Pumpkin Gingerbread.

Rich pumpkin and ginger flavors combine to make a tasty autumn indulgence. Thank you Organic Life

1 3/4 cup whole wheat pastry flour
2 1/2 tsp ground cinnamon
2 1/2 tsp ground ginger
2 tsp baking powder
3/4 tsp freshly grated nutmeg
1/2 tsp baking soda
1/4 tsp salt
1/3 cup chopped crystallized ginger
2 lg eggs
1 lg egg white
1/2 cup canola oil
1/2 cup molasses
1/3 cup packed brown sugar
1 cup canned pure pumpkin

• Preheat oven to 350˚F. Coat 9" x 9" baking pan with cooking spray.
• Combine flour, cinnamon, ground ginger, baking powder, nutmeg, baking soda, and salt in large bowl. 
• Stir in crystallized ginger.
• Whisk eggs, egg white, oil, molasses, and sugar in medium bowl. 
• Whisk in pumpkin. 
• Fold into dry ingredients until just combined. 
• Pour into prepared pan.
• Bake 35 to 40 minutes until gingerbread starts to pull away from pan sides and wooden pick inserted in center comes out clean. 
• Remove from oven and cool on rack (may also be served warm). 
• Garnish with sliced crystallized ginger if desired.

White Chocolate Chip Pumpkin Spice Pudding Cookies.

Super Easy, Super Delicious and Perfect For Fall! Thank you Gonna Want Seconds

1 Cup (2 Sticks) Unsalted Butter, At Room Temperature
3/4 Cup Brown Sugar, Packed
1/4 Cup White Sugar
1- 3.5 Ounce Package Instant Pumpkin Spice Pudding
2 Large Eggs
1 Teaspoon Vanilla Extract
2 1/4 Cups All-Purpose Flour
1 Teaspoon Baking Soda
2 Cups White Chocolate Chips

• Preheat oven to 350 Degrees.
• In a large mixing bowl add butter and both sugars and cream together.  
• Add pudding mix, eggs and vanilla and mix.  
• Add flour and baking soda and mix until well combined. 
• Stir in white chocolate chips until evenly distributed.
• Roll dough into 1 inch balls and place on a silpat lined or greased cookie sheet.
• Bake in preheated oven for 8-12 minutes.

Cheesey Chicken Spaghetti

A crowd pleasing casserole. Thank you  Melissa's Southern Style Kitchen

1 lb thin spaghetti
1 medium onion, finely diced
1 celery rib, finely diced
8 oz sliced baby bella mushrooms [or your preference]
olive oil
4 clove garlic, minced
1/2 cup [1 stick] butter or light butter
seasoned salt and black pepper to taste
1/3 cup AP flour
4 cup whole milk
2 tsp dry Italian seasoning
1 tsp seasoned salt
1/4 tsp black pepper
1/3 cup grated Parmesan cheese plus 2 Tbsp
4 oz jar pimentos, well drained
3 cup cooked chicken, roughly chopped
3 cup shredded white sharp cheddar cheese or Italian cheese blend, divided

• Preheat the oven to 350°F.  
• Coat a 9 x 13 inch baking dish with cooking spray.  
• Set aside.  
• Cook the spaghetti in salted water per the package directions until al dente.  
• Drain well.  
• On the stove top in a medium-size pot, cook the diced onion, mushrooms and celery in a couple of drizzles of olive oil.  
• Cook for 5 minutes until the vegetables soften and are beginning to brown. 
• Season with seasoned salt and black pepper to your taste. 
• Add the minced garlic and cook for 1 minute longer.  
• Remove to a large mixing bowl.
• In the same saucepan melt 1 stick of butter.  
• Add the flour stirring constantly over medium-high heat.  
• Begin to whisk in the milk.  
• Continue to cook, stirring continuously over medium heat until the sauce comes to a boil.  
• Lower the heat and simmer  for 3-5 minutes.  
• Add 2 tsp dry Italian seasoning, 1 tsp seasoned salt, and black pepper. 
• Adjust salt and pepper to your taste, if needed. 
• Remove from the heat and add 1/3 cup grated Parmesan cheese.
• Add the cooked spaghetti, cooked chicken, pimentos and 2 cups of shredded cheese to the large mixing bowl.  
• Pour the sauce over and stir until combined.
• Pour into the baking dish and top with the remaining 1 cup of shredded cheese.  
• Sprinkle with 2 Tbsp Parmesan cheese.
• Bake for 30 minutes until golden and bubbly. 

Chicken Pot Pie Quesadilla

A delicious blend of a traditional Mexican quesadilla and classic comfort food, chicken pot pie. Thank you PMc

1 cup rotisserie chicken, chopped or shredded

1½ cup cheese (use your favourite)
¾ cup Fresh Frozen Vegetables eg green bean, corn, carrot, peas
1 tablespoon butter
1 tablespoon self-rising flour
¾ cup milk 
salt and pepper to taste
1 tablespoon oil
8 6 inch flour tortillas 

• Heat a shallow pan to med-high 
• Melt butter then add flour.
• Cook 2 minutes, stirring constantly. 
• Slowly whisk in milk. 
• Bring to a boil and boil 1 minute.
• Add vegetables, chicken, salt and pepper. 
• Reduce heat to low and heat through about 5 minutes. 
• Stir occasionally. 
• Mixture should begin to thicken.
• Heat a saute pan to med-high, add oil.
• Add one flour tortilla to pan. 
• Top with approximately 2 tablespoon shredded cheese. 
• Top cheese with approximately 3 tablespoons chicken mixture. 
• Top with more cheese, about 2 tablespoon.
• Place flour tortilla on top.
• Grill 1 to 2 minutes per side or until tortilla is golden brown.
• Using a pizza cutter, cut into wedges and serve warm.

Tomatillo Ranch Chicken

This juicy chicken is flavorful and delicious after being marinated, cooked, and smothered in creamy tomatillo ranch dressing! Thank you Le Creme de la Crumb

1 cup mayo

½ cup buttermilk
1 package buttermilk ranch dressing mix
2½ teaspoons garlic
1 cup cilantro
3 tomatillos, husked and chopped
½ teaspoon lime juice
3-6 boneless skinless chicken breasts

• Blend together mayo, buttermilk and next five ingredients. 
• Pour 1 cup of dressing into a large ziplock back. 
• Add chicken breasts. 
• Seal and chill at least 30 minutes or overnight.
• Preheat oven to 375. 
• Discard marinade and place chicken breasts side by side in a shallow baking dish. 
• Bake 20-25 minutes until chicken is cooked through. 
• Top with additional dressing and serve with rice if desired. 

Mint Oreo Bark

So easy and so good. Thank you Wine and Glue

1/2 of a 15.5 oz package of regular Oreos (about 20 cookies)

24 oz bag of white morsels

1/4 to 1/2 tsp of peppermint extract...to taste 

green food coloring

• Break the Oreos into a bowl.
• Melt the chocolate according to the directions on the bag.
• Quickly add the peppermint and food coloring.
• Stir in the Oreos.
• Pour the mixture into a wax paper lined pan.
• Put it into the freezer for two hours.
• Break it up and enjoy!



Moist Coconut Pound Loaf

Moist Coconut Pound Loaf. Light, soft, and ohhhhh so delicious! Thank you Love Foodies

3/4 cup or 175 g softened butter
3/4 cup or 175 ml coconut milk
1 1/2 cups or 290 g regular sugar
3 eggs (lightly beaten)
4 – 6 Tablespoons desiccated / shredded coconut, depending on how you like it!
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
1 tsp baking powder
1/2 tsp salt

4 Tablespoons Coconut Milk
1 -2 Tablespoons Desiccated / shredded coconut for sprinkling.
Please note: Taste the coconut milk first, if you want it sweeter, add approx 2 Tablespoons powdered sugar to it and mix until dissolved. The cake does already contain a lot of sugar but some of you have a very sweet tooth!

• Heat oven to 160C, Gas 3, 300F. 
• Grease and line a 9in loaf pan
• Cream the butter and sugar until a pale light colour.
•  Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. 
• If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
• Add half the coconut milk with half of the flour, keeping the mixer on a slow speed. 
• Once combined, add the shredded / desiccated coconut 
• Add the rest of the coconut milk and flour.
• Transfer the cake mixture to the greased and lined loaf tin. 
• Place in the oven for 1hr and 15 minutes. 
• Test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
• When the cake is done, take it out of the oven and leave in the cake tin until cool. 
• Whilst the cake is still HOT, using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake. 
• Gently pour the coconut milk all over the surface of the cake, distributing evenly with a brush if needed. 
• The liquid will be quickly absorbed by the cake.
• Immediately sprinkle the dried coconut all over so it sticks. 
• You can use as much dried coconut as you wish.
• Allow to cool. 
• Store in an airtight container. 
• This cake is best eaten the following day