How to undo your workout/diet in 10 easy steps

1. Buy a spice cake mix, a 15 oz container of canned pumpkin (not pumpkin pie filling), and a bag of chocolate chips.
2. Turn your oven to 350 degrees.
3.Mix spice cake mix, pumpkin and 1 generous cup of chocolate chips until well blended and all sorts of delicious smelling (note: you don't need eggs, oil, anything--just the dry cake mix, the pumpkin and the chocolate chips)
4. Drop by rounded tablespoon onto a cookie sheet.
5. Bake 16-18 minutes.
6. Anxiously wait for them to cool. Seriously, calm down--they'll cool.
7. Grab the biggest cookie, shove in mouth.
8. Smile.
9. Repeat steps 7 and 8.
10. And, thus, your diet and or workout have been undone.

You're welcome.

Holy mother of yumminess, these are seriously the easiest and freaking yummiest cookies I have ever made--and I don't even really like pumpkin. They are the perfect fall cookie. And would be very festive at Thanksgiving.

And now I can't stop thinking about them.

Taste of Spring

In honor of the first day of spring, I thought I would share my favorite recipe for a bright, springtime treat (which I will be making this weekend).

Creamy Lemon Faux Cheesecake

You'll need:
1 (8 oz.) pkg. softened cream cheese
1 can Eagle Brand milk (condensed)
1/3 c. lemon juice
1/2 c. sour cream
zest of one lemon (it gives it some color and a little punch of lemon)
1 lg. graham cracker crust (um, I stopped making graham cracker crusts from scratch years ago--don't judge, I am all about speed in the kitchen)

How to:
In medium size bowl beat cream cheese until fluffy.
Add Eagle Brand milk
Stir in lemon juice, sour cream and lemon zest; blend ingredients well.

Chill 20 minutes then pour into crust.

Chill 2 hours and garnish with lemon slices.

Ta da! A yummy, creamy cool lemony treat--perfect for gorgeous spring and summer days.

Now, if you'd like to read on, this is my No Fail Fourth of July Peanut Butter Ice Cream Pie (my nieces call it Snickers Pie, Butterfinger Pie, whatever, it's fantastic and my sister makes it on the 4th every year.. that, and her to die for strawberry pie, for which I do not have the recipe...sad)

Peanut Butter Ice Cream Pie

You'll Need:
3/4 cup hot fudge ice cream topping, divided
1 large oreo cookie crust (or chocolate graham cracker crust)
1/2 cup creamy peanut butter
1-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 chopped up regular size Snickers bars, or Butterfinger bars (divided) (candy bar choice depends on preference, I've used both)

How To:
Spoon 1/2 cup of the fudge topping onto bottom of crust, add 1/2 of the chopped candy bar into the fudge. Place in freezer 10 min.
Mix peanut butter and milk with wire whisk in large bowl until well blended. Add dry pudding mixes; beat 2 min. or until well blended. (Mixture will be thick.)
Stir in one of the chopped up candy bars (this will leave 1/2 chopped candy bar remaining)
Gently stir in half of the whipped topping.
Gently spoon over chocolate layer.
Top with remaining whipped topping.
Sprinkle remaining candy bar on top.

Place in refrigerator 3 hours or until set.
Drizzle with remaining 1/4 cup fudge topping just before serving.

(and now my mouth is watering. Awesome).

Enjoy!