This is a great recipe from the Betty Crocker website. It is so easy to make and the finished product is so yummy. Next time I make it I think I’ll cut back on the sugar, pecans, and maybe even the amount of butter to lower the calories and fat a bit.

I love all things pumpkin but when I first tried Jello’s new pumpkin spice pudding I thought it was a little too strong so I folded in some cool whip to mellow it out. The second time I made it I noticed a similar recipe on the side of the box for pumpkin mousse. The mini pie shells are a different and fun way to serve the mousse.

This recipe is from the Betty Crocker website. It got great reviews from my family and co-workers. It’s a really tasty cookie, but almost has too much “stuff” in it…next time I might omit the extra cup of chocolate chips and the walnuts.

This is an adaptation of a recipe from the Oct/Nov 2010 issue of Healthy Cooking magazine. It’s easy to make and the flavor is great!

This is a favorite of ours in the fall when the candy corn hits the shelves. The combination of candy corn and peanuts tastes just like a Salted Nut Roll candy bar! Brach’s also makes candy corn in caramel and caramel apple flavors and I like combining all three flavors.

Seems like every time we’re in the mood for French Toast I go online and end up using bits and pieces of different recipes. This is the recipe I’ve come up with through experimentation that we enjoy.

This is a super-easy and super-yummy recipe I found on the Taste of Home website when I had fresh cucumbers and tomatoes in my garden that needed to be used.

This is a really good dip that was served at my friend’s bridal shower. I love making it in the summer with fresh vegetables from the garden. It’s good served on crackers or tortilla chips. I prefer it on Club crackers.

This is from the September 2010 issue of Food Network Magazine. Very easy to make and very refreshing on a hot summer day!

This recipe is from the August/September 2010 issue of Healthy Cooking magazine and it is delicious! It is also very easy to make. I didn’t use a full 4 ounces of pepperoni…instead I just put a layer of pepperoni over the pasta and sauce. The NI is for the original recipe as it was printed.