Ok, I am late late late on this, but here are some holiday recipes I had on my computer. Most are from here...
No Sugar Pecan Pie
3 eggs
2/3 C. Splenda
1 C. sugar free syrup (Agave)
1/3 C. butter, melted
1 C. pecan halves (lightly toasted)
Preheat oven to 350 degrees
Mix the eggs with the sugar. Stir in the syrup and the melted butter. Stir in the pecan halves.
Pour in pie plate. Bake for 25 min. with the edges covered with foil. Remove foil and bake
another 25 min. or until you can insert a knife and have it come out clean.
Sugar-Free Holiday Nog
7 cups skim milk, divided
1 pkg. (1 ounce) instant sugar-free vanilla pudding mix
1-2 tsp. vanilla or rum extract
Sugar substitute equivalent to 4-8 tsp. sugar
1 cup evaporated skim milk
Combine 2 cups milk, pudding mix vanilla & sugar substitute in a bowl; mix according to pudding
directions. Pour into a 1/2 gallon container with tight fitting lid. Add 3 cups milk; shake well.
Add evaporated milk; shake well. Add remaining milk; shake well. Chill. Yield 8 servings.
Exchanges: 1 Skim Milk, 1/4 starch
Serving Size: 1 cup: Calories 114, Sodium 296 mg., Cholesterol 6 mg., Carbohydrate 18gm., Fat
1gm., fiber 0gm
Eggless Eggnog (sugar free)
3 cups cream
3 cups water
1/3 cup sugar substitute
1 teaspoon vanilla
2 teaspoon rum flavoring
1 package sugar-free instant vanilla pudding dash of nutmeg Place all ingredients in blender and
blend until well combined. Chill.
Apple Cobbler
2 c. Oat Flour
2/3 c.butter flavor Crisco for crust
8-10 Granny Smith Apples, peeled, cored & pared
1/2 c. Sugar Twin mixed with 1 t. Cinnamon
2-4 T. Butter, sliced thinly
Mix flour and Crisco as you would for a pie crust, mixing thoroughly. Press 1/2 into 8x8
baking dish for crust. Keep other half for top. Peel and cut up apples and place into crust,
sprinkling with Sugar Twin/cinnamon mixture and dotting with thin slices of butter at each
layer. Keep layering until baking dish is full. Pat out remaining crust mixture and place
over apples. Bake at 350 degrees about 1-1/2 hours, or until browned. Delicious by itself,
or topped with sugarfree ice cream.
Sweet Potato Bread
1 cup butter, softened
1 3/4 cups Sweetener (I use part Splenda & part Fructose)
4 eggs
2 1/2 cups cooked, mashed sweet potatoes
1 cup Oat flour
2 cups Whole Wheat Pastry Flour
2 teaspoons. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 tsp. vanilla
1/2 cup flaked unsweetened coconut
1-2 cup walnuts or pecans, chopped
Cream butter, gradually adding Sweetener._
Add the eggs one at a time beating after each one._
Add sweet potatoes and stir to combine._
Combine flour, baking powder, soda, cinnamon, nutmeg and salt._ Gradually add to sweet potato
mixture beating after each addition._ Batter will be stiff._ Stir in vanilla, coconut and nuts._
Pour batter into a well greased tube pan and bake at 350 for 1 hour or until it tests done with
toothpick._ Cool in pan for 15 minutes, remove from pan and let cool completely on a wire rack._
note: This can also be baked in two loaf pans but I would check after 35 minutes and continue to
bake until the loaves test done.
SPICY PUMPKIN PECAN PIES
2 Unbaked 9" Pie Shells (See pecan crust below)
1 Tsp melted butter
1 Cup shelled pecans (I only sprinkled these on top)
1 Can Pumpkin (Libby 1 lb - 13 oz.) (3-1/2 cups)
1 Cup Powdered Coffee Creamer (Nature's SF Creamer)
6 Eggs
1-1/2 Cups Brown Sugar Twin
1/2 Cup Agave Syrup
1 Tsp Salt
2 Tsp Cinnamon
1 Tsp Nutmeg
1/4 Tsp Ginger
1/4 Tsp Ground Cloves
2 Cups Boiling water
Preheat oven to 350 degrees F. Brush bottoms of pie shells with melted butter. Reserve 1/2 cup
of pecan halves for top garnish on pies. Chop remaining 1/2 cup of pecans; sprinkle over bottoms
of pie shells.
In large bowl combine pumpkin, creamer, eggs, brown sugar, karo syrup, salt and spices.Beat with
rotary beater until well blended. Blend in water, mix well. Pour into the two pie shells.
Bake 55 to 60 minutes or until a knife inserted near the center comes out clean. Garnish top with
reserved pecan halves, forming a circle on the pies about 1-1/2 inches in from the rim. Cool
before slicing. Each pie makes 6 servings.
This is the pie crust I used for the spicy pumpkin pie recipe above and it worked just fine and
is also awesome-Denise
Pecan Pie Crust
2 cups of ground pecan halves
2 tablespoons of butter or margarine
1/4 teaspoon of salt
(I would add a little Splenda)
* Grind nuts.
* Mix with butter or margarine and salt.
* Spread in the bottom of a pie pan or spring form pan. * Bake for 10 minutes at 350 degrees.
Serving Suggestions: This is a great crust for a cheesecake or other pie. It adds a great flavor.
Save some pecan halves to decorate the top of your pie or cheese cake.
You would not believe the mess I have to clean up. Sheesh. Next holiday, I am using paper plates and plastic utensils! 
, but that didn't happen! Just can't get going...still sitting here in my gown, TIPPY is snoring under the covers on the bed, KATE is watching football (big surprise!), and I am caught up in a movie!