Monday, October 5, 2015

Meal Planning Monday #105

Hello October.

This week, I feel like we can fully dive into the coziest fall food around.  Grab a pad and pen and let's make our shopping list.   It's fall food...and fall food is my favorite :).

Apple Cider Pork Tenderloin.  Ingredients go into the slow cooker and a yummy supper comes out.  I serve mine over quinoa but you can certainly serve yours on burger buns or over rice.

Breakfast for dinner on a weekday just sounds cozy.  I think fuzzy socks and sweatpants are required :).  My Tex-Mex Potato Breakfast Casserole makes a hearty supper!

My Italian Chicken Noodle Soup is so simple because you prepare it in the slow cooker.  Love this!

In honor of Oktoberfest, I'm thinking Crispy Potatoes and Sausage.  Pick whichever type of sausage or brat you like, grill them up and serve them alongside these yummy potatoes and roasted veggies.

And I'm finishing up this week with one of my VERY FAVORITE MEALS!  My Pumpkin-Sausage Pasta is just so good!  If you've never had pumpkin in a savory dish before, now is the time to try it!  Listen, it pairs really well with sausage, onion and Parmesan'll love it!

And speaking of pumpkin, our bar for the week is...

...Chocolate Chip Pumpkin!  It will be love at first bite.

And one little bonus recipe...

...these Nutella S'more Pie Bites will rock your world!  You will not be able to get over not only how easy they are to assemble and bake but how dang good they taste too.  I'm telling you...they will be an instant hit at your house!

Happy Monday friends!  From my kitchen to yours, I hope you have a wonderful day!


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Sunday, October 4, 2015

Peanut Butter Monkey Bread

Hey there peanut butter people...this one's for you :).

This recipe serves four to six.

Shopping List
1/2 cup sugar
2 (16.3 oz) cans refrigerated flaky layer biscuit dough, cut into quarters
3/4 cup firmly packed brown sugar
1/2 cup butter
1/4 cup light corn syrup
1 small box (3.4 oz) of instant vanilla pudding mix, dry and not prepared
1 cup of creamy peanut butter

Preheat oven to 350 degrees.  

Spray a bundt pan with Pam and set aside.

Add your sugar to a small bowl.  Dredge biscuit quarters in sugar to coat.  Layer in prepared pan.

(At this point, you could cover your pan and pop it in the fridge until the next morning.)

In a small saucepan, combine brown sugar, butter, corn syrup and instant pudding mix.  Cook over medium-high heat stirring constantly until mixture comes to a boil.  Boil one minute and then quickly stir in your peanut butter.  Pour peanut butter mixture down over layered biscuits.  Bake 40 minutes.

  Let pan sit 5 minutes before inverting it onto platter to serve.

Serve this yummy monkey bread warm right out of the oven.  It's gooey and peanut buttery and delish for breakfast.


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Friday, October 2, 2015

Pumpkin Bread with Marshmallow Buttercream Frosting

Okay...I'm going to go ahead and say it...I think I make the very best pumpkin bread.  

It's moist, it's flavorful, it's simple to whip's that perfect little recipe you can use all fall.

I sometimes make this bread and we just enjoy it without frosting, but then occasionally I'll whip up a frosting too.  Today's frosting is a marshmallow buttercream and it's good enough to eat with a spoon.

Go ahead and make this once and I promise you, you'll make it all autumn long.


This recipe makes one loaf.

Shopping List
1 cup of sugar
1 cup of canned pumpkin (I used Libby's)
1/3 cup vegetable oil
1 egg
1/2 tablespoon vanilla
1 cup of all purpose flour
1 1/2 tablespoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 a stick of butter (4 tablespoons), softened
1 (7 oz) jar of marshmallow cream
2 cups powdered sugar
1 tablespoon milk

Preheat oven to 350 degrees.

Lightly spray one loaf pan with cooking spray and then set aside.

In a mixing bowl, beat sugar, pumpkin, vegetable oil and egg with an electric mixer.  Beat in vanilla.  Set bowl aside.

In a second mixing bowl, whisk together with a fork your flour, pumpkin pie spice and baking soda. 

 Pour pumpkin mixture slowly into flour mixture and blend together until just moistened with a spoon (not your mixer).   Pour batter into prepared loaf pan and bake one hour or until a toothpick inserted in the middle comes out clean.

Allow bread to cool 10 minutes before removing it from the pan to finish cooling before frosting.

To make the frosting, beat the butter, marshmallow cream, powdered sugar and milk together in a bowl.  Add a little more powdered sugar if the frosting is too thin or a little more milk if it's too thick.  Drizzle frosting down over the cooled bread and store in the fridge when not enjoying.

Whether you frost or not, you will love this bread!  I promise :).

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