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.

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.

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.

Pasta is a dish that can be enjoyed by vegetarians and non-vegetarians alike. Fettuccine Alfredo can be prepared using canned sauce. Have shrimp and diced chicken on the side so dinner guests can choose what they want to add to their pasta.

The point is not to make the vegetarian guest feel out of place at your Christmas dinner. Add menu items that everyone will enjoy but are also appropriate for any vegetarians in the group.

If the meal is a vegetarian gathering, fashion a turkey breast out of seasoned tofu to keep with tradition. Pair with cornbread stuffing and meatless gravy for added flavor. Tofu has the distinction of taking on the flavor of whatever it is cooked or prepared with.

Desserts are usually easier to manage. Remember to use soy milk in recipes that call for milk or try non-dairy recipes like a gelatin mold, cookies, or brownies. Another idea is to ask a few guests to supply the desserts for the Christmas dinner. Ask all guests to prepare desserts that don’t contain dairy or meat products.

Vegetarian Christmas dinner ideas help you prepare a feast that is friendly to those who don’t eat meat. While they understand that some people will be eating meat, be sure to provide them with good foods to choose from as well.

Tradition says that the centerpiece at a Thanksgiving or Christmas dinner is the turkey. For vegetarians, of course, a turkey just won’t do. Nor will a Tofurkey for most people! If you are vegetarians or have vegetarian friends attending your Christmas dinner, here are some ideas for vegetarian dishes to add to the menu.

There are different types of vegetarianism. You have traditional vegetarians who do not eat any meat or meat byproducts and then those who eat some dairy or seafood. Keep that in mind when cooking for them at Christmas dinner.

Add a few extra vegetable dishes, but watch the ingredients. Many people season their vegetables with some sort of meat. Forego that tradition this year and try some different spices to flavor the side dishes. Garlic is a good addition for asparagus and green beans.

Usually when a vegetarian is attending dinner, everyone brings a green bean casserole. While it is a good side dish, it isn’t a meal if five or six people bring a green bean casserole. Where is the variety? Other vegetables are great for Christmas dinner. How about a potato and corn chowder or a sweet potato casserole?

When it comes to the main course, you can still have turkey. If the vegetarians that you know eat seafood, add a pecan crusted salmon to the menu. It provides lots of protein and flavor. Salmon goes with green vegetables and any other side dishes you choose to bring.

What You Need:

3/4 C brown sugar, packed and divided

1/3 C pecan, chopped fine

2 T butter, melted

1 (9 in) unbaked pie shell

3 eggs

1 C canned pumpkin

1 t rum extract

3/4 t cinnamon

1/2 t salt

1/4 t ginger

1 1/2 C heavy whipping cream

How to Make It:

Combine 1/4 C of the brown sugar with the pecans in a medium size mixing bowl.

Add the butter and mix until completely combined.

Press the mixture into the bottom of the unbaked pie crust.

Break the eggs into a large mixing bowl.

Stir in the pumpkin, extract, cinnamon, salt and ginger.

Add the remaining brown sugar and stir until completely combined and smooth.

Use a rubber spatula to fold in the whipping cream.

Pour the pumpkin mixture into the prepared pie crust.

Set the oven to 400 degrees and allow the oven to heat up.

When the oven is ready bake the pie for 10 minutes.

Reduce the heat and continue baking 40 minutes or until a knife inserted in the center of the pie comes out clean.

Cool the pie on a wire rack before cutting.

Garnish with extra pecans and whipped topping.

Serving Size:  8

Without the pumpkin pie autumn and especially Halloween or Thanksgiving dinner just would be the same. 

This is a new twist on an old favorite.  Remember to refrigerate any leftovers, if you’re lucky enough to have any, that is.

2 apples, peeled and diced
1 lb strawberries
2 kiwis, peeled and diced
8 oz. raspberries
1 T brown sugar
2 T white sugar
3 T any flavor fruit preserves
10 (10 in) tortillas
2 C cinnamon sugar
Butter flavored cooking spray

How to Make It:

Preheat oven to 350 degrees.
Cut the tortillas into wedges.
Spray both sides of the wedges with the cooking spray.
Place the wedges in a single layer on a cookie sheet.
Sprinkle one side of the wedges with the cinnamon sugar.
Bake for 8 minutes or until crisp.
Remove and allow cooling to room temperature.
Place the apples, strawberries, kiwis and raspberries into a large mixing bowl.
Add the brown sugar and white sugar.
Stir until blended.
Add the preserves and mix together well.
Cover and refrigerate at least 1 hour.

1/2 medium cantaloupe, very ripe
1/4 C milk
Sugar to taste

How to Make It:

Scoop out the melon from the rind.
Place it into a bowl and place the bowl in the refrigerator.
You want the melon to be very chilled.
Once chilled place the melon and the milk in a blender.
Blend until very smooth.
Add the sugar to taste.
Let stand 3 minutes before pouring into a glass.

1 fresh pineapple
1 pint fresh blueberries
1 pint fresh strawberries cut in half
1/4 C maple syrup
1/4 C orange juice
1 T fresh mint, chopped
Pepper to taste

How to Make It:

Cut the bottom and top off of the pineapple,
Peel the pineapple.
Cut the fruit into 8 slices.
Spray each pineapple slice with a non stick cooking spray on both sides.
Heat the grill to medium temperature.
Grill the pineapple slices 6 minutes per side or until lightly browned.
Cut each grilled pineapple slice into 8 wedges.
Place the pineapple wedges into a large mixing bowl.
Gently fold in the blueberries and strawberries.
Add the maple syrup, orange juice and mint.
Mix together well.
Add the pepper and stir.

2 T unsalted butter
1 lg. onion, chopped fine
1 sweet red pepper, diced
3 small zucchini, diced
1/4 t cayenne
1 lb white potatoes, peeled and diced
2 C water
2 C soy milk
2 C fresh corn
1/2 t salt
1/8 t pepper
2 T fresh parsley, chopped fine
2 T cilantro, chopped fine

How to Make It:

Place the butter in a kettle over low heat.
When butter melts add the onion, sweet pepper and zucchini.
Cook on low 8 minutes, vegetables should be fork tender.
Stir in the cayenne.
Add the soy milk and potatoes.
Over low heat bring mixture slowly to a boil.
Add the water.
Cover the pot and cook 25 minutes.
Add the corn.
Continue cooking for 5 minutes.
Stir in the parsley and cilantro.
Serve hot.