'Harvest time' recipes

Here are some points friendly recipes that were emailed to me today, thought I'd share them. A couple are crockpot ones which make me really happy! Enjoy!

Crockpot Apple Pie (4 Points)

8 apples -- tart, peeled and sliced
1 1/4 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup skim milk
2 tablespoons Brummel and Brown Spread - softened
3/4 cup Splenda
1/2 cup Egg Beaters® 99% egg substitute
1 teaspoon vanilla extract
1/2 cup Reduced Fat Bisquick®
1/3 cup brown sugar
3 tablespoons cold butter

Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples. Combine the 1 cup
Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6-7 hours or until apples are soft.

Points: 4

Pumpkin Pie Wontons

1 Cup Canned Pumpkin
2 Tablespoon Sugar Free Maple Syrup
3 Tablespoon Brown Sugar
1/2 teaspoon Pumpkin Pie Spice
26 Packaged Wonton Wrappers
Cinnamon mixed with Splenda Granular, for dusting

Preheat oven to 400F.
Mix pumpkin, maple syrup, brown sugar and pumpkin pie space in medium bowl.
Place a wonton wrapper on flat surface. Spoon 2 teaspoons of filling into center. Moisten edges of wonton with water & fold in half to form a triangle. Press edges to seal. Repeat with remaining wontons. Arrange prepared wontons on an ungreased baking sheet. Lightly coat wontons w/ non stick cooking spray & sprinkle them with Splenda & cinnamon mixture. Bake for 15 minutes or until golden. Turn over and bake another 2 minutes.

Serves: 13 (2 Each) - 1 POINT

Pumpkin Cobbler
1 (15 oz.) Can Solid Pumpkin
1/2 Cup Egg Substitute
1 (12 oz.) Can Fat Free Evaporated Milk
3/4 Cup Splenda Granular
1 teaspoon Ground Cinnamon
1/2 teaspoon Salt
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
1 (9 oz.) Package Jiffy Yellow Cake Mix
4 ounces Diet 7UP or Sprite
1/2 Ounce Chopped Pecans

Preheat oven to 350 degrees. In a medium bowl combine the Pumpkin, egg substitute, evaporated milk, Splenda, cinnamon, salt, ginger and cloves. Spray a 9X13 inch pan with non-stick cooking spray. Pour the pumpkin mixture into the pan. Sprinkle the cake mix evenly on top. Next pour the diet 7UP over the dry cake mix. Top with chopped pecans. Bake for 45-50 minutes. Cool. When ready to serve, top each piece with fat free cool whip (optional).

Serves: 12 - 3 POINTS

Apple Muffins (No Fat)
(2 servings)

1/2 c Applesauce
1/2 c Apples; diced
1 tsp Cinnamon
1/8 tsp Cloves
2 Eggs
6 tb Flour
1 tsp Baking powder
2/3 c Powdered milk
10 pk Sweet and Low
1 tsp Vanilla
1/2 c Carrots; grated

Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes.

Makes 12 muffins which is TWO SERVINGS of SIX (yes 6) MUFFINS EACH.

1 Protein and 1/4 Vegetable. This recipe is no fat. You may substitute Egg Beaters for the eggs and Equal for the Sweet and Low. Freeze well.

Veggie Pot Pie w/Jack-O-Lantern Crust
Serves 8 - 3 POINTS

2 (17-oz.) cans mixed vegetables, drained
1 can cream of mushroom or celery soup
1/2 cup milk
1 teaspoon dried celery flakes
1/2 teaspoon onion salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 ready-made refrigerated pie crust

In bowl, mix all but crust. Spoon vegetable mixture into greased 10-in. round baking dish.

For jack-o-lantern "face," in the pie crust dough, cut out 3 triangles - 2 for eyes and 1 for nose. Cut out mouth. Place crust over vegetables. (You may discard cuttings or bake on a separate sheet.)

Bake at 375ºF. about 30 minutes or until hot and bubbly and crust is browned. Serve warm.

Creamy Ranch Potatoes and Chicken

20 oz. Potatoes, peeled and cubed
1/2 of a 1 oz. Package of Dry Ranch Mix
1 Pound Boneless/Skinless Chicken Breasts, cubed
1 (10 oz.) Can 98% Fat Free Cream of Chicken Soup
1/4 Cup Fat Free Sour Cream
1/4 Cup Finely Chopped Onion
Salt and Pepper to Taste

Spray crockpot with non-stick cooking spray.
Mix all ingredients together and place into crockpot.
Cook on low for 6-8 hours or high for 4-6 hours.

Serves: 5 (1 Cup Each) - 5 POINTS


Creamy Chipotle Dip
In a small bowl, mix and mash 1 teaspoon of canned chipotle peppers in adobo sauce with 2 tablespoons of reduced-fat sour cream. Cut a small green pepper into strips; sprinkle to taste with salt and lime juice. (If dip is too spicy, cool it down with lime juice.)


Easy Corn Soup
Place 1/2 cup of frozen, thawed corn niblets in a medium saucepan. Add 1 cup of fat-free chicken broth, 1/4 teaspoon each of salt and pepper, and 1/8 teaspoon of cumin; bring to a boil, reduce heat and simmer for 5 minutes. Puree in a blender and then top with chopped jalapeno, if desired.

WW Corn Muffins

1 can cream corn
2 egg whites
1 cup self rising cornmeal
Pinch of salt
Beat egg whites until they are medium peaks – fold the rest of your ingredients.
Spray your muffin tin with PAM – Bake 400 degrees for 15 minutes or until golden brown.

12 Muffins = 1 Point Each