Saturday, October 29, 2011

Halloween Goodies

Ok, you have just a few days to make a couple more Halloween treats soooo.... here are a few to snack on! I hope you enjoy!

Witch Broom cookies

Peanut butter Cookies: (you could use your favorite recipe in place of this one if you wanted)
1/2 cup butter, soft (for low fat use a 1/4 cup applesauce)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1/2 teaspoon vanilla
1 1/4 cup flour

honey wheat pretzels
chocolate melties

1. Mix up your cookie ingredients by creaming your butter (or applesauce) with sugars, peanut butter, and egg. Stir in the vanilla. Go ahead and add your dry ingredients and mix until well combined.
2. Next you are going place 6-8 pretzels on ungreased cookie sheet. Using a small cookie scoop make a ball of dough. Press each ball onto the end of each pretzel. Press the dough with a fork to resemble "bristles" of broom. Bake at 350 for about 8-9 minutes. Let the cookies cool for a few minutes on cookie sheet before carefully removing them onto a wire rack.
3. Heat up your chocolate in the microwave until smooth. Using a spoon, drizzle chocolate over the cookies and pretzel. You can also put white chocolate chips, peanut chips, or butterscotch chips in a zip lock bag and melt them, snip the tip of the bag, and drizzle over for a little more decoration. Sprinkle with sprinkles and enjoy!

Halloween Lunch

Sandwich of any kind : pb & J, turkey and cheese, tuna, whatever you and kids like
Halloween cookie cutters
mozzarella cheese
gummy worms

1. Make your sandwich and using a pumpkin cookie cutter cut out your sandwich.
2. Next cut your veggies, fruit, and cheese and place them on a plate to look like candy corn.
3. For a sweet treat add some gummy worms and you have a fun lunch!

Pumpkin Gingerbread
I was going through my mom's recipes and I came across this one. I totally forgot about it and it is so good with tons of flavor! Perfect if you have some leftover pumpkin that needs to be used up! Moist,dense, and delicious with butter!


2 cups flour (you can do one white and one whole wheat pastry flour)
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
3/4 teaspoon ginger
1 cup pumpkin
1/2 cup brown sugar
1/2 cup molasses
2 egg whites
1/2 cup fat free vanilla yogurt
1/4 cup fat free milk
2 tablespoon vegetable oil
dash of salt

1. Preheat our oven to 350. Spray your loaf pan. Combine all the dry ingredients in one bowl. Mix all the wet ingredients in another bowl. Pour wet into dry and mix until just combined.
2. Pour into pan and bake for 35-45 minutes. I start checking my bread at about 30 minutes. When you are baking low fat breads it is really important to NOT over bake. It will lead to a dry bread. So start checking your bread early and take out as soon as your toothpick comes out clean.
3. Let cool before you wrap in plastic wrap for freshness. Yum!! This is really yummy, especially warm out of the oven!

Wednesday, October 19, 2011

Orange-Cinnamon French Toast

If you are anything like us you love breakfast for dinner. We do, we do it all the time. Like once a week. Yum. This french toast is amazing! You won't believe it is baked in the oven to golden perfection. It comes together in a minute and get this.... only 158 calories per slice! Seconds....yes please!

2 tablespoons butter, melted
2 tablespoons honey
1/2 teaspoon ground cinnamon
3 eggs or 3/4 cup egg beaters
1/2 cup orange juice
1/8 teaspoon salt
6 slices of Texas toast

1. In a bowl combine butter, honey, and cinnamon. Pour into a greased 13x9 pan. Tilt the pan back and forth to coat the bottom of the pan.
2. In a shallow bowl, beat the eggs, orange juice, and salt. Dip your yummy fat bread into the egg mixture and place in the prepared pan.
3. Bake at 400 degrees for 15-20 minutes or until golden brown. Invert each piece onto plates or a serving platter. Serve with honey, butter, or syrup.

* Add fruit salad, fruit smoothies, hash browns, scrambled eggs, any or all to make this meal delicious!

Tuesday, October 11, 2011

Pumpkin Pudding Pie

I am loving the beginning of fall, bring on the comfort food. Well, bring on the comfort food that wont totally ruin your figure. Not to worry, I have so many yummy recipes to share :) But lets talk pumpkin, shall we? I LOVE pumpkin. I do. It is soo good! I have a stash in my pantry. Lovely cans of pumpkin. So here is a super easy, super yummy dessert that you will love. It is light with tons of flavor. This is sure to be a favorite!


1 graham cracker crust (I used a store bought one but you can certainly make your own)
2 cups cold fat free milk
1/4 teaspoon cinnamon
2 packages (the size box that serves 4) jello pumpkin Spice flavor pudding
1 tub (8oz) fat free/light cool whip

1. Beat milk, dry pudding mixes, and cinnamon with a wire whisk until well blended. Spread 1 1/2 cups onto the bottom of crust.
2. Add 1 1/2 cups of the whipped topping to remaining pudding mixture. Stir gently. Spoon over the layer in the crust. Top with the remaining cool whip.
3. Yep, that's it. Now put your pie in the fridge until you are going to eat it. It looks fancy, but it is really easy. Top with candy corn and dig in!

adapted from COOL WHIP