I think this is pretty darn cute. It’s a standard cheese ball — nothing fancy in the way of ingredients — cheddar, chives, cream cheese, a little pepper and Dijon Mustard — but, ah, it’s the way you decorate this cheese ball that takes it into sublime territory.
My only worry is that people will not want to mess it up. But it sounds delicious! Put this out with your crudites this Thanksgiving!
From your friends at Hallmark. Download the recipe and decorating instructions.
Here’s a holiday recipe from Sara Ayyash, pastry chef at The Jefferson Hotel in Richmond, Virginia.
Candy Cane Brownies
Yields: 2 dozen brownies
- 2 sticks unsalted butter
- 6 ounces bittersweet chocolate
- 2 cups sugar
- 4 large eggs
- 1 ½ cup all-purpose flour
- 1 teaspoon salt
- 2 teaspoons vanilla
- 3 candy canes, finely crushed
- 2 York ® peppermint patties, chopped
In the microwave, melt the butter and chocolate, stirring every 30 seconds till melted.
Let the chocolate cool to room temperature.
Preheat the oven to 350 and grease a 13×9 inch pan.
All at once, add the sugar, eggs, flour, salt, and vanilla to the cooled chocolate. Stir until completely
Pour the brownie batter into the prepared pan and sprinkle the crushed candy canes and chopped peppermint patties on top.
Bake for 25 minutes. Let cool completely before cutting into squares.
Isn’t this a gorgeous salad for the holidays?
Full recipe and assembly instructions here:
Winter Berry Salad Wreath w/ Lemon Poppy Seed Dressing.
Image via Wikipedia
“You can’t have Thanksgiving without turkey. That’s like Fourth of July without apple pie, or Friday with no two pizzas.” — Joey, Friends
Thanksgiving dinner can be a healthy meal, if you approach it sensibly, and it only comes once a year, so I think you should enjoy it. But don’t let it sabotage your weight management plan, either.
Figure Out Those Calories!
Are you wondering how many calories will be in your Thanksgiving dinner? You’ve got to try this very cool Thanksgiving dinner calorie calculator.
Before the Thanksgiving meal…
- Eat breakfast. Skipping meals will cause you to overeat. Consider oatmeal, eggs or Greek yogurt.
- Drink water. Sometimes you can confuse being hungry with being dehydrated.
- Exercise. Take a brisk walk or join one of the Thanksgiving Day walks/races.
- Skip the alcohol. Did you know that people drink more alcohol on Thanksgiving than on any other holiday? And the night before Thanksgiving is when the heaviest drinking occurs. Alcohol has lots of calories and it lowers your inhibitions, tempting you to eat more.
- If appetizers are available, skip the crackers and cheese and eat veggies and olives, instead.
Preparing a meal vs. Dining Out
There is no question you will save calories if you choose to dine out rather than prepare a big meal. It is one thing to have one calorie-laden meal…it’s another to have second helpings and leftovers later.
The average, home-cooked Thanksgiving meal is about 3,000 calories, not counting alcohol or appetizers. That’s too much! By contrast, the Thanksgiving meal at Cracker Barrel is 570 calories. Portion control is EVERYTHING.
Cutting calories without sacrificing flavor
If you do choose to make your own meal, there are lots of ways you can save calories and still make your meal taste delicious.
- Turkey is a real winner for dinner. It has more protein than chicken, ham or beef.
- Make mashed potatoes with buttermilk and add some garlic or chives if you want more flavor. Result: 80 calories a serving.
- Use a dry gravy mix or canned turkey gravy. You will save 125 calories a serving.
- Make stuffing with chicken stock or vegetable stock instead of butter. It will still be moist and delicious but much lower in fat.
- You’ll save 200 calories a serving if you eat steamed green beans instead of green bean casserole. I know, I love it, too.
- One serving of cranberry sauce is 1/4 cup and 110 calories. See if you can get by with a tablespoon instead.
- Just eat one roll — it’s about 100 to 150 calories.
- Choose pumpkin pie for dessert. It has the least calories. If you choose apple pie or pecan pie, just be aware you are also choosing up to 400 extra calories. Fortunately, that spray can whipped cream only has 15 calories, so you can be lavish with that! I don’t eat the crust of my pumpkin pie — that’s where a lot of the fat and calories live and I’m fine without it or just a nibble of it.
- Another treat? Coffee or decaf with Coffeemate pumpkin spice creamer (35 calories a tablespoon). Add some spray whipped cream and cinnamon on top! Or have a cup of peppermint tea to ease your digestion, or chamomile tea to relax.
How do you keep your diet on track during Thanksgiving? Will you be working out on Turkey Day?
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I was lamenting that I had lost this recipe forever. I cut it out of a magazine in the 1998 and couldn’t find it for a couple of years. Guess what. I found it in a bag of stuff in the basement, which is a good thing because this is the best soup ever. The cooks (N. Coult and K. Moerke) won a $400 prize for it. So it is award-winning soup 🙂
Lots of time I think it’s just fine to mess around and substitute ingredients. Not this time. If you make this exactly like this, it will be fantastic. But don’t wimp out and leave out a little detail, like the lime peel, because the lime peel absolutely MAKES this soup sing.
So here it is. So easy. Vegetarian! Only 129 calories a serving. Makes 6 small servings. Life is good.
- 1/2 cup chopped sweet onion
- 2 tsp grated fresh ginger
- 1 Tbsp butter
- 3 pears, peeled, cored, and sliced (actually, you can use canned pears, not in syrup)
- 1 15 oz can of pumpkin (the small one)
- 1-1/2 cups of vegetable broth
- 1 cup of milk
- 1/4 cup of light dairy sour cream
- 1/2 tsp. finely shredded lime peel
- 1 Tbsp fresh lime juice
- more shredded lime peel for garnish
Directions: In a large saucepan, cook onion and ginger in hot butter until onion is tender. Stir in pears, cook 1 minute more. Stir in canned pumpkin and vegetable broth; heat to boiling. Reduce heat and simmer, covered, about 5 minutes more or until pears are tender. Cool slightly. In a blender container or food processor, cover and blend 1/2 of pumpkin mixture at a time, until smooth, about 1 minute. Return processed mixture to saucepan; stir in milk. Heat through. Season to taste with salt and white pepper (if desired).
Meanwhile, in a small bowl stir together sour cream, 1/2 tsp of lime peel, and lime juice. Top each serving of soup with a drizzle of lime sour cream mixture. Garnish with a little additional lime peel.