NHBPM – Food Porn Friday – Comfort Foods For Those Not Having The Traditional Holiday Feast

Whether by choice or by circumstance, you are not with your loved ones on a holiday that brings many families together. You may also not have the time, energy or desire for a traditional holiday feast. So, for today’s post, I’ve found some  comfort food recipes from Taste of Home. The meals are quick to make and most can be made ahead of time and reheated. The desserts can be made ahead of time so that you can have a treat (or few) after your meal.It’s all about you and your comfort.

Creamy Baked Macaroni Recipe

Ingredients

  • 1-2/3 cups uncooked elbow macaroni
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup milk
  • 1 tablespoon minced chives
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon hot pepper sauce
  • 1-1/2 cups (6 ounces) Gouda or cheddar cheese (1/2-inch cubes)
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon butter, melted

Directions

  • Cook macaroni according to package directions; drain. In a large bowl, combine the soup, milk, chives, mustard and hot pepper sauce. Stir in macaroni and cheese.
  • Spoon into a greased shallow 2-qt. baking dish. Combine bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 400° for 25-30 minutes or until heated through and bubbly. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 each) equals 272 calories, 15 g fat (8 g saturated fat), 47 mg cholesterol, 678 mg sodium, 23 g carbohydrate, 1 g fiber, 13 g protein.

Cheesy Garlic Bread Recipe

Ingredients

  • 1-1/2 cups mayonnaise
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1 cup thinly sliced green onions with tops
  • 3 garlic cloves, minced
  • 1 loaf French bread (about 20 inches), halved lengthwise
  • 1/3 cup minced fresh parsley, optional
  • Paprika, optional

Directions

  • Mix mayonnaise, cheese, onions and garlic; spread on bread halves, if desired, sprinkle with parsley and paprika. Wrap each half in foil. Refrigerate for 1-2 hours or freeze. Unwrap and place on a baking sheet.
  • Bake at 400° for 8-10 minutes (20-25 minutes if frozen) or until puffed but not brown. Cut into slices. Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 piece) equals 273 calories, 21 g fat (4 g saturated fat), 16 mg cholesterol, 351 mg sodium, 17 g carbohydrate, 1 g fiber, 4 g protein.

Baked Potato Soup Recipe

Ingredients

  • 1 large potato
  • 1 bacon strip, diced
  • 2 tablespoons chopped onion
  • 1 small garlic clove, minced
  • 5 teaspoons all-purpose flour
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1-1/2 cups chicken broth
  • 1/2 cup half-and-half cream
  • 6 to 8 drops hot pepper sauce, optional
  • 2 tablespoons shredded cheddar cheese
  • 2 teaspoons minced fresh parsley

Directions

  • Scrub and pierce potato. Microwave on high for 4-6 minutes or bake at 400° for 50-75 minutes or until tender, turning once. When cool enough to handle, peel and cube potato; set aside.
  • In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel.
  • In the drippings, saute onion and garlic until tender. Stir in the flour, basil and pepper until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes.
  • Add the cream, cubed potato and hot pepper sauce if desired; heat through (do not boil). Top each serving with bacon, cheese and parsley. Yield: 2 servings.

Editor’s Note: This recipe was tested in a 1,100-watt microwave.

Nutrition Facts: 1 cup (prepared with reduced-sodium broth and reduced-fat cheese) equals 369 calories, 14 g fat (7 g saturated fat), 43 mg cholesterol, 638 mg sodium, 47 g carbohydrate, 4 g fiber, 11 g protein.

Pigs in a Blanket Recipe

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 8 hot dogs
  • 1 egg, lightly beaten
  • 1 tablespoon water
  • Caraway seeds
  • Carrots and celery sticks, optional

Directions

  • Separate crescent dough into triangles. Place hot dogs at wide end of triangles and roll up. Place on an ungreased baking sheet. Combine egg and water; brush over rolls. Sprinkle with caraway and press lightly into rolls.
  • Bake at 375° for 12-15 minutes or until golden. Serve with carrots and celery if desired. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 536 calories, 41 g fat (15 g saturated fat), 104 mg cholesterol, 1,384 mg sodium, 25 g carbohydrate, 0 fiber, 16 g protein.

Mini Cheese Meat Loaves Recipe

Ingredients

  • 1 egg, beaten
  • 1 cup soft bread cubes
  • 1/4 cup milk
  • 1-1/2 teaspoons onion salt
  • 1 teaspoon dried parsley flakes
  • Dash pepper
  • 1-1/2 pounds lean ground beef (90% lean)
  • 6 sticks (2-1/2 inches x 1/2 inch each) cheddar or mozzarella cheese

  • SAUCE:
  • 2 cans (15 ounces each) tomato sauce
  • 1/2 cup chopped onion
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic salt

Directions

  • In a bowl, combine first six ingredients. Mix in beef. Divide into six portions. Shape each portion around a cheese stick and form into a loaf. Set aside.
  • In a large skillet, combine all sauce ingredients. Add loaves and spoon sauce over each. Cover and bring to a boil. Reduce heat to simmer; cook until done, about 20 minutes. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 342 calories, 19 g fat (10 g saturated fat), 122 mg cholesterol, 1,152 mg sodium, 9 g carbohydrate, 1 g fiber, 32 g protein.

Quick Golden Stew Recipe

Ingredients

  • 4 medium carrots, cut into 1-inch pieces
  • 1-1/2 cups diced peeled potatoes
  • 2 medium onions, cut into chunks
  • Water
  • 1 package (10 ounces) frozen peas, thawed
  • 2 cups cubed fully cooked ham
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 jar (8 ounces) process cheese spread

Directions

  • In a large saucepan or Dutch oven, combine the carrots, potatoes, onions and just enough water to cover. Bring to a boil. Reduce heat; cover and cook for 10 minutes or until vegetables are tender. Add peas and ham; cover and cook 5 minutes longer. Drain water. Stir in soup and cheese; heat through. Yield: 4 servings.

Nutrition Facts: 1 cup equals 323 calories, 14 g fat (8 g saturated fat), 50 mg cholesterol, 1,654 mg sodium, 32 g carbohydrate, 6 g fiber, 18 g protein.

Beef Pasties Recipe

Ingredients

  • 2 cups cubed cooked roast beef (1/4-inch pieces)
  • 1-1/2 cup finely chopped cooked potatoes
  • 1 cup beef gravy
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped cooked onion
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon pepper
  • Pastry for double-crust pie (9 inches)
  • Half-and-half cream

Directions

  • In a large bowl, combine the first nine ingredients; set aside. On a lightly floured surface, roll out a fourth of the pastry into an 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold dough over filling and press the edges with a fork to seal.
  • Place on an ungreased baking sheet. Repeat with remaining pastry and filling. Cut slits in top of each; brush with cream. Bake at 450° for 20-25 minutes or until golden brown. Yield: 4 servings.Editor’s Note: If using purchased pre-rolled pastry, cut each circle in half. Mound filling on half of the pastry; fold over, forming a wedge.

Nutrition Facts: 1 pastie equals 724 calories, 33 g fat (14 g saturated fat), 93 mg cholesterol, 1,057 mg sodium, 71 g carbohydrate, 2 g fiber, 33 g protein.

Country Ham and Potatoes Recipe

Ingredients

  • 2 pounds fully cooked sliced ham (about 1/2 inch thick)
  • 2 to 3 tablespoons butter
  • 1-1/2 pounds potatoes, peeled, quartered and cooked
  • Snipped fresh parsley

Directions

  • In a large heavy skillet, brown ham over medium-high heat in butter on both sides until heated through. Move ham to one side of the skillet; brown potatoes in drippings until tender. Sprinkle potatoes with parsley. Yield: 6 servings.

Nutrition Facts: 1 serving (5 ounces) equals 261 calories, 9 g fat (5 g saturated fat), 64 mg cholesterol, 1,337 mg sodium, 21 g carbohydrate, 1 g fiber, 28 g protein.

Tuna-Stuffed Tomatoes Recipe

Ingredients

  • 1 can (12 ounces) tuna, drained and flaked
  • 4 ounces cheddar cheese, cut into 1/4-inch cubes
  • 1/2 to 3/4 cup mayonnaise
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 2 tablespoons chopped dill pickle
  • 1 tablespoon dill pickle juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon each celery seed and pepper
  • 5 medium tomatoes, cored
  • Bacon bits, optional

Directions

  • In a bowl, combine tuna, cheese, mayonnaise, celery, onion, pickle, pickle juice, salt, celery seed and pepper. Chill. Cut tomatoes, not quite through, into quarters; place on individual plates and spread apart. Spoon 1/2 cup salad into each. Garnish with bacon bits if desired. Yield: 5 servings.

Nutrition Facts: 1 serving (1 each) equals 368 calories, 26 g fat (7 g saturated fat), 52 mg cholesterol, 704 mg sodium, 9 g carbohydrate, 2 g fiber, 25 g protein.

Chocolate Bread Pudding Recipe

Ingredients

  • 2 ounces semisweet chocolate
  • 1/2 cup half-and-half cream
  • 2/3 cup sugar
  • 1/2 cup 2% milk
  • 1 egg
  • 1 teaspoon Spice Islands® pure vanilla extract
  • 1/4 teaspoon salt
  • 4 slices day-old bread, crusts removed and cut into cubes (about 3 cups)
  • Confectioners’ sugar or whipped cream, optional

Directions

  • In a small microwave-wave bowl, melt chocolate; stir until smooth.
  • Stir in cream; set aside.
  • In a large bowl, whisk the sugar, milk, egg, vanilla and salt. Stir in chocolate mixture. Add bread cubes and toss to coat. Let stand for 15 minutes.
  • Spoon into two greased 2-cup souffle dishes. Bake at 350° for 30 to 35 minutes or until a knife inserted near the center comes out clean.
  • If desired, sprinkle with confectioners’ sugar or top with a dollop of whipped cream. Yield: 2 servings.

Nutrition Facts: 1 serving (1 each) equals 622 calories, 17 g fat (9 g saturated fat), 145 mg cholesterol, 656 mg sodium, 105 g carbohydrate, 2 g fiber, 12 g protein.

Golden Apple Bundles Recipe

Ingredients

  • 2 cups chopped peeled apples
  • 1/3 cup chopped walnuts
  • 1/4 cup packed brown sugar
  • 1/4 cup raisins
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon lemon peel
  • 1/2 teaspoon ground cinnamon
  • Pastry for double-crust pie
  • Milk
  • Sugar

Directions

  • In a large bowl, combine the apples, walnuts, brown sugar, raisins, flour, lemon peel and cinnamon; set aside.
  • Roll pastry to 1/8-in. thickness. Cut into 5-in. circles. Spoon about 1/4 cup apple mixture into center of each circle. Moisten edges of pastry with water. Fold over and seal edges with a fork.
  • Place on a greased baking sheet. Bake at 450° for 10 minutes. Reduce heat to 400° bake 10 minutes longer. Brush each with milk and sprinkle with sugar; return to oven for 5 minutes. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 each) equals 253 calories, 11 g fat (4 g saturated fat), 7 mg cholesterol, 136 mg sodium, 36 g carbohydrate, 1 g fiber, 2 g protein.

No-Cook Coconut Pie Recipe

Ingredients

  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 2-3/4 cups cold 2% milk
  • 1 teaspoon coconut extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/2 cup flaked coconut
  • 1 graham cracker crust (9 inches)
  • Toasted coconut

Directions

  • In a large bowl, beat the dry pudding mixes, milk and coconut extract on low speed until combined. Beat on high for 2 minutes. Fold in whipped topping and coconut.
  • Pour into the crust. Sprinkle with toasted coconut. Chill until ready to serve. Refrigerate leftovers. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 312 calories, 15 g fat (9 g saturated fat), 11 mg cholesterol, 348 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.

Banana Squares Recipe

Ingredients

  • 2 eggs, separated
  • 2/3 cup shortening
  • 1-1/2 cups sugar
  • 1 cup mashed ripe bananas (2 to 3 medium)
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 cup buttermilk
  • 1/2 teaspoon Spice Islands® pure vanilla extract
  • 1/2 cup chopped walnuts, optional
  • Whipped cream and sliced bananas, optional

Directions

  • In a small bowl, beat egg whites until soft peaks form; set aside. In a large bowl, cream shortening and sugar. Beat in egg yolks; mix well. Add bananas. Combine flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Add vanilla. Fold in egg whites. Fold in nuts if desired.
  • Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 45-50 minutes. Cool on a wire rack.
  • If desired, garnish with whipped cream and a few banana slices. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 213 calories, 9 g fat (2 g saturated fat), 27 mg cholesterol, 89 mg sodium, 31 g carbohydrate, 1 g fiber, 2 g protein.

Mom’s Soft Raisin Cookies Recipe

Ingredients

  • 1 cup water
  • 2 cups raisins
  • 1 cup shortening
  • 1-3/4 cups sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon Spice Islands® pure vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts

Directions

  • Combine raisins and water in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain).
  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in nuts and raisins.
  • Drop by teaspoonfuls 2 in. apart on greased baking sheets. Bake at 350° for 12-14 minutes. Yield: 6 dozen.

Nutrition Facts: 2 cookies equals 170 calories, 7 g fat (2 g saturated fat), 12 mg cholesterol, 116 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.

Raspberry Truffle Brownies Recipe

Ingredients

  • 1/2 cup butter, cubed
  • 1-1/4 cups semisweet chocolate chips
  • 2 eggs
  • 3/4 cup packed brown sugar
  • 1 teaspoon instant coffee granules
  • 2 tablespoons water
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder

  • FILLING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup confectioners’ sugar
  • 1/3 cup seedless red raspberry jam

  • GLAZE:
  • 1/4 cup semisweet chocolate chips
  • 1 teaspoon shortening

Directions

  • In a microwave, melt butter and chocolate chips; stir until smooth. Cool slightly. In a large bowl, beat eggs and brown sugar until blended. Dissolve coffee crystals in water; add to egg mixture. Beat in chocolate until well blended. Combine flour and baking powder; gradually add into chocolate mixture.
  • Spread in a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until brownies test done. Cool on a wire rack.
  • For filling, in a microwave, melt chocolate chips; stir until smooth. Cool. In a small bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in jam. Stir in melted chocolate; spread over cooled brownies.
  • For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over filling. Chill before cutting. Store in the refrigerator. Yield: about 2-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 171 calories, 10 g fat (6 g saturated fat), 31 mg cholesterol, 68 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.

This post was written as part of NHBPM – 30 health posts in 30 days: http://bit.ly/vU0g9J

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