squeezed
1/2 cup light brown sugar
1/4 teaspoon cinnamon
Pinch of nutmeg
2 tablespoons whipped butter or natural canola margarine, melted
3 pounds sweet potatoes, peeled and sliced 1/4-inch thick
1/4 cup finely chopped walnuts or pecansfor topping, optional
(Marshmallows are also a great favourite)

Preheat the oven to 375 degrees.

Combine all the ingredients except the last two in a large mixing bowl. Stir until well combined. Add the sliced potatoes and stir well, then transfer to a shallow 1 1/2 -quart round or 9- by 13-inch baking dish.

Bake, covered, until the sweet potatoes are just tender, about 40 minutes. Stir once or twice during that time to distribute the liquid over the potatoes. If desired, sprinkle the nuts over the sweet potatoes at this time.
Bake, uncovered, for an additional 10 to 15 minutes, or until the glaze thickens. Cover and keep warm until ready to serve.