Peanut butter cup pie

From Kraft recipes
Sure to be one of Sam's favorites. Serves 10.

1 pkg (8 oz) cream cheese, softened
1/2 c plus 1 T creamy peanut butter, divided
1 c cold milk
1 (3.4 oz) vanilla instant pudding
2 1/2 c thawed cool whip, divided
1 oreo pie crust
3 squares Baker's chocolate

1. Beat cream cheese and 1/2 c peanut butter well until blended. Add milk and dry pudding mix; beat 2 minutes. Whisk in 1 cup cool whip; soon into crust. Refrigerate until ready to use.

2. Meanwhile, microwave remaining cool whip and chocolate on high 1 1/2 to 2 mins til chocolate is completely melted, stirring after each minute. Cool completely.

3. Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter 30 seconds; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

Pumpkin corn bread

From BH & G. Serves 12.

6 T butter, melted
2 c cornmeal
1/3 c sugar
2 T corn flour
2 t baking powder
1 t baking soda
1 t salt
1/4 t pumpkin pie spice
1 c buttermilk
1 8oz carton sour cream
1 lightly beaten egg
3/4 cup canned pumpkin

1. Heat oven to 350. Generously brush a 12 inch cast iron skillet w/ 2 T butter; set aside remaining butter.

2. In large mixing bowl combine cornmeal, sugar, corn flour, baking powder, baking soda, salt, and pumpkin spice. In another bowl combine remaining butter, buttermilk, sour cream, egg, and pumpkin; whisk into cornmeal mixture. Pour into prepared pan.

3. Bake for 22 to 25 mins or til a toothpick inserted of center comes out clean. Cool on wire rack.

Can also be prepared as muffins. Prepare as above except brush 22 1 3/4 inch muffin tin cups w/ 2 T butter. Spoon in batter. Bake 8 to 10 minutes or until toothpick comes out cleanly.

Peanut butter kisses cookies

A classic cookie that I love to have! Makes about 4 dozen cookies.

48 Hershey's Kisses
1/2 c shortening
3/4 c creamy peanut butter
1/3 c sugar
1/3 c light brown sugar
1 egg
2 T milk
1 t vanilla
1 1/2 c flour
1 t baking soda
1/2 t salt
granulated sugar

1. Heat oven to 365. Remove wrappers from chocolates

2. Beat shortening and peanut butter in large bowl. Add sugars; beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, soda, and salt; gradually beat into mixture.

3. Shape dough into 1 inch balls. Roll in sugar, place on ungreased cookie sheet.

4. Bake 8-10 mins or until lightly browned. Immediately press kisses into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.

Sweet & Savory Chicken Salad

From Costco recipes
Serves 10

Kirkland chicken breast (canned), 2 CANS, DRAINED
Mayonnaise, regular (mayo) (I use Kraft), 3/4 cup
Brown Mustard, 2 tsp
onion, dried minced, 1 tbsp
Dill weed, dried, 1 tsp
Salt, 1 dash
Black Pepper, ground, 1/2 tsp
Garlic powder, 1/2 tsp
Honey, 1/2 tbsp

Sometimes I add grapes too, and it's pretty good.

Directions
Drain chicken. Add all ingredients and mash / stir until chicken shreds and all ingredients combine thoroughly.

Healthy breakfast options

I don't like breakfast that much, especially when I'm pregnant, but even when I'm not I really don't like breakfast. Here's a couple easy recipes though that I found that are pretty good for those that hate breakfast as much as I do, or even if you don't.

**Fruit Protein Smoothie**
1 scoop vanilla protein powder
1 c milk
1 c mixed (fresh or frozen) fruit
1/2 banana
2 T peanut butter
and add ice for desired consistency, blend in a blender- voula!
Serve it w/ 1-2 slices of wheat toast w/ jam

**Breakfast burrito**
1 egg & 2 egg whites (scrambled)
1 heated whole wheat tortilla (I love these things!)
salsa or diced tomatoes
1 slice cheese or low fat veggie sausage or turkey bacon (I like the any kind I can throw into the microwave)
serve w/ 1 c strawberries

Pumpkin Apple Bread

This bread is so good- ends up very moist and just the right sweetness. Great fall treat- your whole family will LOVE it!

serves 20, makes 2 loaves

Ingredients:
3 c flour
2 t cinnamon
2 t baking soda
1 1/2 t salt
3 c sugar
1 (15 oz) can pumpkin puree (1 7/8 c)
4 large eggs
1 c veggie oil
1/2 cup apple juice (or water-- I used apple cider and it was good that way too)
1 large baking apple, peeled, cored, and diced

Directions:
1) Preheat oven to 350F.
2) Grease & flour two 9x5 inch loaf pans.
3) Combine flour, cinnamon, baking soda, and salt in large bowl.
4) Combine sugar, pumpkin, eggs, veggie oil, and apple juice in large mixer bowel. Beat until just blended.
5) Add pumpkin mixture to flour mixture; stir til just moistened.
6) Fold in apples.
7) Spoon batter into prepared loaf pans.
8) Bake for 65-70 mins or until toothpick comes out cleanly.
9) Cool on wire racks for 10 mins, remove to wire racks to cool completely.

You can instead do three 8x4 loaf pans and bake for 60-65 instead or...
You can instead do six 5x3 mini loaf pans and cook for 55-60 mins.

Tortellini Tomato Spinach Soup

(from recipezaar)
Serves 4-6

Ingredients:
* 1 tablespoon olive oil
* 1/2 cup minced onion (about 1/2 small onion)
* 1 garlic clove, minced
* 4-6 cups chicken broth or vegetable broth
* 1 (14 ounce) can whole tomatoes, chopped
* 1 (9 ounce) package fresh tortellini or dried tortellini
* kosher salt
* cracked black pepper
* 10 ounces fresh spinach or frozen spinach, defrosted and chopped
* 1/4 cup freshly grated parmesan cheese (optional)

Directions:

1. In a soup pot, heat olive oil over medium high heat.
2. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
3. Add broth and tomatoes, turn heat up to high, and bring to a boil.
4. Add the tortellini and cook according to package instructions.
5. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
6. Serve immediately.
7. Garnish each serving with a sprinkling of Parmesan if desired.