(C) Daily Kos This story was originally published by Daily Kos and is unaltered. . . . . . . . . . . Kos Diabetes Group: Halloween Treats & Fall Favorites [1] ['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.'] Date: 2023-10-27 Hello friends! Halloween is almost here and before we know it Thanksgiving and Christmas will arrive. Today I’m sharing some recipes to help you with the holidays. First up some Halloween treats. x YouTube Video This link will take you to whole list of Halloween inspired foods -- breakfast, lunch, dinner and snacks. From akailochiclife.com comes an idea for Halloween themed Antipasto Skewers — perfect for a party or just for snacking. Of course we all know that from sometime in September until after the holidays pumpkin spice rules so here are a couple of pumpkin spice recipes for you to enjoy all through the fall and winter. First is a link from Keto Size Me for Keto Pumpkin Pie Spice Doughnuts. Those would be great for breakfast or with a cup of coffee as an afternoon snack. Ioana over at lowcarbsparks.com has a recipe for Pumpkin Chia pudding that looks so decadent. It would be great to serve as your dessert for Thanksgiving or Christmas instead of a carb heavy pumpkin pie. I don’t know if you’re a fan of cranberry relish or not, but I look forward to seeing the bags of cranberries appear in the stores. For the last several years, I’ve made my own fresh cranberry relish to have with our Thanksgiving and Christmas meals. It’s very easy, tastes delicious, and is low carb. Besides eating it as a traditional side dish with our meal, I like to mix a spoonful or two into a container of low carb vanilla yogurt and eat it for breakfast. Fresh Cranberry Relish One 12 oz bag of fresh cranberries 1/3 cup of Splenda (or your choice of alternative sweetener) One orange zested and juiced Splash of Grand Marnier liqueur (optional) Place all the ingredients into a food processor and pulse several times to break down the cranberries and incorporate the ingredients. It should still be a bit chunky. Place in a bowl and allow the cranberry relish to sit at room temperature for at least 30 minutes to allow the flavors to marry. You can serve immediately or refrigerate until ready to serve. I always loved the cranberry jelly as well (you know, the cranberry flavored log that came in a can). I thought I would never be able to have that again because it’s loaded with sugar, but just last week I found a recipe for one I could easily make low carb. Cranberry Jelly 12 oz bag of fresh cranberries One cup water ½ cup of Splenda or sugar alternative of choice 2 (.3 oz) — four serving size) boxes of sugar free strawberry or raspberry flavored gelatin mix Put cranberries, sugar and one cup of water into a medium sauce pan. Bring to a boil then reduce heat and simmer for 10 minutes. (If you prefer your jelly to be less chunky you can put the cranberries in a food processor and process them until you reach a consistency you like before cooking them). Add the gelatin dessert and stir until it has dissolved. Remove from heat and transfer to a lightly greased mold (like a small bundt pan). Cool 10-15 minutes then cover loosely with plastic wrap and refrigerate overnight or up to 3 days. To serve remove the plastic wrap and invert the mold onto a serving dish and slice. If you don’t have a mold, you can use a loaf pan, a bowl or individual ramekins. The last one I want to leave you with is a recipe for cornbread. It’s great with chili or stew on those cool fall nights and is a traditional side to have with holiday meals. This version makes 8 servings with only 6g of net carbs each. (I usually make mine in a square pan and cut it into 9 pieces so it has only a little over 5 net carbs per piece.) Carbquik Cornbread 2 cups Carbquik 6 tablespoons cornmeal 2 eggs ½ cup Splenda (or sugar alternative of your choice) 1 cup half and half ½ cup butter, melted Place all ingredients in a large bowl and mix thoroughly either by hand or with a mixer. Batter will be thick. Place in an 8x8 or 9x9 pan with parchment on the bottom or in a pre-heated cast iron skillet. Bake at 400 for about 20 minutes. Top should be lightly golden and middle should be set. [END] --- [1] Url: https://www.dailykos.com/stories/2023/10/27/2201715/-Kos-Diabetes-Group-Halloween-Treats-amp-Fall-Favorites?pm_campaign=front_page&pm_source=more_community&pm_medium=web Published and (C) by Daily Kos Content appears here under this condition or license: Site content may be used for any purpose without permission unless otherwise specified. via Magical.Fish Gopher News Feeds: gopher://magical.fish/1/feeds/news/dailykos/