Pumpkin Spice Frappe

Pumpkin Spice Frappe



Prep Time: 3 minutes        Total Time: 3 minutes
Yield: 2 Heaping Cups       Serving Size: 2 Heaping Cups




Ingredients:

1 1/2 cups coffee, frozen, partially thawed
2 Tbsp. pumpkin, canned
1/2 tsp. vanilla extract
1/4 tsp. pumpkin spice, ground
1 tsp. stevia
1/2 cup unsweetened coconut milk From a carton, not canned
2 tbsp. whip cream, fat free
1 dash cinnamon, ground


Instructions:

In a blender add coffee, pumpkin, vanilla, pumpkin spice, stevia and coconut milk. Blend until smooth.
Pour into a glass and top with whip cream and sprinkle of cinnamon.


Notes:

Calories for the whole thing including whip cream: 45.6, Fat: 2.6, Cholesterol: 0, Sodium: 8,9, Potassium: 35.6, Carbs: 3.9, Fiber: 1.2, Sugar: 2.2, Protein: 1.1

Turn Your Clocks Back An Hour

Fruity Pebbles Treats

Ingredients: 

3 tablespoons margarine (or butter)



1 package regular marshmallows (10oz)
6 cups Fruity Pebbles cereal


Directions:

{1} Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
{2} Add Fruity Pebbles. Stir until well coated.
(3) Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray.
{4} Wait for them to cool before you cut them.
{5} Enjoy!




*Store in an air tight container, should last 2-3 days.

Fruity Pebbles Cookies

Fruity Pebbles Cookies




Ingredients

1 (3.4 oz) package instant vanilla pudding mix
1 ½ sticks butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 tsp baking soda
2 cups Fruity Pebbles cereal
2-1/4 cups flour


Instructions
Preheat oven to 350°. Line cookie sheets with parchment paper and set aside.
Whisk together baking soda and flour and set aside.
Cream together butter and sugars. Add the pudding package and beat until well blended. Add eggs and vanilla extract. Slowly add the flour and mix until just combined. Stir in Fruity Pebbles and white chocolate chips.
Scoop 1” balls and place on your cookie sheets. Bake for 10-12 minutes. Let cool

Reese's Peanut Butter Chocolate Pudding Cookies

Ingredients:
Makes 70-80 cookies!


2 1/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (3.4 ounce) box instant vanilla pudding
3/4 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup milk chocolate chips
1 cup Reese's Pieces candy
1 cup peanut butter chips

*the original recipe calls for honey, I didn't have any at home so I didn't add it. I didn't feel like anything was missing*





Directions:

Preheat the oven to 350°F.
Line 2 cookie sheets with parchment paper or a Silpat.
In a medium bowl, whisk together flour, baking soda, salt and pudding; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, peanut butter, sugar and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes.
Add eggs, scraping down the sides of the bowl as needed.
Add vanilla extract and honey and beat until combined.
Reduce speed to low and add flour mixture, beat to combine.
Add chocolate chips, Reeses pieces and peanut butter chips and mix until incorporated.
Roll a tablespoon or so of dough into a 1inch ball between your palms and then place it on the prepared baking sheet.
Repeat with the remaining dough, spacing the balls about 2 inches apart (you should be able to fit 12-16 cookies on each sheet).
Using your palm, gently flatten the dough balls until they are about ¾ inch thick.
Bake 10 minutes.
Remove from oven, let cool for a couple minutes and enjoy!

BBQ Joes

BBQ Joes

Ingredients:
2 pieces of frozen Texas Toast per person, toasted in the oven per package directions
1 pound of ground beef
1 (14 oz) can of diced tomatoes, drained
1 1/2 cups BBQ sauce (your favorite)
1 1/2 cups Cheddar cheese, shredded
Pickled jalapenos to garnish, optional
Extra Virgin Olive Oil (EVOO)
Salt and Pepper


Directions:
In a large skillet over medium-high heat, brown your ground beef in a splash of EVOO. Once brown, sprinkle in a little S&P and reduce heat to low and stir in your tomatoes and BBQ sauce. Simmer uncovered about 8 to 10 minutes.


Take your toasted Texas toast and spoon your Sloppy Joe mixture down over the top. Sprinkle a little cheese on top and garnish with your jalapenos.

Spinach & Artichoke Bubble Bake

1 container of Pillsbury Grands Flaky Layers Biscuits (8 count)

3 cups of Frozen and defrosted Spinach

2 Cups Shredded Mozzarella (divided in half)

1 can of Artichoke Hearts

1-8oz container of Cream Cheese

1/2 cup Grated Parmesan

1 cup Sour Cream

1 tsp. Cayenne Pepper..optiona but SO good, it really makes this amazing!

Salt & Pepper to taste

a 9×9 square oven safe dish (Pyrex)



Directions:

Give those Artichoke Hearts a rough chop…

In a medium bowl mix together the Cream Cheese, Sour Cream, Parm, S&P, and Cayenne. ~A food processor really helps…but if not, you can do it just fine!

Add the sauce into the Spinach and Artichokes, fold in one cup of the Mozzarella…

Now Cut each Biscuit into fourths…

Add them into the bowl and gently mix them into the saucy Spinach & Artichokes, coating them completely.

Pour it all into your baking pan and top it with that reserved cup of Mozzarella…

Bake it at 350 degrees for 1 hour, making sure to cover it halfway through!!

If you’d like the top to be nice and super golden, broil it for a couple of minutes before serving…

Then serve it nice & warm & Ooey Gooey…

Make up a generous plate…

Buffalo Chicken Casserole

1/2 cup uncooked regular long-grain white rice

1 cup water

1 tablespoon olive or vegetable oil

1 lb boneless skinless chicken breasts, cut into thin strips

2 medium stalks celery, thinly sliced (1 cup)

1 can (14.5 oz) stewed tomatoes, undrained

1/2 cup buffalo wing sauce

1/4 cup blue cheese dressing ( I prefer Ranch Dressing )

1 1/2 cups of mozzarella cheese


Cook rice in water 20 minutes as directed on package. Meanwhile, heat oven to 350°F. In 12-inch skillet, heat oil over medium-high heat. Add chicken and celery; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat. Open can of tomatoes; cut up tomatoes in can. Stir tomatoes and wing sauce into chicken mixture. We did not cook the celery. I like a bit of crunch and didn't feel it was necessary. I'm glad we didn't because it came out just fine. I also recommend using rotisserie chicken, it will save time. If you do that, all you have to do is cook the rice, then pull the chicken and mix in celery, wing sauce and tomatoes for this step.
Spray 8-inch square baking dish with cooking spray. Spoon cooked rice into dish. Spread chicken mixture over rice (do not stir). I added the dressing to this step. I poured it over the chicken mixture, topped it with a 1 1/2 cups of mozzarella cheese and sent it to the oven.

Bake 25 to 30 minutes or until hot in center (or cheese is bubbling).

Cherry Cheese Coffee Cake

Cherry Cheese Coffee Cake

Cake & filling
2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
21 oz. can cherry pie filling

Glaze
1/2 cup powdered sugar
2-3 teaspoons milk

Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown. Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.

COOL WHIP COOKIES

COOL WHIP COOKIES

1 box cake mix (any flavor- chocolate, red velvet, lemon, etc.),


1 tub Cool Whip (8 oz), 1 egg.

Mix ingredients. Drop spoonfuls into powdered sugar to coat.


Bake at 350 for 12 mins cool before removing