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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Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

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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Check out Wildtree pumpkin products

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.

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*** Pumpkin Delight Pecan Squares ***

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*** Pumpkin Delight Pecan Squares ***
 
Here is another Keeper!!! Great Recipe to pass around!!
Ingredients
  • 1 15 oz can pumpkin puree
  • 1 10 oz can evaporated milk
  • ¾ cup light, organic brown sugar
  • 3 whole eggs + 2 whites (slightly beaten)
  • 3½ tsp pumpkin pie spice
  • 1 box yellow cake mix
  • ¾ cup unsalted butter, melted
  • 1 cup coarsely chopped pecans (or substitute your favourite nut)
  • ½ cup toffee bits (these are optional, but if you use them, the taste is OUT OF THIS WORLD!!!)
Instructions
  1. Get your oven preheated to 350 degrees F. Prepare a 9 x 13-inch baking pan by spraying it lightly with low-calorie cooking spray (Pam is good).
  2. Add the pumpkin, milk, sugar, eggs and pumpkin pie spice, into a large bowl; stir well to thoroughly combine. Pour the pumpkin mixture into the prepared pan.
  3. Sift the boxed cake mix into a separate bowl and crush up any chunks, then evenly sprinkle the contents on top of the pumpkin mixture. Shake evenly on the top of this layer the chopped pecans and toffee bits. Drizzle the melted butter evenly over the entire mixture.
  4. Pop the pan in the oven and bake the squares for 45 to 50 minutes until a toothpick inserted in the center comes out clean and edges are lightly browned.

 

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APPLE ENCHILADA

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APPLE ENCHILADA
 
Apples rolled in flour tortillas. VERY delicious, easy and fast to make. Substitute apples with peaches or cherries if desired.
Ingredients
  • 1 (21 ounce) can apple pie filling(Or even use fresh apples if you like-I would)
  • 6 (8 inch) flour tortillas
  • 1 teaspoon ground cinnamon
  • ⅓ cup margarine
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • ½ cup water
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C)
  2. Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan
  3. Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan
  4. Bring margarine, sugars and water to a boil in a medium saucepan. Reduce heat and simmer, stirring constantly for 3 minutes
  5. Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes
Notes
Makes 6 large tortillas; may be cut in half to serve 12.

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Warm Peachy De-lite

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Warm Peachy De-lite
Serves: 6
 
Ingredients
  • 3 large fresh peaches cut in half
  • 3 tsp. butter
  • 6 tsp. brown sugar, divided
  • 1 tsp. almond slivers (optional)
  • Sprinkling of ground cinnamon, to taste
  • 6 Tbsp Cool Whip lite or Whip Cream
Instructions
  1. Cut peaches in half and remove pit. Put in baking dish, skin side down.
  2. Place ½ teaspoon butter in the center of each peach, top each peach half with 1 teaspoons brown sugar, and sprinkle with cinnamon and almonds.
  3. Bake at 375 F until peaches are tender, about 30 minutes. Broil 5 minutes. Top with Cool Whip Lite or Whip Cream. Serve warm.

 

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Lemon Bundt Cake With Lemon Butter Icing

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Lemon Bundt Cake With Lemon Butter Icing
 
If you LOVE Lemon, your going to LOVE this cake, its super moist and packed full with Lemon goodness. I know its not diet friendly but its sure is good for a splurge, the icing is not overly sweet either. Great to whip up when you have company coming too . I hope you all Enjoy!!!
Ingredients
  • For the Cake:
  • 1 (18 ounce) box Betty Crocker or Pillsbury lemon cake mix
  • 1 (3 ounce) box instant lemon pudding (sugar free)
  • 4 extra large eggs (room temp)
  • 1 cup sour cream
  • 2 teaspoons lemon extract (optional)
  • 1 lemon, juice of
  • 1 lemon, zest of
  • 1⁄2 cup oil
  • For the Icing :
  • ½ Cup Butter
  • 2 tablespoons lemon Juice
  • ½ teaspoon Lemon Extract
  • 1 tablespoon Milk
  • 3 cups confectioners sugar
Instructions
  1. Preheat oven as directed.
  2. Mix all ingredients and bake as directed on the box. Set to cool. Once cooled frost with lemon butter
Notes
NOTE: I used a Bundt pan but you can also use 2 large loaf pans.
And they can be frozen for 30 days and still taste like you just baked them! Perfect to whip up and have in your freezer for unexpected company. All you need is a good cup of Joe to go with it

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Cake Mix Ups

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Pineapple Angel Food Cake Recipe:…
Just two ingredients!! 1 large can crushed pineapple w/juice and 1 box angel food cake mix. Blend in large bowl and bake 350 for 30 min. in 9×13 ungreased pan. Oh so easy! 1/12 cake =165 calories

Cherry Angel Cake:
~ 1 box angel food cake mix and 1 can light cherry pie filling . . . mix both ingredients together and place in a greased 9×13 pan and bake at 350′ for about 20-25 minutes.

Cinnamon Apple Cake:
2-ingredient Cinnamon Apple Cake: 1 Can Of Apple Pie Filling And 1 Box Of Angel Food Cake (dry Mix Only). Combine Both Ingredients In A Bowl. Transfer To Greased 9×13 Pan And Bake At 350 Deg. For 20 Minutes Or Until Top Browns.

Blueberry Angel Food Cake:
1 Box Angel food Cake Mix 1 Can Blueberry Pie Filling (approx 22 oz can) Mix both ingredients together and spread in 13 x 9 baking pan. Bake at 350 degrees F for 28-30 minutes. Let stand for about an hour and top with whipped cream!

Lemon Bars.
1 box angel food cake mix 1 can lemon pie filling. Mix dry cake mix and cans of pie filling together in large bowl (I just mixed it by hand) Pour into greased baking pan. Bake at 350 degrees for 25 minutes or until top is starting to brown.

3-2-1 cake!
Mix 1 box of Angel Food cake mix with one box of cake mix. To make, use 3 tablespoons of cake mix, 2 T water, cook for 1 minute in microwave.

 

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MINI BAKED APPLE TACOS

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MINI BAKED APPLE TACOS
 
A delicious treat!
Ingredients
  • 4 apples, peeled, cored & sliced
  • ¼ cup Sugar
  • 2 tsp Cinnamon
  • ½ tsp Nutmeg
  • ½ C Water
  • ¼ cup water
  • 2 tsp corn starch
  • 3 large whole wheat tortillas
  • Olive oil
  • 3 Tbs sugar- 1 tsp cinnamon, mixed
  • Coconut Whipped cream
Instructions
  1. Add apples, sugar, cinnamon, nutmeg, and water to a medium pot.
  2. Stir until well combined, cover and cook on medium, stirring frequently for 10-15 minutes or until apples are almost soft.
  3. Mix 2 tsp cornstarch with ¼ cup water and add to Apple mix to thicken.
  4. Cut 3 x 4" diameter circles on each large tortilla.
  5. Preheat oven to 300 F Brush with olive oil and sprinkle a little cinnamon on each side. Rub in. Drape mini tortillas over bars on oven rack. Bake for 15-20 minutes or until tortillas are crunchy and will hold their shape.
  6. Remove from oven.
  7. Spoon Apple mixture in shell, top with whipped cream and sprinkle a little cinnamon/sugar mix over top.
  8. Enjoy!

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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