Caramel Stuffed Pumpkin Cookies

These are scrumptious eaten warm from the oven while the caramel is gooey but they’re still delicious later on too when they cool off. Thank you Cinnamon Spice and Everything Nice

1/2 cup unsalted butter, room temperature

1 + 1/2 cups granulated sugar, divided

1/3 cup canned pumpkin (not pumpkin pie filling)

1/2 teaspoon vanilla extract

1 + 1/2 cups all-purpose flour

2 tablespoons + 1/2 teaspoon ground cinnamon, divided

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 (14 ounce) bag Rolos (for soft middles) or Kraft Caramels (for hard, chewy middles) 

• Line 2 large cookie sheets with silpats or parchment paper.
• In a large mixing bowl or stand mixer beat the butter and 1 cup sugar together on medium speed for 2 minutes. 
• Add the pumpkin and vanilla beat on low for 2 more minutes.
• In a small bowl whisk together the flour, 1/2 teaspoon cinnamon, cloves, ginger, baking soda, baking powder and salt. 
• Add to the sugar mixture and beat on low just until combined. 
• Refrigerate for 30 minutes.
• After 30 minutes scoop up a slightly rounded tablespoons of the dough, 
• Put a caramel in the center and roll into a ball. 
• Set on one of the parchment lined cookie sheets 
• Repeat until all the cookie dough is used up. 
• Refrigerate for at least 2 hours or overnight.
• When ready to bake preheat oven to 350 degrees F. 
• Whisk the remaining 1/2 cup sugar with 2 tablespoons cinnamon in a wide, shallow bowl.
• Working in batches, roll the cookies in the cinnamon sugar 
• Bake 2 inches apart for 14 minutes. 
• Refrigerate the unbaked cookies in between batches.
• Allow the cookies to cool completely on the baking sheets. 
• Store in tightly covered containers up to a week.

Bacon Chicken Potato Casserole

Baked chicken and potatoes have never tasted so good. Thank you 12 Tomatoes

2 pounds bone-in chicken thighs (or breasts)
8 potatoes, cut into wedges
1 cup crispy bacon, crumbled
1/3 cup extra-virgin olive oil
2 tablespoons garlic powder
1 tablespoon paprika
1/4 teaspoon cayenne
kosher salt and freshly ground pepper, to taste

• Preheat oven to 400º F 
• Lightly grease a baking dish with non-stick spray.
• Place potatoes in an even layer in baking dish and season with salt and pepper.
• Season both sides of chicken pieces generously with salt and pepper and set aside.
• In a small bowl, whisk together garlic powder, paprika and cayenne. 
• Take each piece of chicken and dredge it in the spice mixture.
• Heat 2-3 tablespoons olive oil in a large skillet over medium-high heat and brown chicken on both sides.
• Transfer to baking dish and rest chicken on top of potatoes.
• Whisk remaining olive oil into spice mixture and mix until smooth. 
• Drizzle over browned chicken and potatoes. 
• Top with crumbled bacon.
• Place baking dish in oven and bake for 30-35 minutes, or until chicken is completely cooked through and potatoes are tender.
• Remove from oven and let rest 5 minutes before serving.

Loaded Baked Potato Soup

A real winner...wonderfully satisfying. Thank you Mel's Kitchen

4-5 medium russet baking potatoes

• 4 tablespoons butter
• 1/2 cup all-purpose flour, divided
• 6 cups milk
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 3/4 cup shredded sharp cheddar cheese
• 1/3 cup finely diced green onions
• 1/3 cup light sour cream
Toppings:
• Sour cream
• Shredded cheddar cheese
• Chopped green onions
• Cooked, diced bacon pieces

• Preheat the oven to 375 degrees F. 
• Pierce the potatoes all over with a fork. 
• Place the potatoes directly on the oven rack and bake for about an hour, until tender and baked through. 
• Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle
• Cut the potatoes in half and scoop out the insides of the potatoes. 
• Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
• In a large 4-quart pot, melt the butter over medium heat. 
• When melted, add 1/4 cup of the flour and whisk to combine. 
• Cook the mixture, whisking constantly, for 2 minutes until lightly browned. 
• In a liquid measuring cup, whisk together the milk and remaining 1/4 cup flour. 
• Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes. 
• Stir in the potato chunks and salt and pepper. 
• Whisk in the cheddar cheese until it is completely melted. 
• Stir in the green onions and sour cream. 
• Serve immediately with desired toppings.

Whole Wheat Pumpkin Pecan Pancakes

On a chilly October morning, its a good day for these Whole Wheat Pumpkin Pecan Pancakes!. Thank you Skinny Taste

• 1 cup white whole wheat flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1 cup buttermilk
• 3 large egg whites
• 1/4 cup canned pumpkin
• 2 tbsp pure maple syrup
• 1 tsp vanilla
• 2 tsp oil
• 3 tbsp chopped pecans
• cooking spray
• warmed maple syrup, for topping (extra)

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• Mix flour, baking powder, salt, cinnamon and spice in a bowl.
• Combine buttermilk, egg whites, canned pumpkin, 1 tbsp maple syrup, oil and vanilla in a bowl and mix until smooth.
• Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots then fold in pecans.
• Don’t over-mix.
• Heat a large skillet on medium-low heat.
• Spray oil to lightly coat and pour 1/4 cup of pancake batter.
• When the pancake starts to bubble and the edges begin to set, about 2 minutes then flip the pancakes and cook an additional 1 1/2 to 2 minutes.
• Repeat with the remainder of the batter.
• To serve, top with warmed maple syrup.

Stuffed French Bread

French bread stuffed with a cheesy and flavourful hamburger mixture. Slice into pieces and serve like sandwiches! Thank you Life in the Lofthouse

1 loaf french bread

1 pound lean ground beef

2 Tablespoons finely chopped onion

1/2 cup chopped celery
1 teaspoon minced garlic
1 can cream of mushroom soup
2 Tablespoons milk
2 teaspoons Worcestershire sauce
salt and pepper, to taste
1 1/2 cups shredded cheddar cheese
1/2 Tablespoon chopped parsley (optional)

• Preheat oven to 350° F. 
• Slice the french bread in half, lengthwise, so you have two equal pieces. 
• Scoop out the bread in the center of each piece. 
• Place bread in a large bowl and tear into small chunks. 
• Set the two halves of french bread onto a large baking sheet. Set aside.
• Brown the ground beef and onion in a large skillet, over medium-high heat. 
• Drain any grease.
• Add the celery and garlic to skillet. 
• Cook a few minutes until celery is tender. 
• Add soup, milk and Worcestershire sauce. 
• Season with salt and pepper. 
• Stir and cook mixture until heated; another 5 minutes or so.
• Add the beef mixture to the bread in the large bowl. 
• Stir to combine. 
• Pour mixture into the center of one half of the french bread. 
• Spread out evenly. 
• Top the mixture with the shredded cheese. 
• Top with the other half of bread.
• Bake for 10 to 15 minutes, or until cheese is melted. 
• Remove from oven and let stand 5 minutes before slicing and serving.

Caramel Pumpkin Blondies

An incredibly delicious fall dessert combining pumpkin, caramel, and chocolate chips! They are so gooey. Thank you Real Housemoms

¾ cups Butter, Softened
1 cup Packed Brown Sugar
2 whole Eggs
1 tea
spoon Vanilla Extract
1 cup Pumpkin Puree
1 teaspoon Cinnamon
½ teaspoons Nutmeg
1-¾ cup All-purpose Flour
1 teaspoon Baking Soda
¼ teaspoons Salt

¼ cups Semi-Sweet Chocolate Chips
14 ounces, weight Caramels, Unwrapped (1 Bag)
¼ cups Heavy Cream
optional-½ cups Chopped Walnuts

• Preheat oven to 350 degrees F
• Lightly grease a 9×13 pan with non stick cooking spray and set aside
• In a large bowl, cream butter and sugar until light and fluffy
• Stir in eggs, vanilla and pumpkin until combined
• Slowly incorporate cinnamon, nutmeg, four, baking soda, and salt into the batter 
• Scrape sides of bowl and mix again briefly to ensure a smooth batter
• Spread about 2/3 of the batter evenly into the prepared pan
• For the filling: Sprinkle chocolate chips (and walnuts if wanted) over top of the batter
• Place caramels and cream into a heat-proof bowl
• Microwave on high until caramel is smooth and completely melted 
• Make sure to stir every 20 seconds
• Stop as soon as it’s melted and smooth
• Pour melted caramel over chocolate (and nuts)
• Spread around evenly with a butter knife or spoon
• Place dollops of the remaining batter over the top of the caramel layer
• Spread those dollops out to try and get a smooth layer of batter over top. (It’s fine if some of the caramel layer is peeking through)
• Bake for 20-25 minutes or until edges are golden and a toothpick comes out clean when inserted. 
• It might come out with a little caramel on it which is fine. You don’t want batter on the toothpick.
• Cool completely before serving
• Serve with vanilla ice cream or whipped cream

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.