Butter Pecan Pumpkin Cake

So, the big debate...How do YOU say it? It is Pee-can or Pee-con? For me it depends on the context. I know that makes absolutely no sense, but I figure I can put that off on being raised in the land of "might could, might should". For instance. If I want a pecan, I want a Pee-can. BUT if I want a slice of the Butter Pecan Pumpkin Cake, I REALLY want a slice of the Butter Pee-con Pumpkin Cake. Any who, enough of that! On with the recipe  =)

Ingredients:
1 Butter Pecan Box Cake Mix
2 eggs
3/4 cup Pumpkin Puree
1 1/4 cup water


Preheat oven to 350 and spray pan with pan spray. Mix all ingredients except the box mix in blender until smooth. Mix wet mix with dry mix until well combined. Pour in pan and bake as directed on box, testing occasionally until a toothpick inserted comes out clean. Cool, serve and Enjoy!

TOTALLY YUMMY!
12 servings @ 5 Point+ each
15 servings @4 PPV each
18 servings @ 3 PPV each

Bourbon Chicken

My BFF Lorin posted that she had made Bourbon Chicken. Recipe originally found over at Mom's Who Think. I figured I would half the recipe and have enough for a few lunches and that went well until I started measuring for the sauce. BUT!! It still turned out great, very saucy!


Ingredients:
1 lb boneless skinless chicken breast (cut in to bite sized pieces)
2 tbl olive oil
2 tsp garlic powder
1/2 tsp ginger
1 tsp crushed red pepper flakes
1/4 cup pineapple juice
1/3 cup light brown sugar
2 tbl ketchup
1 tbl cider vinegar
1/2 cup water
1/4 cup soy sauce

Heat oil in large skillet.
Add chicken pieces and cook til lightly browned. Remove chicken
Add remaining ingredients, heating over medium heat until well mixed and dissolved.
Add chicken and bring to a hard boil. Reduce heat and simmer for about 20 minutes.
Serve over hot rice.
ENJOY!

Just the chicken:
4 Servings @ 7 PPV each
5 Servings @ 5 PPV
(if I had made it with 2 lbs of chicken like the original recipe called for, it would have made 8 servings @ 5 PPV or 10 servings @ 4 PPV each)
(as pictured above chicken, rice and broccoli is 9 PPV)

Secret Recipe Club: Pumpkin Granola Bars

Welcome to my third installment of the Secret Recipe Club. It is always so exciting to get my assignment, and this month I was given Big Fat Baker. I love her blog! She has so many yummy things that it was REALLY hard to chose one thing. Some of my other top picks are Strawberry Rhubarb Crostata, Pumpkin Butter, and Light Banana Bread Pudding ( I plan on making all of those at some point!)

From her blog, I chose to make her Organic Pumpkin Granola Bars
(She made hers with all organic ingredients)

Ingredients:
2 1/4 cup oats
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp ground cloves
1/4 tsp salt
3/4 cup light brown sugar
3/4 cup pumpkin puree
1/4 cup honey
1 tsp vanilla extract

Preheat oven to 350. Spray 8x8 or 9x9 pan, set aside.

Combine oats, spices and salt together; Set aside. In a separate bowl, whisk together then brown sugar, pumpkin, honey and vanilla til smooth.

Mix the wet and dry ingredients together until all of the oats are moist. Evenly press oat mixture in the the bottom of the pan and bake for 30-40 minutes or until golden brown.

Let them cool, then cut them using a sharp knife.

Makes 10 bars @ 4 Points+ each
or
8 Bars @ 5 Points+ each

I really enjoyed these! They came out soft and chewy. Depending on how you like your spices, you might want to tone down the allspice or the cloves. I thought these were great!

linked at:
melt in your mouth monday
Eat at home: ingredient spotlight PUMPKIN!!

Blueberry Oatmeal Pancakes

Because the world can never have enough Oatmeal Pancake variations!

Ingredients:
1/3 cup rolled oats
1 egg
cinnamon
1 packet of sweetener
a drop of almond extract
drop of vanilla extract
enough water to reach pancake batter consistency
palm full frozen or fresh blueberries


Directions:
Preheat & spray pan over medium heat. Mix all above ingredients EXCEPT the blueberries. Pour in to preheated pan and spread evenly. Drop the blueberries in, spaced as you wish (if they are frozen, you don't have to thaw them, PROMISE!) Cook on each side for about 3 minutes. Serve and enjoy!

4 Points Plus for the awesome pancake!

Smoke House Maple Grilled Chicken

I was so excited to find McCormick's Smoke House Maple Grill Seasoning. It will be nice to be able to mix up some different flavors.

I started with:

1 1/8 lb boneless skinless chicken breast (3 large breasts, cut in half lengthwise)
1/4 cup Shredded Cheese (your choice of flavor) made with 2% or lower milk
Smoke House Maple Grill Seasoning

Preheat grill to medium heat. Sprinkle chicken with a good coating of the seasoning on both sides. Cook for 10-15 minutes flipping once about half way through, and adding cheese to melt in the last minute or two.

Serve and enjoy!

2 pieces = 5 Points+

Chocolate Zucchini Cake

I found an awesome fish shaped cake pan, so I had to make something in it!
This cake is AWESOME and super moist.

Ingredients:

1 box (18.25 oz) Pillsbury Moist Supreme Devil's Food Cake Mix
1 1/4 cup water
1 tablespoon oil
2 eggs
1.5 cups grated zucchini (156 g)
1/2 teaspoon orange extract (or vanilla or almond would be good too!)
Sprinkle of cinnamon

Preheat oven to 350.
Mix all ingredients besides cake mix in blender and blend until smooth.
Mix wet mix to dry mix and stir until well combined. Pour into a cake pan that has been sprayed with pan spray. Bake for about 30-35 minutes.

12 servings @ 5 Point+ each
15 servings @4 PPV each
18 servings @ 3 PPV each( same all the way up to 24 servings?)
YUM!

linked at:
melt in your mouth monday
so sweet sunday
sweet indulgences sunday
sweets for saturday

Seven Grain Cinnamon Pancakes

I LOVE Tendabake's 7 Grain Pancake and Waffle Mix. SO I was really stoked when I saw Bilo had it on sale for pretty cheap. I normally will cook with this and not cut it with flour, but since Hubby and Matthew, our nephew, were eating them too, I figured I would let them try the mix this way. Super easy and they turned out great. We all enjoyed them!

Ingredients
1 cup (164 g) Tendabake 7 Grain Pancake Mix
1/2 cup white flour (I used self rising)
1 teaspoon cinnamon
Sprinkle allspice
1 1/3 cup milk (I used Almond breeze)

Preheat your skillet/griddle to 350. Mix the DRY ingredients together first in a mixing bowl until well incorporated. Stir in the milk, gently. Spray griddle or skillet with pan spray, then pour on to griddle. Should make 2 batches of 6 pancakes each (or 12 pancakes total)

Each Pancake is 2 Points+ (even if you have more than one, the calcs still seem to agree 1=2 2=4 3=6, etc :D  ) The mix also says you can use water instead of milk, but I re-figured it that way, and the PPV stay the same!

Peanut Butter Banana Smoothie

I saw this recipe over at This Chick Cooks and KNEW I had to try it! It is easy enough to make and very tasty. I think I will try making it with PB2 Next time and maybe add in some cocoa powder!

1/8 cup (10g) oats
1/8 cup (26g) Peanut Butter (just less than 2 tablespoons)
2/3 cup milk ( I used almond breeze)
1 frozen banana

Put Oats in blender and process til powdery. Add the rest of the ingredients and blend til smooth. Serve and Enjoy!

1 serving at 6 Points+ as prepared above.