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  • Published:
    December 23, 2014
  • Updated:
    April 9, 2021

Foolproof Holiday Recipes

3 Foolproof Holiday Recipes (3)

This holiday season, don’t just eat: eat right! With these healthy holiday recipes, you can make sure you and your family get on track to better eating in the New Year.

    1.        Crock-Pot Roast

This recipe makes 12 servings, so you can prepare it for the whole family!

You’ll need:

  • One 3-lb, raw, boneless beef roast (trimmed)
  • 1 tsp. salt and black pepper
  • One 14-oz can of fat-free beef broth
  • 4 cups of sliced carrots
  • 3 cups of chopped onion
  • 2 cups of sliced mushroom
  • 1 cup sliced celery
  • 2 tbsp. tomato paste
  • 1 tbsp. Worcestershire sauce
  • 2 sprigs of fresh thyme
  • 1 tsp. chopped garlic
  • 2 tbsp. cornstarch


  • Heat a large skillet, sprayed with nonstick, to high heat.
  • Season the roast with ¼ tsp. each salt and pepper.
  • Cook and rotate until all sides are browned (should take about 5 minutes), then place in a crock pot.
  • Add the remaining ingredients, save the cornstarch, to the crock pot and gently stir.
  • Cook on high for 3-4 hours (or low for 7-8 hours, depending on which you have time for).
  • Turn off the crockpot and dissolve cornstarch in 2 tbsp. cold water in a separate bowl. Stir this into the liquid in the crock pot.
  • Let the crock pot sit, uncovered, for about 5 minutes.
  • Remove and discard the thyme sprigs. You’re done!

    2.        Gluten-Free Cranberry Sauce

David Bonom on brings us his old fashioned cranberry sauce (which happens to be gluten-free). If you’ve gotten into the latest health craze, or if you’d just like some awesome cranberry sauce, then you should look at this recipe!


  • 1 tablespoon canola oil
  • ½ cup chopped onion
  • 1 and ¼ cups of sugar
  • ½ cup of water
  • ¼ cup port wine
  • ¼ tsp. ground ginger
  • 12 ounces of fresh cranberries
  • 2 tsp. grated orange rind


  • Heat the oil in a medium saucepan to medium/high, then add onion and sauté for 4 minutes.
  • Add sugar, water, port wine, ginger, and cranberries to the pan.
  • Reduce the heat to low and simmer for 8 minutes (you’ll know you’re done when the cranberries pop).
  • Remove from the heat and stir in the orange rind.
  • Serve chilled or at room temperature.
  • Note: If you go to the recipe on its original site, you’ll see that the author has provided variations for “South-of-the-Border,” “Apple,” and “Raspberry-Walnut” cranberry sauce in case you want to spice things up!

    3.        Cream Cheese Turtle Cups

Don’t forget about dessert! These cream cheese confections are a sweet ending to any holiday meal. As an added treat, you can have your children help you out with them!


  • 16 and ½ ounces refrigerated cookie dough
  • 2 tbsps. all-purpose flour
  • 8 ounces cream cheese, softened
  • ⅓ cup hot caramel ice cream topping
  • ⅓ cup hot fudge ice cream topping (warmed)
  • 36 pecan halves


  • Preheat your oven to 350 Fahrenheit and place the cookie dough in a large bowl.
  • Let cookie dough stand at room temperature for about 10 minutes to soften.
  • Add flour and beat until blended, then shape the dough into 1-in. balls.
  • Add dough balls to greased mini-muffin cups and press evenly onto bottoms and up the sides of cups.
  • Bake for 6-8 minutes. Press an indentation into the center of each cup of dough, then bake for 8-10 more minutes.
  • Cool in pan for 5 minutes.
  • In a small bowl, beat the cream cheese until it’s fluffy. Add in the caramel topping and fold in the chopped pecans.
  • Spoon 2 tsps. filling into each cup and top with pecan halves and fudge topping.
  • Note: This recipe makes 36 cookies, so you’ll have more to enjoy!

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