Pumpkin Snickerdoodle Cupcakes

Batter:
1 box white cake mix (Betty Crocker SuperMoist)
1 T pumpkin pie spice
1 t cinnamon
15 oz pumpkin puree
3 eggs
1/2 c. oil
1/3 c. milk
2 t vanilla

Snickerdoodle Topping:
6 T melted butter
1/4 c. sugar
1 T cinnamon

Cinnamon Sugar Cream Cheese Frosting:
1/2 c. softened butter
8 oz. softened cream cheese
1 1/2 t cinnamon
2 t vanilla
3-4 c powdered sugar

Preheat oven to 350 degrees and line pans with cupcake liners.
Sift cake mix, pumpkin pie spice, and cinnamon in bowl and set aside. In a large bowl, combine pumpkin, eggs, oil, milk, and vanilla. Stir in dry ingredients. Fill cupcake liners 3/4 full and bake about 15 min or until knife comes out clean.

Melt butter in small bowl. Combine cinnamon and sugar in another small bowl. Once cupcakes are mostly cooled, brush tops of cupcakes with butter then roll in cinnamon sugar mixture for that "snickerdoodle" look.

Beat softened butter and cream cheese. Add cinnamon and vanilla; slowly add in powdered sugar until you reach desired consistency. Add a tad of milk if it becomes too thick. Pipe onto cooled cupcakes.

Fat Head Pizza Crust- Low Carb

2 T softened cream cheese
3/4 c. almond flour
1 3/4 c. mozzarella or a blend of cheeses
1 egg
seasonings (Italian seasoning, garlic powder, salt, pepper)
toppings

Preheat oven to 400 degrees. Mix all together in bowl. Microwave for 30 seconds to make it more pliable if necessary. Put parchment paper on baking sheet. *Parchment paper is a must!* Bake for about 12-15 minutes. Then put desired toppings on- tomato sauce, sausage, pepperoni, cheese, etc.

We have made traditional with sausage and pepperoni, BBQ pizza with jalapenos and banana peppers, and also mini breakfast pizzas with scrambles eggs, cheese, and chopped bacon! Use your imagination. I often double it and make two.

Skillet Cookie

1 roll of refrigerated chocolate chip cookie dough
8 Reese's Peanut Butter Cups
10-15 regular sized marshmallows
vanilla ice cream

Preheat oven to 350 degrees. In cast iron skillet, smush half the cookie dough roll on bottom of cast iron skillet. Arrange peanut butter cups and marshmallows on it then smush other half of cookie dough on top. Bake for 20-25 minutes, or until it is just under cooked. Serve with Vanilla ice cream while cookie is still warm.

I used Reese's this time. Next time I will try some kind of caramel candy. Maybe chopped Twix bars would be good!?

Crockpot Meatballs

1 1/2 lb. ground beef
1/2 c. bread crumbs
1/4 c. parmesan cheese
1/2 onion, chopped finely
garlic powder, salt, pepper
1 egg
3/4 c. milk

Mix all ingredients in bowl and mix with hands. In pan, heat some olive oil and sear each meatball on each side. Put in crockpot when done. I had to do mine in batches. Then add sauce on top.

Sauce:
Jar tomato sauce or favorite spaghetti sauce
lots of cherry tomatoes, sliced in half
jar of mushrooms, drained

After you sear all meatballs in pan, add cherry tomatoes and cook for a few minutes. Transfer on top on meatballs in crockpot and add mushrooms also. Add sauce. Cook on low for 3-4 hours. You can serve with pasta, spaghetti squash, or just by themselves.

Jalapeno Popper Stuffed Burgers

2 lb. ground beef
4 oz. cream cheese
1 c. shredded Cheddar cheese
3 jalapenos, seeded and chopped finely
bacon
buns
condiments of choice

Microwave cream cheese until soft. Stir in cheese and jalapenos. Divide meat into 8 portions. make a patty out of 4 of the ground beef portions. Put a big blob of cheese mixture on each patty. Put other 4 patties on top of cheese and seal in edges of burgers. I did mine in the cast iron skillet to save any cheese that oozed out instead of the grill. Sear both sides of burger on med high heat then put in 400 degree oven for about 8-10 minutes.

Low Carb Breakfast Burritos with Egg Crepe

1 lb. breakfast sausage
1/2 onion
1/2 red bell pepper
1/2 lb. thick sliced ham, cut into bite sized pieces
big handfuls of chopped spinach
1 c. shredded 4 cheese blend
10 eggs

Brown sausage in big skillet. Drain sausage on paper towel. Saute onion and bell pepper in skillet. Add in ham until browned some. Add sausage back in. Add spinach until wilted. Mix in cheese. There is your filling.

If you are doing low carb and don't want a tortilla, I found some egg crepe things that you can make. Super simple! Just get a small, nonstick skillet warmed up. Mix 1 egg in a small bowl. Melt a little butter in your skillet first, then pour in egg. Move pan around until egg makes a circle shape. Cook for about 1 minute on first side. CAREFULLY flip! Cook for another 20 seconds on other side. Make about 10 of these, draining grease on paper towel after each one.

Store sausage mixture and egg crepes separately in fridge and just warm in the mornings. Eat like a burrito.

Chicken Enchiladas

4 shredded chicken breasts

Corn tortillas

16 oz shredded pepper jack cheese

8 oz cream cheese

1 can green enchilada sauce

Onion powder 

Put green sauce in bottom of 9x 13 pan. Mix together chicken, cream cheese, onion powder, and half of pepper jack cheese. Take 1 tortilla at a time and coat with green sauce. Add a glob of chicken/cheese mixture to each tortilla and roll up. Top with remaining pepper jack cheese and rest of green sauce. Cook at 350 degrees for 30 min.