It's football Season....and fall is fast approaching!

With fall fast approaching(I didn't think we would survive the crazy heat of the summer but we did woo hoo) and football season upon us, what better recipe to have than one that is something to munch on during the game and pumpkin flavored?! Here is a great little gem that is so easy to make and super yummy! And let me tell you, its superb on ice cream(oh ya) or in some Greek yogurt for breakfast if you want to go a more healthy route but also great alone as a snack.....however Beware: Addiction is upon you!!!

4 cups	Old fashioned rolled oats (use gluten free if your sensitive to gluten)
2 tsp	Ground cinnamon
1 tsp	Pumpkin pie spice
1/2 cup	Baking stevia OR 1 cup sweetener of choice that measures like sugar 1
1/2 tsp	Salt
1 tsp	Baking powder
3/4 cups	Pumpkin
1/2 cup	Applesauce (unsweetened)
3 tbs	Sugar free maple syrup (or honey or agave nectar)
Optional	Add-ins: 1/2 cup white chocolate chips, 1 cup honey teddy grahams lightly crushed

INGREDIENTS:

4 cups Old fashioned rolled oats (use gluten free if your sensitive to gluten)

 2 tsp Ground cinnamon

1 tsp Pumpkin pie spice

1/2 cup Baking stevia OR 1 cup sweetener of choice that measures like sugar 

1/2 tsp Salt

1 tsp Baking powder

3/4 cups Pumpkin

1/2 cup Applesauce (unsweetened)

 3 tbs Sugar free maple syrup (or honey or agave nectar)

Optional Add-ins: 1/2 cup white chocolate chips, 1 cup honey teddy grahams lightly crushed, 1 cup of nuts

DIRECTIONS:

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper, or foil and spray with non-stick cooking spray. Mix the dry ingredients in one bowl, and the wet ingredients in another. Mix the wet ingredients into the dry using a spatula, (or your hands), until everything is well combined and oats are coated with wet ingredients.

Place granola on baking sheet and bake for 20 minutes, then stir granola around. Bake for an additional 20 minutes or until the granola is golden brown and is crisp. Take the granola out of the oven, and let it cool completely on the baking sheet. Stir in additional white chocolate chips or teddy grahams at this point if desired. Store in an airtight container for up to one week.

***COMING SOON*** look for some crafty goodness coming soon to Yaqui Hay and Feed located in Huachuca City down in Amy's area of Sierra Vista. Also more online goodies coming to the facebook page so stayed tuned!!!

 

Recipe Tuesday - Buffalo Chicken Dip

Here is a great recipe for an appetizer that is a crowd pleaser wherever I take it.

Franks Red hot Buffalo chicken dip!

What you need:

• Bottle of Franks Red hot Sauce
• 1 Rotisserie Chicken Shredded
• 1 package cream cheese softened
• 1 cup sour cream
• Shredded Cheddar Cheese to liking
• Tortilla chips for dipping
• Green onions (optional)

what you do:

Just blend your sour cream and cream cheese together. Add as much hot sauce to your liking ( I usually do half a bottle). Mix in your pre shredded chicken and shredded cheese. If a little thick, add some more sour cream to get the consistancy to your liking. Spread mixture in a baking dish, top with more chees, and bake at 350 Degrees until bubbly, usually 20 minutes.

Top with Green onions if you like and serve with tortilla chips! so yummy and so easy!

Enjoy!



Sweethearts Sweet tooth

Cinnamon rolls are delicious, yes?!

Well here are two quick and easy spins on the classic, using canned cinnamon rolls just in time for a special breakfast for your valentine.

The first one:

 Cinnamon waffles.

 Yes combining the two is like heaven. And it take minutes. Simply spray your waffle maker with non stick spray and place your canned cinnamon rolls( the jumbo ones work best for this recipe) in each waffle spot. Press your lid down and let the waffle maker do its magic. Cook time depends on your waffle maker, usually 2 to 3 minutes. Serve with the icing and syrup. Yum.

The ladies over at six sisters stuff came up with this next recipe.

Apple topped Cinnamon Rolls

2 ingredients - canned cinnamon rolls and a can of apple pie filling!

Simply place your canned cinnamon rolls in a greased pan and add a scoop of canned apple pie filling right on top:

Follow your temperature time on your cinnamon rolls, but allow for extra cook time. These generally take a little bit longer with the apple pie filling on top, so allow 18 to 20 minutes to bake. Check on them often so you don't burn them. Once done, drizzle your icing on top and enjoy!

These are a fan favorite at my house!

WE will definitely be making these tomorrow morning for all my little sweethearts to enjoy!

Don't forget to enter in our giveaway for the family rules signs. Once lucky winner will be announced tomorrow on Valentines day! Yay! Head over to our facebook page to enter!

And enjoy these two yummy breakfasts!

xoxo

Amy Lee

For the love of all things pumpkin!

Here at Sisterly Charms Boutique, we have a love for Starbuck's. Starbuck's Pumpkin Spice Latte's to be exact. Surfing the web, we stumbled upon this AMAZING recipe for your very own sip of heaven every morning, and you don't even have to leave your house!
Make your very own Pumpkin Spice creamer With this recipe:

Pumpkin Spiced Latte Creamer
-1/4 cup canned pumpkin
-1 cup fat free milk
-1/2 cup fat free half and half
-1/4 cup fat free sweetened condensed milk
-2 tablespoons of caramel sauce 
-1 teaspoon of ground cinnamon
-1/2 teaspoon of ground nutmeg
-1/4 teaspoon of ground ginger
-1/4 teaspoon of ground all spice

 1. In a small sauce pan, whisk together the milk, half and half, and pumpkin.  Set over low-medium heat just in order to warm the milk.  You do not need to bring it to a boil.
2. When it is warm to the touch, whisk is the spices, sweetened condensed milk, and caramel sauce until well combined.
3. Remove from heat and allow to cool for about 10 minutes.  
4. Pour the mixture into a blender and blend on low speed for about a minute.  This will give the creamer a nice frothiness.
5. Pour into a strong cup of coffee and enjoy.  Store the leftovers in an airtight container in the refrigerator for up to a week.
 
And to make your morning even yummier, why not pair it with these amazing Donut muffins? Yes. Donut Muffins.

Pumpkin Spice Donut Muffins

yields: 1 1/2 dozen muffins

3 1/2 cup all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground clove
1 cup sugar
2/3 cup Crisco shortening
2 eggs
1/2  cup + 1 tablespoon  buttermilk (see note)
1 cup canned pumpkin (no sugar or spices added)

coating
2 sticks butter
1 1/2 cups sugar
3 teaspoons cinnamon

Preheat oven to 350 degrees

1. In large bowl or mixing cup combine dry ingredients
2. In a separate bowl mix Crisco, sugar and eggs
3. Add pumpkin to the step #2
4. Alternate dry ingredients and buttermilk. Mix well. Scraping down bowl often.  Mix for 3 minutes.
5. Grease muffin tins with Pam or shortening
6. Fill muffin tins 2/3 full bake for 20- 25 minutes.
7. Melt  2 sticks of butter in a container and mix cinnamon and sugar together  in another.  As soon as muffins are done, remove them from the oven and tip them out on to a clean cookie sheet.  Let cool a minute.  As soon as you can handle them .  Dip the warm muffins in the melted butter, making sure it is completely coated, then proceed to  roll the muffin in the cinnamon and sugar mixture.  Make sure muffins are completely covered with cinnamon sugar.
   NOTE: if you don’t have buttermilk on hand you can add 1 tablespoon of vinegar to just under 1 cup of milk to make 1 cup of buttermilk.
   Hope this helps make your mornings yummy!