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Bits and Bobs and Recipes
Nov. 8th, 2015 11:45 amThe Daughter starts Week Three of her part-time job tomorrow. She has complained about sore feet, and heavy bolts of fleece material, and a sore cutting hand, and a co-worker who is a frequent No-Call No-Show who might be getting the axe soon, and her weird work schedule, but she seems to enjoy stocking and cash register work. Her bank debit card showed up yesterday (Saturday). We shopped and she now has a phone (Husband added her to the family plan) and a watch of her very own, so I get mine back --Whooppee!
On a sad note, the used book store on our side of the River shut down. Fortunately, the 90+ dollars of credit I'd built up transferred over to the sister store in Davenport. This is why I prefer to take the cash at the used video store, even though it's a lesser amount than if I chose credit -- too many times I've built up credit, only to have the vendor go out of business.
Okay. I promised Lucidscreamer a recipe for no-bake pumpkin/pudding pie. Keep in mind, please, that this is FROM MEMORY, since I long ago lost the magazine I found it in originally -- but I've made it often enough that I think it's reasonably accurate. MAY NEED TWEAKING!!!
1) Prepare two deep-dish bottom crusts of your dietary preference/needs. Bake (or not) accordingly.
2) in a Large mixing bowl, 16 oz. softened low-fat cream cheese, 1/2 can of pumpkin pack, and spices -- 2 tsp of pumpkin pie spice, or a mixture of ground cloves, nutmeg, cinnamon, ginger and/or allspice. If you have a standing bowl mixer, use that until evenly blended.
3) Slowly add two boxes of low-fat, no/low sugar instant pudding ( white chocolate, vanilla, or chocolate) and three to 3 - 1/2 cups low fat or skim milk and mix at medium speed.
4) Scrape into cooled pie shells and refrigerate for at least two hours before serving.
5) Top with whipped dairy or non-dairy topping of your choice. Enjoy!
Note: There is a 'Pumpkin Spice' pudding flavor, in which case you might want to skip the spices in Step 2; however, I don't know if it comes in Low/No Fat, so use your discretion. The original recipe used Chocolate pudding, but I thought that was odd, so substituted white chocolate and vanilla.
My Dad, who was on a low-fat, low sugar diet due to Hypertension and Diabetes gave this pie "Two Thumbs UP!" when I brought it for Thanksgiving and Christmas.
On a sad note, the used book store on our side of the River shut down. Fortunately, the 90+ dollars of credit I'd built up transferred over to the sister store in Davenport. This is why I prefer to take the cash at the used video store, even though it's a lesser amount than if I chose credit -- too many times I've built up credit, only to have the vendor go out of business.
Okay. I promised Lucidscreamer a recipe for no-bake pumpkin/pudding pie. Keep in mind, please, that this is FROM MEMORY, since I long ago lost the magazine I found it in originally -- but I've made it often enough that I think it's reasonably accurate. MAY NEED TWEAKING!!!
1) Prepare two deep-dish bottom crusts of your dietary preference/needs. Bake (or not) accordingly.
2) in a Large mixing bowl, 16 oz. softened low-fat cream cheese, 1/2 can of pumpkin pack, and spices -- 2 tsp of pumpkin pie spice, or a mixture of ground cloves, nutmeg, cinnamon, ginger and/or allspice. If you have a standing bowl mixer, use that until evenly blended.
3) Slowly add two boxes of low-fat, no/low sugar instant pudding ( white chocolate, vanilla, or chocolate) and three to 3 - 1/2 cups low fat or skim milk and mix at medium speed.
4) Scrape into cooled pie shells and refrigerate for at least two hours before serving.
5) Top with whipped dairy or non-dairy topping of your choice. Enjoy!
Note: There is a 'Pumpkin Spice' pudding flavor, in which case you might want to skip the spices in Step 2; however, I don't know if it comes in Low/No Fat, so use your discretion. The original recipe used Chocolate pudding, but I thought that was odd, so substituted white chocolate and vanilla.
My Dad, who was on a low-fat, low sugar diet due to Hypertension and Diabetes gave this pie "Two Thumbs UP!" when I brought it for Thanksgiving and Christmas.
