Ingredients

2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
6 to 8 bananas, sliced
2 cups milk
1 (5 oz.) box French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Instructions

1. Line the bottom of a 13×9 inch inch dish with 1 bag of cookies and layer bananas on top.
2. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
3. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
4. Fold the whipped topping into the cream cheese mixture.
5. Add the cream cheese mixture to the pudding mixture and stir until well blended.
6. Pour the mixture over the cookies and bananas and cover with the remaining cookies.
7. Refrigerate until ready to serve!

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Ingredients

1 box chocolate cake mix
1 1/4 C milk
1/2 C vegetable or canola oil
3 eggs
1 (3.9 ounce) instant chocolate pudding
2 C milk (I used 1 %)
1 (12 ounce) bag milk chocolate chips
parchment paper

Instructions

1. Grab a 3-4 quart crock pot and line it with parchment paper. Spray the inside of the paper with cooking spray. The parchment paper helps the cake cook without burning along the edges. You can make it without the paper, just be sure to watch it closely.

2. Find yourself a nice chocolate cake mix and pour it into your stand mixer or medium-sized mixing bowl.

3. Add 1 1/4 cup milk, 1/2 cup oil and 3 eggs. Beat on low-speed for 1 minutes. Scrape the bottom of the bowl and beat on medium speed for 2-3 minutes or until the batter in nice and glossy.4. Pour the batter into the lined crock pot.

5. Pour one small box of chocolate pudding into your stand mixer or medium-sized mixing bowl. Add 2 cups cold milk and beat it until the pudding thickens. Should take about 3-4 minutes.6. Pour the pudding over the top of the cake batter. Don't stir it. Really, cross my heart and hope to die. It will cook up best if you leave the layers be.

7. Grab a bag of milk chocolate chips and pour the pretty little things all over the top of the pudding. Again, please do not stir it.

8. Cover the crock and cook on low for 2 1/2 hours, or until the top of the cake is set. The bottom layer of the cake will be all gooey and soft. Yum.

9. Place some on a plate and add a cool scoop of ice cream or whipped cream right on top.

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2 jalapenos- seeded & diced
2 cups frozen corn, or 1 can of corn (drained)
1/2 can diced olives, drained
1 (16 oz) pkg cream cheese (softened)
1 packet Hidden Valley Ranch dip seasoning mix

Mix the ranch dip mix with the cream cheese and then fold in the remaining ingredients. You can use low fat or non fat cream cheese or neufchatel cheese in place of the cream cheese.

Serve with Wheat Thin crackers or raw veggies, chips, etc.

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www.budget101.com

Ingredients
•⅔ cup all purpose flour
•15 oz pumpkin puree
•¾ cup sugar
•2 large eggs
•1 teaspoon vanilla
•¾ cup evaporated milk
•2 teaspoons pumpkin pie spice
•¼ teaspoon salt
•¼ teaspoon baking powder
•¼ teaspoon baking soda
•Whipped cream

Instructions
1. Line a 12-cup muffin tin with paper or silicone liners.
2. Preheat oven to 350 degrees.
3. In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
4. In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined.
5. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
6. Fill each muffin cup with approximately ⅓ cup of batter.
7. Bake for 20 minutes and let cool for 20 minutes.
8. Remove cupcakes from pan and chill in the fridge for 30 minutes.
9. Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving.

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www.cakescottage.com

Easy Pumpkin Drop Biscuit

Ingredients:
3 cups Bisquick
1 can pure pumpkin, 15 ounces
2 1/2 tablespoons honey
1/2 teaspoon nutmeg
1/4 teaspoon ginger

Directions:
Combine all ingredients in a large mixing bowl and stir together until well blended.
Drop dough onto a parchment lined baking sheet (15-18 medium sized biscuits).
Bake at 425 degrees for 10 – 13 minutes, checking for doneness with a toothpick.

Slather with Whipped Maple Cinnamon Butter and enjoy!

www.mamalovesfood.com

Ingredients
30 fresh strawberries
8 ounces white baking chocolate, chopped
1 teaspoon shortening
1/8 teaspoon almond extract
1/4 cup miniature semisweet chocolate chips

Directions
Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.

Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes. Freeze 5 minutes.

In microwave, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each ghost. Refrigerate leftovers. Yield: 2-1/2 dozen

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Mix together:
2 c. smooth peanut butter
3/4 c. butter (softened)

Add:
3 3/4 c. powdered sugar
3 c. crushed crisped rice cereal (measure out 3 c. then crush)

Roll into balls. Melt 1 lb. of chocolate. Dip balls into chocolate. Remove with a toothpick. Place on foil or wax paper until cool.

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Ingredients
•12 boneless, skinless chicken thighs
•Kosher or sea salt to taste
•¾ teaspoon pepper, divided
•2 tablespoons olive oil, divided
•1 lemon, sliced
•1 cup chicken broth (fat free, low sodium)
•2 tablespoons freshly squeezed lemon juice
•¼ cup flour, optional corn starch
•½ teaspoon ground cumin
•¾ cup pitted green olives

Directions

Sprinkle chicken thighs evenly with salt and ½ teaspoon pepper.

Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of chicken. Cook about 3 minutes per side, or until browned. Transfer to a slow cooker. Add remaining 1 tablespoon olive oil to skillet, and repeat procedure with remaining chicken. Transfer to slow cooker, and add lemon slices.

Combine broth, juice, flour and cumin, stirring with a whisk. Pour broth mixture over chicken.

Top with olives and remaining ¼ teaspoon pepper. Cover and cook on low heat for 6 hours.

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