Ingredients
 
 3 oz reduced-fat cinnamon graham crackers, about 5 1/2 sheets 
 1 Tbsp packed light brown sugar 
 2 Tbsp butter, melted 
  2 large egg white(s) 
  1 large egg(s) 
 1/2 cup(s) dark brown sugar 
 1/4 tsp table salt 
 2 tsp pumpkin pie spice, or less to taste 
  1 cup(s) canned pumpkin 
  1/2 cup(s) fat-free evaporated milk 
 1/4 cup(s) lite whipped topping 

Instructions
Position rack in middle of oven. Preheat oven to 350ºF.

Place graham crackers and light brown sugar in a food processor; process into crumbs (or smash into crumbs in a sealed plastic
food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal.
Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate.
Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.

Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar,
salt, pumpkin pie spice, canned pumpkin and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell.
Bake until a knife inserted in center comes out clean, about 45 to 55 minutes.
Slice into 8 pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature.
Yields 1 slice per serving.

    * Place green beans in a single layer in prepared pan and coat with cooking spray. Roast until desired doneness, stirring once or twice, about 10 to 15 minutes.

    * Meanwhile, in a medium bowl, combine tomatoes, 2 tablespoons of basil, garlic, salt and pepper; set aside.

    * When green beans are finished, remove from oven and spoon tomato mixture into pan; toss thoroughly. Serve hot, room temperature or chilled, topped with remaining 2 tablespoons of basil. Yields about 1 cup per serving.

Ingredients
 17 oz cooked cornmeal, in the form of a prepared polenta log, sliced into 16 rounds  
 2 spray(s) olive oil cooking spray  
 8 tsp grated Parmesan cheese, divided (Parmigiano Reggiano recommended)  
 2 tsp olive oil  
 1 1/4 pound(s) mushroom(s), shiitake caps and Baby Bellas, sliced  
 2 tsp minced garlic  
 1 tsp rosemary, fresh, chopped  
 1/4 tsp table salt  
 1/4 tsp black pepper, freshly ground  
 3 Tbsp 1/3 less-fat cream cheese  
 1/4 cup(s) water  
 2 Tbsp parsley, fresh, chopped (for garnish)  
Instructions

    * Preheat oven to 450ºF. Line a baking sheet with nonstick foil (for easy clean-up) or coat pan with cooking spray.

    * Arrange polenta on pan in a single layer. Lightly coat polenta with cooking spray and sprinkle each with 1/4 teaspoon of cheese; bake until cheese is lightly browned, about 15 to 18 minutes.

    * While polenta rounds bake, prepare mushroom topping. Heat oil in a large nonstick skillet over medium-high heat.

Add mushrooms and cook until softened, stirring occasionally, about 7 minutes.

Stir in garlic, rosemary, salt and pepper; cook until fragrant, about 1 minute.

    * Stir cream cheese and water into skillet; cook over low heat until cream cheese melts and mixture looks creamy, about 2 to 3 minutes.

    * To assemble, place about 2 tablespoons of mushroom mixture onto each polenta round. Sprinkle each round with 1/4 teaspoon cheese; sprinkle with parsley to garnish. Yields 2 polenta rounds per serving.

Notes

    * You can make the polenta rounds and top them with the mushroom mixture a few hours before you plan to serve them. Just reheat them in a 350ºF oven for about 10 minutes. Then create a festive serving platter garnish using rosemary sprigs and some fresh or dried cranberries.

Ingredients
 1 1/2 cup(s) all-purpose flour  
 1 1/2 tsp baking powder  
 1/2 tsp baking soda  
 1/4 tsp table salt  
 1/4 cup(s) butter, cold  
 1/2 cup(s) buttermilk, cold  
 1 Tbsp all-purpose flour, for rolling out dough  
Instructions

    * Preheat oven to 450ºF.

    * In a medium bowl, combine flour, baking powder, baking soda and salt; mix well.

    * Cut cold butter into about 8 pieces. Work butter into flour mixture with a pastry cutter, knife or fork until butter forms pieces the size of small peas. (Do not blend butter in completely; dough should look lumpy.)

    * Make a well in center of dough and pour in buttermilk. Work buttermilk into dough just enough to moisten all of flour: start with a pastry cutter and finish by kneading dough against side of bowl about 4 to 6 times until all flour has been worked in and dough comes together. Do not overwork; small pieces of butter should still be visible.

    * Working on a lightly floured surface, roll out dough into a 6- X 8-inch rectangle, about 1/2-inch thick. Cut dough into 12 equal pieces with a sharp knife. Place biscuits on an ungreased cookie sheet and bake until tops start to turn golden, about 10 to 12 minutes. Yields 1 biscuit per serving.

Notes

    * Hint: The less you work the dough, the better the biscuits will be.