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GLORYB83's Photo GLORYB83 Posts: 64,169
9/19/19 2:04 P

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prep time: 10 MINS cook time: 20 MINS

1 15 oz. can pure pumpkin puree
3/4 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
3/4 cup evaporated milk
2/3 cup all-purpose flour
2 tsp. pumpkin pie spice mix
1/4 tsp. kosher salt
1/4 tsp. baking soda
1/4 tsp. baking powder
whipped cream for topping

- Preheat oven to 350F and line a muffin pan with cupcake liners.
- In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth.
- In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder and whisk until combined.
- Pour dry mixture into pumpkin mixture and mix just until combined.
- Use a cookie scoop to scoop batter into the prepared muffin pan, filling each muffin cup with 1/3 cup batter.

- Bake for about 20 minutes, until cupcakes are set.
- Let cool in the muffin pan for about 30 minutes.
- Transfer cupcakes to a serving tray or plate and chill in the refrigerator for 30 minutes.
-When ready to serve, top cupcakes with whipped cream and sprinkle with pumpkin pie spice.

Calories 107 Calories each

~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.
GLORYB83's Photo GLORYB83 Posts: 64,169
12/7/18 10:48 A

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Pumpkin Pudding

1 (4 serving size) pkg sugar-free instant vanilla pudding mix
1 cup canned pumpkin
1/2 tsp pumpkin pie spice
2 cups skim milk
1/4 cup lite Cool Whip

1 - In a medium bowl combine the dry pudding mix, pumpkin, spice and milk
2 - Mix well using a wire whisk
3 - Pour into 4 dessert dishes
4 - Top each with 1 Tbsp lite Cool Whip
5 - Refrigerate till ready to serve

129 calories - 0.6g fat - 2.5mg cholesterol - 287g sodium - 26.1g carbohydrates - 5.6g fiber - 4.9g protein

~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.
PEACEFULHOME's Photo PEACEFULHOME SparkPoints: (182,793)
Fitness Minutes: (34,813)
Posts: 18,308
11/11/18 9:22 P

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Cranberry Crumble Bars
Serves 15

2 cups cranberries
zest & juice of 1/2 orange
6 Tbsp. granulated sugar
1-1/2 Tbsp. cornstarch
2 tsp. almond extract
1/4 tsp. ground cinnamon

1-1/2 cups all-purpose flour
1-1/2 cups almond flour
1/2 cup granulated sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground nutmeg
zest of 1/2 orange
4 Tbsp. cold unsalted butter, cubed
2 large egg whites
1-1/2 tsp. vanilla extract
2 tsp. powdered sugar (optional)

1. Preheat oven to 375 degrees F. Line a 13 x 9 " baking pan with parchment paper, letting some overhang on the long sides (the extra will help you lift bars out).
2. To prepare filling: Combine cranberries, orange zest, orange juice, 6 Tbsp. granulated sugar, cornstarch, almond extract, and cinnamon in a small bowl. Stir well and set aside.

3. To prepare crust: Whisk all-purpose flour, almond flour, granulated sugar, baking powder, salt, nutmeg and orange zest in a medium bowl, Work butter into the mixture, using your hands to pinch and rub until the pieces are flattened and the mixture is crumbly and resembles sand.

4. Lightly beat egg whites and vanilla in a small bowl with a fork. Pour into the flour mixture and use the fork to scoop down from the sides and up through the center until the whites are well incorporated. Set aside 1/2 cup of the mixture.

5. Press the remaining mixture into the prepared baking pan to form a bottom crust.

6. To assemble & bake: Give the cranberry mixture a quick stir, then pour it over the crust, spreading evenly. Sprinkle the reserved crust mixture on top.

7. Bake until the top is lightly browned, about 40 minutes. Transfer to a wire rack and let the bars cool in the pan for 15 minutes. Lift the long sides of the parchment paper to remove and place on a cutting board. Use a sharp knife to cut into 15 bars. Cool completely. Garnish with powdered sugar before serving, if desired.

Sugar substitute: Use Splenda Sugar blend for baking. Follow package directions to use 6 Tbsp. equivalent for filling and 1/2 cup equivalent for crust. Omit powdered sugar.

Per serving (1 bar): CAL 199, CARB 27g (2 g fiber), 13 g sugars, FAT 9g, PROTEIN 4 g
CHOL 8 mg., SODIUM 84 mg.


Pacific NW Time Zone PDT

 current weight: 213.6 
GLORYB83's Photo GLORYB83 Posts: 64,169
11/10/18 4:36 P

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Cranberry Apple Crisp

4 apples, sliced and cored (4 cups)
1 c. fresh cranberries
3/4 c. light brown sugar, firmly packed
1/2 c. flour
1/2 c. oats
1/3 c. softened butter
3/4 tsp. cinnamon
3/4 tsp. nutmeg

Preheat oven to 375.
Spray an 8x8-inch baking pan with Pam. Place apples slices & cranberries in pan. Mix remaining ingredients well. Sprinkle over the apples & cranberries. Bake for 30 mins.

serves 6
calories 162.2
fat 3.9
carbs 30.1
fiber 3
sugar 14.4
protein 2

~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.
GLORYB83's Photo GLORYB83 Posts: 64,169
11/10/18 3:58 P

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Whipped Sweet Potatoes

4-5 sweet potatoes, peeled and cubed
1/4 cup fat-free half and half
3 tbsp light butter
4 tsp brown sugar
1 tbsp cinnamon

Place the peeled and cubed sweet potatoes in water and boil for approximately 20 minutes. Drain.

In a microwave-safe bowl, combine the butter and half and half, and heat in the microwave for a minute or until the butter melts. Add this to the cooked and drained potatoes. Also add the cinnamon and brown sugar. Using an electric mixer, whip the potatoes until smooth and creamy. Add more brown sugar and cinnamon, if necessary.

Serve immediately.

~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.
GLORYB83's Photo GLORYB83 Posts: 64,169
11/10/18 3:47 P

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Crockpot Candy

Crockpot Candy is loaded with peanuts, almond bark, and lots of chocolate and super easy to make in the slow cooker! Topped with some festive sprinkles, this pop-in-your-mouth treat is perfect for sharing during the holiday season.

Servings: 75 candies

32 ounces unsalted dry roasted peanuts
32 ounces white almond bark, cubed
4 ounces 60% chocolate, cubed
12 ounces semi-sweet chocolate chips
1/2 teaspoon kosher salt
sea salt, optional
sprinkles, optional

Add the peanuts to a 4 or 6-quart crockpot, top with the almond bark, chocolate, chocolate chips, and salt. Do not stir together. Cook on low for 1 hour.

After 1 hour has passed stir the ingredients and cook on low for an addition 30 to 45 minutes and stir again. The chocolate and bark should be fully melted at this point, turn off the slow cooker.

Place two long strips of wax paper on a clean and level surface. Use a tablespoon to scoop out mounds of the chocolate covered peanuts and place them an inch apart on the wax paper. Sprinkle them with sea salt and sprinkles if desired. Allow to fully set before enjoying or packaging up.

This Crockpot Candy will last 2 to 3 weeks in an airtight container in a cool, dark place or up to 18 months in the freezer.

Edited by: GLORYB83 at: 11/10/2018 (15:48)
~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.
GLORYB83's Photo GLORYB83 Posts: 64,169
11/10/18 3:40 P

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How about sharing some of your holiday recipes here? Does NOT have to be low-cal, low-sugar, etc. We do have company during these holidays and it would be lovely to have something we've made especially for them.

And it would be great to have your main meal recipes ... meat/poultry; vegetables; side dishes,desserts; candies; etc.

Fancy dishes or ones you've inherited from your family are welcome.

Let's make this a full thread of delicious Thanksgiving & Christmas recipes.
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Edited by: GLORYB83 at: 1/15/2019 (19:47)
~ Gloria ~
Ontario, Canada

I am grounded. I am strong. I am enough.
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