Buffalo Chicken Quesadilla with Ranch Dipping Sauce (6 WW Points Plus)

Looking for something with a little crisp, a little heat, a little cheesiness, and a sharp little bite?  Oh, and do you want it to be WW Friendly?  Well, here ya go!  For just 6 WW Points Plus you can have just that.

When I'm on my own for a meal I like to make something quick, easy, and for the most part, good for me.  The night I made this quesadilla I was craving the buffalo chicken flavor.  I had some leftover roasted chicken breast and decided to try a quesadilla.  I have not been one who would use fat free cheese without feeling like something was not right, but I found out that the Kraft Fat Free Cheddar, is not only cheesy but stringy, not at all what I expected.  I decided to give it a try when I made Hungry Girl's Denver Omelet in a mug, which by the way is very yummy!  I used only a tablespoon of blue cheese because I wanted the flavor, but not the calories.  This turned out to be a treat that I definitely enjoyed and will make again when needing something quick and easy!

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Buffalo Chicken Quesadilla with Ranch Dipping Sauce
October-31-2012

Ingredients

• 1 Tam-x-ico's Wrap-itz Whole Wheat Wrap 100% Stoneground
• 1 tablespoon reduced-calorie blue cheese
• 1/4 cup fat free cheddar cheese
• 2 teaspoons Franks Red Hot Sauce
• 1-1/2 ounces cooked chicken breast, sliced
• 1 tablespoon fat free ranch dressing
• (ICBN) I can't believe it's not butter spray

Instructions

Place tortilla on hot griddle sprayed with cooking spray or ICNB spray.In a small mixing bowl, toss chicken breast slices with Frank's Red Hot Sauce.  Place 1/2 of the cheddar cheese on 1/2 of the tortilla.  Layer chicken, blue cheese and remaining cheddar on top of first lay of cheese in order listed.  Fold tortilla in half to cover cheese/chicken mixture.  Grill until toasted on bottom. Gently flip tortilla to toast other side.  Remove from griddle and cut into four triangles.  Serve with Fat Free Ranch Dressing if desired.  

Details

Prep time: 03 mins Cook time: 07 mins Total time: 10 mins Yield: 1 Serving

The Foodie Blogroll, Swoop, and Iron Chef Marc Forgione

Recently I had an opportunity to do what to me, was very special and exciting opportunity.  As a member of The Foodie Blog Roll I was able to join a new and upcoming program called Swoop.  Swoop is still a baby for the most part, but its "sweeping" the internet with is innovative way of advertising!  I am very happy and excited that I am a part of this program!

Just a few weeks ago I was presented with an invitation from Swoop to attend a private event hosted by them at Marc Forgione's namesake restaurant.  I was excited to receive the invitation but so very nervous to take a trip to NYC by myself.  I'm a pure country girl and only have lived the "city" life for a couple of years here in Albany - which when you look at it, isn't a very big city at all.  However, because we now do live in Albany, it was a much easier decision to actually make the trip there and back in one day.  When I told Grumpy about it, he didn't even hesitate.  His word was "GO".  So, I went!

What an experience!  I was the first guest to arrive as I went down early in order to meet up with my cousin Ryan who lives in the city.  Ryan graciously spent the afternoon with me and catered me around the city, finally depositing me off at the restaurant before he had to head off to work himself.  I love that boy, he has turned into a awesome, thoughtful, and attentive young man!

I can tell you that although I felt slightly out of place at first, it didn't take me long to be enjoying the evening.  Kurt Holloway, Executive Vice President and General Manager of Business Development greeted me when I arrived,  Kurt was my contact on this invitation and I must say that he was extremely helpful with my worrisome questions about travel into the big apple!  I also met CEO and Founder of Swoop, Ron Elwell, who had a great inviting smile and personality.

I thoroughly appreciate the opportunity the presented me with and it is one I will not soon forget!  Chef Forgione created a menu based on "Childhood Favorites" which was one like I never experienced before but definitely hope to experience again!  Favorites that I enjoyed were his version of Bagel with Cream Cheese, a mini everything bagel bite with vegetable cream cheese and gravlax - a bite of pure heaven and one I want to experience again.  His version of PB&J was a warm homemade mini english muffin with homemade nut butter, jam, served along with Foie Gras and assorted flavored salts.  The memory of that first bite and the pure enjoyment of the feel of it all in my mouth was unforgettable.  It was my first experience with Foie Gras and I can guarantee, if I can have it again like I did there, it won't be my last!  His “Baked Potato” was sour cream ravioli, leek, bacon, and white truffle.  As soon as the plate was presented  the wonderful odor wafting to my nose was one I will not forget and will likely look to experience again!  And lastly, the dessert was another very memorable treat for me.  His version of an Apple Pie where the apple was the crust, served with black pepper ice cream, whipped cream and cracker jacks.  Just a few bites were enough to satisfy and put a perfect end to the food experience of the evening.

At the end of our meal, I noticed Chef Forgione standing in the doorway of his kitchen.  I decided I could not let the experience go past me without introducing myself and thanking him for the wonderful meal experience I had just completed.  Chef Forgione is a wonderful young man with a beautiful smile and humble presence.  I was totally impressed with his attentiveness when talking to him and all I can say is he must make his momma proud.  Now, when watching him on The Iron Chef, I can't help but feel my heart swell knowing that a great person he is.  Just the perfect end to a wonderful evening of great company, food, and an experience to not soon forget.  Thank you Swoop Team!

Gooey Pumpkin Chip Bars (3 WW Plus Points)

The original recipe, Gooey Chocolate Chip Peanut Butter Bars, found on allrecipes.com, was one of the recipes we could make, photograph and review this month as part of the Allrecipes Allstar Ambassador Program.  Karo, one of our products to use this month, is the provider of the recipe on AR.  I had completed my activities, but of course, just because my month activities were complete, it did not mean I wouldn't be cooking or baking anymore this month!

Yesterday, while Grumpy was in the woods, stealthily seeking big game to target with his bow and arrow, I was home with a headache of all headaches.  I spent a good amount of time on the loveseat with Lifetime Television.  When I knew it was time to have to start making dinner I went to AR and happened across the bar recipe and thought, this would be yummy as pumpkin.  While I may have followed suit and made the bar as presented, I was out of coconut and didn't want to make it as written and not have the coconut.  So, I got rid of the peanut butter and coconut and in came my canned pumpkin.  Twas not a mistake my friends.  These are some pretty tasty bars and I will probably make them again!  I used the 13x9 pan as the recipe suggested, but next time I will go with a 9x11 as I felt the bars were way too thin and could have used a bit more height to them.

If you're not pumpkined out, then try these for sure.  If you are, then why don't you go with the original?

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Gooey Pumpkin Chip Bars

by October-28-2012

Ingredients

• Crust:
• 3/4 cup all purpose flour
• 1/3 cup sugar
• 1/4 cup Argo corn starch
• 1/2 cup butter
• Filling:
• 2 eggs
• 1/2 cup Karo Light Corn Syrup
• 1/2 cup brown sugar
• 1/2 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup semi-sweet mini chocolate chips

Instructions
Combine flour, sugar and corn starch in a medium size bowl. Cut in butter until mixture is crumbly. Press into a greased 9 x 11-inch pan.

Bake in a preheated 350 degrees F oven for 15 to 18 minutes or until crust is lightly browned.

Beat eggs, corn syrup, sugar, pumpkin, vanilla and salt in a medium mixing bowl. Stir in chocolate chips. Pour over crust. Return to oven.

Bake an additional 20 to 25 minutes, or until mixture is golden. Cool on wire rack and cut into bars.

Details

Prep time: 15 minutes Cook time: 43 minutes  Total time: 58 minutes  Yield: 24 bars
WW Plus Points:  3

Baked Mini Pumpkin Doughnuts - 2 WW Points Plus

When I was on blogger the other night I noticed that my friend Lisa of Jersey Girl Cooks had blogged about the pumpkin doughnut recipe she found on King Arthur Flour website.  Most foodies are in a pumpkin mood at this time of year, yours truly certainly not excluded!

The next morning I was up early and happened to go on Facebook only to see Lisa's doughnuts in my face again.  Instead of staying on the couch, I decided to get up and make these doughnuts.  I figured if Grumpy was heading to the office, he could take the treats to work with him.  However, as fate would have it, Grumpy wasn't headed to the office that morning, so he got a few for his lunch box and the rest made it to work with me.  If you have read my blog since the beginning, then you know that when I started out blogging, I was no stranger to getting up early and baking muffins, cupcakes, cookies, whatever I was in the mood to make and take to work to share.  Since I have been getting better sleep lately (a good 8 hours for the most part, and yes that means I'm to bed early like the old woman that I am), I have felt more like my old self.

I made some mini, some regular sized, some cinnamon sugar frosted, and some chocolate frosted.  The weight watcher data here is for the cinnamon coated only.  I honestly can't give you data for the chocolate frosted because I didn't measure anything when making the chocolate frosting.

I have to admit, that I do believe this is the best baked doughnut recipe I have made so far, and I have made a few!  Of course, it could also be because I'm quite partial to pumpkin, but Grumpy's response was that they were the best baked ones also.  When he realized what I was making was baked doughnuts, he at first turned his nose up at them.  However, I still gave him some for his lunch box and when I asked him later that night, he said the were good, "probably the best baked ones to date".  Ok, you can't expect more from Grumpy, remember now, he's picky.  I will give him credit for being more adventurous than he used to be, but he's still pretty plain when it comes to food.  If you ask me how these were, I'd say they were pretty freaking yummy.  :o)

Please read the recipe to the end if you are looking for the WW Points Plus information!  Note that the original recipe calls for 1-1/2 cups of sugar.  I felt it wouldn't need that much, especially if I was frosting and sugar coating some.  I reduced the amount to 1 cup.

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Baked Pumpkin Doughnuts

by October-27-2012

Ingredients

• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup sugar
• 1-1/2 cups pumpkin puree
• 1-1/2 teaspoon pumpkin pie spice
• 1-1/2 teaspoon salt
• 1 teaspoon baking powder
• 1-1/2 cups plus 2 tablespoons all purpose flour
• 3 tablespoons sugar
• 1/2 teaspoon cinnamon

Instructions

Preheat the oven to 350°F. Lightly spray doughnut pans with cooking spray.  If you don’t have doughnut pans, you can bake these in a standard or mini muffin tin.Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.  Add the flour, stirring just until smooth.Fill the wells of the doughnut pans about ¾ full; I use a piping bag to pipe the batter into the doughnut pan.  Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.WW Points Plus:  1 mini doughnut = 2 points

I recommend this is the way to go if you are following WW program.  If you are not, feel free to make the larger doughnuts and frost them.  With my calculations, just 1 regular sized doughnut would be 7 points.

Suggested Servings with points:1 cup coffee with fat free half and half and 1 large cinnamon sugar coated doughnut, 1 serving fruit = 7 points

Snack:  2 mini doughnuts and 1 cup almond milk = 5 points

Details

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 48 mini or 12 regular size

Fall Food and Fun, an allrecipes.com party!

I am not a stranger to Halloween Parties. There is nothing I would have loved more this year than to have planned another one. After all, the Grown Up Halloween Party I threw with my Daughter-in-Law a few years ago was a total blast, from planning and making the food to having the party itself. Since we moved to a new area and really don't have a home big enough to entertain even just a few without it being super crowded, I didn't feel that I had the resources to go ahead and plan one this year. Maybe next year we will be in our own home again and I can throw one, but for this year, I thought I would share with you some great treats that you could share at your own party should you happen to be planning one yourself!

For some great appetizers, you could start with some Mini Butternut Squash Tartlets with Caramelized Onions and Crispy Sage.  This recipe is one I took their idea and made my own from one of Pillsbury's recipes here on AR for Onion Cheese Custard Tarts.  I ditched the egg and caramelized the onions.  I then instead of eggs, mixed in roasted pieces of butternut squash, havarti cheese cubes and fried sage.  Baked as a tiny tart and it is now a favorite of Grumpy and me!

Some other great starters made with the Pillsbury Crescents would be these Spicy BBQ Chicken Crescents.  So easy to put together and a yummy treat!  I added a little kick to my crescents by using half barbeque sauce and half franks red hot sauce.

Toss a little fun into your party with some Crescent Dogs or as we did, Mummy Toes!  Same concept as the dogs, just use cocktail wieners and a slivered almond to create the toenail.  Everyone will have fun eating these!

One thing I love about parties is you can offer the small plates.  A seemingly indulgent treat can be portioned out as just a few bites and your guests won't feel deprived because they have several other small plates to choose from!  That makes this Chipotle Macaroni and Cheese the perfect addition, and I boosted it up a little more by adding some lobster to my recipe and created some Chipotle Lobster Mac & Cheese bites!

What's a party without out a little pizza?  This One Dish Quick and Easy Pepperoni Pizza makes throwing it together a cinch.  You mix the dough right in the deep dish pie plate, add your toppings and bake.  Can't get much easier than that, and its yummy!

These Parmesan Garlic Rolls are a sure hit also. After all, when you go to the pizza shop, how many places don't offer a version of a garlicky, cheesy, bread?  These are a must have and another quick and easy addition to your menu!

For some sweet treats, make sure you offer up a taste of fall with these easy to make Pumpkin Braids. Guests will love the nutty pumpkin filling with the irresistable glaze!

These apple cider glazed doughnuts will have everyone thinking fall.  The light and fluffy doughnut with the apple cider glaze are absolutely irresistible.  Its hard to just eat one of these!

Finally, send your guest home stuffed and happy and with a little caramel corn treat bag and some Pumpkin Spice Bon Bons!  

The bonbons were made using the Harvest Pumpkin Cupcake recipe - just baked as a cake and crumbled and mixed with about half of the frosting, shaped into balls and dipped in chocolate with fall decorations! They will go home remembering all the yummy food you served with a little taste for the next day!

Disclaimer

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.


Products received from advertiser are only used for experienced-based reviews on The Life and Loves of Grumpy's Honeybunch name. The reviews, content and opinions expressed in this blog are solely my own.

Apple Cider Glazed and Maple Frosted Doughnuts

Naked doughnuts.   That's what these are!  But the funny thing about a naked doughnut is it's not naughty until you actually cover it with a little sugar, so of course, that is exactly what I did!

I reduced some fresh apple cider down to about half it's volume, stirred in a little karo syrup and powdered sugar and started dunking them deep in that bowl of sinful goodness and coated them with that warm fall flavor.

The Apple Cider Glazed Doughnut recipe is on on allrecipes.com and is a recipe provided by Fleischmanns.  This is yet another recipe from our October assignment of recipes to make and review.  I have made a lot of recipes this month and I can't say I've made a single one that has disappointed me!  The Pumpkin Danish Braid was one of my favorites, but I think this one is my very favorite! Its definitely a treat that I don't make often so it was received with appreciation on Grumpy's end also.  He also commented that this particular recipe was the best one I'd ever made.  He may have been a little on the hungry side when he made that comment, but I'll take it!

Since I don't make doughnuts often, I decided that I also had to make a maple frosting for a few of them.  A maple frosted doughnut is a favorite of several people in my family and it would have been a sin for me to have made raised yeast doughnuts and not coated a few with some of that frosting made with family made pure maple syrup!  Do I ever love that stuff and am I ever glad that we have close family who makes it!

If you don't make homemade doughnuts because you are afraid of the grease, or because you think its a lot of work, then please change your mind.  These were actually very easy to make and I used my super large skillet and candy thermometer to gauge the temp while cooking them.  I used about enough oil for it to be 2 inches deep in the skillet and since it was such a large skillet I was able to fry about 6 doughnuts at a time and was done in no time flat.

What is the way you like to eat your doughnuts?

Naked

Glazed 

or

Frosted?

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Apple Cider Glazed and Maple Frosted Doughnuts

by October-20-2012

Raised yeast cake glazed with an apple cider glaze or frosted with a maple frosting, no matter how you coat it, your going to love it!

Ingredients

• 3-1/4 cups All purpose flour (more if needed), divided
• 2 envelopes Fleischmann's RapidRise Yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup plus 2 tablespoons milk (I use almond)
• 1/4 cup butter
• 3 large egg yolks
• Oil for frying

Apple Cider Glaze:

• 1 cup apple cider
• 2 cups powdered sugar
• 1 tablespoon karo corn syrup

Maple frosting

• 1 tablespoon butter
• 1/2 cup powdered sugar
• 2 tablespoons maple syrup

Instructions

Combine 2 cups flour, undissolved yeast, sugar, salt and cinnamon in a kitchen aid with dough hook attachment or a large mixer bowl. Heat milk and butter to very warm (120 degrees to 130 degrees F). Add to flour mixture with egg yolks; beat for 2 minutes at low speed. Continue adding remaining flour, until soft dough forms.
If using Kitchen aid, knead with dough hook or knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes). Cover counter lightly with flour and let dough rest for 10 minutes.

Deflate dough and roll out on a lightly floured counter into a 12-inch circle, about 1/2-inch thick. Using a 3-inch cookie or biscuit cutter, cut out as many rounds as possible. II used a biscuit cutter and for the hold I used my apple corer from Pampered Chef!  Worked perfectly!).  Cut out center with a 1-inch cookie cutter or poke hole through the center with finger. Place doughnuts about 2 to 3 inches apart on lightly greased or parchment lined baking sheet. Re-roll and cut remaining dough. Cover doughnuts and let rise for 45 minutes to 1 hour.
Heat at least 2 inches of oil in a deep fryer or deep pan to 350 degrees F (this is where my thermoter varies - it states to heat dough for doughnuts to 75 degrees F, which is what I did). Fry 2 to 3 doughnuts at a time, turning occasionally until well browned, about 2 to 3 minutes. Remove from oil and drain on paper towels (I use a paper grocery bag like my mom always did). Cool a few minutes, then dunk the doughnuts in the glaze and sit on wire rack.  This is where it is good to have wax paper under your rack to catch drips and you don't make a mess on your counter.  Serve warm.
For Apple Cider Glaze: Boil apple cider in a small saucepan until reduced in half, about 7 to 10 minutes.  I did this while frying the doughnuts and it was ready by the time I was ready to dunk.  
For Maple Frosting:  Melt butter in microwave, stir in powdered sugar and maple syrup.  Frost doughnut and decorate as desired.

Details

Prep time: 1 hour 35 mins Cook time: 15 mins Total time: 1 hour 50 mins Yield: 2 dozen

 Disclaimer

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.

Products received from advertiser are only used for experienced-based reviews on The Life and Loves of Grumpy's Honeybunch. The reviews, content and opinions expressed in this blog are purely the solely my own.

1 Dish Pepperoni Pizza (7 WW Points Plus)

Here is another quick, easy, and yummy meal for you all (with Weight Watcher's Points Plus included!).  This is a Fleischman's recipe that is on allrecipes.com.  While we love to have pizza, i don't always love the time it takes to make it or even the time it takes to order and have it delivered....and I certainly don't feel like going out to pick it up.  Yup.  I'm lazy like that sometimes.

When you read this recipe, you might think there is a mistake when you read it since it calls for two packages of yeast.  I'm not sure if it was a misprint or not but I decided to use it since it was not your normal pizza dough.  I was worried it might cause the pizza to taste yeasty but fears were set aside and I bit the bullet and just did it.  No yeasty taste evolved and the pizza rose up nice and high causing this pie to become a definite deep dish!

This is very versatile and you could make this several different flavors - and even flavor the crust!  This was about as adventurous as Grumpy allowed me to get with the pizza.  While I would have loved to to went with BBQ or Buffalo Chicken, I had to stick to pepperoni.  At least he let me toss some olives and spicy pickled peppers on top.  :)

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1-Dish Pepperoni Pizza (Deep Dish) 7 WW Points Plus

October-19-2012

Ingredients

• 1-3/4 cups all purpose flour
• 2 packages Fleischman's Rapid Rise Yeast
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 3/4 cup very warm water
• topping:
• 1/2 cup pizza sauce
• 1-1/2 cups part-skim mozzarella cheese, shredded
• 2 oz pepperoni
• 2 tablespoons black olives, sliced
• 2 tablespoons slivered spiced pickled peppers

Instructions

Mix batter ingredients in a pre-sprayed 9-1/2-inch deep dish pie plate. Spread pizza sauce evenly over batter.
Top dough with pepperoni slices.  Sprinkle with cheese.  Top with olives and medium hot pepper slices.

Bake by placing in a cold oven; set temperature to 350 degrees F. Bake for 30 minutes or until done.
Details
Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes Yield: 6 servings

Spicy BBQ Chicken Crescents (Weight Watcher Points Plus = 4)

On work nights, sometimes quick and easy is the only way to go.  With our busy lives, we can be eating dinner as late as 7 pm so making a homemade meal can be very challenging during the week.  In comes Pillsbury Crescent Rolls to the rescue.

All you need is some cooked shredded chicken, bbq sauce, frank's red hot, colby cheese and crescent rolls.  I had a couple of chicken breasts I had already cooked so I shredded 1 of them and that equaled about 1 cup.  You could always use the ever convenient rotisserie chicken if you want to save yourself cooking the chicken ahead of time.

These worked out pretty well for me and would be a great item to feed guests at a party - kids and adults alike!

This recipe is adapted from Pillsbury's BBQ Chicken Crescents found on allrecipes.com.

I have worked out the Weight Watcher's Points Plus using their Recipe Builder and these are 4 WW Points per crescent.  Enjoy!

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BBQ Chicken Crescents

October-16-2012

Quick and Easy Weeknight Dinner that is Delicious!

Ingredients

• 1-8oz can Pillsbury Crescent Dough Roll (reduced fat)
• 1 cup cooked chicken, shredded
• 2 Tablespoons Sweet Baby Ray's BBQ Sauce
• 2 Tablespoons Frank's Red Hot Sauce
• 4 ounces reduced fat colby cheese, shredded
• 1   egg, whisked until foamy

Instructions

Preheat oven to 350 degrees.Unwrap crescent roll dough and separate into 8 triangle pieces. Divide chicken mixture evenly over top of dough.  Sprinkle with 1 teaspoon of cheese.  Starting at wide end of triangle, roll up loosely as directed on can.  Brush with egg and sprinkle on remaining cheese.Bake 12-15 minutes or until golden brown.

Details

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 8 crescents

Pumpkin Danish Braid with Maple Drizzle and Walnut Topping (6 WW Points Plus)

Makes 6 servings - 6 WW Points per serving!

Saturday morning we woke up to our first frost and it was BRR!  Grumpy was up early because he intended to go out bow hunting.  I was going to try to sleep and stayed in bed at first, but it was no good.  I was awake and nothing I could do about it.  I got out of bed and made my cup of coffee and sat in the living room while Grumpy commented that he really didn't want to go out.  At first I thought it was because he didn't want to go in the cold and when I said something he reminded me that it was because he didn't like to go out alone.  Ever since we have moved, Grumpy hasn't enjoyed hunting as much because he doesn't have his dad.  I can guarantee that if my boots and bibs had arrived in the mail before this morning, he would have been packing me up to go.

Grumpy left and I sat at my computer for a little bit writing up posts and looking over photos.  I finally decided I needed to get up and get breakfast going because I expected Grumpy home by 9 or a little after.  I decided on this Pillsbury recipe that is on allrecipes.com for Pumpkin-Pecan Braid.  As usual, I switched it up a little bit to suit our tastes and what I had on hand.

I used the Pillsbury Crescent Sheet, subbed a heaping teaspoon of pumpkin pie spice for the spices mixture, reduced the sugar to 1/4 cup and didn't mix nuts in with the pumpkin.  I did consider a cheese filling layered with the pumpkin, but found I had no cream cheese - or I would have definitely added that to the recipe!  When warm I drizzled it with a maple glaze and topped with some toasted walnuts.  A delicious and easy recipe to make.  It looks like you spent hours in the kitchen when you barely spent 10 minutes preparing it.  This is ready in all of 30 minutes!

If you don't care for pumpkin, you can always create your own filling for this braid.  Apple, Cheese, Cherry, Blueberry, the possibilities are endless and yummy!  However, the pumpkin was awesome and I wouldn't hesitate to make this one again!

Disclaimer I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.  Products received from advertiser are only used for experienced-based reviews on The Life and Loves of Grumpy's Honeybunch. The reviews, content and opinions expressed in this blog are soley my own.

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Pumpkin Braid with Maple Glaze and Walnuts

October-14-2012

Ingredients

• 1-8 oz can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
• 3/4 cup canned pumpkin
• 1/4 cup brown sugar
• 1-1/2 teaspoons pumpkin pie spice
• 1 egg egg, separated
• 2 tablespoons walnuts, chopped and toastedGlaze:
• 1/2 cup powdered sugar
• 2 tablespoons maple syrup

Instructions

Heat oven to 350 degrees F. Spray cookie sheet with cooking spray. In medium bowl, mix pumpkin, brown sugar, pumpkin pie spice, and egg yolk.
If using crescent rolls: Unroll dough onto cookie sheet; firmly press edges and perforations to seal. Press to form 13x7-inch rectangle. If using dough sheet: Unroll dough onto cookie sheet. Press to form 13x7-inch rectangle. Spread filling in 3 1/2-inch-wide strip lengthwise down center of dough rectangle to within 1 inch of ends.With sharp knife, make cuts 1 inch apart on long sides of dough rectangle just to edge of filling. Fold strips at an angle across filling, overlapping ends and alternating from side to side. Beat egg white in small bowl until foamy; brush over dough.
Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheet; place on serving platter.In small bowl, mix powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm coffee cake. Sprinkle with 1 tablespoon pecans.

Details

Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Yield: 6 servings
WW Points Plus:  6

David C. Whitton - Citizen of the Year

and MY Uncle :-)  You can't tell I am proud can you?

You can read about this honor bestowed upon my uncle here, but let me tell you some things that the paper can't tell you.

Uncle David is my Nanny's baby boy.  I am Nanny's first grandbaby.  I have been told stories about how my Uncle David absolutely loved me when I was born.  Well who wouldn't?  Love a baby that is. ;)  However, even though when I got older, he had his fun teasing me, when I was a teen and away at a boarding school he would type me letters from his work typewriter to send off to me.  When I think about it now, that really tells me just how much he loved me.  Then when he found out I was going to have surgery to replace 2 disc in my neck, he called me, so concerned and worried about whether I was doing the right thing and that had me in tears knowing his concern.  There is no doubt in my mind.  My Uncle David loves me.  And I love my Uncle David.  He is a kind hearted man who never wants to do anything but help someone in need.  He also is a fun guy who loves to tease and laugh and joke.  While I can't be home to celebrate this honor with our family and friends, I can certainly let everyone in the internet world know about him and share  his honor with you!

I love you Uncle David.  My heart overflows when I think of you and how much you care.  I will never, ever forget.  Congratulations on your success!!!  XOXOXO  Shelby Mae Lou Law :) aka Sister Sue (don't know where that came from) and Bontonelle (a nickname bestowed upon me by my uncles because I reminded them of my dad's youngest sister Bonnie).  

Do you do the DEW?

While I am not a huge soda drinker, Mountain Dew is one of my choices when picking one, and it has been the choice of Grumpy and my children also.  Grumpy's best bub he worked with prior to our move was a Dew Dude too and we actually bought him the Dew for his birthday one year (a good supply of it I might add!).

I am posting this today to make you aware of where you can join the "Dew Crew" and interact with Dale Ernhardt Jr!  There are quizzes, trivia, video's etc that you can have fun with just by visiting the Dew Crew!

Content and/or other value provided by our partner, Mountain Dew.  The Life and Love's of Grumpy's Honeybunch was compensated for this post, but all views and opinions are her own.

Pumpkin Chip Muffins (WW Points included)

Yummy, moist, full of pumpkin flavor with a hit of semi - sweet chocolate.  Perfect fall breakfast.

I found the recipe for Pumpkin Muffins II on allrecipes.com and adapted it to fit the Weight Watcher's Points Plus Plan.  You can eat two of these for breakfast, or one for a snack later in the day, and it doesn't hurt your points bank!

I reduced the sugar, added more pumpkin, used egg whites instead of eggs, and added about 1/2 cup of semi-sweet chocolate chips to give it a little "somthin-somethin".   Definitely a winner.  They went to work and the container was empty before I had a chance to go and grab one.  Fortunately I had wrapped up one at home for me to have later, or I wouldn't have had a chance to try them!

These are only 4 Points Plus on the Weight Watchers plan.  Quick, easy and delicious.  If your looking for a taste of pumpkin and don't want to go the cake mix/pumpkin route then this is the way to go!

print recipe

Pumpkin Chip Muffins

by October-12-2012

adapted to fit the Weight Watcher's Points Plus plan

Ingredients

• 2-1/3 cups Pumpkin puree, canned
• 3 large egg whites
• 2 teaspoons vanilla extract
• 1/3 cup vegetable oil
• 3 cups flour
• 1-1/2 cups sugar
• 2 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup semi-sweet chocolate chips

Instructions

Pre heat oven to 350 degrees.
Blend flour through salt together and set aside.
Combine Pumpkin through vegetable oil and blend together until well incorporated.Fold wet ingredients into dry until mixture is just combined.

Fold in Chocolate Chips.
Divide between 24 muffins cups lined with cupcake liners.
Bake 20 minutes or until toothpick comes out clean when inserted into center of muffin.
Details

Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Yield: 24 muffins
Weight Watcher's Points Plus:  4

B-Leve Shampoo, Conditioner and Body Wash!

I know, a strange post for me right?  I don't normally talk about products, but Price Chopper contacted me and wanted me to try their new product B-leve.  I was sent 3 coupons for myself - 1 for shampoo, 1 for conditioner, and 1 for body wash so I could try the product

I'm all for trying hair care products - and I'm always looking for a product specifically for color treated hair.  Yeah, this "ain't" my natural hair color.  :-)  The scent of the shampoos, conditioner, and body wash is very pleasant and mild.  I've been using the product for about a week now and have no complaints.  I would definitely buy this product again for myself.  They have several different types of shampoo/conditioner/body wash to meet what your need may be.

Price Chopper Shoppers could also try these products free as I was also provided with 3 of the same coupons for you to try the product free also!  Please remember these coupon's are only good for you to use at Price Chopper.

To enter the giveaway, just leave a comment here about what you like in a shampoo/conditioner!

Bonus Entries- leave an extra comment for each

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Tweet the following: "I entered the @Price Chopper B-leve giveaway via @GrumpysHoneyB you can too! http://tinyurl.com/8sxe8cf"

Hurry - giveaway ends at 7 PM EST on Thursday, October 11, 2012.