Daisys' Stained Glass Holiday Candies™

Who doesn't love treats this time of the year.

This is a great recipe for the holidays or anytime.

One bag minature marshmallows
1 bag white chocolate chips
1 c. chopped gumdrops
1 T. butter
2 - 3 T. powdered sugar

Line a cookie sheet with foil, shiny side down.

Butter the foil and sprinkle it with powdered sugar.

Chop gumdrops on a clean cutting board.

Preheat saucepan to medium high heat, lower the heat to medium low.

Combine the marshmallows, butter chocolate chips. Cook for 5 - 7 min or until melted, mix well.

Add the cut up fruit gumdrops and spread evenly on the buttered cookie sheets.

Cover with foil and put it in the refrigerator overnight.

Cut candy into pieces and wrap with wax paper to make individual candy pieces.

Serves 6 (4 candy pieces each).

Holiday Frenzy Soup™

The holidays are a busy time of year for many.

This is an easy recipe that can be done quickly when you have a busy schedule.

I've used canned chicken but this is also great with leftover chicken too.

2 cans (6 oz each) cooked chicken
1 small onion chopped
1 - 2 cloves garlic crushed and chopped
8 c. low sodium chicken broth
2 each: celery stalks, carrots chopped
Pinch each: salt, pepper, parsley, red pepper flakes, turmeric (optional)
1 medium potato chopped

Open cans of chicken and drain. Set aside.

Rinse and chop potato.

Rinse, cut tops of celery, carrots and chop.

Peel, rinse and chop onions, garlic.

In a soup pot combine: broth, chicken, vegetables, salt, pepper,  herbs. 

Bring to a boil for 5 - 10 min.

 Lower heat to medium low and let simmer for 40 - 60 min. or until done.

Serves 8.

Semester Break Noodles™

It's the season for final exams before semester break.

This is a great recipe for cramming for exams or anytime. I've made this recipe in the microwave.

1 package bowtie noodles
1/8 - 1/4 tsp each: salt, pepper
2 - 3 c. cold water

In a microwave safe bowl combine pasta, water, salt, pepper. 

Cover bowl with a plate, microwave for 10 - 14 min. or until done stirring occasionally.

Once pasta is done, remove the plate and take the bowl carefully to a colander to strain if needed.

Pour pasta back into bowl, toss with your favorite sauce or olive oil.

Serves 4.

Cheddar Cheese Potatoes™

This is a great side dish to serve at your Thanksgiving table. You can adjust the amount of milk to taste.

I've used reduced fat milk and cheddar cheese but you can also use vegan milk, vegan butter and vegan cheese if desired too.

Enjoy!

6 medium potatoes (rinsed and quartered)
1/2 - 3/ 4 c. milk (skim or low fat)
2 - 3 T. butter to taste
1/4 tsp. each: salt, pepper
1 - 2 cloves garlic (crushed and chopped)
1/8 - 2/3 c. shredded cheddar cheese

Rinse potatoes and cut into quarters. 

Place potatoes in pot with water and boil for 20 minutes or until done.

Put milk and garlic into microwave safe cup and microwave for 1 - 2 minutes or until warm.

Drain water from potatoes in colander.

Transfer potatoes back to pot. 

Mash with potato masher.

While mashing add butter, salt, pepper, 1/4 c.of the cheese and milk. 

You can adjust the milk to the desired consistency of potatoes. 

Mash until smooth.

Turn on broiler to high.

Sprinkle remaining cheese evenly over potatoes. 

Place potatoes in oven and broil for 5 - 7 minutes or until cheese is golden.

Serves 6

Ain't It Sweet Potato Mini Pies™

This is a great alternative to pumpkin pie.

This perfect for fall and the holidays.

I've used sugar but you can use your favorite sweetener if desired, instead.

I've used a reduced fat milk and butter but you can use vegan options instead if desired. 

2 - 3 large sweet potatoes quartered and peeled
1/4 - 1/3 c. each: low fat milk, butter
1//4 tsp. pumpkin pie spice
1/8 tsp salt (optional)
1 /8 - 1/4 c. sugar (optional)
Non stick cooking spray
1 - 2 egg
1 pkg. pie crusts
1/8 - 1/3 c. flour (enough to dust work board and rolling pin)

Preheat oven to 375 F'.

Spray muffin tin with non stick cooking spray 

Rinse, peel and quarter sweet potatoes. 

Place potatoes and salt in pot with water and boil for 20 - 30 minutes or until tender. 

While sweet pototoes are cooking, with clean hands sprinkle some flour on work board and rolling pin. 

Roll dough out to desired thickness. Put the rim of a large clean glass on pie crusts to cut out 12 circles. Place crusts in each of the muffin tins.

Drain water from potatoes in colander or strainer. Transfer potatoes back to pot.

Crack two egg in bowl, beat slightly. 

Mash with potato masher or ricer. While mashing add butter, salt, sugar, pumpkin spice, milk, eggs. Mix with a clean fork.

 Divide sweet potato mixture into each of the muffin tins. 

Place in oven and bake for 20 - 40 min. or until done.

Serves 4 - 6 approx. ( 2 - 3 mini pies each).

Pumpkin Pie Spice, Oh So Nice™

It's the season for anything pumpkin pie spice.

You can adjust amount of each spice, as desired.

1 - 2 T. each: ground cinnamon, ground allspice, ground ginger, ground clove
1/8 - 1/4 tsp. ground nutmeg

In a small clean bowl combine spices.

With a clean spoon, mix spices.

Using a clean funnel, spoon spices into a clean empty salt shaker or spice jar.

Put lid on salt shaker.

Serves 8.

South Of The Border Hot Chocolate™

This is great for after raking leaves, celebrating the El Dia De Los Muertos or anytime.

I've used cocoa powder, but you can also use chocolate chips too.

4 c. reduced fat milk
1/4 - 1/3 c. cocoa powder
1 - 2 T. regular or diatetic sugar
1/8 - 1/4 tsp. ground cinnamon
Pinch each: nutmeg, cayanne pepper (optional)

Heat a saucepan over medium high heat. Reduce heat to medium low.

Add ingredients and simmer for 5 - 8 minutes or until done.

Ladle into heat proof mugs.

Serves 4.