Pumpkin Dream Pie

Pumpkin Dream Pie - Jessica V.

Ingredients

1 large (30 oz) can of pumpkin pie mix (with all the spices already added)
1 bag of mini marshmallows (white only!)
1 pkg of (2) graham cracker crusts, already made up
2 large cartons of cool whip
1/2 tsp. cinnamon
Freshly ground nutmeg

Instructions

1) In a bowl, mix 1/2 of the can of pumpkin pie mix and 1/2 bag of marshmallows until well coated.
2) Add 1 carton of cool whip - mix well
3) Add 1/2 tsp cinnamon to the mix (even though the pie mix has spices - this just brings out the flavor more)
4) Pile the mixture into the two pie crusts - It will be high
5) Split one carton of cool whip between the two pies, pile it on!
6) Sprinkle nutmeg and cinnamon over the top for color.
7) Use the plastic lids to cover and pinch down with the edges of the aluminum on the crusts.
7) Freeze - take out 1 hour prior to serving
8) It cuts a little better slightly frozen

This is from Jessica's mom, Karen, and she's won several prizes with this recipe.

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting - Angela Z.
from here

Angela brought these to the Harvest Festival - they were so yummy!!

1 cup sugar
1/3 cup brown sugar
1/2 cup oil
2 eggs
1 tsp vanilla
3/4 cup buttermilk
1-15oz can pumpkin puree
2 1/4 cup flour
2 Tsp Cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp alllspice
1 TB baking powder
1/2 tsp baking soda
1/2 tsp salt

In a large bowl, beat together sugars and oil. Add eggs and vanilla beating until well mixed. Add pumpkin and buttermilk until incorporated. In a separate bowl combine the dry ingredients and whisk. Add to pumpkin mixture and beat until creamy. Grease or line 24 muffin cups (36-48 mini depending on size of pan) and fill 2/3 full. Bake at 350 for 18-22 (10-15 for minis) minutes or until toothpick comes out clean. Let cool and frost with Cinnamon Cream Cheese Frosting and top off with a little sprinkle of cinnamon sugar.

Cinnamon Cream Cheese Frosting
8 oz cream cheese, softened
1/2 cup salted butter, softened
3 1/2 -4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla
2 tsp cinnamon
2-4 TB water

Beat together the cream cheese and butter. Add half of the powdered sugar, salt, cinnamon and vanilla. Beat until fully incorporated. Add the remaining powdered sugar and water, until desired consistency is reached. Beat on medium high until light and fluffy. Pipe or spread onto cooled cupcakes and finish off with a sprinkle of cinnamon sugar! Enjoy:)

Chicken Lo Mein

Chicken Lo Mein - Angela Z.
from here

1 – 1 1/2 pounds chicken breast, sliced very thinly

Marinade:
1 Tb soy sauce
1 1/2 tsp cornstarch
Sauce:
2 Tb oyster sauce
2 tsp soy sauce
4 Tb beef broth
1 Tb granulated sugar
8 ounces linguine, prepared to al dente
1 tsp sesame oil
1/4 cup canola oil
1 clove garlic, chopped
1 large carrot, chopped into 1/2-inch pieces
1/2 cup chopped cabbage, such as Napa
1 cup sliced mushrooms
1-2 cups bean sprouts
3 green onions, sliced in 1 inch segments, white and green parts
*note: I like to chop up the white parts small and leave the green parts in longer pieces

Combine marinade ingredients with the chicken and allow to sit for 20 minutes. While the chicken is marinating, prepare the remaining ingredients.
In a small bowl, combine the oyster sauce, soy sauce, beef broth, and sugar. Set aside.
Boil noodles as per package instructions. Drain the noodles and toss with the sesame oil.
Heat a wok (or large, deep frying pan) over medium-high heat. Add the 1/4 cup of oil. Add the chicken. Stir fry chicken until cooked – about 5 minutes. Remove from wok and set aside.
Add another 1 Tb of oil to the wok if needed. When the oil is hot, add the garlic. Stir-fry until garlic browns, then add the carrots. Stir-fry for about 1 minute, then add the shredded cabbage and mushrooms. Cook for 2 more minutes. Add the noodles, bean sprouts, and green onions and cook for about 2 more minutes.
Add the sauce to the wok. Return the chicken to the pan. Mix everything together and serve hot.

Jalapeno Rice

Jalapeno Rice by Cherie P.

2 Tblsp. olive oil
1 onion, chopped
2 jalapeno peppers, deseeded and chopped
heaping tablespoon of garlic, chopped (I use Costco's jar) or any type you like
2 14 oz. cans chicken broth
1 1/2 tsp. cumin powder
dash salt and pepper
2 cups brown rice
1/2 - 3/4 cup chopped cilantro (one medium bunch)
3-4 Tblsp. lime juice

Fry your onions and jalapenos in the oil till a bit browned. Add garlic, chicken broth, cumin, salt, pepper and rice. Cover and cook on low until rice is done. Or, you can put in a pressure cooker for 15 minutes on high pressure if you like. When cooked, stir in your cilantro and lime juice just before serving. Good the next day, too.
Makes about 12 servings or 6 hearty servings

Recipes!

I will be posting the recipes from our last Recipe Club. Email me your recipe if you haven't already.

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas - Lori S.

1 pound chicken, cooked and shredded (you can use a rotisserie chicken, too)

Mix together:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder

Mix together the honey, lime juice, chili powder and garlic powder. Add the shredded chicken to this mixture and let it sit in the fridge for at least 30 minutes or an hour.

2 (10 oz) cans green enchilada sauce
½ cup to 1 cup cream or half and half or milk (I used fat free half and half)

Mix the cream or milk into the green enchilada sauce.

2-3 cups shredded cheese (I used Monterey jack)

Tortillas (I used corn tortillas – you will need at least 12 corn tortillas, maybe more)
I wrapped the corn tortillas in a damp paper towel and microwaved them to soften them.


Assembly –
Pour ½ cup to 1 cup of the enchilada/cream sauce into a large baking pan (9 x 13)
Put a few spoonfuls of the seasoned chicken mixture onto each tortilla, top with a little shredded cheese. Roll up each tortilla and place into the pan. When the pan is full, pour remaining enchilada sauce on top and add a little more shredded cheese. Bake at 350 for 30 minutes, until hot and bubbly.

Black Bean Salsa

Black Bean Salsa - by Lori S. found on TrainerMomma.com

3 cans black beans, drained and rinsed
1 17-ounce bag frozen corn, thawed
½ red onion, finely chopped
½ - 1 red pepper, finely chopped (can use any color pepper, and use more if you want)
3-4 tomatoes, chopped
2 avocado, chopped
¼ cup chopped cilantro
1 lime – squeeze lime juice all over the salad
Salt and pepper as needed to season
Mix up all ingredients in a large bowl. Add low fat Italian dressing to taste. Chill about 1 hour.
Serve with baked tortilla chips. Can also be served with grilled chicken or salmon.
You could also add chopped cucumber or diced mango.
(I used a homemade Italian Dressing mix as follows – I didn’t need to use it all)
Dry Italian Seasoning Mix:
1 Tblsp garlic salt
1 Tblsp onion powder
1 Tblsp white sugar
1 Tblsp dried oregano
1 tsp. ground black pepper
¼ tsp. dried thyme
1 tsp. dried basil
1 Tblsp dried parsley
¼ tsp. celery salt
In a small bowl, mix together all ingredients.

For salad dressing, whisk together ¼ cup apple cider vinegar, 2/3 cup canola oil, 2 Tblsp water, and 2 Tblsp of the dry Italian mix.
Picture from here

Asian Chicken Slaw

Asian Chicken Slaw
by Cooking Light, August 2007 (I found it from here).


(picture from trainermomma.com)

SLAW:
2 1/2 cups shredded cooked chicken breast (about 1 pound)
3/4 cup finely chopped celery
1/2 cup chopped sugar snap peas
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
1 (10-ounce) package angel hair slaw
1 (8-ounce) can sliced water chestnuts, drained

DRESSING:
1/4 cup cider vinegar
1/4 cup rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
2 teaspoons low-sodium soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

REMAINING INGREDIENTS:
1/4 cup slivered almonds, toasted
1 teaspoon sesame seeds, toasted

To prepare slaw, combine the first 7 ingredients in a large bowl.

To prepare dressing, combine cider vinegar and next 6 ingredients in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour. Sprinkle with slivered almonds and sesame seeds before serving.

Yield: 6 servings (serving size: about 1 1/2 cups)
152 calories per serving

I'm posting this for Tracy. I made it for Super Saturday. I forgot to buy the water chestnuts - so I left them out. Definitely toast the almonds and sesame seeds. Yummy! Notice there is no oil in the dressing!

Frozen Banana Pops

Frozen Banana Pops by Karmy M.

4 bananas, peeled and halved horizontally
1/3 cup natural peanut butter
granola

8 Popsicle sticks

Directions:

1. Insert 1 Popsicle stick into the cut end of each banana half. Place the bananas on a wax paper-covered baking sheet, and freeze until the bananas are frozen through, about 2 hours.
2. Remove the frozen bananas from the freezer and spread a layer of peanut butter on each banana. Roll the bananas in granola
3. Place bananas on the wax paper covered baking sheet; freeze until firm, about 1 to 2 hours.

Leafy Green Salad

Leafy Green Salad, by Lori S. (from TrainerMommma.com)


(picture from TrainerMomma.com)

These amounts are for 1 serving - adjust accordingly

2 cups romaine lettuce, torn
1/2 medium orange, sliced and chopped
1 stalk celery, chopped
1 Tb avocado
2 oz albacore tuna, packed in water (or chicken, turkey, beans or other protein)
1 Tb Mayo, Light (optional)
1 Tb Craisins
1 Tb almonds, slivered
1 Tb Poppy Seed Dressing (see recipe below)

Mix tuna and Light Mayo in a separate bowl. (Or use whatever you would like - shredded chicken, sliced turkey, beans, etc.)

Lay lettuce on large plate and top with all the goodies. Add the tuna mixture and top with Poppy Seed Dressing.

330 calories.

Poppy Seed Dressing

1/2 cup sugar
1/3 cup apple cider vinegar
2 Tb. lemon juice
2 Tb chopped green onion
1/2 tsp salt
2/3 cup canola oil
2-3 tsp poppy seeds

Put all ingredients in blender (except poppy seeds). Blend well.
Add poppy seeds and stir until combined.

Use 1-2 Tb on your salad. Have it in your fridge for emergencies at all times.

YUM!

82 calories per tablespoon

Curried Chickpeas with Couscous

Curried Chickpeas with Couscous by Holley T.

Makes: 6 servings
Prep 20 minutes
Slow cook: 3 hours on High or 6 hours on Low

3 medium-size carrots, finely chopped
4 c. cauliflower florets (about 3/4 lb.)
2 cans (15 oz. each) chickpeas, AKA garbonzo beans, drained and rinsed
1 cup frozen peas
1 medium onion, chopped
3 garlic cloves, minced
2 1/2 tsp. curry powder
3/4 tsp. ground coriander
1/4 tsp. crushed red pepper flakes
1 c. vegetable broth
3/4 c. coconut milk
1/3 c. fresh basil
3/4 tsp. salt
1 c. dry couscous (optional)

1. In slow cooker bowl, stir together carrots, cauliflower, chickpeas, peas, onion, garlic curry powder, coriander and red pepper flakes. Pour vegetable broth and coconut milk over top.
2. Cover slow cooker bowl and cook for 3 hours on HIGH or for 6 hours on LOW. Remove 2 cups of chickpea mixture to a small bowl and mash with a potato masher; stir in basil and salt and return mashed chickpea mixture to slow cooker bowl. Stir until well combined and heated through.
3. If using couscous, prepare according to package direction, about 5 minutes, serve with chickpea curry.

Per serving
360 calories; 8 g fat; 15 g protein; 58 g carbohydrate; 13 g fiber; 782 mg sodium; 0 mg cholesterol.

Butternut Squash Soup with Caramelized Onions

Butternut Squash Soup with Caramelized Onions - by Summer H. (from Julie S.)

3 Tblsp. butter
3-4 yellow onions, thinly sliced (about 5 cups)
1 tsp. sugar
1 butternut squash, halved, seeded, peeled, cut into 1/2 inch dice
1/4 lb. good-quality smoked ham, such as Black Forest, cut into 1/2-inch dice
2 1/2 tsp. dried thyme
1 1/2 tsp. dried rosemary
3/4 tsp. dried sage
5 cups reduced-sodium chicken broth
3/4 tsp. salt
1/2 tsp. ground pepper
1 (15 oz.) can great northern white beans, rinsed, well drained
2 cups coarsely chopped escarole
1 cup frozen tiny peas, thawed
1 cup shredded provolone cheese

In a deep-sided, heavy saucepan over medium heat, melt the butter. When hot, add the onions and sprinkle with sugar. Cook slowly, stirring until the onions start to brown, about 10 minutes. Add the squash, ham, thyme, rosemary and sage; cook, stirring until the squash softens slightly, about 4 minutes longer. Add the broth, salt and pepper; bring to a simmer. Reduce heat to low and simmer, uncovered, until the squash is barely tender, 8-12 minutes. Add the beans and escarole and cook until the escarole is completely wilted, about 5 minutes.

(The soup can be made 1 day ahead up to this point. Let cool, cover and refrigerate, then reheat over medium heat, stirring occasionally before continuing.)

Add the peas and cook just until heated through, about 2 minutes. Taste and adjust the seasonings. Ladle into warmed bowls and garnish each serving with a generous sprinkling of cheese. Serve immediately. Serves 6