Beef Pot Pie with Cheddar-Onion Biscuits

Hearty Fall casseroles are some of my favorite dishes to make Thank you Melissas Southern Style Kitchen

2 lb extra lean ground beef
1 medium onion, diced
1 small green bell, seeded and diced
1 medium carrot, peeled and diced
2 medium potatoes, bite size cubes
3 clove garlic, minced
2 Tbsp soy sauce or Worcestershire sauce
seasoned salt and black pepper
2 [16] oz can sloppy joe sauce or meatloaf sauce or chili ready tomato sauce 
1/2 cup beef broth [plus additional as needed to thin]
1 cup frozen petite peas

Cheddar Drop Biscuits:
3 cup all-purpose flour, 
1½ Tbsp baking powder 
1½ tsp salt. 
1 tsp garlic powder
3/4 cup cold butter, cubed and divided
1 cup whole buttermilk
2 cup shredded sharp cheddar cheese
2 green onion, finely chopped

• Preheat the oven to 375°F. 
• Spray a 9 x 13 inch baking dish with cooking spray.
• In a large skillet, over medium-high heat saute the diced onion, carrot and bell pepper in a couple of drizzles of olive oil. 
• Season with seasoned salt and black pepper to taste.
• Cook for 5-7 minutes until softened and beginning to brown.
• Add the ground beef and cubed potatoes. 
• Cook until no pink remains in the ground beef, and the potatoes are fork tender, around 12-15 minutes. 
• Drain any excess fat from the pan 
• Add the minced garlic, soy sauce, sloppy joe sauce and beef broth.
• Cook just until heated through.
• Remove from the stovetop and add the frozen peas. 
• Mix well.
• Pour into the prepared baking dish.
• To make the biscuit topping: sift together the flour, baking powder, salt and garlic powder.
• Cut ½ cup plus 2 Tbsp cold butter into the flour until it resembles cornmeal.
• Add the cheddar cheese and diced onion. 
• Toss until combined.
• Make a well in the center and add the buttermilk. 
• Stir through until the dry ingredients are fully moistened.
• Use 2 Tbsp, ¼ cup measuring cup or a 4 oz ice cream scoop to divide the dough into even portions. Arrange on top of the filling.
• Melt the remaining 2 Tbsp butter and brush the tops.
• Bake for 30-35 minutes or until golden, bubbly and the biscuits are cooked through.

Easy Cheesy Caprese Chicken

Thank you My Fridge Food

4 skinless chicken breasts
kosher salt & freshly ground black pepper
2 tablespoons olive oil, divided
3 large garlic cloves, minced
2 pints cherry tomatoes, halved
10 large basil leaves, finely chopped
8 oz fresh mozzarella, sliced in 1/2 inch thick slices
balsamic vinegar, to taste

• Salt and pepper both sides of the chicken breasts and set aside.
• In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. 
• Add chicken, cover pan, and cook for about 10 minutes. 
• Flip chicken breasts and continue cooking until the chicken is cooked thoroughly (or has reached an internal temp of 165°F).
• Meanwile in a medium sauté pan over medium-high heat, warm remaining 1 tablespoon olive oil. 
• Add garlic and cook for about 1 minute, or until fragrant.
• Add tomatoes and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. 
• Remove from heat and stir in basil. Set aside.
• Once chicken has reached desired doneness, 
• Top the tops of each chicken breast with 2 slices of mozzarella. 
• Pour tomato mixture on top. 
• Cover pan with lid once more and let the mozzarella melt, about 1-2 minutes.
• Drizzle with a splash of Balsamic!!

Pumpkin Pie Pops

Delicious, super easy to make, and will disappear fast! If you like pumpkin pie, you will really enjoy this fantastic dessert! Thank you Real Housemoms

12 Frosted Pumpkin Pie Pop Tarts
8 oz Pumpkin Spice Cream Cheese 
Almond Bark
Sprinkles
Lollipop Sticks

• Break off the Pop Tart crusts from Pop Tarts and pulse in food processor
• Break up the Pop Tarts, add to the food processor, and pulse to a fine crumb
• Add Pumpkin Spice Cream Cheese and mix until all blended
• Make Pop Tart Balls (depends on the size, but should make 20-24)
• Place in fridge on parchment paper
• Melt Almond Bark
• Dip a little of the lollipop stick into melted Almond Bark and stick it into the ball
• Dip entire ball into Almond Bark and drip off excess melts
• Place on parchment paper
• Add sprinkles when the pop is wet
• Repeat for each pumpkin pie pop

Baked Chili Cheese Dogs

Fast, filling and cheesy.  Plus.... you can make 8 as easy as you can make 48!! Thank you Sourdough Native

Hot dog buns

Hot dogs

2 cups of chili with beans(canned or your own homemade)

1 cup of shredded cheese

*optional-your favorite condiments

• Preheat the oven to 375F. Spray a baking dish with nonstick spray.
• Place 6-8 buns in the dish and a hotdog in each. 
• Spread 2 tbsp of chili over the top of each hotdog and sprinkle with a tbsp of cheese. 
• Bake for 12-15 minutes, or until the buns start to brown, the hotdogs are heated through and the chili and cheese are bubbly. 
• Take out and put another tbsp of cheese over each dog and serve! 
• Top with your favorite condiment

Baked Parmesan Fish

 I love fish cooked anyway, but this looks delicious.

16 ounces fish fillets
1 egg
2 tablespoons milk
Breading
1/3 cup parmesan cheese, grated
2 tablespoons flour
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper

• Beat egg and milk in a shallow bowl and set aside. 
• In a zipper bag combine breading ingredients.
• One at a time dip fillets in egg, shake off excess and turn or shake in breading in bag.
• Bake uncovered on an oiled baking sheet at 350 degrees for about 25 minutes or until fish flakes easily with a fork.
• Can be served with lemon wedges if desired.

Nutella Swirled Pumpkin Bread

Delight in the flavors of pumpkin and chocolate all nicely marbled in one perfect bread. Thank you Gather for Bread

1½ cups all-purpose flour
1 cup granulated sugar
1 cup canned pumpkin
½ cup butter, melted and cooled
2 eggs
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ cup Nutella, or other chocolate hazelnut spread

• Heat oven to 350°F. Grease bottom only of 3 (5¾ x 3 inch) mini loaf pans or one large pan (9 x 5 x 2¾ inch); set side.
• Combine all ingredients except Nutella in a bowl. 
• Beat at medium speed, scraping bowl often, until well mixed.
• Heat Nutella in a small bowl, microwave for 10-15 seconds, being careful not to overheat
• Spoon half of pumpkin batter into prepared pans. 
• Spoon half of Nutella over pumpkin mixture. 
• Swirl gently with a knife. 
• Spoon remaining pumpkin batter over top. 
• Repeat with Nutella, swirling gently. 
• Bake 25-35 minutes for mini loaves or 50-60 minutes for 1 large loaf. 
• A toothpick inserted in center comes out clean. 
• Cool 10 minutes; remove from pan. 
• Cool completely on a wire rack

Pumpkin French Toast

Warm buttery French Toast with a hint of Pumpkin Pie. Thank you Kristine in Between

• ½ cup milk
• ¼ cup pumpkin puree
• 2 eggs
• 1 TBS honey
• 1 tsp vanilla
• ½ tsp pumpkin pie spice
• 6 slices sprouted wheat bread
• Butter for griddle

• In a medium size bowl, whisk together all ingredients until smooth.
• Preheat griddle to 350 degrees and melt butter.
• Dip bread in egg mixture and coat both sides.
• Cook on griddle until golden brown on both sides.
• Serve with butter, warm 100% maple syrup, fresh whipped cream, and/or chopped pecans.