YUM! Listener-Submitted Recipes

From Nicholas Beatty
Producer of A Closer Look

Pumpkin Mousse

2 small packages of instant sugar-free vanilla pudding
2 cups of no-fat (skim) milk
1/2 teaspoon pumpkin spice
15 ounce can of pumpkin
8 ounces of fat-free Cool Whip

Make pudding first, then fold in ingredients. Serve!

Butternut Squash Soup

(Also – to be honest, my soup was made without a recipe.)

I baked a butternut squash after cutting it in half, scooping out
seeds, etc. at 450 for an hour. (It took that long to start getting
soft)
I then scooped out the squash and pureed it in the blender
Mixed with 3 cans of chicken broth
Added 1 cup of plain, non fat yogurt
Salt and pepper to taste

It is super yummy hot, but there are honestly better recipes out
there. This is a bare bones, fat free, almost 0 point recipe.

But it is so good with buttermilk, and nutmeg, pumpkin spice, etc.

Fresh Cranberry Sauce

from Barbara Ross,
Publisher of the Goops

4-5 cups fresh cranberries
2 cups sugar
¼ cup brandy

In 8 ½ ” X 14″ glass baking dish place berries, sugar, and pour in brandy. Place foil over the dish and bake 1 hour at 375 degrees.

Pistachio Nut Butter

From Deb,

a fellow blogger at Wordpress: (http://dhconcerts.wordpress.com)

1/2 cup shelled pistachio nuts

Buy a bag of pistachio nuts. Pop enough out of the shell to fill a 1/2 cup measuring cup. If you don’t want to make that effort, put one in the cup for every one you eat while you’re watching TV.

Olive oil (from 1 teaspoon to 1 tablespoon)

You’ll add as much as you want to make it the consistency you want.

Grind the nuts in your blender or food processor.

I actually used my blender, but if I do it again with a larger quantity, I might use the food processor.

Dribble enough oil on the ground nut meats to make it into a paste.
You can decide how much oil is enough. Measure it if you like, or just dribble the olive oil onto the powdered nuts until you can see it turn into a blob. Be careful not to add too much, or you’ll have to remove the shells from more pistachios!

Spread it on your favorite crackers.

I suppose you could put it on bread, but that would require making a larger quantity, and that would be entirely too much work!

Green chili-bacon (spicy)

8 oz cream cheese (softened)

4 oz  Pepper Jack cheese (grated)

4 oz Sharp cheddar cheese (grated)

¼ cup cooked bacon

1 tsp canned green chilis

2 tsp Stagner chili powder (or your favorite brand)

1 tsp All Season

4 oz chopped walnuts

Knead all ingredients, except walnuts, by hand in bowl.  Shape into one big ball, or several small ones.  Roll finished ball in chopped walnuts.  Refrigerate for several hours before serving. (overnight is best)

Kahlua Pecan

8 oz cream cheese (softened)
8 oz colby cheese (grated)
2 oz Toad Sweat (orange)
¾ cup Kahlua
¾ cup chopped pecans (reserve half to for outside of cheeseball)

Knead all ingredients, except 1/2 of  pecans, by hand in bowl.  Shape into one big ball, or several small ones.  Roll finished ball in chopped pecans.  Refrigerate for several hours before serving. (overnight is best)