Sunday, October 31, 2010

Butterscotch Pumpkin Cake

Recipe from Amy Fiorella

1 2/3 cups (11 oz pkg) butterscotch flavored morsels - divided
2 cups all purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup pumpkin
1/2 cup applesauce (I used pear sauce)
3 large eggs (I used 3/4 cup Egg Beaters)
1 teaspoon vanilla extract

Preheat Oven to 350. Spray a Bundt pan with cooking spray (I used a mini bundt pan and a mini pumpkins pan)

Microwave 1 cup morsels in small, uncovered, microwave safe bowl on medium-high (70%) power for 1 minute, Stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until melted. Cool to room temperature.

Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in a medium bowl.

Stir together melted morsels, pumpkin, applesauce, eggs and vanilla extract in a large bowl with a wire whisk. Stir in flour mixture,

Spoon batter into prepared Bundt pan.

Bake 40-50 minutes or until wooden toothpick comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. (Mini pans took about 25-30 minutes)

Serve with butterscotch sauce.

For Butterscotch Sauce :Heat 1/3 cup evaporated milk in medium heavy duty saucepan over medium heat just to a boil; remove from heat. Add remaining morsels and stir until smooth.

Return to heat - stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving.

Thursday, October 28, 2010

Slow Cooker Vanilla Pear Sauce

5 lbs pears, cored and cut into wedges (I do not peel them)
1 vanilla bean, split lengthwise and seeds scraped

Combine pears and vanilla bean seeds in slow cooker. Cook for 6 hours on low. Mash and remove lid. Cook with lid off until desired consistency. I usually cook it two hours with the lid off.

1 cup = 2 points

Saturday, October 16, 2010

Penzeys Pulled Pork

Recipe from Penzeys Thanksgiving 2010 Catalog

Spice Rub
2 tsp. ground cumin
2 tbsp. flake salt
1-1/2 tsp ground black pepper
1/2 tsp ground white pepper
1 tsp. chili powder
1 tsp. ground coriander seeds
1 tsp. garlic salt
2 tbsp smoked spanish paprika
1 tsp. ground chipotle
2 tbsp oregano

BBQ Sauce
1 Cup tomato sauce
2 tbsp apple cider vinegar
2 tbsp honey
2 tsp BBQ 3000
1 tsp. mustard

Stab slits into the pork, and slide a sliver of fresh garlic inside the slit (3-4 on each side). Take your rub and rub it all over the meat be sure to get into the slits and rub each side generously.

Smoke at 225-250 for 8-9 hours until meat reaches 185-190.

Heat sauce ingredients in a small sauce pot over medium heat for 30 minutes stirring occasionally.

Wednesday, October 13, 2010

Slow Cooker French Onion Mushroom Pork Chops

Sorry no picture! I deleted it before it went through on my email. Oops!

4 pork chops
1 small box (or can) french onion soup
1 can Healthy Request cream of mushroom soup
1 tsp bbq seasoning

Combine above ingredients in a slow cooker. Cook on low for 6 hours.

Serve over rice or spaghetti squash.

3 oz portion of pork chop with 1/2 cup broth = 6 points

Monday, October 4, 2010

Butternut Squash Apple Bread

Recipe adapted from Very Best Baking
3 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
1-1/2 cups granulated sugar
1-1/2 cups Splenda
2 cups butternut squash puree
1 cup Egg Beaters
1/2 cup vegetable oil
1/2 cup applesauce
1/2 cup water
1 large apple, peeled,cored, and diced

Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

Combine flour, cinnamon, baking soda and salt in large bowl. Combine sugar, Splenda, butternut squash puree, egg beaters, vegetable oil, applesauce and water in large mixer bowl; beat until just blended. Add butternut squash mixture to flour mixture; stir just until moistened. Fold in apples. Spoon batter into prepared loaf pans.

Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

I made this in mini loaf pans and a pumpkin muffin pan. The muffins were done in about 25-30 minutes. The mini loaves too about 35-40.