Whipped Pumpkin Butter Spread

This whipped pumpkin butter is delicious! You can’t eat much because the calories are killer for 1 tablespoon. You certainly want to be selective on what you are using it on and how much you use unless you are one of those people who are lucky enough not to worry about calories.
 
I am in love with this pumpkin butter. I have used it on bagel thins and on English muffins, but I think you could use it on just about anything and be happy.
Nothing says Fall like pumpkin and nothing makes me happier than pumpkin everything!!
 
Ingredients:
  • 1/2 cup softened butter
  • 1/2 cup honey
  • 3 tablespoons canned pure pumpkin
  • 1 teaspoon pumpkin pie spice

Directions:

  1. Place the butter in a mixing bowl, and whip on high speed with an electric mixer until fluffy, about 1 minute.
  2. In another bowl, stir together the honey, pumpkin, and pumpkin pie spice until well mixed. Add the honey mixture to the butter, and whip on high with the electric mixer until the mixture is fluffy and smooth, about 1 more minute. 
  3. Chill the pumpkin butter for several hours or overnight to blend the flavors.
 

Pumpkin Pie Hot Chocolate

 

 
At this time of year my favorite find is Pumpkin Spice anything. I love pumpkin spice latte’ and any kind of hot chocolate.  When I found a pumpkin spice hot chocolate I knew I had to give this recipe a try. It’s what I consider the best of both worlds. The recipe certainly lived up to my expectations. It’s thick, creamy and has an amazing pumpkin pie flavor.
 
The smell in the house while this is cooking on the stove is incredible. This would also work great in a slow cooker. Try serving this recipe throughout the day on Thanksgiving. Your guest will be very happy I know I was!!
 
This is the doubled recipe. One recipe wasn’t even close to enough I had to double it!
 
Ingredients: 
  • 5 cups milk
  • 2/3 cup hot cocoa mix (no marshmallows)
  • 1/2 cup canned pumpkin
  • 3 tsp. pumpkin pie spice
  • 1 tsp. vanilla
  • Pinch of salt
  • Whipped cream or marshmallows optional
Directions: 
  1. In a medium sauce pan over medium low heat whisk together your milk and hot cocoa mix. 
  2. You will want to keep your heat no higher than medium. It’s important that all of your spices to have a chance to mingle in the hot chocolate.
  3. Add canned pumpkin and pumpkin pie spice.
  4. Heat until desired temperature is reached.
  5. Pour into mugs and top with whipped cream and/or marshmallows

Hearty Deep Dish Chili

 
 

It’s almost winter time, except down here in Texas. I grew up on a chili recipe similar to this one. I have altered it a bit from what I would normally have to add a few different flavors. This recipe is really great and super simple. This recipe is not spicy but it can easily be made into spicy chili based on the ingredients you add or the amounts you add.

I love how easy it is to toss everything in the pot and just let it cook. You can double this recipe really easily and like I said you can make it as spicy as you want by changing out the salsa, red pepper flakes, or the amount of chili powder or garlic you add. Fair warning you will want to watch the amount of chili powder you add. At some point the chili powder will make your chili bitter you don’t want that.
 
Ingredients:
  • 2 lbs. extra lean ground beef
  • 1 large chopped onion
  • 1 large chopped green bell pepper
  • 2 large garlic clove, minced
  • 2 (14 1/2 ounce) can diced tomatoes, un-drained
  • 1-1/2 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ tsp paprika
  • 1 cup salsa (I used Pace Mild)
  • 1-1/2 teaspoon salt or more less if desired
  • 2 beef bouillon cubes (MSG free if possible)
  • Pinch red pepper flakes or more if desired
  • 1/4 teaspoon pepper
  • 1 (15 -16 ounce) can kidney beans, rinsed and drained
  • 1 can 27 ounce Chili Beans in chili sauce (pinto beans in chili sauce) (do not drain)

Directions:

  1. Brown beef then drain off grease
  2. Add onion, bell pepper, and garlic cook until the vegetables are tender.
  3. Stir in remaining ingredients
  4. Heat to boiling, reduce heat to medium low.
  5. Cover and simmer 1-1/2 hour or until chili thickens up stirring every 10-15 minutes
  6. Serve over rice

Cheesy Bacon & Egg Brunch Casserole

This is a yummy quick recipe from the McCormicks website. It is a great Easter Brunch dish.

Ingredients:

  • 8 slices bacon
  • 1 medium onion, chopped (1 cup)
  • 1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups)
  • 2 cups (8 ounces) shredded Cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup cottage cheese
  • 5 eggs
  • 1 1/2 cups milk
  • 1/2 teaspoon McCormick® Mustard, Ground
  • 1/2 teaspoon McCormick® Nutmeg, Ground
  • 1/4 teaspoon McCormick® Black Pepper, Ground

Directions:

  1. Preheat oven to 350°F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened. 
  2. Spread 1/2 of the bread cubes in 13×9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese. 
  3. Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes. 
  4. Bake 40 to 50 minutes or until center is set and top is golden brown.

Tips: Make Ahead: Casserole can be assembled 1 day ahead. Prepare as directed, increasing milk to 2 cups. Cover and store in refrigerator. Remove cover and bake as directed.

The Painkiller …. The Official Drink of the British Virgin Islands

 
 
I have often found myself in pain the last few weeks trying to get through finals without have a meltdown or a nervous breakdown. One way to kill the pain of dealing with the drama was to try this amazing drink. Appropriately named by the way…
 
Although I only had one because I didn’t have time to be inebriated this drink is really delicious. 
 
It’s easy to make with no blender needed. Just place all the ingredients in a glass or shaker … shake and done! Excellent, and no doubt with enough of them a pain killer… at least until the next day. According to the recipe this is a serving for one to two. I personally think it’s a serving for only one!
 
Ingredients:
  • 2 oz. Rum (White or Blanco)
  • 4 oz. pineapple juice (I used fresh, but pre-packed would be sweeter)
  • 1 oz. cream of coconut
  • 1 oz. orange juice (I used fresh, but pre-packed would be sweeter)
  • Grated fresh nutmeg
Directions:
In a cocktail shaker filled with ice add first four ingredients and stir. Pour into cocktail glasses and top with grated nutmeg.

Mexican Hot Chocolate (100 Calories Per Cup)

My husband and I love Mexican hot chocolate, but it can be on the high side of the calorie scale. With a little creative thinking we can up with a lower calorie version that is just as good as the one we were making for three times the amount of calories.
 
If you have never had Mexican hot chocolate you are in for a treat. It has a nice spicy cinnamon flavor mixed in decedent chocolate. Here is our guiltless lower calorie version of Mexican hot chocolate. Might I add that if you are watching what you are eating and drinking (calorie wise) this is a great fix if you are craving something sweet. 
 
Ingredients:
  • 1 tbsp. Nestle Abuelitas Syrup 
  • 1 pouch of No Sugar or Sugar Free Hot Cocoa
  • 8 ounces of hot water

Directions:

  1. Use a coffee pot, stove top, microwave, or like I did a Kuerig to heat up 8 ounces of hot water. 
  2. To the hot water add 1 pouch of no sugar hot cocoa mix. 
  3. Stir until it’s completely blended together, then add 1 tbsp. of Abuelitas Syrup, and then mix well.

*optional: top with ground cinnamon or whipped topping

Number of Servings: 1
Nutritional Information:
  • 100 calories per serving
  • 22 carbs 
  • 0 grams of fat 
  • 3 protein
  • 20 sugar
*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

Pumpkin Bars with Cream Cheese Icing

I found this recipe on the Mixing Bowl. Sherri has an amazing recipe here that is so simple. It took me less than 10 minutes to put it together and stick it in the oven. You could do so much with it. I bet you could even add some shaved carrots to this cake and no one would be the wiser. Quick, easy and delicious. 

Ingredients:
  • 4 Eggs
  • 1- 2/3 C. Sugar
  • 1 C. Cooking Oil
  • 1 (15 oz) can Pumpkin (pure pumpkin)
  • 2 C. Flour
  • 2 tsp. Baking Powder
  • 1 tbsp. Cinnamon
  • 1 tsp. Salt
  • 1 tsp. Baking Soda
Icing Ingredients, and directions:
(Beat Together)
  • 1 (3 oz) pkg. Cream Cheese softened
  • 1/2 C. butter or margarine softened
  • 1 Tsp. Vanilla
  • 2 C. Powdered Sugar
Directions:
  1. Stir all ingredients together. 
  2. Pour into an un-greased 11×15 inch pan. 
  3. Bake 25 min. at 350 degrees or for thicker bars bake in a 13×9 pan for 45 min. 
  4. Let cool and frost with Cream Cheese Icing

 

Mock-olate Shake (117 Calories)

I adapted this recipe from a recipe that my friend Alison over at Underthebigoaktree.com found called Wendy’s Frosty Skinny Version on the site Go Girl Diet
 
Although I don’t think this taste like a Frosty in the least I think it’s fantastic never the less!! Seriously! It’s fantastic! I have already drank many of these little shakes and I have to say they are awesome especially for 117 calories. 
 
Obviously any changes you make to the recipe you will need to add or subtract calories. You could use sugar free pudding and fat free whip topping but I myself prefer to stick with the full fat and full calorie versions and leave out the aspartame.
 
With the base recipe you can do so many things like add PB2 for a peanut butter cup, a shot of espresso for an awesome iced coffee drink and so on! I think there are endless things you can do with this recipe how about even changing the flavor of the pudding or adding vanilla pudding and strawberries for a strawberry shake for only a few more calories and fresh strawberries! 
 
I really love the Go Girl Diet site because she has a lot of great recipes. Please head over and take a look around I think you will be impressed!
 
Ingredients:
  • 1 cup vanilla almond milk unsweetened
  • 2 tbsp. instant chocolate pudding (you can use sugar free for less calories)
  • 2 tbsp. Whip Topping
  • 1-2 packs of Truvia or Stevia
  • 1 tsp. vanilla extract
  • Ice

Directions: 

  1. Place all ingredients in a blender or blender cup and blend until you reach your desired thickness. 
  2. Add to a glass and enjoy! 
  3. *Optional Toppings* Chocolate sauce, sprinkles, whip topping, and nuts.

Number of Servings: 1

Nutritional Information:
  • 117 calories per serving
  • 17 carbs 
  • 5 grams of fat 
  • 1 protein
  • 12 sugar

*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

Starbucks Frappuccino Chilled Coffee Drink (Copy Cat)


I was super excited to try this recipe and now I sure am happy I did. I actually took a few different recipes I found and combined them into this one. This recipe is right on the money (at least to me) so to speak when it comes to making  Starbucks Frappuccino Chilled Coffee Drink.
 
I have always loved getting a bottle of their chilled coffee drinks, but the prices keep going up and my conscience won’t let me buy them too often. I made this recipe which made a gallon of this delectable drink and it didn’t cost much at all. I had all the ingredients on hand so I didn’t have to go out and buy anything.
 
 
I used cheap creamer, some old Godiva ground coffee that needed to be used up, and cheap sugars. Nothing special!! The coffee turns out incredible!! No brewing necessary but you certainly can to speed up the process. 
 

It’s simple,  just place the coffee grounds in a pitcher of water, cover, and wait 24 hours.


I run the coffee and grounds through either a towel or cheesecloth to remove the grounds, then add the remaining ingredients to the pitcher, mix and chill. 


It’s just that easy and certainly worth the wait. It may take a little time but its worth the price you pay for a great cup of chilled coffee. No ice is necessary as a matter of fact I wouldn’t add any ice because you don’t want it to water down your amazing Frappuccino!!
 
Ingredients: 
  • 1 gallon of water (16 cups)
  • 4 ounces of ground coffee (any of your choice)
  • ¾ cup sugar
  • ¾ cup brown sugar
  • ¾ cup nondairy coffee creamer vanilla or plain
  • Press and seal or plastic wrap

Directions: 

  1. To a 1 gallon pitcher add 4 ounces of ground coffee, and then fill the pitcher up with cool tap water
  2. Mix well
  3. Cover the pitcher with Press and Seal or plastic wrap and allow pitcher to sit on the counter for at least 8 hours uninterrupted. I usually allow it to set 24 hours. You can skip this step by just brewing up 16 cups of coffee. I only have a Keurig and hate to use up 16 over priced K-cups.
  4. Strain the coffee grounds out of the coffee using either cheesecloth of a clean damp towel.
  5. Once the grounds have been strained out of the coffee mix in sugar, brown sugar, and coffee creamer into the coffee. Mix well!
  6. Recover with Press and Seal and refrigerate overnight or until coffee is cold.
  7. Pour, no need to use ice, Enjoy!

Blanco Diablo Dip

Get the weekend started off right with this incredible dip. I would have never thought to put cream of chicken soup in a dip but let me tell you … you won’t regret it!  I modified it from two other recipes I like and created Blanco Diablo. This recipe is the best of both worlds! You can adjust the temperature by the Rotel you buy, Mild, Original, or Hot. Original is hot enough for me especially with all the pepper jack cheese.
Ingredients:
  • 1/3 lb Velveeta Pepper Jack Cheese cubed
  • 1/3 lb Velveeta cubed
  • 1/3 lb Pepper Jack Cheese grated
  • 2 TBS margarine
  • 2 (10.oz) cans of Cream of Mushroom soup
  • 1 (10.oz) can of Rotel
  • 1 medium bell pepper chopped
  • 1 medium onion chopped
  • 1/2 cup of chicken broth
  • 2 cups shredded cooked chicken
  • 1 bag of tortilla chips
Directions:
1.      In large saucepan, sauté the onion and bell pepper in the butter until tender (about 5 minutes).
2.     Add soups, Rotel, cheeses and broth. Stir to combine.
3.     Continue to stir until cheese is melted
4.     Fold in the chicken until well blended.
5.     Continue to stir until mixture comes together
6.     Prepare your bowls with tortilla chips
7.     Once your mixture is heated through pour over tortilla chips
8.     Enjoy the Diablo!