Taco Bell Chicken Quesadillas

Homemade Fast Food...Delicious. Thank you My Fridge Food

 

1 (8 ounce) block cream cheese, softened
1 (8 ounce) container sour cream
1 Tb plus 1 1/2 tsp chile powder
1 tsp cumin
1 tsp garlic powder (or 1 clove finely minced/pressed)
1 tsp salt
1/4 tsp ground coriander
pinch cayenne pepper, optional
2 cups shredded Mexican cheese blend
3 chicken breasts, cooked and shredded (or cut into tiny chunks), about 2-3 cups worth
Tomatoes (you can use Rotel)
1 package burrito sized flour tortillas
spray oil or butter  

• Beat the cream cheese in medium bowl until smooth and well softened.
• Mix in sour cream until well blended.
• Add spices, then cheese and chicken 
• You don’t want the mixture too loose or too dry, it should have a nice spreadable consistency
• Add Tomatoes or Rotel.
• Heat a skillet over medium heat. 
• Grease pan with either spray oil or butter.
• Fill half a tortilla with about 1/2 cup chicken mixture. 
• Fold tortilla over and place in skillet. 
• Toast each side until golden brown, about 2 minutes per side. 
• Serve warm!

Chocolate Chip Pumpkin Muffin-top Cookies

Moist, cake-like cookies, packed with pumpkin sweetness and full of chocolate-chips. Thank you Roxana's Home Baking

1/3 cup (70 grams) sugar
1/2 cup (113 grams) room temperature butter
8 oz pumpkin puree (cooked or canned)
1 tsp pumpkin spice
1 tsp baking powder
1 1/4 cup (150 grams) all purpose flour
1 cup chocolate chips

• Cream the sugar and the butter together until light and fluffy.
• Add the pumpkin puree and stir scraping the sides of the bowl.
• Add the pumpkin spice, baking powder and flour. 
• Mix until just combined, scraping the sides of the bowl.
• With a spatula or wooden spoon stir in the chocolate chips.
• Line two baking sheets with parchment paper 
• Place spoonfuls of cookie dough on them, about 2 inch apart.
• Refrigerate for 30 minutes.
• Meanwhile heat the oven to 375F.
• Bake the cookies for 13-20 minutes or until the edges are just beginning to brown.
• Let cool slightly on the baking sheets before removing. 

Maple Nut Pumpkin Candies

A perfect sweet fall flavor combination. Thank you Family Circle

1 cup light brown sugar, packed
1 cup granulated sugar
1/4 cup maple syrup
1/4 cup unsalted butter
1/2 cup solid-pack pumpkin
1/2 cup heavy cream
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup walnuts, toasted and chopped

• Line an 8 x 8-inch metal baking pan with parchment paper. 
• Spray paper with nonstick cooking spray.
• In a medium pot, over a medium heat, combine sugars, maple syrup, butter, pumpkin, cream, pumpkin pie spice and salt 
• Stir until butter is melted and all ingredients are combined. 
• Bring to a simmer and cook 10 to 12 minutes or until temperature reaches 238F on a candy thermometer. 
• Stir in walnuts.
• Pour mixture into lined baking pan. 
• Cool 1 hour on the counter, then refrigerate an additional 1 hour. 
• Slice into 36 squares.

Slow Cooker Chicken Tikka

Thank you The Kitchen

1 to 1 1/2 pounds boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve

• Cut the chicken thighs into bite-sized pieces
• Sauté the onions and garlic in a little olive oil until softened
• Stir onion, garlic, ginger, tomato paste, garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. 
• Stir in the diced tomatoes with their juices.
• Cover the slow cooker and cook for 4 hours on high or 8 hours on low. 
• Fifteen minutes before the end of cooking, stir in the heavy cream. 
• If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. 
• Taste and add more garam masala or salt to taste.
• Serve over rice with fresh cilantro sprinkled over the top of each serving. 
• The tikka masala can be refrigerated for up to a week or frozen for up to 3 months. 

Apple Pie Scones

These Apple Pie Scones are the perfect Fall morning breakfast and they're even more moist than most scones. Thank you Real Housemoms

2 C flour
⅓ C sugar
1 Tbsp baking powder
½ tsp cinnamon
½ tsp nutmeg
½ C cold butter, cubed
⅔ C apple pie filling, smashed
¾ C heavy cream

• In a large bowl, whisk together flour, sugar, baking power, cinnamon and nutmeg
• Work in butter using a pastry blender
• In a med bowl, whisk apple pie filling and cream: stir into flour mixture
• On a lightly floured surface, shape into an 8-inch square {it will be sticky}
• Cut into 16 triangles and bake on a baking sheet at 400* for 20 min.
• Brush with melted butter and sprinkle with sugar, if desired

Homemade Pumpkin Pie Spice

So easy to make for yourself. Use in your favorite pumpkin recipes where it calls for Pumpkin Pie Spice.

1½  tbsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
1 tsp. ground allspice
1 tsp. ground cloves

• Mix all ingredients in a small bowl. 
• Store in a tightly sealed container

Harvest Apple Bread

This harvest bread is one more way to enjoy apples. Thank you Melissa's Southern Style Kitchen

2 cup all-purpose flour
1 1/2 tsp apple pie spice [here]
1/2 tsp baking soda
1/2 tsp salt
3/4 cup vegetable oil
3/4 cup granulated sugar
3/4 cup light brown sugar
1 tsp pure vanilla extract
2 large eggs
1/3 cup buttermilk
1 cup pecan or walnuts, chopped and toasted
1 cup sweetened flaked coconut
1 1/2 cup finely diced apple

• Preheat the oven to 300°F.  
• Spray a 9 x 5 " loaf pan with baking spray or butter and flour.  
• Sift together the flour, apple pie spice, baking soda and salt. 
• Beat together the vegetable oil, granulated sugar, brown sugar and vanilla until combined.  
• Add the eggs and beat for 1 minute until combined.
• Add the sifted dry ingredients alternately with the buttermilk. 
• Stop and scrape the sides of the bowl as needed.
• Add the nuts, coconut and diced apple.  
• Mix in by hand.  
• Reserve 2 Tbsp of nuts to sprinkle on top.
• Spread into the loaf pan and top with reserved nuts.  
• Bounce the pan on the counter to settle the batter.  
• Bake for 1 hour 20-30 minutes or until a tester inserted into the center shows moist crumbs. 
• Cool in the pan for 1 hour, then remove to a wire rack to cool completely before slicing.