Pancake Mix

(Courtesy of spendwithpennies.com)

Ingredients:
4 c. all-purpose flour
3 Tbsp. baking powder
2 tsp. baking soda
1 tsp. salt
3 Tbsp. sugar

Directions:
Combine all ingredients.  Store tightly sealed in a cool dry place

To make pancakes:
1 c. pancake mix
1 egg
1 c. milk
1 Tbsp. melted butter or oil

Directions:
Preheat and lightly grease a griddle or pan over medium to high heat.  

Combine 1 c. pancake mix, egg, milk and butter. 

Pour 1/3 c. batter and cook until bubbles on the surface of the pancakes have popped (about 3-4 minutes).  Flip and cook until the underside is light golden (another 1-2 minutes).

Note~ 1 c. dry pancake mix will make about 5 pancakes.

Fruit Punch Float

(Courtesy of Dreyers.com)

Ingredients:
Strawberry ice cream or vanilla ice cream
Your favorite punch recipe or store bought punch

Directions:
If making the fruit punch from a recipe, prepare as the recipe directs.  Chill the fruit punch before serving.

When you are ready to make the floats, place a couple of scoops of ice cream in a glass and top with the fruit punch, filling to the top of the glass.

Cream Cheese Sausage Balls

(Courtesy of thecountrycook.net)

Ingredients:
1 lb. hot sausage, uncooked
1 block (8 oz.) cream cheese, softened
2 c. Bisquick baking mix
1 c. shredded cheddar cheese

Directions:
Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  

In the bowl of a stand mixer, mix together sausage and cream cheese.  You can also do this with your hands.  Add in the baking mix and stir until combined.  Fold in the cheese (you can be generous with the cheese measurement).  Stir until combined.

Scoop up meat mixture and form into 1 inch balls (you can use a cookie scoop).  Put them on the baking sheet.  Once they are all on the baking sheet, go back and roll them around in your hands to make them a bit more smooth on the outside.

Put the baking sheet in the refrigerator for 10 minutes.

Once they are chilled, bake for about 25 minutes.  They should be firm to the touch and golden brown on the outside.

Note~ You can serve with honey mustard dipping sauce.

Slow Cooker Pumpkin Pie Pudding

(Courtesy of Taste of Home)

Ingredients:
1 can (15 oz.) solid-pack pumpkin
1 can (12 oz.) evaporated milk
3/4 c. sugar
1/2 c. biscuit/baking mix
2 large eggs, beaten
2 Tbsp. butter, melted
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla extract
Whipped topping, optional

Directions:
In a large bowl, combine the first 8 ingredients.  Transfer to a 3 quart slow cooker coated with cooking spray.

Cover and cook on low for 6-7 hours or until a thermometer reads 160 degrees.  Serve in bowls with whipped topping if desired.

Bourbon Peach Slush

(Courtesy of reciperunner.com)

Ingredients:
3 c. frozen peaches
1 c. ginger ale
4-6 oz. bourbon (depending how strong you want your drinks)
Juice of a lime
1 Tbsp. sugar, or more if you want it sweeter

Directions:
Place all of the ingredients in a blender and blend until smooth.  Serve immediately.

Cincinnati Style Chili

(Courtesy of Taste of Home)

Ingredients:
2 lb. extra-lean ground turkey
2 medium onions, finely chopped
4 garlic cloves, minced
2 cans (8 oz. each) no-salt added tomato sauce
1 can (14 1/2 oz.) reduced-sodium beef broth
2 Tbsp. cider vinegar
1/2 oz. unsweetened chocolate, chopped
3 Tbsp. chili powder
1 bay leaf
2 tsp. Worcestershire sauce
1 tsp. ground cumin
3/4 tsp. salt
3/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/8 tsp. ground cloves
1/8 tsp. cayenne pepper
1 pkg. (16 oz.) whole wheat spaghetti
Toppings:
1 can (16 oz.) kidney beans, rinsed and drained
1 1/4 c. (5 oz.) shredded reduced-fat cheddar cheese
1 medium onion, chopped

Directions:
In a nonstick Dutch oven coated with cooking spray, cook turkey, onions and garlic until turkey is no longer pink.  Transfer to a 3 quart slow cooker.

In a large bowl, combine tomato sauce, broth, vinegar, chocolate and seasonings; pour over turkey mixture.  Cook, covered, on low 6-8 hours.

Cook spaghetti according to package directions; drain.  Remove bay leaf from chili.  For each serving, place 3/4 c. spaghetti in a bowl.  Top with about 2/3 c. chili, 3 Tbsp. kidney beans, 2 Tbsp. cheese and 1 Tbsp. onion.

Chicken Wild Rice Soup

(Courtesy of cookingclassy.com)

Ingredients:
3/4 c. uncooked wild rice blend
1 c. chopped yellow onion (from about 1 small onion)
1 c. diced carrots (from 2 medium)
1 c. diced celery (from 2-3 stalks)
7 Tbsp. butter, diced, divided
1 clove garlic, minced
4 1/2 c. low-sodium chicken broth (measured from 3 cans- 14.5 oz. each)
1/4 tsp. each dried thyme, marjoram, sage and rosemary
Salt and ground black pepper, to taste
1 lb. boneless, skinless chicken breast halves
1/2 c. flour
1 1/2 c. milk
1/2 c. heavy cream
1 tsp. lemon zest

Directions:
Prepare rice according to directions listed on package.

Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp. butter over medium heat. Add onion, carrots and celery and saute until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil. 

Cover pot with lid and allow mixture to boil 12 - 15 minutes, or until chicken is cooked through (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth). Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Meanwhile reduce heat to low and add cooked rice. Add shredded chicken to soup.

In a separate medium saucepan (you can rinse and wipe out the rice pan), melt remaining 6 Tbsp. butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened (at this point, you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally. You can also add what's left in the remaining can of chicken broth). Stir in heavy cream and lemon zest and serve warm.

Mac and Cheese Soup with Chicken and Bacon

(Courtesy of southernbite.com)

Ingredients:
3 c. shredded cooked chicken
6-8 slices bacon, cooked to crispy, then crumbled
2 c. dried uncooked elbow macaroni
3 Tbsp. butter
3 Tbsp. all-purpose flour
2 c. half-and-half
1 c. chicken broth
1 can (10.75 oz.) condensed cheddar cheese soup, undiluted
1/2 tsp. ground mustard
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1 1/2 c. shredded sharp cheddar cheese

Directions:
Cook the macaroni in salted water according to the package direction, drain well and set aside.

Meanwhile, in a large pot or Dutch oven, melt the butter over medium heat.  Add the flour and whisk to combine.  Cook 2-3 minutes.  Slowly add the half-and-half and broth, whisking constantly.  Stir in the cheddar cheese soup, ground mustard, garlic powder, onion powder and salt.  Bring to a boil, then reduce heat to a simmer.  Once thickened, whisk in the cheddar cheese and stir until completely melted.  Add in the cooked chicken, chopped bacon and cooked macaroni.  Stir until combined and cook until heated through.  Feel free to add more broth, half-and-half or even some leftover pasta water if the soup gets too thick.  Serve immediately.

Frosted Lemonade

(Courtesy of passionforsavings.com)

Ingredients:
1 c. fresh squeezed lemon juice
1/2 c. sugar
2 1/2 c. water
Slow churn vanilla ice cream

Directions:
Add lemon juice and sugar to a pitcher (if you are using bottled lemon juice increase to 1 1/2 c.).  Stir until sugar is dissolved.

Add water and stir until well mixed.  Refrigerate at least 1 hour to chill.  Add 1 c. chilled lemonade and 2 c. ice cream to blender (4 scoops).  Pour into cup and garnish with lemon slice.

Caribbean Martini

(Courtesy of allparenting.com)

Ingredients:
1 1/2 oz. Absolut Mango vodka
3/4 oz. Malibu coconut rum
1 splash pineapple juice
Fresh pineapple chunks

Directions:
Fill your martini shaker with ice.  Add vodka, rum and pineapple juice to the shaker and shake vigorously until well blended.  Pour into a chilled martini glass and garnish with the fresh chunk of pineapple.  

Note~ You can chill the shaker before using as well.

Crockpot Creamy Ranch Chicken

(Courtesy of life-in-the-lofthouse.com)

Ingredients:
4 boneless skinless chicken breasts
6 medium Russet potatoes, cut into 2 inch pieces
2 c. baby carrots
1 large (23 oz.) can condensed cream of chicken soup 
1 pkt. (1 oz.) dry ranch dressing mix
1/2 c. milk
Fresh chopped parsley (optional)

Directions:
Spray a large crockpot with nonstick spray.  Place cut potatoes and baby carrots in the bottom of crockpot.  Lay chicken breasts over the top.

In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk.  Pour this mixture evenly over the chicken.  Cover with lid and cook on high heat 5-6 hour or on low heat 8-9 hours.

Top each serving with fresh chopped parsley, if desired.

Spiced Apple Sangria

(Courtesy willcookforsmiles.com)

Ingredients:
750 ml. sweet white wine (Moscato or Riesling)
5 oz. Green Apple vodka
10 oz. apple juice
4 whole cloves
Pinch of fresh grated nutmeg
1 cinnamon stick
1 large Gala apple
5-7 oz. Club soda or 7 up

Directions:
In a small sauce pot, over medium heat, combine apple juice, cloves, cinnamon stick and nutmeg.  Bring to a simmer and lower the heat to medium-low.  Cook for 10 minutes and add to the pitcher.

Add wine and vodka to the pitcher.

Core and slice apple into thin slices and add them to the pitcher.  Stir well and add soda.

Recommended: refrigerate overnight.

Corn Chip Chili Cheese Dip

(Courtesy of Taste of Home)

Ingredients:
1 lb. lean ground beef (90% lean)
1 medium onion, chopped
1 can (16 oz.) kidney beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
1 can (14 1/2 oz.) diced tomatoes in sauce, undrained
1 c. frozen corn, thawed
3/4 c. water
1 can (2 1/4 oz.) sliced ripe olives, drained
3 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. chipotle hot pepper sauce
1/4 tsp. garlic powder
1/4 tsp. ground cumin
1 pkg. (16 oz.) reduced-fat process cheese (Velveeta), cubed
Corn chips or tortilla chips

Directions:
In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain.  Transfer to a 4 quart slow cooker.

Stir in beans, tomatoes, corn, water, olives, chili powder, oregano, pepper sauce, garlic powder and cumin.  Cook, covered, on low 4-5 hours or until heated through.

Stir in cheese.  Cook, covered, on low 30 minutes longer or until cheese is melted.  Serve with corn chips.

Pizza Roll Ups

(Courtesy of Taste of Home)

Ingredients:
1/2 lb. ground beef
1 can (8 oz.) tomato sauce
1/2 c. shredded part-skim mozzarella cheese
1/2 tsp. dried oregano
2 tubes (8 oz. each) refrigerated crescent rolls

Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain.  Remove from the heat.  Add the tomato sauce, mozzarella cheese and oregano.

Separate crescent dough into 8 rectangles, pinching seams together.  Place about 3 Tbsp. of meat mixture along one side of each rectangle.  Roll up, jelly-roll style, starting with a long side.  Cut each roll into 3 pieces.

Place seam side down, 2 inches apart on greased baking sheet.  Bake at 375 degrees for 15 minutes or until golden brown.

Caramel Apple Sangria

(Courtesy of anightowlblog.com)

Ingredients:
1 bottle white wine (ex: moscato)
1 bottle sparkling apple cider
1/4 c. caramel syrup (ex: Torano brand)
4 apples, chopped

Directions:
Chill your white wine and sparkling apple cider.

Once cold, mix together wine and cider and add the caramel syrup.

Add the apples to the sangria.  Chill in the refrigerator until ready to serve.

Skinny Strawberry Shortcake Smoothie

(Courtesy of amyshealthybaking.com)

Ingredients:
1 c. frozen unsweetened strawberries
3/4 c. nonfat or non-dairy milk (can use 1%, 2%, almond, soy, coconut...whatever you want)
1 tsp. butter extract
Optional: Truvia or other sweetener, to taste

Directions:
Add all ingredients to a blender in the order that they are listed and pulse until smooth.  Serve and drink immediately.

Note~ If you don't have butter extract, substitute vanilla extract instead.  It won't taste quite the same, but it will still impart some of the shortcake flavor.

Carrot Apple Bread

(Courtesy of averiecooks.com)

Ingredients:
1 large egg
1/2 c. light brown sugar, packed
1/3 c. liquid-state coconut oil (canola or vegetable may be substituted
1/4 c. granulated sugar
1/4 c. sour cream (light is okay, or Greek yogurt may be substituted)
2 tsp. vanilla extract
2 tsp. cinnamon
1/2 tsp. ground nutmeg
1 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
Pinch salt, optional and to taste
3/4 c. grated carrots (about 1 large carrot, peeled and trimmed)
3/4 c. grated apples (about 1 medium unpeeled or peeled; try Fuji, Gala, Honeycrisp or similar)

Directions:
Preheat oven to 350 degrees.  Spray a 9x5 loaf pan with floured cooking spray, or grease and flour the pan; set aside.  

In a large bowl, add the first 8 ingredients (through the nutmeg); whisk to combine.

Add the flour, baking powder, baking soda, optional salt and fold with spatula or stir gently with a spoon until just combined (don't overmix).

Add the carrots and apples and gently fold to combine.

Turn batter (it will be very thick) out into the prepared pan, smoothing out the top lightly with a spatula.

Bake for about 45-52 minutes or until the top is golden, the center is set and a toothpick inserted in the center comes out clean (or with a few moist crumbs).  You can tent the pan with a sheet of foil draped loosely over it at the 35 minute mark if you feel the tops and sides will become too browned before the center cooks through.  Baking times will vary based on moisture content of the carrots, apples, climate and oven variances.  

Allow the bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.  Keep bread in an airtight container or bag at room temperature for up to 1 week or in the freezer for up to 6 months.

Pink Champagne Buttercream Cake

(Courtesy of tablespoon.com)

Ingredients:
1 box white cake mix
3 egg whites
1/3 c. vegetable oil
1 1/4 c. cold water
1 pkg. strawberry gelatin
1/4 c. boiling water
2 c. pink champagne, chilled and divided
2 (2 lb.) bags powdered sugar
2 c. butter, softened
1 tube pink or red gel food color
1 Tbsp. edible pearl dust, pink

Directions:
Preheat oven to 30 degrees.  Spray two 7 inch round cake pans generously with nonstick baking spray.  Set aside.

In a large bowl, mix together cake mix, egg whites, oil and cold water.  Stir until mixture is well-combined, it is okay if a few lumps remain in the batter.  Spoon batter into prepared cake pans.  Bake 22-27 minutes, or just until the center of each cake springs back when touched lightly.  Allow cakes to cool completely, then remove from cake pans and place on a parchment-lined baking sheet.

In a medium bowl, whisk together strawberry gelatin and boiling water until gelatin completely dissolves.  Whisk in 1 1/4 c. of the pink champagne.  Place mixture in refrigerator for 7-10 minutes.

While the gelatin mixture is cooling, use a paper or plastic straw to poke 12-15 holes in the top of each cake round.  Drizzle the champagne gelatin into the holes.  Place in refrigerator until gelatin is set (about 1 hour).

While the cake is cooling in the refrigerator, prepare the buttercream icing.  In a stand mixer or large bowl, beat together butter, powdered sugar and remaining champagne.  Add just enough champagne to make the frosting about the texture of soft butter.  It should be fluffy, with firm peaks.  Tint frosting to your desired shade of pink.

Remove cake from refrigerator.  Gently arrange one layer on a cake stand.  Spread the top of the cake with a thick layer of icing, the place the second layer of cake on top.  Fill a large decorators icing bag with the remaining frosting.  Snip the bottom of the frosting bag off, so the frosting is piped through a 1/2 inch wide opening.  Pipe the frosting onto the cake in large, swirling circles to give the cake a "bubbly" look.  Sprinkle with edible pearl dust or edible glitter.

Refrigerate for 2-3 hours before serving.  Remove cake from refrigerator 30 minutes before serving to allow cake to warm to room temperature.

Grilled Spinach Alfredo Pizza

(Courtesy of Kraft)

Ingredients:
1 c. alfredo sauce
1 pkg. (10 oz.) frozen chopped spinach, thawed, well-drained
1 tsp. crushed red pepper
1 lb. refrigerated pizza dough, at room temperature
2 Tbsp. olive oil
1 c. shredded mozzarella cheese
1 boneless skinless chicken breast (4 oz.), cooked, chopped, about 1 c.
4 slices bacon, cooked, crumbled

Directions:
Heat grill to medium heat.

Cook and stir alfredo sauce in a medium saucepan on medium heat 4-5 minutes or until heated through.  Stir in spinach and crushed pepper.  Keep warm.

Divide pizza dough into 4 pieces.  Roll each piece into 12 inch round on lightly floured surface.  Brush evenly with half the oil.  Place, oiled-sides down, on grill grate.  Grill 5 minutes, or until bottoms are golden brown and lightly charred.  Brush with remaining oil; turn.

Top with spinach mixture, cheese, chicken and bacon; cover grill with lid.  Grill 5-7 minutes or until bottoms of crust are golden brown and cheese is melted.

Lasagna Dip

(Courtesy of closetcooking.com)

Ingredients:
1/2 lb. ground turkey
1 c. tomato sauce (homemade or store-bought)
1 c. low-fat cottage cheese, ricotta cheese or cream cheese
1 c. partially skim mozzarella cheese, shredded

Directions:
Cook the turkey.  Add the tomato sauce and simmer until it thickens a bit, about 3-5 minutes.

Spread the cheese over the bottom of a baking dish, followed by the sauce and finally the mozzarella cheese.

Bake in a preheated 350 degree oven until the top is a light golden brown and the sides are bubbling, about 15-20 minutes.

Note~ Can do it in a slow cooker: cook the turkey and add the tomato sauce and simmer until it thickens a bit, about 3-5 minutes.  Layer it the same as the recipe above states.  Cook in the slow cooker until the cheese is nice and melted about 1-2 hours on high or 2-4 hours on low.

Can use ground beef or Italian sausage instead of ground turkey or omit the meat entirely if you desire.

Candy Corn Cocktail

(Courtesy of latina.com)

Ingredients:
1 oz. Godiva white liquor
1/2 oz. pumpkin spice liquor
1 oz. vanilla vodka
Splash cream

Directions:
Shake over ice and strain into martini glass.  Top with fresh cream.  

Lemon Lovelies

(Courtesy of Kraft)

Ingredients:
30 square shortbread cookies, finely crushed
3 Tbsp. margarine, melted
3/4 c. boiling water
1 pkg. (3 oz.) lemon flavor gelatin
1 c. ice cubes
1 pkg. (8 oz.) cream cheese, softened
1/4 c. sugar
1 tub (8 oz.) frozen whipped topping, thawed, divided
1 c. fresh blueberries

Directions:
Line a 9x13 baking dish with aluminum foil, with ends of foil extending over sides.  Mix cookie crumbs and margarine; press onto bottom of prepared pan.  Refrigerate until ready to use.

Add boiling water to gelatin mix; stir 2 minutes until completely dissolved.  Add ice; stir until melted.  Beat cream cheese and sugar in a large bowl with mixer until blended.  Gradually beat in gelatin.  Whisk in 2 c. whipped topping; pour over crust.

Refrigerate 4 hours or until firm.  Serve topped with remaining whipped topping and berries.

Baked Spaghetti

(Courtesy of Taste of Home)

Ingredients:
1 c. chopped onion
1 c. chopped green pepper
1 Tbsp. butter
1 can (28 oz.) diced tomatoes, undrained
1 can (4 oz.) mushroom stems and pieces, drained
1 can (2 1/4 oz.) sliced ripe olives, drained
2 tsp. dried oregano
1 lb. ground beef, browned and drained, optional
12 oz. spaghetti, cooked and drained
2 c. (8 oz.) shredded cheddar cheese
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted 
1/4 c. water
1/4 c. grated Parmesan cheese

Directions:
In a large skillet, saute onion and green pepper in butter until tender.  Add the tomatoes, mushrooms, olives, oregano and, if desired, ground beef.  Simmer, uncovered, for 10 minutes.

Place half of the spaghetti in a greased 9x13 baking dish.  Layer with half of the vegetable mixture and 1 c. of cheddar cheese.  Repeat layers.

In a small bowl, combine soup and water until smooth; pour over casserole.  Sprinkle with Parmesan cheese.  Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.