Vegetarian Four-Cheese Lasagna

Don't be fooled by the recipe's title.  Yes... it's another pumpkin recipe.  I know for a few of you it's been a source of amusement, but I gotta tell you... for me, it's been a source of yumminess!  I LOVE pumpkin recipes and frankly I'm making a lot of them now because it is the season to do so. 

The newest dish I made was this Vegetarian Four-Cheese Lasagna (original link here). As usual, I made some modifications but it's really delicious and filling enough as a main dish.  As a matter of fact, I left out one of the cheeses.

By the way, this isn't my photo of the dish, although it looked similar.  I forgot to snap a pic before cutting into it...

VEGETARIAN FOUR-CHEESE LASAGNA:

INGREDIENTS:

2 cups peeled and diced pumpkin
1 eggplant, sliced into 1/2 inch rounds
5 tomatoes
1 pint ricotta cheese

9 ounces crumbled feta cheese

2/3 cup pesto

2 eggs, beaten

salt and pepper to taste

1 (15 ounce) can tomato sauce

fresh pasta sheets

1 1/3 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
3. In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
4. Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
5. Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

PERSONAL NOTES:
I actually changed it quite a bit.  Frankly, I think I should have been truer to the recipe.  I left out the tomato sauce and feta cheese completely.  I cut back on the pesto sauce (to 1/2 cup).  Overall, the dish would have been better with these items left in.  I can see how it would round out the flavor more.  The way I made it has a more mellow flavor.  I don't want to say bland because I really loved it - and could taste the grilled eggplants and tomatoes (I did include those).

I used Egg Beaters for the eggs and Barilla no-cook lasagna sheets. 

Oh, I also made it in a 9x9 glass dish instead of the 9x13.  It was deeper that way.

While I did enjoy this recipe, I will probably make it next time with all the ingredients as posted above. 

It came to 6 servings and 330 calories per serving.

Pumpkin Apple Streusel Muffins

So my husband and I finally finished off the pumpkin corn muffins (which were yummy by the way).  Then the big decision came on which muffins to make next.  I like baking muffins fairly consistently in the colder weather.  First off, I don't mind having the oven on and second, they are great to grab and go.  With my teaching schedule what it's been recently, having a muffin on hand is mighty convenient.

That all said, I decided to make Pumpkin Apple Streusel Muffins.  You can follow the link for the original recipe.  Though as usual I made some revisions and gave it my own flair.  By the way, the pictures really don't do the muffins justice... and the streusel topping kinda sank in.  Although, when you bite into this muffin you bite into apple cinnamon yumminess which makes everything else right in the universe...

PUMPKIN APPLE STREUSEL MUFFINS

INGREDIENTS:
2 1/2 cups all purpose flour
2 cups granulated sugar
1 TBL pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 vegetable oil
2 cups peeled, cored and chopped apple

Crumb topping:
2 TBL all purpose flour
1/4 cup granulated sugar
1/2 tsp ground cinnamon
4 tsp butter


DIRECTIONS:
1... Preheat oven to 350 degrees. Lightly grease muffin pan or use paper liners.

2... In a large bowl, sift together the dry ingredients.  In a separate bowl, mix together eggs, pumpkin and oil.  Add pumpkin mixture to flour mixture; stirring just to moisten.  Fold in apples.  Spoon batter into prepared pan.

3... In a small bowl, mix together 2 TBL flour, 1/4 cup sugar and 1/2 tsp cinnamon.  Cut in butter until mixture resembles coarse crumbs.  Sprinking topping evenly over muffin batter.

4... Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into a muffin comes out clean.

Makes 18 muffins

PERSONAL NOTES:
I made quite a few changes to this!  I'm sure the above recipe is wonderful, but I always try to lighten dishes where possible.

To start, I only made half the batch.  After all, what the heck are my husband and I going to do with 18 muffins?!?  We just don't need that many.  I can always make more.

Getting to the recipe; I used Bisquick instead of flour.  Not a huge difference in calories, but still worth it.  Besides, then I didn't have to use baking powder since the pancake mix has it in there.  I used Egg Beaters for the egg and unsweetened applesauce in place of the oil.  Cutting out the oil makes a huge difference!  And the muffins are still fluffy and taste fantastic.

I used a Gala apple. De-lish!

My version made 8 muffins at 195 calories each.  And my apartment smells like warm pumpkins and apples :)

Broccoli & Cheese Pie

For the past few days I was thinking - almost dreaming - about the spinach quiche I was going to make (once I finished the last of the butternut squash dish I cooked up last week).  As I was preparing to make it this afternoon I happened to come across an old Betty Crocker recipe for "Impossibly Easy Spinach and Feta Pie".  So I decided to morph together both recipes and substitute broccoli for the spinach and cheddar/fat-free mozzarella for the feta.  A tweak here, a tweak there... experimenting is fun.  Especially when it works.

Here's the recipe as I've incorporated it...

Broccoli & Cheese Pie:

INGREDIENTS:
1 package (10 ounces) chopped broccoli
1 cup shredded cheddar cheese
1 cup shredded fat-free mozzarella cheese
1/2 of one onion, chopped (I like Vidalias)
1/2 cup pancake mix (Bisquick works)
2/3 cup milk
1/4 tsp salt
1/8 tsp pepper
2 eggs

Makes 6-8 servings.

DIRECTIONS:
Heat oven to 400 degrees. Grease pie plate, 9x1 1/4 inches.  Mix broccoli, cheese and onions in pie plate.

Stir remaining ingredients until blended.  Pour into pie plate.

Bake 30 to 35 minutes or until knife inserted in center comes out clean.  Let stand 5 minutes before serving.

PERSONAL NOTES:
As I mentioned, I used broccoli instead of spinach as the recipe originally called for.  Maybe next time I'll try it with spinach.  I just wanted something a little different this time.

I used fat free mozzarella cheese instead of regular to make it a little lighter.  You can probably use most cheeses too, doesn't have to be mozzarella.  I just went with what I was feeling. 

I used skim milk instead of full fat.  I'm sure the 4% milk would work wonderfully.  I personally never use it.

Finally, since I've been eating a good deal of eggs lately I decided to try Egg Beaters instead of real eggs.  Again, I just wanted to do something different.

I measured the dish out for 6 servings.  Each serving is about 175 calories as I've made it.  If you use full fat ingredients that will change.

By the way, I just had the first piece and it's YUMMY!

Ghastly Meringues

When I saw these in Food Network Magazine recently (October issue) I knew I had to try them out. I'd never actually made meringue cookies before but figured it would be easy enough.

It was!  They only take about 5 minutes to whip up (literally) and another 5 to pipe the shapes onto the cookie sheet.  It's the baking that takes a while.  And frankly, I'm not sure if it's because they're still a little warm, but my ghosts aren't completely solid the whole way through.  So, as the recipe says "bake until dry, 1 hour to 1 hour, 15 minutes" - you should do it!

Anyhow, here's the recipe:

GHASTLY MERINGUES

INGREDIENTS:

3 large egg whites
1/2 tsp cream of tartar
3/4 cup sugar
1/2 cup semisweet chocolate chips

DIRECTIONS:

1. Preheat the oven to 200 degrees.  Line a baking sheet with parchment paper.  Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until frothy.  Beat in the sugar; increase the mixer speed to high and beat until stiff peaks form, 5-6 minutes.

2. Transfer to a pastry bag fitted with a large round tip.  Pipe 8-10 swirls on the prepared baking sheet.  Bake until dry, 1 hour to 1 hour, 15 minutes.  Transfer the baking sheet to a rack and let cool completely.

3. Put the chocolate chips in a microwave-safe bowl; microwave on 50 % power until melted, about 1 minute, stirring halfway.  Transfer the melted chocolate to a zip-top bag and snipa corner. Pipe the chocolate on the meringues to look like eyes.


NOTES:

Keep the meringues in the oven for the time specified!  My batch made closer to 16 cookies (about 40 calories per cookie).  I guess the piping tip was smaller than what the folks at Food Network used.

But they are yummy!

Pumpkin Corn Muffins

I've used a few different recipes for corn muffins over the years.  Last year I had a good one that used Bisquick.  Unfortunately, I can't seem to locate it.  During the winter months I would substitute Trader Joe's Pumpkin Pancake Mix for the Bisquick.

Since I have neither the pancake mix nor the old recipe, I went trolling online for a new one that would give me pumpkin corn muffins.  About.com has a recipe that just worked out wonderfully. The whole place smells delicious.  I took a muffin for a test drive about 5 minutes after it came out of the oven and I have to say this recipe is a keeper!

Here's their recipe:

PUMPKIN CORN MUFFINS

INGREDIENTS:

1-1/4 cups all-purpose flour

1 cup yellow corn meal

1/3 cup granulated sugar

4 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

1-1/4 cups canned pure pumpkin

1/3 cup milk

1/4 cup vegetable oil

Preparation:

Preheat oven to 375 degrees F. Grease or paper-line 12 muffin cups.

Combine flour, cornmeal, sugar, baking powder, and salt in large bowl. Beat eggs, pumpkin, milk and vegetable oil in medium bowl until combined. Add to flour mixture; mix thoroughly. Spoon batter into prepared muffin cups.

Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Serve muffins warm.

Yield: 12 muffins

NOTES:

The recipe doesn't call for it, but I used a heaping teaspoon of pumpkin pie spice. I felt it just added a little something extra special.

Also, I like big muffins so I made only 10.  Aside from tasting yummy, each muffin is only 164 calories!

Halloween Butter Cookies

This is a terrific standby recipe.  If I don't know what to bake, I can always rely on butter cookies.  They work for all occasions.  Since Halloween is coming up in the next week, I decided on these fun shapes and colors to dress up the cookies.  They taste wonderful with or without the icing.  If I had more time I'd add some trim or something... but I think they look fun and I know they taste great.

This recipe is handed down to me from my mother.  It's pretty easy to follow.

BUTTER COOKIES

INGREDIENTS:

1 lb. butter
1 cup sugar
2 eggs
4 1/2 - 5 cups of flour (not a full 5)
1 tsp. baking powder
1 tsp. vanilla

ICING:

3 cups sifted confectioner's sugar
1/4 cup milk
1/2 tsp. vanilla
Dash of salt

DIRECTIONS:

Mix well.  Taking one or two handfuls at a time, roll out the dough.  Cut with cookie cutter, or use a juice glass top to cut.  Just press rim of glass into dough and form circles.

Bake at 325 for approximately 5-6 minutes.  They shouldn't be too brown on the edges.  I check the bottoms to make sure they are golden before taking them out. 

NOTE:
When rolling the dough, use a sheet of wax paper for the surface, sprinkle with flour, place the dough and sprinkle that with some flour.  Cover with a second piece of wax paper.  Use the rolling pin over that.  It just makes for easier rolling.

For the icing I use skim milk and it always comes out great.

Chocolate Pumpkin Cheesecake Bars

These are YUMMY!  I found this recipe last year when I was looking for something different to make for Thanksgiving dessert.  It was a big hit - people keep asking for it!

No personal notes to add; I make it as-is...

 

Chocolate Pumpkin Cheesecake Bars

Makes 16 | Prep time: 25 minutes | Total time: 5 hours

For the Crust:

20 chocolate wafer cookies, (half a 9-ounce package)

2 tablespoons sugar

4 tablespoons unsalted butter, melted

For the Filling:

2 packages bar cream cheese, (8 ounces each)

1 cup sugar

1 cup canned solid-pack pumpkin puree

3 large eggs

3 tablespoons all-purpose flour

1 teaspoon pumpkin-pie spice

1/2 teaspoon salt

4 ounces semisweet chocolate, chopped

282 calories per serving (16 servings)

Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.

In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs); add butter, and pulse until moistened.

Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes. Set aside to cool.

Place cream cheese in food processor; blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; process until combined. Set aside.

Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Add 1 cup pumpkin mixture; stir to combine. Set aside.

Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl. To create swirls, drag the blade of a paring knife through the chocolate and pumpkin mixtures several times to make a marbled pattern.

Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.

Cool in pan. Cover; chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve.