Jack O’Lantern Shepherd’s Pie Stuffed Peppers

Tasty beef and veggie mix topped with cheesy mashed potatoes stuffed into ghoulish peppers Thank you Cupcakes and Kale Chips

4-6 orange peppers 
1 pound ground beef
1/2 medium onion, chopped 
1 garlic clove, crushed or minced
3/4 cup tomato paste (one 6-ounce can)
1/4 cup Worcestershire sauce
1 1/2 cups beef broth
4 cups, or about two 10 oz. packages frozen vegetable medley, thawed (carrots, peas, corn, and green beans)
1 pound Russet potatoes, peeled and cut into about 1 inch chunks
1/4 cup Greek yogurt or sour cream
1/4 cup milk
1 teaspoon kosher salt
1 cup shredded cheddar cheese, divided

• Slice the top off of each of the peppers and reserve. 
• Remove the seeds and, if desired, use a paring knife to carve a jack o'lantern face into each pepper.
• Heat a skillet over medium heat 
• Add the ground beef, onion, garlic, and a pinch of salt and pepper  
• Cook, breaking up the meat, until it is browned. 
• Drain any excess grease. 
• Stir in the tomato paste, Worscestershire sauce, and beef broth. 
• Add vegetables, bring to a simmer, and cook for 10-15 minutes or until thickened slightly. Season to taste with salt and pepper.
• While the meat is cooking, place the potatoes and a pinch of salt into a pot of cold water, cover, and bring to boil. 
• Remove cover and boil for 10-12 minutes, until fork tender. 
• Drain and return to the pot
• Add ½ cup shredded cheddar cheese, Greek yogurt or sour cream, milk, and salt. 
• With potato masher or hand mixer, mash to desired consistency.
• Preheat your oven to 350°F.
• Divide the meat mixture between the peppers
• Top with the mashed potatoes and remaining cheese, and place in a glass baking dish.
• Bake for 30-45 minutes, or until heated through, peppers are tender and cheese and potatoes are slightly browned.

Pear and Maple Syrup Banana Bread

This cake recipe is a brilliant way to use up browning bananas in the fruit bowl. It's all the more sticky and decadent with the addition of pears. 

100g unsalted butter, melted, plus extra for greasing
3 (about 250g) really ripe and speckly bananas (see tip)
100g golden caster sugar
2 ripe but still firm comice pears, cored and chopped, dusted in a little flour
1 tbsp maple syrup, plus extra to serve
1 tsp vanilla extract
1 large free-range egg
150g plain flour
½ tsp bicarbonate of soda
50g pecans, roughly chopped

• Heat the oven to 180°C/fan160°C/gas 4. 
• Grease and line a 1 litre loaf tin with baking paper so it overhangs the short edges of the tin 
• Mash the bananas in a mixing bowl 
• Stir in the melted butter and caster sugar with a wooden spoon until well combined. 
• Stir through the pears, the maple syrup and vanilla extract 
• Beat in the egg. 
• Sift in the flour and bicarbonate of soda
• Gently fold in, along with the pecans, using a metal spoon.
• Pour the mix into the loaf tin, then bake for 45 minutes. 
• The cake should be dark on top with a soft, moist sponge. 
• Check it’s done by poking a skewer into the centre – if it comes out clean it’s ready. 
• Leave to cool in the tin for 10 minutes, then lift out onto a wire rack to cool.
• Drizzle with extra maple syrup to serve.

Apple, Pear and Cranberry Crisp

A perfect Fall dessert. Thank you Spoonful of Flavor

For the fruit filling:
2 pears, peeled, cored and chopped into large chunks
4 apples, peeled, cored and chopped into large chunks
3/4 cup fresh cranberries
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
zest and juice from one lemon

For the topping:
1/4 cup butter, melted
3/4 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 tsp. ground cinnamon
1/2 cup light brown sugar
pinch of salt

• Preheat oven to 350 degrees F. 
• Grease an 8-inch square baking dish and set aside
• In a large bowl, combine pears, apples, cranberries, cinnamon, nutmeg, zest and juice. 
• Stir to coat the fruit. Set aside.
• In a medium bowl, combine the butter, oats, flour, cinnamon, sugar and salt. 
• Stir well until combined.
• Pour the fruit filling into the prepared baking dish and top with the oat topping.
• Baked uncovered for 35-40 minutes, or until top is golden brown and crisp is bubbling around the edges.
• Serve warm.

Pumpkin Bundt Cake with Cream Cheese Frosting

This easy pumpkin spice cake is a fall favorite. Thank you Two Peas and their Pod

For the Cake:
3 cups all-purpose flour
2 teaspoons baking soda
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 cups granulated sugar
1 cup vegetable or canola oil
3 large eggs
1 teaspoon vanilla extract
1 (15 oz) can pure pumpkin (not pie pilling)

For the Cream Cheese Frosting:
4 ounce cream cheese, at room temperature
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons milk

• Preheat oven to 350°F. 
• Spray a 10-inch bundt pan with nonstick cooking spray and set aside.
• In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. 
• Set aside.
• Beat together sugar and oil until smooth. 
• Add eggs, one at a time, beating well after each addition. 
• Add in the vanilla extract and mix until combined.
• Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition. 
• Transfer batter to prepared bundt pan.
• Bake for 60 minutes or until toothpick inserted near the center comes out clean. 
• Remove from oven and place on a wire cooling rack. 
• Cool for 15 minutes before inverting onto the wire rack. 
• Cool cake completely.
• While the cake is cooling, make the the cream cheese frosting.
• Beat the cream cheese until smooth. 
• Gradually add in powdered sugar and mix until combined. 
• Mix in vanilla and milk. 
• Beat until smooth. 
• If frosting appears to be too thick, slowly add in a little more milk until you reach the desired consistency.
• Spoon frosting over cooled cake. 
• Decorate with sprinkles, if desired. 
• Cut into pieces and serve.
• Cover the cake and keep in the refrigerator for up to 3 days. 

Jack O Lantern Sugar Cookies

Cute....and delicious. Perfect for Halloween. Thank you Mommys Kitchen

1/3 cup unsalted butter, softened

1/3 cup shortening

1 cup granulated sugar

1 tsp baking powder

dash salt

1 egg

1 tsp vanilla extract

2 cups all purpose flour

Coloured Icing:

2 cups confectioner’s sugar (powdered sugar)

1 tablespoon softened butter or margarine

4 - 5  tablespoons milk

1 1/2 teaspoons vanilla extract

orange & green food coloring or icing paste
Candy corns & Licorice Ropes  (mouth and eyes)

• In a medium size bowl beat shortening and butter together with a electric mixer. 
• Add sugar, vanilla extract and egg.
• Mix the flour, baking powder and salt together then add to the creamed mixture. 
• Mix together scraping the sides of the bowl and form into a ball
• Place dough inside a large zip lock bag and refrigerate for at least 2 hours.
• Remove dough and let sit on the counter at least 30 minutes. 
• Roll dough on a lightly floured surface until it is about 1/4 inch thick.
• Cut with pumpkin shaped cookie cutter and place on a un greased baking sheet.
• Bake at 375 for 7-8 minutes or until edges are firm and start to get golden brown. 
• The bottom of the cookies should be light brown as well.
• Remove from oven and let cool on baking sheet 5 minutes. 
• Remove and place on a baking rack to cool completely. 
• Frost with colored icing.
• To make the icing, mix all ingredients together blending with a fork. 
• If too dry, add a little more milk. 
• The icing is thin and pourable, so don't be alarmed. 
• Once mixed, remove about 1/2 cup to a separate bowl to use as green icing for the stems.  
• To the remaining icing add a few drops of orange food coloring or icing paste. 
• Spoon over cookies and let the icing run off the sides. 
• Add candy corn eyes and a licorice mouth. 
• Let frosted cookies set for at least 6 hours or overnight so the icing will harden.

Beef and Spinach Pasta Bake

A simple pasta bake using fresh ingredients, full of flavour and oh so delicious! It is a very filling dish, so beware! What looks like a small portion on your plate is certainly going to fill your tummy! Thank you Love Foodies

2 Cups of your favorite pasta cooked and drained.
1 lb Ground beef pork, chicken or soya

1 Package of fresh or frozen spinach 
1 medium onion chopped
3 cloves garlic finely chopped
2 teaspoons Worcestershire Sauce or Balsamic Vinegar
2 Tablespoons Cornstarch
1 cup sliced mushrooms 
Salt & Pepper

Cheese Sauce

3 Tablespoons butter
1/3 cup All Purpose Flour
1 1/4 cups Milk
1 1/4 cups Chicken Broth
1 1/2 cups grated Cheddar cheese
Salt & Pepper

• Peel & chop onion, garlic and mushrooms   
• Add to a pan with 1 tablespoon olive oil.
• Lightly fry until the onions are soft and translucent 
• Add your meat and cornstarch and cook, stirring in the pan with the other ingredients. 
• Add the spinach and Worcestershire Sauce 
• Season with salt & pepper.
• Leave to simmer very low whilst you make the cheese sauce. 
• Melt butter in pan under gentle heat
• Add Flour and beat until smooth paste and take pan off the heat.
• Combine the milk and broth 
• Slowly add a little at a time and combine until smooth, 
• Add a little more of the milk / broth, combine. 
• Continue until all the milk / broth is used.
• Return to gentle heat, and keep stirring until thick ..about 5 minutes  
• Season with salt and pepper if you wish...your cheese may be salty so taste the sauce first
• Add 3/4 of the grated cheese and combine. 
• The remaining 1/4 of the cheese is for the top of the bake.
• Preheat oven to 170 C / 325 F / Gas 3
• Start with a layer of 1/3 of the meat sauce on the bottom of the pan
• Top with a layer of cooked pasta, then cheese sauce. 
• Repeat these layers, ending with the cheese sauce as the final top layer. 
• You should be able to make 3 layers altogether.
• Sprinkle the remaining grated cheese on top.
• Place in the oven for 45 minutes. 
• When done, remove and leave to set for 30 minutes or it will be  too slushy. 
• Allow to firm up a little then you can get the bake from the pan using a fish slice.

Glazed Pumpkin Streusel Sugar Cookies

Soft and chewy pumpkin sugar cookies with a vanilla pumpkin glaze and pumpkin streusel topping. Thank you Swanky Recipes

1/2 cup {1 stick} softened butter

½ cup vegetable oil
½ cup pumpkin puree {not pumpkin pie filling}
1 cup granulated sugar
½ cup powdered sugar
½ teaspoon vanilla extract
2 large eggs
4 cups all purpose flour
¼ teaspoon baking soda
¼ teaspoon cream of tartar
½ teaspoon salt
½ teaspoon pumpkin pie spice
⅛ teaspoon nutmeg
2 tablespoons vanilla or pumpkin pudding, optional  

Streusel Topping
¼ cup butter, cold
¼ cup sugar
¼ cup brown sugar
⅓ cup flour
½ teaspoon cinnamon
dash of pumpkin spice
¼ cup old fashioned oats, optional

 Pumpkin Glaze
1 cup powdered sugar
1 - ½ tablespoons water
few dashes of pumpkin spice

• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper or foil.
• In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until mixed and smooth.
• Slowly mix in all dry ingredients until completely incorporated.
• Scoop 1½ tablespoon onto prepared baking sheet 
• Flatten to ½ inch thick using the bottom of a glass.
• If the dough is sticking to the glass, use cooking spray to coat the bottom of the glass.
• Bake 8-9 minutes.
• Allow cookies to cool before adding pumpkin glaze and streusel topping.
• In a medium bowl, whisk together sugar, brown sugar, flour, cinnamon, oats and pumpkin spice
• Cut in butter until crumbly. 
• Use your hands to mix if needed and refrigerate until needed again. 
• Make the glaze.
• In a small bowl, combine water and powdered sugar. 
• Use a spoon to stir and incorporate well.  
• Add a few dashes of pumpkin spice to taste. 
• Use a spoon to drizzle icing across cookies.
• Gently add and crumble streusel topping on cookies and top with more icing if desired.

Salted Caramel Pumpkin Oatmeal Cake

The perfect Fall dessert. Thank you Inside Bru Crew Life

1/2 cup shortening
3/4 cup brown sugar
1/2 cup sugar
3/4 cup pumpkin puree
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups quick oats

Frosting:
1/2 cup butter
1/2 cup marshmallow cream
1/4 cup caramel ice cream topping + 1 teaspoon, divided
1/4 -1/2 teaspoon coarse ground sea salt (add to taste)
2 cups powdered sugar

• Cream the shortening and sugars. 
• Add the pumpkin, vanilla, and eggs and beat until mixed.
• Stir together the flour, salt, baking soda, cinnamon, and nutmeg. 
• Slowly add to the other mixture. 
• Stir in the quick oats.
• Spread the mixture in a greased 9x13 pan. 
• Bake at 350 degrees for 24 minutes. 
• Cool completely.
• Beat the butter, marshmallow cream, 1/4 c. caramel, and sea salt until creamy. 
• Slowly add the powdered sugar until mixed in. 
• Spread on the cooled cake.
• Drizzle the top of the cake with the the reserved caramel topping. 
• Use a knife to gently swirl it into the frosting. 
• Cut into 24 squares. 
• Store the cake in a sealed container on the counter.

Philly Cheese Steak Spaghetti

A classic recipe with a new twist! This tastes just like a Philly Cheese Steak sandwich with spaghetti instead of a hero roll. Thank you My Recipe Journey

1 1/2 lbs. deli roast beef, sliced thin and cut into strips 
1 large white onion, sliced thin 
1/4 tsp. kosher salt 
1/4 tsp. black pepper 
3 tbls. corn oil 
1 lb spaghetti, cooked according to package directions 4 tbls. butter 
4 tbls. flour 
1/2 tsp. kosher salt, but taste the sauce before adding. 
1/4 tsp. black pepper
2 cups milk 
2 cups shredded sharp cheddar cheese

• In a medium sized saucepan over medium heat, melt the butter.
• Add the flour and stir while cooking the flour for about 2 minutes.
• Slowly add the milk, allowing it to thicken while constantly stirring.
• Add 1/2 tsp of kosher salt (if needed) and 1/4 tsp. black pepper.
• Stir and add in the shredded cheddar.
• Keep stirring until all the cheese is melted and smooth and until the sauce is thickened.
• Turn off heat, cover and keep warm.
• Cook the spaghetti according to the package directions.
• Meanwhile heat a large skillet with the corn oil on medium heat
• When oil is hot add the onions and cook until onions are very tender and fully cooked.
• Add in the sliced roast beef strips, 1/4 tsp kosher salt and 1/4 tsp black pepper
• Stir and saute until well incorporated.
• Remove from heat and keep warm.
• Serve cooked and drained spaghetti topped with the sauteed roast beef and onions and cheddar cheese sauce.

3/4 cup (1 1/2 sticks) butter
4 ounces bittersweet chocolate, chopped
2 eggs
3/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 cup all-purpose flour

1. In the microwave, melt butter and chocolate. Let cool a bit.
2. Beat in a mixer the eggs and sugar.  Add vanilla and salt.
3. Slowly add in the chocolate/butter mixture.
4. Fold in the flour.
5. Bake in an 8×8 pan lined with parchment or nonstick foil for about 30 minutes AT 350 DEGREES.  Let cool.

Peanut Butter Cheesecake Filling:
1 cup heavy whipping cream
1 teaspoon sugar
8 ounces cream cheese, at room temperature
1/2 cup creamy peanut butter

1. Beat heavy cream to soft peaks and add sugar. Transfer to a bowl.
2. Beat the cream cheese and peanut butter.
3. Fold whipped cream into the peanut butter mixture.
4. Spread on top of the thick brownie layer,

Ganache:  I had some difficulty with the original ganache recipe so I am posting the glaze I will be using the next time I make these as I use it often with great results.
Chocolate Glaze: (love this glaze!!!! Cuts awesome!!!!!)
2 & 1/4 ounces unsalted butter
4 ounces dark chocolate
1 & 1/2 teaspoons light corn syrup

1. Microwave the butter and chocolate until smooth.
2. Stir in the corn syrup.
3. Pour over bars and chill until firm.
4. Cut using a sharp knife and clean it in between cuts!

- See more at: http://hugsandcookiesxoxo.com/2013/09/peanut-butter-cheesecake-brownie-bars.html#sthash.5l1yKLdn.dpuf

3/4 cup (1 1/2 sticks) butter
4 ounces bittersweet chocolate, chopped
2 eggs
3/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 cup all-purpose flour

1. In the microwave, melt butter and chocolate. Let cool a bit.
2. Beat in a mixer the eggs and sugar.  Add vanilla and salt.
3. Slowly add in the chocolate/butter mixture.
4. Fold in the flour.
5. Bake in an 8×8 pan lined with parchment or nonstick foil for about 30 minutes AT 350 DEGREES.  Let cool.

Peanut Butter Cheesecake Filling:
1 cup heavy whipping cream
1 teaspoon sugar
8 ounces cream cheese, at room temperature
1/2 cup creamy peanut butter

1. Beat heavy cream to soft peaks and add sugar. Transfer to a bowl.
2. Beat the cream cheese and peanut butter.
3. Fold whipped cream into the peanut butter mixture.
4. Spread on top of the thick brownie layer,

Ganache:  I had some difficulty with the original ganache recipe so I am posting the glaze I will be using the next time I make these as I use it often with great results.
Chocolate Glaze: (love this glaze!!!! Cuts awesome!!!!!)
2 & 1/4 ounces unsalted butter
4 ounces dark chocolate
1 & 1/2 teaspoons light corn syrup

1. Microwave the butter and chocolate until smooth.
2. Stir in the corn syrup.
3. Pour over bars and chill until firm.
4. Cut using a sharp knife and clean it in between cuts!

- See more at: http://hugsandcookiesxoxo.com/2013/09/peanut-butter-cheesecake-brownie-bars.html#sthash.5l1yKLdn.dpuf

3/4 cup (1 1/2 sticks) butter
4 ounces bittersweet chocolate, chopped
2 eggs
3/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 cup all-purpose flour

1. In the microwave, melt butter and chocolate. Let cool a bit.
2. Beat in a mixer the eggs and sugar.  Add vanilla and salt.
3. Slowly add in the chocolate/butter mixture.
4. Fold in the flour.
5. Bake in an 8×8 pan lined with parchment or nonstick foil for about 30 minutes AT 350 DEGREES.  Let cool.

Peanut Butter Cheesecake Filling:
1 cup heavy whipping cream
1 teaspoon sugar
8 ounces cream cheese, at room temperature
1/2 cup creamy peanut butter

1. Beat heavy cream to soft peaks and add sugar. Transfer to a bowl.
2. Beat the cream cheese and peanut butter.
3. Fold whipped cream into the peanut butter mixture.
4. Spread on top of the thick brownie layer,

Ganache:  I had some difficulty with the original ganache recipe so I am posting the glaze I will be using the next time I make these as I use it often with great results.
Chocolate Glaze: (love this glaze!!!! Cuts awesome!!!!!)
2 & 1/4 ounces unsalted butter
4 ounces dark chocolate
1 & 1/2 teaspoons light corn syrup

1. Microwave the butter and chocolate until smooth.
2. Stir in the corn syrup.
3. Pour over bars and chill until firm.
4. Cut using a sharp knife and clean it in between cuts!

- See more at: http://hugsandcookiesxoxo.com/2013/09/peanut-butter-cheesecake-brownie-bars.html#sthash.5l1yKLdn.dpuf