Hot Cocoa Mix

Ingredients

4 cups Whole Milk Powder*

1 tablespoon Corn Starch*

1½ cups of Sugar or Splenda etc.*

1 cup of Unsweetened Cocoa Powder

1 cup of Mini-Sized Semi-Sweet or Milk Chocolate Chips

1 cup of Powdered French Vanilla Creamer

¼ teaspoon of Salt

Mix all of the ingredients in one large tub until well blended.

* Corn Starch is to thicken it and for creamy silky texture

* You can use Sugar, Splenda or whatever kind of sweetener you prefer that measures same as sugar.

If you’d rather use Powdered Sugar use 2½ - 2¾ cups

* Whole milk powder such as pictured below to make it rich and creamy and let's face it, tastes way better than the non fat kind. You can substitute with the non fat kind if needed though. 

To make Cocoa:

Add 3-4 tablespoons or how ever much to your taste and liking of the homemade hot cocoa mix to a mug or cup of HOT water or milk and stir well! 

Add a sprinkle of cinnamon, some marshmallows, whipped topping, peppermint candy cane, or marshmallow fluff if desired! Enjoy!

Notes

Makes one very large air tight container of cocoa mix, approx 8 cups

Enough to last a large family a few months! 

 

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Thanksgiving Dinner in a Bag for under $10

Thanksgiving Dinner in a Bag

Dollar Tree under $10.00

Shopping List

1 box Stuffing mix

2 cans Turkey or Chicken

1 pkt. Turkey or Chicken Gravy

1 pkg. Instant Mashed Potatoes 

1 can Green Beans

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✨Butterfinger Bites✨

1. Line a sheet pan with parchment paper 

2. Take cheez its and spread a small amount of creamy peanut butter on one side. Then take another cheez it and place on top and squeeze together. 

Line your whole sheet pan with these.

3. Melt 1 1/2 cups semi sweet chocolate chips with 1 tablespoon of oil in the microwave. I microwave for 30 seconds then mix, then 20 seconds then mix then 10 seconds.

4. Now dip your cheez its with peanut butter into the chocolate and back to your sheet pan. 

5. Let chill in the fridge until hardened

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Rice Krispy Treat Cheesecake

 

Ingredients

For the Rice Krispie Crust

3 cups Rice Krispies cereal

1/4 cup unsalted butter

1/3 cup marshmallow fluff

For the Cheesecake Filling

16 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/2 cup sour cream

For the Toppings

1 cup mini marshmallows

1/2 cup Rice Krispies cereal (for topping)

1/4 cup melted chocolate (for drizzling)

Instructions

Prep the Crust: In a medium saucepan over low heat, melt the unsalted butter. Add the marshmallow fluff and stir until smooth. Remove from heat and mix in the Rice Krispies until well-coated. Firmly press the mixture into the bottom of a greased 9-inch springform pan. Set aside.

Make the Cheesecake Filling: In a large bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until creamy and smooth. Add in the eggs one at a time, ensuring each is well incorporated before adding the next. Gently fold in the sour cream.

Combine and Pour: Pour the cheesecake filling over the prepared Rice Krispie crust, smoothing the top with a spatula.

Bake: Preheat your oven to 325°F (165°C). Bake the cheesecake for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the door ajar, letting the cheesecake cool in the oven for about one hour.

Add Toppings: Once cooled, sprinkle mini marshmallows and the extra Rice Krispies over the top, then drizzle with melted chocolate.

Chill: Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly.

Notes

For a gluten-free version, use gluten-free Rice Krispies. Store leftovers in the refrigerator for up to 5 days. Freeze individual slices wrapped in plastic wrap for up to 2 months.

Nutrition

Calories: 350kcal | Fat: 22g

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KFC Gravy Recipe

 

KFC Gravy Recipe

Ingredients:

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

1/4 teaspoon onion powder

1/8 teaspoon white pepper

1/4 teaspoon sea salt, plus more to taste

2 cups chicken broth

1 cup water

1/2 teaspoon beef bouillon granules

Directions:

Melt Butter:

In a saucepan, melt the unsalted butter over medium heat.

Add Ingredients:

Sprinkle in the all-purpose flour, onion powder, white pepper, and sea salt.

Whisk the mixture continuously for about 2 minutes until it turns a light golden color.

Pour Liquids:

Slowly pour in the chicken broth and water while whisking to avoid lumps.

Add the beef bouillon granules and continue whisking until the gravy thickens.

Simmer:

Reduce the heat to low and let the gravy simmer for about 5-10 minutes, stirring occasionally.

Adjust Seasoning:

Taste the gravy and adjust the seasoning with more salt if needed.

Serve:

Pour the KFC gravy over your favorite dishes like mashed potatoes, fried chicken, or biscuits.

Enjoy the rich and flavorful KFC-style gravy!

Preparation Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Servings: 4 servings

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Pecan Pie Dump Cake

 

Easy Pecan Pie Dump Cake

Ingredients:

1 cup pecans (chopped)

1 can (14 oz) sweetened condensed milk

 1 cup corn syrup (light or dark)

½ cup (1 stick) butter, melted

 1 tsp vanilla extract

1 box yellow or butter cake mix (15 oz)

½ cup (1 stick) cold butter, sliced thin

 1 cup water

Directions:

Heat your oven to 350°F (175°C) and grease a 9x13-inch pan.

Layer It Up:

2. Sprinkle the chopped pecans in the pan.

3. Dump in the sweetened condensed milk, corn syrup, melted butter, and vanilla without mixing.

4. Shake the dry cake mix evenly over the top without stirring.

5. Dot the top with slices of cold butter.

6. Gently pour the water over everything.

 Bake:

Bake for 50-60 minutes until golden and bubbly at the edges.

Serve:

 Let it sit for 10 minutes to thicken as it cools.

Scoop into bowls and add vanilla ice cream if desired.

Preparation Time: 5 minutes | Cooking Time: 60 minutes | Total Time: 65 minutes | Calories: 400 kcal per serving | Servings: 8 servings 

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Missie's Cafeteria Style Noodles

 

𝕄𝕀𝕊𝕊𝕀𝔼'𝕊 ℂ𝕒𝕗𝕖𝕥𝕖𝕣𝕚𝕒 𝕊𝕋𝕐𝕃𝔼

ℂℍ𝕀ℂ𝕂𝔼ℕ & ℕ𝕆𝕆𝔻𝕃𝔼'𝕊

4 𝙏𝙗𝙨. 𝘽𝙪𝙩𝙩𝙚𝙧

1 𝙨𝙢𝙡 𝙊𝙣𝙞𝙤𝙣 𝙙𝙞𝙘𝙚𝙙

1 𝙘𝙖𝙣 𝘾𝙝𝙞𝙘𝙠𝙚𝙣

1 𝙘𝙖𝙣 𝘾𝙧𝙚𝙖𝙢 𝙤𝙛 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝙎𝙤𝙪𝙥

3 𝙘𝙪𝙥𝙨 𝙗𝙧𝙤𝙩𝙝 + 1 𝙩𝙨𝙥 𝘾𝙝𝙠𝙣. 𝙗𝙤𝙪𝙡𝙞𝙤𝙣 𝙥𝙤𝙬𝙙𝙚𝙧 𝙤𝙧 𝙬𝙖𝙩𝙚𝙧

( 𝙞𝙛 𝙙𝙤𝙞𝙣𝙜 𝙤𝙣𝙡𝙮 𝙬𝙖𝙩𝙚𝙧 𝙖𝙙𝙙 2𝙏𝙗𝙨 𝙆𝙣𝙤𝙧𝙧 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝙗𝙤𝙪𝙡𝙞𝙤𝙣 𝙥𝙤𝙬𝙙𝙚𝙧)

1 𝙥𝙠𝙜. 𝙄𝙣𝙣 𝙈𝙖𝙞𝙙 𝙒𝙞𝙙𝙚 𝙀𝙜𝙜 𝙉𝙤𝙤𝙙𝙡𝙚𝙨

𝙎𝙖𝙪𝙩𝙚 𝙩𝙝𝙚 𝙗𝙪𝙩𝙩𝙚𝙧 𝙖𝙣𝙙 𝙤𝙣𝙞𝙤𝙣𝙨 𝙪𝙣𝙩𝙞𝙡 𝙨𝙤𝙛𝙩. 𝘼𝙙𝙙 𝙧𝙚𝙨𝙩 𝙤𝙛 𝙞𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨 𝙚𝙭𝙘𝙚𝙥𝙩 𝙩𝙝𝙚 𝙣𝙤𝙤𝙙𝙡𝙚𝙨. 𝘽𝙧𝙞𝙣𝙜 𝙢𝙞𝙭𝙩𝙪𝙧𝙚 𝙩𝙤 𝙖 𝙗𝙤𝙞𝙡, 𝙩𝙝𝙚𝙣 𝙖𝙙𝙙 𝙩𝙝𝙚 𝙚𝙜𝙜 𝙣𝙤𝙤𝙙𝙡𝙚𝙨. 𝘽𝙧𝙞𝙣𝙜 𝙗𝙖𝙘𝙠 𝙩𝙤 𝙖 𝙗𝙤𝙞𝙡, 𝙘𝙤𝙫𝙚𝙧 𝙖𝙣𝙙 𝙧𝙚𝙙𝙪𝙘𝙚 𝙝𝙚𝙖𝙩 𝙩𝙤 𝙨𝙞𝙢𝙢𝙚𝙧 𝙪𝙣𝙩𝙞𝙡 𝙣𝙤𝙤𝙙𝙡𝙚𝙨 𝙖𝙧𝙚 𝙙𝙤𝙣𝙚. 𝙎𝙖𝙪𝙘𝙚 𝙨𝙝𝙤𝙪𝙡𝙙 𝙩𝙝𝙞𝙘𝙠𝙚𝙣.

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Veggie Party Pizza

 

Ingredients

• 2 packages crescent roll dough
• 2 250g packages cream cheese, softened
• 1 28g package Ranch dressing mix
• 1 cup mayonnaise
• 2 cups cauliflower florets
• 2 cups broccoli florets
• 3 green onions, sliced
• 2 cups diced or cherry tomatoes, halved
• 1 cup cheddar cheese, shredded

Instructions

1. Preheat oven to 375F.
2. Spread crescent roll dough on a cookie sheet. Pinch together the seams to make into one big dough rectangle. Pinch around the edges to make the crust.
3. Bake crescent roll dough for 12 minutes or until golden brown. Set aside to cool.
4. Add cream cheese, ranch mix and mayonnaise to a bowl. Cream together with an electric mixer on low speed until combined. Spread on baked crust.
5. Spread veggies evenly over the ranch dressing. Top with cheddar cheese.

  

Cut into slices and serve cold. Refrigerate any uneaten portions.

Nutrition Information:

 

YIELD:

 12 

SERVING SIZE:

 1 slice

Amount Per Serving: CALORIES: 436TOTAL FAT: 37gSATURATED FAT: 15gTRANS FAT: 0gUNSATURATED FAT: 20gCHOLESTEROL: 62mgSODIUM: 602mgCARBOHYDRATES: 20gFIBER: 2gSUGAR: 4gPROTEIN: 8g

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KETO ROBERT REDFORD DESSERT

INGREDIENTS

  

• 1 C. Almond flour
• 1 C. FInely chopped pecans
• 5 Tbsp. Butter unsalted and melted
• ½ C. Swerve confectioner sugar substitute divided
• 1 ½ C. Heavy whipping cream
• 4 oz. Cream cheese softened
• 1 Box Sugar free chocolate pudding mix
• 1 ½ C. Unsweetened almond milk

INSTRUCTIONS

 

• Preheat the oven to 350 degrees.
• In a bowl, mix together the almond flour, pecans and butter until well combined.
• Press the mixture into the bottom of a well greased 9x9 baking dish, and bake for 20 minutes.
• Let the crust cool completely.
• Beat together the heavy whipping cream and ¼ cup of the sugar substitute until soft peaks have formed.
• Add the cream cheese to a mixing bowl with a ¼ cup of the sugar substitute, and blend until smooth.
• Place half of the whipped cream mixture into the bowl with the cream cheese, and blend until smooth and fluffy.
• Whisk together the pudding mix and almond milk in a bowl until smooth and thickened.
• Spread the cream cheese mixture over the cooled crust.
• Top the cream cheese layer with the chocolate pudding.
• Spread the remaining whipped cream on top of the chocolate pudding layer.
• Garnish with additional chopped pecans if desired.
• Chill for 4 plus hours before serving.

Net Carbs: 5

 

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Two Ingredient Pumpkin Bread

2 Ingredient Pumpkin Bread

14 ounce can of Pumpkin
1 Box Spice Cake Mix

Mix all ingredients and put into greased loaf pan.

2-Ingredient Pumpkin Bread
Posted by Tasty on Tuesday, November 24, 2015

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Pumpkin Cheesecake Snickerdoodles

RECIPE OF THE DAY:
Pumpkin Cheesecake Snickerdoodles

Ingredients:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. freshly-ground ground nutmeg
1 cup unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract
Filling Ingredients:
8 ounces cream cheese, softened
¼ cup sugar
2 teaspoons vanilla extract
Cinnamon-sugar coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

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Pumpkin Cream Cheese Muffins

Ingredients

For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar
For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces


Instructions

Preheat the over to 350F
Spray the muffin tins with non-stick cooking spray, you CAN line them with paper cups if you prefer

For the Muffins
In a Large mixing bowl combine flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda, mix till blended.
In a separate Large bowl, combine the eggs, sugar, pumpkin puree and oil.
Continue mixing until well incorporated !Mix on low if using Kitchenaid
Slowly add in the dry ingredients, mixing until well combined, being sure not to over-mix.

For the topping
Take a stick of unsalted butter and cut into small pieces, make sure the butter is COLD
In a small bowl combine the sugar, flour and cinnamon and gently whisk until combined.
Add in the butter pieces into the dry ingredients, gently mixing, making sure they are coated and the mixture is coarse and crumbly for the top of the muffins.
Place in the fridge until ready to use.

Cream Cheese Filling
Combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth
place in the fridge until COLD.

Muffin Assembly
Fill each muffin bottom with a small amount of batter, just enough to cover the bottom of the tin
(1-2 tablespoons).
Spoon one good tablespoon of the of the cold cream cheese mixture into each muffin well.
Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover
you shouldnt see the cream cheese though the batter.
Sprinkle a small amount of the topping over each of the muffins.
Bake for 20-25 minutes.
Transfer to a wire rack and allow to cool completely before serving.

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Pumpkin Snickerdoodles

For the cookies:

3 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

For the coating:

1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice

In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.

Preheat oven to 350 degrees.

Line baking sheets with parchment paper (or spray with nonstick spray). In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.

Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.

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Pumpkin Lasagna

Pumpkin Lasagna

Author: OMGChocolateDesserts.com
Prep time:  30 mins Cook time:  15 mins Total time:  45 mins

Ingredients
For crust:
1 cup flour
½ cup butter-softened
½ cup toasted walnuts (or pecans)-chopped
For cheesecake layer:
8 oz. cream cheese- softened
1 cup powdered sugar
1 cup whipped topping
For pumpkin layer:
2½ cups milk
3 small pkgs. vanilla instant pudding mix
15 oz Pumpkin puree
1 tsp. cinnamon
For topping:
1 cups whipped topping
¼ cup toasted walnuts (or pecans)-chopped

Instructions
Preheat the oven at 350 F and spray 8x8 inch baking dish. (NOTES : I made Pumpkin Lasagna with these ingredients in 8x8 inch baking dish, but some people have commented that they have a problem to fit it, so I suggest you to avoid this potential problem using a 9x9 inch baking dish)
Mix flour, butter and ½ cup walnuts, press into a sprayed baking dish and bake for 15 minutes, remove from the oven and let it cool completely.
Mix cream cheese and powdered sugar until it’s light and fluffy, add 1 cup whipped topping and spread over cooled crust. Set in the fridge while making pumpkin mixture.
Mix milk and vanilla instant pudding mix, add pumpkin puree and cinnamon and mix until it’s smooth. Spread over top of cheesecake layer.
Spread remaining 1 cup of whipped topping and sprinkle chopped walnuts and set in the fridge for at least 3 hours.

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Pumpkin Spice Cheesecake Enchiladas

Pumpkin Spice Cheesecake Enchiladas

Yield: 9-12 servings

1 pkg.  (8 oz.) cream cheese, softened

1 cup  canned pumpkin

1/2 cup  sugar

1/2 tsp.  pumpkin pie spice

2½ cups Cool Whip, thawed

18-24 Flour tortillas

6 tbsp. butter, melted

2 tsp. sugar

2 tsp. cinnamon

Caramel sauce

In a large bowl, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in the whipped topping. Divide the cream cheese mixture evenly between the tortillas. Roll each tortilla up and put on serving plates. In a small bowl, combine the butter, sugar and cinnamon. Brush the mixture over the over the rolled tortillas. Top with caramel sauce.

www.lovebakesgoodcakes.com

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Fall Pumpkin Fluff Dip

This is a very creamy and yummy vanilla pumpkin dip that is served with graham crackers. I like the cinnamon graham crackers best, ginger snaps, apples, etc

Ingredients

1 (15-ounce) can solid pack pumpkin

1 (5-ounce) package instant vanilla pudding mix

1 teaspoon pumpkin pie spice

1 (16-ounce) container frozen whipped topping, thawed

Directions

Gather all ingredients.

Mix pumpkin, pudding mix, and pumpkin pie spice together in a large bowl.

Fold in whipped topping.

Cover and chill in the refrigerator until ready to serve.

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Corn casserole

Corn Casserole

1 (15 oz) can whole kernel corn, drained
1 (15 oz) can cream-style corn
1 package Jiffy corn muffin mix (8 oz.)
1 cup sour cream
1/2 cup butter, melted
1 cup shredded cheddar cheese or your favorite




Preheat oven to 350 degrees. mix all ingredients, minus the cheese, together and pour into a greased baking dish. After the casserole has baked for 45 minutes, or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven. Let the cheese melt, take the casserole out and enjoy this ridiculously buttery dish. 

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CROCKPOT CHEX MIX

Fill crock pot with your favorite cereal, pretzels and nuts. Melt 1/4 cup butter, add 4 tsp Worcestershire sauce, 1 tsp salt, 1 tsp garlic powders, 1/2 tsp onion powder, 1/4 tsp sugar, dissolve & stir. Pour over cereal & mix. Cook on LOW for 2.5 hours, open lid & stir every 30 minutes. Enjoy!

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Fall Pumpkin Dip

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Pumpkin Roll

Pumpkin Roll

Ingredients 
CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup self-rising flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 large eggs
1 cup granulated sugar
2/3 cup 100% pure pumpkin Canned (not pie filling)
1 cup walnuts, chopped (optional)

FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, cinnamon, and cloves in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

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