Recipes - Pumpkin Pecan Muffins & Cheesy Squash Casserole

Made a couple of dishes for a church Thanksgiving dinner tonight that were YUMMY!!!

Pumpkin Pecan Muffins (This is just an alteration of Stepahnie's Zucchini Bread, but I'll post what I changed)

Preheat oven to 350 degrees

Combine:  Beat with mixer
2 cups Splenda
1 cup No Sugar Added Applesauce
1 tsp vanilla
¾ c Egg Beaters
1 1/2 Cans Pumpkin

Sift together:
3 cups wheat flour
1/2 tsp Baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1 tsp pumpkin pie seasoning
approx 1 cup crushed pecans

Sift above ingredients and add to pumpking batter
Makes 24 mini muffins and 12 regular muffins.
Bake at 350 for 20-25 minutes.  Check with a toothpick for doneness.



Cheesy Squash Casserole

• 2 medium tomatoes, peeled and cut into wedges
• 2 small zucchini, sliced
• 2 small yellow squash, sliced
• 1/8 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 dash garlic powder
• 1/2 cup shredded Cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/3 cup dry bread crumbs
• 1 cup shredded mozzarella cheese

Combine tomatoes, squash, seasonings and cheddar cheese. Place in a 1-1/2-qt. casserole. Top with the Parmesan cheese and bread crumbs. Bake at 350 degrees F for about 45 minutes or until vegetables are tender. Sprinkle with mozzarella cheese and let stand for 5 minutes before serving.

Next time I make this I think I'm going to add mushrooms and substitue crushed fried onions for the bread crumbs.  Very yummy though!

Debbi

Those muffins sound so good. Is it Sparks People that has the recipes thingy to get the nut. stats?

if you get the stats will you PRETTY PLEASE WITH SPENDA ON TOP post them

You betcha...working on it now.  Stay tuned.

I guess it's not too bad for something seasonal. I'm gonna add some unflavored protein to up those numbers, it won't sting so bad!


Nutrition Facts...Pumpkin Pecan Muffins
12 Servings…..mini muffins

Amount Per Serving
Calories        199.9
Total Fat        7.9 g
Saturated Fat    0.8 g
Polyunsat Fat    2.2 g
Monounsat Fat    4.1 g
Cholesterol    0.0 mg
Sodium        350.3 mg
Potassium    125.4 mg
Total Carbohydrate    36.7 g
Dietary Fiber    5.9 g
Sugars        11.8 g
Protein        6.8 g
--------------------------------------
24 Servings ….mini muffins

Amount Per Serving
Calories        99.9
Total Fat        3.9 g
Saturated Fat    0.4 g
Polyunsat Fat    1.1 g
Monounsat Fat    2.1 g
Cholesterol    0.0 mg
Sodium        175.2 mg
Potassium    62.7 mg
Total Carbohydrate    18.4 g
Dietary Fiber    3.0 g
Sugars        5.9 g
Protein        3.4 g

Thanks for pulling those!  The total recipe would either make 24 regular muffins or 48 mini muffins, so the stats will be even less, bonus!!

Debbi

Deb...was your initial post half the recipe? I asked because it says 12 regular or 24 mini muffins. That's what I was going by.

I thought I put that it made 12 regular and 24 mini muffins. 

It makes alot, and I forgot to mention because of the wheat flour they need to be either refrigerated or frozen until you're ready to eat them so they don't go bad.  I usually put them in baggies of 4 regular muffins each and freeze them, then pull a new bag out when we finish up one.

Debbi

Debbi the muffins sound wonderful.  I'm awaiting the nutritional stats from Dee.  I'm hopeful that it won't be too bad~ I already printed the recipe.

Your so bad  , they sound so good. I will have to make some of those.

Lorraine