Tuesday, September 1, 2009

Fall Recipes

I love the fall and especially love to cook in the fall. Hope you enjoy the recipes.



Light Pumpkin Mousse


1 cup Canned pumpkin
1/2 cup COLD milk
1 3 oz. Package vanilla instant pudding
1 tsp. Pie spice or
1/2 tsp. Cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. ginger
3 1/2 cups Fat Free Cool Whip

Combine pumpkin, milk, pudding, and spices. Beat on lowest speed for 1 minute. Fold in Cool Whip. Spoon into dessert dish.

Walnut Macaroons

2 cups quick cooking oats
2 Tbsp. sugar substitute
2 tsp. vanilla
½ cup canola oil
1 egg substitute equivalent
½ cup finely chopped walnuts


1. In a medium bowl, combine the oats, sugar substitute, salt,
vanilla and oil. Mix thoroughly, refrigerate over night. Add eggs and walnuts to mixture, blend thoroughly.

2. Place cookie mixture into a teaspoon level, and push out onto un-greased cookie sheets. Bake at 350 degrees for 15 minutes or until tops are golden brown.

Transfer cookies to racks and cool.

White Chili

2 lbs Cooked Shredded Chicken Breast
1 T olive oil
2 med. Onions chopped
4 garlic cloves minced
2 4 oz cans chopped mild green chilies
2 T ground cumin
1 tsp. oregano
¼ tsp cayenne pepper
3 16 oz cans great northern beans
6 cups chicken stock or 3 14 oz cans chicken broth
2 cups Monterey jack cheese
salt and pepper to taste

Heat olive oil over medium heat. Add onions sauté 5 minutes; add garlic, chilies, oregano, cayenne pepper and cumin and sauté for 2 minutes.

Add broth, stir. Add Beans bring to boil. Reduce heat to simmer. Add shredded chicken and cheese.
Salt and pepper to taste.

Top with extra cheese.

**** (I boil boneless, skinless chicken breast and then shred with a fork)

Pumpkin Tea Bread

Preheat oven to 325 degrees

2 cups sugar (or splenda)
1 cup oil (you can replace with 1 cup applesauce)
3 large eggs (or egg substitute)
2 cups canned pumpkin (or fresh)
3 cups self rising flour
2 t. ground cinnamon
1 ½ t. ground nutmeg
1 t. ground cloves
½ t. ground mace
1 t. ground ginger

Blend the sugar and oil (or applesauce) well with mixer. As you are beating add the eggs one at a time, beat lightly. Add pumpkin and mix well. Sift the flour and spices into the creamed mixture. Beat on low speed until blended.

Pour batter into a greased, floured pan. (This batter will make 2 loaf pans)

Bake 1 hour on 325 degrees or until lightly brown. When done leave in pan for 15 minutes, then remove from pan and cool on wire racks before serving.

*Test with toothpick, when toothpick comes out clean, loaf is done.

Baked Apples

2 apples, cored
4 teaspoons chopped dried fruit, (cranberries, raisins or dates)
4 teaspoons chopped toasted nuts, (pecans, walnuts or almonds)
1 teaspoon splenda
1/4 teaspoon cinnamon
1/4 cup plain yogurt
1. Preheat oven to 350°F.
2. Combine fruit, nuts, splenda and cinnamon; spoon into the apples. Place the apples in a baking dish (If you have small individual baking dish it works better). Cover with foil. Bake until tender, about 45 minutes.

Serve topped with yogurt.

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