From all of us at Seniors Lifestyle Magazine, we would like to wish you a Happy Holiday season! Planning a party or just cooking for a few? Whether you have a sweet tooth, enjoy yummy veggies or have a gluten sensitivity, please enjoy our favorite recipes for the holidays this year! For more recipes from Seniors Lifestyle Magazine click here.

Edible Christmas Trees

These recipes will have everyone at your gathering talking! The kids will love a fun breakfast fruit tree on Christmas morning! Here is a great site to give you ideas on recipes using everything from fruits to veggies, cheeses and even pickles! Enjoy! Recipes can be found here

Cheese Fondue

Ingredients:

Directions:

1. In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the fondue pot with garlic, then discard.
2. Over medium heat, add the wine and lemon juice and bring to a gentle boil. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually ensures a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
3. Arrange an assortment of bite-sized dipping foods around the fondue pot. Serve with chunks of French and Pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks, wooden skewers, dip, swirl and enjoy!

Recipe Credit

Christmas Tree Spinach Dip Breadsticks

Ingredients:

Directions:

1. Preheat oven to 400 degrees. In a bowl, beat together the spinach and cream cheese. Add garlic, salt, onion powder, pepper, chili powder, Italian season and beat to combine. Add parmesan cheese and ½ c. cheddar cheese and beat to combine.
2. For shaping directions visit: https://wp.me/p405LX-3SX
3. Bake tree for about 22 minutes until golden brown on top and cooked through on the bottom. Melt butter and stir in garlic salt and seasoning, brush over breadsticks. Serve warm.

Recipe and Image Credit

Two Cheese Squash Casserole

Ingredients:

Directions:

1. Preheat oven to 350°. Cook yellow squash and onion in boiling water to cover in a Dutch oven 8 minutes or just until tender; drain squash mixture well.
2. Combine squash mixture, Cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish.
3. Stir together melted butter and remaining 1 1/2 cups breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle breadcrumb mixture over top of casserole.
   Bake at 350° for 35 to 40 minutes or until set.

Recipe Credit

Gluten-Free Whole Roasted Cauliflower

Ingredients:

Directions:

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
3. Zest the lemon into a separate bowl and set aside.
4. Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
5. Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.
6. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
7. Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.
8. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
9. Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.
10. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.
11. Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.

Recipe Credit

Grilled Salmon And Pineapple Salsa (Heart Healthy!)

Ingredients:

For the salmon:

For the salsa:

Directions:

1. In a resealable bag or shallow dish, combine the pineapple juice and soy sauce. Place the salmon inside and refrigerate for 30-60 minutes.
2. Chop all ingredients for the salsa and combine in a small bowl. Set aside until ready to serve.
3. Preheat the grill to medium-high and oil the grates.
4. Grill salmon 2-3 minutes per side, or until no longer pink in the middle. (Cooking time will depend on thickness of the fillets)
5. Serve with greens and top with salsa.

Recipe Credit

Mediterranean Braised Beef (Great For Diabetics!)

Ingredients:

Directions:

1. Heat oven to 325F. Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.
2. Add 1 ½ c. water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return pot roast. Add onions, shallots, dates, salt and pepper. Cover tightly and cook in 325F oven 2 to 2 ½ hours or until pot roast is fork-tender. Remove pot roast; keep warm.
3. Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.

Recipe Credit

Crepes

Ingredients:

Directions:

1. In a blender combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
2. Heat a small non-stick pan. Add butter to coat. Pour one ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for two months. When using frozen crepes thaw on a rack before gently peeling apart.

Cook's Note:

1. *Savory variation – Add ¼ tsp. salt and ¼ c. chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
2. *Sweet variation – Add 2 ½ T sugar, 1 tsp. vanilla extract and 2 T. of your favorite liqueur to the egg mixture.

Recipe Credit

Thumbprint Cookies

Ingredients:

Directions:

1. Preheat oven to 350F and line two baking sheets with parchment paper. In a large bowl, whisk together flour, baking powder and salt.
2. In another bowl beat butter and sugar until pale and fluffy, 5 minutes. Beat in egg and vanilla, then add dry ingredients in two batches until incorporated.
3. Using a small ice cream scoop, scoop 1' balls onto prepared sheets. Press a thumbprint into center of each ball, ½ 'deep. Fill with a small spoonful of jam.
4. Bake until edges of cookies are golden, 13-14 minutes. Cool on baking sheets before serving.

Recipe Credit

Karen Scully found a yummy outlet for her artistic talents when she was downsized in 2015. Since then she’s built an on-line community of like-minded creative bakers, and shares some of her best baking tips, creative pie designs, and a delicious chocolate crust fruit pie recipe here.

The Evolution of a Creative Pie Baker

After 27 years of loyal service working in data analysis & reporting at a large corporation, Karen found herself laid off – unfortunately not a unique situation for mature / senior employees and executives these days.

What to do? Now approaching her 50+ years, she began exploring new job opportunities and landed several short-term work placements. A few years later, she settled on a full time job as a transportation co-ordinator for Pepsi.

In the interim, between jobs Karen was able to indulge her love of creative baking – a seed of interest that was first planted as a child, standing on a chair beside Mom in the kitchen.

A side benefit of all this baking while job-searching (aside from the obvious goodies to eat)?

“Baking is a great stress reliever”

Read the entire article by clicking here

The Holiday Season for 2017 is almost upon us. Preparations for parties are well under way. Please enjoy the first part of our Holiday Recipe releases with our Favorite Holiday Appetizers. Let us know how you like the recipes and share your favorites with us! Thank you to all our contributors!

Warm Cranberry Walnut Brie

Ingredients:

Directions:

1. Preheat oven to 350 degrees
2. Using a serrated knife, remove topmost rind from cheese; discard rind. Place cheese, cut side up, in a small ovenproof baking dish; sprinkle with cranberries and thyme. Top evenly with nuts. Bake at 350° for 15 minutes or until cheese is soft and warm. Serve immediately with crackers.

Recipe Credit

Traditional Cheese Ball

Ingredients:

Directions:

1. Mix the cream cheese, beef, olives, onion, and Worcestershire sauce together in a bowl until evenly blended. Keeping the mixture in the bowl, scrape it into a semi-ball shape. Cover, and refrigerate until firm, at least 2 hours.
2. Place a large sheet of waxed paper on a flat surface. Sprinkle with walnuts. Roll the cheese ball in the walnuts until completely covered. Transfer the cheese ball to a serving plate, or rewrap with waxed paper and refrigerate until needed.

Recipe Credit

Cranberry Feta Pinwheels

Ingredients:

Directions:

1. Place cream cheese in a small bowl and beat until fluffy.
2. Add in remaining ingredients (except tortillas) and mix well. Spread the mixture evenly over the 4 tortillas.
3. Roll each tortilla in plastic wrap and refrigerate at least 1 hour. Cut into slices and serve.

Recipe Credit

Pigs In Blankets

Ingredients: 

Directions:

1. Preheat oven to 425°F. On a lightly floured surface, roll 1 puff pastry dough sheet into a 12- by 14-inch rectangle. Cut rectangle in half lengthwise, then cut each half into 3 equal pieces for a total of 6 pastry pieces. Repeat with second pastry.
2. Pat hot dogs dry with paper towels and pierce each several times with a fork. In a small bowl, whisk together egg and salt for egg wash. Roll each hot dog in 1 puff pastry piece, then seal with some egg wash.
3. Place pastry-wrapped hot dogs on parchment-lined baking sheets and lightly brush with remaining egg wash; sprinkle with poppy seeds. Bake until puffed and golden, about 20 minutes. Slice each pastry-wrapped hot dog into 5 sections and serve warm with spicy mustard, if desired.

Recipe Credit

Prosciutto Wrapped Asparagus

Ingredients:

Directions:

1. Working one at a time, wrap halved prosciutto slice on each asparagus spear at an angle, covering the entire length of the spear. Repeat with remaining prosciutto and asparagus.
2. Heat olive oil in a large skillet over medium high heat. Add asparagus and cook until prosciutto is crisp and asparagus is tender, about 2-3 minutes.
3. Serve immediately.

Recipe Credit

The Holiday Season for 2017 is close by. Preparations for holiday meals are well under way. Please enjoy the second part of our Holiday Recipe releases with our Favorite Holiday Casseroles and Sides. Let us know how you like the recipes and share your favorites with us and your friends! Thank you to all our contributors!

Broccoli Salad

Ingredients:

Directions:

1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Recipe Credit

Sweet Potato Casserole

Ingredients:

Topping Ingredients:

Directions:

1. Preheat oven to 350f degrees. In a large bowl, mash the sweet potatoes and stir in melted butter, milk, sugar, vanilla extract and beaten eggs. Stir until combined well.
2. Pour sweet potato mixture into a 2-quart (8-inch square) baking dish.
3. In a bowl, combine the melted butter, brown sugar, flour and chopped pecans. Use a fork or your fingers until mixture becomes small crumbles.
4. Sprinkle crumbles over sweet potato mixture.
5. Bake uncovered for 25-35 minutes until topping is golden brown. Let casserole cool for about 10 minutes before serving. The casserole will set-up as it cools.

Recipe Credit

Stuffed Peppers

Ingredients:

Directions:

1. Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
3. Heat oven to 350°F.
4. Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
5. Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

Recipe Credit

Au Gratin Potatoes

Ingredients: 

Directions:

1. Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion.
2. Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender.

Recipe Credit

Green Bean Casserole

Ingredients:

Directions:

1. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.
3. Bake for 5 minutes or until the onions are golden brown.

Recipe Credit

In the last of this four-part series on holiday baking, indulge in some of my family's tastiest recipes.  if you missed the other articles, you can view them here:

Easy Holiday Recipes

 

3 Easy Peasy Holiday Baking Recipes

More Easy Peasy Holiday Baking Recipes

 

The wonderful women in my family are busy at work during the holiday season, and the benefits are delicious for everyone involved.

Chocolate Torone

This is a deliciously sweet and classic family recipe that is easy to prepare.

1. Roast hazelnuts and remove skins.
2. Melt margarine, preferably over a double boiler.
3. Add marshmallows and stir. Add chocolate chips and melt.
4. Add nuts immediately.
5. Remove from stove and spread quickly down into a greased 8-inch cake pan.
6. Cool and refrigerate until mixture is hardened. When ready to serve, cut into serving-size pieces.

 

Pumpkin Loaf

Makes one loaf

This deliciously light loaf is perfect as an appetizer, when guests are piling in for Christmas dinner.

• Preheat oven to 350 degrees F

1. Peel, cook and mash pumpkin and set aside.
2. Beat eggs until frothy. Add oil and water to the mixture and mix with pumpkin.
3. Sift the flour, baking soda, sugar, cinnamon, nutmeg, cloves, ginger and salt together and add to the pumpkin mixture.
4. Pour into a greased loaf pan and bake for one hour, or until knife inserted in the centre comes out clean.

 

Zia's Zeppole

This is a classic recipe from my late Great Aunt Antonietta Ranucci's collection. Zeppole is a classic treat enjoyed around the holidays and special festivals. A special thank you goes out to my American cousins, Mark Francis and Linda Volpe, for keeping the tradition alive. This is about as easy as making a pancake – just tastier.

1. Crack eggs into a mixing bowl and beat with an electric mixer until foamy.
2. Add all of the dry ingredients to the eggs in the mixing bowl, while on slow speed. Add ricotta and vanilla right away. Continue to mix on a slow speed until well combined. The batter will be thick and creamy. Do not overmix.
3. Heat oil in a cast iron skillet. It should be approximately 375 degrees F. Spray a small melon ball scoop with oil and scoop up the batter. Carefully drop batter into the oil. Repeat with consecutive scoops, but don't let them touch.
4. Turn them a few times for even browning, for about 3 minutes, until they are a little bigger. Once they've reached a golden brown, place them on paper towels or brown paper to drain. Sprinkle with confectioners' sugar.

Note: These are delicious served plain, too!

 

Grocery List:

Take this handy list with you next time you go shopping.

Vegetables and fruits:

• Pumpkin

Milk and milk products:

• Whole-milk ricotta cheese

Meat and alternatives:

• Eggs
• Hazelnuts

Spices:

• Ground nutmeg
• Ground cloves
• Ground ginger
• Ground cinnamon

Baking needs:

• Baking powder
• Granulated sugar
• Vanilla extract
• All-purpose flour
• Vegetable oil
• Granulated sugar
• Confectioners' sugar
• Marshmallows
• Semi-sweet chocolate chips

If you enjoyed the first set of holiday baking recipes in this holiday collection, this next batch of mouth-watering goodies will be sure to delight your guests. These are tried and true traditional recipes, used by my family for decades.

Chocolate Biscotti

My dear great-aunt Antonietta Ranucci learned this and other recipes in her native town in the region of Calabria, Italy. She loved cooking for her family.

Makes approx. 50 small cookies

• Preheat oven to 325 degrees F

1. Coat baking sheet with non-stick cooking spray. In a large bowl, beat together eggs, whites, liqueur and vanilla extract until combined.
2. Mix the dry ingredients together, including nuts, until combined. Stir liquid mixture into the flour.
3. Turn sticky dough onto the baking sheet (should be able to form loaves; otherwise add flour).
4. Grease hands with olive oil and shape into 6-inch by 15-inch logs.
5. Bake 40 minutes or until top is set.
6. Cool slightly. Reduce heat to 275 degrees F.
7. Remove from baking sheet. Cut into 1/2 –inch thick diagonal slices. Arrange, cut-side down on baking sheet.
8. Bake 10 minutes per side or until almost completely dry.
9. Turn off heat; finish drying in oven for 15 minutes. Cool completely.

Contucci Di Prato (Stone Cookies, Italian Nut Cookies)

More goodies from Zia Antonietta Ranucci. I always looked forward to her baking when my family would visit New Castle, Pennsylvania.

Makes 4 dozen cookies

• Preheat oven to 375 degrees F.

1. Sift flour, sugar and baking powder into a large bowl; stir in cake crumbs.
2. Beat eggs, the egg yolk, almond extract and vanilla in a small bowl until frothy; add to flour mixture. Beat until thoroughly combined and mixture is moistened.
3. Take a little bit of the cookie mixture between your fingertips and pinch; if the dough holds together you have beaten it enough.
4. Add almonds and hazelnuts. With your hands, work nuts into dough until mixture begins to hold together. Turn out onto a piece of wax paper.
5. Divide mixture in half. Shape each half into a log 2 inches in diameter and about 12 inches long. Place logs on prepared cookie sheets. Beat egg white in a small cup until foamy; brush over logs.
6. Bake in preheated moderate oven (375) for 30 minutes or until golden. Remove logs with paper to wire racks. Cool 1 hour. Slice and bake 10 minutes.

Banana-Chocolate Chip Loaf

I always keep frozen bananas on hand to make this easy loaf. It's a wonderful and light appetizer.

Makes 1 loaf

1. Sift flour and baking soda together.
2. Mix together remaining ingredients and add to the flour and baking soda mixture.
3. Pour into a greased loaf pan and bake for 1 hour, until top is browned.

Your house may be bustling with guests around the holidays. It's hard to focus on nutrition when constantly entertaining and visiting your loved ones. Here are some holiday recipes that are deliciously healthful, and easy to prepare. Your guests are guaranteed to love them.

Doris's Carrot Bread

Makes 1 loaf

• Preheat oven to 350 degrees F

• 9-by 5-inch loaf pan, lightly greased

This loaf is delightfully light and festive. Your guests will love it as a before-dinner treat.

1. Sift sugar and baking soda into a large bowl. Gradually fold in flour, mixing until blended. Stir in eggs, carrots, walnuts, raisins, oil, vanilla, cinnamon and salt. Pour into prepared loaf pan and smooth top.
2. Bake in preheated oven for 50 to 55 minutes, or until a tester inserted in the centre comes out clean. Let cool in pan on a wire rack for about 30 minutes. Serve at room temperature.

Mixed Scalloped Potatoes

Serves 6 to 8

• Preheat oven to 375 degrees F

• 10 –cup casserole dish, lightly greased

1. In a medium saucepan, melt margarine over medium-low heat. Add milk and flour; cook, whisking for 2 to 3 minutes, or until smooth. Gradually add cheese and cook, stirring, for 2 to 3 minutes, or until thickened. Set aside.
2. In prepared casserole dish, arrange potatoes and sweet potato in 2 layers, spooning cheese sauce evenly between each layer and topping with cheese sauce.
3. Cover and bake in preheated oven for 45 to 60 minutes, or until potatoes are tender.

Bread Stuffing

Serves 6 to 8

• Preheat oven to 375 degrees F

• 9-inch square baking dish, lightly greased

1. In a large skillet, melt 2 tbsp of the margarine over medium-high heat. Cook celery, onion, sage, thyme, fennel seeds, salt and pepper to taste, stirring, for 7 to 8 minutes, or until celery is tender.
2. In a large bowl, combine celery mixture and bread cubes. Spoon into prepared baking dish, and mix in stock. Dot with the remaining 1 tbsp of margarine.
3. Cover and bake in preheated oven for 45 to 60 minutes, or until tester inserted in the centre comes out clean.

 

Grocery List:

Take this handy list with you when you head out to the grocery store to prepare for these recipes.

Veggies and fruit:

• Celery
• Onions
• Fresh thyme
• Fresh sage
• Potatoes
• Sweet potatoes
• Carrots

Grains:

• All-purpose flour
• White bread

Dairy products:

• Light cheddar cheese

Meat and meat products:

• Eggs
• Chicken stock

Other:

• Fennel seeds
• Light margarine
• Chopped walnuts
• Golden raisins
• Granulated sugar
• Baking powder

Check out our other easy, peasy recipes and some easy dessert recipes, too.

The sights of the holidays are indeed grand, but what's even better is the tastes and scents of the season. The soft bite of rich cookies, the tender flaky pastries and delicious smell of baked goods wafting through the kitchen makes the cold weather easier to bear. Here are a few baking recipes from family and friends that are sure to tickle your taste buds.

Ethel's Chews

A dear family friend was given this recipe from a wonderful neighbour named Ethel Lee.

• Preheat oven to 350 degrees F

1. Mix ingredients together and place batter in a greased pan.
2. Bake for 25 minutes. The inside should be chewy, with a crisper outside.

 

Calabrese Christmas Turnovers

My dear great-aunt Antonietta Ranucci learned this and other recipes in her native town in the region of Calabria, Italy. She loved cooking for her family.

• Preheat oven to 350 degrees F

 

For the Crust:

For the Filling:

1. For the crust (see ingredients above), beat eggs, butter, sugar and milk. Add flour, baking powder and vanilla.
2. Refrigerate for one hour.
3. Roll dough thin. Cut into 2 ½ inch square.
4. Put 1 tsp filling (see ingredients above) and roll like a turnover. Prick on top.
5. Brush with milk or candies and bake for 20 to 25 minutes.

Note: Cut everything or grind. Keep filling refrigerated (stays a week).

 

Just Peachy Cake

My mother makes this deliciously light cake every holiday season.

Serves 8 to 10

• Preheat oven to 350 degrees F
• 11-by 7-inch baking pan, lightly greased

1. In a large bowl, using an electric mixer, cream granulated sugar and margarine. Gradually add egg whites and vanilla, beating on medium speed until smooth. Blend in flour and baking powder.
2. Spread batter into prepared baking pan. Layer peach slides side by side and press into batter. Sprinkle lightly with brown sugar and cinnamon to taste.
3. Bake in preheated oven for 40 to 45 minutes, or until golden-brown and a tester inserted in the centre comes out clean.

 

Check out some other easy holiday recipes here.

These recipes were compiled from family and friends, as well as from 'Chronic Heartburn: Managing Acid Reflux and GERD Through Understanding, Diet and Lifestyle' by Lisa Marie Brennan (nee Ruffolo) and Barbara E. Wendland (Robert Rose, 2006)

As we get further into December we are all preparing for holiday festivities. Please enjoy the third part of our Holiday Recipe releases with our Favorite Holiday Brunch Recipes. Many of these recipes can be prepared ahead so you can enjoy your time with friends and family! Let us know how you like the recipes and share your favorites with us and your friends! Thank you to all our contributors!

Easy Broccoli Quiche

Ingredients:

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
4. Bake in preheated oven for 30 to 50 minutes, or until center has set.

Recipe Credit

Overnight French Toast Casserole

Ingredients:

Directions:

1. Melt margarine in a 9×13 baking pan.
2. Put 6 slices of bread in bottom of baking pan.
3. In a bowl mix 1 cup brown sugar with 1 tsp. cinnamon. Sprinkle half of this mixture over the bread.
4. Add another layer of 6 slices of bread.
5. In a bowl whisk eggs with milk until blended. Pour over bread layers.
6. Sprinkle with remaining sugar mixture.
7. Cover and refrigerate overnight.
8. Bake covered at 350F for 30 minutes. Uncover and continue baking 15 minutes or until set and browned.

Recipe Credit

Creamy Cinnamon Apple & Walnut Fruit Salad

Ingredients:

Directions For The Dressing:

1. In a mixing bowl using an electric hand mixer, whip together cheese, brown sugar, cinnamon and nutmeg on high speed until light and fluffy, about 3 minutes. Add sour cream and vanilla and blend until combined. Chill until ready to serve salad. 

Directions For The Salad:

1. In a medium mixing bowl combine water and lemon juice. Place diced apples into mixture and let rest about 1 minute then drain on paper towels.
2. Transfer apples to a bowl along with about ¾ of the walnuts and ¾ of the cranberries and the cheese mixture.
3. Toss to coat evenly. Sprinkle remaining walnuts and cranberries over top.
4. Keep chilled and serve within an hour of mixing for best results.

Recipe Credit

Cheesy Ham and Hashbrown Casserole

Ingredients:

Directions:

1. Preheat oven to 375 F. Lightly grease 9×13 inch baking dish.
2. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream and cheddar cheese. Spread evenly in prepared dish. Sprinkle with parmesan cheese.
3. Bake 1 hour in preheated oven, or until bubbling and lightly brown.

Recipe Credit

Homemade Eggnog

Ingredients:

Directions:

1. Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
2. In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer. Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs. Once all of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. Whisk constantly, until the mixture is slightly thickened, just a few minutes (or until it reaches about 160 degrees F on a thermometer).
3. Remove from heat and stir in the vanilla.
4. Pour the eggnog into a pitcher or other container and cover with plastic wrap. Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, I like to add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
5. Serve with a sprinkle of cinnamon, and fresh whipped cream, if desired.

Recipe Credit

Because strawberry season is upon us, we have compiled our favorite strawberry recipes here at Seniors Lifestyle Magazine to share with you! The strawberry is an amazing fruit packed with anti-oxidants (like Vitamin C) to boost your immunity and can also help your eye health!

Thank you to all of our contributors! Enjoy! If you have any favorite recipes we would love for you to share them with us!

Strawberry Rhubarb Pie

Ingredients:

Directions:

1. Combine eggs, sugar, flour, salt, and nutmeg; mix well.
2. Combine rhubarb and strawberries.
3. Line 9″ pie plate with pastry; fill with fruits.
4. Pour egg mixture over.
5. Dot with butter.
6. Top with lattice crust, crimping edge high.
7. Bake at 400 degrees about 40 minutes.
8. Fill openings in lattice crust with whole strawberries.
9. Serve warm- plain, or topped with vanilla ice cream.

Recipe Credit

Strawberry and Feta Salad

Ingredients:

Directions:

1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

Recipe Credit

Strawberry Cream Cheese Pastries

Ingredients:

Directions:

1. 1. Preheat the oven to 400F (200C). Line a baking sheet with parchment paper.
   2. In a small bowl, beat the cream cheese until smooth. Add sugar and vanilla and mix until
      well combined.
   3. Cut the sheet of puff pastry into 6 rectangles.
   4. Use a fork to prick the centers of the rectangles, leaving 1⁄2 inch border unpriced around
      the edges.
   5. Brush the edges with beaten egg.
   6. Spread cream cheese mixture into the center of rectangles and arrange strawberry

slices on top.

• Bake for 15-­18 minutes until golden brown.
• Cool completely to a wire rack. Dust with powdered sugar before serving if desired.

Recipe Credit

Strawberry Freezer Jam

Ingredients:

Directions:

1. Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
2. Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.

Recipe Credit

Strawberry Muffins

Ingredients:

Directions:

Preheat the oven to 375 degrees. Line muffin tins with paper liners.

Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, then pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.

Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.

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