CROCKPOT TERIYAKI CHICKEN
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Found via Pinterest from Lake Lure Cottage Kitchen. This was really good but makes a ton so I halved it.

12 boneless skinless chicken thighs (about 3 pounds) or chicken breasts
3/4 c. sugar
3/4 c.  soy sauce
6 T. cider vinegar
3/4 tsp. ground ginger
3/4 tsp. minced garlic
1/4 tsp. pepper
4 1/2 tsp. cornstarch
4 1/2 tsp. cold water
hot cooked rice

Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. (Breasts instead of thighs will take less time). Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve over rice.

PUMPKIN CHOCOLATE CHIP BROWNIES
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These little goodies are perfect for the season and not too bad for you, either. Found at Chef-In-Training.

1/2 c. pumpkin puree
1 egg
2 egg whites
1 T. oil
1 c. flour
1 tsp. baking powder
1 tsp. unsweetened cocoa powder
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. salt
2/3 c. brown sugar, packed
1/2-1 c. chocolate chips

Preheat oven to 350˚F. Line an 11 x 7 inch pan with parchment paper or coat with nonstick spray. In a large bowl, combine pumpkin puree, eggs and oil until smooth. In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix until thoroughly incorporated. Stir in the chocolate chips. Pour into prepared pan and spread evenly. Bake for 15 – 20 minutes or until passes toothpick test. Cool completely before cutting.

HOMEMADE CORN DOGS
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Now that state fair season is over, you can get your fix all winter long with these! They are the next best thing to those expensive fair "pronto pups"!

1 cup cornmeal
1 3/4 cups flour
2 teaspoons baking powder
2 teaspoons salt
1 egg
1/3 cup sugar
milk
hotdogs
wooden skewers (optional)
oil

Directions:
Combine cornmeal, flour, baking powder, salt, egg and sugar. Add milk until batter has a pancake type consistency (Too much milk, and batter wont stay on hotdogs, too little and your batter when fried will be cracked). Dry off hotdogs with paper towels, coat with flour, and skewer through the center of the corndog. Heat 2" deep oil to 370 degrees F.
Dip skewered hotdogs into batter mix and coat evenly. (Or cut hotdogs in half to begin with and make mini corndogs without a stick.) Fry until golden brown about 2 1/2 minutes.
Let cool and drain on a paper towel.

MEXICAN PENNE

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I like this Taste of Home Recipe because it is so simple but so tasty, too! You can choose the queso dip according to the hotness level you like.

3 c. dry penne pasta

2 c. cubed cooked chicken

1 1/4 c. salsa con queso dip

1/2 c. milk

1/4 tsp. salt

1 can (15 ounces) black beans, rinsed and drained

1 large tomato, chopped

3 green onions, sliced

1/4 c. shredded cheddar cheese
additional toppings (optional): sour cream, cilantro, jalapenos, etc.

Cook pasta as directed on package. Drain. In the same pan, combine chicken, cheese dip, milk, and beans. Season, if needed, with salt. Add cooked pasta and stir to combine. Heat through. Top with chopped tomatoes, green onions, and cheese.

CROCKPOT PUMPKIN BREAD PUDDING
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Another yummy comfort recipe from Taste of Home!

8 slices cinnamon bread, cut into cubes
4 eggs, beaten
2 c. milk
1 c. canned pumpkin
1/4 c. packed brown sugar
1/4 c. melted unsalted butter
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 c. dried cranberries

SAUCE
(optional)
1 c. sugar
2/3 c. water
1 c. heavy whipping cream
2 tsp. vanilla
(Could also skip the sauce and use a drizzle of caramel or a dollop of whipped cream)

Place bread into a greased 3 or 4 quart crockpot. In a bowl, combine eggs, milk, pumpkin, brown sugar, butter, vanilla, cinnamon, nutmeg, and salt. Stir in cranberries. Pour mixture over bread cubes. Cover and cook on low for 3-4 hours, or until a knife inserted in the center comes out clean.
For the sauce, combine sugar and water in a saucepan. Cook until sugar is dissolved and mixture turns a golden amber color, about 20 minutes. Gradually stir in cream and mix until smooth. Remove from the heat and add vanilla. Serve warm over bread pudding.

BUFFALO CHICKEN GRILLED CHEESE SANDWICH

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I have a new online obsession. I had to check out what all the fuss was about at Pinterest, and boy am I glad I did! This is the first recipe I tried that I found on there and it was delicious! Original recipe from Closet Cooking. This spicy sandwich is sure to warm you right up!

Per sandwich:

1/4 c. cooked shredded chicken, warm
1 T. wing sauce
1/2 T. mayonnaise (optional)
1 slice cheddar or provolone cheese, room temperature
1 T. red onion, sliced or diced
1 T. crumbled blue cheese, room temperature
sandwich bread
1 T. butter

carrot and celery sticks with blue cheese dressing on the side

Combine the shredded chicken with your favorite spicy wing sauce and mayo (if using). Assemble sandwich in the following order: slice of cheese, shredded chicken, onion, blue cheese. Grill in butter and have extra napkins available!