Apple Croissants

Natausha's 

Apple Croissants

1 can Pillsbury croissants
1 small can canned apples or apple pie filling
Butter
Cinnamon

Prepare apples by chopping them. Unroll croissants and flatten.
Place 2 tbs of apples in wide end of croissant and sprinkle with cinnamon. D and Bake. Baking temperature and time are on croissant can. I may have baked a minute or two longer due to filling. 
Remove from oven and smother in butter. Enjoy!

Bison and Sweet Potato Chili

Jessica's recipe is on her blog and you can find it by clicking HERE I'll post the list of ingredients for you, but go to her blog to get the full tutorial and leave her some blog love by leaving a comment.

Ingredients:

• 2 tbsp coconut oil or ghee
• 1 large yellow onion diced
• 3 cloves garlic diced
• 2 lb ground bison or beef ( I used 1 lb of bison 1 lb beef)
• 2 large sweet potatoes (peeled and chopped into bite-sized pieces)
• 1 cup of peeled and diced butternut squash (I just added this as I had it on hand, you don't have to)
• 28 oz of canned, diced tomatoes (I used Muir glen organic tomatoes)
• 32 oz of vegetable broth
• 1.5 tsp sea salt 
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp cinnamon
• 1 tsp dried oregano
• avocado for garnish
• diced green onions for garnish
• cilantro (optional)

Maple Bacon Cookies

Calla didn't feel she needed to post any info, but here's the details of what she used. :)

 Betty Crocker Maple Bacon cookie mix, frosting starter with caramel flavoring:-)

Tomato Pie

Faith's Tomato Pie:

One pre baked pie shell for each pie. Four to five large ripe tomatoes for each pie. Wash and slice the tomatoes. If really juicy, let drain on rack for a bit. If not so juicy, no need to drain. Layer tomatoes, salt and pepper and basil in pre baked shell. Make mixture of one cup sharp cheddar cheese, grated, three-fourth cup good quality mayonnaise, not low fat. Spread may and cheese mixture on top of tomatoes.....bake in 350 Degree preheated oven for about 30 minutes, until cheese mayo mixture is nicely melted.

Picante Soup

Here is Kelly's recipe:

Picante soup :

2 cans black beans
1 can red beans
1 can garbanzo beans
1 bag frozen corn... or a can of corn
1 large bottle of pace salsa (must be Pace) I like mild... the flavor is really good. But medium is what I used that night.
1lb hamburger

Brown hamburger (optional with onions)
I brown the meat in the pot then empty the grease...
Dump everything in a pot and heat.
Don't drain beans...
Perfect for Halloween night because it's easy.

Streusel Topped Pumpkin Chocolate Chip Muffins

Brianna's recipe from a blog can be found if you click HERE  There's a whole tutorial on the link, but here's a glance at the recipe:

Streusel-Topped Pumpkin Chocolate Chip MuffinsRecipe by Our Best Bites

Ingredients:

1 Duncan Hines spice cake mix
1 15-oz. can pumpkin
1 cup sour cream
1/4 cup vegetable oil
3 eggs
1 teaspoon vanilla
1 12-ounce package chocolate chips

Streusel Topping

1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon pumpkin pie spice
3 tablespoons butter

Instructions:

Ignore the directions on the box. Preheat oven to 350. Line 2 12-cup muffin tins with cupcake liners and set aside.

In a large bowl or the bowl of a stand mixer, combine the cake mix, pumpkin, sour cream oil, eggs, and vanilla. Mix on low for 30 seconds or until all the ingredients have been moistened, then beat on medium speed for 2-3 minutes or until the batter is smooth. Mix in the chocolate chips.

Divide the batter evenly in the cupcake liners. Whisk together the flour, sugar, and pumpkin pie spice, then cut in the butter with two knives until the mixture resembles coarse crumbs. Sprinkle the topping over the batter. Bake the muffins for 20-30 minutes or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out completely clean. Cool on a wire rack before serving. Makes 24 muffins.

Pumpkin Spice Baked Donut Holes

If you click HERE you'll get to the blog where Sally got her recipe. There's way more details in the link, but if you want a quick glance, here's some info:

Dry Ingredients

1. 1 3/4 cups of all purpose flour
2. 2 tsp of baking powder
3. 1/2 tsp of salt
4. 3/4 tsp of cinnamon
5. 1/2 tsp of nutmeg
6. 1/2 tsp of pumpkin spice
7. 1/2 cup of vegetable oil
8. 1/2 cup of packed brown sugar
9. 1 egg
10. 1/2 tsp of vanilla extract
11. 1/2 a can of pumpkin puree (about 6 oz.)
12. 1/2 cup milk

Donut coating

1. 1/2 cup sugar
2. 2 tbsp cinnamon
3. 1/2 a stick of unsalted butter

Instructions

1. Preheat the oven at 350 degrees.
2. With a whisk, mix together the flour, baking powder, salt, cinnamon, nutmeg, and pumpkin spice.
3. In a separate bowl mix the pumpkin, vegetable oil, brown sugar, egg, milk, and vanilla extract.
4. Combine all ingredients and mix together to create your dough.
5. In a WELL GREASED mini muffin pan spoon in the batter evenly. (You will probably have some left over to save for the next batch).
6. Bake for 10-12 minutes or until you can stick with a toothpick and pull out clean.
7. Allow muffins to cool for about 2 minutes. If you would like to have the donuts look more like holes than muffins you can remold them as long as they are still warm (don't burn yourself!).
8. For the coating: In one bowl melt the butter. In a separate bowl mix the cinnamon and sugar. Dip the donut holes in the butter and then roll around in the cinnamon sugar mixture. If you are sticking with more muffin like donuts you can dip just the top of the donut in the butter and coat only the top with cinnamon sugar. Don't over do the sugar as it will take away from the delicious pumpkin taste!