100-Calorie Pumpkin Pie Tartlets

100-Calorie Pumpkin Pie Tartlets

Estimated Times:
Prep Time:15 minutes
Cooking Time:25 minutes
Cooling Time:60 minutes

Ingredients:
16 (2 1/2-inch) foil baking cups
Nonstick cooking spray
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large egg whites
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk
1 cup fat free whipped topping
12 small gingersnap cookies (broken into 1/4-inch pieces)

Directions:

PREHEAT oven to 350º F. Place baking cups on baking sheet with sides. Spray each cup with cooking spray.

COMBINE sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon 1/4 to 1/3 cup of mixture into each prepared cup.

BAKE for 25 to 28 minutes or until knife inserted near centers comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour. Top each with whipped topping and gingersnap crumbs.

LIBBY'S® Famous Pumpkin Pie

LIBBY'S® Famous Pumpkin Pie

Estimated Times:
Prep Time:15 minutes
Cooking Time:55 minutes
Cooling Time:120 minutes

Ingredients:

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
 

The Drs Thanksgiving Recipes

http://thedoctorstv.com/main/show_synopsis/911?section=synopsis#hta

Thanksgiving recipes from the Drs TV Show:
I will break it out later.
Plus Turkey Day Tip:

Healthy Thanksgiving Stuffing - from The Drs

Healthy Thanksgiving Stuffing

6 servings

Ingredients:

6pieces of sprouted wheat bread, crust-on, chopped in 1-inch by 1-inch cubes
2 cloves garlic, minced
2 shallots, minced
2 tsp garlic powder
2 tsp onion powder
1 tbsp rosemary, minced
2 tsp thyme, minced
1 tbsp coconut oil
2 1/2 cups organic chicken stock (veggie stock ok too)
Cooking Instructions:In a medium-sized saucepan, melt coconut oil over medium heat.

Add garlic and shallots to pan, and sauté until fragrant.

Add rosemary and thyme to pan and stir with a wooden spoon.

Mix in the chicken stock, stirring constantly.
Add the garlic powder and onion powder, and continue to stir.
Cook over medium heat, and allow sauce to reduce, about 5 to 8 minutes.
Add salt and pepper, until desired taste is achieved.
Slowly add the bread to the saucepan, mixing with wooden spoon.
Allow the stock to saturate the bread and cook for an additional 3 minutes.

Remove from heat and allow stuffing to cool for about 3 to 5 minutes before serving.

Source: Jesse Brune © 2011 Stage 29 Productions LLC

Organic Curried Mashed Yams

Organic Curried Mashed Yams

Serves 6
Ingredients:
4 organic yams, whole

2 tbsp coconut oil

1 1/2 cups vanilla coconut milk (maybe a little more, if too dry)

2 tbsp yellow curry powder

2 1/2 tbsp raw honey (maybe a little more if necessary)

Sea salt and pepper to taste

Cooking Instructions:

Preheat oven to 425 degrees F.Rinse yams off and pat dry with clean towel or paper towel.
Place yams on an oven tray, and place tray in the center rack of the oven.

Cook until yams are soft all the way through. This should take about 30 to 40 minutes.

Puncture with a sharp, thin knife to test the center of the yams.
When yams are cooked, remove from oven and allow to cool for about 10 minutes.
Reduce oven temperature to 350 degrees F.
Using a sharp knife, peel off the softened skin of the yams. Discard the skins.

Place soft yams in a large mixing bowl, a smash with a potato masher or large spoon.

Using a large spoon or electric mixer, begin to mix in all the remaining ingredients,

except salt and pepper. You may need to adjust the portions of some of the ingredients

based on how sweet or savory you would like the dish.

Add salt and pepper at the end, until the desired flavor is achieved.
Place yams in a casserole dish and re-heat for about 10 minutes in oven.

Serve as-is, or top with sweetened Greek yogurt.

*Sweeten yogurt by mixing a small portion of raw honey (no more than a tablespoon)

with a cup of yogurt, until desired flavor is achieved. 

Source: Jesse Brune  © 2011 Stage 29 Productions LLC

Pumpkin Fudge

Pumpkin Fudge

Prep: 10 min., Cook: 15 min., Stand: 2 hrs.

4.214285714285714Yield: Makes about 3 pounds

Ingredients

• 3/4 cup melted butter $
• 3 cups sugar
• 2/3 cup evaporated milk $
• 1/2 cup canned pumpkin
• 2 tablespoons corn syrup $
• 1 teaspoon pumpkin pie spice
• 1 (12-ounce) package white chocolate morsels
• 1 (7-ounce) jar marshmallow crème
• 1 cup chopped pecans, toasted
• 1 teaspoon vanilla extract

Preparation

• Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
• Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
  
  Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.

Mary McClure, Barboursville, West Virginia, Southern Living
OCTOBER 20053/4 cup melted butter3/4 cup melted butter

Tips to Avoid Thanksgiving Overeating

Tips to Avoid

Thanksgiving Overeating

• Eat walnuts: Eat a handful before your meal. They will help fill you up, and the antioxidants can improve your artery function and reduce inflammation.

• Limit yourself to two alcoholic drinks: Alcohol removes your inhibitions, so if you drink before you eat, you're going to overeat.

• Sit down and chew your food: You will enjoy your food more if you chew it slowly.