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1. Date Bran Jingle Balls
2. Deep-Dish Apple Pie
3. Devilish Chicken and Corn on the Cob
4. Dijon Rubbed Roasted Turkey with Mushroom Gravy
5. Dirty Rice
1. Date Bran Jingle Balls

Source: © EatingWell

Active Time:  25 Minutes
Total Time:  55 Minutes 16 cookies

Trisha Kruse, an administrative assistant, created quick, easy, no-bake date-nut balls to fill that special niche in your holiday repertoire.

Make Ahead Tip: Store in an airtight container, separating balls with layers of wax paper, in the refrigerator for up to 5 days.

2 cups bran flakes cereal
3/4 cup whole pitted dates
1/2 cup pecans, toasted
3 tablespoons honey
2 tablespoons cream cheese, softened
2 teaspoons brandy, orange liqueur or orange juice
1/2 cup finely chopped nuts, date sugar, coconut or toasted wheat germ

Place cereal, dates and pecans in a food processor and process until finely chopped. Add honey, cream cheese and brandy (or orange liqueur or orange juice) and pulse until a stiff dough forms.

Scoop tablespoon-size portions and shape with greased hands into balls. Roll each ball in chopped nuts (or date sugar or coconut or wheat germ). Place on wax paper. Let stand at room temperature for 30 minutes before serving or storing.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Nutrition Information
16 cookies - Facts Per Serving:

Calories: 104 Fat. Total: 6g Carbohydrates, Total: 14g
Cholesterol: 2mg Sodium: 42mg Protein: 1g
Fiber: 2g % Cal. from Fat: 52% Fat, Saturated: 1g

2. Deep-Dish Apple Pie

Source: © EatingWell

Active Time:  1 Hour 15 Minutes
Total Time:  4 Hours
10 servings

With all that delicious fruit an apple pie should be healthy, but the truth is a slice can have as much as 750 calories and 30 grams of fat. For the most part, the culprit is the crust. We use whole-wheat pastry flour to add fiber and lower the saturated fat by replacing some of the butter with canola oil. The brown sugar-sweetened filling in this pie is made with two kinds of apples for the perfect balance. A slice has half the calories of a typical version and only 10 grams of fat—sweet!

Make Ahead Tip: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 2 days or freeze for up to 6 months. | Equipment: 9 1/2-inch deep-dish pie pan

For Crust:
1 1/4 cups whole-wheat pastry flour
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar, plus 1 teaspoon for sprinkling
1/2 teaspoon salt
4 tablespoons cold unsalted butter
1/4 cup reduced-fat sour cream
3 tablespoons canola oil
4 tablespoons ice water
1 egg white, lightly beaten, for brushing
For Filling:
6 cups thinly sliced peeled McIntosh apples (about 2 pounds) (see Tip)
6 cups thinly sliced peeled Granny Smith apples (about 2 pounds) (see Tip)
2/3 cup packed light brown sugar
1 tablespoon lemon juice
1 1/4 teaspoons ground cinnamon, divided
1/8 teaspoon ground nutmeg
Pinch of ground allspice
Pinch of salt
2 tablespoons all-purpose flour

Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.

To prepare crust: Whisk whole-wheat flour, 1 1/4 cups all-purpose flour, 2 tablespoons sugar and 1/2 teaspoon salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times—the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap the dough in plastic and refrigerate for at least 1 hour.

Meanwhile, make filling: Combine apples, brown sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, allspice and pinch of salt in a large bowl. Reserving 4 cups, transfer the rest of the apple mixture to a Dutch oven. Cook over medium heat, stirring, until the apples are tender and beginning to break down, about 10 minutes. Remove from the heat, stir in the reserved apples and 2 tablespoons flour; let cool for about 30 minutes.

To assemble & bake pie: Position a rack in lower third of oven; preheat to 425°F.

Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll one portion between sheets of parchment or wax paper into a 13-inch circle. Peel off the top sheet and invert the dough into a 9 1/2-inch deep-dish pie pan. Peel off the remaining paper. Scrape the filling into the crust. Roll the remaining portion of dough between sheets of parchment or wax paper into another 13-inch circle. Peel off the top sheet of paper and invert the dough onto the fruit. Peel off the remaining paper. Trim the crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge. Flute the edge with your fingers. Combine 1 teaspoon granulated sugar and the remaining 1/4 teaspoon cinnamon in a small bowl. Brush the crust with egg white and sprinkle with the cinnamon-sugar. Cut 6 steam vents in the top crust.

Bake the pie on the bottom rack for 20 minutes. Reduce the oven temperature to 375° and continue baking until the crust is golden brown and the filling is bubbling, 25 to 35 minutes more. Let cool on a wire rack for about 1 1/2 hours before serving.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Nutrition Information
10 servings - Facts Per Serving:

Calories: 344 Fat. Total: 10g Carbohydrates, Total: 62g
Cholesterol: 14mg Sodium: 143mg Protein: 4g
Fiber: 5g % Cal. from Fat: 26% Fat, Saturated: 4g

3. Devilish Chicken and Corn on the Cob


4 servings

3 1/2 pounds whole chicken, cut up
6 tablespoons butter, melted
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 ears corn on the cob, husked
1/4 cup dry breadcrumbs

Preheat oven to 400 degrees F.

In medium bowl, stir together melted butter, mustard, vinegar, thyme, salt and cayenne pepper. Brush corn and chicken thoroughly with butter mixture. Arrange chicken in one layer in a baking dish. Sprinkle chicken with breadcrumbs. Set corn in another baking dish; cover with aluminum foil.

Bake chicken and corn for one hour; serve hot.

Recipe reprinted by permission of All rights reserved.
Nutrition Information
4 servings - Facts Per Serving:

4. Dijon Rubbed Roasted Turkey with Mushroom Gravy

Source: National Turkey Federation

16 servings

1 Cup Dijon mustard
3/4 Cup olive oil
1/2 Cup chopped fresh parsley
1 Tablespoon chopped fresh thyme
1 Tablespoon chopped fresh sage
2 Tablespoons lemon zest
1/4 Cup freshly squeezed lemon juice
16-pound whole turkey, fresh or frozen (thawed)


1 Pound assorted mushrooms, cleaned and sliced thin
1-1/4 Cups turkey broth
1/2 Cup whipping cream
2 Tablespoons cornstarch

Preheat oven to 325 degrees F. Remove turkey from bag.

Tuck wing tips under turkey and return legs to tucked position.

Place turkey, breast side up, on a V-shaped rack. Spread 1/2 cup reserved chilled mustard over top and sides of turkey.

Roast turkey 2 hours and baste with 1/2-cup broth. Continue to roast, basting frequently with remaining 1-1/2-cups broth and pan juices. If turkey browns too quickly, cover loosely with foil.

Continue to roast about 1-1/2 hours or until the internal temperature in the thickest part of the thigh measures 180 degrees F.

Transfer turkey to platter. Tent loosely with foil; let stand 20 minutes. Reserve pan juices for gravy.

Pour pan juices into large measuring cup. Spoon off fat, reserving 2 tablespoons. Heat 2 tablespoons turkey fat in skillet over medium-high heat.

Add mushrooms to skillet and sauté until brown and tender, about 15 minutes.

Add enough turkey broth to pan juices to measure 3-1/2-cups. Add 3-1/2- cups pan juice mixture and cream to mushrooms. Gently boil 7 to 9 minutes to blend flavors.

Mix cornstarch and 1/4 cup broth in small bowl. Mix into gravy. Continue to simmer until gravy thickens, about 1 minute. Adjust seasonings.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Nutrition Information
16 servings - Facts Per Serving:

Calories: 660 Fat. Total: 37g Carbohydrates, Total: 3g
Cholesterol: 225mg Sodium: 620mg Protein: 75g
Fiber: 1g % Cal. from Fat: 50% Fat, Saturated: 0g

5. Dirty Rice

Source: © EatingWell

Active Time:  30 Minutes
Total Time:  1 Hour 5 Minutes
6 servings, about 1 1/3 cups each

A Louisiana favorite, our version of this spicy dish uses whole-grain Wehani rice. Long-grain brown rice also works. Traditionally made with chicken liver, which gives it a “dirty” color, we use healthy lean chicken sausage instead.

1 1/2 cups Wehani or long-grain brown rice
3 cups reduced-sodium chicken broth
1 tablespoon peanut oil or canola oil
10 ounces cooked chicken andouille or other spicy chicken sausage, cut into 1/2-inch pieces
1 1/2 cups chopped yellow onion
1 1/4 cups chopped celery
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
1/4-1/2 teaspoon cayenne pepper
1/4 teaspoon salt

Bring rice and broth to a boil in a large saucepan. Reduce heat to low, cover, and simmer at the lowest bubble until the liquid is absorbed and the rice is tender, about 50 minutes. Remove from the heat and let stand, covered, for 10 minutes.

While the rice is standing, heat oil in a large nonstick skillet over medium heat. Add sausage and cook, stirring, until it begins to brown, about 5 minutes. Add onion, celery, green and red bell pepper and garlic and cook, stirring, until the onion is soft, about 5 minutes more. Stir in thyme, cayenne to taste and salt. Stir the sausage mixture into the rice and serve.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Nutrition Information
6 servings, about 1 1/3 cups each - Facts Per Serving:

Calories: 296 Fat. Total: 7g Carbohydrates, Total: 48g
Cholesterol: 36mg Sodium: 428mg Protein: 13g
Fiber: 5g % Cal. from Fat: 21% Fat, Saturated: 1g


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