Low-Sugar, No-Bake Pumpkin Pudding Squares-12 Days of Christmas Treats

Since my son has diabetes, I always try to be careful about sugar when he is going to be eating dinner with us.  He was going to be here for Thanksgiving so I wanted to make a dessert that it would be OK for  him to eat.

I ran across a recipe for no-bake pumpkin pie that used pumpkin along with two packages of instant pudding mix.  I gave it a try and used my hubby as a taste tester.  He said the pie was alright, but that he thought it didn’t have enough pumpkin flavor.

I made the recipe again and doubled that amount of pumpkin and reduced the instant pudding to one package.  I also change the spices to include the spices those I normally use when making regular pumpkin pie.  Hubby was much happier with this attempt.  This also solved the problem of having leftover pumpkin to deal with.

When making this for Thanksgiving, I discovered that I had forgotten to purchase the sugar-free instant vanilla pudding that I needed, but had sugar-free instant butterscotch pudding on hand, so used that and it worked out fine.  I also doubled the recipe and put it in a 9x13-inch pan.

I changed the pie pan to an 8-inch square pan because it would give one more serving.   Hence, Pumpkin Pudding Squares and not Pumpkin Pudding Pie.

No-Bake Pumpkin Pudding Squares
1 1/2 c. graham cracker crumbs
1/2 c. butter, melted
1/4 c. sugar (you can use if not serving to diabetics)
1 pkg. (3.4 oz.) sugar-free instant vanilla or butterscotch pudding mix (use regular instant
pudding mix if not serving to diabetics)
1 can (15 oz.)  cooked pumpkin
1 c. milk
1 t. ground cinnamon
1/2 t. salt
1/2 t. ground ginger
1/4 t. ground cloves
1 1/2 c. thawed, frozen topping


In a small bowl combine graham cracker crumbs and melted butter (and sugar if using) until well combined.  Press into the bottom of an 8 or 9-inch square pan.  In a large mixing bowl combine pudding mix, pumpkin, milk, cinnamon, salt, ginger and cloves.  Beat with a wire whisk until well blended and smooth.  Stir in frozen topping until everything is well combined.  Pour on top of graham cracker crust in pan.  Place in refrigerator and chill at least 4 hours or overnight.  Serve with additional whipped topping if desired.  Makes 9 servings.

Banana Butterfinger Graham Cracker Freeze-Saturday Sweet

I always have overripe bananas in the freezer waiting for me to use them up.  Sometimes, they wait too long, and I end up throwing them out, so this week I decided that my Saturday Sweet would be something using some of those bananas.

I have been having fun playing around with instant pudding and frozen whipped topping so wanted to see what would happen if I added bananas.  I also had seen this Butterfinger Desserts Roundup over at CremedelaCrumb, so a couple of Butterfinger candy bars were added to the mix.

I used graham crackers as my bottom crust and added a crunch topping made with graham crackers that I love.  It is  a nice variation for streusel, and it is no secret how I feel about that.  The crunch needs to be made first so it has time to cool.  In the summer, I usually make up a batch when I am baking something else and keep it stored in a zip-top bag until I need it.  When I do that, this is a no-bake dessert.

 Banana Butterfinger Graham Cracker Freeze
12 graham cracker rectangles, divided (I broken in half)
1/2 c. brown sugar
1/3 c. chopped, toasted pecans or other nuts (optional)
1/3 c. butter, melted
1 small package vanilla instant pudding mix
1 c. milk
2 medium very ripe bananas, mashed
2 (2.1 oz.) Butterfinger candy bars
1 (8 oz.) container frozen whipped topping, thawed

Crush 4 1/2 graham cracker rectangles into  crumbs.  Combine cracker crumbs, brown sugar, and toasted pecans.  Stir in melted butter until all ingredients are moistened.  Turn into a 9x13-inch pan and spread evenly.  Bake at 350 degrees 10-15 minutes until lightly browned.   Set aside to cool.  Crumble.  (Note:  may be made ahead and stored in a zip-top bag until it is needed.)   In a medium mixing bowl combine pudding mix and milk.  Beat for 2 minutes with a wire whisk.  Beat in mashed banana.  Crush Butterfingers in their wrappers. (I use my metal meat tenderizer.)  Add to pudding mixture, stirring well to combine.  Fold in whipped topping until well blended.  Line a 9x13-inch pan with foil.  Place the remaining 7 1/2 graham cracker rectangles in the bottom of the pan.  They will not quite fill the pan, so bring the sides of the foil up close to the graham crackers.  Pour pudding mixture into pan.  Sprinkle cooled graham crunch over the top.  Cover with foil and freeze overnight.  Cut into squares to serve.  Makes 12 servings.   Store tightly covered in the freezer.

Linking to these great parties:

Weekend Potluck

Saturday Spotlight

Party Junk

Strut Your Stuff

Weekend Bloggy Reading

Share Your Creativity

What'd You Do This Weekend

 

Root Beer Float Freeze-Saturday Sweets

I am back from a few days in Idaho where I relaxed and read while my hubby went 4-wheeling.  Another big thanks to Masha from The Better Baker, Danni from Silo Hill Farm, Kristen from Frugal Antics of a Harried Homemaker, and CJ from Morsels of Life for taking such good care of my blog while I was gone.

Root Beer Float Freeze, is a great treat to keep in the freezer for enjoying on a hot summer day. I like to make this when I am wanting a root beer float, but don't have vanilla ice cream in the freezer.   This is a dessert that can actually be served two ways.  Serve it frozen if you can wait.  If not, it can be served as a pudding.

Regular or sugar-free pudding, root beer or whipped topping can be used so this is a dessert than can be made for people who cannot have sugar.

I measure the frozen whipped topping for this by using a knife to cut the frozen topping in half and removing half to thaw out.

I served this garnished with Graham Crunch sprinkled over the top.  That recipe is part of a recipe that will be posted on the 12th in a guest post over at Love and Laundry.

Root Beer Float Freeze
1 small box instant vanilla pudding, regular or sugar-free
1 c. root beer, regular or sugar-free
1 t. root beer extract
half of an 8 oz.. carton regular or sugar-free frozen whipped topping, thawed

In a medium mixing bowl, combine pudding mix and root beer.  Beat with a wire whisk for 2 minutes.  Add root beer extract and beat until well blended.  Fold in thawed whipped topping until mixture is very well blended.  Spoon mixture into a foil-lined 8-inch square pan.  Cover with plastic wrap and freeze for at least 4 hours.  Cut into 12 squares and stack them 3 high to serve.  Makes 4 servings.  The mixture can also be chilled in the refrigerator for about an hour and served as a pudding.

Linking to these great parties:
Weekend Potluck
Saturday Spotlight
Party Junk
Share Your Creativity
Strut Your Stuff
Weekend Bloggy Reading
What'd You Do This Weekend

Rhubarb and Minute Tapioca-Guest Post

Today my guest is Marsha from The Better Baker.  Marsha emailed me shortly after I started my blog, and it was such a lovely email that she and have become great "email friends" over the last couple of years.

Marsha is a co-host for Weekend Potluck which links up on Fridays.  She has also authored a cookbook and is soon to release another.  She shares great recipes on her blog, so be sure to stop by for a visit.

I am now turning it over to Marsha for a bit of background and a great rhubarb recipe.  Take it away, Marsha: 

Thanks so much Loy for allowing me to share on your lovely blog.  I continue to learn so much from Loy and love that we've gotten to know each other better via friendly emails.

I'm known as The Better Baker because over the years, when folks would comment they thought I was a good cook, my favorite reply was "But I'm a Better "Baker"...because that's my name!  Now that you know that story, I'll tell you a little about myself.

I married my high school sweetheart over 45 year Papa & Nana to 8 of the most beautiful grandkids you've ever laid eyes on. Five of them are redheads...just like my hubby. 

Ron is retired from 20 years of military service.  We've lived around the country, including two tours in Anchorage, Alaska - which we LOVED! He served 3 tours in Vietnam before we were married, and is now 100% disabled from exposure to Agent Orange. He's the most patriotic person I know and I couldn't be prouder of him. 
 

Because he's diabetic, and I work at having a healthier lifestyle too, I cook low/no sugar for us much of the time, and I often share those kinds of dishes on my blog. This rhubarb recipe can be made with either regular white sugar or sugar substitutes, like Xylitol or Splenda.

I published my first cookbook  3 years ago and have just submitted my second cookbook to Morris Press Cookbooks for publishing and hope to have it in my hand by Sept. 1.   Truly more than I could have dreamed would happen in my lifetime.  I am beyond blessed in so many ways.

I would love for you to come over and check out the recipes I've shared at my blog in my 4 years of been blogging.

 I grew up on 
this yummy dish!

Rhubarb tends to be one of those ingredients that if you didn't grow up eating it, you may have a hard time liking it.

I LOVE IT!

It seems my mom had a dish of this (freshly made..often) in our fridge all summer long.  It was definitely the favorite rhubarb recipe in our family growing up.Still is mine!

Once you have your rhubarb washed &; chopped, this doesn't take long to make, from beginning to end. 

You have the option to (easily) make it sugar-free if you wish too.

You can add a can of crushed pineapple to the finished recipe, or do as I do sometimes...when I have leftover pineapple juice in the fridge, I use it for part of the water in the recipe. 

RHUBARB & MINUTE TAPIOCA 

2-1/2 c. diced rhubarb

2-1/2 c. water

1-1/2 c. white sugar

(I used xylitol)

1/2 tsp. salt

1/3 c. minute tapioca

(the original recipe called for 1/4 c., but I like ours thicker)

few drops of red food coloring, optional

Cook all ingredients together in large saucepan over medium heat;stir occasionally.  Rhubarb breaks down while it cooks. (I often bang it again the side of the pan to help it along...it's just what I do when I make this).  Stir to blend in food coloring; cool; refrigerate.

This keeps well for at least 2 weeks in the fridge.

Try it over ice cream. We love just a dish of it plain.

Thanks so much, Marsha, for stopping by and guest posting today.

Double Berry Giant Éclair-Dessert Challenge

The two ingredients for this Month’s Dessert Challenge, hosted by Sheryl over at Lady Behind the Curtain, were raspberries and strawberries.

After thinking about it for some time, I decided that I wanted to make a giant éclair and put the raspberries and strawberries in the filling.  I also wanted to make a dish that could be easily adapted to low or no sugar so that I could serve it to people with diabetes.  By using sugar-free pudding mix, sugar-free whipped topping, and substituting sugar-free chocolate syrup for the glaze, this can be
done.

There is some challenge to splitting the baked éclair base in half, so don’t worry if you get a hole or two.  An easier alternative is to just spread the filling on top of the éclair base and drizzle some chocolate ice cream topping over the filling.

This dessert needs to chill, but it keeps well for several days, so it makes a great make-ahead dessert for a get-together or party.

Double Berry Giant Éclair
1 c. water
1/2 c. (1 stick) butter or margarine
1 c. flour
4 eggs
1 t. vanilla

Bring water and butter or margarine to a boil.  Lower heat and add the flour, stirring until the mixture is smooth and leaves the sides of the pan to form a soft ball.  Remove from heat and allow to cool slightly.  Beat in eggs, one at a time until each one is very well blended in.  Add vanilla with the last egg.  Line a 10x15-inch jelly roll pan with aluminum foil.  Spread dough out to about a 8x12-inch rectangle.  Place in a 400 degree oven and bake for 30 minutes or until lightly browned.  Remove from oven and carefully flip the éclair  base over.  Bake an additional 10 minutes.  Remove from oven and allow to cool completely.  With a sharp knife slit the éclair base all the way around.  Working from the outside edge in, continue slicing until the éclair base is cut in half.  Carefully remove the top half to a baking sheet until needed.  Prepare filling:

1 small pkg. cheesecake flavor instant pudding, regular or sugar-free (vanilla or white chocolate can also be used)
1 c. milk
half of an 8-oz. carton frozen whipped topping, thawed, regular, lite, or sugar-free
1 (6 oz.) container fresh raspberries
2 c. sliced fresh strawberries, cut in half horizontally if large

Combine milk and pudding in a medium mixing bowl and beat with a whisk for 2 minutes.  Add whipped topping and mix until very well blended.  Fold in raspberries and strawberries gently to avoid crushing raspberries.  Spread filling evenly over the éclair base.  Top with the other half of the éclair base.  Spread with the chocolate glaze:

1/4 c. milk
1/4 c. unsweetened cocoa powder
3/4 c. sugar
2 T. butter
1 t. vanilla

In a saucepan combine milk, cocoa powder and sugar and mix well.  Place over medium-high heat and bring to a full-rolling boil, stirring constantly.  Boil 1 minutes.  Remove from heat; add butter and vanilla.  Mix well and allow to cool slightly.  Spread over top of éclair.  Place in refrigerator to chill.  Cut into squares to serve.  Garnish with additional raspberries and strawberries if desired.  Makes about 15 servings. 

To see what other bloggers have dreamed up with raspberries and strawberries check out the links below.  If you are interested in joining in the fun, visit Sheryl's Dessert Challenge Page.

Linking to these great parties:

Full Plate Thursday

Fantastic Thursday

Pecan Delight-Good Old Fashioned Recipe Blog Swap

Today is the day for the Good Old Fashioned Recipe Blog Swap.  I was paired up with Tammy from Yours and Mine ARE Ours.  Tammy's blog is filled with delicious recipes, reviews and lots of good stuff.  Take it away, Tammy.

Hi, I’m Tammy and I blog over at Yours And Mine ARE Ours.  I’m so excited to be a part of this Good Old Fashioned Recipe Blog Swap that was put together by Julie from White Lights On Wednesday, Kelly from Miss Information and Rachel from I Love My Disorganized Life.  I’m even more excited to have been paired up with Grandma Loy!  I’m a huge fan of her blog!

When you visit my blog you will find mostly recipes with a little bit of homemade household cleaners and DIY thrown in.   My family is a blended family with six children who range in age from 25 to 10.  We also have two grandchildren ages 5 and 11 months.  This recipe I’m sharing with you today is one of our kids favorites!  It was shared with me by my children's step-mother.  I know you probably think that’s odd but we try very hard to get along and live like a family as much as possible.  Does that mean we always get along??  Well.. simply… NO!  However, we do our best. Because, after all we share in the life of the most important little and big people ever!  Our children and grandchildren.

This is a great recipe if you need to make something in a hurry, and it can be easily doubled for a large group as well.  I hope you all and Grandma Loy love it as much as our children do!
  
Pecan Delight
1 Cup Flour
1/2 Cup Butter
1/2 Cup Crushed Pecans
8 oz. cream cheese
1 Cup Powdered Sugar
Small Container of Whipped Topping
2 small packages of instant pudding – I used chocolate however you could use almost any kind you want
2 1/2 cups milk

Blend flour, butter and 1/2 cup of the crushed pecans with a pastry cutter.  Press evenly into bottom of a 9x13 pan.  Bake at 350 for 15 minutes.  Let cool completely. Mix cream cheese, powdered sugar and 1 cup of cool whip, well and spread evenly over crust. Mix pudding and milk well and spread over cream cheese layer. Cover with remaining cool whip and sprinkle with crushed pecans.
 

Grandma Loy thank you so much for allowing me to share with you and your readers!

Isn't that a delicious looking dessert?  Tammy, it was just great having you here today.

I'll be sharing Taste of the Tropics Fruit Pudding Cake on Tammy's blog, so be sure to stop by and check it out.  If you want to see all the recipes from all 30 bloggers, click on over and visit one of the hosts. Rachel at I Love My Disorganized Life, Julie at White Lights on Wednesday, or  Kelly at Miss Information.

 

 

Autumn Apple Salad/Dessert

Since, I really overwhelmed the blog with sweets this week, I thought that I would redeem myself a little and post a somewhat healthier dish for Saturday Sweets this week.

This can be either a salad or a dessert. I will admit that we eat this mostly as a salad. If you are a member of the “Fruit is Not Dessert Club”, you will probably consider it a salad, also.

The recipe has probably made its rounds around the web in one for or another, but it is my “go to” fruit salad recipe because it is so versatile. The only two ingredients that you must have are the undrained pineapple and the instant pudding. After that, anything goes. This can be made with fresh, canned and drained or thawed and drained frozen fruit. I use either lemon or vanilla flavor pudding. The lemon pudding will keep the apples white, but kids usually like this better made with vanilla pudding.  I use sugar-free.  Pineapple tidbits are smaller so I like to use them, but  chunks are OK.

I usually use a few maraschino cherries, quartered, for color, but if you prefer dried cranberries can be used instead.  Sliced banana may be added just before serving.

This is quick and easy and can be made ahead.

Autumn Apple Salad

1 (20 oz.) can pineapple tidbits or chunks, undrained
1 small pkg. instant lemon or vanilla pudding mix, can be sugar free.
1 small can mandarin oranges, drained
2 medium apples, peeled and chopped
1 can  (15 oz.) fruit cocktail, drained or 1 can peaches or pears, drained and chopped or 2 fresh peaches or pears, peeled and chopped
8 maraschino cherries, drained and quartered

Pour pineapple chunks into a serving bowl.  Add instant pudding mix and combine well.  Stir in remaining ingredients.  Chill a few hours to combine flavors.  Makes 6 to 8 servings.

 Linking to:  Strut Your Stuff
Seasonal Inspirations
Weekend Potluck
I'm Lovin' It
Saturday Night Special
Weekend Bloggy Reading

Raspberry/Brownie Layered Dessert

Note:  If you are a follower and got this in a reader, the amount of water is wrong.  Should be 2 c.  I have corrected the recipe.

Saturday was an alligator day around here.  When you are up to your armpits in alligators, it is hard to remember that your objective was to drain the swamp.  By the end of the day, I knew that I needed chocolate.

Problem was, I had fresh raspberries I needed to do something with.  After some thought, I decided that brownies and raspberries would be a good paring.  I sort of have a reputation for doing different things with layered desserts so I adapted parts of various recipes and came up with this:  a thin layer of brownies, a cream cheese layer, and a raspberry fluff or mousse type layer topped with dollops of whipped topping.  I couldn't come up with a very inventive name, any ideas?  The raspberry layer is an adaptation of Six Sisters Stuff Raspberry Fluff Salad recipe.

I recently was able to purchase some Pillsbury Brownie Mixes for $ .50 each so I used half of one of those to make the brownie layer.  A homemade recipe for brownies for a 8 or 9-inch square pan baked in a 9x13-inch pan would work also.  For a thicker layer of brownies, use a regular recipe for a 9x13-inch pan.

Whipped cream may be used instead of the whipped topping if desired.  Measure after the cream has been whipped.  A pint of whipping cream will be plenty.  A 12-oz. container of whipped topping will make the dessert and dollops for topping.

I have to say how much I love Reynolds Nonstick Foil.  I have been using it underneath the raspberries that I have frozen individually.  I just line a baking sheet with the foil, wash the raspberries, and scatter them out over the foil.  Place in freezer until the raspberries are frozen.  Remove the raspberries to a freezer bag.  Not one raspberry has stuck to the foil.  I have used the same sheet over and over, still no sticking.  I lined my baking pan for this dessert, and it came right off.  I still use the regular foil, too.  But the nonstick is great is certain uses.

Raspberry and Brownie Layered Dessert
1 pkg brownie mix, divided in half
half of additional ingredients called for to make the brownies
1/2 c. chopped pecans, toasted
1 large pkg. cook and serve vanilla pudding (may use sugar free)
1 large pkg. raspberry gelatin (may use sugar free)
2 c. water.
1 T. lemon juice
6 oz. fresh or individually frozen raspberries (about 1 c.)
1 c. whipped topping or whipped cream
1 pkg. (8 oz.) cream cheese (may be 1/3 fat or fat free)
1 c. powdered sugar (I sift this)
1 c. whipped topping or whipped cream.

Measure brownie mix and divide in half (will be about 2 c.)  Prepare mix with half of each of the ingredients called for on the package.  Add pecans and mix well.  Pour into 9x13-inch baking dish lined with nonstick foil.  Bake at oven temperature called for on package about 12 to 15 minutes or until done.  Let cool 15 minutes.  Place in refrigerator to continue cooling.
Combine vanilla pudding, raspberry gelatin, water, and lemon juice.  Blend together well.  Cook over medium heat, stirring often, until mixture boils.  Remove from heat and pour into a bowl.  Place in refrigerator until thickened. (about 1 hour)
Meanwhile mix together softened cream cheese, powdered sugar, and whipped topping.  Spread over cooled brownie layer.
Add whipped topping to gelatin blending very well.  Carefully stir in raspberries.  Spread over cream cheese layer.  Chill until ready to serve, at least 2 to 3 hours.  Cut into squares and serve with dollops of whipped topping.  Store, covered, in refrigerator.  Makes 12 servings.

Linking to:  Melt in Your Mouth Monday,   Newbie Party, Summer Cookout Food, Sharing Monday,
Making a Food-"e"  Friend Monday,
Sweet Treats Thursday