Receipes for Sundays get together

Roasted  Red Pepper Cheese Ball

1 jar roasted red peppers, drained well and chopped small
3 green onions, chopped fine, both green and white parts
6 to 8 large black olives sliced and diced
2 T fresh parsly chopped

Mix above together and let sit while you finish the following.

2 8 ounce pkg of FF cream cheese softened
1/2 cup crumbled blue cheese
Salt  and Pepper to taste
4 to 5 drops hot sauce or to taste
1/2 t italian seasoning or to taste

Mix above together, and add veggies, Shape into a ball or roll, and roll into chopped parsly or chopped nuts.

Wrap in plastic wrap and place in refrigerator until cold.

Serve with crackers, sliced french bread, or veggies.

If you are using reg cream cheese, add 2 T soften butter to keep the cream cheese soft.

Raspberry Cheesecake Fluff

1 sm pkg sf jello cheesecake pudding mix
1 cup skim milk
1 scoop vanilla protien powder
1 tbsp sf davinci raspberry syrup (or any other brand)
1 8-oz cream cheese (I use the light)
1 sm container of cool whip (I used the light)

Mix the milk and pudding mix together.  Add protien powder and mix.  With a hand mixer blend in the cream cheese until smooth.  Add syrup and mix well.  Stir in the cool whip and chill for several hours before serving.

I would think you could also put this into a pie crust and make it a raspberry cheesecake pie. 

Several of us were talking about egg nog and such.. Although I did not bring this to the party, I have made it and it is yummy.  It was also a hit at my surgeons party last year.  Hope you like it!

Holiday Nog

7 cups skim milk, divided
1 package (1 ounce) instant sugar-free vanilla pudding mix 
1 to 2 teaspoons vanilla extract or rum extract
Sugar substitute equivalent to 4 to 8 teaspoons sugar
1 cup evaporated skim milk   

Directions:  Combine 2 cups milk, pudding mix, vanilla and sugar substitute in a bowl; mix according to pudding directions. Pour into a ½ gallon container with a tight- fitting lid. Add 3 cups milk; mix well. Add evaporated milk and shake. Add remaining milk; shake well. Chill. 
Nutrition:   Yield: 16 servings, Portion size: ½ c  Calories: 72, Protein: 6g, Carbohydrates: 9.8g, Fat: 0.8g
Provided by: Barb Mactaggart

What about the shrimp????

Pumpkin Mousse

3 cups cold milk (I used vanilla soy milk)
2 pkg. (1.5 oz) Vanilla sugar free/fat free  instant pudding
1 can (15 oz) canned pumpkin
1 tsp pumpkin pie spice
1 cup thawed cool whip free

Beat milk and pudding mix in medium bow. until well blended.  Blend in pumpkin and spice.  Stir in cool whip.  Refrigerate 1 hour.  Serves 12

edited to correct spelling

Dawn’s Chewy Pumpkin Cookies

(Re-made from Hungry Girl’s)

 

Each cookie has roughly 50 calories each, 0.5 g fat, 14 g carbs, 2.5 g fiber, 3.5 g sugar, and 2.5 g protein. This recipe makes about 24 cookies. I baked them on parchment paper. They needed to be flattened a bit and they don't grow much when you bake them.

1 c rolled oats (not cooked)
12 tablespoons whole wheat flour
1/2 cup Fiber One cereal (after ground in blender)
1/2 cup Splenda
¾ c. sugar free peaches, pureed*
1/2 can pumpkin (15 oz. size)
1/2 cup egg substitute (or 2 eggs)
2 tablespoons raisins
2 tablespoons craisins
4 tablespoons brown sugar
4 tablespoons SF French vanilla powdered creamer (I’m thinking vanilla protein powder?)
1 teaspoon baking powder
1 teaspoons cinnamon
1/4 teaspoon salt

 

Mix it all together and drop by big tablespoons onto lined cookie sheet.  Flatten a bit.

Bake at 350 for approximately 12 minutes.

 

*The original recipe called for 2 jars of baby food peaches.  I just pureed a 15 oz can of Splenda sweetened peaches (drained) and since I made a double batch, I used all of it.

 

I used the SF French Vanilla creamer because I happened to have it at home, otherwise, I probably would have used vanilla protein powder and upped the protein count too!

It sounds like you guys like to cook/ bake.  If I came yesterday I probably would have bought something.  I hate cooking.  Really not one of my favorite things to do.