Pumpkin Spiced Latte

November 7, 2011 by

From the SparkPeople website (original online), this converted recipe transforms a decadent coffee treat into an 98-calorie drink. I have some instant mix for pumpkin coffee, but the calorie savings may convince me to give this recipe a try!

Ingredients

  • 1 tbsp canned pumpkin
  • 1 tsp pumpkin all spice
  • 1 cup of non-fat milk
  • ½ cup strongly brewed coffee
  • 4 tsp Splenda (or to taste)

Directions

  1. In a medium sauce pan, mix the pumpkin and the milk.
  2. Heat until steaming, mixing constantly.
  3. In a blender combine pumpkin mix, coffee, about 1/2 pumpkin all spice. Blend on high in whip mode.
  4. Put Splenda in a cup and poor mixture on top of it.
  5. Dust the top with the rest of pumpkin all spice.

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Bits Week in Review for November 6

November 6, 2011 by

Here’s the round-up of posts from last week on teaching composition and rhetoric from Bedford Bits, on teaching English language arts at the secondary level in High School Bits, and on teaching literature and creative writing from Bedford Lit Bits. I hope you find something you can use in the classroom or your research!
 

A Few Extra Links

For regular updates from Bedford Bits, be sure to sign up for the Ink’d In newsletter (and other resources), like us on Facebook or follow us on Twitter.
 

Cross-posted as a Note on Bedford/St. Martin’s page on Facebook.

Filed under Bedford Bits, Literature, Teaching Composition

@newsfromtengrrl for 2011-11-06

November 6, 2011 by

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Pumpkin Mousse

November 6, 2011 by

From the Atkins website (original online), this low-carb dessert looks decadent but has only 5 carbs. Changing the heavy cream to a lighter, low-fat version would help keep the fat a bit lower—though as is, the recipe only has 17 grams of fat. Looks like a wonderful addition to the autumn recipes!

Ingredients

  • 1 tablespoon unflavored gelatin (1 packet)
  • ¼ cup cold water
  • 2 teaspoons pumpkin pie spice blend
  • 15 ounces pumpkin purée (not pumpkin pie mix)
  • 1½ cup heavy cream
  • 12 packets granular sugar substitute (sucralose)
  • 2 teaspoons vanilla extract

Directions

  1. In small bowl, sprinkle gelatin over water, let sit 5 minutes until gelatin softens.
  2. Meanwhile, in a small skillet over medium heat, toast pumpkin pie spice 1–2 minutes until fragrant, stirring frequently.
  3. Reduce heat to low, stir in gelatin mixture and cook 1-2 minutes more until gelatin melts.
  4. Remove from heat; cool to room temperature.
  5. Place pumpkin purée in a large bowl, mash well with a fork.
  6. In large bowl, with an electric mixer on high, beat cream, sugar substitute and vanilla until soft peaks form.
  7. With a rubber spatula, slowly fold in cooled gelatin mixture.
  8. In three additions, gently fold whipped cream mixture into pumpkin purée.
  9. Divide mousse into 8 dessert glasses. Chill 2 hours.

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@newsfromtengrrl for 2011-11-05

November 5, 2011 by

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Cheesy Chicken Enchilada Soup

November 5, 2011 by

This recipe came with a 5-can package of Member’s Mark chicken breast from Sam’s Club. It’s a simple, fast soup that’s perfect for a chilly evening—and it could easily sit in a crockpot on low a few hours if you prefer.

Ingredients

  • 2 cans drained chicken breast, 13 oz.
  • 1 can enchilada sauce, 15 oz.
  • 1 can evaporated milk, 12 oz.
  • 2 cans black beans, drained and rinsed, 15 oz.
  • 1 can cream of chicken soup, 10.5 oz.
  • 1 can cheddar cheese soup, 10.75 oz.
  • ½ cup chopped green pepper
  • ½ cup chopped red pepper

Directions

  1. Combine all ingredients in a large saucepan and heat on medium until the soup is hot, stirring occasionally.
  2. Serve with tortilla chips, shredded cheddar, and sliced black olives, if desired.

Variations

  • The original recipe called for pinto beans. Mom isn’t a fan, so we chose black beans. Any bean would really work—pinto, black, kidney, whatever you prefer.
  • The original recipe also used Nacho Cheese Soup, instead of Cheddar Cheese Soup. Our nearest Kroger doesn’t carry Nacho Cheese anymore, so we substituted Cheddar Cheese Soup. Those who wanted a spicier soup just added a dash of hot sauce.

Filed under Main Dish, Mexican, Soups & Stews Tagged with , , ,

@newsfromtengrrl for 2011-11-04

November 4, 2011 by

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Crockpot Apple Butter

November 4, 2011 by

From Crock Pot Girls on Facebook (original online), this sounds like a very tempting recipe—and even if you don’t like apple butter, your house would have to smell terrific while this was cooking!

Ingredients

  • 8 red delicious apples, peeled, cored & sliced
  • 1 stick of Margriane
  • 4c. sugar
  • 4 tsp.Cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. salt

Directions

  1. Put in crock pot overnight on low.
  2. Makes about 2 cups of butter. Last in refrigerator about 2 weeks.

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@newsfromtengrrl for 2011-11-03

November 3, 2011 by

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Sausage, Spinach, and Provolone Pizza

November 3, 2011 by

From the October 2009 Real Simple (original online), this tasty pizza is a rustic alternative to the normal delivery pizzas we have. Once I saw the photo of the pizza in the magazine, I knew it was a must-have.

IngredientsPizza photo from magazine

  • cornmeal for the pan
  • 1 pound pizza dough, thawed if frozen
  • 2 tablespoons olive oil
  • 2 links Italian sausage, casings removed (about 3/4 pound)
  • 1 small bunch spinach, thick stems removed (about 3 cups)
  • kosher salt and black pepper
  • 1/3 pound thinly sliced provolone

Directions

  1. Heat oven to 425º F.
  2. Sprinkle a rimmed baking sheet with the cornmeal.
  3. Shape the dough into a 14-inch circle, and place on the prepared baking sheet.
  4. Brush the dough with 1 tablespoon of the oil and bake until puffed and golden, 15 to 20 minutes.
  5. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat.
  6. Add the sausage and cook, breaking it up with a spoon, until no longer pink, 4 to 5 minutes.
  7. Add the spinach and ¼ teaspoon each salt and pepper and cook, tossing, for 1 minute.
  8. Top the partially cooked dough with the sausage mixture and cheese.
  9. Bake until the crust is crisp and the cheese has melted, 12 to 15 minutes.

Filed under Italian, Main Dish Tagged with , ,

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