Now, I know the holidays are a few weeks away-well Hanukkah is next week. Either way, holiday parties are beginning to creep up, as well as gift-giving to friends.
So, I thought maybe it wouldn't be too early to share some holiday recipes I found and encourage you guys to share your own recipes.
Here are some I found:
Hanukkah
LOW-FAT POTATO LATKES
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 1 1/2 pounds Yukon Gold or Russet Potatoes
- 1 medium onion
- 1/4 cup flour
- 2 egg whites
- Freshly ground black pepper
Preparation:
Preheat oven to 450 degrees. Peel, cut and shred potatoes and onion, using either a grater or a food processor.
Place a large cookie sheet in hot oven.
Empty shredded potatoes and onion into a colander and squeeze out as much excess moisture as you can.
Transfer potato and onion mixture to a large bowl. Add flour, egg whites and black pepper, and combine well with a fork.
Remove cookie sheet from oven. Coat with nonstick cooking spray
Form 2-2 1/2-inch flattened rounds with the potato mixture and place on hot cookie sheet.
Return cookie sheet to oven and cook for 7-8 minutes each side, until crisp and golden.
Makes 12-15 latkes.
Serves 4-5
Per Serving: Calories 192, Calories from Fat 2, Total Fat 0.5g (sat 0g), Cholesterol 0mg, Sodium 39mg, Carbohydrate 41.1g, Fiber 3.8g, Protein 6.6g
Christmas
SUGAR COOKIES
Cook Time: 10 minutes
Ingredients:
- 5 tbsp butter, softened
- 3/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 2/3 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Preparation:
Using a mixer, beat butter and sugar until creamy. Add egg and vanilla, mixing well. In another bowl, whisk together flour, baking powder and salt. Gradually stir flour mixture into butter and sugar until dough forms. Don't worry if the dough seems a little crumbly at first; it will come together. Wrap dough in plastic and chill for two hours in the refrigerator.
Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 1/4-inch or 1/8-inch thickness. Use holiday cookie cutters dipped in flour to make cutouts. Gather scraps and re-roll until all the dough is used.
Place cookies 1 inch apart on a parchment-lined cookie sheet. Bake for 9-10 minutes or until the edges are lightly browned. Transfer to wire rack after 1 minute to cool.
Makes 30 cookies, depending on size of cookie cutters used.
Per serving: Calories 65, Calories from Fat 20, Total Fat 2.2g (sat 1.3g), Cholesterol 12mg, Sodium 38mg, Carbohydrate 10.3g, Fiber 0.2g, Protein 1g
posted @ Monday, December 07, 2009 8:19 PM