A recipe for you . . . .

With Thanksgiving quickly approaching, I am beginning to plan my meal, and get my grocery list together. I love the traditional Thanksgiving menu which consists of a beautiful Roasted Turkey & Gravy, Cranberry, Stuffing, Mashed Potatoes, Sweet Potatoes with pecans, Corn, and Green Beans, but I always find myself looking for a new dessert, just to shake it up a bit.  Last year I made this Pumpkin Trifle, and it was such a hit! I had guests who were looking for the traditional piece of pumpkin pie, however, once they tried this, they loved it, and didn't miss the pie. And here's a bonus for you....it only has 194 calories for a 3/4 cup serving! Hmmm, maybe I shouldn't have told you that! No fair having pre-conceived reservations before you try it! I promise....THIS IS GOOD! I don't know about you, but as much as I watch what I eat, I don't hold back on Thanksgiving, which means I probably take in a hefty amount of calories on that day, so when it comes to dessert, if I can find something this good with a reasonable amount of calories, I figure I'm just that much better off. Give this recipe a try.....you won't be disappointed.

Pumpkin Trifle

1 package (14-1/2 ounces) gingerbread cake mix

1-1/4 cups water

1 egg

4 cups cold fat-free milk

4 packages (1 ounce each) sugar-free instant butterscotch pudding mix

1 can (15 ounces) solid-pack pumpkin

1 teaspoon ground cinnamon

1/4 teaspoon each ground ginger, nutmeg and allspice

1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8" square baking pan.

Bake at 350º for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.

In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in pumpkin and spices until well blended.

In a trifle bowl or 3-1/2 qt. serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving. Yield: 18 servings

Nutritional Analysis: One serving (3/4 cup) equals 194 calories, 6g fat (3g saturated fat), 13mg cholesterol, 451mg sodium, 31g carbohydrate, 1g fiber, 4g protein. 

Diabetic Exchanges: 2 starch, 1 fat.

"Dessert -- it fills the cracks in the heart.

So long pain!"

Author unknown

Recipe & Photo 

via Taste of Home

Just something yummy . . . .

It is rare that I post anything other than a little daily dose of encouragement, but if this isn't pure joy, I don't know what is!! I came across this recipe over at Confessions of a Cookbook Queen, and when I saw it, I remembered the box of Thin Mints that I had in the freezer, and thought these looked not only yummy, but pretty. Not to mention that I wanted to do something with those cookies other than sitting down with the whole sleeve and eating them one after another. So I made these for St. Patrick's Day to share with my friends. These little guys are delicious! . . . . I hope my friends think so too!

Thin Mint Truffles

9 oz. box of Thin Mints

4 oz. (1/2 block) cream cheese, softened

Dark chocolate almond bark or dark chocolate candy melts

Nonpareils

Crush the Thin Mints very finely. You can do this by placing them in a large Ziploc bag and rolling them with a rolling pin, or use your food processor, which is what I did.

Once they are crushed, pour them in a large bowl and add the cream cheese. You can just mix it up with a wooden spoon, but for best results, use your hands. Work the cream cheese and cookie crumbs together until it's thoroughly combined and the cream cheese is no longer visible.

Roll into 1 inch balls, place on wax paper lined baking sheet, and refrigerate for about 30 minutes.

Melt dark chocolate, and using a toothpick, dip truffles completely and twirl to allow the excess to drip off. Place back on lined baking sheet and sprinkle with nonpareils before they begin to set. Refrigerate until firm.

Makes about 24 truffles.

Happy St. Patrick's Day!

Enjoy!

Just something yummy . . . .

Refreshing Mint Lemonade

5 cups water, divided

10 mint leaves

1 cup fresh-squeezed lemon juice

2/3 cup honey

2 tsp. lemon zest

Lemon slices & mint sprigs, for garnish

Pour 1 cup water in a blender. Add mint leaves. Blend together for 1 minute. Strain into pitcher. Pour remaining water, lemon juice & honey into pitcher. Add lemon zest. Serve over ice with a lemon slice and mint sprig.

I was the first person to arrive at a friends house for a cookout last evening, so the hostess put me in charge of making this homemade mint lemonade. Guests began arriving, and I found myself socializing while preparing it, talking & laughing, when I really should have been paying attention to what I was doing. Needless to say, it took me twice as long, and I made a big mess! I'm sure she was thinking, "I should have made it myself!" But I have to say...it was really very good. Very refreshing, summer-like, and thirst-quenching. (I cleaned up my mess, and because I felt bad, I cleaned up hers too!)

Enjoy!

Just something yummy . . . .

Cinnamon Banana Spring Rolls 

with Caramel-Butter Sauce

Caramel-Butter Sauce

1/3 c. butter

1/2 c. packed brown sugar

1/3 c. cream

1/2 c. milk

1 t. vanilla

Cinnamon (optional)

Melt the butter in a saucepan with the sugar, milk & cream over medium-high heat. Stir mixture constantly, until it reaches a rolling boil. Boil for 3-4 minutes. Add vanilla, turn to low, and leave on burner until ready to serve.

Cinnamon Banana Spring Rolls

Bananas

Spring Roll Wrappers

Cinnamon

Vanilla Sugar

Whipped Cream

Chopped nuts, optional

Peel the bananas, and cut them just a bit shorter than the length of the  spring roll wrappers. Place the banana at one corner of the wrapper. Sprinkle with cinnamon and a dash of vanilla sugar (or regular sugar). Begin to roll the banana up, folding in the sides of the wrapper, and forcing the banana to lay straight, since most have a slight curve. Wrap as tight as possible. Heat oil in pan, and fry until all sides are golden brown. Top with whipped cream, nuts & caramel-butter sauce, or even powdered sugar, if desired.

Recipe via Hot Off The Garlic Press

Just something yummy . . .

Fig and Goat Cheese Bruschetta

Prepare the fig jam up to three days in advance, and store in the refrigerator. Bring to room temperature, and assemble bruschetta just before serving.

1  1/4 c. chopped dried Mission figs (about 9 oz.)

1/3 c. sugar

1/3 c. coarsely chopped orange sections

1 tsp. grated orange rind

1/3 c. fresh orange juice (about 1 orange)

1/2 tsp. chopped fresh rosemary

1/4 tsp. freshly ground black pepper

40 (1/2 inch-thick) slices French bread baguette, toasted (about 8 oz.)

1  1/4 c. (10 oz.) crumbled goat cheese

5 tsp. finely chopped walnuts

Combine first 7 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until figs are tender. Uncover and cook 5 minutes or until mixture thickens. Remove from heat; cool to room temperature.

Preheat broiler.

Top each bread slice with 1  1/2 tsp. fig mixture and 1  1/2 tsp. goat cheese. Arrange bruschetta on a baking sheet; sprinkle evenly with walnuts. Broil 2 minutes or until nuts begin to brown. Serve warm. (Use any leftover jam on toast.)

Yield: 20 servings (serving size: 2 bruschetta)

Calories: 138

recipe via cookinglight.com

Just something yummy . . .

This quick & healthy smoothie is so easy, and you gotta love easy! It gives me all the get up & go that I need first thing in the morning.  Enjoy!

1 c. frozen blueberries

1 c. orange juice

1 banana

1 Tbls. flaxseed, optional (for that extra bit of fiber!)

Mix all together in a blender.  No need for ice when using frozen blueberries!  Serves 2 (or save some for later).