Looking at our weather forecast for the days ahead, it would be great . . . if you were a DUCK! Just when I thought the 50's was chilly - in a few days we will be dropping down to the 40's! Oh well - we all know Winter is coming and, here in Michigan, sometimes we get the cold weather earlier than other states but WE'RE TOUGH - we've been through this before . . . right???

Breakfast Casserole with Zucchini

2 C. milk
8 eggs
1 1/2 tsp. ground mustard
1/2 tsp. salt
1 lb. breakfast sausage, cooked/drained
(can substitute cooked bacon or ham)
2 1/2 C. bread, cubed
1 1/2 C. shredded Cheddar cheese
1 C. shredded zucchini (do not drain
after shredding)
=
Preheat oven 350 degrees F.
Spray 9 X 13" baking dish with
nonstick cooking spray.
In a bowl whisk eggs, milk, ground mustard
& salt. Stir in cooked sausage, bread cubes,
cheese & zucchini - pour into prepared dish.
Bake 50-55 minutes until golden brown &
cooked through in center. Serves 8

(recipe: theseoldcookbooks.com)
------------------------------------

Pumpkin Magic Bars

Crust:

1/2 C. unsalted butter
1/3 C. light brown sugar, packed
1 C. flour
1/2 tsp. pumpkin pie spice
pinch fine sea salt

Topping:

1 C. canned pumpkin pie filling
1 (11 oz) pkg. butterscotch chips
1 C. toffee bits
2 C. chopped pecans
1 (14 oz) can sweetened condensed milk
=
Preheat oven 350 degrees F.
Line a 11 X 7" baking dish with foil &
spray with nonstick cooking spray.

In large bowl cream butter & brown sugar
until light & fluffy, about 2 minutes. Add
flour, pumpkin pie spice & salt - mix until
combined with no dry patches. Press
mixture into bottom of prepared dish &
bake 15 minutes until it no longer looks
raw & is lightly browned.

Spread pumpkin pie filling on top. Layer
butterscotch chips then toffee bits then
pecans on top. pour sweeten'd cond'
milk on top.
Bake 30-35 minutes until browned on top.
Let bars cool completely in pan.

Once cooled, cut into 15 bars. Store left-
overs in fridge.

(recipe: thecountrycook.net)
--------------------------------

Spiced Pumpkin Seeds

1 C. pumpkin seeds (raw/hulled)
1 tsp. olive or vegetable oil
2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. sea salt
1 pinch cayenne pepper (optional)
=
Preheat oven 350 degrees F.
Line a rimmed baking sheet with
parchment paper & spray with
nonstick cooking spray. (NOTE:
this recipe will spread over a half-sheet
pan so plan accordingly if you're thinking
of doubling it as a party recipe).

In a bowl combine pumpkin seeds, oil,
chili powder, cumin, salt & cayenne
pepper - mix well. Spread seeds in a
single layer on prepared sheet.
Roast 20-25 minutes, stirring
occasionally until golden brown at
the edges. (NOTE: seeds may start to
make a popping sound after a few
minutes in oven - it's ok).

Immediately slide the parchment
paper with seeds off baking sheet
to cool. If you have any leftover spiced
seeds, store in an airtight container.

(recipe: leitesculinaria.com)
-----------------------------------

Spinach-stuffed Chicken Breasts

1 1/2 C. water
6 T. (Kraft) Italian Roasted Red pepper salad
dressing, divided
1 (10 oz) pkg. spinach leaves, stems removed/
chopped
1 (6 oz) pkg. stuffing mix for chicken
1/4 C. coarsely chopped roasted red peppers
6 small boneless skinless chicken breasts
(1 1/2 lb), pounded to 1/4 inch thickness*
1/2 C. shredded mozzarella cheese
=
Preheat oven 350 degrees F.
In large skillet over medium-high heat, bring
water & 2 T. dressing to a boil. Stir in spinach,
stuffing mix & peppers - cover. Remove from
heat & let stand 5 minutes. Spread mixture
onto pounded chicken breasts. Roll up each
breast, starting at one short end, then place
them seam-sides down, into a 9 X 13" baking
dish. Brush with remaining salad dressing.

Bake 35 minutes (or until chicken is done-
reaching 165 degrees F. internal temperature
on a food thermometer).
Top with cheese & return to oven 5 minutes
until cheese melts.
Serves 6

*How to pound chicken breasts:
Place 2 chicken breasts in a large freezer-
weight ziplock bag - seal bag & pound
chicken with the side of a heavy can,
rolling pin or meat mallet until chicken
is 1/4 inch thick. Remove chicken from bag;
repeat with remaining chicken breasts

(recipe: myfoodandfamily.com)
-------------------------------------

Crockpot Creamy Chicken Mushroom
Soup

1/4 C. unsalted butter
1 small yellow onion, finely diced
1/2 C. flour
32 oz. sliced white mushrooms
6 medium carrots peeled/diced
5 C. chicken broth
2 C. cooked chicken, cubed or
shredded
1/4 tsp. dried thyme
1/4 tsp. dried tarragon
3 C. Half & Half
kosher salt/ground black pepper,
to taste
=
In a medium skillet over medium-
high heat, melt butter; add onions
& saute about 5 minutes. Add flour
& mix well; continue cooking, while
stirring constantly for 2 minutes.
Add mixture to crockpot along with
mushrooms, carrots, chicken broth,
cooked chicken, thyme & tarrage -
stir to combine.
Cover & cook over Low 6 hours.
Stir in Half & Half; cover & cook an
additional 30 minutes. Taste &
adjust salt/pepper, as needed.
Serves 8

(recipe: crockpotladies.com)
-----------------------------------

Pumpkin Pancakes with Apple Cider Syrup

Pancakes:

2 eggs
1 C. milk
1/2 C. pumpkin (canned)
1/4 C. oil
1 3/4 C. pancake mix (any brand works)
1 1/2 tsp. pumpkin pie spice

Syrup:

1/2 C. sugar
1 T. cornstarch
1/4 tsp. pumpkin pie spice
1 C. apple cider
1/4 C. butter
=
In large bowl beat eggs well. Add milk,
pumpkin & oil - mix until well combined.
Whisk in pancake mix & spices until smooth.
(if it seems too thick you can add a little
more milk).

Heat a griddle to 350 degrees F. & lightly oil.
Cook pancakes on one side until bubbles form
on top - flip & cook another 1-2 minutes on
other side until both sides are slightly golden
brown. Makes 12 pancakes

Apple Cider Syrup:

In a saucepan mix sugar, cornstarch & spice. Add
apple cider & cook over medium heat until
mixture boils. Turn heat to Low & allow syrup
to simmer for several minutes until it starts to
thicken. Add butter, 1 T. at a time, stirring untl
completely melted. Remove from heat & pour
over pancakes.

(recipe: butterwithasideofbread.com)
------------------------

Muffin Tin Apple Cider Donut "Holes"
(Makes 48)
2 C. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. salt
3/4 C. light brown sugar
1 egg
2 T. butter, melted
1/2 C. buttermilk
1/2 C. apple cider
2 T. applesauce
1 tsp. vanilla

Cinnamon Sugar Topping:
1/2 C. granulated sugar
1 1/2 tsp. cinnamon
=
Preheat oven 350 degrees F.
Spray 48 mini muffin cups with
nonstick cooking spray.

In medium bowl combine flour,
baking powder, baking soda,
cinnamon & salt - mix well.

In a large bowl combine brown
sugar, egg & butter - whisk until
smooth. Add  buttermilk, apple
cider, applesauce & vanilla - mix
well. Add flour mixture & whisk
just to combine. Spoon into
prepared muffin cups, filling
three-quarters full.
Bake 8-11 minutes until a toothpick
inserted into center comes out clean.
Let cool 5 minutes then remove to
a wire rack.

Topping:
In a bowl mix ingredients for topping.
While donuts are still warm, toss in
topping until evenly coated. Serve
warm.

(recipe: mrfood.com)
-------------------------------------

Enjoy your day!

Hugs;

Pammie

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