2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 1/2 cups granulated sugar

1/2 cup butter (1 stick), softened

1 cup LIBBY'S® 100% Pure Pumpkin

1 large egg

1 teaspoon vanilla extract

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:

COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth

Ingredients

2 cups chopped cooked chicken

1 (6 -8 ounce) packages cream cheese, softened

1 tablespoon chives, chopped

2 tablespoons milk

salt

1/2 cup seasoned croutons, crushed to crumbs

2 (8 ounce) packages refrigerated crescent dinner rolls

1/4 cup melted margarine

Directions

Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.

Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.

Refrigerate crescent rolls.

To prepare for serving, thaw chicken mixture.

Preheat oven to 350°F.

Unroll crescent rolls.

Each tube will contain 4 rectangles of dough with a diagonal perforation.

Press dough along each perforation so the rectangle halves will not separate.

Place about 1/4 cup of the chicken mixture into the center of each rectangle.

Fold dough over the filling, and pinch the edges to seal tightly.

Dip each packet in melted margarine, and coat with crouton crumbs.

Place packets on a baking sheet.

Bake for 20 minutes or until golden brown.

Packets are good either hot or cold.

Ingredients

16 oz. powdered sugar

8 oz. cream cheese (softened; not melted)

4 tbsp. butter (softened; not melted)

3 tbsp. lemon juice

1 tsp. vanilla extract

16 oz. container of cool whip (whipped cream or 2 cups of dream whip made according to the package's instructions)

yellow food coloring (optional)

Directions

In a large bowl, blend together the cream cheese, butter, lemon juice, and vanilla. Gradually add the powdered sugar until it is completely incorporated into the frosting. Food coloring can be added to give the frosting a lovely lemon color. About 12 drops works perfectly, but this is optional. Fold in the whipped topping. Refrigerate overnight before piping it onto cupcakes. This would also be delicious on cake, fruit, or tarts.

*Keep refrigerated. 

Items needed:

1 cup of water

1/4 cup of brown sugar

1 gram of yeast

1 2-liter bottle

HOW:

1. Cut the plastic bottle in half.

2. Mix brown sugar with hot water. Let cool. When cold, pour in the bottom half of the bottle.

3. Add the yeast. No need to mix. It creates carbon dioxide, which attracts mosquitoes.

4. Place the funnel part, upside down, into the other half of the bottle, taping them together if desired.

5. Wrap the bottle with something black, leaving the top uncovered, and place it outside in an area away from your normal gathering area. (Mosquitoes are also drawn to the color black.)

Change the solution every 2 weeks for continuous contro

Ingredients

For the Banana Blondies:

½ cup margarine

1 flax egg 1 tbsp ground flax, 1 tbsp corn starch, 3 tbsp water

1 cup light brown sugar

½ cup mashed ripe banana 1 banana mashed with a fork

1 tablespoon vanilla

1¼ cup all purpose flour

¼ teaspoon salt

For the Creamy Peanut Butter Frosting:

¼ cup creamy peanut butter

2 tablespoons coconut oil

1 cup powdered sugar

2-4 tablespoons plant-based milk almond, soy, etc

Instructions

For the Banana Blondies:

Heat your oven to 350F and line the bottom of an 8X8-inch baking pan with parchment paper or aluminum foil. Spray with a light coating of vegetable spray.

Place the margarine in a microwave-safe mixing bowl and heat in the microwave for about a minute, until melted.

Add the brown sugar, mashed banana, flax egg, and vanilla and stir until well incorporated.

In a separate, small bowl combine the flour and salt and give it a whisk to combine. Add the flour to the banana batter. Stir to combine.

Pour the batter into your prepared pan and bake for 25 minutes, until a toothpick inserted into the middle comes out clean.

In the meantime prepare your Creamy Peanut Butter Frosting.

Allow bars to cool for about 10-15 minutes before removing from the pan and adding the frosting.

For the Creamy Peanut Butter Frosting:

Combine the peanut butter and coconut oil in a medium-size bowl. Stir to combine. If your coconut oil is too firm, it can be helpful to heat it up by placing it in the microwave for about 11 seconds. It doesn't take long!

Add the powdered sugar and stir until you have a crumbly mixture. Add the plant-based milk one tablespoon at a time until you reach a desired, spreadable consistency.

Ingredients

¾ cup butter, softened

¾ cup shorting

3 cups sugar

3 whole eggs

4 egg whites

3 cups unbleached all-purpose flour

2 tsp baking powder

½ tsp salt

½ tsp nutmeg

½ cup whole milk

½ cup buttermilk

3 tsp pure vanilla extract

½ tsp lemon extract

Instructions

Heat oven to 350. Grease and flour three 8 or 9 inch round cake pans and line the bottoms with a round of parchment paper that is also slathered with a bit of butter or shortening.

Using a standing mixer fitted with the paddle attachment, cream the butter, shorting and sugar until light and fluffy, about 6 minutes. Stop the mixer to scrape down the sides of the bowl a time or two.

Add whole eggs and the egg whites, one at a time, beating on medium-low speed after each addition just to incorporate and scraping down the sides of the bowl once or twice.

Add the flour, baking powder, salt and nutmeg to a large bowl and mix with a wire whisk just to combine.

In a large measuring cup, stir together the milk, buttermilk, vanilla and lemon extracts.

Beating on low speed, add the dry ingredients, alternating with the liquid, in 4 additions, beginning and ending with the flour. Beat on low to medium speed, just long enough to incorporate each new addition. Scrape down the sides of the bowl as necessary.

Pour the batter into your prepared pans and bake for 30-40 min. The cake will be golden brown and will not jiggle in the center when you shake the pan slightly. To check for doneness, scoop a tiny amount from the center. (You’ll be covering the cake with frosting anyway.) This is a moist cake and the toothpick test isn’t a good indicator of doneness.

Let the cakes cool on wire racks for 5 minutes in the pan, then gently turn them out of the pans onto the wire racks to cool completely. If you don't plan on frosting the layers immediately, wrap each tightly with plastic wrap. The layers can be stored at room temperature for 1 day, or frozen for up to 2 months.

Frost with Vanilla Italian Meringue Buttercream, or your favorite icing recipe.

 See how cute they are??? All ready to be filled with your favorite ingredients!

Once you get all your bowls formed, saute shallots, and peppers in 2 tablespoons butter.

After peppers and shallots are tender, I added a mixture of sausage and crumbled bacon that I had left over from breakfast burritos. 

Place a piece of mozzarella cheese in the bottom of each bowl. I used pre-sliced mozzarella, which fit perfectly in the bottom of the bowl.

Now it's time to fill up your bowls with your veggies!

Top with shredded cheese. What ever kind of cheese you like! 

  

Time for the grill! When you start your grill, put the charcoal on one side, so the bowls can cook on indirect heat, since you can't turn them, they'll need to cook about 1 hour. 

Oh these are going to be so amazing!

Cover and grill for 1 hour and this is what they will look like when they are done!

But when you slice them open and see all that wonderful cheese oozing out....OMG!!!

So delicious! 

INGREDIENTS:

For the Cheesecake:

32 ounces cream cheese, at room temperature

1¼ cups granulated sugar

4 eggs, at room temperature

¾ cup heavy cream

1 tablespoon vanilla extract

For the Red Velvet Cake:

½ cup unsalted butter, at room temperature

1½ cups granulated sugar

2 eggs

¼ cup + 1 tablespoon unsweetened cocoa powder

6 tablespoons red food coloring (liquid)

1 teaspoon vanilla extract

1 cup buttermilk

2¼ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon distilled white vinegar

For the Cream Cheese Frosting:

1 cup butter, at room temperature

8 ounces cream cheese, at room temperature

5 cups powdered sugar

2 tablespoons vanilla extract

DIRECTIONS:

1. Make the Cheesecake: Preheat oven to 350 degrees F. Butter a 9-inch springform pan and then tightly wrap the outside with heavy duty foil. (I find that double-wrapping helps prevent leaks in a water bath.) Put a pot of water (or a tea kettle) on to boil.

2. Using an electric mixer, beat together the cream cheese and sugar at medium speed until completely smooth, about 3 minutes. Add the eggs one at a time, beating for a minute or so after each addition, and scraping down the sides of the bowl as needed. Add the heavy cream and vanilla extract, and beat until completely incorporated.

3. Pour the batter into the springform pan; place the springform pan into a larger pan, such as a roasting pan, and pour the boiling water into the larger pan until the water comes about halfway up the side of the springform pan.

4. Bake until the cheesecake edges are set but the middle still jiggles a bit, about 45 to 55 minutes. Turn the oven off, but leave the cheesecake in the oven with the door closed for 1 hour. At this point, remove the cheesecake from the water bath and place the springform pan on a cooling rack to cool to room temperature. Place the cheesecake in the refrigerator until well-chilled, at least 4 hours or overnight.

5. Make the Red Velvet Cake: Preheat oven to 350 degrees F. Grease two 9-inch cake pans. Line the bottoms of the pans with a parchment round, butter the parchment paper, and then flour the pans.

6. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the eggs one at a time, mixing for about a minute after each addition. Scrape down the bowl and beat until well incorporated.

7. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

8. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining buttermilk and flour. Beat on high until smooth.

9. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

10. Divide the batter evenly between the two cake pans and bake for about 30 minutes, or until a thin knife or skewer inserted into the center comes out clean. Cool for 10 minutes and then remove cakes from the pans and place them on a cooling rack to cool completely.

11. Make the Frosting: Using an electric mixer with the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping down the bowl as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium-high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

12. Assemble the Cheesecake: If needed, level the tops of the red velvet cake layers with a serrated knife or cake leveler so that the tops are level and not domed. Next, slice the cheesecake in half horizontally to create two layers. Place one layer of the red velvet cake on your serving plate. Spread a very thin layer of the cream cheese frosting over it (it creates a type of glue so that the layers stick together and don't slide around). Top that with one layer of the cheesecake, and again top with a very thin layer of frosting. Repeat, adding the second red velvet layer, and then placing the second cheesecake layer on top, with a layer of frosting between them. Using the remaining frosting, cover the cake in frosting and decorate as desired. Refrigerate until ready to serve, and refrigerate any leftovers.

1 Loaf Bread Dough or 12 Dinner Rolls, thawed to room temperature 

6 oz spaghetti, cooked

1 cup thick spaghetti sauce (whatever kind you like)

8 oz mozzarella cheese, cut into 1/2 –inch cubes

1 egg white

Parmesan cheese

Parsley flakes

Garlic Powder

Melted Butter

Spray counter lightly with non-stick cooking spray (or use parchment paper).

Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.

Cook spaghetti according to package instructions. Drain and let cool slightly.

Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down the center of dough. Tip with sauce and cheese cubes. (I mixed my spaghetti and sauce together and added a 1/2 pound of cooked Italian Sausage)

Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling.

Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.

Lift braid with both hands and place on large sprayed baking sheet. (or transfer parchment paper to baking sheet). Brush with egg white and sprinkle with Parmesan cheese, parsley, garlic powder, maybe even a little oregano

Bake at 350 for 30-35 minutes or until golden brown.

Brush with melted butter, Cool slightly and slice to serve.

2 crescent roll tubes

1 LB ground beef (or ground turkey)

1 packet of taco seasoning

1 1/2 cups grated cheddar cheese

Shredded lettuce

1 or 2 diced tomatoes depending on size

1/2 small can Olives (sliced) (Avocado, Sour cream etc)

Directions

1. Separate the crescent pastry and lay out in a circle, pointed ends out on a foil lined pizza pan, sprayed very lightly with cooking spray. Use some of the leftover crescent rolls to to make the center a bit thicker as this will hold the meat.

2. Brown meat in a frying pan until no longer pink. Drain fat and add taco seasoning as directed on package, reducing the water to a scant 1/3 cup from the 1/2 cup called for. Drain excess liquid from meat.

3. Sprinkle meat mixture in a circle inside the crescent rolls, then sprinkle 1 cup of the cheese over the meat. Pull crescent roll points over meat and cheese and tuck in.

Bake at 350 degrees until pastry is golden brown (30 min).

4. Add remaining 1/2 cup of cheese, chopped lettuce, tomato, black olives, and jalapenos (if using), into the middle of the ring, then add a few dollops of sour cream if desired, before serving.

3 Sweet potatoes, peeled and cut into bite size cubes

2 tsp olive oil

1 tbsp butter

1 tbsp of brown sugar (organic)

1 tsp of ground cinnamon

1/4 tsp of ground nutmeg

Pinch of ground ginger

Sea salt, to taste

Directions:

Preheat the oven to 350 degrees.

Coat a small baking dish with cooking spray.

Peel and dice the sweet potatoes into bite size cubes and place in the baking dish.

Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt.

Add more sugar or cinnamon if desired.

Toss to coat evenly.

Bake in the oven for 60 minutes

Stir the sweet potatoes once or twice during roasting.

ingredients

1/2 cup (1 stick) butter

8 ounces semi-sweet chocolate, coarsely chopped

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1 pound strawberries, sliced

8 ounces semi-sweet chocolate, coarsely chopped

directions

Melt the chocolate into the butter in a sauce pan over medium heat and let cool.

Mix the sugar into the eggs

Sift the flour, baking powder and salt.

Mix the melted chocolate into the egg mixture followed by the flour mixture.

Pour the batter into a grease (optionally foil lined) 8 inch baking pan and bake in a preheated 350F/180C oven until a toothpick pushed into the centre comes out clean, about 20-25 minutes.

Sprinkle the strawberries on top of the brownies.

Melt the chocolate over medium-low heat on the stove or in a microwave, pour it over the strawberries and let cool until the chocolate is set, about 30-60 minutes.

Ingredients :

1 (9 inch) pie crusts, baked

3 cups whole milk

3⁄4 cup white sugar

1⁄3 cup all-purpose flour

1⁄4 teaspoon salt

3 egg yolks, slightly beaten

2 tablespoons butter

1 teaspoon vanilla

3 bananas

Directions :

Have baked 9-inch pie shell ready.

In a large saucepan, scald the milk.

In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.

Over medium heat, stirring constantly, cook until thickened.

Cover and, stirring occasionally, cook for two minutes longer.

In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.

Cook for one minute longer, stirring constantly.

Remove from heat and blend in the butter and vanilla.

Let sit until lukewarm.

When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.

If desired, make a meringue (you’ll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving

Serve and enjoy!

Please say something when you see the recipe! Saying ANYthing is good, it helps you continue seeing my posts! Thank you

2 T. butter

14 oz. smoked sausage, chopped

1 med. onion, chopped

1 clove garlic, minced

1 C. long grain rice, uncooked

2 C. chicken broth

15.5 oz. can kidney beans, drained and rinsed

1 1/2 tsp. cajun seasoning

1 tsp. dried parsley

Melt the butter in a skillet over med. high heat. Add the sausage and onion to the pan and cook for 3-4 minutes to give color to the sausage. Stir in the garlic and rice, cook for 1 minute, stirring. Add the chicken broth, beans and seasonings. Reduce the heat to low, cover and cook for 20-25 minutes or until the rice is tender, stirring every so often.