No Bake Pumpkin CheeseCAKE

 

Ingredients: 

3 8 ounce packages lowfat cream cheese
1 1/3 cups sugar
1 15 ounce can pumpkin puree
1/4 cup whipping cream
1 teaspoon vanilla
13.5 full-sized graham crackers

Directions:

Beat cream cheese and sugar together in a large bowl until completely combined and cream cheese has softened up.  Add pumpkin puree, whipping cream and vanilla, beating until the mixture is completely combined and fluffy.

Line a 9"x9" ungreased baking pan with 4.5 graham crackers, followed by 4-5 big scoops of the filling. Repeat the layers two more times, ending with the filling as the top layer:

  
  
  

Cover cake with plastic wrap and place in the refrigerator overnight.  Do not cheat, do not eat early!  Because I promise you, if you let it set up overnight, the filling will become thick and rich and the layers will be like thin thin cake.  And you will see, it. is. heavenly.



You may be tempted to add spices, but I highly recommend leaving it simple.  Unbaked pumpkin has a very subtle flavor and will be overpowered by any spices.  If you allow the pumpkin to shine, you'll be so happy you did.

Recipe and pictures from Farm Chicks Blog

Citrus Chicken with Peppers

 Ingredients

• 1 cup rice
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 tablespoon canola oil
• 1 medium sweet orange pepper, sliced
• 1 medium sweet red pepper, sliced
• 1 tablespoon cornstarch
• 1/3 cup orange juice
• 2 tablespoons water
• 2 tablespoons lime juice
• 2 tablespoons honey
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• Dash pepper
• Minced fresh basil, optional

Directions

• Prepare rice according to package directions. Meanwhile, in a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm.
• In the same skillet, saute peppers until tender. In a small bowl, combine the cornstarch, orange juice, water and lime juice until smooth; stir in the honey, salt, paprika and pepper. Stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Return chicken to the pan; heat through. Serve with rice. Sprinkle with basil if desired. Yield: 4 servings.

Cornbread Stuffing with Sweet Peppers, Onions, and Celery

Ingredients:
2 Tbsp olive oil
1 each red, yellow, and orange bell peppers, diced
1 1/2 medium onions, minced
3 ribs celery, diced
1 cup chicken or turkey stock
6 fresh sage leaves, thinly sliced
2 Tbsp minced fresh marjoram or oregano
1 to 2 tsp salt
1/2 to 3/4 tsp freshly ground pepper
7 to 8 cups baked cornbread, diced into 1/2 inch cubes

Directions:
1. Saute peppers, onions and celery in olive oil, cooking until tender but not browned, 10 to 15 min.
2. Add stock, sage, marjoram, salt, and pepper and cook over medium heat for 3 to 5 min.
3. Preheat oven to 350 degrees. In a large bowl, combine cornbread and vegetable mixture, being careful not to overmix.
4. Transfer mixture to a baking dish. Bake 30 to 40 minutes, or until golden brown and heated through.

Yield: 8 servings

I made this for Thanksgiving last year and LOVED it! It was a big hit. I'm pretty sure I'll never go back to regular stuffing again! If you like to put sausage in your stuffing, you could easily add it into this recipe as well!

Recipe from Country Living Magazine

Pumpkin Sausage Penne

 

Ingredients

• 3/4 cup uncooked penne pasta
• 1 pound Italian sausage
• 1/2 cup chopped sweet onion
• 1 garlic clove, minced
• 1 teaspoon olive oil
• 2/3 cup white wine or chicken broth
• 1 bay leaf
• 1 1/3 cup chicken broth
• 2/3 cup canned pumpkin
• 3 teaspoons minced fresh sage, divided
• 1/8 teaspoon ground cinnamon
• Dash ground nutmeg
• 6 tablespoons half-and-half cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons shredded Romano cheese

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings.
• In same skillet, saute onion and garlic in oil and reserved drippings until tender. Add 2/3 cup chicken broth and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the rest of the broth, pumpkin, sage, cinnamon and nutmeg; cook 1 minute longer. If sauce is too thick, add more chicken broth.
• Add the sausage, cream, salt and pepper; heat through. Drain pasta; place in a serving bowl. Add sausage mixture; toss to coat. Sprinkle with cheese.

This meal was absolutely delicious and a fun fall recipe!

 Recipe adapted from Taste of Home

Coconut Chicken Tenders

Ingredients:

4 (6-ounce) skinless, boneless chicken breast tenders
1/2 teaspoon salt
1/4 teaspoon ground cayenne pepper
1 cup whole wheat flour
1 cup low-fat buttermilk
1 large egg
1 1/2 cups unsweetened flaked coconut 
3 tablespoons coconut oil 
Sweet chile sauce 

Preparation:

1. Sprinkle chicken with salt and cayenne pepper. Place flour in a shallow dish. Combine buttermilk and egg in a shallow dish, stirring well. Place coconut in a shallow dish. Dredge chicken in flour; shake off excess. Dip chicken in egg mixture; dredge in coconut.
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes or until done, turning to brown. Serve with chile sauce, delish!

Original recipe from Cooking Light

Cowboy Salsa

Ingredients:

1 can (15 oz.) black eyed peas
1 can (15 oz.) black beans, rinsed and drained
1 cup whole kernel corn, fresh off the cob, or thawed from freezer
1/2 cup white onion, chopped
1/2 cup green bell pepper, chopped
1 can (4 oz.) diced green chiles
1 cup diced fresh tomatoes
1/2 cup Italian style salad dressing
1/2 tsp. garlic salt

Directions:

In a medium bowl, combine black eyed peas, black beans, corn, onion, green bell pepper, jalapeño peppers and tomatoes.

Season with Italian style salad dressing and garlic salt; mix well. Cover, and refrigerate at least an hour or overnight to blend flavors.  Enjoy with tortilla, pita, or corn chips.

Oatmeal Blueberry Applesauce Muffins

Ingredients:

• 1 1/4 cups whole wheat flour
• 1 1/4 cups oats
• 1 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 1/2 t cinnamon
• 1 cup unsweetened applesauce
• 1/2 cup low-fat buttermilk (***you can make your own substitute, see directions below)
• 1/2 cup firmly packed brown sugar
• 2 T olive oil
• 1 large egg, lightly beaten
• 3/4 cup blueberries (fresh or frozen)

Directions:

1. Preheat oven to 375 degrees.
2. Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray.
3. In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. 
4. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. 
5. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. 
6. Fold in blueberries. 
7. Fill muffin cups to the top of paper/cup.
8. Bake for 20 minutes.

These beauties are surprisingly moist and delicious. I say this with the utmost respect and admiration for butter and fat. These are the kind of muffins that make you feel good about yourself and your morning. Really. Yea… good stuff. They’re whole grain, oat-filled and fruity.  They would also taste great with some added nuts... next time! Makes 12-15 muffins.  I found this recipe at joythebaker.com

***For a buttermilk substitute, take 1c milk and add 1 T vinegar or lemon juice.  Let sit for 20-30 minutes, then stir well.  This is what I used for the recipe and it works great.  I wouldn't recommend this for creamy dressings, etc.  But it's a great substitute for buttermilk used in baking!