It's All in the Spice

  1 large can sliced peaches, drained and mashed 2 cups all-purpose flour 2 cups sugar 2 teaspoons baking soda Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350 degree oven for 35 minutes. See recipe below for icing. Icing: 3/4 cup sugar 3/4 regular sized can of evaporated milk 1 stick butter 1 1/4 cup coconut 1 cup nuts ( pecans or walnuts) if can tolerate otherwise omit Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on the warm cake.

  Ingredients 5 cups popped popcorn 1 cup candy corn 1 cup chopped salted peanuts 1/2 cup butter or margarine 3 cups miniature marshmallows 4 drops red food coloring 3 drops yellow food coloring 4 sticks red or black licorice, cut into thirds Directions Grease a muffin pan and set aside. Place popcorn, candy corn and peanuts into a large bowl and set aside. Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange. When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow. Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it. Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!

  Ingredients 2   tablespoons   olive oil 2   boneless, skinless chicken breast,   cut in half horizontally 1 1/2   teaspoons   Lemon Pepper Seasoning 1/2   cup   chopped onion 3   garlic cloves,   minced 1/3   cup   chicken broth 1   cup   heavy cream 1/2   cup   freshly grated Parmesan cheese 1/2   cup   slivered sun-dried tomatoes 1   teaspoon   Italian seasoning 1/4   teaspoon   garlic powder 4   cups   baby spinach Instructions Place olive oil in a large skillet over medium-high heat. Season chicken with lemon pepper. Add chicken to skillet and cook 4 to 5 minutes per side, or until cooked through. Remove chicken and set aside. Add onion to skillet and cook for about 3 minutes to soften. Add garlic and cook 1 more minute. Add chicken broth and scrape up any browned bits from the bottom of the skillet. Add heavy cream and bring to a simmer for 1 minute. Add Pa...

  6 - 7 PersonalPoints™ per serving Ingredients Olive oil 1  Tbsp Bulgogi (beef stir fry) ¾  pound(s) , strips, cut into 1/4-inch pieces Uncooked onion(s) 1  medium , cut into 1/4-inch dice Uncooked Yukon gold potato(es) 1  medium , peeled and cut into 1/4-inch dice Plum tomato(es) 1  large , halved, seeded, and cut into 1/4-inch dice Garlic clove(s) 3  medium clove(s) , minced Chili powder 2  tsp Instructions Preheat oven to 200°F. Line baking sheet with parchment paper. To make empanada filling, heat oil in large nonstick skillet over medium-high heat. Add beef and onion and cook, stirring, until beef is browned and onion is softened, about 5 minutes. Add potato and reduce heat to medium. Cook, stirring, until potato is almost tender, about 10 minutes. Stir in tomato, garlic, chili powder, cumin, and salt. Reduce heat to medium-low; cook until potato is fork-tender, about 3 minutes longer. Transfer to medium bowl an stir in cilantro. Let cool. ...

  INGREDIENTS 1 small  onion 1  1 ⁄ 2 teaspoons  butter 2 lbs chopped cooked chicken breasts or 2 lbs  boneless skinless chicken thighs 1 (10 3/4 ounce) can cream of chicken soup 1 ⁄ 2 cup  mayonnaise 1 cup  milk 1 ⁄ 2 1/2 cup sauteed  red bell peppers  or 1/2 cup jarred roasted red pepper 1  1 ⁄ 2 cups shredded  mild cheddar cheese refrigerated biscuit DIRECTIONS Preheat oven to 350. Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish. Chop the onion. Heat butter in a small nonstick skillet and sauté until tender. Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish. Bake for 15 minutes and remove from oven. Sprinkle 1 cup of the cheese over the baked mixture. Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them. Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, us...

Total Time 50 min Prep 10 min Cook 40 min Serves 12 9 points on WW Ingredients Cooking spray3 spray(s) Uncooked pasta1 pound(s), rigatoni or penne Part-skim ricotta cheese ¾ pound(s) Crushed red pepper flakes ¼ tsp, or more to taste Grated Parmesan cheese ¼ cup(s), divided Store bought marinara sauce 4 cup(s), divided Shredded part-skim mozzarella cheese ½ pound(s) Basil ¼ cup(s), cut into ribbons, for garnish Instructions Preheat oven to 350ºF. Coat bottom and sides of a lasagna pan with cooking spray. Cook pasta according to package directions; rinse with cool water and drain. While pasta is cooking, in a medium bowl, combine ricotta cheese, red pepper flakes, 3 tablespoons Parmesan cheese and 1/3 cup marinara sauce. To assemble ziti, spoon 1/2 cup sauce on bottom of prepared pan; top with half of pasta in an even layer. Evenly spread pasta with ricotta mixture; cover with half of remaining sauce. Top with remaining pasta and spoon remaining sauce over top; sprinkle with mozzarella a...