Fall Dip

 

FALL DIP

 {Cool Whip, vanilla pudding mix, and a can of pumpkin}

 You use 16 oz of cool whip,

 3 small boxes instant vanilla pudding

 ***... dry mix only*** DON'T make the pudding*** 

 one small can of pumpkin.

 

Mix everything together and then add some pumpkin pie spice. Serve with graham crackers

Pecan Pie Cupcakes

 

 

Pecan Pie Cupcakes

Ingredients:

1 cup chopped pecans
... 1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs

Directions:

Preheat oven to 350 degrees.

In a medium bowl, combine all ingredients and mix well.

Spray a miniature muffin tin with non-stick cooking spray. (The spray with flour in it works best!)

Fill each 3/4 full.

Bake in preheated oven for approx 18 minutes.

NOTE: Generously spray your pan with cooking spray with flour. Once they come out of the oven let them cool for one minute then flip them out onto a cooling rack. If they cool in the pan they'll have to be chiseled out.

Also don't fill the pan to the very top, they will overflow if you do.

Banana Split PIe

BANANA SPLIT PIE

Crust
1 cup all-purpose flour
1 /2 cup nuts
1 stick margarine
Mix well and spread in a 9 X 13 inch pan.  Bake for 15 minutes at 350 and cool.

1^st layer:
1 cup Cool Whip
1 cup powdered sugar
1 8 ounce cream cheese
Cream together and spread over crust

2^nd layer”
2 cups well drained crushed pineapple
4 or 5 sliced bananas

3^rd layer
12 ounces Cool Whip
Chopped nuts on top of Cool Whip
1 can Cherry Pie filling
Hershey’s syrup drizzled over top
Refrigerate 24 hours before serving.

Homemade Spice Mixes

Way down in the land of Pinterest, I found a place that shared a variety of spice mixes you can make yourself.  My spice cabinet is always filled to overflowing since I always fall for a new flavors, so I had all of the basic ingredients to throw together something fresh and new!  Here is the link for these recipes found at Keeper of the Home.

My favorite mix was one called Turmeric Newari Spice Mix.  It peeked my interest because of the turmeric in it.  This spice is wonderful for you, but I was at a loss of how to use it daily.  Some of these benefits include valuable anti-arthritic, anti-inflammatory, antibiotic, & anti-oxidant properties, in addition to being a widely-used digestive aid. As an anti-inflammatory, turmeric helps inhibit blood clotting by blocking prostaglandin production, thus making it an effective agent in increasing circulation.

 

Here is the recipe for Turmeric Newary

4 Teaspoons Ground Garlic
2 Teaspoons Ground Ginger
2 Teaspoons Ground Cumin
1 1/4 Teaspoon Ground Turmeric
1/2 Teaspoon Ground Chili
1/4 Teaspoon Ground Black Pepper
2 1/2 Teaspoons Sea Salt or Real Salt

I just mix it all together in a small container and use it on almost anything!  It goes will as a seasoning for chicken, fish, pork and beef, in vegetables and adds delicious flavor to rice.  I love the taste and especially the health benefits from the combination of spices.

 

Veggie Burrito Bake

1 large clove garlic, minced
1 medium onion, minced
3/4 cup uncooked rice (white or brown)
3/4 tsp. turmeric
1 1/2 cups chicken or vegetable broth
16 cups loosely packed fresh spinach, torn
1 1/2 tsp. garlic, minced
salt and pepper to taste
2 cups cooked black beans
1 tbsp. chili powder (optional)
1 cup Monterrey Jack cheese, shredded
flour tortillas

Saute the 1 minced garlic clove, onion, uncooked rice and turmeric in a saucepan until the onion is tender. Stir often. Add the broth and mix well. Simmer covered, until liquid is absorbed, about 15 minutes for white rice, 40 minutes for brown rice. Remove from heat, fluff with fork and set aside. While the rice is cooking, heat 1 tbsp. oil in a fry pan on high heat. Add remaining garlic and the spinach, one handful at a time as it wilts, adding a little water as needed to prevent sticking. Spinach should be moist, with loose leaves, not all clumped together. In a bowl, combine black beans and chili powder.

Layer the ingredients as follows in a 2-quart baking dish: half of the spinach, all of the rice, all of the beans, remaining spinach. Sprinkle the shredded cheese on top. Cover and bake until sizzling 45 minutes

Blueberry Crumb Bars

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 45 minutes, or until top is slightly brown. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.