Pumpkin Trifle

• 1 package spice cake mix (I use Duncan Hines)
• 5 cups cold milk
  
• 4 small boxes instant butterscotch pudding mix
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon each ground ginger, nutmeg and allspice
• 2 small cartons  Cool Whip, thawed (I used light)
• 1/3 cup Heath toffee bits
  

Directions

• Bake cake according to package directions in a 13 x 9 pan.  Allow to cool completely.
• Cut cake into small squares or pieces.
  
• In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in pumpkin and spices until well blended.

• In a trifle bowl or 3-1/2-qt. glass serving bowl, layer one fourth of the cake cubes, half of the pumpkin mixture, one fourth of the cake cubes and half of the whipped topping, one fourth of the cake cubes, the other half of the pumpkin mixture, one fourth of the cake cubes, finish with whipped topping. Garnish with Heath toffee bits (found in the baking isle with chocolate chips) 

This can be made diet friendly by using fat-free, sugar-free butterscotch instant pudding, 1%  milk and light cool whip.  It tastes pretty much the same and cuts a lot of calories.

Popcorn Balls

2 cups sugar
1 1/2 cups water
1 tsp. white vinegar
1/2 tsp. salt
1/2 cup light Karo syrup
1 tsp. vanilla extract
5-6 quarts plain popped corn

Butter sides of a heavy saucepan.  Add sugar, water, vinegar, salt and Karo syrup.  Stir.  Insert candy thermometer.  Cook on high heat until mixture reaches hard ball stage or 250 degrees on candy thermometer.  Remove from heat and immediately stir in vanilla.  Pour over popcorn and stir to mix.  With buttered hands, form into balls making sure not to pack it too tightly.  Makes about 16 balls. Store cooled balls in individual ziploc bags.

I spray a large roasting pan with Pam and put my popped corn in that to mix.  

Breaded Asparagus

1 lb. asparagus, ends trimmed
1/3 cup flour
1/2 cup egg beaters
1 box /2 cups Progresso Italian Panko bread crumbs
1/2 tsp. garlic powder
Pam-butter flavor

Trim and rinse asparagus. Make sure it is still damp. Line up three pie plates or breading trays. Put flour in first one, egg beaters in second and panko bread crumbs in third one. Mix garlic powder into bread crumbs.

Line a cookie sheet with non-stick aluminum foil or parchment paper.

Rinse asparagus. While still wet, roll asparagus spear in flour, then in egg, then in bread crumbs. Place on cookie sheet. Repeat process until all spears are coated. You can put them close together. Lightly spray all over with butter flavored Pam.
Bake at 425 for 10-15 min. or until lightly browned and tender.

Burton's White Pie

1 baked pie crust

3/4 cup sugar
1/2 cup cake flour
1 TBS cornstarch
pinch of salt
2 cups whole milk
1 tsp. vanilla
1/4 tsp. almond extract
1 TBS butter

2 egg whites
1/4 cup sugar

1 small carton whipping cream, whipped with 2 TBS sugar/or use a small container of Cool Whip
1/2 cup finely chopped pecans

Combine sugar, cake flour, corn starch and pinch of salt in saucepan. Add milk and cook over medium heat stirring constantly until thickened. Remove from heat and stir in vanilla and butter and almond extract. Set aside. Beat egg whites until soft peaks form then add sugar and beat to stiff peaks. Fold filling mixture into egg whites. It is ok if filling is still very warm. Pour into baked pie shell and chill. Top with whipped cream or Cool Whip, then sprinkle with nuts. Keep in refrigerator until ready to serve.

Ginger Bursts (Star Telegram Winner)

Makes 2 to 3 dozen

3/4 cup sugar
1/4 cup brown sugar
3/4 cup unsalted butter, softened
1 egg
1/4 cup molasses (recommended: organic)
2 1/4 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon cloves
3/4 cup chopped crystallized ginger
1/2 teaspoon salt
1/2 cup coarse sugar crystals, for rolling

1. Preheat oven to 350 degrees. In large bowl, combine sugars, butter, egg and molasses. Beat until light and fluffy.

2. Add flour, baking soda, spices, crystallized ginger and salt; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.

3. Shape dough into 1-inch (or smaller) balls; roll in sugar crystals. Place on parchment-lined cookie sheet. Bake 9-12 minutes.

Nutritional information per cookie, based on 2 dozen: 205 calories, 9 grams fat, 29 grams carbohydrates, 2 grams protein, 35 milligrams cholesterol, 186 milligrams sodium, trace dietary fiber, 41 percent of calories from fat.