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Christmas Menus

Christmas is a joyous time of celebration for the family. Food is a big part of the celebration. The recipes on this page should give you enough choices to make the day festive and healthy. You don't have to prepare everything on this list, but you now have a few more than a few choices.

Christmas Ham
Level Two
The tiny amount of pineapple and cherries you eat with this holiday ham will not throw off your whole year of successful dieting. Enjoy them or leave them off the ham if you are a purist.

Rather than having Turkey again at Christmas we normally bake a ham. The following is my personal recipe. I read several and then decided to do the ham this way.
10-15  lbs whole smoked ham 
1 (16  ounce) can pineapple slices, set aside the liquid (if you have a smaller ham use the 4 ounce can) 
8  maraschino cherries, whole, set aside 2 teaspoons liquid (I use the red and the green colored ones) 
1  whole clove 
1 1/2  cup Maple grove sugar free pancake syrup  divided
 wooden toothpicks 

1. Wash ham thoroughly.
2. Cut diagonal crisscrossed lines one inch apart, one inch deep.
3. When you are finished the cut lines should look diamond shape.
4. This has to be done all around the whole ham.
5. Insert whole clove in each crossed section.
6. Try to push the clove down at least an inch into the meat.
7. Bake one hour covered, in very deep baking pan, at 275 degrees.
8. Drain off fat.
9. Bake another hour covered at 275 degrees.
10. Let ham sit uncovered while you warm 1 cup of Pancake syrup  
11. Pour syrup over the ham, and cook uncovered for an hour at 300 degrees.
12. Remove from oven and drain.
13. Let sit until cool to touch, about 30 minutes.
14. The ham top should be a little sticky.
15. Push tooth picks through the cherries.
16. Place pineapple rings on top of ham using toothpick with cherries to hold in place.
17. Insert meat thermometer.
18. Cover, and bake for 2 hours at 350 degrees.
19. Check doneness. 
20. Combine ½ cup syrup with pineapple juice and pour on top. Bake Last 30 minutes,

Mashed Sweet Potatoes
Level Two

1 ½ pounds sweet potatoes, scrubbed
Salt and pepper
Maple flavored sugar free pancake syrup
1 Tbs. Orange Juice

Peel and dice sweet potatoes into 2 inch pieces.
Pre-heat a steamer pot with 1 inch of water. Steam potatoes until they are fork tender. Transfer sweet potatoes to an different bowl, Use a potato masher and break down the potatoes into a mashed state. Add orange juice and Maple flavored syrup to help smooth the potatoes. Transfer to a serving bowl.

Sweet and Sour Red Cabbage
Level Two

1 2-pound red cabbage, thinly sliced (about 12 cups)
6 Tbs. Splenda
2/3 cup balsamic vinegar
Butter Flavored Pam,
2 tart apples, diced

Spray a liberal amount of Butter Flavored Pam into pot or sauté bacon pieces in pan. Add cabbage and sauté until slightly wilted, about 5 minutes. Add Splenda, toss to coat evenly. Add vinegar. Reduce heat to medium-low; simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.  Serves 6-8.

Green Bean Casserole
Level Two

½ cup buttermilk
¼ cup Branberry whole wheat bread dried; made into bread crumbs,
¼ cup ground walnuts
1 onion, cut crosswise into ¼ inch slices and separated into rings
½ pound baby Bella or Cremini mushrooms
1 onion, chopped
½ tsp. dried thyme
¼ tsp salt
¼ cup white whole wheat flour
3 cups milk
1 bag (16 ounce) frozen French-cut green beans
    thawed and drained

Preheat oven to 500 degrees F. Coat a medium baking sheet and a 13” X 9” baking dish with cooking spray.

Place buttermilk in a shallow bowl. Place bread crumbs and walnuts in another shallow bowl; stir to combine. Dip the onion rings into the buttermilk. Then dredge in the bred crumbs and place on the prepared baking sheet. Coat the onion rings lightly with cooking spray.

Bake for 20 minutes or until tender and golden brown.
Meanwhile, heat a medium saucepan coated with cooking spray over medium heat. Add the mushrooms, chopped onion, thyme, and salt. Coat mushrooms release their liquid. Sprinkle with the flour and cook, stirring for 1 minute. Add milk and cook, stirring constantly, for 3 minutes, or until thickened. Add green beans and stir to combine.

Reduce the oven temperature to 400 degrees F. Pour bean mixture into a prepared baking dish, Scatter the onion rings over the top. Bake for 25 minutes or until hot and bubbly.

Whole Wheat Dressing
Level Two

8-10 slices Branberry whole wheat bread (5 grams fiber per slice)
1 Tbs. olive oil
1 cup thinly sliced onion
1 cup diced celery
1 14-ounce can reduced-sodium chicken broth
¼ cup egg beaters or 1 egg beaten
4 tsp poultry seasoning
1 Tbs. snipped fresh parsley
½ cup fresh cranberries
½ cup chopped walnuts

Preheat oven to 300 degrees F. Cut bread into ½ inch cubes. Spread cubes on a 15X10X1 inch baking pan. Bake for 10 to 15 minutes or until cubes are dry. Cubes will continue to crisp as they cool. (Or let bread cubes stand loosely covered at room temperature for 8 to 12 hours.

In a large saucepan, heat oil over medium heat. Add onion and celery. Cook for 5 to 10 minutes or until vegetables are tender; stirring occasionally. Remove from heat.
Add broth to onion mixture. Stir in egg, poultry seasoning and a Tbs. poultry seasoning. Add bread cubes; toss gently to coat. Add cranberries and walnuts. Spoon mixture into a lightly greased 1 ½ quart casserole. Bake, uncovered for 45 minutes or until stuffing is heated through and top in brown.

Grandma Vi’s Cranberry Jell-O
Level Two

1 package Cherry Jell-O
1 package Cranberry Jell-O
2 cups boiling water
1 cup cold water
1 bag fresh whole cranberries, chopped in food processor
1 cup chopped walnuts
1 cup chopped celery

STIR boiling juice into gelatin in large bowl 2 minutes until completely dissolved. Stir in cold water, Add crushed cranberries, chopped walnuts, and chopped celery. Refrigerate about 4 hours to thicken or overnight.

Chocolate Cookies
Level One

30 pecan halves, chopped fine
1 egg
1 teaspoon cinnamon
½ teaspoon vanilla
2 teaspoons cocoa powder
2 teaspoons sugar substitute
cooking spray

Preheat oven to 350 degrees. Mix all ingredients. Drop by teaspoonful onto greased cookie sheet. Bake for 8 minutes or until firm to the touch.

1 cup Peanut Butter
1 cup Splenda
1 Egg

Coat baking sheet with cooking spray. Preheat over to 350. Combine peanut butter, Splenda, and egg. Mix until combined. Roll dough into walnut size pieces and place 2 inches apart on cookie sheet. With a fork dipped in more Splenda flatten cookies. Bake at 350 for 9-10 minutes. Only 2 cookies per day allowed.

2-¼ cups whole wheat pastry flour
1 teaspoon baking soda
1 cup smart balance margarine, softened
3/4 cup “brown sugar”
(South Beach brown sugar: combine ¾ cup Splenda with some SF maple syrup (about 1 tablespoon). Stir it and let it sit for a few minutes.)
¼ cup Splenda
1 (3.4 ounce) package instant FF/SF vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 - 3 ounce bags Russell Stover Peanut TidBits
1 cup chopped walnuts (optional)

Preheat oven to 350 °F (175 °C). Sift together the flour and baking soda, set aside. In a large bowl, cream together the margarine, "brown sugar", and Splenda. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture.
Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Eggnog
Level One

1 1/2 cups egg substitute
¼ cup Splenda
2 tablespoons vanilla
2 (12-ounce) cans evaporated skim milk
3 cups fat-free half-and-half
1 tablespoon brandy extract
Nutmeg

1. Pour 1 1/2 cups egg substitute into a bowl. Add artificial sweetener and mix on medium speed until light and fluffy. Gradually blend in vanilla, evaporated skim milk, fat-free half-and-half, and brandy extract.
   
2. Chill for 24 hours to allow flavors to blend. To serve, stir well and sprinkle with nutmeg.
   This recipe should yield six servings.

Double Pie Crust
Betty Crocker’s recipe modified for whole wheat
Level Two

2 cups King Arthur white whole wheat flour, divided
3 tablespoons Granulated SPLENDA®
1 tsp. salt
2/3 cup plus 2 Tbs. Crisco: Zero trans-fat vegetable shortening
1 teaspoon lemon juice
4-5 Tbs. ice water, or as needed –
        too little water = crumbly crust,    too much water = tough crust
2 tablespoons milk to brush surface of pie crust (optional)
Lightly spray two 9-inch pie pans with baking spray.

IN a medium mixing one bowl, measure out 2 cups flour, 1 tsp. salt and 3 Tbs. Splenda; stir with a whisk. Combine lemon juice and 3 Tbs. ice water together in a small bowl with a wire whisk. Add Crisco. Cut in shortening using a pastry cutter or two knives until mixture resembles a very coarse meal. Add water and lemon juice. Mix with a spoon until just blended. Add more water as necessary.

Divide dough in half. Place halves on a lightly floured work surface. Press halves into circles using the palm of your hand. Cover dough with plastic wrap and chill for approximately 30 minutes to 1 hour. This allows the dough to relax or become less resistant to rolling. It also causes the shortening to chill and become firmer, thus making the dough easier to handle.
Remove one circle of dough from the refrigerator. Place sheet of wax paper on table top. Place dough ball on wax paper and cover with another square of wax paper. Roll out dough into an 11 or 12-inch circle. Remove top layer of wax paper. Unroll the pie dough starting at one side of the 9-inch pie pan.

Crimp edges, press your thumb against the inside edge of the pastry and press dough around your thumb using the index finger and thumb of your other hand. Repeat around entire pie to create a fluted edge. Brush surface with milk before baking for a more even and golden brown.

Bake in preheated 375 degrees F oven 50-60 minutes or until the crust is browned and the filling is bubbling. Cool pie approximate. 1 hour before serving.

Pumpkin Pie
Level Two

1 (29 ounce) can pumpkin puree (For 2 pies)
2 cups SPLENDA®, Granulated
2 teaspoons cinnamon
1 tsp. ground ginger
1/2 tsp ground cloves
4 eggs
1 tsp. salt
1 1/2 cup Land O’ Lakes fat free half-and-half

Preheat oven to 375 degrees F.
Blend pumpkin puree, SPLENDA® Granulated Sweetener, cornstarch, spices, and salt in a medium bowl. Mix until all ingredients are well blended. Add remaining ingredients and mix well. Pour into prepared piecrust. Bake in preheated 375 degrees F oven for 45-50 minutes or until set in the center and the crust is golden brown.

Nostalgic Apple Pie
Level Two

2 (9 inch) pie crust: Whole Wheat Pie Crust
7 cups baking apples, thin-sliced, cored, peeled
1 cup SPLENDA® Granulated
3 tablespoons cornstarch
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt

Preheat oven to 425 degrees F. Place one crust into a 9-inch pie pan. Place sliced apples into a large mixing bowl and set aside. Combine SPLENDA® Granulated Sweetener, cornstarch, cinnamon, nutmeg and salt in a small bowl. Sprinkle mixture over apples and toss. Spoon apple mixture into piecrust. Place the second crust over the filling. Seal edges, trim and flute. Make small openings in the top crust.

Bake in preheated 425 degrees F oven 40-50 minutes or until the top crust is golden. Serve warm or chilled.

Fluffy Cream Cheese Frosting
Level Two

½ cup frozen, South Beach approved Cool Whip, thawed
1 8-ounce package low fat cream cheese, softened
¼ cup fat free Dannon yogurt
2 Packs Splenda,
1 tsp. vanilla

In medium bowl, beat half of the softened 8-ounce package of cream cheese with a mixer on medium speed until smooth. Beat in yogurt, Splenda packets and vanilla until smooth. Fold in thawed whipped topping.

Nutty Carrot Cake Bars
Level Two
Serve with Fluffy Cream Cheese Frosting, above

Non stick cooking spray
1 cup white whole wheat flour
½ cup Granular Splenda
1 ½ tsp. pumpkin pie spice
1 tsp salt
1 cup finely shredded carrots
¾ cup chopped walnuts or pecans, toasted
3 egg whites, lightly beaten
¼ cup Canola oil
¼ cup fat-free milk
1 recipe Fluffy Cream Cheese Frosting

Preheat oven to 350 degrees F. Line a 9 x 9 inch baking pan with foil. Extending over the edges. Lightly coat foil with cooking spray. Set aside.

In a medium bowl, combine flour, Splenda, pumpkin spice, baking powder and salt. Add carrots, ½ cup of the nuts, the eggs, oil and milk. Stir just until combined. Spread evenly in the prepared pan

Bake for 15 to 18 minutes or until a toothpick inserted near center comes out clean. Cool bars in pan or on a wire rack.

Using the edges of the foil, lift the uncut bars out of the pan. Spread top evenly with Fluffy Cream Cheese Frosting. Sprinkle with the remaining ¼ cup nuts. Cut into 20 bars. Makes 20 servings.

Make ahead directions: Layer frosted bars between waxed paper in an airtight container. Cover; seal. Store in the frig for up to 3 days or freeze for up to 3 months.

Cranberry Relish
Level One

1 12-ounce package (3 cups) fresh cranberries
2 medium tangerines
½ cup chopped walnuts
¼ to 1/3 cup Splenda

Rinse and sort cranberries, throw away any soft or old berries, Slice tangerine into fifths; remove seeds. Process in food processor. Place in medium bowl. Add all but ½ cup cranberries to food processor and process until coarsely chopped. Add to tangerine bowl. Add Splenda, and walnuts. Refrigerate until serving time.

Pumpkin Spice Cake
Level Two

2 1/2 cups granulated Splenda
1 1/4 cups vegetable oil
5 eggs
3 cups King Arthur white whole wheat sifted flour
2 teaspoons salt
1 tablespoon plus 1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon of allspice
16 ounces canned pumpkin puree
1 cup chopped pecans or walnuts
 2 teaspoons of baking powder
1 teaspoon baking soda.

In a mixing bowl with electric mixer at medium speed, beat sugar with oil and eggs for 2 minutes. Into another bowl, sift together the flour, salt, and spices. Add dry ingredients to the sugar mixture; beat at low speed for 1 minute.

Stir in the pumpkin puree and chopped pecans or walnuts. Pour batter into a greased and floured 13x9-inch baking pan or in a Bundt pan. Bake in a preheated 325° oven for 55 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Serve cake warm, with whipped topping, sweetened whipped cream, or top with  butter cream frosting.

Creamy Maple Butter Frosting
Level One

2 sticks cup butter, softened
1/4 teaspoon salt
1 teaspoon vanilla extract
4 to 5 Tbs. Sugar Free Maple Grove pancake syrup
3 1/2 cups powdered Granular Splenda
(Granular Splenda, run through a blender till powdery will decrease volume)
1 Container of Cool Whip, FREE

Combine butter, salt, vanilla, Pancake Syrup and Cool Whip with mixer. Whip till soft and fluffy. Continue using mixer and slowly add powdered Splenda, one Tbs. at a time until frosting till frosting has desired sweetness.

Gingerbread Cookies
Level Two

¼ cup butter, softened
¼ Trans-fat free Crisco
½ cup packed Splenda granular
1 Tbs. Molasses or Maple Grove sugar free pancake syrup
2 tsp ground ginger
1 tsp baking soda
1 tsp ground cinnamon
¼ tsp. salt
¼ tsp ground cloves
¼ cup full flavor molasses
¼ cup eggbeaters or 1 egg
2 ¾ cup white whole wheat flour
Nonstick cooking spray

In a large bowl combine butter and Crisco; beat with a mixer on high for 30 seconds. Add Splenda brown sugar blend, ginger, baking soda, cinnamon, salt and cloves. Beat in molasses and egg. (Mixture will look curdled.) Add flours, beating just until combined. Divide in half; cover and chill for 2 – 3 hours or until easy to handle.

Preheat oven to 375 degrees F. Coat cookie sheets with spray and set aside.  Oh a lightly floured surface, roll dough, half at a time to 1/8 inch thickness. Using 2 to 3 inch cookie cutter, cut out shapes, re-rolling scraps. Arrange 1 inch apart on prepared cookie sheets.

Bake for 4 to 6 minutes or until firm. Cool on sheets on wire racks for 1 minute. Cool. Makes 36 (3 – inch) cookies.

Sugar Cookie Cutouts
Level Two

3/4 cup unsalted butter
1/4 cup light butter
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon vanilla
1/4 cup egg substitute
1/4 cup water
3/4 teaspoon vinegar (white or cider)
1 1/2 cups white whole wheat flour
1 1/2 cups whole wheat pastry flour
1/4 teaspoon salt
1 teaspoon baking powder

Preheat oven to 350 degrees F. Lightly oil a cookie sheet and set aside.
Blend together butters, SPLENDA® Granulated Sweetener and vanilla in a medium mixing bowl with an electric mixer, or by hand. Blend until butter is softened. Add egg substitute, water and vinegar. Mix briefly. Add flours, salt and baking powder. Mix on low speed, until dough is formed. Do not over mix.

Remove dough from bowl and place on a floured work surface. Divide dough in half. Pat each half into a circle and cover with plastic wrap. Refrigerate approximate. 1 hour, allowing dough to chill. Remove dough from refrigerator and roll out on a floured work surface to desired thickness, approximate. 1/4 inch. Cut with cookie cutters. Place cookies on prepared sheet. Bake in a preheated 350 degrees F oven 10-12 minutes or until lightly browned on the back. Cool on a wire rack.

Creamy Butter Frosting
Level One

2 sticks cup butter, softened
1/4 teaspoon salt
1 teaspoon vanilla extract
About 1/2  Container of Cool Whip, FREE for a stiffer frosting
3 1/2 cups powdered Granular Splenda (Granular Splenda, run through a blender till powdery. This will decrease volume)
Drops of food coloring to ice cookies.
Drops of flavored oils: peppermint, orange, or lemon (optional)

Combine butter, salt, vanilla, Pancake Syrup and Cool Whip with mixer. Whip till soft and fluffy. Continue using mixer and slowly add powdered Splenda, one tablespoon at a time until frosting till frosting has desired sweetness.

Cream Cheese Frosting
Level Two

½ of an 8-ounce package reduced fat cream cheese
1 tsp. vanilla
½ tsp. butter flavoring
3 to 3 ½ cups granular Splenda, process with a blender till fine powder.
or 3 to 3 ½ cups powdered sugar
Food coloring (optional)

IN a large bowl, combine cream cheese, vanilla, and butter flavoring; bet with an electric mixer on medium speed till very smooth. Gradually beat in enough powdered Splenda or powdered sugar to make a frosting. Frosting can be spread on cookies or placed in a piping bag to decorate cookies.  

Cyclops Cookie Bites
Level Two

1/4 cup margarine, softened
1 cup creamy style Zero Trans Fat natural peanut butter
1/4 cup egg substitute
2 tablespoons Simple Syrup
1/2 teaspoon vanilla
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 1/2 cups white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Russell Stover Sugar Free chocolate bites
Preheat oven to 350 degrees F.

Beat margarine and peanut butter in a large mixing bowl with an electric mixer until creamy, approximately 1 minute. Add egg substitute, honey and vanilla. Beat on high speed for approximately 1 1/2 minutes.

Add SPLENDA® Granulated Sweetener and beat on medium speed until well blended, approximately 30 seconds. Combine flour, baking soda and salt in a small mixing bowl. Slowly add flour mixture to peanut butter mixture, beating on low speed until well-blended, about 1 1/2 minutes. Mixture may be crumbly. Roll level tablespoons of dough into balls and drop onto a lightly oiled or parchment lined sheet pan, two inches apart. Flatten each ball by pressing a spare of Sugar Free Chocolate into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.

Chocolate TidBit Cookies
Level Two

1/2 cup butter, softened
1 cup Splenda granular
2 tsp. pure Vanilla extract
2 eggs
1 1/2 cups white whole wheat flour
2 - 3 ounce bags Russell Stover Peanut TidBits

Preheat oven to 350 degrees. Cream together butter and Splenda® granular. Add vanilla, add eggs (1 at a time), mixing well to blend following each addition. Add Russell Stover Peanut TidBits and stir. Drop spoonfuls of cookie dough on an un greased cookie sheet. Flatten cookie with fork. Bake 12-15 minutes or until golden brown. Remove and cool on wire rack. Yields 2 dozen cookies.