Buffalo Chicken Biscuit Pizzas

Ingredients:

1 (16 oz.) can refrigerated biscuits

8 tbsp buffalo wing sauce, divided

3/4 cup chicken, cooked, shredded

1 cup shredded mozzarella cheese, divided

8 tsp blue cheese, crumbled, divided

Parsley, chopped

Directions:

Preheat oven to 350°.  Open biscuits and separate into 8 individual biscuits; flatten to form pizza dough.  Spread each biscuit with 1 tbsp buffalo wing sauce, roughly 1 1/2 tbsp shredded chicken, 1/8 cup shredded mozzarella cheese, 1 tsp crumbled blue cheese, and parsley.  Bake for 15 – 20 minutes or until dough has completely cooked through.  Serve with ranch or blue cheese dressing and celery sticks for even more buffalo wing flavor!

These biscuit pizzas are a favorite for us and are so versatile.  Try any of your favorite pizza or flavor combinations... experiment with it and I'm sure you'll find a winner your family and friends will love too!

Pumpkin Cookies with Cream Cheese Icing

Ingredients:

2 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp salt

1/2 cup butter, unsalted, softened

1 1/2 cups sugar

1 cup canned pumpkin puree

1 egg

1 tsp vanilla extract

Icing

4 oz. cream cheese, softened

1 cups powdered sugar

1 1/2 tbsp milk

1/4 cup butter, unsalted, melted

1/2 tsp vanilla extract

Directions:

Preheat oven to 350°.  In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt.  In a separate bowl cream the butter and sugar using a mixer;  add pumpkin puree, egg, and vanilla and beat until mixed completely.  Add dry ingredients to creamed mixture and beat until completely combined.  Make drop cookies using a tablespoon, then bake in the oven for 15 – 20 minutes.  Meanwhile combine cream cheese, powdered sugar, milk, butter, and vanilla until a glaze-like consistency is reached (additional milk may be added to achieve desired consistency).   Spread or drizzle glaze over the cookies once they have cooled completely. 

Homemade Granny Smith Applesauce

This is my absolute favorite applesauce!  I don't and won't eat anything else.  My favorite way to eat it is warmed up on toast... yummy!!!

Ingredients:

1 (3 lb.) bag granny smith apples, peeled, cored, and quartered

4 strips of lemon peel, make strips with a vegetable peeler

Juice from 1 lemon

1 (3 inch) cinnamon stick

1/4 cup light brown sugar

1/4 cup granulated sugar, or to taste

1 cup water

1/2 tsp salt, or to taste

Directions:

Add all ingredients into a large pot, cover, and bring to a boil; lower to a simmer and cook for 20 – 30 minutes or until apples are perfectly soft and tender.  Remove from heat and take out cinnamon stick and lemon peel.  For a chunky style sauce, mash with a potato masher.  For a smooth sauce puree in a food processor to desired texture, or run through a food mill. 

This sauce is great hot or cold!  It can be refrigerated for up to 2 or 3 weeks and can be frozen for up to a year.  Trust me, it won’t last that long though!

Cheesy Garlic Biscuits

Ingredients:

2 cups all-purpose flour

4 tsp baking powder

2 tsp sugar

1/4 tsp salt

1/3 cup butter, unsalted

1/4 tsp garlic powder, or to taste

1/2 tsp old bay seasoning

2 cloves garlic, minced

1 cup shredded cheddar cheese

2/3 cup milk

Biscuit topping

4 tbsp butter, melted

1/2 tsp parsley, chopped

1 tsp garlic powder, or to taste

Salt, to taste

Directions:

Preheat oven to 400°.  In a large mixing bowl combine the flour, baking powder, sugar, and salt; cut in the butter until the mixture is a crumbly.  Add garlic powder, old bay seasoning, minced garlic, and shredded cheddar; combine into crumbly mixture.  Add the milk and combine until a soft dough forms.  Roll dough out into sheet, and cut into circles (will make about 12); place biscuits onto an ungreased cookie sheet and bake for 15 – 20 minutes.  Meanwhile, combine all ingredient for biscuit topping. Remove biscuits from oven and brush topping onto each biscuit.  Serve hot and enjoy!

If you are a fan of the Red Lobster Cheddar Bay Biscuits you'll have to give these a try.  You are going to love them!

Apple Pie

Ingredients:

1 (3 lb.) bag granny smith apples, peeled, cored, and thinly sliced

1/2 a lemon, for juice

1/4 tsp nutmeg

1/4 tsp cinnamon

1/8 tsp salt

2 tbsp all-purpose flour

1 cup sugar

2 tbsp butter, unsalted, cut into small chunks

Crust

1/3 cup milk

1 tbsp vinegar

2 cups flour

1 cup shortening

1/2 tsp salt

Directions:

In a large bowl add apples; squeeze lemon juice over top and stir to coat.  Add nutmeg, cinnamon, salt, and flour; mix until apples are thoroughly coated.  Pour in sugar and stir until well combined.  Pour mixture into pie crust, and top with the small chunks of butter.

For crust

Preheat oven to 425°.  In a small bowl blend the milk and vinegar together; set aside for 5 minutes.  In a separate (large) mixing bowl combine the flour, shortening, and salt until completely mixed; add milk mixture to flour mixture and form into a firm ball.  Cut ball in half, and roll out two separate round crusts.  Press the bottom crust into a pie dish.  Once apple mixture is put into the pie, place the top crust; cut off excess and crimp (or seal with a fork) the edges of the crust.  Make several slits into top crusts (or decorative cuts).  Bake for 15 minutes, then remove from oven and over crust edges with tin foil; resume cooking for 25 – 30 minutes longer, or until crust is a light golden brown.  Cool on a wire rack for 2 – 3 hours before eating. 

Pumpkin Bread

Ingredients:

1 (15 oz.) can pumpkin

2 cups sugar

2/3 cup butter, unsalted, softened

1/2 cup water

3 eggs

2 1/2 cups flour

2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground cloves

Directions:

Heat oven to 350°.  In a large bowl, mix together pumpkin, sugar, butter, water, and eggs; beat for 1 minute until completely incorporated.  In a separate bowl mix together the flour, baking soda, salt, cinnamon, nutmeg, and ground cloves until well blended.  Slowly add flour mixture into the pumpkin mixture, and beat until completely combined.  Pour batter into a greased (or parchment paper lined) loaf pan; bake 45 – 60 minutes, or when a toothpick or knife comes out clean.   

Fall is here!  This is the time of year when comfort food and autumn favorites are a necessity to have in your cooking repertoire.  All things apple and pumpkin are a must for fall food lovers... and I've got just the recipes for you!  Just look in my fall favorites section to find all of your most loved seasonal foods, and around November be looking for my new Thanksgiving section.  I hope you find some amazing new dishes for the season!

Cauliflower Purée

Ingredients:

1 head of cauliflower

1 clove of garlic, minced

2 tbsp heavy cream

1 tsp unsalted butter

1 tbsp parmesan cheese, grated

Salt and fresh ground black pepper

1/2 tsp chives

Directions:

Clean cauliflower then cut into small florets; cook in boiling water for 10 minutes or until very soft.  Drain well!  Add cauliflower and remaining ingredients into a food processor; puree until almost smooth or to desired texture.  Season additionally and add extra butter if desired.  

Whole Roasted Chicken

Ingredients:

1 Whole roasting chicken

Olive oil

Salt and fresh ground pepper, to taste

Rotisserie chicken seasoning

1 clove of garlic, minced

1 lemon

1/2 cup chicken stock

Directions:

Preheat oven to 350°; meanwhile prepare chicken for roasting (remove neck and giblets; rinse well with cold water).  Place chicken in a large roasting pan; pour small amount of olive oil over chicken.  Season chicken with salt, pepper, and rotisserie seasoning to taste; add garlic and rub seasoning over whole chicken.   Juice the lemon over top of chicken, and place lemon halves inside chicken.  Pour chicken stock into the bottom of the roasting pan.  For every pound of chicken, bake 20 minutes (ex: If you chicken is 3 pounds, bake for 60 minutes). 

Simple Sautéed Vegetables

Ingredients:

Extra virgin olive oil

2 carrots, peeled and cut on a bias

2 yellow squash, cut into thick strips

1 zucchini, cut into thick strips

1 head of broccoli, cut into florets

1 clove garlic, minced

1 tbsp lemon juice, fresh squeezed

Seasoning salt, to taste

Fresh ground black pepper, to taste

Directions:

Heat a small amount of oil in a large pan over medium high heat; add carrots, broccoli, and garlic.  Saute until slightly less hardened (about 2 - 3 minutes).  Add squash and zucchini; cook until all vegetables are tender crisp (or to preferred doneness) (about an additional 2 - 3 minutes).  Add lemon juice and season vegetables to taste, then serve.   

Sweet and Tangy Balsamic Vinaigrette

Ingredients:

4 tbsp balsamic vinegar

2 tbsp honey

1 tbsp strawberry jam

1 tbsp Dijon mustard

1 1/2 tsp soy sauce

1 garlic clove, minced

1/2 cup extra virgin olive oil

Salt and pepper

Directions:

In a small bowl, whisk together the first six ingredients.  Slowly add the oil, whisking constantly until completely combined.  Season with salt and pepper to taste.

This dressing keeps very well in the refrigerator and goes well with just about any salad!  Make a double batch to enjoy it even longer.  It is also an excellent marinade for grilling mixed veggies!   

Shrimp and Scallop Scampi

Ingredients:

1.5 lb. shrimp, peeled and deveined

1 lb. bay scallops

Salt and pepper, to taste

8 tbsp butter, salted

8 cloves garlic, minced

1/2 cup dry white wine

2 tbsp lemon juice, fresh squeezed

2 tbsp olive oil

1 tbsp fresh parsley, chopped

Directions:

Pat dry shrimp and scallops thoroughly; meanwhile heat a large pan over medium heat.  Melt butter in pan; meanwhile season shrimp and scallops with salt and pepper to taste.  Increase heat to high and place shrimp and scallops in skillet; add the garlic.  Cook for 5 minutes, then remove shrimp and scallops from pan.  Add white wine and lemon juice to pan, and cook sauce until reduced (about 15 minutes).  Add olive oil and parsley, and stir until well combined; remove from heat.  Add shrimp and scallops back to pan and toss until thoroughly coated; salt and pepper to taste then serve. 

Ravioli Casserole

Ingredients:

1 package meat filled ravioli (frozen or refrigerated)

Olive oil

2 garlic cloves, minced

2 zucchini, sliced and halved

1 yellow squash, sliced and halved

1/2 cup button mushrooms, sliced

1/4 cup kalamata olives, pitted

1 (14.5 oz) can Italian stewed tomatoes, drained

1 (28 oz.) jar spaghetti sauce (or use 3.5 cups of my recipe)

1 cup shredded mozzarella cheese

2 tbsp parmesan cheese, grated

Directions:

Preheat oven to 350°; grease a 3 quart baking dish.  Meanwhile, in a large saucepan cook the ravioli according to package directions; drain.  In the same pan, add a small amount of olive oil; add garlic, zucchini, squash, mushrooms, olives, tomatoes, and spaghetti sauce.  Cook the vegetable mixture until heated through; add ravioli.  Pour mixture into greased baking dish, and cover with mozzarella and parmesan cheeses.  Bake in the oven for 20 – 30 minutes or until cheese is bubbly and lightly browned. 

Use whatever type of ravioli that you prefer.  This would be great with beef, pork, chicken, seafood, or even cheese raviolis.  You can even switch up the sauce by using a marinara, vegetable, or Alfredo sauce if you prefer.  Be creative and choose a flavor that your family will like best! 

Garlic Alfredo Chicken Pot Pie

Ingredients:

1 lb. boneless skinless chicken breast

Salt and pepper

Garlic powder, Italian seasoning blend

1 jar (16 oz.) Alfredo sauce (or 2 cups of my recipe)

1/2 cup milk

2 cloves garlic, minced

1/4 cup parmesan cheese, grated

1 bag (1 lb. 3 oz.) frozen broccoli and carrots in garlic sauce

1 cup frozen sweet corn

1/2 cup frozen sweet peas

1 can refrigerated breadsticks

Parmesan cheese, grated

Directions:

Preheat oven to 375°.  In a large skillet, heat a small amount of olive oil.  Season chicken with salt, pepper, garlic powder, and Italian seasoning blend, and then cook in skillet over medium high heat until cooked all the way through.  Remove chicken from skillet and let cool; once cool cut into cubes.  Meanwhile, mix together Alfredo sauce, milk, garlic, and parmesan cheese; add all frozen vegetables and cubed chicken.  Place in the oven and cook for 30 minutes.  Meanwhile, open breadsticks; take each breadstick and twist according to directions, then roll to form into a spiral.  Place breadsticks onto a nonstick baking sheet and top each with a small amount of parmesan cheese.  Once the casserole has been in the oven for 30 minutes, place breadsticks in the oven and cook for 6 minutes; after this step, remove both the casserole and breadsticks from the oven.  Top the casserole with the spirals and continue cooking for another 10 minutes.  Serve warm and top with additional parmesan cheese if desired!