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Wedge Salad with Homemade Blue Cheese Dressing

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Wedge Salad with Homemade Blue Cheese Dressing

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Wedge Salad with Homemade Blue Cheese Dressing

Cold, crisp wedges topped with creamy blue cheese dressing, bacon, tomato, and onion. Serve alongside your favorite steak!
Course: Salad
Cuisine: American
Servings: 4

Ingredients

DRESSING:

  • 1 c. mayonnaise
  • 1/2 c. sour cream
  • 2 T. buttermilk
  • 1/4 tsp. seasoned salt
  • 1/4 c. blue cheese crumbles
  • Salt and freshly ground black pepper to taste

SALAD:

  • 1 head iceberg lettuce cored & rinsed, cut into quarters

TOPPINGS:

  • 1 tomato seeded and diced
  • 2 green onions thinly sliced
  • 1/2 c. blue cheese crumbles
  • 1 c. cooked bacon chopped or crumbled
  • fresh ground black pepper to taste

Instructions

  • DRESSING: In a mixing bowl, whisk together the mayonnaise, sour cream, buttermilk and seasoned salt, until combined. Season with salt and pepper to taste.
  • Gently fold in 1/4 cup blue cheese crumbles. Transfer to a storage container with an air tight lid and refrigerate until ready to use.
  • SALAD: Core the lettuce (see instructions below). Rinse the lettuce under cold water. Shake well and pat dry. Cut into wedges.
  • TO ASSEMBLE: Place 1 wedge of lettuce on each of the 4 salad plates. Pour blue cheese dressing over each wedge. Sprinkle with tomatoes, green onions, crumbled blue cheese, and bacon. Season with freshly ground black pepper to taste and enjoy!

Notes

To core the lettuce - Hold the head of lettuce in two hands, position it so the core is facing down, slam it down on a hard flat surface, turn it over and remove the core.

Stuffed Jack-O-Lantern Peppers

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Stuffed Jack-O-Lantern Peppers

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Stuffed Jack-O-Lantern Peppers

This Halloween treat your family to these delightful Jack-O-Lantern peppers stuffed with my Mama's Spanish Rice!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 6 orange bell peppers
  • 1 lb. lean ground beef
  • 2 T. chopped onion
  • 1 1/2 c. uncooked White rice
  • 2 c. chicken broth
  • 1 c. chunky salsa
  • Salt and pepper

Instructions

  • Wash and pat dry the bell peppers. Cut jack-o'-lantern faces into the peppers with a sharp paring knife, making triangle eyes and noses, and smiles. Slice off the tops of the peppers, and scoop out the seeds.
  • In a large skillet over medium heat, brown ground beef and onion. Drain excess grease.
  • Stir in rice, chicken broth, and salsa. Reduce heat, cover and simmer 15-20 minutes or until liquid has been absorbed. Season with salt and pepper if desired.
  • Preheat oven to 350 degrees. Grease an 8x8x2-inch baking dish.
  • Stuff the peppers with Spanish rice, top with lids, and place them into the prepared baking dish so they lean against each other.
  • Cover with foil and bake until the peppers are tender and the Spanish rice is heated through, about 50-60 minutes.

Pumpkin Pasta Bake

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Pumpkin Pasta Bake

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Pumpkin Pasta Bake

Pumpkin lattes, pumpkin cookies...Pumpkin pasta? Creamy, savory, pumpkin pasta topped with buttered bread crumbs and parmesan cheese...Yes, please!
Course: Side Dish
Cuisine: American
Servings: 8

Ingredients

  • 1 lb. penne pasta
  • 3 T. unsalted butter divided
  • 1 c. onion finely chopped
  • 1 c. 100% pure pumpkin (not pumpkin pie filling)
  • 3/4 c. unsweetened almond milk
  • 1/2 c. shredded sharp cheddar cheese
  • 1/2 c. shredded Parmesan cheese divided
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground thyme
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 c. panko bread crumbs
  • Fresh Parsley chopped for garnish

Instructions

  • Preheat oven to 350 degrees. Spray a 13x9-inch baking dish with nonstick cooking spray.
  • Cook penne pasta al dente, according to package instructions. Drain and set aside.
  • Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Add the onion and cook until tender, about 3-5 minutes.
  • Reduce heat to low and add the pumpkin puree, almond milk, cheddar cheese, 1/4 cup Parmesan cheese, nutmeg, thyme, salt, and pepper to the skillet. Stir to combine ingredients until cheese is melted and the sauce is smooth.
  • Add the drained penne and stir to evenly coat noodles in the sauce. Pour into prepared dish. Melt remaining 1 tablespoon butter in a small bowl and add panko breadcrumbs. Stir to combine and sprinkle evenly over top of the penne.
  • Bake uncovered for 20-25 minutes until heated through. Sprinkle with remaining 1/4 cup Parmesan and chopped parsley before serving.
  • Cook's Note: Cooked and crumbled sausage would be a wonderful addition to this casserole.

German Chocolate Brownies

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German Chocolate Brownies

Fudge brownies topped with coconut pecan frosting.
Course: Dessert
Cuisine: German
Servings: 24 brownies

Ingredients

  • BROWNIES
  • 1 c. all-purpose flour
  • 2/3 c. unsweetened cocoa powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 c. granulated sugar
  • 1 c. unsalted butter melted
  • 2 tsp. vanilla extract
  • 3 eggs lightly beaten
  • FROSTING :
  • 1 c. evaporated milk
  • 1 c. granulated sugar
  • 3 egg yolks lightly beaten
  • 1/2 c. unsalted butter
  • 1 tsp. vanilla extract
  • 1 1/2 c. angel flake coconut
  • 1 c. chopped pecans

Instructions

  • Preheat oven to 350 degrees. Grease and flour a 9x13-inch pan.
  • BROWNIES: In a medium bowl, combine flour, cocoa powder, baking powder and salt; set aside.
  • In a large bowl, using a wood spoon, stir the sugar, melted butter, and vanilla together.
  • In a small bowl, lightly beat the eggs, and stir into the melted butter mixture.
  • Gradually add flour mixture to the egg mixture, stir until just combined. Spread the batter evenly into the prepared baking dish.
  • Bake for 25 to 30 minutes or until a tooth pick inserted into the middle comes out clean. Do not overcook. Remove from the oven, cool pan on wire rack. Cool brownies completely before frosting.
  • FROSTING: Combine milk, sugar, eggs, butter and vanilla in a saucepan. Cook and stir over medium heat until thickened, about 12 minutes.
  • Remove from the heat and add coconut and pecans. Cool, stirring occasionally, until you've reached spreading consistency. Frost the cooled brownies. Cut the brownies into squares with a plastic knife and refrigerate until ready to serve.

Slow Cooker Potatoes Green Beans and Ham

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Crock Pot Potatoes Green Beans and Ham

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Slow Cooker Potatoes Green Beans and Ham

Serve with fresh sliced tomatoes and cornbread for a great Southern meal.
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 8 red potatoes scrubbed and halved
  • 1 (16 oz.) pkg. frozen green beans
  • 1 lg. onion cut into eight wedges
  • 2 c. cooked ham cut into bite sized pieces
  • 4 c. chicken broth or vegetable broth
  • Salt and pepper to taste

Instructions

  • Add all the ingredients to the slow cooker.
  • Cover, and cook on LOW for 6 to 8 hours.
  • Serve with fresh sliced tomatoes and cornbread for a great Southern meal.

Vanillekipferl

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Vanillekipferl

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Vanillekipferl

A delicious Austrian crescent shaped butter cookie made with ground almonds and homemade vanilla sugar.
Course: Dessert
Cuisine: Austrian
Servings: 36 -40 cookies

Ingredients

  • COOKIE DOUGH :
  • 2 1/4 c. all-purpose flour sifted
  • 1/2 c. ground almonds
  • 1 c. butter softened
  • 2 T. vanilla sugar store bought or homemade, recipe below
  • 1 egg yolk
  • VANILLA SUGAR COATING :
  • 1/2 c. confectioner's sugar
  • 1/4 c. vanilla sugar bought or homemade, recipe below
  • HOMEMADE VANILLA SUGAR :
  • 1 c. granulated sugar
  • 1 vanilla bean split and seeded

Instructions

  • COOKIE DOUGH: In a medium bowl, combine sifted flour and ground almonds, set aside.
  • In a large bowl, beat together butter, 2 tablespoons vanilla sugar and egg yolk, until smooth.
  • Gradually add flour mixture to butter mixture, beat until just combined; do not over mix.
  • Divide the dough into four balls. Roll each ball into a 1-inch thick log. Cover the logs with cling wrap and tie the ends. Refrigerate for at least an hour.
  • VANILLA SUGAR COATING: In a shallow dish, combine confectioners' sugar and 1/4 cup vanilla sugar for coating the cookies.
  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  • On a lightly floured surface, cut the logs into 1/2-inch slices and form into little crescents. Transfer crescents to a prepared baking sheet.
  • Bake for 8-10 minutes. remove from the oven; cool 1-2 minutes then gently roll the cookies in vanilla sugar while they're still warm, so the sugar will stick. Let the cookies cool completely on a cooling rack. Store in an airtight container in the refrigerator.
  • HOMEMADE VANILLA SUGAR: Pour granulated sugar to a glass mason jar. Slice the vanilla bean in half, scrape out the seeds with your knife, and add the seeds and bean to the jar. Close the jar and shake well. Do this every day for one week! Voila, you have vanilla sugar!

Vanilla Sugar

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Vanilla Sugar

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Vanilla Sugar

Granulated sugar infused with real vanilla beans! Great for all of your baking needs!
Course: Dessert
Cuisine: American
Servings: 1 cup

Ingredients

  • 1 c. granulated sugar
  • 1 vanilla bean split and seeded

Instructions

  • Pour sugar to a glass mason jar. Slice the vanilla bean in half, scrape out the seeds with your knife, and add the seeds and bean to the jar. Close the jar and shake well. Do this every day for one week!
  • Cook's Note: You can use this sugar for all of your baking needs. Flavor cakes, cookies, pastries, puddings, and desserts. Sprinkle on fruit or buttered toast OR stir into coffee, tea or hot cocoa.
  • To make confectioners' sugar: Place vanilla sugar into a blender or food processor. Use the “pulse” or “blend” setting. Blend until it has attained a powdery consistency. Sift the sugar through a strainer into a container. If you’re not using the sugar right away, store in an airtight container. Use it to make vanilla flavored frosting or butter cream.

Blackberry Scones with Lemon Glaze

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Blackberry Scones with Lemon Glaze

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Blackberry Scones with Lemon Glaze

Tender cream scones, bursting with wild blackberries, and drizzled with sweet lemon glaze. Perfect for breakfast or brunch!
Course: Bread
Cuisine: Scottish
Servings: 8 large scones

Ingredients

SCONES:

  • 2 c. all-purpose flour
  • 1/3 c. granulated sugar
  • 3 tsp. baking powder
  • 3/4 tsp. salt
  • 4 T. cold butter diced
  • 2 T. vegetable shortening
  • 3/4 c. heavy cream
  • 1 lg. egg lightly beaten
  • 1 c. fresh or frozen blackberries

LEMON GLAZE:

  • 1 c. confectioners' sugar
  • 2 T. butter melted
  • 1/2 tsp. lemon zest
  • 1 tsp. fresh squeezed lemon juice
  • 2 T. whole milk

Instructions

  • Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
  • SCONES: In a large mixing bowl, combine flour, sugar, baking powder, and salt. Cut butter and shortening into dry ingredients, using a pastry blender or fork until it resembles a coarse corn meal.
  • In a separate bowl, combine cream with beaten egg, add to dry ingredients. Mix just until combined. Gently toss in frozen blackberries.
  • Knead dough 5-6 times on a generously floured surface, folding the dough in half on top of itself each time. Roll the dough into a dome, with the center slightly higher than the outside edge. Cut in half, then cut each half into quarters.
  • Place scones on a prepared baking sheet. Bake for 15-17 minutes or until lightly brown
  • LEMON GLAZE: In a medium bowl, beat all ingredients together until smooth, adding milk a teaspoon at a time until you've reached desired consistency. Drizzle over warm scones.

Bacon Cheddar Chive Pull-Apart Bread

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Bacon Cheddar Chive Pull Apart Bread

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Bacon Cheddar Chive Pull-Apart Bread

Baked sourdough bread filled with ranch dressing, crisp bacon, melted cheddar cheese, and chives. Perfect appetizer for Game Day!
Course: Appetizers
Cuisine: American
Servings: 6

Ingredients

  • 1 lg. round loaf sourdough bread
  • 1/2 c. butter melted
  • 1 T. Ranch dressing mix dry unprepared
  • 1/2 lb. sliced bacon cooked crisp and crumbled
  • 3 green onions thinly sliced
  • 1 c. shredded cheddar cheese more if desired

Instructions

  • Preheat oven to 350 degrees. Line a baking sheet with foil.
  • Using a serrated knife, slice bread in 1-inch intervals, being careful to not cut all of the way through. Then using kitchen shears, cut crosswise, in 1-inch intervals, being careful not to cut all of the way through. Note: Using kitchen shears helps prevent the bread from tearing. Place bread on the prepared baking sheet.
  • Whisk together melted butter and ranch dressing mix, until well combined. Spoon butter mixture evenly in between all cuts.
  • Evenly stuff crumbled bacon, green onions and cheddar cheese into all of the cuts.
  • Cover bread loosely with a piece of foil sprayed with non-stick cooking spray. Bake for 15 minutes; uncover and bake an additional 5 minutes. Serve hot.

Bangers and Mash with Onion Gravy

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Bangers and Mash with Onion Gravy

A traditional British-Irish dish, “Bangers” refers to the sausages that would bang or burst while cooking due to the rusk (dried bread) added to the meat. “Mash” is simply creamy mashed potatoes. Top it with traditional thin onion gravy and you have yourself a delicious comforting meal!
Course: Entrée
Cuisine: Irish
Servings: 4

Ingredients

BANGERS:

  • 8 (2 lbs.) pork sausages good quality
  • 1 T. olive oil

MASH:

  • 2 lbs. Yukon gold potatoes
  • 2 T. unsalted butter
  • 1/3 c. milk
  • 1/2 tsp. sea salt
  • 1/4 tsp. ground pepper

ONION GRAVY:

  • 2 T. unsalted butter
  • 1 T. olive oil
  • 2 lg. yellow onions halved and sliced
  • 2 tsp. all-purpose flour
  • 2 tsp. red wine vinegar
  • 1 c. red wine good quality
  • 1 c. beef stock
  • sea salt to taste
  • Freshly ground black pepper to taste

Instructions

  • Preheat an oven to 400 degrees.
  • BANGERS: Place the sausages in a roasting pan or rimmed baking sheet, drizzle with the olive oil and toss to coat. Arrange sausages in a single layer and bake, turning them after 15 minutes, cook until evenly colored, about 30 minutes.
  • MASH: Meanwhile, peel the potatoes and cut them into chunks. Place potatoes in a pot of salted water; bring to a boil over medium-high heat. Cook until the potatoes are tender about 10-15 minutes. Drain, cover with a kitchen towel and let stand for about 5 minutes.
  • In the same pot over medium-high heat, warm the milk and butter. Remove from the heat and set aside.
  • Pass the potatoes through a ricer OR place in a bowl and mash. Add the warm milk mixture, stir or beat until smooth; season with salt and pepper to taste.
  • ONION GRAVY: Meanwhile, in a nonreactive skillet over medium heat, melt the butter with the olive oil. Add the onions and cook, stirring frequently, until they become translucent, about 10 minutes.
  • Stir in the flour and cook until lightly colored, about 2 to 3 minutes. Stir in the vinegar, red wine and stock, increase the heat to medium-high and bring the mixture to a boil. Then reduce the heat to low and simmer until a rich sauce forms, about 10 minutes; season with salt and pepper to taste.
  • TO SERVE: Mound about a 1/2 cup of mashed potatoes onto 4 individual plates. Top with sausages and ladle on onion gravy. Pass remaining gravy at the table.

Pumpkin Snickerdoodles with Cream Cheese Filling

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Pumpkin Snickerdoodles with Cream Cheese Filling

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Pumpkin Snickerdoodles with Cream Cheese Filling

Soft, chewy, pumpkin spice cookies, filled with sweetened vanilla cream cheese.
Course: Dessert
Cuisine: American
Servings: 30 large cookies

Ingredients

  • COOKIE DOUGH :
  • 3 3/4 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 c. unsalted butter room temperature
  • 1 c. granulated sugar
  • 1/2 c. brown sugar
  • 3/4 c. pumpkin puree
  • 1 lg. egg
  • 2 tsp. vanilla extract
  • CREAM CHEESE FILLING :
  • 1 (8 oz.) pkg. cream cheese softened
  • 1/4 c. granulated sugar
  • 2 tsp. vanilla extract
  • CINNAMON SUGAR:
  • 1/2 c. granulated sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1 dash allspice

Instructions

  • COOKIE DOUGH: In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
  • Using a Kitchen-aid mixer fitted with a paddle attachment, beat together the butter and sugars on medium high speed until light and fluffy, about 2-3 minutes.
  • Add in pumpkin puree, egg, and add vanilla, beat until combined. Slowly add dry ingredients, a 1/2 a cup at a time, on low speed just until combined. Cover and chill dough for an hour.
  • CREAM CHEESE FILLING: With a hand mixer, beat together cream cheese, sugar and vanilla, until smooth and creamy. Chill for an hour.
  • CINNAMON SUGAR: In a small bowl, combine the sugar and spices, cover and set aside.
  • Preheat oven to 350 and line baking sheets with parchment paper.
  • To assemble the cookies, take a tablespoon of the cookie batter, roll into a ball and flatten it like a pancake with the palm of your hand. Place a teaspoon of the cream cheese filling in the center. Form another tablespoon of the cookie batter into a flat pancake shape, and place on top of the cream cheese. Pinch the edges together, sealing in the cream cheese, and gently roll into a ball.
  • Roll the cookie balls in the cinnamon sugar, place on prepared baking sheets. (6 cookies per sheet) Flatten the cookie dough balls with a heavy bottomed glass cup. Repeat until the dough is gone.
  • Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack to finish cooling. These cookies are best kept in an airtight container in the refrigerator. Enjoy! 30 large cookies
  • COOK'S NOTE: Work in batches, keeping the dough and filling refrigerated while making cookies. I made three cookies at a time, measuring out 6 tablespoons of dough (two per side) filling with sweetened cream cheese, and rolling in cinnamon sugar, repeat.

Seahawks Candy Caramel Apples

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Seahawk Candy Caramel Apples

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Seahawks Candy Caramel Apples

The 12th woman supporting her FAVORITE team!
Course: Dessert
Cuisine: American
Servings: 5

Ingredients

  • 5 wooden craft sticks
  • 5 granny smith apples stems removed
  • 1 (14 oz.) pkg. caramels
  • 2 T. water
  • Blue green & white M&M candies chopped

Instructions

  • Wash and dry apples thoroughly so that the caramel adheres to the apples. Insert a wooden pop stick into the stem end of each apple. Cover a baking sheet with parchment paper; grease the paper with butter.
  • Cook caramels and water in a medium saucepan over medium-low heat until caramels are completely melted, stirring constantly.
  • Dip each apple in melted caramel; scrape excess caramel from the bottoms. Quickly roll the bottom half of the apples in chopped candies, then place on a prepared baking sheet.
  • Refrigerate 1 hour. Remove from refrigerator 15 min. before serving; let stand at room temperature to soften slightly. Refrigerate leftovers.

Notes

Cook's Note: I ordered my M&M candies online.

Clam Chowder Bowls

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Clam Chowder Bowls

Creamy homemade clam chowder loaded with potatoes and clams served in warm sourdough bread bowls, Enjoy!
Course: Soup
Cuisine: American
Servings: 6

Ingredients

  • 3 (6 1/2 oz.) cans minced clams with liquid
  • 1 c. finely diced celery
  • 1 c. finely diced onions
  • 3 c. peel & cubed potatoes
  • 4 c. half and half warmed
  • 1/2 c. butter
  • 1/2 c. all-purpose flour
  • 1 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. ground thyme
  • Individual size sourdough bread hollowed out for serving

Instructions

  • Place a strainer over a large pot. Drain the liquid from clams into the pot; set the clams aside. Add the celery, onions, and potatoes to the pot, and add just enough water to cover the vegetables. Cover the pot with a lid, and cook over medium heat until the potatoes are tender about 12 minutes.
  • Meanwhile, in a saucepan over medium-low heat warm the half-and-half, stirring occasionally; do not boil.
  • In a separate saucepan, melt the butter over medium heat. Whisk in flour until smooth about 1 minute. Slowly whisk in half-and-half, stirring constantly, until thick and smooth, about 5 minutes.
  • Carefully, pour the cream sauce into the vegetable pot, along with the clams, stir to combine. Season with salt, pepper, and thyme.
  • Using a serrated knife, cut the top off of the sourdough bread. Hollow out to make a bowl, leaving a 1-inch wall and bottom. Reserve the bread pieces for dipping. Ladle chowder into bowls and serve with bread pieces.

Spicy Fire Crackers

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Spicy Fire Crackers

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Spicy Fire Crackers

Turn plain ol' saltine crackers into an amazing snack, perfect for soups, chili, and dips!
Course: Appetizers
Cuisine: American

Ingredients

  • 1 lb. box saltine crackers OR a combination of Cheese-it's, Mini club crackers, or Mini saltines
  • 1 c. vegetable oil or canola oil
  • 1 (1 oz.) envelope Ranch dressing mix
  • 2-3 T. crushed red pepper flakes

Instructions

  • In a small bowl, whisk together vegetable oil, ranch dressing, and red pepper flakes.
  • Place crackers into a 2-gallon OR two 1-gallon Ziplock bag(s).
  • Pour the dressing mixture over the crackers. Seal the bag(s) and gently toss several times over a 1 hour period. Enjoy as a snack or serve alongside your favorite meal.

Walking Tacos

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Walking Tacos

Deconstructed tacos made and served in a chip bag! A fun and easy way to eat tacos on-the-go! Whether it's a weeknight meal, tailgating, or at the county fair, walking tacos are always a big hit!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 1 lb. lean ground beef or turkey
  • 1 (1 oz.) pkg. taco seasoning mix
  • 6 (2-2.5 oz.) bags corn chips Fritos, Doritos, Sun Chips, any flavor
  • 3 c. shredded lettuce
  • 2 tomatoes seeded and chopped
  • 1 1/2 c. shredded cheddar cheese
  • Additional Toppings: Black beans, olives, onions, or pickled jalapenos
  • Dressings: Salsa, sour cream, guacamole, or ranch salad dressing

Instructions

  • Brown ground beef in a large skillet over medium heat. Drain off excess grease. Mix in taco seasoning and prepare according to package directions.
  • With the bags un-opened, gently crush the corn chips. Using scissors, cut open the bags.
  • Spoon equal amounts of the taco meat, lettuce, tomatoes, and cheese into the bags.
  • Allow guests to add additional toppings and dressing. Serve in the bags with a fork.

Notes

Use your favorite chili in place of ground beef and taco seasoning. The two-ounce chip bags are sometimes hard to find. I found mine at Subway for $1.29 each.

Mini Oreo Pumpkin Cheesecakes

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Mini Oreo Pumpkin Cheesecakes

These cute mini pumpkin cheesecakes with Oreo cookie crust are great for entertaining. A real crowd pleaser!
Course: Dessert
Cuisine: American
Servings: 18 mini cheesecakes

Ingredients

OREO COOKIE CRUST:

  • 18 Oreo cookies
  • 3 T. butter melted

PUMPKIN CREAM CHEESE FILLING:

  • 1 (8 oz.) pkg. cream cheese softened
  • 1/2 c. granulated sugar
  • 2 lg. eggs
  • 1 c. canned 100% pure pumpkin
  • 2 T. sour cream
  • 1 tsp. vanilla
  • 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. cinnamon
  • Sweetened whipped cream or Cool Whip for serving
  • Mini Oreo cookies or crushed Oreos for decoration, optional

Instructions

  • Preheat oven to 350 degrees. Place 18 cupcake liners in muffin pan(s).

OREO COOKIE CRUST:

  • Use a food processor to crush the Oreo cookies into fine crumbs. Add melted butter, pulse to combine. Add 1 packed tablespoon of crumb mixture to each cupcake liner. Use the back of the tablespoon to firmly press in place.

PUMPKIN CREAM CHEESE FILLING:

  • In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Add the pumpkin, sour cream, vanilla, pumpkin pie spice, and cinnamon; beat until creamy and smooth. Spoon filling over each Oreo crust, dividing evenly, about 3/4 full.
  • Bake for 20 minutes. Cool in pan for 15-20 minutes before removing and placing on a wire rack to finish cooling. Keep refrigerated until ready to serve.
  • Before serving, top with whipped cream and crushed Oreos.

Pumpkin French Toast Casserole with Brown Sugar Crumble

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Pumpkin French Toast Casserole with Brown Sugar Crumble

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Pumpkin French Toast Casserole with Brown Sugar Crumble

The perfect breakfast to warm you up on a cold, crisp, Fall morning! Serve drizzled with maple syrup, and a dollop of whipped cream!
Course: Breakfast
Cuisine: American
Servings: 12

Ingredients

PUMPKIN FRENCH TOAST CASSEROLE:

  • 1 (1 lb.) loaf French bread cut into 1-inch cubes
  • 5 lg. eggs
  • 1/3 c. granulated sugar
  • 2 tsp. pumpkin pie spice
  • 1 tsp. ground cinnamon
  • 1/2 kosher salt
  • 2 tsp. vanilla extract
  • 2 c. whole milk
  • 1 c. heavy cream
  • 1 c. 100% pure pumpkin

BROWN SUGAR CRUMBLE:

  • 3/4 c. packed light brown sugar
  • 1/4 c. all-purpose flour
  • 1/2 tsp. pumpkin pie spice
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. kosher salt
  • 1/2 c. unsalted butter cut into cubes
  • 1 c. chopped pecans

Instructions

  • PUMPKIN FRENCH TOAST CASSEROLE: Generously grease a 9 x13-inch casserole dish with the butter. Arrange the bread cubes evenly over the bottom of the dish.
  • In a large bowl, whisk together the eggs, sugar, pumpkin pie spice, cinnamon, salt, and vanilla. Whisk in the milk, cream, and pumpkin puree until well combined. Slowly pour the egg mixture evenly over the bread cubes, making sure that all cubes are well coated. Cover the casserole dish with plastic wrap and refrigerate overnight.
  • BROWN SUGAR CRUMBLE: In a medium bowl, whisk together the brown sugar, flour, pumpkin spice, cinnamon and salt. Cut in cold butter with a fork or pastry cutter until the mixture is nice and crumbly. Stir in the chopped pecans. Cover and refrigerate until morning
  • The next morning, preheat oven to 350 degrees. Remove the casserole from the refrigerator and sprinkle with the crumb topping.
  • Bake uncovered for 45-50 minutes, until puffed and golden all over. Remove from the oven and let cool for 10 minutes, then cut into squares.
  • Serve with real maple syrup, a dollop of sweetened whipped cream, and a sprinkle of pumpkin pie spice.

Loaded Cauliflower Casserole

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Loaded Cauliflower Casserole

Tastes just like a loaded baked potato without the carbs!
Course: Side Dish
Cuisine: American, Keto
Servings: 10

Ingredients

  • 1 lg. head cauliflower cut into bite size pieces
  • 6-8 strips bacon crumbled and divided
  • 6 T. chopped chives divided
  • 1/2 c. sour cream
  • 1/2 c. mayonnaise
  • 2 c. shredded cheddar cheese divided
  • 1 (8 oz.) container mushrooms sliced
  • Salt & Pepper to taste

Instructions

  • Preheat oven to 425 degrees.
  • Bring a large pot of water to a boil. Cook cauliflower for 8 to 10 minutes; drain and cool.
  • In a large mixing bowl, gently stir together cooled cauliflower, 1/2 of the crumbled bacon, 3 tablespoons chives, sour cream, mayonnaise, 1 cup of cheese, and sliced mushrooms. Season with salt and pepper.
  • Pour into a 9 x13-inch baking dish and sprinkle with remaining 1 cup of cheese and bacon crumbles.
  • Bake for 15-20 minutes, until cheese is melted. Top with remaining 3 tablespoons chives and serve.