Chocolate Chip Pumpkin Bread

3 cups white sugar 1 (15 ounce) can pumpkin puree 1 cup vegetable oil 2/3 cup water 4 eggs 3 1/2 cups all-purpose flour 1 tablespoon ground cinnamon 1 tablespoon ground nutmeg 2 teaspoons baking soda 1 1/2 teaspoons salt 1 cup miniature semi-sweet chocolate chips 1/2 cup chopped walnuts (optional)Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans. Amount Per Serving  Calories: 210 | Total Fat: 9.4g | Cholesterol: 24mg Powered by ESHA Nutrient Database

Servings Per Recipe: 36

Amount Per Serving

Calories: 210

Total Fat: 9.4gCholesterol: 24mgSodium: 204mgTotal Carbs: 30.5g    Dietary Fiber: 1.2gProtein: 2.6g

Christmas Recipes: Baked Omelet

8 eggs1 cup milk1/2 teaspoon seasoning salt3 ounces cooked ham, diced1/2 cup shredded Cheddar cheese1/2 cup shredded mozzarella cheese1 tablespoon dried minced onionPreheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside. Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish. Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes. Amount Per Serving  Calories: 251 | Total Fat: 16.9g | Cholesterol: 373mg Powered by ESHA Nutrient Database

Servings Per Recipe: 5

Amount Per Serving

Calories: 251

Total Fat: 16.9gCholesterol: 373mgSodium: 591mgTotal Carbs: 4.7g    Dietary Fiber: 0.1gProtein: 19.9g VIEW DETAILED NUTRITION
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Christmas Recipes: Chocolate Thumbprints II

1 cup butter1 cup white sugar2 eggs, separated2 (1 ounce) squares unsweetened chocolate, melted1 teaspoon vanilla extract2 cups all-purpose flour1/2 teaspoon salt48 milk chocolate candy kisses, unwrapped1/3 cup granulated sugar for decorationPreheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream the butter and sugar together. Stir in 2 egg yolks, melted chocolate, and vanilla. Sift together the flour and salt; stir into the creamed mixture. In a small bowl, slightly beat the remaining egg whites. Roll dough into walnut sized balls. Dip balls into the egg whites, then roll in sugar (or chopped nuts if desired). Place the cookies onto the prepared cookie sheets and make a small indentation in the center with your thumb. Bake for 10 to 12 minutes in the preheated oven. When the cookies come out, press a chocolate kiss into the center of each one. Let stand, and then spread the chocolate candy like frosting, if desired. Amount Per Serving  Calories: 215 | Total Fat: 12.3g | Cholesterol: 40mg Powered by ESHA Nutrient Database

Servings Per Recipe: 24

Amount Per Serving

Calories: 215

Total Fat: 12.3gCholesterol: 40mgSodium: 117mgTotal Carbs: 25.4g    Dietary Fiber: 1gProtein: 2.6g VIEW DETAILED NUTRITION
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Christmas Recipes: Cranberry Stuffed Turkey Breasts | Submitted By: Esther Nelson

1 (12 ounce) package herb-seasoned bread stuffing mix2 skinless boneless turkey breasts1 cup chopped pecans2 (8 ounce) packages dried, sweetened cranberries2 tablespoons olive oil6 lettuce leaves1/2 cup pecan halvesPreheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool. With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends. Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides. Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry. Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries. Amount Per Serving  Calories: 387 | Total Fat: 18.4g | Cholesterol: 34mg Powered by ESHA Nutrient Database

Cranberry Stuffed Turkey Breasts

Servings Per Recipe: 10

Amount Per Serving

Calories: 387

Total Fat: 18.4gCholesterol: 34mgSodium: 858mgTotal Carbs: 32.6g    Dietary Fiber: 3gProtein: 23.2g VIEW DETAILED NUTRITION
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Christmas Recipes: Cranberry-Pumpkin Cookies | Submitted By: Lucy Randall

1/2 cup butter, softened1 cup white sugar1 teaspoon vanilla extract1 egg1 cup solid pack pumpkin puree2 1/4 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt1 cup fresh cranberries1 teaspoon ground cinnamon1 tablespoon orange zest1/2 cup chopped walnutsPreheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes. Amount Per Serving  Calories: 90 | Total Fat: 3.9g | Cholesterol: 13mg Powered by ESHA Nutrient Database

Servings Per Recipe: 36

Amount Per Serving

Calories: 90

Total Fat: 3.9gCholesterol: 13mgSodium: 131mgTotal Carbs: 12.9g    Dietary Fiber: 0.7gProtein: 1.3g VIEW DETAILED NUTRITION
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Reviewed on Oct. 21, 2008 by SoCal Wendy    These cookies are attractive, moist and delicious -- the perfect fall cookie. The fresh cranberries elevate the cookie to something truly different, perfectly tart. I'd avoid Craisins -- they are neither as pretty, moist nor tart. I sweetened the cookies and boosted the flavor with a 1/2 cup shredded coconut (if you don't like coconut, I'd add 1/4 cup of brown sugar) and added 1/8 tsp. of cloves and 1/4 tsp. nutmeg. I also substituted pecans because I prefer the taste to walnuts. I found there was no good substitute for the orange zest -- it adds a tremendous amount of flavor. Lastly, I drizzled the cooled cookies with powdered sugar mixed with milk, vanilla and cinnamon. Note that because much of the moistness of these cookies comes from pumpkin rather than butter or brown sugar, these cookies do not spread. As a result, round balls of dough will yield puffed golfball/haystacks as noted by another reviewer. To avoid this, when rotating my cookies at the halfway point of baking, I quickly flatten them down with a spatula (much easier than trying to flatten down sticky raw dough). By the time they finish baking, they are nicely puffed but in the traditional round, flat shape of a cookie. Was this review helpful? [ YES ]
32 users found this review helpful These cookies are attractive, moist and delicious -- the perfect fall cookie. The fresh... This cookie is absolutely delicious!!! It is everything it claims to be; light, fluffy, moist, and yummy. I like that I can taste the flavors of both the pumpkin and cranberry in this recipe. The sweetness is not overpowering, just enough. I'm a cookie maker, and this will definitely be added to my list of "go to" cookies. I did substitute whole wheat flour for the white flour (for health) and concentrated frozen OJ for the orange zest because I was too lazy to zest the orange. Also, I used my food chopper to chop the cranberries in batches. Not only was this easier, but the cranberries were more even distributed throughout the cookie. Still YUMMY!!! In the last 12 of the batch I added white morsels to trick my youngest daughter into eating them -- these were great too; still not too sweet. I already told my mom she needs to make these too. Was this review helpful? [ YES ]
31 users found this review helpful This cookie is absolutely delicious!!! It is everything it claims to be; light, fluffy,... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Christmas Recipes: Classic Gingerbread Cutouts | Submitted By: Brandi Clark

1/2 cup butter, softened1/2 cup brown sugar2/3 cup molasses2 eggs4 cups all-purpose flour, divided1/2 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon ground allspice1/2 teaspoon ground cloves1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1 pound confectioners' sugar1/2 teaspoon cream of tartar3 egg whitesPreheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough. Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies. Amount Per Serving  Calories: 153 | Total Fat: 3g | Cholesterol: 19mg Powered by ESHA Nutrient Database

Servings Per Recipe: 36

Amount Per Serving

Calories: 153

Total Fat: 3gCholesterol: 19mgSodium: 80mgTotal Carbs: 29.8g    Dietary Fiber: 0.4gProtein: 2.1g VIEW DETAILED NUTRITION
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Christmas Recipes: English Trifle to Die For | Submitted By: Polly Welby

1 (9 inch) sponge cake, cut in cubes1 cup seedless raspberry jam8 ounces fresh raspberries10 fluid ounces heavy cream3 egg yolks3 tablespoons white sugar10 fluid ounces heavy cream2 ounces sliced almondsSpread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake. Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool. While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes. Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving. Amount Per Serving  Calories: 566 | Total Fat: 33.2g | Cholesterol: 179mg

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Christmas Recipes: Pan Dulces | Submitted By: Teresa Brignoni

1 cup milk6 tablespoons butter1 (.25 ounce) package active dry yeast1/3 cup white sugar1 teaspoon salt2 eggs5 cups all-purpose flour1/2 cup white sugar2/3 cup all-purpose flour4 tablespoons butter, softened2 egg yolksHeat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter, stir until melted and pour into a large bowl to cool. Dissolve yeast in the milk mixture. Mix in 1/3 cup sugar, salt, eggs and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Divide the dough into 16 equal pieces and form into rounds. With a rolling pin, roll the rounds into oval buns. Place them onto two lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). While the bread rises, make the topping: In a small bowl, stir together 1/2 cup sugar, 2/3 cup flour, butter until a crumb mixture forms. Stir in the egg yolks until well blended. Crumble the topping over the rolls so the entire surface is covered. Bake in preheated oven for 15 to 20 minutes, or until sugar topping is lightly browned. Amount Per Serving  Calories: 289 | Total Fat: 9.1g | Cholesterol: 72mg

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Christmas Recipes: Rum or Bourbon Balls | Submitted By: Elaine L. Smith

1 cup semisweet chocolate chips1/2 cup white sugar3 tablespoons corn syrup1/2 cup rum2 1/2 cups crushed vanilla wafers1 cup chopped walnuts (optional)1/3 cup confectioners' sugarPlace chocolate chips into a microwave-safe medium bowl. Heat in the microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth. Stir in sugar and corn syrup. Blend in rum. Add crushed vanilla wafers and chopped nuts. Mix until evenly distributed. Cover and refrigerate until firm. Roll the chilled chocolate mixture into bite-size balls. Roll balls in a mixture of ground nuts and confectioner's sugar, or just plain confectioner's sugar. Store in a covered container for a week before serving to blend the flavors. Amount Per Serving  Calories: 162 | Total Fat: 5.7g | Cholesterol: 0mg

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