Tag Archives: recipe

A Treat to Sweeten Your Turkey Day!


I love pumpkin pie!

Thanksgiving centers around pumpkin pie!

November.  Fall.   Thanksgiving.  —  When in the fall mood, we tend to think of spices and pumpkin pie.  Snuggling while eating such treats to fit the mood tend to be unhealthy.

Enjoy your Thanksgiving by indulging in that piece of pie without thinking twice about it.

This recipe allows you to satisfy your craving for only 230 calories.

Prep Time:25 min
Start to Finish:2 hr 25 min
makes:8 servings



1 1/4 cups Gold Medal® all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup vegetable oil
3 to 4 tablespoons fat-free (skim) milk


3 egg whites or 1/2 cup fat-free egg product
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/8 teaspoon salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated fat-free milk
1/2 teaspoon vanilla


1. Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
2. In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.
3. Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.
High Altitude (3500-6500 ft): Use 9 1/2-inch deep-dish pie plate. Increase fat-free (skim) milk for pastry to 1/4 cup.

When thinking about baking a pie, you might feel overwhelmed.  You may think it will be difficult or that it won’t come out good.

Trust me, I know.  I love baking.  Pie just sounds hard to make.  You don’t think about it until you’re actually considering baking one.

Get someone to bake with!  Baking with a friend or family member makes the experience more fun.  You can double-check and ask for a second opinion.  It also helps the time go faster.  I like to bake with my mom.  I am a perfectionist and I like to make sure everything is the best it can be.  This is where baking with someone makes my desserts come out better.  I ask my mom what she thinks and makes sure I’m doing it right.  It also splits up the tasks so you can work faster.

This recipe will satisfy your fall cravings and will impress your friends and family members.

With all the over eating on Thanksgiving, you’re going to want a treat you know you can eat without feeling guilty about.

Always double-check your ingredients and make sure they’re the healthiest substitutes you can use.




Margarita Maniacs!


Margarita lovers, you’re welcome!

The recipe for this margarita is only 100 calories a serving!

Eat Yourself Skinny provides the recipe for raspberry margaritas.

Fill your blender about a 1/3 of the way full.  Pour in your margarita mix and crystal light.  Blend together, pour and enjoy!
These are so easy to make and are delicious!  Beginners, you will not have a problem trying to make these.  Don’t worry.
You don’t have to use raspberry if you don’t like.  Choose an alternative flavor if it better suits you.
You can serve them in multiple flavors.  Check the flavoring for the calories if you use something else.  Crystal Light has a variety of flavors to choose from that are healthy alternatives.
Drink Responsibly.

Saturday Skinny-tizers!


Need a greasy snack to satisfy your taste buds?

These low-fat baked onion rings are the perfect crispy appetizers to make and are only 75 calories.

These are perfect for the weekend when you need food that generally is anything but healthy.  These taste just as good as unhealthy onion rings, but you won’t feel guilty eating them.

They’re easy to make and friends will enjoy eating them with you.

Adapted from Life
as a Lofthouse

Servings: 2 • Serving Size: 1/2

Points: 1 pt
Points+: 2 pt
74.7 • Fat: 0.6 g •
Carb: 14.7 g • Fiber:
1.6 g • Sugar: 1.7 g • Protein:
2.9 g


  • 1 medium onion, sliced into 1/4 inch rings
  • 2 1/4 cups low-fat buttermilk
  • 1/2 cup panko bread crumbs
  • 1/4 cup Italian seasoned whole wheat bread crumbs
  • 1/4 cup crushed corn flake crumbs
  • salt to taste
  • olive oil baking spray


  • Place slices of onion in a shallow dish. Pour the buttermilk over
    the top and let them soak for about 1 – 2 hours, refrigerated
  • Preheat oven to 450 degrees. Line baking sheet with parchment
    paper or foil.
  • Combine panko, bread crumbs and corn flakes and
    place half of the crumbs in a large dish, season with salt. Reserve the rest for
    when the first batch is used up. This should help avoid clumping and they should
    stick better to the onions.
  • Dip each soaked onion ring into the crumb mixture; coat well.
    Place rings onto two cookie sheets. Lightly spray with oil.
    Bake about 12 minutes or until golden brown. Serve immediately.

These aren’t difficult to make and don’t take that long, which is perfect for saturday afternoons when you need a snack and you need it now!

I’m impatient when it comes to food, especially when it’s vital that food gets in my body.  These are great for me because they are fast and easy enough to make.  They also are perfect for that little greasy snack you need without regretting it later.  They are crispy and delicious.  My friends are also impressed by them, which makes me laugh inside because they don’t take much effort.



Thirsty Thursday [Sustenance] Treats


Got peanut butter cups left over from Halloween?

Need a treat to give you sustenance as you drink tonight?

This recipe will give you a great treat for only 130 calories!

Prep Time:10 min
Start to Finish:45 min
makes:24 squares


3 tablespoons margarine or butter
1/4 cup peanut butter
1 bag (10 ounces) large marshmallows
6 cups crisp rice cereal
24 one-inch chocolate-covered peanut butter cup candies, unwrapped


1. Spray rectangular pan, 13x9x2 inches, with cooking spray. Place margarine, peanut butter and marshmallows in large microwavable bowl. Microwave uncovered on High 1 minute 30 seconds to 3 minutes, stirring after 1 minute, until mixture is melted and smooth when stirred. Stir in cereal until well coated.
2. Press mixture in pan, using buttered back of spoon. Immediately make 24 indentations in rows (6×4) in mixture using handle of wooden spoon. Press peanut butter cups into indentations; cool. Cut into squares.

These treats were easy to make and didn’t make my kitchen a complete mess!

I used I Can’t Believe It’s Not Butter, and it didn’t make a difference in the taste.  So feel free to use healthy ingredients.

Chopping the peanut butter cups on top looks more presentable.  Other alternatives include spreading peanut butter or chocolate over the treats before adding the peanut butter cups.  Placing a full peanut butter cup on top does make it easier for someone to remove if they don’t want it on their treat.



trick or TREAT


It’s Halloween Season!

Besides tricks, there are lots of TREATS.

These PUMPKIN SPICE COOKIES are perfect to celebrate Halloween., and they’re only 150 calories.

Prep Time:10 min
Start to Finish:1 hr 20 min
makes:2 1/2 dozen cookies


1 box Betty Crocker® SuperMoist® carrot cake mix
3/4 cup canned pumpkin (not pumpkin pie mix)
1/4 cup margarine or butter, melted
1 egg
1 container Betty Crocker® Rich & Creamy cream cheese frosting
36 candy pumpkins


1. Heat oven to 350°F (325°F for dark or non-stick pans). Grease cookie sheets. In large bowl, mix cake mix, pumpkin, butter and egg; stir until well blended. Drop dough by rounded tablespoonfuls onto cookie sheets.
2. Bake 11 to 14 minutes or until puffed and set in center. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
3. Frost cookies with cream cheese frosting. Press 1 candy pumpkin onto each cookie. Store covered.

These cookies are so easy to make!

They’re perfect to make before friends come over and before Halloween parties.

The pumpkin candy makes the cookie.

You can also make these other times throughout the fall because their spice and sweetness is perfect for fall.  Just eliminate the pumpkin candy, and perhaps find a better suiting substitute.



Whiskey Wednesday?


What are 2 things college students love?

alcohol and Dessert.

Both of these are things we struggle with while trying to remain healthy.

I love dessert.  I have a sweet tooth and want to fix that everyday.

Alcohol has become a friendly acquaintance at college.  It usually doesn’t get cut when trying to balance my dieting options.

So why not have both for only 90 calories?

Yes.  It is possible.

Frosted Irish Cream Brownies fill both needs.

Prep Time:15 min
Start to Finish:2 hr
makes:48 brownies


1 box (1 lb 3.8 oz) fudge brownie mix
1/2 cup vegetable oil
1/4 cup Irish cream liqueur
2 eggs
1/4 cup margarine or butter, softened
1 1/2 cups powdered sugar
2 tablespoons Irish cream liqueur
1/2 teaspoon vanilla
2 to 3 teaspoons skim milk
1 oz semisweet baking chocolate, chopped
1 teaspoon butter or margarine


1. Heat oven to 350°F. Grease bottom only of 13×9-inch pan with shortening. In medium bowl, stir brownie mix, oil, 1/4 cup liqueur and the eggs with spoon until well blended. Spread batter in pan.
2. Bake 28 to 30 minutes or until brownies are set and begin to pull away from sides of pan. DO NOT OVERBAKE. Cool completely, about 45 minutes.
3. In small bowl, beat 1/2 cup butter until light and fluffy. Beat in all remaining frosting ingredients, adding enough milk for desired spreading consistency. Spread over cooled brownies.
4. In small microwavable bowl, microwave glaze ingredients on High 30 seconds; stir until melted and smooth. Drizzle over frosted brownies. Refrigerate until firm, about 30 minutes. For brownies, cut into 8 rows by 6 rows.
High Altitude (3500-6500 ft): Add 3 tablespoons all-purpose flour to dry brownie mix; decrease oil to 1/4 cup.
This recipe takes some time and effort, but it’s worth it. Chocolately goodness combined with liqueur.  Yummmy!
 Make them with someone, it will help the process go by faster and easier.
These brownies are delicious and will impress your guests.
They’re great to serve, especially for holidays or special events.
The flavor of Irish whiskey you choose will impact the taste of your brownies, so choose carefully.
Pick what you like.  The spices vary.