Spicy Roasted Edamame

Edamame is one of my all time favorite snacks, and its so incredibly nutritious. I normally eat edamame right out of the little pods, sprinkled with a bit of sea salt. Don't you love it when one of those beans goes flying across the room at fifty miles per hour and smacks your toddler in the head? Good times.

Upon my recent mission of roasting every vegetable known to man, edamame was next on the list. If is is possible for it to taste even better, it does! It takes on a nutty flavor and a bit of a crunchy texture, which goes perfectly with the spicy coating. This one's a winner!


Spicy Roasted Edamame

1 1/4 cups frozen shelled edamame, thawed

1/2 teaspoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon ground cumin

1/8 teaspoon ground black pepper

cooking spray

Directions:

Preheat oven to 400.

Pat edamame dry with paper towels.

Place in a bowl and give the edamame a few squirts of cooking spray and toss to coat.

Add in spices and mix well.

Spray a baking sheet and arrange edamame in a single layer.

Roast for 20-30 mins, flipping a few times during cooking.

Purple Popcorn

You probably have no idea where I'm going today with a title like "Purple Popcorn," but its really just a dressed up old favorite. Roasted Cauliflower has become one of my most favorite snacks, and I wanted to come up with a way to change it up a little. While browsing in the produce section the other day, I came across purple cauliflower. I'd seen it before but never tried it and I saw the potential for a unique dish so I grabbed some.

 

You can certainly do this with regular old white cauliflower, and it would probably look more like actual popcorn if you did, but "Purple Popcorn" has a fun little ring to it, right? My two-year old insisted on calling this "candy flower" instead of cauliflower, and who am I to spoil her fun? For this recipe all you need is a good popcorn seasoning, like one of these:

 

 

Although, I'd advise against a sweet flavoring, I'm not sure how well that would mesh with the cauliflower. I used white cheddar for my popcorn and it was delicious! Make this for your next family movie night and you'll be surprised to see your little ones gobble it up just like they would regular popcorn!

 

Purple Popcorn

• 1 head of purple cauliflower
• Popcorn seasoning
• Butter flavored cooking spray

Directions:

Preheat oven to 425.

Cut cauliflower into popcorn sized florets.

Spray foil lined pan with butter flavored cooking spray and spread out cauliflower.

Spray again and sprinkle on the popcorn seasoning. Toss to coat.

Bake for 20-30 minutes, flipping once during cooking.

 

Green Bean Fries

You can't see me, but I'm actually jumping up and down right now. As I type. Its quite a difficult feat to accomplish, you should all be very impressed. I am so incredibly excited about today! I've been on a major snack kick lately. As we all know snacking can be very dangerous when trying to lose weight. One chip turns into three, which turns into thirty. Not good.

 

So I've been on the hunt for some tasty zero points snack items that I can grab when I have the munchies but can't afford to eat a whole bag of chips. Green beans are something I never (ever) buy fresh. To me they taste like dirty, grimy earth. I grew up on canned green beans and I much prefer them over fresh. Blame my mama if you want to (but don't say anything bad about her, or I'll have to hurt you), but its just the way I feel! When I came across this method, I knew there would be no way canned green beans would work for this because of the moisture in them.

 

It was going to have to be fresh, so I bit the bullet, marched into Fresh Market (if you've never been there, you need to go to their website ASAP and see if there's one near you!) and walked out with two pounds of fresh green beans. These "fries" were SO good! They don't really taste like green beans at all, granted they don't taste exactly like french fries either, but still they totally satisfied my munchies. I make these several times a week, and especially on the weekends when the urge to snack is especially high. They are an amazing zero point snack!

Green Bean Fries

• fresh green beans, with the ends snapped off
• sea salt
• cooking spray

Directions:
Preheat oven to 425.
Spray a baking sheet with cooking spray and toss green beans around (you may have to give them a little spray too.)
Sprinkle with sea salt.
Bake for 20-30 minutes until browned, flipping halfway through.

Spinach-Artichoke Flatbread

Since discovering Cauliflower Pizza Crust, I've been experimenting with all sort of different toppings. I came across this recipe and it originally called for a store bought pizza crust. Pfft! We don't buy those anymore, its cauliflower all the way at my house. I did some tweaking, to make this more points friendly and I was shocked at how delicious the final product was.

This is a mixture that you could use as a dip if you wanted, or you could just eat it with a spoon. You should just eat it with a spoon. My husband, who is always very candid about his feelings for my cooking (which I appreciate!) told me that this tasted just like spinach dip from a place like Outback. He gets to stay! So whether you try this as a flatbread or just as a dip, you won't be disappointed either way!

Spinach-Artichoke Flatbread
(8 servings @ 3pts a piece if you use the cauliflower pizza crust)

• 1 cauliflower pizza crust, prebaked (or store bought pizza crust if you prefer)
• 1T chopped garlic
• 10oz frozen, chopped spinach - thawed and drained/squeezed dry
• 14oz can artichoke hearts, chopped
• 4oz reduced fat cream cheese
• 8oz fat free sour cream
• 1/2C parmesan cheese

Directions:
Prepare pizza crust and prebake.
Spray a skillet with non-stick cooking spray.
Saute garlic for 3-4 minutes, then add spinach and artichokes, cook for another 5 minutes.
Add in parmesan cheese, cream cheese, sour cream and salt/pepper to taste.
Allow mixture to come together for about 10 minutes.
Spread the mixture evenly over the crust and bake for 8-10 minutes. You can add extra shredded cheese on top if you wish, but I personally don't think it needs it!

Linked: Monday Mania

Best of...Appetizers!

I've shared several new snack recipes with you this week, but today I wanted to compile a list of some of my Pie Hole favorites, all of which would be great for your Super Bowl party!

Pizza Rolls

   Ham and Swiss Party Rolls

   Cheddar Beer Dip

   Sausage Cocktail Squares

                     Mozzarella Sticks

Artichoke Dip Egg Rolls

I promised more egg rolls this week, and more egg rolls you shall have! Today's recipe is really exciting because you're going to basically be able to get two appetizers out of one. I know, I know, I'm awesome and this is your favorite food blog and you're going to tell all your friends and family about it. If you insist.

For this recipe you'll first need to make a batch of Artichoke Dip. I know, you're sitting there saying...well if I must. Trust me, its completely easy and its absolutely delicious. On the recipe I indicate that you can make it in the oven or in a crock pot. To use this dip in conjunction with today's recipe, and especially if these two snacks will be for your Super Bowl party, I'd highly recommend going the crock pot route.

For me, egg rolls require dipping. They just do. I chose to dip these in sour cream and it was actually quite tasty. If you come up with another inventive dip for these babies, please let me know, I love suggestions. Come back for more Super Bowl snacks tomorrow!


Artichoke Dip Egg Rolls

• artichoke dip
• egg rolls
• shredded monterey jack cheese (provolone or mozzarella would work too)
• sour cream for dipping

Directions:
You guessed it.
Scoop some dip into the egg roll wrapper, top with a couple tablespoons of cheese, and roll up.
Spray them with cooking spray and bake at 400 for 15-20 minutes, turning once to brown both sides.

Jalapeno Bacon Bites

This is the easiest appetizer recipe I'll post all week, so if you're aiming for super easy, today is for you! I can't take credit for this one. Its genius, and delicious, and I wish I could claim it as my own. But alas, you can thank the friendly old lady at my grocery store who was sampling this snack the other day. I don't normally eat samples at the grocery store (unless its Costco, we can make a meal out of the samples at that place), but this one called to me.

It couldn't be easier to throw together and its such a perfect little snack to pick up and pop in your mouth while rooting for the Packers. Okay, okay, no hate mail please if you're a Steelers fan!  We aren't really fans of either in our house, but out of the two choices...Go Packers!

Moving on, you only need three ingredients for this snack. One of them is a cheese spread called "Mrs Bonnie's Gourmet."

I'd never heard of it or purchased it before the snack pusher lady at Kroger got a hold of me. I'm such a sucker, people like that see me coming from a mile away. I'm so glad I found this product though, because its delicious! They have lots of different flavors, the Jalapeno is the only one I've tried. If you can't find this in your store I'm sure there is something comparable you could use. Its called a "spread" but its not really smooth. Its more chunky, like pimento cheese, very cheesy. Not like fake, processed spreads. Also just a note about the jalapeno spread, it says its "medium hot" on the front of the container, but its very mild. My almost two-year old ate tons of these. Enjoy!

Jalapeno Bacon Bites

• Mrs. Bonnie's Gourmet Jalapeno Spread (or similar)
• bacon bits
• tortilla scoop chips

Directions:
Spoon cheese into chips and top with bacon bits. That's it!

Black Bean and Corn Quesadillas

This is more of a hearty appetizer, but a finger food nonetheless! Besides, you really should try to incorporate some semblance of nutrition on your Super Bowl table, right? These quesadillas are so crazy good that you won't even know you're being healthy!

Black beans and corn are one of those combinations I like to talk about that just go together. Peas and corn, wine and cheese, all that. This is also a great option to serve to the vegetarians in your life. We have these for dinner about once a month or so and everyone gobbles them up. If you use the large, burrito style tortillas, one can of each black beans and corn will make approximately three to four quesadillas, so feel free to increase the amounts based on your needs. They're super easy to assemble so you can just make a whole bunch, slice them into wedges and arrange them on a platter for your football guests!

Black Bean & Corn Quesadillas

• 1 can of black beans (drained)
• 1 can of corn (drained)
• mexican blend shredded cheese
• tortillas
• salsa and sour cream for dipping

Directions:
Arrange black beans, corn and shredded cheese on one half of the tortilla.
Be sure not to over stuff or everything will fall out.
Fold the tortilla in half and microwave for about one minute so the cheese can melt and hold everything together. You can serve these just warmed in the microwave. If you want them crispy on the outside, spray a medium heat pan with cooking spray and toast them on each side for 3-5 minutes.
Serve with salsa or sour cream.

BBQ Chicken Eggrolls

With the Super Bowl right around the corner I thought I might be a good idea to offer up some finger friendly ideas. So, this week will be dedicated to all things appetizers! If you know me or this blog at all you know I'm a huge egg roll fan. I have dozens of egg roll recipes just waiting in the queue, a couple of which will make their debut here on Super Bowl Week!

I've talked before about canned chicken, and I am well aware of people's aversion to it. See BBQ Chicken Nachos for more of my thoughts on canned chicken (and a really awesome recipe that could also be used for your Super Bowl Party!). I only like canned chicken if I'm pairing it with barbecue sauce, don't ask why, it just works. If you want to use shredded chicken breasts for this recipe, be my guest.

These disappeared before I even got to have my second helping. They were so tasty! As with many of my recipes, this is more a method than an exact science with specific measurements. You can make as many or as few as you like. Below I give you the list of ingredients you need for this recipe, but definitely go ahead and double/triple to ensure you have enough for your crowd. Make sure you prepare extra because they will go fast!

BBQ Chicken Egg Rolls

• 1 can chicken (or cooked, shredded chicken)
• 1/2C barbecue sauce (you may need more or less, use your judgement. you don't want it too soupy)
• 2% shredded cheddar cheese
• egg roll wrappers
• ranch for dipping

Directions:

Drain and shred chicken.

Mix with BBQ sauce and heat in microwave, stirring to incorporate.

Set up a little assembly line with your chicken mixture, cheese and egg rolls.

Add the chicken first, top with some cheese, and roll up.

Bake at 400 for 15-20 mins, flipping once halfway through to brown on both sides.

Serve with ranch for dipping.

Chex Muddy Buddies

A few months ago I ventured on a three and a half hour visit home to see my mom, with three kids in tow, all by myself. Don't ask, yes, I'm crazy. I was already armed with a portable DVD player, but thought I needed some additional behavioral incentives once the movies got old.

So, what did I do? I cooked! Well, sort of. The method for this recipe can't exactly be described as "cooking," more like assembling. I actually made this before I went to work, so that I wouldn't have as much to do in order to get ready for our trip the next day! That should tell you how simple this was to prepare. A word to the wise though, unless you have serious self control, are making this for a party, or have super munchy kids (like mine)....don't even bother with this. You'll eat the whole batch. All eighteen servings. And I really don't want to be responsible for anyone gaining five pounds on my watch. I can't have that on my conscience.

You could play around with this a number of ways. Maybe use almond butter or sunbutter instead of peanut. Or use white chocolate chips or peanut butter chips instead of chocolate. It was really good just the way its written though. Your kids will love you for this one!

Chex Muddy Buddies 
http://www.bettycrocker.com/recipes/chex-muddy-buddies/92e4756c-abc1-452a-9b2c-dd124d858050

• 9 cups rice Chex
• 1C semisweet chocolate chips
• 1/2C peanut butter
• 1/4C butter
• 1t vanilla
• 1.5C powdered sugar  

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

 

Ham and Swiss Party Rolls

I struggled with an opening line that would truly express my intense love for these party rolls, and wore my backspace key completely out. You see, when I get really excited about something, I lose my ability to write coherent and intelligent sentences, and instead everything comes out like a high school cheerleader (which I happened to be once upon a time, so maybe that explains it). I'll come up with gems like,  "Oh em gee you guys, these are totally the best thing ever!" Or, "These party rolls are like, so super fantastic that I, like, did cartwheels while eating them and stuff!"

 

Yeah. I told you it was bad. Then I came up with this: After testing these party rolls out, I decided that coming soon on the Pie Hole will be a new section that will house my top ten favorite recipes. If you know me at all, you know how painfully difficult this will be for me to do, but this recipe has convinced me that not only does it deserve a place in this list, its the reason I am even willing to come up with one in the first place! How's that for getting my point across? (Don't expect to see the Top Ten anytime soon though, I do have a little wedding thing going on this weekend.)

I'm telling you guys, bring this to the next pot luck you have at work, and your boss will be putting you up for a promotion the next day. Make them for your boyfriend, and he'll probably propose. I don't care when or why you make them, just make them! Promise.

Hot Ham & Swiss Party Roll

Source: http://nancysrecipes.wordpress.com/2010/12/19/hot-ham-and-swiss-party-rolls/

• 1 cup butter (*I cut this amount in half, I refuse to use butter in this quantity for ONE recipe!)
• 1/4 cup onion, minced
• 2 tablespoons poppy seeds
• 1/2 teaspoon garlic powder
• 1 tablespoon Worcestershire sauce
• 2 tablespoons spicy mustard
• 1/4 cup brown sugar
• 1 tablespoon chopped parsley
• 24 small dinner rolls
• mayonnaise
• 24 slices thin slices deli ham
• 24 slices thin slices Swiss cheese

Directions:

Line two 9 x 13-inch baking pans with non-stick or regular foil.

Prepare marinade: Saute onion in butter over low heat until onion is soft. Add poppy seeds, garlic powder, Worcestershire sauce, mustard, and brown sugar. Stir until brown sugar is melted into the sauce. Remove from heat and stir in parsley. Set aside.

Slice the buns in half. Spread bottoms of buns with a thin layer of mayonnaise. Fold ham slices to fit the bottom of each bun. Repeat with Swiss cheese slices, folding to fit buns. Replace bun tops. Place ham and cheese buns into prepared baking pans. Pour marinade evenly over both pans of buns.

Cover tightly with foil. Refrigerate overnight.

Preheat oven to 350°. Bake marinated buns covered for 25 minutes. Remove foil and bake an additional 10 minutes.

Makes 24 appetizer sandwiches.

Cheddar Beer Dip

If you don't like cheese and beer, this dip is not for you. And if you don't like cheese and beer, what in the world is wrong with you!? For some reason cheddar cheese and beer just mesh so well together. Cheddar-Beer Fondue for example, which I could probably just eat with a spoon if no one was looking. That goes for this dip as well (and while no one was looking, I did eat a spoonful of it...yes, I just admitted that).

I opted to use some soft pretzel sticks and hard pretzels as dippers for this snack. Both were great, but I think the hard pretzels worked a little better since this is such a thick dip. A word of warning though, its super addictive! Make sure you bring it to a potluck or serve it at a party so you won't be tempted to eat it all yourself!

Cheddar Beer Dip
Source: http://www.tasteofhome.com/Recipes/Beer-Dip

• 2 packages (8 ounces each) cream cheese, softened
• 1/3 cup beer or nonalcoholic beer
• 1 envelope ranch salad dressing mix
• 2 cups (8 ounces) shredded cheddar cheese
• Pretzels

Directions:

In a large bowl, beat the cream cheese, beer and dressing until smooth. Stir in cheddar cheese. Serve with pretzels. Refrigerate leftovers. Yield: 3-1/2 cups.

Cinnamon Apple Chips

My two older children spent a long weekend with their great-grandmother recently due to having a couple teacher workdays off from school. While they were there, they visited an apple orchard and picked their own apples right from the trees. They had so much fun and brought home two giant bags full of apples.

 We like apples and all, but I knew there was no way we'd eat them all before they went bad. So, we made apple chips! This would be infinitely easier with a mandolin, so if you have one, please use it. I almost lost at least three fingers trying to slice the apples so thin. And no one wants to come out with a finger when they reach in for an apple chip, so please be careful!

Cinnamon Apple Chips

•  4-5 medium apples (or as many as you want!)
• cinnamon

 Directions:
Preheat oven to 250.
Core apples and slice off the top and bottom of the apple.
Slice the apple as thinly as possible.
Lay on a greased baking sheet and sprinkle with cinnamon.
Bake for 1 hour, flipping halfway through. If they don't look done you may need to bake them another 10-20 mins.
Lay flat on a paper towel or rack to cool. They will crisp up as they cool off.

Steak & Cheese Egg Rolls

If you've been following my blog for any substantial amount of time now, you probably know that if its edible, I'll try to put it into egg roll form. A while ago, when I made Bacon Cheeseburger Egg Rolls for Once A Month Mom, someone commented on the post (thanks whoever you were!) and suggested cheese steak egg rolls. Not one to turn down an egg roll challenge, I got to work immediately!

Of course, I had to simplify the process as much as possible, so I utilized a fantastic frozen product known as Steak-Ums. If you don't like Steam-Ums you can stop reading now, if you do, please press on and I think you'll be happy with the end result. These are (like most of my recipes) incredibly easy. Plus, you'll save a few calories by replacing a carb loaded hoagie bun with calorie friendly egg roll wrappers. I swear this will cure your steak and cheese fix without making the waistline of your yoga pants scream for mercy. You're welcome, yoga pants!

Steak and Cheese Egg Rolls

• egg roll wrappers
• shredded provolone cheese
• steak-ums

Directions:
There's not rocket science going on here! You'll need about two steak-um sheets per egg roll, so keeping in mind how many you want to make, fry up your steak-ums. Feel free to throw in whatever seasoning you have on hand (Montreal steak, some garlic, or even just salt and pepper). Then you'll line up your wrappers and fill them with some steak and shredded cheese, roll them up and place on a sprayed baking sheet. Bake at 400 for about 15-20 minutes, turning once to brown both sides. Dip them in mayo or ketchup!

Butternut Squash Fries

Along with the rest of you, I managed to gain the obligatory five pounds that just naturally comes along with Christmas vacation. So, if you're like me you are in desperate need of healthy foods! In the spirit of the new year, I have a confession to make. I'm having an extremely inappropriate affair with butternut squash. I have eaten it nearly every day for the past month. What can I say, we're in love! You may recall my post for Spiced Butternut Squash, which you should really try if you haven't. This roasted squash is my new favorite way to eat butternut squash. Roasting it brings out a totally different flavor than sauteing. It's hard to describe, but its almost a deep, nutty quality. A more sophisticated squash, shaped like a french fry.

Now, these will not necessarily get as "crisp" as regular potato fries would if you were to bake them. If you've ever made sweet potato fries, they'll be close to that same consistency. They just don't get completely firm, as a typical french fry does. Regardless, I promise you won't even miss that crunch. I only tell you about this so that you won't think something is wrong after you bake them. These are the perfect combination of salty and sweet and a great side dish for any meal!

Butternut Squash Fries

• 1 butternut squash
• 2T brown sugar
• salt

 Directions:
Preheat oven to 425.
Peel and cut squash into fry sized pieces.
Toss with 2T brown sugar.
Lay flat on a baking sheet sprayed with cooking spray.
Sprinkle with salt.
Bake for 40 minutes, flipping halfway through. You'll know they're done when they start to brown.

Artichoke Dip

If there is one appetizer to please any and everyone, it would have to be artichoke dip. Even people who hate artichokes will fight you for the last bite of this dip. I mean think about it, have you ever heard someone say, "Oh, artichoke dip? Never touch the stuff, its just gross." NO! I've tried so many versions of artichoke dip, and this one is definitely the keeper. Every time I make it, I have to remind myself to make a double batch because it has a way of disappearing very quickly. This can be made in a casserole dish or in a crock pot, making it ideal for parties, or for your Christmas crowd!

Artichoke Dip

• 1 can artichoke hearts, drained and chopped
• 1C light mayo
• 1C parmesan cheese
• 1/3C monterey jack cheese
• optional: black olives or jalapenos

 Directions:
Mix ingredients together and bake at 350 for 30 minutes, or place mixture in crock pot and cook on until cheese is melted.

Post linked at:
Food on the Table
Real Food

Sweet and Sour Meatballs

As I go along my little blogging journey, I am amazed at all the simple things that I've never attempted cooking before. In all the years I've been experimenting, some of the most basic things have eluded me. One such item being, the meatball. My friend Judy recently asked about making breadcrumbs from real bread (a task I've only attempted a couple of times due to my lazy nature) and told me she planned to use them for homemade meatballs.

Since starting the blog, I find myself on high alert for possible new items I can experiment with. When Judy said meatballs, my blogging light bulb went off. She shared her basic recipe for making meatballs (thanks, Judy!), which I've only tweaked a little. This is more of  recipe suggestion for the meatballs, but the possibilities with these are endless...you could use them for spaghetti, on salad, as appetizers, meatball subs... I personally enjoyed several of them right out of the oven, when no one was looking. I'm really excited about the success of my first homemade meatball attempt, so you'll be seeing lots of fun twists on meatballs in the very near future!

 This sweet and sour sauce is not my original creation. You've probably made or at least heard of this combination, I think its as old as time. Its most commonly made in the crock pot with the meatballs tossed in and served as an appetizer or a snack. I'm basically doing the same thing here, but serving the meatballs and sauce over rice to turn it into a meal! This was so tasty and everyone cleaned their plates!


Sweet and Sour Meatballs

• 1.5-2lbs lean ground beef
• 2t montreal steak seasoning
• 2T Worcestershire sauce
• 2T ketchup
• 2 eggs
• 1/2-3/4C breadcrumbs (you may have to add more or less)
• 1 bottle chili sauce
• 1 jar grape jelly
• optional: rice to serve with meatballs and sauce (I used brown rice.)

Directions:
Preheat oven to 375.
Mix all ingredients until well incorporated.
Roll into balls and place on a baking sheet.
Bake for 20-30 minutes until done.
Heat chili sauce and grape jelly in a large pot until warm, toss in meatballs and simmer until coated.
Serve over rice or with toothpicks for an appetizer.

Garlic Cheese Crisps

Every time I think I've created the easiest appetizer on the planet, I go and top myself! Now, that might sound a bit braggy, but its really quite a win-win for both of us...I stay motivated and you get to have a whole repertoire of super easy appetizers! I don't think appetizers get any easier than this unless you open a bag of chips and pour them in a bowl.

 

I have no idea if someone has already done this or not, but I can't bring myself to google it. I'll be heartbroken if I'm not the original mastermind behind this creation. I'll continue living in my bubble, thankyouverymuch. (And don't you dare come back and tell me its been done a bazillion times already.)

 

I opted for a simple sprinkling of garlic salt over the tops of the cheese crisps, but you could experiment with all sorts of different herbs. Italian herbs come to mind first, but perhaps Old Bay, red pepper flakes, or even a mexican blend seasoning. Even if you don't sprinkle anything on top, these are going to be your new favorite snack!


Garlic Cheese Crisps

• string cheese
• garlic salt (or other seasoning of choice)

 Directions:
Preheat oven to 400.
Slice the string cheese into 1/4 inch rounds and lay flat on a baking sheet (sprayed with cooking spray).
Bake until cheese is melted and brown around the edges.
Allow to cool on a paper towel.

Pumpkin Pie Egg Rolls

Yep, that's right. I said Pumpkin Pie Egg Rolls. One of the reasons Fall is my favorite season is because of the many of ways I get incorporate pumpkin into my cooking. Every year when Fall comes to an end, I pledge to continue making pumpkin-y things all year round because its just silly that something so delicious only gets utilized four months out of the year. Then I, along with the rest of the world put the pumpkin away and forget all about it until Fall comes around again. These little gems have single-handedly convinced me to make sure I have pumpkin in my cabinets all year long!

If you like pumpkin pie, you have to try these. They are like little mini, inside out pumpkin pies! Dunk them in some spiced cool whip and you have a complete pumpkin pie experience without having to make (or eat) a whole pie! I have so much fun reinventing old favorites. How neat would it be to serve these for Thanksgiving dessert instead of pumpkin pie? I'd love to see the looks on everyone's faces!

Pumpkin Pie Egg Rolls

• 1 cup canned pumpkin puree
• 4T brown sugar
• 2T maple syrup
• 1T pumpkin pie spice, plus 1t
• 15 packaged egg roll wrappers
• 1T sugar
• 1T cinnamon
• 1C cool whip

Directions:
Preheat oven to 400.
Mix pumpkin, brown sugar, maple syrup and 1T pumpkin pie spice together.
Divide the mixture among the egg roll wrappers and roll up (the package will show instructions).
Place egg rolls on a sprayed baking sheet and lightly coat with cooking spray.
Mix sugar and cinnamon together and sprinkle on top of the egg rolls.
Bake for 15 minutes, flipping once. Sprinkle the opposite side with the remaining cinnamon/sugar.
For dip: Mix cool whip and 1t pumpkin pie spice.

Sausage Cocktail Squares

These have been a favorite snack of mine since I was a little girl. My mom and my grandma used to make them for parties, Thanksgiving, and sometimes just for fun. We've been making them so long in fact, that I had to ask my mom to tell me their technical name! I always refer to them as "those sausage things" and everyone knows what I mean.

These may appear strange, but after you make them and fall in love, I'll be waiting to accept your full apology for doubting me. If you wanted to bake me some cookies or something too, I wouldn't stop you.

These would be the perfect substitute for sausage balls if you're looking to change it up. We sometimes have sausage balls sitting around to snack on Thanksgiving Day, but these would be the perfect substitute if you want to try something new. The nice thing about this little finger foods is that they can still be enjoyed at room temperature. They are best straight from the oven, but you won't have to worry about reheating them every 20 minutes because they'll taste fine even after sitting out. I'd be willing to be you they won't be around long enough to see room temperature though!

Sausage Cocktail Squares

• 1 package rye cocktail bread
• 1lb sausage (spicy, mild, any flavor you like)
• 1lb ground beef
• 1 block Velveeta
• 1T worchesterchire sauce
• 1t garlic powder

 Directions:

Place sausage and ground beef in a large skillet to brown.
Add worcestershire sauce and garlic powder.
While that's cooking, cut up the velveeta into small cubes and place in large microwave safe bowl.
After the sausage/ground beef mixture has cooked completely, add it to the bowl with the velveeta and microwave in 1 minute intervals, stirring in between, until cheese is completely melted.
Place cocktail bread in a single layer on a baking sheet (you'll likely need 2 or 3 baking sheets).
Place about 2T of the meat mixture on the bread and spread it around to cover the surface of the bread.
Once all the bread has been topped, flash freeze them for 10 minutes. (You can keep them in the freezer until you are ready to cook if you'd like or if you plan to cook them right away, leave them in for at least 10 mins.)
Preheat your oven to broil.
Allow sausage square to broil for 5-10 minutes until the top gets bubbly and brown. Watch them, it happens fast!