Mini Pumpkin Pies

Most of you know how much I love Fall and of course Pumpkins!  This has turned out to be the most fantastic day in Kansas City.  The chiefs won!  And the temp is about 70 something... perfect for a starbucks pumpkin spice latte!

I was doing some e-mail catching up today and ran across this recipe from Kraft and just had to share! Mini Pumpkin Pies!!!  I haven't tried it out yet, but I will be sure to put all the ingredients on this weeks shopping list!

prep time 20 min

total time 1 hr

makes 6 servings

What You Need
1 pkg. (4 oz.) graham cracker tart shells (6 shells)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup plus 1 Tbsp. sugar, divided
2 Eggs, divided
1 cup canned pumpkin
1/2 tsp. Pumpkin pie spice
1/4 cup chopped PLANTERS Pecans
6 Tbsp. thawed COOL WHIP LITE Whipped Topping

Make It
HEAT oven to 350ºF.

PLACE tart shells on baking sheet.
Mix Neufchatel, 1 Tbsp. sugar and 1 egg with whisk until well blended.
Spoon into tart shells.
MIX pumpkin, spice, remaining sugar and egg until well blended; spoon over Neufchatel layers in tart shells. Sprinkle with nuts.

BAKE 40 min. or until centers are set. Cool completely. Serve topped with COOL WHIP.

Strawberry Shortcake

Strawberry Shortcake

A Summer time favorite!!!  I had this posted on my weight loss blog, (however I'm deciding to cancel that blog and just use one) and wanted to share it here!

Was POINTS® Value: 9
Now POINTS® Value: 6
Servings: 6
Preparation Time: 30 min
Cooking Time: 25 min




Ingredients
24 medium strawberries, about 10 oz, hulled and quartered (reserve 6 whole berries for garnish)
2 Tbsp orange juice
2 cup(s) all-purpose flour
6 Tbsp sugar
4 tsp baking powder
1/4 tsp table salt
4 Tbsp reduced-calorie margarine, chilled and cut into pieces
2/3 cup(s) fat-free skim milk
2 tsp fat-free skim milk
1 tsp sugar
3/4 cup(s) fat-free whipped topping



Instructions
1. Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.

2. Combine quartered strawberries and orange juice; toss to combine. Set aside.

3. In a separate large bowl, whisk together flour, 6 tablespoons of sugar, baking powder and salt. Add margarine; mix together with a fork until mixture resembles coarse meal. Add 2/3 cup of milk; mix until a manageable dough forms.

4. Transfer dough to a lightly floured surface and roll out to 1-inch thickness. Using a 3 1/2-inch round cookie cutter (or round glass), cut dough into six circles. Transfer rounds to baking sheet. Brush tops with 2 teaspoons milk and sprinkle with 1 teaspoon sugar.

5. Bake until puffed up and golden, about 20 to 25 minutes. Remove from oven and, while still warm, split in half crosswise (like an English muffin).

6. Spoon 1/3 cup of strawberries onto bottom half of each shortcake round. Top with sugar-coated second half. Spoon 2 tablespoons of whipped topping on top and garnish each with a whole strawberry.



WW renovated Strawberry Shortcake by:
Using reduced-calorie margarine instead of butter in the dough.
Swapping fat-free milk for whole milk.
Coating the dough with fat-free milk instead of beaten egg.
Reducing the amount of sugar in the dough and using orange juice to replace sugar in the berry filling.




*recipe and picture from WW*

White Silk Raspberry Tart

I was browsing the net looking for a good dessert to fix Danny for Valentines day and I ran across this fabulous looking recipe for White Silk Raspberry Tart. I'm sure mine won't look as good as this one, but I have no doubts it will get eaten up!

Prep Time: 30 min
Total Time: 4 hours 30 min
Makes: 12 servings

20 creme-filled chocolate sandwich cookies, crushed (2 cups)
1/4 cup butter or margarine, melted
1 package (6 oz) white chocolate baking bars, chopped
2 cups whipping cream
1 teaspoon vanilla
1 package (8 oz) cream cheese, softened
1 package (10 oz) frozen raspberries in syrup, thawed
2 teaspoons cornstarch
1 cup fresh raspberries

1. Heat oven to 375°F. In medium bowl, mix crushed cookies and butter. Press in bottom and 1 inch up side of ungreased 9- or 10-inch springform pan. Bake 7 to 9 minutes or until set. Cool completely, about 30 minutes.
2. Meanwhile, in 1-quart heavy saucepan, heat white baking bars and 1/2 cup of the whipping cream over low heat, stirring frequently, until chocolate is melted. Stir in vanilla. Cool to room temperature, about 15 minutes.
3. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add white chocolate mixture; beat on medium speed until creamy. Set aside.
4. In chilled large bowl, beat remaining 1 1/2 cups whipping cream on high speed until stiff peaks form. Using rubber spatula, fold half of the whipped cream into the cream cheese mixture until blended. Fold in remaining whipped cream. Spoon into crust. Refrigerate 3 to 4 hours or until set.
5. Place small strainer over 1-quart saucepan. Pour package of raspberries into strainer. With back of spoon, press raspberries through strainer to remove seeds; discard seeds. Stir cornstarch into raspberry puree. Heat to boiling over medium heat. Cool completely, about 20 minutes.
6. To serve, spoon fresh raspberries around top edge of tart. Remove side of pan. Cut tart into wedges; place on individual dessert plates. Drizzle raspberry sauce over individual servings.
High Altitude (3500-6500 ft): No change.

Nutrition Information:
1 Serving: Calories 420 (Calories from Fat 280); Total Fat 31g (Saturated Fat 18g, Trans Fat 1 1/2g); Cholesterol 75mg; Sodium 220mg; Total Carbohydrate 30g (Dietary Fiber 3g, Sugars 22g); Protein 4g Percent Daily Value*: Vitamin A 15%; Vitamin C 6%; Calcium 8%; Iron 6% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 6 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Colts Chili and Indiana Sugar Cream Pie

And in honor of the Indianapolis Colts, here is a recipe for Colts Chili (Hoosier Chili) and Indiana Sugar Cream Pie. 

Prep Time: 20 Min
Cook Time: 1 Hr 30 Min
Ready In: 1 Hr 50 Min






Ingredients

2 pounds extra-lean ground beef
2 cups chopped onion
3/4 cup chopped celery
1/2 cup chopped green pepper
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon brown sugar
3 tablespoons chili powder
2 (16 ounce) cans stewed tomatoes
1 (46 ounce) can tomato juice
1 (10.5 ounce) can beef broth
1/2 cup uncooked elbow macaroni
1 (15 ounce) can kidney beans, rinsed and drained

Directions
1.In a large Dutch oven or soup kettle, brown beef until no longer pink.
2. Add onion, celery, green pepper and garlic.
3. Continue cooking until vegetables are tender.
4. Add all remaining ingredients except last two; bring to a boil.
5. Reduce heat; cover and simmer for 1-1/2 hours, adding macaroni for last half hour of cooking time.
6. Stir in the beans and heat through.

Nutrition Facts: One serving (without additional salt and using sodium-free tomatoes, tomato juice and broth) equals 255 calories, 13 g fat (0 saturated fat), 45 mg cholesterol, 68 mg sodium, 23 g carbohydrate, 0 fiber, 18 g protein. Diabetic Exchanges: 2 meat, 1-1/2 vegetable, 1 starch.
 
 
Indiana Sugar Cream Pie

 
 
 
Prep Time: 10 Min
Cook Time: 1 Hr
Ready In: 1 Hr 10 Min
Servings = 6
 
 
Ingredients

1 prepared 8 inch pastry shell
1 1/2 cups white sugar
1/2 cup all-purpose flour
1 cup heavy whipping cream
3/4 cup whole milk
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/4 cup butter, chilled and diced

Directions
1.Preheat oven to 450 degrees F (225 degrees C).
2.In a medium bowl, mix together sugar, flour, and cream. Add milk and vanilla extract, and continue to stir until mixture is smooth. Pour into pastry shell. Sprinkle top with nutmeg and dot evenly with small chunks of butter.
3.Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 45 minutes.

Nutritional Information
Amount Per Serving Calories: 541
Total Fat: 28.6g
Cholesterol: 78mg

New Orleans Beignets & Shrimp Creole

In honor of the Saints, A recipe for New Orleans Shrimp Creole and Beignets

Ingredients

8 slices bacon, diced
1/2 cup chopped yellow onion
1/2 cup chopped green onion
1 1/2 cups chopped green bell peppers
1 cup chopped celery
1 clove garlic, minced
2 (14 1/2 ounce) cans plum tomatoes, coarsely chopped,with juice
3 tablespoons tomato paste
1/2 cup chicken stock or broth
1/4 cup red wine vinegar
1/2 teaspoon dry mustard
4 drops Tabasco sauce
1 teaspoon salt
fresh ground pepper
1/2 cup dry red wine
1 lb large raw shrimp, peeled and deveined

Directions:

1. In a large skillet over medium-high heat, fry bacon until crisp, about 6 minutes.
2. With a slotted spoon, remove bacon to a plate, leaving 2 tablespoons bacon drippings in (the best part!) Reduce heat to medium.
3. Add onions, bell pepper, celery, and garlic and sauté until tender, about 6 to 7 minutes.
4. Add tomatoes, tomato paste, stock, vinegar, mustard, Tabasco sauce, salt, and pepper.
5. Return bacon to pan.
6. Simmer over medium-low heat, uncovered, for 20 minutes, stirring occasionally.
7. Add wine and shrimp and cook until shrimp turn pink, about 5 minutes.

New Orleans Beignets

Prep Time: 30 Min
Cook Time: 30 Min
Ready In: 3 Hrs
Servings-10





Ingredients

2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
2 eggs
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening
1 quart vegetable oil for frying
1/4 cup confectioners' sugar

Directions
1.In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
2.Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
3.Shake confectioners' sugar on hot beignets. Serve warm.

Super Bowl Football Brownies

So who's ready for some football?!  I am a huge PEYTON fan and my husband is a huge Saints fan so we can't wait for this years super bowl!  I won't be disappointed if the Saints win, I think it's pretty neat that this is their first time ever at a super bowl. 

In honor of the super bowl, I thought I would post a "Super Bowl" recipe for each day of the week.  I tried to find healthy recipes to insure that we all keep on track, however there are a few that aren't so healthy friendly.  I haven't been able to make and taste these recipes yet, however they all had great reviews.

This first recipe is not a healthy recipe, but it's simple and oh so cute!  It's a basic box recipe and the frosting is from a tub. I found a whole set of football cookie cutters at Michaels for about $5.  If you don't have a football shaped cookie cutter, you can cut both the top and bottom lids from a tuna can, and bend the open-ended can into a football shape. Or make a paper cutout, and cut the brownies around the shape. Be sure to cut your brownies with a plastic knife, it provides a smooth, clean cut and doesn't tear the edges.  I think I'll be making an extra batch of these and sending them to work for my husband and co-workers.

Prep Time: 30 min

Total Time: 2 hours 0 min
Makes: 12 brownies 

Ingredients:
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)

1/3 cup vegetable oil
1/4 cup water
3 eggs
Football-shaped cookie cutter, 3 1/2x2 inches
1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
Betty Crocker® white decorating icing (from 4.25-oz tube)

Directions:
1. Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over short ends of pan. Spray foil with cooking spray.
2. In medium bowl, stir brownie mix, chocolate syrup, oil, water and eggs until well blended. Spread in pan.
3. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
4. Using foil to lift, remove brownies from pan. With football-shaped cookie cutter, cut brownies into football shapes. Spread frosting on brownies. Pipe on decorating icing to look like football laces.


1 Frosted Brownie: Calories 420 (Calories from Fat 140); Total Fat 16g (Saturated Fat 4g, Trans Fat 2 1/2g); Cholesterol 55mg; Sodium 300mg; Total Carbohydrate 67g (Dietary Fiber 0g, Sugars 50g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 15% Exchanges: 1 1/2 Starch; 3 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Easter Bunny Cupcakes

I was browsing the Internet and came across these really cute Easter Bunny Cupcakes! I thought the nieces and nephews would love them! But.... there is no recipe! I'm sure I can use a boxed cake mix and buttercreme frosting.. but how do you do the ears?

OMG she Baked!

Well what else is there to do when you're under a winter storm advisory with rain, sleet, and snow? I love the snow, however I am very thankful that we didn't receive the 28 inches of snow like some parts of Kansas did! The first picture was taken about 2 hours after the snow started falling and you can see the ice was starting to take it's toll on the trees. And the second pic is midway through the evening. It snowed for about 6-7 hours and rained pretty much the whole day.


So what did I bake? I showed my husband a picture of Heather Drives Oreo Cupcakes and he just had to have them. So my goal was to not burn anything, set anything on fire and to have them ready for him when he got off work. 2 of my goals were accomplished, my husband came home from work early and I wasn't finished! I'm typically not a good cook or baker, but i do get the job done... usually with the help of Betty Crocker or Duncan Hines. But this was my first attempt at making everything from scratch. I even used my stand up mixer for the first time! Heather Drives blog gave good detailed directions. Be sure to follow her advise about cutting the oreos first! I didn't realize how hard it would be to cut an oreo in half! I did come across a few hang ups in my approach. 1- i don't have a food processor, so i had to mash the oreos and use a food chopper. For the most part, it did the job, but ... 2 - My icing tip wasn't big enough, or not having processed oreos , the small chunks kept getting stuck in the icing tip. So the outcome, I just blobbed some frosting on and "wallah!" My husband approves!

Frog CupCakes

This post is for Marie (she loves frogs)! I thought it'd would bring a smile! I found these cupcakes online and haven't tried these cute little guys yet, but they sure look YUM! It appears to be a basic box cake and frosting. Even I can't mess that up!





PREP TIME : 25 Min
COOK TIME : 20 Min
READY IN : 45 Min
Original recipe yield 24 cupcakes

INGREDIENTS
1 (18.25 ounce) package white cake mix
1 (16 ounce) can prepared vanilla frosting
6 drops green food coloring, or as needed
1/4 cup green decorator sugar
12 large marshmallows
48 semisweet chocolate chips
1 drop red food coloring

DIRECTIONS
Bake cupcakes according to the directions on the package.
Allow them to cool completely.
Scoop 2/3 of the frosting into a small bowl and mix with green food coloring.
Frost the cupcakes.
Sprinkle some of the green sugar over the tops.
Cut the marshmallows in half to make two circles.
Dip half of each marshmallow piece into water and dip into the green sugar to make the eyelids.
The remaining white will be the eyes.
Place on the cupcakes.
Use a little bit of white icing to glue a chocolate chip into the center of each eye for the pupil.
Mix the remaining frosting with red food coloring to make pink. Use the pink icing to draw smiling mouths and nostrils or even tongues on the frogs

Must Try Recipe - Strawberry Margarita Cupcakes

this recipe and picture comes from: http://goodthingscatered.blogspot.com/



And I can't wait to try it!!



Strawberry Margarita Cupcakes

Ingredients:
2 c. unbleached all-purpose flour
1 Tbsp instant milk powder1 Tbsp baking powder
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 c. sugar
1 Tbsp vanilla extract
3/4 c. strawberry margarita/daquari mix (or strawberry puree, strained removing seeds)
1/3 c. water
5 egg whites, at room temperature
3 c. confectioners’ sugar
8 Tbsp unsalted butter, at room temperature
3 Tbsp milk, plus more, if needed, at room temperature1 tsp vanilla extract
1/8 tsp saltzest of
1 limejuice of 1/2 that lime, at room temperature
Directions:-Preheat oven to 350 degrees and prepare 2 cupcake pans.-In a medium bowl, sift together the flour, instant milk, baking powder and salt and set aside. -In small bowl, combine strawberry puree and water and set aside.-In bowl of electric mixer, beat the butter and sugar together on medium-high until light (about 3 mins). -Beat in the vanilla extract. -Reduce the speed to low and, dividing the flour mixture into 3 batches, beat the flour mixture into the butter mixture alternately with the strawberry mixture just until combined.-In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form. -Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated. -Divide the batter between the cupcake molds.-Bake about 20-22 minutes or until a toothpick inserted into the centers comes out clean. -Meanwhile, make the frosting: In the bowl of an electric mixer fitted with the flat beater, combine the confectioners’ sugar, butter, milk, vanilla and salt and beat on low speed until combined, about 1 minute. -Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes.-Add lime zest and lime juice and quickly beat on high until whipped (adding more milk if needed), about 30 seconds. -Remove from oven and let cool in the pans for 10 minutes. -Let cool on racks until completely cool.