Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts

Sunday, April 25, 2010

Pumpkin Pie Pudding

I didn't have any Splenda or lowfat baking mix, so I used regular granulated sugar and regular Bisquick, and I forgot the lemon zest.  I cooked these in eight 8-oz. ramekins in the oven at 350 degrees for about 30 minutes or so (I lost track of the time when I went to fix my hair, so I'm not sure).  Anyway, I thought they were tasty and a great alternative to higher-fat/calories traditional pumpkin pie.

Pumpkin Pie Pudding
15-oz. can pumpkin
12-oz. can evaporated milk
3/4 cup Splenda
1/2 cup lowfat buttermilk baking mix
2 eggs, beaten, or 6 egg whites
2 tsp. pumpkin pie spice
1 tsp. lemon zest

Combine all ingredients in 3-quart slow cooker sprayed with cooking spray.  Stir until lumps disappear.  Cover.  Cook on Low 3 hours.  Serve warm or cold.

Moist Poultry Dressing

This turned out so moist and delicious!  I used 1 loaf of white and 1 loaf of wheat bread.  I should have doubled the seasonings (salt, sage, poultry seasoning, thyme, and pepper).  The 2 eggs with 2 cans of chicken broth was just enough to moisten this much bread.  I cooked it on HIGH for the first hour because I made this the night before so it was cold, but I don't really think it was necessary.  I think it would have cooked just fine in 5 hours on LOW.

Moist Poultry Dressing
2 4 1/2-oz. cans sliced mushrooms, drained, optional
4 celery ribs, chopped (about 2 cups)
2 medium onions, chopped
1/4 cup minced fresh parsley
1/4-3/4 cup butter (enough to flavor bread)
13 cups cubed day-old bread
1 1/2 tsp. salt
1 1/2 tsp. sage
1 tsp. poultry seasoning
1 tsp. dried thyme
1/2 tsp. pepper
2 eggs
1 or 2 14 1/2-oz cans chicken broth (enough to moisten bread)

In a large skillet, saute mushrooms, celery, onions, and parsley in butter until vegetables are tender. Toss together bread cubes, salt, sage, poultry seasoning, thyme, and pepper.  Add sauteed vegetables.  Combine eggs and broth and add to bread mixture.  Mix well.  Pour into greased 5-quart slow cooker.  Cook on Low 5 hours, or until meat thermometer reaches 160 degrees.