Pumpkin Pie Dip

this dip is like eating pumpkin pie. but better- if that's possible.

it's got a kick ass texture & just the right amount of spices to not be overpowering. seriously awesome.

awesome enough that it won me yet another food contest at my work:

you can also see my buffalo chicken dip in that picture. i bring 2 dips to contests. i'm awesome like that. anyway, moving on.

Pumpkin Pie Dip (via girlwhoateeverything)

You Need:

8 oz cream cheese, softened

2 cups powdered sugar

1 cup canned pumpkin

1/2 cup sour cream

1 tsp cinnamon

2 tsp pumpkin pie spice

1/2 tsp ground ginger

1 cup Cool Whip, thawed

Directions:

In a large bowl beat the cream cheese & powdered sugar until smooth. Add in the pumpkin, sour cream, cinnamon, pumpkin pie spice & ground ginger- mix.

Fold in the thawed Cool Whip.

Chill for until you server (around 1-2 hours)

Serve with green apples, ginger snaps or graham crackers.

I served this with green apple slices & my Chewy Ginger Snaps:

my favorite? the green apples. tart + sweet = awesome.

This stuff holds up great too- you can make it a day or two in advance with no issues- just keep it cold.

If you want to be cool- serve it in a hollowed out sugar pumpkin.

I'm not cool- i served it in a glass dish. holla.

Buffalo Chicken Dip

i got on a buffalo chicken dip kick after my brother in law kept bringing it to every family function.

like- every single one.

like- he knew i would eat it all & get fat.

he sucks.

anyway- while i think his recipe is just dandy (in fact, more than dandy because i always eat an obscene amount) i wanted to find one & make it my own. so i did. and now we eat this stuff way more than anyone should.

Buffalo Chicken Dip

8 oz cream cheese, softened

1/4 cup ranch dressing

1/2 cup Frank's RedHot Buffalo Wing Sauce

2 cans chicken breast, drained (or cook your own chicken)

3/4 cup shredded mozzarella cheese

smoked paprika

pepper

onion powder

Directions: Pre heat oven to 350

Place the cream cheese in a deep baking dish & stir until smooth. Mix in the ranch, wing sauce & cheese. Add the seasoning to taste (usually around 1 tsp onion powder, 1/2 tsp smoked paprika & a few cranks of pepper) & stir in the chicken.

Bake 20 minutes or until heated through. Stir it up & server with crackers, tortilla chips & veggies.

a.ma.zing.

Crescent Roll Chicken Bundles

good for dinner. good for snack. good for a football app. good for anything really.

Crescent Roll Chicken Bundles

You Need:

2 cans of crescent rolls

6 oz cream cheese (softened)

1/2 shredded cheese (cheddar, mozzarella, your choice)

13 oz can of chicken (or cook your own)

seasoning to taste (i used garlic, pepper, smoked paprika & basil)

Directions: Pre heat oven to 375

Separate the crescent rolls into 4 squares for each package (so basically instead of getting 8 triangles you're going to put 2 together to = 4 larger squares + 2 packages = 8 large squares) Pinch the seams together & pat out so they're slightly larger.

Mix all of the above ingredients together & put a heavy spoonful into the center of each square.

Bring the corners together & fold up.

I'm not sure how to explain it- but you get the idea from the below picture:

So yeah- fold them all up & pinch together. Sprinkle the tops with some smoked paprika (optional), placed them on a lightly greased baking sheet& bake @ 375 for 15 min.

They're done when they're puffed & golden. Dig in.

These are so simple & they taste crazy good. You can also add or omit whatever & make them a ton of different ways. Nom.

Crock Pot BBQ Chicken

this is probably the easiest thing ever. it's all over Pinterest so i'm sure you've seen it. and now i'm vouching for it.

Crock Pot BBQ Chicken

You Need:

1lb of skinless chicken breast

1 bottle of BBQ sauce

1 can of pineapple chunks (drained)

Directions:

Place your chicken in the crock pot. Pour the BBQ sauce on top. Add the pineapple. Cook on LOW for 4-6 hours*. Shred the chicken & serve over rice

Like i said- easy easy easy.

*i cooked on low for 5 hours- shredded the chicken- & then let everything cook on low for another hour. Perfect!

p.s. it's dark in the world now (aka: Daylight Savings or what not) so you'll have to forgive crappy ass pictures thanks to the lack of light. meh.

Nutella Swirled Banana Bread

Nutella Swirled Banana Bread

You Need

• 1 stick butter, softened
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup mashed bananas
• 1/2 cup sour cream
• 1/2 cup Nutella, microwaved for 15 seconds to soften

Instructions

1. Preheat oven to 350 degrees and grease a 9x5 loaf pan.
2. Cream together the butter, sugar, eggs, and vanilla. Stir together the flour, baking soda, cinnamon, and salt. Add to the butter mixture and mix well. Fold in the bananas & sour cream until just combined.
3. Pour half of the batter into the prepared loaf pan. Drop spoonfuls of the Nutella over the top of the batter. Cover with the remaining batter. Use a knife to swirl the batter around in the loaf pan.
4. Bake for 60 minutes or until baked through.

my suggestion? add even more Nutella. because Nutella is boss.

i like this warm with butter. because butter makes things better. like Nutella. so yeah.