Pumpkin Dip

I made this to go with apples for dessert.  It was really good!  The original recipe calls for 6 oz. of reduced fat cream cheese.  I used 8oz.  If you want it sweeter, I would just use the 6 oz.

Pumpkin Dip from this recipe from Cooking Light

8 oz. reduced fat cream cheese

1/2 cup brown sugar, packed
1/2 cup canned pumpkin

2 teaspoons maple syrup
1/2 teaspoon ground cinnamon
Cut up apple slices

Put all ingredients in a small bowl and beat at medium speed until well mixed.  Cover and chill at least 30 minutes.  Serve with apple slices or grahm crackers.

Black Bean Tortilla Casserole

I cannot say enough good things about  this recipe!  I feel like I have tried a million different Mexican recipes a million different ways.  It's usually a combination of meat, beans, corn, salsa, cheese, tortillas, etc.  This recipe was different and absolutely delicious.  It is also very versatile and can easily be adapted to whatever you like/have on hand.  Just so you know, Marc and I both don't like zucchini very much.  However, it was SO good in this recipe.  I cannot wait to make it again soon!

Black Bean Tortilla Casserole (adapted from this recipe from Cara's Cravings)

1 small onion, diced

1 medium green bell pepper, diced

4 cloves garlic, chopped
1 medium zucchini, diced
1/2 tsp salt
1/4 tsp black pepper
1 tsp cumin
1 tsp chili powder
1 tsp oregano
1 can black beans, rinsed and drained 
1 can mild Rotel with chiles
6 oz. fat free or reduced fat cream cheese
1/4 cup chopped cilantro
2 scallions, chopped
2 6" whole wheat tortillas
1 cup shredded cheddar cheese  

Preheat oven to 400ºF. Heat a large skillet over medium heat and spray with nonstick olive oil cooking spray. Add the onions and saute for about 5 minutes. Add the bell pepper and cook for about 5 minutes more, stirring. Add zucchini and garlic, and cook for about 8 minutes, until vegetables are softened. Season with salt & pepper, cumin, chili powder, and oregano and stir to coat.

Add the black beans and Rotel. Bring to a boil, then reduce heat to a simmer. Stir in cream cheese.  Finally, mix in the chopped cilantro and scallions. Remove from heat.

Spray a 9x9 with nonstick cooking spray. Pour the vegetable mixture in the bottom of the pan. Cut 2 tortillas in half and arrange to cover pan. Top with about a cup of shredded cheese.
Bake for about 15 minutes, or until hot and bubbly. 

Banana Bread Cookies

I was tired of making my usual banana chocolate chip muffins so I wanted to try something new.  These were delicious!  The original recipe called for sliced bananas, but I used mashed because I had them in the freezer.  I loved how soft and moist these came out.

Banana Bread Cookies (original recipe here from With a Cherry on Top)

1 1/4 cups Flour
1 Tsp. Baking Soda
1/4 Tsp. Salt
1 Tsp. Cinnamon
6 Tbsp. Unsalted Butter, at room temperature
1/2 cup Sugar
1/2 cup Brown Sugar, packed
1 Egg
1 Tsp. Vanilla Extract
1 cup Old Fashioned Oats
1 cup Semi-Sweet Chocolate Chips
3 Bananas, chopped (I used mashed.)

Preheat oven to 350 degrees. In a small bowl, whisk together the flour, baking soda and cinnamon. Set aside.

In a large bowl, beat the butter, sugar and brown sugar for around 1 minute, until it starts to have a crumbly texture. Add in the egg and vanilla and continue beating for about another minute, until mixture becomes smooth and creamy. Add in half of the flour mixture and blend in at a low speed. Add in the remaining flour mixture and continue blending in on low. Add in the oatmeal and chocolate chips. Mix until evenly distributed throughout the mixture. Mix in the mashed banana.

Using a tablespoon, drop the dough onto a baking sheet lined with parchment paper. Bake until the edges are lightly browned (about 15 minutes). Cool on a cooling rack.

Store in an air-tight container or resealable bag for up to 4 days (or longer if kept refrigerated).