Baked Parmesan Potatoes

One of the best and easiest side dishes you'll ever try. Thank you Lil Luna

4 Red potatoes (diced and cubed)
3-4 TB olive oil
2 TB Ranch dry seasoning mix
½ cup parmesan cheese
1 tsp. salt
dash of garlic pepper

• Dice and cube your potatoes.
• Place in a ziploc bag with oil and shake around.
• Add ranch and parmesan and shake around until well coated.
• Add foil to a baking sheet and add cooking spray. 
• Spread potatoes on the foil and sprinkle with salt and garlic pepper
• Bake at 400 for 25-30 minutes.

Pumpkin Toffee Chocolate Chip Muffins

Spiced pumpkin muffins with toffee bits, mini chocolate chips, and a toffee streusel topping! These muffins are good for breakfast, snack time, or dessert! Thank you Two Peas and their Pod

1 1/2 cups Gold Medal all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree (not pumpkin pie filling)
3/4 cup granulated sugar
1/2 cup canola oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup toffee bits
1/3 cup mini chocolate chips

For the toffee streusel topping:
3 tablespoons Gold Medal all-purpose flour
2 tablespoons brown sugar
2 tablespoons cold butter
1/4 cup toffee bits
1/4 cup mini chocolate chips

• Preheat the oven to 350ºF. 
• Line a muffin pan with paper liners or spray with cooking spray. 
• Set aside.
• In a medium bowl, whisk together flour, spices, baking soda, and salt. 
• Set aside.
• In a large bowl, combine the pumpkin, sugar, oil, eggs, and vanilla. Stir until smooth.
• Gradually add the dry ingredients to the pumpkin mixture, and stir until just combined. 
• Stir in the toffee bits and mini chocolate chips.
• Divide the batter among lined muffin cups, filling each cup 3/4 full.
• To make the streusel, in a small bowl combine the flour, brown sugar, toffee bits, and mini chocolate chips. 
• Cut the butter into the mixture using your fingers until mixture is coarse and crumbly. 
• Sprinkle about a tablespoon of the mixture over each unbaked muffin.
• Bake muffins for 18-20 minutes, or until a toothpick stuck in the middle comes out with just a few crumbs. 
• Let cool to room temperature before serving

Pumpkin Spice Hot Chocolate

This simple hot chocolate recipe is silky, smooth and full of spice.  It’s the best way to keep the chill of fall at bay. Thank you Lemons for Lulu

1 cup International Delight Chocolate Caramel Coffee Creamer
2/3 cup milk
2/3 cup semisweet chocolate chips
2 ½ teaspoons pumpkin pie spice
5 tablespoons pumpkin puree
2 tablespoons bourbon cream (optional)
whipped cream, cinnamon, shaved chocolate for garnish

• In a medium sauce pan, combine cream, milk and chocolate. 
• Stir with a whisk until chocolate has melted. 
• Cook on medium low for 5-8 minutes or until thick.
• Stir in pumpkin spice and puree. 
• Adjust seasonings to suit your taste. 
• Remove from heat. 
• Stir in bourbon cream if using.
• Ladle into two mugs. 
• Top with whipped cream, cinnamon and chocolate shavings.

Caramel Filled Pumpkin Spice Rice Krispie Treats

Grab some pumpkin spice marshmallows while you can to make these caramel filled rice krispie treats! Thank you Real Mom Kitchen

½ cup butter
1 (10 oz) bag pumpkin spice marshmallows (or ordinary mini marshmallows)
8 cups of rice krispies cereal
50 caramels, unwrapped e.g. kraft or werther's chewy caramels
⅔ cup sweetened condensed milk
½ cup butter
2 cups mini marshmallows

• Spray two 9 x 13 inch baking pans with cooking spray.
• In a large sauce pan over medium to medium low heat 
• Melt ½ cup butter with pumpkin spice marshmallows until completely melted and well blended.
• Mix in the rice krispies and fold in until the cereal is well coated with the marshmallow mixture.
• Divide the cereal mixture between to two 9 x 13 inch prepared pans. 
• Press the cereal in each pan until it covers the pan evenly.
• In another sauce pan, place the caramels, condensed milk, and ½ cup butter. 
• Melt over medium heat until melted and well combined. 
• Remove from heat and let cool of a few minutes.
• Spread the caramel evenly over one pan of the rice krispies. 
• Sprinkle the mini marshmallows over the caramel.
• Invert the other pan of rice krispies on top on the miniature marshmallows. 
• You are basically creating a rice krispie sandwich with the caramel and the mini marshmallows in the center.
• Refrigerate for 1 hour and cut while cool. 
• Makes 18 treats

Pumpkin Gingersnap Cookies

Thank you Two Peas and Their Pod

• ½ cup of butter, at room temperature
• 1 cup granulated sugar, plus more for rolling the cookies
• ½ cup of pure pumpkin (I used Libby's canned pumpkin)
• ¼ cup of molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 2 ⅓ cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon salt

• In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. 
• Add the pumpkin, molasses, egg, and vanilla extract 
• Mix until well combined.
• In a medium bowl, whisk together flour, baking soda, spices, and salt. 
• Add dry ingredients to wet ingredients and mix until combined. 
• Refrigerate the cookie dough for at least 1 hour. 
• The dough can be chilled for 2-3 days.
• When you are ready to bake, preheat oven to 350° F. 
• Line a baking sheet with a Silpat or parchment paper. 
• Place sugar in a small bowl. 
• Roll tablespoon-sized balls of dough in sugar until well coated 
• Place on prepared baking sheet, about 2 inches apart. 
• Bake for 10–12 minutes, or until cookies look cracked and set at the edges. 
• The cookies will still be soft. 
• Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely

Sweet Honey Cornbread

This Sweet Honey Cornbread is so moist and delicious. It has just the right amount of sweetness from the honey. Thank you Real Housemoms

1 c milk
1/4 c. butter, melted
1 egg, beaten
1 1/4 c cornmeal
1 c all-purpose flour
1/4 c sugar
1/4 c honey
1 tbsp baking powder
1/2 tsp salt
1/4 c frozen corn

• Preheat oven to 400 degrees
• Whisk together milk, butter and eggs in a large bowl
• Add in the remaining ingredients 
• Stir until just combined, it will still be lumpy
• Pour into a greased cast iron skillet or baking pan
• Bake for 20 min or until toothpick comes out clean after being inserted into the center
• Allow to cool slightly then serve 

Mini Pumpkin Poppers

So simple. Thank you Six Sisters Stuff

15.25 ounces spice cake mix
1 (15oz) can of pumpkin puree
2 tablespoons butter

• Mix together cake mix and pumpkin puree until blended. 
• Refrigerate dough for 30 minutes
• Melt butter in separate bowl
• Roll 1 inch dough balls, then dip them in the butter before placing them onto the mini muffin tin pan that has been lightly sprayed with non stick spray.
• Bake dough at 350 for 10 minutes or until toothpick comes out clean.
• Let them cool, and then sprinkle with powdered sugar or cinnamon and sugar