By Lillyan Baker

On the first course of Christmas, I served my family:

Quick Gingerbread

Yield: 8 servings

2 c Bisquick

1 1/4 c plus 2 Tbsp sugar

2 Tbsp ground ginger

1/2 c milk

1/4 c dark molasses

2 Tbsp unsalted butter, melted

2 eggs

1/2 c heavy cream

Applesauce, optional

Preheat oven to 350°F and grease a 13-by-9- inch baking pan. In a large bowl, combine Bisquick, 1 1/4 cups sugar and ginger. In a separate bowl, mix milk with molasses, and then beat in butter and eggs. Add liquid ingredients to dry ingredients and stir until blended and smooth. Pour batter into prepared pan and bake until a toothpick inserted in center comes out clean, about 25 minutes. Turn out onto a wire rack and let cool. Beat cream with remaining 2 Tbsp. sugar until it forms stiff, fluffy peaks. Cut cake into 8 equal pieces. Spoon a dollop of applesauce onto each of 4 dessert plates, if using. Arrange a gingerbread slice on each plate. Spread whipped cream on those 4 pieces and then top

On the second course of Christmas, I served my family:

Brunch Parfaits

Yield: 4 servings

1/3 c apricot preserves

3 cu sliced strawberries

2 cu low-fat vanilla yogurt

1/2 c low-fat granola without raisins (such as Kellogg’s)

2 Tbsp slivered almonds, toasted

Place apricot preserves in a medium microwave-safe bowl, and microwave at high for 10 to 15 seconds or until preserves melt. Add strawberries, and toss gently to coat. Spoon 1/4 cup yogurt into each of 4 parfait glasses; top each serving with 1/3 cup strawberry mixture. Repeat the layers with the remaining yogurt and strawberry mixture. Top each serving with 2 tablespoons granola and 1 ½ teaspoons almonds. Serve immediately.

On the third course of Christmas, I served my family:

Holiday Salsa

Yield: Makes about 3 cups

1 10 oz. jar pepper marmalade

2 c mango, diced

¼ c cilantro, chopped

Stir together marmalade, mango and cilantro. Serve immediately, or cover and chill up to 3 days.
On the fourth course of Christmas, I served my family:

Famous Sausage Ball Muffins

Yield: 4 dozen

2 c all-purpose baking mix

1 lb. hot or regular pork sausage

2 c (8 oz.) shredded sharp Cheddar cheese

Combine all ingredients in a large bowl, pressing together with hands. Spoon rounded tablespoonfuls into lightly greased 1 3/4″ miniature muffin pans. Bake at 400° for 13 to 15 minutes or until lightly browned. Remove from pans, and serve warm with desired sauce, such as Ranch dressing, honey mustard or barbecue sauce.

On the fifth course of Christmas, I served my family:

Winter Jeweled Fruit

Yield: 8 servings

1/2 c pomegranate seeds (about 1 pomegranate)

1/2 c julienne-cut peeled jicama

1/3 c sliced seeded kumquats (about 6 medium)

2 medium ripe mangoes, peeled & cut into thin slices

2 tangerines or clementines, peeled and sectioned

2 blood oranges, peeled & sectioned

1 pear, thinly sliced

2 Tbsp fresh lime juice

2 Tbsp  honey

1/4 tsp ground red pepper

1/8 tsp coarse sea salt

Combine first 7 ingredients in a large bowl; toss gently. Combine lime juice, honey, pepper, and salt in a small bowl, stirring well with a whisk. Pour over fruit; toss gently to coat. Serve at room temperature.

On the sixth course of Christmas, I served my family:

Roasted Chestnut Soup

Yield: 10 servings

3 c whole roasted bottled chestnuts

2 c chopped yellow onion

3/4 c thinly sliced carrot

1 Tbsp olive oil

6 c fat-free, lower-sodium chicken broth

5/8 tsp kosher salt, divided

1/4 tsp freshly ground black pepper

1/3 c heavy whipping cream

1 1/2 tsp chopped fresh thyme leaves

Preheat oven to 400°. Place chestnuts on a jelly-roll pan. Bake at 400° for 15 minutes. Place chestnuts in a large bowl; cool to room temperature. Combine onion, carrot, and oil on pan; toss to coat vegetables. Bake at 400° for 1 hour or until tender, stirring occasionally. Add to chestnuts; stir in broth. Pour half of broth mixture into a blender; blend until smooth. Pour pureed mixture into a Dutch oven. Repeat procedure with remaining broth mixture. Stir in 1/2 teaspoon salt and pepper. Place pan over medium-high heat; bring to a simmer. Reduce heat, and simmer 20 minutes. Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 1/8 teaspoon salt; beat at high speed until stiff peaks form (do not overbeat). Ladle about 3/4 cup soup into each of 10 bowls; top each serving with about 1 tablespoon cream. Sprinkle with thyme. Serve immediately.

On the seventh course of Christmas, I served my family:

Roast Turkey with Truffle Gravy

Yield: 12 servings

Turkey:

1 (12 lb.) fresh or frozen turkey, thawed

4 thyme sprigs

4 sage leaves

4 garlic cloves

1 medium onion, quartered

2 tablespoons butter, softened

1 1/2 tsp kosher salt

3/4 tsp freshly ground black pepper

1 c water

Gravy:

Cooking spray

4 c water

2/3 c chopped onion

1/3 c chopped carrot

1/3 c chopped celery

6 black peppercorns

4 parsley sprigs

2 thyme sprigs

1 bay leaf

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

3 1/2 Tbsp all-purpose flour

1 1/2 tsp truffle oil

Preheat oven to 500°. To prepare the turkey, remove giblets and neck from turkey; reserve for gravy. Trim excess fat. Stuff body cavity with 4 thyme sprigs, sage leaves, garlic and medium onion. Tie legs together with kitchen string. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine butter, 1 1/2 teaspoons salt, and ¾ teaspoon pepper. Rub butter mixture under loosened skin over breast and drumsticks. Lift wing tips up and over back; tuck under turkey. Pour 1 cup water in bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side up, on roasting rack. Bake at 500° for 30 minutes. Reduce oven temperature to 350° (do not remove turkey from oven). Bake turkey at 350° for 1 1/2 hours or until a thermometer inserted into meaty part of thigh registers 165°. (Shield turkey with foil if it browns too quickly.) Remove turkey from the oven; let stand 20 minutes. Discard skin before serving. Reserve pan drippings for gravy.

To prepare gravy, while turkey roasts, heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add reserved turkey neck and giblets to pan; cook 5 minutes, browning on all sides. Add 4 cups water and next 7 ingredients (through bay leaf); bring to a boil. Reduce heat and simmer until liquid is reduced to about 2 1/2 cups (about 1 hour). Strain through a colander over a bowl. Discard solids. Return mixture to the saucepan; stir in 1/2 teaspoon salt and 1/2 teaspoon pepper. Place a zip-top plastic bag inside a 2-cup glass measure.

Pour turkey pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into strained stock in saucepan, stopping before fat layer reaches opening; discard fat. Combine 1/2 cup stock mixture and flour in a small bowl, stirring with a whisk until smooth. Stir flour mixture into stock; bring to a boil, stirring frequently. Reduce heat, and simmer 3 minutes or until slightly thickened. Remove from heat; add oil, stirring with a whisk. Serve gravy with turkey.

On the eighth course of Christmas, I served my family:

Roasted Cauliflower

Yield: 8 servings

12 c cauliflower florets (about 2 heads)

1 1/2 Tbsp olive oil

1 Tbsp chopped fresh parsley

2 Tbsp chopped fresh thyme

2 tsp chopped fresh tarragon

3 garlic cloves, minced

1/4 c (1 ounce) grated fresh Parmesan cheese

2 Tbsp fresh lemon juice

1/2 tsp salt

1/4 tsp pepper

Preheat oven to 450°. Place cauliflower in a large roasting pan or jelly-roll pan.

Drizzle with oil; toss well to coat. Bake at 450° for 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with parsley, thyme, tarragon, and garlic. Bake 5 minutes. Combine cauliflower mixture, cheese, and remaining ingredients in a large bowl; toss well to combine.

On the ninth course of Christmas, I served my family:

Wild Rice & Mushroom Pilaf

1 1/2 c long-grain & wild rice blend

3/4 c dried cranberries

3 Tbsp olive oil

1 large onion, chopped

1 lb.mixed mushrooms (such as cremini, oyster &shiitake), sliced

Kosher salt and black pepper

1/2 c dry white wine

1/2 c chopped fresh flat-leaf parsley

2 Tbsp chopped fresh tarragon

Cook the rice blend according to the package directions. Fold in the cranberries, cover, and let stand for 10 minutes. Meanwhile, heat the oil in a large skillet over mediumhigh heat. Add the onion and cook, stirring frequently, until tender, 5 to 7 minutes. Add the mushrooms, ½ teaspoon salt, and 1/4 teaspoon pepper and cook, tossing frequently, until tender, 6 to 8 minutes more. Add the wine and simmer until evaporated, about 1 minute. Stir in the parsley and tarragon. Add the mushroom mixture to the rice and toss to combine.

On the tenth course of Christmas, I served my family:

Red Velvet Peppermint Cake

Yield: 1 (3-layer) cake

1 (18.25-oz.) package white cake mix

3 egg whites

1 1/3 cu buttermilk

2 Tbsp vegetable oil

1 (9-oz.) package yellow cake mix*

1/2 c buttermilk

1 large egg

1 1/2 Tbsp cocoa

1/2 tsp baking soda

2 Tbsp liquid red food coloring

1 tsp cider vinegar

Peppermint Cream Cheese Frosting

Garnishes: Holiday Trees, 6 (5-inch) red and white peppermint candy canes, crushed; 12 (5-inch) green candy canes, broken; 12 round peppermint candies

Beat first 4 ingredients according to cake mix package directions. Beat yellow cake mix and next 6 ingredients according to package directions. Spoon red batter alternately with white package directions. Spoon red batter alternately with white batter into 3 greased and floured 9-inch round cakepans. Swirl batter gently with a knife. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks. Spread Peppermint Cream Cheese Frosting between layers and on top and sides of cake. (Cake may be chilled up to 2 days or frozen up to 1 month.) Garnish, if desired. Serve within 2 hours.

On the eleventh course of Christmas, I served Santa Claus:

Milk Punch

Yield: 12 servings

8 c ice cream

4 tsp vanilla extract

1/2 tsp ground cinnamon

1/2 tsp freshly grated nutmeg

4 tsp bittersweet chocolate, grated

Combine first 4 ingredients in a blender; process just until smooth. Pour 1/2 cup ice cream mixture into each of 12 glasses; sprinkle each serving with about 1/4 teaspoon chocolate. Serve immediately.

On the twelfth course of Christmas, I served Santa Claus:

Rudolph’s Christmas Cookies

Yield: Makes 1 1/2 dozen

1 (16.5-oz.) package refrigerated sugar cookie dough

36 pretzel twists

36 semisweet chocolate mini morsels

18 red cinnamon candies

Freeze dough 15 minutes. Roll dough to a 1/4-inch thickness on a floured surface. Cut dough with a 3-inch round cutter, and place 2 inches a part on ungreased baking sheets. Using thumb and forefinger, pinch opposite sides of each slice about two-thirds of the way down to shape face. Break curved sides away from center of each pretzel twist to form antlers. Press bottom of 1 set of antlers on each sideat top of each reindeer face. Bake at 350° according to package directions or untillightly browned. Remove from oven; press in 2 chocolate mini lightly browned. Remove from oven; press in 2 chocolate minimorsels for eyes and 1 red cinnamon candy for nose. Let cool 1 minute on baking sheets. Remove to wire racks; cool 20 minutes or until completely cool.

Recipes from MyRecipes.com and RealSimple.com.