Monday, October 30, 2017

No-Bake Mason Jar Pumpkin Cheesecake



8sheets graham crackers
3tablespoons butter, softened
8ounces reduced-fat cream cheese, softened
3/4cup pumpkin puree
1/2cup Monk Fruit In The Raw® Bakers Bag or
15packets Monk Fruit In The Raw®
1 1/2teaspoon pumpkin pie spice
1 1/2teaspoon pure vanilla extract
2tablespoons chopped pecans, optional


In a food processor, pulse graham crackers in batches until finely ground. Add butter and pulse until crumbs bind together. Press 2 tablespoons crumb mixture into each of 6 (4-ounce) mason jars. Reserve remaining crumb mixture.
Wipe out food processor and add cream cheese, pumpkin, Monk Fruit In The Raw®, pumpkin spice, and vanilla. Process until completely smooth. Transfer mixture to a large resealable plastic bag and cut ½” off one corner. Pipe mixture into jars. Cover and chill completely. When ready to serve, sprinkle each cheesecake with reserved graham cracker mixture and pecans.

Nutrition Information

Per serving (1 jar): 270 calories, 19g fat (9g saturated fat, 0g trans fat), 20g carbohydrates, 5g protein, 2g dietary fiber, 240mg sodium, 7g sugar

Friday, October 27, 2017

Turkey Pot Pie with Pumpkin Crust

This savory pot pie, stuffed with hearty veggies and "cream" sauce, gets its tender crust from a sweet pumpkin purée.TurkeyPotPie_Article
Photo: Edward Pond
By Jessica Goldbogen Harlan
Serves: 8
Hands-on time: 25 minutes
Total time: 45 minutes
  • 1 1/2 cups whole-wheat flour, plus additional for work surface and dusting
  • 2 tsp dried sage
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tbsp olive oil buttery spread
  • 1 1/2 cups fresh or jarred pumpkin purée (not pumpkin pie filling)
  • 1 tsp olive oil
  • 1 white onion, chopped
  • 3 carrots, peeled and sliced into 1/2-inch rounds
  • 2 stalks celery, sliced into 1/2-inch crescents
  • 1 1/2 cups cut and stemmed green beans (1-inch-long pieces)
  • 1 cup fresh or frozen corn kernels (thawed, if frozen)
  • 2 tbsp whole-wheat flour
  • 1 cup 1% milk
  • 1 tsp dried tarragon
  • 1/2 tsp sea salt
  • 1/4 tsp fresh ground black pepper
  • 1 1/2 lb cooked boneless, skinless turkey breast, chopped
  • Olive oil cooking spray
  1. Prepare crust: In a large bowl, add 1 1/2 cups flour, sage, baking powder and salt; stir with a fork to combine. Stir in buttery spread, mashing until mixture is crumbly. Add pumpkin purée and stir until flour is blended and mixture is clumpy. In bowl, use your hands to knead dough 5 to 8 times, just until dough comes together and is soft and slightly sticky, about 1 minute. (NOTE: Do not overwork dough. If dough sticks to bowl, add a bit more flour.) Place a layer of plastic wrap directly over top of dough and refrigerate until needed, 30 minutes or up to 1 day.
  2. Prepare filling: In a large saucepan or Dutch oven, heat oil on medium-high. Add onion and sauté, stirring occasionally, until softened, about 5 minutes. Add carrots, celery, beans and corn; cook, stirring frequently, for 10 minutes or until slightly tender. Sprinkle 2 tbsp flour over top of vegetables, stirring to coat. Stir in milk, bring to a simmer and reduce heat to medium-low. Cook until milk thickens into a sauce and coats vegetables, 5 to 8 minutes. Stir in tarragon, salt, pepper and turkey and remove from heat.
  3. Preheat oven to 375ºF. Coat a 9 x 13-inch baking dish with cooking spray. Spoon filling into dish in an even layer.
  4. Transfer dough to a lightly floured work surface. Using a rolling pin dusted with flour, roll dough out to a 1/4-inch-thick, 9 x 13-inch rectangle. Set rolling pin at bottom edge of dough and gently roll dough onto pin so dough drapes over top. Lift rolling pin over baking dish and gently unroll dough over filling. Using a paring knife or kitchen scissors, trim excess overlapping dough from rim. If desired, crimp edges with the tines of a fork or your fingers. Cut 6 slits into crust to create steam vents. Transfer to oven and bake for 25 to 30 minutes, until filling bubbles and crust is lightly browned. Let cool for 5 minutes before serving.
Nutrients per 9.7-oz serving (1/8 of turkey pot pie): Calories: 281, Total Fat: 5 g, Sat. Fat: 1 g, Carbs: 34 g, Fiber: 7 g, Sugars: 6 g, Protein: 27 g, Sodium: 353 mg, Cholesterol: 58 mg

Thursday, October 26, 2017

The Gluten Free Bar Puts Delicious Spin On Traditional Oatmeal With New Power Breakfast

-- The GFB: Gluten Free Bar, a leading brand for fun and flavorful gluten-free snacks, is pushing the envelope of inventive snack food creation with the introduction of a new breakfast food line, GFB Power Breakfast. Available in five varieties, including Coconut Cashew, Fruits, Nuts, and Seeds, PB+J, Apple Cinnamon, and Maple Raisin; Power Breakfast is available at natural health food stores nationwide with a suggested retail price of $2.49 per 2-ounce package.

Each Power Breakfast variety features high-protein oatmeal with no added sugar and a healthy mix of delicious add-ins including sun-ripened fruit, nuts and seeds. Aside from delicious flavor, Power Breakfast is ready in 90 seconds by simply removing the top of the package and filling with hot water. The unique package folds flat for easy portability, but pops open to create a bowl that can be microwaved and then recycled when finished.
"We are stepping outside of the box with this packaging and we think this brings some sorely needed innovation to the oatmeal category," said Elliott Rader, co-founder and partner at GFB. "We wanted to provide our consumers with a healthy breakfast option without compromising on taste or convenience. Power Breakfast is easy to make at the office, at home or out in the wilderness while camping. We like to say Power Breakfast is like oatmeal...but better...better ingredients, better taste, all in a portable and convenient package."
The GFB specializes in better-for-you, gluten-free snacks, recently launching their gluten-free Gluten-Free Bites, which feature all the benefits of their traditional bar counterparts, but in bite-size form.
Each Power Breakfast is non-GMO Project® Certified, Certified Vegan, soy-free, dairy-free and Certified Gluten-Free.
The GFB, located in Grand Rapids, Michigan, is a Certified B Corporation dedicated to a triple bottom line of people, planet and profits. Along with their new line of Bites, the company continues to produce their original product The Gluten Free Bar.

The Gluten Free Bar (GFB) Established in 2010, Grand Rapids, Michigan-based Gluten Free Bar (GFB) is a leading brand for fun and flavorful gluten-free snacks in the United States and Europe. The company offers health conscious consumers delicious snack varieties that are non-GMO, Certified Vegan, soy-free, dairy-free and Certified Gluten-Free. The Certified B Corporation is known for its sustainable, earth-friendly manner of production. For more information about GFB, please visit

SOURCE The Gluten Free Bar (GFB)

Wednesday, October 25, 2017

Butternut Squash Frittata Recipe with Spinach and Goat Cheese

By Carolyn Humphries 

Vegetarians, meat-lovers and anyone seeking to add more vegetables to their diet will find inspiration in this vegetable-centric cookbook. Vegetables Please (DK Publishing, 2013), by Carolyn Humphries, gives a fresh look into vegetarian cooking. But have no fear omnivores; there are optional meat suggestions for every recipe, too. In this excerpt, from the section “Tortillas, Frittatas, and Omelets,” learn how to prepare an easy butternut squash frittata recipe.

This fresh-tasting frittata is equally good with chopped Swiss chard or bok choy instead of the spinach. Cottage cheese can replace the soft goat cheese, too.

Butternut Squash Frittata Recipe

Preparation: 20 minutes
To cook: 20 minutes
• 1 small butternut squash (about 1 pound 2 ounces/500 grams), halved, peeled, seeded, and diced
• 2 tablespoons olive oil
• Knob of butter
• 1 small onion, chopped
• 7 ounces (200 grams) spinach
• 4 1/2 ounces (125 grams) soft goat cheese
• 4 pieces of sun-dried tomatoes in oil, drained and cut into small pieces
• 2 tablespoons grated Parmesan cheese
• Grated nutmeg
• 2 tablespoons chopped tarragon
• 6 large eggs, beaten
• Salt and freshly ground black pepper
Optional meat: 3 1/2 ounces (100 grams) blood sausage, diced
1. Blanch the squash in boiling water for 2 to 4 minutes to soften slightly. Drain thoroughly.
2. Heat the oil and butter in a large non-stick frying pan. Add the onion and fry, stirring, for 3 minutes until softened and lightly golden. Add the squash and fry, stirring, for 2 minutes until tender but still holding its shape.
3. Scatter the spinach into the pan and cook, stirring, for 2 minutes to wilt. Boil rapidly for 1 to 2 minutes to drive off any liquid, stirring gently and spreading the spinach evenly into the squash. Add small spoonfuls or pieces of the goat cheese and sun-dried tomatoes. Sprinkle with Parmesan, dust with nutmeg, and scatter the tarragon over.
4. Season the beaten eggs with a little salt and plenty of pepper. Pour into the pan and cook, lifting and stirring, until beginning to set. Cover the pan and cook gently for about 5 minutes until the eggs are almost set and the base is golden.
5. Meanwhile, preheat the broiler. When the eggs are nearly set, put the pan under the broiler for about 3 minutes to finish setting—the frittata should only just be starting to brown so that all the colors remain vibrant. Remove from the broiler and leave to cool for at least 5 minutes. Serve warm or cold, cut into wedges.Serves 4
If adding meat, omit the goat cheese and scatter the blood sausage over the cooked vegetables at step 3.

Monday, October 23, 2017

Easy Witch Hat Cookies


1 box Betty Crocker™ SuperMoist™ devil's food cake mix
1/2 cup vegetable oil
2 eggs
1 cup Betty Crocker™ Creamy Deluxe™ vanilla frosting
Neon gel food colours (orange, purple and green)
Assorted candy sprinkles, if desired
48 Hershey's™ Kisses™ Brand milk chocolates, unwrapped

Friday, October 20, 2017

Monday, October 16, 2017

Universal USB Adapter

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Wednesday, October 11, 2017

How To Use Frozen Lemons To Defeat Diabetes, Cancer And Obesity

We all eat lemons or juice them, but the key to getting all their benefits is to actually freeze them. Yes, frozen lemons work best for your health, and can even treat serious diseases such as diabetes or obesity.
What many people don’t know is that the highest concentration of nutrients is within the peel of lemons.
We usually throw out the peel when we consume lemons, which is a big mistake as the peel is just as beneficial as the fruit itself. In order to get all the vitamins and minerals from the citrus fruit, we need to consume the peel as well.
Lemons are rich in a variety of nutrients such as vitamins A, B6, C and E, as well as iron, zinc, potassium, fiber and protein.
Besides these nutrients, they also contain flavonoids and limonoids which can strengthen your cells, fight free radicals in the body and prevent certain diseases.
According to studies, the nutrients in the tropical fruit can fight various tumors, prevent the development of diabetes, regulate your blood sugar levels and blood pressure and even promote weight loss.
The citric acid in lemons can fight various germs, while many people use lemons to whiten their skin. According to studies, lemons contain more than 22 cancer-fighting compounds including vitamin C, glycosides, pectin and limonene.

Freezing lemons is the best way of getting all of their benefits

Take a few lemons and wash them well, then dry them completely before putting them in a Ziploc bag and freezing them for a few hours.
Once they’re rock solid, you can grate the fruit in your drinks and smoothies for a nice flavor and even more health benefits.
Just cut off the ends of a lemon to get a better grip on them, grate them in whatever you’re having, then put the rest of the lemons back in the freezer.
Besides flavoring your meals and drinks, grated lemon zest will provide your body with a host of nutrients and prevent a variety of diseases.