Blueberry Cobbler - posted by Jessica

Here is a delicious way to get some antioxidants! This is a recipe from a Cooking Light (I know, surprising!) cookbook I have had for years. Saw that Sunflower had blueberries on sale, so decided to give it a try. I used white whole wheat flour and flax egg substitute with good results. I served it with some redi-whip but it would be delicious in the summer with vanilla ice cream. I only got 6 servings out of it than the 8 the recipe said it served. I only used about half of the cinnamon sugar topping which was plenty.

Ingredients:

4 c fresh blueberries
1 tsp lemon juice
1 c flour
1/2 c sugar
1 tsp bk pwd
1/8 tsp nutmeg
dash of salt
1 Tb veg oil
1/2 tsp vanilla
2 large egg whites, lightly beaten
3 Tb sugar
1/2 tsp cinnamon

Oven to 350. Combine blueberries and lemon juice in lightly greased 8 inch pan. Combine flour thru salt. Combine oil thru egg and add to flour mixture just till moist. Drop by spoonfuls onto blueberries to make 8 dumplings. Combine 3 Tb sugar and 1/2 tsp cinnamon and sprinkle on top. Bake 35 min or until bubbly and lightly browned.  Serve with whip cream or ice cream.
Yield: 8 servings.

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

Filling:

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

Streusel:

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!'

Ingredients:

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

Drizzle:
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.
Enjoy!