Purple Cow

Ingredients
8 oz. Welch’s 100% Grape Juice
2 scoops vanilla ice cream
Preparation
In a 12 oz. glass, combine 2 scoops of vanilla ice cream with chilled Welch’s 100% Grape Juice.

Nutrition per Serving
Serving Size: 1 glass
236 calories
3.6g fat
14.5mg cholesterol
46mg sodium
49g carbohydrates
0.2g fiber
47g sugar
1.2g protein

Halloween Popcorn Treats

Ingredients
Vegetable cooking spray
3 tablespoons vegetable oil
1/3 cup popcorn kernels
3 tablespoons butter
1 teaspoon pure vanilla extract
6 cups (12-ounces) mini marshmallows
6 fun-size caramel peanut chocolate bars (such as Snickers), cut into 1/4-inch pieces
3 (3-inch) chocolate chip cookies, crumbled
1/3 cup chopped salted almonds,
1/2 cup orange and black chocolate candies (such as M and Ms)
Directions
Spray the inside of a large mixing bowl with vegetable cooking spray, and lightly spray a baking sheet. Set aside.

In a 3 quart or larger, heavy-bottomed pan, heat the oil and popcorn over medium-high heat. Cover the pan and shake gently. Cook until all the kernels have popped, about 3 minutes. Place the popcorn in the prepared bowl.

In a medium saucepan, heat the butter over low heat. Add the vanilla extract and marshmallows. Stir constantly until the marshmallows have melted and the mixture is smooth, about 5 minutes. Pour the melted marshmallow mixture over the popcorn. Using a spatula, sprayed with cooking spray, stir until the popcorn is coated. Spread the mixture over the prepared baking sheet. Sprinkle with the chocolate bar pieces, cookies, almonds and chocolate candies. Using a spatula, gently press the toppings into the popcorn. Allow the mixture to dry for 1 hour.

Break into 2-inch pieces and store airtight in a plastic container.

Serving Suggestion: Place in small plastic bags and seal with colored ribbon

BAKED MOZZARELLA & PEPPERONI EGG ROLLS!!!

12 pieces of string cheese
12 egg roll wrappers
36 slices of pepperoni
Marinara or pizza sauce

On top of an egg roll wrapper, place three pieces of pepperoni as shown in the picture. Place a piece of string cheese on top. Fold corners over cheese. Fold bottom corner over cheese and pepperoni and keep rolling until cheese is tightly sealed. Moisten corners with water to seal. Repeat with the rest of wrappers, cheese and pepperoni.

PREHEAT oven 375 degrees F. Bake 20 minutes or until desired brownness Serve with sauce.

SLOPPY JOE TATER TOT CASSEROLE

Yield: serves 6, Prep Time: 10 minutes, Cook Time: 30 minutes

INGREDIENTS:
1 pound ground beef
1 red bell pepper, diced
1/2 sweet onion, diced
1 can corn, drained
1 can Manwich Bold Sloppy Joe Sauce
2 ounces cream cheese
8 ounces cheddar cheese, grated
16 ounces tater tots
chives, for sprinkling on top as desired

DIRECTIONS:
Preheat oven to 450 degrees.
In a large skillet, brown the ground beef with the peppers and onions until the meat is cooked through. Drain the fat and return to the heat. Stir in the corn, Manwich, and cream cheese. Cook over low heat until the cream cheese is melted.
Pour the sloppy joe mixture into a 9x13 baking dish. Top with half of the grated cheese.
Arrange the tater tots in a single layer over the top of the cheese. Sprinkle the top with the remaining cheese.
Bake for 20 minutes. Remove from the oven and sprinkle with chopped chives if desired. Serve immediately.

Beef Stew

The meat should fall apart if you just look at it. And the thicker, more flavorful the sauce, the better.

PREP TIME: 20 minutes
TOTAL TIME: 2 hours 50 minutes
Serves 8

3 Tbsp olive oil
2 lb cubed beef stew meat (1 1/4")
1 med onion, diced
3 cloves garlic, minced
12 oz beer (pale lager)
3 1/2 c beef broth
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 1/2 tsp sugar
1/2 tsp paprika
8 new potatoes (1 1/2"-2" diameter), quartered
4 carrots, sliced diagonally
3 Tbsp all-purpose flour
Finely chopped fresh parsley (optional)
Crusty bread (optional)

1. Heat oil in large pot or Dutch oven over medium-high heat. Season beef. Working in 2 batches, brown meat on all sides, 6 minutes. Remove to plate.

2. Add onion to pot and reduce heat to low. Cook, stirring, until softened, 3 minutes. Add garlic and cook, stirring, 1 minute.

3. Pour in beer. Add broth, tomato paste, Worcestershire, sugar, paprika, 1/2 tsp kosher salt, and pepper to taste.

4. Return beef to pot. Simmer until meat is tender, 1 1/2 to 2 hours.

5. Stir in potatoes and carrots. Simmer until vegetables are tender and meat is very tender, 30 to 40 minutes longer.

6. Remove 1 cup of liquid from pot and slowly whisk in flour. Stir back into pot and bring to a gentle boil. Reduce heat and simmer until thickened, 10 minutes. Season. Sprinkle with parsley (if using). Serve with bread, if desired.

NUTRITION (per serving) 434 cal, 25 g pro, 19 g carb, 2 g fiber, 26.5 g fat, 9 g sat fat, 523 mg sodium

Gluten Free Sweet & Salty Brownies Recipe

Ingredients

1 ¼ cups good quality semisweet chocolate chips
1 cup unsalted butter, softened
4 large eggs
1 cup Wholesome Sweeteners Coconut Palm Sugar
6 tablespoons unsweetened cocoa powder
2 tablespoons corn or tapioca starch
½ teaspoon kosher salt
1 teaspoon instant espresso powder
2 teaspoons pure vanilla extract
1 ½ cups salted, dry roasted peanuts, chopped (make sure they are gluten free)

Directions

Preheat oven to 375 degrees. Line a 9 by 12 inch baking dish with parchment paper – it is easier to do if you crumple the paper first.

Place the chocolate chips and butter into the bowl of a food processor and pulse a few times to roughly combine. Add the eggs, coconut palm sugar, cocoa powder, corn or tapioca starch, salt, espresso powder and vanilla and blitz until combined. The batter will be lumpy. Spread the mixture into the prepared baking dish. Sprinkle the chopped nuts over the top and gently press into the batter. Bake for 20 minutes or until the batter is set and feels slightly firm to the touch. The outer edges will appear drier than the inside. Let cool and then cut into 1½ inch squares.

Servings

A gluten free recipe that makes 48 brownies

Fresh Apple Cake

Layer your apple slices (or other fruit) at the bottom of a pan that has been coated with non-stick spray.
Sprinkle on boxed cake mix.
Pour melted butter over the fruit and dry cake mix.
Bake at 350* for approximately 35-45 minutes -- it's done when it is nice and bubbly.

Bacon Cheeseburger Meatloaf

Ingredients: 

2 pounds ground beef
1 pound pork sausage
1 small onion, chopped
2 eggs, lightly beaten
3/4 cup bread crumbs (I used Panko, available in the Asian food department)
1/3 cup ketchup
1 tsp. seasoned salt
1 tsp. Italian seasoning
6 slices bacon
Sliced cheese (I used Colby Jack)

Directions:

Combine the meats, eggs, bread crumbs, ketchup, seasoned salt, and Italian seasoning. Divide in half.
Form one half into a loaf and place it in a treated casserole dish.
Place sliced cheese on top, leaving an inch border all the way around on the outside.
Put the other half of the meat on top of the cheese, and press down on the edges to seal.
Drape bacon over top of the meatloaf, overlapping slightly, and tuck the ends underneath.
Bake at 350 degrees F. for 90 minutes or until you get an internal reading of 160 degrees F.
Let the meatloaf rest a few minutes before slicing.

The rule of thumb is to cook meatloaf 30 minutes for every pound of meat.
Use a meat thermometer to make sure it’s fully cooked.

CREAMY PUMPKIN FUDGE

This Creamy Pumpkin Fudge will melt in your mouth.  Each year when I make this for the first time I try to eat it all and say it is my favorite fudge of all time.

Please Check this site for the recipe Click Here

7 UP BISCUITS

INGREDIENTS:
4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

DIRECTIONS:
Mix Bisquick, sour cream and 7 up. 

Dough will be very soft - don't worry 

Knead and fold dough until coated with your baking mix.

Pat dough out and cut biscuits using a round biscuit / cookie cutter. 

Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. 

Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown 

Pumpkin Cream Cheese Cupcakes

Ingredients

• 1pkg. (2-layer size) spice cake mix
• 1pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
• 1cup canned pumpkin
• 1pkg. (8 oz.) Cream Cheese, softened
• 1/4cup sugar
• 1egg

Directions

1. HEAT oven to 350ºF.
2. PREPARE cake batter as directed on package. Mix in dry pudding mix and pumpkin.
3. Spoon into 24 paper-lined muffin cups.
4. BEAT cream cheese with mixer until creamy. Blend in sugar and egg
5. Spoon over batter.
6. BAKE 18 to 21 min. or until toothpick inserted in centers comes out clean.
7. Cool Completely and Enjoy

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Bacon-Egg Salad Flatout Wrap

Net Carbs: 8.6 Fiber: 10.5 Protein: 34.5 Fat: 36 Calories: 510.5

Ingredients
2 large eggs, hard boiled
1 Tablespoon mayonnaise
1/2 Teaspoon yellow mustard
1 Serving Flatout® Light Original Wrap
1.5 Ounce turkey bacon, cooked

Directions
Mix together chopped eggs, mayonnaise and mustard. Add salt and pepper to taste.
Spread mixture on one rounded end of Flatout. Top with cooked crumbled bacon.
Roll up and cut in half

Chocolate Chip Cream Cheese Cookies

Ingredients
1 can seamless crescent rolls
1 (8 oz) block cream cheese, room temperature
1/4 cup sugar
2 tsp vanilla
1/2 cup mini chocolate chips

How to Make
1.With your hand mixer, beat sugar, cream cheese and vanilla together until smooth in a medium sized bowl.
2.Unroll the crescent roll sheet. Stretch dough out slightly. It should be in the shape of a rectangle.
3.Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
4.Sprinkle your chocolate chips on top of cream cheese.
5.Roll the crescent sheet up tightly and wrap in cling wrap.
6.Refrigerate for at least 2 hours, or overnight.
7.When chilled preheat oven to 350°.
8.Line a cookie sheet with parchment paper to prevent sticking.
9.Slice the crescent roll into 1/4" slices. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
10.Transfer to wire rack.
11.Eat warm or room temperature.

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Pumpkin Spice Layered Dessert

You'll need:
2 cups graham cracker crumbs
3/4 cup chopped pecans, divided
1/2 cup butter, melted
2 Tbsp granulated sugar
1 tsp ground cinnamon
1 [8 oz] softened cream cheese
1 cup powdered sugar
2 [3.4 oz] boxes pumpkin spice instant pudding mix
2 cups cold  milk
16 oz frozen whipped topping, thawed
1/2 cup English toffee bits, divided

Directions:
Preheat the oven to 350°F.  Spray the bottom of a 9 x 13 inch baking dish with cooking spray.

1st layer:
Combine graham cracker crumbs, 1/2 cup pecans, 1/2 cup melted butter, 2 tablespoons of sugar and 1 teaspoon of ground cinnamon.  Press firmly onto the bottom of the baking dish.  

Place into the oven and bake for 22-25 minutes until golden and set.  Cool completely.

2nd layer:
Cream together 8 ounces of cream cheese and 1 cup of  powdered sugar.  Fold in one third of the thawed whipped topping by hand.  Spread over the crust and sprinkle with 1/4 cup of toffee bits.

3rd layer:
Whip together both boxes of pumpkin spice pudding mix with 2 cups of cold milk for 3-4 minutes until thickened.  Spread over the 2nd layer.

4th layer:
Spread or use a pastry bag to pipe the remaining whipped topping on top.  Garnish with a sprinkle of toasted pecans and the remaining toffee bits.  Chill for at least 4 hours before cutting into squares and serving.  Yield: 12-16 pieces

527

Cook's note:
To toast the pecans for the garnish, preheat the oven to 350°F and roast on a baking sheet in a single layer, for 6-8 minutes. Cool completely.

Caramel Apple Cinnamon Bread

Ingredients

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 teaspoon baking soda
• 1 1/2 cups flour
• 1 teaspoon cinnamon
• 1/2 cup unsweetened applesauce
• 1 1/4 cups peeled and chopped apples (about 2 medium apples)
• 1/4 cup caramel ice cream sauce
Topping
• 2 tablespoons brown sugar
• 1 tablespoon sugar
• 1 teaspoon cinnamon

Instructions

1. Preheat the oven to 350 degrees.
2. Beat the butter and sugars together until they are creamy. Then beat in the eggs and vanilla.
3. Combine the baking soda and the flour and slowly beat into the butter mixture.
4. Stir in the cinnamon, applesauce, apples, and caramel ice cream sauce until combined.
5. Pour the batter into a greased 9x5 pan.
6. Combine the topping ingredients in a small bowl. Sprinkle the topping over the top of the batter making sure to cover all of the batter.
7. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10-15 minutes in the pan and then remove and continue to cool on a wire cooling rack.

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Gluten/White Sugar Free Chocolate Chip Cookies

Ingredients:

3 cups Sifted Almond Meal
1 cup Dark Chocolate Chips (I prefer Ghirardelli Cacao 60%)
1 cup Chopped Walnuts (optional)
¼ tsp Kosher Salt
1/2 tsp Baking Soda
1/3 cup Honey
2 Tbl Virgin Coconut Oil (melted)
1 tsp Vanilla Extract
1 Egg

Preheat oven to 350 F.

Line a baking sheet with parchment paper.

In a large bowl, thoroughly mix the dry ingredients together with a fork. Includes: almond meal, salt, and baking soda.
Add the chocolate chips and chopped walnuts to the dry mixture and stir evenly.

In a separate bowl, whisk the wet ingredients together (honey, oil, vanilla extract, and egg).

You may need to heat the honey and oil in order to liquefy them. 30 seconds in the microwave will do. Be sure to heat BEFORE you add the egg.

Make a crater in the center of the dry ingredients and pour in the wet ingredients.
Stir the wet ingredients into the dry until evenly mixed.
Using a spoon, spoon out and roll into ball,

Using either the palm of your hand or the back of a spoon greased with a little coconut oil, smash the balls of cookie dough down. Because the cookies don’t expand much during baking,
Bake for 15 minutes then let cool for at least 5 minutes.

Cauliflower Crust Pizza

It's amazing, Really!

***Low carb crust that tastes so much better than bread pizza crust**

Ingredients
2 cups grated cauliflower
1/2 cup shredded light mozzarella cheese
2 eggs
1 tsp oregano
2 tsp basil
2 tsp parsley
Dash of Italian seasoning
1 green pepper (or Red,orange,yellow)
1 green onion
1 tomato
Bunch of fresh basil
Garlic powder, to taste

Directions
Chop pepper, onion, tomato, and any other toppings you like. Set aside. Shred ½ cup light mozzarella (for topping) Use a cheese grater or processor fitted with an S blade to grate the cauliflower tops only. Add to bowl with the mozzarella, spices and eggs. Spray a round or rectangular metal pan with cooking oil before spreading the dough evenly.Or coat with coconut oil, Bake at 450° F for 12-15 minutes. Remove the dough from the oven and sprinkle chopped pepper, onion, tomato, fresh basil, Italian seasoning as well as the remaining mozzarella cheese on top. Return the pizza to the oven. Return to oven and cook until the cheese has melted and the crust is crispy.

Halloween Rainbow Party Bunt Cake

Ingredients

1. 1 box Betty Crocker® SuperMoist® white cake mix
2. Water, vegetable oil and eggs called for on cake mix box
3. 1 box Betty Crocker® SuperMoist® Dark Chocolate cake mix
4. Water, vegetable oil and eggs called for on cake mix box
5. Black food coloring
6. Purple food coloring
7. Orange food coloring
8. 1 (12 oz) can Betty Crocker® Whipped Fluffy White Frosting

Instructions

1. Heat oven to 325°F. Generously grease a 12-cup tube cake pan. Make cake batters as directed on boxes. Divide the white cake into two separate bowls.
2. Add orange food coloring to one bowl and mix to the desired color. Then, add purple to the other and mix to the desired color.
3. Pour 2/3 of the chocolate cake batter into a bowl and mix with a few drops of the black food coloring. Discard the remainder of the batter or use it for cupcakes. (You only need 2/3 of the chocolate cake batter, because if you use the whole thing in won’t fit in the tube pan).
4. Pour 1/2 of the chocolate cake mix into the bottom of the greased pan. Carefully pour the purple over the chocolate making sure you don’t stir it. Just pour it on top.
5. Then, carefully pour the orange batter over the purple batter and pour in the remainder of the chocolate.
6. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 5 minutes.Turn pan upside down onto cooling rack that is placed over a cookie sheet. Cool cake completely, about 30 minutes.Once cake is cool, equally divide your frosting into 3 bowls. Use the food coloring again to make one bowl orange, one purple and one black.
7. Microwave each bowl of frosting for a few seconds on high until it is smooth enough to drizzle over the cake. With a spoon, drizzle the black frosting back and forth around the whole ring in a striping pattern until you use it all. Then do the same with the purple and then the orange.set a side to dry

By Betty Crocker

Easy Peppermint Dessert

Ingredients

1. 1 package (1 lb) creme-filled chocolate sandwich cookies, crushed (about 3 cups)
2. 1/2 cup butter or margarine, melted
3. 1/2 gallon peppermint stick, party mint or mint chip ice cream, softened
4. 1 container (12 oz) frozen whipped topping, thawed
5. 1/2 cup butter or margarine
6. 4 oz unsweetened baking chocolate, chopped
7. 2 cups sugar
8. 1 can (12 oz) evaporated milk
9. 1 teaspoon vanilla
10. 1/3 cup crushed peppermint candies or candy canes

Instructions

1. 1In medium bowl, mix crushed cookies and 1/2 cup melted butter. Press mixture firmly in bottom of ungreased 13x9-inch pan.
2. 2In large bowl, stir together ice cream and 2 cups of the whipped topping; spoon evenly over cookie crust. Freeze about 3 hours or until firm.
3. 3Meanwhile, in 2-quart saucepan, melt 1/2 cup butter and the chocolate over low heat, stirring constantly.Stir in sugar; gradually stir in milk. Heat to boiling over medium-high heat, stirring constantly. Cook and stir 5 minutes or until slightly thickened; stir in vanilla. Cool completely, about 2 hours.
4. 4Pour 2 cups of the chocolate sauce evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks. Cover and refrigerate remaining sauce.
5. 5Reheat reserved sauce until just warm. To serve, cut into 5 rows by 3 rows. Top with sauce and remaining whipped topping; sprinkle with crushed candies.

By Betty Crocker