CUTE AND EASY WAY TO DECORATE GINGERBREAD COOKIES

I saw this picture and thought it would be a cute and easy way to let the kids help you decorate gingerbread boys and girls!

PUMPKIN PIE WITH SWEETENED CONDENSED MILK

You may be asking why I am posting a pumpkin pie recipe in March.  The answer is simple, I have two reasons.  First, pumpkin is healthy and should be eaten year round!  Second, the calendar may say it is March but much of the country is experiencing snow and blizzard conditions.  So bake up a tasty pumpkin pie, sit by the fire and relax!  You can't control the weather!

1 can (15-oz) pumpkin
1 can (14-oz) sweetened condensed milk
2 large eggs
1 tbsp pumpkin pie spice
1 9-inch deep dish pie crust (boughten or your favorite recipe)

Preheat oven to 425 degrees.

Place pie pan on a cookie sheet and line with the crust.

In a large mixing bowl combine the pumpkin, milk, eggs, and spice; mix together until smooth.  Pour the filling into the crust.

Bake at 425 degrees for 15 minutes.  Reduce the temperature to 350 degrees and bake another 40 minutes or until a knife inserted about an inch from the crust comes out clean. 

Remove from oven and set on a wire rack to cool completely.

Serve with whipped cream, if desired.

Yield: 8 servings.

TO MY FELLOW CHOCOHOLICS!

Each morning I check to see what the top 5 recipes are on this blog for the past week. The list is based on the past 7 days. Often I have to smile as I realize many of you are chocoholics like me.  Often 3 out of the 4 are chocolate recipes.  Today I laughed as I read the list, all 4 were chocolate recipes!  Two brownie recipes, a chocolate bundt cake and a chocolate pie.  Readers after my own heart!

EASY WW STRAWBERRY PIE

1 reduced-fat graham cracker pie crust
1 pkg (4-serving size) sugar-free strawberry jello
1/4 cup water
1 carton (8-oz) reduced-fat frozen whipped topping, thawed
2 cartons (6-oz each) fat-free strawberry yogurt
8 large fresh strawberries for garnish, if desired

In a glass microwave safe measuring cup, heat the water to boiling in the microwave.

In a large glass mixing bowl combine the gelatin and the boiling water. Using a wire whisk, stir until gelatin is completely dissolved. Again, using the whisk, stir in the two cartons of yogurt. Gently fold in the whipped topping until blended.

Using a silicone spatula, transfer the mixture into the crust, spreading evenly. Cover and refrigerate for at least 2 hours to set.

To serve, cut pie into 8 slices. Top each slice with a fresh strawberry you have cut to fan out, if desired.
 
Approximately 5 WW pts per serving.