Cinnamon Roll Cookies

Eat plain...Eat with frosting...Eat sandwiched together.. Any way you choose they are delicious. Thank you Oh Sweet Basil

1 stick of salted butter, softened
1/2 cup of brown sugar
1/2 cup of white sugar
1 large egg, whisked
3/4 teaspoon vanilla
1 1/4 cup flour
2 tablespoons french vanilla pudding
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup white chocolate chips
1 cup cinnamon chips

Optional : Cinnamon Roll Frosting

• Heat the oven to 350 degrees. 
• Line a baking sheet with parchment paper or a silpat.
• In a mixer, combine the sugars, and butter. 
• Mix for 1 minute then add the vanilla and egg and mix for another 15 seconds.
• In a small bowl, whisk together the flour, pudding, baking soda and cinnamon. 
• Mix for 30 seconds 
• Add the cinnamon and white chocolate chips. 
• Scoop out the dough onto the baking sheet and bake for 10 minutes.
• Meanwhile, make the cinnamon roll frosting.
• Remove the cookies from the oven 
• Allow to cool and frost

Cinnamon Roll Frosting

Lovely creamy frosting...ideal cookies . Thank you Oh Sweet Basil

1 8oz package of cream cheese, softened
3 cups powdered sugar
1/4 teaspoon vanilla
1 tablespoon heavy cream if needed
1 1/2 tablespoons of butter, melted
1/3 cup brown sugar
1/2 teaspoon cinnamon

• In a small mixing bowl, beat the cream cheese until smooth. 
• Add the vanilla, powdered sugar and cream if needed.
• In a small bowl, stir together the butter, brown sugar and cinnamon.
• Using a spoon, drop dollops of the brown sugar mixture into the frosting 
• Using a knife, gently swirl it through

Farmhouse Pork & Cabbage Sauté

Full of autumn apples & cider...a perfect chilly-day dinner. Thank you The Gooseberry Patch

4 bone-in pork loin chops
3/4 t. salt, divided
1/4 t. pepper, divided
6 slices bacon, crisply cooked, crumbled and drippings reserved
1 onion, thinly sliced
16-oz. pkg. shredded coleslaw mix
2 Golden Delicious apples, cored and sliced
3/4 lb. redskin potatoes, cubed
3/4 c. apple cider
1/4 t. dried thyme
1 T. cider vinegar

• Sprinkle pork chops with 1/4 teaspoon salt and 1/8 teaspoon pepper 
• Set aside. 
• Heat reserved bacon drippings in a Dutch oven over medium-high heat. 
• Cook chops about 8 minutes, or until golden on both sides and nearly done. 
• Remove chops to a plate and keep warm. 
• Add onion to pan. 
• Cover and cook over medium heat 8 minutes, or until tender and golden, stirring occasionally.
• Gradually stir in coleslaw mix 
• Cook about 5 minutes, or until wilted. 
• Add apples, potatoes, cider, thyme and remaining salt and pepper 
• Bring to a boil. 
• Reduce heat; cover and simmer for 15 to 20 minutes, until potatoes are tender. 
• Stir in vinegar 
• Return chops to pan and heat through. 
• Sprinkle with crumbled bacon. 

Chicken Taco Soup

Can be made two different ways. On the stove top with some rotisserie chicken or in the slow cooker with some boneless chicken breasts. Either way, it is super delicious and packed full of flavour. Thank you Plain Chicken

2 boneless chicken breasts or 3 cups cooked, chopped chicken

1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can rotel tomatoes, undrained
1 packet Ranch dressing mix
1 packet Taco seasoning
1 cup frozen corn or 1 can corn, drained
5 cups chicken broth

sour cream
cheese
Fritos
cilantro

Slow Cooker:

• Place uncooked boneless chicken breasts in slow cooker. 
• Top with beans, tomatoes, corn, Ranch mix, taco seasoning and chicken broth. 
• Cook on low for 8-9 hours.  
• Serve with Fritos, cheese and a dollop of sour cream.

Stove Top:

• In a Dutch Oven, combine cooked chicken beans, tomatoes, corn, 
• Ranch mix, taco seasoning and chicken broth. 
• Bring to a boil. 
• Reduce heat and simmer for 20 to 30 minutes.  
• Serve with Fritos, cheese and a dollop of sour cream.

Apple Cranberry Nut Muffins

A delicious fall muffin with the flavors of apple and cranberry. Thank you Noshing with the Nolands

• 1½ cups flour
• 1 tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt
• 1 tsp. cinnamon
• ½ tsp. nutmeg
• 2 eggs
• ½ cup sour cream
• 4 Tbsp. butter
• 1 cup packed brown sugar
• 1 cup honey crisp or firm sweet apple, chopped
• ½ cup dried cranberries
• ½ cup pecans, chopped

Streusel Topping

• ¼ cup chopped pecans
• ⅛ cup white sugar
• ⅛ cup brown sugar
• 2 Tbsp. flour
• ½ tsp. cinnamon
• 2 Tbsp. butter, melted

• Line a muffin tin with 12 paper liners. 
• Preheat oven to 375 F.
• Sift together the dry ingredients, flour, baking powder, baking soda and set aside. 
• In a bowl of a standup mixer add the eggs, sour cream and melted butter. 
• With a paddle attachment combine and then add the sugar. 
• Continue mixing and slowly add the dry ingredients. 
• Remove the bowl and add the apples, cranberries and nuts. 
• Fold to combine.
• Fill the paper liners with the muffin mixture, dividing evenly among the 12.
• Combine the streusel topping and divide among the muffins. 
• Bake for 25 min. or until a cake tester comes out clean. 
• Let cool 10 min. then remove to a wire rack to cool completely.

Pumpkin Chocolate Chip Pancakes

The Perfect Fall Breakfast. Thank you Sugar and Soul

2¼ cup all-purpose flour
4 tbsp granulated sugar
1 tsp baking powder
½ tsp baking soda
1 tsp pumpkin pie spice
½ tsp salt
1¼ cup milk
½ cup ricotta cheese
1/4 cup pumpkin puree
2 large eggs
1/2 cup chocolate chips

• In a large bowl, not a stand mixer, combine flour, sugar, baking powder, baking soda, pumpkin pie spice and salt.
• In a separate bowl, stir together milk, ricotta, pumpkin puree, and eggs.
• Add wet ingredients to dry ingredients and stir until just combined. 
• Batter should be a bit lumpy, do not over mix.
• Gently fold chocolate chips into the batter OR sprinkle them on to the cooking pancakes.
• Spray griddle or large pan with cooking spray and heat on medium heat.
• Use a ½ cup measuring cup to pour batter onto cooking surface.
• Cook for 1½ - 2 minutes until edges start to bubble 
• Flip and cook the other side for about a minute until side is golden brown.
• Remove from pan, top with butter and syrup and whipped cream!

Gingersnap Spice Cake

Amazing! Thank you Chef in Training

1 cup butter, softened
1¼ cups brown sugar
4 eggs
1 teaspoon vanilla
¾ cup milk
2½ cups flour
1 Tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
½ teaspoon cloves
½ teaspoons salt
2 cups crushed gingersnap cookies.

CREAM CHEESE FROSTING
24 ounces cream cheese, softened
9 cups powdered sugar
2 teaspoons vanilla
½ teaspoon salt

• Preheat oven to 350 degrees F.
• Cream butter and brown sugar together in a large mixing bowl for 3 minutes.
• Add eggs one at a time and beat until smooth.
• Add vanilla and milk and beat until smooth.
• Add flour, baking powder, cinnamon, nutmeg, ginger, cloves and salt and beat until smooth.
• Grease and flour two 8 inch round cake pans.
• Pour batter evenly between the two pans.
• Bake at 350 degrees F for 30 minutes. Turn pans over to carefully put the cakes onto cooling racks. Let cool completely.
• While cakes are cooling, make cream cheese frosting.
• In a large bowl, combine cream cheese, powdered sugar, vanilla and salt. 
• Beat until smooth and creamy.
• When cakes are cooled completely, carefully cut each cake in half height wise two make four circle layers.
• Put a dollop of frosting onto cake stand. 
• Carefully put the bottom half of one of the cakes on top of the dollop to help secure it in place. 
• Place a generous amount of frosting in the center of that layer and frost carefully to outside edges. Place its top layer on top. 
• Repeat frosting directions until all four layers are completed. 
• Carefully frost the outside of cake.
• Place crushed gingersnap cookies on the outside frosted edges.