Pumpkin Cinnamon Rolls with Toffee

Pumpkin Cinnamon Rolls with toffee
Recipe by: Terri White, my amazing Mother.

2 Tablespoons yeast. (either put in some flour if instant or if not but in 1/2 cup warm water with 1 tablespoon sugar)

5 cups warm water
1/2 cup oil
3/4 cup brown sugar
2 Tablespoons salt
1 can 15 oz can pumpkin ( I think... or use the premixed pumpkin...just add whatever)
pumpkin pie spice... dump in what looks good.

add some flour, I don't know maybe 5 cups and let it beat in mixer for 5 minutes...add the yeast mixture and contiune to beat ( use the beater not the dough hook yet and do not use the wire beaters or they will break.. contiune to add flour a little bit at a time letting it mix really well. When the dough begins to get thick change beater to dough hook to finish off. Add enough flour to make a sticky but not so sticky dough. Contiune to beat... ( the dough is better when beat for a while)

But into a greased bowl and let rise until double.

Take 1/2 of it at a time and make into cinnamon rolls... dough...butter....cinnamon....

brown sugar and add chopped toffee bits or nuts. cut into cinnamon rolls and let rise. Bake at 325 for 20 minutes or until light brown.

When cooked take from oven and pour carmel ice cream topping over each cinnamon roll, Let cool a bit and either frost with frosting or top with whip cream that has either pumpkin pie spice and some pumpkin added or get some jello pumpkin pie instant pie filling and whip it with the whip cream, add some powder sugar to the whip cream to sweeten it.

On plate put cinnamon roll, a spoonful of whip cream and then drizzle caramel syrup over whip cream and top off with toffee bits.

Eat and know that you just ate probably 10 million calories but who cares it was good.....


frosting if needed:

powder sugar, butter, vanilla, can milk.... beat it up!! add pumpkin spice if you want....

Olive Garden Breadsticks

Mix together:
1 1/3 cups of water
4 tsp butter
4 cups of flour
2 Tbsp sugar
2 tsp salt
2 tsp yeast

Then, roll it out into a log and divide it into 16 pieces.Roll these pieces into cigar-shaped sticks of bread Arrange on a baking sheet.

Cover, and let rise for 45 minutes.Preheat your oven to 400*F.

Use your brush to butter each stick, saving some butter for later. Sprinkle with kosher salt. Cook for 15 minutes.

Remove, then brush twice more and add another sprinkling of kosher salt and a light sprinkle of garlic

Tada! Olive Garden breadsticks.

Chocolate Almond Joy Layered Pound Cake

Elegant Chocolate/Almond Joy Layered Pound Cake

1 loaf (16 0z.) frozen Pound Cake (Sarah Lee)

Slice into three layers, horizontal

Coconut Layer

1 can sweetened condensed milk

2 2/3 cup flaked coconut

½ cup chopped, toasted almonds

Combine and spread on one slice of pound cake.

Place second pound cake slice on top. Pat down to make solid and sturdy.

Chocolate Layer

Beat together 1 ½ pkg. (12 oz.) Cream Cheese and ½ cup sugar.

Take out ½ and spread on top of second layer.

Mix 1 pkg. Choc pudding (Instant) with ½ c. milk. Add to other half of cream cheese mixture, and stir together. Melt 3 squares of Bakers Semi Sweet Chocolate and add to choc. mixture. Blend until smooth. Spread Choc mixture on top of white cream cheese layer. Place the last pound cake layer on top and gently pat down.

Frost with choc., frosting sides and top.

Refrigerate, slice into 1-inch slices.

Honey LIme Chicken Enchiladas

Honey Lime Chicken Enchiladas
from Brittany at The Sisters' Cafe

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day).
Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Sloppy Joes

My sister made this for me the other day. She found it on mykitchencafe.blogspot.com It's probably the best Sloppy Joes I've ever had!!

Sloppy Joes with Potato Rolls
adapted from Dave Lieberman

2 tablespoons vegetable oil
2 onions, roughly chopped
2 ½ pounds ground beef
2 tablespoons tomato paste
2/3 cup smoky BBQ sauce (or whatever BBQ sauce is in your fridge)
½ cup ketchup
¼ cup Worcestershire sauce
¼ cup soy sauce
Freshly ground black pepper
8 to 12 potato rolls
Preheat oven to 300 degrees.

Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Add the beef and cook, stirring and breaking up the meat, until it is finely crumbled, the liquid boils off and the meat begins to brown, about 10 minutes. Stir in the tomato paste, and keep stirring until the meat is coated. Add the BBQ sauce, ketchup, Worcestershire, soy sauce, and pepper, and bring to a boil. Cook until the sauce is slightly thickened, 4 to 5 minutes. You can make the sloppy joe up to 2 days in advance and reheat it over low heat or in the microwave.
Wrap the rolls in aluminum foil and warm in the oven for about 10 minutes. Serve the sloppy joes hot with the warmed rolls.

Chipotle Bacon Cheddar Dip

Chipotle Bacon Cheddar Dip

8 oz. Mayonnaise
8 oz Sour Cream
7 oz can of chipotle peppers in Abodo Sauce
half of a 2 oz jar of Hormel Real Bacon Pieces
1 cup Kraft Finely Shredded Sharp Cheddar Cheese

Finely chop chipotle peppers. Mix peppers with sour cream and mayonnaise. Fold in bacon and cheddar cheese. Refrigerate for at least two hours. Serve with chips


Terri's notes: I would use more peppers and not so much bacon. Really good...enjoy. Everyone else said it was really spicy, but like always...not spicy enough, so thus more peppers.

Heather's Chocolate Chip Cookies

Heather's Chocolate Chip Cookies

1 and 1/2 cups Brown Sugar
1 and 1/2 cups White Sugar
2 cups Crisco Shortening
1. Blend brown and white sugar and crisco together.

Add:
4 teaspoons Vanilla
1 teaspoon Water
4 eggs
2 teaspoons Baking Soda
2 teaspoons Salt

2. Blend vanilla, water, eggs, baking soda and salt together before you add the flour.
3. After they are all blended together, add 4 cups of flour.
4. Before adding the chocolate chips, taste a little of the dough to see if it's thick enough. If it needs to be thicker, add a little more flour until it's the desired thickness.

5. Next, add the chocolate chips and mix them into the dough.
6. Spray a cookie sheet with cooking spray so the cookies won't stick and then arrange the cookie dough balls 3X4 on the sheet.

7. Put in oven and cook for 5-8 minutes.

Easy Cream Chesse Frosting

8 oz. Cream Cheese
1/2 cup butter
1tsp Vanilla
3-3 1/2 cups powdered sugar

Beat cream cheese, butter and vanilla until fluffy, mix in powdered sugar one cup at a time. Add more powdered sugar if it needs to be stiffer.

Mom's Cinnamon Rolls

Mom's Cinnamon Rolls:



1 Tbsp yeast
1/2 c. warm water
1 tsp. sugar

Mix ingredients in a bowl and set aside

1/4 cup sugar
1/4 cup oil
2 tsp. salt
2 cups hot water
6-7 cups flour

Use a mixer with dough hooks. In large mixing bowl, add suger, oil, salt and hot water. Mix. Add 3 cups flour mixing each one into the mixture. Add yeast mixture and the remainder of the flour. Mix well until dough forms a ball shape. This is all the kneading this recipe needs.

Let the dough rise and then stretch out into a rectangular oval shape. Butter one side of dough with softened butter (not melted!) Then, combine cinnamon, brown sugar and a little white sugar (just guess on the amount) Spread over butter on dough. Roll dough up and cut into small (about 1/2"-1") slices. Place slices on a cookie sheet, and let raise. Cook for 12 minutes or until golden brown at 350 degrees. Frost with frosting and enjoy!

Crock pot Fajita chicken

I made this recipe up the other day, it turned out pretty good, so I thought I'd share it:

In a crock pot combine

Finely chopped onion
Chopped Green Pepper
A couple garlic cloves, crushed
Chopped cilantro
A few chicken breasts
Fajita seasoning mix with some water.

Cook on low all day, or High for a few hours (until chicken is cooked through)

You can serve it over rice, or eat it just the way it is.

Crock Pot Balsamic Italian Chicken

Crock Pot Balsamic Italian Chicken

Ingredients

* 8 boneless skinless chicken breasts
* 1 cup balsamic vinegar
* 1/4 cup sugar
* 2 teaspoons garlic salt
* 1 (1 ounce) packet Italian salad dressing mix

Directions

Put chicken in bottom of crock pot.

Mix all other ingredients together, and then pour over chicken.

Cook on low for 4-6 hours.