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.

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.

Ice Cream Sandwiches

Ice Cream Sandwiches
Recipe from Melanie Hamilton
Picture from www.womansday.com

Recipe Ingredients

2 boxes (19.8 oz each) family-style dark chocolate fudge brownie mix

1 1/2 containers - 1.5 quart each vanilla ice cream ( let sit at room temp for 12 min)

Recipe Preparation

1. Line two 15 x 10 x 1-in. baking pans with nonstick foil, leaving a 2-in. overhang on each short end.

2. Prepare each box brownie mix separately. Use cake like brownie instructions. Bake as directed.

3. Lifting foil by ends, place brownies onto a baking sheet; cover. (Brownies can be stacked with foil in between.) Refrigerate or store at room temperature until ready to assemble.

4. Reline one baking pan with nonstick foil. Scoop ice cream into pan, spreading evenly. Freeze 3 hours or overnight until firm.

5. To assemble: Place one sheet of brownies on baking sheet. Invert ice cream onto brownies; remove foil from ice cream. Invert remaining sheet of brownies on top; peel off foil. Cover with plastic wrap; freeze until serving.

6. To serve: Cut in 10 rows lengthwise and 3 crosswise to make thirty 3 x 1 1/2-in. rectangles. Garnish plates with blueberries if desired.

Planning Tip: Brownies can be baked up to 1 week ahead and frozen. Ice cream sandwiches can be assembled up to 1 week ahead; wrap well and freeze.

Peanut Blossoms

PEANUT BLOSSOMS
www.sistersstuff.blogspot.com

48 HERSHEY KISSES
½ C. SHORTENING
¾ C. PEANUT BUTTER
1/3 C. SUGAR
1/3 C. BROWN SUGAR
1 EGG
2 TBSP MILK
1 TSP VANILLA
1 ½ C FLOUR
1 TSP BAKING SODA
½ TSP SALT
¼ C. SUGAR

HEAT OVEN 375 DEGREES AND UNWRAP KISSES.

BEAT SHORTENING AND PEANUT BUTTER. ADD SUGARS; BEAT UNTIL FLUFFY. ADD EGG, MILK AND VANILLA; BEAT WELL. STIR FLOUR, BAKING SODA, AND SALT; GRADUALLY BEAT INTO PEANUT BUTTER MIXTURE.

SHAPE INTO 1 INCH BALLS AND ROLL IN SUGAR; PLACE ON COOKIE SHEET.

BAKE 8-10 MINUTES. IMMEDIATELY PRESS KISS INTO THE CENTER OF EACH COOKIE.

Pie On A Stick

Pie On A Stick

adapted from BHG Sept 2010 issue, pg 212
Recipe and image from www.themotherhuddle.com

Ingredients:

1 15-oz pkg refrigerated pie crust (2 crusts)

10-12 paper or wooden lollipop sticks

Your favorite pie filling (I cut the apples in mine to be just little then mashed with a fork a bit)

1 egg, separated

1 tablespoon sugar

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Preparation:

1. Preheat oven to 375°. If not using a nonstick cookie sheet line with parchment paper and set aside.
2. Unroll the pie crusts on a lightly floured surface. Roll each crust to be about a 12 inch circle. Using a leaf cookie cutter or circle (mine was around 3 inches and I found it at Hobby Lobby) make 10 – 12 cutouts from each crust.
3. Put half the cutouts on the baking sheet and press the lollipop sticks into the center of each. Spoon a little filling into the middle of each.
4. Take your egg white and add a teaspoon of water, whisk until frothy. With your finger brush the egg white on the edges of the cutouts. Place the other cutouts onto the filling and with a fork seal the edges. Make sure the dough is pressed firmly around the stick.
5. Whisk the egg yolk and a teaspoon of water in a small bowl. Brush onto the top of the pies. Combine the sugar, cinnamon, and nutmeg. Sprinkle over the top of the pies.
6. Bake for 15 -20 minutes or until golden. Let cool on baking sheet.