Easy Pumpkin Muffins~ WW

Ingredients:

1 Spice Cake Mix
1 can pumpkin (NOT pumpkin pie filling)
1/2 cup water

Points ~ WW ~ 3
Directions:

Mix together. Batter will be very thick.
Spray a muffin pan with non-stick spray and divide in to 12 muffins (do not use paper liners - there is not enough fat in this recipe to keep them from completely sticking to the liners!)
Bake at 350 for 16-18 minutes or until inserted toothpick comes out clean
Yes - it’s a cake mix. But there is no more sugar in it than any commercial muffin mix and you have the added benefit of the fiber and vitamins in the pumpkin.

Variations:
Add some pecans, cranberries or shredded carrot
Use chocolate cake mix for delicious choco-pumpkin muffins. Go completely decadent and add mini-chocolate chips
Can’t find spice cake mix? Use a yellow cake mix and a 1-2 tsp Pumpkin Pie Spice

~It's Time~

Layered Mexican Chicken

POINTS® Value: 6
Servings: 12
Preparation Time: 20 min
Cooking Time: 45 min
Level of Difficulty: Moderate

This Mexican lasagna will last up to five days in the refrigerator. It's a terrific make-ahead meal from our Cook Once, Eat All Week Series.
Ingredients

1 spray(s) olive oil cooking spray
2 pound(s) uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup(s) fat-free sour cream
2 cup(s) shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup(s) salsa, mild, medium or hot

Instructions
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.


Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.


Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.


Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.


Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.


Learn more about our Cook Once, Eat All Week Series.

~Chocolate/White Chocolate Dipped Pretzel Rod's~

Ingredients

10 ounces pretzel sticks (Pretzel RODS)
12 ounces milk chocolate chips (or melting disks)
1/2 cup white chocolate chips (optional)

candy sprinkles (optional)
miniature M&M chocolate candies (optional)
mini Reese's pieces (optional)
chopped peanuts (optional)

Directions

Melt milk chocolate chips in double boiler or in microwave.

If you are using the white chocolate, wait until later before melting unless you can keep it over warm water.

Dip each pretzel rod about 2/3 of the way up in chocolate.

Lay on wax paper lined baking sheets.

Allow to set a little, but not completely dry.

Dip a fork into the white chocolate and drizzle over the milk chocolate by gently swishing the fork back and forth over the rods but not touching them.

Take plate or wax paper and roll each pretzel in the desired topping. Lay back on wax paper to set completely.

These are great to give in a unique glass or mug.

For More great recipes head over to Lana and Lisa's.

Have a great Tuesday.

Cheryl

~Spinach Salad~

Spinach Salad
2 Bunches fresh spinach
1 Small purple onion
3/4 lb Fresh mushrooms
3/4 lb. Swiss cheese
1 Cup Cottage cheese
1/2 lb bacon - crisp and crumbled -- toss all ingredients together

Dressing
3/4 T. Poppy seeds
1/3 Cup white vinegar
1/2 Cup oil
1/3 Cup sugar
3/4 T. Grated onion
3/4 Tsp. salt
1/3 Tsp. mustard

~Cereal Snack Crunch~Take Your Pick

INGREDIENTS
8 cups Chocolate Chex cereal
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 cup vanilla baking chips

DIRECTIONS
Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.

OR

MUDDY BUDDIES

INGREDIENTS
9 cups Corn Chex, Rice Chex, Wheat Chex or Chocolate Chex cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

DIRECTIONS
Into large bowl, measure cereal; set aside.
In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Now head over to Lisa and Lana's where you are sure to find more great recipes.

Well, I'm not sure, I may be toooooo late. There is a give away over at Lisa and Lana's for a great cookbook holder. I was getting my things ready for Tuesday. And it is Tuesday, but I should have done this last night. It is a great cookbook holder. And, Lisa and Lana are great hostesses! Either way!

Have a very blessed Wednesday!

Cheryl

Snack Mix
1 1/2 cup Kix cereal
1 cup Cheerios
2 cups small cheese crackers
2 cups thin pretzels
1/2 lb. mixed nuts
1/4 cup butter, melted
1/2 tsp. worcestershire sauce
1/4 tsp. celery salt
1/4 tsp. garlic salt
Heat oven to 250 degrees. Combine cereals, pretzels, crackers, and nuts in a 9x13 pan. Blend melted butter and seasonings. Pour over mixture and stir thoroughly. Bake 30 minutes, stirring after 15 minutes.

Happy Snacking!

Cheryl

~BANANA BARS WITH TOASTED PECAN FROSTING~

Preparation time: 20 min Baking time: 20 min
Yield: 48 bars


Bar Ingredients:
1 cup sugar
3/4 cup Butter, softened
1/2 cup firmly packed brown sugar
1/2 cup Sour Cream
2 eggs
2 large (1 cup) ripe bananas, mashed
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt


Frosting Ingredients:
1/4 cup Butter
2 cups powdered sugar
1 (3-ounce) package cream cheese, softened
1 teaspoon vanilla
1/2 cup chopped pecans, toasted

Heat oven to 375°F. Combine sugar, 3/4 cup butter, brown sugar, sour cream and eggs in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add bananas and vanilla. Continue beating until well mixed. Reduce speed to low; add all remaining bar ingredients. Beat until well mixed.

Spread batter into greased 15x10x1-inch jelly-roll pan. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely.

Melt 1/4 cup butter in 1-quart saucepan over medium heat. Cook, stirring constantly and watching closely, until butter just starts to turn golden (5 to 6 minutes). (Butter will get foamy and bubble.) Remove from heat. Cool completely.

Combine browned butter, powdered sugar, cream cheese and vanilla in small bowl. Beat at low speed, scraping bowl often, until smooth (2 to 3 minutes). Frost cooled bars. Sprinkle with pecans.

TIP: Instead of frosting, sprinkle powdered sugar over the top using a fine mesh strainer or sifter.

TIP: To toast pecans, spread evenly in shallow pan. Bake at 350°F. for 4 to 6 minutes, stirring once, until lightly browned. Cool completely.

Nutrition Facts (1 bar): Calories: 120, Fat: 6g, Cholesterol: 20mg, Sodium: 70mg, Carbohydrates: 17g, Dietary Fiber: 0g, Protein: 1g