Thanksgiving Wishes and Recipes

I have a lot to be thankful for this year. Happy, healthy kids and grandkids top the list. My own health took on a new twist, namely diabetes, but it’s under control, or getting there. Also, both hubby and I are losing weight. Yeah!

On the writing front, my book sales are much better than last year. I’m very thankful to my readers for that. Please be patient with me for a while longer. Book three in the Texas Druids trilogy is coming in March. I promise!

I’m also thankful for all the wonderful friends I’ve met in the author community, here on Sweethearts, over on the Cowboy Kisses site, on Facebook, twitter, and in the Yellow Rose chapter of RWA. As a small thank you, I’m sharing a couple of my favorite recipes. For obvious reasons, these are low fat and sugar-free treats, but they’re tasty. My husband loves them!

 

For Breakfast: No Blender Pineapple Pancakes

 

2 servings

1 slice wheat bread, finely crumbled

2/3 cup instant nonfat dry milk powder

6 Tbsp. Flour

1 tsp. baking soda

1 tsp. baking powder

½ tsp. cinnamon

2 tsp. Splenda

1 tsp. vanilla

2 eggs

1 cup crushed no-sugar-added pineapple, not drained.

 

Mix dry ingredients; beat eggs and vanilla together, add to dry mix (will be very thick); stir in pineapple. Spray skillet or griddle with Pam, cook over low heat. Makes 8-10 pancakes.

  

Pumpkin Mousse

 

4 servings

1 sm. pkg. vanilla sugar-free cook & serve pudding mix

2 cups skim or low-fat milk

15 oz. can pumpkin

1 tsp. cinnamon

¼ tsp. cloves

¼ tsp. nutmeg (or ginger if you prefer)

4 t. Splenda

 

Follow directions on pudding pkg. and let cool partially. Fold in pumpkin; add spices and Splenda. Stir all together and divide into 4 dessert dishes.  Chill or serve warm as you prefer. Add dollop of low-fat whipped topping to each serving if desired.

 

May you be blessed with good health, family and love.