Frozen Hot Chocolate

* 6 pieces (1/2-ounce) chocolate

* 2 Tsp hot chocolate mix

* 1 1/2 tbsp sugar

* 1 1/2 cups milk

* 3 cups ice

* Whipped cream

* Chocolate shavings

Simmer chocolate pieces over a double boiler, till smooth then add hot chocolate mix and sugar. Once complete melted and mixed remove from heat slowly add 1/2 cup milk and cool to room temperature.

Then in blender add the rest of milk, room temp chocolate mix and ice. Blend till smooth, pore into glass and top with whip cream, add sprinkle chocolate shavings on top.

Chicken Pillows

2 cups cooked shredded chicken
1 8oz cream cheese
3 green onions chopped
1/4 cup celery chopped fine
1/2 cup grated cheddar cheese
1/8 teaspoon salt, pepper, garlic powder

1 package of crescent rolls

Mix the items listed above in bowl, and spoon 2 TBS into each crescent roll.

Bake at 350 degrees for 13-16 minutes till golden brown.

If you find the triangle hard to work with you can make larger ones buy using two rolls, in a rectangle shape folded in half. Just add twice the amount of filling since you are using two rolls.

Eat with chicken gravy on top. (Can of Cream of Chicken soup, thinned down with a little bit of milk)

**Dana Variations: Cut cream cheese in ½. Actually – cut entire filling in ½. Would need 2 packages of crescent rolls for full recipe.

Smithalicious = Delicious

My cousin, Matti, and her sister-in-laws all contribute to this great blog - Smithalicious.

I've been coveting several of her recipes & thought you all might like it too!

Pumpkin Spiced Cream Cheese Breakfast Rolls

Just found this recipe on a friend's blog & it looked easy enough...and sounded even more delicious!

Pumpkin Spiced Cream Cheese Breakfast Rolls

2 packages/cans Pillsbury Crescent Rolls
4 0z cream cheese, softened
1/4 Cup brown sugar
1/4 Cup canned pumkin (Libby’s)
1/4 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg

1. Preheat oven to 350 degrees F. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over crescents leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces. Place around 2 9 inch cake pans that have been sprayed with cooking spray. I left the centers open so the rolls form a circle.

2. Bake for 28-30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting recipe below.

FROSTING:
4 oz softened cream cheese
1/2 Cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon canned pumpkin (Libby’s)
1. Mix all ingredients into a large bowl until smooth. Spread over warm rolls.

Sweet Potato Casserole

This recipe is from my Grandma Evers.

(totally awesome) Pumpkin Pie

I'll preface with I don't care for traditional pumpkin pie. It's way to heavy and solid. This however is a little piece of fluffy heaven.

15 oz (1 can) pure pumpkin
2 (3.4 oz) boxes Instant Vanilla Pudding
1 1/2 tsp Pumpkin pie spice
1 1/3 cp heavy whipping cream
1 (8 oz) container Cool Whip - Add last

Beat/whip together all ingredients, scraping sides often. Pour into a baked pie crust (or graham cracker crust or a gingersnap crust). Chill 2 hours. Enjoy!

Simply delicious and easy.

posted by kollen rae

Pumpkin Fluff Dip

With fall around the corner it's the perfect time to pull out our pumpkin recipes.
What is your favorite pumpkin recipe?

PUMPKIN FLUFF DIP
1 16 oz. container whipped topping
1 5 oz. package instant vanilla pudding mix
1 15 oz can pumpkin
1 tsp. pumpkin pie spice

Mix together pudding mix, pumpkin & pumpkin pie spice.
Fold in the whipped topping.
Chill in fridge until ready to serve.

Serve with graham crackers (honey or cinnamon).