No Bake Pumpkin Pie

I was recently talking to a friend on facebook who is going to have to spend Thanksgiving in Mexico. She said, "What I wouldn't give for a slice of pumpkin pie". She said you can't buy them there and there was no oven to bake in where she was. So.... I started my search. I found these two recipes that I plan to try myself.

Simple No Bake Pumpkin Pie

Ingredients

    4oz Cream Cheese Softened
    1 Tablespoon Sugar
    1 Tablespoon Milk
    8oz Prepared Cool Whip Whipped 
    Topping
    1 Prepared Graham Cracker Crust
    2 Small Boxes Instant Vanilla Pudding Mix
    1 Cup Cold Milk
    1 Can 15oz Pumpkin
    1 Teaspoon Ground Cinnamon
    1/2 Teaspoon Ground Ginger
    1/4 Teaspoon Ground Cloves

Instructions

1. In a small mixing bowl, combine the cream cheese, sugar and milk (tbspn) until blended well. Fold in 1 1/2 cups cool whip whipped topping. Spoon the mixture into the graham cracker crust.

2. In a large mixing bowl whisk your cold milk and instant vanilla pudding mixes for at least 2 minutes. Let the mixture stand for 2 minutes or until soft-set. Stir in the 15oz pumpkin, cinnamon, ginger and cloves.

3. Spread the pudding mixture evenly on top of the cream cheese mixture. Top off with the remaining whipped topping.

4. Place in the fridge and allow to cool for at least three hours. Serve and enjoy!

Topping Suggestions
Chopped nuts, caramel sauce, pecans, dried cranberries.

If you need nutritional info, go to squidoo.com and search for Simple No Bake Pumpkin Pie Recipe.

    Serves: 6 - 8 People
    Prep Time: 20 Minutes
    Total Time: 3 Hours (Chill Time) 20 Minutes

I found this one on Massage Envy Magazine

Slow-Cooker Pumpkin Pie

Prep time: 15 minutes
Cook time: high for 3 to 4 hours; low for 6 to 7 hours
Servings: 6
Ingredients:

1 15-oz. can solid-pack pumpkin
1 12-oz. can evaporated milk
¾ c. white sugar
½ c. biscuit mix
2 eggs
2 Tbsp. butter, melted
2 tsp. vanilla extract
2½ tsp. pumpkin pie spice
Whipped topping and ice cream, optional
Directions:

Spray a 4-quart slow cooker with nonstick cooking spray and set aside.

Place pumpkin in a bowl and stir until creamy. Gradually stir in evaporated milk. Add remaining ingredients and mix until blended and smooth. Pour batter into prepared slow cooker. Cover and cook on high for 3 to 4 hours or 6 to 7 hours on low. Check halfway through. Like the traditional version, your crustless pumpkin pie is done when a knife inserted in center comes out clean. Spoon cooled dessert into glasses and top with whipped topping, ice cream or both!

Microwaves with Inverters

I've always known that I didn't want an "inverter" microwave, but now I'm sure I'll never have one. Not even if somebody gave it to me. This is not the only brand of microwave that has inverters. There are others. It usually says on the box if it's an inverter. Buyer beware.

Low Calorie Apple Butter

Trying to cut down on sugar and calories doesn't always have to be painful. I made some apple butter in my baby crockpot that doesn't pack on a lot of calories but also doesn't compromise flavor.

Here's the recipe:

4 or 5 non-tart apples (sliced and cored)
3/4 teaspoon of ground cinnamon
1/4 teaspoon ground cloves
1/4 cup Truvia instead of sugar

Cook on low for about 10 hours. It's good to stir frequently or use a potato masher when apple are softened.

This fills a 1 pint jar.

If you prefer to make regular apple butter and would like to view my process, go HERE

Chicken Celery Soup

l large chicken breast
1/2 cup chicken broth
1 cup shredded cabbage
1/2 cup sliced or shredded carrots
1 sliced tomato (cut into quarter slices)
2 stalks chopped celery
1/2 cup mushrooms
1/4 cup sliced onion
1 tablespoon fresh cilantro*
1/2 teaspoon course sea salt
ground pepper to taste
1 tablespoon lemon juice


Put all ingredients into a small (2 qt) crockpot and cook on low for 6 hours.

*The leaves of one stalk of cilantro is sufficient. Too much cilantro overpowers rather than enhances flavor.


**Recipe should be doubled or tripled for larger crockpots over 2 quarts.

Buffalo Chicken Dip

 A coworker recently brought this dip to work. I had never had it before and it was really good. If you are attending a "bring a dish" Super Bowl party, it would be a good thing to take.
 

INGREDIENTS:

8 oz. pkg. cream cheese, softened

1/2 cup blue cheese or ranch salad dressing

1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

DIRECTIONS:

Combine ingredients and place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.

Makes 4 cups

View original recipe with tips at Franks Redhot Recipes

London Broil and Asparagus for One

Since my husband went to heaven, I didn't think I'd be cooking much anymore; but, as it turns out, I've had to learn a new way of cooking ... cooking for one.

At first, I didn't really eat much at all or sleep for that matter, and, of course, that began to take its toll. People around me were grabbing an extra burger for me and bringing it to me and things like that. I wasn't eating often but I seemed to be eating anything. Next thing I know I've gained 7 pounds. I knew I had to start eating healthier. I went out and bought a new crock pot. My granddaughter calls it a little baby crock pot.

For my first meal, just to try it out, I bought a london broil and put in the crock pot for longer than it should have been (I worked late that night). To my surprise, it was tender!




I cut up about 8 spears of asparagus and sprinkled them with sea salt and a little garlic powder and put them in the microwave for 2 minutes on high (in a glass bowl, covered with a paper towel). Also came out very tender.

Since I was going to cut back on the carbs and the sweets, I decided to combine the two for added little something at the end of the meal.

I used one Alessi crispy sliced Biscotte Toast (from Publix) and sliced a large strawberry very thinly and covered the toast. I lightly drizzed a little Agave nectar over the top. It satisfied my sweet tooth.

Within 10 days, I lost the 7 pounds.

By using my microwave and crockpot and George Foreman grill, I am maintaining my weight. Even if you are only one, it's better to cook for yourself than to eat fast food or just whatever is available. I loved my husband and I miss him terribly, but I'm not looking to join him anytime soon. I'm just learning to live differently and eat healthy.

Crockpot Squash Casserole & Mashed Potato Casserole

Over the Christmas holiday, I did a little cooking for family get togethers. I found this recipe on About.com. It was pretty good, but rich.

Ingredients:

• 2 pounds yellow summer squash or zucchini, thinly sliced (about 6 cups)
• 1/4 cup chopped onion
• 1/2 cup peeled shredded carrot
• 1 can (10 1/4 ounces) condensed cream of celery or cream of chicken soup
• 1 cup sour cream
• 1/4 cup flour
• 1 package (6 to 8 ounces) herb seasoned stuffing crumbs
• 1/2 cup butter, melted

Preparation:

In large bowl, combine squash, onion, carrot and soup. Mix sour cream and flour; stir into vegetables. Toss stuffing crumbs with butter and place half in slow cooker. Add vegetable mixture and top with remaining stuffing crumbs. Cover and cook on LOW for 6 to 8 hours.
Serves 4 to 6.

Mashed Potato Casserole

I also made this mashed potato casserole I found from McCormick. It was the first bowl to be empty and I got many compliments on it. Definitely a winner.  http://www.mccormick.com/Recipes/Side-Dish/Loaded-Mashed-Potato-Casserole.aspx