Pumpkin Spice No-Bake Cheesecake

Pumpkin Spice No-Bake Cheesecake
Gina's Weight Watcher Recipes
Recipe and Picture from www.skinnytasste.com

This light and fluffy slice of cheesecake has a hint of fall inspired by my Pumpkin Spice Cream Cheese recipe. Quick and simple to make in under 10 minutes. You can further reduce the points by using fat free cream cheese if you wish, but I personally prefer using 1/3 fat cream cheese instead.

Pumpkin Spice No-Bake Cheesecake
Gina's Weight Watcher Recipes
Servings: 8 • Size: 1/8th • Calories: 239 • Old Points: 5.25 pts • Points+: 6 pts

• 7 oz 1/3 less fat Philadelphia Cream Cheese
• 1/2 cup pureed pumpkin (canned is fine)
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/4 cup brown sugar, unpacked
  
• 8 oz Cool Whip Free, thawed
  
• 9 inch reduced fat Graham Cracker Crust

In a large bowl using an electric mixer, whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy. Add Cool Whip and whip until smooth. Spoon mixture into pie crust and chill for a few hours, until firm.

BEST-EVER Chewy Chocolate Chip Cookies

Best-Ever Chocolate Chip Cookies

barely adapted from Anna Olson, Food Network Canada

from www.kelseysappleaday.blogspot.com

Ingredients:

3/4 c. unsalted butter, softened

3/4 c. brown sugar

1/4 c. granulated sugar

1 egg

2 tsp. vanilla extract

2 c. all purpose flour

2 tsp. cornstarch

1 tsp. baking soda

1/2 tsp. salt

1 c. bittersweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F.

2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)

5. Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely. Try not to eat them all

Easy Frozen Chicken Breast

Easy Frozen Chicken Breast

Recipe from www.food.com

Pic from www.myrecipes.com

This is when you FORGET to leave out the chicken the night before.

Ingredients:

Servings:

2 2

2-6

Units: US | Metric

• 2 -6 frozen chicken breasts, 1 per person
• 1 1/2 cups barbecue sauce or 1 1/2 cups pasta sauce

Optional

• 2 tablespoons brown sugar
• 1 tablespoon honey
• 1/2 cup carrots (any veggies) or 1/2 cup potato (any veggies)
• 2 -6 slices cheese, 1 per chicken breast

Directions:

1. 1
   Preheat oven to 375.
2. 2
   Spray baking dish with non-stick spray.
3. 3
   Place frozen chicken breast in dish.
4. 4
   Top with sauce.
5. 5
   Bake for 45 minutes or until done.
6. 6
   Options: Add veggies for a one dish meal.
7. 7
   If using cheese, put it on the last 2 minutes of cook time.
   This gives it time to melt and brown if you like it that way.

Chocolate Chip Cheesecake Dip

Chocolate Chip Cheesecake Dip
Recipe& Pic from newtoveggieworld.worldpress.com

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

3/4 cup powdered sugar

2 tablespoons brown sugar

1 teaspoon vanilla

1 cup miniature chocolate chips

Graham cracker sticks or teddy grahams

In a small bowl, beat together cream cheese and butter until smooth. Add sugars and vanilla. Stir in chocolate chips. Refrigerate until ready to eat. Serve with graham cracker sticks or teddy grahams.

Beaver Mountain Chili

Beaver Mountain Chili
Recipe from Anna Thomas

Ingredients:

• 2-3 pounds ground beef
• 1 large onion
• 1 each red, green, yellow & orange pepper
• 1 jalapeño (no seeds or vein)
• 2 Large cans crushed tomatoes
• 1 small cans of Italian diced tomatoes
• 2 cans black beans
• 2 cans great northern white beans
• 2 cans dark red kidney beans
• 1 can pinto beans
• 1 can baked beans
• 2-3 packages chili seasoning
• ¼ cup ketchup or more to taste
• ¼ cup brown sugar (optional)
• Mrs. Dash
• Garlic powder
• Salt
• Pepper
  
  

Directions

Add ground beef, chopped onions, all peppers and jalapeño to large Dutch oven or pot. Cook until beef is no longer pink. Drain all beans except black beans, and baked beans. Drain diced tomatoes. Add the ingredients to beef, pepper and onion mixture. Cook until all ingredients are cooked and tender. Season to taste with Mrs. Dash, garlic powder, salt and pepper.

Lasagna Soup

Lasagna Soup
by: Rachel Leavitt
Featured on GTU
Picture from Food Network

Brown; Stir In:
1 lb. ground Italian sausage
2 cups onion, chopped
1 cup carrots diced or shredded
2 cups mushrooms
2 T. garlic, minced
Add; Stir In:
4 cups chicken broth
1 can chopped Italian-style stewed tomatoes (14 1/2 oz.)
1 cup Bowtie Pasta
2 cups of fresh spinach
4 t thinly sliced fresh basil
Serve Soup Over; Garnish With:
1 cup fresh mozzarella cheese, diced

Brown sausage in a large saucepan over medium-high heat, add onion and carrot; saute 3 minutes or until veggies are semi soft. Stir in mushrooms and garlic, and saute another 3 minutes.
Add broth and tomatoes; bring to a boil. Stir in the pasta and simmer until cooked, about 10 minutes (or according to package directions.) Add the spinach and cook about 1 minute until wilted.
To serve place cubes of cheese in each serving bowl, then ladle over to melt. Garnish with parmesan and basil.
Makes about 8 cups

Snickers Popcorn

Snickers Popcorn
Recipe from www.cookiesandcups.com

Ingredients

• 8 quarts air popped corn (about 2 cups of kernels)
• 1 cup salted butter
• 2 cups light brown sugar, packed
• 1 teaspoon salt
• 1/2 cup light corn syrup
• 1 teaspoon baking soda
• 1 cup salted peanuts
• 30 “Fun Size” Snickers bars coarsely chopped
• 3 oz melted semi sweet chocolate (optional)

Instructions

1. Preheat oven to 200°
2. Over medium heat boil butter, brown sugar, salt and corn syrup for 5 minutes.
3. Remove from heat and stir in your baking soda.
4. Pour over your popcorn and stir to coat evenly.
5. Transfer to waxed paper lined counter and sprinkle peanuts on top. Stir until all is coated evenly.
6. Transfer popcorn into a large roasting pan and bake for 1 hour 15 minutes, stirring every 15 minutes.
7. Remove from oven and stir in your coarsely chopped Snickers. Return to oven for 3 more minutes so the Snickers begin to melt slightly into the popcorn.
8. Remove from pan and transfer popcorn back to wax paper to cool.
9. Drizzle melted chocolate on top of popcorn if desired.
10. Let set and store in an airtight container.

Quick notes

adapted from Paula Deen’s Caramel Corn

Preparation time: 10 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

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Watermelon Bombe

Watermelon Bombe

Recipe from Taste of HomeWatermelon Bombe RecipeWAwwwwww 25

• 1 pint pistachio ice cream, softened
• 6 drops green food coloring
• 1 pint vanilla ice cream, softened
• 1 pint strawberry ice cream, softened
• 6 drops red food coloring
• 1/2 cup miniature semisweet chocolate chips

Directions

• Line a 2-qt. freezer-safe bowl with plastic wrap. Place in the freezer for 30 minutes. In a small bowl, combine pistachio ice cream and green food coloring. Quickly spread pistachio ice cream over the bottom and up the sides to within 1/2 in. of the top of bowl. Freeze for 1 hour or until firm. Repeat with vanilla ice cream. Freeze for 2 hours or until firm.
• In a small bowl, combine strawberry ice cream and red food coloring; stir in chocolate chips. Spoon into ice cream shell. Cover and freeze overnight.
• Remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges. Yield: 8 servings.

8 Servings

Prep: 25 min. + freezing

Nutrition Facts: 1 slice equals 321 calories, 19 g fat (12 g saturated fat), 59 mg cholesterol, 110 mg sodium, 34 g carbohydrate, 1 g fiber, 6 g protein.