• Bite-Size Cheesy Pepperoni Pizza Puffs

    Source: The Slow Roasted Italian
    Makes: 48
    2 cups all-purpose flour 2 teaspoons baking powder 2 tablespoons Italian seasoning ½ teaspoon crushed red pepper flakes 1 cup fresh shredded Parmesan cheese 1 teaspoon sugar 2 tablespoons extra virgin olive oil (plus more to grease pans) 1½ cups whole milk 2 eggs, beaten 2 cups shredded 4-cheese pizza blend 1 (5 ounce) package mini pepperoni rounds
    1. Preheat oven to 350°F.2. Reserve a hand full of pepperoni (about 1/4 cup). 3. In a large bowl, combine flour, baking powder, seasoning, red pepper flakes, Parmesan cheese, olive oil, sugar, ...

  • Pumpkin Pecan Cobbler

    Source: laurenslatest.com

    1 cup + 3 tablespoons all purpose flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    3/4 cup granulated sugar
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1/2 teaspoon cloves
    1/2 cup pumpkin puree
    1/4 cup milk
    1/4 cup melted butter or vegetable oil
    1 1/2 teaspoons vanilla


    1/2 cup granulated sugar
    1/2 cup brown sugar
    1/4 cup chopped pecans
    1 1/2 cups very hot water


    Preheat oven to 350 degrees.
    In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
    In a smaller bowl, stir pumpkin, milk, melted butter ...

  • Gooey Crispy Ritz S'mores Bars

    Source: cookiesandcups.com
    2 cups finely crushed Ritz Crackers (approximately 2 sleeves)1/2 cup butter, melted1/4 cup granulated sugar2 cups Marshmallow Fluff1 cup semi-sweet chocolate chips1 cup crunchy peanut butter2 cups Rice Krispies
    1. Line a 9x9 pan with foil and spray lightly with cooking spray. Set this aside.2. In a large bowl combine the crushed crackers, butter and sugar. Firmly press this mixture evenly into the prepared pan and chill it for 30 minutes.3. When the crust is chilled, remove it from the refrigerator and spread the Fluff evenly on top.4. Place this back in the refrigerator for ...

  • Buttermilk Blueberry Breakfast Cake

    Source: www.alexandracooks.com

    ½ cup (8 tablespoons) unsalted butter, room temperature
    zest from 1 large lemon
    1 cup  sugar (set aside 1 tablespoon for sprinkling)
    1 egg, room temperature
    1 tsp. vanilla
    2 cups all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
    2 tsp. baking powder
    1 tsp. kosher salt
    2 cups fresh blueberries
    ½ cup buttermilk


    Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup of sugar until light and fluffy.
    Add the egg and vanilla and beat ...

  • Slow Cooker Pumpkin Applesauce

    Source: themagicalslowcooker.com

    8 medium sized Gala Apples (4 pounds before peeling and coring)
    1 (15-oz.) can pumpkin puree
    2 tsp. ground cinnamon
    ½ tsp. ground nutmeg
    ? tsp. ground cloves
    1 tsp. vanilla extract
    ½ cup apple juice or water
    brown sugar to taste (add at the end, about a half cup)

    Slow cooker size: 6-quart or larger

    Peel, core and slice the apples. Add the apples to the slow cooker.
    Add the can of pumpkin puree, cinnamon, nutmeg, cloves, vanilla and apple juice.
    Cover and cook on high for 5 hours or low for 8 hours.

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