Nutella Cheesecake Dip

Thank you Cooking Classy

1 cup heavy cream

• 1 (8 oz) pkg cream cheese
• 3 Tbsp powdered sugar
• 3/4 cup Nutella

• In a mixing bowl, using an electric hand mixer, whip heavy cream until stiff peaks form. 
• In a separate mixing bowl, whip cream cheese and powdered sugar until smooth, about 1 minute. 
• Add nutella and blend until well combined. 
• Add half of the whipped cream and gently fold mixture until nearly blended
• Add remaining whipped cream and gently fold mixture until well blended. 
• Serve with strawberries or graham crackers. 
• Store in refrigerator in an airtight container.

Pumpkin Tea Cake

Swap out your banana bread recipe for one of the seasonal pumpkin variety. Moist and delicious, this tea cake is the perfect cure for a chilly fall morning.Thank you Serious Eats

1 2/3 cups all-purpose flour1 

1/2 teaspoons baking powder

1/2 teaspoon baking soda
1 tablespoon + 2 teaspoons ground cinnamon
2 teaspoons freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup + 2 tablespoons pumpkin or squash puree 
1 cup vegetable oil
1 1/3 cups sugar
3/4 teaspoon salt
3 large eggs
2 tablespoons sugar for topping2 tablespoons pepitas (optional but highly recommended)

• Preheat the oven to 325°F. 
• Lightly butter the bottom and sides of a 9x5 inch loaf pan.
• Sift or whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.
• In another bowl, beat together the pumpkin puree, oil, sugar, and salt until well mixed. 
• Add the eggs one at a time, mixing well after each addition. 
• Add the flour mixture and beat to make a smooth batter. 
• The batter should have the consistency of a thick purée. 
•  Make sure not to over mix, or you will end up with a coarse, tough crumb.
• Transfer the batter to the prepared loaf pan. 
• Sprinkle the top evenly with half the topping sugar, then the optional pepitas, and then the rest of the topping sugar. 
• Bake until a tester emerges clean from the center, about 1 hour.
• Let cook in the pan on a wire rack for about 20 minutes. 
• Invert the cake onto the rack, turn right side up, and let cool completely. 
• Serve at room temperature. 
• The cake will keep, well wrapped, at room temperature for 4 days or in the refrigerator for about 1 week.

Sloppy Mexican Lasagane

Thank you Grandmothers Kitchen

2 pounds ground beef 
1 onion, chopped 
1 can black olives, chopped 
1 can enchilada sauce 
1 (16 ounce) jar Thick and Chunky Salsa 
1 (15 ounce) can tomato sauce
At least 16 ounces shredded Colby/jack cheese
1 can golden mushroom soup 
18 corn tortillas

• Brown the ground beef with the onion, drain, add the olives, sauce, soup, and salsa 
• Simmer over medium heat for 45 minutes to 1 hour to thicken.
• Spray a 13 x 9-inch baking pan with cooking spray. 
• Layer 6 tortillas, 1/3 meat mixture and 1/3 cheese; repeat two more times. 
• Bake at 350 degrees F for 30 to 35 minutes until bubbly.
• Serve with your favorite salad or side dish and sour cream and guacamole

Apple Spice Cupcakes with Salted Caramel Frosting

Moist & flavorful apple spice cupcakes finished with a salted caramel frosting. Thank you Sallys Baking Addiction

1/2 cup (1 stick or 115g) unsalted butter, melted
1/3 cup (65g) granulated sugar
2/3 cup (135g) dark brown sugar
2 large eggs
1/3 cup (80ml) milk
2 teaspoons vanilla extract
1 and 1/2 cups (190g) all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon  ground nutmeg
2 small apples, peeled and finely chopped eg Granny Smith)


Salted Caramel Frosting
1/2 cup (1 stick or 115 g) unsalted butter
1 cup (200g) dark brown sugar, packed
1/3 cup (80ml) heavy cream
1/4 teaspoon salt
2-3 cups (240-360g) powdered sugar, sifted

• Preheat the oven to 350°F. 
• Line a 12-count muffin pan with cupcake liners. Set aside.
• Whisk the melted butter and sugars together in a medium bowl until combined. 
• Whisk in the eggs, one at a time, until smooth. 
• Add the milk and vanilla, whisking until combined. Set aside.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl.  
• Slowly add the wet ingredients to the dry ingredients and stir gently until combined.  
• The batter will have a few lumps. 
• Fold in the apple.
• Fill the cupcake liners three-quarters of the way full with batter. 
• Bake for 21–23 minutes, rotating the pan halfway through baking. 
• Remove from the oven and allow to cool completely before frosting.
• Make the frosting: While the cupcakes are cooling, melt the butter in a small saucepan. 
• Once melted, add brown sugar and heavy cream. 
• Stir constantly over medium heat until sugar is dissolved. 
• Add salt. Allow to bubble for about 2 minutes. 
• Remove from heat and allow to slightly cool. 
• With an electric mixer, beat in powdered sugar 1 cup at a time, until you reach desired consistency. 
• Frost cooled cupcakes and adorn with store-bought caramel sauce and sprinkles, if desired.
• Cupcakes stay fresh at room temperature in an airtight container for 5 days.

Baked BBQ Fried Chicken

So delicious. Thank you Moms Pantry Kitchen

4 boneless chicken breasts, cut in half
1 egg
1/3 cup water
1/4 cup milk
2 tsp seasoning salt2 cups flour
1 tsp garlic powder
1 tsp seasoning salt
1/2 tsp pepperoil for frying
1 small bottle of your favorite BBQ sauce

• Combine egg, water, milk and seasoning salt in one pie plate. 
• In a second pie plate, combine the flour, garlic powder, seasoning salt and pepper.
• Coat the chicken pieces in the egg mixture, then the flour, back once more to the egg mixture and finishing with a final dredging in the flour. 
• Place in hot oil, just a couple at a time, browning on both sides. 
• Pour half the bottle of BBQ sauce in a 9x9 pan, arrange chicken pieces on top, and cover them with the remaining sauce. 
• Bake at 300 for 15 minutes, so the sauce caramelizes on the chicken pieces. 

Loaded Mashed Potato Cakes

Thank you Spend with Pennies

2 cups cold mashed potatoes
1 cup shredded cheese (such as cheddar)
1/2 cup flour
6 strips bacon
1 medium onion, chopped
2 eggs
2 tbsp fresh basil, chopped
2 tbsp fresh parsley, chopped
2 cloves garlic, chopped
1 tsp salt
1/2 tsp pepper
4 tbsp butter or margarine

• Fry the bacon until crispy and drain on a paper towel until cool. 
• Crumble into small bits and place the bacon bits into a large bowl.
• Pour off all but 2 tbsp of bacon grease from the frying pan and over medium heat cook the garlic and onion until translucent.
• Add to the bacon bits along with remaining ingredients (except butter/margarine) and blend well with a spoon or your hands (it'll be sticky).
• Wash and dry your frying pan, then melt 1 tbsp of butter or margarine in it over medium heat.
• Scoop up about 1/4 of a cup of the potato mixture and form it into a ball. 
• Place it in the hot pan, flattening it out until it's about 1/2 - 3/4" thick.
• Fry for about 3 minutes on each side, until they are lightly golden brown.
• For best results, serve immediately, while hot and crispy.
• Top with green onions, sour cream or ketchup.

Banana And Raspberry Smoothie

Thank you A Typical English Home

1 Ripe Banana

Raspberries (I use a small handful, which I think is a couple of ounces)

2 Tbsp Greek Yogurt

150ml Milk

1 Tbsp Honey

10g Oatmeal

• Put the banana, raspberries, yogurt, milk, honey and oatmeal into a blender 
• Blitz until smooth.

If you want, you can add in a few ice cubes and blitz in the blender again for an extra cool and refreshing drink.