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Alder Roasted Salmon with Dill and Cranberries

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Alder Roasted Salmon with Dill and Cranberries

This festive grilled salmon topped with dill and cranberries is a unique PNW holiday meal the whole family will enjoy!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 1 c. unsalted butter softened
  • 1/4 c. fresh dill weed chopped
  • 1/4 c. dried cranberries roughly chopped
  • 1 T. fresh lemon juice
  • 2 tsp. pink and green peppercorns crushed
  • 1/4 tsp. salt
  • 6 (8 oz.) King salmon fillets skin on

Instructions

  • Preheat oven to 400 degrees.
  • In a medium bowl, combine the first 6 ingredients. Place salmon, skin side down on an alder plank. Spread butter mixture over salmon fillets.
  • Bake for 10 to 15 minutes (depending on the thickness of the fillets) or until done.
  • Cook's Note: We recommend a reusable alder plank with a trough cut in the center to hold juices. If using a flat disposable alder plank, place in a shallow baking pan to collect drippings.
  • You can bake in the oven as suggested OR cook outdoors in a covered grill over high heat. Keep a spray bottle of water close by in case of flare ups.

Notes

Adapted from Coastal Living

Stuffin’ Muffins

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Stuffin Muffins

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Stuffin' Muffins

Moist on the inside, crispy on the outside! A fun and unique way to serve stuffing. Give each person their own perfect portion!
Course: Side Dish
Cuisine: American
Servings: 20

Ingredients

  • 1 bag Pepperidge Farm seasoned bread or cornbread cubes
  • 1 lb. bulk sage pork sausage
  • 1/2 c. butter
  • 2 onions chopped
  • 2 c. celery chopped
  • 2 granny smith apples cored and chopped
  • 1 (5 oz.) bag Craisins dried cranberries
  • 1 c. pecans chopped (or walnuts)
  • 2 to 3 c. low sodium chicken stock
  • 2 eggs slightly beaten
  • 2 tsp. baking powder
  • Salt and pepper to taste

Instructions

  • Preheat oven to 325 degrees. Grease 24 muffin tins OR a 9x13-inch glass baking dish. Pour cornbread cubes into a large mixing bowl, set aside.
  • Sauté sausage and onions in a skillet until brown, breaking up sausage into small pieces. Drain off excess grease and transfer to the bowl. Melt butter in same skillet and sauté celery until crisp and tender. Add to the bowl.
  • Add chopped apples, Craisins and pecans. Gently stir everything together and then slowly add broth until thoroughly moistened, but not too wet. Add eggs and baking powder. Mix well.
  • Place stuffing mixture into prepared dish or divide among 24 muffin tins. Bake for 25 minutes covered, then10 minutes uncovered for casserole OR 25 minutes for muffins. Enjoy warm.

Apple Cider Brined Turkey

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Apple Cider Brined Turkey with Savory Herb Gravy

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Apple Cider Brined Turkey

This turkey is incredibly moist and flavorful, and always receives rave reviews!
Course: Entrée
Cuisine: American
Servings: 10

Ingredients

BRINE:

  • 8 c. apple cider
  • 2/3 c. kosher salt
  • 2/3 c. granulated sugar
  • 1 T. black peppercorns coarsely crushed
  • 1 T. whole allspice coarsely crushed
  • 1 inch knob fresh ginger peeled & cut into 1/8-inch slices
  • 6 whole cloves
  • 2 bay leaves
  • 1 (12-lb.) fresh or frozen turkey thawed
  • 2 oranges quartered
  • 6 c. Ice

REMAINING INGREDIENTS:

  • 4 cloves garlic
  • 4 sage leaves
  • 4 thyme sprigs
  • 4 parsley sprigs
  • 1 onion quartered
  • 1 (14-oz.) can fat-free, low-sodium chicken broth
  • 1 T. unsalted butter melted and divided
  • 1 tsp. freshly ground black pepper divided
  • 1/2 tsp. salt divided

Instructions

  • COOK'S NOTE: Brining is an overnight process, so if you're using a frozen turkey, be sure to thaw it well in advance. Choose turkey-sized plastic oven bags for brining the turkey. Use two bags to prevent brine from leaking and place the turkey in a large stockpot as another precaution.
  • BRINE: Combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.
  • Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside the inner bag. Add cooled cider mixture and ice. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally.
  • The next day: Preheat oven to 500 degrees. Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place remaining ingredients, garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 500 degrees for 30 minutes. Reduce oven temperature to 350 degrees.
  • Reduce oven temperature to 350 degrees. Remove turkey from oven. Carefully turn the turkey over (breast side up) using tongs. Brush turkey breast with 1 tablespoon butter; sprinkle with remaining 1/2 teaspoon pepper and 1/4 teaspoon salt.
  • Bake at 350 degrees for 1 hour and 15 minutes or until a thermometer inserted into the meaty part of the thigh registers 170 degrees (make sure not to touch bone). (Shield the turkey with foil if it browns too quickly.) Remove turkey from oven; let stand 20 minutes. Reserve pan drippings for gravy.

Mini Pumpkin Pies

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Mini Pumpkin Pies

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Mini Pumpkin Pies

Perfectly portioned for individual servings, these mini pumpkin pies are fun to serve for Thanksgiving!
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

  • 1 pkg. refrigerated pie crusts or Papa's Pie Crust (makes 2 pie crusts)
  • 1/2 c. brown sugar
  • 1/4 c. granulated sugar
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. fresh ground nutmeg
  • 2 lg. eggs
  • 1 (15 oz.) can 100% pure pumpkin
  • 1 (12 oz.) can evaporated milk
  • Whipped cream

Instructions

  • Preheat oven to 425 degrees. Spray a 12 cup muffin tin with cooking spray. Roll out pastry dough and cut out twelve 4-inch circles. Place circles in prepared muffin tin, gently pressing them in to fit. Pierce the bottom of the pastry dough with a fork to prevent the crust from bubbling up while cooking.
  • Prepare Filling: In a small bowl combine sugar, salt, cinnamon, ginger and nutmeg. In a large bowl beat eggs. Whisk in pumpkin and sugar-spice mixture. Gradually add evaporated milk, whisk until well combined. Pour the filling into pastry lined muffin cups, filling them to the very top.
  • Bake for 15 minutes at 425 degrees. Reduce oven temperature to 350 degrees and bake 15-20 minutes longer or until knife inserted comes out clean. Allow to cool 30 minutes in pan and remove to wire rack to cool for another hour for pumpkin filling to set completely.
  • While the pies are cooling, cut out Fall shapes (mine are from William-Sonoma) with the excess pastry dough and baked them at 350 degrees for 5-8 minutes or until golden. Cool and place on top of mini pies or simply top with homemade whipped cream, if desired
  • Cook's Note: I did have a little more filling, so I baked the remaining filling in a ramekin and topped with a few pastry leaves. Papa's Pie Crust Recipe: http://www.cookingmamas.com/papas-pie-crust.html

Grandma’s Rolls

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Grandmas Rolls

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Grandma's Rolls

These crescent rolls are a Solla-Hampton family tradition, baked each Easter, Thanksgiving, and Christmas by our Grandma Barbara P. Hampton. “No-Knead Rolls” was the title written on her 3 x 5 recipe card, today they are lovingly referred to as “Grandma’s Rolls” in her memory, Enjoy!
Course: Bread
Cuisine: American
Author: Nathan Solla

Ingredients

SINGLE BATCH:

  • 2 packets active dry yeast
  • 2 c. warm water
  • 1/2 c. granulated sugar
  • 2 tsp. salt
  • 6½ to 7 cups all-purpose flour divided
  • 1 lg. egg
  • 1/4 c. shortening or butter

DOUBLE BATCH:

  • 4 packets active dry yeast
  • 4 c. warm water
  • 1 c. granulated sugar
  • 4 tsp. salt
  • 13 to 14 cups all-purpose flour divided
  • 2 lg. eggs
  • 1/2 c. shortening or butter

Instructions

  • In a mixing bowl of a stand mixer, dissolve the yeast in warm water. Add the sugar, salt and 1/2 cup of flour. Beat the mixture for 2 minutes. Add the egg and shortening (or butter). Gradually beat in the rest of the flour.
  • Place in a large, greased bowl and cover with a warm, damp cloth. Place in the refrigerator overnight.
  • Two hours prior to baking, divide into 4 balls for a single batch. Take out the amount you will need to bake and put the rest back in the refrigerator. (This leftover dough will continue to rise in the refrigerator, so you will need to “punch” it down periodically.)
  • Roll out the dough into a 12-inch circle and cut into 8 triangles. Starting at the widest end of the triangle, and roll into a butter horn shape. Place on a cookie sheet lined with parchment and space evenly. Let them rise for 2 to 2½ hours (until light).
  • Bake in the oven at 400 degrees for 12-15 minutes. Serve warm.

White Cheddar Corn Pudding

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White Cheddar Corn Pudding

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White Cheddar Corn Pudding

A sweet and savory cheddar corn pudding topped with crispy bacon and chives.
Course: Side Dish
Cuisine: American
Servings: 8

Ingredients

  • 4 T. unsalted butter plus more for greasing
  • 1 onion finely chopped
  • 2 tsp. minced thyme
  • 4 c. frozen corn kernels thawed
  • 1/2 c. stone-ground cornmeal
  • Kosher salt and freshly ground pepper
  • 5 lg. eggs
  • 3 c. half and half
  • 1 c. sharp white cheddar cheese shredded
  • Crispy bacon bits for garnish
  • Chopped chives for garnish

Instructions

  • Preheat the oven to 350 degrees. Butter a 9x13-inch shallow ceramic baking dish. In a large skillet, melt the butter. Add the onion and thyme and cook over moderate heat until the onion is softened, about 8 minutes. Remove from the heat. Add the corn and cornmeal and toss to combine. Season with salt and pepper and let cool.
  • In a large bowl, whisk the eggs with the half-and-half. In a blender or food processor, combine 1 cup of the custard with 1 cup of the corn mixture and puree until smooth. Whisk the puree into the custard. Then stir in the corn mixture, cheese, 2 teaspoons of salt and 1/2 teaspoon of pepper until well blended.
  • Spread the mixture in the prepared baking dish and bake for about 40 minutes, until the pudding is slightly puffed and just starting to brown. Let stand for 10 minutes before serving. Garnish with crispy bacon bits and chives, if desired.

Rosemary Roasted Turkey

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Rosemary Roasted Turkey

My house smells amazing while this turkey is roasting in the oven. It’s rubbed with rosemary and garlic-infused olive oil, making it the most flavorful, tender, juicy bird you’ve ever had! Great for all types of poultry.
Course: Entrée
Cuisine: American
Servings: 12

Ingredients

  • 3/4 c. olive oil
  • 3 T. minced garlic
  • 2 T. fresh rosemary chopped
  • 1 T. fresh basil chopped
  • 1 T. Italian seasoning
  • 1 tsp. ground black pepper
  • salt to taste
  • 1 (12 lb.) whole turkey giblets removed

Instructions

  • Preheat oven to 325 degrees.
  • In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper, and salt; set aside.
  • Wash the turkey inside and out, pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumsticks too, being careful not to tear the skin.
  • Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
  • Place the turkey on a rack in a roasting pan. Add about 1/4-inch of water to the bottom of the pan. Roast in the oven for 3 to 3 1/2 hours or until the internal temperature of the turkey reaches 180 degrees in the thigh and 165 degrees in the breast. 
  • Carefully remove the turkey from the oven and loosely cover it with aluminum foil. Allow the turkey to rest for at least 30 minutes before carving.

Buttery Cloverleaf Rolls

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Buttery Cloverleaf Rolls

These pull-apart rolls are sweet and buttery, an ideal accompaniment to a holiday meal.
Course: Bread
Cuisine: Irish
Servings: 2 dozen rolls

Ingredients

  • 1 c. warm milk (105º to 110º)
  • 5 T. granulated sugar
  • 1 T. active dry yeast
  • 1/2 c. butter softened
  • 1 lg. egg
  • 3/4 tsp. salt
  • 3 1/2 c. all-purpose flour
  • 2 T. heavy whipping cream
  • 1/4 c. butter melted
  • sea salt for sprinkling

Instructions

  • In a medium bowl or glass measuring cup, combine milk, sugar, and yeast. Let stand for 5 to 10 minutes or until the mixture is foamy.
  • In the bowl of a stand mixer fitted with the dough hook attachment, combine softened butter, egg, and salt. Add yeast mixture, beating at low speed until smooth. Gradually add flour, beating at medium speed until a smooth and elastic dough forms (dough will be slightly sticky).
  • Spray a large bowl with nonstick cooking spray. Form the dough into a ball, and place it in a greased bowl, turning to grease the top. Cover, and let stand in a warm place (85º), free from drafts, for 1 hour or until doubled in size.
  • Spray two (12-cup) muffin tins with nonstick cooking spray. Divide the dough into 24 equal portions. Divide each portion into 3 pieces, and roll each piece into a ball. Place 3 dough balls in each muffin cup. Brush evenly with cream. Cover, and let stand in a warm place free from drafts for 35 to 45 minutes or until doubled in size.
  • Preheat oven to 350 degrees. Bake for 15 to 20 minutes or until golden brown. Brush with melted butter and sprinkle with sea salt. Carefully, remove the rolls from the pans and allow them to cool a bit before serving.

Cranberry Orange Pancakes with Cranberry Maple Syrup

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Cranberry Orange Pancakes with Cranberry Maple Syrup

Fluffy buttermilk pancakes bursting with sweet, tangy, cranberries and a hint of orange, Enjoy!
Course: Breakfast
Cuisine: American
Servings: 10 pancakes

Ingredients

PANCAKES:

  • 1 1/2 c. all-purpose flour
  • 2 T. granulated sugar
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/2 c. buttermilk
  • 1 lg. egg
  • 2 T. butter melted
  • 1 tsp. orange zest
  • 1 tsp. vanilla extract
  • 1 c. fresh or frozen cranberries thawed

Cranberry-Maple Syrup:

  • 3/4 c. pure maple syrup
  • 1 c. fresh or frozen cranberries divided
  • 1 T. unsalted butter

Instructions

  • PANCAKES: Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk, egg, melted butter, orange zest, and vanilla in a medium bowl. Add buttermilk mixture to flour mixture, and stir until just blended. Stir in cranberries.
  • Pour 1/4 cup batter for each pancake onto a lightly buttered hot griddle or nonstick skillet. Cook 2 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn, and cook 1 minute or until lightly browned. Keep warm. Serve with warm Cranberry-Maple Syrup.
  • CRANBERRY MAPLE SYRUP: Bring maple syrup and 3/4 cup cranberries to a boil over medium-high heat. Reduce heat to low, and simmer for 3 minutes or until cranberries pop. Crush cranberries in a saucepan using a spatula. Stir in the remaining 1/4 cup cranberries; simmer just until they begin to pop (about 2 minutes). Add butter, and stir until melted. Pour over pancakes.

Apple Pandowdy

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Apple Pandowdy

An old-fashioned apple-cinnamon crisp, made with a decorative pie crust topping!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 1 1/2 c. all-purpose flour divided, plus more for dusting
  • 1/4 tsp. salt
  • 1/2 c. plus 1 T. cold unsalted butter cubed and divided
  • 1/4 c. ice water
  • 6 lg. apples peeled, cored and cut into 1-inch chunks or thinly sliced
  • 2 T. fresh lemon juice
  • 1 c. sugar
  • 1/2 tsp. cinnamon

Instructions

  • In a food processor, pulse 1 1/4 cups of the flour and the salt. Add 1 stick of the butter and pulse until it is the size of peas. Drizzle on the ice water and pulse until evenly moistened crumbs form; turn out onto a surface and form into a ball. Flatten into a disk, wrap in plastic and refrigerate until firm.
  • Preheat the oven to 375 degrees. Set a baking sheet on the bottom rack. In a bowl, toss the apples, lemon juice, sugar, the remaining 1/4 cup of flour and the cinnamon.
  • Spread the apple filling in an 8x11-inch baking dish and dot with the remaining 1 tablespoon of cubed butter. On a floured surface, roll out the dough 1/8-inch thick and cut it into 2-inch squares or desired shapes (I used a 2-inch star). Arrange the squares of dough in a patchwork pattern over the apples, pressing them onto the edge of the baking dish and leaving a few openings for steam to escape.
  • Bake the pandowdy in the center of the oven for 1 hour, until the crust is golden. Let the pandowdy cool for at least 4 hours before serving with a big scoop of vanilla ice cream!

Jack-O-Lantern Fruit Cups

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Jack-O-Lantern Fruit Cups

Individual mandarin oranges or diced peaches, and a permanent marker, turn ordinary fruit snacks into Extraordinary! Perfect for school lunches or a class party!
Course: Dessert
Cuisine: American
Servings: 4

Ingredients

  • 4 (4 oz.) mandarin orange or peach cups
  • Black permanent marker

Instructions

  • Draw pumpkin faces on each of the fruit cups with a permanent marker. It's that Simple!!
  • Cook's Notes: Draw faces on the cups BEFORE you chill them, as they sweat when cold, making it hard to write on!

Funny Bones

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Funny Bones

Candy coated pretzel sticks and miniature marshmallows, make for one funny treat! Bone-Appetit!!
Course: Dessert
Cuisine: American
Servings: 36 candies

Ingredients

  • 1 (12 oz.) pkg Wilton white candy melts
  • 36 thin pretzel sticks various lengths
  • 72 mini marshmallows

Instructions

  • Follow the instructions on the candy package and melt in a wide bowl. For each bone, press marshmallows onto both ends of a pretzel sticks, with the marshmallows' flat sides parallel to the pretzel.
  • Dip each pretzel into the melted candy to coat it. Lift it out with a fork or chop sticks, letting the excess drip back into the bowl. Place the bone onto a sheet of waxed or parchment paper to dry/set at room temperature.

Frankenstein Pudding Cups

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Frankenstein Pudding Cups

These cute cups are filled with vanilla pudding tinted with green food coloring and crushed Oreo's. Have your kids draw faces on the cups and you've got the perfect treat for their Halloween/Harvest party!!
Course: Dessert
Cuisine: American
Servings: 6

Ingredients

  • 6 (9 oz.) clear plastic cups
  • Black permanent marker
  • 2 sleeves Oreo cookies crushed
  • 2 (5.1 oz.) box vanilla instant pudding
  • 6 c. cold milk
  • Green gel food coloring

Instructions

  • With a black permanent marker, draw cute faces on the clear plastic cups.
  • Crush Oreo's in a Ziploc bag using a rolling pin.
  • In a large bowl, whisk together vanilla pudding and milk. Tint pudding with gel food coloring.
  • Fill 6 cups with green pudding and top with crushed Oreo's. Serve right away or refrigerate for up to 2 hours. (Not any longer as the Oreo's become soggy!)
  • Cook's Notes: Draw faces on the cups BEFORE you fill them, as they sweat when filled with cold pudding!

Bacon Chocolate Chip Cookies with Maple Glaze

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BaconChocolateChipCookiesWithMapleGlaze

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Bacon Chocolate Chip Cookies with Maple Glaze

Everything's better with bacon, especially our chocolate chip cookies!!
Course: Dessert
Cuisine: American
Servings: 3 dozen cookies

Ingredients

  • COOKIES:
  • 2 c. plus 2 T. all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 c. unsalted butter room temperature
  • 1 c. brown sugar packed
  • 1/2 c. granulated sugar
  • 1 lg. egg plus 1 egg yolk
  • 2 tsp. vanilla extract
  • 1 1/2 c. semi-sweet chocolate chips
  • 1 lb. chopped bacon cooked crisp and drained on paper towels
  • MAPLE GLAZE:
  • 1 c. confectioner's sugar
  • 1 T. milk
  • 2 T. pure maple syrup

Instructions

  • Preheat oven 325 degrees. Line two cookie sheets with parchment paper.
  • COOKIES: In a medium bowl, whisk together flour, baking soda, and salt, set aside. With an electric mixer, cream together butter, brown and granulated sugar, until well combined. Beat in egg, egg yolk, and vanilla until light and creamy. Slowly add dry ingredients; beat at low speed just until well combined. Stir in chocolate chips and 3/4 cup of the bacon bits.
  • Roll 1 rounded tablespoon of cookie dough into a ball. Place 8 dough balls onto a prepared cookie sheet, leaving ample room between each ball. Lightly press down each ball with your fingers.
  • Bake on the middle rack for 12-14 minutes, until cookies are light golden brown and outer edges start to harden and the centers are still soft and puffy. Do not over-bake! Remove parchment paper with cookies onto the counter to cool. Repeat until all cookies are baked.
  • MAPLE GLAZE: In a small bowl, whisk together confectioners' sugar, milk and maple syrup. Add more maple syrup as needed, until the glaze is a thick drizzling consistency. Brush or drizzle over cooled cookies and sprinkle with remaining bacon bits. Makes about 3 dozen cookies

Slow Cooker Hawaiian BBQ Chicken

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Slow Cooker Hawaiian BBQ Chicken

Tender chicken, peppers, onion and pineapple, slow cooked in a SWEET and SOUR Hawaiian sauce, served over a bed of sticky white rice.
Course: Entrée
Cuisine: Hawaiian
Servings: 4

Ingredients

  • 4-6 frozen, boneless, skinless chicken breasts
  • 1/2 green bell pepper chopped
  • 1/2 red bell pepper chopped
  • 1 sm. yellow onion chopped
  • 1 bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
  • 1 (20 oz.) can pineapple chunks drained
  • Hot cooked rice for serving

Instructions

  • Spray the inside of your slow cooker with cooking spray for easy cleanup. Place frozen chicken breasts, peppers, and onions in the crock pot and cover with sauce. Empty can of drained pineapple chunks on top.
  • Cook on LOW for 4-6 hours or HIGH for 2-3 hours. Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce. Serve over hot cooked rice.

Pumpkin Cinnamon Rolls with Cream Cheese Frosting

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Pumpkin Cinnamon Rolls with Cream Cheese Frosting

What could be better than the smell of pumpkin spiced cinnamon rolls baking in the oven on a beautiful Fall day?
Course: Breakfast
Cuisine: American
Servings: 16 rolls

Ingredients

DOUGH:

  • 1/4 c. warm water
  • 1 packet active dry yeast
  • 1/3 c. milk
  • 1 lg. egg beaten
  • 3/4 c. 100% pure pumpkin
  • 1 T. butter melted
  • 3 1/4 c. all-purpose flour
  • 1/4 c. brown sugar
  • 1/4 c. granulated sugar
  • 1 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. pumpkin pie spice

FILLING:

  • 1/2 c. butter softened
  • 3 T. 100% pure pumpkin
  • 2/3 c. granulated sugar
  • 1/4 c. brown sugar
  • 2 tsp. cinnamon
  • 1/2 tsp. pumpkin pie spice

FROSTING:

  • 4 oz. cream cheese softened
  • 1/2 c. butter softened
  • 1 tsp. vanilla extract
  • 1/2 tsp. lemon juice
  • 1 pinch salt
  • 2 c. confectioner's sugar
  • 2 T. milk

Instructions

  • DOUGH: In a small cup or bowl, stir yeast into water. Allow to rest for 5-10 minutes (it should get thick and begin to bubble). Pour into the bowl of a stand mixer fitted with a paddle attachment. Add the milk, beaten egg, pumpkin, melted butter, 1 1/4 c. flour, brown sugar, granulated sugar, salt, cinnamon and pumpkin pie spice. Beat vigorously for 2 minutes.
  • Attach dough hook to mixer. Slowly add the rest of the flour, a 1/2 cup a time, beat until the dough is stiff and begins to pull away from the bowl.
  • Turn the dough onto a floured surface. Knead, adding flour if necessary, until the dough is smooth and elastic. Place dough into a greased bowl, turn the dough to coat the entire ball. Cover with plastic wrap and a tea towel, allow to rise in a warm place until doubled in size (approximately 1 hour). If the dough is has not doubled by then, allow it to rise for an additional half hour.
  • FILLING: Using a fork, combine all of the ingredients in small bowl. Set aside.
  • Transfer the risen dough to a floured surface and roll into a 16 x 12-inch rectangle. Spread the filling over the dough. Roll into log and cut into 16 1-inch slices using a sharp knife. Place the slices into a greased 9 x 13 baking dish. Cover with a towel and let rise until almost doubled, about 45 minutes.
  • Preheat oven to 375 degrees. Bake the for 20-25 minutes or until rolls are golden brown.
  • FROSTING: While rolls are baking, prepare frosting by beating the cream cheese, butter, vanilla, lemon juice and salt in a medium mixing bowl until smooth. Add the confectioners' sugar 1/2 cup at a time. If the mixture becomes too thick, slowly add milk one half tablespoon at a time.
  • Remove rolls from oven and let cool on wire rack. Frost 5-10 minutes after removal.

Tamale Pie

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Tamale Pie

We start with a cornbread crust, top it with enchilada sauce, lean ground beef, onions, two kinds of cheese, fresh cilantro and sour cream. Boy, does this bring back memories of my childhood!!
Course: Entrée
Cuisine: Mexican
Servings: 6

Ingredients

  • 1 (8.5 oz.) box Jiffy corn muffin mix
  • 1/2 c. creamed corn
  • 1/2 c. sour cream plus more for serving
  • 1 lg. egg lightly beaten
  • 1 med. onion chopped
  • kosher salt to taste
  • black pepper to taste
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 2 cloves garlic minced
  • 1 lb. lean ground beef
  • 2/3 c. red enchilada sauce divided
  • 1 c. shredded cheddar cheese
  • 1 c. shredded pepper jack cheese
  • Fresh chopped cilantro chopped for garnish

Instructions

  • Preheat oven to 400 degrees. Rub a large cast iron skillet with a thin layer of Crisco shortening.
  • In a medium bowl, stir together corn muffin mix, creamed corn, sour cream, and egg. Pour batter into the prepared skillet. Bake for 15-20 minutes, or until golden brown on top. Let cool slightly in pan.
  • Meanwhile, sauté onions over medium heat. Season with salt, pepper , chili powder and cumin, cook until soft and translucent. Add garlic and cook until fragrant, about 30 seconds. Add the ground beef and stir to break up meat, sauté until cooked through. Remove skillet from stovetop and drain excess fat. Stir in 1/3 cup enchilada sauce to the meat; set aside.
  • Poke entire surface of cornbread with a fork. Pour 1/3 cup enchilada sauce over the cornbread. Add the meat mixture and top with shredded cheeses. Cover with foil and bake until the cheese is melted, about 15-20 minutes. Remove foil and broil until cheese begins to brown, about 5 minutes.
  • Garnish with fresh chopped cilantro and top with sour cream if desired.
  • Cook's Note: Tamale pie can also be topped with avocado slices, chopped tomatoes, black olives, or pickled jalapeño peppers.

Pumpkin Pie Dip

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Pumpkin Pie Dip

Serve this sweet and creamy dip in a hollowed out pumpkin with assorted fruits, crackers and cookies.

Ingredients

  • 1 (15 oz.) can pumpkin
  • 3/4 c. brown sugar
  • 1 tsp. vanilla
  • 1/8 tsp. cinnamon
  • 1/8 tsp. pumpkin pie spice
  • 6 oz. fat free plain Greek yogurt
  • 1 (8 oz.) container Cool Whip
  • Dippers : - Assorted fruits, crackers and cookies

Instructions

  • In a large bowl, beat pumpkin, brown sugar, vanilla, cinnamon, pumpkin pie spice and yogurt together until smooth. Fold in Cool Whip.
  • Cover and chill in refrigerator until ready to eat. Serve in a hollowed out pumpkin with assorted dippers.
  • Cook's Note: We like use apples, bananas, graham crackers, ginger snaps, Nilla and lemon wafers for dipping.