Laughter Yoga� A Fun Way To Good Health

All throughout history of mankind, the celebration of a bountiful and abundant harvest has always been a yearly happening. Harvest festivals have been made a tradition amongst all races, cultures and nations. And long before organized religion came to be, the Greeks, Chinese, Hebrews, Romans and Egyptians have all had their own harvest celebrations.

Have soup as a first course. There are many soups which you can prepare, days in advance, and heat through just before Thanksgiving dinner. One of my favorites is a pumpkin soup. I use pumpkin puree as a base. I substitute condensed milk for cream and flavor it with allspice and ginger. You can add a little nonfat sour cream and some sliced almonds for garnish, if you like.Potato Casserole � with potatoes, cheddar cheese, sour cream, and green onions.Shrimp Casserole � with shrimp, rice, Worcestershire sauce, and buttered bread crumbs.Try to reduce sugar amounts in recipes. Cut the amount of sugar, called for, in fruit pie recipes by one third to one half. I�ve always done this and prefer the taste. Start with one third less and see if it is to your taste. I get compliments on my pies, regularly. The sugar will not be missed.Follow as many of these tips as you like. If you choose only a few, you will be decreasing your caloric intake and stress. Balance the more traditional, higher calorie, dishes with some of the simpler, lower calorie, dishes. By choosing not to make every dish that your mother or grandmother used to make, you will be creating less stress for yourself. Involve the whole family in the decision making of what is to be served and the preparation of the meal. Reduce the calories and the stress. You will be thankful for it.Green Bean Casserole � with green beans, cream of mushroom soup, and fried onions.

And not to forget the favorite desserts of all time like the pumpkin pie were not around from the harvest feasts during World War II due to scarcity of sugar. Consequently, the foremost Thanksgiving celebrations were celebrated to rejoice in the survival of the Pilgrims, and of course, of the plentiful harvest�is a fact that we need to remember each year.

Author: Amy twain

Seven Ways to Cut Stress and Calories at Thanksgiving

From Thanksgiving to Christmas, increased stress and overeating are a part of life in our society. Due to increased stress levels, we are more likely to eat for emotional reasons. The smells in our homes, on Thanksgiving day, stir up childhood memories of happy times spent with family and friends. This can be a wonderful time of the year and with a few tips, we can manage both emotional needs and caloric intake.

Try a simpler yam recipe. Instead of the yam casserole with marshmallows, pineapple and all of the extra calories, try a baked yam this year. If you cannot do without the extra sweet, slice yams in a casserole dish. Add a little water and sprinkle with real maple syrup. They are sweet and delicious but less calories.Eggplant Casserole � with eggplant, onions, bread crumbs, and Parmesan cheese.Turkey Broccoli Casserole � with turkey, broccoli, onions, green peppers, rice, and cheddar cheese.Spinach Casserole � with spinach, milk, onions, cheese, and brown rice.Squash Casserole � with zucchini, cheese, carrots, sour cream, cream of mushroom soup, and herb stuffing.Nevertheless, all those traditional foods and dishes served on Thanksgiving Day already evolved and changed over a hundred years of history. More often, the turkey is the only thing in common with the modern Thanksgiving celebrations have with the harvest feasts celebrated by the Pilgrims. Some side dishes such as stuffing and green bean casserole have been the byproducts of the affluence of food supplies and of the modern times.Have an extra slice of turkey. Turkey is packed with nutrition and lower in calories than most other meats. Just don�t eat the skin. Instead of having one portion each of yams, potatoes and stuffing - have an extra slice of turkey. Allocate your yams, potatoes and stuffing so that together they equal one portion.

Follow as many of these tips as you like. If you choose only a few, you will be decreasing your caloric intake and stress. Balance the more traditional, higher calorie, dishes with some of the simpler, lower calorie, dishes. By choosing not to make every dish that your mother or grandmother used to make, you will be creating less stress for yourself. Involve the whole family in the decision making of what is to be served and the preparation of the meal. Reduce the calories and the stress. You will be thankful for it.

Author: Constance Weygandt

20 Delicious Casserole Ideas for Any Occasion

Making a casserole is one of the quickest and easiest ways to serve a delicious dinner. If you�re wondering what to make for lunch, dinner, or a potluck, try one of these great casserole recipe ideas.

Thanksgiving Day was officially approved as an annual event by New York State in 1817. In the year 1863, President Abraham Lincoln proclaimed a national holiday of Thanksgiving, so since then each president has given their Thanksgiving Day pronouncement. From the years 1939-1941, President Franklin D. Roosevelt announced the 3rd Thursday of November as officially Thanksgiving Day, yet in 1941 The Congress passed a resolution affirming that it was to be held officially during the 4th Thursday in November.Try a green bean salad. Instead of the traditional green bean casserole, (You all know the one I�m talking about.),try a green bean salad. A simple one uses drained, canned green beans, a little olive oil, red wine vinegar, and a few slices of fresh garlic. It adds a nice, tart touch to the dinner and is less calories.Try alternatives to heavy fats in recipes. For a pumpkin pie recipe, use an egg substitute and condensed milk instead of eggs and milk. Try using nonfat sour cream and one half the butter normally used in your mashed potatoes. In your stuffing recipe, add a little less butter and a little more chicken broth.Mexican Casserole � with chicken, sour cream, green chilies, and Monterey Jack cheese.And not to forget the favorite desserts of all time like the pumpkin pie were not around from the harvest feasts during World War II due to scarcity of sugar. Consequently, the foremost Thanksgiving celebrations were celebrated to rejoice in the survival of the Pilgrims, and of course, of the plentiful harvest�is a fact that we need to remember each year.Enchilada Casserole � with ground beef, cream of chicken soup, green chilies, cheese, and flour tortillas.French Toast Casserole � with bread, raisins, eggs, cinnamon, and vanilla.Corn Casserole � with creamed corn, butter, sour cream, eggs, and corn muffin mix.And in America, the very first Thanksgiving celebration occurred in 1621. Sans the help of the Native Americans, the explorers would not have yielded plentiful crops nor would they have survived their earliest winters. These Native Americans shared and contributed to this occasion with the Pilgrims since the latter had learned how to hunt wild animals and how to plant crops in the New World according to Native American cultures.Chicken Rice Casserole � with chicken, cream of mushroom soup, cream of chicken soup, and rice.Cook only your favorite foods. Do you really need to prepare all of the dishes you made, last year? Decide which traditional dishes you really can�t do without and make them. For me, it is the stuffing that my dad made, before me, and my grandmother made, before him.Zucchini Casserole � with zucchini, American cheese, green peppers, and cracker crumbs.Taco Casserole � with hamburger, kidney beans, lettuce, tomatoes, corn chips, and taco sauce.Hamburger Casserole � with ground beef, tomatoes, cheese, mushrooms, and noodles.Desserts like cakes and pies were most likely never included due to a lack of sugar and of course, there weren�t ovens in which to bake them, anyway. There could have been some seasonal veggies like squash included in the revelry, but also side dishes also play a big part in the festivities.And ever since that time, the holiday has been observed and celebrated on that day. During the early Thanksgiving celebrations, there was harvest merriment which never includes what are staples in current times like the ubiquitous turkey, pumpkin pie and cranberry sauce. It�s really possible that wild fowl such as duck and turkey were served, but turkey didn�t hold the cherished place as it holds today.King Ranch Casserole � with cream of chicken soup, tomatoes, Monterey Jack cheese, chicken, and sour cream.Spaghetti Casserole � with spaghetti, turkey, green peppers, mushroom soup, and cheese.Breakfast Casserole � with sausage, eggs, bread, and milk.

Mexican Casserole � with chicken, sour cream, green chilies, and Monterey Jack cheese.

Author: Donna Monday

The Secret to a Flavorful Holiday

(Family Features) The secret to creating a crowd-pleasing holiday spread is combining a healthy helping of tradition with a pinch of creative new recipes that showcase beloved holiday flavors.

1. Stir 1 3/4 cups stock, lemon juice, basil, thyme and 1/8 teaspoon black pepper in a small bowl. 2. Heat the remaining stock, remaining black pepper, celery, onion and mushrooms in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat. Add the stuffing to the saucepan and mix lightly. 3. Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Spoon the stuffing lightly into the neck and body cavities.* Fold any loose skin over the stuffing. Tie the ends of the drumsticks together. 4. Place the turkey, breast side up, on a rack in shallow roasting pan. Spray the turkey with the cooking spray. Brush with the stock mixture. Insert a meat thermometer into the thickest part of the meat, not touching the bone. 5. Roast at 325°F for 3 1/2 to 4 hours or until the thermometer reads 180°F., the drumstick moves easily and the stuffing reaches 165°F. Baste occasionally with the stock mixture. Begin checking for doneness after 3 hours of roasting time. Let the turkey stand for 10 minutes before slicing. *Bake any remaining stuffing in a covered casserole with the turkey for 30 minutes or until the stuffing is hot.

Ultimate Mashed Potatoes
Prep: 15 minutes
Cook: 20 minutes
Makes: 6 servings (about 1 cup each) 3 1/2 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic) 5 large potatoes, cut into 1-inch pieces (about 7 1/2 cups) 1/2 cup light cream 1/2 cup sour cream 1/4 cup chopped fresh chives 2 tablespoons butter 3 slices bacon, cooked and crumbled (reserve some for garnish) Generous dash ground black pepper

1. Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. 2. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth. 3. Mash the potatoes with 1/4 cup broth, light cream, sour cream, chives, butter, bacon and black pepper. Add the additional broth, if needed, until desired consistency. Garnish with the remaining bacon.

Green Bean Casserole
Prep: 10 minutes
Bake: 30 minutes
Makes: 12 servings (about 3/4 cup each) 2 cans (10 3/4 ounces each) Campbell's Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request) 1 cup milk 2 teaspoons soy sauce 1/4 teaspoon ground black pepper 8 cups cooked cut green beans 2 2/3 cups French's French Fried Onions

1. Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole. 2. Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. 3. Bake for 5 minutes or until the onions are golden brown.

Toasted Corn & Sage Harvest Risotto
Prep: 15 minutes
Cook: 35 minutes
Makes: 6 servings (about 1 1/4 cups each) 1 tablespoon olive oil 1 cup fresh or drained canned whole kernel corn 1 large orange or red pepper, chopped (about 1 cup) 1 medium onion, chopped (about 1/2 cup) 1 3/4 cups uncooked regular long-grain white rice 4 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic) 1 teaspoon ground sage 1 can (10 3/4 ounces) Campbell's Condensed Cream of Celery Soup (Regular or 98% Fat Free) 1/4 cup grated Parmesan cheese

1. Heat the oil in a 4-quart saucepan over medium heat. Add the corn, pepper and onion and cook for 5 minutes or until the vegetables are lightly browned. 2. Add the rice to the saucepan and cook and stir for 30 seconds. Stir in the broth and sage and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. 3. Stir in the soup. Cook for 2 minutes or until the rice mixture is hot. Sprinkle with the cheese.

Image Available: http://www2.marketwire.com/mw/frame_mw?attachid=1454749Prepare a wide variety of foods. Traditional thanksgiving stories tell us of meals that contained wide varieties of dishes reflecting the backgrounds of the many people who came together for these meals and to give thanks. The nutritional benefit of eating from a wide variety of foods is you gain a wider variety of nutrients. Also, you are less likely to overload on a single type of food. If you don�t have time to prepare a large number of dishes, many grocery stores sell prepared dishes that you can add to the variety of dishes you�re cooking yourself. Gourmet grocery stores often prepare these dishes on site.For more Dole banana and pineapple recipes that will become the new family favorites, visit www.dole.com/bananas .For a side dish that's sure to become a new holiday tradition, try Toasted Corn & Sage Harvest Risotto. This blend of savory and sweet is a welcome departure from ordinary creamed corn or rice pilaf. Tender corn is toasted in a pan with bell pepper and onion, then combined with long-grain rice, broth and the perennial holiday herb, sage, for a rich and creamy treat.Pace yourself. Unless you�re on call for surgery, you probably have a little time. Instead of jumping right into your second helping, consider a short intermission and burn some calories by helping out with the dishes. By eating more slowly, your body will give you signals when you are full. If there are leftovers you can always eat them later.

1. Stir 1 3/4 cups stock, lemon juice, basil, thyme and 1/8 teaspoon black pepper in a small bowl. 2. Heat the remaining stock, remaining black pepper, celery, onion and mushrooms in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat. Add the stuffing to the saucepan and mix lightly. 3. Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Spoon the stuffing lightly into the neck and body cavities.* Fold any loose skin over the stuffing. Tie the ends of the drumsticks together. 4. Place the turkey, breast side up, on a rack in shallow roasting pan. Spray the turkey with the cooking spray. Brush with the stock mixture. Insert a meat thermometer into the thickest part of the meat, not touching the bone. 5. Roast at 325°F for 3 1/2 to 4 hours or until the thermometer reads 180°F., the drumstick moves easily and the stuffing reaches 165°F. Baste occasionally with the stock mixture. Begin checking for doneness after 3 hours of roasting time. Let the turkey stand for 10 minutes before slicing. *Bake any remaining stuffing in a covered casserole with the turkey for 30 minutes or until the stuffing is hot.
Ultimate Mashed Potatoes
Prep: 15 minutes
Cook: 20 minutes
Makes: 6 servings (about 1 cup each) 3 1/2 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic) 5 large potatoes, cut into 1-inch pieces (about 7 1/2 cups) 1/2 cup light cream 1/2 cup sour cream 1/4 cup chopped fresh chives 2 tablespoons butter 3 slices bacon, cooked and crumbled (reserve some for garnish) Generous dash ground black pepper

1. Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil. 2. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth. 3. Mash the potatoes with 1/4 cup broth, light cream, sour cream, chives, butter, bacon and black pepper. Add the additional broth, if needed, until desired consistency. Garnish with the remaining bacon.
Green Bean Casserole
Prep: 10 minutes
Bake: 30 minutes
Makes: 12 servings (about 3/4 cup each) 2 cans (10 3/4 ounces each) Campbell's Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request) 1 cup milk 2 teaspoons soy sauce 1/4 teaspoon ground black pepper 8 cups cooked cut green beans 2 2/3 cups French's French Fried Onions

1. Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole. 2. Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. 3. Bake for 5 minutes or until the onions are golden brown.
Toasted Corn & Sage Harvest Risotto
Prep: 15 minutes
Cook: 35 minutes
Makes: 6 servings (about 1 1/4 cups each) 1 tablespoon olive oil 1 cup fresh or drained canned whole kernel corn 1 large orange or red pepper, chopped (about 1 cup) 1 medium onion, chopped (about 1/2 cup) 1 3/4 cups uncooked regular long-grain white rice 4 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified Organic) 1 teaspoon ground sage 1 can (10 3/4 ounces) Campbell's Condensed Cream of Celery Soup (Regular or 98% Fat Free) 1/4 cup grated Parmesan cheese

1. Heat the oil in a 4-quart saucepan over medium heat. Add the corn, pepper and onion and cook for 5 minutes or until the vegetables are lightly browned. 2. Add the rice to the saucepan and cook and stir for 30 seconds. Stir in the broth and sage and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. 3. Stir in the soup. Cook for 2 minutes or until the rice mixture is hot. Sprinkle with the cheese.

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Top Tips For Good Nutrition This Thanksgiving

To many, good nutrition and thanksgiving dinner seem to cancel each other out. However it should be possible and even easy to make a nutritious meal that is a pleasure to share with friends and family. Here are a few tips to help you make your holiday meals healthy ones too.

Be careful of portion sizes. An ideal meal is derived from all of the food groups and should include a wide variety of individual foods. Instead of loading up your plate with mashed potatoes, start with smaller portions of everything that has been prepared. If you would like a second helping, follow the same procedure. By eating from a wider variety of foods you will be providing your body with a more complex array of nutrients and you�ll be able to enjoy the many flavors as well.Bananas and pineapples add a touch of the exotic (as well as some good nutrition) to the holiday cheesecake, sausage stuffing and sweet potato casserole that the family loves. And for a super simple dessert, try these easy baked bananas. Baking bananas brings out the natural sweetness even more, and they can be topped with just about anything you like.Green Bean Casserole -- the iconic recipe that combines Condensed Cream of Mushroom soup, green beans and french fried onion topping -- was created 55 years ago by Dorcas Reilly of the Campbell Test Kitchen, and is still a favorite today. To change it up a bit, add shredded cheddar cheese, chopped red bell pepper, toasted sliced almonds or crumbled bacon.Basil, thyme and black pepper provide the perfect kiss of flavor to Roast Turkey with Mushroom Stuffing. Basting the bird with an infusion of these three, along with Swanson Chicken stock and lemon juice ensures that the meat will be moist and juicy, and the outside of the bird will roast to a beautiful golden brown.

Thanksgiving is a time to be thankful for all of the things that we have. It is a time for us to remember and reflect on the things that are important in our lives that we so often take for granted. The sharing of a meal with friends and family is a wonderful event and is cherished by nearly all cultures. So take pleasure in the eating and the sharing of food but also consider the nourishment that food gives you and be thankful and give honor to the abundance which you have to share.

Author: Dave Saunders

Make Room for New Holiday Favorites

(Family Features) Move over, green bean casserole. It's time to bring something new to the holiday table. These recipes make the most of holiday favorites by adding unique and flavorful twists.

Crumble sausage into large skillet; cook over medium high heat until pork is completely browned. Drain sausage. Set aside. Melt butter in skillet. Add celery and onion and cook about 10 to 15 minutes or until vegetables are tender. Combine together bread, cooked sausage, celery-onion mixture, pineapple, pecans, cranberries, parsley, oregano and sage in large bowl; mix well. Spoon into lightly greased 3-quart casserole dish sprayed with nonstick cooking spray; cover. Bake at 375°F, 30 minutes. Uncover and bake 10 to 15 minutes longer or until heated through. Garnish with pineapple wedges or slices and fresh sage, if desired. Lighter Variation: Reduce butter to 1/2 cup and increase chopped pineapple to 2 cups.

Caribbean Sweet Potato Bake
Makes: 6 to 8 servings
Prep: 20 minutes
Bake: 40 minutes 3 cups cooked, mashed sweet potatoes (2 pounds) 2 eggs, slightly beaten 1/2 cup packed brown sugar 1/4 cup melted margarine 2 tablespoons dark rum, optional Grated peel and juice from 1 lime 1/2 teaspoon ground nutmeg 2 Dole Bananas, peeled, diced

Combine mashed sweet potatoes with eggs, brown sugar, margarine, rum, lime peel, juice and nutmeg in large bowl; beat until well blended. Fold in diced bananas. Spoon into shallow 5-cup or 8-inch baking dish, sprayed with nonstick cooking spray. Bake at 375°F, for 40 minutes. Garnish with banana slices and parsley, if desired.

Baked Bananas
Makes: 2 servings
Prep: 15 minutes 1 ripe Dole® Banana, peeled and sliced lengthwise Lemon juice 2 teaspoons honey Ground cinnamon

Preheat oven to 350°F. Line baking sheet with nonstick aluminum foil. Lightly brush banana halves with lemon juice. Place cut-sides up on sheet. Spoon honey over banana halves and sprinkle lightly with cinnamon. Bake for 10 minutes. Topping Ideas: peppermint chocolate; pumpkin spice and marshmallows; dried cranberries and dark chocolate; dried cranberries, chocolate syrup and pecans/walnuts; peanut butter and chocolate chips; chocolate chips, graham cracker crumble and marshmallows; peanut butter and jam; chocolate candy bar chopped; honey and peanut butter; honey and lime Note: Can also be made in a toaster oven.

Holiday Cranberry Banana Cheesecake
Makes: 12 servings
Prep: 30 minutes
Bake: 70 minutes 2 cups graham cracker crumbs 3/4 cup plus 2 tablespoons sugar, divided 1/2 teaspoon ground cinnamon 1/3 cup margarine, melted 1 can (16 ounces) whole berry cranberry sauce 1 1/2 teaspoons cornstarch 3 packages (8 ounces each) light cream cheese, softened 2 teaspoons lemon peel 1 tablespoon lemon juice 1 teaspoon vanilla extract 1/4 teaspoon salt 2 extra-ripe, medium Dole Bananas 3/4 cup light sour cream

Combine cracker crumbs, 1/4 cup sugar, cinnamon and margarine. Pat on bottom and 3/4 of the way up side of 9-inch spring form pan. Bake at 350°F, 10 minutes or until lightly brown. Cool. Combine cranberry sauce and cornstarch in saucepan. Cook, stirring, until sauce boils and thickens. Remove 1/2 cup for topping; set aside. Beat cream cheese, 1/2 cup sugar, lemon peel, lemon juice, vanilla and salt. Puree bananas (1 cup); blend into cheese mixture. Spoon 2 cups cheese mixture into cooled crust. Spoon cranberry filling over. Cover with remaining cheese mixture. Bake for 45 minutes. Remove from oven. Combine sour cream and remaining 2 tablespoons sugar; spread over top. Spoon reserved 1/2 cup cranberry topping in center to form a circle. Gently swirl cranberry and sour cream. Return to oven 15 minutes more or until glaze is firm. Cool. Run thin knife around inside of pan to loosen cheesecake; chill 6 hours or overnight. Remove side of spring form pan before slicing. Garnish with mint if desired.

Image Available: http://www2.marketwire.com/mw/frame_mw?attachid=1440408Thanksgiving is a time to be thankful for all of the things that we have. It is a time for us to remember and reflect on the things that are important in our lives that we so often take for granted. The sharing of a meal with friends and family is a wonderful event and is cherished by nearly all cultures. So take pleasure in the eating and the sharing of food but also consider the nourishment that food gives you and be thankful and give honor to the abundance which you have to share.

Crumble sausage into large skillet; cook over medium high heat until pork is completely browned. Drain sausage. Set aside. Melt butter in skillet. Add celery and onion and cook about 10 to 15 minutes or until vegetables are tender. Combine together bread, cooked sausage, celery-onion mixture, pineapple, pecans, cranberries, parsley, oregano and sage in large bowl; mix well. Spoon into lightly greased 3-quart casserole dish sprayed with nonstick cooking spray; cover. Bake at 375°F, 30 minutes. Uncover and bake 10 to 15 minutes longer or until heated through. Garnish with pineapple wedges or slices and fresh sage, if desired. Lighter Variation: Reduce butter to 1/2 cup and increase chopped pineapple to 2 cups.
Caribbean Sweet Potato Bake
Makes: 6 to 8 servings
Prep: 20 minutes
Bake: 40 minutes 3 cups cooked, mashed sweet potatoes (2 pounds) 2 eggs, slightly beaten 1/2 cup packed brown sugar 1/4 cup melted margarine 2 tablespoons dark rum, optional Grated peel and juice from 1 lime 1/2 teaspoon ground nutmeg 2 Dole Bananas, peeled, diced

Combine mashed sweet potatoes with eggs, brown sugar, margarine, rum, lime peel, juice and nutmeg in large bowl; beat until well blended. Fold in diced bananas. Spoon into shallow 5-cup or 8-inch baking dish, sprayed with nonstick cooking spray. Bake at 375°F, for 40 minutes. Garnish with banana slices and parsley, if desired.
Baked Bananas
Makes: 2 servings
Prep: 15 minutes 1 ripe Dole® Banana, peeled and sliced lengthwise Lemon juice 2 teaspoons honey Ground cinnamon

Preheat oven to 350°F. Line baking sheet with nonstick aluminum foil. Lightly brush banana halves with lemon juice. Place cut-sides up on sheet. Spoon honey over banana halves and sprinkle lightly with cinnamon. Bake for 10 minutes. Topping Ideas: peppermint chocolate; pumpkin spice and marshmallows; dried cranberries and dark chocolate; dried cranberries, chocolate syrup and pecans/walnuts; peanut butter and chocolate chips; chocolate chips, graham cracker crumble and marshmallows; peanut butter and jam; chocolate candy bar chopped; honey and peanut butter; honey and lime Note: Can also be made in a toaster oven.
Holiday Cranberry Banana Cheesecake
Makes: 12 servings
Prep: 30 minutes
Bake: 70 minutes 2 cups graham cracker crumbs 3/4 cup plus 2 tablespoons sugar, divided 1/2 teaspoon ground cinnamon 1/3 cup margarine, melted 1 can (16 ounces) whole berry cranberry sauce 1 1/2 teaspoons cornstarch 3 packages (8 ounces each) light cream cheese, softened 2 teaspoons lemon peel 1 tablespoon lemon juice 1 teaspoon vanilla extract 1/4 teaspoon salt 2 extra-ripe, medium Dole Bananas 3/4 cup light sour cream

Combine cracker crumbs, 1/4 cup sugar, cinnamon and margarine. Pat on bottom and 3/4 of the way up side of 9-inch spring form pan. Bake at 350°F, 10 minutes or until lightly brown. Cool. Combine cranberry sauce and cornstarch in saucepan. Cook, stirring, until sauce boils and thickens. Remove 1/2 cup for topping; set aside. Beat cream cheese, 1/2 cup sugar, lemon peel, lemon juice, vanilla and salt. Puree bananas (1 cup); blend into cheese mixture. Spoon 2 cups cheese mixture into cooled crust. Spoon cranberry filling over. Cover with remaining cheese mixture. Bake for 45 minutes. Remove from oven. Combine sour cream and remaining 2 tablespoons sugar; spread over top. Spoon reserved 1/2 cup cranberry topping in center to form a circle. Gently swirl cranberry and sour cream. Return to oven 15 minutes more or until glaze is firm. Cool. Run thin knife around inside of pan to loosen cheesecake; chill 6 hours or overnight. Remove side of spring form pan before slicing. Garnish with mint if desired.

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