(Family Features) Fall is perfect for making time for fun before the busy holiday season – go for a fall picnic, visit your local orchard or pumpkin patch, and take advantage of all the flavors fall has to offer. Try these delicious, comforting, no-hassle fall ideas that won’t carve a big chunk out of your budget:

• The great taste of seasonal produce can stand on its own, adding star power to simple recipes. Baked pears or apples are a sweet, festive treat. Slice them in half and fill with walnuts, drizzle with honey and sprinkle with cinnamon. Bake until the sugars caramelize and fruits soften.

• Take on-the-go snacks to the next level by coating almonds or garbanzo beans in your favorite seasonal spices and baking until crispy.

No matter the season, trim time grocery shopping by relying on a one-stop-shop like ALDI. Whether you’re looking for a new pumpkin spice treat or need quality ingredients for your famous chili, you can find it all at wallet-friendly prices.

Find more tips and recipes for a hassle-free fall at ALDI.us.

Pumpkin Pie Smoothie Bowl

Recipe Courtesy of Chef Audrey, ALDI Test Kitchen

• 1/2       cup Baker’s Corner 100% Pure Canned Pumpkin
• 1/2       cup Friendly Farms Plain Nonfat Greek Yogurt
• 1/2       frozen banana
• 1/2       cup Friendly Farms Unsweetened Original Almondmilk
• 2          teaspoons Specially Selected 100% Pure Maple Syrup
• 1          teaspoon Stonemill Pumpkin Pie Spice

Optional garnishes:

• SimplyNature Flax Seed
• Southern Grove Chia Seeds
• Baker’s Corner Semi-Sweet Mini Morsels
• Southern Grove Chopped Pecans, toasted
• Apple slices
• SimplyNature Organic Ground Cinnamon

1. Blend canned pumpkin, yogurt, banana, milk, syrup and pumpkin pie spice until smooth. Transfer to serving bowl. Top with desired garnishes.          

Mini Pumpkin Parfait with Cranberry Caramel

Recipe courtesy of Chef Kates, ALDI Test Kitchen

• 1          package Cafe Bistro Spekulatius Spiced Cookies
• 1/2       cup Countryside Creamery Unsalted Butter, divided
• 1/2       cup packed Baker's Corner Brown Sugar
• 1/4       cup water
• 1          cup Sweet Harvest Whole Berry Cranberry Sauce
• 8          ounces Happy Farms Pumpkin Spice Cream Cheese Spread, softened
• 1/4       cup Baker's Corner Powdered Sugar
• 1          cup Baker's Corner 100% Pure Canned Pumpkin
• 8          ounces Friendly Farms Whipped Topping, divided

1. Place cookies in food processor and pulse to form fine crumbs. 
2. In medium saucepan, melt 1/4 cup butter. Add cookie crumbs and stir over medium heat 5 minutes, or until toasted. Remove from heat.
3. To make caramel: Bring brown sugar and water to simmer. Cook about 10 minutes, or until color changes to dark amber. Do not stir, but watch closely. Stir in cranberry sauce and remaining butter. Return to simmer and continue stirring until well combined and thickened slightly, 3-4 minutes. Remove from heat and let cool to room temperature.
4. Press warm cookie crumbs in bottom of small serving glasses, such as clear shot glasses, espresso cups, small bowls or parfait glasses. Set aside.
5. In medium bowl, beat cream cheese and powdered sugar until light and fluffy. Add pumpkin and continue mixing to combine. Gently fold in 6 ounces whipped topping.
6. To complete assembly, top crumbs with layers of cranberry caramel and pumpkin cream. Repeat layers, including crumbs, 2-3 times depending on glass size. Top each parfait with dollop of remaining whipped topping. Serve immediately or refrigerate up to 8 hours.

Source: ALDI

(Family Features) What’s that warm and wonderful fragrance wafting through the air? Homemade pumpkin pie! Since 1929, Libby’s pumpkin has helped make that sweet ending to the holiday feast. Whether you use a traditional single crust or create a signature pie crust edging, you’ll be proud you made it yourself. Serve your homemade pumpkin pie warm or cold, topped with whipped cream or not. What’s your family tradition?

Tips for Delicious Pumpkin Pie

Like the classic recipe on the back of the can says, all it takes is “Mix, Pour and Bake.” Here are a few more tips from Libby’s, the pumpkin pie experts:

Before you bake. Make the batter ahead, if you wish, but pour it into the pie shell just before baking to keep the crust crisp.
During baking. The baking instructions start with a high oven temperature and then direct you to turn the temperature down part way through baking. Remember this important step which allows the crust time to crisp.
Is it done? Insert a knife near the center of the pie to test for doneness, as the center will still cook after you take the pie out of the oven.

Put a Crimp In It!

Give your homemade pumpkin pie a signature style. Line the bottom of the pie plate with homemade or refrigerated pie dough (before you add the filling) and trim around the perimeter for a 1-inch overhang. Then, create one of these decorative edges:

Simple Fork Edge

1. Fold overhang under and press down with your fingers.
2. Using the tines of a lightly floured fork, press the edge of the pastry to the rim of the pie pan.

Fluted Edge

1. Fold overhang under and pinch to make the edge stand up.
2. With the thumb and forefinger of one hand, pinch the outside edge of the pastry while pressing from the inside with the forefinger of your other hand.

Rope Edge

1. Fold overhang under and pinch to make the edge stand up.
2. Press the pastry along the edge of the pie plate between the side of your thumb at an angle, pinch and slightly twist.

Find more recipes at VeryBestBaking.com.

Libby’s Famous Pumpkin Pie

Makes: 8 servings

• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 ounces) Libby’s 100% Pure Pumpkin
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream

1. MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl; stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
2. POUR into pie shell.
3. BAKE in preheated 425°F oven 15 minutes. Reduce temperature to 350°F; bake 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack 2 hours.
4. SERVE immediately or refrigerate. Top with whipped cream before serving.

NOTE: 1 3/4 teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different.

Homemade Pie Crust Recipe

This quick pastry is a no-fail recipe made easily with ingredients usually found in most kitchens. Be sure to use cold water and keep well-wrapped until ready to use.
Makes: 1 9-inch (4-cup volume)

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup vegetable shortening
• 2 tablespoons cold water*

1. COMBINE flour and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend until mixture holds together.
2. SHAPE dough into ball; place on lightly floured surface. Roll out dough to 1/8-inch thickness. Line pie plate with pastry. Trim around perimeter for 1-inch overhang to fold under and crimp as desired.

NOTE: To make two crusts, double all ingredients, follow procedure above, and divide dough in half.
*Add 1 additional tablespoon water as needed.

Source: Libby's Pumpkin

(Family Features) The holiday season is filled with family food traditions, from stuffing and pumpkin pie, to festive cakes and frosted sugar cookies. This year, wow your family, guests and friends with a fun, crunchy twist on the great tastes of holiday favorites.

No one can replace grandma’s classic pie recipe, but have a little fun and surprise your family and friends. With creative takes on traditional dishes, Chex® Party Mix will help you wow your guests with familiar flavors and aromas, served up in a playful way that’s sure to impress.

It’s easy to re-create the taste of each of these treats in a quick, delicious party mix. Visit www.ChexPartyMix.com for more than 150 party mix recipes that can be made in the microwave in just 15 minutes.

Peppermint and Chocolate Chex® Mix

Featuring melted white chocolate, crushed candy canes and a dark chocolate drizzle, it’s easy to add holiday cheer with this festive mix.

Prep Time: 10 Minutes
Start to Finish: 15 Minutes
Makes: 16 servings (1/2 cup each)

• 3 cups Rice Chex® cereal
• 3 cups Chocolate Chex® cereal
• 1 bag (12 ounces) white vanilla baking chips (2 cups)
• 1/2 cup coarsely crushed peppermint candy canes (16 miniature, unwrapped)
• 1/4 cup dark chocolate chips

1. Mix cereals in large microwavable bowl. Line cookie sheet with foil or waxed paper.
2. In microwavable bowl, microwave white vanilla baking chips uncovered on High about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy.
3. Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy.
4. Melt dark chocolate chips in microwave on High 50 to 60 seconds or until chips can be stirred smooth; drizzle over top. Let stand in refrigerator until set, about 5 minutes. Gently break into clusters. Store in airtight container.

Chex® Pumpkin Pie Crunch

This recipe is great served in your favorite colorful pie plate. Set the pie plate out on the table with the other dishes, and put a scooper out so guests can help themselves. For party favors, leave small bags next to the pie plate and ask guests to take a bag home for an extra treat later.

Prep Time: 15 Minutes
Start to Finish: 15 Minutes
Makes: 16 servings (1/2 cup each)

• 1/4 cup brown sugar
• 1 tablespoon pumpkin pie spice
• 1/4 cup butter
• 2 teaspoons vanilla
• 2 cups Cinnamon Chex® cereal
• 2 cups Wheat Chex® cereal
• 2 cups Honey Nut Chex® cereal
• 8 ounces pecans

1. In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
2. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container. Note: Make mix up to two weeks ahead and store in airtight container.

(Family Features) Enjoying warm comfort foods during winter months can serve as an exceptional way to defeat that icy chill. As the frost sets in and winds howl, nothing beats the comforting taste of delicious foods like Roasted Sonoma Chicken with Wild Rice and Carrot Butter, Beef and Potato Tzimmes, or Pumpkin Butterscotch Bread Pudding.

For more comfort food recipes, visit culinary.net.

A Winning Comfort Combination

Almost nothing says comfort food quite like tender, slow-cooked beef and potatoes. Add in sweet honey for a twist on a timeless cold-weather classic and you’re in for a true delight. Find more honey-infused recipes at honey.com.

Beef and Potato Tzimmes

Recipe courtesy of the National Honey Board
Servings: 6

• 2 tablespoons vegetable oil, divided
• 2 pounds beef, cut into 1 1/2-inch chunks
• 2 cups chopped onion
• 2 cups carrots, sliced 1-inch thick
• 2 teaspoons garlic salt
• 4 cups water, plus 3 tablespoons (optional)
• 2 cups potatoes, cubed 1-inch thick
• 2 cups sweet potatoes, cubed 1-inch thick
• 1/3 cup honey
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground pepper
• 4 ounces dried apricots
• 4 ounces pitted prunes
• 2 tablespoons flour (optional)
• 2 tablespoons chopped parsley (optional)

1. In heavy 5-quart pot over medium heat, heat 1 tablespoon oil. Add beef and brown on all sides.
2. Remove beef from pan, add remaining oil, if necessary, and saute onion until tender. Return beef to pan; add carrots, garlic salt and 4 cups water to cover ingredients. Bring to boil, reduce heat, cover and simmer 1 hour.
3. Add potatoes, sweet potatoes, honey, cinnamon and pepper; stir and return to boil. Reduce heat and simmer, partially covered, 30 minutes, or until potatoes are barely cooked.
4. Add apricots and prunes and simmer, uncovered, 30 minutes, or until beef is tender. Liquid should be slightly thickened. If necessary, dissolve flour in 3 tablespoons water and stir into stew; return to simmer, stirring frequently.
5. Sprinkle with parsley before serving, if desired.

Cozy Up to Comfort Foods

(Family Features) Creating a comfort food masterpiece like Roasted Sonoma Chicken with Wild Rice and Carrot Butter is a no-brainer when hunger hits along with chilly winter air. The dish’s warm, captivating spices will help you forget about the frosty climate around you.

But to truly keep winter winds at bay, try pairing your tasty meal with a vibrant, fruit-forward wine, such as Kenwood Vineyards Sonoma County Pinot Noir 2014. The wine works well for nearly any occasion, but it’s the perfect complement to bring out the flavors of the roasted chicken thanks to its aromas of raspberry and red currant combining with spice notes of nutmeg and vanilla, which lead to a smooth, elegant finish.

For more wine pairing tips and recipes, visit KenwoodVineyards.com.

Roasted Sonoma Chicken with Wild Rice and Carrot Butter

Recipe courtesy of chef Ari Weiswasser
Serves: 4

• 4 bone-in, skin-on chicken breasts
• 3/4 cup kosher salt, plus additional for seasoning
• 1/3 cup sugar
• 1 gallon water
• 1 cup carrot juice
• 4 tablespoons butter, diced
• 1 1/2 cups wild rice
• 3 1/3 cups chicken stock
• 2 large onions, diced
• 3-4 tablespoons olive oil
• 2 teaspoons curry spice
• 2 tablespoons apple cider vinegar
• 4 tablespoons sun-dried tomato, chopped finely
• canola oil or olive oil
• 1/4 cup parsley, chopped

1. Brine chicken in 3/4 cup salt, sugar and water. Refrigerate 1 hour; pat dry and store overnight, uncovered, in fridge.
2. Add carrot juice to saucepan and reduce to thick consistency on high heat, 10-15 minutes. Whisk vigorously if juice separates. Whisk in butter. Set aside to cool.
3. In pot, cover wild rice with chicken stock. Bring to simmer and cook 45 minutes to 1 hour. Season with salt.
4. Heat oven to 400° F.
5. In frying pan on medium-high heat, sweat onions in olive oil until soft. Add curry spice and toast until aromatic, 1-2 minutes. Add vinegar and salt; stir well. Fold through sun-dried tomatoes.
6. Place chicken skin-side up on roasting pan fitted with rack. Brush chicken with canola or olive oil and season with salt. Roast about 25-35 minutes until golden brown; internal temperature should be 165° F. Drizzle with roasting juices; add salt and chopped parsley before plating.
7. To plate, add carrot butter to wild rice; scoop 1/2 cup onto each dish. Place chicken skin-side up on top of rice. Dollop with onion, curry and tomato mixture.

Pair each serving with a glass of Kenwood Vineyards Sonoma County Pinot Noir 2014.

Bread Pudding Pick-Me-Up

On cold winter nights, sometimes that one last bite to eat before turning in is the key to finishing your day on a happy note. A warm serving of Pumpkin Butterscotch Bread Pudding with a dollop of cool ice cream is sure to do the trick. Find more dessert options at verybestbaking.com.

Pumpkin Butterscotch Bread Pudding

Recipe courtesy of Nestlé
Servings: 12
Prep time: 30 minutes
Total time: 1 hour, 55 minutes

• 1 loaf (14 ounces) cinnamon challah bread or cinnamon brioche, cut into 3/4-inch cubes
• 4 large eggs
• 2 cans (12 ounces each) Nestlé Carnation Evaporated Lowfat 2 percent Milk
• 1 can (15 ounces) Libby’s 100 percent Pure Pumpkin
• 1 cup granulated sugar, plus 1 tablespoon
• 1 teaspoon vanilla extract
• 1 1/4 teaspoons ground cinnamon, divided
• 1/2 teaspoon salt
• 2 tablespoons packed brown sugar
• 1 cup Nestlé Toll House Butterscotch Flavored Morsels
• Vanilla Dreyer’s or Edy’s Slow Churned Light Ice Cream

1. Heat oven to 350° F. Grease 13-by-9-inch baking dish.
2. On rimmed baking sheets, spread bread cubes in single layer. Bake, tossing occasionally, 10 minutes, or until dry.
3. In large bowl, beat eggs; stir in evaporated milk, pumpkin, 1 cup granulated sugar, vanilla extract, 1 teaspoon cinnamon and salt. Add bread; toss gently to coat. Transfer mixture into prepared baking dish; let stand 30 minutes, or until bread is thoroughly saturated.
4. Combine brown sugar with remaining granulated sugar and cinnamon. Sprinkle morsels over bread mixture; top with brown sugar mixture.
5. Bake 45-55 minutes, or until knife inserted in center comes out clean. Cool on wire rack 30 minutes to set. Serve warm with ice cream.

Photo courtesy of Getty Images (beef stew photo)

Source: Culinary.net

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Easy ideas for feeding unexpected holiday guests

(Family Features) The holiday season brings friends and family from far and wide, and that often means you’ll be rolling out the welcome mat to guests who drop by unexpectedly. Whether you encounter a surprise visit or well-intentioned plans get shifted in the hustle and bustle of the season, make-ahead dishes will let you go with the flow and have fuss-free snacks and meals on hand, ready to serve your loved ones no matter when they arrive.

Ease your mind one step further and ensure each recipe comes out perfectly by using the right equipment during preparation. For example, Anolon Gourmet Cookware is designed for superior performance, lasting durability that stands up to rigorous kitchen use and easy maintenance. With sturdy ergonomic handles for lifting and leverage, the equipment is both comfortable to hold and aesthetically pleasing.

Explore more pots, pans and cookware options from Anolon Gourmet Cookware at anolon.com to make it easy to welcome unexpected guests this holiday season.

Sausage, Cheddar and Sourdough Strata

Recipe courtesy of Anolon Gourmet Cookware

• Large Anolon Advanced Umber Skillet
• 8 ounces sweet Italian sausage, removed from casing
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 1/2 teaspoons fresh thyme
• 1/2 teaspoon dried basil
• 1 large red bell pepper, thinly sliced
• butter
• Anolon Vesta 9-by-13-inch Baking Dish
• 1 sourdough baguette (12 ounces), cut into 1/2-inch slices
• 4 ounces sharp cheddar cheese, shredded
• 8 large eggs
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Heat skillet over medium heat. Add sausage and cook until no longer pink, 7-8 minutes, breaking into smaller pieces with wooden spoon. Transfer to bowl with slotted spoon. Add oil to skillet; stir in onion, garlic, thyme and basil: cook 2 minutes. Add bell pepper and cook, stirring occasionally, until softened, 5-6 minutes; remove from heat.
2. Butter baking dish. Place single layer of bread on bottom; top evenly with onion mixture and sprinkle with sausage and cheese. Top with remaining bread slices.
3. Whisk together eggs, milk, salt and pepper until well combined. Slowly pour mixture over top layer of bread. Cover with plastic wrap and place heavy objects (e.g., canned food) on top to weigh it down. Refrigerate at least 2 hours, or up to overnight.
4. Heat oven to 350° F.
5. Remove baking dish from refrigerator and uncover. Bake until strata is puffed and browned, and eggs are set, about 40-50 minutes. Remove from oven and let cool 5 minutes before cutting into serving pieces.

Pumpkin and Macadamia Soup

Recipe courtesy of Anolon Gourmet Cookware

• 3.5-Quart Anolon Advanced Umber Saucepan
• 2 tablespoons olive oil
• 1/3 cup roughly chopped raw macadamia nuts
• 1 small white onion, chopped
• 1 tablespoon grated ginger
• 2 cups diced squash or pumpkin
• 1 apple, peeled and chopped
• 3 cups chicken stock
• roasted macadamia nuts, for garnish

1. In heavy-based, large saucepan, heat oil; add raw macadamias, onion and ginger, and saute over medium heat 2-3 minutes, or until golden.
2. Add squash and apple, and cook 1-2 minutes longer then pour over stock. Cover and cook 15-20 minutes, or until squash is soft.
3. Tip off some liquid and reserve then puree remainder using immersion blender, or in blender until smooth and creamy. Add reserved liquid to bring to desired consistency.
4. Reheat and serve in bowls sprinkled with roasted macadamias.

Brown Butter Pecan Cinnamon Bars

Recipe courtesy of Anolon Gourmet Cookware

• Anolon Vesta 9-by-13-inch Baking Dish
• 10 ounces unsalted butter, softened
• 1 1/2 cups firmly packed light brown sugar
• 1/2 cup sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups unbleached all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon kosher salt
• 2 cups coarsely chopped pecans, toasted

1. Heat oven to 350° F.
2. Grease baking pan.
3. In medium pot over medium-low to medium heat, heat butter until golden brown, stirring frequently and making sure to scrape bottom of pan. Remove from heat and pour into bowl when golden brown to stop more coloring. Set aside.
4. Whisk together sugars, eggs and vanilla extract. Whisk in butter in steady stream. Add flour, baking powder, cinnamon, salt and pecans. Stir until evenly blended.
5. Spread batter evenly into prepared pan.
6. Bake until toothpick inserted into center comes out clean, about 20 minutes. Do not overcook or bars will be dry. Let cool to room temperature then cut into pieces.

Source: Anolon Gourmet Cookware

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(Family Features) The holiday season evokes thoughts of delicious, hearty and festive meals. Whether planning a family feast or flitting among gatherings, you may find it harder than ever to maintain a healthy lifestyle and keep your weight management goals on track. However, with the right approach, you can still enjoy many of your holiday favorites and serve foods your guests will appreciate as much as your waistline does. The key is managing your carbohydrate and sugar intake.

If you’re looking to lose or maintain weight, you know the importance of relying on a lifestyle with proven results – without feeling deprived. A low carb approach is backed by more than 80 scientific studies and still allows you to enjoy a wide variety of delicious foods. When you control your carbohydrate intake, you start burning stored fat as your fuel source instead of carbohydrates. A long-term, well-balanced, low carb eating plan such as Atkins encourages reduced levels of refined carbohydrates and added sugars, while optimizing levels of protein, high fiber carbohydrates, fruits, vegetables and healthy fats.

This wide range of foods makes it easy to find delicious ways to celebrate the holidays without feeling restricted. Colette Heimowitz, vice president of nutrition and education at Atkins Nutritionals, Inc., offers several tips to help stay on track this season:

• Leading up to the big meal or holiday party, snack on proteins that contain healthy fats such as nuts or grab some cubes of cheese.
• When crafting a holiday menu, identify a savory main dish that offers a healthy serving of protein, such as this Low Carb Cranberry-Ginger Pork Roast. Finish off the meal with a Low Carb Pumpkin Pecan Cheesecake, and you and your taste buds will be very satisfied.
• When alcoholic beverages are being served, confine yourself to a glass (or two at most) of wine or one glass of spirits. Just be sure to have your spirits with club soda and a slice of lemon or lime, or a mixer made without sugar. And make sure to drink plenty of water to stay hydrated.

For step-by-step instructions for this tasty, low carb holiday roast, watch the video and find more recipes at Atkins.com.

Low Carb Cranberry-Ginger Pork Roast

Servings: 4
Prep time: 5 minutes
Cook time: 8 hours

• Cooking oil
• 2 pounds pork chops or roast (center rib, bone-in)
• 1/4 teaspoon salt, plus additional for seasoning
• 1/8 teaspoon freshly ground black pepper, plus additional for seasoning
• 1/2 chipotle pepper in adobo sauce
• 1/2 cup cranberries
• 1/8 cup sugar-free maple syrup
• 1 teaspoon freshly grated ginger
• 1/2 cup chicken broth, bouillon or consomme
• 1/2 cup (4 ounces) water
• 1/8 teaspoon guar gum or xanthan gum
• 1 tablespoon unsalted butter stick (optional)

1. Prepare skillet with small amount of oil over medium-high heat. Season chops or roast with salt and pepper then place into skillet and brown each side for about 1 minute, 4 minutes total, to help seal in moisture and give it color. Set aside on plate to cool slightly.
2. Finely dice chipotle pepper and chop cranberries, if desired.
3. In small bowl, combine syrup, diced chipotle, ginger, 1/4 teaspoon salt and 1/8 teaspoon pepper. Rub mixture onto roast then place it into slow cooker. Add cranberries and pour chicken broth down side of pan (avoiding rinsing rub from roast).
4. Cover and cook on low 8-10 hours.
5. Remove roast and set on serving platter covered with tent of aluminum foil; reserving liquid.
6. Keep slow cooker on low and add water and guar gum or xanthan gum to reserved mixture, whisking to combine. Continue to cook on low heat until sauce thickens slightly. Once thick, enrich sauce, if desired, with butter, adding additional salt and pepper, to taste.
7. Serve sauce over pork roast.

Tip: While it is not necessary to chop cranberries (they will break down while cooking), chopping them makes sauce smoother.

Low Carb Browned Pumpkin with Maple and Sage

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes

• 1/2 tablespoon unsalted butter stick
• 1/2 pound pumpkin
• 1/8 cup chopped shallots
• salt
• freshly ground black pepper
• 1/4 cup bouillon vegetable broth
• 1/16 cup sugar-free maple syrup
• 1/8 teaspoon sage, ground

1. In medium skillet over medium-high heat, heat butter. Cube pumpkin into 3/4-inch chunks.
2. Add pumpkin and shallots to pan; season with salt and pepper. Saute until pumpkin is lightly browned and shallots are translucent, approximately 5-6 minutes.
3. Turn heat to low, add vegetable broth and simmer, covered, 8-10 minutes until pumpkin is tender.
4. Add maple syrup and sage, tossing to combine. Serve immediately.

Tip: Use fresh sage (7-8 leaves), if possible.

Low Carb Pumpkin Pecan Cheesecake

Servings: 4
Prep time: 25 minutes
Cook time: 50 minutes

• 2/3 cup halved pecan nuts
• 2/3 cup sucralose-based sweetener (sugar substitute), plus 1 tablespoon
• 1/4 teaspoon cinnamon
• 3/4 tablespoon unsalted butter stick
• 1/2 large egg white
• 9 2/3 ounces cream cheese
• 1/2 cup heavy whipping cream
• 6 ounces canned pumpkin, without salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice
• 1 1/4 large eggs

1. To make crust: Heat oven to 350° F.
2. In food processor, combine pecans, 1 tablespoon sugar substitute and cinnamon. Process until finely ground. Toss with butter and egg white; press onto bottom of 9-inch springform pan, rounding up to cover pan seam. Bake until golden and set, 8-10 minutes. Cool completely on wire rack.
3. To make filling: Reduce oven heat to 325° F.
4. In large bowl, combine cream cheese, 2/3 cup sugar substitute and cream. With electric mixer at medium speed, beat until smooth. Add pumpkin puree, vanilla and pumpkin pie spice, mixing to combine. Beat in eggs, one at a time, until just combined.
5. Pour batter over crust. Bake until just set, 45-50 minutes. Turn off oven and let stand 10 minutes; transfer to wire rack and cool completely.
6. Cover and refrigerate until chilled, 4 hours or overnight. Slice and serve.

Photos courtesy of Getty Images

Source: Atkins

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Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter (1 stick), softened
• 1 cup Libby's 100% Pure Pumpkin
• 1 large egg
• 1 teaspoon vanilla extract
• Glaze (recipe follows)

Preparation

1. PREHEAT oven to 350°F. Grease baking sheets.
2. COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoons onto prepared baking sheets.
3. BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
4. For Glaze: COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Serves

Makes 3 dozen

Source

Libby's Pumpkin

Ingredients

Cake

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup Libby's 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)

Filling

• 1 package (8 ounces) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Preparation

For Cake:

1. PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

For Filling:

1. BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake.
2. Spread cream cheese mixture over cake.
3. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
4. Sprinkle with powdered sugar before serving, if desired.

Nutrition

Calories: 370
Total Fat: 16g
Cholesterol: 105mg
Protein: 5g
Carbohydrates: 52g
Sodium: 280mg

Serves

Makes 10 servings

Notes, Tips & Suggestions

Cooking Tips - Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Source

Nestlé USA, Inc.