Roasted Sweet Potatoes with Honey and Cinnamon

December 28, 2021 by

Roasted Sweet Potatoes with Honey and Cinnamon

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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish
Servings 4

Ingredients
  

  • 4 Sweet Potatoes Peeled and cut into 1 inch cubes
  • 1/4 cup Extra Virgin Olive Oil little extra for drizzling after cooked
  • 1/4 cup Honey
  • 2 tsp Ground Cinnamon

Instructions
 

  • Preheat oven to 375 degrees F
  • Lay the sweet potatoes out in a single layer on roasting tray
  • Drizzle Oil, Honey, Cinnamon, Salt & Pepper over Potatoes
  • Roast for 25-30 minutes until tender
  • Transfer to serving platter
  • Drizzle with more Olive Oil

Notes

Can be prepped the day before:
Peel and cube sweet potatoes. Place in large zip lock bag with Honey, Cinnamon, Olive Oil and let sit in the refrigerator overnight. 
Filed Under: Dishes and Meals, Healthy, Holidays, Potato, Quick and Easy, Side Dish, Vegetables, Vegetarian

Strawberry Shortcake Martini

December 22, 2021 by

Strawberry Shortcake Martini

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Prep Time 5 mins
Total Time 5 mins
Course Drinks
Cuisine American
Servings 1 person

Equipment

  • Cocktail Shaker

Ingredients
  

  • 2 oz Cake Vodka
  • 3 oz Strawberry Schnapps
  • 3 oz Strawberry/Kiwi Juice
  • 1/2 oz Whipped Vodka
  • Strawberries Sliced thin

Instructions
 

  • Combine ingredients in cocktail shaker
  • Add a few ice cubes
  • Shake vigorously
  • Pour through strainer
  • Garnish with fresh strawberries

Notes

Source: https://www.willcookforsmiles.com/strawberry-shortcake-martini/
Filed Under: Beverages, Dessert, Dishes and Meals, Fruit, Holidays, Quick and Easy

Easy No-Bake Pumpkin Pie Bites

November 24, 2020 by

No-Bake Pumpkin Pie Bites

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Course Dessert
Servings 18 balls
Calories 69 kcal

Ingredients
  

  • 1 cup Quick Cooking Oats
  • 1/4 cup Pecans
  • 3 tbsp Pumpkin Puree
  • 2 tbsp Peanut Butter
  • 3 tbsp Maple Syrup
  • 1/2 tsp Pumpkin Pie Spice
  • 2 tbsp Dark Chocolate Chips
  • 18 Pecans (for topping)

Instructions
 

  • In a small food processor, process oats and 1⁄4 cup raw pecans until it becomes fine like flour.
  • Next, add pumpkin puree, peanut butter, maple syrup, and pumpkin pie spice. Process until the mixture becomes like cookie dough.
  • Using a tablespoon cookie scoop, scoop dough into little balls.
  • Next, melt dark chocolate chips. Transfer melted chocolate into a small plastic bag and cut the tip off with a scissors. On each ball, squeeze a dot of chocolate. Place a raw pecan on top and drizzle with additional melted chocolate.
  • Place pecan pumpkin pie bites into freezer for about 15 minutes. Store in an airtight container or in the refrigerator.

Notes

Nutrition per 1 ball: 69 calories. 4g fat, 8g carbs
Recipe Courtesy of Anytime Fitness
Filed Under: Appetizers, Dishes and Meals, Healthy, Holidays, Quick and Easy

Baked Brie with Macadamia Praline

December 23, 2014 by

Baked Brie with Macadamia Praline

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Prep Time 10 mins
Cook Time 7 mins
Total Time 2 hrs 17 mins
Servings 8

Ingredients
  

  • 1/4 cup light brown sugar
  • 1/4 cup chopped macadamia nuts
  • 2 tablespoons brandy
  • 1 7- ounce wheel of Brie cheese

Instructions
 

  • In a small bow, stir together the sugar, nuts and brandy.
  • Cover and chill for at least 2 hours
  • Preheat oven to 400 F
  • Place the Brie on an oven proof platter and bake for 4 minutes or until slightly softened
  • Spread the praline mixture in an even layer on top of the Brie and bake for 3 more minutes or until sugar melts

Notes

Optional: Serve with wedges of freshly sliced apple and pear

Filed Under: Appetizers, Holidays, Quick and Easy

Pumpkin Pie Cupcake

August 15, 2014 by

Pumpkin Pie Cupcake

Try a simpler approach to making pumpkin pie this Thanksgiving with these delicious cupcakes. Get all of the flavor in half the time.
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Prep Time 20 mins
Cook Time 20 mins
Total Time 1 hr 30 mins
Servings 12

Ingredients
  

  • 1 15 oz can pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup evaporated milk
  • 2/3 cup all purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Gingersnaps optional for crust

Instructions
 

  • Preheat oven to 350 degrees.
  • Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.
  • Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk.
  • Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture.
  • Fill each muffin cup with 1/3 cup of the mixture.
  • Bake for 20 minutes and let cool for 20 minutes.
  • Remove cupcakes from pan and chill in the fridge for 30 minutes.
  • Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.
  • Makes 12 cupcakes.

Filed Under: Dessert, Dishes and Meals, Holidays, Quick and Easy, Vegetables Tagged With: , ,

Pumpkin Pie Stuffed Baked Apples

October 10, 2013 by

Pumpkin Pie Stuffed Baked Apples

... the name says it all.
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Prep Time 15 mins
Cook Time 1 hr
Servings 10

Ingredients
  

  • 1⅓ C Pumpkin Puree
  • 1 Tbsp Pumpkin Pie Spice *
  • 1 Egg large
  • 1 Egg Yolk large
  • ⅓ C Raw Sugar
  • ¼ tsp Molassas
  • ¼ tsp Salt
  • ½ C Coconut Cream**
  • 10 – 12 Gala Apples small or medium

Instructions
 

  • Preheat the oven to 350ºF and oil or butter the bottom of a 9×13 baking dish.
  • Whisk together the all the ingredients, except for the coconut cream and apples. Once you have a nice homogenous mixture, whisk in the coconut cream and set aside.
  • Next, hollow out the apples: fill a bowl ⅔ full with ice water and juice the lemon into the water. If the apple doesn’t stand straight up, shave off the bottom of the apple until it stands straight. Hollow out the apples. As you finish hollowing out each apple, put it in the bowl with the lemon ice water.
  • Dry off the apples (inside and out) and place them in the baking dish. Fill the apples with the pumpkin pie filling and then bake in the 350º F oven until the filling has set and puffed up a bit: about an hour.
  • When the apples have finished cooking, remove them from the oven and transfer to a wire rack to cool. Once the apples have cooled, go ahead and dig in! I like to whip up some of the extra coconut cream with some vanilla and sugar to top it off. If you’re not concerned with dairy, whipped cream or vanilla ice cream will do nicely.

Notes

* I usually have all the spices that go into Pumpkin Pie Spice and make up a batch each year rather than purchase a pre-made blend from the store. If you’d like to make up your own batch, here’s a recipe: 4 Tbsp ground Cinnamon, 4 tsp ground Ginger, 4 tsp ground Nutmeg, 3 tsp ground All Spice. Mix and use as needed.
** Make sure to use coconut cream and not coconut milk.

Filed Under: Dessert, Dishes and Meals, Fruit, Holidays

Valentine Pretzel Buttons

February 12, 2012 by

Valentine Pretzel Buttons

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Prep Time 1 min
Cook Time 5 mins
Total Time 6 mins

Ingredients
  

  • Square Pretzels
  • Hershey's Hugs or Kisses
  • Plain M&Ms

Instructions
 

  • Preheat oven to 200°. (If your oven runs hot you may want to turn the temp down to 170°.)
  • Line a cookie sheet with parchment paper. Place the pretzels on and top them with the hugs.
  • Bake for 4-5 minutes until the chocolate is shiny and soft (but NOT melting - they should still hold their shape).
  • Carefully place an M&M in the center of each hug and press it down to spread the chocolate.
  • Allow to cool completely (a few minutes in the fridge works perfectly) and enjoy!

Filed Under: Dessert, Dishes and Meals, Holidays, Lifestyle, Quick and Easy

Ghosts in the Graveyard

December 4, 2011 by Leave a Comment

Ghosts in the Graveyard

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Prep Time 10 mins
Cook Time 1 min
Total Time 1 hr 10 mins
Servings 15

Ingredients
  

  • 1 pkg. 16 oz. OREO Chocolate Sandwich Cookies
  • 3-1/2 cups cold milk
  • 2 pkg. 4-serving size each JELL-O Chocolate Flavor Instant Pudding & Pie Filling
  • 1 tub 12 oz. COOL WHIP Whipped Topping, thawed
  • Assorted cookies
  • Assorted decorating icing
  • Candy corn
  • Pumpkin Candies

Instructions
 

  • Crush chocolate sandwich cookies in zipper-style plastic bag with rolling pin or in food processor.
  • Pour cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes. Gently stir in 3 cups of the whipped topping and 1/2 of the crushed cookies. Spoon into 13x9-inch baking dish. Sprinkle with remaining crushed cookies.
  • Refrigerate 1 hour or until ready to serve.
  • Decorate assorted cookies with icings to make "tombstones." Stand tombstones on top of dessert with Indian corn and pumpkins. Drop remaining whipped topping by spoonfuls onto dessert to make "Ghosts." Store leftover dessert in refrigerator.

Filed Under: Dessert, Dishes and Meals, Holidays

Sand Art Brownies

December 4, 2011 by Leave a Comment

Sand Art Brownies

Jenn
Print Recipe
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins

Ingredients
  

  • 1/3 Cup Cocoa
  • 2/3 Cup White Sugar
  • 1/2 Cup Chocolate Chips
  • 1/2 Cup Vanilla Chips
  • 2/3 Cup Light Brown Sugar
  • 1 Cup Flour
  • 2/3 tsp Salt
  • 1/2 Cup Chopped Pecans
  • 1 tsp Vanilla
  • 2/3 Cup Oil
  • 3 Eggs

Instructions
 

  • Preheat Oven to 350 degrees
  • Mix all ingredients well and pour into greased 9x9 pan
  • Bake 30-35 minutes

Filed Under: Dessert, Dishes and Meals, Holidays