Pumpkin Spice Whoopie Pies...

from recipes.com

I have no idea how I have never had these before!!!  A friend brought them to a halloween party last night and I had to have the recipe!!!  These are definately delish!!

Ingredients:

1 cup canned pumpkin

1/3 cup butter, softened

1 package, 2 layer sized, spice cake mix

2 eggs

1/2 cup milk 

1 recipe marshmallow-spice filling (see recipe below)

Marshmallow-Spice Filling: Up to 2 hours before serving, beat together 1/2 cup softened butter and one 8-ounce package softened cream cheese until smooth. Add 2 cups sifted powdered sugar, 1/2 of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1/2 teaspoon each ground cinnamon and nutmeg. Beat until well combined. 

Directions:

1. Preheat oven to 375 degree F. Line a cookie sheet with parchment paper or foil (grease foil, if using). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.

2. By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 whoopies.


**I have made these now twice without waiting the 24 hours...I just make them then eat them :) they turned out exactly the same!

Apple Cake!!

Here is a super yummy and easy recipe to use up some of those apples!! From Allrecipes.com (called Apple Cake IV)

Ingredients:
5 apples- peeled, cored and sliced
2 cups all purpose flour
1/2 tsp salt
4 tsp. ground cinnamon
4 tsp baking powder
4 eggs
2 cups white sugar
1 cup vegi oil
2 tsp vanilla extract
1 cup chopped walnuts (optional)

Topping:
4 tsp. white sugar
1 tsp ground cinnamon

(As a note, I sliced and then diced the apples into tiny bits instead of just slicing. I also omitted the walnuts and doubled the topping....)

1) Preheat oven to 350 deg and lightly grease and flour a 9X13 pan.

2) Sift together the flour, salt, cinnamon, baking powder, set aside

3) In a large bowl, beat eggs and sugar for 15 min. on high speed with an electric mixer (I got impatient and stopped after 5 min. and it was fine.) Add oil and blend in.

4) add flour mixture and mix well. Add vanilla. Fold in apples and walnuts. Pour batter into 9X13 in pan.

5) In a small bowl, mix the sugar and cinnamon for topping. Sprinkle over cake

6) Bake at 350 deg for 50-60 min. or until a toothpick inserted into middle comes out clean.

Enjoy!!! It was veeerrrrryyyy tasty!

Pizza Dip!!!!

This Dip has become a favorite among my friends for girls nights, baby showers, and parties!  Its so easy and is definately a crowd pleaser!

1 jar pizza sauce (not spaghetti sauce)

1 8oz. block cream cheese, softened

1 package pepperoni chopped

1 can chopped olives

2 cups mozzarella cheese

• Preheat oven to 350 degrees.
• grease baking dish.
• mix all of the ingredients, leaving about 1/2 cup of mozzarella left for topping
• cover with foil and bake for 30 min.
• remove foil and add remaining mozzarella and BROIL for 5 min.
• Serve with french bread!!

***MAKE SURE TO SOFTEN THE CREAM CHEESE...I PUT IT IN THE MICROWAVE UNTIL EXTREMELY SOFT.

BBQ Pulled Pork Sandwich...

I love a good crock pot recipe!  This recipe is from My Kitchen Cafe and it was delish.  I have never used liquid smoke before and it really made a difference!!!

3 to 4 pounds boneless pork shoulder (I used boneless pork loin!)
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 cups water
1 tablespoon hickory flavored liquid smoke (found by the bbq sauces)
2 cups barbecue sauce

Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.

Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.

Yummy Jello Salad!

this is one of those easy crowd pleasers! perfect for a party or bbq!

2 big containers of regular cool whip

1 (20oz) can of crushed pineapple drained 

Half a bag of mini marshmallows

1 big box of strawberry jello powder

 

Empty containers of cool whip into a large bowl and add jello powder, mix thru. Then add drained crushed pineapple and mix thru. Then add the mini marshamallows and mix thru. You can also add chopped up strawberries, really yummy that way! Put in fridge to chill for 2 hours before served

 

Chicken Salad Sandwich!!!

A friend of mine made this for Bunco last year and I have been thinking about it ever since :).  Its delish served on croissants and makes a huge batch! Enjoy!

1/2 cup Ranch Dressing
4 cups cubed chicken (I use the canned chicken from costco found with the tuna cans)
2 cups mayo
1tsp salt
2 TBSP Lemon Juice
2 cups grapes halved
2 cups cucumber peeled and diced
1 cups celery diced
12 oz bag spiral macaroni cooked

Mix it all together and refrigerate. It's best if you make it the night before. A single batch serves a bunch of people.  Serve on Croissants!!!!

Cowboy Caviar

(pic from Little Birdie Secrets)

I saw this recipe on Little Birdie Secrets.  It was really good, Super easy to put together and a nice cool treat for these hot summer months!!!

Cowboy Caviar
1 can corn
1 can black beans, drained
3 large tomatoes, chopped
3 large avocados, chopped
2 Tbs chopped green onions
1 package dry Italian dressing
2 Tbs olive oil
1/4 cup white vinegar
3 Tbs water

In a large bowl mix corn, peas, tomatoes, avocados and onions. In another bowl mix the dry Italian dressing, olive oil, vinegar and water. Pour the dressing over the vegetable mixture and toss until evenly coated. Serve with tortilla chips.