Apple Cider Floats Apple cider Ice cream Caramel ice cream topping Cinnamon In a glass add two scoops of ice cream. Then drizzle a spoonful of caramel ice cream topping on top of the ice cream. Also add a pinch of cinnamon on top. Pour in the apple cider until the ice cream is covered. Then add another scoop of ice cream on top. Drizzle another spoonful of caramel on top and add another pinch of cinnamon on top of that. Serve cold with a spoon or straw.
Chicken Biscuits Casserole 1 medium onion, chopped 1 1/2 teaspoons butter 4 cups Rotisserie chicken, chopped 1 small jar chopped pimiento 1 can cream of chicken soup 1 cup sour cream 1/2 cup milk 1 cup mild cheddar cheese, shredded 8 frozen biscuits Take the biscuits from the freezer and allow them to begin thawing while you prepare the rest of the ingredients. Preheat the oven to 350 F. Spray 11x7 baking dish with cooking spray. Heat butter in a skillet and sauté onions until tender. Combine chicken, soup, sour cream, milk, pimento, and onions and spoon into the prepared baking dish. Bake for 15 minutes. Sprinkle the shredded cheese and top with the biscuits. Bake for about 20 minutes until bubbly and the biscuits are golden brown.
Chocolate Chip Pumpkin Bread 2½ cups flour ¾ cup brown sugar 1 cup sugar ½ tsp baking powder 1 tsp cinnamon 1 TBS pumpkin pie spice 1 tsp salt 3 eggs ½ cup oil ¼ cup water 1 can of pumpkin 1 bag mini chocolate chips Preheat the oven to 350 F. Combine flour, sugars, baking powder, cinnamon, pumpkin pie spice and salt. In a separate bowl combine eggs, oil, water and pumpkin. Combine the wet and dry ingredients. Fold in chocolate chips. Bake for 45-55 minutes
Cranberry Pecan Stuffed Pork Loin Filet 1 pork loin filet 1 box stuffing mix ½ cup water 2 TBS butter ½ cup dried cranberries ¼ cup chopped pecans 2 TBS olive oil Preheat oven to 375 F. Cook the stuffing mix for a few minutes with the water and butter. Remove from the heat and stir in the dried cranberries and chopped pecans. Place pork loin filet on a silicone baking mat. Cover with plastic wrap and flatten evenly with a meat tenderizer to no more than ½ inch thick throughout. Spread the stuffing mix over the flattened pork loin filet, leaving ½-inch border on all sides. Tightly roll pork loin filet around the filling and place seam side down on the baking mat. Tie with string. Heat the 2 tablespoons olive oil in a large skillet over medium heat; place rolled pork loin filet in the hot oil and sear for a few minutes until browned. Transfer seared pork loin filet to a casserole dish and bake for 25-30 minutes until the internal temperature reads 160º F (71 º C).
Easy Grilled Pork Tenderloin with Apples & Sage 2 pork tenderloins, (~2 lbs. total), trimmed 1/4 cup olive oil 2 tsp lemon zest 1/4 cup chopped fresh sage 2 cloves garlic, minced 1 TBS kosher salt Grilled Apples 4 medium apples 2 TBS olive oil 2 TBS granulated sugar, optional 2 TBS finely chopped fresh sage Put the trimmed tenderloins in a casserole dish or resealable bag. Add the marinade ingredients and mix well to coat the pork evenly. Let the pork marinate in the fridge for at least 2 hours, up to overnight. One hour before dinner, take the pork out of the refrigerator and let it warm up on the counter. Preheat the grill. While the grill is preheating, core and slice the apples 1/4 inch thick. Then toss them with the oil, sugar, and sage. Take the pork out of the marinade and pat it mostly dry, just so it doesn't have much of the marinade still on it. Put the pork on the grill, and cook it for 2-3 minutes, or until it has a good sear. Turn the pork over to sear the other side. Lay out the apple slices on the grill. Grill the pork and apples for 3 minutes. Turn over the apples.
Easy Grilled Pork Tenderloin with Apples & Sage (cont.) Then lower the heat to low, cover the grill and continue cooking until the pork reaches 150-160F on the thermometer, depending on how pink you like your pork, about 10 minutes more. Transfer the pork and apples to a serving platter. Slice the pork and sprinkle some fresh sage over. Note: Use firm-fleshed baking apples, such as Braeburns or Honeycrisp for the grill. They hold their shape and make nice, grilled slices.
Fall Pumpkin Dip (1) 15 oz. can of pumpkin (1) 5 oz. box of instant vanilla pudding (1) 16 oz. container of cool whip ½ TBS Pumpkin Pie Spice ½ TBS Cinnamon Mix pumpkin, dry pudding mix, cool whip, and pumpkin pie spice together in a very large bowl. Chill for several hours before serving. Sprinkle with cinnamon, and serve with fresh apples slices, vanilla wafers or ginger snaps. Optional: Carve a small pumpkin and serve in the pumpkin.
Garlic & Herb Encrusted Pork Roast with Pre-Gravied Potatoes 1 (3-lb.) pork loin roast 1 glove garlic, thinly julienned 1 TBS olive oil 1 TBS salt ½ TBS pepper ½ tsp ground thyme ¼ tsp rosemary (optional) 6 large potatoes, peeled and sliced into ¼ inch rounds ½ yellow onion, diced small 1 ¼ cups chicken stock ½ cup butter, melted salt pepper 1 TBS paprika 1 TBS dried parsley Preheat oven to 350 degrees. Prepare roast by cutting small 1-inch deep slits into meat. Fill slits with julienned garlic pieces. Rub entire roast with olive oil, salt, pepper, thyme and rosemary. Place into roasting pan (or large baking dish) and bake 1 hour. While roast is baking, melt butter and chicken stock together and finish preparing potatoes. After an hour of baking, remove roast. Pour about 1/4 cup of warm butter liquid onto roast and around the pan. Shingle potatoes around roast to create two layers of potatoes. Sprinkle on a few diced onions and pour on more butter liquid.
Garlic & Herb Encrusted Pork Roast with Pre-Gravied Potatoes (Cont.) Repeat this process until all ingredients are layered around pork roast. Sprinkle paprika and parsley over the whole thing. Return to oven and bake 45 minutes to an hour more. The dish is done once the potatoes are soft and the roast is cooked. Remove from oven and place roast onto a separate place to rest. Cover with foil and set aside. Keeping the potatoes in the roasting pan, stir to coat potatoes in the gravy. If it seems too runny, keep stirring. The starch from the potatoes will thicken the sauce. Taste potatoes and adjust seasonings accordingly. After 10 minutes, slice the pork roast thinly and serve with potatoes.
Melting Sweet Potatoes with Maple-Pecan Sauce 2 lbs. sweet potatoes 4 TBS unsalted butter 1/2 tsp salt For the maple pecan sauce: 1/2 cup maple syrup 1/2 cup chopped pecans Preheat the oven to 425. Have ready a roasting pan. Peel and slice the sweet potatoes into 1" thick slices, and scatter them on the roasting pan, not touching. Melt the butter, and drizzle it on top of the sweet potatoes. Sprinkle on the salt. Toss to coat, and then redistribute on the pan in a single layer, not touching. Roast for 20 minutes. Flip with tongs, and roast for another 20 minutes. The potatoes are done when they're golden brown and crisp, and the insides are light and fluffy. To make the maple pecan sauce: bring the maple syrup to a boil in a small sauce pan. Add the pecans. Wait for the sauce to come back to a boil, cook for 1 minute, and then remove from heat. Pour the sauce over the sweet potatoes and serve.
Mexican Rice & Black Bean Casserole with Chicken 1½ cups dry rice 3 cups chicken broth 1 (16 oz.) can refried beans 3 cups cooked chicken breast cubed 1 (10 oz.) can enchilada sauce 1 (10.75 oz.) can condensed cream of chicken soup 1 (4 ounce) can chopped green chilis 1 (14 ounce) can black beans (rinsed and drained thoroughly) 8 oz. cream cheese (cut into small cubes) Salt & ground pepper 3 to 4 green onions, thinly sliced 16 oz. Mexican blend shredded cheese, divided Preheat oven to 350F. Prepare rice according to package instructions, replacing the water with the chicken stock. Spray a 9 x 13-inch baking dish with cooking spray. Spread the refried beans over the bottom of the baking dish. In a large bowl, combine the cooked rice, cubed chicken, enchilada sauce, cream of chicken soup, green chilis, black beans, cream cheese, green onions and half (8 ounces) of the shredded cheese in a large bowl. Spread on top of the refried beans. Cover with foil and bake for 35 minutes. Remove the foil and sprinkle on the remaining half of cheese. Return the casserole to the oven and continue baking until the cheese is completely melted, about another 7-10 minutes.
Pumpkin Crunch Dump Cake 1 (29 oz.) can pumpkin puree ¾ cup half and half 3 eggs 1 cup brown sugar, packed 2 teaspoons pumpkin pie spice ½ teaspoon salt 1 (15.25 ounce) yellow cake mix ½ cup pecans, roughly chopped ½ cup melted butter Preheat oven to 350 F. Grease a 9 x 13-inch baking pan and set aside. Whisk together the pumpkin, half and half, eggs, brown sugar, pumpkin pie spice and salt. Pour into the greased pan. Sprinkle with the dry cake mix and top with chopped pecans. Last, drizzle melted butter over everything. Bake at 350 F for 45-55 minutes, or until a toothpick inserted comes out clean. Let cool and serve with whipped cream.
Pumpkin Pie Dip 8 oz cream cheese, softened 2 cups powdered sugar 1 1/4 cups canned pumpkin 1/2 cup sour cream 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ginger 1/4 tsp cloves (optional) 1/4-1/2 cup caramel sauce graham crackers, chocolate crackers or gingersnap cookies for servings In a large mixing bowl, using an electric hand mixer on low speed, blend together cream cheese and powdered sugar until combined, then increase mixer to medium and beat for 1 minute until smooth and fluffy. Add in pumpkin, sour cream, cinnamon, nutmeg, ginger and cloves and mix until well blended and fluffy, about 1-2 minutes. Drizzle with caramel sauce (and marble if desired), serve with crackers. Store in refrigerator in an airtight container.
Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce 1 lb. mushrooms, cleaned 1 TBS oil salt and pepper to taste 1/4 cup butter 2 cloves garlic, chopped 1 tsp thyme, chopped 1 TBS lemon juice salt and pepper to taste Preheat oven to 400 F. Toss the mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in oven until they start to caramelize, about 20 minutes, mixing half way through. Cook the butter over medium heat until it starts to turn a nice hazelnut brown, remove from heat and mix in the garlic, thyme and lemon juice. Toss the roasted mushrooms in the browned butter and season with salt and pepper to taste!
Skinny Pumpkin Nutella Dip 1/2 cup Nutella, softened just a little in the microwave 1/2 cup of pumpkin (100% pure pumpkin puree) 1 (8 oz.) container of Lite Cool Whip 1 tsp ground cinnamon 1/4 tsp nutmeg Combine the Nutella, pumpkin, and spices until fully combined, and serve with crackers or apple slices.
Slow Cooker Chunky Beef & Potato Stew 1 lb. lean chuck beef, cut into cubes 1/4 cup flour 2 tablespoons extra-virgin olive oil 2 stalks celery, cut into slices 3 large carrots, sliced into thick rounds 1/2 cup shelled snap peas 2 medium potatoes of any variety, peeled and cut into bite-sized pieces 1/2 cup diced red bell pepper 1 medium yellow onion, chopped 2 cloves garlic, minced 1 bay leaf 2 teaspoons dried thyme or 1 tablespoon fresh thyme leaves 1 teaspoon kosher or sea salt 3/4 teaspoon black pepper, divided 2 1/2 cups low-sodium beef broth 1/2 cup beef broth, optional red wine 1/4 cup chopped flat parsley, (optional for garnish) 2 tablespoons tomato paste (optional, but helps to thicken up the stew) Coat the beef with the flour. Over medium heat, in a skillet with extra-virgin olive oil, brown the beef then transfer to the slow cooker. Add all other ingredients, except parsley, to slow cooker. Cover and cook on low for 8 to 10 hours, or when beef is very tender. Remove bay leaf before serving.
Sparkling Cider 1 Liter of sparkling water per 1 can frozen apple juice/apple cider from concentrate Apple slices for prettiness (optional) Mix together and serve chilled or over ice in fun cups.
Spiced Pumpkin Coffee Cake Batter 4 eggs 1/4 cup water 1 package yellow cake mix 1 package instant Pumpkin Spice pudding from Jello 1/4 cup oil 1 cup sour cream Topping 1/2 cup brown sugar 2 teaspoons cinnamon 1/2 cup sugar 1 cup chopped walnuts Glaze 1 cup powdered sugar 1 teaspoon pumpkin pie spice 2 to 3 Tablespoons whole milk Begin by mixing the eggs, water and cake mix together in a bowl until smooth. Add in the pudding, oil, and sour cream and mix until combined. In a separate bowl mix the topping ingredients well. Grease a 9x13 inch pan. Put half of the batter in the pan and then add half of the topping. Carefully layer the rest of the batter on top and finish the cake off with the rest of the topping.
Spiced Pumpkin Coffee Cake (Cont.) Bake the cake at 400 F for 30 to 35 minutes or until the cake tests done with a toothpick inserted in the center. Cool it on a wire rack. When the cake is no longer warm, mix up your glaze. Whisk together the powdered sugar and pumpkin pie spice. Add two tablespoons of milk. If the glaze seems too thick, add more milk a teaspoon at a time. Pour the glaze into a piping bag and drizzle over the top of the entire cake.
Sweet Potato Casserole with Butter Pecan Crumble Topping Filling 4 pounds raw sweet potatoes, diced into large chunks and boiled 2 large eggs 1/4 cup unsalted butter, softened 1/2 cup milk 1/2 cup light brown sugar, packed 2 tablespoons granulated sugar 1 teaspoon vanilla extract 1/2 teaspoon salt, or to taste 1/4 teaspoon ground nutmeg, optional 1/4 teaspoon cinnamon, optional Topping 5 tablespoons unsalted butter, melted 2/3 cup light brown sugar, packed 1/2 cup all-purpose flour 1/4 teaspoon salt, or to taste 1 cup pecan halves Filling: To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender. Drain well and transfer to a large bowl. Preheat oven to 350F and spray a 2.5 to 3-quart baking dish or a 9x13-inch baking pan with cooking spray; set aside.
Sweet Potato Casserole with Butter Pecan Crumble Topping (Cont.) To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy. Turn out into baking dish, smoothing the top lightly with a spatula; set aside. Topping: To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Add the brown sugar, flour, salt, and toss with a fork or your fingers until moist crumbs form. Add the pecans and toss to incorporate. Evenly turn topping out over filling and bake for about 45 minutes, or until top is lightly golden browned, set on the edges, and mostly set in the center. Serve immediately. Extra will keep airtight for up to 1 week in the fridge.
Warm Turkey Sliders 1 frozen turkey breast (approx. 2lbs.) 1 (16 oz.) package soft rolls 6 TBS of desired spread (anything from bacon onion jam, cranberry sauce, or mustard) 6-12 ounces sliced provolone 4 TBS butter 1 tsp minced garlic 1 tsp poppy seeds Cook the turkey breast. Set the rolls in a baking dish, split the rolls with a knife and remove the tops. Cover with spread, turkey, and cheese. Replace the tops of the rolls. Melt butter in microwave and add garlic and poppy seeds. Brush mixture on top of rolls. Bake in preheated oven for about 20 minutes until heated through.
World's Best Pumpkin Bread! 2 Cups Libby Pure Pumpkin 3 cups Sugar 1 cup Canola or Vegetable Oil ⅔ cup Water 4 eggs 3⅓ cups Flour 2 tsp. Baking Soda 1.5 tsp. Salt 1 tsp. Ground Cinnamon 1 tsp. Ground Nutmeg Mix Pumpkin, Sugar, Oil, Water, and Eggs in large mixing bowl until well combined. In medium mixing bowl, combine Flour, Baking Soda, Salt, Cinnamon, and Nutmeg. Stir well, then gradually pour into large bowl of pumpkin mixture. Stir well to combine completely. Spray TWO 9 5 Non-stick Loaf Pans with Pam Cooking Spray. Pour mixture evenly into loaf pans. Bake at 350 degrees for 45 55 minutes, or until done and a toothpick inserted in center comes out clean. ENJOY!!