12 wonderful holiday recipes for you – reposting

We apologize for the technical difficulty but here we go again.

Ho, ho, Ho! It’s the business desk team at
www.sterlingcreations.com/businessdesk.htm and today we are delighted to
bring you 12 top holiday recipes and we want to thank Melanie Mama Peach for
sharing these so generously with us.
Enjoy now and follow us on Twitter @accessibleworld and @author_jodhan
Have a great weekend.

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Orange Jello Mold
1 (3 ounce) package orange Jello
1 cup boiling water
1 (11 ounce) can mandarin oranges
Dissolve Jello in boiling water. Add oranges. Refrigerate until set.
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Strawberry Pineapple Cups
3 ripe bananas
3 (6 ounce) containers Yoplait low-fat yogurt, any flavor
1 (10 ounce) package frozen strawberries, thawed and undrained
1 (8 ounce) can crushed pineapple, undrained
Line 18 medium muffin cups with paper baking cups. In medium bowl, mash
bananas with fork. Stir in remaining ingredients and spoon into cups. Freeze
at least 3 hours, or until firm.
Remove from paper cups and let stand 10 minutes before serving.
Makes 18 servings.
Per Serving:
Calories: 44.46
Total Fat: 0.11g
Saturated Fat: 0.04g
Sodium: 15.07mg
Protein: 1.44g
Carbohydrates: 10.02g
Cholesterol: 0mg
Fiber: 0.91g

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Lime Pineapple Jello Mold
1 (3 ounce) package lime Jello
1 cup boiling water
1 (8 ounce) can crushed pineapple
1/2 cup sour cream
Crushed walnuts
Cut Maraschino cherries
Dissolve Jello in boiling water. Mix pineapple with sour cream, nuts and
cherries. When Jello is cool, add pineapple mixture and refrigerate until
set.
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Company Peach Delight
2 (16 ounce) cans lite peach halves
4 tablespoons fat-free cream cheese
6 tablespoons brown sugar
1 teaspoon ground cinnamon
Fill center of peaches with 1 tablespoon cream cheese and place halves
together. Combine brown sugar and cinnamon. Roll peaches in brown sugar
mixture. Chill until ready to serve.
Makes 4 servings.
Per Serving:
Calories: 133.1
Total Fat: 0.06g
Saturated Fat: 0g
Sodium: 86.41mg
Protein: 2.96g
Carbohydrates: 32.41g
Cholesterol: 0mg
Fiber: 1.80g
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Cranberry Jello Mold
1 (6 ounce) package red jello
2 cups boiling water
1 (16 ounce) can whole cranberries
1 (15 ounce) can crushed pineapple, drained
Dissolve Jello in boiling water. Add cranberries and pineapple; refrigerate
until set.
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Pineapple Melba
1 fresh pineapple, market sliced into 12 rings
3 tablespoons sugar
1 (8 ounce) can sliced peaches, drained
1/2 cup raspberries
Place pineapple rings on serving plate. Sprinkle with sugar. In blender,
blend peaches until smooth. Top pineapple with peach sauce and fresh
raspberries.
Makes 12 servings.
Per Serving:
Calories: 40.40
Total Fat: 0.21g
Saturated Fat: 0.01g
Sodium: 0.97mg
Protein: 0.29g
Carbohydrates: 10.29g
Cholesterol: 0mg
Fiber: 0.98g
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5 Ingredient Family Favorites:
Simple Starters
Holiday Stuffed Mushrooms
1 (8 ounce) package cream cheese, softened
1 tablespoon dried, minced onion
2 teaspoons Worcestershire sauce
1 pound bacon, crisply cooked and crumbled
1 1/2 pounds mushrooms, stems removed
Beat cream cheese, onion and Worcestershire sauce at medium-high speed until
thoroughly combined. Stir in bacon; fill mushroom caps with mixture. Arrange
on an ungreased baking
sheet. Bake at 375 degrees for 15 minutes, or until tops of mushrooms are
golden.
Makes 6 to 8 servings.
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Fruit Lime Salad Mold
1 package (3 ounces) lime gelatin
1 cup boiling water
1 package (3 ounces) cream cheese, softened
1 can (8 ounces) crushed pineapple, undrained
1 cup whipping cream, whipped
1/4 cup chopped pecans
1/4 cup chopped maraschino cherries
In a large bowl, dissolve gelatin in boiling water; chill until syrupy. In a
small bowl, combine cream cheese and pineapple; stir into cooled gelatin.
Fold in whipped cream, pecans and
cherries. Pour into a 4 cup mold coated with nonstick cooking spray.
Refrigerate for 3 hours, or overnight.
Makes 6 to 8 servings.
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Snow Topped Brownie Mounds
1 package Krusteaz’s fat-free brownie mix
1/3 cup water
45 (about 1/2 cup) miniature marshmallows
Pinch of cinnamon, optional
Combine brownie mix and water. Add cinnamon, if desired. Mixture will be
very stiff and sticky. When mix is thoroughly moistened, make small 1 inch
balls. Place balls in mini muffin
pans that have been sprayed with cooking spray. Push 1 miniature marshmallow
into each cookie ball. Bake at 350 degrees for 8 to 10 minutes.
Makes 45 cookies.
Per Serving:
Calories: 43.71
Total Fat: 0g
Saturated Fat: 0g
Sodium: 56.52mg
Protein: 0.36g
Carbohydrates: 10.23g
Cholesterol: 0mg
Fiber: 0.35g
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Cooking For Two
Beef Chow Mein
4 teaspoons cornstarch
1 teaspoon sugar
4 teaspoons soy sauce
1 garlic clove, minced
1/2 pound beef tenderloin, cut into thin strips
1 tablespoon vegetable oil
2 cups uncooked vegetables (carrots, green peppers, broccoli, celery,
cauliflower and/or green onions)
1/3 cup beef broth
Chow mein noodles or hot cooked rice
In a bowl, combine the cornstarch, sugar, soy sauce and garlic. Add the beef
and toss to coat. In a large skillet or wok, stir-fry the beef in oil until
no longer pink; remove and keep
warm. Reduce heat to medium. Add the vegetables and broth; stir-fry for 4
minutes. Return beef to the pan; cook and stir for 2 minutes, or until
heated through. Serve over noodles or
rice.
Makes 2 servings.

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Biscuits For Two
1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons shortening
3 tablespoons milk
2 tablespoons butter or margarine, melted, divided
In small bowl, combine flour, baking powder and salt. Cut in shortening
until mixture resembles coarse crumbs. Add milk, tossing with a fork until a
ball forms. Turn onto a lightly
floured surface; knead 5 to 6 times. Roll or pat to 1/2 inch thickness; cut
with a 2 1/2 inch biscuit cutter. Place on a greased baking sheet. Brush
tops with 1 tablespoon butter. Bake at
450 degrees for 9 to 11 minutes, or until golden brown. Brush with remaining
butter. Serve warm.
Makes 4 biscuits.
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Cooking For Two
Carrot Cheese Soup
2 to 3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 medium carrot, diced
2 green onions, sliced
2 tablespoons diced fully cooked ham
2 cups hot chicken broth
1/3 cup shredded Cheddar cheese
1 tablespoon minced fresh parsley
1/8 teaspoon pepper
Dash hot pepper sauce
In a saucepan, melt the butter; stir in flour until smooth. Cook and stir
over medium heat for 2 minutes. Add carrot, onions and ham; cook and stir
for 1 minute. Gradually add broth.
Bring to a boil; boil and stir for 2 minutes. Add cheese, parsley, pepper
and hot pepper sauce; heat until the cheese is melted and the vegetables are
tender.
Makes 2 servings.
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