Southwestern Beef Sweet Potato Pie

Ingredients

  • 1 lb. Ground Beef, (90%) lean
  • 1 large sweet potato, chopped into ½-inch pieces
  • 1 tsp. salt
  • 1 large onion, chopped
  • 1 large jalapeño, seeded and finely chopped
  • 2 cloves garlic, finely chopped
  • ¼ cup water
  • ½ tsp. dry mustard
  • ½ tsp. ground cumin
  • 1 tsp. chili powder
  • ½ tsp. oregano
  • ¼ tsp. paprika
  • ½ tsp. freshly ground black pepper
  • 1 cup shredded Mexican cheese
  • 1 package refrigerated pie crusts (2 crusts) 

Pumpkin Pie French Toast

Ingredients

  • 3 large eggs
  • 1/2 cup half-and-half cream
  • 1/4 cup canned pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 cup finely chopped walnuts
  • 8 slices day-old bread

Directions

  1. Heat a lightly oiled skillet over medium heat.
  2. Whisk eggs, half and half, pumpkin, cinnamon, vanilla extract, pumpkin pie spice, and walnuts together in a bowl. Soak one slice of bread at a time in the pumpkin mixture, then place in the prepared skilled. Repeat with the remaining slices of bread. Stir the pumpkin mixture between dips to keep the walnuts from settling. Cook the bread until golden brown, about 3 minutes on each side.

Warm Almond-Cherry Cake

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pie plate
  • 1 cup all-purpose flour (spooned and leveled), plus more for pie plate
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 3 large eggs
  • 1/2 teaspoon pure almond extract
  • 1/2 cup sliced almonds
  • 1 bag (12 ounces) frozen cherries, thawed and dried

Directions

  1. Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  2. Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix).
  3.  Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.

Spice Layer Cake

Ingredients

  • Cooking spray
  • 3 c. all-purpose flour, spooned and leveled, plus more for pans
  • 1 1/2 tsp. Kosher salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cardamom
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1 c. unsalted butter, at room temperature
  • 1 c. packed light brown sugar
  • 3 large eggs
  • 1 c. unsulphered molasses
  • 1 1/4 c. Buttermilk
  • Cinnamon-Cream Cheese Frosting
  • 8 oz. cream cheese
  • 1/2 c. (1 stick) unsalted butter, at room temperature
  • 1 1/2 tsp. pure vanilla extract
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. ground cinnamon
  • 5 c. confectioners’ sugar
  • Caramel Acorns and Piecrust Leaves
  • Packaged caramels
  • Dark chocolate, melted
  • Pretzel sticks
  • Pie dough scraps

Slow-Cooked Cherry Pork Chops

Ingredients

  • 6 bone-in pork loin chops (8 ounces each)
  • 1/8 teaspoon salt
  • Dash pepper
  • 1 cup canned cherry pie filling
  • 2 teaspoons lemon juice
  • 1/2 teaspoon chicken bouillon granules
  • 1/8 teaspoon ground mace
  • Additional cherry pie filling, warmed, optional

Directions

  1. In a large skillet coated with cooking spray, brown the pork chops over medium heat on both sides. Season with salt and pepper.
  2. In a 3-qt. slow cooker, combine pie filling, lemon juice, bouillon and mace. Add pork chops. Cover and cook on low for 3-4 hours or until meat is no longer pink. Serve with additional pie filling, if desired.

Pumpkin Chocolate Chip Cookies II

Ingredients

  • 2 1/4 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. kosher salt
  • 1 c. (2 sticks) unsalted butter, softened
  • 3/4 c. brown sugar
  • 1/2 c. granulated sugar
  • 3/4 c. pumpkin purée
  • 1 large egg
  • 2 tsp. pure vanilla extract
  • 2 c. semi-sweet chocolate chips

Directions

  1. Preheat oven to 375° and line two large baking sheets with parchment paper.
  2. In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt.
  3. In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate dough for 30 minutes.
  4. Scoop 1” balls onto prepared baking sheets, 2 inches apart, and bake until puffed up and golden around edges, about 12 minutes.