Yummy Holiday Recipes

Quick Pumpkin Pudding:

Cooking time: 15 minutes refrigerating
Yields: 7 servings (1/2 cup each)

Ingredients:
1 pkg. (5 1/10 oz.) Vanilla instant pudding and pie filling mix
1 can (12 fl. oz.) Nestle Carnation Evaporated Lowfat 2% milk
1 can (15 oz.) Libby's 100% Pure Pumpkin
1 teaspoon Pumpkin pie spice
Fat free whipped topping (optional)

Preparation Directions:
Beat pudding mix and evaporated milk according to package directions in large bowl; refrigerate for 5 minutes. Add pumpkin and pumpkin pie spice; mix well. Spoon into dessert dishes. Refrigerate for 10 minutes or until ready to serve. Top with whipped topping, if desired.



Oatmeal Carrot Cake Bread:

1 cup quick or old fashioned oatmeal, uncooked
1/2 cup skim milk
2 1/2 cups of all purpose flour
1 cup brown sugar, firmly packed
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 1/2 cups carrots grated /shredded
1/2 cup raisins
1 cup unsweetened crushed pineapple, undrained
4 egg whites
1/4 cup vegetable oil
1 tsp vanilla extract
Preheat oven to 350'
Lightly spray bottom only of 9x5 loaf pan with nonstick cooking spray.
Combine oatmeal and milk in bowl, mix well, set aside.
Combine flour and next 5 ingredients in another bowl, mix well.
Stir in carrots and raisins.
Combine reserved oatmeal mixture with pineapple (including juice) and remaining 3 ingredients, mix well.
Add to dry ingredients and mix just until dry ingredients are moistened.
Pour into loaf pan.
Bake 60-75 minutes, or until tester inserted into center comes out clean ad crust is golden.
Cool 10 minutes, remove from pan.
Cool completely.  (Makes 16 servings)
(recipe-NFCR org)

Enjoy!