Happy Fall my friends! I simply adore this season for so many reasons. The crisp mornings, being able to turn off the AC and open up all the windows in my home to welcome in all that fresh air goodness, settling into a more home-centric routine, and of course- baking! I’ve already started my baking season off on the right foot by baking up a batch of tasty cast iron skillet butter-topped drop biscuits and I wanted to share the recipe with you. These were some of the easiest biscuits I’ve ever made.

Biscuit Goodness:

Cinnamon Banana Bread:

Jalapeno Cheddar Bacon wafers

• 1) 17.5 ounce peanut butter cookie mix
• 1) 8 ounce bag English toffee bits (found in baking aisle of most grocery stores)
• 3) Tablespoons vegetable oil
• 2) Tablespoons water
• 1) Large egg

• Preheat oven to 375 degrees and line cookie sheets with parchment paper. In large bowl mix oil, water and egg in peanut butter cookie batter until no longer grainy.
• Gently fold in toffee bits.
• Shape dough into 36 small balls or make drop cookies like I did by gently sliding off tablespoon-size dough balls onto parchment paper.
• Bake cookies for 8-10 minutes for regular size cookies, or 9-11 minutes for large cookies.
• Allow to cool.

• 1 Large can of Chicken Breast meat in water
• ¾ jar  Blue Cheese Dressing
• 2 tablespoons (or more to taste) Cayenne based Hot sauce (think Tabasco®, Franks® or Texas Pete®)
• 1 cup celery, diced small (reserve celery greens for garnish)
• 1 package Neufchatel Cheese or softened Cream cheese

In large mixing bowl, mix all ingredients together until Chicken breast meat is broken apart and ingredients mixed in.

Garnish with celery greens and chill for at least an hour before serving.

Serve with your favorite chips, crackers, carrots, celery sticks or any dip-able veggie.

My husband loves this dip best with big dipper corn chips and celery sticks. He’s requested it for this week’s game and since it takes just 5 ingredients and about 10 minutes to make, I’m happy to oblige his request! Another great thing about this recipe is it is easy to double, or even triple the serving amount to feed a crowd!

Whether you watch the game from home, or are heading out to do some tailgating, try making and serving our Hearty Buffalo Blue Cheese Dip. It really is perfect football fan food!

Do you watch football games with your family? Do you have a favorite NFL team, or do you enjoy college games more? Please let me know in comments!

• 1 pound Roasted Red Pepper Sausage (or any bulk sausage flavor you like)
• 2 cups (8oz.) shredded sharp cheddar cheese
• 1 can (8oz) Pillsbury Crescent dinner rolls (choose your favorite brand)
• 2 tablespoons all-purpose flour
• ½ teaspoon dried rosemary leaves, crushed

• Preheat oven to 375 degrees. Line a cookie sheet with foil. Spray foil with cooking spray, set aside.
• Cook sausage on medium heat until just brown, drain and put in mixing bowl.
• Add cheese and rosemary to bowl and mix with hands or spoon.
• Unroll crescent dough onto floured work surface; coat each side of dough with flour.
• Cut dough into about ¼ -inch pieces with a pizza cutter or knife.
• Mix crescent dough pieces into bowl of sausage mixture in small amounts until well blended.
• Shape mixture into 40 inch sized balls. Place on pan.
• Bake 15 to 18 minutes or until golden brown.

• 1 container Caserecce Pasta
• 1 small white or yellow onion
• 1 large clove garlic
• 2 tablespoons olive oil
• 1 tablespoon fresh Rosemary
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 2 24 ounce Ragú Red Pasta Sauce. (I used Chunky Tomato, Garlic & Onion) 
• 1 pound Italian style meatballs (optional)
• Freshly shredded Romano or Parmesan to garnish (optional)

With Thanksgiving just a couple of weeks away, my family and I are talking food, family, and fun. We’re planning our meals, which will have our traditional favorites as well as a table full of appetizers. 
Each year when our families get together there is one delicious appetizer that all of us rave about and it then becomes a tradition too. 

This year, I think I just might be making a new family tradition when I serve my Cheesy Sausage Crescent Bites! These heavenly bites of yumminess all started with a simple Pillsbury Crescent dinner Roll recipe that I modified a bit. I think you’ll enjoy them as much as my family has and may want to #ThanksgivingWithPillsbury too!

Cheesy Sausage Crescent Bites

Directions:

• Preheat oven to 375 degrees. Line a cookie sheet with foil. Spray foil with cooking spray, set aside.

• Cook sausage on medium heat until just brown, drain, and put in mixing bowl.

• Add cheese and rosemary to bowl and mix with hands or spoon.

• Unroll crescent dough onto floured work surface; coat each side of dough with flour.

• Cut dough into about ¼ -inch pieces with a pizza cutter or knife.

• Mix crescent dough pieces into bowl of sausage mixture in small amounts until well blended.

• Shape mixture into 40 inch sized balls. Place on pan.

• Bake 15 to 18 minutes or until golden brown.

These Cheesy Sausage Crescent bites take about  45 minutes from start to finish but are well worth the time. They taste fantastic straight from the oven or at room temperature. If your family is a fan of finger foods, you’ve got to try these! Be sure to check out my other recipes by using this tab. 

Please share in comments: What is your favorite finger food to serve during the holidays?

• 1 box spaghetti pasta, uncooked
• 1 tablespoon olive oil or canola oil
• ½ cup chopped white or yellow onion
• 1 cup fresh mushrooms, sliced
• 2 cups shredded or chopped cooked Turkey
• 1 can (10 oz.) Ro*Tel Original diced tomatoes & Green Chilies, undrained
• 1 can (18 oz.)  Progresso Creamy Mushroom Soup
• ½ cup water
• ¼ cup Milk (2%)
• ¾ cup Kraft Natural Italian blend shredded cheese

Cook pasta according to package directions. Add olive or canola oil to large skillet on medium-high heat. Add onion and cook for about 3 minutes, or until softened. Add mushrooms and cook for about 5 minutes, until mushrooms are lightly brown and fork tender.

Next add Turkey, undrained tomatoes, soup, water, milk to skillet. Add salt and pepper to taste, stir to combine all ingredients. Heat until mixture is hot, and then simmer until pasta is done. Add half the cheese to skillet to melt. Drain cooked pasta and add to skillet. Gently mix all ingredients until pasta is covered. Top with remaining cheese. 

I served my Turned up Turkey Tetrazzini with French-style green beans and sourdough cheesy-garlic bread. This dinner was ready and on the table in just 40 minutes and my family loved it saying it was different in a good way. They really enjoyed the slight heat from the Ro*tel green chilies. If you love heat like I do, you can take it up a notch by adding pepper flakes to your serving.

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Disclosure:

My thanks to Publix and participating brands for sponsoring today's recipe.I received  monetary compensation for my thoughts, however, I only share content I feel will benefit my readers. I’m disclosing this in accordance with the FTC’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising”