Pumpkin Spice Donuts

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Yield: 8

Ingredients:

1 can Pillsbury® Grands!® Flaky Layers refrigerated biscuits (8 biscuits)
½ cup canola oil (or vegetable oil)
¼ cup white sugar
2 Tbsp brown sugar
2 tsp pumpkin pie spice
1 ½ tsp cinnamon

Steps:
1. Preheat oven to 325. In 2-quart saucepan, heat oil over medium heat.
2. Separate dough into 8 biscuits. Using small round lid or cookie cutter, cut hole in center of each biscuit.
3. In a bowl, mix together sugars, pumpkin pie spice, and cinnamon.
4. Gently place 2 or 3 biscuits in hot oil. (Biscuit holes can also be fried!) Fry on one side until light brown. With tongs, gently turn each biscuit over; fry until other side is light brown. Make sure donuts are still doughy in the middle. Remove doughnuts from oil; immediately dip into pumpkin sugar spice mix. Place doughnuts on baking sheet and bake for 7 minutes. Place in cooling rack; cool 3 to 5 minutes and serve!

*For additional flavor, you can dip donuts in sugar mixture after they are done baking!

Mexican Style Stuffed Bell Peppers

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Yield: 3

Ingredients:

3 medium red or green peppers
½ pound lean turkey meat
1 package of Mexican taco seasoning
½ chopped white onion
1 green onion
½ salt
½ pepper
1/3 cup reduced fat Mexican cheese

Steps:
1. Preheat oven to 375. Wash peppers, cut tops off, remove seeds and put into baking dish.20131026-150120.jpg

2. In a large bowl, add turkey meat, chopped onions, taco seasoning, salt, pepper, and cheese. Mix until combined and stuff evenly into peppers.

3. Bake for 50 minutes and serve! I like to add sprinkle of cheese during the last 5 minutes!
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Breakfast Egg Bake

20131026-110919.jpgYield: 6

Ingredients:

1 package of “Pillsbury Grands Biscuits”
6 large eggs
½ cup milk (I used low-fat)
1 Tbsp olive oil
½ red onion; chopped
¼ cup chopped green onions
2 zucchinis; chopped
1 big handful of spinach; coarsely chopped
½ cup shredded cheese (I used reduced fat cheddar)
1 tsp garlic powder
Pinch of salt and pepper
Chopped green onions for garnish
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Steps:
1. Preheat oven to 350.  In a frying pan on medium, add oil, chopped zucchini and onion and sauté until light brown. Add spinach to pan and sauté for 3 minutes until it looks wilted.

2. In a large bowl, whisk eggs, cheese, milk, spices, and sautéed vegetables until combined. Pour in greased 9 by13 inch baking dish.
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3. Cut 6 large biscuits into 1 inch squares. Put on top of egg mixture and bake for 30 minutes. When done, sprinkle with chopped green onions and serve!
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Low-Fat Croutons

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You can add these delicious little croutons to your favorite salad or you can eat them as a perfect crunchy snack!

Yield: 6

Ingreidients:

1 french bread with sesame seeds
¼ cup extra virgin olive oil
1 tsp garlic powder
1 tsp lemon pepper
½ tsp sea salt
¼ tsp black pepper

Steps:
1. Preheat oven to 400. Cut bread into cubes and place in a large bowl.
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2. Drizzle cubes with olive oil, garlic powder, lemon pepper, sea salt, and pepper. Mix well.
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3. Spread seasoned bread cubes onto a sheet pan and bake for about 15 minutes.
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Birthday Ice Cream Cake


Yield: 10

Ingredients:

1 box Betty Crocker SuperMoist butter recipe chocolate cake mix
Water, butter and eggs called for on cake mix box
1 gallon of mint chocolate chip ice cream, slightly softened
1 ½ cups Cool Whip
8 drops green food color
Chocolate chips and sprinkles for decoration

Steps:
1. Heat oven to 350 degrees. Grease bottoms only of two 9-inch round cake pans; line bottoms with waxed paper. Make cake batter as directed on box. Spoon evenly into pans.

2. Bake as directed on box for 9-inch rounds. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely.

3. Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil; freeze until completely frozen, about 2 hours.
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4. On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.
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5. In medium bowl, lightly mix Cool Whip and food color until combined and Cool Whip is the color of “mint”.
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6. Frost side and top of cake with whipped cream. Top with chocolate chips and sprinkles for decoration. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving.

*Tip- Place foil or wax paper around the bottom of the cake to prevent frosting from getting on dish.

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