Shrimp and Corn Chowder

2 tsp Olive Oil
1 pound shrimp
1 pound potatoes, diced
1 onion, chopped
1 carton (32 oz) chicken broth
1 1/2 cups fresh corn kernels
3 slices canadian bacon (I use turkey bacon)
1/4 cup fat free half and half
1 tsp paprika
1 tsp black pepper

Heat 2 tsp olive oil in saucepan. Add onion and cooking until softened. Stir in potatoes and chicken broth and bring to a boil. Mix in paprika and black pepper. Cook until potatoes are tender about 20 minutes. While this is cooking cook your shrimp in a saucepan. I use a little cooking spray to make sure they do not stick. Cook until nicely pink. Take 1/2 of the potato, onion, chicken broth mixture and run through food processor and return to pot. Add shrimp, canadian bacon and half and half. Bring to a boil again and simmer for 3 minutes.

Enjoy.

Bread Pudding with Caramel Sauce

5 large beaten eggs (I use egg beaters)
2 tsp vanilla
3 cups cubed Italian bread (I used cracked wheat bread)
1 cup brown sugar (I used half brown sugar, half splenda)
1/4 cup butter softened (I use apple sauce)
1 cup chopped pecans (I use sliced almonds and craisins)
2 cups granulated sugar (do not use)
2 cups milk (I use 2 cans fat free sweetened condensed milk)

Preheat oven to 350 degrees
Grease 9x13 pan

Mix together eggs, condensed milk and vanilla. Pour over cubed bread and let stand for 10 minutes.

In another bowl mix together brown sugar, splenda, apple sauce, almonds and craisins.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture on top.

Bake for 35 – 45 minutes or until set.

Serve with vanilla ice cream and caramel sauce

Caramel Sauce
1/2 can fat free sweetened condensed milk
4 tbsp. butter
1 cup brown sugar
1/2 tsp vanilla

Cook in sauce pan on medium heat, stirring constantly. Let boil until bubbly. Remove from heat and let cool. Once sauce is cooled you can store in the fridge for up to 2 weeks. Heat before drizzling over bread pudding and ice cream.

Whipped Sweet Potatoes

Whipped Sweet Potatoes
4 large sweet potatoes
1/4 cup butter
2 tsp pumpkin pie spice (cinnamon works too -- I would use 1 tsp)
Marshmallows

Preheat oven to 350 degrees.

Cook sweet potatoes in large pot of boiling water for about 15 minutes. Drain. Mix in butter and pumpkin pie spice and mash (either with a masher or I use a mixer). Once mashed and mixed put in casserole. Top with marshmallows and back 15 to 20 minutes or until marshmallows are golden brown.

Stuffing

2 tbsp butter
1 cup diced celery
1 cup diced onion
6 cups bread crumbs (you can dice your own or buy the packaged bags -- I use my own so I can use wheat bread)
1 can chicken broth
2 tsp sage
1/2 tsp black pepper

In skillet warm butter and cook your celery and onion until the onion start to turn clear. Add the chicken broth, sage and pepper. Mix in bread crumbs and stir until mixed. You are now ready to stuff your turkey.

Now remember you cannot for any reason stuff your turkey more than a few minutes before you are going to put your turkey in the oven. Don't want to get any weird poultry diseases.

Now you have your turkey and your stuffing cooking time to get to work on all the trimmings.