Saturday, November 14, 2009

Twice-Baked Sweet Potatoes

I have always been a huge fan of sweet potatoes. So, needless to say, I am IN LOVE with this recipe (adapted from Kraft Foods)! It was utterly creamy and sweet and delicious.

I made a couple of changes to the basic recipe based on other people's reviews of it, so be sure to look at my additions to ingredients, in italics.

Prep Time: 10 min Total Time: 53 min
Makes: 4 servings (with my changes it can serve up to six)

2 large sweet potatoes (I used three)
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed (I used a whole block of regular Philadelphia Cream cheese)
2 Tbsp. fat-free milk
3-4 Tbsp. of butter
1 Tbsp. brown sugar (since I wanted it a bit sweeter, I did a total of 3-4 Tbsp.)
1/4 tsp. ground cinnamon (I am a cinnamon lover so I ended up adding about 3 Tbsp.)
1/4 cup chopped PLANTERS Pecans (Unfortunately I forgot to buy the pecans so I didn't use them, but next time I will be sure to put them in. But I will actually mix them into mixture as opposed to just putting on top, like recipe calls for.)

HEAT oven to 425ºF.

CUT potatoes lengthwise in half; place, cut-sides down, in foil-lined 15x10x1-inch pan. Bake 30 to 35 min. or until tender. (With my oven, it actually took me about 45 minutes to bake potatoes.)

SCOOP out centers of potatoes into bowl, leaving 1/4-inch-thick shells. Add Cream Cheese, milk, butter, sugar and cinnamon to potatoes; mash until blended.

FILL shells with potato mixture; top with nuts. Bake 8 min. or until potatoes are heated through and nuts are toasted.

Thursday, November 12, 2009

Pumpkin Bread

This recipe is adapted from Kraft Foods and is actually called Layered Pumpkin Loaf. But I don't like the sound of that. Heh heh.

So Pumpkin Bread, it is!

Anyway, my variation to the recipe is that I omitted the cream cheese (but only becuz I was out, not becuz I wouldn't have liked it that way!) and I threw in some yummy chocolate chips. Like I told Big D, everything tastes better with chocolate!


Prep Time: 20 min Total Time: 1 hr 25 min
Makes: 16 servings

1 cup canned pumpkin
1 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup packed brown sugar
4 egg whites, divided
1/2 cup fat-free milk
1/4 cup canola oil
2 cups flour
2-1/2 tsp. CALUMET Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

HEAT oven to 350ºF.
MIX pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat Neufchatel cheese, remaining granulated sugar and remaining egg white with whisk until well blended.

SPOON half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover with layers of Neufchatel mixture and remaining pumpkin batter.

BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely.