Gingerbread Pumpkin Trifle

Thank you Paula Deen for making my Thanksgiving that much better!

• 2 (14-ounce) packages gingerbread mix
• 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
• 1 (30-ounce) can pumpkin pie filling
• 1/2 cup packed brown sugar
• 1/3 teaspoon ground cinnamon
• 1 (12-ounce) container frozen whipped topping
• 1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cinnamon into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.

Enjoy!

Mini Chicken Pot Pies

Here is another Pinterest (via Between 3 Sisters) recipe and it is awesome! I am not a chicken pot pie fan but this is delicious and healthy! So easy which is what I love. 


1 can of reduced fat biscuits (10 count)

1 cup cooked chicken breast, diced (I used 1 medium breast)
1 (10 1/2 ounce) can reduced-fat cream of chicken soup
2/3 cup shredded low-fat cheddar cheese
1 cup of frozen mixed veggies (I use broccoli, cauliflower, corn, peas...anything)
1 teaspoon dried parsley flakes

1 teaspoon of onion powder
1/4 teaspoon black pepper

1. Preheat oven to 400 degrees.

2. Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.

3. In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, onion powder, parsley flakes, and black pepper. Mix well to combine.

4. Evenly spoon chicken mixture into prepared biscuit cups.

5. Bake for 12 to 15 minutes or until golden brown.

6. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

Pinwheels

This recipe is great for showers, football games, parties, etc. They are always gone before the end of the party! You cannot eat just one. Thanks to my friend, Laura, for sharing her recipe.

2 pkg jalapeno cheddar tortillas
1 pkg cream cheese, softened
1 cup mayo
1 cup sour cream
1 box frozen chopped spinach, drain well
3-5 green onions, chopped
1 pkg fiesta ranch dip


Mix all together and spread thin layer on tortilla. 

Roll up and slice into 1 inch wheel. 

Serve with Albert's hot sauce. It taste best with these. Enjoy!!