This looks good!

Rice Souffle

Don't let the fancy term souffle fool you. This easy version will be one of your favorite ways to show off your skills in the kitchen.

Serves: 4
Cooking Time: 28 min

1 large onion, diced (about 1-1/4 cups)
2 tablespoons (1/4 stick) butter
2 cups cooked rice
2 eggs, beaten
1 cup milk
1 cup (4 ounces) shredded Swiss cheese
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon paprika
1 teaspoon dried parsley flakes

Preheat oven to 375°F. Coat a 1-1/2-quart baking dish with nonstick cooking spray.
In a large skillet, sauté onion in butter until golden.
In a large bowl, mix sautéed onion with remaining ingredients except paprika and parsley. Pour mixture into baking dish and top with paprika and parsley.
Bake 20 to 25 minutes, or until light golden and heated through.

Yeast Pie Dough Recipe

THIS RECIPE MAKES 2 PIE CRUSTS

INGREDIENTS

Water
1/2 cup
Milk
2 TBSP
Vegetable Oil
1/4 cup
Egg
1 Salt
1 tsp
Sugar
1/4 cup
Bread Flour
3 cups
Active Dry Yeast
2+1/4 tsp

STREUSEL TOPPING
Brown Sugar
2 TBSP
Flour
2 TBSP
Cinnamon
1 tsp
Butter
2 TBSP
DIRECTIONS BREAD MACHINE METHOD Have water at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select dough/manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time.

MIXER METHODS Combine yeast, 1 cup flour, and other dry ingredients. Combine water, milk and oil; and heat to 120°-130°F. Hand-Held Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Stand Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients and egg. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

RISING, SHAPING AND BAKING Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 2 pieces. Roll one piece into a 12-inch circle to fit a 10-inch pie plate. Press into the pie plate; flute edges. Pour prepared pie filling into shell. Combine Streusel Topping ingredients and crumble over filling. Bake in preheated 400°F oven for 15 minutes. Reduce oven temperature to 325°F and bake additional 20 to 25 minutes. Serve warm or cold. Baker's Note: Remaining portion of dough can be frozen for later use. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe.

This recipe caught my eye and I really want to try this out and see if I like it. Will let you know if and when I do.

Sue

I'm tired of our Thanksgiving stuffing/dressing. We've always made ours with so many eggs and broth it's a giant sage-bread pudding-souffle. So this year I'm trying something new. I hope it turns out but even if it doesn't I ususally throw half a pan away anyway.

THANKSGIVING STUFFING (Foodgawker)

4 tablespoons butter or non-dairy margarine to keep it dairy-free
1 medium onion, chopped
3 celery stalks, cut crosswise in 1/4″ slices
1/2 teaspoon kosher salt
1 teaspoon ground sage
1 teaspoon dry thyme
10 cups dried unseasoned bread cubes (found in the bread section at the grocery store)
1.5 cups chicken or vegetable broth
1 egg
Optional garnish: 1/4 cup fresh parsley, chopped

Preheat oven to 350 degrees F. Melt butter in a large pan. Saute onions, celery, salt, sage, and thyme for 5 minutes on medium heat. Turn off heat. Add bread cubes and gently stir them into the onion mixture. Slowly pour chicken broth over the bread cubes folding everything carefully so the bread cubes do not break apart too much. In a small bowl, gently whisk the egg and add it to the stuffing mix. Continue to fold everything until the egg is incorporated. Scoop uncooked stuffing into a medium casserole dish and bake uncovered for 40 minutes or until nice and toasty on top.

Note: I haven't tried these. They were featured on the show yesterday, "The Dr's"

Pumped-Up Pumpkin Pie Bites
From Devin Alexander, author of The Biggest Loser Cookbook: More Than 80 Healthy Treats That Satisfy Your Sweet Tooth Without Breaking Your Calorie Budget.

These are like mini-pumpkin pies, but they have no artificial ingredients, and they're sweetened with agave nectar and maple syrup. Two bites have 94 calories and a trace amount of fat, compared to a slice of traditional pumpkin pie which has 450 calories.

Devin's Note: When making the crust for this recipe, it might, at first, look like the crumbs won't cover the bottom of the pan, but trust me, they will! The easiest way to distribute them evenly is to use a small piece of parchment paper, and gently press the cereal mixture until you get a nice even layer.

Ingredients
Butter-flavored cooking spray
3/4 cup all-natural, whole-grain, crunchy, high-fiber, low-sugar cereal (Devin uses Kashi 7 Whole Grain Nuggets)
2 tablespoons 100% pure maple syrup
1/4 teaspoon ground cinnamon
8 large egg whites
15 ounce can (1 3/4 cups) solid pumpkin puree
3/4 cup agave nectar
2 tablespoons whole-wheat pastry flour
2 1/2 teaspoons vanilla extract
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon salt
32 teaspoons "'Cut the Crap' Whipped Topping" (optional; see below)

Instructions
Preheat the oven to 350 degrees. Spray an 11" x 7" glass or ceramic baking dish with spray.

Add the cereal to the bowl of a food processor fitted with a chopping blade. Process for 15 to 20 seconds, or until the cereal is crushed.

Transfer crumbs to a small mixing bowl and add the maple syrup and cinnamon.

Mix until well combined. (The mixture should be slightly sticky.)

Spoon the mixture into the prepared baking dish. Using a small piece of parchment paper, gently press down on the cereal mixture, spreading it evenly across the bottom of the baking dish.

Bake the crust for 7 to 9 minutes, or until it is slightly browned. Set aside.

Meanwhile, add the egg whites to a large mixing bowl. Using a sturdy whisk, lightly beat them until they bubble very slightly.

Still using the whisk, stir in the pumpkin, agave and flour until well combined.

Stir in the vanilla, pumpkin pie spice, baking powder and salt and continue mixing until well combined.

Pour the filling over the baked crust. Using a rubber spatula, spread it into an even layer.

Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out dry (a few crumbs are OK).

Transfer the dish to a wire cooking rack, allowing it to cool to room temperature.

Carefully cut 32 pumpkin "bites" (three cuts along the width of the pan, seven cuts along the length, creating 4"x8" bites).

Just before serving, top each bite with 1 teaspoon whipped topping, if desired.

Serve immediately or store in an airtight container in the refrigerator for up to five days.

Makes 32 bites. Each two-bite serving has: 94 calories, 3 g protein, 21 g carbohydrates (15 g sugar),

another option for dressing, easy and it is actually quite good.

Crock Pot Dressing
1 9 x 13 pan cornbread, baked, crumbled, and dumped in 5 qt. crockpot
1 can of each: cream of mushroom, cream of celery, cream of chicken, cream of onion(sometimes hard to find, can use two celery's)
1 can chicken broth
1 tablespoon poultry seasoning
Mix all together with cornbread, heat on low 4-6 hours.

glenda, your recipe sounds wonderful, I usually shy away from stuffing, but must say, I will be giving this one a try... thanks so much

Patti, just today I made the recipe you posted, as a trial for T.G. Day - it was too salty for my taste, but otherwise, it was wonderful. I will make it next week and omit the salt.

this is a great cranberry salad recipe that we make with splenda, taste great and nice for the diabetics in the group.
Two Part recipe:

Whole berry cranberry sauce

1 cup sugar or splenda
1cup water
1 12oz bag frozen or fresh cranberries

Mix sugar, water, and cranberries in a sauce pan. Stir well and bring to a boil, reduce heat and simmer for 10 mins. Cool completely at room temp them refrig.
Makes 2 ¼ cups (When making with splenda I let the berries and water cook for about 8 mins then I add the splenda in and continue cooking, the berries will be popping open)

Apple salad with cranberries
2 cups of the above whole berry cranberry sauce
1 celery stalk finely chopped
1Granny Smith apple diced finely with peel on
½ cup walnuts chopped or other nuts
** optional 1/8 tsp ground cloves and chopped pineapple chunks

In a bowl mix cranberry sauce, celery, and apple. Cover and refrigerate.
Stir in nuts just before serving.
Makes 6 servings.

I make this tasty appetizer so often..delish!

SMOKED SALMON CANAPES
*********************
1 bag of Oreida frozen Waffle fries
softened cream cheese (1 4 oz pkg is plenty)
grated rind of 1 lemon (add to the cream cheese)
1/2 cup finely, finely, diced purple onion
1/2 pt sour cream-(mix in 1 tbs chives)
1/4 lb smoked salmon-depending how many you will be making
1 jar of red salmon caviar
............................
Get everything prepped and ready:
dice the onion, mix chives w/sour cream, cut salmon into '1 good bite' size. Have jar of caviar open & use the tip of a PLASTIC knife to dollop the caviar.
................................................
*Bake waffle fries per directions. Lightly salt them the minute they come out of the oven.
*Spread each fry w/a thin layer of cream cheese, lay the thin salmon on top of the fry.
*Add a dollop of the sour cream
*Sprinkle with a bit of the chopped onion
*Add about 1/4 tsp of the caviar on top.
Place on a serving platter-garnished w a few sprigs of fresh dill and a few thin lemon slices.

ravencajun, I'm going to try that cranberry recipe with Splenda for Thanksgiving dinner this year!

I have so much trouble staying on my diabetic diet during Thanksgiving, but I'm going to be more prepared this year and take several diabetic-friendly items with me to dinner.

Here's the cranberry recipe from my mother in law.