Lemon Curd (from The Essential EATINGWELL Cookbook, edited by Patsy Jamieson)

1 large egg
2 large egg whites
3/4 cup granulated sugar
2/3 cup lemon juice
2 tbsp unsalted butter
1 tbsp freshly grated lemon zest, preferably organic

Whisk egg, egg whites, sugar and lemon juice in a heavy nonreactive saucepan. Add butter and cook over low heat, whisking constantly, until slightly thickened, 7 to 10 minutes. Do not simmer.

Pour sauce through a fine-mesh sieve into a bowl. Stir in lemon zest. Cover surface with plastic wrap and refrigerate until chilled, about 2 hours. Makes 1 1/3 cups.

Bev's Chocolate Chip Cookies (from The Essential EATINGWELL Cookbook)

3/4 cup rolled oats
1 cup whole-wheat flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup unsalted butter, softened
1/4 cup organic canola oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 tsp pure vanilla
1 cup chocolate chips

Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.

Grind oats in a blender, food processor or coffee grinder. Transfer to a bowl and stir in flour, baking soda and salt. Beat butter in a mixing bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.

Drop dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool cookies for 2 minutes on baking sheets, then transfer to wire racks to cool completely. Makes about 2 1/2 dozen cookies.


You can find more yummy holiday recipes (healthy and otherwise) in Holiday Heirlooms, plus recipes and instructions for making great gingerbread houses in Holiday Homestead.

Share your favorite holiday recipes in the comments section below.