Pumpkin Spice No-Bake Cheesecake

Pumpkin Spice No-Bake Cheesecake
Gina's Weight Watcher Recipes
Recipe and Picture from www.skinnytasste.com

This light and fluffy slice of cheesecake has a hint of fall inspired by my Pumpkin Spice Cream Cheese recipe. Quick and simple to make in under 10 minutes. You can further reduce the points by using fat free cream cheese if you wish, but I personally prefer using 1/3 fat cream cheese instead.

Pumpkin Spice No-Bake Cheesecake
Gina's Weight Watcher Recipes
Servings: 8 • Size: 1/8th • Calories: 239 • Old Points: 5.25 pts • Points+: 6 pts

• 7 oz 1/3 less fat Philadelphia Cream Cheese
• 1/2 cup pureed pumpkin (canned is fine)
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/4 cup brown sugar, unpacked
  
• 8 oz Cool Whip Free, thawed
  
• 9 inch reduced fat Graham Cracker Crust

In a large bowl using an electric mixer, whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy. Add Cool Whip and whip until smooth. Spoon mixture into pie crust and chill for a few hours, until firm.

Chocolate Chip Cheesecake Dip

Chocolate Chip Cheesecake Dip
Recipe& Pic from newtoveggieworld.worldpress.com

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

3/4 cup powdered sugar

2 tablespoons brown sugar

1 teaspoon vanilla

1 cup miniature chocolate chips

Graham cracker sticks or teddy grahams

In a small bowl, beat together cream cheese and butter until smooth. Add sugars and vanilla. Stir in chocolate chips. Refrigerate until ready to eat. Serve with graham cracker sticks or teddy grahams.

Delicious Caramel Corn

Caramel Corn

Recipe from www.tidymom.net

Ingredients:

1 1/2 c sugar

1/2 c (1 stick) margarine/butter

1/2 c light karo syrup

1 t vanilla

2 bags of “homestyle” popcorn

Directions:

On Medium heat melt butter and karo syrup.

Slowly stir in sugar until dissolved .

Stir continually for about 10 minutes until nice and bubbly. Remove from heat and add vanilla.

Pour over popcorn in large bowl. Then lay on wax paper to cool.

Spread with m&m’s.

Peanut Blossoms

PEANUT BLOSSOMS
www.sistersstuff.blogspot.com

48 HERSHEY KISSES
½ C. SHORTENING
¾ C. PEANUT BUTTER
1/3 C. SUGAR
1/3 C. BROWN SUGAR
1 EGG
2 TBSP MILK
1 TSP VANILLA
1 ½ C FLOUR
1 TSP BAKING SODA
½ TSP SALT
¼ C. SUGAR

HEAT OVEN 375 DEGREES AND UNWRAP KISSES.

BEAT SHORTENING AND PEANUT BUTTER. ADD SUGARS; BEAT UNTIL FLUFFY. ADD EGG, MILK AND VANILLA; BEAT WELL. STIR FLOUR, BAKING SODA, AND SALT; GRADUALLY BEAT INTO PEANUT BUTTER MIXTURE.

SHAPE INTO 1 INCH BALLS AND ROLL IN SUGAR; PLACE ON COOKIE SHEET.

BAKE 8-10 MINUTES. IMMEDIATELY PRESS KISS INTO THE CENTER OF EACH COOKIE.

Snowman Soup

Snowman Soup
From www.brownpaper--packages.com

ITEMS YOU NEED:

• hot cocoa mix (you can use homemade, or individual packets)
• candy canes
• mini marshmallows
• Hershey kisses (I like the peppermint ones!)
• tag, with Snowman Soup poem
  

DIRECTIONS:

For each person, place a hot cocoa packet (if you're using homemade, you could package it for an individual, or a larger amount in a cute jar, etc. for the whole family), candy cane, a handful of marshmallows, and a couple of Hershey kisses in a cute container or bag. I like using paper lunch sacks or clear treat bags. Print off the label on white card stock, and cut it out. Mat on desired card stock (I used cream and brown), then distress all the edges. Tie on label with a cute ribbon, and you're set to give!

Click HERE for a free printable tag!

Candy Cane Cookies

Candy Cane Cookies
Recipe from Family Fun

With peppermint extract and red food coloring, your kids can turn this simple dough into edible ornaments for the tree.

Ingredients

• 3/4 cup butter, softened
• 1 cup sugar
• 1 large egg
• 1 tsp. peppermint extract

• 1/2 tsp. vanilla extract
• 2 1/4 cups all-purpose flour
• Red food coloring

Instructions

1. Preheat the oven to 375 degrees. In a large bowl, cream the butter and sugar. Add the egg and beat well. Stir in the peppermint and vanilla extracts. Gradually mix in the flour.

2. Divide the dough in half. Color one half with red food coloring and leave the other half plain. Roll out a tablespoon of red dough and a tablespoon of plain until they are each 6 to 8 inches long. Twist them into a candy cane, pinching the ends. Repeat.

3. Bake on an ungreased cookie sheet for 8 to 10 minutes, or until set but not brown.
   Makes about 25.

Oreo Snowman Pops

Oreo Snowman Pops
Complete post from wwww.idearoom.com

Simply take some Double Stuff Oreos (or Oreo Cakesters) and insert a popsicle or sucker stick into the frosting in the middle of the Oreo. Melt some white chocolate. I used white CandiQuik which can be found in the baking supply area of your grocery store. It melts very quickly and covers very nicely.

Then set them to dry on some wax paper. Add mini chocolate chips for the eyes and the mouth. Add a candy corn for the nose. That's it. If needed, you can trim the edges of the chocolate with some kitchen scissors to make a nice smooth edge.

Then, since I had some leftover melted CandiQuik, I made some fun melted snowmen. Pretty much using the same process. Just pour a puddle of CandiQuik onto the wax paper and then place a dipped oreo on the puddle. Make the eyes, mouth and nose with the mini chocolate chips and a candy corn. This time you can add a scarf using a piece of licorice, some buttons (more mini chocolate chips) and some arms using a pretzel stick broken in half.

Fudge Revel Bars

Fudge Revel Bars
Recipe and Pictues from www.mandysrecipebox.blogspot.com

1 c. butter
2 eggs
2 c. brown sugar
1 tsp. salt
1 tsp. baking soda
2 1/2 c. flour
2 tsp. vanilla
3 c. quick oats

Cream together the butter, brown sugar, and eggs. Add the vanilla.
Add the salt, baking soda, and flour. Mix. Add oats and mix well.
Press 2/3 of the dough into a greased cookie sheet.
Save the remaining 1/3 to put on top before baking.


Fudgey Goodness
1 can Sweetended Condensed Milk
1 pkg milk chocolate chips
1 Tbsp. butter
1/2 tsp salt

Put all into a microwave safe bowl and microwave for
1 minute and stir. Keep cooking at 30 second increments
and stirring until melted.
Pour over the dough and spread out. Sprinkle the rest
of the dough over the fudge. Bake at 350 for 20 min.

Peppermint Bark Recipe

Peppermint Bark Recipe

Recipe and picture from www.thelongthread.com

Click HERE for a free printable gift tag

• 24 ounces white chocolate chips
• 24 ounces milk chocolate chips
• 1 teaspoon peppermint extract
• 20 candy canes

1. Preheat oven to 250 degrees. Line a cookie sheet with aluminum foil and spray with cooking spray.
2. Pour the milk chocolate chips onto the pan and spread them around. Bake for a couple of minutes until they look a bit melted. Then take the pan from the oven and spread the chocolate around with a spatula. Put the pan in the refrigerator to cool and harden for about 30 minutes.
3. Next open the candy canes, place them on a cookie sheet under a clean dishtowel and crush them with a hammer (this part is fun for kids). Sort the larger candy cane pieces from the candy cane dust.
4. Melt the white chocolate chips in a double boiler (I used a smaller pan in a bigger pan), stirring constantly. Add the peppermint extract and stir in the candy cane dust which will color your chocolate a light shade of pink. Let it cool a bit, then pour it over the top of your milk chocolate layer.
5. Sprinkle with candy cane pieces and press them down gently so that they stick.
6. Refrigerate for several hours, shake off the excess candy pieces, then break the bark into chunks. Best kept refrigerated.

Peppermint Candy Cookie

Peppermint Candy Cookie
Recipe and picture from www.brightideas.com

• 1 tube (18 oz.) refrigerated sugar cookie dough
• 1 teaspoon peppermint extract
• 1 container (16 oz.) vanilla frosting
• Green food coloring
• 1 2-inch round cookie cutter
• 1½ cups M&M’S® Brand Chocolate Candies
• 24 pieces 12 x 12-inch clear squares cellophane
• 1/2-inch holiday ribbon

• 1. Preheat oven to 350°F.
• 2. Tint the cookie dough with the green food coloring and flavor it with the peppermint extract. Roll it to 1/4-inch thickness, and then press out 24 circles using the cookie cutter. Bake for 10-12 minutes.
• 3. When the cookies are cool, spread with frosting. Before the frosting dries, arrange red and green M&M’S® Brand Chocolate Candies over the frosting.
• 4. When the frosting is firm, gently wrap the cookies in cellophane and tie the ends with ribbon.

M&M Nativity Legend- Recipe and Printable

Picture and Recipe from www.mycomputerismycanvas.com

Start by lining a cookie sheet with wax paper, then fill the sheet completely with square pretzels. Top each pretzel with a peppermint Hershey Kiss. Heat your oven to about 170 degrees and WATCHING CLOSELY warm them for 5 to 6 minutes. You want to soften the Kiss, not melt it (or it turns into a big mess)! When it's soft (but is still holding it's "kiss" form), you can drop and slightly press an M&M on top. Chill for 5 to 10 minutes to set, wrap in a cello bag with ribbon, attach the M&M Nativity Story and you're done!

Click HERE and get a cute printable to go with these.

Strawberries and Cream Dessert Squares

Strawberries and Cream Dessert Squares
Recipe from Betty Crocker

Crust

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2	cup butter or margarine, softened
1	egg

Filling

1	cup white vanilla baking chips (6 oz)
1	package (8 oz) cream cheese, softened

Topping

4	cups sliced fresh strawberries
1/2	cup sugar
2	tablespoons cornstarch
1/3	cup water
10	to 12 drops red food color, if desired

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Serve with...
Grilled Sea Bass with Citrus-Olive Butter
Total Time: 55 Min

1. Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
3. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

No Bake Chocolate Oat Bars

No Bake Chocolate Oat Bars

Recipe from www.allrecipes.com

Ingredients

* 1 cup butter
* 1/2 cup packed brown sugar
* 1 teaspoon vanilla extract
* 3 cups quick cooking oats
* 1 cup semisweet chocolate chips
* 1/2 cup peanut butter

Directions

1. Grease a 9x9 inch square pan.
2. Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
3. Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
4. Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Red, White, and Blue Cupcakes

Red, White, and Blue cupcakes


I just LOVE this website I found.
Check it out at www.skiptomylou.org
This complete post was taken from this website.
You could make these cupcakes for just about
any occasion with lots of fun colors.

I used LorAnn Professional Food Coloring

and a basic white cake mix.

Mix the cake following directions. Divide the

batter into three bowls (about 1 1/2 cups each).

Add red and blue food coloring. I added

about 30 drops of blue and 40 drops of red.

Fill cupcake liners with batter.

I layered red, white and

then blue batter. I added

a touch of red batter on the top of some.

Bake according to directions on cake mix.

You will have gorgeous red, white

and blue cupcakes.

Cookie Balls

Cookie Balls
Recipe from www.allrecipes.com

Ingredients

• 1 pound chocolate sandwich cookies, crushed
• 1 (8 ounce) package cream cheese, softened
• 1 pound vanilla-flavored candy coating, melted
• Sprinkles (optional) use different colored sprinkles for different holidays
  

Directions

1. In a large mixing bowl, combine crushed cookies and cream cheese to form a stiff dough. Roll into balls and dip with a fork in melted candy coating. Let rest on waxed paper until set.

Homemade Taffy

Homemade Taffy
Recipe from www.skiptomylou.org

Ingredients

• 2 1/2 cups white sugar
• 3 tablespoons cornstarch
• 1 cup corn syrup
• 1 1/3 cups water
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1 (0.13 ounce) package unsweetened, fruit-flavored soft drink mix

Directions

1. Butter 2 large baking sheets, and set them aside.
2. In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt, and stir to blend. Bring to a boil over medium heat, and cook until the mixture reads 250 degrees F (120 degrees C) on a candy thermometer. Remove from heat, and immediately stir in the drink mix powder. Quickly pour out onto the prepared baking sheets, and let stand until cool enough to handle.
3. Grab a few helpers, and butter everyone's hands. Stretch (pull) the taffy until it lightens in color, and becomes firm. Roll into bite size pieces, and wrap in small squares of waxed paper.

"Lofthouse" Sugar Cookies

"Lofthouse " Sugar Cookies

Ingredients

• 1 (19 ounce) package pillsbury French vanilla cake mix

• 1/3 cup vegetable oil (Crisco)
• 2 eggs

Directions

1. Preheat oven to 375F
2. Blend, cake mix, eggs, and oil until moistened. Roll into 1" balls. Place on ungreased cookie sheet. Flatten with a glass or cookie stamp.
3. Bake at 375F for 6-8 minutes. Allow to cool 1 minute before removing to cooling rack.
4. While the cookies are still a little warm, spread on some buttercream frosting. Allow the frosting to set up before storing.

Christmas Pull Apart

Use a bunt cake pan spray with non stick spray.
Put 21 of the rhodes rolls in the pan.
1/2 cup brown sugar sprinkle over frozen rolls
1 small pkg butterscotch cooked pudding dump in dry
1 cube margerin melted pour over the top of everything

Spray clear wrap with non stick spray and cover the pan and leave overnight to rise.

Cook on 350 for 30 mins.
Check at 20 mins.. if getting dark cover pan with tin foil until done cooking.
I cover a cookie sheet with tin foil and cook this on top of it so it doesn't get all over your oven.
Pull it out and tip over on cookie sheet and you are ready to eat!

Moneky Bread

Monkey Bread

Ingredients

• 3 (12 ounce) packages refrigerated biscuit dough
• 1 cup white sugar
• 2 teaspoons ground cinnamon
• 1/2 cup margarine
• 1 cup packed brown sugar
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Gingerbread Cookie Cupcake

Recipe from 101 Gourmet Cupcakes in 10 minutes

1 box spice cake mix
3 eggs
1/3 cup molasses
1/3 cup oil
1/2 cup milk
Grated orange zest, optional

Mix together cake mix, eggs, molasses, oil and milk. Pour into paper liners and fill 3/4 full.
Bake at 350 degrees for 15-18 minutes until the cake springs back when lightly touched. Cool completely before frosting

Cream Cheese Frosting
8 oz. cream cheese, softened
1/2 cup butter
3 3/4 cup powdered sugar
1 teaspoon vanilla

Beat together butter and cream cheese until light and creamy. Add sugar and vanilla. Keep the speed slow on your mixer to avoid sugar flying everywhere! Mix together until creamy and smooth.