Pumpkin Season is here!

Pumpkin Caramel Almond Cheesecake 1 ½ cup crushed graham crackers 2 tablespoons sugar 1/3 cup melted butter 2 (8oz) packs cream cheese softened ¼ cup sour cream ¾ cup sugar 3 eggs 1 cup pumpkin pure ½ teaspoon pumpkin spice 1 teaspoon vanilla ½ caramel topping 1/3 cup sliced almonds Preheat oven 350 degrees. In a small bowl mix first three ingredients. In a 9 inch spring foam pan sprayed with non stick cooking spray add graham cracker crust and pat down tight. In a large mixing bowl add the next 7 ingredients and with hand mixer mix well until nice and smooth batter. Pour on top of crust bake for 45 minutes. Let cheesecake cool for 15 minutes top with caramel topping and almond slices. Refrigerate 8 hours.

Decadent Raspberry Hot Pudding Cake

2 7oz. Martha White Wildberry muffin mix ½ teaspoon cinnamon 1 ½ cup sugar 1/3 cup melted butter 1/2 cup milk 2 navel oranges juiced and zests 12 oz. raspberries Preheat oven at 350 degrees. Spray a 9 inch baking pan with cooking spray. In a small sauce pan on medium heat add orange juice, zests and 1 cup of sugar bring to a boil until the sugar is melted. In a mixing bowl add muffin mixes 1/2 teaspoon cinnamon, ½ cup sugar, melted butter and milk. Mix until well incorporated. Place raspberries at the bottom of the baking pan top with muffin batter and carefully pour the hot orange sauce over the cake. Bake 40 to 50 minutes or until toothpick is inserted into the middle of the cake and comes out clean. Let it rest 10 minutes serve with whipped cream or ice cream.

Can you say Labor day and Tropical Potato Salad !!!!!!!!!! You are going to love this one!!

Smokey Tropical Potato Salad 1 ½ pound petite red potatoes ½ cup celery chopped 1/3 cup red onion chopped fine ½ cup sweet red pepper chopped 1/3 cup Italian parsley chopped fine 1 mango peeled and diced 1 tablespoon lemon juice ½ teaspoon sea salt ½ teaspoons cracked black pepper 2 chipotle peppers in adobo sauce chopped fine ½ cup light ranch dressing On stove top in a pot of salted water boiled potatoes skin on until fork tender. Drain and set aside to cool. In a large mixing bowl toss mango with lemon juice and add celery, onion, red pepper and parsley. Diced potatoes in ½ inch cubes and add to vegetables season with sea salt & pepper. In a small mixing bowl mix chipotle peppers with ranch dressing add to the potatoes and vegetables. Mix until all is well incorporated and coated with dressing.

Strawberry Filled Poppers with Chocolate Sauce

8 oz. Pillsbury crescent rounds 4 teaspoons Smucker’s strawberry jam 2 cups Crisco Pure Canola oil 1/3 cup sugar ½ cup Jiff chocolate flavored hazelnut spread On a cookie sheet lined with parchment paper press each rounds into a 3 inch circle. Spoon 1/2 teaspoon of jam in the center of each circle. Wrap and pinch dough around the filling and seal good while forming a popper. Repeat for all and place in freezer for ten minutes. Place seam side down on cookie sheet and place in freezer for 10 minutes. Add oil to a deep frying pan at least 1 ½ inch high and bring to a 350 degrees. Take poppers out of the freezer and fry for 1 to 2 minutes or until nice and golden turn and brown the other side. Remove poppers and place on paper towel to drain excess oil. In a shallow bowl add sugar and gently roll hot poppers to coat well. In a microwave safe bowl on high microwave hazelnut spread for 25 to 30 seconds. Dip warm popper is chocolate sauce.

Slow Cooker Meal

Stewed Chicken Ratatouille 8 chicken drumettes ½ cup flour ½ teaspoon garlic powder Salt & Pepper to taste 3 tablespoon olive oil 2 tablespoons butter 14.5 oz can Rotel tomatoes and green chilies 1 cup chicken broth 1 zucchini chopped 2 cups fresh broccoli florets In a zip lock bag mix flour, garlic powder, salt & Pepper toss the drumettes to coat well. In a sauté pan on medium high heat add olive oil and butter until melted. Add coated chicken drumette and lightly brown each side. Spray a slow cooker with cooking spray add drumettes top with rotel tomatoes and chicken broth top with chopped vegetable. Cook on low 8 hours.

Breakfast fajitas

Prep: 5 minutes Cook: 6 minutes serve: 4 8 slices bacon cooked 4 eggs 1/2 cup milk ½ cup celery chopped ½ cup red bell pepper chopped ½ cup red onion chopped 2 tablespoons extra virgin olive oil 4 regular flour tortillas Sour cream Salsa In a frying pan on medium high heat sauté celery, peppers and onion in 1 tablespoon of olive oil until vegetables are tender. In a mixing bowl whisk eggs and milk. In a separate frying pan heat 1 tablespoon olive oil and scramble the eggs until cook through. Mix together cooked bacon with eggs and vegetables place flour tortillas on top to get them warm through serve right away with sour cream and salsa

Succulent Tropical Tangy Ribs.....Happy 4th of July everyone!

I was looking for a little kick to my ribs but not too spicy so I chopped 1/2 of a jalapeno and because I live in a tropical State like Florida I added a little pineapple juice/crushed pineapple to my barbecue sauce and WOW they came out awesome! It was not a specific occasion at the time I first came up with the idea but it's my go to rib recipe every time we grill out with friends and family and everyone just rave about them every time I make them! My inspiration for this recipe submission was the special ingredient that we had to use and well the addition of the McCormick grill mates barbecue seasoning which I had never use that particular barbecue flavor but had use all others and it made my recipe even better got to love that and so you will love these ribs!!!!!! 3 pounds pork spareribs 1 teaspoon salt 1 teaspoon garlic granulated 2 tablespoon McCormick Grill mates Barbecue seasoning 1 ½ cup Kraft original barbecue sauce 1 tablespoon jalapeno pepper finely chopped 1 tablespoon steak sauce 1 tablespoon Worcestershire sauce ¼ cup crushed pineapple ¼ cup pineapple juice 1 green onion chopped (optional) Preheat oven at 325 degrees. Rinse and clean ribs, pat dry. In a small bowl mix salt, garlic granulated and McCormick grill mates barbecue coat ribs on both side with seasoning mixture. Place ribs on a line with aluminum foil baking dish and cover with more aluminum foil and bake for 45 minutes. While ribs are baking in a small sauce pan on stove top on medium heat add the next six ingredients and cook for 5 minutes reduce heat to low and keep warm. Remove ribs from oven uncover and coat ribs evenly on both side with sauce reserving a ¼ cup of sauce for later. Return ribs to oven uncovered and bake an additional 20 minutes. Remove ribs from oven and brush with remaining sauce. Let the ribs rest for 10 to 15 minutes. Cut ribs and top with green onions. Bon Appétit!