Posts Tagged ‘holidays’
Pumpkin-Pecan Squares is an easy and delicious recipe for your Thanksgiving, Christmas and/or Easter dinner. A fabulous option instead of the traditional pumpkin pie. It may look difficult but it is very easy and takes only (20) minutes to prepare. It is baked in a 13X9 inch baking pan, if you have a glass baking dish I would recommend using that instead of a metal pan, as the presentation will attract a crowd. Just the right amount of spices bring out the fabulous pumpkin pie flavor and a brown sugar pecan topping. Whipped cream to finish it off. Makes 12 Servings. Pumpkin-Pecan Squares will be loved and asked for often by everyone in your family, friends and guests.
1 cup all-purpose flour
1/2 cup uncooked old-fashioned oats
1/2 cup firmly packed brown sugar
1 stick butter, softened
3/4 cup granulated sugar
1 (15 oz) can pumpkin
1 (12 oz) can evaporated milk
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans
Whipped Cream if desired.
1. Preheat oven to 350° F. Combine all crust ingredients in a small bowl. Beat at low speed until mixture resembles coarse crumbs. Press onto bottom of ungreased 13×9-inch baking pan. Bake for 15 minutes.
2. Meanwhile, combine all filling ingredients in a large bowl. Beat at medium speed until smooth; pour over crust. Continue baking 20 minutes.
3. For the topping; stir together the 1/2 cup brown sugar and pecans in a small bowl; sprinkle over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely. Store refrigerated.Top each square individually, when served, with Whipped Cream if desired.
YIELD: 12 Servings.
WeightWatchers PointsPlus+ = 10 per 1/12 recipe serving size:
Calories: 360, Fat: 17g, Cholesterol: 75mg, Sodium: 220mg, Carbohydrates: 49g, Fiber: 2g, Protein: 6g
DISCLAIMER: Weight Watchers is a registered trademark of Weight Watchers International Inc. Points and PointsPlus are trademarks of Weight Watchers International Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Chocolate Mummy Cupcakes is a delicious and easy recipe that is also fun to make. It would work out great for Halloween parties for the kids or company parties. A great dessert or treat. Made with a pudding mix, Oreo Cookies, boxed cake mix, whipped topping, powdered sugar and chocolate chips. Makes (24) cupcakes. This is also a low carbohydrates, low fat, low calories, low sodium, low cholesterol, heart-healthy and Weight Watchers (6 PointsPlus) recipe. This may also be made ahead and refrigerated up to (8) hours before using. Chocolate Mummy Cupcakes will be loved by all of your family, friends and guests.
Prep Time: 15 Minutes.
Cooking Time: 20-25 Minutes
Total Time: 1 Hour-20 Minutes.
1 box (2 layer size) chocolate cake mix
14 Oreo or similar cookies, coarsely chopped
1 (3.4 oz) box vanilla flavor instant pudding mix
1 cup cold milk
1/4 cup powdered sugar
2 cups thawed, frozen whipped topping
48 semi-sweet chocolate chips (about 1/2 cup)
Pumpkin Layer Cake is a fabulous and delicious recipe for a show-stopping dessert. Perfect for holidays. A 4-Layer cake with a whipped topping and cream cheese filling. Topped with pecans and caramel topping. Spiced perfectly and completely done and ready to serve in 1-1/2 hours. You AND the cake will be the center of attraction and your family and friends will mob you for the recipe. Pumpkin Layer Cake will be loved and devoured by all your family and guests.
1 (2 layer size) box yellow cake mix
1 (15 oz) can pumpkin, divided
1/2 cup milk
1/3 cup oil
3 tsp pumpkin pie spice, divided
1 (8 oz) bar cream cheese, softened
1 cup powdered sugar
1 (8 oz) tub frozen whipped topping
1/4 cup caramel ice cream topping
1/4 cup chopped pecans
1. Preheat oven to 350° F.
2. Beat together cake mix, 1 cup of the pumpkin, milk, oil, eggs and 2 tsp of the spice in a large bowl with mixer until well blended. Pour into 2 greased and floured 9″ round cake pans.
3. Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans 10 minutes Remove from pans to wire racks and cool completely.
4. Beat cream cheese in a medium size bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in thawed whipped topping. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer). Drizzle with caramel topping just before serving; top with nuts. Refrigerate any leftovers.
YIELD: 16 Servings.
NOTE: (How to Slice and Stack Cake Layers).
Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the whipped topping mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.
Source: Kraft Foods: http://www.kraftrecipes.com/recipes/luscious-four-layer-pumpkin-cake-65930.aspx
Calories: 350, Total Fat 18g, Saturated Fat 7g, Cholesterol 65mg, Sodium 300mg, Sugars 31g, Carbohydrates 43g, Fiber 1g, Protein 5g
Pineapple-Raspberry Trifle is an easy, quick and delicious recipe for the traditional English trifle. Canned pineapple, frozen red raspberries, angel food cake, cream cheese and whipped topping make up this fabulous dish. It is also a healthy low calories, low fat, low cholesterol, low sodium, low carbohydrates, Weight Watchers (5 PointsPlus), (10 SmartPoints) and heart-healthy recipe. Makes 12 Servings. Pineapple-Raspberry Trifle will be loved by all of your family, friends and guests.
Prep Time: 20 Minutes.
Cooking Time: No-Cooking.
Total Time: 3 Hours-20 Minutes.
1 (8 oz) bar Neufchatel cheese, softened
2 cups skim milk, divided
1 (4-serving size) box fat-free, sugar-free instant pudding mix
1 (8 oz) tub fat-free frozen whipped topping, thawed
1 (20 oz) can crushed pineapple in juice, undrained
1 (12 oz) pkg frozen red raspberries, thawed
1 (8.5 oz) angel food cake, cut into 3/4-inch cubes
Crockpot Chicken-Stout Stew is a hearty traditional Irish stew recipe in which the chicken is braised in Guinness Stout along with hearty vegetables, with just the right amount of bacon and spice for added savoriness; then cooked until fall-apart tender in a slow cooker. Ingredients include, onion, peas, carrots and mushrooms for a flavorful hearty and filling meal. Makes 8 (1-1/3 cup) Servings. Even though this is NOT a diet recipe; I included the Weight Watchers information and diet exchanges for those who need it as an option. Crockpot Chicken-Stout Stew will be loved by all of your family, friends and guests.
.Prep Time: 45 Minutes.
Cooking Time: 4-8 Hours.
6 tbsp + (plus 1/2 cup) all-purpose flour
1 tsp salt, divided, plus more to taste
1/2 tsp freshly ground pepper, plus more to taste
2-1/2 lbs boneless, skinless chicken thighs, trimmed
4 tsp extra-virgin olive oil, divided
3 slices bacon, chopped
1 (14 oz) Guinness beer or other stout
1 lb whole baby carrots, or large carrots cut into 1″ pieces
1 (8 oz) pkg cremini or button mushrooms, halved if large
2 cups chopped onions
4 garlic cloves, minced
1-1/2 tsp dried thyme
1 cup reduced-sodium chicken broth
2 cups frozen baby peas, thawed