Preheat Oven to 350 degrees
1 white cake mix
add 2 beaten eggs
1/2 cup melted butter
1/2 cup of pumpkin puree
2 cups of Chocolate chips
Put in 9 x 13 sprayed baking dish
Bake for 20 minutes
Iced Pumpkin Pie Smoothie
ICED PUMPKIN PIE SMOOTHIE
1 1/2 cup Apricot Nectar
1/3 cup Dry Milk
1/2 cup Canned Pumpkin,optional 1 TB sugar
or use 1/2 cup Pumpkin Pie Filling
1 cup of Ice
Blend
Add whip topping
Grind vanilla bean on top
Blueberry Lemonade Cookies
These cookies are only 5 ingredients and 10 minutes away! In addition to their lighter-than-air texture and lemony flavor, the recipe can be interchanged with any cake mix flavor and with any in-season fruit (or made with no fruit at all!). A delicious cookie that anyone can make!
The 5-ingredient cookies:
1. Boxed cake mix (we used lemon) 2. 1 egg 3. 8 oz. size container of cool whip 4. confectioners sugar for dusting the cookies 5. quart of fresh fruit (we used blueberries)
Four quick steps to blueberry lemonade cookies:
Step 1: Preheat oven to 350 degrees and line cookie sheets with a silpat or parchment. Combine cool whip, cake mix & egg, mix until well blended. Batter will be very sticky.
Step 2: Carefully fold in fruit, scoop a tablespoon of dough and drop into the powdered sugar. Roll until lightly coated.
Step 3:…
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S’mores Autumn Chocolate Dip
This was an experiment on the BBQ that was a hit!
We created a make shift double boiler by using a 8×8 aluminum tin for the base and an aluminum pie tray to place on the top.
Pick your Favourite chocolate bar and break into squares, about 2 cups, place on bottom of pie tray
Place 1 1/2 cups of mini marshmallows among the chocolate
Sprinkle 1/2 cup of orange and brown Smarties
Fill the 8×8 tin with water halfway – place on BBQ
Place chocolate, marshmallow pie tray on top
We heated at 250 degrees for 12 minutes…until melted, keep checking until desired consistency
Create a tray with your favourite dipping food. We used apples, graham wafers and bananas.
Radish Pumpernickel Brushchetta
Toasted slice of pumpernickel
Spread whipped chive cream cheese
Top with sliced up radishes
Sprinkle with black pepper
Mushroom Risotto
MUSHROOM RISOTTO
Prep Time: 20 Minutes Ready In: 50 Minutes
Cook Time: 30 Minutes Servings: 6
Ingredients:
6 cups chicken broth, divided
2 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese
Directions:
1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, and parmesan. Season with salt and pepper to taste.
Spagetti and Meatballs Cake
1 Chocolate Cake Mix – again take the easy route
Bake 2 round cakes let cool
Vanilla Frosting – use round piping tip and scribble on top to look like spaghetti
Gently place on top approx. 2/3 cup strawberry, raspberry or cherry jam which every your favourite
7 round chocolate pieces – have extra on hand!
Ideas by Katherine 