Pumpkin Patch Pancakes with Apple Cider Syrup

This would be the perfect fall breakfast to have the weekend. It includes both pumpkin and apple! Thank you Real Mom Kitchen

Syrup:
1 cup sugar
3 tablespoons cornstarch
1 teaspoon pumpkin pie spice
4 cups apple juice or apple cider

Pancakes:
Mix up your favorite pancake mix according to package directions.
For every cup of dry mix used, mix in the following:
¼ cup canned pumpkin
½ tsp. pumpkin pie spice

• To prepare syrup: in a sauce pan mix together, sugar, cornstarch, and pumpkin spice. 
• Stir in apple juice or apple cider.
• Bring to a boil, remembering to stir occasionally. 
• Boil until desired thickness and remove from heat.
• For pancakes: prepare pancake mix according to package directions
• For every cup of mix used, add ¼ cup canned pumpkin and ¼ tsp pumpkin spice. 
• Cook pancakes and serve with the apple cider syrup.

Pumpkin Cheesecake Bars

These pumpkin cheesecake bars could not be easier to make.Thank you Roxana at A Treats Affair

Crust

1 1/2 cups graham crackers crumbs
1/4 cup melted butter
Filling
4 packages (8 oz each) cream cheese , softened
1 1/2 cups granulated sugar
4 eggs
1 cup (8 oz) canned pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice
whipped cream
pumpkin pie spice

• Heat oven to 300°F.
• Line a 13X9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
• In a medium size bowl, combine the graham cracker crumbs with the melted butter.
• With your fingers press the crust on the bottom of the prepared pan. 
• Set aside while making the filling.
• In the mixing bowl of your stand-up mixer , add the cream cheese and sugar. 
• With the paddle attachment on, beat on low speed until light and fluffy.
• Beat in eggs, one at a time, just until blended.
• Spoon half of the mixture over the crust and spread evenly.
• To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
• With a wire whisk stir until smooth. 
• Carefully, spoon over mixture in pan.
• Bake the cheesecake in the preheated oven for 50 minutes or until just set. 
• Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
• Refrigerate for at least 3 hours before cutting into bars.
• Top each bar with whipped cream and a dust of pumpkin pie spice.

Pumpkin Oatmeal Cookies with Walnuts and Cranberries

Filled with wonderful fall flavours. Thank you Common Sense Home

2 cups all-purpose flour 
1 cup uncooked oatmeal – quick cooking for a softer cookie, old fashioned for a chewier cookie
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cardamom - substitute more cinnamon if you don’t have cardamom
1 cup (8 ounces) butter, softened
1 cup light brown sugar, packed
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup pumpkin puree or canned solid pack pumpkin
1 cup dried cranberries or dried tart cherries
1 cup chopped walnuts or pecans

• Heat oven to 350°. 
• Lightly grease baking sheets or line with parchment paper.
• In a medium bowl, mix together dry ingredients and set aside. 
• Cream the butter and sugars in a large bowl until well blended. 
• Mix in the egg, vanilla, and pumpkin
• Add the dry ingredients and stir gently until blended. 
• Stir in cranberries or tart cherries and chopped nuts
• Drop by teaspoonfuls onto the prepared baking sheets.
• Bake for 12 to 15 minutes, or until lightly browned around the edges and set.  
• Don’t overbake!  
• Cool for a few minutes on the pan to set up before moving to a wire rack to cool completely. 

Savory Italian Sausage & Vegetable Soup

Savory Italian Sausage & Vegetable Soup is a satisfying meal in itself! Thank you The Gooseberry Patch

1/2 lb. Italian ground pork sausage
1 onion, finely chopped
1 clove garlic, minced
3 14-oz. cans chicken broth
1/2 c. white wine or chicken broth
28-oz. can crushed tomatoes in tomato purée
2 zucchini, quartered lengthwise and sliced
2 carrots, peeled and diced
3 stalks celery, diced
1 green pepper, diced
1 t. dried basil
1/2 t. dried oregano
1/2 c. orzo pasta, uncooked
1/2 t. salt
1/2 t. pepper

• Brown sausage in a Dutch oven over medium heat. 
• Drain, leaving a small amount of drippings in pan. 
• Add onion and garlic 
• Cook just until tender. 
• Add broth, wine or broth, vegetables and herbs 
• Bring to a boil. 
• Add uncooked pasta 
• Reduce heat and simmer for 20 minutes, until vegetables and pasta are tender. 
• Add salt and pepper to taste. 

Jack O’Lantern Shepherd’s Pie Stuffed Peppers

Tasty beef and veggie mix topped with cheesy mashed potatoes stuffed into ghoulish peppers Thank you Cupcakes and Kale Chips

4-6 orange peppers 
1 pound ground beef
1/2 medium onion, chopped 
1 garlic clove, crushed or minced
3/4 cup tomato paste (one 6-ounce can)
1/4 cup Worcestershire sauce
1 1/2 cups beef broth
4 cups, or about two 10 oz. packages frozen vegetable medley, thawed (carrots, peas, corn, and green beans)
1 pound Russet potatoes, peeled and cut into about 1 inch chunks
1/4 cup Greek yogurt or sour cream
1/4 cup milk
1 teaspoon kosher salt
1 cup shredded cheddar cheese, divided

• Slice the top off of each of the peppers and reserve. 
• Remove the seeds and, if desired, use a paring knife to carve a jack o'lantern face into each pepper.
• Heat a skillet over medium heat 
• Add the ground beef, onion, garlic, and a pinch of salt and pepper  
• Cook, breaking up the meat, until it is browned. 
• Drain any excess grease. 
• Stir in the tomato paste, Worscestershire sauce, and beef broth. 
• Add vegetables, bring to a simmer, and cook for 10-15 minutes or until thickened slightly. Season to taste with salt and pepper.
• While the meat is cooking, place the potatoes and a pinch of salt into a pot of cold water, cover, and bring to boil. 
• Remove cover and boil for 10-12 minutes, until fork tender. 
• Drain and return to the pot
• Add ½ cup shredded cheddar cheese, Greek yogurt or sour cream, milk, and salt. 
• With potato masher or hand mixer, mash to desired consistency.
• Preheat your oven to 350°F.
• Divide the meat mixture between the peppers
• Top with the mashed potatoes and remaining cheese, and place in a glass baking dish.
• Bake for 30-45 minutes, or until heated through, peppers are tender and cheese and potatoes are slightly browned.

Pear and Maple Syrup Banana Bread

This cake recipe is a brilliant way to use up browning bananas in the fruit bowl. It's all the more sticky and decadent with the addition of pears. 

100g unsalted butter, melted, plus extra for greasing
3 (about 250g) really ripe and speckly bananas (see tip)
100g golden caster sugar
2 ripe but still firm comice pears, cored and chopped, dusted in a little flour
1 tbsp maple syrup, plus extra to serve
1 tsp vanilla extract
1 large free-range egg
150g plain flour
½ tsp bicarbonate of soda
50g pecans, roughly chopped

• Heat the oven to 180°C/fan160°C/gas 4. 
• Grease and line a 1 litre loaf tin with baking paper so it overhangs the short edges of the tin 
• Mash the bananas in a mixing bowl 
• Stir in the melted butter and caster sugar with a wooden spoon until well combined. 
• Stir through the pears, the maple syrup and vanilla extract 
• Beat in the egg. 
• Sift in the flour and bicarbonate of soda
• Gently fold in, along with the pecans, using a metal spoon.
• Pour the mix into the loaf tin, then bake for 45 minutes. 
• The cake should be dark on top with a soft, moist sponge. 
• Check it’s done by poking a skewer into the centre – if it comes out clean it’s ready. 
• Leave to cool in the tin for 10 minutes, then lift out onto a wire rack to cool.
• Drizzle with extra maple syrup to serve.

Apple, Pear and Cranberry Crisp

A perfect Fall dessert. Thank you Spoonful of Flavor

For the fruit filling:
2 pears, peeled, cored and chopped into large chunks
4 apples, peeled, cored and chopped into large chunks
3/4 cup fresh cranberries
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
zest and juice from one lemon

For the topping:
1/4 cup butter, melted
3/4 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 tsp. ground cinnamon
1/2 cup light brown sugar
pinch of salt

• Preheat oven to 350 degrees F. 
• Grease an 8-inch square baking dish and set aside
• In a large bowl, combine pears, apples, cranberries, cinnamon, nutmeg, zest and juice. 
• Stir to coat the fruit. Set aside.
• In a medium bowl, combine the butter, oats, flour, cinnamon, sugar and salt. 
• Stir well until combined.
• Pour the fruit filling into the prepared baking dish and top with the oat topping.
• Baked uncovered for 35-40 minutes, or until top is golden brown and crisp is bubbling around the edges.
• Serve warm.