Happy Holidays!

We wish you a wonderful holiday and happy, healthy, wholesome eating.

Figgy Pudding

1/2 cup (1 stick) butter, at room temperature

2 eggs

1 cup molasses

2 cups dried figs (about 1 pound), stems removed, chopped fine

1/2 teaspoon grated lemon peel

1 cup buttermilk

1/2 cup walnuts, chopped

2-1/2 cups all-purpose flour

1/2 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Garnish: Whipped cream

In an electric mixer, cream the butter until fluffy. Add the eggs and molasses and beat again. Add the figs, lemon peel, buttermilk, and walnuts. Blend 1 minute. Add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Blend until everything is incorporated.

Grease and flour and 8 by 4-inch soufflé dish and pour in the batter. Bake in a 325-degree F. oven for 1 hour, or until a toothpick inserted in the center comes out clean.

Easy Black Bean Chili

12 oz can of black beans
1/2 tsp paprika
pinch of cumin

1/2 tsp chili powder
1 Tsp of ketchup
1 cup of chunky salsa
salt and pepper to taste

Add beans (do not drain) and all of the other ingredients, simmer for

20 minutes on low temp and serve. I like it over rice with cheese and sour cream.

Vegan Eggnog

• 4 cups soy milk
• 1 tbsp vegan instant vanilla pudding powder

• 1 cup nondairy whipping cream or heavy cream
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon

Preparation:

Whisk together half of the soy milk and instant pudding untill thickened. Add the remaining soy milk and the cream and mix well. Add the remaining ingredients, except cinnamon. Allow to chill overnnight before serving, and sprinkle with cinnamon just before

Tomato Basil Pasta Sauce

¨       8 pounds tomatoes, seeded and diced

¨       1/4 cup chopped fresh basil

¨       1 large onion, minced

¨       3 cloves garlic, minced

¨       1/2 cup olive oil

¨       salt and pepper to taste

In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.

Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.

Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.

Stuffed Manicotti

1  (16-ounce) carton fat-free cottage cheese 

1  (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

1/4  cup  (1 ounce) grated fresh Parmesan cheese

1 1/2  teaspoons  dried oregano

1/4  teaspoon sea  salt

1/4  teaspoon  black pepper

1  (8-ounce) package manicotti (14 shells)

2  cups  (8 ounces) shredded part-skim mozzarella cheese, divided

Combine 1 1/2 cups mozzarella, cottage cheese, and the next 5 ingredients (through black pepper) in a medium bowl. Spoon about 3 tablespoons cheese mixture into each uncooked manicotti. Pour half of tomato-basil pasta sauce(see above) into a 13 x 9-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer over sauce, and top with the remaining sauce. Pour 1 cup water into dish. Sprinkle the remaining 1/2 cup mozzarella evenly over sauce. Cover tightly with foil. Bake at 375° for 1 hour or until shells are tender. Let stand 10 minutes before serving.