Pumpkin Pie Milkshakes

I made pumpkin milkshakes the other night for everyone after dinner and they were so delicious and so easy. I like pumpkin pie but other than that, I didn't think I was a big pumpkin fan BUT we ALL wanted more and will probably make them again this weekend.

All you need are the following ingredients and a blender (or a bullet)...

Ingredients:

2 cups of vanilla reduced-fat ice cream (I actually ended up needing a little more)

1 cup fat-free milk

2/3 cup canned pumpkin

1/4 cup packed brown sugar

3/4 teaspoon pumpkin pie spice (I didn't have any so this can be optional)

3 tablespoons frozen fat-free whipped topping, thawed

Pumpkin-pie spice or cinnamon for sprinkleing as a garnish (optional)

Directions:

Combine first 5 ingredients in a blender, process until smooth. Pour into glasses (should make about 4 glasses). Top each with a dollop of whipped topping and sprinkle some cinnamon to garnish, if desired.

Quinoa Pudding

A little less than a year ago, I read about quinoa (pronounced "keen-wah")- considered to be one of nature's superfoods, quinoa is actually a seed closely related to spinach and beets. It is an ancient food but recently, I've been seeing and hearing about it in all health food/vegetarian blogs, diets and recipes. It is a complete protein, easy to digest, gluten-free and hypo-glycemic and also lower in carbohydrates. Since learning about this food, I've been hooked and try to make it on the reg.

I usually make it into a side dish for dinners but it is also good as a breakfast meal! I'd never tried it as a dessert or breakfast before until this week. The hubby, decided to get creative and found a "dessert" recipe made with quinoa. It was so good that the kids ate it for dessert and then requested it for breakfast the next morning and ate 2 huge bowls.

Ingredients:
1 1/2 cups of water
3/4 cup quinoa
2 cups milk
2 ripe bananas
2 tablespoons white sugar
salt to taste
1/2 tablespoon of butter
1/2 teaspoon vanilla extract

Directions:
Rinse and drain quinoa. Bring water and quinoa to boil in saucepan over high heat, stirring occasionally. Reduce heat, cover and simmer for 15 minutes. Remove from the heat.
Blend together the milk, sugar, banana and salt in the bowl of a blender or food processor until smooth. Pour the milk mixture into the saucepan and mix with the quinoa.
Place pan over medium heat, cook and stir until mixture becomes thick and creamy, 5-10 minutes.
Remove from the heat. Stir in the butter and vanilla and serve warm.

Paula Deen's Chocolate Pecan Pie

This little beauty made for a very happy ending to our Thanksgiving last year. I made it last minute and every one thought it was scrumdidlyumptious. Best served with vanilla bean ice cream or cool whip but good on its own too.

1 (9- inch) unbaked pie shell

2 cups of Pecan Halves

3 large eggs, beaten

3 tblsp butter, melted

1/2 cup dark corn syrup

1 cup sugar

3 ounce semi-sweet chocolate, chopped (I used chocolate chips and it worked fine)

Directions:

Preheat the oven to 375 degrees F.

Cover the bottom of the pie crust with pecans.

In a medium bowl whisk together the eggs and melted butter.

Add the corn syrup, sugar and chopped chocolate.

Stir until all ingredients are combined.

Pour mixture into the pie shell, over the pecans and place on a heavy duty cookie sheet.

Bake for 10 minutes. Lower the oven to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool on wire rack.

Royal Icing

This icing is sooo delicious and easy! You can make your sugar cookies from scratch if you like but I find it much easier to just use the Betty Crocker Sugar Cookie Mix. I've used this recipe a couple times on Valentine's Day and also for hospital favors when my niece was born.


Ingredients for Royal Icing Using Egg Whites:

2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted


Directions:

In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
Use the Wilton Color Gels or any food coloring to color the icing. Just a small little dab will color it plenty.