PUMPKIN PECAN PARFAIT

PUMPKIN PECAN PARFAIT

COLLECTIONS, SWEET BREAKFAST & DONUTS

417

Calories

24g

FAT

24g

carbs

31g

protein

Ingredients

– 1 cup plain greek yogurt
– 1/4 cup pure pumpkin puree
– 2 tsp cinnamon (to your liking)
– 1 tsp pumpkin spice
– 1 to 2 tbsp Bowmar Butter (Pecan Pie flavor)
– 1 tbsp chopped pecans

Directions

1. with a knife, spread pecan pie butter on the walls of cup (this makes it so you can get a piece of it with each bite!)

2. mix greek yogurt, pumpkin puree, cinnamon, and pumpkin spice all together until combined

3. top with cinnamon and chopped pecans!

From the kitchen of: Gizelle Carlos

PROTEIN RICE PUDDING

PROTEIN RICE PUDDING

CANDIES & SWEET TREATS, COLLECTIONS

408

Calories

6g

FAT

53g

carbs

32g

protein

Ingredients

8OZ 2G Vanilla Greek Yogurt
1OZ Boars Head Pumpkin Pie Hummus
15G Cream of Rice
15G PFC
1tsp Cinnamon

Directions

Prepare cream of rice in the. Stir in yogurt and PFC. Top with hummus and cinnamon. Easy as that, enjoy!

From the kitchen of: Clarissa Vasquez

CHRISTMAS BARK

CHRISTMAS BARK

CANDIES & SWEET TREATS, COLLECTIONS

2934

Calories

187g

FAT

302g

carbs

55g

protein

Ingredients

1/2 cup butter
1/4 cup truvia brown sugar
24 saltine crackers
1 scoop dulce de leche
1 cup chocolate chips
1/2 cup m&ms

Directions

Pre-heat oven to 325°F. Line a large jelly roll pan with aluminum foil. Spray the foil with non-stick cooking spray and then line the pan with saltine crackers.
Place the butter and sugar in a medium sized pot over low medium-low heat. Stir until the butter is melted. Once the butter has melted, bring to a boil for 3 minutes. Stir constantly.
Once it’s nice and bubbly and changed to more of a caramel color, add in protein and remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife… however it doesn’t have to be perfect. Try to move fast during this part so the toffee doesn’t harden.
Place pan in the oven and bake for 7-9 minutes. The mixture will spread evenly over the crackers as it bakes.
Remove pan from place chocolate chips on top and allow to melt or melt the chocolate and then pour over the top with a spatula. Sprinkle M&M’s (or nuts) on top and then place in the freezer for 15 minutes.
Once chocolate has hardened break pieces off the foil and store in an airtight container for 1 – 2 weeks.

From the kitchen of: Kaleigh Bis

CHRISTMAS CRUNCH

CHRISTMAS CRUNCH

CANDIES & SWEET TREATS, COLLECTIONS

3076

Calories

155g

FAT

364g

carbs

32g

protein

Ingredients

1 stick butter
1/4 cup truvia brown sugar
7oz white chocolate chips
7oz red candy melts
24 saltine crackers
1 scoop dulce de leche protein

Directions

Melt Butter and Brown Sugar over Medium Heat, Bring to a boil and stir while boiling for 5 minutes.
Line a cookie sheet with Aluminum Foil.
Place Crackers evenly on the Foil Pan.
Pour Sugar Mixture over the Crackers.
Bake at 325 Degrees for 8 minutes.
While Crackers are baking melt white chocolate and candy melts in the microwave using the directions on the package.
Separate out a small amount of white chocolate into 2 bowls and color one Green food coloring.
Pour white chocolate over the cracker mixture and spread evenly.
Swirl in the red and green white chocolate.
Top with your favorite Holiday sprinkles or M&Ms!
Allow to cool completely and break into smaller pieces.

From the kitchen of: Kaleigh Bis

CROCKPOT CHOCOLATE CHIP COOKIE

CROCKPOT CHOCOLATE CHIP COOKIE

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

2823

Calories

164g

FAT

305g

carbs

58g

protein

Ingredients

1/2 cup butter
1/4 cup Splenda sugar
1/4 cup brown sugar
1 egg
1cup flour
1/2 tsp salt
1/2 tsp baking soda
1 cup of chocolate chips
1 scoop of cookies and cream protein

Directions

In large bowl, beat butter, sugar, brown sugar, and vanilla until light and fluffy. Add eggs beating well.
Slowly add flour, salt, and baking soda, beating until well blended.
Stir in chocolate chips by hand.
Grease your 6 qt crock pot. You can also line it with parchment paper or crockpot liners
Place half the batter into the crock pot. Drizzle with some caramel (optional) or any thing else. Nuts would be good too!
Spread the remaining batter in the crock pot. Add any other topping you would like.

From the kitchen of: Kaleigh Bis

KIT KAT CRUNCH BARS

KIT KAT CRUNCH BARS

CAKES, COOKIES, BROWNIES & PIES, COLLECTIONS

561

Calories

28g

FAT

74g

carbs

12g

protein

Ingredients

1 cup of nut butter
1/2 cup corn syrup
1/4 cup brown sugar
1 tsp vanilla
3 cup rice crispy cereal
14.5 oz pack of Kit Kat’s diced
2 cup chocolate chips
1/4 cup rice crispy cereal

Directions

Serving Size: 12

Base
Line an 8-inch square pan with baking paper. Set aside
Place nut butter, corn syrup, vanilla and both sugars into a large microwave safe bowl and microwave for 1 minute at a time until melted. Mix well to combine until smooth.
Stir in the vanilla.
Stir in 3 cups cereal. Mix until well coated.
Place the mixture into the prepared baking pan and use a spatula to flatten it.
Chill in the fridge to set.
Chocolate Topping
Dice the Kit Kats and set aside.
Add chocolate melts and peanut butter into a large microwave safe bowl and microwave until chocolate is melted.
Add the rice Krispies and mix until well combined.
Pour the mixture over the set layer underneath and use a spatula t spread out evenly.
Place the Kit Kat cubes over the chocolate layer.
Place in the fridge to chill to set for 3 hours.
Use a large sharp knife to cut into cubes. Serve.

From the kitchen of: Kaleigh Bis