Christmas Barbecued Ribs

Dad's recipe

Ingredients:

• 4 slabs of ribs
• Water as needed
• 2 onions stuck with ten cloves each
• 1/3 cup soy sauce
• 2 teaspoons marjoram
• 1 teaspoon salt

For the sauce:

• 2 Tablespoons olive oil
• 3 medium onions, coarsely chopped
• 5 garlic cloves, minced
• 1 Tablespoon nuggets of crystallized ginger, chopped
• 2 16-ounce cans tomato wedges with juice
• 3 bottles chili sauce
• 1/4 cup brown sugar
• 6 Tablespoons honey
• 1/3 cup soy sauce
• 1/4 cup any wine
• Heavy pinch cayenne pepper
• Generous grinding of black pepper
• 2 Tablespoons chili powder
• 1/4 teaspoon oregano

Instructions:

1. Cut ribs into serving size pieces.  Place in a large pot with water to cover.  Add the onions stuck with cloves, 1/3 cup of soy sauce, marjoram and salt.  Bring to a boil, reduce heat and simmer, covered for about 1 hour.  Do not allow water to remain at a boil or the meat will toughen.  Drain ribs after cooking.
2. To make the glazing sauce, heat the olive oil in a  medium saucepan.  Add chopped onions and garlic.  Saute for a few minutes, stirring often.  Add the chopped ginger, mashed tomatoes and juice, chili sauce, brown sugar, honey, 1/3 cup soy sauce, wine, cayenne pepper, black pepper, chili powder and oregano.  Cook over medium high heat bringing the mixture to a boil while stirring well. Reduce heat and simmer, stirring occasionally for 30 minutes.  Blend with the immersion blender until almost smooth.  Continue to cook over medium low heat for about 10 more minutes.
3. Place ribs and sauce into crockpot and cook on low until meat is tender, at least 2-3 hours.

Roast Turkey

Dad's Recipe


Ingredients:

• 20 - 25 pound turkey
• 5 pounds of onions
• 2 pounds of carrots
• 1 bunch of celery
• 1 bunch of parsley
• lemons
• 1/4 cup soy sauce
• 5 cloves garlic
• 1 teaspoon pepper
• 1 stick butter

Instructions:

1. Thaw turkey, remove bag of giblets from the turkey cavity.  Check both cavities. 
2. Wash turkey according to package directions.
3. Insert pats of butter under the breast skin.
4. Stuff turkey with quarter sections of onion, large pieces of carrots and celery in equal amounts, and some lemon.  Remember to stuff both cavities.
5. Rub turkey with soy sauce and sprinkle with ground pepper.
6. Cut remaining onions, carrots and celery into 1/2 - 1 inch pieces and place them in the roasting pan as a bed for the turkey.
7. Remove the parsley stems and rough chop the tops.  Add this to the veggies in the pan.  
8. Place the turkey neck and giblets except the liver around the edges of the pan.
9. Place the turkey breast side up on the bed of veggies in the pan.
10. Roast turkey at 450 degrees for 20 minutes.
11. Lower the temperature to 325 degrees and continue roasting the turkey for another hour.  
12. Remove the turkey from the oven and turn breast side down.
13. Return turkey to the oven at 325 degrees for 1 1/2 hours.
14. Remove turkey from the oven and turn breast side up.  
15. Ladle juices from pan over the turkey.  Return to 325 degree oven.
16. Periodically, ladle juices over turkey as it roasts.  If the skin gets too dark, tent with foil.
17. Using an meat thermometer, roast until the temperature of the breast and thigh reach 170 degrees.
18. Remove turkey from oven and roasting pan to cutting board.  Allow to rest at least 15 minutes before carving.  Cover turkey loosely with foil while it rests.
19. Strain pan juices, discarding vegetables and fat.  Use the strained juices to make gravy..

Pumpkin Mac and Cheese with Roasted Veggies

Adapted from Skinny Taste

Ingredients:

• 15 ounce can organic pumpkin puree
• olive oil cooking spray
• 16 ounce cauliflower florets, cut into 1-in. pieces
• 16 ounce quartered Brussels sprouts
• 3/4 teaspoon kosher salt
• 12 ounces wheat rotini pasta 
• 1 1/2 tablespoons butter
• 1/4 cup minced onion
• 2 tablespoons all purpose flour
• 1 1/2 cups fat free milk
• 2/3 cup reduced sodium chicken or vegetable broth
• 5 ounces fresh grated Sharp Light Cheddar 
• 4 ounces fresh grated Gouda
• 2 tablespoons fresh grated parmesan
• Kosher salt
• pinch nutmeg
• fresh pepper to taste

Instructions:

1. Preheat the oven to 400°. Line 2 large baking sheets with aluminum foil, and coat with olive oil spray.
2. Spray cauliflower and Brussels sprouts with olive oil, and season with salt. Spread in an even layer on the prepared baking sheet.
3. Remove the vegetables from the oven and set aside. 
4. While vegetables roast, bring a large pot of salted water to a boil. Cook pasta according to package directions, omitting fat and salt. Drain, and set aside.
5. Over medium heat melt the butter. Add the onion and cook over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined. Add milk and broth and whisk, raising heat to medium-high until it comes to a boil; cook about 4 to 5 minutes until it thickens slightly. Season with 3/4 teaspoon salt, nutmeg and pepper.
6. Once it begins to thicken, stir in pumpkin and cook until heated through, about 2 minutes. Remove from heat, add cheeses and Parmesan and mix well until melted. Add the cooked macaroni and mix well, fold in the roasted vegetables.
7. Serve warm

Scoopable Slow Cooker Apple Pie

Adapted from Hungry Girl

Ingredients:

• 8 cups peeled and sliced Granny Smith apples (8-10 apples)
• 2 Tablespoons cornstarch
• 6 Tablespoons Splenda
• Juice of 1/2 lemon
• 1 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

Instructions:

1. Place apples in a slow cooker sprayed with nonstick spray.
2. In a small bowl, combine cornstarch with 3/4 cups water.  Whisk to dissolve. Add all remaining ingredients and whisk well.
3. Pour cornstarch mixture over the apples and stir to coat.
4. Cover and cook on high for 1 1/2 hours until apples have softened and liquid has thickened.
5. Let cool and thicken at least 10 minutes.
6. Serve

Cauliflower Stuffing (Dressing)

Adapted from Delish.com

Ingredients:

• 4 Tablespoons butter
• 1 onion, chopped
• 2 large carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 small head cauliflower, chopped
• 1 cup chopped mushrooms
• kosher salt
• ground pepper
• 1/2 cup chopped fresh parsley
• 2 Tablespoons fresh rosemary
• 1 teaspoon ground sage
• 1/2 cup chicken broth

Instructions:

1. In a large skillet over medium heat, melt butter.  Add onion, carrots and celery and saute until soft - about 7 to 8 minutes.
2. Add cauliflower and mushrooms and season with salt and pepper.  Cook until tender, 8 to 10 minutes more.
3. Add parsley, rosemary and sage and stir to combine.  Then pour broth over and cover with a lid.  Cook until totally tender and liquid is absorbed, about 15 minutes.
4. Serve

Spinach and Pear Salad with Raspberry Vinaigrette

Adapted from Skinny Ms

Ingredients:

For the Salad:
• 6 cups baby spinach
• 2 red pears, sliced
• 1 red onion, sliced thin
• 1 cup walnuts, chopped
• 1/2 cup low fat blue cheese crumbles
For the Vinaigrette
• 1/2 cup white balsamic vinegar
• 2 tablespoons honey
• 1/4 cup fresh raspberries
• 3 tablespoons olive oil

Instructions:

For the Salad:
1. In large bowl, lightly toss all ingredients. Divide into serving bowls. Drizzle with raspberry vinaigrette and serve.
For the Vinaigrette
2. Combine all ingredients except oil in blender, puree until smooth. On low speed, gradually add oil. Drizzle desired amount over salad and enjoy.

Cranberry Pear Sauce

Adapted from Skinnytaste.com

Ingredients:

12 oz fresh or frozen cranberries

2 ripe pears, peeled and cored, cubed small

1/2 cup agave or honey*

1 cup water

Instructions:

1. Bring all the ingredients to a boil on high heat in a medium saucepan.
2. When boiling, reduce heat and simmer for about 15 minutes, or until the cranberries burst and the sauce thickens. Remove from heat and let it cool before refrigerating. Serve chilled or room temperature. Makes 3 1/4 cups.

Pecan Pie Bites

Adapted from http://www.emilybites.com/2016/11/pecan-pie-bites.html

Ingredients:

• 1 package of 15 mini phyllo shells (such as Athens, found in the frozen aisles)
• ½ cup chopped pecans (if you have whole pecans or pieces just chop or bash them up)
• ¼ cup packed light brown sugar
• 2 tablespoons half and half cream
• ½ teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Pre-heat the oven to 350. Line a baking sheet with aluminum foil. Unwrap the package of phyllo shells and place them on the baking sheet
2. In a mixing bowl, combine the pecans, brown sugar, half and half, vanilla and salt and stir together until well mixed. Spoon the pecan mixture evenly into the phyllo shells and place the baking sheet in the oven. Bake for 10-12 minutes until the edges of the shells start to turn golden and the filling is heated through.

Make Ahead Macaroni and Cheese

Ingredients:

• 1 pound box macaroni, prepared according to package
• 5 Tablespoons butter
• 5 Tablespoons flour
• 3 cups warm milk
• 1 package shredded cheese
• 4 ouncesVelveeta cheese, small cubes
• 1/2 teaspoon dry mustard
• Salt and pepper to taste
• 1/2 cup Panko

Instructions:

1. Prepare macaroni, drain and set aside.
2. Over medium heat, make a roux with the butter and flour.  Cook a couple of minutes.
3. Slowly add warm milk, stirring until thickened.
4. Season with dry mustard, salt, and pepper to taste
5. Remove from heat and stir in cheeses until cheeses are melted and sauce is smooth.
6. Toss macaroni in the cheese sauce
7. Pour into a prepared 9 X13 baking dish, cover and refrigerate until about 2 hours before serving
8. Allow to come to room temperature, sprinkle with Panko, spray with PAM butter spray, and then bake in a 350 degree or higher oven until bubbly and lightly browned.

Candied Pecan, Craisins, and Feta Cheese Salad

Adapted from:  https://www.chef-in-training.com/2012/10/candied-pecan-craisin-feta-salad-with-creamy-balsamic-vinaigrette/

Ingredients:

• Spring Salad Mix or Baby Spinach or a combination of the two
• Candied Pecans
• Craisins
• Feta cheese
• Red onion, halved and sliced thin (optional)
• Dressing - Brianna's Poppyseed or Creamy Balsamic Dressing 

For Creamy Balsamic Dressing:

• 4 garlic cloves, grated or minced
• 3 Tablespoons Mayonnaise
• 2 Tablespoons Lemon juice
• 1 Tablespoon Dijon Mustard
• 2 teaspoons Morton's Nature seasoning (mix of salt, pepper, onion powder and garlic powder)
• 1 1/2 teaspoon salt
• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil

Instructions:

1. Toss salad mix, craisins, feta cheese, and onions (if using)
2. For the Creamy Balsamic Dressing:  whisk together all but the extra virgin olive oil.  Drizzle in olive oil will continuing to whisk.
3. Dress salad with Briannas Poppyseed Dressing or the Creamy Balsamic Dressing.
4. Top salad with candied pecans (can serve nuts on side if need be)
5. 
   

Baked French Toast Casserole

Adapted from http://www.chewoutloud.com/2014/01/10/baked-french-toast-casserole-with-streusel/

Ingredients:
For the Streusel:

• 1 cup light brown sugar
• 1/2 cup chopped pecans
• 1/4 cup butter, cubed
• 2 teaspoons cinnamon

For the Casserole:

• 6 - 6 1/2 cups hearty bread, cubed (I used honey wheat)
• 4 eggs
• 1 1/2 cup milk
• 1/4 cup sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract

Instructions:

• Make the Streusel by combining the four ingredients in a bowl until it resembles wet sand.  Cover and refrigerate
• Grease a 8 x 8 baking dish with butter.
• Place bread cubes in the dish
• In a separate bowl, mix together the eggs, milk, sugar, salt and vanilla extract
• Pour mixture over the bread cubes and stir to ensure all bread is covered.
• Cover and place in the refrigerator overnight
• Preheat oven to 350 degrees.
• Sprinkle streusel topping onto the top of the casserole
• Bake for 35 - 45 minutes until nicely browned and bubbly.
• Allow to cool slightly and serve warm with maple syrup

Crab Rangoon Dip

Source unknown

Ingredients:

• 2 cups crab meat
• 16 ounces cream cheese
• 1/2 cup sour cream
• 4  onions, chopped
• 1 1/2 teaspoon Worcestershire sauce
• 2 Tablespoons powdered sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon lemon juice

Instructions:

1. Combine all ingredients
2. Bake for 30 minutes at 350 degrees
3. Serve hot with chips or crackers.

Mississippi Sin Dip

From https://www.homemadeinterest.com/mississippi-sin-dip/

Ingredients:

• 16 ounces Sour Cream
• 8 ounces cream cheese, softened
• 2 cups sharp Cheddar cheese, shredded
• 1 cup ham, diced
• 1 Tablespoon Hot sauce (Franks)
• 1 teaspoon Worcestershire sauce
• 1 loaf French bread

Instructions:

1. Preheat oven to 350 degrees
2. Cut a hole out of the top of the bread and remove the soft inside.  Save this to serve with the dip
3. Mix the sour cream, cream cheese, cheddar cheese, ham, hot sauce and Worcestershire sauce together in a bowl
4. Put mixture into the hallowed out bread.
5. Wrap the stuffed bread in foil and bake for 45 minutes until heated through
6. Serve with bread and crackers.

Pecan Pie

From Karo Syrup Bottle:

Ingredients:

• 1 cup light Karo syrup
• 3 eggs
• 1 cup sugar
• 2 Tablespoons butter
• 1 teaspoon vanilla extract
• 1 1/2 cup pecans
• 1 9 inch unbaked pie shell

Instructions:

1. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon or whisk.  
2. Stir in pecans
3. Pour into pie crust
4. Bake at 350 degrees for 60 to 70 minutes
5. Cool before serving

Pumpkin Pie

Ingredients:

• 4 eggs, beaten
• 1 29 ounce can pumpkin or 2 15 ounce cans of pumpkin
• 2 cups brown sugar (or any combination of white and brown sugars)
• 2 Tablespoons pumpkin pie spice
• 2 Tablespoons flour
• 1 teaspoon salt
• 2 12.5 ounce cans evaporated milk
• 2 unbaked 9 inch pie shells

Instructions:

1. Combine eggs and pumpkin.
2. Blend in sugar, spice, flour and salt; mix well
3. Add milk and mix well.
4. Pour into pie shells
5. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and continue baking for 35 to 40 minutes until a knife inserted near the center comes out clean.  
6. Cool
7. Store in the refrigerator.

Impossible Pumpkin Pie Cupcakes

Adapted from Cakecottage.com

Ingredients:

• 15 ounces canned pumpkin
• 2 eggs (for lighter version use 1/2 c original eggbeaters)
• 1/2 cup sugar
• 1/4 cup brown sugar (for lighter version use 3/4 c Splenda to replace both white and brown sugar)
• 1 teaspoon vanilla extract
• 3/4 cup evaporated 2% milk
• 2/3 cup all purpose flour
• 2 Tablespoons pumpkin pie spice
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350 degrees and spray a regular size 12 muffin tin with PAM for baking.
2. Whisk together the pumpkin, eggs, sugar, vanilla extract, and evaporated milk.
3. In a separate small bowl combine flour, pumpkin pie spice, baking soda, baking powder, and salt.
4. Whisk flour mixture into pumpkin mixture until there are no streaks of flour.
5. Pour 1/3 cup of batter into each muffin tin.
6. Bake for 20 minutes at 350 degrees.
7. Cool for 20 minutes.  Then remove cupcakes from tin.
8. Refrigerate for 30 minutes uncovered.
9. Then serve or package for storage.

Notes:  Lighter version has 2 Smart Points per cupcake.

Cabbage Soup

Recipe adapted from 77recipes.com

Ingredients:

• 5 carrots, chopped
• 2 - 3 onions, chopped
• 1 28 ounce can crushed tomatoes with juice
• 1 head cabbage chopped or 1 bag of cole slaw mix
• 1 envelope dry onion soup mix
• 1 15 ounce can green beans
• 2 quarts tomato juice
• 2 peppers chopped
• 10 stalks celery chopped
• 2 cups beef broth
• salt and pepper to taste (I used 2 t salt and 1 t pepper)

Directions:

1. Combine all ingredients and simmer until the vegetables are tender.  This can be done on the stove top, in a slow cooker or in an instant pot.

Slow Cooker Creamy Tortellini, Spinach and Chicken Soup

Recipe adapted from 77recipes.com

Ingredients:

• 1/2 large onion, diced
• 2 T all purpose flour
• 1 T dried basil
• 2 cloves of garlic, minced
• 2 T tomato paste
• 4 cups chicken broth
• 2 cans (14.5 oz) cans petite diced tomatoes
• 3 boneless, skinless chicken thighs
• 1 t salt
• 1/2 t pepper
• 3 cups tortellini (fresh or frozen)
• 3 cups packed spinach
• 1/2 cup Parmesan cheese
• 1 cup half and half or heavy cream

Instructions:

1. Spray bowl of slow cooker with PAM.
2. Dust chicken thighs with the flour, basil, salt and pepper.
3. Place onion, garlic, tomato paste, chicken broth, diced tomatoes, chicken thighs with all of flour mixture used for dusting into crock pot and cook on high for 4 hours or until chicken is very tender.
4. Remove chicken and shred.  Add the chicken back in with the tortellini, spinach, Parmesan cheese and warmed half and half. (half and half is warmed to prevent curdling).
5. Cook on high until tortellini are cooked through, about 10 minutes.

Makes about 8 servings with 5 smart points each.

Pizza Dip

Recipe from Tiphero

Ingredients:

• 8 ounces cream cheese, softened
• 3 cups Italian cheese blend, divided
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1/2 cup pizza sauce
• mini pepperoni slices

Optional toppings include cooked and crumbled Italian sausage, green pepper diced small, black olives sliced, and red onion diced small

Instructions:

1. Preheat oven to 400 degrees
2. Blend together softened cream cheese, 2 cups of Italian cheese blend, Italian seasoning and the garlic powder.  I used my stand mixer to do this.
3. Spread the cream cheese mixture evenly into the bottom of a pie plate or other casserole dish.  Could also use a 8 inch cast iron skillet.
4. Pour the pizza sauce over the cheese layer and spread it out evenly to the sides of the baking dish.  Top with 1 cup of Italian blend cheese and mini pepperoni slices and whatever other toppings you are using.
5. Bake for 20 minutes, or until the cheese has melted and bubbly.
6. Allow to cool slightly and serve with chips or pretzels.