Whether you are a pumpkin pie fan or not, this twist on the traditional pie is sure to be a favorite. This recipe has been in the family for years and for as long as I can remember it has been the dessert my mom makes every Thanksgiving.

So if you are still scrambling for a last minute recipe give this a try, plus it serves more than a pie.

Crust:
1 Cup Flour
1/2 Cup Brown Sugar
1/2 Cup Butter
1 Cup Coconut

Mix together crust ingredients and press in a 9×13 pan. Bake at 350 for 10 minutes.

Filling:
4 Eggs
1 Cup Milk
2 Cans (15 oz each) Pumpkin
1 1/2 Cup Sugar
1/2 tsp Vanilla
1 tsp Salt
1 tsp Cinnamon
1/2 tsp Nutmeg

Mix together filling and pour over crust. Bake at 350 for 45 minutes or until knife comes out clean. When cool serve with cool whip.

Whatever the food may be that you gather around, may your Thanksgiving be one filled with joy and laughter as you share time with family and friends.

This year especially I think of those who do not have the abundance or necessities I so often take for granted. As I thank God for the many blessings in my life I whisper a prayer for those who far too often go without.

Happy Thanksgiving!

I found this recipe from Kraft a few years back and it is a favorite seasonal treat! I usually only make this dip once or twice a year, saving it for the lovely fall months of October and November.

It’s a quick and simple dip for last minute entertaining. Plus it’s served hot, perfect for those colder days. I usually serve it with pita chips, but it can also be served with crackers.

Ingredients:

1 tub (8 or 10 oz.) 1/3 less fat cream cheese
2 Tbsp. brown sugar
1/2 tsp. pumpkin pie spice
1 apple, chopped and divided
1/4 cup shredded cheddar cheese
1 Tbsp. chopped pecans (I like to add more than this)

Mix cream cheese, brown sugar and pumpkin pie spice. Stir in half of the apples.
Spread into baking dish. Top with remaining apples, cheese and nuts.
Pre-heat oven to 375 and bake for 10 minutes.

Enjoy! Hope your weekend is sweet!!

Such a great homemade granola recipe, you won’t even realize you are being crunchy! It’s hearty and an essential for any peanut butter lover. So good I eat it for dessert, by the handful sans milk even.

3/4 Cup Peanut Butter (I use a natural one without added sugar)
1/4 Cup Coconut Oil
1/2 to 2/3 Cup Honey (I am usually closer to the 2/3 cup)
3 Cups Oats
1 1/2 Cup Wheat Germ
1/2 Cup Chopped Nuts (My go to is chopped walnuts)
1 tsp. Vanilla
1 Cup Raisins or other dried fruit

Combine peanut butter, coconut oil and honey in small saucepan. Heat over medium heat, stirring occasionally until melted.

Mix together oats, wheat germ and nuts in mixing bowl.

Add the melted mixture and vanilla. Mix thoroughly.

Spread onto large cookie sheet. Bake at 300 degrees for 30 minutes, stirring every 10 minutes until lightly browned. Add raisins or dried fruit when cooled completely. Store in the refrigerator in covered container. Enjoy and make often!

Just to give you a good laugh…while opening the bag of wheat germ it fell out of my hands and wheat germ went all over the floor and in one of my drawers. While distracted with the clean up, I had lost track of the time and the granola turned a little more brown than I would have liked. Hence the reason for no final product picture, although it still tastes delish. Happy Monday everyone!

I never promised that the recipes featured here would be gourmet or healthy, but I will deliver on delicious! My soon to be sister-in-law shared this delicacy with me years ago. This is my go to recipe for cook-outs, potlucks and last minute get-togethers. I usually keep the ingredients on hand for a moments notice. Enjoy!

1 Box of Traditional Chocolate Cake Mix
2 Eggs
1/3 Cup of Oil
1 Cup Chocolate Chips
1 Can Sweetened Condensed Milk
1/4 Cup Butter (Cubed)

Combine cake mix, oil and eggs. Spread 2/3 of batter into a greased 9×13 pan.

Combine sweetened condensed milk, chocolate chips and butter in a bowl. Microwave for 45 seconds and stir, microwave 45-60 seconds longer until melted. Pour over crust.

Sprinkle chopped pecans over filling. Drop remaining batter over pecans and filling by spoonfuls. Bake at 350 for 20-25 minutes.

 

 

This recipe is a family favorite and easy peasy to make!  Great to grab on the go for a quick breakfast or pick me up afternoon snack.  Plus, it’s loaded with protein sure to give you the energy you need.

4 Cups Rolled Oats
1 Cup Peanut Butter
1 Cup Honey
1/2 Cup Walnuts
1/2 Cup Raisins

Mix ingredients in a large bowl.

Put in an 8×8 pan.  Chill in the fridge for a few hours.