Pumpkin Pie Milk Shakes

JUST WHEN ALL OF OUR GREAT READERS WERE FEELING RELIEVED THAT MY PUMPKIN SPICE FIXATION MIGHT BE OVER...

ANOTHER RECIPE!!!!!

WOOT ~ WOOT!

Pumpkin Pie Milkshake

Original Recipe by Our Best Bites

1/3 C pumpkin puree

1/4 - 1/2 C {skim} milk

1/4 t vanilla

1/2 t cinnamon

1/16 t cloves

1/16 t nutmeg              {I used 1/4 teaspoon pumpkin pie spice instead}

2 T brown sugar           {I used 1 Tablespoon}

2 C vanilla ice cream    {I used low fat vanilla frozen yogurt}

1-2 graham crackers     {I used 1 sheet reduced fat graham crackers}

Pop everything but the graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. Pour into two glasses and top with graham cracker crumbs. Enjoy!

Cheesy Bacon Crescents

Hoosier Homemade is one blog I follow almost religiously! Liz is at the top of the blogging world with her hard work, drive, creativity, and organization! I basically worship the ground she blogs on! This is just one of the 1000+ recipes she has shared with me, and they were divine.

 And really, who doesn't LOVE a recipe with only 4 ingredients? 

Seriously! 

Yippee!

Cheesy Bacon Crescents

Cheesy Bacon Crescent Recipe…

• 1-2 tubes of Crescent Rolls (depending on how many you need to serve)
• 10-15 slices of bacon (I cook bacon in the oven)
• 1 cup cheese, grated (any kind)
• 3-5 tablespoons Hellmann’s® or Best Foods® Real Mayonnaise

Directions:
Cook bacon, cool and crumble into small pieces. Mix with cheese and Hellmann’s® or Best Foods® Real Mayonnaise. Open crescent rolls and place on greased cookie sheet. Spoon a heaping teaspoonful of bacon mixture onto large end of crescent roll, and roll up.

Bake at 350 degrees for about 15 minutes or until golden brown.

Check out Hoosier Homemade-she is the ultimate CUPCAKE LADY!

Crescent Roll Burrito's

We love this recipe.  I have always felt like any dish that contains crescent rolls is going to be yummy, and this one didn't let me down!

(This picture is actually the one from the Pillsbury website. I didn't get the chance to take any photo's of my creation, they were eaten before I turned around! I guess that's a sign of a good dish...)

Crescent Roll Burritos

adapted from a A Pillsbury Recipe

1/2 lb. ground beef

2 Tbsp. chopped onion

2 Tbsp. taco seasoning

1/2 c. water

1/2 c. refried beans (optional)

2 cans crescent dinner rolls

1/2 c. salsa 

1/2 c. shredded cheddar or jack cheese

1. Preheat oven to 350.  Spray cookie sheet with cooking spray.

2. Cook ground beef and onion in skillet until thoroughly cooked, drain.  Stir in taco seasoning and water and cook over medium for about 5 minutes.  Stir in beans if using.

3. Separate dough into eight rectangles and press perforations to seal.  Divide beef mixture over rectangles and top with a tablespoon of salsa and a tablespoon or so of cheese.  Starting with the short end of the dough, roll up each rectangle and pinch the edges to seal.  Place seam side down on cookie sheet.

4. Bake for 20 minutes or until golden brown.  Serve with more salsa, guacamole, sour cream or whatever catches your fancy.

Spinach Artichoke Pasta

I love this recipe, and make it at least once a month.  It's a favorite with my family as well!

 8 oz. pasta, cooked according to package directions

I almost always use Cavatappi pasta. It's an excellent casserole pasta

 2 c. cooked and cubed chicken
2 tsp. olive oil
1/2 c. onion, diced
2 cloves garlic, minced
Salt and Pepper
1 can artichoke hearts, drained and chopped
1 (8 oz.) box frozen chopped spinach, thawed and squeezed dry
1 c. diced Mexican style tomatoes
1 (8oz.) pkg. cream cheese, softened
1/2 c. sour cream
1/2 c. chicken broth
1/2 c. half and half
1 c. Parmesan Cheese, grated
2 Tbsp. hot sauce (optional)

Preheat oven to 350 degrees.
Coat a 9 x 13 baking dish with non-stick spray.

In a large skillet heat the oil over medium high heat. Toss in the diced onion and cook about 5 minutes until the onion is soft and slightly translucent. Add the garlic and cook 1 minute more. Now add the cooked chicken and stir until the chicken is heated.  Add the cream cheese and sour cream, cooking until they are melted and incorporated into the mixture. Add the artichokes, spinach, tomatoes, chicken broth, 1/2 and 1/2, Parmesan cheese and hot sauce. Mix well until all ingredients are blended in.

 Remove from heat, stir in the pasta and then pour the mix into your prepared baking dish.
Bake for 15-20 minuted until it is bubbly around the edges.