Chicken Parmesan with Spicy Enchilada Sauce

Ingredients: 

Chicken:

• 4 skinless chicken breasts fillets, lightly pounded into ½ to ¼ inch thick

Marinade:

• 1 cup buttermilk
• 1 small onion, minced
• 2 cloves garlic, minced
• 1½ tsp salt
• 1 tsp chili powder (or taco seasoning)

Cornmeal coating:

• ½ cup flour
• ½ cup cornmeal
• ⅓ cup grated parmesan
• 2 heaping tbsp taco seasoning, homemade or store bought
• ½ tsp paprika
• ¾ tsp dried oregano
• 1 tsp salt
• 1 egg + 1 tsp water, seasoned with salt and pepper
• 2 tbsp butter, melted
• 1 tsp olive oil

Enchilada Tomato Sauce:

• 1 (10 oz) enchilada sauce, hot
• 400 g crushed tomatoes
• 1 medium onion, chopped
• 3 cloves garlic
• 3-4 chipotle peppers in adobo sauce, minced (or more if you want it really spicy!)
• 1 tsp adobo sauce
• 2 tbsp taco seasoning, homemade or store bought
• 2 tbsp honey
• 1 heaping tsp dried oregano
• ⅓ cup cilantro or parsley, chopped
• 2 tbsp grated parmesan ( optional )
• salt and pepper to taste
• 4 oz cheddar cheese, grated (add more if you like)
• chopped coriander/cilantro for topping

Directions:

Marinade:

1. Mix the marinade ingredients in a bowl. Put the chicken breast fillets together with the marinade in a ziplock bag. Lightly massage the chicken in the bag then marinate overnight in the fridge.

Enchilada Tomato Sauce:

1. Saute the onion and garlic in a pan with 1 tbsp oil over medium heat until the onions are soft and translucent. Add the taco seasoning, chipotle peppers and adobo sauce and saute for another minute or two. 
2. Add the crushed tomatoes, enchilada sauce, dried oregano. Stir to combine. Add the honey. Season with salt and pepper. Reduce the heat to low. Simmer for 15-20 minutes, stirring occasionally. 
3. Towards the end of the cooking time, add the chopped cilantro and some parmesan if you like. Give it a good stir. Remove from the heat and cool slightly. Transfer to a blender and blend the sauce until it is smooth (or just slightly chunky). Set aside.

Cornmeal coating:

1. Preheat the oven to 350F. Cover a baking sheet with aluminum foil lightly drizzled or brushed with olive oil.
2. Mix the cornmeal coating ingredients in a bowl. Lightly beat the egg, water, salt and pepper together in a shallow bowl. Remove the chicken from the ziplock bag. Let the excess marinade drip. Coat the chicken with the cornmeal mixture. Dip it next in the egg mixture then coat it again with the cornmeal.
3. Mix the melted butter with the olive oil.  Transfer the chicken to the baking sheet. Drizzle it with the melted butter and olive oil or you can also just spray it with olive oil. Bake for 20-25 minutes until golden brown.

Assembly:

1. Pour some of the sauce on a baking dish to cover the entire bottom. Arrange the chicken breasts fillets on top of the sauce. Pour more sauce over the chicken. Sprinkle some grated parmesan and cheddar cheese over each chicken.
2. Cover the dish with a foil and bake for 10 minutes or more until the cheese is melted. Sprinkle some chopped coriander / cilantro and serve immediately.
3. Spoon a little bit more of that yummy spicy enchilada sauce on top

Note: Serves 4.

Original Recipe: joansfoodwanderings.blogspot

Flourless Chocolate Cake Recipe

Photo Credit: recipe.com

Ingredients: 

• 12  ouncesbittersweet chocolate, coarsely chopped (2 ¼ cups)
• 6  ounces(¾ cup) unsalted butter, cut into six pieces; more for the pan
• 5  large eggs
• 1  cup granulated sugar
• 1 ½  teaspoons pure vanilla extract
• ¼  teaspoon table salt
• ¾  ounce(¼ cup) unsweetened natural cocoa powder, sifted if lumpy; more for the pan

For the glaze:

• 4  ounces bittersweet chocolate, coarsely chopped (3/4 cup)
• 1 ½  ounces(3 tablespoons) unsalted butter

Directions:

make the cake:

1. Position a rack in the middle of the oven and heat the oven to 300 degrees F. Lightly butter the bottom of a 9x2-inch round cake pan and line it with a round of parchment. Lightly butter the parchment and the sides of the pan and dust with cocoa powder. Tap out any excess.
   
2. Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Remove the bowl from the water bath and set aside to cool slightly. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla, salt, and 2 tablespoons water. Beat on medium high speed until the mixture is very foamy, pale in color, and doubled in volume, 2 minutes. Reduce the mixer speed to low and gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds. Add the cocoa powder and mix on medium low just until blended, about 30 seconds.
    
3. Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 minutes. Don't overcook. Let cool in the pan on a rack for 30 minutes. If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake. Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. The cake may look cinched in around its sides, which is fine. Transfer to a cake plate. Cover and refrigerate the cake until it's very cold, at least 6 hours or overnight.

glaze the cake:

1. Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Pour the warm glaze over the chilled cake and, using an offset spatula, spread the glaze evenly to within 1/4 inch of the edge. Refrigerate the cake until the glaze is set, 20 to 40 minutes. Before serving, remove the cake from the refrigerator and let it come to room temperature, 20 to 30 minutes. To serve, cut the cake into small, if not tiny, slices using a hot knife.

Original Recipe: recipe.com

Bacon Wrapped Cream Cheese Jalapeno Bites Recipe

Photo Credit: doughmesstic

Ingredients: 

• 8 ounces cream cheese, softened
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• ½ teaspoon black pepper
• 1 teaspoon Old Bay
• Pinch of Salt
• 12 Jalapenos, halved & seeded
• 24 – six inch pieces of bacon, uncooked

Directions:

1. Preheat oven to 350F  (175 C).
   
2. Combine cream cheese and spices in small bowl.  Spoon mixture into each pepper half, until level.  Wrap each in bacon, and place on baking sheet. 
    
3. Bake for 40-45 minutes.  Remove and enjoy

Note: Makes 24 Bites


Original Recipe: doughmesstic

Pepperoni Pizza Muffins Recipe

Photo Credit: lickthebowlgood.blogspot

Ingredients: 

• ¾ cup flour
• ¾ teaspoon baking powder
• 1 tablespoon Italian seasoning
• pinch of salt (my addition, optional)
• pinch of red pepper flakes (my addition, optional)
• ¾ cup whole milk
• 1 egg, lightly beaten
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 cup cubed pepperoni
• ½ cup store-bought pizza sauce

Directions:

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

 

* Note: All my batter did not fit into the 24-mini muffin pan. So I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have have an issue.

Original Recipe: lickthebowlgood.blogspot

Chocolate Fruit Cake Recipe

Photo Credit: kingarthurflour

Ingredients: 

cake:

• 2 cups dried cherries, chopped if very large
• ½ cup brandy or rum, or ⅓ cup water
• ¾ cup unsalted butter
• 1 ½ cups sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract, optional
• 2 tablespoons Cake Enhancer, optional
• 3 large eggs
• 2 ½ cups King Arthur Unbleached All-Purpose Flour
• ¾ cup milk, at room temperature
• 1 ½ cups candied red cherries
• 1 ⅓ cups Raspberry Jammy Bits or Blueberry Jammy Bits (a combination is nice)
• 2 cups chocolate chips or chunks
• 2 ½ cups diced pecans or walnuts, optional

glaze :

• ¾ cup simple syrup, brandy, or rum

Directions:

1. Combine the dried cherries with brandy, rum, or water. Cover and microwave for 1 to 2 minutes, stir, then set aside to cool.
    
2. Preheat the oven to 325°F. Lightly grease the pans of your choice: two 8 1/2" x 4 1/2" loaf pans, five 7" wooden bakers, six 7" paper bake & give pans, one 12-cup bundt-style pan, or two 6-cup bundt-style pans.
    
3. In a large bowl, beat together the butter, sugar, baking powder, salt, flavors, and cake enhancer.
    
4. Beat in the eggs one at time. Stir in the flour alternately with the milk.
    
5. Combine the dried cherries and their liquid, candied cherries, Jammy Bits, chocolate chips, and nuts. Stir into the cake batter.
    
6. Spoon the batter into the lightly greased pans, filling them about three-quarters full. Bake for 50 to 100 minutes; the smaller the pan, the shorter the baking time. When done, the cakes will be a light golden brown all over, and a cake tester inserted into the center will come out clean.
    
7. Remove the cakes from the oven. If you're removing them from the pan(s), wait about 10 minutes, then turn them out onto a rack. If you've baked them in paper pans, they can stay right in the pan.
    
8. If you're using simple syrup, brush the warm cakes all over, continuing to brush until you've used it all. If you choose not to use the syrup, you may wish to brush the warm cake(s) with brandy or the liquor of your choice.
    
9. When completely cooled, wrap well and let rest at least 24 hours (or for up to a month, brushing with liquor or syrup weekly), before serving.

Original Recipe: kingarthurflour

Spinach Quiche Cups Recipe

Photo Credit: Manilaspoon.com

Ingredients: 

• A little olive oil (for cooking the mushrooms)
• 1 (10 oz) package fresh spinach (I used the baby ones) - about 284 grams
• 4 eggs (if the yolks are quite small I use 5 eggs)
• 1 cup shredded cheese of your choice (I use mozzarella or the Italian Blend)
• 1 (8 oz package) Mini-Bella mushrooms, chopped
• 1-2 Tbsp, heavy cream or half-and-half (optional)
• Salt and Pepper, to taste

*Variation - If you don't fancy mushrooms, try asparagus or bell peppers with the spinach. You can also, add some onions to the mix, or add some when you do not have the mushrooms.

Directions:

1. Preheat the oven to 375F or 190C.
2. Heat a little oil in a large skillet. Saute the mushrooms until they are soft, about 5-6 minutes. Set Aside.
3. Place the spinach in a deep pan or in the skillet that you used for the mushrooms. Add a little water, ¼ cup should do it. Using medium heat, cook the spinach just until wilted, about 3-4 mins. Use either your hand or a spatula to pack in the spinach. Drain the excess water really well (especially if you decide to use frozen spinach instead).
4. In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, cheeses and cream (if using) to the eggs. Mix well. Season to taste.
5. Divide evenly among the 12 muffin cups. The muffin tray was slightly bigger than usual so I only filled about 10 cups.
6. Bake for about 20-23 minutes, or until it's well set and a tester/toothpick inserted in the center comes out clean.
7. Leave in the pan for a few minutes or just until it's cool enough to handle. It was so easy to remove them from the pan! They practically pop-out!
8. Sprinkle with a little more cheese on top, if desired. Can also be served with rice on the side!
9. Happy eating!

Original Recipe: Manilaspoon

Cheesy Onion Casserole Recipe

Photo Credit: instructables.com

Ingredients: 

• 2-3 tablespoons butter or margarine
• 3 large sweet onions or 4 medium white or yellow onions
• 2 c. shredded Swiss cheese (8 oz.)
• 1 can cream of chicken soup, undiluted
• ⅔ c. milk
• 1 tsp. soy sauce
• 8 or so slices of French bread

Directions:

1. Slice onions and try not to cry :) With this many onions, its hard.
    
2. Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, ⅔ of cheese and pepper to taste.
    
3. Assemble Casserole: Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, ⅔ of cheese and pepper to taste.
    
4. In a sauce pan, heat soup, milk, and soy sauce, stirring to blend. Pour soup mixture in a casserole and stir gently to mix. Top with bread slices. Bake at 350 uncovered for 15 minutes. After 15 minutes, top of bread should be nice and toasted.
    
5. Push bread slices under the sauce and top with the remaining cheese.
    
6. Place casserole back in oven and finish baking for 15 more minutes.

Note: Serves 6, You can substitute cream of mushroom soup for cream of chicken to make vegetarian.

 

Original Recipe: instructables.com

Butterscotch Cookies

Ingredients: 

• ½ cup butter (softened)
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 2 cups crisp rice cereal
• 1 cup butterscotch chips

Directions:

1. In a large bowl cream butter and sugar until the mixture is fluffy. Add in vanilla and egg and mix well. Add salt, flour, and baking soda. Mix well. Stir in the crisp rice cereal and butterscotch chips.
2. Drop dough by the rounded teaspoon onto a greased cookie sheet.
3. Bake in the oven at 350 degrees for 12-15 minutes. 
4. Remove from oven and let cool.

Original Recipe: pinfoody.com

Cranberry Tea Cookies Recipe

Photo Credit: lisaisbossy.com

Ingredients: 

• 2 sticks salted butter at room temperature
• ½ cup sugar
• 2 tablespoon milk or cream
• 1 teaspoon vanilla
• ½ teaspoon salt
• 2½ cups flour
• ½ cup chopped pecans
• ¾ cup chopped dried cranberries
• ¼ cup extra sugar

Directions:

1. Cream butter and sugar til fluffy. Add milk and vanilla - mix. Add flour and salt - mix well. Add cranberries and pecans.
    
2. Roll into 2 logs about 8 x 1½". Wrap and chill for 2 hours in the fridge. I've also put them in the freezer for 30-60 minutes and this works the same way. You just want it to be firm enough to cut without misshaping the round cookie.
    
3. Slice cookies about ¼" thick. Roll edges of cookie in sugar.
    
4. Place on lightly greased cookie sheets, or Silpats. Bake at 375 for 10-15 minutes. Be-careful not to "overbake", it will make the cookies hard like a stone. Enjoy!

Note: Makes 35-40 cookies


Original Recipe: lisaisbossy

Caramel Pumpkin Cheesecake Recipe

Photo Credit: honeyandbutter

Ingredients: 

For crust:

• 12 oz gingersnaps
• ½ c toasted pecans, chopped
• 6 Tbsp butter
• 2 Tbsp brown sugar
• pinch salt

For cheesecake:

• 4 (8oz) cream cheese, softened (you can use 1/3 less fat, but NEVER use fat free)
• 1½ c sugar
• 1 (15oz) can pumpkin puree (don’t get pumpkin pie filling)
• 2 tsp cinnamon
• 1 tsp ginger
• 1 tsp allspice
• ½ tsp nutmeg
• 4 eggs
• 2 Tbsp milk, half-and-half, or cream
• caramel sauce, extra gingersnaps, and pecans for topping

For caramel sauce:

• ⅔ c sugar
• 4 Tbsp butter, cut into pieces
• ½ c milk or half-and-half
• pinch salt

Directions:

1. Make crust by crushing gingersnaps and pecans in a food processor. If you don’t have a food processor, you can place the gingersnaps and pecans in a large zip-top bag and crush with a rolling pin. Stir in brown sugar and salt. Stir in melted butter and stir to coat all the crumbs. Press into a 10″ springform pan. I find this works best using a flat-bottomed cup or measuring cup working from the center toward the edges, pressing the crumbs up onto the sides of the springform. Refrigerate 30 minutes.
   
2. Preheat the oven to 350. Cream the cream cheese and sugar until light and fluffy. Stir in the pumpkin and spices, combining well. Add the eggs, one at a time, fully incorporating each egg before adding the next. Stir in the cream until just combined.
   
3. Remove the crust from the refrigerator and pour in the filling. Smooth the top with a spatula (an angled frosting spatula works best, but any will do). Place cheesecake in the middle of the oven and bake at 350 for about 1 hour 15 minutes or until no longer soupy. It will likely still be somewhat jiggly (not liquid) in the middle, but will set as it cools.
   
4. Cool 30 minutes out of the oven, then refrigerate, covered for at least 4 hours till completely chilled, or overnight. Before serving, top with caramel sauce, gingersnaps, and pecans.
   
5. To make caramel sauce, place sugar in a clean saucepan over medium heat. Without stirring or with Very minimal stirring, allow sugar to melt and bubble until it turns a medium amber color. Remove from heat and add butter, half-and-half, and salt. Stir with a spatula or wooden spoon until caramel melts into the butter and half-and-half. (If your caramel has balled up, you can place the pan over very low heat while you stir to help it melt into the sauce). Enjoy!

Original Recipe: honeyandbutter

Easy Pumpkin Cake recipe

Ingredients: 

Cake:

• 1 pkg yellow cake mix
• 1 egg
• ½ cup melted butter

Filling:

• 1 (8oz) pkg cream cheese, softened
• 1 (15oz) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• ½ cup melted butter
• 2 cups powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions:

1. Preheat oven to 350 degrees
   
2. Combine the cake mix, egg, butter and mix well.
   
3. Pat the mixture into the bottom of a lightly greased 9x13in baking pan.
   
4. In separate bowl mix cream cheese and pumpkin until smooth. Add eggs, vanilla, butter and continue mixing until smooth. Add the powdered sugar, cinnamon, nutmeg and mix well.
   
5. Spread pumpkin mixture over cake batter and bake for 35-40 minutes at 350 degrees. Do not over bake as the center should be a little gooey.
   
6. Best served warm with fresh whipped cream or vanilla ice cream.

Note: Serves 12


Original Recipe: wherewomencook.com

Chicken with Roasted Garlic Lasagna Recipe

Photo Credit: fortheloveofcooking

Ingredients: 

Chicken Mixture:

• 2 cups roasted chicken, shredded
• 2 bulbs of roasted garlic
• ¼ sweet yellow onion, diced finely
• 5-6 baby bell peppers, diced finely (I used red & yellow)
• 6-7 fresh basil leaves, chopped
• Dried oregano, to taste
• Sea salt and freshly cracked pepper, to taste

Other Ingredients:

• 1 (32 ounce) container ricotta cheese (I used part skim fat)
• 1 egg
• 5-6 fresh basil leaves, chopped
• Dried Oregano, to taste
• Fresh nutmeg, grated, to taste
• ½ cup + 3 tbsp of Parmesan cheese (divided)
• 9 whole wheat lasagna noodles, cooked per instructions
• Mozzarella cheese, shredded
• Roasted Garlic and Basil Marinara

Directions:

1. Start by preparing the roasted garlic. Place the shredded chicken, roasted garlic, diced onion, diced bell peppers, chopped basil leaves, oregano, sea salt and freshly cracked pepper to taste on a large cutting board. Chop all the ingredients together and mix thoroughly.
   
2. Preheat oven to 375 degrees.
    
3. Coat a large 9×13 baking dish with cooking spray.In a large bowl, add ricotta, egg, ½ cup of Parmesan cheese, fresh chopped basil, nutmeg, oregano, sea salt and freshly cracked pepper, to taste. Combine until mixed thoroughly. Meanwhile, cook the lasagna noodles per instructions then drain.
    
4. Layer a 9 x 13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Spread some of the ricotta mixture on the noodles, then spoon some of the chicken mixture on top and sprinkle with a bit of mozzarella; spoon some sauce over the cheese; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese, remaining 3 tablespoons of Parmesan cheese and a sprinkle of basil or oregano.
    
5. Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes. Let cool for 5 minutes before slicing. Enjoy.

Original Recipe: fortheloveofcooking

Pan-Roasted Chicken with Lemon Garlic Green Beans

Photo Credit: Christopher Baker

Ingredients: 

6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)


Directions:

1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
   
2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
   
3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Original Recipe: realsimple.com

Pumpkin Cookies

Ingredients: 

Cookies:

• 1 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 cup canned pumpkin
• 1 egg
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 tablespoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 2 cups all-purpose flour

Frosting:

• 3 tablespoons butter
• 1/4 cup heavy cream
• 1 cup confectioners’ sugar
• 1 teaspoon vanilla
• 1/2 cup packed brown sugar
• Pinch of salt

Directions:

Cookies:

1. Preheat oven to 350 degrees. 
2. In a large bowl, cream together butter and sugars. Add eggs and vanilla and mix well. Stir in pumpkin. 
3. In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add to pumpkin mixture and mix well. Drop by heaping tablespoons onto a lightly greased cookie sheet. 
4. Bake for 10-12 minutes.

Frosting:

1. In a medium saucepan, combine butter, cream, and brown sugar over medium heat. Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla. 
2. Cool then stir in confectioner’s sugar. Spread frosting over cooled cookies.

Pumpkin Scones

Photo Credit: favfamilyrecipes.com

Ingredients: 

Pumpkin Scones:

• 2 1/2 c. flour
• 1/2 c. sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/8 tsp. cloves
• 1/4 tsp. ginger
• 6 Tbsp. cold butter, cut
• 1 c. canned pumpkin
• 4 Tbsp. milk
• 1 egg
• 1 c. semi-sweet chocolate chips (optional)

Cream Cheese Frosting:

• 4 oz. cream cheese (at room temperature)
• 1 c. powdered sugar
• 1 tsp. vanilla
• 1 Tbsp. milk
• 1/4 c. melted semi-sweet chocolate chips (optional)

Directions:

Pumpkin Scones:

1. Preheat oven to 400 degrees.
2. In large bowl, combine flour, sugar, baking powder,salt, cinnamon, nutmeg, cloves and ginger. Cut in butter with pastry cutter until butter is mixed in (no larger than pea sized).
3. In separate bowl, whisk together pumpkin, milk and egg.
4. Slowly fold pumpkin mixture into dry ingredients. Should start to form into a soft ball. (If needed add more flour until you can form that soft dough ball.)
5. Put dough ball out onto floured surface. Knead 5 or 6 times until smooth. Flatted into round circle about 1 inch thick.
6. Using a pizza cutter, cut circle into 8 triangle shaped scones.
7. Place scones on cookie sheet lined with parchment paper.
8. Bake 14-16 minutes or until toothpick comes out clean.

Cream Cheese Frosting:

1. Combine all ingredients. Beat together with mixer until smooth. Drizzle over the top of cooled scones.

Original Recipe: favfamilyrecipes.com

Barbecue Ribs in the Crock Pot Recipe

Photo Credit: teamhess.blogspot

Ingredients: 

• 3 lbs. pork or beef ribs
• 1 c. water
• ¼ c. cooking sherry
• 1 tbsp. Worcestershire sauce
• salt and pepper to taste
• ½ c. barbecue sauce

Directions:

1. Place ribs standing upright in crock pot. Pour in sherry and water. Sprinkle with Worcestershire sauce and salt and pepper. Pour barbecue sauce over ribs. 
2. Cook on low approximately 8 hours. Serve with additional barbecue sauce for dipping.

Original Recipe: teamhess.blogspot