Skinny Pumpkin Pie

As we pumpkin pie lovers enjoy our piece(s) of YUM over the holidays, I think it's great to find a way to cut back on calories and fat. 

I was so happy to see this wonderful recipe at Serena Bakes Simply From Scratch

I am always looking for ways to cut back on fat and sugar in my recipes, so whenever I see anything that says SKINNY - It beckons to me loudly!

I do have a crustless sugar free pumpkin pie that I often make over the holidays, but love trying something new...especially since I do love pie crust. 

And you 'blind bake' the crust before adding the filling to keep it from becoming a soggy crust.  VERY yum!! I am a lover of crunch!

This pumpkin filling has yogurt in it, and that intrigued me too.  I believe it added smooth creaminess. I'm wild about CREAMINESS. 

This would make an awesome dessert for those who are watching their calories. 

I used partly Brown Sugar Splenda in my recipe, and the only thing you have to remember if you choose to do that, is to decrease baking time. 

Unless you have a taste tester with very sensitive taste buds, no one will ever guess this is SKINNY. 

It's delicious and yummy. 

SKINNY PUMPKIN PIE 

1 9" unbaked pie crust

1-3/4 c. pumpkin puree

1/2 c. brown sugar, +2 Tb.

(or 1/4 c. packed brown sugar splenda)

3 whole eggs

(or 2 eggs and 2 egg whites)

3/4 c. nonfat or lowfat greek yogurt 

1/2 c. (2%) milk

1/2 tsp. sea salt

1-1/2 tsp. cinnamon

1/2 tsp. ground ginger

1/2 tsp. allspice

1/4 tsp nutmeg

2 c. whipped cream, optional 

Preheat oven to 400. Place pie shell in pie plate and crimp edge. Prick bottom and sides of crust with fork, then line pie shell with heavy foil. Press firmly against sides of crust, (otherwise it will shrink). Roll excess foil in so edge of crust is exposed.

Bake for 20 minutes on middle shelf of oven. Remove foil and bake an additional 

6 - 8 minutes or until edges are lightly brown. Remove from oven and allow to cool a few minutes while making filling. 

Reduce oven temperature to 350 and lower oven rack. 

Add pumpkin, brown sugar, eggs, yogurt, milk, salt, and spices to mixing bowl.  Mix on medium speed scraping the sides of bowl about 3 times until pumpkin mixture is smooth and fully blended. 

Pour into prebaked pie shell. 

Bake 50 - 55 minutes or until edges of pie are set but center is still a little jiggly when pan is moved. Remove from oven and allow to cool to room temperature.

Serve warm or cold with whipped cream topping; sprinkle with a few toasted pecans for a special garnish. 

Linked to Weekend Potluck Foodie Friends Friday

Peanut Butter Quick Bread

I know there are some folks who are allergic to peanuts.

I'm SO thankful I'm not one of those people because I truly truly love me some peanut butter!

I knew when I first saw this recipe at Mandy's Recipe Box I would HAVE to make it...and enjoy every tasty bite too...and indeed I did!  

I love giving quick breads for the holidays and think this would make a great gift...

as long as they're not allergic to peanuts.

(Well you just might have to take it back home and enjoy it yourself then huh?) 

The only change I made was to substitute some white whole wheat for part of the flour. My revisions are listed below.  Feel free to use all purpose flour for

the full amount if you want. 

Mandy entered this recipe in a Smart Balance contest,using Smart Balance peanut butter.   Good luck Mandy!
We can testify to it's yummy goodness. 

PEANUT BUTTER QUICK BREAD 

1 c. brown sugar

1/2 c. creamy peanut butter

1 egg

1/2 tsp. maple flavoring, optional

1 c. all purpose flour

3/4 c. white whole wheat flour 

1 tsp. baking soda

1/2 tsp. salt

1 c. buttermilk 

Preheat oven to 350. Grease 9" loaf pan. 

In large bowl, cream together brown sugar and peanut butter.  Add egg and flavoring. In medium bowl, combine flour(s), soda and salt. Alternately add buttermilk and flour mixture; blend until smooth. 

 Bake 45 - 50 minutes until tests done in the middle. Remove from pan to cool on wire rack. Cool before slicing. 

(I like to wrap my quick breads in foil when they come out of the pan to keep them moist.) 

Linked to Weekend Potluck              Scrumptious Sunday

Cranberry Apple Salad

I know most everyone has their favorite cranberry salad for the holidays, but this is one of mine and I wanted to share it. I've been making this one for many years.

It's simple and can easily be cut in half for a smaller family. 

I love the crunch of the apples, the creaminess of the mayo and the ease of making it. 

A great addition to a holiday meal to serve alongside ham or turkey. 

You can thank me later...

CRANBERRY APPLE SALAD

2 cans (1# each) whole cranberry sauce

2 c. boiling water

1 - 6 ozs. pkg. strawberry jello

(could use raspberry or cherry also) 

2 Tb. lemon juice

(I think this helps keeps the apples from turning brown)

1/2 tsp. salt, optional

1 c. mayonnaise

2 c. diced apples

1/2 c. chopped nuts 

(we prefer pecans over anything else)

Place cranberry sauce in saucepan on stovetop; melt over medium heat, being sure to stir.  Drain; reserving liquid & berries. Mix together cranberry liquid, boiling water & jello; stir until jello is dissolved.  Add lemon juice & salt. Chill until mixture mounds slightly on a spoon.  Add mayonnaise (a whisk works great for this step); beat until smooth.  Fold in cranberries, apples & nuts.  Pour into 2 qt. mold or dish. Chill overnight.  

Yield: 10 - 12 servings.

Linked at Whatcha Whipped up Wednesday
   Scrumptious Sunday
Weekend Potluck

Delicious Easy Recipes Using Canned Biscuits - FREE Ecookbook

                                                                         

A THANK YOU FROM .......

Have I got something special for you!!!  I've been wanting to do something 'more' to say THANK YOU to all of my fans for your support & encouragement, and Facebook likes!  Here it is......

My daughter, Deb, and I, are always talking about ways to do things faster and better - and when it comes to fixing meals and desserts, we get pretty excited.

So we decided to put together a little e-cookbook (truly...this is a 'taste' of more to come in the new year=) containing several recipes using canned or frozen biscuits, rolls, or dough.  We each really enjoy using them in recipes, and have both savory and sweet options to make any night special!

Just click the link below to get your *Free* PDF copy to download and print.  Let me know what you think about the recipes when you try them.  We'd love to know how much YOU love them, too!

Delicious, Easy Recipes Using Canned Biscuits

                                                                            

{Crockpot} Reuben Dip

                                                                 

This is such an easy and delicious appetizer, or meal if you decide. 

Throw it all in the crockpot and go about your business while it warms. 

If you like reuben sandwiches, this is just the ticket for you! 

AND ONLY FIVE SIMPLE INGREDIENTS!!! 

This makes an awesome snack for any upcoming holiday parties. 
(I first tasted this at one last year.)

CROCKPOT REUBEN DIP 

1 c. sauerkraut, rinsed and drained

1 (8 ozs) cream cheese, cut into chunks

1 pkg. (6 ozs) shredded swiss cheese

2 - (3 ozs) thin sliced corned beef , diced

2 Tb. (or more) thousand island dressing 

Spray a 2-1/2 qt. crockpot with cooking spray. Place sauerkraut in the bottom, then add everything else and give it a stir.  Cover and heat on low for about 2 hours until cheeses are melted, stirring occasionally to blend all ingredients.

Serve warm with crackers or cocktail rye bread. 

I toasted some rye/pumpernickel swirl bread. 

                                                                     

Linked to Mop it up Monday
Whatcha Whipped up Wednesday
Full Plate Thursday
Whacha Crockin Wednesday
Meal Plan Monday
Gooseberry Patch Game Day Roundup