Friday 29 September 2017

Pumpkin Spice No-Bake Oatmeal Cookies

Thank you the Frugal Farm Wife


1/2 cup pumpkin purée
2/3 cup milk
2 cups sugar
2T. Butter
1 1/2 teaspoon pumpkin pie spice
2 1/2 cups oatmeal
1 teaspoon vanilla


  • Combine first four ingredients in a medium-sized sauce pan.
  • Heat over medium heat, stirring until sugar is dissolved.
  • Clip candy thermometer to the side of pan.
  • Bring mixture to soft ball stage (234º). 
  • Remove from heat, and let cool 15 minutes or so.
  • Add vanilla, and pumpkin pie spice 
  • Beat syrup vigorously until it becomes opaque and begins to crystalize. 
  • An immersion blender is perfect for this step, but a fork works nicely too.
  • Stir in oats, and drop by the spoonful onto parchment paper.
  • Let cool.

Thursday 28 September 2017

Nanny Pat’s Special Apple Pie

For those who prefer a crust less pie. Thank you Love Foodies



10 small, 8 med., or 6 huge Apples
1 Tablespoon sugar
1 Teaspoon cinnamon
1 tsp salt
1 cups or 125 g All Purpose / Plain flour
1 1/2 stick / 6 oz or 170 g butter
1 cup or 200 g regular sugar
1 egg
1/2 cup or 55 g chopped nuts – walnuts or pecans



  • Set oven to 350 F, Gas 4, 180 C
  • Grease your pie dish.
  • Peel and slice the apples (enough to fill plate 3/4 full).
  • Mix 1 Tbsp sugar & 1 tsp cinnamon in a small bowl, and sprinkle over the apples.
  • In a saucepan, melt the butter then take off heat.
  • Mix flour, salt and sugar in a bowl 
  • Add 1 egg, and the melted butter.
  • Add chopped nuts 
  • Spread batter evenly over the apples.
  • Bake 30-40 minutes or until golden. 
  • Set on a rack 



Monday 25 September 2017

Chocolate Chip Pumpkin Banana Bread

This is a 'Must Make'. Thank you The Rebel Chick


3/4 cup Libbys 100% Pure Pumpkin puree
4 large, very ripe bananas
3/4 cup light brown sugar, firmly packed
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 egg
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups dark chocolate chip
  • Preheat your oven to 350 degrees 
  • Spray a 9×5 inch loaf pan with nonstick cooking spray.
  • In a large bowl, mash the bananas, pumpkin puree and egg together until creamy 
  • Beat in the sugars and vanilla. 
  • Set aside.
  • In a separate bowl, combine the flour, salt, cinnamon, baking soda and baking powder 
  • Whisk to mix them. If you have a sifter, you can use a sifter for this step.
  • Add the dry ingredients to your banana mash 
  • Beat on low speed for about a minute.  Don’t over beat! 
  • Stir in the chocolate chips if you are using them 
  • Bake at 350 degrees for 50-60 minutes. 
  • Use a wooden skewer as a toothpick to check the doneness. 

Friday 22 September 2017

Pumpkin Gingerbread.

Rich pumpkin and ginger flavors combine to make a tasty autumn indulgence. Thank you Organic Life




1 3/4 cup whole wheat pastry flour
2 1/2 tsp ground cinnamon
2 1/2 tsp ground ginger
2 tsp baking powder
3/4 tsp freshly grated nutmeg
1/2 tsp baking soda
1/4 tsp salt
1/3 cup chopped crystallized ginger
2 lg eggs
1 lg egg white
1/2 cup canola oil
1/2 cup molasses
1/3 cup packed brown sugar
1 cup canned pure pumpkin

  • Preheat oven to 350˚F. Coat 9" x 9" baking pan with cooking spray.
  • Combine flour, cinnamon, ground ginger, baking powder, nutmeg, baking soda, and salt in large bowl. 
  • Stir in crystallized ginger.
  • Whisk eggs, egg white, oil, molasses, and sugar in medium bowl. 
  • Whisk in pumpkin. 
  • Fold into dry ingredients until just combined. 
  • Pour into prepared pan.
  • Bake 35 to 40 minutes until gingerbread starts to pull away from pan sides and wooden pick inserted in center comes out clean. 
  • Remove from oven and cool on rack (may also be served warm). 
  • Garnish with sliced crystallized ginger if desired.

Thursday 21 September 2017

White Chocolate Chip Pumpkin Spice Pudding Cookies.

Super Easy, Super Delicious and Perfect For Fall! Thank you Gonna Want Seconds

Pumpkin Spice Pudding Cookies

1 Cup (2 Sticks) Unsalted Butter, At Room Temperature
3/4 Cup Brown Sugar, Packed
1/4 Cup White Sugar
1- 3.5 Ounce Package Instant Pumpkin Spice Pudding
2 Large Eggs
1 Teaspoon Vanilla Extract
2 1/4 Cups All-Purpose Flour
1 Teaspoon Baking Soda
2 Cups White Chocolate Chips

  • Preheat oven to 350 Degrees.
  • In a large mixing bowl add butter and both sugars and cream together.  
  • Add pudding mix, eggs and vanilla and mix.  
  • Add flour and baking soda and mix until well combined. 
  • Stir in white chocolate chips until evenly distributed.
  • Roll dough into 1 inch balls and place on a silpat lined or greased cookie sheet.
  • Bake in preheated oven for 8-12 minutes.

Thursday 7 September 2017

Cheesey Chicken Spaghetti

A crowd pleasing casseroleThank you  Melissa's Southern Style Kitchen


1 lb thin spaghetti
1 medium onion, finely diced
1 celery rib, finely diced
8 oz sliced baby bella mushrooms [or your preference]
olive oil
4 clove garlic, minced
1/2 cup [1 stick] butter or light butter
seasoned salt and black pepper to taste
1/3 cup AP flour
4 cup whole milk
2 tsp dry Italian seasoning
1 tsp seasoned salt
1/4 tsp black pepper
1/3 cup grated Parmesan cheese plus 2 Tbsp
4 oz jar pimentos, well drained
3 cup cooked chicken, roughly chopped
3 cup shredded white sharp cheddar cheese or Italian cheese blend, divided

  • Preheat the oven to 350°F.  
  • Coat a 9 x 13 inch baking dish with cooking spray.  
  • Set aside.  
  • Cook the spaghetti in salted water per the package directions until al dente.  
  • Drain well.  
  • On the stove top in a medium-size pot, cook the diced onion, mushrooms and celery in a couple of drizzles of olive oil.  
  • Cook for 5 minutes until the vegetables soften and are beginning to brown. 
  • Season with seasoned salt and black pepper to your taste. 
  • Add the minced garlic and cook for 1 minute longer.  
  • Remove to a large mixing bowl.
  • In the same saucepan melt 1 stick of butter.  
  • Add the flour stirring constantly over medium-high heat.  
  • Begin to whisk in the milk.  
  • Continue to cook, stirring continuously over medium heat until the sauce comes to a boil.  
  • Lower the heat and simmer  for 3-5 minutes.  
  • Add 2 tsp dry Italian seasoning, 1 tsp seasoned salt, and black pepper. 
  • Adjust salt and pepper to your taste, if needed. 
  • Remove from the heat and add 1/3 cup grated Parmesan cheese.
  • Add the cooked spaghetti, cooked chicken, pimentos and 2 cups of shredded cheese to the large mixing bowl.  
  • Pour the sauce over and stir until combined.
  • Pour into the baking dish and top with the remaining 1 cup of shredded cheese.  
  • Sprinkle with 2 Tbsp Parmesan cheese.
  • Bake for 30 minutes until golden and bubbly.