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Pumpkin Spice Fudge

Do you love pumpkin spice? Do you want to impress your friends or co-workers? Make them this simple microwave Pumpkin Spice Fudge.

I’ve experimented with a few different microwave fudge flavors over the past few years. The last two I made weren’t the greatest, but I am back with a HIT! This Pumpkin Spice Fudge is truly amazing and oh so easy to make.

Pumpkin Spice Fudge Recipe

The ingredients include white chocolate chips, sweetened condensed milk, and pumpkin pie spices and extract.


Thie recipe goes together really quickly with the aid of a microwave. When I tell people that I made it in the microwave they don’t believe me. Maybe I should keep it a secret and tell them that it is very complicated to make.

Since this recipe uses white chocolate chips, it comes out a very light color. It actually looks like butter so I like to add in a little orange food coloring to enhance the look. I didn’t have any orange food coloring on hand, so I used a few drops of red and yellow mixed together.

Do yourself a favor and just double the recipe. This is actually the first time I didn’t double the fudge recipe and I regretted it. I took it to the first marching band competition of the year and the chaperones had it devoured before the kids got any.This fudge has a rich pumpkin taste which is followed by the spice. You will have trouble just eating one piece. I will be making more soon! It’s the perfect treat to take to any fall get together.Microwave Pumpkin Spice Fudge Recipe - It's pumpkin spice season and I have a great dessert recipe for you. It is simple Pumpkin Spice Fudge that is made in the microwave. Make it and everyone will be asking you for the recipe!
Are you a Pumpkin Spice fan? If so, then you need to check this out!

Yields 2 pounds

Pumpkin Spice Fudge

This pumpkin spice fudge is super easy to make in the microwave. Recipe can be doubled.

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Ingredients

  • sweetened condensed milk, 1 can
  • white chocolate chips, 1.5 bags
  • 2 Tbsp butter
  • 1.5 teaspoon pumpkin extract
  • 1.5 teaspoon pumpkin pie spice
  • orange food coloring

Instructions

  1. In a large glass bowl soften the butter in the microwave.
  2. Add the condensed milk and white chocolate chips to the bowl and microwave in 30 second increments, stirring in between.
  3. Repeat the microwaving until the chips are melted.
  4. Stir in the extract.
  5. Stir in pumpkin pie spice.
  6. Stir in some orange food coloring. I used 3 drops of yellow and 2 drops of red food coloring.
  7. Pour into a foil lined 8x8 dish.
  8. Refrigerate until firm.
  9. Cut & serve.
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https://dianarambles.com/pumpkin-spice-fudge/

Check out these other great pumpkin recipes~






Pumpkin Salsa

Check out this unique savory Pumpkin Salsa recipe to satisfy your pumpkin craving.
Pumpkin Salsa Recipe - Love pumpkin but want a savory recipe instead? Try this Pumpkin Salsa make with pumpkin puree. It's perfect to take to a potluck or party.
I recently found some Pumpkin Seed Tortilla Chips in the store. I had to buy them since I am a huge fan of pumpkin and I wanted to know how they taste. They have a little bit of a pumpkin pie taste, but not overly sweet. They have a multi-grain taste and texture. I tried them with some regular salsa and they were good, but I wanted more flavor. Inspiration struck to create a pumpkin salsa. The recipe uses canned pumpkin, so this is a smooth rather than chunky salsa. I’m pleased with how it turned out.

Pumpkin Salsa Recipe

This recipe uses diced tomatoes, canned pumpkin, red onion, garlic, cilantro, jalapenos, cumin, lemon or lime juice, and salt & pepper. You can use fresh tomatoes, pumpkin, garlic, and lemon.

Place the tomato, red onion, garlic, cilantro, and jalapeno in a food processor or blender and blend well. Pour the mixture into a saucepan along with the remaining ingredients. Bring the pan to a boil. Reduce the heat, add a lid, and simmer for 30 minutes, stirring occasionally. Let the salsa cool. Store the mixture in a jar with a lid in the refrigerator. This pumpkin salsa can be canned for future use.

I really thought this would be spicy and it wasn’t. It’s similar to the cranberry salsa that I make, but that has more of a kick. I used one small jalapeno in this. I’m guessing that the pumpkin cools down the pepper. Next time I will make it with more jalapeno.

I gave it to a few friends to try and they liked it, but agreed it could have more heat. Nearly all pumpkin recipes are sweet, but this one is savory. Are you going to try it out?

Pumpkin Salsa
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Ingredients

  • 1 can (14 oz) diced tomatoes
  • 1 cup canned pumpkin
  • 1 small red onion, chopped
  • 3 cloves garlic
  • 1/4 C cilantro, chopped
  • 1-2 small jalapeno peppers
  • 1/4 t cumin
  • 2 T lime or lemon juice
  • salt & pepper

Instructions

  1. Place the tomato, red onion, garlic, cilantro, and jalapeno in a food processor or blender and blend well.
  2. Pour the mixture into a saucepan along with the remaining ingredients.
  3. Bring the pan to a boil.
  4. Reduce the heat, add a lid, and simmer for 30 minutes, stirring occasionally.
  5. Let the salsa cool.
  6. Store the mixture in a jar with a lid in the refrigerator.
  7. This pumpkin salsa can be canned for future use.
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https://dianarambles.com/pumpkin-salsa-2/

Dairy-Free Peaches & Cream Overnight Oats

This shop has been compensated by Collective Bias, Inc. and its advertiser.
All opinions are mine alone. #DairyFreeGoodness #CollectiveBias

Create this dairy-free overnight oats breakfast without doing any cooking.Peaches & Cream Overnight Oats Recipe - Need a dairy-free breakfast? Try these Peaches & Cream Overnight Oats. This tasty recipe is made before bed and ready in the morning without cooking.

On our recent camping trip around Lake Michigan, we befriended many people. We met a fun couple from the south that seemed obsessed with walking. Upon chatting with them we discovered that they were newly retired and committed to health and fitness. Like us, they wear fitness trackers on their wrists and they really watch what they eat. We shared a few recipes with each other and discovered that they stick to a dairy-free diet. One of the recipes they shared was overnight oats. I had no idea that this tasty breakfast requires no cooking. Here is my version using a flavored yogurt alternative, which makes a great back-to-school breakfast.

Dairy-Free Peaches & Cream Overnight Oats

This recipe is made with four simple ingredients: rolled oats, Silk® Peach & Mango Dairy-Free Yogurt Alternative, Silk® Vanilla Almondmilk, and peaches. That’s it! Rolled oats are the same thing as old-fashioned oats. I make this recipe in a jar, but it works just as easily in other food storage containers.

To make this breakfast, you mix the rolled oats, Silk® Peach & Mango Dairy-Free Yogurt Alternative, and Silk® Vanilla Almondmilk in your container. Then add some chopped peaches. No need to add any sweetener! Put the lid on the container and refrigerate overnight. How easy is that? Just grab the jar out of the refrigerator in the morning and enjoy the creamy peach goodness. It makes those stressful school mornings a little easier.

You can pick up Silk® Peach & Mango Dairy-Free Yogurt Alternative in the dairy section at Walmart. This new flavor brings a perfectly smooth, creamy texture with a bright, fruity taste.  Silk Dairy-Free Yogurt Alternative is cholesterol-free and contains 5-6g of plant-based protein per serving. Other varieties include Silk® Strawberry Dairy-Free Yogurt Alternative, Silk® Vanilla Dairy-Free Yogurt Alternative, and Silk® Blueberry Dairy-Free Yogurt Alternative. Experiment with varieties and create different flavors of these overnight oats. Our camping friends use the Silk® Vanilla Dairy-Free Yogurt Alternative and add frozen blueberries. This dairy-free goodness is made with soy, has no saturated fat, and contains no high-fructose corn syrup. That’s a plus in my book!
Have you ever had overnight oats? Get more morning inspiration at the Silk Social Hub.Dairy-Free Peaches and Cream Overnight Oats Breakfast Recipe - Need a dairy-free breakfast? Try this Peaches & Cream Overnight Oats recipe. This tasty recipe is made before bed and ready in the morning without cooking.

Dairy-Free Peaches & Cream Overnight Oats

Need a dairy-free breakfast? Try these Peaches & Cream Overnight Oats, which are made without any cooking.

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Ingredients

  • 1/2 cup rolled oats
  • 1/3 cup Silk® Peach & Mango Dairy-Free Yogurt Alternative
  • 1/3-1/2 cup Silk® Vanilla Almondmilk, lesser will yield thicker oats
  • chopped peaches

Instructions

  1. Mix the oats, yogurt alternative, and almondmilk in a glass jar.
  2. Add your desired amount of chopped peaches to the jar.
  3. Add the lid to the jar and refrigerate overnight.
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https://dianarambles.com/overnight-oats/

Instant Oatmeal Pumpkin Crisp

Enjoy the flavors of fall with this Pumpkin Crisp made with instant oatmeal.
Instant Oatmeal Pumpkin Crisp Recipe - Need a fall dessert? Pumpkin Lovers will be impressed with this Instant Oatmeal Pumpkin Crisp Recipe. It's pumpkin pie with an oatmeal crumble topping.
Over the summer, I created both a Peach Crisp and an Apple Crisp made with instant oatmeal packets. Both were fantastic! I love how the gooeyness of the fruit mixed with the oatmeal crumble. I’ve been wanting to make a pumpkin variety, but unsure it if would actually turn out or not. I am pleased with how this came out. The oatmeal mixture on top of the pumpkin crisp is thick and reminds me of granola.

This recipe is quite easy to make. It’s just the classic pumpkin pie recipe that you find on the side of any canned pumpkin with a simple oatmeal mixture on top.

Instant Oatmeal Pumpkin Crisp

For this recipe, you need 1 can pumpkin, 1 can evaporated milk, 2 eggs, 3/4 cup granulated sugar, 1/2 teaspoon salt, 1 teaspoon pumpkin pie spice, 4 packets of maple & brown sugar instant oatmeal, 4 cinnamon graham crackers, 1 cup pecans, and ½ cup butter.
Beat eggs in the mixing bowl. Stir in the pumpkin and spices. Gradually mix in the evaporated milk. Pour the mixture into a greased 8″x8″ casserole dish. Bake at 425 degrees for 15 minutes. Turn oven down to 350 and bake 15 more minutes.

While the pumpkin is baking, mix the oatmeal topping. First, crush the graham crackers. Then chop the pecans. Mix the contents of the oatmeal packets with the cracker crumbs and pecans. Melt the butter and mix it in with the oatmeal mixture.

After the pumpkin has baked for 30 minutes, pull it out of the oven and add the oatmeal topping. Return the dish to oven and bake for 25-30 more minutes. Serve as is or topped with vanilla ice cream or whipped cream. Store leftovers in the refrigerator.



We had my sister and her family over for dinner and served this for dessert. She is a fan of pumpkin and said it was fantastic. We plan on making it for a Thanksgiving dessert.
Instant Oatmeal Pumpkin Crisp Recipe - Need a fall dessert? Pumpkin Lovers will be impressed with this Instant Oatmeal Pumpkin Crisp Recipe. It's pumpkin pie with an oatmeal crumble topping. It's even better topped with vanilla ice cream or whipped cream.
Wonder what my next crisp recipe will be? I am not sure myself!

Instant Oatmeal Pumpkin Crisp
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Ingredients

  • 1 can pumpkin
  • 1 can evaporated milk
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 4 packets of maple & brown sugar instant oatmeal
  • 4 cinnamon graham crackers
  • 1 cup pecans
  • ½ cup butter

Instructions

  1. Beat the eggs in mixing bowl.
  2. Stir in the pumpkin and spices.
  3. Gradually mix in the evaporated milk.
  4. Pour into a greased 8"x8" casserole dish.
  5. Bake at 425 degrees for 15 minutes.
  6. Turn oven down to 350 and bake 15 more minutes.
  7.  
  8. While the pumpkin is baking, make the oatmeal topping.
  9. Crush the graham crackers.
  10. Chop the pecans.
  11. Mix the contents of the oatmeal packets with the cracker crumbs and pecans.
  12. Melt the butter.
  13. Thoroughly mix the butter in with the oatmeal mixture.
  14.  
  15. After the pumpkin has baked for 30 minutes, pull it out of the oven and add the oatmeal topping.
  16. Return the dish to the oven and bake for 25-30 more minutes.
  17. Serve as is or top with vanilla ice cream or whipped cream.
  18. Store leftovers in the refrigerator.
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https://dianarambles.com/instant-oatmeal-pumpkin-crisp/

Check out these other Pumpkin Creations~

Healthy Lunch Ideas for Teens

Check out these school lunch ideas for teens by Kathy from Eclectic Lamb.

Healthy Lunches for Teens

I have some special teenage boys in my life. Their school day is long with sports practice and games after school. They were my consultants and testers for all of the teen lunch ideas and snacks shared here.

My teenagers bring a packed lunch and snack every day. Some teenagers may not want to bring a packed lunch to school.

The opinion of my teen consultants is that when you bring food from home you can count on something good to eat. Here are my tips for packing food for teens.

  • Quantity: For teenage boys, it is all about the amount of food.
  • Variety: Provide an assortment of food tailored to their taste.
  • Leftovers: Plan dinner leftovers such as rice, pizza, potatoes, and pasta.
  • Collaborate: Work with your teen when designing their lunches.
  • Experiment: Try new food in limited quantities.

Easy Lunch Ideas for Teens

Lunch Idea 1 – Pizza Tarts, Banana, Celery with Blue Cheese Dressing, and Buffalo Wing Pretzel Crisps

Onigiri (rice balls filled with black beans, cheddar cheese, and salsa), dried seaweed, hard-boiled eggs, Boston lettuce leaves, black pepper, pineapple, and sugar snap peas

Easy Lunch Boxes for Teens


Twice-baked potato bites, strawberry Greek yogurt with frozen blueberries, carrot, and pistachios
 
Homemade pretzels, Babybel cheese, Cheddar cheese sticks, Mozzarella cheese sticks, black olives, and green grapes
 
English Muffin Veggie Pizza (make your own) – 3 toasted English Muffin halves, cream cheese mixed with a little ranch powder, Mozzarella cheese, sugar snap peas, almonds, sliced red pepper and carrots

Healthy Snacks for Teens

Here are some snacks for teenagers that fit into a backpack to eat after school and before sports practice.

I hope these teenage lunch ideas have inspired you to pack a healthier lunch for your child. Maybe they will be motivated to pack their own!

-Kathy from Eclectic Lamb

Thanks for sharing these great lunch ideas for teenagers, Kathy! Please visit Kathy’s blog and follow her social media.

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