Here's the food. It's spread out on a table decorated with jack o' lanterns, some with spooky faces, some with laughing faces, and one that looks like it is asleep (I drew a line for each eye with eye lashes sweeping outward from the out edge of the eye. It's sitting on it's side on a pair of gloves that you can see so it definitely looks like it's sleeping. It has a triangle nose and it's mouth is open in a snore. It's lit with a candle inside.)
There's some leaves scattered around under the food bowls and platters. Now for the food.
For the main dish: German Potato and Sausage Casserole
1 (30-oz) pkg, frozen country-style hash-brown potatoes, thawed
1 (8-oz) can sauerkraut, drained and rinsed well.
1 (10 3/4-oz) can condensed cream of potato soup
3/4 cup 1% milk
3/4 cup Half and Half cream (Fat Free)
1 (14-oz) pkg Oscar Meyer Turkey Smoked Sausage, cut into 6 pieces
Heat oven to 375°F. Spray 13x9-inch glass baking dish with nonstick cooking spray. In large bowl, combine potatoes and sauerkraut; toss to mix.
In medium bowl, combine soup and half-and-half, blend well. Add soup mixture to potato mixture; mix well. Pour potato mixture into sprayed baking dish. Arrange sausage pieces over potato mixture, pressing lightly into mixture.
Bake at 375°F for 45 to 50 minutes or until bubbly and potatoes are tender.
Makes 6 servings. This is good. You don't even taste the sauerkraut (which I actually hate) so if I can eat this and not taste it - rinsing it really does a great job on it.
Here's another great one. I'm serving this one in the bottom half of a pumpkin I hallowed out for a different recipe below.
Red and Green Cabbage Slaw
1 package slaw mix (red and green and carrots)
1/2 cup chopped onion
1/4 cup light mayo or plain yogurt
2 tsp Truvia
2 tsp cider vinegar
1/4 tsp salt
Slaw: Dump the package of slaw mix into a large bowl. (Open the package first) :-)
Dressing: Combine mayo, Truvia, cider vinegar, salt, and pepper in a smaller bowl.
Mix it all together in the big bowl that you put the slaw mix in. Mix well. Serve immediately, or cover and refrigerate until serving time.
Makes 6 (1/2 cup) servings
Now for dessert: Pumpkin Mousse
1 (15-oz) can pumpkin (I hallowed out that pumpkin before - remember)
3 cups Fat Free Half-N-Half, divided
3/4 cup Truvia
1/2 teaspoon pumpkin pie spice
1 tablespoon vanilla extract
ginger snaps for garnish
Combine pumpkin, 1 cup Half-N-Half, Truvia and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.
Whip remaining Half-n-Half and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble ginger snaps over top before serving.
Makes 8 servings. I make this for the pumpkin pie at Thanksgiving. It's like having pumpkin pie without the crust that just adds calories and carbs that I can't handle so I learned to have my pumpkin pie in a different form. It tastes just like pumpkin pie, but it has no crust.
3 cups canned pumpkin
3 cups scalded 1% milk
1 tablespoon butter
2 teaspoons maple syrup (GV Light Syrup is what I used)
1 teaspoon salt
1/8 teaspoon nutmeg
Scald the milk. Stir pumpkin into the milk, then add the remaining ingredients, heat, but do not boil and serve immediately.
Makes 6 - 8 servings
Pecan-Topped Pumpkin Bread
3 1/3 cups all-purpose flour (about 15 ounces)
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 cups granulated sugar
1/2 cup egg substitute
1/2 cup canola oil
1/2 cup low-fat buttermilk
2 large eggs
2/3 cup water
1 (15-ounce) can pumpkin
1/3 cup chopped pecans
Preheat oven to 350°F
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients in a bowl.
Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended. Add 2/3 cups water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined. Soon batter into 2 (9x5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
Recipe makes 2 loaves. Freeze the extra bread, tightly wrapped in plastic wrap, for up to one month.
I haven't made this one yet, but I'm going to.
Happy Halloween, gang. I couldn't resist. I had to scatter some of that candy corn around with the leaves. It just added some life to the table. Have fun!
Edited by: FLORIDAGHOST at: 10/31/2013 (07:54)