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Thursday, November 26, 2009

Happy Thanksgiving!

Just a quick post to wish everyone a very Happy Thanksgiving! Enjoy the day with family and friends or volunteering at a soup kitchen.

Sunday, November 22, 2009

Thanksgiving Table

As promised, here are the items I have been working on for Thanksgiving. The first is a toilet paper roll filled with wrapped candy, covered with tissue paper, decorate with paper, and an adorable Bitty Betty Turkey digi-stamp from Pink Cat Studios.

The second item is a hand made pumpkin created with 11 scalloped ovals (Marvy punch)trimmed in Tim Holtz Distressed Ink all glued together. I did not think of this idea and as soon as I can find the blog that I copied this idea from, I will link it here with the complete directions.

And here are the two together as a place setting.

Hope you enjoyed these two projects. Later in the week I will be showing a decorated box (or two) filled with homemade fudge. Perfect for holiday gift giving.

Update! ** I can finally give credit & supply a link for the adorable paper pumkins. Carol at the Chocolate, Crafts & Bears, Oh My! blogspot gives a wonderful tutorial on how you can make them using the Spellbinders nestible. If you don't have a nestible, you can you an oval scallop punch like I did.

HG's Stuffed Chick Cordon Bleu

By popular request, I am posting a recipe for light chicken cordon bleu that I found on the Hungry Girl website. It is a favorite in my family and makes a great (easy) dinner that tastes fantastic.


One 5-oz. raw boneless skinless lean chicken breast cutlet

1 oz. (about 3 slices) 97 - 98% fat-free ham slices

salt and black pepper, to taste


  • Preheat oven to 350 degrees.

  • Put chicken in a large sealable plastic bag, squeeze out as much air as you can, and seal. Using a meat tenderizer or a can, carefully pound chicken through the bag until it is about 1/4-inch thick.

  • Remove chicken from the bag, and season to taste with salt and pepper on both sides.

  • Lay the chicken flat and spread the cheese wedge over it.

  • Evenly layer the ham slices on top of the cheese.

  • Starting with one of the longer sides (or any side, if it's square), tightly roll up the chicken breast cutlet, and secure with toothpicks.

  • Place chicken roll in a baking dish lined with foil and/or sprayed with nonstick spray, and then cover the baking dish with foil.

  • Bake in the oven for 20 minutes.

  • Carefully remove the foil covering the dish. Continue to bake (uncovered) for an additional 15 minutes, or until chicken is cooked through.

Serving Size:

1 chicken cordon bleu (entire recipe)

Calories: 222

Fat: 4.5g

Sodium: 692mg

Carbs: 2g

Fiber: 0g

Sugars: 1g

Protein: 40g

WW POINTS� value 5*

New Challenge Site

Are you looking for some new challenges comes 2010? I just discovered a new challenge site that will be starting in the new year. Here is the details from Fussy & Fancy:

New challenges will be posted on alternate Fridays. "fussy and fancy" or "clean and simple"--all styles of cards/papercrafts are welcome. You may combine your entry with as many challenges as you like. Please enter only NEW creations; do not backlink to previous posts.

Post your entry on your blog with a link to our challenge before 9:00 p.m. PST (GMT -8) on the Thursday prior to the new challenge, and use the Mr. Linky widget to link to your project's post--NOT just your blog.

The winner of the prize drawing will be chosen, and will be announced on Friday mornings, and the new challenge will be set soon after. The Fussy and Fancy Friday Top 5 will be chosen by our Design Team, and will also be announced on Fridays.

Friday, November 20, 2009

Healthified Pumpkin Cheesecake

I will be back this weekend to post a few creative Thanksgiving craft ideas. To tidy you over and get you in the holiday mood, check out this yummy recipe for pumpkin cheesecake.

Healthified Pumpkin Cheesecake

1 cup plus 2 tablespoons graham cracker crumbs
3 tablespoons apple jelly

4 packages (8 oz each) fat-free cream cheese, softened
1 cup firmly packed brown sugar
2/3 cup granulated sugar
5 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 tablespoons brandy, if desired
1/4 cup Gold Medal® all-purpose flour
2 to 3 teaspoons pumpkin pie spice
1 cup frozen (thawed) fat-free whipped topping, if desired
Ground nutmeg, if desired

1. Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In small bowl, mix remaining 1 cup graham cracker crumbs and the apple jelly. Press in bottom of pan.

2. Bake 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.

3. Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in sugars until smooth. On low speed, add eggs 1 at a time, beating just until blended.

4. In medium bowl, mix pumpkin, brandy, flour and pumpkin pie spice. Gradually add to cream cheese mixture, beating until smooth. Pour over partially baked crust.

5. Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.

6. Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with 1 tablespoon whipped topping; lightly sprinkle with nutmeg. Cover and refrigerate any remaining cheesecake.

Nutritional Information
1 Serving: Calories 220 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 70mg; Sodium 370mg; Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 29g); Protein 11g % Daily Value*: Vitamin A 100%; Vitamin C 0%; Calcium 15%; Iron 8% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 Lean Meat Carbohydrate Choices: 2 1/2 MyPyramid Servings: 1 c Dairy
*% Daily Values are based on a 2,000 calorie diet.

Thursday, November 5, 2009

Eat Better America

I just found a great site that helps you eating better. EatBetterAmerica has information on nutrition, exercise, health, and recipes. Here is a sampling of one of their recipes, that I know I am going to try tonight.

"Healthified" Stuffed Chicken Parmesan

6 boneless skinless chicken breasts (about 5 oz each)
1 box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, well drained
2 oz 1/3-less-fat cream cheese (Neufchâtel), softened
1/4 cup shredded Parmesan cheese
1/2 teaspoon dried basil leaves
1 clove garlic, finely chopped
1/4 cup fat-free egg product
12 stone-ground wheat crackers, crushed (about 1/2 cup)
1 teaspoon dried basil leaves
1/2 teaspoon pepper
1 cup Muir Glen® organic Italian herb pasta sauce
1/4 cup shredded mozzarella cheese (1 oz)

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

2. In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 teaspoon basil and the garlic until blended. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.

3. In small shallow bowl, place egg product. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper. Dip each chicken breast into egg product; coat with crumb mixture. Place seam side down in baking dish.

4. Bake uncovered 20 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165°F. Remove toothpicks from chicken before eating.

High Altitude (3500-6500 ft): Bake uncovered 25 minutes. Add sauce and cheese; bake 8 to 12 minutes.

Nutritional Information
1 Serving: Calories 290 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 100mg; Sodium 450mg; Total Carbohydrate 10g (Dietary Fiber 2g, Sugars 3g); Protein 38g % Daily Value*: Vitamin A 80%; Vitamin C 2%; Calcium 15%; Iron 15% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 5 Very Lean Meat; 1 1/2 Fat Carbohydrate Choices: 1/2 MyPyramid Servings: 1/2 c Dairy, 4 oz-equivalents Meat & Beans *% Daily Values are based on a 2,000 calorie diet.