Pumpkin Pie With Only 80 Calories Per Serving!
Personally, Fall is my favorite time of the year. The weather is just the BEST, the foliage is beautiful, Halloween and Thanksgiving, two of my favorite Holiday’s, are just around the corner and you can’t forget the annual trip to your local farm for some awesome apple picking and pumpkin patch pictures! Just don’t forget to take some of those pumpkins home for carving and also baking with!
Not only have I already made my trip to the pumpkin patch & took home a couple of pumpkins to carve, but I also snagged a couple of Sugar Pumpkins that are specifically meant to be used for baking. I was so eager to get the sugar pumpkins into a tasty treat that I decided to use one of them in this weeks recipe roundup to make 3 Ingredient, No-Bake Pumpkin Pie bars. Not only are these bars low-fat, but naturally gluten-free too!
Simple to Make. Easier to Eat!
Last month, I was given a small honey-bear filled with Orange Blossom Honey from North Carolina as a gift from a co-worker who was travelling on vacation. I instantly knew upon receiving it that I wanted to bake with it, but didn’t know what… until now!
Granola is one of those things I have always wanted to try to make, simply because of the ability to get creative with the recipe. Think about it. How many different varieties and flavor combinations do you find available at your supermarket? The answer is a BUNCH! Continue reading
Now THAT’S a hot pocket!
After last month’s recipe roundup post on how to make cinnamon raisin swirl bread from scratch, I knew that I wanted to make something that would allow you to get a little creative for this month’s recipe roundup. With that one objective in mind, I have come up with a creation I like to call Cheesy Chicken Veggie Pockets. It is an alternative take of the Flying Tomato recipe that I once saw on the Hidden Valley website.
What am I waiting for?! Let’s dive in!