Saturday, September 26, 2015

Pumpkin Pie Crunch

Pumpkin!  It's that time of year again! I received this recipe from a friend of mine.  She said this is their family's traditional dessert for Thanksgiving.  It is creamy, crunchy and so delicious.  I think it will quickly become a Fall tradition for me! 

1 can (15 oz) Libby's 100% Pure Pumpkin (not pie filling)
2 eggs
1 can (12 oz) evaporated milk (1 1/2 cups)
1 1/3 cups sugar
1 TBS pumpkin pie spice** (see note below)
1/2 tsp salt
1 pkg (15-18 oz) yellow cake mix
1 1/4 cups coarsely chopped pecans (can also use walnuts or almonds)
1 cup butter, melted
Whipped cream, optional

Preheat oven to 350 degrees.  Grease a 9x13 baking pan. 

In a large mixing bowl, stir together pumpkin, eggs, evaporated milk, sugar, spice and salt until smoothly blended.  Pour into prepared pan.

Sprinkle dry cake mix evenly on top. Scatter nuts over cake mix.  Drizzle melted butter over nuts, moistening dry mixture as much as possible.

Bake 50-55 minutes or until set and golden.

Cool at least 1 hour in pan on a wire rack before serving.  Serve with whipped cream.

Store leftover dessert in refrigerator.

**If you do not have pumpkin pie spice, for 1 TBS, you can combine 2 tsp cinnamon, 1/2 tsp nutmeg and 1/2 tsp cloves.

Source: Rita N.


Monday, September 21, 2015

Cream of Zucchini Soup

You would never guess this tasty soup is only 60 calories and 1 gram of fat!  I added some fresh basil to the soup and it added a wonderful flavor.     

1/2 small onion, quartered
2 cloves garlic
3 medium zucchini, skin on, cut in large chunks
32 oz reduced sodium chicken broth
2 TBS reduced fat sour cream
kosher salt and black pepper to taste
freshly grated parmesan cheese for topping (optional)

Combine the onion, garlic, zucchini and chicken broth in a large pot over medium heat.  Bring to a boil. Lower heat, cover, and simmer until tender, about 20 minutes.

Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.

Add salt and pepper to taste.  Top with a drizzle of olive oil and freshly grated parmesan, if you wish.  Serve hot.

Serves 4



Sauteed Zucchini

This zucchini side dish is easy and so delicious!  This is one of my favorite ways to serve zucchini. 
1 1/2 lbs. small zucchini, cut into 1/8 inch slices
2 TBS oil
Salt and pepper to taste
1 tsp dried minced onion
1/2 cup fresh bread crumbs (not prepared dry breadcrumbs)
2 TBS melted butter
Freshly grated parmesan cheese
Fresh parsley
Rinse the zucchini and pat dry. Trim off the ends, but do not peel them. Cut into 1/8-inch slices.
Heat the oil in a nonstick skillet and when the oil is hot, add the zucchini. Do not overcrowd the pan or the zucchini will steam and get soggy.  Sauté the zucchini over high heat, toss gently.  Add salt, pepper and minced onion.  Cook a total of 5 minutes.
In a separate skillet, add butter and fresh breadcrumbs.  Saute' until crumbs are lightly brown.

Before serving, sprinkle the zucchini with breadcrumbs, parmesan cheese and fresh parsley.

Serves 4