Ten in 10 - I'm Taking the Challenge

After choosing to just skim past the posts about this on recipe girl's blog, I slapped myself upside my head and realized that I really need to do this.

My goals:

1. Lower my blood sugar.
2. Lose a little weight.
3. Eat and cook "healthy" - which for me, means low carb.

I'm going to have to make Kenny and Don finish the holiday treats, right? Well, I know they were good.

If you're interested in joining in, go HERE.

Roasting pumpkins again

This was in the bag of potatoes.

This is a Cinderella pumpkin, which is supposed to be one of the best varieties for roasting.



Very simple directions:
1. Cut open the pumpkin and scrape out the seeds and membranes. Cut the pumpkin in large chucks.
2. Place chunks flesh side down on a cookie sheet.
3. Roast at 350˚ for about 90 minutes.
4. Peel skin off.
5. Pureé in food processor until smooth.
6. Store in 1-cup or 1-pint plastic zip bags in freezer. (A 1-pint bag equals one small can of pumpkin.)

Ritz Cracker Pie

First let me clarify that this is NOT the "mock apple pie" that some people have tried (not me). This is made in a pie plate, but could just as easily be made in a small cake pan or baking dish. I have seen variations, including one with chocolate chips thrown in that I might try soon, but this is the original.

Ritz Cracker Pie

3 egg whites
1 teaspoon baking powder
1 cup sugar
20 crumbled Ritz crackers (no substitutes)
1 ½ cups chopped pecans
1 teaspoon vanilla
cool whip, dream whip or whipped cream

Preheat oven to 325. Grease a 9 inch pie pan. Beat egg whites and baking powder until stiff. Blend in sugar and add crackers, pecans and vanilla. Pour into pie pan and bake 30 minutes. Cool completely and top with whipped topping of choice. I used real whipped cream, sweetened slightly with a little sugar. Chill in refrigerator.