A couple of recipes & pics

A guys and gals!  Hope you all had a great weekend.  We tried a couple of new and good recipes this week, and thought we would share!  The Chili Relleno Puff came from Bariatric Eating (with Freddie's HIGH recommendation!  She was right...goooood!)  The second came from a site we found, but modified it to take away some of the sugar.  In other words, it called for maple syrup for sweetener and fluid.  I substituted Cinn-a-bliss and it worked out fine!  Beth has already asked that I fix this for thanksgiving!  Oh well, give it a try and have a great week! Chili Relleno Puff1 pound ground turkey, browned, crumbled and drained  1 small onion, diced (cook with ground turkey)  5 eggs, beaten until lemon-colored (about 3 minutes)  3 Tablespoons flour  1/4 teaspoon salt  1/4 teaspoon pepper  1/8 teaspoon cayenne pepper  1/4 teaspoon dry mustard  1/4 to 1/2 cup salsa (I saved this to put on top)  2 cups lowfat ricotta cheese  1 large can (7 oz.) diced, mild green chilis  1 cup shredded cheese (Jack, Colby, Mozzarella or a mixture)  1/4 cup shredded sharp cheddar  Brown meat and onions, drain and pat into a 9x9 baking dish. Beat remaining ingredients together (except for the last 1/4 cup cheddar--it is for the top.) Pour onto the ground meat and onion. Top with cheddar. Bake at 350 degrees for 30-35 minutes until golden brown and puffy (a knife will come out clean.)Makes 9 servingsPer serving: 320 calories, 29 grams protein  Sugar Free Pumpkin Cheesecake   Crust 3/4 cup gingersnap cookie crumbs  3/4 cup crushed fat-free graham crackers  2 tablespoons SPLENDA® No Calorie Sweetener, Granulated  1/4 cup unsalted butter, melted  Cheesecake Filling  2 (8 ounce) containers block-style fat-free cream cheese, softened  1/2 cup SPLENDA® No Calorie Sweetener, Granulated  1 1/2 cups canned solid pack pumpkin 3 tablespoon Cinn-a-bliss  1/2 cup nonfat evaporated milk  1 tablespoon vanilla extract  3/4 teaspoon ground cinnamon  1/2 teaspoon ground allspice 4 eggs  Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch springform pan. Using a fork, combine gingersnaps, graham crackers, 2 tablespoons SPLENDA® Granulated Sweetener, and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.  With an electric mixer, beat cream cheese and 1/2 cup SPLENDA® Granulated Sweetener until light and fluffy. Stir in the pumpkin. Mix in the Cinn-a-bliss, evaporated milk, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth. Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.

OMG , Scott,  Don't tell Beth but I think I love you.  Your recipes and photos just put me over the edge.  I am so glad that you play well with others and share your toys.  LOL Darlene

For the sake of Peace, both worldwide and domestically!  I did the Cheesecake and Beth did the Chili Relleno Puff.  I should learn to give credit where credit is due! Have a great week!

Both look good enough to eat. You guys have me hungry now. Darn !

YUM ! YUM !YUM! YUM! YUM! YUM! YUM! YUM !

Hey Scott and Beth! These look wonderful!  I can hardly wait to try the cheesecake!   Big smile! Freddie