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Category: Holiday

Whipped Pumpkin Apple Sweet Potatoes

Posted on by Lori Harder

potatoes

Ingredients

  • 4 small/med sweet potatoes
  • 2 tsp. cinnamon
  • 1 can of pumpkin
  • 1 (15oz) container fat free or low fat ricotta cheese
  • 1 tsp paprika – I like to do 1 and 1/2 but I like it spicy!
  • 1/4 c. Baking Truvia or stevia
  • 1/3 c. Honey
  • 2 large apples – shredded on a cheese shredder
  • 4 Graham crackers crumbled for topping

Instructions

  • Preheat oven to 425.
  • Boil sweet potatoes in large pot full of water with 1 tsp salt for 15 minutes or until you can easily pierce a knife through them.
  • Take potatoes out of water when done, let cool, peel and put in a large mixing bowl.
  • Turn mixer on and add all of the rest of the ingredients one at time EXCEPT for the graham crackers.
  • Mix very well until smooth consistency.
  • Pour mixture into a large baking dish, spread evenly and add crumbled graham crackers to the top and a sprinkle of cinnamon.
  • Bake for 20-25 minutes or until crackers are a bit browned.

Notes

If you like this spicy like I do, add a bit more paprika or sprinkle lightly on top when done. If you like it less sweet, cut back on the Truvia or stevia.

Cheesy Bacon Endive Boats

Posted on by Lori Harder

Cheesey Bacon Endive

INGREDIENTS

  • 1 c. chopped purple onion – can use regular onion
  • 5-6 slices turkey bacon – natural, nitrate free
  • 1 can peas
  • 1 c. low fat or fat free ricotta cheese
  • 1/2 c. halved cherry tomatoes
  • 1/2 teaspoon salt
  • 3 heads of Belgian endive (yellow) or red Belgian endive (red)

INSTRUCTIONS

  • Spray a frying pan lightly with olive oil.
  • Add turkey bacon and red onion and cook on low for 10-12 minutes until onions are soft and bacon is lightly browned.
  • Set cooked bacon and onion aside.
  • Take the can of peas and blend in a food processor or magic bullet until smooth
  • Add a tablespoon or two of water if needed to make smooth. In a bowl, combine blended peas, turkey, bacon, ricotta and salt.
  • Mix until smooth.
  • Take your endive and cut off the end and rinse leaves.
  • Take a teaspoon and fill each endive cup with a heaping scoop of the mix.
  • Chop the cherry tomatoes and place a few on top of each endive bite for a light garnish.
  • Arrange on a serving plate and enjoy!

No-Bake PB Pumpkin Balls

Posted on by Lori Harder

No Bake PB Balls

Ingredients

  • 3/4 cup Quaker Oats or quick oats
  • 1/2 cup oat flour (or make your own by blending oats in magic bullet or food processor)
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 3 Tbsp Truvia (10 packets) or you can substitute with 1/4 c. brown sugar or 1/4 c. honey
  • 3 T. PB2 (if you don’t have this at your stores, you can buy on Amazon HERE. You’ll LOVE it!) You may also leave this out and your result will be more pumpkin flavored
  • 1/3 cup canned pumpkin
  • 1 to 2 T. of water if needed
  • 1 Tbsp Olive Oil or try adding your favorite nut oil such as hazelnut, walnut etc.
  • 1/2 tsp pure vanilla extract

Instructions

  • Use two separate bowls for dry and wet ingredients.
  • Make sure you stir the dry ingredients in one bowl then mix well.
  • In the other bowl, be sure to mix all wet ingredients well.
  • Add wet ingredients to the dry and mix well.
  • You will need to refrigerate about 5-10 minutes before forming in to mini balls.
  • Once the mixture is cold, take out and hand roll into balls.
  • Place back in refrigerator until ready to serve.
  • These make fabulous frozen treats as well!

Notes

Makes about 28-32 mini balls.