Holiday Food - Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday.

It's definitely the holiday season, and what says holidays more than food? Here are six yummy recipes to help you through the holidays, including Bread Pudding and Campbell's® Orange Cranberry Sauce. Enjoy!

CLASSIC LASAGNA

This comes from FamilyTime, and begins, “It's all about the layering when you make lasagna and is so easy when you start with a sauce already made and delicious.”

Serves: 12 servings (about 1 1/2 cups each); Prep Time: 30 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

3 cups ricotta cheese

12 ounces shredded mozzarella cheese (about 3 cups)

3/4 cup grated parmesan cheese

2 eggs

1 pound ground beef

1 jar (45 ounces) Prego® Three Cheese Italian Sauce

12 lasagna noodle, cooked and drained

Directions

Stir the ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese and eggs in a medium bowl and set it aside.

In a 3-quart saucepan over medium-high heat, cook the beef until it's well browned, stirring often to break up the meat. Pour off any fat. Stir the sauce in the saucepan.

Spoon 1 cup meat mixture in each of two 2-quart shallow baking dishes. Top each with 2 lasagna noodles and about 1 1/4 cups cheese mixture. Repeat the layers. Top with the remaining 2 lasagna noodles, remaining meat mixture and the Parmesan cheese.

Bake at 400°F. for 30 minutes or it's until hot and bubbling. Let stand for 10 minutes.

Tip: To freeze, prepare lasagna but do not bake. Cover tightly with foil and freeze. Bake frozen lasagna uncovered at 350°F. for 1 hour 15 minutes or until hot. Or, refrigerate 24 hours to thaw. Bake thawed lasagna uncovered at 350°F. for 50 minutes or until hot. Let stand for 10 minutes.

IRISH SPICE BREAD

I got this in an email several years ago…ah, yes, that infamous long-since-forgotten-emailing-list. Very yummy.

1 1/4 C Flour

2 tsp Baking powder

1/2 tsp Baking soda

1 tsp Mixed spice *

1/2 tsp Ginger, ground

4 oz Sugar, brown, light

2 oz Citron, candied; chopped

6 oz Raisins, plain or golden

4 oz Butter

6 oz lie corn syrup karo

1 lg Egg; beaten

4 tb Milk

* Equal parts of cinnamon, nutmeg and allspice.

Sift the flour with the soda and baking powder, and the mixed spice and ginger: then add the brown sugar, chopped peel and raisins: mix. Make a well in the center. Melt the butter with the syrup over low heat, then pour into the well in the mixture. Add the beaten egg and milk and mix very well. Pour into a greased 2-lb loaf pan and bake in a preheated oven at 325 F for 40-50 minutes, or until it tests done.

This bread will keep moist for several days, and actually improves somewhat during this period.

MICROWAVE CHOCOLATE FUDGE

This is from that infamous long-since-forgotten-emailing-list.

12 oz. semi-sweet chocolate chips

1 can Eagle Brand milk

2 heaping tbsp. peanut butter

Place chocolate chips and milk in microwave safe bowl. Cook on high for 5 minutes. Remove from microwave, stir in 2 heaping tablespoons of peanut butter. Spread in pan. Cool and cut.

BLUE RIDGE BLACKBERRY LEMON BARS

I got this in an email from FamilyTime, and begins, “A delicious and healthy snack the whole family will enjoy!”

Serves: 25-30 bars; Prep. time: 20 minutes; Cooking time: 25-30 minutes

Ingredients

2 cups oats, either quick or old-fashioned (uncooked)

2 cups Pillsbury® BEST All Purpose Flour

1 1/4 cups light brown sugar, firmly packed

1 cup walnuts, chopped and lightly toasted

1 1/2 teaspoons ground cinnamon

1/4 teaspoon grated nutmeg

1 teaspoon grated lemon zest

1/2 teaspoon salt

2 tablespoons fresh lemon juice

1 cup butter or margarine, chilled (cut into small pieces)

Crisco® Original No- Crisco® Original No-Stick Cooking Spray

1 (12 oz.) jar Smucker's® Seedless Blackberry Jam

Powdered sugar, if desired

Directions

Heat oven to 325°F. In a large mixing bowl toss together oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon zest and salt until well blended.

Sprinkle mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.

Spray a 9 x 13 inch baking pan with non-stick cooking spray.

Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust.

Bake for about 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust.

Sprinkle evenly with reserved oat mixture, pressing down gently.

Return to oven and bake for 15 - 20 minutes, or until crust is golden brown.

CAMPBELL’S® ORANGE CRANBERRY SAUCE

I got this in an email from FamilyTime, and begins, “Our Swanson® Orange Cranberry Sauce can be simmered to perfection two different ways: on top of the range or in the oven. Either way, it's a must for your holiday table.”

Serves: 3 cups; Prep. time: 5 minutes; Cooking time: 15 minutes

Ingredients

1 pkg. (12 oz.) fresh or frozen cranberries

1 cup coarsely chopped orange

1 cup packed brown sugar

1 tsp. ground cinnamon

1 cup Swanson® Chicken Broth

Directions

MIX cranberries, orange, brown sugar, cinnamon and broth in saucepan. Heat to a boil. Cook over low heat 10 min. or until mixture thickens. Refrigerate until serving time.

BREAD PUDDING

This is from that infamous long-since-forgotten-emailing-list.

Ingredients

2 cups milk

4 cups cubed or torn stale bread

1/2 cup granulated sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon or nutmeg

2 eggs, lightly beaten

1/4 to 1/2 cup raisins

Directions

Heat the milk just until scalded.

Place bread cubes in a bowl; pour hot milk over bread. Cool. Add the sugar, salt, nutmeg or cinnamon, eggs, and raisins. Pour mixture into an 8-inch square baking dish.