HEALTHY
HOLIDAY RECIPES
2015
Black Cat Sandwich Cookies
ingredients
COOKIES:
8 ounces cake flour (about 2 cups)
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup powdered sugar
1/2 cup butter, softened
2 tablespoons 2% reduced-fat milk
1 1/2 teaspoons vanilla extract
FILLING:
1 1/2 ounces bittersweet chocolate, finely chopped
2 tablespoons 2% reduced-fat milk
1/2 cup powdered sugar
2 tablespoons Dutch process cocoa
Dash of salt
HALLOWEEN - October
Preparation
1. Preheat oven to 350°.
2. To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour,
1/2 teaspoon salt, and baking powder, stirring with a whisk. Place powdered sugar and butter in a large
bowl. Beat with a mixer at medium-high speed until well blended. Add 2 tablespoons milk and vanilla; beat 1
minute or until well combined. Add the flour mixture; beat on low speed until just combined.
3. Shape the dough into a 6-inch disk. Cover tightly with plastic wrap; chill 30 minutes. Discard plastic.
Roll dough to a 1/4-inch thickness on a lightly floured surface. Cut out 36 (2-inch) round cookies, rerolling
scraps as necessary. Using a small decorative cookie cutter, cut a cat-shaped opening in 18 rounds. Place
cookies 1 inch apart on baking sheets lined with parchment paper. Bake at 350° for 14 minutes or until lightly
browned. Cool on a wire rack.
4. To prepare filling, combine chocolate and 2 tablespoons milk in a microwave-safe dish; microwave at HIGH
for 1 minute or until melted, stirring every 15 seconds. Stir just until smooth. Combine 1/2 cup powdered
sugar, cocoa, and dash of salt in a bowl, stirring well with a whisk. Add chocolate mixture to sugar
mixture; stir just until smooth. (Mixture will thicken as it cools.) Divide chocolate mixture evenly among 18
whole cookies; spread in a thin, even layer. Top each cookie with a cut-out cookie.
Ghoul-Aid Punch
ingredients
1/2 cup sugar
zest of 1 orange
6 cloves
1 cinnamon stick
1 quart cranberry juice and chilled syrup
1 (25.4 oz.) bottle sparkling cider
1 liter club soda
Preparation
Cover openings of a Halloween mask with duct tape. Line inside of mask with plastic wrap. Set mask in a bowl
and fill with water; freeze overnight. Combine 1/2 cup each water and sugar, zest of 1 orange, 6 cloves and
1 cinnamon stick; bring to a boil. Remove from heat; let stand for 5 minutes. Strain and chill. Mix 1 quart
cranberry juice and chilled syrup in a punch bowl. Stir in 1 (25.4 oz.) bottle sparkling cider and 1 liter club
soda. Remove ice from mask and float it face up in punch. Serves 8.
1 (4 oz.) package cream cheese, softened
8 ounces soft, mild goat cheese, at room temperature
1/4 cup pesto
2 tablespoons coarsely ground black pepper
2 tablespoons poppy seeds
8 pitted olives, sliced
32 peppercorns
32 triangular blue corn chips or free-form wing shapes made from leftover tortillas from Ghost Chips
Preparation
Mash together cream cheese, goat cheese and pesto. Chill for 40 minutes.
Shape mixture into 16 2-inch balls, about 1 heaping tsp. each. Roll in black pepper and poppy seeds to cover.
Press two olive slices into balls for eyes and place peppercorns in centers for pupils.
Insert chip on either side of ball for wings; serve.
HALLOWEEN - October
Bat Bites
ingredients
Candied Apples
ingredients
Cooking spray
8 (4-ounce) Red Delicious apples, stemmed
1 cup sugar
1/3 cup light-colored corn syrup
1/3 cup water
1/3 cup cinnamon decorator candies (such as Red Hots)
thanksgiving - november
Preparation
Line a large baking sheet with foil, and coat with cooking spray. Insert 1 (6-inch) white dowel into stem end of
each apple.
Combine sugar, corn syrup, water, and candies in a small heavy saucepan over medium heat. Cook until sugar
dissolves, stirring occasionally. Cook, without stirring, until a candy thermometer registers 300° (about 8
minutes). Remove from heat.
Working with 1 apple at a time, holding apple by its dowel, dip in syrup, tilting pan to cover apple. Turn apple
quickly to coat evenly with syrup; let excess syrup drip back into pan. Place apple, dowel side up, on prepared
baking sheet to harden (about 5 minutes).
Spiced Pumpkin Biscuits
ingredients
9 ounces all-purpose flour (about 2 cups)
2 1/2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
1/3 cup fat-free buttermilk
3/4 cup canned pumpkin
3 tablespoons honey
Preparation
1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, pumpkin
pie spice, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles
coarse meal. Chill 10 minutes.
3. Combine buttermilk and honey, stirring with a whisk until well blended; add canned pumpkin. Add buttermilk
mixture to flour mixture; stir just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x
5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper
to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour.
Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit
cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
Bake at 400° for 14 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
Pumpkin Pie Pudding
ingredients
Preparation
1. Combine 6 tablespoons sugar and 2 tablespoons cornstarch in a medium saucepan over medium heat. Combine milk
and egg, stirring well with a whisk. Gradually add milk mixture to sugar mixture, stirring constantly, and
bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat.
2. Combine pumpkin and the next 4 ingredients (through ground nutmeg) in a bowl, stirring well. Slowly add
pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for 3 minutes or until
thoroughly heated, stirring constantly (do not boil). Divide pudding evenly among 4 dessert bowls, and cover
surface of pudding with plastic wrap. Chill.
3. Line a baking sheet with foil, and coat foil with cooking spray. Place the remaining 2 tablespoons sugar,
walnuts, and a dash of salt in a small nonstick skillet; cook over low heat until sugar dissolves and is
golden (about 3 minutes), stirring frequently to coat nuts. Transfer mixture to prepared baking sheet, and cool
completely. Coarsely chop nuts.
4. Place cream in a bowl. Beat with a mixer at high speed until stiff peaks form. Top each serving with 2
tablespoons whipped cream and about 1 tablespoon nuts.
thanksgiving - november
1/2 cup sugar, divided
2 tablespoons cornstarch
1 3/4 cups 1% low-fat milk
1 large egg
1/2 cup canned unsweetened pumpkin
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Cooking spray
1/4 cup chopped walnuts
Dash of salt
1/4 cup heavy whipping cream
Barcelona Hot Chocolate
ingredients
2/3 cup boiling water
2 ounces good-quality dark or bittersweet (60 to 70 percent cocoa) chocolate, finely chopped
1 1/3 cups 1% low-fat milk
1 cup brewed espresso or strong coffee
1/4 cup unsweetened cocoa powder
1/4 cup packed brown sugar
1 2-inch piece orange rind strip
1/4 cup frozen fat-free whipped topping, thawed
Cocoa powder (optional)
Preparation
Christmas - December
Combine 2/3 cup boiling water and chopped chocolate in a medium saucepan, stirring until chocolate melts.
Add milk and next 4 ingredients (through rind); cook over medium-low heat, stirring with a whisk. Heat
5 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Discard rind.
Pour 1 cup mixture into each of 4 mugs. Spoon 1 tablespoon whipped topping over each serving. Dust with
cocoa powder, if desired.
Cardamom-Glazed Carrots
ingredients
1 tablespoon butter
1 tablespoon canola oil
2 teaspoons minced peeled fresh ginger
3/8 teaspoon ground cardamom
1/2 cup water
2 tablespoons light brown sugar
1 pound carrots, peeled and cut diagonally into 1/2-inch pieces
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh cilantro leaves (optional)
Preparation
1. Cut a circle from parchment paper to fit a large nonstick skillet.
2. Heat skillet over medium heat. Add butter and oil to pan; swirl until butter melts. Add ginger and cardamom to pan; cook 2 minutes. Add 1/2 cup water, sugar, and carrot; bring to a boil. Cover with parchment circle, reduce heat, and simmer 9 minutes or until carrot is crisp-tender. Remove parchment circle;
discard. Sprinkle carrot mixture with salt, pepper, and cilantro, if desired.
Devils on Horseback
ingredients
24 pitted prunes
1/3 cup crumbled blue cheese
12 strips of bacon, cut in half crosswise
Preparation
1. Preheat broiler to high. Soak 24 toothpicks in a small bowl of water for 15 minutes. Mist a large, rimmed
baking sheet with cooking spray and place a wire rack on top.
2. Halve prunes lengthwise, taking care not to cut all the way through. Place a small amount of cheese in
center of each prune, in cavity left by removed pit. Wrap each prune with bacon, securing with toothpick.
3. Broil for 10 to 12 minutes, turning halfway through.
Sauteed Green Beans with Miso Butter
ingredients
Preparation
1. Combine butter and miso in a small bowl; refrigerate 5 minutes.
2. Place beans in a large saucepan of boiling water; cook 4 minutes. Drain; plunge beans into ice water.
Drain.
3. Heat a large nonstick skillet over medium-high heat. Add beans; sauté 4 minutes. Add butter mixture; cook
3 minutes. Top with almonds.
Caramelized Onion and Garlic Mashed Potatoes
5 tablespoons extra-virgin olive oil, divided
2 medium onions, chopped
2 1/2 pounds baking potatoes, peeled and cut into 1 1/2-inch pieces
5 garlic cloves, crushed
1 cup 2% reduced-fat milk
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preparation
1. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add onions; cook 16
minutes or until golden, stirring occasionally. Remove pan from heat.
2. Place potatoes in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil. Reduce
heat, and simmer 14 minutes or until potatoes are tender. Drain. Return potatoes to pan; mash to desired
consistency.
3. Combine remaining 4 tablespoons oil and garlic in a small skillet; heat over medium-low heat 5 minutes
or until garlic is lightly golden. Remove pan from heat; cool 3 minutes. Mash garlic into a paste with the
back of a fork. Stir onion mixture, garlic mixture, milk, salt, and pepper into potato mixture. Return pan to
medium heat; cook 3 minutes or until thoroughly heated.
Christmas - December
2 tablespoons unsalted butter, softened
2 tablespoons white miso
2 pounds green beans, trimmed
1/4 cup sliced almonds, toasted