Gingerbread Cookie Recipe Preparation Time : 20 minutes

Cooking Time : 15 minutes

Makes : 10 – 15 gingerbread men

Gingerbread Cookie Recipe Ingredients :

• 350g plain flour
• 3 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1/2 tsp ground cloves (optional)
• 1 tsp bicarbonate of soda
• 100g butter
• 175g soft brown sugar
• 1 medium egg
• 4 tbsp Golden Syrup or treacle
• Cold water to mix
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Cookies
1 cup butter, softened
1 1/4 cups sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
Green gel or paste food coloring

Frosting
4 1/2 cups confectioners' sugar
1/2 cup warm water
3 tablespoons meringue powder
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
Green gel or paste food coloring
Assorted decorating sprinkles and white edible glitter

Christmas
A lovely creamy drink similar to egg-nog. Rum flavors this wonderful holiday drink.

INGREDIENTS:
6 cups milk
1 1/2 cups sugar
8 egg yolks
1/3 cup blanched almonds
1/2 cinnamon stick
1/2 cup to 1 cup premium rum

PREPARATION:
Simmer milk and sugar until mixture is hot, but not burning. Process the almonds in a food processer until a paste forms. Whisk the paste into the milk mixture and let it cool.

Beat the egg yolks until creamy, and slowly add in the milk mixture a little at a time, continually mixing slowly.

Mix in the rum and serve chilled.

1 1/4 lb Broccoli Cooked (or 2-10oz Packages)
5 c Cooked Turkey, Coarsely diced
6 T Butter or margerine
6 T Flour
2 tsp Salt
1/4 tsp Pepper
3 c Milk
1/2 c Mayonnaise
1 tsp Lemon juice
1 c Cheddar cheese, grated
2 T Butter or margerine
1/2 c Bread crumbs

Layer broccoli on bottom of greased 9×13? baking dish. Layer turkey over broccoli.

In a saucepan, melt 4 T butter. Stir in the flour, salt & pepper. Gradually stir in the milk and continue until the white sauce is smooth and comes to a boil. Remove from heat.

Combine mayonnaise and lemon juice with white sauce and pour over turkey and broccoli. Sprinkle with cheese.

Melt 2 Tb butter. Stir in bread crumbs and sprinkle over casserole.

Bake at 350F for 35-40 minutes.

A snap to put together, these easy enchiladas also help
you use up any leftover turkey you might have on hand.

6 medium scallions, white and light green parts, chopped
2 cup cooked skinless light meat turkey, cubed
1 can (15 oz.) pinto beans, rinsed and drained
1 cup canned enchilada sauce, or taco sauce, divided
4 medium fat free flour tortillas
1/2 cup reduced at Mexican cheese, shredded

Preheat oven to 350° F.

Combine scallions, turkey, beans and 1/2 cup enchilada sauce.

Fill each tortilla with 1/4 of turkey bean mixture. Fold in sides and then top and bottom of tortilla to completely enclose filling. Place seam-side down in a 9? x 13? baking dish.

Pour remaining 1/2 cup enchilada sauce over top of enchiladas and top with cheese.

Cover pan and bake until heated through and cheese is hot and bubbly, 20 minutes.

Prepare and stuff turkey in usual manner.

Grease turkey well with butter or margarine.  Salt and pepper as desired. Slide turkey into a clean, heavy brown paper bag.  Coat inside top and sides of the bag with oil until it is completely covered. Close opening firmly and staple the ends, or use paper clips.

Roast according to the schedule below.  Turkey will be well browned, drippings will be in the pan when the bag is opened. Let turkey rest one-half hour before carving.

Do not open bag until time is completed. Bag will not burn. Bake at 325 degrees F 12 minutes per pound.  With no basting or watching, the turkey will be tender throughout and golden brown.

2 cups cooked turkey, finely diced
1 medium celery rib, finely chopped
3 green onions, thinly sliced
2 TB fresh cilantro leaves, minced, optional
1/4 cup chutney
1/2 cup light or regular mayonnaise OR Miracle Whip Salad Dressing *
4  whole wheat English muffins, split and lightly toasted
8 tomato slices, optional
Alfalfa sprouts, optional
1 cup  (4 oz.) reduced fat or regular Cheddar cheese, shredded

In a medium bowl, combine turkey, celery, green onions, cilantro and chutney. Mix in mayonnaise to bind and season to taste with salt. Cover with plastic wrap and refrigerate until time of serving.

Preheat broiler.

Arrange English muffin halves on baking sheet and top with sliced tomatoes, turkey mixture, a sprinkling of sprouts and cheese.

Broil a few inches from the heat 3 to 4 minutes until hot and bubbling. Serve at once. Serves: 8.

Note: Serve with coleslaw and your favorite chips, if desired.
* Miracle Whip has 1/2 the fat of mayonnaise

2 boxes instant vanilla pudding (small boxes)
1 quart (4 cups) eggnog
2 tablespoon pumpkin pie spice
8 oz tub Cool Whip, divided
1 deep dish (or 2 regular) graham cracker pie crust

In large mixing bowl, use a whisk to mix eggnog, pumpkin pie spice,
and vanilla pudding mix. Mix well for 2 minutes, then fold in 4 oz
(half tub) of Cool Whip, mix well. Pour into pie shell/s. Put in
refrigerator and let set for 2-4 hours. Serve with remaining Cool
Whip

2 pounds sweet potatoes
1 cup fresh or frozen cranberries, washed
3/4 cup raisins
1/4 cup melted butter
1/2 cup sugar
1-1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup apple juice or apple cider
1/2 cup pecan or walnut halves or other nut

Peel the sweet potatoes and cut into 1/2-inch cubes. Combine sweet
potatoes, cranberries, apples, and raisins in a large bowl.

In a separate bowl, combine melted butter, sugar, and spices. Add to sweet potatoes and toss to coat.

Place sweet potatoes in a shallow 2-quart casserole dish. Pour apple juice over top.

Cover, bake at 350 degrees, stirring occasionally, for 50 minutes, or until sweet potatoes are almost soft. Add nuts and bake, uncovered for 10 minutes or until sweet potatoes are tender. Let sit for 10 minutes before serving.

Make some holiday memories with the aromas of cinnamon, clove and lemon, mingled with hot apple cranberry cider.

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes
Makes: 25 (4 ounce) servings

Ingredients
2 quarts apple cider
6 cups cranberry juice
1/4 cup packed brown sugar
4 cinnamon sticks
1 1/2 teaspoons whole cloves
1 lemon, thinly sliced

Directions
1. In a large pot, combine apple cider, cranberry juice, brown sugar,
cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.