All Posts by Brittany McEnnis

Pumpkin Spice Waffles

 Ingredients: 1/2 cup coconut oil 1/2 cup sugar 1/2 cup brown sugar, packed 15 ounces pure  pumpkin puree 2 eggs (separated) 1/2 cup whole milk 1 teaspoon McCormick Pumpkin Pie Spice Extract 1 teaspoon vanilla 1 1/2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup finely chopped pecans (optional)   [...]read morePumpkin Spice Waffles

Spinach & Artichoke Dip

Directions: Place artichoke hearts, spinach, sour cream, onion, garlic, Parmesan, milk, feta, mayonnaise, vinegar and pepper in a slow cooker. Stir until well combined. Top with cream cheese. Cover and cook on low heat for 2 hours Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional [...]read moreSpinach & Artichoke Dip

Slow Cooker Pineapple Pulled Pork Tacos

 Ingredients: 2.5 lbs pork tenderloin 28 -oz can pineapple chunks with juice 1/4 c soy sauce, gluten free 2 T apricot preserves 1/2 t garlic powder 1/2 t pepper   Pineapple BBQ Sauce 3/4 c ketchup 3/4 c reserved pineapple chunks 3 T apricot preserves 3 T brown sugar 1 T white wine vinegar 2 [...]read moreSlow Cooker Pineapple Pulled Pork Tacos

French Toast Bake

INGREDIENTS 1 loaf sourdough bread 8 eggs 2 c milk 1/2 c heavy cream 3/4 c sugar 2 TB vanilla Topping 1/2 c flour 1/2 c brown sugar 1 tsp cinnamon 1/4 tsp salt 1/2 c butter cold, cut into pieces INSTRUCTIONS Cut loaf into cubes and place evenly in a greased 9×13 pan. In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla. Pour evenly over bread. Cover your pan with Saran Wrap and [...]read moreFrench Toast Bake

Halloween Peanut Butter Spider Cookies

These little spooky treats are sure to delight the taste buds! Ingredients: – 1/2 CUP SHORTENING – 1/2 CUP PEANUT BUTTER – 1/2 CUP BROWN SUGAR – 1/2 CUP SUGAR – 1 EGG – 2 TBSP MILK – 1 TSP VANILLA – 1-3/4 CUP FLOUR – 1 TSP BAKING SODA – 1/2 TSP SALT – [...]read moreHalloween Peanut Butter Spider Cookies