Sunday, November 28, 2010

Cinnamon Streusel-Topped Pumpkin Pie --posted by Jessica

This is a really yummy take on pumpkin pie; compliments of Cooking Light. I have made it for the past 2 Thanksgivings with great results. And it is pretty simple to make. It says it make 12 servings, but they are pretty small slices which is fine if having with another pie or dessert, otherwise, I would cut it into 8 to 10 slices for a more normal size. (I suppose that takes away from the whole 'cooking light' thing, but oh well! It's pumpkin so mostly healthy! :-))
Had this with the decadent peanut butter pie on Thursday! Two pies are always better than one right? :) Jess


3/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
2 large eggs
1 (15 oz) can unsweetened pumpkin
1 (14 oz) can fat-free sweetened condensed milk
1/2 pkg refridgerated pie dough


1/3 cup flour
1/3 cup packed dark brown sugar
1/4 cup regular oats
1/4 cup chopped pecans
3/4 tsp cinnamon
1/8 tsp ginger
2 Tb chilled butter, cut in small pieces
2 to 3 tsp water

375 Oven. Combine first 8 ingredients with whisk.

Fit dough into 9-inch pie plate coated with cooking spray.

To prepare streusel, combine flour through ginger. Cut in butter until crumbly. Sprinkle with water and toss with fork just until lightly moistened.

Pour pumkin mixture into crust and sprinkle with streusel. Place pie on baking sheet and bake 50 minutes or until knife inserted into center comes out clean. Remove from baking sheet and cool completely on wire rack.
Enjoy! Happy Thanksgiving!

Nutrition: cal 273; Fat 9.4 g (sat 3.7g) Fiber 1.7 g

Decadent Peanut Butter Pie --Posted by Jessica

This is one of the best peanut butter pie recipes! Had it for Thanksgiving along with the traditional pumpkin pie. It is good with or without the drizzle; It makes a full pie and the hot fudge tends to run over a bit, but it is definitely 'decadent!'


1 chocolate cookie pie crust
1 cup creamy p.b.
8 oz cream cheese at room temp
1/2 cup sugar
12 oz cool whip
1 11.75 oz jar hot fudge topping

2 Tb hot fudge and 2 Tb p.b.

Beat together p.b., cream cheese and sugar. Fold in 3 cups cool whip. Spread in crust. Reserve 2 Tb hot fudge. Heat remaining hot fudge in microwave 1 minute. Stir and spread over peanut butter layer. Refridgerate pie until serving time.

Just before serving, spread remaining cool whip on top. Place 2 Tb hot fudge in small baggie, cut small hole in baggie and drizzle on pie. Do the same with the 2 Tb pb going in opposite direction of the hot fudge.

8 servings.

Friday, November 19, 2010

Baked French Toast with Pecan Praline Topping

This has become one of my favorite breakfast recipes. It is fairly easy to make and freezes well. I have made it for several of our parent seminars and received good feed back on it every time. I also have given the left overs to the girls home and received several requests to make it again :-) I have made it both with sliced french bread and cubed white bread--whatever I had on hand. I have made it ahead of time and frozen the uncooked casserole with the praline topping already on it (after letting it refrigerate overnight) and it turns out just fine that way. And, of course, it should be served with pure Vermont Maple Syrup!! ;-)

And for my ONE follower: here you go, Clara, a recipe that ISN'T soup! haha :-)


1 loaf French Bread (13-16 ounces)
8 large eggs

2 cups half and half

1 cup milk

2 tablespoons granulated sugar

1 teaspoon vanilla extract

¼ teaspoon ground cinnamon

¼ teasppon ground nutmeg

dash salt

praline topping (recipe follows)

maple syrup


Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

½ pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Corn Chowder

This is a very simple, but really good corn chowder recipe from

Corn Chowder
Yield 3 to 4 servings


  • 4 slices bacon, diced
  • 1 onion, chopped
  • 1 (14.75 ounce) can cream-style corn
  • 1 1/2 cups cubed potatoes
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 3 cups milk
  • salt and pepper to taste


  1. In a large saucepan over medium heat, saute the bacon and onions together until onions are tender, about 7 minutes. Add the corn, potatoes, soup, milk, and salt and pepper. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer about 25 to 35 minutes or until the potatoes are tender, stirring occasionally.

Amount Per Serving  Calories: 608 | Total Fat: 34.5g | Cholesterol: 46mg

Monday, November 8, 2010

Baked Potato Soup

This recipe is super easy and SOOO good!! And if you want it could easily be skimmed down to be a bit healthier. I made this for two parent seminars in a row and got good feed back. Just a note, though, don't try to rush the process... that milk will boil when it is good and ready. I ruined a whole batch of the base/broth by either having the heat too high on the milk, or perhaps at the very beginning by scorching the butter because I was distracted and in a time crunch. Luckily I had more milk on hand, and it is easy enough to start over with. It does take time to heat all the way through once the sour cream has been whisked in, so bear that in mind if you, like me, are on a time restraint.

Oh, and I know it's a bit of a hassle, but the baked potatoes make the soup, so I recommend actually baking them (not boiling). I got this recipe from the Taste of Home's fall soups magazine. The woman who submitted the recipe wrote, "My husband and I enjoyed a delicious potato soup at a restaurant while on vacation, and I came home determined to duplicate it. It took me 5 years to get the taste just right! I know you'll love this recipe." -Joann Goetz, Genoa, OH. Thank you, Joann, I do!!

Baked Potato Soup

4 large baking potatoes (about 2 3/4 pounds)
2/3 cup butter
2/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon white pepper
6 cups milk*
1 cup (8 ounces) sour cream
1/4 cup thinly sliced green onions
10 bacon strips, cooked and crumbled
1 cup (4 ounces) shredded cheddar cheese

Bake potatoes at 350 for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.

In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese.

Yield: 10 Servings.

*she didn't say what percent milk to use; I used 2%. Whole would make it quite rich, but with the sour cream it's not necessary. Not sure it would come out the same consistency if you used skim. 1% would probably be okay.