Pumpkin Cookies

Pumpkin Cookies 
(yummy and super moist-  I had to add a lot more powdered sugar to get the right consistency!)
Ingredients
1 cup butter flavored shortening
1 cup unsalted butter; softened
2 cups white sugar
2 cups canned pumpkin (solid; not pie mix)
2 eggs
2 teaspoons baking soda
3 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon nutmeg
1 teaspoon salt
4 cups all-purpose flour
6 tablespoons butter
8 tablespoons milk
2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
1 cup packed brown sugar

Directions
Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, pumpkin pie spice, nutmeg, salt and flour. Add to pumpkin mixture and mix well.
Drop from spoon to cookie sheet. Bake 13-15 minutes at 350 degrees F (175 degrees C).
To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Spread over warm cookies.

Suggestions:
- I wanted big cookies, so I measured each cookie out to 1/4 cup, I shaped the cookies into circular blobs and smoothed the tops with dampened finger tips.
- Cool the cookies completely (if they are even the slightest bit warm, the will crumble when inverted into the icing) and dip into the prepared icing, this allowed a very even distribution of icing, resulting in a smooth finish.
- While the icing is wet, add some fall inspired sprinkles. 

Banana Yeast Bread

2 teaspoons instant yeast
3 tablespoons sugar
¾ cup (180ml) lukewarm water
3 cups (420g) unbleached all purpose flour
1 teaspoon salt
4 tablespoons (56g) unsalted butter, softened
¼ cup nonfat dry milk
1 ripe banana, slightly mashed

Place the yeast in the bowl of a stand mixer, add 1 pinch of the sugar and cover with the water. Mix well and set aside until foamy.
Add the flour, salt, remaining sugar, butter, dry milk and banana and mix them using the dough hook (or knead by hand) until you've made a smooth, soft dough – 5 minutes were enough for me. It should be barely tacky. Don't add a lot of extra flour - you'll end up with a dry loaf. Place in an oiled bowl and cover with plastic wrap. Allow to rise 1 to 1 ½ hours until almost doubled in bulk.

Remove dough from bowl and place it onto a lightly floured surface; knead it lightly for 10 seconds, then cut it into 8 pieces and roll into balls. Butter a 25cm (10 in) round cake pan and place the balls inside it, forming a circle. Cover with a clean kitchen towel and let it rise again for 1 hour.

Preheat the oven to 180ºC/350ºF; bake bread for 35-40 minutes, until golden. If it seems to be getting too brown toward the end of cooking, you can tent with foil.

Remove from oven and transfer the pan to wire rack for at least an hour to cool completely. Unmold bread.

Kathleen's Creamy White Chili

We celebrated halloween this year with some warm ghostly chili!  I added a few Tbsp of flour to make it a little thicker to hold up in a soup bowl.  Delicious!

2 lbs. chicken breast; cooked and diced

1 larg onion, diced

3 can great northern beans, rinsed

2 (14 oz) cans chicken broth

1 (7 oz) green chilies, diced

1 Tbsp garlic pwd.

2 tsp salt

2 tsp cumin

2 tsp oregano

1/4-1/2 tsp pepper

2 cups sour cream 1 cup whipped cream or milk

Add chicken, onion, beans, broth, chilies, and seasonings.  Bring to a boil.  Reduce heat and simmer uncovered 30 minutes.  Stir in sour cream and milk.  Serve immediately!  Serves 6

Creamy Chicken Apple Chili

With the cool fall weather comes the desire for warm comfort foods!  This recipe hits the spot on a chilly day!

1/4 cup extra-virgin olive oil

2 pounds chicken tenders, cut into 1/2-inch-thick slices

4 teaspoons chili powder

2 teaspoons ground cumin

Salt and pepper

2 apples, cut into 1/2-inch cubes

1 onion, chopped

4 tablespoons butter

1/4 cup flour

2 cups chicken broth

3/4 cup milk

Two 15-ounce cans pinto or white beans, rinsed

2 cups shredded monterey jack cheese (about 8 ounces)

Toasted tortillas, for serving

In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook, stirring, for 5 minutes; transfer to a bowl.
In the same pot, heat the remaining 2 tablespoons olive oil. Add the apples and onion and cook, stirring, until softened, 6 minutes; add to the chicken.
In the same pot, melt the butter over medium-low heat. Whisk in the flour for 1 minute; whisk in the chicken broth and milk until thickened, 3 minutes. Stir in the chicken-apple mixture and beans, bring to a simmer, then stir in the cheese. 

Pumpkin Whoopie Pies

 

We absolutely loved these cookies!  They were very moist and reminded us of a pumpkin roll!    1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened

1 cup packed light brown sugar

2 large eggs, at room temperature, lightly beaten

1 cup canned pure pumpkin puree

1 tablespoon pumpkin pie spice

1 1/2 teaspoons pure vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon plus 2 pinches salt

1 2/3 cups flour

4 ounces cream cheese, chilled

1 cup confectioners' sugar

Preheat the oven to 350°. Line two baking sheets with parchment paper. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.  Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.  Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

Italian meatball egg-drop soup

1 pound ground turkey, preferably thighs 1 cup seasoned Italian bread crumbs 6 large eggs 1/2 cup parmesan cheese, plus more for serving Salt and pepper

3 tablespoons extra-virgin olive oil 1 large onion, finely chopped 6 cups chicken broth 1 head escarole, coarsely chopped 1 lemon, cut into wedges

In a large bowl, combine the turkey, bread crumbs, 3 eggs, 1/4 cup parmesan and 1/2 teaspoon each salt and pepper. Roll the mixture into 3/4-inch meatballs and set aside. In a large pot, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and slightly browned, about 8 minutes. Pour in the broth, increase the heat to high and bring to a boil. Add the meatballs and return to a boil. Lower the heat and simmer until the meatballs are cooked through, about 10 minutes. Stir in the escarole.  In a small bowl, lightly beat the remaining 3 eggs with 2 tablespoons water and 1/4 teaspoon each salt and pepper. Slowly drizzle the egg mixture into the simmering broth, pushing the meatballs and escarole aside. Stir in the remaining 1/4 cup parmesan cheese and season with salt and pepper. Serve with more parmesan and the lemon wedges.

Rosemary Bread

 Will LOVES rosemary! After his mom made a delicious rosemary bread at the cabin, I was inspired to try out my own rosemary recipe. Luckily, Will approved this recipe to meet his rosemary cravings. 

1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 teaspoons dried rosemary
2 1/2 cups bread flour
1 1/2 teaspoons white sugar
1 1/2 teaspoons active dry yeast
1 cup milk (or water)
3 tablespoons olive oil

Add dry ingredients to a stand mixer fitted with a dough hook and combine.

Create a well in the dry ingredients and add oil.

Warm milk or water to 100-130 degrees and add to bowl.

Mix dough until it cleans the sides of the bowl. Allow dough to knead on the hook in the bowl for 1-2 minutes.

Coat bowl with olive oil. Add dough to bowl, turn to coat, and allow to rise in covered bowl for
1 hour.

Shape dough into square or round loaf (your choice). Brush top of dough with oil.

Heat oven to 375 and bake for 25 minutes.

Serve with olive oil seasoned with herbs or cracked black pepper.

Pudding Cinnamon Rolls

Melt in your mouth soft cinnamon roll! The key is to roll dough fairly thin to give each roll a better ratio with more cinnamon! One more tip- take rolls out when they don't look quite done-yummy!

Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

*Freezable Recipe: After shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer. The night before you want to serve them take out the rolls and put them in the refrigerator. Let them thaw in the refrigerator. Take them out about 8-9 hours after being in the refrigerator and let them rise until doubled. Bake according to the recipe. (If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter – about 4 hours, then let rise until doubled).

Grilled Chicken Pitas

This was my first Paula recipe I made and I was hooked!

3 boneless, skinless chicken breasts (about 1 1/2 pounds) 

3 tablespoons plus 2 teaspoons fresh lemon juice, divided 
3 tablespoons soy sauce 
1 clove garlic, minced 
2 teaspoons dried oregano, divided 
2 small tomatoes, finely chopped 
1 cup crumbled feta cheese (1/4 pound) 
1/4 cup olive oil

For the yogurt sauce:

8 ounces (1 cup) unflavored yogurt 
1 clove garlic, minced 
1/4 cup finely chopped walnuts 
1 tablespoon olive oil

Olive oil cooking spray

1 large Vidalia or purple onion, cut into thin rings 
6 pita breads 
1/2 head romaine lettuce, finely chopped 
1 (10.6-ounce) jar kalamata olives, drained, halved, and pitted, or other black olives 
12 slices bacon, fried crisp 
Alfalfa sprouts 
Salt 
Freshly ground black pepper

Rinse the chicken breast and pat dry. Combine 3 tablespoons lemon juice, soy sauce, garlic and 1 teaspoon of the oregano in a glass dish. Add the chicken, turn to coat, and cover with plastic wrap. Allow the chicken breast to marinate for 30 minutes at room temperature or overnight in the refrigerator.

Combine the tomatoes and feta cheese in a small glass dish. Add the remaining 2 teaspoons lemon juice, the olive oil, and the remaining 1 teaspoon oregano, and stir to combine. Allow to sit at room temperature for 30 minutes.

For the yogurt sauce:

In a small bowl, whisk together the yogurt, garlic, walnuts, and olive oil. Cover and refrigerate until ready to use.

Preheat a grill to medium heat.

Spray a grill basket with olive oil. Grill the chicken breasts over medium heat for 8 to 10 minutes, until no longer pink in the thickest portion of each breast. Spread the onion rings over the surface of the basket and grill while the chicken is cooking. Turn the basket frequently. The onion rings will blacken as they cook; this will also take 8 to 10 minutes. When the chicken and onion rings are cooked, place the pita breads on the grill for about 2 minutes per side, until grill marks show. Slice the chicken into very thin pieces.

At serving time, put out all of the ingredients and allow each person to assemble sandwiches: Split each pita. Place several slices of grilled chicken, 3 or 4 slivers of onion, a tablespoon of tomato-feta mixture, lettuce, olives, and 1 or 2 slices of bacon into each pita. Top with yogurt sauce and a wad of alfalfa sprouts. Add salt and pepper, to taste. Fold up the sides of the pita and enjoy! 

Creme De Menthe Brownies

Paula Deen-  Deliciouso!

1 cups (2 sticks butter, softened)

2 cups sugar 
4 large eggs 
1 teaspoon vanilla extract 
11/4 cup all-purpose flour 
3/4 cup unsweetened cocoa 
1/2 teaspoon baking powder 
1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes) 
Shaved Creme de Menthe thins (recommended: Andes) 
frosting

Frosting: 
1/2 cup (1 stick) butter, melted 
1/3 cup cocoa 
2 cups sifted confectioners' sugar 
1 teaspoon vanilla extract 
2 tablespoons milk

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.

In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.

While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.

Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins. 

Gnocchi

I saw this recipe and had no idea what gnocchi was but is sure looked good...I was right...Will and I loved our new dish!

3/4 cup water

6 TBSP butter 

1 tsp salt

Heat in sauce pan until butter has melted and is at a light simmer.  

1 cup flour

Add to pan and stir. A dough will form.

1/2 TBSP each:  chives, thyme, tarragon, and parsley, minced ( I just use Italian Seasoning)

1 TBSP dijon mustard

Mix with dough

1/2 cup cheese (swiss, Gruyere, or parmesan)  

Add to dough mixture

4 eggs

When cheese is melted, add eggs one at a time and mix.

Spoon dough into a pastry bag- make sure it has cooled before cooking.

Simmer a large pot of salted water and squirt out and inch or so of the dough and chop it off with a knife.  Poach the dough about a minute or two and scooped up onto a plate.  Place gnocchi in fridge until chilled.   While chilling, chop zucchini, mushrooms, scallions, and more herbs.  Saute in oil.

In pan, brown 4 TBSP butter. Fry gnocchi in butter until lightly brown. Throw everything in the butter pan until heated through!  Sprinkle with cheese and eat!

Pumpkin Cream Cheese Bread

"Are you kidding me?"  The famous words of Will.   This bread was very tasty!  I wrapped the bread in plastic wrap which made it deliciously moist days after!

Cheesecake Layer:

9 ounces cream cheese, at room temperature
¼  cup granulated sugar
¼  cup brown sugar
6 TBSP real maple syrup 
1 tsp maple extract(I used vanilla, but want to try maple)
1 TBSP all-purpose flour
1 large egg

Bread Layer:

2 cups all-purpose flour
1 tsp baking soda
½  tsp salt
½  tsp ground cinnamon
¼  tsp ground ginger
¼ tsp fresh ground nutmeg
1 cup pumpkin puree(plain, not the already made pumpkin pie kind)
½  cup canola oil
2 large eggs
1 ½  cups granulated sugar

1 cup chopped pecans

Preheat oven to 325F.
Lightly grease and flour three mini loaf pans. In a medium mixing bowl, combine all the maple cheesecake ingredients; beat until smooth and creamy, about 2 minutes. Set aside.
In another bowl, sift together  flour, baking soda, salt, and spices; set aside.
Place pumpkin puree, vegetable oil, eggs and sugar in a mixing bowl of an electric stand mixer. Using the paddle attachment, beat for about 1 minute, until fully combined
Add flour mixture into the pumpkin mixture and mix just until combined.
Fold in the pecans.
Pour half of the pumpkin bread batter evenly into the three prepared loaf pans. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on the remaining pumpkin batter.
Bake in preheated 325° oven for 50 to 60 minutes, or until a wooden skewer inserted into center of the loaf comes out clean.
Cool bread in pans for 10 minutes.
Remove bread from pans and place on a wire rack to cool completely.
Serve at room temperature or cool.

Lemon Teriyaki Glazed Chicken

This is especially good over noodles or rice.  Don't forget to add the vegis!

1/2 cup lemon juice

1/2 cup soy sauce

1/4 cup sugar

3 TBSP brown sugar

2 TBSP water

4 cloves garlic, minced

3/4 tsp ground ginger

6-8 chicken breasts

In skillet, combine all ingredients except chicken.  Cook over medium heat 3-4 minutes.  Add chicken.  Simmer 30  minutes or until thoroughly cooked.

Lasagna!

We loved this recipe!  I changed the recipe by using ground turkey and ready to use noodles!

1 1/2 lbs ground beef

1 lbs hot breakfast sausage

2 cloves minced garlic

Cook until brown and drain off the fat.

2 (14.5 oz.) of whole tomatoes

2 (6 oz.) cans of tomato paste

2 Tbsp dried parsley flakes

2 Tbsp dried basil

1 tsp salt

Add to meat and simmer about 45 minutes.

3 cups cottage cheese

2 beaten eggs

1/2 cup parmesan cheese 

2 Tbsp dried parsley flakes

1 tsp salt

Mix together

1 lb sliced mozzarella cheese

Assemble noodles- cottage cheese- mozzarella cheese- meat.   Stack 'um up!  End with the meat mixture and sprinkle with parmesan cheese.

Now op it in a 350 degree oven for 20-30 minutes, until hot and bubbly.

Adapted from: Pioneer Women