Soft Pumpkin Oatmeal Cookies (gluten-free, dairy-free option)

 To begin, you’ll need to preheat your oven to 350 and line two pans with parchment paper. I especially recommend using parchment paper with soft cookies so they are easier to remove from the pan after baking.

Now, in a small mixing bowl add your dry ingredients and stir them together. Easy peasy right? This would be your flour, baking soda, salt and pumpkin spice seasoning.

You can use store bought pumpkin spice seasoning, or make your own.

If you do make your own, I recommend that you use high quality seasonings. It’s a real bummer to take a bite out of a cookie that isn’t quite seasoned enough, and using cheap seasonings won’t quite get you where you wanna be.

These gluten-free Pumpkin Oatmeal Cookies are soft cookies with oats and Fall spices throughout. They’re the BEST easy Fall cookie!

Soft Pumpkin Oatmeal Cookies (gluten-free, dairy-free option)


INGREDIENTS:

  • 1 tbsp pumpkin spice seasoning
  • 1/2 cup butter, or coconut oil (for dairy-free)
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1/2 cup pumpkin puree
  • 1 cup all purpose gluten-free flour (I use Bob's 1-to-1 all purpose)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 egg
  • 1 cup oats, certified gluten-free
Soft Pumpkin Oatmeal Cookies (gluten-free, dairy-free option)

INSTRUCTIONS:

  1. To begin, preheat your oven to 350 and line two baking pans with parchment paper.
  2. In a small mixing bowl add your flour, baking soda, salt, and pumpkin spice seasoning and stir them together till well combined.
  3. In a large mixing bowl, add your butter and sugars and "cream" together with a hand blender for a minute or two. Add to the bowl your pumpkin, vanilla and egg and briefly blend them in with the rest of the ingredients.
  4. Pour your dry ingredients into the large bowl with your wet ingredients and stir them together till they are well combined. Finally, add your oats into the bowl and gently fold them into the batter.
  5. Scoop your dough onto the pans, evenly spread apart, for no more than 12 cookies per pan. Leave cookies as is for thick cookies, or spread each cookies out (wider and thinner) with a spatula if you would like thinner cookies, as these cookies don't spread much.
  6. Bake in the oven for 12-14 minutes, or till the cookies have set around the edges and on top.
  7. Let cool and devour!

Pumpkin Cream Cheese Baked French Toast

 Pumpkin Cream Cheese Baked French Toast is everything you love about pumpkin pie and cheesecake in one scrumptious breakfast! Throw it together, let it hang out in the fridge overnight, and bake it in the morning! Top it with your favorite toppings to make it extra special!


Pumpkin Cream Cheese Baked French Toast


INGREDIENTS:

  • 1 loaf French bread sliced
  • 2 Tbsp. butter

Cream Cheese Mixture:

  • 1 8 oz. pkg. cream cheese room temperature
  • 1 tsp. vanilla
  • 1/3 c. powdered sugar
  • dash salt

Pumpkin Mixture:

  • 4 lrg. eggs
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1 c. half and half
  • 1/3 c. granulated sugar
  • 1/4 tsp. ground cloves
  • 1/2 c. pumpkin puree
Pumpkin Cream Cheese Baked French Toast

INSTRUCTIONS:

Cream Cheese Mixture

  1. Beat cream cheese until smooth. Add powdered sugar, vanilla, and salt. Set aside. 

Pumpkin Mixture

  1. In a separate bowl beat eggs. Add half and half, granulated sugar, salt, and all the spices. Mix together.
  2. Assembling French Toast
  3. Spray 9 x 13 baking sheet with nonstick baking spray. Set aside.
  4. Slice French bread into about 16 slices. Divide cream cheese mixture and spread over 8 slices of bread. Top each with a second piece of bread.
  5. Set cream cheese stuffed French toast in prepared baking dish. It might be a little bit tight and you might have to squish them to get all the french toast to fit. It's okay!
  6. Pour pumpkin/egg mixture over French toast. Slice butter and set on top of each French toast. Let sit for a few minutes then flip each French toast over
  7. Cover French toast with plastic wrap or aluminum foil and regrigerate overnight. 

Baking Instructions:

  1. Pre-heat oven to 400 degrees.
  2. Bake uncovered for 25-30 minutes, or until golden brown and baked though.

Weight Watchers Chocolate Pudding

 Yummy chocolate Weight Watchers pudding recipe with bananas and cocoa powder that

makes for a great for a quick dessert or just to enjoy a tasty treat. With a few ingredients

you can make this amazing chocolate pudding and it’s gluten free and vegan!

The whole family will love this pudding including kids. This is definitely Weight Watchers

friendly and the BEST pudding idea. Learn how to make this Weight Watchers pudding now!

0 POINTS WEIGHT WATCHERS PUDDING- BEST WEIGHT WATCHERS CHOCOLATE PUDDING RECIPES – EASY WW DIET IDEAS


INGREDIENTS:

  • 3 bananas
  • ½ cup milk
  • Pinch of salt
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon raw agave
0 POINTS WEIGHT WATCHERS PUDDING- BEST WEIGHT WATCHERS CHOCOLATE PUDDING RECIPES – EASY WW DIET IDEAS

INSTRUCTIONS:

  1. Chop bananas into bite size pieces and place in refrigerator for about an hour
  2. Blend up the banana pieces
  3. Add milk, agave, cocoa powder blend well until smooth and creamy
  4. Serve immediately

Recipe Notes
If you prefer, you can freeze the mixture and make it an ice cream. Will make about 4 cups

PECAN PIE BITES

 The crust is buttery, the filling is sweet and the pecans are plentiful in these delicious little bites of pecan pie!

Thanksgiving is less than a week away and I’ve got the easiest and most delicious little bites of pecan pie that will have your loved ones begging for more and thanking you over and over again!

They are perfect in every way! The crust is buttery, the filling is sweet and the pecans are plentiful!

The perfect ending to a huge Thanksgiving feast or just a leftover turkey sandwich! You’ll be thanking yourself for adding these to your Holiday menu because with little effort they are sure to be the stars of your dessert table! Fail-proof and fabulous!

Let me show you how easy they are to bake!

This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!


PECAN PIE BITES


INGREDIENTS:

TOASTED PECANS:

  • 2 tablespoons butter
  • 2–1/2 cups pecans, chopped

CRUST:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar

FILLING:

  • 1–1/2 cups brown sugar
  • 1 teaspoon vanilla
  • 3/4 cup light corn syrup
  • 2 tablespoons melted butter
PECAN PIE BITES

INSTRUCTIONS:

  1. Preheat oven to 350°F. Lightly spray a mini muffin pan with cooking spray and set aside.
  2. In a large skillet, melt 2 tablespoons butter. Add the chopped pecans and toast for about 10 minutes until golden brown, stirring frequently.
  3. Meanwhile, make the crusts. In the bowl of an electric mixer, beat the butter and brown sugar until creamy. Add the flour and salt and beat until well combined. Take a few tablespoons of dough and press into and up the sides of each mini muffin cup.
  4. To make the filling, in a large bowl, stir together the brown sugar, light corn syrup, melted butter, and vanilla. Stir in the toasted pecans until well coated. Spoon about a tablespoon of filling into each crust, filling it about 3/4 full. Try not to overfill the crusts, as the filling will bubble over when they are baking. Don’t worry…you’ll be adding more filling after they bake!

Bake the bites for about 15 minutes or until the crusts just start to brown. Remove from the oven and let set for about 5 minutes before scooping another tablespoon of filling onto each bite. Let bites cool in pan completely before removing.

Keto Almond Shortbread Cookies

These buttery Keto Almond Shortbread Cookies are an enjoyable sweet treat that you can’t resist. These cute little mini shortbreads are perfect when you want a bite or two of that sweet something. The chocolate almond dip is perfection and balances the cookies with a bit of deep chocolate flavor and almond crunch. Make them for parties, cookie exchanges, or any other reason you want to make delicious almond cookies! They are Keto, Low Carb, Gluten-Free, Grain-Free, and THM S.
Whether you prefer to dip shortbread cookies into a hot cup of coffee or eat them by themselves, they are delightful! There is just something about the combination of almonds and chocolate that calls my name loud and clear. It’s almost impossible to turn down almond shortbread cookies, and you’ll find that they are the first to go when they are on the dessert table.
Cookies are my weakness. I love having a bite of something sweet after lunch, after dinner, and if I’m honest even after breakfast.
There are a million reasons why I love cookies, and I’m guessing you feel the same way. Not only do they taste great, but they are perfect when you are on the go, need a dessert for a dinner party, and when your sweet tooth begs something special. No matter what reason you look cookies, you should for sure add these almond cookies to your list!

Keto Almond Shortbread Cookies

INGREDIENTS:
Dough Ingredients:

  • 1/3 cup coconut flour1/3 cup coconut flour
  • 1/2 cup xylitol, erythritol, or other 1:1 sweetener1/2 cup xylitol, erythritol, or other 1:1 sweetener
  • 2 tsp gelatin2 tsp gelatin
  • 1 tsp vanilla1 tsp vanilla
  • 4 oz salted butter cold, cut into pieces4 oz salted butter cold, cut into pieces
  • 1 cup almond flour1 cup almond flour
  • 1/3 cup almonds sliced or chopped1/3 cup almonds sliced or chopped

Chocolate Coating:

  • 2.5 oz Milk Chocolate Almond Better Choice Bark2.5 oz Milk Chocolate Almond Better Choice Bark
Keto Almond Shortbread Cookies

INSTRUCTIONS:

  1. Preheat oven to 350.
  2. Next, combine the dough ingredients in the food processor and process until a ball of dough forms. This takes 2-3 minutes at high speed.
  3. Press into a large rectangle on a parchment-lined baking sheet. Cut into 12 strips and then cut each in half. Separate the cookies.
  4. Bake for 14-16 minutes or until lightly browned around the edges. Cool completely.
  5. Melt the chocolate in the microwave or in a double boiler. Dip the cookies halfway into the chocolate. Let the excess drip off and set them on waxed paper to harden.

Skinny Crock Pot Loaded Potato Soup

 Skinny crock pot loaded potato soup is a lightened up version of loaded potato soup that only takes about five minutes to prepare then cooks all day in a slow cooker.

It’s been cold and dreary around here for the past few days.  I’m thinking a big bowl of loaded potato soup is in order to warm my spirits.  I love potato soup.  It’s thick, hearty, cheesy, and typically has chunks of salty bacon.  What’s not to love?

Today I’m making my skinny crock pot loaded potato soup.  It’s a lightened up version of loaded potato soup that only takes about five minutes to prepare.


Skinny Crock Pot Loaded Potato Soup


INGREDIENTS:

  • 1 (14 oz.) can cheddar cheese soup
  • 32 oz. chicken broth
  • 6 green onions thinly sliced
  • 6 tbsp. bacon bits
  • ½ tsp. ground black pepper
  • 4 oz. cream cheese
  • 32 oz. frozen cubed hash brown potatoes (A.K.A. southern style potatoes)
Skinny Crock Pot Loaded Potato Soup

INSTRUCTIONS:

  1. Add the cheddar cheese soup, chicken broth, and black pepper to a large slow cooker.
  2. Cut the cream cheese into small cubes and add it to the slow cooker. Whisk until the cheese soup is dissolved into the broth (there will still be chunks of cream cheese).
  3. Add 2/3 of the bag of frozen potatoes to the slow cooker. Stir to combine. Store the remaining 1/3 of the potatoes in the refrigerator to be added later.
  4. Place the cover on the slow cooker and cook on low for 8-10 hours, or high for 4-5 hours.
  5. Add salt and pepper to taste. Stir the remaining 1/3 of the potatoes into the soup. Cook for 20-30 more minutes, or until the potatoes have warmed through.
  6. Ladle the soup into bowls and top each serving with a sliced green onion and a tablespoon of bacon bits.

WEIGHT WATCHERS LASAGNA SOUP

 Lasagna soup is one of my top 100 recipes on this site! It is lasagna in soup form and a reader favorite. I will sometimes heat up some Texas toast (Lite) and use that to dip the soup in if I have enough points left over for that. I like to make this lasagna soup during the Winter months here. It helps me get through the dreadful and super cold awful months of January and February in Fargo, ND. My mom sometimes jokes about how whenever she makes lasagna, her lasagna is so soupy. Well, guess what Ma? Mine is too.


WEIGHT WATCHERS LASAGNA SOUP


INGREDIENTS:

  • 1 yellow onion, chopped
  • 28 oz. can crushed tomatoes
  • 1 tbsp. dried oregano
  • 5 c. low-sodium chicken broth
  • kosher salt
  • 1 lb. lean ground turkey sausage (I used Jennie-O) or 93% lean ground beef (points will be different!)
  • 4 cloves garlic, minced
  • 8 oz. lasagna noodles, broke into 2” pieces
  • 2 c. fat-free shredded mozzarella

Toppings (optional):

  • Grated Parmesan, for garnish
  • Torn fresh basil, for garnish
WEIGHT WATCHERS LASAGNA SOUP

INSTRUCTIONS:

  1. In a large skillet over medium heat, spray the bottom of the pan with cooking spray. Add onions and season with salt. Cook until tender and golden, 5 minutes, then add sausage and cook until no longer pink. Drain fat and return to pot.
  2. Add garlic and stir until fragrant, 1 minute, then add crushed tomatoes and dried oregano.
  3. Pour in chicken broth and bring to a simmer.
  4. Add lasagna noodles and cook, stirring occasionally, until al dente, 10 minutes.
  5. Add mozzarella and stir, letting melt into soup.
  6. Garnish with Parm and basil.
  7. Serving size: 1 cup.

Soft Pumpkin Oatmeal Cookies (gluten-free, dairy-free option)

 To begin, you’ll need to preheat your oven to 350 and line two pans with parchment paper. I especially recommend using parchment paper with...