Pumpkin Monkey Bread

Ingredients

• 2 cans refrigerated buttermilk biscuit dough (16ish oz.)
• 1/2 cup white sugar
• 2 teaspoons pumpkin pie spice
• 1 cup brown sugar
• 4 oz unsalted butter, cut into pieces
• 4 oz cream cheese, cut into pieces
• 1/4 cup canned pumpkin (not pumpkin pie mix)

Directions

• Preheat oven to 350° and grease a bundt pan
• Cut all biscuits into eighths
• Combine white sugar and pumpkin pie spice in a zip-top bag, shake it up
• Add cut biscuit pieces to the bag with the sugar mixture and shake well to coat
• Layer the spice coated biscuits into the greased bundt pan
• Sprinkle remaining spiced sugar over the biscuits
• In a sauce over medium heat, whisk together brown sugar, butter, cream cheese and canned pumpkin, melt until smooth and creamy
• Pour caramelized pumpkin mixture over the biscuits
• Bake @ 350° for 40 min until biscuits are golden and cooked through. Allow the monkey bread to cool in the pan for 10 minutes before inverting onto serving plate.

Notes

• Serve over ice cream
• This recipe uses plain canned pumpkin, not pumpkin pie filling

Source
https://www.tiktok.com/@brunchwithbabs/video/7021929369161518342?lang=en&is_copy_url=1&is_from_webapp=v1

Alt: https://thesaltymarshmallow.com/pumpkin-monkey-bread/#recipe

Crockpot Pot Roast

 Ingredients

• 2 Tbsp cornstarch
• 2 Tbsp water
• 1 yellow onion, chopped
• 4-5 cloves garlic, whole
• 2-4 russet potatoes, washed and chopped w/ skin on
• 1/2 bag baby carrots, whole
• 3lb Chuck Roast
• Steak Sauce (A1 or store brand is fine)
• Steak Seasoning
• Worcestershire Sauce

Directions

1. Mix together cornstarch and water into a slurry, add to slow cooker
2. Add 1/2 of chopped onions, potatoes, garlic cloves and baby carrots
3. Season first layer with steak sauce, steak seasoning and a few splashed of Worcestershire sauce
4. Apply steak seasoning on both sides of chuck roast then add to the slow cooker
5. Finish roast prep by adding the remaining chopped onions, potatoes, garlic cloves and baby carrots
6. Season final layer with steak sauce, steak seasoning and a few splashed of Worcestershire sauce
7. Cook on high for 6-8 hours
8. Serve over rice

Notes

• Great for leftovers!

Source
https://www.tiktok.com/@keepitsimplesparkles/video/7015426577525640454?is_copy_url=1&is_from_webapp=v1

Turkey Enchilada Casserole

Ingredients

• 4 - 8 flour tortillas (8 inch)
• 1 lb lean (at least 80%) ground turkey
• 1 can (10 oz) mild red enchilada sauce
• 1 jar (16 oz) black bean and corn salsa
• 2 cups shredded Mexican four-cheese blend (8 oz)

Directions

1. Heat oven to 350°F.
2. Spray 13x9-inch (3-quart) baking dish with cooking spray.
3. Fold tortillas in half and place folded-side-down in dish; set aside.
4. In 10-inch nonstick skillet, cook ground turkey over medium-high heat, stirring frequently, until no longer pink; drain.
5. In the same pan, add 1/4 cup enchilada sauce, 2/3 cup black bean and corn salsa and 1 cup of the shredded cheese; stir to combine.
6. Divide meat mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
7. Top with remaining enchilada sauce and remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
8. Bake 40 to 45 minutes or until hot and bubbly.

Notes

• Bean salsa, corn salsa or a mix of both make these easy enchiladas special, but any salsa will do in a pinch.
• Shredded lettuce, guacamole, salsa and sour cream all make great garnishes for this easy baked dinner.
• Want to go meatless? Substitute 1 lb meatless veggie crumbles for the ground beef in this recipe.
• To freeze: Spray 2 (8-inch square) disposable foil cake pans with cooking spray. Fold tortillas in half and place 4 folded-side-down in each pan; set aside. Prepare filling and fill tortillas according to recipe; wrap tortillas around filling and place seam side down. Top each pan with half of the remaining enchilada sauce and 1/2 cup cheese. After covering pans with sprayed foil, place in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 35 to 40 minutes or until instant-read thermometer inserted in center reads 165°F. If baking from frozen, bake 1 hour, then remove foil and bake 10 to 15 minutes longer, or until instant-read thermometer inserted in center reads 165°F.

Source
https://www.pillsbury.com/recipes/5-ingredient-beef-enchilada-casserole/dde5a588-c427-4d09-b18c-83d064032550

Peach Crisp

Ingredients

For the Peaches

• 10 cups peeled and sliced peaches (about 15 small to medium size peaches)
• juice of a small lemon
• 2 teaspoon cinnamon
• 1/3 cup brown sugar, packed

For the Crisp

• 1 cup all-purpose flour
• 1 cup old fashioned rolled oats
• 1 cup brown sugar
• 1 cup chopped pecans
• 1.5 tsp cinnamon
• 11 Tbsp room temp unsalted butter

Directions

1. Spray a a 9" x 13" pan
2. Stir together the sliced peaches, lemon juice, brown sugar and cinnamon
3. Layer peaches in the prepped 9" x 13" pan
4. In a mixing bowl, combine the flour, oats, brown sugar, cinnamon and butter
5. mix to combine with fingers until it forms clusters
6. Stir in chopped pecans
7. Sprinkle crisp topping over the peaches
8. Bake at 375° for 30 min

Source

https://cakebycourtney.com/#search/q=peach%20crisp

Stir-Fried Chicken (Larb) in Lettuce Cups

 Ingredients

• 1/4 Cup low sodium soy sauce
• 2 tbsp honey
• 2 tbsp cilantro, chopped
• 1 tbsp oil
• 1 small onion, small diced
• 1 bell pepper, any color, small diced
• 2-3 garlic cloves, minced
• 1 tsp ginger, minced
• 1 pound ground chicken or turkey
• 1/4 peanuts
• 1/4 tsp kosher salt 
• 8 bibb, romaine or iceberg lettuce cups

Directions

1. Combine soy sauce, honey, and cilantro in a bowl and set aside.
2. Using a large saute pan, cook the onion in 1 tbsp of oil over medium heat for 2 minutes.
3. Add the bell pepper and cook an additional 2 minutes.
4. Add the garlic and ginger and cook for one minute then add the chicken or turkey to the pan and saute for an additional seven minutes or until cooked through.
5. Stir in the soy sauce mixture, salt and cook for two minute or until juices evaporate. 
6. Serve in lettuce cups (to eat then just roll the lettuce around the stir fried chicken and eat them like a burrito).

Notes
- Great with Mango!

Source

https://weelicious.com/stir-fried-chicken-in-lettuce-cups/