Black Forest Tart, and my first award!

I'm kind of excited about this, and I have to thank Priscilla, from Priscilla Bakes for this cute award! I strongly recommend her blog for any of you baking fans, she's got some great recipes, and beautiful pictures to go with them, so fun!

So, I'd like to pass this on to Rebecca's Sugarbliss etc blog, which is an awesome blog with very fun and creative ideas for you fellow bakers.

I'd also like to pass this one to Melanie, at My Kitchen Cafe (link on side). I check her blog regularly for fun and family friendly recipes, and I love it!

Okay, now for the food! I LOVE Christmas time because it means Christmas FOOD! There is nothing better then spending a cold afternoon in the kitchen baking goods while the rich aroma fills your home. Mmmm, magic!

This was my first holiday endeavor, which I made for my husband's birthday. He is a fan of anything chocolate, especially when it includes cherries. And I don't know what it is about tarts, but I really love them. They are a bit denser and more concentrated in flavor then a pie, and in a way they remind me of a big cookie! This was a lot of fun to make, and as you can see, it doesn't come out too hard on the eyes either!

If you haven't bought a tart pan yet, be sure to get one with a removable bottom, it will make your life so much easier! Also, if you ever have a pastry that requires this kind of topping that you drizzle, a little trick I discovered is to get a disposable pastry bag, which are really cheap at the craft store, or just a plastic bag, fill it with your topping, snip off the very tip and pipe it on. This way it comes out looking a lot more uniform and you don't run the risk of clumps.

Also, this tart will be the very best if served the day you make it.

Ingredients

1 -1/4 cups chocolate wafer crumbs

1/4 cups sugar

1/4 cups butter melted

filling:

1/2 cup butter

6 squares (1 ounce each) semi-sweet chocolate, chopped

3 eggs

2/3 cups sugar

1 tsp vanilla extract

1/4 tsp salt

2/3 cups all purpose flour

topping:

1 can (21 ounces) cherry pie filling

2 squares (1 ounce each) semi sweet chocolate, chopped

1 TB heavy whipping cream

Directions

1. In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a lightly greased 11-inch fluted tart pan with removable bottom. Place pan on a baking sheet. Bake at 350 for 8-10 minutes, or until lightly browned. Cool on a wire rack.

2. In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, vanilla and salt until thickened, about 4 minutes. Blend in chocolate mixture. Add flour, mix well.

3. Pour into crust; spread evenly. Bake at 350 for 25-30 minutes, or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

4. Spread pie filling over the top. In a small microwave-safe bowl, combine chocolate and cream. Microwave on high for 20-30 seconds or until chocolate is melted; stir until smooth. Cool for 5 minutes, stirring occasionally. Drizzle over tart. Chill until set.

12 servings

Mexican Potato Casserole

I really love this dish, it's a fun lowfat spin on meat and potatoes that the kids devour. It's also very easy and very comforting. It have slightly adapted it from Weight Watchers, Simply the Best. You must try this casserole.

Ingredients

1 tsp olive oil
1/2 pound lean ground beef
2 green bell peppers seeded and chopped
8 scallions, sliced
1 can diced tomatoes with chiles (Rotelle)
1 TB chili powder
1 TB ground cumin
1 TB garlic powder (I use garlic salt, of course)
1/2 tsp freshly ground black pepper
1/4 tsp salt
2 large baking potatoes scrubbed and thinly sliced
3/4 cup nonfat cheddar cheese

Directions

1. Preheat oven to 350. Spray a 9x13 inch baking dish with nonstick cooking spray; set aside.

2. In a large nonstick skillet, heat the oil. Add the beef, bell peppers, and scallions; cook, stirring as needed, until the beef is browned and the vegetables are softened, 6-8 minutes.

3. Add the tomatoes, chili powder, cumin, garlic powder, black pepper, and salt; cook, stirring as needed, until the flavors are blended, about 5 minutes.

4. Arrange alternate layers of the potatoes and beef mixture in the baking dish. Cover with foil and bake 40 minutes; uncover and sprinkle evenly with the cheese. Bake until the potatoes are cooked through and the cheese is melted, about 10 minutes longer.

4 Servings
Points per serving 7
327 cal, 10g fat, 3g sat fat, 46mg chol, 386mg sod, 37g carb, 6g fib, 27g prot

Cranberry Sauce

I don't have a picture of this just yet, but I will be sure to download it once I get it. I made this last year before I started food blogging, aka-before I started taking pictures of everything I made, Glenn rolls his eyes every time!

Even if you are a partial fan of cranberry sauce, you should really try making it home made, just once! It's delicious, beautiful, and you'll impress a your family and friends with a very simple recipe. You can make it a few days in advance since it has to chill anyway. This recipe makes enough to feed a large crowd, and it's great for leftovers too. Use it in your turkey sandwiches, or use it as a chutney by spreading it on top of a cracker with cream cheese, delicious!

Happy Holiday baking everyone!!


Ingredients

1 pound (4 cups) fresh cranberries
1 1/2 cups sugar
1 cup water
1 whole orange, unpeeled, seeds removed, and chopped fine
1/4 teaspoon ground cloves
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts
Sprinkle ground cinnamon

Directions

Wash cranberries and set aside.
Bring sugar and water to a boil. Add cranberries, oranges, and cloves. Simmer over a high flame, stirring frequently, until berries pop open. Add crushed pineapple, walnuts, and cinnamon, and blend. Cool and serve.

(Once cooled, it will have the thickness of jello. And if your frigde is already packed full, cover in plastic wrap and put on your porch. If it's as cold there as it is here in Philly, it will cool just fine!)

Spiced Pumpkin Pie Rice Pudding

I have to thank Picky Palate (link in side bar), for this wonderful recipe. This was another one of those experiences where I happened to have a ridiculous amount of brown rice in my fridge, as well as about a cup of pumpkin, I have weird leftovers. Anyway, I was so excited to find this recipe because it looks like the epitome of a comforting fall treat, as well as a great way to spare my leftovers from going to waste, one of my biggest pet peeves! I was a little apprehensive to use brown rice in a rice pudding, but it actually plumped up great and did the job. Of course, that isn't to say that the jasmine rice wouldn't be so much creamier and delicious! If you are a fan of rice pudding, you must try this recipe.

Spiced Pumpkin Pie Rice Pudding

Ingredients

3 Cups cooked jasmine rice
2 ½ Cups 2% milk
¾ Cup prepared pumpkin puree, such as Libby’s
½ Cup granulated sugar
¼ Cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon kosher salt
3 inch cinnamon stick (I didn't have and it turned out fine)
1 fresh vanilla bean (I just added a tsp vanilla extract)

Directions
1. Place cooked rice, milk, pumpkin, sugar, brown sugar, cinnamon, salt and cinnamon stick into a medium dutch oven or heavy bottom pan over medium low heat. Stir to combine. Split vanilla bean in half length wise and scrape out the seeds with the back of the knife. Add seeds and split bean into rice mixture; stir to combine. Let rice simmer for 15-20 minutes or until thick and creamy. Before serving discard vanilla bean halves and cinnamon stick. Sprinkle tops of each bowl with brown sugar if desired.
6 servings

Sweet and Spicy Chicken

I love the world of food blogging, there are so many great food blogs out there that I could probably spend all day cruising them! I found this gem on mykitchencafe.blogspot.com, who in turn found it on prudencepennywise.blogspot.com. It was a great find at a time when I had no dinner plans and no ambition to spend time in the kitchen.

This recipe is DELICIOUS and so easy that it almost shouldn't be allowed. It will most definitely become a regular in our house. I added a WW friendly alternative, but either way will be great. I will also add that if you are sensitive to meat that has a sweet flavor, you may want to alter the amount of brown sugar in it, but I personally loved the sweetness. It was wonderful on tacos but I absolutely loved it on a bed of brown rice with a side of steamed peas, ah, slurpalicious! Next time I make this I'm doubling it because I was sad when I ate the rest of the leftovers!

Sweet and Spicy Slow-Cooker Chicken

1 lb. boneless, skinless chicken breasts1

(14 ounce) can petite diced tomatoes, undrained (if you are interested in a really spicy chicken, use Rotelle

1/3 cup brown sugar (use Splenda brown sugar to save calories)

1/4 to 1/2 teaspoon crushed red pepper flakes

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.

1 serving=1/2 cup chicken (when using Splenda)

2 points per serving

If you do put this on rice, 1/2 cup of white or brown rice is 2 pts

Baked Chicken and Ziti

Again, I'm sorry about the poor photography on my blog, it's a talent I have yet to develop!

This is one of those recipes that has become an ever-occurring incidence in our home. It's rich, wholesome, LOWFAT, and the kids love it. The best thing about this recipe is that after I make it once, I always have enough ingredients to make it again and freeze it, (or you could be smart about it, double the recipe and do it all at once, why didn't I think of that!) When I made it the second time to freeze it, I put it in two 8x8 disposable pans, covered it in foil and wrote the baking directions. It's a meal that keeps on giving!

Adapted from Weight Watchers, Simply the Best

Ingredients

2 boneless skinless chicken breasts, cooked and cubed
2 cups ziti
2/3 cup fat free ricotta cheese
1 onion diced
2 cloves garlic minced
1 can diced tomatoes
1 can tomato sauce

1 TB Italian seasoning (I also love pizza seasoning in this)

1/4 tsp black pepper

1/3 cup mozz cheese

2 TB parm cheese

Directions

1. Preheat oven to 375.

2. Spray a large nonstick skillet with cooking spray. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes. Add the tomatoes, Italian seasoning and pepper; bring to a boil. Reduce the heat and simmer, uncovered, stirring as needed, until the mixture is thickened slightly, 8-10 minutes.

3. Meanwhile, cook the ziti according the package directions. Drain and mix with the ricotta cheese.

4. Pour half of the tomato mixture into a 13x9 inch pan, layer with ziti mixture, the chicken and the remaining tomato mixture. Sprinkle wih the cheese. Bake until hot and bubbling and the cheese is melted, 15-20 minutes.

4 Servings

Serving Size-1/4 of casserole

381 cal, 5g fat, 2g sat fat, 40mg chol, 209mg sod, 52g total carbs, 3g dietary fiber, 31g prot

7 Points per serving

Pumpkin Spice Biscuits with Cinnamon Butter

I found this recipe in the November issue of Cooking Light (can't say enough about Cooking Light, I always get my money's worth out of that magazine). I was expecting them to be a little more sweet, but they were delicious the way they were. They are only sweetened with honey, so there is a tiny hint of sweetness, but you still get the rich pumpkin spice flavor, and they are wonderfully aromatic. I tried smearing honey on them, as I usually do with biscuits, but it drowned out the pumpkin taste. So I made a very simple cinnamon-sugar (Splenda) butter to go with them, which was a perfect compliment. My kids snarfed these down, my husband loved them and the best news, if you are on WW, only three points a biscuit (or one if you made them teeny-tiny like I did!)

Ingredients

9 oz all purpose flour (about two cups)

2 1/2 tsp baking powder

1 1/4 tsp pumpkin pie spice

1/2 tsp salt

5 TB chilled butter, cut into small pieces (the smaller the pieces, the easier it will be to combine with flour)

1/3 cup fat-free buttermilk

3 TB honey

3/4 cup canned pumpkin

Directions

1. Preheat oven to 400

2. Combine flour, baking powder, salt and pumpkin pie spice in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles a course meal. Chill 10 minutes.

3. Combine buttermilk, honey and pumpkin, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.

4. Turn dough out onto a lightly floured surface; knead lightly four times. Roll dough into a (1/2-inch thick) 9x5 inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope, this will give your biscuit it's flaky layers). Reroll dough into a (1/2 inch thick) 9x5 inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4 inch thickness. Cut dough with a 1 3/4 inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400 or until golden (my tiny biscuits only needed seven minutes). Remove from pan; cool two minutes on wire racks. Serve warm.

14 Servings

Serving Size: 1 biscuit

121cal, 4.2g fat, 2.4g prot, 18.4g carb, 0.5g fib, 11mg chol

3 points per serving

Cinnamon Butter

3-4 TB low cal butter

1-2 TB Splenda

1-2 tsp cinnamon

Combine all ingredients, add more or less to taste

1/2 tsp=1 pt

Chicken Tetrazzini

I really liked this recipe because, it's lowfat and WW friendly for one, but it also act as a great "blank slate" for whatever extra flavors you want to add to it. You could easily sub tuna, or even steak for a different, but delicious casserole.

When I made this, I added red pepper flakes for a bit of heat, as well as some garlic salt (of course). It was warm and comfy in our bellies, and the kids loved it, which always makes it a winner!

Ingredients
2 tsp unsalted stick marg
2 celery stalks, diced
2 scallions, thinly sliced
1 TB all purpose flour
1 cup skim milk
1/3 cup shredded reduced fat cheese
1 cup cubed skinless, boneless chicken breast
1 cup cooked elbow macaroni
1/2 cup frozen peas
7 fat free saltine crackers crumbled (I used breadcrumbs)

Directions
1. Preheat oven to 350
2. In a large nonstick saucepan melt the marg. Add the celery and scallions; cook, stirring as needed, until softened, about 4 minutes.
3. Add the flour and cook, stirring constantly, until lightly browned, about 1 minute. Stir in the milk and cook, stirring constantly, until the mixture boils and thickens, about three minutes. Add the cheese and stir until melted.
4. Stir in the chicken, macaroni, and peas; cook, stirring as needed, until heated through and the peas are thawed, about 3 minutes. Transfer to a 1 1/2 quart casserole; top with cracker crumbs. Bake until crackers are lightly browned, about ten minutes.

Makes 2 servings
Serving Size: 1/2 of casserole
Per Serving: 406 cal, 10g fat, 4g sat fat, 64 mg chol, 410mg sod, 3g fiber
8 points per serving

Butterflied Cuban Style Pork Chops

As you well know, I really love pork chops, but I needed a new idea for the fresh new package in my fridge just waiting for an adventure. I went to the Food Network site (best site in the universe), typed "pork chops" and picked the very first one that came up. The recipe, designed by Bobby Flay, had my eyebrows raised for a moment, but all the different flavors combined really added up to something delicious! If you're in the mood for an adventure, I highly recommend this recipe.


Ingredients
3/4 cup fresh orange juice
1/2 cup fresh lime juice
1/3 cup coarsely chopped fresh oregano leaves
6 cloves garlic, coarsely chopped
1 teaspoon ground cumin
1/4 cup canola oil
4 (8-ounce) pork chops, butterflied and thinly pounded
Salt and freshly ground black pepper
8 (1/4-inch) thick slices Swiss cheese
8 (1/4-inch) thick slices boiled ham
2 sour dill pickles, thinly sliced (need about 16 slices)
2 tablespoons chopped cilantro leaves
1/4 cup olive oil

Directions
Heat the grill to high.
Whisk together 1/2 cup orange juice, 1/4 cup lime juice, 3 tablespoons oregano, the garlic, cumin, and canola oil in a large baking dish. Add the pork and turn to coat. Cover and let marinate for at least 15 minutes and up to 2 hours in the refrigerator.
Remove the pork from the marinade and pat dry. Place the chops on a flat surface, cut-side up and season with salt and pepper. Place 1 slice of cheese, 2 slices of ham, a few slices of pickle and another slice of cheese on 1 half of the chop. Fold over brush the top with oil and season with salt and pepper. Repeat with remaining ingredients.
Place the chops on the grill, oil side down and grill until golden brown, 3 to 4 minutes. Flip the chops over and continue grilling until the bottom is golden brown and the cheese has melted, 2 to 3 minutes longer.
Whisk the remaining orange and lime juices, oregano, and the cilantro with the olive oil and salt and pepper, to taste. Spoon over the chops and serve.

Orzo with Feta and Tomatoes

Okay, so maybe this isn't exactly a weight loss dish, but it is melt-in-your mouth delicious and will compliment many of your main dishes. Thank Rachael Ray for this one!

Ingredients
1/2 pound orzo
Salt
2 tablespoons butter
1 cup feta cheese crumbles
A handful of parsley leaves, chopped
1/2 pint grape tomatoes, halved
Freshly ground black pepper

Directions
Heat water in large sauce pot to boil and add pasta, cook to al dente.
Melt butter in the pot while still hot and combine with feta. Add cooked pasta to feta butter and toss with parsley and tomatoes, season with a little pepper.

Pierogies

If you are a salad lover, such as myself, but find yourself in a salad rut, might I suggest these fun little potato dumplings to your leafy cuisine. Now I don't know if pierogies are an eastern thing, or if I just never discovered them until coming back east, but I finally just bought some, not having any clue what to do with them. Fortunately I rediscovered them in my freezer while suffering from the salad-blahs and found them to be fabulous on my bed of greens. They are small or large dumplings usually filled with a potato and cheese combo, they are soft, warm and velvety and give a great contrast to your crunchy lettuce. My favorite dressings are either french, or any kind of vinaigrette. Mmmm, go get some!

Spooky Eight Layer Bean Dip

I may have just added the spider web as an excuse to make an eight layer bean dip for a Halloween party! I know that these kinds of bean dips are common and made frequently, but I'm actually pretty proud of mine, it's so yummy! The picture shows the bean dip in a smaller pan, but I'm going to give the recipe for a 9x13, just because it's easier. If you want it smaller, just half it, there's really no science to it.

Ingredients

1 can refried beans

1 8oz pkge sour cream

1 8oz pkge cream cheese

1 pkge dry taco mix

1 1/2 cups guacamole or diced avocados

1 can sliced olives

1 bunch slices scallions

1 1/2 cups cheddar cheese

3 tomatoes seeded and chopped

1 head romaine or iceburg lettuce chopped

Directions

With your kitchen mixer combine sour cream, cream cheese and taco seasoning. Beat until smooth. In 9x13 inch pan spread refried beans, cream cheese mixture, guacamole, olives, scallions, tomatoes, cheese and lettuce. Chill until served. Serve with tortilla chips.

Breakfast Taco

While this isn't anything too exciting or original, it's quite delicious, and may help in aiding your "breakfast boredom," something I tend to get about once a week. It's also very light and very filling!

Ingredients

1 small corn tortilla (1 pt)

1/4 cup refried beans (1 pt)

1/8 cup shredded cheddar or mozz (1 pt)

1 scrambled egg (2 pts)

1/8 cup red onion (0 pts)

1/4 avocado diced (optional, avocado does add more fat, 2 pts)

salsa

fat free sour cream

cilantro

Directions

Arrange refried beans and cheese in center of tortilla and heat in microwave for 30 seconds (I know, this is some high-tech cooking!). Add onion, egg, avocado, salsa, sour cream and cilantro.

Enjoy!

*And hey, if you are working to "health-en" up and trim down, like I am, refried beans are a GREAT appetite suppressor. 1 cup is 2 pts, meaning it's really low in fat and calories, and really high in fiber. Plus the density and amount will fill your belly like you won't believe. I love it!

Black Bean and Corn Enchilada Egg Bake

What's this? My first breakfast recipe! I'm going to take this opportunity to come out of the, ahem, pantry, and admit that I am not a breakfast lover. On a few occasions nothing makes me happier the a Moons Over My Hammy at Denny's, but for the most part, I'd much rather have your regular, run of the mill, non-morning food. However, I do love eggs, and beans, and cheese, so I was pretty excited to make, and eat this recipe. Before you glance at it and decide to make it tomorrow however, know now that it needs to sit and soak for at least four hours. That gets me every time!

I will give you the recipe, and then I will include my changes afterward (my changes=always better!)

Ingredients

10 (6 in) corn tortillas

1 (15 oz) can black beans, drained and rinsed

1 (11 oz) can vacuum packed whole kernel corn with red and green peppers, drained

1 (10 3/4 oz) can condensed nacho cheese soup

6 eggs

2 cups milk

1 tsp cumin

2 oz (half cup) shredded Cheddar cheese

1/2 red bell pepper, if desired

3 sprigs fresh cilantro

Directions

1. Grease 13x9 inch baking dish. Arrange and overlap 6 tortillas on bottom of dish. Spoon beans and corn evenly over tortillas. Spoon cheese evenly over vegetables. Cut remaining tortillas into 1 inch strips; arrange over top.

2. In large bowl, combine eggs, milk and cumin, beat well, Pour over tortilla strips. Cover tightly, refrigerate 4 hours or overnight.

3. Heat oven to 325 F. Uncover dish, sprinkle with cheese. Bake at 325 F for 55 to 60 minutes or until eggs are set. Let stand 5 minutes before serving.

4. To serve cut into squares. If desired top with sour cream, salsa, red peppers and cilantro

My Changes

I like the fiesta nacho cheese soup that Campbell's makes, it just has a lot more flavor. I also incorporate a can of spicy Rotelle in with the veggies to give it a great kick and color. And if you like a really fluffy egg, use the two cups of milk, but on accident I forgot the milk completely, and it was a bit denser, but also seemed a lot more packed with flavor. Perhaps you could meet in the middle and just put one cup of milk in! Anyway, have fun with this recipe, it's one that I love to play with!

4 pts per serving

Serving size: 1/12 of recipe

cal 190, 7g fat, 3g sat fat, 115mg chol, 420mg sod, 22g carb, 3g fiber, 5g sugar, 10g prot

Turkey Rolls Cordon Bleu

I really love this recipe, it's fun and easy and it keeps everyone at the table happy. It's also low fat/calorie and weight watchers compatible.

Ingredients

4 1/4 lb turkey cutlets raw

4 (1 oz) slices reduced sodium ham

2 (1 oz) slices reduced fat Swiss cheese (not always easy to find, so if it's crucial you have a low fat cheese, use mozz)

3 TB plain dry bread crumbs

1 TB reduced cal mayo

1/4 cup dry white wine (I just sub with chicken broth)

1/4 cup reduced sodium chicken broth

1 tsp butter

Directions

1. Top each cutlet with a slice of ham and then a half slice of cheese. Roll up jelly-roll fashion and secure with toothpicks.

2. Spread the bread crumbs on a plate or a sheet of wax paper. Bush the turkey rolls with mayo; dip in the crumbs, pressing down to coat.

3. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the turkey rolls and saute until browned all over, about 5 minutes. Add the wine, broth, and butter; bring to a boil. Cover reduce the heat, and simmer until the turkey is cooked through and the sauce thickens, about 5 minutes longer.

5 points per serving (1 roll)

234 cal, 6g fat, 3g sat fat, 95mg chol, 434mg sod, 5g carb, 0g fiber, 37g prot, 125mg calc

For a good side dish, cook medium shells according to directions. After cooking turkey rolls, add 1/4-1/2 cup chicken broth or white wine to skillet to deglaze the bits in the pan. Add favorite herbs and seasonings (garlic salt, parsley and maybe red pepper flakes), and add pasta. Toss to coat. DELISH!

Dinner in a Pumpkin

Being new to this whole food blog experience, it has dawned on me now that this is probably one of those things that I should have posted about a month ago, and not after Halloween. Forgive the rookie? Anyway, this is one of those dishes that is full of nostalgia for me because my mom has made this every Halloween for as long as I can remember. I know it seems weird to eat something that was cooked in a pumpkin, but it is so delicious and very comforting. Plus, if you like winter squash, then you will love the soft cooked pumpkin on the inside, mmm. It's like a cross between spaghetti squash and butternut squash, and now that I'm an adult, it's probably my favorite part. You should really try this at least once, it won't disappoint.

Ingredients:

1 small-medium pumpkin

1 onion chopped

1 lb hamburger

2 TB soy sauce

2 TB brown sugar

1 can cream of chicken soup

1-2 cups of cooked rice

1 can sliced water chestnuts

Directions:

Cut off top of pumpkin and clean. Saute meat and onions until cooked-drain. Add soy sauce, brown sugar and soup. Simmer 10 minutes. Add rice adn water chestnuts. Spoon into pumpkin and replace top. Place pumpkin on cookie sheet. Bake one hour or until tender.