Pumpkin Pull-Apart Monkey Bread with Maple Glaze

Made by: Debbie

Dough:

1/4 cup warm water

1/4 cup warm milk

1 1/2 tsp yeast

1/4 cup sugar

1/2 tsp salt

1 egg, beaten

2 Tbsp butter, melted and cooled

2/3 cups pumpkin puree

1/4 tsp cinnamon

1/8 tsp nutmeg

2 -3 cups  bread flour

Coating:

1/3 cup melted butter

3/4 cup sugar

1 1/2 tsp cinnamon

Glaze:

1 cup powdered sugar

2 Tbsp maple syrup

2 Tbsp half & half (or milk)

1/8 tsp vanilla

In mixer, stir water, milk, yeast and sugar together.  Let stand 5-10 minutes or until foamy.

Stir in salt, egg, butter, pumpkin, spices and half of the flour.  Mix. Add remaining flour as you continue to mix dough until it pulls away from the sides.  Then allow mixer to knead dough for 4-5 minutes. Lightly grease, cover and allow to rise for 1 hour.

Lightly grease bundt pan. Punch down risen dough and divide into small 1 Tbsp pieces.  Coat pieces in melted butter, and then coat in cinnamon sugar mixture. Place into prepared pan. Cover and allow to rise 1 more hour.

Preheat oven to 350 degrees.  Bake for 25 minutes.  Cool for 20 minutes.  Prepare glaze by mixing powdered sugar, syrup, half & half and vanilla until smooth. Drizzle glaze over pull-aparts and eat warm!

*Recipe source found here 

Sweet Pumpkin Dip

Made by: Rhonda

2 (8 oz) pkgs cream cheese, softened
1 can (15 oz) pumpkin
2 cups sifted powdered sugar
1 tsp cinnamon
1 tsp ginger

In mixer, beat cream cheese and pumpkin until smooth.  Add remaining ingredients and mix thoroughly.  Cover and refrigerate 1 hour.  Serve with desired sides and enjoy!

*Original recipe found here

Pasta with Pumpkin and Sausage

Made by: Maria

1 Tbsp olive oil
1 lb Italian sausage
4 cloves garlic
1 onion, finely chopped
1 bay leaf
1 cup white grape juice
1 cup chicken stock
1 cup canned pumpkin
1/2 cup heavy cream
1/8 tsp cinnamon
1/2 tsp nutmeg
salt and pepper

1 lb penne rigate
Parmigiano for grating

Add olive oil to nonstick skillet and brown sausage in it.  Remove sausage and drain fat.  Add 1 more Tbsp olive oil to pan and saute garlic and onion until tender.

Add bay leaf and grape juice to pan.  Heat 2 minutes, add chicken stock and pumpkin, stir until sauce begins to bubble.  Add sausage back to the pan, reduce heat and slowly stir in the cream.  Add seasonings, including salt and pepper to taste.  Simmer sauce for 5-10 minutes to thicken.

Serve sauce over cooked noodles with parmigiano grated over the top.

*Recipe source found here

Pumpkin Cheese Ball

Made by: Marné

Mix together well:
16 oz cream cheese
1 1/2 cups cheddar cheese, shredded
3 Tbsp finely chopped onion
2 Tbsp salsa
2 tsp cumin
1 tsp finely chopped jalapeño

Scoop into plastic wrap, shape into a pumpkin, and refrigerate for at least two hours (until firm). Unwrap, roll in crushed Doritos.  Use a toothpick to secure a bell pepper stem on top.

Serve with chips.

* Original recipe found here

Pumpkin Delight

Made by: Claudette

4 eggs
1 15-oz can pumpkin puree
1 1/2 cups sugar
1/2 tsp salt
2 tsp pumpkin pie spice
1 13-oz can evaporated milk
3/4 cup melted butter
1 box yellow cake mix
1 cup chopped nuts

Heat oven to 350 degrees.  Bend eggs and pumpkin together.  Add sugar, salt and spices and blend well.  Slowly mix in milk and melted butter.  Sprinkle dry cake mix evenly over the top to cover.  Sprinkle nuts on top.  Bake 70-90 minutes or until golden brown.

Cranberry Pumpkin Muffins

Made by: Diane

Preparation:

Line muffin cups with liners or grease muffin cups well.  Coarsely chop 1 cup fresh or frozen cranberries.

In a bowl, sift together:

1 1/2 cups flour

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp cinnamon

1/2 tsp cloves

1/4 tsp salt

In large bowl, cream together until light and fluffy:

1 1/4 cup sugar

1/4 cup butter or margarine, softened

Add 2 eggs, one at a time

Stir in 1 cup canned pumpkin

Fold in flour mixture

Fold in cranberries

Spoon into muffin cups, filling to top

Sprinkle with 1/3 cup chopped walnuts.

Bake at 400 degrees for 20-25 minutes and enjoy! 

(Makes 18 muffins)

B"RAW"nies

Made by: Marné

B"raw"nie:
1 cup raw almonds
1/4 cup raw cashews
1/2 cup raw walnuts
2 cups (packed) pitted medjool dates
1/3 cup cocoa powder
1 tsp vanilla

1/4 tsp sea salt

Frosting:
1/2 cup coconut butter/butter/butter alternative
1/4 cup agave nectar
2 tbsp cocoa powder
pinch sea salt

In a food processor or blender, process almonds and cashews until very fine. Add walnuts and dates and process until the mixture is nice and crumbly.  Do not over process or you will release excess oils in the nuts.  Add cocoa powder, salt and vanilla and mix just until mixture comes together.  Firmly press sticky mix into a lined 8x8 pan.

For frosting, combine butter and agave until smooth, then add cocoa powder and salt until just combined. Spread frosting over brownie base and refrigerate until set (about 1 hour). Cut and enjoy!

Recipe source: Plant Powered Kitchen

Sugar Cookie Bars

Made by: Natalie

Bars:

3/4 cup butter, softened

3/4 cup sugar

1/4 cup powdered sugar

2 large eggs

1 tsp vanilla

1/2 Tbsp lemon zest

2 1/4 cups flour

1 tsp baking powder

1/2 tsp salt

Frosting:

6 Tbsp butter, softened

2 1/2 cups powdered sugar

3 Tbsp milk or cream

1/4 tsp vanilla

Sprinkles

Preheat oven to 375.  In a large bowl, cream butter, sugar and powdered sugar until light and fluffy.  Add eggs and vanilla and mix for 1-2 minutes.  Stir in remaining ingredients.

Press cookie mixture evenly into greased 9x13 pan.  Bake for 10-13 minutes, until barely set and no color around the edges.  Cool completely.

For frosting: cream buter and powdered sugar until smooth.  Add vanilla.  Add milk/cream and mix until the frosting is light and fluffy. Add food coloring if desired, spread onto cookies and enjoy!

SOURCE:  Mel's Kitchen Cafe

Mindy Zeller's Chocolate Trifle

Made by: Heather

Mix and bake any brownie of your choice (an 8x8 pan size)

Make your favorite large box of chocolate pudding

A bag of Heath candy bars crushed

Cool whip

Layer brownie, pudding, Heath, cool whip in a trifle dish or make individual parfaits.   Chill for an hour or so.

Eclair Cake

Made by: Debbie

1 cup boiling water
1 cube of butter or margarine

Stir over heat until butter is melted.  Remove from heat.

Add:

1 cup flour
4 eggs (1 at a time)

Pour into pan and bake at 400* for 25-30 minutes till browned.   Cool.

Mix:

1 large pkg vanilla instant pudding
1 8 oz brick cream cheese
2 1/2 cups milk

Pour over cooled crust.

Top with 1 large container of cool whip.

Refrigerate until ready to serve. Cut into pieces and pour chocolate sauce over top.

Raspberry Jam Pockets

Made by: Lynne

Pie Crust

3 cups flour 
½ tsp salt 
1 cup shortening

1 egg, beaten 
1 tsp vinegar 
5 Tbsp ice water

Raspberry jam
granulated sugar

Cut the shortening into the flour and salt until it resembles small peas (a hand-mixer works well).  

Combine the wet ingredients and add to the crumb mixture.  Mix until soft dough forms.  Shape into two discs.  Roll out onto a floured surface to a 1/8 inch thickness.  Use a 4 inch round cookie cutter to cut circles.  Place a spoonful of raspberry jam in the center.  Fold over and press edges to seal; crimp with a fork. 

Line a baking sheet with aluminum foil.  Place pockets on baking sheet, and sprinkle with granulated 
sugar.  Bake for 15 minutes at 375 degrees.


Yield = approximately 30 pockets

L & L Hawaiian BBQ: Hawaiian Chicken Katsu

Made by: Marné

photo source

2 eggs
3/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1 cup water
4 lbs boneless skinless chicken thighs/breasts
1 lb panko

Katsu Sauce:

1/2 cup Worcestershire sauce
1 cup ketchup
1 cup sugar
2 1/2 cups water
1/3 teaspoon salt
1/4 teaspoon chicken bouillon
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
2 -3 dashes Tabasco sauce
2-3 Tbsp cornstarch, mixed with
1/2 cup water


Pound chicken to around 1/4-1/2 inch thick.  Combine eggs, cornstarch, salt, white pepper, garlic powder, and water to make a batter.  Coat chicken in the egg batter, then the roll in panko crumbs.  Fry in oil (maximum 325 degrees) until brown and crispy.

To make sauce:  Combine all ingredients and bring to a boil. Add cornstarch dissolved in water to thicken. Chill and serve.

Cut chicken into strips and serve with sauce.

Recipe altered from this original source at  Food.com

Cheesecake Factory Bread

Made by: Maria

photo source

2 1/2 c. room temp. water (100°-110°F)
4 T. butter, margarine or vegetable oil
2 T. caramel color
1/2 c. honey
3 1/3 c. wheat flour
3-4 c. all purpose flour
2 T. cocoa
2 T. active dry yeast
2 T. vital wheat gluten
2 t. salt
cornmeal

Combine first 4 ingredients (water, oil, color, honey) and mix well. Pour wheat flour on top of wet ingredients. Add cocoa, yeast, gluten and salt. Stir until well blended. Allow mixture to sponge for 10 minutes.

Add all purpose flour, one cup at a time, until dough clings to hook and almost cleans the sides of mixer, about 3-4 minutes. Cover and allow to rise till doubled; about 20-30 min.
Divide into 8 piles, cover with plastic wrap and allow to rest for 5 minutes. Shape into loaves and roll in cornmeal. Place on greased cookie sheet or greased 2.5x5 mini loaf pans. Rise 20 minutes or till doubled, about 20 minutes.

Bake at 350 degrees for 20-25 minutes.

Recipe from Frieda Loves Bread

Olive Garden Breadsticks

Made by: Diana

photo source

[all shelf stable/food storage friendly ingredients!]


Ingredients:

1 1/2 c warm water
2 1/4 tsp dry yeast [1 package]
2 Tbsp butter, melted [powdered butter works GREAT]
2 Tbsp sugar
1 Tbsp salt
3-4 1/4 c bread flour [I never measure, just go by the feel... explained below]
Butter topping: 1/2 stick butter, 2 tsp garlic powder


Directions:

Stand mixer w/ dough hook >> in this order, add: water, yeast, sugar, butter, salt

Mix.

With hook going, add flour by 1/2 cups until it forms a ball.

Keep adding flour until it does not feel sticky anymore, and passes the window pane test.*

Clean surface >> dump dough.  [Because you made sure it's not sticky, you don't need to flour the counter!]

Form into ball.  Cut or pinch into 16 equal-sized [more or less] balls.

Roll balls into breadsticks a little wider than two hand-widths.

Lay onto greased baking sheet.  Let rest 30-45 min.  [Mine only puffed a little.]

Bake at 400 degrees F for 12 min. [They will probably not turn brown.]

Spoon butter topping [melted] over hot breadsticks.

Eat the breadsticks.

*Window pane test: grab a small ball of dough.  Roll into a ball, then flatten with your thumbs. Pull at it until you can see light through the dough - if it breaks, it needs more flour.  If you can see the light, it's ready.  [See?  Like looking through a window... yeah.]

Enjoy!

P.F. Chang's Chicken Lettuce Wraps

Made by: Debbie

3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce


Special Sauce


1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons hot water
1-2 teaspoons garlic and red chile paste


Stir Fry Sauce:

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar


Directions:

First, create the special sauce by dissolving the sugar in the water in a small bowl. To this mixture add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.  Mix well.  Refrigerate.

Combine hot water with hot mustard.  When you are ready to serve sauce, combine desired amount of mustard mixture and desired amount of garlic chili sauce to prepared sauce until it reaches your desired level of spiciness. 

Heat oil in wok or frying pan on high.  Saute chicken breast for 4-5 minutes on each side or until done.  Remove breasts and cool.  Keep oil in pan and keep hot.  Mince water chestnuts and mushrooms to the size of small peas. 

Prepare the stir fry sauce by mixing all ingredients well.

Once chicken cools, mince to the same size as your vegetables.  Add another tbsp of oil to your hot pan and add chicken, garlic, onions, water chestnuts and mushrooms to the pan.  Add stir fry sauce and saute mixture for a few minutes until evenly coated and heated.

Serve chicken mixture in lettuce cups and top with special sauce.  Enjoy!

Recipe and photo courtesy of Food.com