I’m sharing one of my prized recipes just in time for Thanksgiving. This is one people will talk about long after it’s gone and they’ll probably ask for the recipe. My lightened pumpkin cheesecake is made using all reduced fat ingredients so it’s a healthier dessert, perfect after you’ve stuffed yourself senseless with turkey. This lighter cheesecake won’t weigh you down and the recipe is fairly simple but you will need a springform pan.
The crust is just graham crackers sprinkled on the bottom so there’s no heavy butter-laden crust. And the secret to this light and airy cake is to beat the egg whites separately and fold them in at the end. I get the best results using Daisy Brand light sour cream and Philadelphia brand 1/3 less fat cream cheese. I tried neufchatel but didn’t like the result, and I would never use Knudsen reduced fat sour cream for anything!
So if you try this amazing holiday dessert, make sure you have all your ingredients at room temperature and leave enough time to let it cool for at least two hours on the counter and then refrigerate for at least two hours as well. This is my Thanksgiving gift to all you cooks who will soon be stuffing turkeys and faces! Click here for the recipe. – Jenny Jones
If you’re making a Thanksgiving turkey dinner, try making fresh cranberries this year. This recipe is as simple as it gets and it takes about five minutes. Check the ingredients in the canned stuff – it has high fructose corn syrup and …isn’t it really cranberry flavored jello? Make the real deal and you’ll get all the health benefits too.
It makes an impressive bring-along if you want to impress your mother-in-law. She will love this dish but she’ll still think you’re not good enough for her baby! Oh well…
I love baking! These are the first things I make at Christmas time and… they are the first to disappear! Mine is a healthier version of sugar cookies and if you try them, I promise that everyone will be asking for the recipe.
You don’t have to use pounds of butter to make a delicious sugar cookie – I use part canola oil but nobody has to know. I had planned to make a video but this recipe is so easy, and besides, I would have had to do the hair & makeup thing and who’s got time? I’m too busy looking for parking at the mall! Click here for the recipe.
Oh, and one more day for the Christmas Tree contest (below). Someone is already within ten of the correct number! See who it is on Friday.
Thanksgiving is less than two weeks away so I’m sharing my recipe for fresh cranberries. Comparing fresh cooked cranberries to the canned stuff is like comparing Spago to DerWienerschnitzel. No comparison. None. They may seem very “fru-fru” but fresh cranberries are super easy to make (5 minutes), and you can cook them days before turkey day. Cranberries have more antioxidants than broccoli and they have a fantastic sweet/tart taste. Try it. It’s fun too – they pop while you cook ’em!
I celebrated Independence Day by making my fall-of-the-bone baby back ribs. There’s enough for leftovers tomorrow! I also made potato salad, cole slaw, fresh corn, homemade bread, and we had fudge bars for dessert. I found some by “Skinny Cow” and they were low fat and really good. The meaning of the day was not lost, though. I remembered today, as I do every day, how lucky we are to live in this country and we should never take our freedoms for granted. I am grateful for many things, every day.