Dinner Diaries

I am far from a great cook, I dislike cooking almost as much as I dislike cleaning. (So as you can see my children are well fed and live in a remarkably clean home!)
Well Pinterest has really encouraged me to try new things and find new recipes for the everyday and while some have turned out okay, some have turned out truly GREAT!! This is one of them!
The first recipe I tried was Crockpot Pineapple Chicken.
Recipe:

• 3-4 chicken breasts
• 1 cup pineapple juice
• 1/2 cup packed brown sugar
• 1/3 cup soy sauce

Cook on low for 6-8 hours. 
Now the meat had a sweet taste to it and it was pretty good, I'm not sure I would make this again. I really would like to try another version of this because I see it quickly becoming a family favorite...I'll keep you posted.
Now on to my HUGE cooking success....
As a side to go along with our Pineapple Chicken I decided to try Humus Mashed Potatoes.
Recipe:

• 3 lbs. Yukon gold potatoes
• 3 Tbsp. butter or olive oil
• 2 cups favorite hummus, homemade or storebought
• 1/2 tsp. salt (or more to taste)
• 1/4 tsp. freshly-cracked black pepper

Peel the potatoes if you woud like, and cut them into large chunks, roughly the same size. Immediately add to a large pot and fill with water until the potatoes are covered. Bring to a boil over high heat. Then reduce heat to medium and simmer for 20-30 minutes, or until a fork will go gently through the potatoes. Remove from heat and drain the water.

Then return pot to the burner and use a potato mash the potatoes until smooth. Then turn off heat, and add in butter, hummus salt and pepper. Stir until combined. Season with additional salt and pepper if needed. 

Now these were the MOST delicious side we have had in awhile and Emmah even asked if we could make them more often! Jake wasn't as much of a fan, but he ate a little!! I will definitely be making these again!!

Halloween Treats

I am one of those people who LOVES to make fun and festive treats for my kids...and I think they enjoy bringing them to school too! (I mean they do ask, so they must like them right???)   Now on most occasions I make cake pops, since they are a favorite of my kids and their friends!! Most teachers think they are pretty tasty too!! But this year I decided to try something new!!   I got some melting chocolates, sucker sticks and cookies and got to work!!   Here is the end results:   An alien invasion cookie style...

 

And a bunch of ghostly ghouls:

  Enjoy the treats...there may be TRICKS tomorrow!

Time to Make the Doughnuts

I suddenly have a HUGE obsession with baking...I just LOVE to do it!! Sometimes that is a good thing and other times, well let's just say not so good for the diet! However, I have been working hard to find healthy alternatives in my baking!   Well, I LOVE doughnuts! Who doesn't??? But...with the diet they are NOT my friend! Searching Pinterest I came across a baked doughnut recipe and just had to give it a try! Now they are a new fall favorite and my kids want me to look for more recipes! (You know it's serious when you go out and buy an actual doughnut pan!!)  

Apple Cider Doughnuts

 

Ingredients:

granulated sugar for preparing pans
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 large egg, beaten
2/3 cup packed brown sugar
1/2 cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup plain nonfat yogurt
3 Tablespoons vegetable or canola oil (I use unsweetend applesauce, which make them healthier!!)

 

1. Preheat oven to 400°F. Spray. Sprinkle with sugar, shaking out excess.

2. In a mixing bowl, mix together flour, baking powder, baking soda, salt and cinnamon; set aside. In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil. Add dry ingredients and stir just until moistened. Don't over mix! Divide batter among the cavities in the prepared pan. Don’t fill them to the top or your doughnuts will lose their holes when the batter puffs up while baking!

3. Bake 10 to 12 minutes, or until the tops spring back when touched lightly. Loosen edges and turn the doughnuts out onto a rack to cool. Clean the pan, re-coat it with oil and sugar. Repeat with remaining batter.

4. Ice your doughnuts, if desired. Sift 1 cup powdered sugar and mix w/ 2 ounces light cream cheese, a dash of cinnamon and enough nonfat milk to create a spreading or dipping consistency. Dip tops of doughnuts into the icing, then set right side up on a rack to let the icing set.

 

One batch goes a long way...I got about 18 large doughnuts per batch. You'll get LOTS more if you go mini!!

 

Recipe from Recipe Girl.

Breakfast Muffins

I don't know about your family, but my family really likes breakfast...my kids would be completely okay with just having cereal for dinner (and I'm not gonna lie, there have been a couple of occasions when that is what they have had!) So when I found the idea to make breakfast muffins I just knew that everyone was going to LOVE them!!  

Ingredients:

egg substitute

sausage (I used turkey sausage)

bacon (again turkey)

cheese

veggies (onions, green peppers, mushrooms)

 

 

To start I went ahead and cooked up both my bacon and sausage...then it would be ready to be added to the egg. Preheat oven to 375 degrees.

 

Next I greased up my muffin tin and we got to work making our muffins. We filled each muffin cup about halfway full of "stuff" (sausage, onions, bacon, cheese etc.)

 

Once we all had our muffins done...we filled all of them figuring we could each have 1-2 and there would be some left over for a quick breakfast.

 

Bake in the oven for 25-30mins.

 

Once done take out and ENJOY! These would be great for a brunch, Christmas morning, or a quick dinner!! Don't forget to serve with hashbrowns and toast!!

Old School Turned New School

My kids are kinda obsessed with having things in cupcake/muffin shape and when I can make it happen its twice as nice!! So when looking for a weight watcher friendly recipe the other night I came across these Cheesy Pot Pie Muffins...mmmm!!
I made sure I had all the ingredients, and then got to work. I will say this, they are super easy, and pretty quick too!! Don't reheat perfectly, but are still delicious on day 2!

Ingredients:
- 1 can of reduced fat biscuits (10 count)

- 1 cup cooked chicken breast, diced
- 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
- 2/3 cup shredded low-fat cheddar cheese
- 1 cup of frozen mixed veggies
- 1 teaspoon of onion powder
- 1/4 teaspoon black pepper

  

  Directions:
1. Preheat oven to 400 degrees.
2. Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.

3. In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, onion powder, parsley flakes, and black pepper. Mix well to combine.
4. Evenly spoon chicken mixture into prepared biscuit cups.
5. Bake for 12 to 15 minutes or until golden brown.

6. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

These are perfect quick summer meal or for those cold winter nights. My hubby gave them 2 thumbs up as did my kids! YEAH!! Score for another WW fun meal!!

Next up...tacos or lasagna cups....

Ooo La La

My obsession with Pinterest continues...

Emmah has been attending Art Camp this week with the art teacher from the school I work at. She ABSOLUTELY LOVED it!! Which was nice to see her really enjoying something. On the last day they decided to do a little breakfast so they asked everyone to bring something to share. Emmah wanted something different as did I so off to Pinterest we go..
That's where we found these:

(photo from tablespoon.com)

Ummm yea we'll go with these!! Emmah isn't a rasberry and blueberry fanatic so since I had strawberries and bananas in the house we went with those. Wanna make your own?? I knew you would so here it is:

Ingredients:
Pillsbury French Bread (any brand would work)
1/2-1 cup fruit- strawberry, banana, blueberries, rasberries
4 whole eggs
1/2 cup milk
1/4 tsp vanilla
1/4 tsp cinnamon
powdered sugar/sryup (optional)
wooden skewers

Directions:

1. Start by baking the bread, according to package directions.This can be done the night before or earlier in the day.
2. Cut bread up into 1" pieces
3. Mix together milk, egg, vanilla, and cinnamon. Drop in half of bread and mix to coat.
4. In large saucepan melt butter, then added coated bread pieces. Cook til brown on all sides, 2-3 minutes each side. When browned...move to a cookie sheet to keep warm in the oven. Then repeat with other half of bread.
5. Now place fruit and bread in an alternating pattern on skewer.
6. Place on patter or serving dish. Sprinkle with powdered sugar. Serve with sryup for dipping!
7. ENJOY!!

These are great for a brunch, overnight guests, sleepovers, and for us Easter!!

Royalty

Have you ever tried Royal Icing?? Its a ROYAL pain!! It's so picky and touchy and you have to do everything JUST right. I tried it for Emmah's birthday with some success...as in it looked okay, but you couldn't touch the frosting, it was weird tasting, and had a fluffy/over mixed look to it.

Well as you saw in my sugar cookie post I have a new best friend...Callye from Sweet Sugarbelle! Not only did she tell me how to make some SUPER delicious sugar cookies, but she also shares how to make Royal Icing!! The best part of her sharing...is her explanation!
The basic royal icing recipe stays the same, but its how you put the parts together that can really make the difference.

Here is her recipe for Royal Icing:
Ingredients:

2lbs confectioner’s sugar

1/3 cup plus 1 Tbsp meringue powder

about 3/4 c. warm water

1-3 Tbsp. oil-free extract or flavoring

Instructions

1. Add the dry ingredients first. Use your mixer’s whisk attachment to incorporate the sugar and meringue powder.
2. Add the extract to the water and slowly add it to the dry ingredients while mixing. At first the icing will be very liquid-like.
3. Continue to mix it at medium-high speed until it is fluffy and stiff peaks form, about 7-10 minutes. Mixing times are approximate, keep your eye it icing and stop mixing as soon as it becomes stiff. Over mixing and oil-containing extracts can keep the icing from setting up, so keep this in mind as you work.

Be sure to head to her site and follow through the post as you make your frosting. I found that her descriptions as to what my icing should be looking like were perfect and easy to relate to.

I first got my ingredients together and started mixing:

Next I continued mixing until I got it got firm (As she says she makes it firm and then works backwards

Then I follow her lead again by measuring out some icing, adding the color, and then separating to make the piping icing and flooding icing. I used icing color, it tends to be more true then food coloring. (Want a certain color?? Callye has a color chart for you to use to get the perfect color!)

I personally used a ziplock for the piping...I know real "high tech" but it's what I had and it worked out great! {She does show you on her blog how to do it with a piping bag.}

{Your piping icing should be the consistency of toothpaste or soft scrub cleaner}

Once I had the color, I got to piping. In a nice smooth motion go around the outside of your shape. You will want to let this harden before moving on to the flooding.

Next you "flood" your cookies. This sounds exactly like what you are doing. With your thinned out frosting you basically "flood" the remaining cooking with the frosting. {The flooding frosting should be the consistency of shower gel.}

Let your cookies sit out...mine took a couple of hours to completely harden. You can then store your cookies for your event. Making these a few days ahead of time is perfectly acceptable. The cookies can easily be frozen and the frosting can be stored in your refrigerator or at room temperature for up to a month.

Sugar is Sweet

Since Emmah's party I have really wanted to give the whole sugar cookie and royal icing thing another go. In my searches for ideas for Jake's party I came across these really cute lego man cookies (We're doing a lego theme!!)

(photo cortesy of The Sweet Adventures of Sugarbelle)   How cute are these?? And the best part is...she shows you how to make your own and shares her recipes!! My first goal was to master the cookies themselves. And although I didn't want to make the lego heads first I decided to make something that went with the holiday STARS!!   I followed her recipe and started with the confectioners sugar and butter.

I then mixed the flour, salt, and baking soda in a seperate bowl and slowly added it to the other mixture.

Rolled them out...and cut out my stars.

Here are the finished and tasty product!! They have an almond flavoring to them, which is soft and I just LOVE it!!

Next time you see these cookies...they will hopefully be iced ROYALLY!

I followed the recipe from Sweet SugarBelle.

Ingredients

• 1 c. {two sticks} of REAL unsalted BUTTER, softened
• 1 1/2 c. confectioner’s sugar
• 1 egg
• 2-3 tsp flavoring {pick what you like, I prefer almond}
• 2 1/2-2 3/4 c. all-purpose flour
• 2 tsp. baking powder
• 1 tsp. salt

1. Cream together softened butter and confectioner’s sugar. Crack the egg into a separate bowl, and add the flavoring. I use emulsions, but extract also works well. Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated. In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture. I can tell the dough is ready when most of it sticks to the paddle. When I touch it, it has a little give, but does not stick to my fingers. 

 

2. Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary. Then, cut and bake at 400 degrees for 7-8 minutes. This version makes 2-2 1/2 dozen, doubled, it makes 4-5 dozen.

 

If you stop by her blog she includes lots of helpful tips and tricks!

Gender Revel Cookies

A really good friend of mine is expecting her second baby and I love to live vicariously through her...as there are so many fun ideas to share that your expecting, gender reveal, and baby photos. So I make her try all this fun stuff!!

Well this past week she had her ultrasound and was going to find out what she was having, and since she is a teacher we thought it would be fun to have her kids guess and then give them a special treat to find out what it was. After searching I found these delicious chocolately fudge cookies and decided these were PERFECT!!
Fudgy Delights (as found on easybaked.com)

INGREDIENTS:

• 40-50 Wilton candy melt pieces in BLUE or PINK
• 8 oz. Philadelphia Cream Cheese
• 1 bag (12 oz) semi-sweet chocolate chips
• 2 c. all-purpose flour
• 1 t. vanilla

DIRECTIONS:

• Soften Philadelphia cream cheese in microwave until completely smooth.
• Melt chocolate chips in microwave in 30 second increments, stirring well in between.
• Add cream cheese to melted chocolate and blend well.
• Add flour and vanilla and stir into a thick dough consistency.
• Flatten about 1 tbs. of dough in your palm, place 2 candy melts (flat sides together) in the center and gently wrap the dough around the melts until they are completely covered.
• Flatten dough and shape into an Oreo shaped and sized cookie and place on an un-greased cookie sheet.
• Bake cookies at 350 degrees for 8-10 minutes.( I did mine just a little longer, but time varies based on your oven.)
• Remove warm cookies from cookie sheet and place on parchment paper (they will be a little greasy on the bottom, the parchment paper helps with this)

These cookies are super delicious and could be done for almost any holiday or just a sweet treat! On her site she even uses the peanut butter candy melts, or hershey kisses...Oh the possibilites!!!

Flapjacks

 Well in the idea of sticking to out Weight Watchers, and eating healthy. I of course have been trying A LOT of new recipes. One of them I tried was Chocolate Chip Banana Pancakes...and they were super YUMMY!! 

(Here they are cooking, and make sure you watch closely so they aren't mushy inside...we found this out the hard way!)

Enjoying the yummy deliciousness!

Wanna try???

Chocolate Chip Banana Pancakes

Ingredients:

1 cup unbleached white
2 tsp baking powder
1/4 tsp salt
1 large banana, ripe, mashed well
1 cup 1% milk (I used skim)
3 large egg whites
2 tsp oil
1 tsp vanilla
1/4 cup mini chocolate chips
cooking spray

Directions:
Mix all dry ingredients in a bowl. Combine milk, egg white, oil, vanilla and mashed bananas in another medium sized bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a wooden spoon until there are no more dry spots.

Heat a large skillet on medium-low heat. Lightly spray a skillet with cooking spray, place the mold on the hot skillet and pour 1/4 cup of pancake batter. Add 1 teaspoon of chocolate chips in each pancake. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Makes about 3 cups of batter which yields 12 pancakes.
Servings: 6 • Serving Size: 2 pancakes • Old Points: 4 pts • Points+: 5 pts*
Calories: 179.6 • Fat: 5.2 g • Protein: 5.9 g • Carb: 28.4 g • Fiber: 2.5 g • Sugar: 10 g
Sodium: 572.1 mg

Recipe from http://www.skinnytaste.com/ (Check it out for some great recipes!!)

Sweet Treat

I am a total sucker for anything sweet...so with doing weight watchers I just knew I was going to have to find some healthy choices or their isn't going to be much weight lose happening!

So in my search...I found these:

Cheesecake Squares! These are delicious!! They don't last for too many days so I would suggest that if you make them be sure you have some friends to share them with!!

Cheesecake Squares (5pts per serving)

Ingredients:

• 1(8oz) package cream cheese, softened (I used fat-free)
• 3/4 cup M&M candies
• 1/2 cup walnuts
• 1 egg
• 1/3 cup margarine
• 1 cup flour
• 1/4 cup sugar, granulated
• 1/3 cup brown sugar (possible to substitute Splenda brown sugar)
• 1 tsp vanilla extract

Directions:

Preheat oven to 350 degrees. Beat the margarine and brown sugar until light and fluffy. Add the walnuts and flour; mix well. Reserve 1/2 cup of the crumb mixture; press the remaining crumb mixture into the bottom of a 8x8 square pan. Then bake the crust for 10 mins. While baking combine softened cream cheese, sugar, and vanilla; using an electric mixer, mix at medium speed until well blended. Add the egg; mix well. Layer 1/2 cup of the M&M candies over the baked crust; top with the cream cheese mixture. Combine the remaining candy and reserved crumb mixture; mix well. Sprinkle the crumb mixture over the cream cheese mixture. Bake at 350 degrees for about 20 mins. Let cool completely...I put mine in the fridge.

**With the fat free cream cheese and since I dropped the walnuts it drops the points down to 4pts per serving!!** 

Souper Time

I know the title is totally cheesy, but this recipe is NOT!Last night for dinner I tried another new recipe. Although Jake WON'T eat soup at any cost I have found some really yummy sounding recipes and I just had to give them a try. First up was Chicken Pot Pie Soup!It was delicious!! I was really worried that it wasn't going to turn out and things were touch and go for awhile...the final product turned out to be rather tasty! It takes a little prep work so make sure you've got some time, but definitely give it a try! Chicken Pot Pie Soup

• 1/4 cup flour
• 2 cups water
• 4 cups fat-free milk
• 1 large celery stalk, chopped
• 1/2 medium chopped onion
• 8 oz baby portabella mushrooms (we skipped this!)
• 2 chicken bouillons
• fresh ground pepper
• pinch of thyme
• 10 oz frozen mixed veggies (peas, carrots, green beans, corn)
• 2 potatoes, peeled and cubed small
• 16 oz cooked chicken breast, diced small
• salt/pepper to taste

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

 

Pour remaining water and milk into a large pot and slowly bring to a boil (Stir and keep a close eye as to not burn the milk). Add celery, onion, mushrooms, bouillon, thyme, pepper, frozen veggies and return to a boil. Partially cover and simmer on low until veggies are soft, about 20 minutes. ( I recommend stiring frequently so you don't burn the milk, mine burned quickly!) Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

 

ENJOY!!

 

Recipe courtesy of skinnytaste.com

 

Roasting

Since becoming more focused on Weight Watchers I have decided that trying new recipes that were healthy and that my whole family would enjoy.The other night I tried a new one, Roasted Potatoes, Chicken Sausage and Peppers.Wasn't sure if the kids would like it, but it was HUGE hit!I got the recipe from skinnytaste.com, she has a TON of great recipes that are weight watcher and family friendly! Roasted Potatoes, Chicken Sausage and Peppers

 

         Ingredients:

• 1.5lbs (about 3 large) russet or white potatoes
• 1 medium onion, peeled and quartered, layers seperated
• 2 red bell peppers, seeds removed and cut into 1 inch pieces
• 2 tsp extra virgin olive oil
• kosher salt and cracked pepper to taste ( I did 1/2 tsp, which was a little too much)
• 1 tsp chopped rosemary (fresh or dry)
• 1/2 tsp garlic powder
• olive oil spray (I used fat-free cooking spray)
• 1 lb chicken sausage, cut each link into 6-7 pieces

Directions:

Cut potatoes into small 1 inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly.

Preheat oven to 375. Spray one large non-stick baking sheet, or two small ones with olive oil to prevent potatoes from sticking.

In large bowl combine potatoes, onion, peppers, olive oil, salt, pepper, rosemary, and garlic powder. Mix well to be sure that it all is coated well with olive oil and seasoned. Once mixed pour onto baking sheet and place in the oven for 15 minutes. Use a spoon and toss and mix so nothing sticks.

Add sausage to the baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes (I did closer to 25) or until potatoes are cooked through.

  This is definitely a meal to try!! WW Pts 8 (Depending on the type of sausage it could be less)

Snack Time

Mmmm I am always looking for a good snack!! And granola has always been a favorite, I especially LOVE to add it to my yogurt!  So since I am going to FOCUS on  losing this extra weight...I knew I had to find a good and healthy recipe. I found one one food.com and it's even low in points!!  

It turned out better than expected and the whole family LOVED it!! Guess I will be making this again! Weight Watchers Granola (1 cup=4pts)

4 cups old fashioned oats

1/2 cup sliced almonds (I actually chopped mine)

1/2 cup packed light brown sugar

1/2 tsp salt

1/2 tsp cinnamon

1/4 cup cooking oil

1/4 cup honey

1 tsp vanilla

1 1/2 cup raisins or dried cranberries

In a bowl mix oats, almonds, brown sugar, salt and cinnamon. In sauce pan warm oil and honey. Then whisk or stir in vanilla. Carefully pour liquid over the oat mixture. Stir gently with a wooden spoon, finish mixing by hand.

Preheat oven to 300 degrees. Spread granola onto cookie sheet (higher the sides the better). Bake for 40 mins. Stirring every 10 mins. Transfer to cooling rack and cool completely. Stir in cranberries or raisins. Seal in air tight container for 1 week at room temperature or in freezer for 3 months.

Come and Get it!!

Every once in awhile I like to try new recipes...even though I am NOT the best cook in the world. We are really trying this year to eat more at home and make our own meals, try something new and eat healthy...no small task for this non-cooking mama!

 To start with that I have been planning out our weekly meals and grocery list and then working hard to stick to it. I have used some new recipes we found we liked while on vacation, some oldie but goodies, and then there is my addiction to Pinterest!!Well I found this great new recipe for a Chicken & Spinach Pasta Bake from Saving Money Living Life and decided to give it a try. 

Chicken & Spinach Pasta Bake

•8 oz uncooked rigatoni
•1 T olive oil
•1 c chopped onion
•1 (10 oz) pack frozen spinach, thawed
•3 c cubed, cooked chicken breasts
•1 (14 oz) can Italian-style diced tomatoes, drained
•1 (8 oz) container Philadelphia chive & onion cream cheese
•½ t salt, ½ t pepper
•1½ c shredded mozzarella cheese


Prepare rigatoni according to pkg directions. Spread oil on bottom of 11×17 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.

Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

*Now I left out the diced tomatoes, and some of the spinach...otherwise my family wouldn't have eaten it, but it was still a REALLY big hit!!

Mini Milkshakes

Again my addiction to Pinterest continues!! I found this GREAT idea for mini milkshake shooters and just knew I had to give them a try! So with the annual Bubble Wrap Dinner coming up I had the perfect opportunity!! I went out to search for the glasses, and was super successful at Walmart. Here is what they look like:  Now...the how to:Ingredients:

• 3-4 scoops vanilla ice cream
• 1/4 cup marshmallow fluff
• 1/2 cup milk
• 1/4 tsp vanilla

To begin melt some semi-sweet chocolate chips, I did it in the microwave. Then dip the glass in the melted chocolate just around the rim, once the chocolate is on head over the the sprinkles and dip. Now in the directions I read it had you put them in the freezer for 5-10 mins, but I didn't need to they hardened just fine on the counter while I made the shake. 

 Add ice cream, marshmallow fluff, milk, and vanilla to blender and BLEND!! 

 Now when pouring into the shooters you will want something with a spout or a funnel, because if you get any ice cream on the sprinkles the colors will run. Now if you want colorful streaks then skip the spout/funnel. Sit back and enjoy...well not for long because they are mini milkshakes! 

 

Pumpkin Pie Shake

Looking for something yummy and delicious??Something uniquely fall?Well I have just the treat for you! One of the fun blogs I follow led me to this fabulous site How Sweet It Is which has some truly incredible recipes!Since my hubby LOVES his pumpkin pie we decided to whip this up!Ingredients:2 cups vanilla ice cream1/2 cup milk1/4 cup cream or half and half1 Tbsp vanilla2/3 pureed pumpkin1/3 cup graham cracker crumbs*We skipped the pumpkin pie spice and the bourbon, since we were making them for the kids too! Mix all ingredients in the blender and ENJOY!!! 

Even I who doesn't LOVE pumpkin so much liked these shakes!!