Crispy Smashed Roasted Potatoes ***

(Mags via Fine Cooking)

12-15 baby red potatoes
2 ¾ tsp. kosher salt
½ c. extra-virgin olive oil

~ BOIL. Put potatoes in a large saucepan (preferably in one layer) and cover with at least 1” water. Add 2 t. salt, bring to boil; reduce heat & simmer about 30 minutes. Drain.
~ FLATTEN. On a clean dish towel, let potatoes sit a minute or two. Using another dish towel folded (to protect your hand from the heat), gently press down on each potato with the palm of your hand to flatten to the thickness of about ½“.
~ COOL. Cover large rimmed baking sheet with foil and then top with parchment paper. Place all potatoes on sheet & cool completely at room temp. (if making ahead, cover & refrigerate up to 8 hrs).
~ ROAST. Heat oven to 450. Sprinkle the potatoes with remaining ¾ t. salt and pour the olive oil all over them. Lift the potatoes gently to make sure some of the oil goes underneath them. Roast, turning once, until crispy & deep brown around the edges....about 30-40 minutes

Sugar and Cinnamon Spiced Pecans **

(luckymommyto2boys ~ Allrecipes.com)

1 lb pecan halves
1 egg white
1 tablespoon water
1 cup sugar
1 teaspoon cinnamon
½ cup margarine or butter

Whip egg white until frothy. Add water, sugar and cinnamon.
In a 13x9" cake pan, melt the margarine or butter. Pour pecans in egg mixture, stir well, then pour into pan.
Bake at 250 for 1 to 1 1/2 hours, stirring every 15 minutes.

Pumpkin Pie Cake ****

(luckymommyto2boys ~ Amy)

1 (18 ¼ ounce) package yellow cake mix
4 eggs (divided)
¾ cup margarine (divided)
1 (29 ounce) can pumpkin puree
½ cup white sugar
1 ½ teaspoons ground cinnamon
2/3 cup evaporated milk
1 cup brown sugar

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Reserve 1 cup of cake mix from the package. In a bowl, combine remaining cake mix, 1 egg and ½ cup melted margarine. Press mixture into the bottom and up the sides of a 9x13 inch pan to form a crust.
Mix together the pumpkin, 3 eggs, sugar, cinnamon and evaporated milk until blended. Pour over the crust. Combine the brown sugar and reserved 1 cup cake mix, then cut in the ¼ cup margarine until mixture is crumbly. Sprinkle over the filling.
Bake in the preheated oven for 50 minutes. Refrigerate overnight before serving.

Puppy Chow ***

(luckymommyto2boys)

9 cups Chex cereal (any kind)
1 cup semi-sweet chocolate chips (6oz.)
½ cup smooth peanut butter
¼ cup butter
1-2 teaspoon vanilla
1 ½ cups powdered sugar

Measure cereal in large bowl, and set aside.
Microwave chocolate chips, peanut butter, and stick butter for 1 minute on high. Stir. Cook for 30 seconds longer or until smooth. Add vanilla.
Pour mixture over cereal, stirring until coated.
Pour mixture into large Ziploc bag and add powdered sugar. Shake until well coated.
Spread on waxed paper to cool.
Store in Ziploc bags or large sealed bowl.

Pumpkin Cranberry Breakfast Cookie ***

PUMPKIN CRANBERRY BREAKFAST COOKIE
(luckymommyto2boys ~ Amy ~ Recipezaar)

1 cup brown sugar
1-1/4 cups rolled oats
2 cups whole wheat flour
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin pie spice (heaping)
6 tablespoons applesauce
6 tablespoons pumpkin puree (if using homemade, make sure it is thick like canned)
2 egg whites
3/4 teaspoon vanilla extract
1/2 cup dried cranberries

Preheat the oven to 350 degrees F.
Place all ingredients in bowl, stir together until combined.
Roll the cookies into golf ball sized balls with cooking oil sprayed hands.
Place on cookie sheet (s) about 2 inches apart, giving them room to spread slightly.
Spray tops with cooking oil, flip over with a cooking oil sprayed spatula, these are precautions so your cookies won't stick to the pan.
Bake about 8 minutes for moist cookies and 10-12 for dry cookies.
Store in Tupperware between layers of waxed paper.
Great with a pumpkin pie latte!
* Amy’s notes: I used Splenda brown sugar. I also only had self-rising white flour, so I used that and omitted the baking soda, baking powder, and salt. And on the second batch, I didn’t bother spraying the tops of the cookies with the cooking oil. I just sprayed it on the cookie sheet and my hands. I also omit the egg whites and just use 1 cup of applesauce.

Nilla Apple Crisp **

(luckymommyto2boys ~ Amy ~ Kraft Food & Family Magazine)

8 cups thinly sliced peeled Granny Smith apples (about 2 large/2 lbs)
½ cup firmly packed brown sugar, divided
2 tsp ground cinnamon, divided
1/3 cup old-fashioned or quick-cooking oats
¼ cup cold margarine
25 Reduced Fat Nilla Wafers, crushed (about 1 cup crumbs)
1 ½ cups thawed Cool Whip Lite Whipped Topping

Preheat oven to 350 degrees F. Toss apples with ¼ cup of the brown sugar and 1 tsp of the cinnamon. Spoon into 8- or 9-inch square baking dish.
Combine oats, the remaining ¼ cup brown sugar and 1 tsp cinnamon in medium bowl. Cut in margarine with pastry blender or two knives, until mixture resembles coarse crumbs. Add wafer crumbs; mix well. Spread crumb mixture evenly over apples.
Bake 30 to 35 minutes or until apples are tender. Serve warm or cooled. Top with whipped topping.
Makes 12 servings, ½ cup each.

Italian Love Cake ***

(luckymommyto2boys ~ Allrecipes.com)

1 box fudge marble cake mix
2 lbs ricotta cheese
¾ cup sugar
4 eggs
1 tsp. vanilla
1 box (3 ¾ oz) instant chocolate pudding
1 cup milk
1 carton (8 oz.) whipped topping

Mix cake as directed on box. Pour into greased and floured 9 x 13-inch pan.
In separate bowl, combine ricotta, sugar, eggs and vanilla; mix well. Spoon over top of unbaked cake. Bake at 350 degrees F. for 1 hour. Cool.
Mix pudding with milk; fold in whipped topping. Spread over cake; refrigerate.