Pumpkin pie just goes naturally with the holidays… It is as important at a Holiday feast as the turkey, dressing, mashed potatoes and gravy! This is an adaptation of my mother’s fool-proof recipe. Delicious after a Holiday feast, and especially delicious when you sneak a piece for breakfast the next morning.Makes 8 servings

 Zucchini Pie recipe Ingredients
2 cups pureed cooked zucchini
1 (9 inch) pie crust
1/4 cup honey
2 eggs
1/3 cup sugar
1 cup evaporated milk, warmed
2 teaspoons cinnamon
1 teaspoon salt
3/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice

 Zucchini Pie recipe Preparation
1. Preheat the oven to 425 degrees F.
2. Skin the zucchini and cut it up into 1-inch chunks.
3. Microwave on high for about 9 minutes (until easily pierced with a fork), stirring once.
4. Pour off any water.
5. Puree the zucchini in the blender.
6. Mix the zucchini puree, with the honey and dry ingredients.
7. Warm the milk; add the milk and eggs to the zucchini mixture.
8. Use a hand mixer to blend well.
9. Pour the mixture into the unbaked pie crust.
10. Bake in the 425° F oven for about 10 minutes, then reduce the heat to 350° F and bake for about 40-45 more minutes longer (or until a knife inserted slightly off center comes out clean).
11. Let cool for about 2 hours and then chill in the refrigerator for several more hours, if desired.
12. Serve with whipped cream.

source ww-recipes.net

Weight Watchers Cranberry Orange Muffins recipe
Makes 12 muffins

Ingredients
2 cups flour
1 cup fresh cranberries, chopped
2 teaspoons orange zest
1/2 cup orange juice
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
2 large eggs
1/2 cup vegetable oil
1/2 cup nuts, chopped

Preparation
1. Preheat the oven to 400 degrees F.
2. Grease a 12-cup muffin pan.
3. In a bowl, stir together the cranberries, orange peel and 1/4 cup of the sugar.
4. In a larger bowl, sift together the flour, salt, baking powder, and the rest of the sugar.
5. Add the orange juice, vegetable oil and eggs all at once to the flour mixture and stir until moistened.
6. Fold in the sugared cranberries and chopped nuts.
7. Pour the batter into the muffin pan, evenly dividing it between the cups.
8. Bake at 400 degrees F for about 20-25 minutes (or until golden brown).

WW POINTS for one muffin: 6
Nutritional information for one muffin: 259 calories, 13.1g fat, 1.5g fiber

Weight Watchers Baked Lumpia Rolls (Filipino appetizer) recipe
Makes 15 servings

Ingredients
1 lb ground lean pork
1 package wonton wrappers
1 (8 ounce) can bamboo shoots, drained and chopped fine
1 (8 ounce) can water chestnuts, drained and chopped fine
1 medium carrot, chopped fine
8 cloves garlic
1 medium onion, chopped fine
1 large egg
2 teaspoons soy sauce
1 teaspoon grated fresh ginger
1 teaspoon black pepper

For the dipping sauce
1/2 cup distilled white vinegar
1/4 cup packed brown sugar
2 teaspoons water
1 teaspoon soy sauce
2-3 teaspoons freshly grated ginger
1 teaspoon cornstarch, mixed with the water

Preparation
1. In a large bowl, combine the pork, bamboo shoots, water chestnuts, carrot, garlic, onion, soy sauce, ginger and pepper.
2. Stir the mixture until thoroughly combined (you can cover it and stick it in the refrigerator overnight).
3. Lay out about 10 wonton wrappers at a time and roll the meat mixture into cigar shapes about finger thickness and the length of the wrapper.
4. Roll, brush the ends with beaten egg and finish the roll to seal.
5. Place seam side down on a cookie sheet and repeat until done.
6. Bake in a preheated 450 degree oven for about 20 minutes (until the wrappers turn golden brown), turning once.
7. Serve hot with dipping sauce.
8. To make the dipping sauce: in a 3 quart saucepan mix together the vinegar, brown sugar and soy sauce.
9. Stir over high heat until the sugar dissolves.
14. Mix the cornstarch/water and add to the sugar mixture, stirring until the mixture boils.
15. Remove from the heat and stir in the ginger.

WW POINTS per serving: 5
Nutritional information per serving: 221 calories, 7.3g fat, 1.7g fiber

source  

Fruit salad is probably one of the easiest and tastiest things in the world to make. Any seven-year old can whip up their salad in no time at all. In fact, for a real bonding time with your kids, you can involve them in the kitchen and have fun whipping up this fabulous desert.

This is particularly popular during the summer when fresh fruits abound, however, summer or winter, it doesn’t really matter as fruits grow all year round. There’s really nothing to putting together fruit salad rcipes. The secret is really just in picking out the best fruits.
Weight Watchers Layered Fruit Salad recipe
Makes 6 servings

Ingredients
2 medium bananas, sliced
2 cups pineapple chunks
2 medium oranges, peeled and sectioned
2 kiwi fruit, peeled and sliced
1 cup red seedless grapes
1 pint strawberries, sliced
1 medium grapefruit, peeled and sectioned
1/2 cup orange juice
1/2 teaspoon orange zest
1/4 cup lemon juice
1/4 cup packed brown sugar
1/2 teaspoon grated lemon, rind of
1 cinnamon stick

Preparation
1.In a medium saucepan, combine the orange juice and zest, lemon juice and rind, brown sugar and cinnamon stick. Bring to a boil.
2. Reduce the heat and simmer, uncovered, for about 5 minutes.
3. Remove from the heat and let cool completely.
4. Layer the fruit in a glass serving bowl.
5. Remove the cinnamon stick from the sauce; pour the sauce over the fruit.
6. Cover and chill for several hours before serving.

WW POINTS per serving: 4
Nutritional information per serving: 217 calories, 0.7g fat, 5g fiber

Source  

A fruit salad is a delicious dish with different kinds of fruit, sometimes served submerged in their own fruit juice, or lathered with syrup. It is oftenly served as an appetizer, if not that, dessert. Eitherway, fruit salads are definitely delicious, you can have them for both appetizer and dessert.

Making your own fruit salad is not hard; you just need to prepare its ingredients. And the ingredients used are neither extinct nor hard to find, you can just whip out your wallet and make the march to the nearest grocery store.

Here is a beautiful, delicious and very refreshing salad.

Easy Recipes Layered Fruit Salad recipe
Makes 6 servings

Ingredients
2 medium bananas, sliced
2 cups pineapple chunks
2 medium oranges, peeled and sectioned
2 kiwi fruit, peeled and sliced
1 cup red seedless grapes
1 pint strawberries, sliced
1 medium grapefruit, peeled and sectioned
1/2 cup orange juice
1/2 teaspoon orange zest
1/4 cup lemon juice
1/4 cup packed brown sugar
1/2 teaspoon grated lemon, rind of
1 cinnamon stick

Preparation
1.In a medium saucepan, combine the orange juice and zest, lemon juice and rind, brown sugar and cinnamon stick. Bring to a boil.
2. Reduce the heat and simmer, uncovered, for about 5 minutes.
3. Remove from the heat and let cool completely.
4. Layer the fruit in a glass serving bowl.
5. Remove the cinnamon stick from the sauce; pour the sauce over the fruit.
6. Cover and chill for several hours before serving.

WW POINTS per serving: 4
Nutritional information per serving: 217 calories, 0.7g fat, 5g fiber

source Cocktails Recipe Easy Recipes  Christmas recipes