Doesn't it look divine? Here's the link>>>
Doesn't it look divine? Here's the link>>>
Recipe courtesy Sandra Lee
Prep Time:3 minInactive Prep Time:--Cook Time:--
Level:
Easy
Serves:
1 serving
Ingredients
1 part brandy
2 parts apple cider, chilled
2 parts Champagne
1 apple, sliced into thin slices, for garnish
Directions
In a champagne flute, combine the brandy and cider and stir. Top with Champagne. Garnish with a couple of slices of apple.
Pumpkin Pie Spice Martini
Recipe courtesy Sandra Lee
Prep Time:10 minInactive Prep Time:1 hr 0 minCook Time:5 min
Level:
Easy
Serves:
8 servings
Ingredients
1 cup sugar
1 teaspoon pumpkin pie spice
3 cups vanilla vodka (recommended: Smirnoff's)
Cranberry-flavored seltzer, chilled
8 maple leaf hard candies for garnish, optional
Directions
In a small pot over medium heat, mix together the sugar and pumpkin pie spice with 1 cup water. Bring it to a boil, remove from the heat, and allow to cool for 1 hour. The syrup can be stored in the refrigerator for up to 2 weeks.
To a pitcher, add the vodka and half the simple syrup. Stir until blended. Add the cranberry seltzer and pour into chilled martini glasses. Add more sugar syrup, to taste, if necessary. Garnish with maple candies, if desired.
Williams-Sonoma always has the best ideas. Click here for their recipes, videos, menu’s and tips for your traditional holiday meal.
Yes, dear hearts, it’s a Cherpumple, it’s the dessert version of a turdurken (chicken stuffed into a duck, stuffed into a turkey) which we tried, at Ryan’s insisence, a few Thanksgivings ago. I was not a fan.
The Cherpumple consists of a cherry, pumpkin and apple pie, all stacked on top of each other, baked into a three layer cake batter and frosted. Sounds just horrid, doesn’t it, but it’s for real. Here’s the video…
Don’t you just love this set of piecrust cutters for Thanksgiving. My mother always used a leaf from the yard and cut her own leaves for the top of pumpkin pies. It’s such a nice memory. These are just a bit more refined…
Soaking the shredded potatoes in cold water keeps them from turning gray before cooking. It also rinses off some of the starch. Drain and pat them dry, so they won't stick to the cast-iron skillet.
Prep Time: 15 minutes
Cook Time: 30 minutes
Stand: 5 minutes
Yield: Makes 6 servings
Cook Time: 30 minutes
Stand: 5 minutes
Yield: Makes 6 servings
Ingredients
- 3 (8-oz.) baking potatoes, peeled and shredded (about 3 cups firmly packed)*
- 1 tablespoon butter
- 2 tablespoons vegetable oil
- 1 small red bell pepper, diced
- 1 medium onion, diced
- 1 garlic clove, pressed
- 3/4 teaspoon salt, divided
- 6 large eggs
- 1/4 teaspoon pepper
Preparation
1. Preheat oven to 350°. Place shredded potatoes in a large bowl; add cold water to cover. Let stand 5 minutes; drain and pat dry.
2. Melt butter with oil in a 10-inch cast-iron skillet over medium heat. Add bell pepper and onion, and sauté 3 to 5 minutes or until tender. Add garlic; sauté 1 minute. Stir in shredded potatoes and 1/2 tsp. salt; cook, stirring often, 10 minutes or until potatoes are golden and tender.
3. Remove from heat. Make 6 indentations in potato mixture, using back of a spoon. Break 1 egg into each indentation. Sprinkle eggs with pepper and remaining 1/4 tsp. salt.
4. Bake at 350° for 12 to 14 minutes or until eggs are set. Serve immediately.
*3 cups firmly packed frozen shredded potatoes may be substituted, omitting Step 1.
Veggie Confetti Frittata: Prepare recipe as directed through Step 2, sautéing 1/2 (8-oz.) package sliced fresh mushrooms with bell peppers and onion. Remove from heat, and stir in 1/4 cup sliced ripe black olives, drained, and 1/4 cup thinly sliced sun-dried tomatoes in oil, drained. Whisk together eggs, pepper, and remaining 1/4 tsp. salt; whisk in 1/2 cup (2 oz.) shredded Swiss cheese. Pour egg mixture over potato mixture in skillet. Bake at 350° for 9 to 10 minutes or until set. Cut into wedges, and serve immediately. Makes 6 servings. Prep: 20 min., Stand: 5 min., Cook: 16 min., Bake: 10 min.
Source: Southern Living, SEPTEMBER 2008
I picked up a pack of Caramel Creme. One taste and and you won’t miss dessert, pinkie swear. The taste is unbelievably good. Reminiscent of a tart, tangy creme brulee.
Next I’m trying the Lemon Torte, then the Chocolate Raspberry. The Triple Berry Creme doesn’t do it for me as much, but I’ll eventually get around to those as well.
Check them out here, all are 100 calories of pure decadence. Trust me on this one, they are to-die-for.
~ jan
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Slice tops from 16 (1-oz.) hearty round dinner rolls, and then let guests hollow out centers and spoon chili into them.
Total: 27 minutes
Yield: Makes 8 servings
Ingredients
- 2 pounds lean ground beef
- 2 tablespoons chili powder
- 1 tablespoon Creole seasoning
- 1 teaspoon ground cumin
- 2 (16-oz.) cans diced tomatoes with green pepper and onion
- 2 (16-oz.) cans small red beans
- 2 (8-oz.) cans tomato sauce
- Toppings: shredded Cheddar cheese, sliced green onions, diced tomatoes
Preparation
1. Brown beef in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until beef crumbles and is no longer pink; drain well. Return beef to Dutch oven; sprinkle with chili powder, Creole seasoning, and cumin, and sauté 1 minute.
2. Stir in diced tomatoes and next 2 ingredients, and bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Serve with toppings.
Southern Living, FEBRUARY 2010
Here is the original recipe:
3 cups French bread, cubed
⅔ cup 1% low fat milk
¼ cup canned pumpkin
1 egg
1 egg white
8 packets SPLENDA® No Calorie Sweetener with Fiber
¼ teaspoon pumpkin pie spice
¼ teaspoon ground cinnamon
1 teaspoon vanilla extract
2 teaspoons chopped pecans
DIRECTIONS
1. Preheat oven to 350 degrees F. Spray four (4 oz) ramekins with nonstick cooking spray. Set aside until ready to use.
2. Cut bread into one-inch cubes. Set aside.
3. Mix milk, pumpkin, egg, egg white SPLENDA® No Calorie Sweetener with Fiber, spices and vanilla together in a medium mixing bowl. Add bread chunks and stir until bread is coated. Allow bread to soak up moisture for 10-15 minutes.
4. Spoon bread pudding into the prepared ramekins. Top with chopped pecans. Place ramekins on a cookie sheet and cover with foil. Bake for 10 minutes. Remove foil and bake another 10-15 minutes or until firm to the touch. Serve warm or chilled.
Serving Size: 1 ramekin (about 4 oz)
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And here are my changes to make it even lower in calories
I used 4 slices of cubed 100% Whole Wheat Nature’s Own bread instead of the french bread the recipe calls for.
I didn’t have Splenda with Fiber, I just used 8 packets of regular Splenda
I doubled the pumpkin pie spice to a heaping 1/2 teaspoon and 1/2 teaspoon of cinnamon
If you have almond milk, this will pull the calories down even further, but I didn’t have it so I used skim milk.
Weight Watcher Calculations for the entire recipe –
- Wheat bread – 2 points for 4 slices
- Pumpkin – 0 points
- 1 egg and 1 egg white – 2 points
- Skim milk – 1 point
That’s 5 points for the entire recipe. So that comes to 1.25 points per serving, if you add a few pecans and Cool Whip, you will still have less than 2 Weight Watcher points per ramekin.
If you are one of those people who doesn’t care for Splenda, you can substitute sugar or brown sugar, but of course your calories are going to increase.
This would be great with a sauce on it, I personally didn’t think it needed it, and I didn’t want to add the calories.
I served this with just a dollop of Cool Whip Lite…
The original recipe came from the Splenda web site, check out the original recipe and other great ideas using Splenda here>>>
