Jack O Lantern Sugar Cookies

Cute....and delicious. Perfect for Halloween. Thank you Mommys Kitchen

1/3 cup unsalted butter, softened

1/3 cup shortening

1 cup granulated sugar

1 tsp baking powder

dash salt

1 egg

1 tsp vanilla extract

2 cups all purpose flour

Coloured Icing:

2 cups confectioner’s sugar (powdered sugar)

1 tablespoon softened butter or margarine

4 - 5  tablespoons milk

1 1/2 teaspoons vanilla extract

orange & green food coloring or icing paste
Candy corns & Licorice Ropes  (mouth and eyes)

• In a medium size bowl beat shortening and butter together with a electric mixer. 
• Add sugar, vanilla extract and egg.
• Mix the flour, baking powder and salt together then add to the creamed mixture. 
• Mix together scraping the sides of the bowl and form into a ball
• Place dough inside a large zip lock bag and refrigerate for at least 2 hours.
• Remove dough and let sit on the counter at least 30 minutes. 
• Roll dough on a lightly floured surface until it is about 1/4 inch thick.
• Cut with pumpkin shaped cookie cutter and place on a un greased baking sheet.
• Bake at 375 for 7-8 minutes or until edges are firm and start to get golden brown. 
• The bottom of the cookies should be light brown as well.
• Remove from oven and let cool on baking sheet 5 minutes. 
• Remove and place on a baking rack to cool completely. 
• Frost with colored icing.
• To make the icing, mix all ingredients together blending with a fork. 
• If too dry, add a little more milk. 
• The icing is thin and pourable, so don't be alarmed. 
• Once mixed, remove about 1/2 cup to a separate bowl to use as green icing for the stems.  
• To the remaining icing add a few drops of orange food coloring or icing paste. 
• Spoon over cookies and let the icing run off the sides. 
• Add candy corn eyes and a licorice mouth. 
• Let frosted cookies set for at least 6 hours or overnight so the icing will harden.

Beef and Spinach Pasta Bake

A simple pasta bake using fresh ingredients, full of flavour and oh so delicious! It is a very filling dish, so beware! What looks like a small portion on your plate is certainly going to fill your tummy! Thank you Love Foodies

2 Cups of your favorite pasta cooked and drained.
1 lb Ground beef pork, chicken or soya

1 Package of fresh or frozen spinach 
1 medium onion chopped
3 cloves garlic finely chopped
2 teaspoons Worcestershire Sauce or Balsamic Vinegar
2 Tablespoons Cornstarch
1 cup sliced mushrooms 
Salt & Pepper

Cheese Sauce

3 Tablespoons butter
1/3 cup All Purpose Flour
1 1/4 cups Milk
1 1/4 cups Chicken Broth
1 1/2 cups grated Cheddar cheese
Salt & Pepper

• Peel & chop onion, garlic and mushrooms   
• Add to a pan with 1 tablespoon olive oil.
• Lightly fry until the onions are soft and translucent 
• Add your meat and cornstarch and cook, stirring in the pan with the other ingredients. 
• Add the spinach and Worcestershire Sauce 
• Season with salt & pepper.
• Leave to simmer very low whilst you make the cheese sauce. 
• Melt butter in pan under gentle heat
• Add Flour and beat until smooth paste and take pan off the heat.
• Combine the milk and broth 
• Slowly add a little at a time and combine until smooth, 
• Add a little more of the milk / broth, combine. 
• Continue until all the milk / broth is used.
• Return to gentle heat, and keep stirring until thick ..about 5 minutes  
• Season with salt and pepper if you wish...your cheese may be salty so taste the sauce first
• Add 3/4 of the grated cheese and combine. 
• The remaining 1/4 of the cheese is for the top of the bake.
• Preheat oven to 170 C / 325 F / Gas 3
• Start with a layer of 1/3 of the meat sauce on the bottom of the pan
• Top with a layer of cooked pasta, then cheese sauce. 
• Repeat these layers, ending with the cheese sauce as the final top layer. 
• You should be able to make 3 layers altogether.
• Sprinkle the remaining grated cheese on top.
• Place in the oven for 45 minutes. 
• When done, remove and leave to set for 30 minutes or it will be  too slushy. 
• Allow to firm up a little then you can get the bake from the pan using a fish slice.

Glazed Pumpkin Streusel Sugar Cookies

Soft and chewy pumpkin sugar cookies with a vanilla pumpkin glaze and pumpkin streusel topping. Thank you Swanky Recipes

1/2 cup {1 stick} softened butter

½ cup vegetable oil
½ cup pumpkin puree {not pumpkin pie filling}
1 cup granulated sugar
½ cup powdered sugar
½ teaspoon vanilla extract
2 large eggs
4 cups all purpose flour
¼ teaspoon baking soda
¼ teaspoon cream of tartar
½ teaspoon salt
½ teaspoon pumpkin pie spice
⅛ teaspoon nutmeg
2 tablespoons vanilla or pumpkin pudding, optional  

Streusel Topping
¼ cup butter, cold
¼ cup sugar
¼ cup brown sugar
⅓ cup flour
½ teaspoon cinnamon
dash of pumpkin spice
¼ cup old fashioned oats, optional

 Pumpkin Glaze
1 cup powdered sugar
1 - ½ tablespoons water
few dashes of pumpkin spice

• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper or foil.
• In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until mixed and smooth.
• Slowly mix in all dry ingredients until completely incorporated.
• Scoop 1½ tablespoon onto prepared baking sheet 
• Flatten to ½ inch thick using the bottom of a glass.
• If the dough is sticking to the glass, use cooking spray to coat the bottom of the glass.
• Bake 8-9 minutes.
• Allow cookies to cool before adding pumpkin glaze and streusel topping.
• In a medium bowl, whisk together sugar, brown sugar, flour, cinnamon, oats and pumpkin spice
• Cut in butter until crumbly. 
• Use your hands to mix if needed and refrigerate until needed again. 
• Make the glaze.
• In a small bowl, combine water and powdered sugar. 
• Use a spoon to stir and incorporate well.  
• Add a few dashes of pumpkin spice to taste. 
• Use a spoon to drizzle icing across cookies.
• Gently add and crumble streusel topping on cookies and top with more icing if desired.

Salted Caramel Pumpkin Oatmeal Cake

The perfect Fall dessert. Thank you Inside Bru Crew Life

1/2 cup shortening
3/4 cup brown sugar
1/2 cup sugar
3/4 cup pumpkin puree
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups quick oats

Frosting:
1/2 cup butter
1/2 cup marshmallow cream
1/4 cup caramel ice cream topping + 1 teaspoon, divided
1/4 -1/2 teaspoon coarse ground sea salt (add to taste)
2 cups powdered sugar

• Cream the shortening and sugars. 
• Add the pumpkin, vanilla, and eggs and beat until mixed.
• Stir together the flour, salt, baking soda, cinnamon, and nutmeg. 
• Slowly add to the other mixture. 
• Stir in the quick oats.
• Spread the mixture in a greased 9x13 pan. 
• Bake at 350 degrees for 24 minutes. 
• Cool completely.
• Beat the butter, marshmallow cream, 1/4 c. caramel, and sea salt until creamy. 
• Slowly add the powdered sugar until mixed in. 
• Spread on the cooled cake.
• Drizzle the top of the cake with the the reserved caramel topping. 
• Use a knife to gently swirl it into the frosting. 
• Cut into 24 squares. 
• Store the cake in a sealed container on the counter.

Philly Cheese Steak Spaghetti

A classic recipe with a new twist! This tastes just like a Philly Cheese Steak sandwich with spaghetti instead of a hero roll. Thank you My Recipe Journey

1 1/2 lbs. deli roast beef, sliced thin and cut into strips 
1 large white onion, sliced thin 
1/4 tsp. kosher salt 
1/4 tsp. black pepper 
3 tbls. corn oil 
1 lb spaghetti, cooked according to package directions 4 tbls. butter 
4 tbls. flour 
1/2 tsp. kosher salt, but taste the sauce before adding. 
1/4 tsp. black pepper
2 cups milk 
2 cups shredded sharp cheddar cheese

• In a medium sized saucepan over medium heat, melt the butter.
• Add the flour and stir while cooking the flour for about 2 minutes.
• Slowly add the milk, allowing it to thicken while constantly stirring.
• Add 1/2 tsp of kosher salt (if needed) and 1/4 tsp. black pepper.
• Stir and add in the shredded cheddar.
• Keep stirring until all the cheese is melted and smooth and until the sauce is thickened.
• Turn off heat, cover and keep warm.
• Cook the spaghetti according to the package directions.
• Meanwhile heat a large skillet with the corn oil on medium heat
• When oil is hot add the onions and cook until onions are very tender and fully cooked.
• Add in the sliced roast beef strips, 1/4 tsp kosher salt and 1/4 tsp black pepper
• Stir and saute until well incorporated.
• Remove from heat and keep warm.
• Serve cooked and drained spaghetti topped with the sauteed roast beef and onions and cheddar cheese sauce.

3/4 cup (1 1/2 sticks) butter
4 ounces bittersweet chocolate, chopped
2 eggs
3/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 cup all-purpose flour

1. In the microwave, melt butter and chocolate. Let cool a bit.
2. Beat in a mixer the eggs and sugar.  Add vanilla and salt.
3. Slowly add in the chocolate/butter mixture.
4. Fold in the flour.
5. Bake in an 8×8 pan lined with parchment or nonstick foil for about 30 minutes AT 350 DEGREES.  Let cool.

Peanut Butter Cheesecake Filling:
1 cup heavy whipping cream
1 teaspoon sugar
8 ounces cream cheese, at room temperature
1/2 cup creamy peanut butter

1. Beat heavy cream to soft peaks and add sugar. Transfer to a bowl.
2. Beat the cream cheese and peanut butter.
3. Fold whipped cream into the peanut butter mixture.
4. Spread on top of the thick brownie layer,

Ganache:  I had some difficulty with the original ganache recipe so I am posting the glaze I will be using the next time I make these as I use it often with great results.
Chocolate Glaze: (love this glaze!!!! Cuts awesome!!!!!)
2 & 1/4 ounces unsalted butter
4 ounces dark chocolate
1 & 1/2 teaspoons light corn syrup

1. Microwave the butter and chocolate until smooth.
2. Stir in the corn syrup.
3. Pour over bars and chill until firm.
4. Cut using a sharp knife and clean it in between cuts!

- See more at: http://hugsandcookiesxoxo.com/2013/09/peanut-butter-cheesecake-brownie-bars.html#sthash.5l1yKLdn.dpuf

3/4 cup (1 1/2 sticks) butter
4 ounces bittersweet chocolate, chopped
2 eggs
3/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 cup all-purpose flour

1. In the microwave, melt butter and chocolate. Let cool a bit.
2. Beat in a mixer the eggs and sugar.  Add vanilla and salt.
3. Slowly add in the chocolate/butter mixture.
4. Fold in the flour.
5. Bake in an 8×8 pan lined with parchment or nonstick foil for about 30 minutes AT 350 DEGREES.  Let cool.

Peanut Butter Cheesecake Filling:
1 cup heavy whipping cream
1 teaspoon sugar
8 ounces cream cheese, at room temperature
1/2 cup creamy peanut butter

1. Beat heavy cream to soft peaks and add sugar. Transfer to a bowl.
2. Beat the cream cheese and peanut butter.
3. Fold whipped cream into the peanut butter mixture.
4. Spread on top of the thick brownie layer,

Ganache:  I had some difficulty with the original ganache recipe so I am posting the glaze I will be using the next time I make these as I use it often with great results.
Chocolate Glaze: (love this glaze!!!! Cuts awesome!!!!!)
2 & 1/4 ounces unsalted butter
4 ounces dark chocolate
1 & 1/2 teaspoons light corn syrup

1. Microwave the butter and chocolate until smooth.
2. Stir in the corn syrup.
3. Pour over bars and chill until firm.
4. Cut using a sharp knife and clean it in between cuts!

- See more at: http://hugsandcookiesxoxo.com/2013/09/peanut-butter-cheesecake-brownie-bars.html#sthash.5l1yKLdn.dpuf

3/4 cup (1 1/2 sticks) butter
4 ounces bittersweet chocolate, chopped
2 eggs
3/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 cup all-purpose flour

1. In the microwave, melt butter and chocolate. Let cool a bit.
2. Beat in a mixer the eggs and sugar.  Add vanilla and salt.
3. Slowly add in the chocolate/butter mixture.
4. Fold in the flour.
5. Bake in an 8×8 pan lined with parchment or nonstick foil for about 30 minutes AT 350 DEGREES.  Let cool.

Peanut Butter Cheesecake Filling:
1 cup heavy whipping cream
1 teaspoon sugar
8 ounces cream cheese, at room temperature
1/2 cup creamy peanut butter

1. Beat heavy cream to soft peaks and add sugar. Transfer to a bowl.
2. Beat the cream cheese and peanut butter.
3. Fold whipped cream into the peanut butter mixture.
4. Spread on top of the thick brownie layer,

Ganache:  I had some difficulty with the original ganache recipe so I am posting the glaze I will be using the next time I make these as I use it often with great results.
Chocolate Glaze: (love this glaze!!!! Cuts awesome!!!!!)
2 & 1/4 ounces unsalted butter
4 ounces dark chocolate
1 & 1/2 teaspoons light corn syrup

1. Microwave the butter and chocolate until smooth.
2. Stir in the corn syrup.
3. Pour over bars and chill until firm.
4. Cut using a sharp knife and clean it in between cuts!

- See more at: http://hugsandcookiesxoxo.com/2013/09/peanut-butter-cheesecake-brownie-bars.html#sthash.5l1yKLdn.dpuf

Pumpkin Spice No-Bake Oatmeal Cookies

Thank you the Frugal Farm Wife

1/2 cup pumpkin purée
2/3 cup milk
2 cups sugar
2T. Butter
1 1/2 teaspoon pumpkin pie spice
2 1/2 cups oatmeal
1 teaspoon vanilla

• Combine first four ingredients in a medium-sized sauce pan.
• Heat over medium heat, stirring until sugar is dissolved.
• Clip candy thermometer to the side of pan.
• Bring mixture to soft ball stage (234º). 
• Remove from heat, and let cool 15 minutes or so.
• Add vanilla, and pumpkin pie spice 
• Beat syrup vigorously until it becomes opaque and begins to crystalize. 
• An immersion blender is perfect for this step, but a fork works nicely too.
• Stir in oats, and drop by the spoonful onto parchment paper.
• Let cool.

Nanny Pat’s Special Apple Pie

For those who prefer a crust less pie. Thank you Love Foodies

10 small, 8 med., or 6 huge Apples
1 Tablespoon sugar
1 Teaspoon cinnamon
1 tsp salt
1 cups or 125 g All Purpose / Plain flour
1 1/2 stick / 6 oz or 170 g butter
1 cup or 200 g regular sugar
1 egg
1/2 cup or 55 g chopped nuts – walnuts or pecans

• Set oven to 350 F, Gas 4, 180 C
• Grease your pie dish.
• Peel and slice the apples (enough to fill plate 3/4 full).
• Mix 1 Tbsp sugar & 1 tsp cinnamon in a small bowl, and sprinkle over the apples.
• In a saucepan, melt the butter then take off heat.
• Mix flour, salt and sugar in a bowl 
• Add 1 egg, and the melted butter.
• Add chopped nuts 
• Spread batter evenly over the apples.
• Bake 30-40 minutes or until golden. 
• Set on a rack