Years ago I started this blog with the intent to share recipes, kitchen hacks... but it turned into so much more.

I am letting you know that I am back to posting here on Swappin' Spoons, mainly recipes, kitchen hacks and deals on food, and kitchen finds.

There are thousands of old post on this site and I am not even going to pretend I know how to delete or archive them all-just know that all past deal post are not valid....

If you are interested in other deals please feel free to hop on over to my Facebook page Hey, It's Rebecca

I am happy to be back and to be sharing some of my favorite recipes with you!

This post may contain affiliate links - Read my disclosure policy here.

Recipe for Pumpkin Dip

I love "Pumpkin Season!" Yes, there's a pumpkin season! And this Pumpkin Dip is a must try...anytime of the year. It is so easy to make.

Here's what you need:
::16 oz of cool whip
::3 small boxes instant vanilla pudding, dry mix only, do not make into pudding!
::One small can of pumpkin
::Pumpkin Pie Spice, optional

**You could use sugar free cool-whip and sugar free pudding mixes to give this a healthier flare to it**

Mix everything together.

Serve with graham crackers, ginger snaps or fruit.

*This dip would look really cool inside of a small pumpkin!

Enjoy!

Pebbles Confetti Cookies

These Pebbles Confetti Cookies would be a great after school snack or with the holidays approaching these would make for a great gift for a teacher, next-door neighbor or just to gobble them up yourself; however this recipe does make about four dozen cookies, so I do not recommend eating all 48 cookies!

Here's the recipe:

Pebbles Confetti Cookies
Ingredients:
1 pkg. (2-layer size) yellow cake mix
1/2 cup oil
1/4 cup water
1 large egg
3 cups Fruity or Cocoa Pebbles Cereal

Directions:
Preheat oven to 350°F. Beat cake mix, oil, water and egg in large bowl with wooden spoon until well blended. Add cereal; mix well.

Drop tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.

Bake 11 minutes or just until cookies begin to brown. Cool on wire racks. Makes about 4 dozen cookies.

Recipe: Peanut Butter Pie Recipe

Even though I do not make it often, this peanut butter pie is very easy to make! It is made with ingredients that we usually have in our cabinets or pantry, which is another reason why it is so easy to make. Well, I didn't have a graham cracker crust, so my youngest daughter had to pick one up for me....:)

Here's the recipe:

8 ounces of cream cheese, room temp.

1 cup of  creamy peanut butter

1 cup sugar

1TBLS butter

1 tsp vanilla

1 cup of heavy whipping cream

Directions:

Place all ingredients in a bowl and using a blender, I whipped everything for about 5 minutes with the blender speed on high. The filling should be light and fluffy.

Pour it all into a graham cracker crust, even it out and put in the refrigerator for a bout 6 to 8 hours. If you can make it the night before, even better!

Perfect bite!!!

This is what I had for dinner tonight....

If you try it, let me know what you think!

Hope you enjoy it.

My childhood friend, Lara, gave me this recipe years ago and it has been a family favorite ever since!

Recipe for Pop Up Rolls - Go Ahead and Just Make Them, You will Thank Me Later!

I used to make these pop up rolls all the time, when our children were little. Fast forward a few years and my youngest daughter took over making them. Tonight was the first time I have made them in many, many years!

Here's the recipe:

POP UP ROLLS:

1 cup self-rising flour
1 T. Mayo
1/2 cup milk
2 T. sugar
Mix all ingredients well. Pour mixture into well greased or lined muffin tins and bake at 350 degrees until golden brown. 

I baked these for 17 minutes and then shut the oven off and left them in there for another 5 minutes. 

These are so easy to make and made with ingredients that you probably already have on hand .

These are good to have for breakfast, lunch or dinner or really anytime! Eat them plain or add your favorite jam to them or drizzle some honey on top-Yum!

Perfect bite!