Pumpkin Pie Bites Recipe

Pumpkin Pie Bites Recipe

Ingredients

• Butter-flavored cooking spray
• 3/4 cups all-natural, whole-grain, crunchy, high-fiber, low-sugar cereal (I used Kashi 7 Whole Grain Nuggets)
• 2 tablespoons 100% pure maple syrup
• 1/4 teaspoon ground cinnamon
• 8 large egg whites
• 15-ounce can (1-¾ cups) solid pumpkin puree
• 3/4 cup agave nectar
• 2 tablespoons whole-wheat pastry flour
• 2-½ teaspoons vanilla extract
• 1-¼ teaspoons pumpkin pie spice
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 32 teaspoons whipped topping, divided (optional)

Directions

1. Preheat the oven to 350 degrees. Spray an 11" x 7" glass or ceramic baking dish with spray.
2. Add the cereal to the bowl of a food processor fitted with a chopping blade. Process it for 15-20 seconds, or until the cereal is crushed. Transfer it to a small mixing bowl and add the maple syrup and cinnamon. Mix them until well combined (the mixture should be slightly sticky). Spoon the mixture into the prepared baking dish. Using a small piece of parchment paper, gently press down on the cereal mixture, spreading it evenly across the bottom of the baking dish. Bake the crust for 7-9 minutes, or until it is slightly browned. Set aside.
3. Meanwhile, add the egg whites to a large mixing bowl. Using a sturdy whisk, lightly beat them until they bubble very slightly. Still using the whisk, stir in the pumpkin, agave, and flour until well combined. Stir in the vanilla, pumpkin pie spice, baking powder, and salt and continue mixing until well combined. Pour the filling over the baked crust. Using a rubber spatula, spread it into an even layer.
4. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out dry (a few crumbs are okay). Transfer the dish to a wire cooking rack, allowing it to cool to room temperature. Carefully cut 32 pumpkin "bites" (3 cuts along the width of the pan, 7 cuts along the length, creating 4x8 bites).
5. Just before serving, top each bite with 1 teaspoon whipped topping, if desired. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.

Chicken Ranch Pasta Recipe

Chicken Ranch Pasta Recipe

8 ounces penne pasta
1 Tablespoon butter
1 Tbsp flour
2 Tbsp dry ranch dressing seasoning mix
2 cups milk
1 cup shredded cheddar cheese
1/3 cup cooked, chopped bacon
2 cups cooked chopped chicken

In a large pot, cook pasta according to package directions. Drain and set aside.

In same pot melt butter. Add flour and stir. Cook flour for 1 minute. Slowly whisk in milk. Continue cooking until sauce thickens. Stir in ranch dressing mix and cheese. Stir until cheese melts. Add chicken, bacon and pasta.  Stir to coat.

Garden Lasagna Recipe

Garden Lasagna Recipe 

Ingredients For the basil puree: 1 cup packed fresh basil leaves 1/2 cup spinach leaves 2 teaspoons minced garlic 1/2 cup, plus 1 tablespoon extra-virgin olive oil 1/4 cup Parmigiano-Reggiano cheese (or Parmesan), grated Salt and pepper, to taste 32 ounces ricotta cheese (One 2-pound container) 1 large egg For the vegetables: 4 tablespoons (1/2 stick) unsalted butter 1/2 cup shallots, finely chopped 1/4 cup all-purpose flour 3 cups milk 8 ounces cremini mushrooms, sliced 1 8-ounce jar of roasted red bell peppers, drained 1 pound baby spinach 9 ounces of no-boil lasagna noodles 4 and 1/2 cups mozzarella cheese, shredded For garnish: 1/4 cup fresh basil leaves, thinly sliced

Secret Fruit Salad Recipe

Secret Fruit Salad Recipe

2 tablespoons dry instant vanilla pudding mix
1 pound of strawberries, quartered
1/2 pint blueberries
1/2 pint raspberries
1/2 pineapple, cubed
1 bunch grapes

Sprinkle fruit pudding powder and stir. Serve immediately or allow to sit overnight.

Guacamole Bruschetta

Guacamole Bruschetta

Ingredients

• 1/2 loaf French bread
• 1 clove garlic
• 2 Tablespoons olive oil
• 2 tomatoes, medium chopped
• 2 avocados, medium chopped
• 1/3 cup finely chopped onion
• 1/4 cup chopped cilantro
• 2 Tablespoons freshly squeezed lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat the oven to 400ºF.
2. Slice the French bread on...
3. Toast the sliced bread in...

French Toast Bake

French Toast Bake

Ingredient Checklist

1/2 cup melted butter (1 stick)

1 cup brown sugar

1 loaf Texas toast
4 eggs

1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

Directions

1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup (I don't do the syrup part)

- Crack eggs & get them started (on low)

- Melt butter in microwave
- Add brown sugar & stir together

- Pour mixture into 9 x 13 pan
- Spread evenly to cover bottom of pan

- Add milk & vanilla to egg mixture

- Spread even layer of Texas Toast on butter/sugar layer

- After you have 1 even layer, ladle on 1/2 of egg mixture

- Spread second layer of Texas Toast

- Ladle second half of egg mixture

- Refrigerate overnight

- Bake at 350 for 45 minutes
- Sprinkle with powdered sugar
- Top should be crusty, middle should be soft & moist, & bottom is just glorious!

Cake Batter Pancakes

Cake Batter Pancakes

Pancakes

1

cup Original Bisquick® mix

1

cup Betty Crocker® SuperMoist® yellow cake mix

3

tablespoons candy sprinkles

1

cup milk

1

teaspoon vanilla

2

eggs

Glaze and Garnish

1

cup powdered sugar

1 1/2

teaspoons milk

1/2

teaspoon vanilla

Additional candy sprinkles

1. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
2. In medium bowl, stir together pancake ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until pancakes are golden brown. Stack on serving plates.
3. In small bowl, beat powdered sugar, milk and 1/2 teaspoon vanilla with whisk until smooth.
4. To serve, top each serving with glaze and additional candy sprinkles.

Makes 4 servings (3 pancakes each)

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Carmelitas

Carmelitas

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**To make a 9x13" version, simply double the amounts.

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S'more Cups

S'more Cups

7  whole graham crackers (1 cup finely crushed)

1/4 cup powdered sugar

6 tablespoons butter, melted

4 bars (1.55 oz each) milk chocolate candy, divided

12 large marshmallows

Preheat oven to 350 degrees F. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar, and butter in a small bowl.
Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Firmly press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are slightly softened. Remove pans from oven to cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
Break remaining candy bars and place in small microwavable bowl. Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 to 60 minutes or until set. Makes 24 cups.

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Tilapia Parmesan

• 2 lbs tilapia fillets (orange roughy, cod or red snapper can be substituted)
• 2 tablespoons lemon juice
• 1/2 cup grated parmesan cheese
• 4 tablespoons butter, room temperature
• 3 tablespoons mayonnaise
• 3 tablespoons finely chopped green onions
• 1/4 teaspoon seasoning salt (I like Old Bay seasoning here)
• 1/4 teaspoon dried basil
• black pepper
• 1 dash hot pepper sauce
• 
  

Directions:

1. 1
   Preheat oven to 350 degrees.
2. 2
   In buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets in single layer.
3. 3
   Do not stack fillets.
4. 4
   Brush top with juice.
5. 5
   In bowl combine cheese, butter, mayonnaise, onions and seasonings.
6. 6
   Mix well with fork.
7. 7
   Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake.
8. 8
   Spread with cheese mixture and bake until golden brown, about 5 minutes.
9. 9
   Baking time will depend on the thickness of the fish you use.
10. 10
    Watch fish closely so that it does not overcook.
11. 11
    Makes 4 servings.
12. 12
    Note: This fish can also be made in a broiler.
13. 13
    Broil 3 to 4 minutes or until almost done.
14. 14
    Add cheese and broil another 2 to 3 minutes or until browned.

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