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Holiday-“Yummers”: Recipes that Delight



Gingerbread Pancakes Recipe

Prep/Total Time: 20 min. Yield: 3 Servings


1 cup all-purpose flour

2 tablespoons Imperial Sugar® / Dixie Crystals® Granulated Sugar

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1 egg

3/4 cup 2% milk

2 tablespoons molasses

1 tablespoon canola oil

6 tablespoons maple pancake syrup

3/4 cup apple pie filling, warmed

3 tablespoons dried cranberries


In a large bowl, combine the first six ingredients. Combine the egg, milk, molasses and oil; stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.

To serve, place two pancakes on each plate; drizzle with 2 tablespoons syrup. Top with 1/4 cup apple pie filling; sprinkle with cranberries. Yield: 3 servings.


Veggie Ham Crescent Wreath Recipe   exps41323_SD1440070D50


Prep: 20 min. Bake: 15 min. + cooling Yield: 16 Servings


2 tubes (8 ounces each) refrigerated crescent rolls

1/2 cup spreadable pineapple cream cheese

1/3 cup diced Honey-Baked Ham®

1/4 cup finely chopped sweet yellow pepper

1/4 cup finely chopped green pepper

1/2 cup chopped fresh broccoli florets

6 grape tomatoes, quartered                                            exps25937_QC10482D13A

1 tablespoon chopped red onion


Remove crescent dough from tubes (do not unroll). Cut each roll into eight slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan.

Bake at 375° for 15-20 minutes or until golden brown.

Cool for 5 minutes before carefully removing to a serving platter; cool completely.

Spread cream cheese over wreath; top with ham, peppers, broccoli, tomatoes and onion. Store in the refrigerator. Yield: 16 appetizers.

Nutritional Facts

1 appetizer equals 142 calories, 8 g fat (3 g saturated fat), 9 mg cholesterol, 290 mg sodium, 13 g carbohydrate, trace fiber, 3 g protein.


Holiday Pork Roast Recipe  exps46856_C1789920D49A

Prep: 30 min. Bake: 1 hour 40 min. + standing Yield: 16 Servings



1 boneless whole pork loin roast (5 pounds)

1 tablespoon minced fresh gingerroot

2 garlic cloves, minced

1 teaspoon rubbed sage

1/4 teaspoon salt

1/3 cup apple jelly

1/2 teaspoon hot pepper sauce

2 medium carrots, sliced

2 medium onions, sliced

1-1/2 cups water, divided

1 teaspoon browning sauce, optional



Place pork roast on a rack in a shallow roasting pan. Combine the ginger, garlic, sage and salt; rub over meat. Bake, uncovered, at 350° for 1 hour.

Combine jelly and pepper sauce; brush over roast. Arrange carrots and onions around roast. Pour 1/2 cup water into pan. Bake 40-50 minutes longer or until a thermometer reads 145°. Remove roast to a serving platter; let stand for 10 minutes before slicing.

Skim fat from pan drippings. Transfer drippings and vegetables to a food processor; cover and process until smooth. Pour into a small saucepan. Add browning sauce if desired and remaining water; heat through. Slice roast; serve with gravy. Yield: 16 servings.

Nutritional Facts

4 ounces cooked meat with 4-1/2 teaspoons gravy equals 204 calories, 7 g fat (2 g saturated fat), 70 mg cholesterol, 84 mg sodium, 7 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.


Holiday Cheesecake Recipe exps45004_HRCC1449107D71B

Prep: 30 min. Bake: 1-1/2 hours + chilling Yield: 16 Servings



1-1/2 cups graham cracker crumbs

1/2 cup pecans, toasted and finely chopped

2 tablespoons light brown sugar

6 tablespoons butter, melted


4 packages (8 ounces each) cream cheese, softened

1 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar

3 teaspoons vanilla extract

4 eggs, lightly beaten

1 cup (6 ounces) miniature semisweet chocolate chips


2 cups (16 ounces) sour cream

1/4 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar

Assorted candies


Place an ungreased 9-in. spring form pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In a small bowl, combine the cracker crumbs, pecans and brown sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.

In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in chocolate chips. Pour into crust. Place in a larger baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. In a small bowl, combine sour cream and sugar until smooth; spoon over hot cheesecake and spread to cover. Bake for 5 minutes longer or until topping is just set.

Remove spring form pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of can. Garnish with candies. Yield: 16 servings.




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