PUMPKIN NO BAKE COOKIES

PUMPKIN NO BAKE COOKIES

PUMPKIN NO BAKE COOKIES
 
A twist to the no bake cookies!!
Ingredients
  • 1 ½ cups sugar
  • ½ cups brown sugar
  • ¾ cups real butter (margarine can be used)
  • ⅔ cups milk
  • 3 ⅓ ounces Pumpkin Spice Pudding Mix (instant)
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 3 ½ cups rolled oats(quick cooking)
Instructions
  1. Add sugars, butter, and milk in a medium pan over medium heat.
  2. Mix well and cook until a rolling boil, set timer for 2 minutes and allow to boil the 2 minutes. Remove from heat and add the pudding mix and stir well, then add the vanilla , pumpkin pie spice, and the oats.
  3. Stirring well.
  4. Drop by tablespoon onto wax paper.

 

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🎅 Snowman Cookies 🎅

🎅 Snowman Cookies 🎅

🎅 Snowman Cookies 🎅
 
Ingredients
  • Baked Sugar Cookies
  • Marshmallows
  • Cookie Icing ( White, Black. Red, Green, & Blue )
  • Jelly Beans- Orange
Instructions
  1. Frost cookies with White Icing, Let completely dry.
  2. On a plate sprayed with non-stick cooking spray, heat
  3. Marshmallows in micro wave oven for 10 -15 seconds.
  4. If you want marshmallow to melt more extend microwave time by a few more seconds.
  5. Let marshmallows cool for 5 minutes and place on the
  6. Back half of iced cookie, pressing down slightly.
  7. Use black icing to make eyes and mouth on marshmallow
  8. using a toothpick.
  9. Also use black icing for buttons of snowmen on cookie.
  10. Cut orange jelly bean in ¼th and place in marshmallow
  11. for nose.
  12. Using a toothpick dipped in black icing, draw sticks on cookie for arms.
  13. Pipe different colors of cookie icing around the bottom of marshmallow for scarf’s.
  14. Optional… may use sprinkles on icing of cookie.

 

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Maple Glazed Pumpkin Doughnuts

Maple Glazed Pumpkin Doughnuts

Maple Glazed Pumpkin Doughnuts
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 1 cup milk
  • 2 eggs
  • 4 tablespoons unsalted butter, melted
  • 1 package Wildtree Pumpkin Quick Bread
  • ⅓ cup maple syrup
  • 1¾ cup powdered sugar
  • ¼ cup coconut milk
Instructions
  1. Preheat oven to 375°F and grease 2 (12 cup) doughnut pans with cooking spray.
  2. In a large bowl, whisk together milk, eggs, and butter. Fold in Pumpkin Quick Bread mix until just combined.
  3. Pour into prepared doughnut pans and bake for 10-15 minutes or until cooked through and lightly browned.
  4. Let cool for 10 minutes, remove from pans, and cool completely.
  5. Whisk together maple syrup, powdered sugar, and coconut milk and drizzle over cooled doughnuts.
Nutrition Information
Calories: 115 Fat: 3 gm Saturated fat: 2 gm Carbohydrates: 21 gm Sodium: 46 mg Protein: 2 gm Cholesterol: 21 mg

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Boo-scotti

	 Boo-scotti

Boo-scotti
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 package Wildtree Biscotti Mix
  • 1 egg
  • 3 tablespoons Wildtree Natural Grapeseed Oil
  • ¼ cup carrot juice
  • ½ cup chopped halloween candy
Instructions
  1. Preheat oven to 375°F and line a sheet pan with greased parchment.
  2. Empty the package of Biscotti Mix into a mixing bowl and mix in halloween candy.
  3. In a separate bowl or measuring cup, whisk together egg, Natural Grapeseed Oil, and water. Add the wet mix to the dry mix and stir until a dough forms.
  4. Transfer dough to the sheet pan and spread into a 3.5 x 6 inch rectangle about ½-inch high. Bake for 25 minutes. Remove loaf from the oven and transfer to a cutting board.
  5. Using a sharp knife, cut the loaf into 12, ¼ to ½ inch thick slices. Do not use a serrated blade. Lay out slices, cut-side down, on the sheet pan.
  6. Return biscotti to the oven for 12 minutes, flipping halfway through cooking time.
  7. Remove from the oven and cool to room temperature before serving.
Nutrition Information
Calories: 120 Fat: 3 gm Saturated fat: 1 gm Carbohydrates: 21 gm Sodium: 10 mg Protein: 2 gm Cholesterol: 15 mg

Biscotti Mix:  Order Here

Natural Grapeseed Oil:  Order here 

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Chewy Pumpkin Chocolate Chip Cookies

Chewy Pumpkin Chocolate Chip Cookies

Chewy Pumpkin Chocolate Chip Cookies
Serves: 18
 
Ingredients
  • ½ cup of butter
  • ¼ cup brown sugar
  • ½ cup granulated sugar ( I used Stevia)
  • 1 teaspoon vanilla extract
  • 6 Tablespoons pumpkin puree
  • 1 and ½ cups all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 and ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup semi-sweet chocolate chips (regular or mini's)
Instructions
  1. In a medium bowl, mix the melted butter, brown sugar, and granulated sugar together until no lumps remain. Mix in the vanilla and pumpkin until smooth. Set aside.
  2. In a large bowl, mix together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or you can use your hands and knead it together Then Fold in ½ cup semi-sweet chocolate chips. They may not stick to the dough because Cover the dough and chill for 30 minutes.
  3. Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Spray the cookie sheet with non cooking spray ( Pam) or use Parchment Paper
  4. Roll the dough into balls, then slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes do not leave them in the oven longer than that, that may dry them out. Remove from the oven and press a few more chocolate chips onto the tops,if you like. If you find that your cookies didn't spread much at all, you can flatten them out when you take them out of the oven.
  5. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring them to the wire wrack The longer the cookies cool, the chewier they will be. I leave them sitting out for at least an hour before enjoying them. Cookies will stay soft, moist, and chewy stored at room temperature for up to a week but they will be gone wayyy before that!

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S’mores Dip

S'mores Dip

S'mores Dip
 
MMmmmm........ Quick, easy and amazing!!! S'mores Dip Perfect for a cold evening.
Ingredients
  • 1½ cup milk chocolate chips
  • 20 Big sized marshmallows (cut in half with a scissors)
  • 1 package graham crackers
Instructions
  1. Place chocolate chips in the bottom of a baking dish.
  2. Top with marshmallows, cut side down.
  3. Bake at 450 for 6 min, or till golden.
  4. Do not over-bake, it will cause the chocolate to get hard.
  5. Serve with graham crackers and enjoy

Perfect for this time of the year!!!!!

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Chocolate Pumpkin Bread

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Chocolate Pumpkin Bread
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Wildtree Pumpkin Quick Bread
  • ½ cup cocoa powder
  • ½ cup water
  • 2 eggs
  • 4 tablespoons unsalted butter, melted
  • ⅓ cup pepitas
Instructions
  1. Preheat oven to 375°F.
  2. Whisk together Pumpkin Quick Bread and cocoa powder.
  3. In a separate bowl whisk together the water, eggs, and butter.
  4. Combine wet and dry ingredients.
  5. Transfers to a greased 9x5 inch loaf pan. Top with pepitas.
  6. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Nutrition Information
Calories: 180 Fat: 7 gm Saturated fat: 3.5 gm Carbohydrates: 27 gm Sodium: 110 mg Fiber: 2 gm Protein: 4 gm Cholesterol: 40 mg

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Cowboy Cookies

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Apple Cranberry Pie

This is a splurge.  Not diet friendly.

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Product used:  Apple Cranberry Jam 

Apple Cranberry Pie
 
Ingredients
  • 2 pie crusts (top and bottom)
  • 1 stick unsalted butter
  • 3 tablespoons flour
  • ¼ cup water
  • ½ cup Wildtree Apple Cranberry Jam
  • 8 Golden Delicious apples, peeled and sliced
  • 1 egg, beaten
Instructions
  1. Preheat oven to 425°F and place the bottom crust in a pie dish.
  2. Melt butter in a small saucepan over medium heat.
  3. Whisk in flour until a paste forms. Whisk in water and Apple Cranberry Jam.
  4. Toss the mixture with the sliced apples and transfer apples to the pie dish.
  5. Cover pie with a top crust; make a lattice crust or just cut a few slices in the dough to allow steam to vent.
  6. Brush dough with egg.
  7. Cover pie with foil and bake at 425°F for 10 minutes. Reduce heat to 350°F and cook for 45-55 minutes more or until apples are tender.
  8. Remove foil during the last 15 minutes of baking to brown the crust.

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Easy Individual Cinnamon Apple Tarts with Maple Whipped Cream

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Easy Individual Cinnamon Apple Tarts with Maple Whipped Cream
 
Ingredients
  • 1 pack frozen puff pastry, thawed
  • 1 egg yolk
  • 1 T. water
  • 3 T. unsalted butter
  • 3 medium apples, peeled, cored and cut into thin slices
  • 2 T. brown sugar
  • 2 t. ground cinnamon
  • 1 t. nutmeg
  • 1 t. ground cloves
  • For The Whipped Cream Ingredients:
  • 1 pint heavy whipped cream
  • 2 T. maple syrup
Instructions
  1. Defrost puff pastry in the refrigerator for several hours or overnight.
  2. In a large glass bowl, blend 1 pint of heavy whipping cream with a hand or immersion blender until it doubles in size and changes texture. Then, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy. Set aside.
  3. Adjust baking rack to middle position and preheat oven to 400 degrees.
  4. Prepare an egg wash by beating one egg yolk with water until thoroughly combined. Set aside.
  5. Remove thawed puff pastry from refrigerator. Place pastry on a lightly floured surface. Roll dough into a uniform square shape and cut into 4 equal-sized squares. Place squares on a large rimmed baking sheet lined with parchment paper. Dock (pierce with a fork) the center of each pastry square and place in the freezer while preparing the apple mixture.
  6. Melt butter in a saucepan over medium heat. Add apple slices to pan and cook for several minutes until soft, stirring occasionally. Add brown sugar, cinnamon, nutmeg and ground cloves to pan. Stir to combine, then remove from heat and set aside.
  7. Remove prepared puff pastry from freezer and spoon ¼ of the apple mixture into the center of each square. Fold each corner toward the middle of the square to “close” the pastry, but leave a couple openings to vent.
  8. Brush puff pastry with egg wash and sprinkle with additional cinnamon, if desired.
  9. Place the baking sheet in the pre-heated oven on the middle rack. Bake until pastry is light and puffy, approximately 25–30 minutes. When ready, the tart should be a rich golden brown. Actual cooking time will vary by individual oven, so keep a close eye on the pastries to avoid over-browning.
  10. Remove from oven and allow to cool slightly before serving. To serve, top with maple whipped cream or your favorite ice cream.

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🎃CANDY CORN PARFAITS🎃

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🎃CANDY CORN PARFAITS🎃
 
The kids love these!!! Fun dessert for this time of year!
Ingredients
  • 1 lemon jello
  • 1 orange jello
  • 2 cups boiling water - divided
  • 1 cup milk - divided
  • Dream whip
  • Candy corns
Instructions
  1. In separate bowls, dissolve each jello powder in a cup of boiling water.
  2. When cooled, add ½ cup milk to the lemon one.
  3. Pour evenly into 6 parfait cups.
  4. Place on a tray and put in refrigerator until almost set.
  5. Add ½ cup of milk to orange mixture and pour over the set lemon jello in the parfait cups.
  6. Return to refrigerator and let chill until set.
  7. Add a dollop of dream whip (or cool whip) and top off with a candy corn.
Notes
This recipe makes about 6 small parfait cups. Double recipe for more...

 

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Fruit Cocktail Cake

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FROZEN PUMPKIN CHEESECAKE BARS

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FROZEN PUMPKIN CHEESECAKE BARS
 
Ingredients
  • ½ cup butter
  • 3 ounces cream cheese
  • ½ cup pureed pumpkin
  • 4 tablespoons Truvia, or desired sweetener
  • 2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin spice
  • ⅛ tsp salt
  • chopped pecans
Instructions
  1. Melt butter over medium high heat, stirring often. Add pureed pumpkin after butter has melted, keep whisking, and add cream cheese, sweetener and spices.
  2. Whisk until smooth, then add vanilla extract.
  3. Mix completely and remove from heat. Line a 9x9 pan or dish with wax paper and pour fudge mixture into the pan.
  4. Sprinkle with pecans if desired and place in the freezer for 24 hours.
  5. When ready to slice, remove it by pulling out the wax paper and cut into pieces.
  6. Store in a container with a lid in the freezer - until ready to serve.
  7. Enjoy

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🎃Homemade Glazed Pumpkin “PopTarts” 🎃

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🎃Homemade Glazed Pumpkin "PopTarts" 🎃
 
Oh my Goodness I am in HEAVEN!!! Kids (and adults) will love this
Ingredients
  • 2 refrigerated pie crusts (the kind in the long boxes by pillsbury)
  • 1 cup pure pumpkin puree, fresh or canned
  • ⅔ cup light brown sugar, packed
  • 1 tsp. almond extract (can use vanilla or maple extract)
  • ½ tsp. pumpkin pie spice
  • Dash of salt
  • Dash of nutmeg (optional)
  • For the Glaze:
  • 1 cup powdered sugar
  • ½ tsp. almond extract
  • 2 Tbsp. milk
Instructions
  1. Preheat oven to 375ºF.
  2. In a mixing bowl, mix together pumpkin puree, brown sugar, extract, pumpkin pie spice, nutmeg, and salt. Set to the side.
  3. Place pie crusts on a lightly floured surface and roll each one thin with a rolling pin. Cut each one into 8 rectangles. Use leftover to make up an odd shaped one 🙂
  4. Place a rectangles on a baking sheet sprayed with cooking spray and spoon about 2 tbsp of pumpkin mixture into the center of it and smooth to within a ¼ " of the edge, leaving enough room for crimping. Top with another pie crust rectangle.
  5. Using a fork, crimp the edges by placing the tip of your fork about ½ inch over the edge of the rectangle.
  6. Repeat these steps for the remaining "pop tarts".
  7. Bake for about 11 minutes, or until edges are lightly browned. Then cool completely.
  8. To make glaze~ Mix together all the ingredients for the glaze.
  9. Once poptarts have cooled, spoon the glaze over the top of them and wait until glazed hardens.

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Pumpkin Cheesecake Muffins

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Pumpkin Cheesecake Muffins
 
Ingredients
  • 15 oz Pure pumpkin (not pumpkin pie filling)
  • ½ cup softened butter
  • 9 packets of Stevia or Splenda
  • 6 Eggs
  • ½ Cup of Coconut Flour
  • ½ Tbs Pure Vanilla Extract
  • ½ tsp Cinnamon
  • ¼ tsp Nutmeg
  • ½ tsp Pumpkin Pie Spice
  • 2 oz Cream Cheese
  • ⅛ cup Sour Cream
Instructions
  1. Pre heat oven to 350°
  2. In a medium/lg bowl mix together Butter, 6 packets of sweetener (reserve 3 for cream cheese filling) and Vanilla extract.
  3. Next mix in eggs, spices, coconut flour, and pumpkin.
  4. Mix well and add mix to lined cupcake pan filling to the top,
  5. In a separate bowl mix together softened cream cheese, remaining 3 packets of sweetener and sour cream.
  6. with a spoon dollop a small amount of cream cheese mixture to each muffin and swirl into muffin with a toothpick (lightly)
  7. Bake for 20- 25 minutes

 

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Pumpkin Spice Cake with Vanilla Butter cream Icing

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Pumpkin Spice Cake with Vanilla Butter cream Icing
 
Ingredients
  • 1 box of Golden Cake Mix
  • ¼ cup oil
  • 2 eggs
  • ½ cup water
  • 1 can of pure pumpkin
  • 1 tsp pumpkin pie spice
  • For the Vanilla Butter cream Icing :
  • 3 cups Confectioners' Sugar (Icing sugar)
  • 1 cup Butter
  • 1 tsp vanilla
  • 2 tbsp cream
Instructions
  1. Preheat oven to 350. Spray a flute pan with cooking spray
  2. Mix oil, eggs and water together well. Add cake mix and mix together good. Add your pumpkin and spice and mix well
  3. Pour into flute pan and bake for 45 min or till done. Cool completely and ice with the Vanilla Butter cream icing below.
  4. For the icing:
  5. In your mixer mix together sugar and butter on low until well blended increase speed to med and beat for another 3 min.
  6. Add vanilla and cream and continue to beat on med for about 1 min more till nice and creamy.
  7. Enjoy

 

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CROCK POT MAPLE NUTS

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CROCK POT MAPLE NUTS
 
Ingredients
  • 2 tsp coconut oil
  • 1 cup of mixed nuts
  • ½ tsp sea salt
  • 2 tbsp maple syrup
  • ½ tsp vanilla extract
Instructions
  1. Turn crock pot on high.
  2. Put 2 tsp coconut oil in bottom and rub all around the bottom of crockpot.
  3. Stir together maple syrup, vanilla, and sea salt until blended.
  4. Put in mixed nuts and toss with a spoon until fully coated.
  5. Spread the coated nuts in the base of the crockpot in a single layer.
  6. Cover and cook on LOW for approx 1½ to 2 hours gently tossing every 30 minutes.
  7. When done, remove the nuts from the crockpot and spread onto a cookie sheet that has been lined with parchment paper and allow to cool.

 

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Fruit and Yogurt Bars!!

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Fruit and Yogurt Bars!!
 
Ingredients
  • 1½ cup non fat greek yogurt (I used ¾ cup plain and ¾ cup vanilla)
  • 2 tablespoons honey (can add more if you like it sweeter)
  • ¾ cup chopped mixed berries
Instructions
  1. Mix all ingredients together.
  2. Line a 8" baking dish with a piece of foil. Spread the yogurt mixture in the bottom and place in freezer.
  3. Once frozen cut into bars (I make 6) and place in a freezer bag and put back in freezer.
  4. I usually lay one out for a few minutes before eating.
  5. I sometimes add chopped nuts and granola. It's a great, filling breakfast on the go or snack.

 

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Hot Milk Cake

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Hot Milk Cake
 
This is an all time favorite...
Ingredients
  • 4 eggs
  • 1-1/4 cups granulated Swerve or Truvia
  • 2-1/4 cups almond flour
  • 2-1/4 tsp baking powder
  • 1 tsp vanilla extract
  • 1-1/4 cups almond (or coconut) milk
  • 10 Tbsp unsalted butter
  • For The Topping:
  • 6 Tbsp almond milk (or cream)
  • ¼ cup lightly packed brown sugar
  • 4 Tbsp unsalted butter
  • Unsweetened shredded coconut
Instructions
  1. In a mixing bowl, beat eggs at high speed until thick with an electric mixer (about 5 minutes). Gradually add in sweetener, beating until mixture is light and fluffy.
  2. Combine flour and baking powder then add to wet ingredients with mixer on low speed - just until smooth.
  3. In a saucepan, heat milk and butter only until the butter is melted, stirring occasionally.
  4. Add to the batter and beat until combined.
  5. Pour into a lightly greased 13" x 9" pan and bake at 350F for 30 to 35 minutes or until done.
  6. Just before removing from the oven, put the Topping ingredients into a small saucepan and bring to a soft boil.
  7. Boil just until it starts to thicken.
  8. Gently pour over top of the cake and spread it around.
  9. Sprinkle coconut on top (you can broil it for a minute to toast the coconut, if you desire).
  10. Allow to bake for 2 to 5 minutes until it bubbles then remove to a cooling rack and cool. ~ Enjoy!!

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*** Honey Cinnamon Roasted Pumpkin Seeds ***

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*** Honey Cinnamon Roasted Pumpkin Seeds ***
 
Ingredients
  • 3-4 c pumpkin seeds (washed and dried)
  • 2 tbsp. coconut oil (you can use olive oil as well)
  • 2 tbsp. butter
  • 3 tbsp. honey
  • 1 tsp cinnamon
Instructions
  1. Put the seeds in a bowl and set aside.
  2. In the microwave, heat the honey, oil & butter just until the honey is runny.
  3. Stir well and pour over seeds and mix til they are well coated and then add the cinnamon. Mix well.
  4. Spray a cookie sheet with spray oil and pour the seeds on and spread evenly.
  5. Bake in a 350 degree oven. Stir every 5-10 minutes (to help them stick less) til they are roasted to a golden brown. Around 30 minutes. They can burn quickly & easily so don't walk away.
  6. Stir while cooling as well every few minutes to help prevent clumping together.
Notes
Store in an UNCOVERED bowl for up to a week.

Check out Wildtree Coconut Oil

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Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

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Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com