Lets get a jump on the holidays :)

GouchisGirl

http://www.cooks.com/rec/view/0,1913,151175-245194,00.html

SWEET POTATO APPLE BAKE  
6 medium sweet potatoes
3 apples
1/4 cup butter
1/3 cup brown sugar
1 tablespoon flour
1 teaspoon salt
2 tablespoons orange juice
Cook potatoes until soft. Peel and cut in half lengthwise. Peel and slice apples. Combine remaining ingredients. Layer ingredients in casserole making first a layer of potatoes, then apples, then half of the orange juice mixture. Repeat, topping with remaining orange juice mixture.
Bake in a pre-heated 350°F oven for 1 hour.


Not exactly the traditional marshmallow sweet potato pie, but I like it.

Not a sweet potato fan, but I know there are people that will just LOVE this recipe.

DHalaby73

Eggnog
No need to forgo one of the holidays' favorite indulgences--creamy, rich eggnog. This version gives you all the satisfaction of the full-fat version without the guilt, and it can be made up to a week in advance.


YIELD: 8 servings (serving size: 1/2 cup)
COURSE: Beverages, Beverages, Alcoholic
Ingredients

3 1/2 cups 1% low-fat milk
1/2 cup fat-free sweetened condensed milk
1 tablespoon all-purpose flour
1/4 teaspoon grated whole nutmeg
1/8 teaspoon salt
2 large egg yolks
1/4 cup bourbon
2 tablespoons brandy
1 teaspoon vanilla extract
Additional grated whole nutmeg (optional)
Preparation

1. Combine first 5 ingredients in a medium saucepan. Bring to a boil over medium heat, stirring constantly with a whisk. Place egg yolks in a medium bowl. Gradually whisk one-third of hot milk mixture into egg yolks. Add yolk mixture to remaining hot milk mixture, stirring with a whisk. Cook over medium heat 1 minute or until slightly thickened. Pour into a pitcher; stir in bourbon, brandy, and vanilla.

2. Cover surface of eggnog with wax paper; refrigerate at least 4 hours or overnight. Garnish with additional nutmeg, if desired.

Nutritional Information
Amount per serving
Calories: 147
Fat: 2.3g
Saturated fat: 1.1g
Monounsaturated fat: 0.8g
Polyunsaturated fat: 0.2g
Protein: 5.8g
Carbohydrate: 18.1g
Fiber: 0.0g
Cholesterol: 58mg
Iron: 0.2mg
Sodium: 113mg
Calcium: 187mg

DHalaby73

Wild Rice Dressing with Roasted Chestnuts and Cranberries
The nutty, almost smoky flavor of wild rice pairs beautifully with game birds and other poultry.


YIELD: 12 servings (serving size: about 3/4 cup)
COURSE: Side Dishes/Vegetables
Ingredients

2 cups uncooked wild rice
2 cups fat-free, lower-sodium chicken broth
2 cups water
1/2 teaspoon kosher salt, divided
1 1/2 cups whole roasted bottled chestnuts
1 cup sweetened dried cranberries
1 1/2 tablespoons unsalted butter
1 1/2 cups halved lengthwise and thinly sliced carrot
1 1/2 cups chopped yellow onion
1 1/4 cups thinly sliced celery
1/2 cup minced fresh flat-leaf parsley
2 tablespoons minced fresh sage
1 tablespoon fresh thyme leaves
1/4 teaspoon black pepper
Cooking spray
Preparation

1. Preheat oven to 400°.

2. Combine rice, broth, 2 cups water, and 1/4 teaspoon salt in a saucepan; bring to a boil. Partially cover, reduce heat, and simmer 40 minutes or until rice is tender, stirring occasionally. (Do not drain.) Place rice in a large bowl; cover.

3. Arrange chestnuts on a baking sheet. Bake at 400° for 15 minutes. Cool slightly; cut chestnuts into quarters.

4. Place cranberries in a small bowl; cover with hot water. Let stand 20 minutes or until soft. Drain and add to rice.

5. Melt butter in a large nonstick skillet over medium heat. Add carrot, onion, and celery; cook 15 minutes or until vegetables are tender, stirring occasionally. Stir in herbs; remove from heat. Add to rice mixture. Stir in remaining 1/4 teaspoon salt, chestnuts, and pepper.

6. Spoon rice mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover and bake at 400° for 10 minutes or until thoroughly heated.

Nutritional Information
Amount per serving
Calories: 213
Fat: 2.4g
Saturated fat: 1.1g
Monounsaturated fat: 0.6g
Polyunsaturated fat: 0.5g
Protein: 5.5g
Carbohydrate: 44.4g
Fiber: 4.5g
Cholesterol: 4mg
Iron: 1.2mg
Sodium: 182mg
Calcium: 31mg

GouchisGirl

Wild Rice Dressing with Roasted Chestnuts and Cranberries
The nutty, almost smoky flavor of wild rice pairs beautifully with game birds and other poultry.


YIELD: 12 servings (serving size: about 3/4 cup)
COURSE: Side Dishes/Vegetables
Ingredients

2 cups uncooked wild rice
2 cups fat-free, lower-sodium chicken broth
2 cups water
1/2 teaspoon kosher salt, divided
1 1/2 cups whole roasted bottled chestnuts
1 cup sweetened dried cranberries
1 1/2 tablespoons unsalted butter
1 1/2 cups halved lengthwise and thinly sliced carrot
1 1/2 cups chopped yellow onion
1 1/4 cups thinly sliced celery
1/2 cup minced fresh flat-leaf parsley
2 tablespoons minced fresh sage
1 tablespoon fresh thyme leaves
1/4 teaspoon black pepper
Cooking spray
Preparation

1. Preheat oven to 400°.

2. Combine rice, broth, 2 cups water, and 1/4 teaspoon salt in a saucepan; bring to a boil. Partially cover, reduce heat, and simmer 40 minutes or until rice is tender, stirring occasionally. (Do not drain.) Place rice in a large bowl; cover.

3. Arrange chestnuts on a baking sheet. Bake at 400° for 15 minutes. Cool slightly; cut chestnuts into quarters.

4. Place cranberries in a small bowl; cover with hot water. Let stand 20 minutes or until soft. Drain and add to rice.

5. Melt butter in a large nonstick skillet over medium heat. Add carrot, onion, and celery; cook 15 minutes or until vegetables are tender, stirring occasionally. Stir in herbs; remove from heat. Add to rice mixture. Stir in remaining 1/4 teaspoon salt, chestnuts, and pepper.

6. Spoon rice mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover and bake at 400° for 10 minutes or until thoroughly heated.

Nutritional Information
Amount per serving
Calories: 213
Fat: 2.4g
Saturated fat: 1.1g
Monounsaturated fat: 0.6g
Polyunsaturated fat: 0.5g
Protein: 5.5g
Carbohydrate: 44.4g
Fiber: 4.5g
Cholesterol: 4mg
Iron: 1.2mg
Sodium: 182mg
Calcium: 31mg

WOW! That sounds so yummy! Don't even need the holidays for that

Emily102102

:drinker: