Mini Pumpkin Cheesecake Indulgences

Saturday, November 30, 2013

Mini Pumpkin Cheesecake Indulgences

Ingredients:

3 whole chocolate graham crackers
4 ounces 1/3 fat free cream cheese, softened
1/2 cup pure canned pumpkin
1 teaspoon pure vanilla extract
3 tablespoons dark brown sugar, unpacked
1 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
8 ounces light whipped topping

Directions:

1.  Crush graham crackers in a food processor.  Set aside.

2.  In a large bowl, beat the cream cheese until smooth with an electric mixer.

3.  Add the pumpkin, vanilla, sugar, pumpkin pie spice, nutmeg and cinnamon.  Beat until well combined and creamy.

4.  Use a spatula to fold in 1-1/2 cups (5 ounces) of the whipped topping; combine until no streaks remain.

5.  Place in a piping or ziplock bag with a corner snipped off.

6.  To assemble:  Sprinkle 1/2 teaspoon of graham cracker crumbs on the bottom of each shot glass.  Pipe a layer of pumpkin cheesecake onto the graham cracker (about 1 tablespoon), followed by a layer of whipped topping.  Repeat a second layer and finish with another sprinkle of crumbs.  Insert small spoons and refrigerate until ready to serve.

Yields 16 servings

Just because Thanksgiving is over, doesn't mean that the pumpkin flavor season has to end.  These mini indulgences serve as a delicious, and surprisingly low calorie, treat to help celebrate the holiday season.

Everyone loves a traditional pumpkin pie, but switching it up a bit is always something that is fun and exciting to do!

These "little" treats are the perfect sweet fix.  They are perfect for any holiday party, to add to your Thanksgiving menu for next year, or even as dessert just for the family.

It's perfectly portioned and just the right amount if other desserts are being served.

You can make these ahead and kept chilled until ready to serve!

Homemade Chicken Lettuce Wraps

Monday, November 18, 2013

Homemade Chicken Lettuce Wraps

Ingredients:

1 head of Boston Lettuce, about 8 large leaves from the head for wraps
2 tablespoons olive oil
1 pound ground chicken
1 cup matchstick carrots
1 cup chopped shitake mushrooms
1/2 onion, chopped
1 clove garlic, chopped fine
1/4 cup sliced almonds
2 tablespoons brown sugar
1 tablespoon white vinegar
1 teaspoon sesame oil
2 tablespoons ketchup
1 teaspoon freshly grated ginger
3 tablespoons soy sauce
3 green onions, chopped, for garnish

Directions:

1.  Preheat a large skillet.

2.  Drizzle with olive oil.  Add sesame oil.

3.  Add ground chicken, mushrooms and onions.

4.  Brown chicken.

5.  Add garlic and carrots.  Then add almonds, brown sugar, vinegar, ketchup, grated ginger, and soy sauce.

6.  Mix well and simmer until sauce has thickened.

7.  To serve, spoon ground chicken mixture into lettuce leaves.  Garnish with extra almonds and green onions.

This homemade twist on a delicious restaurant turned out to be such a big hit!  Be sure to allow yourself enough time to cut all of your vegetables and measure out your ingredients before you turn on the stove.

The aroma that fills the air makes you hungry right away.  This meal makes a perfect light dish for dinner, can serve as an appetizer, or whatever else you can think of.

Try them out and let me know what you think!

Chicken Mixure.  Photo by:  Allie Grossman

Boston Lettuce Leaves.  Photo by:  Allie Grossman