In the Spirit of Thanksgiving

apple pies in a jar :)

Apple Pie in a Jar



Serves 8

Prep time: 30 minutes

Bake time: 45 minutes



INGREDIENTS

8 short, half-pint glass canning jars*

4 pre-packaged pie crusts, uncooked

7 cups (15-20 whole) apples, peeled and thinly sliced

2 tablespoons lemon juice

3/4 cup white sugar

1/4 cup brown sugar

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg



*Find glass canning jars right in your grocery store. The short, half-pint versions work best for this recipe—and though they are pre-treated to resist heat, placing them in a cold oven will allow them to heat up gradually. That means no broken glass!



INSTRUCTIONS

Lay out pie crusts on a clean surface. Use the lid of your jar as a cookie cutter to create 8 circles. Insert a dough circle into the base of each jar, pressing into place with your fingertips.

Cut the remaining pie crusts into long strips, approximately 4 inches wide. Press the dough into the inside of each jar, so the inside is completely covered.

In a large mixing bowl, toss the apple slices in lemon juice.

In a separate medium-size bowl, combine the white sugar, brown sugar, flour, cinnamon and nutmeg. Pour the dry ingredients over the apples, then toss to coat.

Divide the apple filling equally among your jars, filling each about 2/3 full.

Finish each jar with the topping of your choice (see our options below).

Place your jars on a baking sheet and set inside a cold oven. Begin heating your oven to 375ºF and let bake for 45-60 minutes, until topping is golden brown and bubbling.

Tip: There are so many apples to choose from, namely in the cool fall months. We love sweet Golden Delicious apples for this recipe, but for more ideas, check out our complete Apple Types & Tastes Guide.



3 Topping Options



Lattice Crust: To achieve an old-fashioned look, purchase an extra pie crust or two at the supermarket, then cut the dough into very thin strips, slightly longer than the width of your jar’s mouth. Lay 3 strips vertically and 3 strips horizontally, then interweave them, pressing the edges into the inner rim of the jar. Brush with a beaten egg and sprinkle with sugar.



Capped Crust: Repeat step 1 of the instructions, then use the dough circles to top each of your jars—but be sure to press the edges into the inner rim of the jar to prevent burning. Use the tongs of a fork to crimp the edges, or cut out a few small, festive shapes like leaves with a mini cookie cutter or stencil. Brush with a beaten egg and sprinkle with sugar.



Crumble Topping: For something easy and extra sweet, simply follow the instructions below, then sprinkle generously on the top of each jar:



INGREDIENTS

1/4 cup brown sugar

1/4 cup all-purpose flour

1/4 teaspoon ground cinnamon

2 tablespoons oats

3 tablespoons cold butter



INSTRUCTIONS

In a small mixing bowl, combine sugar, flour and cinnamon.

Add butter, blending with an electronic mixer until pieces are approximately the size of peas.

Add oats, stirring with a spoon until well combined.

Ginas Skinny Recipes: Thanksgiving Recipes

Ginas Skinny Recipes: Thanksgiving Recipes: "Pumpkin Spice No-Bake Cheesecake
55 comments


This light and fluffy slice of cheesecake has a hint of fall inspired by my Pumpkin Spice Cream Cheese recipe. Quick and simple to make in under 10 minutes. You can further reduce the points by using fat free cream cheese if you wish, but I personally prefer using 1/3 fat cream cheese instead.

Pumpkin Spice No-Bake Cheesecake
Gina's Weight Watcher Recipes
Servings: 8 • Size: 1 piece • Time: 10 minutes • Calories: 239 • Points: 5.25 ww points

7 oz 1/3 less fat Philadelphia Cream Cheese
1/2 cup pureed pumpkin (canned is fine)
1 tsp vanilla
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup brown sugar, unpacked

8 oz Cool Whip Free, thawed

9 inch reduced fat Graham Cracker Crust
In a large bowl using an electric mixer, whip cream cheese, pumpkin, vanilla, cinnamon"

Vermont Maple Pumpkin Pie

I made this one year and now have a friend that requests it every year :)



Yield: 6-8 servings




Cook Time: 45 minutes

Total Time: 45 minutes

Ingredients:

1-1/3 cups cooked, mashed pumpkin (one 15-oz. can)

3/4 cup Pure Vermont Maple Syrup

1-1/2 cups milk

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 unbaked pie shell

2 eggs

1 Tablespoon flour

1 teaspoon salt

1/8 teaspoon ginger

Preparation:

Beat or blend all ingredients thoroughly together. Pour into unbaked pie shell. Bake in 350 degree oven for 45 minutes or just until firm in the middle.

white choclate fruit tart

Ingredients

3/4 cup butter, softened 1/2 cup confectioners' sugar 1 1/2 cups all-purpose flour FILLING: 1 (10 ounce) package vanilla or white chips, melted and cooled 1/4 cup heavy whipping cream 1 (8 ounce) package cream cheese, softened 1 (20 ounce) can pineapple chunks, undrained 1 pint fresh strawberries, sliced 1 (11 ounce) can mandarin oranges, drained 2 kiwifruit, peeled and sliced GLAZE: 3 tablespoons sugar 2 teaspoons cornstarch 1/2 teaspoon lemon juice

Directions

In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour; mix well. Press into an ungreased 11-in. tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300 degrees F for 25-30 minutes or until lightly browned. Cool on a wire rack.

For filling, in a small mixing bowl, beat melted chips and cream. Add cream cheese and beat until smooth. Spread over crust. Refrigerate for 30 minutes. Drain pineapple, reserving 1/2 cup juice; set juice aside. Arrange the pineapple, strawberries, oranges and kiwi over filling.

For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool; brush over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers.

choc. chip cheese ball from kellys korner

CHOCOLATE CHIP CHEESE BALL



1 (8 ounce) package cream cheese, softened

1/2 cup butter, softened

3/4 cup confectioners' sugar

2 tablespoons brown sugar

1/4 teaspoon vanilla extract

3/4 cup miniature semisweet chocolate chips

3/4 cup finely chopped pecans

DIRECTIONS

In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.

Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.

Roll the cheese ball in finely chopped pecans before serving. But it can be hard to form a ball so I skipped the nuts and just put the mixture in a bowl.

potato and leek soup

Potato Leek Soup
about 130 cals and 3 ww points
3 leeks, white and light green parts only, trimmed and sliced
4 -5 small gold potatoes
1 tbsp flour
1 tbsp butter
1 quart organic chicken broth
1/2 cup 2% milk
sea salt and fresh pepper

Rinse and cut the leeks
peal the potatoes and cut into chunks

heat dutch oven with 2 tbs  oil
saute the leeks 6-7 mins until they appear tender
add potatoes and mix together a few times
add chicken broth
bring to a boil
turn down, cover and simmer 20 mins or until potatoes are tender
pour soup into the blender or food processor and puree
before returning to the dutch oven put butter and flour (unbleached please :) ) and make a rue
slowly pour soup back in
add milk salt and pepper simmer for about 5 more mins]
enjoy
call me and thank me :)


you can also buy a pre cut veggie pack at whole foods