2 Ingredient Pumpkin Cookies
Ingredients
1 (15 oz) can of pumpkin
1 box spice cake mix
Directions
- 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.
Banana peanut butter Ice cream
Ingredients
1 banana
1 tbsp peanut butter
Directions
- cut banana into slices and freeze
- Put frozen banana into food processor or blender, blend until becomes smooth (it will take a few minutes)
- (optional) Add peanut butter, duocal, other fruit, chips, nuts, etc and blend
Perfect Pancakes
*Bisquick recipe
Ingredients
2 cups Original Bisquick™ mix
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla
2 eggs
Blender Add-ins:
1/2 cup fruit (blueberries, raspberries, mango, banana, kiwi, pineapple, etc)
2 tbsp peanut butter
Syrup
chocolate chips (Wegmans does have dairy free)
Directions
- Heat griddle or skillet over medium-high heat or electric griddle to 375ºF; grease with cooking spray, vegetable oil or shortening.
- In medium bowl, stir ingredients until blended. For each pancake, pour batter onto hot griddle.
- Cook until edges are dry. Turn; cook other side until golden brown.
- Put pancake, 1/4 cup of milk (Soy, almond, hemp all work well), and add-ins into food processor, blend till desired consistancy.
NOTE - I only do one pancake at a time so I can make different flavors each morning.
