Pomegranate Salsa

 

8 ounces pomegranate arils
1 jalapeno sliced and seeded, then diced
1/3 cup fresh cilantro diced

1/2 of a red onion diced

juice of 1 lime
1/4 tsp cumin (more or less to taste)
1/2 tsp salt (more or less to taste)

1/2 tsp pepper (more or less to taste)

1.  Mix all together.  Serve with Tortilla chips or Softened cream cheese and crackers.

(Store in refrigerator.  Let set together for an hour before serving.)

from Six Sister's Stuff

Chicken, Bacon Alfredo Casserole

 


12 oz Penne pasta (I used small shells)
1 lb boneless, skinless chicken breasts, cut into 1" chunks
2 TBS olive oil
1 -16 oz jar Bertolli Alfredo Sauce (or your favorite)
1/2 cup cooked bacon, crumbled
1- 1/2 cups mozzarella, shredded
Salt & pepper to taste

1.  Preheat oven to 375℉ degrees. Cook pasta according to package directions and set aside.
Over medium-high heat in non-stick pan, saute chicken in olive oil. Brown on all sides, approximately 5-7 minutes.

2. Spray a 9x13 casserole dish with non-stick cooking spray. Mix pasta and Alfredo sauce together. Spread about 1/2 of pasta/Alfredo into pan. Next layer on top: chicken, 1/2 of the bacon and 1/2 of the cheese. 

3.  Spread remaining pasta/Alfredo on top and finish with remaining bacon and cheese.

4.  Bake 15-20 minutes until heated through.

Optional: Brown top of casserole under broiler 1-2 minutes. Sprinkle with freshly chopped parsley if desired.

from Who Needs a Cape

Cranberry Jalapeño Cream Cheese Dip

12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar (more or less to taste)
1/2 tsp ground cumin
2 TBS fresh lemon or lime juice
1/4 tsp salt
2 (8 ounces each) packages cream cheese, light or regular, softened
Crackers, for serving

1.  Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. 

2.  Transfer the mixture to a covered container and refrigerate for 4 hours (or up to overnight) so the flavors have time to meld and develop.

3.  When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture.

4.  Refrigerate for up to an hour before serving. Serve with crackers. (Triscuit, Wheat thins, etc)

from Mel's Kitchen Cafe

Microwave Carmels

1 cup butter
2½ cups packed brown sugar
1 cup light karo corn syrup
1 - 14oz can Eagle Brand sweetened condensed milk
1 tsp vanilla

nuts and chocolate chips, optional (I did 1 cup of nuts and 2 cups of chocolate chips half on bottom, half on top)

1.  Generously butter a 9x13 inch pan and set aside.

2.  In a large microwave safe bowl melt butter.

3.  Add all the remaining ingredients except the vanilla, (and nuts and chocolate chips if using) and mix well.

4.  Microwave on full power for 4-5 minutes. Remove from microwave and whisk. Microwave on high for another 4-5 minutes. Whisk again.

5.  Microwave an additional 4-5 minutes. Whisk while adding the vanilla.

6.  Pour the caramel mixture into the 9x13 inch pan. If desired sprinkle with nuts and chocolate chips (can put some on bottom before pouring Carmel in also).

7. Let cool for 1 - 2 hours.

8.  Using a knife, cut into bite size portions and wrap in wax paper. Keep refrigerated.

*I microwaved each time for 4 minutes. 12 minutes total. The Carmel was soft but set up.  Depends on your microwave.

from Simple as That

Knotted Butter Rolls

1 cup butter  (2 sticks)

4 cups milk

1/2 cup sugar

3 TBS yeast (active dry or instant)

6 eggs

1 TBS Salt

12 cups flour (give or take 1/2 cup) Bread flour is preferred

additional melted butter for brushing on baked rolls

1.  In a saucepan, melt butter over low heat.  Add milk and let the mixture warm but don't let it get too hot.

2. Transfer butter and milk mixture to a mixing bowl or into a stand mixer.  Add sugar and yeast.  Mix, then cover and let set for 10 minutes so the yeast will foam and dissolve.

3.  Add salt and eggs and mix.

4.  Add the flour, cup by cup while kneading.  Add until you have a tacky but not overly sticky dough.  Knead for 10 minutes in mixer.

5.  Cover and let rise until doubled in size, about one hour.

6.  Dump dough onto a slightly floured surface and divide into 32 to 64 equal portions. (32 rolls are very large, 64 rolls are obviously smaller).  Roll each portioning a 6 inch snake, then tie in a knot and set the dough knot on a greased baking sheet.  (You can form these into any shape you want). 

7.  If making 32 rolls you will need 2 baking sheets with 16 rolls per sheet.

8.  Cover dough and let rise again until doubled, or about 45 minutes.

9.  Bake at 375℉ for 16-18 minutes.  When they come out of the oven, brush with melted butter

 From Amber's Kitchen

Chicken, Broccoli, Bacon and Potato Bake

4½ cups red potatoes, diced
2½ cups boneless skinless chicken breast diced
2 cups broccoli florets (or use a combo of broccoli and cauliflower)

1/2 cup bacon cooked crumbled
1/4 cup onion sliced
2 cups cheddar cheese grated
½ tsp salt
¼ tsp pepper
½ tsp garlic powder
1 cup heavy cream (can sub half & half)
2 TBS butter chopped
For the top

1 cup cheddar cheese, grated

1.  Grease a 9x13 inch pan.  (or if you want to freeze half use 2 -8×8 inch foil baking pans.)

2.  Divide ingredients in half if you are making one pan.  Layer half the ingredients in this order: potatoes, chicken, broccoli, bacon, onion and cheese. Season with salt, pepper and garlic powder.

3.  Repeat the layers and seasoning.

4.  Pour heavy cream over ingredients and sprinkle butter pieces over the dish.
Cover with foil.

5.  Bake at 350℉ for one hour or until chicken is cooked through and potatoes are tender.
Sprinkle with remaining cheese and bake uncovered for 5-10 more minutes until cheese is bubbly.

If you want to freeze the meal for later
Assemble as directed above but do not bake. Make sure the potatoes are covered by other ingredients if possible (so they don't blacken). Cover tightly with foil, label, and freeze. Freeze 1/2 cup cheddar with each dish.

To cook from frozen:
Thaw overnight.
Remove bag of cheese, set aside and recover with foil.
Bake covered for one hour or until chicken is cooked through and potatoes are tender.
Sprinkle with remaining cheese and bake uncovered for 5-10 more minutes until cheese is bubbly.

 from Kylee Cooks

Raspberry Pretzel Jello Salad

2 cups pretzels broken into pieces
½ cup margarine or butter
3 TBS sugar
1 cup sugar
1- 8 oz. package cream cheese
1- 8 oz. package Cool Whip
1- 6 oz box raspberry Jell-o
2 cups boiling water
3 cups frozen raspberries or fresh

First Layer

1.  Combine broken pretzels, melted margarine and 3 TBS sugar. Stir until well blended.
Press in 9 x 13 pan and bake at 350 degrees for 7 minutes. Cool completely.

Second Layer

1.  Beat 1 cup sugar and cream cheese until smooth. Fold in Cool Whip.
Spread over pretzel layer. Be sure to seal the cream cheese layer against the sides of the pan so that the jello mixture (3rd layer) will not be able to leak through when added.

3rd Layer

1.  Mix Jello and boiling water until jello is dissolved. Add frozen raspberries.

2.  Cool and set slightly. Pour over cream cheese layer.
Refrigerate until firm. 

 from Six Sister's Stuff

Tupelo Honey Chocolate Pecan Pie

Pie Crust

1-1/4 cups all purpose flour
1/2 tsp sea salt
1/2 tsp sugar
1/2 cup (one stick) cold unsalted butter, cut into pieces
1/4 cup ice water (more or less as needed)

Pie Filling

3/4 cup light corn syrup
3/4 cup sugar
1/8 tsp sea salt
3 eggs
1 tsp vanilla extract
3 TBS Tupelo Honey Or any honey you have
1/2 cup unsalted butter, melted
1.5 cups pecan halves (about 6 oz.)
1/2 cup semisweet chocolate chips

Crust
1.  In a food processor, combine the flour, salt and sugar. Add the butter and pulse until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow stream, pulsing the mixture no more than 30 seconds, until it begins to form a ball. (I needed a little more water)

2.  Remove the dough from the processor and wrap in plastic wrap and flatten with the palm of your hand. Refrigerate for at least 1 hour. When ready to use, roll out on a floured surface using a floured rolling pin to roll into an 11-inch pie crust. Lay it in a 10-inch pie pan, and crimp the edges. Keep in the refrigerator until ready to fill. Preheat the oven to 350°F.

Filling
1.  In a large bowl, whisk together the corn syrup, sugar, salt, eggs, vanilla, and honey, mixing well. Stir in the melted butter. Pour the mixture into the prepared pie crust. Top with pecans and chocolate chips.
Bake the pie, rotating halfway through cooking, for about 1 hour and 15 minutes, or until the crust is brown and the pie filling is bubbly. Let cool slightly and serve pie warm with vanilla ice cream or sweetened whipped cream.

 from Female Foodie

Toffee Bars

 1 cup butter

1 cup packed brown sugar

1 egg yolk

1 cup flour

1 tsp vanilla

6 Hershey chocolate bars (I used one giant Symphony bar instead)

1/2 cup pecan pieces

1/4 cup toffee bits, optional

1. Preheat oven to 325℉ degrees.

2.  Cream butter, egg yolk, brown sugar, and mix well. Add flour and vanilla, beat until well mixed.

3.  Grease 9×13 inch pan and spread dough. Bake for 25 minutes or until edges are brown. Remove from oven and place candy bars on top of hot crust. (Your crust will appear a little soupy when you remove it from the oven.  This is normal.)  Once chocolate has melted, spread chocolate and sprinkle pecans and toffee bits, if using, on top.

4.  Let bars cool (until the chocolate hardens) before cutting. If you cool the bars in the refrigerator, make sure you let the bars come back to room temp before cutting otherwise the chocolate will sometimes separate from the crust.

From Glitter and Goulash

Ground Beef Stroganoff

1 TBS olive oil
1 lb lean ground beef 
1/2 medium onion diced
1 lb mushrooms sliced (optional)
2 garlic cloves minced 
2 TBS flour
1 cup beef broth
1 cup whipping cream or half and half
1/3 cup sour cream
1 TBS Worcestershire sauce
1/2 tsp salt, adjust to taste
1/2 tsp ground black pepper, adjust to taste

1.  Preheat a heavy, deep pan over medium-high heat with olive oil. Add ground beef and stir to break down beef into tiny pieces. Add onions and minced garlic. Saute until the onion is translucent and golden brown. 

2.  Add sliced mushrooms and saute for another 5 minutes. 

3.  Add flour and stir until fully incorporated. Be sure to mix in any lumps that form.

4.  Add 1 cup beef broth, 1 cup whipping cream, 1 TBS Worcestershire sauce, 1/2 tsp salt, and 1/2 tsp black pepper and bring it to a simmer. Turn the heat to low and simmer for about 5 minutes. 

5.  Remove from the heat and add in sour cream. Stir to combine everything together and season to taste if needed. Serve over noodles, rice or potatoes. 

from Natasha's Kitchen

Chocolate Chip Cookies

3/4 cup butter

3/4 cup brown sugar

1/4 cup sugar

1 egg

2 tsp vanilla

2 cups flour

2 tsp corn starch

1 tsp baking soda

1/2 tsp salt

11 oz bag milk chocolate chips

1.  Cream together butter and sugars.  Add egg and vanilla and mix well.

2.  Add flour, corn starch, baking soda, and salt.  Mix well then add chocolate chips and stir to combine.

3.  On a greased or lined baking sheet drop dough by spoonfuls.  Bake at 350℉ for 7-9 minutes or until edges are just starting to turn golden brown.

Classic White Cake

 

5 large egg whites at room temperature

1/2 cup sour cream at room temperature

1 cup buttermilk at room temperature

3 tsp clear vanilla extract

3 cups plus 3 TBS cake flour

1-3/4 cup sugar

1 TBS baking powder

3/4 tsp salt

1 cup unsalted butter at room temperature and cut into cubes

For the buttercream

2 cups unsalted butter, slightly chilled

6 cups powdered sugar measured then sifted

3-4 TBS heavy whipping cream

2 tsp clear vanilla extract

pinch of salt

This is enough frosting to fill and cover cake

1.  Preheat oven to 325℉.  Spray three 8-inch round baking pans with nonstick spray (or four 6 inch), line the bottom of each pan with parchment paper and spray again.  Set aside.  (or line or spray muffin pans for cupcakes I got 30)

2.  In a medium bowl or measuring cup, combine and stir the egg whites, and vanilla.  Set aside.

3.  In the bowl of an electric mixer, combine the butter and sugar.  Beat until light and fluffy, about 2 minutes on medium speed.

4.  Add the egg mixture, followed by the sour cream.  Mix until combined (it will appear a little curdled it's fine)

5.  In a separate bowl, whisk together the flour, the baking powder and the salt.

6.  With the mixer on low, alternately add the flour mixture and the buttermilk, starting and ending with the flour.

7.  Divide batter evenly among your pans. (Use a kitchen scale 12 oz of batter in 6-inch pans, 16 oz of batter in 8-inch pans) Spread evenly with a small offset pallet knife. Or if making cupcakes evenly distribute in liners)

8.  Bake until a toothpick comes out with a few crumbs when inserted into the center, about 23 to 28 minutes.  Check at 23 minutes and set timer foe 2-3 minute interval if the cake needs to be baked longer.   (My cupcakes took about 20 minutes).

9.  Let the cake layers cool on racks for 10 minutes before inverting onto greased wire racks.  Gently turn the cakes back up so the tops are up and cool completely. Once the cakes are cooled completely, level the tops if needed.

10.  Wrap each cake layer with plastic wrap and chill in the freezer for at least an hour before using.  The cake layers can be stored for up to a few days wrapped once in plastic wrap and frozen.  To store longer than a few days, wrap twice in plastic wrap, then in foil, and seal in a ziplock bag.

FOR THE BUTTERCREAM

1.  In the bowl of a stand mixer fitted with a paddle attachments, cream the butter for about 2 minutes.  This will soften the butter without it having to be warm.

2.  With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.

3.  With mixer on medium speed, add whipping cream, vanilla and salt.

4.  Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes.  The frosting will become lighter in color and texture.

5.  Before spreading on the cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.

To Assemble

1. Place the first cake layer, top side up.  For the 6-inch cake, add about 1/2 cup frosting on the lake layer.  For the 8 inch version, add about 1 cup frosting.  Spread over the cake layers as evenly as possible.  Make sure to get eye level with the cake to ensure the frosting is spread evenly over the cake.

2.  Repeat this step until you get to the final cake layer, which you will lay top side down.

3.  Apply a thin coat of frosting around the entire cake to lock in the crumbs.  Freeze for about 10 minutes.  After the crumb coat is set, continue frosting and decorating the cake.

from Cake by Courtney

For the cupcakes I used Raspberry buttercream

1 cup butter

5 cups powdered sugar

6 oz raspberries, mashed and then deseeded through a sieve.

1.  Mix butter and raspberry together.  Add powdered sugar and beat until well combined.

Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bar Ingredients:

1 cup oil

3 eggs

2 cups pumpkin puree (15 oz can)

1-1/4 cup sugar

2 cups flour

1 tsp salt

2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon


Frosting Ingredients:

4 oz cream cheese, softened

1 stick butter, softened (1/2 cup)

2 cups powdered sugar

1 tsp. vanilla

1.  Combine the oil, eggs, sugar and pumpkin.

2.  In another bowl, combine the flour, baking soda, baking powder, salt and cinnamon.  Mix together.

3.  Add the dry ingredients to the wet and mix until just combined.

4.  In a greased jelly roll pan (cookie sheet 12x17) , pour the batter and spread out out.

5.  Bake at 350℉ for 25-30 minutes.  Let cool and set aside.

6.  Combine frosting ingredients and beat with an electric mixer.  (Double frosting ingredients if you like a lot of frosting, this barely makes enough to cover.

7.  Spread frosting over pumpkin bars.

From Amber's Kitchen

Apple Cider Donut Bundt Cake

For the Cake:
3 cups all-purpose flour
2 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp salt
1-1/2 TBS baking powder
1-1/2 cups granulated sugar
1/2 cup brown sugar
1 cup vegetable oil
3 eggs at room temperature
1 cup applesauce at room temperature
1 cup apple cider at room temperature
1 tsp vanilla extract

For the Cinnamon Sugar Coating:
1/4 cup unsalted butter melted
1/4 cup granulated sugar or raw sugar (I used a combination of the two)
2 tsp cinnamon

Instructions

1.  Preheat your oven to 325℉. Spray a bundt pan with non-stick spray and then dust with flour. Set aside.

2.  In a medium size mixing bowl, combine the flour, cinnamon, nutmeg, salt, and baking powder. Whisk to combine. Set aside.

3.  In a large bowl, combine the sugar, brown sugar and oil. Mix on medium speed to combine.

4.  Add the eggs to the sugar mixture and mix on medium speed for about two minutes.

5.  Add the applesauce and vanilla. Mix to combine.

6.  With the mixer on low speed, add 1/3 of the flour mixture, followed by half of the apple cider. Continue alternating the flour mixture and the apple cider, finishing with the flour mixture. Mix until no streaks of flour remain. The batter will be slightly thin, not thick.

7.  Pour the batter into the bundt pan and bake for 50 minutes. The cake is done when a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

8.  Let the cake cool for an hour in the bundt pan before turning it over onto a cake plate or cooling rack.

9.  When the cake is completely cooled, use a pastry brush, coat the cake in butter.

10. Combine the 1/4 cup sugar and 2 teaspoons cinnamon and then sprinkle onto the top and sides of the cake. To coat the sides, it's best to fill your hand with the mixture and pat it on the cake.

 from Cake by Courtney

Salted Carmel Rice Krispies

 1 cup butter (2 sticks)

7-1/2 cups marshmallows, divided

6 cups crisp rice cereal

1 cup caramel + 1/4 cup for topping if desired (Peter's Carmel recommended)

2 tsp sea salt, more or less to taste

1. Melt butter in saucepan over medium-low heat, and stir frequently while simmering until fragrant and nutty in color. Use a light colored pan so you can easily see the color change

2. Meanwhile, melt the caramel in a microwave safe bowl (plastic or silicone, not glass or ceramic) in the microwave in 30-60 second increments until melted.

3. Once butter is browned, stir in 5-1/2 cups of the marshmallows, reserve the other 2 cups for later.

4. Combine melted caramel with butter/marshmallow mixture and stir until combined and the marshmallows melt.

5. Pour the caramel/marshmallow mixture over your crispy rice cereal in a large mixing bowl and begin folding together.

6. Sprinkle salt over the top, then add remaining marshmallows and continue folding until combined.

7. Pour mixture into a greased 9x13 inch baking pan. Pack down gently until it's even on the top.

8. Drizzle the remaining caramel over the top, if desired. Let cool at least 30 minutes before cutting in squares.

from Orson Gygi

Pumpkin Chocolate Chip Muffins

 

1-2/3 cup flour (All-purpose or wheat)

1 cup sugar

1 TBS Pumpkin Pie Spice

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

2 eggs

1 cup canned pumpkin (9 oz)

1/2 cup butter, softened to room temperature or melted

1 cup chocolate chips

1.  Preheat oven to 350℉.  Line a 12 cup muffin tin with liners or grease.  

2.   In a large bowl put all ingredients except the chocolate chips.  Mix until no dry streaks remain.  Add the chocolate chips and stir to combine.

3.  Scoop batter evenly into muffin tins.  Fill 2/3 to 3/4 full.  (I got 18 muffins).  Bake for 18-25 minutes or until tops spring back lightly to the touch.  Remove from muffin tins and let cool completely on wire rack.

from Mel's Kitchen Cafe

Tayman Chocolate Gooies

 11-12 oz bag milk chocolate chips

1 can sweetened condensed milk

1/4 tsp. salt + 1 tsp salt

2 TBS butter + 1 cup butter

2 tsp vanilla

2 cup brown sugar

2 eggs

1 tsp baking soda

2 cups flour

2 cups oatmeal

1.  In a microwave safe dish add chocolate chips, sweetened condensed milk, 1/4 tsp salt, 2 TBS butter, and 2 tsp vanilla.  Microwave in short increments stirring in between until smooth.  Set aside to cool slightly.

2.  Cream together brown sugar, 1 cup butter, eggs, 1 tsp salt, baking soda, flour and oatmeal.

3.  In a greased 9x13 inch baking dish add 2/3 of the oatmeal mixture and press into pan.  Top with chocolate mixture and gently spread until it is evenly spread.  Crumble on top with reserved 1/3 of the oatmeal mixture. 

4.  Bake at 375℉ for 12-15 minutes.  When cool cut into squares.

from Taylor Horsley 

Sour Cream Pancakes

 1 cup sour cream

7 TBS Flour

2 TBS sugar

1 tsp. baking soda

1/2 tsp. salt

2 eggs

1/2 tsp vanilla

1 TBS butter to cook pancakes with more to serve with

1.  Whisk the eggs and vanilla together in a small bowl, set aside. 

2.   Using another small bowl, whisk together the flour,sugar,baking soda and salt. Set aside.

3.  Place the sour cream in a medium bowl, add the flour mixture and whisk until just combined,don't over mix. Whisk in the eggs and vanilla until just incorporated. 

4.  Heat a skillet under low to medium heat. Place 1 TBS of butter onto the skillet, swirl the butter around to coat the pan where the pancakes will cook. Pour the batter onto the skillet by 1/4 cupfuls. Cook until bubbles start to form on the surface and the edges start to brown. Flip the pancakes and cook about one minute more. 

5. When the pancakes are done they'll be a little on the soft side.Serve with butter and syrup.

from Pioneer Woman

Pumpkin Pie Cake

 

1 yellow cake mix

3 eggs

1/2 cup + 3 TBS butter, melted divided

1-1/4 cup sugar, divided

1 large can pumpkin (29 oz)

2/3 cup milk 

1-1/2 tsp. cinnamon

1.  Measure out 1 cup of the cake mix and set aside.

2.  Mix remaining cake mix with 1/2 cup melted butter and 1 eggs.  Press mixture into bottom of a 9x13 inch baking dish.

3.  Mix 2 eggs, 3/4 cup sugar, pumpkin, milk and cinnamon together.  Pour over 1st layer.

4.  Mix the 1 cup reserved cake mix with 1/2 cup sugar and 3 TBS melted butter.  Sprinkle this over the top of the pumpkin layer.  

5.  Bake at 350℉ for 1 hour.

Serve with whipped cream if desired

from Susan J.

Garlic Bread

 1/2 cup butter, softened

1 TBS finely minced garlic

1/2 tsp garlic powder

salt and pepper to taste

1 tsp parsley

1/4 cup grated parmesan cheese

1/4 cup shredded cheddar cheese

1 loaf French bread

1.  In a bowl mix softened butter, minced garlic, garlic powder, salt, pepper and parsley together.

2.  Add parmesan cheese and cheddar cheese.  Stir to incorporate.

3.  Slice loaf of French bread in half lengthwise.

4.  Place 1/2 of butter mixture on each half of bread.  Spread evenly on bread.

5. Place bread on tinfoil of silpat lined baking sheet and broil on high for a few minutes until butter and cheese are melted, bubbly and browned.  Cut in slices and enjoy.

from Lauren's Latest   

Cream Cheese Pumpkin Cake

F'or Cake: 

1 box spice cake mix with pudding in the mix (Betty Crocker or other brands)

3 eggs

1 cup canned pumpkin

3/4 cup water

1/2 cup vegetable oil

1/3 cup sugar

2 tsp pumpkin pie spice

For Cream Cheese Filling:

1 (8 oz) pkg cream cheese, softened

1/2 cup butter (1 stick) 

3 cups powdered sugar

Chocolate Chips, Optional (I used about 1/2 cup)

1.  Preheat oven to 350℉. Prepare a 9x13 inch  baking pan with non-stick spray.

2.  In a large bowl, mix together the cake mix, pumpkin, eggs, water, oil, sugar and pumpkin pie spice. Pour into the prepared pan.

3.  In another bowl, melt the butter and mix together with the room temperature cream cheese. Stir in the powdered sugar and mix until well combined.

4.  Place spoonfuls of the cream cheese mixture all over the top of the cake mixture. Using a knife, gently swirl through the cream cheese. Sprinkle chocolate chips on top and bake for 30-35 minutes.
When done, allow the cake to almost completely cool. If you cut before it cools, the cake will be too soft.

*I also think pecans sprinkled on top would be good.

From Blackberry Babe

Bacon, Egg and Cheese Biscuit Braid

 

2-1/4 cups self-rising flour*

1/2 cup cold butter, cubed

3/4 cup buttermilk

2 TBS butter divided

6 large eggs

1/4 cup sour cream

2 tsp chopped chives, or green onion

salt and pepper to taste

6 slices bacon, cooked and crumbled

1 cup sharp cheddar cheese, shredded (or your favorite kind)

1.  Preheat oven to 375℉ and line a baking sheet with parchment paper.

2.  Cut 1/2 cup cold cubed butter into the flour until it resembles cornmeal.  

3.  Make a well in the center of the flour mixture and then add the buttermilk.  Use a fork and work the buttermilk into the flour until it's fully moistened.

4.  Turn the dough onto a well floured surface and knead 6-8 times coating with flour.  Using a floured rolling pin roll the dough into an 8 x 12 inch rectangle.  Move to the parchment and reshape if needed.

5.  Whisk together the eggs, sour cream, and chopped green onions or chives and salt and pepper.

6.  Melt 1 TBS butter in a skillet and soft scramble the eggs.

7. Arrange the scrambled eggs down the center of the dough.  Sprinkle with the bacon crumbles and then the shredded cheese.

8.  Cut diagonal strips to within 1/4 inch of the filling on both sides.  Fold the strips over each other.  Shape and smooth with your hands if needed (Pinch tears in the dough together if needed.)

 9.  Brush the dough on all sides with the remaining 1 TBS butter, melted.

10.  Bake for 25 minutes.  (Broil the last few minutes if desired to brown the biscuit more.). 

11.  Cut in slices and serve.

* If you don't have self-rising flour, for each cup needed substitute: 

1 cup all-purpose flour, 1-1/2 tsp baking powder and 1/4 tsp salt whisked together

from Melissa's Southern Style Cooking

Corn Flake Peanut Butter Marshmallow Squares

1/4 cup butter
1/4 cup peanut butter
10 oz bag mini marshmallows, divided (reserve 2/3 cup for end)
4 cups corn flake cereal

1.  In a large microwaveable bowl add butter and mini marshmallows minus 2/3 cup.  Set those aside for later.  Melt in 30 second intervals stirring in between until melted.  Add peanut butter and stir well. (You can also do this on the stove top if you prefer).

2.  Add corn flakes and stir gently until cereal is well coated.  Add reserved marshmallows and gently stir.

3.  Lightly press mixture in a greased 8x8 inch pan.  Let cool and set before cutting into squares.

Chunky Peach Salsa

1-1/2 lbs peaches, diced in small pieces (you can use canned diced peaches, drained)
1 lb tomatoes, diced (about 3 large)
1 jalapeno, seeded and finely diced
1 small yellow onion, finely diced
1/2 bunch cilantro, chopped
2 TBS fresh lime juice
1-1/2 tsp salt
1/4 tsp black pepper

1. Place diced peaches, diced tomatoes, diced jalapeño, diced onion, and cilantro in a large bowl.  Stir gently to combine.

2.  Squeeze the lime juice over the top and sprinkle with salt and pepper.  Gently stir again to combine.  Cover tightly and refrigerate for at least 2 hours to let flavors blend.  (Would be good if you add diced mango also)

Serve with tortilla chips or Mexican food.

from Annette

Sausage Gravy

1 lb regular or country or traditional sausage
1/3 cup flour
4 cups whole milk (or 2 percent)
1 tsp salt
1 tsp black pepper (start with 1/4 and see how much more you want)

1.  In a deep frying pan, brown and crumble sausage over medium high heat until fully cooked.

2.  Reduce heat to medium low.  Sprinkle the flour in and stir around until sausage is evenly coated in the flour. (I added 1 TBS butter before adding the flour)

3.  Add the milk, salt, pepper, and mix to combine.

4.  Increase the heat to medium high and stir often, as sauce boils it thickens.  It will take about ten minutes for gravy to fully thicken.  If the gravy gets to thick, add a little more milk.

Serve over warm biscuits.

from Amber's Kitchen

Pizza Dough

1 cup warm water
1 pkg yeast or 2-1/4 tsp yeast
1 tsp salt
2-3 cups flour

1.  Combine yeast and warm water. Let sit for 1 minute.

2.  Add salt and flour and mix.  Knead until elastic or with a kitchen aid until dough pulls away from sides of bowl.

3.  Let rest 15-30 minutes in a warm draft free location.

4.  To bake pizza, roll dough out to desired thickness.  Bake at 425℉ for about 10 minutes.  Add desired toppings then bake until cheese is melted and toppings are at desired doneness level.  About 5-10 more minutes.

from Teaspoon of Goodness

Sheet Pan Chocolate Chip Cookie Bars

1 cup butter
1- 1/4 cups brown sugar
3/4 cup sugar
1 TBS vanilla extract
2 eggs
2 -3/4 cups flour
1 tsp baking soda
1 tsp salt
2 -1/4 cups mini semisweet chocolate chips, divided

1.  Preheat oven to 350℉.  

2.  In a large bowl, cream together butter, brown sugar and sugar.

3.  Add vanilla and eggs and combine.

4.  Fold in flour, baking soda and salt.

5.  Mix in 2 cups of mini chocolate chips.  Spray a 18"x13" sheet pan with nonstick cooking spray and spread cookie dough out evenly in pan.

6.  Sprinkle remaining 1/4 cup chocolate chips on top.

7.  Bake for 20-25 minutes or until middle is set up and edges are golden brown.
Let cool and cut into squares.

From Six Sisters Stuff

Chicken Fajita Casserole

3 or 4 small chicken breasts (1- 1/2 lbs) skinless, boneless – or 2 large chicken breasts, split lengthwise
2 bell peppers, red and green, seeded and cut into strips
1 medium onion, minced
1 tsp cumin powder
1 1/2 tsp chili powder
1 tsp garlic powder, or minced garlic
2 tsp paprika
Salt and pepper to taste
1 TBS vegetable oil
1 cup shredded mozzarella  (or your favorite cheese, Pepperjack, Monterrey Jack, Cheddar…)
Fresh chopped cilantro or parsley for garnish


1. To make fajita chicken casserole recipe: Preheat your oven to 400°F. Lightly grease a baking dish.

2. Place chicken breasts on a shallow plate. Sprinkle cumin, chili powder, garlic, paprika, salt and pepper on both sides. Keep some of the spices for sprinkling over the vegetable.

3. Arrange chicken breasts into the prepared baking dish, and drizzle with oil. Top chicken breasts with the bell peppers and onion, then sprinkle some of the remaining fajita seasonings. Finish the casserole with shredded mozzarella cheese on top.

4. Bake the fajita chicken casserole for 20 – 30 minutes (if you split the chicken breasts lengthwise, or depending on the thickness); until chicken is cooked through and reaches an internal temperature of 165°F. You can broil your fajita chicken casserole for 2 minutes at the end to crisp up the top if you like. Serve the immediately over rice, cauliflower rice, steamed vegetable, zucchini noodles, or as is… enjoy!

from Eat Well 101

Garlic Parmesan Dinner Rolls

2 packets active dry yeast, (total 1/2 oz or 14g)
1/4 cup warm water
1 -1/4 cups milk
6 TBS sugar, divided
3/4 tsp salt
1/4 cup unsalted butter (1/2 stick butter)
4 -1/2 cups sifted all-purpose flour
1 large egg


TOPPINGS:
4 cloves garlic, finely minced
1/2 cup salted butter, melted
2 TBS chopped parsley
1/3 cup shredded Parmesan cheese

1.  Dissolve the yeast plus1 tablespoon of sugar in warm water. 

2.  Then heat the milk with the 5 TBS sugar, salt, and butter until lukewarm.

3.  Add the egg to the yeast mixture. Combine the yeast mixture, the milk mixture, and all of the flour. Stir to combine well. 

4.  Cover the dough and let it rest for 15 minutes. Then using a stand mixer with a dough hook, knead the dough for 5 minutes.

5.  On a floured surface, roll out the dough and and divide it into 24 balls. Roll out each ball and tie each into a knot. Cover and let rise for 25 minutes. Preheat oven to 350℉.

6.  Meanwhile, prepare the garlic-herb butter by combining all the Toppings ingredients together, except Parmesan cheese. Brush half the butter mixture generously on the surface and top with Parmesan cheese; bake for 10-15 minutes, or until in the middle of the dinner rolls are cooked through and the tops turn golden brown. 

7.  When the rolls are baked brush with the remaining butter mixture and serve warm.

from Rasa Malaysia 

Buttery Pull Apart Bundt Bread

1 cup warm water
1/4 cup sugar
1 TBS instant yeast (see note for active dry yeast)
1 large egg
1 TBS oil
1 tsp salt
3- 1/4 to 3- 1/2 cups all-purpose flour (*see note for whole wheat)
8 TBS butter, melted 

1.  In the bowl of an electric stand mixer fitted with the dough hook (you can make this by hand, too) add the warm water, sugar, yeast, egg, oil, salt, and 2 cups of flour. Mix until combined - it's ok if it is a little lumpy. 

2.  With the mixer running, continue to gradually add flour until the dough clears the sides of the bowl and forms a ball that is soft but not overly sticky. Knead for 2-3 minutes. Cover the top of the bowl, and let the dough rest for 10-15 minutes. It should puff slightly.

3.  Pour half (4 tablespoons) of the melted butter evenly in the bottom of a bundt pan (if you don't have a bundt pan, you can use loaf pans).

4.  On a lightly floured or greased countertop, press or roll the dough into a 1/2-inch thick rectangle, about 12X10 inches. Using a pizza cutter or sharp knife, cut the dough into 24 semi-equal squares.

5.  Grab one square at a time, dip the bottom of the square in the butter in the pan and layer the squares against each other (kind of like a trail of dominoes that has fallen over on each other).   All 24 squares should fit in a layer around the bottom of the pan. Lift and rearrange the squares, if needed, to fit them all in.

6.  Cover the bundt pan and let the dough rise until noticeably puffy, 45-60 minutes. After the dough has risen, pour the remaining 4 tablespoons butter over and around the top of the bread.
Preheat the oven to 375℉.


7.  Bake the bread for 20-25 minutes until golden brown on top and baked through. 

8.  Remove the pan from the oven and let rest for 5-10 minutes before turning out onto a plate or platter (lay the plate upside down over the bundt pan and holding onto both the plate and pan at the same time, flip it over so the bread falls out onto the plate).

9.  Serve warm or at room temperature.

*NOTES
Yeast: to substitute active dry yeast, use increase the amount to 1 1/4 tablespoons and dissolve the yeast in 3-4 tablespoons water, letting it rest until the mixture is bubbly and foamy. Use in the recipe as directed.
Flour: You can make this bread with half whole wheat flour/half all-purpose flour. I haven't tried it with bread flour (should work great) or 100% whole wheat flour.
Cheese + Herbs: I think this bread would adapt VERY well to other flavors. Maybe sprinkle Parmesan or Asiago cheese on the bottom over the butter before layering in the dough? Or some fresh or dried herbs? 

from Mel's Kitchen Cafe

Chicken Alfredo Bake

12 oz penne pasta cooked in salted water according to package directions
3 cups diced cooked chicken
3 TBS butter
2 TBS flour
1 tsp minced garlic
2 cups whole milk
1 cup heavy cream
3/4 cup grated parmesan cheese
2 cups shredded mozzarella cheese, divided
salt and pepper to taste
cooking spray
1 TBS parsley chopped 

1.  Preheat the oven to 375℉. Coat a 3 quart baking dish with cooking spray.

2.  Melt the butter in a large pan over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute.

3.  Pour in the milk and cream, then simmer, whisking constantly, until sauce has just thickened. 


4.  Add the parmesan cheese and 1/2 cup shredded mozzarella to the milk mixture, along with salt and pepper to taste. Stir until cheese has melted.


5.  Place the pasta and chicken in a large bowl. Pour the sauce over the top, and toss to coat evenly.


6.  Pour the pasta mixture into the prepared pan, and top with remaining mozzarella cheese.Bake, uncovered, for 20 minutes or until pasta is bubbly and cheese has just started to brown.Sprinkle parsley over the top, then serve.

from Dinner at the Zoo