Pumpkin Pie Crunch (*reduced sugar*)

Ingredients:

1 can pumpkin puree (not pumpkin pie filling)

1 can of evaporated milk (can use fat free)

2 eggs plus 2 egg whites

2/3 cup of sugar (I used about half white and half brown sugar)

Tablespoon pumpkin pie spice

1 box of gluten free yellow cake mix

1/2 stick of melted butter

1 cup chopped pecans

Directions:

Preheat oven to 350 degrees and lightly grease or spray a 9x13 in pan.

In a medium bowl, mix all ingredients well except for cake mix, butter and pecans and pour pumpkin batter into prepared pan.  Evenly sprinkle dry cake mix over all over batter and top with chopped pecans. Evenly drizzle butter over entire dish (it's okay that there will be dry spots).  

Bake uncovered for 45-50 minutes.

Let cool for 10 minutes and serve warm or cool with a dollop of whipped cream.

Easy "Larabar" Bites

Master Recipe Ingredients

1 cup dried fruit

1/2 cup nuts

1/4 cup dates (soaked in hot water for atleast 10 minutes)

1/4 cup oats

1-2 Tablespoons maple syrup

dash of salt  (optional)

Directions:

Place all ingredients in a food processor and blend until mixture forms a paste.  Form dough into little balls, and place in freezer for 20-30 minutes to harden.  Store in airtight container in freezer or fridge.

Ingredients:

Cinnamon Apple

1 cup dried apples (regular, not freeze dried)

1/2 cup of almonds

1/4 cup of dates

1/4 cup of oats

1-2 tablespoons of maple syrup

1/2 tsp cinnamon

dash of salt (*optional*)

Apricot Almond 

1 cup dried apricots

1/2 cup of almonds

1/4 cup of dates

1/4 cup of oats

1-2 tablespoons of maple syrup

dash of salt (*optional*)

Strawberry Almond

1 cup dried strawberries (not freeze dried)

1/2 cup of almonds

1/4 cup of dates

1/4 cup of oats

1-2 tablespoons of maple syrup

dash of salt (*optional*)

Trail Mix
1 cup of dried fruit (dates, raisins and cranberries)
1/2 cup of nuts (almonds, cashews and peanuts)
1/4 cup of oats

1-2 tablespoons of maple syrup

dash of salt (*optional*)

Almond Joy
1 cup of dates (approx 12)
1/2 cup cocoa dusted almonds
1/4 cup oats
2 Tbsp mini chocolate chips
1/4 cup coconut shavings

1-2 tablespoons of maple syrup

dash of salt (*optional*)

Oatmeal Cookie
1/2 cup dates and 1/2 cup raisins
1/2 cup almonds
1/4 cup oats

1-2 tablespoons of maple syrup

dash of salt (*optional*)

Cherry

1 cup dried cherries

1/2 cup of almonds

1/4 cup of dates

1/4 cup of oats

1-2 tablespoons of maple syrup

dash of salt (*optional*)

PB Krispy Bites

Ingredients:
1/2 cup honey
6 Tbsp peanut butter
1/2 tsp salt
tsp vanilla
2 cups Rice Krispies
1 cup oat flour

Directions:
1.) Place peanut butter and honey in a microwavable bowl and heat until just warm (about 15-20 sec)
2.) Stir in remaining ingredients one at a time.
3.) Fill mini muffin lined cups with teaspoon sized mounds and press well with back of greased spoon to form a round, cookie shaped bites.
4.) Freeze or chill in fridge until cookies firm.  Best stored in freezer/fridge as well!

Apple Salad with Peanut Brittle Topping

Ingredients:

2 Granny Smith Apples (cored and diced)

1 pkg. instant vanilla pudding (can be sugar-free)

1 cup milk

1/2 container of cool whip

1/3 cup coarsely chopped peanut brittle (plus additional 2-3 tbsp. for topping)

Directions:

1.)  In a medium bowl, mix milk and pudding mix.

2.)  When pudding starts to thicken, fold in cool whip, diced apples and 1/3 cup peanut brittle. 

3.)  Garnish with additional tablespoons of brittle.  Keep refrigerated until ready to serve. 

Taco Stuffed Peppers

Ingredients:
3 Bell Peppers
1 lb lean ground meat (I use half turkey half ground beef)
Package of low sodium Taco Seasoning (can be Gluten Free)
1/3 cup water
3 Tbsp cornstarch
1/2 to 2/3 cup crushed tortilla chips

Directions:
1.) Preheat oven to 375 degrees and line a baking dish with foil for easy clean up
2.)  Cut peppers in half and scoop out seeds, set aside
3.)  Brown meat in pan and drain any excess grease (should only have a very small amount from ground beef)
4.)  Stir in packet of taco seasoning, water and 3 Tbsp cornstarch and chips until fully mixed.
5.)  Spoon equal amounts of taco mixture into pepper shells and place in lined dish.
6.)  Bake uncovered for 20 minutes, sprinkle with a little shredded cheese and bake an additional 5 minutes for cheese to melt.
7.)  Serve topped with a dollop of guac!

Emoji Brownie Bites

Emoji Brownie Bites

1 package of brownie bites (store bought or homemade)

yellow frosting

chocolate frosting

large heart sprinkles

candy eyeballs

black gel icing

GF Ginger Kisses

Ingredients:
1 cup of oat flour (oatmeal blended to a grainy powder in a food processor, blender or Nutribullet)
tsp baking powder
tsp ground ginger
1/2 tsp cinnamon
1/4 tsp salt
2 Tbsp softened butter
1 egg, room temp
tsp vanilla
1/4 cup molasses
4 Tbsp of honey
Hershey Kisses (i used caramel.....hmmmmm...c-a-r-a-m-e-l, but any flavor will do)

*Keep an eye out for seasonal bags as well for a creative twist!

Directions:
Preheat oven to 350 degrees and spray or line your cups in a mini muffin tray.
Whisk first 5 ingredients in your medium size "dry bowl"; and in a separate bowl, whisk remaining "wet ingredients".
Pour wet ingredients into dry bowl and stir until combined.
Evenly place scoops of dough in each muffin cup, flatten slightly with a spoon and bake for 10-12 minutes.
Remove from oven and immediately push Hershey Kiss into center of each cookie.
Allow to cool before serving.

Shared with Running With Spoons found here

Brown Sugar Chicken and Pineapple Kabobs

Ingredients:

4 boneless, skinless chicken breasts cut into bitesize pieces

1 packet dry Italian dressing mix

1/2 cup packed brown sugar
1 pineapple

Directions:
1.) Slice pineapple in half and score each side by making vertical and horizontal slices through fruit without cutting through to the shell.  
2.) Using a strong spoon (and maybe a knife as well if some slices are stubborn) scoop out cubes of pineapple and set aside. 
3.) Skewer alternating pieces of chicken and pineapple. (You will have plenty of extra fresh pineapple another recipe or just noshing on!)
4.) In a small bowl, mix italian seasoning and brown sugar and generously coat kabobs with about 2/3 of seasoning.
5.) Grill until chicken is fully cooked sprinkling on the remaining seasoning throughout as needed. Serve over asian rice inside hollowed out pineapple shell for added flair!

Shared with Thinking Out Loud at Running with Spoons found here

Hawaiin Style Banana Split

Ingredients:

1 hollowed out pineapple shell

Favorite frozen yogurt and toppings.  I suggest........

chocolate with marshmallow creme

vanilla with chocolate sauce

strawberry with strawberry sauce

whipped cream

nuts

maraschino cherries

sprinkles

Directions:

Build your banana split in the order listed above and GO CRAZY!

BBQ Chicken Enchiladas

Ingredients:
Corn tortillas
4 cooked and shredded chicken breasts (I cooked mine in a slow cooker on low for 5-6 hours)
1 Pouch of Campbell's Apple Bourbon BBQ sauce
1 large can diced green chilis
1 15 oz can enchilada sauce
shredded cheddar cheese 

Directions:
1.)  Preheat oven to 375 degrees and lightly spray or grease a 9x13 baking dish.
2.)  In a medium bowl, mix Campbells sauce pouch and enchilada sauce, set aside.
3.)  In a large bowl, place shredded chicken, diced green chilis and 1 cup of BBQ Enchilada sauce and gently mix until chicken is fully coated.
4.) Place approximately 2 tablespoon of chicken in the center of a corn tortilla (you can also add some shredded cheese in as well but we are not big cheese eaters), roll and place in baking dish seam side down.  Repeat with remaining chicken (I was able to make about 8 enchiladas)
5.) Spoon remaining sauce over enchiladas and spread to cover each nook and crannie.
6.)  Top with a layer of shredded cheese and bake for 25-30 minutes.
7.) Serve topped with yogurt based slaw, green onions and cilantro.

Shared with 
Tasty Tuesday: Favorite Recipes found here 
 Two Cup Tuesday at Pint Sized Baker found here
Creative Ways at Posed Perfection found here
Welcome Home Wednesday at Suburban Simplicity found here
Thinking Out Loud at Running with Spoons found here
Full Plate Thursday at Miz Helen's Cottage found here
Weekend Potluck at The Country Cook found here

Pumpkin Spice Cornbread

Ingredients:
8.5 oz box of Jiffy Corn Muffin Mix (can sub gluten free)
1 egg
1/3 cup of milk
1/2 cup pumpkin puree
1/2 tsp pumpkin pie spice
2 tsp baking stevia

Directions:
Preheat oven to 400 degrees and butter a skillet or 8x8 baking dish
Whisk together corn muffin mix, pumpkin pie spice and stevia.
Mix in milk, pumpkin and egg until combined and pour into baking dish.
Bake for 22-25 minutes.
Serve with butter and drizzled with honey.

linking to http://www.skiptomylou.org/made-by-you-monday-36/

Philly Cheese Steak Stuffed Spaghetti Squash

Ingredients:
One medium spaghetti squash
Bag of precooked, seasoned fajita beef strips (gently warmed)
grilled peppers and onions
slices of provolone cheese (but Jimmy likes swiss so I use that)


Directions:
1.)  Preheat oven to 400 degrees and cover a baking sheet with foil.
2.)  Cut your spaghetti squash in half, length-wise and scoop out all seeds and fibers.
3.)  Lightly spray the inside of each squash with baking spray and salt and pepper lightly.
4.)  Place squash "face-side" down on sheet and bake for 45 minutes.
5.)  When squash is done, remove from oven and carefully turn over.  Using a fork, scrape the surface of the squash and watch the strands magically form! : )
6.)  Fill each spaghetti squash half with your beef strips, peppers and onions.
7.)  Lastly, top with slices of cheese.
8.)  Place back in the oven and bake for another 8-10 minutes or until cheese begins to brown.  Enjoy!

Pumpkin Spice Peanut Butter

Ingredients:

1 cup Jiffy Whip Peanut Butter

2 Tablespoons Maple Syrup

2 Tablespoons honey

4 Tablespoons of canned Pumpkin 

2 teaspoons pumpkin pie spice

Directions:

Blend all ingredients together in a small bowl.  Keep refrigerated.

Secret Ingredient Pumpkin Bread......its pudding

Ingredients:

1 3/4 cup of AP flour (I use gluten free)

1 3.4 oz box of dry pudding mix (I recommend caramel flavor!)

2 tsp baking powder

1 tsp baking soda

2 tsp pumpkin pie spice

1 tsp cinnamon

1/2 cup of butter

3/4 cup of sugar

1 can of pumpkin (you can use less for a lighter, more cakey texture but I LOVE how the extra pumpkin gives it a rich, dense, moist, "fudgier" taste!)

2 eggs

Directions:

Preheat oven to 350 degrees; grease and flour a loaf pan.

In a medium bowl, whisk flour, pudding mix, baking soda and powder, pumpkin pie spice and cinnamon, set aside.

In a separate bowl, blend butter, sugar, pumpkin and eggs.  

Slowly incorporate flour mixture into wet bowl until fully combined.

Pour batter into loaf pan and bake on center rack for approximately 55-60 minutes or until center is set.  Let cool before slicing.

Sweet Potato Bars with Butterscotch M&Ms

Sweet Potato Bars with Butterscotch M&Ms

Ingredients:
3/4 cup flour (can sub gluten free)
1/2 tsp baking powder
1/8 tsp baking soda
1/8 teaspoon salt
1 cup mashed sweet potato
4 Tbsp butter
2/3 cup brown sugar
1 egg
2 teaspoons vanilla or maple extract (I used one of each)
butterscotch M&Ms


Directions:
Preheat oven to 350 degrees and grease or spray the inside of an 8x8 or 9x9 baking dish.
Whisk flour, baking powder, baking soda and salt in a medium bowl and set aside.
In a large bowl, cream butter and sugar.  Blend in sweet potato, egg and vanilla.
Slowly blend flour mixture into sweet potato mixture until fully combined.
Spoon into greased dish, spread evenly and sprinkle with 1/3 cup of M&Ms.
Bake on 350 for 20 minutes.

Protein Brownie Bites

Protein Brownie Bites

Dry Ingredients:
1/2 cup flour (oat, whole wheat, gluten free or AP)
1 tsp baking soda
1/4 tsp salt
1/4 cup chocolate protein powder
1/2 tsp cinnamon
1/4 cup sugar (white, coconut, stevia blend or even honey or  maple syrup)
3 Tbsp cocoa

Wet Ingredients:
1 egg
1 egg white
1 tsp vanilla
3 Tbsp milk (skim or almond)

*mix ins- 1/3 cup sugar free chocolate chips

Directions:
Preheat oven to 350 degrees and spray mini muffin tins with nonstick spray
Place all dry ingredients in a medium bowl and mix.
Place all wet ingredients in a medium bowl and mix
Pour wet bowl into dry and stir until fully incorporated, stir in chocolate chips.
Fill each muffin tin 2/3 full and bake for 8-10 minutes.  Enjoy!

Honey Buffalo Chicken

(slow cooker style)
Ingredients:
4-5 chicken breasts
2 -3 Tablespoon Buffalo sauce
1/4 cup apricot preserves
1/4 cup honey
2 Tablespoon soy sauce
1 teaspoon garlic
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper

Directions:
Place chicken breasts in slow cooker and cook on low (5-7 hours) or high (4-5 hours).  
Meanwhile, whisk all remaining ingredients in a small bowl to make honey buffalo sauce. *tip* heat ingredients in microwave for 30-45 seconds to help melt preserves
After chicken is fully cooked, remove from crockpot and discard liquids from slow cooker (or save to use in a stock)
Place chicken back in slow cooker, stir in sauce,  mix, reheat and serve.

Milk and Honey Corn on the Cob

Ingredients:

4-6 ears of fresh corn

water

1 cup milk

1/2 stick of butter

Tablespoon of honey

1/2 teaspoon of salt

dash of pepper

Directions:

Fill pot halfway with water and bring to a boil.  Place corn and remaining ingredients in pot and reduce heat to a simmer.  Low boil for 10 minutes and serve.

Cottage Cheese Protein Frappe

Ingredients:

1 cup ice

1 cup almond milk

1/2 cup cottage cheese (part skim or fat free)

teaspoon cocoa powder

teaspoon instant coffee granules

1 packet of stevia

Directions:

Place all in bullet or blender and blend completely 

(add a few splashes of water if it is too thick to blend)

Fritos Corn Salad

Ingredients:

12 oz bag of frozen corn (thawed)

handful/desired amount of shredded light cheddar cheese

1/2 green pepper (diced)

1/2 red onion (diced)

3 heaping Tbsp light mayo ( I used 2 Tbsp mayo 1 Tbsp greek yogurt)

1 Tbsp taco seasoning (I used low sodium)

chili cheese fritos to garnish

Directions:

Place all ingredients except for fritos in a medium bowl, combine and chill until ready to serve.

Just before serving, top with desired amount of fritos.  Enjoy!