Easy Overnight French Toast

Easy Overnight French Toast

from damndelicious.net
serves 6-8

3 Small Loafs French Bread, Cut Into 1/2 Inch Slices
1 1/2 Cups Milk
3 Eggs
1/4 Teaspoon Nutmeg
1 Teaspoon Ground Cinnamon
1/4 Cup Butter
1/4 Cup Brown Sugar
2 Tablespoons Maple Syrup
2 Tablespoons Powdered Sugar

Lightly coat a 9x13 baking dish with nonstick spray.  Arrange the bread in the dish so the pieces are upright.  Set aside.  In a small bowl, mix together milk, eggs, cinnamon, and nutmeg and evenly pour over the bread.  Cover and refrigerate overnight (or at least 2 hours).  Bake uncovered at 350 for 30-35 minutes.  While the french toast is baking, melt butter in a small sauce pan.  Add the brown sugar and maple syrup and cook until well combined and slightly thickened, about 2 minutes.  Pour evenly over the french toast when it is done baking and sprinkle with powdered sugar.  Serve immediately to your eagerly waiting house guests.

I wish I had gotten a picture of the whole dish, but I was too impatient and was already on my second helping when I realized I had not yet taken the photo!  
If you're wondering what this food blogger's favorite food is, I will tell you - it is French Toast!  And this recipe is top-drawer... the best of the best!  Next time you are having a slumber party, whip this up and I promise you will not be disappointed!

Balsamic Quinoa Salad

Balsamic Quinoa Salad
from Four Seasons Kitchen
serves 6 as a side dish

1 Cup Quinoa, Raw
1 Cucumber, Chopped
2 Bell Peppers, Chopped
1 Can Corn, Drained
1 Small Container Feta Cheese
1/4 Cup Olive Oil
1/3 Cup Balsamic Vinegar
2 Cloves Garlic, Chopped
1 Tablespoon Dijon Mustard
1 Big Squeeze Honey
Salt and Pepper, To Taste

Prepare quinoa according to package directions.  Let cool.  In a large bowl add quinoa, cucumber, peppers, corn, and feta.  Set aside.  In a small bowl mix together olive oil, balsamic vinegar, garlic, mustard, honey and salt and pepper.  Pour dressing over salad and mix well.  Cover and refrigerate a few hours before serving.

This salad is my new favorite side dish.  I make it almost every week!  It's perfect with a hamburger or a hot dog on the patio on a hot summer evening.  

Honey Lime Fruit Salad

Honey Lime Fruit Salad
makes about 8 servings
from cookingmadly.com

8 Cups Mixed Fruit (Berries, Grapes, Cantaloupe, Peaches, Kiwi, Etc.)
1/4 Cup Honey
2-3 Tablespoons Lime Juice

Cut up fruit into bite sized pieces and put in a large bowl.  In a small bowl, mix together honey and lime juice.  Combine fruit and dressing.

This beautiful, easy fruit salad is so refreshing for summer.  It is perfect as a side dish for a summer BBQ or just for breakfast in the morning.  I've made it with strawberries, blueberries, cantaloupe, and raspberries which is delicious, but I'm really looking forward to August when peaches are in season!

Parmesan Crusted Halibut

Parmesan Crusted Halibut

from shugarysweets.com
serves 3-4

1-2 Pounds Halibut Fillet, 1-Inch Thick
1/4 Cup Panko Bread Crumbs
1/4 Cup Plain Bread Crumbs
1/4 Cup Parmesan Cheese
1 Lemon, Zested
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2-3 Tablespoons Pesto

Preheat the oven to 450.  Line a baking sheet with tin foil and spray with non stick spray, set aside.  In a small bowl, mix together panko, bread crumbs, Parmesan, lemon zest, and salt and pepper.  Arrange the halibut on the baking sheet.  Spread the pesto on the top of the halibut, then top with the bread crumb mixture, lightly pressing it into the fish.  Spray with cooking spray lightly to coat.  Bake for 12-15 minutes until crumb mixture is golden brown and fish flakes with a fork.

If you are going to only make one halibut dish in your life this should be the one!  The crust was so flavorful and the fish came out perfectly done.  I think I'm going to have to make this again this weekend because I literally could not get enough!  I served the halibut with sauteed butternut squash and potatoes.   

Pink Peppermint Cake

Pink Peppermint Cake
Family Recipe

1 Box White Cake Mix
1 Stick of Butter, Sotftened*
1 Teaspoon Peppermint Extract
Red Food Coloring
1 Jar of Fudge (Mrs. Richards is best!)
16 oz. Cool Whip**
1/2 Teaspoon Peppermint

Make cake mix as directed except substitute butter for oil.  Mix in 1 teaspoon peppermint and add a few drops of red food coloring.  Bake as directed on box. Let the cake cool.

When the cake has cooled, spread the fudge on top.  Mix together the cool whip, 1/2 teaspoon of peppermint and a few drops of red food coloring.  Spread the cool whip over the fudge.  Plate using your fanciest china and enjoy!

*Can substitute shortening for some of the butter for a different texture!
**Can substitute real whip cream for the cool whip.  Beat together 3 cups heaving whipping cream and 1/2 cup powdered sugar until soft peaks form.

I've been holding out on you.  This recipe is one of my favorites and I'm just now posting it!  I only have it once a year since it's the only cake that I will have on my birthday.  I'm very particular about the way it's made, it's gotta be just right!  On my 21st birthday, my family came up to visit me at college and, of course, were bringing up my cake to help me celebrate.  I had a particularly rough week and was especially looking forward to having a slice. My mom got all the forks and plates ready and I lifted up the lid of the cake and to my horror I found that it was GREEN!  Not my PINK peppermint cake!  My mom had made it with Creme De Mint instead of the peppermint extract and as a result, I had a green cake.  We still laugh about that now.

Cheesecake Dip

Cheesecake Dip
from tastykitchen.com
serves 8

8 Oz. Cream Cheese, Softened
1/2 Cup (1 Stick) Butter, Softened
1 Cup Powdered Sugar
2 Teaspoons Vanilla Extract

Beat cream cheese and butter together until fluffy (about 3-4 minutes).  Add powdered sugar and vanilla and beat an additional 3-4 minutes.  Serve with pretzels, oreos, graham crackers, strawberries, animal crackers,  teddy grahams, sliced apples, or whatever else you think would be awesome.

Cheesecake is my all-time favorite dessert.  This dip is all the flavor with little-to-no effort needed.  Try a dollop on top of a bowl of fresh fruit for a little treat or just eat it by the spoonful :)  Enjoy!

Fabulous French Dip with Whipped Potatoes

Fabulous French Dip with Whipped Potatoes

French Dip
adapted from Betty Crocker

Roast (Such As Arm Roast)
2 Cans Beef Broth
1 1 Oz. Packet Onion Soup Mix
Your Favorite French Dip Bread

Heat the oven to 300 degrees.  In a dutch oven, place roast, 1 can of beef broth and soup mix.  Cover and cook in the oven.  My roast was pretty small, only about a pound, and it was done in 4 hours.  A two or three pound roast would take 6 or more hours.  Check for doneness by inserting a thermometer into the thickest part of the meat and it's done when it reads 165 degrees.  To serve, take out roast and add the last can of beef broth to the juice in the dutch oven and heat on the stove or put back in the oven.  Shred the meat with two forks and distribute on the bread.  Serve the warmed juice in little bowls for dipping the sandwiches.

I don't even think I can describe how good this is... Literally one of the best meals I have ever had!  You'll just have to take my word for it... so good...  You could also prepare this in a crock pot, same method just cook on low 6 - 8 hours.


Whipped Potatoes
serves 4

2 Russet Potatoes
1 Tablespoon Butter
2 Oz. Cream Cheese
Milk
Chicken Stock
Spoonful of Sour Cream
Salt and Pepper, to Taste

Pierce the potatoes with a fork and microwave for 10 minutes, flipping them over half way, until they are fork tender.  While the potatoes are cooking, melt butter and cream cheese together in a medium pot over low heat.  When the potatoes are done, give them a rough chop and add them to the pot.  Add a good splash each of milk and chicken stock (start with a little liquid, you can add more later) and add the sour cream and salt and pepper to taste. Let it all heat up for a few minutes then whip the potatoes with a hand mixer until desired consistency is reached, adding more liquid if needed.  Serve with Fabulous French Dip!

This is another example of a recipe that I thought was scary but turns out is incredibly easy.  I didn't even use a recipe, just threw together whatever I had in my fridge.  The key here was eyeballing.  You could use all chicken stock and Greek yogurt for a healthier mash, or all half-and-half and cream cheese for a more sinful smash.   I ended up leaving the skins on because A) they're healthy B) because I'm lazy or C) both.  The answer is B!  

Skillet Cookie

Skillet Cookie
from tastykitchen.com
serves 8

1 Stick of Butter
1/2 Cup Sugar
1/2 Cup Light Brown Sugar
1 Teaspoon Vanilla Extract
1 Egg
1 1/2 Cups All-Purpose Flour
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Cup Chocolate Chips (I used half white and half milk chocolate)

Preheat the oven to 350 degrees.  Melt butter in a 8- or 10- inch cast iron skillet over medium-low heat.  Stir in sugars and vanilla and remove from heat.  Let rest until the pan is warm, but no longer very hot, about 5 minutes.  Mix the egg into the butter/sugar mixture and use a fork to whisk it into the  mixture.  Place flour, baking soda, and salt on top, and very carefully stir the mixture until smooth and well mixed.  Stir in the chips. Place in the oven for 15-25 minutes or until starting to turn golden on the top around the edges, but still soft in the center.  Serve with ice cream, if desired.

How fun is this recipe?  You get one big cookie instead of 2 dozen smaller ones, which is perfect when there's only two of us to eat it all.  And you only use one pan!  This pinterest inspired recipe is my new guilty pleasure.

Soup Week: Baked Potato Soup

Baked Potato Soup
serves 5
from skinnytaste.com

2 Russet Potatoes, Washed and Dried
2 Cups Cauliflower, Stems Removed and Cut into Florets, Fresh or Frozen
1 1/2 Cups Low-Sodium Fat-Free Chicken Broth
1 1/2 Cups Skim Milk
Salt and Pepper
1/2 Cup Light Sour Cream
6 Tablespoons Chopped Chives, Divided
10 Tablespoons Reduced-Fat Shredded Cheddar Cheese, Divided
3 Slices of Bacon, Cooked and Crumbled

Pierce potatoes with a fork.  Microwave potatoes on high for 5 minutes turn over then microwave an additional 3-5 minutes until potatoes are tender.  Let potatoes cool and peel (if desired).  Meanwhile, steam cauliflower with water in a large covered pot until tender if using fresh.  If using frozen, cook according to package directions.  Once the cauliflower is tender, place in a large pot with potatoes, chicken broth and milk.  Puree until smooth using an immersion blender or a stand blender.  Add sour cream, half the chives, salt and pepper, and cook on medium-low heat for 5-10 minutes, stirring occasionally.  To serve, ladle into bowls and top with cheese, bacon and remaining chives.

Growing up, my mom would occasionally make us loaded baked potatoes for dinner with bacon, cheese sauce, steamed broccoli, butter and sour cream.  That was definitely one of my favorite meals, although sometimes I piled my potato so high with toppings that I wasn't able to finish it all.  I was eager to try this recipe because it tastes just like a baked potato but you can better control the portions.  And it's 'skinny'!
On a side note, I served this as a main course and only got a little more than 3 servings out of the recipe, even though it says 5 servings!

Feta Sun-Dried Tomato Turkey Burger Sliders

Feta Sun-Dried Tomato Turkey Burger Sliders
makes about 12 sliders

from picky-palate.com

2 Tablspoons Olive Oil
1 Pound Ground Turkey
1/2 Cup Crumbled Feta Cheese
1/4 Cup Sun-Dried Tomatoes, Jarred In Olive Oil, Chopped
1/2 Cup Fresh Baby Spinach Leaves, Chopped
Salt and Pepper
Slider Rolls

Heat olive oil in a large skillet over medium heat.  Place turkey, feta, tomatoes, spinach and salt and pepper to taste in a medium mixing bowl.  Mix until just combined.  Form 1/4 cup little patties and cook 3-4 minutes per side in the skillet.  Serve in a slider roll with spinach and mayo.

I accidently made my sliders a little bit to small, so they turned out like meatballs (which isn't the worst thing in the world!)  These savory little gems were juicy and succulent, and you can feel good about them since the recipe calls for turkey instead of beef!

Breakfast Week: Baked Oatmeal

Baked Oatmeal
serves 9

from allrecipes.com

1/2 Cup Applesauce

3/4 Cup White Sugar

2 Eggs
1 Cup Milk
1/2 Teaspoon Salt
1 Tablespoon Baking Powder
3 Cups Quick Cooking Oats

1/2 Cup Craisins

2 Tablespoons Brown Sugar

1/2 Teaspoon Ground Cinnamon

Beat together applesauce and sugar.  Mix in eggs, milk, salt, baking powder, and oatmeal.  Beat well then stir in craisins.  Pour into a lightly greased pie pan.  Sprinkle with brown sugar and cinnamon.  Refrigerate overnight.  The next morning preheat the oven to 350 degrees.  Bake in the preheated oven for 35 minutes, or until firm.  Serve hot with a splash of milk.

Oatmeal is one of my favorite foods, I eat it all of the time.  I'm also addicted to craisins.  Obviously nothing can go wrong here!  But I guess if there was some catastrophic world shortage of craisins, you could substitute raisins, dried apricots, or any other dried fruit.  One more thing, if you're overly protective of your bake-ware, you can put the oatmeal in a cold oven and then turn to preheat when you bake it in the morning.  I'd hate to be responsible for a broken pie plate and oatmeal all over the bottom of your oven. 

Oatmeal Cranberry White Chocolate Chunk Cookies

Oatmeal Cranberry White Chocolate Chunk Cookies

from the back of Ocean Spray Craisins Bag

2/3 Cups Butter or Margarine, Softened
2/3 Cup Brown Sugar
2 Large Eggs
1 1/2 Cups Old-Fashioned Oats
1 1/2 Cups Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt

1 6 oz. Package Crasins

2/3 Cups White Chocolate Chips

Preheat the oven to 375 degrees.  Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy.  Add eggs, mixing well.  Combine oats, flour, baking soda and salt in a separate mixing bowl.  Add to butter mixture in several additions, mixing well after each addition.  Stir in dried cranberries and white chocolate chips.  Drop by rounded teaspoonfuls onto ungreased cookie sheets.  Bake for 10-12 minutes or until golden brown.  Cool on wire rack.  Makes approximately 2 1/2 dozen cookies.

A few days ago, I was eating a handful of craisins and saw this recipe on the back.  I thought to myself  "these would be cute for Valentine's Day with the red cranberries and white chocolate chips!"  When I started to make them, I wasn't keen on some of the measurements.  Two-thirds of a cup of butter isn't that easy to measure!  I almost considered doubling or even tripling the recipe for even amounts.  But I had exactly two-thirds of a cup of brown sugar, so it worked out perfectly!  These are my type of cookies, not to sweet, and not to fussy.  Make them for your valentine this year!

Chocolate Caramel Crack(ers)

Chocolate Caramel Crack(ers)
makes 40 crackers
from smittenkitchen.com

40 Saltine Crackers
2 Sticks Unsalted Butter
1 Cup Brown Sugar
1/2 Teaspoon Vanilla Extract
Pinch of Sea Salt
1 1/2 Cups Chocolate Chips
1 Cup Chopped Nuts (Optional)

Preheat the oven to 350 degrees.  Line and 11x17 baking sheet completely with aluminum foil and top with a sheet of parchment paper (yay for easy clean up!).  Line the bottom of the baking sheet with crackers, covering all parts.  In a medium heavy-duty sauce pan, melt the butter and brown sugar together over medium heat until it begins to boil.  Once it has begun to boiling, let it bubble for three more minutes, stirring it well.  It will begin to thicken as it cooks.  Remove from the heat and add the vanilla and salt, then quickly pour it over the crackers.  Spread it quickly since it will begin to set as soon as its poured.  Bake the crackers for 15 minutes, watching it carefully.  If the crackers begin to get too brown, reduce the heat.  Remove from the oven and immediately cover with chocolate chips.  Let stand for a few minutes, the spread the chocolate.  Sprinkle with nuts, if desired.  Let the crackers completely cool and the chocolate set then store in an airtight container.

I've eaten at least 10 of these in the past 2 days... and I made 80 of them. 

BV Week: Strawberries with Balsamic Vinegar

Strawberries with Balsamic Vinegar
serves 6
from allrecipes.com

• 16 Ounces Fresh Strawberries, Hulled and Large Berries Cut in Half
• 2 Tablespoons Balsamic Vinegar
• 1/4 Cup White Sugar
• Pepper, to Taste

Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Cover, leave sit at room temperature at least one hour, but not for more than four hours. Just before serving, grind pepper over berries.
I saved dessert for last, also the best for last. This was my favorite recipe of the week by far, and it's such a bizarre combination! I served the berries over vanilla bean flavor ice cream from Haagen-Dazs. The saddest thing was, they weren't as great as leftovers :(

Lefse

Lefse
special family recipe

Equipment needed: Lefse board, Lefse turner, Lefse Grill

Equipment needed: I heart lefse apron. Use those muscles to mix

the potato mixture, flour, sugar, baking powder and salt!

Ready the assembly line

"Roll the balls thin enough so you can see the writing underneath!" says the Lefse Nazi

Carefully transport the lefse to the grill. Sometimes it sticks

to the board and tears... and we don't' like our lefse holey!

It's all in the wrist

Let it cook on the grill for a minute on each side till you see spots.

Butter and Cinnamon sugar are a must.

Roll it up and eat it!

Recipe:

8 Cups Red Potatoes

1/2 Cup Butter (1 Stick)

1/2 Cup Cream

Prepare as like whipped potatoes, cover, refrigerate overnight

Use:

3 Cups of Potato Mixture

1 1/2 Cups Flour

1 Tablespoon Sugar

1/2 Teaspoon Baking Powder

Dash of Salt

Use a pastry cutter and work dough till it comes together. Form into 1/4 -1/3 cup balls. Roll thin and bake on lefse grill at 450 - 500 degrees.

(With a strong ND accent) Up here in Nort Dakota we make lots a lefse for da holidays, ya! (End strong ND accent) I have lots of memories making lefse with my mom (the 'Lefse Nazi')and sister. Serve with butter and cinnamon-sugar mixture and embrace Norwegian heritage.

Exploding Chicken Tortilla Soup

Exploding Chicken Tortilla Soup


1/2 Medium Size Yellow Onion, Chopped
1 Green Bell Pepper, Chopped
1 Red Bell Pepper, Chopped
2-3 Tablespoons Olive Oil
2 Large Cans Chicken
1 Can Diced Tomatoes
1 (10.5) oz. Can Tomato Soup
1 (10.5) oz. Can Cheese Soup
10.5 oz. Milk
2 Cups Chicken Stock
Salt & Pepper, Cumin, Garlic Powder, Chili Powder, Chipotle Seasoning and Lime Juice To Taste
1/2 Cups Cooked Rice Per Serving
Shredded Mexican Cheese, Sour Cream and Cilantro For Garnish


Saute onion, and peppers in olive oil on medium-high until soft. Add chicken and tomatoes and cook for about a minute. Stir in tomato soup, cheese soup, milk, and chicken stock. Season to taste (start off with 1/2 teaspoon of each seasoning, taste, and adjust). Bring to a boil then turn the heat to low and cover for 20 minutes. To serve fill each bowl with rice and ladle soup over rice. Top with sour cream, cheese, and cilantro and serve with tortilla chips.

Are you curious why is this called 'exploding chicken tortilla soup'? Because when I was nuking the rice I forgot to vent the bag and it exploded all over the microwave... and then I did the exact same thing when I made it for leftovers the next day!

Ever since I made the first version of CTS, I was keeping my eye out for a different recipe with a little somethin-somethin. I'm pretty sure this came to me in a vision because I didn't follow a recipe when I made it, and it was delish!

Susan's Pumpkin Bars

Susan's Pumpkin Bars

from the kitchen of Aunt Susan

Bars:

2 Cups Sugar

4 Eggs

2 Cups Flour

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1 Teaspoon Vanilla

2 Cups Pumpkin

1 Cup Oil

1 Teaspoon Cinnamon

Preheat oven to 350 degrees. Combine sugar and eggs in a large bowl. Mix by hand- don't use a mixer! Stir in flour, baking soda, and baking powder. Then add vanilla, pumpkin, oil, and cinnamon. Pour batter in a greased (or sprayed) 11x17 pan and bake 20-30 minutes. Frost with cream cheese frosting when bars are cool.

Frosting:

4 oz. Cream Cheese

1/2 Cup Butter

1 Teaspoon Cream or Milk

1 Teaspoon Vanilla

2 Cups Powdered Sugar, Plus More if Needed

Combine with an electric mixer. Lick all utensils and bowl clean.

Well, I hope you have pumpkin saved up from when I first warned you about the shortage! These are AmAzInG! I ended up baking mine 40 or 45 minutes. I think it was because I used a different pan size than the recommended 11x17. When I checked it after it had been in the oven for 30 minutes, I saw that the edges and top was getting done a lot faster than the middle, so I turned the temp down to 300 and checked it every 5 minutes after that. The bars turned out more like a cake, but that's fine with me! Perfect for a fall afternoon with a cup of coffee. Thanks Susan!

Three Cheese-Stuffed Shells with Meaty Tomato Sauce

Three Cheese-Stuffed Shells with Meaty Tomato Sauce
serves 8
adapted from thepioneerwoman.com



2 tablespoons olive oil
1/2 Whole medium onion, chopped
5 Cloves garlic, minced
12 oz. Italian sausage
1/2 cup Red wine
(1)28 oz + (1)15 oz can Crushed tomatoes or tomato sauce
2 tablespoons sugar
1/2 teaspoon salt
8 oz. Jumbo shell pasta
30 oz. Ricotta cheese
8 oz. Parmesan cheese, divided
1/2 cup Mozzarella cheese, divided
1 egg
3 tablespoons Dried basil, divided
4 tablespoons Chopped fresh parsley, divided
Salt and pepper, to taste


Heat olive oil in a large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and cook for one to two minutes. Pour in cans of tomatoes and stir. Add sugar, 1/2 teaspoon salt and 2 tablespoons dried basil. Bring to a boil, then reduce heat to low and cover. Cook for 30-45 minutes. While sauce is cooking, cook pasta shells in a separate pot for half of the suggested cooking time on box. Drain and rinse in cook water. Set aside. Still while sauce is cooking, prepare shell filling. In a separate bowl, mix ricotta cheese, mozzarella, half the Parmesan, the egg, 1 tablespoon dried basil, and 2 tablespoons parsley. Stir until combined. To assemble, coat the bottom of a baking dish with sauce. Fill each half cooked shell with the cheese mixture. Place face down in the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan. Bake at 350 degrees for 25 minutes, or until hot and bubbly. Serve with leftover wine.


I conquered my fear of cooking with wine! And it was definitely worth it. The wine gave the sauce a very distinct flavor. This meal was so good. It does take a lot of ingredients and time, but it's so easy! I figure you can take a huge shortcut and use bottled tomato sauce if needed, but if you have the time, go for the gold!

Dill Pretzels

Dill Pretzels

40 ounces of pretzels
12 ounces Orville Redenbacher's popcorn oil
1 oz. Hidden Valley Ranch powder
1 tablespoon garlic powder
1 tablespoon dill

Mix oil, ranch powder, garlic powder and dill together in a bowl. Put pretzels in a bag and pour oil mixture in bag and mix together. Let sit overnight.

At the lake last year, a guest brought these dill pretzels. I could not stop eating them! She told me the ingredients and later when I was home, I googled "dill pretzels" hoping that I could find the recipe online... and I did! 40 ounces in a little less than 2 bags of pretzels and popcorn oil comes in 16 ounce bottles, so I rounded up and used everything up so there wouldn't be any left overs. I'm not a fan of leftover ingredients. Pair with a Fresca and a sunny fall afternoon or with beer and card nights with friends. :)

Pumpkin Spice Cookies

Pumpkin Spice Cookies
adapted from Harvest Kitchen cookbook


18.5 oz. package yellow cake mix
2 tsp pumpkin pie spice
1 cup canned pumpkin pie mix
1/4 cup butter, softened (1/2 stick)
16 oz. container cream cheese frosting
nutmeg to taste

In a large bowl, combine cake mix, spice, pumpkin, and butter. Beat together with an electric mixer on medium speed until well combined, about 2 minutes. Drip dough by generous tablespoonfuls, 2 inches apart on lightly greased baking sheets (or lined with parchment paper). Bake at 375 degrees for 11 to 14 minute, or until set and lightly golden around the edges. Cool for one to two minute, remove to wire rack. Cool completely. Spread with frosting; sprinkle with nutmeg. Makes 2 and a half dozen.


So, in typing the recipe, I realized that I accidentally DOUBLED the butter that was suppose to go in here.... notice the "half stick" note on top that I added just for you. The Big Guy Upstairs is definitely looking out for me and my blog, because they still taste delicious! (just much worse for you then they already are)
NOTE: THERE IS A CANNED PUMPKIN SHORTAGE. YOU MUST BUY YOUR CANNED PUMPKIN AS SOON AS POSSIBLE OTHERWISE THERE WILL BE NO MORE FOR THE REST OF THE YEAR!!!!
Did I mention how low maintence this recipe is? No wet and dry ingredients bowls, no measuring flour, baking soda, no cracking eggs. Only four ingredients in the physical cookie! (Three if you don't get your canned pumpkin mix)