Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

3 Ingredient Pumpkin Cookies Recipes

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INGREDIENTS:
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1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1/2 cup (not pumpkin pie mix)
2 tablespoons

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DIRECTIONS:

1:  Heat oven to 350°F. Break up cookie dough in large bowl. Add pumpkin pie spice and pumpkin. Beat with electric mixer on medium speed until well blended.

2:  Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.

3:  Bake 14 to 16 minutes. Cool on pan 5 minutes then remove to cooling rack. Cool completely, about 30 minutes. Decorate with frosting of your choice or leave plain.

Darlene’s Tips: If you are making these for halloween, you could pipe frosting on them to make jack-o’-lantern faces. For Christmas, you could decorate them to look like Christmas balls. For summer, turn them into beach balls!  Or just leave plain! Still delish… I assume. I’ve never tried them.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Slow-Cooker Italian Meatball Soup Recipe

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INGREDIENTS:
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1 bag (16 oz) frozen cooked Italian meatballs, thawed
3 cups beef flavored broth (from 32-oz carton)
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (19 oz-ish)  cannellini beans, drained
optional: 1/3 cup shredded Parmesan cheese

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DIRECTIONS:

1:  Spray 3- to 4-quart slow cooker with cooking spray. Mix all ingredients except cheese in cooker.

2:  Cover; cook on Low heat setting 8 to 10 hours.  Garnish individual servings with cheese when serving, if desired.

Darlene’s Tips: You can use any meatballs that you want. You can use any variety of canned tomatoes that you want. You can use any variety of canned beans that you want.   You can use grated parmesan cheese from a container instead of fresh if you want. You can add any other ingredients that you want. You can quickly heat this up in a pot instead of a slow cooker if you want. In other words, make this any way you want! Capiche?

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Strawberry Yogurt Loaf Cake Recipe

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INGREDIENTS:
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1 box Betty Crocker Super Moist white cake mix
2 containers (6 oz each) strawberry yogurt
1/2 cup butter, melted
2 eggs
optional: red food color
optional: frosting or powdered sugar (see my tips below)
optional: strawberries for garnish

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DIRECTIONS:

1:  Heat oven to 350°F. Spray bottom only of 9×5-inch loaf pan with baking spray with flour.

2:  In large bowl, beat cake mix, yogurt, melted butter and eggs with electric mixer 2 minutes on medium speed until combined. If you want a more pink loaf, add a few drops of red food coloring.  Pour into pan.

3:  Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Run a spatula around edge of loaf to loosen. Remove from pan to cooling rack.

Darlene’s Tips: You can frost with any frosting of your choice.  If you are bringing the loaf to a potluck gathering, simply wrap the plain loaf in plastic wrap and bring along some powdered sugar. When you get to your destination, simply sprinkle the top of the loaf with powdered sugar before cutting. Done!  Oh, and if you want, try this with a strawberry flavored cake mix.  I know white has a different texture, but I’m guessing any cake mix with any flavor of yogurt will work fine!  Just think of all the possible flavor combinations!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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