Pumpkin Cinnamon Buns

I snitched one bite of these and all I can say is  YUM!!  Can't wait for breakfast in the morning.  Be warned that this make a LOT of dough.  I could barely use my electric hand mixer because there was so much.  It said that it makes 2 dozen but I think I ended up getting 33 buns, most of which are in the freezer.

Pumpkin Cinnamon Buns

2 Tb active dry yeast
1/2 cup warm water (110 to 115 degrees)
4 eggs
1 cup shortening
1 cup canned pumpkin
1 cup warm milk (110 to 115 degrees)
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup instant vanilla pudding mix
1/3 cup instant butterscotch pudding mix
1 tsp salt
7 to 8 cups flour

Filling:
1/4 cup melted butter
1 cup packed brown sugar
2 tsp ground cinnamon

Icing:
3 Tb water
2 Tb butter, softened
1 tsp ground cinnamon
2 cups confectioners' sugar
1 1/2 tsp vanilla extract

In large bowl, dissolve yeast in warm water.  Add eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt, and 6 cups flour.  Beat until smooth.  Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.

Punch down dough; divide in half.  Roll each portion into a 12 inch x 8 inch rectangle; brush with butter.  Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 inch of edges.

Roll up jelly roll style, starting with a long side; pinch seams to seal.  Cut each into 12 slices (or more).  Place cut side down in two greased 13 x 9 inch baking dishes.  Cover and let rise until doubled, about 30 minutes.

Bake at 350 degrees for 22-28 minutes, or until golden brown.  In a small bowl, combine water, butter, and cinnamon.  Add confectioners' sugar and vanilla; beat until smooth.  Spread over buns.  Serve warm.

Pumpkin Doughnut Muffins

These did taste a little like cake doughnuts.  I liked the smaller ones but they had a bit too much sugar for me.  The larger ones were perfect with the sugar on just the top but I like the smaller ones you can just pop in your mouth.  Next time I'll only dip half the smaller ones in the sugar mixture

Pumpkin Doughnut Muffins

10 Tb unsalted butter, room temperature, plus more for pan

3 cups all purpose flour plus more for pan

2 1/2 tsp baking powder

1/4 tsp baking soda

1 tsp coarse salt

1/2 tsp ground nutmeg

1/4 tsp ground allspice

1/3 cup buttermilk

1 1/4 cups pure pumpkin puree

3/4 cup light brown sugar

2 large eggs

Topping:

3/4 cup granulated sugar

2 1/2 tsp cinnamon

1/4 cup unsalted butter, melted

350 degrees.  Butter and flour 12 muffin cups.  Make batter:  In medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.  In a small bowl, whisk together buttermilk and pumpkin.  In large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy.  Beat in eggs, one at a time, scraping down bowl as needed.  With mixer on low, add flour mixture in three additions, alternating with two additions of pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until done, about 30 minutes.  Meanwhile, in medium bowl, combine granulated sugar and cinnamon.  Let muffins cool 10 minutes in pan.  Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture.  Let cool completely.

**I got 12 regular sized muffins and 24 mini muffins out of this recipe.  Not sure how they got only 12 standard muffins unless they had huge muffin tops.

**I just used a dash of ground nutmeg and a dash of cinnamon.



Beer Battered Asparagus

Saw this on one of Guy Fieri's shows on Food Network and thought they sounded pretty good.  They weren't bad but were a little greasy for me.  I'm always looking for new ways to make vegetables so I'll keep looking.



Beer Battered Asparagus

1 bunch medium asparagus, ends trimmed

2 cups buttermilk

2 eggs, seperated

3/4 cup beer, lager or pale ale

3/4 cup all purpose flour

3/4 cup white cornmeal

1 tsp salt

1/2 tsp cayenne pepper

1/2 tsp black pepper

4 cups peanut oil

sea salt

In shallow pan, soak asparagus in buttermilk 12 to 24 hours.  Remove from buttermilk, but do not rinse.

In large bowl, combine well the egg yolks, beer, flour, cornmeal, salt, cayenne, and pepper.  In large deep sided pot, heat oil to 350 degrees.  Meanwhile, in large clean bowl with an electric mixer, beat egg whites to stiff peaks.  Gently fold beaten egg whites into batter mixture.  Dip spears, 1 at a time into batter, then carefully lay in oil.  Do not overcrowd pan.  Fry in batches, if necessary.  Fry 2 to 3 minutes, turning spears to ensure even cooking.  Drain on paper towels.  Sprinkle with sea salt, to taste.

**I didn't read this recipe ahead of time and only soaked mine for probably a half hour or 45 minutes. 

**I didn't measure my oil but poured an inch or so in the bottom of a deep skillet and just turned them so both sides got cooked.

**You can serve this with an aioli but I just mixed up a couple tabelspoons of the Tastefully Simple Garlic Garlic dip.

Stuffed Pork Chops

These were pretty good but I overcooked them a little bit and they got a little dry.  I'd make them again though.

Stuffed Pork Chops

4 boneless pork loin chops

4 slices ham, any variety

4 slices swiss cheese

1/2 cup baby spinach leaves

1 Tb dried sage leaves, crushed

1 tsp olive oil

Make a 2 inch long cut in the side of each chop to form pocket.  Top each ham slice with 1 cheese slice and 1/4 of the spinach; roll up.  Stuff 1 ham roll in each chop; press edges of pocket together to seal.

Sprinkle both sides of chop with sage.  Heat oil in large skillet on medium high heat.  Add chops; cook 8 to 10 minutes on each side or until cooked through and golden brown on both sides.

**I baked these in the oven and just used some seasonings from my cabinet since I didn't have sage.



Creamy Spinach Ricotta Pasta

This is one I don't make often because no one else in my family much likes alfredo sauce but I do so every once in awhile I make something for myself!  It freezes well too.

Creamy Spinach Ricotta Pasta

1 lb rigatoni
1 can (15 oz) diced tomatoes w/ basil, onion, and garlic
1 cup fresh or frozen chopped onions
1 box (10 oz) frozen chopped spinach
2 1/2 cup jarred alfredo sauce
1 1/2 cup ricotta cheese
1 tsp garlic salt
1/2 tsp pepper
1/3 cup seasoned dry bread crumbs
1/4 cup grated parmesan cheese
1 Tb olive oil

425 degrees.  Coat 13x9 inch baking dish with spray.

Bring large pot of water to boil.  Cook pasta.  Drain; return to pot.  Stir in tomatoes and chopped onions.

Cook spinach in microwave.  Squeezy out moisture.  Transfer to bowl and add alfredo sauce, ricotta, garlic salt and pepper; stir to combine.  Transfer spinach mixture to pot; toss to combine.  Transfer pasta mixture to prepared baking dish.

Mix together bread crumbs, parmesan, and oil.  Sprinkle over pasta.  Bake 20 to 25 mintues or until golden brown and bubbly.

*NOTE:  Instead of a can of tomatoes I just use chopped tomatoes and garlic.  I also don't use ricotta and use cottage cheese.

To freeze:  Fix up to adding the bread crumbs and freeze in a casserole dish or freezer bag.  To serve, thaw.  Add bread crumb topping and bake until hot and bubbly.

Double Decker Tacos

I don't eat tacos often.  I enjoy crunchy shells the most but they made too much of a mess and break all apart so I never eat those unless I make a taco salad.  And I'm just not a fan of soft shelled tacos.  But this combination was wonderful!  I think the reason I liked these is that the meat had a great flavor.  I added more veggies to the meat, zucchini, yellow squash, red pepper, and red onion, just to get some veggies in for the hubby and because I like them.   I would definitely recommend this if you like tacos.  I ate two of them and really wanted to go back for more!

Double Decker Tacos

8 hard taco shells
8 corn tortillas (we used flour tortillas cut to size)
2 cups refried beans, warmed
1 lb ground beef
1 onion
1 clove garlic, minced
1 Tb all purpose flour
1/4 cup water
1 tsp chili powder
dash black pepper
1/2 tsp salt
1 tsp ground cumin
1 tsp brown sugar
tapatio or other hot sauce, to taste
shredded lettuce
shredded cheddar cheese
diced tomatoes

Cook beef with onion and garlic.  Drain well and return to pan.  Toss meat with tablespoon of flour.  Stir in water, seasonings, brown sugar, and hot sauce.  Bring to a boil, stirring constantly, and breaking any large chunks of beef into smaller bits.

Heat a griddle or heavy skillet over medium heat.  Lightly spray or drizzle with a little oil and cook corn tortillas until lightly browned on both sides (1-2 minutes per side)

Evenly spread about 1/4 cup of warmed beans over a cooked corn tortilla.  Place a hard taco shell inside and wrap tortilla so the beans are a layer between the hard shell and soft tortilla.

Fill with meat mixture, lettuce, cheese, and tomatoes.

This post is linked to:
What's Cooking Wednesday at Turning the Clock Back
Tasty Traditions at Coupon Cookin'
Recipe Swap Thursday at Prairie Story
Tip Day Thursday at Around My Family Table

Homemade Pizza: Garlic Veggie and Pepperoni

I'm weird and don't really like traditional pizza all that much.  So tonight we made homemade versions of whatever we wanted.  The one here used the following:

Bread Machine Pizza Crust

Tastefully Simple Garlic Garlic made into dip

Alfredo sauce

zucchini

yellow squash

red onion
red pepper
broccoli
mozzarella cheese, freshly grated
paremesan cheese

I spread the Garlic Garlic dip onto the crust in place of pizza sauce.  Then I spread a little alfredo sauce on and placed the veggies on top.  Pour a little more alfredo sauce on top of the veggies and then top with mozzarella and parmesan.  Bake for 10 minutes at 425 degrees until hot and cheese is melted.  This was SO good I couldn't stop eating it.  I think next time I may not use quite so much alfredo sauce though, and will use more garlic garlic spread.  Also might add garlic into the crust.

 The kids wanted cheese and the hubby wanted pepperoni so here are their versions.

Bread Machine Pizza Crust
pizza sauce (tried making a homemade version that was a flop)
freshly grated mozzarella
parmesan cheese
pepperoni

Spread crust with sauce, top with cheese and pepperoni.  Cook for 10 minutes at 425 degrees until hot and cheese is melted.

And of course let the kids help make their own!







This post is linked to:
Something I Whipped Up at The Girl Creative Party Blog
My Meatless Mondays at My Sweet and Savory
Mouthwatering Monday at A Southern Fairytale
Homemaker Monday at 11th Heaven's Homemaking Haven
Delicious Dishes at It's a Blog Party
Slightly Indulgent Tuesday at Simply Sugar and Gluten Free
Tuesday Night Supper Club at Fudge Ripple
Tasty Tuesdays at A Beautiful Mess
Tempt My Tummy Tuesday at Blessed with Grace
Tasty Tuesday at Balancing Beauty and Bedlam
Tuesdays at the Table at All the Small Stuff

Bread Machine Pizza Crust

 Made homemade pizzas tonight with homemade crust for the first time.  I've only ever bought premade crusts before.  This will be used quite often from now on...good texture, soft and chewy, and nice flavor.  I may add garlic to mine next time.

Bread Machine Pizza Crust

1 1/2 cup water
1/4 cup olive oil
2 Tb honey
2 tsp salt
4 1/2 cup flour (you can mix bread flour and wheat flour)
1 Tb yeast
1 tsp basil
1 tsp oregano
2 Tb parmesan cheese

Add ingredients to your bread machine in the order listed.  Once cycle is finished plop dough onto floured area and divide into portions.  Let rest for 10-15 minutes.

Roll out each portion to desired thickness.  Continue to follow your pizza recipe for further instruction OR

For basic pizza--

Pre-bake crust for 8  minutes at 425 degrees.  Then top with whatever toppings.  Brush edges with olive oil and bake for 10-15 minutes more, until edges are brown and toppings are melty and gooey.

Menu Plan

My menus aren't really made on a particular day anymore and I've been bad about posting them.  Some weeks my menu lasts me for 7 or 8 days, other weeks it only lasts me 5 days.  So I'll start trying to post it as I make it, whichever day of the week that may be!

All new recipes this week!  I'll finally get back to cooking normal and posting more.

Friday:  Tuna Helper
Saturday: Almond Crusted Catfish, broccoli w/ cheese, fruit
Sunday: Homemade Pizzas, fruit
Monday: Spinach Ricotta Pasta, garlic bread, fruit
Tuesday: Double Decker Tacos, fruit
Wednesday:  Chicken and Stuffing, corn, fruit
Thursday: Leftovers

Homemade Granola Bars 2

 

This is Ina Garten's recipe on Food Network and it is SO good!  First I didn't think they were going to hold together but once they cooled they did pretty well.  I think it would be good to just bake it all together for a short amount of time and use as granola too. 

Homemade Granola Bars

2 cups old fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut, loosely packed
1/2 cup toasted wheat germ
3 Tb unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 tsp pure vanilla extract
1/4 tsp kosher salt
1/2 cup chopped pitted dates
1/2 cup chopped dried apricots
1/2 cup dried cranberries (I only used cranberries but I'd like to use dried apricots next time)

Preheat oven to 350 degrees.  Butter an 8x12 baking dish and line with parchment paper.

Toss oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned.  Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Reduce oven temp to 300 degrees.  Place butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat.  Cook and stir for a minute, then pour over the toasted oatmeal mixture.  Add the dates, apricots, and cranberries and stir well.

Pour into prepared pan.  Wet fingers and lightly press mixture evenly into pan.  Bake for 25 to 30 minutes, until light golden brown.  (I only cooked mine for 18 minutes because I wanted them more chewy than crunchy.  They came out perfect at that time.)  Cool for at least 2 to 3 hours before cutting into squares.  Serve at room temperature.

This post is linked to:
What's Cooking Wednesday at Turning the Clock Back
Tasty Tuesday at Balancing Beauty and Bedlam
Show Us What You're Working With at Me and My Bucket
Slightly Indulgent Tuesday at Simply Sugar & Gluten Free
Delicious Dishes at It's a Blog Party
Tasty Traditions at Coupon Cookin'
Recipe Swap Thursday at Prairie Story
Family Food Fridays at Get Healthy Cheap
Tip Day Thursday at Around My Family Table
Designs by Gollum

Cheddar Cornmeal Waffles

These were okay.  I think next time I would leave out, or use less, cornmeal.  We aren't big fans of that much cornmeal taste.  Otherwise I think they would be pretty good.  I added some garlic powder to make them garlic flavored and the amount of cheese was just right. 

Cheddar Cornmeal Waffles

1 cup all purpose flour

1 cup yellow cornmeal

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 8-oz pkg sharp cheddar cheese

3 large eggs

1 cup buttermilk

1 cup club soda

1/3 cup canola or vegetable oil

Sift or whisk together flour, cornmeal, baking powder, baking soda, and salt in a large bowl.  Stir in cheese.  In seperate medium sized bowl, combine eggs, buttermilk, club soda, and oil, stirring to combine; gently stir into dry ingredients just until blended.

Using a 3/4 cup measure, spoon batter onto a preheated, lightly greased waffle iron.  Cook 5-10 minutes or until crisp and golden brown.  Repeat with remaining batter.

This post is linked to:
Just Something I Whipped Up at The Girl Creative Party Blog
Mouthwatering Mondays at A Southern Fairytale
Homemaker Mondays at 11th Heaven's Homemaking Haven
Tuesdays at the Table at All the Small Stuff
Tempt My Tummy Tuesday at Blessed with Grace
Tasty Tuesdays at A Beautful Mess
Tuesday Night Supper Club at Fudge Ripple

Gram Jo's Pumpkin Pie

I forgot to take a picture of this but it's very yummy!  Probably nothing special except that it's my grandma's recipe but I'm sure it's just a regular ole' pumpkin pie.

1 1/4 cup cooked or canned pumpkin
3/4 cup sugar
1/2 tsp salt
1/4 tsp ginger
1 tsp cinnamon
1 tsp flour
2 eggs, slightly beaten
1 cup evaporated milk
2 Tb water
1/2 tsp vanilla

Combine pumpkin, sugar, salt, spices, and flour.  Add eggs; mix well.  Add evaporated milk, water, and vanilla; mix.  Pour into pie shell.

Bake at 400 degrees for 45 to 50 minutes or until knife is clean.

Pumpkin Spice Bagels

Pumpkin Spice Bagels

2/3 cup plus 2 Tb water (70 to 80 degrees), divided
1/2 cup canned pumpkin
1/3 cup packed brown sugar
1 tsp salt
1 1/2 tsp ground cinnamon

3/4 tsp ground nutmeg

1/2 tsp ground allspice

1/2 tsp ground cloves

3 cup bread flour

1 pkg (1/4 oz) active dry yeast...or 2 1/2 tsp

1 egg white

1 Tb cornmeal

In bread machine pan, place 2/3 cup water, pumpkin, brown sugar, salt, spices, flour and yeast, in order suggested by manufacturer.  Select dough setting (check after 5 minutes of mixing; add 1 to 2 Tb of water or flour if needed).

When cycle is compelted, turn dough onto a lightly floured surface.  Shape into nine balls. Push thumb through centers to form a 1 inch hole.  Stretch and shape dough to form an even ring.  Cover and let rest for 10 minutes; flatten rings slightly.

Fill a Dutch oven 2/3 full with water; bring to a boil.  Drop bagels, two at a time, into boiling water.  Cook for 45 seconds; turn and cook 45 seconds on other side.  Remove with slotted spoon; drain on paper towels.

Whisk egg white and remaining water; brush over bagels.  Coat a baking sheet with cooking spray and sprinkle with cornmeal.  Place bagels 2 inches apart on prepared pan.  Bake at 400 degrees fro 15 to 20 minutes or until golden brown.  Remove to wire racks to cool.

I made 6 large bagels and 4 mini ones out of this batch.  Not sure why they wrinkled up so much when I dropped them in the water but the texture came out nice.  It's chewy and not real crunchy, which I like.

I tried these with honey and plain cream cheese.  I like the cream cheese way better but it wasn't bad with honey either.  This will definitely be my breakfast in the morning!

This post is linked to:

Tuesdays at the Table at All the Small Stuff

Tasty Tuesday at Beauty and Bedlam

Tempt My Tummy Tuesday at At the Well

Tasty Tuesday at A Beautiful Mess

Homemaker Monday at 11th Heaven's Homemaker Haven

Just Something I Whipped Up at The Girl Creative Party Blog

Show Us What You're Working With at Me and My Bucket

Family Food Fridays at Get Healthy Cheap

Designs by Gollum

Banana Honey Nut Loaf

This would be better if you made two smaller loaves.  Mine was getting a little overdone but the middle wasn't cooked yet so it tastes a little too done.  I think it could be good though, with some adjustments.

I was almost out of walnuts so I used a mixture of walnuts and pecans.

Banana Honey Nut Loaf

Topping:
3/4 cup all purpose flour
1/4 cup unsalted butter
1/4 cup finely chopped walnuts
1 Tb honey
pinch of salt

Loaf:
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/8 tsp baking soda
1/8 tsp ground nutmeg
2 large eggs
2/3 cup honey
2/3 cup vegetable oil
2 large over-ripe bananas, mashed
1 tsp vanilla extract
1/2 cup walnuts, chopped

Heat oven to 350 degrees.  Coat a 9x5x3 inch loaf pan with cooking spray.

Make topping:  in medium size bowl, blend together flour and butter with your fingertips.  Stir in nuts, honey and salt, then work mixture together with your hands to make crumbs (mixture will be very moist). Set aside.

In large bowl, prepare loaf:  whisk together flour, baking powder, salt, baking soda and nutmeg.  Make a well in center of dry ingredients.  In medium sized bowl, whisk eggs, honey, oil, mashed banana and vanilla.  Pour into well in flour mixture and stir until just combined.  Stir in nuts and transfer batter to prepared pan.  Sprinkle with topping.

Bake for 55 minutes.  Cool in pan on wire rack for 20 minutes, then remove from pan directly to rack and cool completely.

Pumpkin Scones w/ Pumpkin Spice Frosting

Let me just say that this is the best recipe I've ever made.  In my entire life.  The only thing I didn't like about it was that it didn't make more!  I'm going to make another batch for the freezer but unfortunately I don't see these lasting long in my house.  Ever.

Scone Ingredients:

2 cups flour

1/3 cup brown sugar

2 tsp baking powder

1/2 tsp cloves

1/2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

1/2 tsp salt

1/2 stick cold or frozen butter (1/4 cup)

1/2 cup canned pumpkin

1/2 cup heavy cream

1 egg

Directions:

Mix first 8 ingredients together.  Cut in butter.  In seperate bowl, mix pumpkin, cream and egg together.  Beat wet into dry mixture a little at a time and just until mixed.  Don't overbeat.  Shape dough into disk on sprayed pizza stone or rectangle (3 inches wide by 1 inch think) on parchment lined baking sheet.  Cut into wedges.  Pull wedges apart so all sides are exposed.  Bake at 350 degrees for 15 minutes.  Stick fork in center of largest wedge.  It should come out clean.  In not, bake another 5 minutes.

Frosting Ingredients:

1 cup powdered sugar

1 Tb canned pumpkin

1/4 tsp cinnamon

1/4 tsp cloves

1/4 tsp ground ginger

1/4 tsp nutmeg

1/4 cup heavy cream

Mix first 6 ingredients.  Drizzle cream in while whisking until frosting reaches molasses consistency.

**I have no idea how you're supposed to "shape" scones and cut and seperate them.  The dough was just too sticky.   This is the second time I've tried making scones and this was the case in both instances.  So I just cut them the best I could and kind of mushed them apart.  Then I pulled them out after 10 minutes or so and cut over the lines again.  They needed more like 23 minutes of cooking time, instead of the 15 minutes it called for, so I pulled them out and cut over the lines a second time.  And as I said, these turned out SO SO good!

This post is linked to:

Colleen's Kitchen Recipe Swap at And Baby Makes Five

Foodie Friday at Designs by Gollum

Mouthwatering Monday at A Southern Fairytale

Tip Day Thursday at Around My Family Table

Recipe Swap Thursday at Prairie Story

Tasty Traditions at Coupon Cookin'



Giant Breakfast Cookies

I think these came out a little dry so next time I might try adding in some applesauce, or even a little bit of oil.  But I added in 2 1/2 Tb each of wheat germ and flax seed so that could be why.  I still think they'll be tasty with my coffee in the morning though!

UPDATE: 10-7-10--Ate one of these for breakfast and they were good!  They softened up after I put them in a bag and let them sit overnight.  Next time I think I may leave out the chocolate chips, just to be a little healthier, and add in some nuts.

Giant Breakfast Cookies

1 cup butter, melted
3/4 cup honey
2 eggs
1 tsp salt
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
1/2 cup buttermilk
2 cups whole wheat flour
2 cups whole rolled oats
1 cup raisins or chocolate chips

Mix butter, honey, eggs, salt, cinnamon, soda, vanilla and buttermilk.  Stir in flour and oats.  Fold in raisins or chocolate chips.  Scoop heaping tablespoons of dough onto a cookie sheet.  Bake at 350 degrees for 15 to 20 minutes.  Allow cookies to cool 3-4 minutes on cookie sheet before removing to cool on wire rack.

This is posted on:
Tip Day Thursday at Around My Family Table

Pumpkin Oatmeal Scotchies

 Found these over at Mommy's Kitchen and thought I'd give them a try to use up some of the pumpkin I have.  I like them but I think next time I won't use as many butterscotch chips.  It's a little overpowering.

Pumpkin Oatmeal Scotchies

1 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt
1/2 tsp ground cinnamon
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
3/4 to 1 cup canned or fresh pumpkin puree
1 1/2 tsp vanilla extract
3 cups quick or old fashioned oats
1 2/3 cup butterscotch chips

Preheat oven to 375 degrees.  Combine flour, baking soda, salt, and cinnamon in small bowl.  Beat butter, sugars, eggs, pumpkin, and vanilla in large mixer bowl.  Gradually beat in flour mixture.  Stir in oats and morsels.  Drop by rounded tablespoon onto ungreased baking sheets.  Bake for 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pan Cookie Variation:
Grease 15x10 inch jelly roll pan.  Prepare dough as above.  Spread into prepared pan.  Bake for 18 to 22 minutes or until lightly brown.  Cool completely in pan on wire rack.

Pumpkin Pancakes

Follow any pancake recipe.  I used the Betty Crocker one:

1 large egg
1 cup all-purpose flour or whole wheat flour (I use half and half)
3/4 cup milk
1 Tb granulated or packed brown sugar
2 Tb vegetable oil
3 tsp baking powder
1/4 tsp salt

Beat egg in medium bowl until fluffy.  Beat in remaining ingredients just until smooth.  For thinner pancakes, stir in additional 1 to 2 Tb milk.

Heat griddle or skillet over medium heat or to 375 degrees.  Grease with butter if necessary.  For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.  Cook until bubbly on top, puffed and dry around edges.  Turn and cook other side until golden brown.

To Make Pumpkin Pancakes:
Put in slightly less milk than it called for.  Stir in about 2/3 cup canned pumpkin.  Add milk until the batter is the consistency you want.

Notes:
--I doubled this recipe (for the freezer) so I used 3/4 cup pumpkin.
--I leave out the oil and put in about 3 or 4 Tb of applesauce (for a single batch I'd use 1 or 2 Tb)
--They came out really moist so it took a little bit more time to cook.  But I'm not a big fan of plain pancakes and thought these had great texture and flavor.

Cheesy Potato Bites

These were good like this but next time I'll definitely be adding some scallion and maybe red pepper.

Cheesy Potato Bites

1 1/2 lb. potatoes, peeled and quartered
4 Tb butter or margarine
1 cup shredded cheddar cheese
1/2 cup flour
1 egg, beaten
1 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper
1 cup breadcrumbs

Place potatoes in a large pot filled with cold water.  Bring to a boil and boil until potatoes are fork tender, about 15 minutes.  Drain and return potatoes to pot.  Let sit 2-3 minutes to absorb any liquid still left on the potatoes.

Add butter/margarine to pot and mash with the potatoes.  Transfer to a large mixing bowl.  (I skipped this and just mixed it all in the pot.)  Add cheese, flour, egg, and seasonings.  Stir to combine well.

Using 1-2 tablespoons of potato mixture at a time, roll into a ball.  Roll balls in breadcrumbs until covered completely and place on a baking sheet.

Drizzle with melted butter or spritz with baking spray.  Bake at 350 degrees for about 15 minutes, until golden brown and lightly crunchy.  (Mine weren't crunchy but I just sprayed them quickly with cooking spray.  I think butter would work better and maybe even cook at a slightly higher temp to get them a little more crunchy.)

This recipe should make about 3 dozen potato bites, depending on the size.  To freeze them, flash freeze on a large baking dish or baking sheet until firm, then transfer to a plastic bag.

This post is linked to:
What's Cooking Wednesday at Turning the Clock Back

Breakfast Burrito

Of course you could put anything in these.  I'd love to try a sausage one.  This one consisted of zucchini, onion, eggs, cheese, and a little salsa wrapped in a whole wheat tortilla.  Normally I'd put more veggies in mine but as you can see I need to get to the grocery store!





Coconut Shrimp

These were good but not great.  I would make them again but it's not one of those recipes I'll make often.

Coconut Shrimp

1 lb large shrimp, peeled and deveined
1/3 cup cornstarch
1 tsp salt
3/4 tsp cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy*

Preheat oven to 400 degrees.  Lightly coat a baking sheet with cooking spray.

Rinse and dry shrimp with paper towels.  Mix cornstarch, salt, and pepper in a shallow bowl; pour coconut flakes in a seperate shallow bowl.  Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well.  Place on the prepared baking sheet, and repeat with the remaining shrimp.

Bake shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, and the coconut is browned, 15 to 20 minutes, flipping halfway through.

*I just used two whole eggs, beaten

This post is linked to:
A Beautiful Mess:  Tasty Tuesday
Fudge Ripple : Tuesday Night Supper Club
Blessed w/ Grace:  Tempt My Tummy Tuesday
All the Small Stuff:  Tuesdays at the Table