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Old 11-15-2012, 09:15 PM
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Quote:
Originally Posted by Dallas Gold View Post
We make this one at least once every season.

Pumpkin Crunch Cake

Ingredients:

1 box yellow cake mix
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
1 cup butter, melted
Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.
Anyone that hasn't tried this recipe, should!!! It is my FAVORITE!! My recipe is a tiny bit different, but close enough! I can't wait to make it! Love this thread, thanks for starting it!!
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Dallas Gold (11-16-2012)
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  #12 (permalink)  
Old 11-15-2012, 09:19 PM
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Quote:
Originally Posted by mainegirl View Post
Had a terrific light moouse last night. so easy..
Pumpkin moouse (?)
1 pkg. jello instant sugar free butterscotch pudding
1/2 cup pumpkin (not filling)
1 1/2 cup skim milk
1 cup fat free whipped topping (coolwhit)

wisk milk and jello
fold in pumpkin and cool whip
pour into sherbert glasses and refrig. for 1 hour or longer
top with gingersnap and whipped cream

it is so light and healthy
beth, moose and angel
This sounds delicious!! And easy!! Thanks for sharing!
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Dallas Gold (11-16-2012)
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Old 11-16-2012, 12:55 PM
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I made a variation of the pumpkin ice cream adapted from the skinny taste website:
Pumpkin Sherbet | Skinnytaste

Here is my version of the recipe, which by the way, I like a lot! It's not too skinny though.

Quote:
PUMPKIN ICE CREAM
Ingredients:

2 cups half and half
1/4 cup low fat buttermilk
1/2 cup + 2 tbsp sugar
1 cup pumpkin puree (or canned pumpkin)
2 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of clove
pinch of salt
pinch of ginger and pumpkin pie spice

Directions:

In a saucepan, combine cream, buttermilk, sugar, pumpkin, and heat over medium heat. Bring to a full boil while whisking, then reduce heat to low, and simmer for thirty seconds.

Remove from the heat, and add the vanilla, nutmeg, cinnamon and clove, and stir.

Transfer the mixture to a bowl, and chill in the refrigerator until cold, overnight if possible. When chilled, freeze in your ice cream maker according to the manufacturer’s instructions.

Makes 2 3/4 cups.
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Old 11-17-2012, 03:03 AM
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Quote:
Originally Posted by Dallas Gold View Post
We make this one at least once every season.

Pumpkin Crunch Cake

Ingredients:

1 box yellow cake mix
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
1 cup butter, melted
Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.
DG--how do you serve it? Cut in squares? Do you warm it? Sounds really tasty.
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Dallas Gold (11-20-2012)
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Old 11-17-2012, 05:13 AM
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Quote:
Originally Posted by OutWest View Post
DG--how do you serve it? Cut in squares? Do you warm it? Sounds really tasty.
Yes, cut in squares and it's good warm or cold, though I prefer warm, fresh out of the oven. I side it with the pumpkin ice cream and then promise to do extra time on the treadmill that day.
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Old 11-17-2012, 05:31 AM
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Spaghetti Squash Au Gratin
Serves 6

1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup sour cream
½ cup shredded cheddar cheese

Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.

Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.

Place into a 375º for 15 – 20 minutes until golden brown on top.

source: Dandy Dishes: Spaghetti Squash Au Gratin

My variations: to cut calories and add protein I use a slightly smaller amount of greek yogurt instead of sour cream and I also cook the onions in a pan sprayed with cooking spray instead of butter.

An easier way to cook spaghetti squash- don't cut in half, but clean and pierce skin with a skewer all over. Cook for 1 hour in a 375 oven. Let cool completely, then cut open (and save your fingers from injury!) and scoop out seeds with a fork and spoon.

I also use oregano in lieu of thyme- gives it a great taste!
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Old 11-17-2012, 01:39 PM
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That sounds good,anne, it sounds much easier, pierceing it,than cutting it they are tough to cut!!
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Old 11-18-2012, 06:12 AM
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Mmmmm, I want to try that squash!
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Old 11-18-2012, 06:16 AM
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Carmelized Brussel Sprouts

If you like (or want to like) brussel sprouts these are delicious, the toasted pecans really added to them:

Caramelized Brussels Sprouts

I only used 1 TBSP of brown sugar and was very happy with that, my daughter adds all 3 TBSP's. I didn't care for them as much reheated the next day though.
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Old 11-20-2012, 08:00 AM
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This was in the morning paper and sounds delicious!

Quote:
SWEET POTATO BUTTERMILK MUFFINS WITH CANDIED GINGER TOPPING
3/4 to 1 pound sweet potatoes (2 smallor 1 medium)
1 1/2 cups buttermilk
1 cup white whole-wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg, preferably freshly ground
1/4 teaspoon ground allspice
1/4 cup (1/2 stick) room-temperature butter
1/4 cup sugar
1/4 cup packed dark brown sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup chopped crystallized ginger

Preheat oven to 400 F. Line a 12-cup muffin pan with paper cupcake liners or lightly spray the cups with cooking spray.
Prick the sweet potatoes several places with a knife. Microwave on High (or on the baked potato setting) until tender, about 10 minutes. Let cool, then peel and, in a medium bowl, mash with a fork. You should have about 1 1/4 cups of mashed sweet potato. Mix in the buttermilk, then set aside.
Meanwhile, in a medium bowl stir together both flours, the baking powder, baking soda, salt, nutmeg and allspice.
In another medium bowl, combine the butter and both sugars. Use an electric mixer to beat until the mixture is light and fluffy, about 3 minutes. Using a spatula, scrape down the sides of the bowl. Add the egg and vanilla, then mix on medium speed for about 1 minute, until thoroughly combined. Scrape down the sides of the bowl.
Add half the flour mixture and beat the batter on low speed just until the mixture is partly mixed. Add half the buttermilk-sweet potato mixture and mix until combined. Add the remaining dry ingredients and mix until just combined, then mix in the remaining buttermilk mixture.
Divide the batter among the prepared muffin cups. Top it with the crystallized ginger and bake on the middle rack of the oven for 25 to 30 minutes, or until the tops are golden and a toothpick inserted at the center comes out clean. Remove the muffins from the pan and tip on their sides on a cooling rack; this prevents the bottoms from getting soggy. Let cool 10 minutes before serving. They are best eaten while still hot.
Makes 12 muffins.
PER SERVING: Calories 180 (25% fat),Fat 5 g (3 g sat), Cholesterol 30 mg, Sodium 240 mg, Fiber 2 g, Carbohydrates 29 g, Protein 4 g
Sweet potatoes great for making holiday muffins | Dallas-Fort Worth Weight Loss News and Advice - Health News for Dallas, Texas - The Dallas Morning News
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