2 INGREDIENT PUMPKIN COOKIES

Recipe from: https://cookiesandcups.com/2-ingredient-pumpkin-cookies/

Makes 2 dozen

1 (15 oz) can of pumpkin
1 box spice cake mix

Instructions
Preheat oven to 350°
Line baking sheet with parchment paper
Mix your pumpkin and cake mix together in a medium bowl until there are no more lumps.
Drop by rounded tablespoon onto prepared baking sheets, about 2 inches apart.
Bake for 13-15 minutes, until edges start to golden.
Remove from oven and allow to cool 5 minutes on your baking sheet. Transfer to wire rack to finish cooling.
Frost if desired.

BAKED RAVIOLI

Recipe from: http://sistersandrecipes.blogspot.com/2014/01/baked-ravioli.html

Bag of frozen ravioli

1 Jar of marinara sauce

2 Cups of mozzarella cheese

1 pound ground sausage (optional)

Directions:

Heat oven to 400 degrees. Spray bottom and sides of rectangular baking dish with cooking spray.

If using sausage, cook in frying pan until browned and drain grease.

Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of remaining pasta sauce and 1 cup of mozzarella cheese. Add sausage to top of first layer if using. Repeat layers once, starting with the ravioli. Sprinkle with parmesan cheese.

Cover with aluminum foil and bake 30 minutes. Remove foil; bake uncovered 10 to 15 minutes longer or until bubbly and hot in center. Let stand 10 minutes before serving.

HAM AND POTATO CHEDDAR SOUP

Recipe from: https://therecipecritic.com/ham-and-potato-cheddar-soup/

Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Serves 6

2 cups potatoes peeled and diced

2 cups chicken broth

1/2 cup carrot sliced

1/4 cup onion chopped

1/4 cup butter cubed

1/4 cup all-purpose flour

2 cups 2% milk

1/4 to 1/2 teaspoon salt

1/4 teaspoon pepper

2 cups sharp shredded cheddar cheese 8 ounces

1-1/2 cups ham cubed cooked

1 cup corn

Instructions

In a large saucepan, combine the potatoes, chicken broth, carrot and onion. Bring to a boil. Reduce heat and cover and cook for 10-15 minutes or until potatoes are tender.

Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil and cook and stir for 2 minutes or until thickened. Stir the mixture into the potatoes and chicken broth. Stir in cheese until melted. Add ham and corn. Heat though.

EASY CROCKPOT TACO SOUP

 Recipe from: https://www.passionforsavings.com/easy-crockpot-taco-soup-recipe/

3 Cans of Beans (I mix Red Beans & Black Beans)
1 Can of Whole Kernel Corn
1 Can of Rotel (Diced Tomatoes with Green Chilies)
2 Cups Cooked Ground Beef
1 Package of Taco Seasoning
2 Cans of Diced Tomatoes
1 Package of Ranch Dressing
1 32 oz container of Chicken Broth

Combine all the ingredients in the Crockpot
Cook on high for 4 hours or cook on low for 8 hours if you're going to be gone all day.

EASY PUMPKIN MUFFINS

Recipe from: https://www.allrecipes.com/recipe/93290/easy-pumpkin-muffins/

Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Servings: 12

1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

EGGLESS COOKIE DOUGH

Recipe from: https://lilluna.com/eggless-cookie-dough/

Prep Time 10 minutes
Total Time 10 minutes
Serves 8

1/4 cup butter softened

1 cup light brown sugar

1/4 cup milk

1 tsp vanilla extract

1 1/4 cup flour

1/4 cup sugar

1/2 cup chocolate chips mini or regular

Cream butter and brown sugar in a bowl, until smooth.

Add milk and vanilla and mix until well combined.

Add flour and sugar.

Fold in chocolate chips. Mix well. ENJOY!

Refrigerate any leftovers (if there are any!).

STRAWBERRY PRETZEL JELLO SALAD

Recipe from: https://lmld.org/strawberry-pretzel-jello-salad/

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes 

Servings: 16

6 oz package of instant strawberry jello
1 1/2 cups boiling water
1/2 cup cold water
2 cups crushed pretzels
1/2 cup melted butter (1 stick)
2 TBS sugar
2 TBS brown sugar
8 oz cream cheese (softened)
1 cup sugar
8 oz cool whip
2 cups sliced strawberries (can use frozen, bring to room temperature and slice)

Instructions
Mix your jello with 1 1/2 cups of boiling water. Stir for 2 minutes till totally dissolved.
Add in the 1/2 cup of cold water. Stir together and allow to cool completely to room temperature.
Preheat the oven to 350 degrees.
In a medium sized bowl, combine your crushed pretzels, butter, sugar and brown sugar.
Press the mixture evenly into the bottom of a greased 9x13 pan.
Bake for 10 minutes. Remove from the oven and allow to cool completely.
Beat your cream cheese and sugar together for 3 minutes, until smooth. Make sure to scrape down the edges with a rubber spatula as you mix.
Carefully fold in the cool whip .
Spread the cream cheese mixture over the pretzel crust. Make sure to spread it all the way to the edges and corners, creating a seal, so the jello doesn't leak through. Place in the fridge for 30 minutes.
Place your strawberries over the top of the cream cheese mixture.
Carefully and very slowly pour the jello over the strawberries and place the pan in the fridge. (It can be helpful to pour it over a spoon to make it slower)
Chill for 4 hours, or overnight, until the jello is completely set.
Slice and serve with cool whip on each slice if desired.

Notes
**Total time does not include chilling time.
**Please make sure your jello comes completely to room temperature, it can't be warm at all. After baking your pretzels make sure your pretzel layer cools completely before spreading the cream cheese layer over the top. Then place in the fridge for 30 minutes before very slowly pouring your jello over the top. If you rush these steps and don't wait till each layer is no longer warm you will most likely end up with the jello seeping through to your pretzel layer