Broccoli Pesto

1 small spaghetti squash, sliced in 1/2 and pulp/seeds scraped out
1 100 calorie pack almonds
1-1/2 cups broccoli florets, steamed
1/2 cup basil leaves
1 wedge light laughing cow

Wrap spaghetti squash halves in plastic wrap. Heat in microwave for 20 minutes. While squash is cooking combine remaining ingredients in food processor. Using a fork to pull apart the inside scrape the spaghetti squash into a bowl. Toss with pesto.

Makes 1 main dish serving: 3 points (Can split to use as a side dish too)

No Sugar Added Pumpkin Butter

1 (15oz) can pumpkin

1/2 cup water

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp ginger

Stir together above ingredients in a small slow cooker. Cook on low 7-8 hours, stirring occasionally. Remove lid for last hour of cooking time to allow the pumpkin butter to thicken up a little more.

Makes 1 small jar

Artichoke Pesto

1 cup fresh basil
1 jar artichokes in marinade(do not drain)
1/4 cup Parmesan, shredded
1 tsp minced garlic

Combine above ingredients in food processor.

Slow Cooker Fat Free Dulce de Leche

1 can fat free sweetened condensed milk

Remove wrapper from can. Place in slow cooker. Cover can fully with water. Cook on low 8-10 hours. Remove can and allow it to fully cool before opening.

Crockpot Apple Butter

Apples
1 cup water
2-1/2 cups Slenda Blend Sugar
1 tbsp cinnamon
1 tsp cloves
1 tsp all spice

Peel, core, dice apples to fill crockpot. Stir in remaining ingredients.

Cook on Low 8 hours. Remove lid continue to cook 2 hours or until apple butter has reduced to desired thickness.

Ladle into canning jars and process.

Garlic Whipped Brie

1 wheel brie
Pinch of garlic salt

Remove rind. Place in mixer with paddle attachment. Beat on medium speed until brie is light and fluffy. Add garlic salt. Mix until well combined.

Spiced Apple Butter

Recipe adapted from The Complete Book of Small Batch Preserving

6 large apples
1/2 cup Reduced Sugar Apple Juice
1 cup Splenda
1 tablespoon lemon juice
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp cloves

Core apples, then chop using a food processor.

Place apples in a large pot. Pour in apple juice. Bring to a boil over medium-high heat, stirring occasionally. Cover pot, reduce heat, and cook for 20 minutes stirring every five minutes. Stir in Splenda, lemon juice, cinnamon, allspice, and cloves. Return to a boil, reduce heat and boil gently about 50-60 minutes or until the mixture is very thick; stirring occasionally. Store in refrigerator.

Notes
-If you don't want the apples to be chunky use an immersion blender before you add the Splenda and spices.

Homemade Peanut Butter

Recipe from Alton Brown

15 ounces peanuts
1 teaspoon salt
1 1/2 teaspoons honey
1 1/2 tablespoons peanut oil

Place the peanuts, salt, and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.

Pimiento Cheese Spread

1 lb shredded cheese
1 cup mayo
1/2 cup finely chopped pimiento

Mix well. Chill. Serve.