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Galatians 2:16
 Knowing that a man is not justified by the works of the law, but by the faith of Jesus Christ, even we have believed in Jesus Christ, that we might be justified by the faith of Christ, and not by the works of the law: for by the works of the law shall no flesh be justified.
This painting of Jesus was created by the English artist, Simon Dewey and is used with permission.
Click here to see more of his work.
Thanksgiving
Thanksgiving is a day we thank God for our many blessings of faith, family and freedom. 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.
Thanksgiving Turkey
Level One
1 12 to 14 pound turkey, thawed
or 1 - 2 thawed turkey breast. (Depending on crowd size)
1 tsp dried rosemary
1 tsp. dried thyme
1 tsp dried sage
1 tsp. kosher salt or ½ tsp regular salt
½ tsp ground black pepper
3 medium carrots, cut into 2 inch chunks
3 stalks celery, cut into 2 inch chunks
3 small onions, quartered
1 cup water
1 Tbs. olive oil
If using whole turkey, remove neck and giblets from turkey, reserve the neck bone. Rinse the inside of the turkey; pat dry with paper towels. Preheat oven to 425 degrees.
In a small bowl combine, rosemary, sage, and thyme. Rub mixture over turkey inside the cavity and outside the bird. Use kitchen string to tie drumsticks securely to the tail. Twist the wing tips back.
Place turkey, breast side up on a rack in a shallow roasting pan. Arrange carrots, celery, onions and neck bones in roasting pan. Pour water into the pan. Brush turkey with oil.
Roast for 30 minutes at 425 degrees then reduce heat to 325 for 2 ½ to 3 hours.
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.
Faux Mashed Potatoes
Level One
1 head cauliflower
½ cup fat free half and half or ½ cup low fat ricotta cheese
salt & pepper to taste
Steam cauliflower till soft, mash with a hand potato masher
Green Bean Casserole
Level 2
½ cup buttermilk
¼ cup Brownberry 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 Brownberry 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.
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
Maple Walnut Glory Cake
Level Two
3/4 cup King Arthur white whole wheat flour
2 cups finely ground walnuts - use food processor
2 tsp. cinnamon
1 tsp. salt
12 large egg whites
3/4 cup Granulated SPLENDA®, or Splenda for baking
12 egg yolks
2 tsp. vanilla
½ cup granular Splenda.
2/3 cup Maple Grove sugar free pancake syrup
In large bowl, combine flour, ground nuts, cinnamon, and salt.
In Medium bowl, beat egg whites in large bowl until soft mounds form. Gradually add ¾ cup granular Splenda to stiff eggs. Continue beating until stiff, straight peaks form. Do Not Over beat!
In Medium bowl, combine egg yolks, vanilla and add 1/2 cup Splenda. And 2/3 cup pancake syrup. Beat until thick and lemon colored. Fold egg yolk mixture into large mixing bowl containing dry ingredients.
Fold egg white mixture into batter gently but thoroughly into using a rubber spatula. Fold in ground nuts. Gently fold until all batter is incorporated into batter. Turn mixture into un greased 10-inch tube pan or 10 inch bundt cake pan.
Bake at 325 degrees F for 60 minutes. Invert immediately. Cool completely.
Cut into12 slices. Each slice contains 1 whole egg and 1Tbs. whole wheat flour and 2 ½ Tbs. ground walnuts. When cake is cool, slice and freeze unused portions. Topping, Sugar free whipped cream or Light Cool Whip.
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.
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.
Pumpkin is a wonderfully nutritious vegetable. Pumpkin pie filling can be prepared year round without the crust in baking dishes for a delicious side dish to accompany any meal.
Double Crust Pie
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.
Nutty Carrot Cake Bars
Level Two
Serve with Fluffy Cream Cheese Frosting
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.
Fluffy Cream Cheese Frosting
Level Two
½ cup frozen, 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.
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.
Turkey Pan Gravy
Level Two
Canola oil or Olive oil
1 medium onion, halved horizontally
Reduced sodium chicken broth
1 tsp. each rosemary, sage, and thyme.
1 bay leaf
1 tsp whole black peppercorns
1/3 cup white whole wheat flour
¼ tsp. salt
1/8 tsp. ground black pepper
Lightly coat large skillet with canola or olive oil. Preheat over medium heat. Add onion halves to skillet , cut down sides. Cook for 5 – 10 minutes or until onion is charred. Remove from heat and set aside.
Strain liquid from turkey roasting pan through a fine-mesh sieve into
a 4 cup heat proof glass measure; discard solids. Skim off and discards all of the fat from the liquid. Add enough chicken broth to the remaining liquid to measure 3 cups total liquid.
Add broth mixture, rosemary, sage, thyme, bay leaf and black peppercorns to onion halves in the skillet. Bring to oiling; reduce heat. Simmer uncovered for 7 minutes. Strain broth mixture through sieve, discarding solids; return mixture to a skillet.
In a small bowl, combine ½ cup chicken broth, the flours, salt, and black pepper, whisking till smooth. Add to broth mixture. Cook and stir for 1 minute more. Makes about 3 cups gravy. (12 ¼ cup servings)
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 Splenda 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
(Granular Splenda, run through a blender till powdery)
4 to 5 Tbs. Sugar Free Maple Grove pancake syrup
3 1/2 cups powdered Granular Splenda
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 tablespoon at a time until frosting till frosting has desired sweetness.
Wild Rice, Dried Cranberry, and Walnut Stuffing
Level Two
Serves 8
Although we call it stuffing, this colorful dish is almost too pretty to hide inside the bird. Be sure to use cranberries without added sugar, available at natural food stores. Tip: Leeks can be gritty. The easiest way to clean them is to trim off the root end, then thinly slice. Put slices in a colander and run cold water over them, separating layers with your fingers to wash away any hidden dirt.
4 cups reduced-sodium chicken broth
2 cups wild rice, rinsed
1 Tbs. olive oil
2 medium leeks, trimmed, thinly sliced and cleaned
2 large celery stalks, thinly sliced
1 cup chopped walnuts
1 cup (4 oz) dried cranberries (unsweetened)
5 tsp chopped fresh sage
Salt and black pepper
- Place broth in medium heavy saucepan; bring to a boil over high heat. Stir in rice; cover and reduce heat to low. Cook 45 minutes or until the rice is tender and liquid has absorbed.
- Meanwhile, warm oil in large heavy skillet over medium heat.
Add leeks and celery; cook 10 minutes, until softened, stirring. Transfer to large bowl.
- Stir rice into bowl with vegetables. Add walnuts, cranberries, sage, salt, and pepper.
- Use mixture to stuff turkey. Alternatively, coat a large casserole dish with nonstick cooking spray; add stuffing and an additional 1/4 cup broth. Bake in preheated 350°F oven for about 20 minutes.
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