Look what I just got in my email! A "fake" aioli from Cooking Light, very healthy, low fat, low calorie. What does it taste like? Darned if I know, but I'm one of those odd people who actually LIKE tofu..... Lemon Soy Aioli Here, we've puréed tofu for a low-fat, nutritious take on the traditional garlic mayonnaise. Use the leftovers as a sandwich spread. Ingredients 2 cups water 2 garlic cloves, peeled 8 ounces soft tofu, drained 3 tablespoons fresh lemon juice 1 1/2 tablespoons olive oil 3/4 teaspoon sea salt Preparation Bring 2 cups water to a boil in a small saucepan. Add garlic, and cook 10 minutes. Drain. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 10 minutes. Combine garlic, tofu, and remaining ingredients in a blender or food processor; process until smooth. Serve with fresh vegetables. Yield 14 servings (serving size: 1 tablespoon) Nutritional Information CALORIES 23(74% from fat); FAT 1.9g (sat 0.3g,mono 1.2g,poly 0.4g); PROTEIN 0.8g; CHOLESTEROL 0.0mg; CALCIUM 6mg; SODIUM 124mg; FIBER 0.0g; IRON 0.2mg; CARBOHYDRATE 0.9g Annie

All your dinners sound delicious! Ours was just for 4 of us and I did an 11 pound turkey, cornbread dressing, mashed taters & gravy, sweet potato casserole, jiffy corn casserole, the green bean dish, fresh cranberries and the canned jelled cranberries. But instead of regular pumpkin pie, I made this pumpkin cream cheese dump cake that was so good! The only thing I would change with the recipe is to add a little more milk to the cream cheese layer so that it is easier to pipe. I had to glob mine on top of the pumpkin layer, but it was still perfect! The cake mix on top with the melted butter became a streusel type topping. PUMPKIN CREAM CHEESE DUMP CAKE Ingredients: 8 oz. cream cheese 3/4 C. powdered sugar 2 tsp. milk 1 can (29 oz.) pumpkin puree 1 can (12 oz.) evaporated milk 3 eggs 1 1/4 C. sugar 1 tsp. salt 1 Tbsp. pumpkin pie spice 1 yellow cake mix (dry) 1/2 C. butter, melted 1 Tbsp. cinnamon sugar mixture, optional whipped cream Directions 1. Preheat oven to 350 degrees and grease a 9 X 14 pan. 2. Using a mixer (a KitchenAid or hand held) combine cream cheese, powdered sugar and milk until smooth. Set aside. 3. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Pour into prepared pan. 4. Put cream cheese filling into a small ZipLock bag, and snip off the tip the make a mini piping bag. Then pipe over the pumpkin filling (see photo). 5. Pour the dry cake mix over the cream cheese layer then poke holes using the end of a wooden spoon or a table knife through the cake mix until you hit the filling (not to the bottom of the pan). 6. Pour melted butter over the dry cake mix. 7. Sprinkle cinnamon sugar over the entire cake for extra flavor and crunch. 8. Bake for 40-50 minutes or until the top is browned and an instead knife comes out clean. 9. Let cool and serve with whipped cream! (Store in fridge) Here is a link that might be useful: pumpkin cream cheese dump cake

Our traditional Christmas Breakfast began when the kids were smaller. I tried for a few years to make something special for breakfast--something that could be done and finished by the time we needed to head out to the Grandparent's houses for family celebrations. They didn't care--they wanted to open toys, and then they wanted to play with toys, and they'd snacked on the candy in their stockings when they were mousing around before we woke up, so heck, they weren't even hungry. So one year I made some Chex Mix and put it out for breakfast. It was a hit, and now that they're older teenagers, it's still our traditional Christmas breakfast. The recipe is on any box of Chex. I like to add Cheeze-Its. :-) Cj

Annie1992 — i’m with you on that grade B real maple syrup! That’s the only thing we use when we want maple syrup. That corn syrup stuff has a mouth feel that is like cardboard gelatin. I rarely buy or use Cool Whip, but one of my in-laws used to make this particular dessert with Cool Whip and strawberries because her children liked it. She use frozen strawberries but with a lot of fresh strawberries on top. I developed a fondness for it :-) I rarely buy or use Cool Whip, but one of my in-laws used to make this particular dessert with Cool Whip and strawberries because her children like it. She use frozen strawberries but with a lot of fresh strawberries on top. I developed a fondness for it :-) That Wired article on Cool Whip is funny. I do remember the polysorbate 60 from reading the list of ingredients decades ago. It really is gooood. Probably a recipe from one of those “Women’s Magazines” decades ago. I made this for a party, and to keep in the fast ingredients spirit, use canned whipped cream (one can discern).