Sunday, November 29, 2015

Pumpkin Pie Overnight Flax Oat Surprise (WW Pts)

If you're looking for something on the 'healthy side' after indulging over the holiday, I've got just what you're looking for. 

I do love me some oatmeal, especially when I can wake up in the morning and it's ready to eat!

This is a recipe from Hungry Girl and includes Weight Watchers Points!

A simple recipe that will rock your morning! It's creamy, crunchy, tasty and filling!

I love anything that uses unsweetened vanilla almond's only 30 calories per cup!!!! And it tastes so good. 


1 (5.3 oz) container fat free plain Greek yogurt
1/4 c. canned pure pumpkin 
2 Tb. unsweetened vanilla almond milk 
2 Tb. old-fashioned oats
1 Tb. ground flax meal 
2 no-calorie sweetener packets 
(we like Truvia)
1/4 tsp. pumpkin pie spice 
1/4 tsp. vanilla extract 
1 Tb. sliced or chopped almonds 

In a medium bowl or jar, combine all ingredients except almonds. Mix thoroughly. 

Cover and refrigerate for at least 4 hours, overnight, or until oats are soft. 

Top with almonds. 



Pumpkin Pie Overnight Flax Oat Surprise
Entire recipe: 240 calories, 7g fat, 87mg sodium, 24g carbs, 6g fiber, 8.5g sugars, 21g protein --PointsPlus® value 6* 

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Friday, November 27, 2015

Crockpot Cheesey Turkey Sandwiches & Weekend Potluck #198

Trust you all enjoyed a great day of gobbling! *-*
Now for ideas to prepare for you Christmas menu...upward and onward!


When I share something worth sharing...again...

Maybe you put your leftover turkey in the freezer?
This is a great way to enjoy it later...or even tomorrow. 

Crockpot Cheesey Turkey Sandwiches

The recipe with the most clicks was ~

Chicken Terrific by Cooking with K

Recipes that caught our attention ~

Cranberry Fluff Salad by The Kitchen is My Playground

Glazed Apple Cider Streusel Quick Bread by 
Kim’s County Line

And, a personal favorite ~

30+ Easy Christmas Cupcake Ideas by One Little Project 

These Christmas cupcakes are totally doable! And they're SO CUTE! I can't wait to start my holiday baking!

Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…


Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. 
    When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

Tuesday, November 24, 2015

Pumpkin Pie Coffee Cake

I needed a small pan of something sweet to serve a few ladies coming to my house one morning...

I was so glad I made this.  Everyone loved it and since my hubby isn't wild about pumpkin, I got to enjoy a piece the next few days. 

I love making many pumpkin dishes this time of year.  This would be perfect for T'giving morning with your coffee.  Just make it up the day before and reheat if desired. 

Don't let the name fool you...this is more cake-y than pie-y.  *-* 

I reduced the amount of sugar and I thought it was just perfectly sweetened. 

 I used turbinado sugar in the topping so it was sparkly and crunchy and so inviting. 

You can always trust Brandie's recipes to turn out. So click on the link below and hop on over to see the recipe and check out what else she's got cookin' today!  You'll be so glad you did!

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Saturday, November 21, 2015

Leader Enterprise - November 18, 2015 - Thanksgiving menu ideas

Here are some tasty ideas for you to consider adding to your Thanksgiving menu.  I'm grateful for each of you who support me in one way or another.  It's always a kick to have someone stop me to say they tried one of my recipes or they need a hint to do something better.  I am most blessed! 

May you and yours enjoy a blessed Thanksgiving feast and season. I wish you great love, great relationships, and most 

of all, thankful hearts. 


2 cans (1# each) whole cranberry sauce
2 c. boiling water
1 - 6 ozs. pkg. strawberry jello
(could use raspberry or cherry also) 
2 Tb. lemon juice
(This helps keep the apples from turning brown)
1/2 tsp. salt, optional
1 c. mayonnaise
2 c. diced apples
1/2 c. chopped nuts 

Place cranberry sauce in saucepan on stove top; melt over medium heat, being sure to stir.  Drain; reserving liquid and berries. Mix together cranberry liquid, boiling water & jello; stir until jello is dissolved. Add lemon juice and salt. Chill until mixture mounds slightly on a spoon. Add mayonnaise (a whisk works great for this step); beat until smooth. Fold in cranberries, apples and nuts.  Pour into 2 qt. mold or dish. Chill overnight.  Yield: 10 - 12 servings.
Gooey Bars

1 (16 - 18 ozs) box yellow cake mix
3/4 c. nuts, optional
1/2 c. butter (or margarine), softened
1 (1 lb.) box powdered sugar
(about 3-3/4 c.) 
1 (8 ozs) pkg. cream cheese, softened
1 egg

Preheat oven to 350. Grease 9" X 13" baking dish. In medium bowl, combine cake mix, nuts and butter (will be crumbly). Press into prepared pan.  In same bowl, mix together powdered sugar, cream cheese and egg; beat until smooth. Spread over bottom layer. Bake 35 - 40 minutes, or until golden brown.  Cool and cut into small squares. Yield: 15 - 18 servings


1 - 8 ozs. pkg. cream cheese, room temperature
1/4 c. white sugar (or sugar substitute)
1/2 tsp. vanilla extract
1 egg
1 - 9" unbaked pie shell
1-1/4 c. canned pumpkin
1/2 c. white sugar
2 eggs, slightly beaten
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
dash of salt
1 c.  evaporated milk 

Preheat oven to 350. In small bowl, combine cream cheese, sugar and vanilla, mixing until well blended. Add egg and beat until smooth. Spread in bottom of unbaked pie crust.

In large bowl, combine remaining ingredients; mix well. Carefully pour mixture over cream cheese (I pour slowly from the bowl onto a big spoon so it doesn't pour directly 'into' the cream cheese) Bake 1 hour and 5 minutes. Cool. Brush with maple syrup or honey while still warm.

I've reduced the sugar amount in this popular and most-requested dish. It's wonderful, but doesn't taste so much like dessert this way. 


1/3 c. butter or margarine, softened
2/3 c. granulated sugar
2 eggs
1 - 5-oz. can evaporated milk
1 tsp. vanilla extract
2 c. mashed, cooked butternut squash


1/2 c. crispy rice cereal (if using chex, crush slightly)
3 Tb. packed brown sugar
1/4 c. chopped pecans
2 Tb. melted butter or margarine

Preheat oven to 350. Grease an 11" X 7" baking pan. In large bowl, cream butter and sugar, using a mixer. Beat in eggs, evaporated milk and vanilla. Stir in the squash. (Mixture will be thin). Pour into prepared pan.  Bake for about 45 minutes, or until almost set. 

For the topping, combine the cereal, brown sugar, pecans and melted butter in a bowl; mix well. Remove the casserole from oven and sprinkle on the topping. Return to the oven for 5 - 10 minutes or until bubbly. {I normally double the topping recipe for added crunch and flavor}


8 c. chopped cooked turkey or  2# turkey deli meat
1-1/2 c. (2%) Velveeta, cubed
1 c. turkey or chicken broth
1 (10.75 oz) can cream of mushroom soup
1/4 tsp. garlic powder, optional

fresh ground pepper, to taste

12-16 hamburger buns

In bowl, combine turkey, Velveeta, broth, soup, garlic powder         and pepper; pour into a slow cooker (sprayed with cooking spray). Cook on low for 3 hours (check it after 2) or until the cheese is melted.  Stir well; serve on warmed buns. Yield: 12 - 16 servings

Friday, November 20, 2015

Pecan Pie Mini Muffins & Weekend Potluck #197

Hope you get some delicious ideas right here to add to your menu! 


When I share something worth sharing...again...

A holiday favorite! Only 5 simple ingredients and you'll be
amazed how much it tastes like pecan pie! 

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Recipes that caught our attention ~

Millon Dollar Spaghetti by Sugar Apron

And, a personal favorite ~

Pumpkin Pie Dip |

Pumpkin Pie Dip (using real pumpkin pie) by Dad What's 4 Dinner 

Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…


Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. 
    When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

Wednesday, November 18, 2015

Crockpot (Bread) Dressing (for a crowd!)

This is an amazing and wonderful way to cook your bread dressing.
It's moist and so tasty - reminds me of my mama's dressing recipe. 
It's a super way to free up your oven for rolls and side dishes!


(Hover over photo to pin) 

(for a crowd!) 

1/2 c. butter
(margarine would work, but won't be as tasty)
1/2 c. diced celery

1/2 c. diced onion 

12-13 cups dry bread crumbs

(I like to tear my bread slices into pieces, spread over a cookie sheet, then toast them in the oven a while on a low temp)

1-1/2 c. chicken (or turkey), optional

3 eggs, beaten
2 cans (10.75 ozs.each) cream of chicken soup
2 (15 ozs) chicken broth
(Save some to add if too dry after mixing everything) 
1/2 tsp. each pepper and salt
about 1 tsp. sage OR poultry seasoning to taste 

Spray a 4-6 qt. crockpot with cooking spray. In skillet, melt butter; saute celery and onions. Place bread crumbs in very large bowl; add sauteed veggies. In medium bowl, combine remaining ingredients, saving some broth to add if needed before placing in crockpot. (You want the dressing to be moist, but not soaked wet). Pour mixture into crockpot. Cover with lid. Cook on high 3 hours and 45 minutes or on low for 4-6 hours. Let stand a few minutes before serving.  (Don't peek if you can help it=)

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Tuesday, November 17, 2015

Slow Cooker Hot Taco Dip

​I made this yummy dip for a party I had a few months back.  It's simple and
simply delicious.  I also love that it makes a lot! 

We enjoyed leftovers for a couple of days and hubby kept asking if we had more. 

It tastes a lot like a Baker family favorite...Creamy Tacos

So easy...just throw everything into the slow cooker. 

Perfect for the holidays or any gathering!

This treat has Velveeta, cream cheese (my favorite ingredient!), refried beans, 
rotel tomatoes, taco seasoning and ground beef. 


I saw the recipe here at my dear friend Tabitha's blog...
Frugal Family Favorites . Since she created the
recipe and I thought it was perfect...and didn't want to
tweak it at all, click Slow Cooker Hot Taco Dip to head on over
to her blog for the recipe. 

Thanks for sharing Tabitha!!!

I have to say this was five stars out of five! So creamy and satisfying...
it can be enjoyed as a snack or even a meal. 

Sunday, November 15, 2015

Peanut Butter Fingers

I've been making these rich and tasty cookie bars for a lot of years.  I recently came across the recipe again and decided it was time to share.  You'll want a tall glass of milk or some coffee to enjoy with these bars.  MMMM good! 

These are super for the holidays, but great any time of year. 


1/2 c. margarine or butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/3 c. peanut butter (crunchy or creamy)
1/2 tsp. vanilla extract
1/2 tsp. baking soda
1/4 tsp. salt
1 c. flour
1 c. oatmeal
1 (6 ozs) pkg. chocolate chips
(or 1 cup)

Preheat oven to 350. Lightly grease 9" X 13" baking dish; set aside. 

In large bowl, cream margarine and sugars until smooth; add egg; blend well. Blend in peanut butter and vanilla until smooth, then add remaining ingredients, except for chocolate chips. 

Spread evenly in pan and bake for 20 minutes. As soon as you remove from the oven, sprinkle the chocolate chips while bars are still hot. Wait a few minutes so they can melt, then spread evenly with a knife. Cool at least 15 minutes before adding glaze. 


2 c. powdered sugar 
1/2 c. peanut butter
1 Tb. milk

Combine all ingredients together until creamy. Drizzle over cooled chocolate. 
Let stand until set. Cool to room temperature; cut and serve. 

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