Pumpkin Crisp

1 16oz can pumpkin
3 eggs
1 15oz can condensed milk
1/2 cup brown sugar
4 tsp. pumpkin pie spice

1 cake yellow mix
1 cup chopped nuts (optional)
2 sticks (1/2 pound) melted butter

Beat pumpkin, eggs, condensed milk,
sugar and pumpkin pie spice until smooth.

Pour in a greased 9x13 pan

Sprinkle dry cake mix over pumpkin mixture

Sprinkle nuts (optional)

Drizzle butter

Bake in a preheated 350 oven for one hour.

Garlic Cheese Bread

1 Loaf french bread
2 cloves garlic
1/2 mayonnaise
3/4 cup Parmesan cheese
1 cup Monterrey jack/Cheddar blend grated cheese
1/2 stick of butter softened
chopped olives (optional)

Preheat oven to 350. Using serrated knife, cut french bread in half length wise. Using a rubber spatula spread half of mixture on each side of bread. Bake on cookie sheet until bubbly and golden brown. (sorry I didn't time it...maybe 10 min?)

Health Snack Options

Browsing around last night, I decided to look for some healthy snack options. I get burned out on string cheese and almonds. I think I will enjoy them a lot more when I can add in some others once in a while.

6 whole-wheat crackers with peanut butter

1 small pear and a small handful almonds

6 ounces of yogurt

2 cups of popcorn

1/2 cup of sugar-free pudding

1/2 cup of no-sugar-added ice cream

1 cup of berries and 1/2 cup of low-fat cottage cheese

1 small protein bar with around 15 grams carbohydrate

1 small apple with peanut butter

1/2 turkey sandwich on whole-wheat bread

Veggies dipped in hummus

1/2 cup yogurt mixed with 1/2 cup cottage cheese

6 whole wheat crackers with laughing cow cheese triangle

Note: By drinking a glass of water when eating a high fiber snack, it alows the fiber to expand keeping you fuller longer.

Here are some examples of some lower (under 15g) carbohydrate snacks:

Handful of almonds, walnuts, or pecans

Celery stalks with peanut butter

String Cheese

1/2 cup of low-fat cottage cheese

Hard boiled egg

Veggies and low-fat dip

Sugar-free jello

Cheeseburger Soup

Ingredients:

1/2 pound ground beef

dash of Worcestershire

3 1/2 cups diced potatoes

1 cup chopped carrots

1 cup chopped onion

3/4 cup chopped celery stalk

3 cups chicken stock

1 teaspoon dried basil

1 teaspoon dried parsley

5 tablespoons butter

10 ounces American cheese / Velveeta, cubed

1 1/2 cups milk

1/4 cup flour

1/2 teaspoon each of salt and pepper

Sauté the ground beef and chopped onion in a large pot over a medium heat until browned (optional: to ground beef add a dash of Worcestershire, garlic salt, onion salt, pepper). Drain and set aside.

In the same pot, add butter, chopped celery, chopped carrots, parsley and basil and sauté. When the vegitables are tender, add flour and let cook for a minute. Now add the chicken broth. Whisk together. Add diced potatoes and cooked beef and simmer gently for 10-12 minutes, or until the potatoes are tender. Reduce the heat and add cubed cheese and milk. Stir until melted.

When the cheese has melted remove the pot from the heat.

(Optional) Original Cheeseburger Soup: Serve with a spoonful of sour cream in each bowl.

Fall is Here

I don't know about you, but I love anything pumpkin. Fall is a favorite season at our house. We love having yummy soups, wassail, and pumpkin desserts. See a few of our family favorites below!

Pumpkin Mousse

Ingredients

1-1/2 cups cold fat-free milk

1 package (1 ounce) sugar-free instant butterscotch pudding mix

1/2 cup canned pumpkin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1 cup fat-free whipped topping, divided

Directions

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping.

Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Yield: 4 servings.

~Taste of HOme

Pumpkin Fudge

1 tablespoon plus 3/4 cup butter, divided

2 cups sugar

3/4 cup packed brown sugar

2/3 cup evaporated milk

1/2 cup canned pumpkin

1 teaspoon ground cinnamon

1/2 teaspoon pumpkin pie spice

1/4 teaspoon ground nutmeg

1 package (10 ounces) cinnamon baking chips

1 jar (7 ounces) marshmallow crème

1 cup chopped pecans (optional)

1 teaspoon vanilla extract

Directions

Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. Cube the remaining butter and place in a large saucepan; add the sugars, milk, pumpkin, cinnamon, pumpkin pie spice and nutmeg.

Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir until a candy thermometer reads 238° (soft-ball stage).

Remove from the heat. Stir in cinnamon chips until melted. Stir in the marshmallow creme, pecans and vanilla. Transfer to prepared pan. Chill until firm.

Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 3 pounds.

~Taste of home