Pumpkin Pancakes

Ingredients

• 1 1/4 cups milk
• 2 eggs
• 2/3 cup pumpkin pie mix
• 2 cups pancake mix

Directions
Mix all ingredients until smooth. Spray nonstick pan. Heat the pan over medium heat. Cook and serve.

Peanut Butter Balls

Ingredients

• ½ cup peanut butter
• 2 Tbsp honey
• 4 Tbsp nonfat milkpowder
• ¼ cup raisins (optional)
• ½ cup mini chocolate chips, coconut, sunflower seeds, or chopped peanuts

Directions
1. In a large bowl, combine peanut butter, honey, and milk powder. Mix well. If you’re using raisins, add them now.

2. Form into small balls with your hands and roll in mini chocolate chips, coconut, sunflower seeds, or peanuts.

3. Place on a layer of waxed paper and refrigerate

Chik'n Tortilla Casserole

Ingredients

1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup

1 can (4.5 oz) chopped green chiles

1 container (8 oz) fat-free sour cream

1/2 cup fat-free (skim) milk

1 1/2 teaspoons chili powder

1/2 teaspoon ground cumin

2 1/2 cups shredded cooked chicken breast

8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces

1 medium green bell pepper, chopped (1 cup)

1 large tomato, chopped (1 cup)

1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)

Directions

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream, milk, chili powder and cumin until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.

2. Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.

Source

Corn Dog Muffins

Ingredients

• 2 (8.5 ounce) packages corn bread mix
• 1 Tablespoon brown sugar
• 2 large eggs
• 1 1/2 cups milk
• 9 whole veggie dogs, diced
• 1 cup grated cheddar cheese
• ketchup, mustard, sour cream, honey mustard (for dipping)

Directions

1. Preheat oven to 400°F. Lightly grease mini muffin tins.
2. In a large bowl, stir together cornbread mix and brown sugar. In a small bowl whisk together eggs and milk, and then stir into dry mixture until moistened. Mix in hot dogs and cheese.
3. Spoon a good Tablespoonful into muffin tins, making sure you get some hot dog in each spoonful.
4. Bake 10 to 12 minutes, or until golden brown. Let cool for about 10-15 minutes in the pan before removing. For easy removal, cut around outsides of the muffins, then tip upside down onto a large cutting board & urge the muffins out using a knife to tap the bottoms of the muffin tins. They should slide right out.
5. Serve warm with desired dipping sauces.

Bran Muffins

Ingredients

• 2 cups Kellogg's all-bran cereal
• 1 1/4 cups milk
• 1 egg
• 1/4 cup oil
• 1 1/4 cups flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Directions

1. Combine cereal and milk. Let stand 1/2 hour.
2. Add egg and oil; beat well.
3. Add rest of ingredients. Beat just until combined.
4. Put into muffin pans sprayed with Pam.
5. Bake at 400 degrees Fahrenheit for 20 minutes or until golden brown.

Source

Sage and Shiitake Cornbread Stuffing

Ingredients

• 2 eggs, lightly beaten
• 2/3 cup milk
• 2 (8.5 oz) boxes corn muffin mix, like Jiffy
• 2 cups chopped onion
  
• 4 medium carrots, chopped in 1/4-inch pieces (about 2 cups)
• 4 stalks celery, chopped in 1/4-inch pieces (about 2 cups)
• 1 lb shiitake mushrooms, stems removed and caps cut in 1/2-inch pieces
• 2 Tbsp chopped fresh sage
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1/2 cup Madeira cooking wine
• 1 (15 oz) can veggie broth, or more for a moist stuffing

Directions

1. Preheat oven to 400°F. Coat a 9 by 13-inch baking dish with cooking spray.

2. Combine the eggs and milk; stir in the cornbread mix until it is well incorporated. Pour the batter into the prepared baking dish and bake 15 minutes, or until cooked through. Let cool.

3. Crumble the cornbread into 1-inch or smaller pieces and place on a baking sheet; toast in a 400°F oven for 10 minutes, or until lightly crisped. [May be made up to five days before the rest of the stuffing and stored in an airtight container.]

4. Cook onions in a skillet for 4 to 5 minutes, until softened. Add the carrots, celery, mushrooms, sage, salt, and pepper, and cook until vegetables are very soft, 13 to 15 minutes. Add the Madeira and cook, stirring until the liquid has evaporated, 2 to 5 minutes more. Remove from heat and toss with the cornbread.

5. Transfer to a baking dish lightly coated with cooking spray. [May be refrigerated, tightly wrapped, for up to two days.]

6. Preheat oven to 350°F. Just before cooking, pour the broth evenly over the stuffing. Bake for 15 to 20 minutes, until the liquid is absorbed and the stuffing is heated through and lightly browned on top.

Source

Pizza Frittata

Ingredients

• 10 eggs
• 1 cup chopped mushrooms
• 1 cup chopped bell pepper
  
• 1 tsp salt
• 1/2 cup mozzarella cheese
  

Directions

1. Preheat oven to 350°F. Sauté 1 cup each chopped mushrooms and chopped bell pepper. Coat a 12-cup muffin pan with cooking spray and divide veggies evenly into each cup, then line the inside with turkey pepperoni slices.
2. Whisk 10 large eggs and 1 tsp salt. Pour eggs evenly into muffin cups and sprinkle each with shredded mozzarella cheese. Bake for 15 minutes, or until egg is set and puffy. Serve with fave store-bought marinara sauce for dipping and oven-baked (from frozen) home fries.

Source

Toffee apple dip

Ingredients

• 8 oz. light cream cheese
• 3/4 cup brown sugar
• 1/4 cup powder sugar
• 1 tsp. vanilla
• 1 bag toffee bits

Directions
Mix all ingredients together. Chill and serve with sliced apples or other fruit.