Hot Apple Pie Dip

Hot Apple Pie Dip (shared by Stacey)

What you Need

· 1 tub (8 oz.) 1/3 Less Fat Cream Cheese

· 2 Tbsp. Brown Sugar

· ½ Tsp. Pumpkin Pie Spice

· 1 Apple, chopped, divided

· ¼ cup 2% Shredded Cheddar Cheese

· 1 Tbsp. finely chopped Pecan Pieces

· Wheat Thins sprinkled with Cinnamon/Sugar

To Make

· Heat Oven to 375 degrees

· Mix cream cheese, brown sugar, and pumpkin pie spice in a medium bowl until well blended. Stir in half the apples.

· Spread the mixture into a pie plate or small casserole dish. Top with remaining apples, cheddar cheese, and pecan pieces.

· Bake for 10 to 12 minutes or until heated through. Serve with Wheat Thins.

Chocolate Pumpkin Pudding

Chocolate Pumpkin Pudding

(shared by Courtney)

1 - 15 oz can pumpkin puree

1 - package instant chocolate pudding mix

1/4 cup of milk

1 teaspoon ground cinnamon

2 cups prepared whipped cream

In a medium bowl beat together pumpkin, pudding, milk and cinnamon until blended. Gently fold in the whipped cream. Chill until serving.

*Tip from Courtney: I tripled the recipe for book club

Pumpkin Chili and Pumpkin Corn Bread

Pumpkin Chili (shared by Lara & Michelle)

Ingredients:

2 cups fresh or canned pumpkin
3 lbs. lean ground beef or turkey
2 cans red kidney beans
2 medium onions, chopped
3 (15 oz.) cans cut tomatoes
2 tbsp. chili powder
¼ tsp. red pepper (optional)
2 tbsp. Sugar
1 tsp. salt
2 bay leaves
1 cup mushrooms (optional)

Preparation Directions:

1. Brown ground beef and drain off excess fat.
2. Put ground beef into a large pot.
3. Add each ingredient into the pot.
4. Cook on low for one to two hours.
5. Serve with pumpkin corn bread. (recipe below)

Pumpkin Corn Bread

Ingredients:

1/3 cup flour
1 can pumpkin puree
1 cup ground cornmeal
1 cup sugar
1/2 cup fat-free milk
2 eggs
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 tbsp butter or margarine

Preparation Directions:

1. Preheat oven to 350 degrees.
2. Combine and mix flour, cornmeal, sugar, baking powder and spices into a bowl.
3. Whisk pumpkin puree, eggs, butter, and milk in a separate bowl.
4. Pour mixture into the first bowl, mixing well.
5. Blend in walnuts. (Skip walnuts, if anyone is allergic to nuts)
6. Grease a 9" X 5" pan.
7. Pour batter into the pan.
8. Bake for 50 - 60 minutes.
9. Test with a toothpick, to see if it is done.
10. Cook in additional 5 minute increments, if needed.
11. Remove from oven and let cool for 10-15 minutes in the pan.
12. Remove cornbread from the pan, and place on a wire rack to cool.
13. Serve warm or cool.

Baked Brie with Apples & Cranberries

Baked Brie with Apples & Cranberries (shared by Susan)

This is super-easy, quick and always well-received.

I almost always double the recipe. If you have one, it’s great to bake and serve on a pizza stone as it keeps everything warm.

½ cup chopped apple (1/2 medium) -- (I usually use the whole apple)

¼ cup sliced natural almonds

¼ cup dried cranberries

1 tablespoon packed brown sugar

¼ teaspoon cinnamon

1 tablespoon butter or margarine, melted

1 round (8 oz.) Brie cheese

Preheat oven to 350.

Coarsely chops apple.

Combine apple, almonds, cranberries, brown sugar and cinnamon in small bowl; mix gently.

Stir in butter just until ingredients are coated.

Cut Brie in half horizontally. Place one half of Brie, rind side down, on small oven-safe pan. Spoon half of the apple mixture onto the bottom half of Brie, spreading evenly. Top with remaining half of Brie, rind side up. Spoon remaining apple mixture over top.

Bake 12-15 minutes or until cheese is soft and just begins to melt.

Serve with any type of crackers, chips or bread.

Black Bean and Tomato Quinoa

Black Bean and Tomato Quinoa (shared by Susan)
Link to recipe:
http://www.epicurious.com/recipes/food/views/Black-Bean-and-Tomato-Quinoa-238939
*Tips from Susan:
I doubled the recipe for a healthy amount for Book Club.
The instructions for cooking quinoa (in the middle of the recipe): I ignored that part. Just make the quinoa in a rice cooker. Easiest, fastest way to go. Instead of using water, I usually use chicken broth. Adds a bit more flavor. I also used a mix of red and white (regular) quinoa (because that's what I had in the cupboard!). Turns out it made a nice colorful dish.
You can add anything to quinoa - it's all good - red peppers, yellow peppers, cucumbers, etc., etc., etc. Just dump it in!

Quinoa note: Costco is your best bet. You can buy a 4lb bag for approx. $10. It will last you forever (or not!) and is much more cost effective than buying the small box at Trader Joe's or elsewhere. Can you tell I make this a lot?