It’s going to be a different Thanksgiving for many of us – our large family gatherings will probably be smaller as our loved ones shelter in place to fight this pandemic. We’ll be wearing masks and social distancing and weather permitting many of us will be moving our feast outside. Many families will be celebrating Indigenous People’s Day and trying to replicate a more authentic menu.

In many areas around the world, COVID -19 infection rates remain high despite our careful efforts to safely reopen and find our new normal. Those of us with health issues or family members with health issues are proceeding with extra caution as we safeguard our loved ones.

Cooking with kids is a great way to pass along family traditions, reinforce math skills, teach healthy eating habits, and help your kids learn to follow directions. Recipes and photos can be shared with friends and family over social media, and the joy and laughter via FACETIME, ZOOM, GOOGLE, or SKYPE.

The changes we must make do not have to mean our special meals with family can’t be exciting. To help you share the flavors of November with the special people in your life, Linda Cahill has some great recipes from Pampered Chef for your holiday meal and all those leftovers. From breakfast, brunch, lunch, dinner, to your midnight snack, make your November unforgettable.                     

Whether she’s demonstrating products for Pampered Chef while preparing delicious recipes at a Pampered Chef party, helping in her parish, entertaining friends, and family, or making a meal for a sick friend, Linda always knows, “What’s for Dinner?”

MIMOSA BAR

INGREDIENTS:

1 bottle (750 mL) chilled prosecco, cava, or other dry champagne

 

Flavor

Juice 24 oz (750 ml)

Garnish

Sunrise

Orange

Splash of cranberry juice

Orange slice

Pomegranate Blush

Pomegranate

Pomegranate seeds

Pink Grapefruit

Grapefruit

Fresh raspberries

Mint leaves

Tropical Mango

Mango Nectar

Thinly sliced fresh strawberries

 

DIRECTIONS

1. Open the champagne and/or sparkling wine and place the bottles in the Ice Bucket filled with ice to keep cold.

2. Pour the desired juice(s) into a Quick-Stir® Pitcher. Set out champagne flutes for guests to serve themselves.

3. To make a mimosa, fill a champagne flute with equal parts fruit juice and champagne. Add a garnish, if desired.

Yield: 8 servings of 6 oz/150 mL

Nutrients per serving: Average based on juice: Calories 100, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Protein 0 g

Cook's Tips: To make cute orange slice garnishes, thinly slice an orange. Stack the orange slices and cut them into quarters. Cut a slit halfway up the orange at the top. Add the orange slice to the rim of the glasses before serving. 

FAUX MIMOSA (FAUX-MOSA) BAR

INGREDIENTS:

3 cans (12 oz/355 mL each) orange-flavored sparkling water, chilled

 

Flavor

Juice 24 oz (750 mL)

Garnish

Sunrise

Orange

Splash of cranberry juice

Orange slice

Pomegranate Blush

Pomegranate

Pomegranate seeds

Pink Grapefruit

Grapefruit

Fresh raspberries
Mint leaves

Tropical Mango

Mango nectar

Thinly sliced fresh strawberries

 

DIRECTIONS

1. Pour the desired juice(s) into a Quick-Stir® Pitcher. Set out champagne flutes for guests to serve themselves.

2. To make a faux-mosa, fill a champagne flute with equal parts fruit juice and sparkling water. Add garnish, if desired.

Yield: 8 servings of 6 oz/150 mL

Nutrients per serving: Average based on juice: Calories 35, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 9 g, Fiber 0 g, Protein 0 g

Cook's Tips: To make cute orange slice garnishes, thinly slice an orange. Stack the orange slices and cut them into quarters. Cut a slit halfway up the orange at the top. Add the orange slice to the rim of the glasses before serving.

Want to make your own flavor? Try swapping the orange-flavored sparkling water for grapefruit, mango, or peach pear. 

CLASSIC CREPES

Prep 5 min/Cook 5 min/Ready in 10 min

INGREDIENTS:

1¼ cups (300 mL) milk

2   eggs

2 tbsp (30 mL) vegetable oil

1 tsp (5 mL) vanilla extract

1 tbsp (15 mL) sugar

¼ tsp (1 mL) salt

1 cup (250 mL) all-purpose flour

1 tbsp (15 mL) unsalted butter

DIRECTIONS:

Add the milk, eggs, oil, vanilla, salt, sugar, and flour to the Batter Mixer & Dispenser. Pump the handle until combined. Place the dispenser cap on the plunger and select the medium dot.

Preheat the 12" (30-cm) Nonstick Skillet for 3 minutes over medium heat.

Microwave the butter in a 1-cup (250-mL) Prep Bowl on HIGH for 30 seconds. Use the Chef’s Silicone Basting Brush to brush the skillet with butter.

Dispense 2 pumps of batter and cook for 30–40 seconds on each side, or until it’s lightly browned. Repeat with the remaining batter.

Yield: 4 servings

Nutrients per serving: U.S. nutrients per serving (1 crepe): Calories 280, Total Fat 14 g, Saturated Fat 4.5 g, Cholesterol 105 mg, Sodium 220 mg, Carbohydrate 30 g, Fiber 1 g, Sugars 6 g, Protein 9 g

SPICED PUMPKIN MINI LOAVES

INGREDIENTS:

Bread

2 1/4 cups all-purpose flour

1 cup sugar

1 cup golden raisins

1/2 cup pecan halves, coarsely chopped

1 tablespoon Cinnamon Plus™ Spice Blend

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1 cup solid pack pumpkin

2/3 cup milk

1/2 cup vegetable oil

Glaze

1/2 cup powdered sugar

1/4 teaspoon Cinnamon Plus™ Spice Blend

2-3 tablespoons maple-flavored syrup

Additional toasted chopped pecans (optional)

DIRECTIONS:

Preheat oven to 325°F. Spray bottoms only of Mini Loaf Pan with nonstick cooking spray. In Stainless (2-qt.) Mixing Bowl, combine flour, sugar, raisins, pecans, spice blend, baking powder, baking soda, and salt; mix well.

In Stainless (4-qt.) Mixing Bowl, whisk eggs with Stainless Whisk. Add pumpkin, milk, and oil; mix well. Add flour mixture to egg mixture, mix until well blended. Fill each cavity of a loaf pan with about 1 cup batter.

Bake 45-50 minutes or until wooden pick inserted in center of loaves comes out clean and cracks in the top of loaves appear dry. Remove from oven; cool in pan 10 minutes. Loosen sides of loaves from pan; remove to Stackable Cooling Rack. Cool completely.

For the glaze, combine powdered sugar and spice blend. Whisk in 2-3 tablespoons maple-flavored syrup until icing is of desired consistency. Drizzle icing over loaves and sprinkle with additional toasted chopped pecans, if desired.

Yield: 16 servings of 2 slices

Nutrients per serving: Calories 260, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 25 mg, Carbohydrate 41 g, Protein 4 g, Sodium 190 mg, Fiber 2 g 

U.S. Diabetic exchanges per serving:

1 starch, 1 1/2 fruit, 2 fat (21/2 carb)

Cook's Tips:

Pumpkin pie spice can be substituted for the Cinnamon Plus® Spice Blend if desired.

Be sure to choose solid pack pumpkin, rather than pumpkin pie filling, for this recipe.

To make loaves well in advance, prepare as directed in Steps 1-3. Wrap securely; freeze up to 1 month. When ready to serve, thaw bread at room temperature and unwrap. Prepare glaze and drizzle over bread.

This recipe can be baked in the Stoneware Loaf Pan. Spray bottom only of a loaf pan with nonstick cooking spray. Prepare as recipe directs; pour batter into pan. Bake at 325°F 1 hour, 10 minutes to 1 hour, 20 minutes or until wooden pick inserted in center comes out clean.

 

BOUNTIFUL BRUNCH PIZZA

INGREDIENTS:

Crust

1 package (24 oz./700 g) frozen shredded hash brown patties, thawed and broken apart or 4–5 cups (1–1.25 L) of sweet potatoes, cauliflower, or regular tater tots, thawed

1   egg, beaten

1 tsp (5 mL) Tex-Mex Rub (or salt and pepper to taste)

Egg Topping:

7   eggs

½ cup (125 mL) milk

 Salt and ground black pepper to taste (optional)

1 cup (250 mL) ham, chopped or cooked sausage, chorizo, or veggie crumbles

½ cup (125 mL) fresh mushrooms, sliced or 1 jalapeno (seeded and chopped)

¼ cup (60 mL) green onion slices

¼ cup (60 mL) green bell pepper, chopped

1½ cups (6 oz./170 g) cheddar or Colby Jack cheese, shredded

DIRECTIONS:

Preheat oven to 400°F (200°C).

For the crust, combine potatoes (or chosen veggie), egg, and rub (or salt and pepper) in a large bowl.

Spread the potato mixture into a 14-in (36-cm) circle on a prepared stone and pat down with the back of a spoon. Bake for 20 minutes; remove from oven.

For the egg topping, whisk eggs and milk in a small bowl, seasoning with salt and pepper to taste. Microwave on HIGH for 3 minutes, stir, then microwave for an additional 3 minutes. Stir again then spread the cooked egg mixture evenly over the potato crust. Top with meat or cooked veggie crumbles, jalapeno or mushroom slices, and cheese.

Return to the oven and bake for 10 more minutes. 

Yield: 10 servings

Nutrients per serving: Approximately 210 calories and 15 grams of fat per serving

Cook's Tips: Use the chorizo, Tex-Mex rub, jalapeno, and Colby Jack for a delicious Tex-Mex variation.

MANGO CONFETTI SALSA

INGREDIENTS:

1 large mango

1/2 small jicama

1/3   orange bell pepper

1/3   red bell pepper

1   jalapeño pepper, stemmed

1/3 small red onion

1 tbsp fresh lime juice

1/4 tsp salt

1/2 tsp Chili Lime Rub

 Tortilla chips (optional)

DIRECTIONS:

On Large Grooved Cutting Board, cut mango using Mango Wedger. Remove skin from mango using Avocado Peeler. Peel jicama using Serrated Peeler. Dice mango, jicama, and bell peppers into 1-in. pieces using Chef’s. Cut jalapeño in half; remove seeds using Core & More.

Combine mango, jicama, bell peppers, jalapeño, and onion in Manual Food Processor; cover and pump handle until coarsely chopped. Add lime juice and salt; pump handle to chop to desired consistency, removing the lid and scraping downsides of the bowl as necessary using Mini Mix ‘N Scraper®. Pour salsa into a serving bowl. Sprinkle with the rub. Serve with tortilla chips, if desired.

Yield: 2 cups salsa = 6 servings of 1/4 cup salsa

Nutrients per serving: Calories 40, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 10 g, Protein 1 g, Sodium 120 mg, Fiber 2 g

Cook's Tips: Use the Veggie Wedger to cut the onion into wedges. Use two wedges for this recipe.

HOT ARTICHOKE & SPINACH DIP

INGREDIENTS:

1 jar (6 ounces) marinated artichoke hearts, drained and coarsely chopped

1 package (9-11 ounces) frozen creamed spinach, thawed

1/4 cup mayonnaise

1/4 cup sour cream

1 small garlic clove, pressed

1/2 cup (2 ounces) grated fresh Parmesan cheese

 Diced red bell pepper (optional)

 Baked Pita Chips

DIRECTIONS:

Preheat oven to 375°F. Coarsely chop artichokes using Food Chopper; place in Small Batter Bowl. Add spinach, mayonnaise, and sour cream.

Press garlic into batter bowl using Garlic Press. Grate Parmesan cheese into batter bowl using Rotary Grater; mix well. Spoon into Small Oval Baker.

Bake 20-25 minutes or until heated through. Garnish with bell pepper, if desired. Serve with Baked Pita Chips.

Yield: 2 cups = 16 servings of 2 tablespoons dip

Nutrients per serving: Calories 60, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 2 g, Protein 2 g, Sodium 190 mg, Fiber less than 1 g

U.S. Diabetic exchanges per serving: 1 vegetable, 1 fat (0 carb)

Cook's Tips: To thaw creamed spinach, cut a small slit in the center of the pouch.  Microwave on 30% power 3 minutes or until thawed.

The Oval Baker is ideal for keeping hot dips and spread warm while you and your guests enjoy the party.

CORN PUDDING

Prep 5 min/Cook 30 min/Ready in 35 min

INGREDIENTS:

1 can (15.25 oz./432 g) corn, drained

1 can (14.75 oz./418 g) creamed corn

4 oz. (113 g) butter, melted (½ stick)

1 cup (250 mL) sour cream

1 jar (4 oz./113 g) chopped pimentos, drained

1 pkg (8.5 oz./240 g) corn muffin mix

DIRECTIONS:

Preheat the oven to 400°F (200°C).

Mix all the ingredients together in a large bowl with the cornbread mix last.

Pour into the 2-qt. (2-L) Enameled Cast Iron Baker; bake until brown on the edges or set, about 30 minutes.

Yield: 8 servings

BUTTERNUT SQUASH & APPLE STUFFING

INGREDIENTS:

1 medium butternut squash (about 2½ lbs.–3 lbs. / 750 g–1 kg)

3 Granny Smith apples, cored

½ cup (125 mL) butter, softened (1 stick)

2 medium onions, finely chopped (about 2 cups / 500 mL)

5 stalks celery, finely chopped (about 2 cups / 500 mL)

1 tbsp. (15 mL) fresh sage, finely chopped

1 tbsp, (15 mL) fresh thyme, finely chopped

3 cups (750 mL) low–sodium chicken, turkey, or vegetable stock

2 eggs

¼ cup (50 mL) fresh parsley, chopped

16 cups (4 L) ½” (1 cm) day–old, cubed French or Italian white bread (16 oz / 454 g loaf)

½ cup (125 mL) pomegranate seeds (optional)

DIRECTIONS:

Preheat the oven to 375°F (190°C).

Cut the neck of the butternut squash from the body, reserving the body for another use. Peel the neck and spiralize with the ribbon blade (not comb blade) of the Veggie Spiralizer. Then spiralize the cored apple.

Melt the butter in the All-Purpose Pot over medium heat. Add the onions, celery, sage, and thyme and cook for 3 minutes. Add in the butternut squash and apple. Cook and stir occasionally for 5–7 minutes or until softened.

Add the broth, bring to a simmer, then remove from the heat.

Beat the eggs in a 6–qt. (6–L) Stainless Steel Mixing Bowl and add the chopped parsley. Stir in the cubed bread and the broth mixture.

Transfer the mixture to a buttered Rectangular Baker. Cover with the Large Easy-Fit Silicone Cover and bake for 30 minutes. Uncover and bake for 15–20 minutes or until the top is golden brown. Top with pomegranate seeds, if desired.

Yield: 16 servings of (¾ cup/175 mL each) 

Nutrients per serving: U.S. Nutrients per serving (¾ cup / 175 mL): Calories 190, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 40 mg, Sodium 330 mg, Carbohydrate 29 g, Fiber 3 g, Sugar 7 g, Protein 6 g

Cook's Tips: If your bread is fresh, cut bread into ½” (1 cm) cubes to make 16 cups (4 L). Spread the cubes out onto 1–2 baking sheets and dry in a 300°F (150°C) oven for 15–20 minutes. The bread cubes can be made 2–3 days in advance and stored in an airtight container or in a resealable plastic bag.

Nutrients per serving: U.S. nutrients per serving: Calories 370, Total Fat 21 g, Saturated Fat 12 g, Cholesterol 55 mg, Sodium 570 mg, Carbohydrate 41 g, Fiber 1 g, Sugars 11 g, Added Sugars 0 g, Protein 5 g

PAN-ROASTED VEGETABLES WITH SPINACH

INGREDIENTS:

2 lbs. (1 kg) fingerling potatoes

1 large red onion

2 cups (500 mL) baby carrots

2 tbsp. (30 mL) olive oil

1 tbsp. (15 mL) Citrus & Basil Rub (see Cook's Tips)

2 tsp. (10 mL) honey

3 garlic cloves

1/2 small lemon

1/4 cup (50 mL) chicken broth

2 tbsp. (30 mL) butter

1 pkg. (5 oz) fresh baby spinach leaves (about 5 cups/1.25 L)

Salt and black pepper (optional)

DIRECTIONS:

Preheat oven to 400°F (200°C). Cut larger potatoes in half crosswise. Wedge onion.

Combine potatoes, onion, carrots, oil, rub, honey and garlic pressed with Garlic Press in a medium mixing bowl. Toss to coat. Arrange in Large Baker. 

Bake, uncovered, 45-50 minutes or until vegetables are fork tender.  

Meanwhile, using Citrus Press, juice lemon to measure 1 tbsp (15 mL); add to (2-cup/500-mL) Easy Read Measuring Cup. Add broth and butter. Microwave on HIGH 30-60 seconds or until butter is melted.  

Remove baker from oven to cooling rack. Top vegetables evenly with spinach. Drizzle broth mixture over spinach. Toss spinach and vegetables until spinach is wilted. Season to taste with salt and pepper, if desired. 

Yield: 6 servings

Nutrients per serving: U.S. Nutrients per serving: Calories 200, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 34 g, Fiber 4 g, Protein 4 g 

Cook's Tips: Petite red or Yukon gold potatoes can be substituted for the fingerling potatoes.

Lemon Rosemary Rub can be substituted for the Citrus & Basil Rub.

PUMPKIN MAC & CHEESE

 Prep 5 min/Cook 15 min/Ready in 20 min

INGREDIENTS:

2 cups (500 mL) pumpkin puree

1 cup (250 mL) milk of your choice

2   garlic cloves, pressed

½ tsp (2 mL) salt, plus more as needed

2 tbsp (30 mL) butter

4 oz. (125 g) sharp cheddar cheese, grated (1 cup/250 mL)

3 cups (750 mL) cooked pasta

DIRECTIONS:

Combine pumpkin, milk, garlic, and salt in a medium saucepan. Bring to a simmer over medium-low heat. Add the butter and let it melt, stirring occasionally. Add the cheese, a little bit at a time until it’s fully melted. Pour over hot, cooked pasta.

Yield: 6 servings

KALE PESTO TURKEY BURGERS

Prep 10 min/Cook 20 min/Ready in 30 min

INGREDIENTS:

Kale Pesto

2 oz. (60 g) Parmesan cheese (3 1"/2.5-cm cubes)

2 tbsp (30 mL) sunflower kernels

½ cup (125 mL) extra virgin olive oil

¼ tsp (1 mL) salt

1 cup (250 mL) cup (250 mL) fresh basil leaves (1 oz./30 g pkg.)

1 cup (250 mL) chopped kale leaves

Burger

2 lbs. (1 kg) ground turkey

Oil for spritzing

2 oz. (60 g) mozzarella cheese (½ cup/125 mL grated)

¼ cup (60 mL) julienned sun-dried tomatoes, drained

½ cup (125 mL) light mayonnaise

6   burger buns

DIRECTIONS:

Add the Parmesan and sunflower kernels to the Deluxe Cooking Blender. Replace and lock the lid. Blend on speed 3 of the CUSTOM BLEND setting for 30 seconds. Remove the lid and add the remaining pesto ingredients to the pitcher. Replace and lock the lid. Blend on speed 2 of the CUSTOM BLEND setting for 1 minute (see cook’s tips).

In a large bowl, combine ½ cup (125 mL) of the pesto with the ground turkey. Mix with the Mix ‘N Masher.

Preheat the Nonstick Double Burner Grill over medium heat for 3–5 minutes.

Spray the Burger & Slider Press with oil using the Kitchen Spritzer. Use the Large Scoop to portion 3 scoops of the turkey mixture into the press and release onto a Flexible Cutting Mat. Repeat with the remaining turkey mixture.

Cook the burgers for 10–12 minutes, turning halfway through cooking, or until the Instant-Read Food Thermometer reads 165°F (74°C).

Grate the cheese with the Microplane® Adjustable Coarse Grater. In a small bowl, combine the cheese and sun-dried tomatoes. During the last 2 minutes of cooking, top the burgers with the cheese mixture.

In a small bowl, mix the mayonnaise and remaining pesto. Spread the pesto mayonnaise on the buns.

Yield: 6 servings

Nutrients per serving: U.S. nutrients per serving (1 burger): Calories 620, Total Fat 36 g, Saturated Fat 10 g, Cholesterol 80 mg, Sodium 750 mg, Carbohydrate 27 g, Fiber 1 g, Sugars 6 g, Protein 49 g

Cook's Tips: If the Deluxe Cooking Blender’s blades are still moving but not blending the pesto, press the wheel and allow the pesto to fall back into the blades.

You can make the homemade pesto on its own and use it for pasta and flatbreads.

Pesto is traditionally made with pine nuts, but sunflower kernels are less expensive and taste great. You can substitute the sunflower kernels with any nut or seed you like.

TURKEY CRANBERRY WREATH

INGREDIENTS:

2 packages (8 ounces each) refrigerated crescent rolls

1/2 cup mayonnaise

2 tablespoons honey Dijon mustard

1/2 teaspoon coarsely ground black pepper

2 cups (12 ounces) chopped cooked turkey

1/2 cup sliced celery

3 tablespoons snipped fresh parsley

1/2 cup sweetened dried cranberries

1 cup (4 ounces) shredded Swiss cheese

1/4 cup walnuts, coarsely chopped

1   egg

DIRECTIONS:

Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone with Handles. Corners of wide ends will touch, and points will extend 1 inch beyond edge of baking stone. Arrange remaining 8 triangles in center, matching wide ends. Seal seams using Baker’s Roller®. (Points will overlap in center; do not seal.)
Place mayonnaise, mustard and black pepper in Classic Batter Bowl. Chop turkey using Food Chopper. Slice celery using Chef’s Knife. Snip parsley using Professional Shears. Add turkey, celery, parsley, and cranberries to batter bowl. Grate cheese into batter bowl using Rotary Grater. Mix filling using Small Mix ’N Scraper®. Using Medium Scoop, scoop filling over seams of dough, forming a circle.

Coarsely chop walnuts using Food Chopper, sprinkle over filling. Beginning in center, lift one dough triangle across filling mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first.
Separate egg over Small Batter Bowl using Egg Separator. (Discard yolk or set aside for another use.) Lightly beat egg white; brush over dough using Chef's Silicone Basting Brush. Bake 25-30 minutes or until golden brown. Serve using Nylon Slice 'N Serve®.

Yield: 10 servings

Nutrients per serving: Calories 390, Total Fat 25 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 24 g, Protein 16 g, Sodium 550 mg, Fiber less than 1 g

Cook's Tips: If desired, 2 cups chopped cooked chicken can be substituted for the turkey.

Use the Turkey Cranberry Wreath to transform leftover Thanksgiving turkey.

DUTCH APPLE MINI TARTS

INGREDIENTS:

Crust

1 package (15 ounces/450 g) refrigerated pie crusts

Apple Filling

4 ounces (125 g) cream cheese, softened

1/4 cup (50 mL) firmly packed light brown sugar

1egg

2 tablespoons (30 mL) all-purpose flour

1/2 teaspoon (2 mL) ground cinnamon

1/2 teaspoon (2 mL) vanilla extract

3 medium Granny Smith apples, peeled, sliced, and chopped (3 cups)

Topping

3 tablespoons (45 mL) firmly packed light brown sugar

3 tablespoons (45 mL) all-purpose flour

2 tablespoons (30 mL) butter or margarine

DIRECTIONS:

Preheat oven to 375°F. On lightly floured surface, roll one pie crust into 12 x 10-inch rectangle using Baker's Roller®. Cut 12 circles from dough using Cut-N-Seal®. Press into Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Repeat with remaining pie crust.

For apple filling, whisk cream cheese in Classic Batter Bowl until smooth. Whisk in sugar until fluffy. Mix in egg until well blended. Stir in flour, cinnamon, and vanilla until smooth. Peel and slice apples using Apple Peeler/Corer/Slicer. Chop into small pieces using Food Chopper. Stir into cream cheese mixture.

Fill prepared muffin cups with apple mixture, filling over top of pastry. For topping, combine 3 tablespoons brown sugar and 3 tablespoons flour. Cut in butter until forms coarse crumbs. Spoon over apple filling.

Bake in preheated oven 18-20 minutes or until light golden brown. Let cool in pan 5 minutes. Remove from pan. Serve warm or at room temperature.

Yield: 24 servings

Nutrients per serving: Calories 148, Total Fat 10 g

PUMPKIN-MAPLE CREAM TRIFLE 

Prep 25 min/Refrigerate 245 min/Ready in 270 min

INGREDIENTS:

Maple Walnuts (optional, see Cook's Tip)

1 box (14.4 oz/400 g) whole graham crackers (5 x 2 in./13 x 5 cm)

1/2 cup (125 mL) plus 3 tbsp (45 mL) pure maple syrup (do not use maple-flavored pancake syrup), divided

1 pkg. (3.4 oz/102 g) cheesecake or vanilla instant pudding and pie filling

1/2 cup (125 mL) milk

1 can (15 oz) solid pack pumpkin (not pumpkin pie filling) (1 3/4 cups/425 mL)

2 tsp. (10 mL) cinnamon

1 container (12 oz/1 L) frozen whipped topping, thawed, divided

Additional cinnamon

DIRECTIONS:

Prepare Maple Walnuts, if desired; set aside. Coarsely break graham crackers into Stainless (6-qt./6-L) Mixing Bowl. Place ½ cup (125 mL) of the maple syrup in a Small Batter Bowl; microwave on HIGH 60-90 seconds or until hot. Pour hot syrup over crackers; toss to coat and set aside.

For the pumpkin filling, combine pudding mix and milk in Stainless (4-qt./4-L) Mixing Bowl; whisk until mixture begins to thicken. Add pumpkin and spice blend to pudding mixture; whisk well. Fold 2 cups (500 mL) of the whipped topping into pudding mixture; set aside.

For maple cream, combine the remaining 3 tbsp (45 mL) maple syrup and remaining whipped topping in Stainless (2-qt./2-L) Mixing Bowl; fold gently. Attach open star tip to Easy Accent® Decorator; fill with 2/3 cup (150 mL) of the maple cream and set aside for garnish.

To assemble the trifle, place one-third of the graham cracker mixture over the bottom of the Trifle Bowl. Top with half of the pumpkin filling, spreading to edges. Top with another third of the graham cracker mixture. Top with remaining maple cream, spreading to edges. Top with remaining graham cracker mixture and pumpkin filling. Cover; refrigerate 4 hours or overnight. Garnish with Maple Walnuts, if desired, and pipe with reserved maple cream. Sprinkle with additional spice blend, if desired.

Yield: 24 servings of about 1/2 cup (125 mL)

Nutrients per serving: Calories 180, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 27 g, Protein 2 g, Sodium 160 mg, Fiber 2 g

U.S. Diabetic exchanges per serving: 1 starch, 1 fruit, 1 fat (2 carb)

Cook's Tips:

Soaking the graham crackers with hot maple syrup will soften the crackers to a cake-like consistency.

To make Maple Walnuts, combine 2 tbsp (30 mL) butter and 3 tbsp (45 mL) pure maple syrup in (10-in./24-cm) Sauté Pan. Stir over medium heat until butter is melted. Add 1 cup (250 mL) walnut halves and cook, stirring constantly, 5-7 minutes or until walnuts are evenly browned. Spread walnuts in a single layer on parchment paper; cool completely.

 Pumpkin pie spice can be substituted for the cinnamon.

For more delicious recipes and to order products for your kitchen, visit www.pamperedchef.biz/lindacahill Email her at lindathechef@gmail.com.