Recipe of the Day: Apple Crisp

Disclaimer: These recipes are not my creation! They come from various places. I just wanted to save them for my personal collection, and share them here.

Servings: 9

Per Serving

Calories: 131.5

Total Fat: 3.6 g

Cholesterol: 0.0 mg

Sodium: 33.9 mg

Total Carbs: 24.4 g

Dietary Fiber: 2.6 g

Protein: 1.5 g

Ingredients

3 medium baking apples, cored, sliced thin

1 tsp cinnamon

2 Tbsp sugar

2 Tbsp flour

Topping:

1 cup quick oats

1 tsp vanilla

1/2 tsp cinnamon

1/4 cup brown sugar

2 Tbsp heart-healthy margarine

Directions

Mix first four ingredients and place into 9-inch (square or round) baking dish. In small bowl, mix Topping ingredients until crumbly. Sprinkle topping over the apples. Bake at 325 degrees until apples are soft and topping is golden brown (about 30 minutes).

Recipe of the Day: Cocoa Meringue Shells

Disclaimer: These recipes are not my creation! They come from various places. I just wanted to save them for my personal collection, and share them here.

Servings: 24

Per Serving

Calories: 55.0

Total Fat: 0.4 g

Cholesterol: 0.0 mg

Sodium: 28.1 mg

Total Carbs: 12.0 g

Dietary Fiber: 0.9 g

Protein: 3.0 g

Ingredients

12 egg whites, room temperature

1/2 t cream of tartar

1 1/2 c granulated sugar

1/2 c dark cocoa powder (This does make them very richly cocoa flavored. If you prefer a lighter cocoa taste, reduce the cocoa to 1/3 c.)

1 piping bag

1 star tip

Directions

Preheat oven to 275 degrees. Line three baking sheets with parchment paper. Wipe out a mixing bowl and beaters with vinegar to ensure there is no grease on them. Place the egg whites in the cleaned bowl, beat at high speed until stiff. This process with take almost 8 minutes. Add cream of tartar and continue to beat. Slowly add the sugar. Remove the beaters and fold in the cocoa powder using a rubber spatula. Using a piping bag fitted with a star tip, pipe circles onto the lined trays. Pipe one 8 inch circle, then outline the outer top of the circle to create a basket effect. Bake in the middle and lower section of the oven for one hour. Turn off oven, and DO NOT open the door. Allow the meringues to sit in the warmed oven for an additional hour. Remove from oven to cool. Store in an air-tight container.

Recipe of the Day: "Seedy" Pumpkin Pie

Disclaimer: These recipes are not my creation! They come from various places. I just wanted to save them for my personal collection, and share them here.

Servings: 8

Per Serving
Calories: 168.4
Total Fat: 7.2 g
Cholesterol: 38.4 mg
Sodium: 141.1 mg
Total Carbs: 24.6 g
Dietary Fiber: 2.2 g
Protein: 4.9 g

Ingredients
Crust:
1 tablespoon light butter
4 sheets plain or honey graham crackers
3/8 cup pepitas (pumpkin seeds)
1/2 teaspoon cinnamon

Filling:
4 ounces Neufchatel cream cheese, softened
1/3 cup brown sugar, packed
1 teaspoon vanilla
1 15-ounce can pumpkin puree
1/4 cup evaporated milk, 2%
1 teaspoon pumpkin pie spice
1 egg
1 egg white

Directions

Preheat the oven to 350 degrees Fahrenheit. Place the pepitas in a dry saute pan that has been set over low heat. Toast the seeds until they start to pop. Add cinnamon to the pan and toss until the seeds start to turn light brown. Place on a plate to cool. Reserve 2 tablespoons of seeds for garnish. Once the seeds have cooled, grind them in a food processor until they are the texture of sand. Add the graham crackers and pulse until the mixture is finely ground. Add the butter and pulse a few times just to combine. Spray an 8 inch pie plate with nonstick cooking spray. Pour the crust mixture into the pie plate and press over the bottom and up the sides of the plate. Bake for 8 minutes, then allow to cool slightly. Place the cream cheese in the food processor and process for 1-2 minutes, until it's smooth. Then add the brown sugar and process 1-2 minutes, until the mixture is very smooth. Add the pumpkin, vanilla, milk, and pumpkin pie spice to the mixture and process for 1 minute. Add the egg and egg white, then pulse to combine. Pour the filling into the cooled crust, and bake for 25 minutes. The center will be somewhat jiggly. Remove from the oven to cool. Once cool, garnish with the 2 tablespoons reserved pepitas.

Recipe of the Day: Whole Wheat Chocolate Chip Cookies

Disclaimer: These recipes are not my creation! They come from various places. I just wanted to save them for my personal collection, and share them here.

Servings: 36

Serving Size: 1 cookie

Per Serving

Calories: 148.7

Total Fat: 8.9 g

Cholesterol: 27.1 mg

Sodium: 111.4 mg

Total Carbs: 17.5 g

Dietary Fiber: 1.3 g

Protein: 1.7 g

Ingredients

1 cup all purpose flour

1-1/2 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon salt

3/4 cup Spenda

3/4 cup brown sugar

3/4 cup butter (unsalted, and softened)

1/4 cup applesauce

2 egg yolks

1 teaspoon vanilla extract

12-ounce bag of semisweet chocolate chips

Directions

Preheat Oven to 375 degrees. In a large bowl sift together flours, baking soda and salt. In a separate bowl cream together Splenda, brown sugar, butter, applesauce, egg yolks and vanilla extract. Add the wet ingredients to the dry ingredients and pour in chocolate chips. Stir until combined, don't over mix. Scoop onto baking sheet covered with parchment paper. Bake 13-18 minutes.

Recipe of the Day: Mini Apple Tarts

Disclaimer: These recipes are not my creation! They come from various places. I just wanted to save them for my personal collection, and share them here.

Servings: 12

Serving Size: two filled shells with 1 teaspoon caramel sauce.

Per Serving

Calories: 124.2

Total Fat: 4.1g

Cholesterol: 5.2mg

Sodium 59mg

Total Carbs: 23.3g

Dietary Fiber: 1.6g

Protein: 0.5g

Ingredients

24 phyllo dough tart shells

4 Granny Smith apples, peeled, cored, and diced

1 lemon, juiced

2T butter, unsalted

4T brown sugar

1/2 cup caramel ice cream topping

1/2 cup whipped cream (optional - nutrition info not included)

Directions

Preheat oven to 375 degrees. Place tart shells on a baking tray. Combine lemon juice and apples in a mixing bowl. In a cast iron or heavy skillet, heat the butter until frothy. Add brown sugar and cook until dark in color; about 1-2 minutes. Add apples and toss. Transfer apples to the tart shells. Bake 6-7 minutes. Allow to cool slightly; top with sauce and whipped cream (optional--nutrition info NOT included).

To make your own tart shells:Spray 24 mini muffin cups with nonstick cooking spray. Remove phyllo dough from packaging. Slice into 1 inch strips then cut each strip into 2 inch segments. Using 3 layers at a time, fill the cups, spraying cooking spray between each layer. Repeat process three times.

Recipe of the Day: Nutty Baked Apples w/Raisins

Disclaimer: These recipes are not my creation! They come from various places. I just wanted to save them for my personal collection, and share them here.

Servings: 4

Per Serving

Calories: 119.7

Total Fat: 4.5 g

Cholesterol: 3.7 mg

Sodium: 26.2 mg

Total Carbs: 22.8 g

Dietary Fiber: 3.4 g

Protein: 0.6 g

Ingredients

4 small tart apples, such as Granny Smith, washed and cored

1 tablespoon Smart Balance butter blend, softened

1 tablespoon pecans, toasted and chopped

2 tablespoons raisins

1 tablespoon old-fashioned oats

1 tablespoon brown sugar

1/4 teaspoon cinnamon

Directions

1. Preheat oven to 375 degrees Fahrenheit. Place the apples in a baking dish. Combine raisins in a small bowl with 1 tablespoon of warm water and allow to rest for 10 minutes. (This is an important step! If you skip this step, the raisins will burn in the oven.) Combine all ingredients for the filling in a bowl. Divide the filling evenly among the apples. Pour 1/2 cup water into the bottom of the baking dish. Bake for 30 minutes. Remove from oven and allow to cool slightly before eating.