Where Cooking is Fun
We want cooking to be as fun for you as it is for us.

Friday, December 31, 2010

Lemon Cranberry Bundt Cake


I have been snowed in for almost a week and I am going absolutely crazy! I've been watching Reality TV and cleaning my house. It has never been this spotless. Today I decided I'd had enough and I needed to spend some time in the kitchen. I got my first Bundt pan for Christmas and I was beyond thrilled. I'd never got around to buying one before but now I see what I was missing. I pulled out a recipe for Lemon Cranberry cake that my sister in law gave me and whipped it up. I'd never been a lemon or cranberry kind of girl but I was willing to give this a try. I am SO glad I did. Guys this is amazing. It is SO easy, SO festive and SO delicious.

Lemon Cranberry Bundt Cake
1 lemon cake mix
1 can of whole berry cranberry sauce
2 eggs
1/4 cup oil
2 Tbsp. sugar
1 tsp. cinnamon

Mix sugar and cinnamon together. Spray bundt pan and dust with half of the sugar cinnamon. Mix cake mix, cranberry sauce, eggs and oil together to make a thick batter. Pour half of the mix in the pan and sprinkle the remaining sugar cinnamon on top. Top with remaining batter. Bake at 350 for 40 minutes.

~Dayna~

Thursday, December 30, 2010

Rich Mint Hot Chocolate

Okay...I just couldn't stop with my "Butter Finger Hot Chocolate" that I mixed up last week...so I tried ONE more little chocolaty experiment. I was quite pleased with the results of this yummy drink as well. Curl up on the couch tonight with your favorite movie and a cup of this delicious goodness and enjoy a little R&R.

Rich Mint Hot Chocolate
2 c. HOT water
2 packets Swiss Miss Hot Chocolate mix
6-8 mint chocolate miniature candy bars (I like the DARK chocolate, so thats what I used, but if you don't like the taste of the DARK chocolate...use the milk chocolate)
Dollop whipped topping (like Cool Whip)

Put water and hot chocolate mix into a large mug. Stir until the Swiss Miss is mixed in. Add mint chocolate miniature candy bars and stir until melted. Top with whipped topping. Drink UP!

Enjoy~
Julie

Wednesday, December 29, 2010

Nacho Supreme


The Hubby and I started having Christmas at our own house a few years ago. It's become one of my favorite things about the holidays. It's given us the opportunity to start our own traditions and enjoy some one on one time during our favorite season of the year. One of my favorite traditions we started was Christmas Eve Nachos. We make a huge pan of Nachos in the oven and then settle down to watch Christmas Vacation (a family favorite). It's a quick meal that allows me to spend more time doing the things I want and less time in the kitchen. This meal is perfect for special traditions or a delicious midweek dinner.

Nacho Supreme

1 bag corn chips
3 cups cheese
1 can refried beans
1/2 cup sliced jalapeƱos
1/2 cup diced tomatoes
sour cream
guacamole

Line Cookie sheet with tinfoil. Place corn chips on cookie sheet. Top with refried beans and cheese. Broil for 3-4 minutes or until cheese is warm and bubbly. Once cheese is melted top with jalapeƱos, tomatoes, sour cream and guacamole. Serve immediately.

~Dayna~

Tuesday, December 28, 2010

Shrimp Cheese Ball


You've probably been to party after party during this holiday season and you might even be tired of eating the same ol' cheese ball, right?! Well...not anymore! Give this yummy "party ball" a try. We made it for a family get together recently. It makes a very large cheese ball...which was a good thing because it was gobbled down quickly. Its creamy, it has an amazing flavor and its plain fabulous (making my mouth water as I write this post...I want MORE) best of all...it tastes awesome on just about any cracker...(my favorite being the CLUB crackers) we even at it on corn chips. I love how the nuts add a little crunch, while the ranch adds a little "ZIP". Its awesome...serve it at your next party or make it just for fun!

Shrimp Cheese Ball
3-8 oz packaged of softened cream cheese (you can use the low-fat as well...I did)
1/2-1 package Ranch Dip (use to your liking...if you like the flavor stronger use the entire package)
2 cans tiny shrimp, well drained
1 1/2 c. grated cheddar cheese
1 1/2 c. chopped walnuts (or pecans)
Plastic wrap

Combine cream cheese, shrimp and ranch, mix well with an electric mixer (this is where you want to taste it to see if you want to add more of the Ranch mix...remember- add a small amount at a time, you can always add more Ranch if the flavor isn't strong enough for you). Add grated cheese and continue to mix until well blended. Place chopped nuts in a pie plate. Remove cheese mixture from mixing bowl, using your hands (yes, this gets messy...but I sprayed my hands with some pan coating to help the cheese from sticking to my hands), form a ball. Roll in chopped nuts. Place nut covered cheese ball onto a large piece of plastic wrap (such as Saran Wrap) and wrap ball up. Place wrapped ball on a small plate or in a bowl and place in the refrigerator and chill for at least 1 hour. Serve with your favorite cracker or chip!

Happy Cooking~
Julie

Monday, December 27, 2010

Sausage Stuffing


I absolutely love stuffing. It's one of those sides I just have to have with Thanksgiving and Christmas dinners. I love homemade stuffing but I find more often than not I find myself back in the arms of a box mix. My Grandma Wilkerson has been making this recipe for years and I find it's the very best mix between a new recipe and the comfort of an old favorite. It's quick, easy and sure to become a staple at your own dinners.

Sausage Stuffing

1 box stuffing mix
1 lb ground sausaage

Brown Sausage in a pan. Prepare stuffing according to package directions. When finished stir sausage into stuffing. Serve immediately.

~Dayna~

Saturday, December 25, 2010

~Merry Christmas~


Merry Christmas
from our kitchen to yours.

~Julie and Dayna~

Maple Muffins

Merry Christmas!!!
I hope today is full of sweet memories and great food!
In case you are still wondering what to make for Christmas breakfast/brunch this morning...here's a little help. These muffins make a great breakfast all by themselves but they will also be a wonderful addition to anything you serve with them. They're moist and have a hint of maple that makes your mouth water and warms your soul. My family couldn't get enough of them...they ATE THEM ALL...at one sitting!!

Maple Muffins
2 c. flour
1/2 c. packed brown sugar
2 t. baking powder
1/2 t. salt
3/4 c. milk
1/2 c. margarine or butter, melted
1/2 c. maple syrup
1/4 c. sour cream
1 egg
1 t. vanilla

Topping:
3 T. flour
3 T. sugar
2 T. chopped walnuts
1/2 t. cinnamon
2 T. cold butter or margarine

In a large bowl, combine flour, brown sugar, baking powder and salt. Add milk, butter, syrup, sour cream, egg and vanilla; blend well. Fill greased muffin tins about 2/3 full, being careful not to overfill or there won't be room for your topping.
For topping- combine flour, sugar, cinnamon and nuts; cut in butter with two knives or a pastry blender until mixture is crumbly. Sprinkle over muffin batter. Bake at 400 degrees for 16-18 minutes or until muffin test done. Makes approximately 15 muffins.

Happy Cooking~
Julie



Friday, December 24, 2010

German Pancakes


We're a cereal and toaster strudel kind of breakfast family. I didn't grow up that way though, I was taught better. My mom always had a hot breakfast for us. One of my favorites was German Pancakes. I have many fond memories sitting at the breakfast table with my brothers and sisters arguing over who gets the last piece. Every now and then I get up early and make breakfast for the Hubby. This has become one of his favorites as well. I sure hope it will become a family favorite for you too.

German Pancakes

9 eggs
1 1/2 cups flour
1 1/2 cups milk
6 Tbsp. butter
Powdered Sugar

Preheat oven to 375. Melt butter in the microwave. While butter is melting mix eggs, flour and milk with beaters until there are no lumps. Pour melted butter into a 9x13 cake pan. Pour egg mix on top. Bake for 35 minutes. Top with powdered sugar and syrup.

~Dayna~

Thursday, December 23, 2010

Holiday Walnut Cranberry Butter

I love "anything" cranberry during the holidays...cranberry sauce, cranberry cheesecake bars, cranberry juice...you name it, I like it.  Several years back I found this recipe for "Holiday Walnut Cranberry Butter"...I thought it sounded interesting so I gave it a try...and the rest is history. I've made it for every Thanksgiving and Christmas since. I love to put it on a hot roll and have it just melt in my mouth. If you like cranberries like I do, you will devoir this yummy sweet, but with a little "cranberry bite" butter....its delicious!

Holiday Walnut Cranberry Butter 
3/4 c. butter, softened (must use the REAL stuff)
3 T brown sugar
2 tablespoon honey (spray your spoon with pan coating first and your honey will slide right out)
1/2 c. chopped FRESH cranberries
1/4 c. chopped walnuts

Ina small mixing bowl, beat butter, brown sugar and honey until fluffy (about 5 minutes). Add cranberries and nuts; beat for 5 more minutes. Transfer into a serving dish and chill until ready to serve. 

Happy Cooking~
Julie

Wednesday, December 22, 2010

Pumpkin Eggnog


A few days ago I was buying eggnog at the store. Although I do enjoy eggnog every now and then I buy it with the Hubby in mind. I wanted to try the pumpkin spice eggnog I saw but I'm married to a picky guy. Unfortunately I made it home with regular eggnog instead. This afternoon I was snowed in, snuggled on the couch and watching reality TV. I really needed something festive and delicious. When I opened the fridge I saw the eggnog and decided to make my own pumpkin flavoring. It was absolutely delicious. It tasted like a slice of homemade pumpkin pie. It looked divine and filled the space in my heart that needed a little Christmas taste. If your heart needs a little taste this is the recipe for you! Quick, easy and so delicious.

Pumpkin Eggnog

4 cups eggnog
1/2 cup canned pumpkin
Whipped Cream
Cinnamon

Blend eggnog and pumpkin in a blender till smooth. Top with whipped cream and a sprinkle of cinnamon. Serve cold.

~Dayna~

Tuesday, December 21, 2010

Butter Finger Hot Chocolate

Its winter time...and cold in so many places in the world. If you feel like me, that means it's a nice time to stay inside and wrap yourself in a cozy blanket and sip on hot chocolate. That always warms me right up when its blustery and bitter cold outside. A few nights ago I pulled out the "Swiss Miss" (because I needed a little warmth inside my ever so cold body) and wondered how I could jazz up this ever so "standard" hot chocolate a bit...nothing wrong with the original stuff...but sometimes I like a little change. I looked around at all kinds of Christmas candy laying around the house and thats when I decided to drop a few "Butter finger Bells" in my HOT chocolate and "wallaaa"......YUMMMMMMMY STUFF. Why hadn't I thought about doing this years ago...it is SOOOO good! My "sipping" became just a little better richer and a lot more fun! Give it a try...you will love it!

Butter Finger Hot Chocolate

2 c. HOT (really hot) water
2 packets Swiss Miss hot chocolate mix
8 chocolate Butter Finger Bells
Dollop whipped topping (like Cool Whip)

Put water and hot chocolate mix into a large mug. Stir until the Swiss Miss is mixed in. Add Butter Finger Bells and stir until melted. Top with whipped topping. Drink UP!

Merry Christmas,
Julie 

Monday, December 20, 2010

Cinnamon Egg Nog Scones


Growing up eggnog wasn't really a part of our Christmas menu. I'm not sure if we just didn't like it or if we just never got around to trying it. So when I married my Hubby eggnog was a whole new thing to me. He drinks it by the gallon. Come Halloween it starts showing up in the stores and somehow makes its way to our fridge. When I saw this recipe for Cinnamon Eggnog Scones on Greens and Chocolate I knew my Hubby would love them! I'd never made scones before (besides the ones you throw in the deep fryer) so this was a new adventure for me. One I am very glad I tried. These were absolutely delicious. They were moist and flaky and the eggnog/cinnamon flavors mix amazingly. Bringing out such a unique and delicious taste. If you have an eggnog drinking in your family I assure you this is the recipe they need!

Cinnamon Eggnog Scones

2 3/4 cups flour
1/4 cup sugar
3/4 tsp. salt
1 Tbsp. baking powder
1 Tbsp. cinnamon
1 tsp. nutmeg
1/2 cup (1 stick) butter, cold and diced
1 egg
1 tsp. vanilla
3/4 cup cold eggnog
2 cups cinnamon chips

topping:
2 Tbsp. eggnog
2 Tbsp. cinnamon

Combine flour, sugar, salt, baking powder, cinnamon and nutmeg. Add diced butter and work it in with fork or your fingers (I used my hands and it worked great) until the mixture is crumbly. Stir in the cinnamon chips.

In a separate bowl whisk egg, vanilla and eggnog. Pour into dry ingredients and stir until everything is moistened and combined.

Divide the dough in half and transfer to a lightly floured surface. Pat each half into a circle. Using a large knife slice each circle into 6 wedges. Arrange on greased baking sheet. Space them about 1/2 inch apart. Brush with eggnog and sprinkle with cinnamon.

Place pan in freezer for 30 minutes uncovered. Preheat oven to 425. Bake scones for 20-25 minutes or until golden brown. Let cool approx. 5 minutes. Eat warm.

~Dayna~

Saturday, December 18, 2010

Apple Hoot-N-Nanny's

I don't know what you make for breakfast Christmas breakfast, but in our family we make a GIANT feast fit for an army. We make pancakes with strawberry sauce and whipped topping, eggs, sausage, hash browns, bacon, biscuits (with gravy), milk and juice. We spend many hours fixing it and invite all of our kids and Deron's family over. It's so much fun and our children have even said that they love and look froward to our big breakfast even more than the presents they receive on Christmas morning. They all have special memories of the family time we share on this special holiday...if you don't do anything special at your house yet, I'm giving you a few recipes that you could use to start a fun, family, Christmas breakfast tradition at your house. The memories you will make are worth their weight in gold!

This yummy breakfast is easy to whip up, tastes amazing and cooks in the oven. You don't have to spend hours in the working away in the kitchen...just mix and cook.

Apple Hoot-N-Nanny's 
6 eggs
1 1/2 c. milk
1 1/2 c. flour
4 T. sugar
2 t. vanilla
1/2 t. salt
1/2 t. cinnamon
1 cube butter
2 apples, peeled and sliced
4 T. brown sugar

Heat oven to 425 degrees. In a large mixing bowl combine, eggs, milk, flour, sugar, vanilla, salt, and cinnamon. Stir with an electric mixer until well blended. Melt butter in a 9x13 baking dish in the oven. Add apples to the dash and place in the oven for 5 minutes, or until the butter starts to sizzle. Remove from oven and pour batter on top. Sprinkle with brown sugar and additional cinnamon. 

Bake for 20 minutes. Serve with warm butter and syrup.  

Happy Cooking~
Julie

Friday, December 17, 2010

Virgin Strawberry Daiquiri

The other night the Hubby and I were out with some friends. We were eating at our favorite mexican restaurant (Los Hermanos in Provo). I'm completely obsessed with their chips and guacamole. Yum-o! We are frequent diners at this restaurant and on occasion we like to go crazy and get one of their fancy drinks (I live life on the edge guys!). This particular night the Hubby ordered a Virgin Strawberry Daiquiri and I ended up stealing it away and drinking the entire thing (sorry hun), but that's where I had my epiphany. I should be able to do this at home. I spent the next day searching for a recipe that sounded right. Nothing jumped out at me so I ended taking a few elements from everything and trying my own. This tasted EXACTLY like the one from the restaurant. I kid you not guys. It was absolutely amazing. My mouth is watering just thinking about it. It's definitely going on my Sunday dinner menu. Spoil yourselves and put it on yours too.

Virgin Strawberry Daiquiri

16 oz package frozen strawberries*
12 oz can frozen limeaid concentrate
1 cup ice
1/4 cup sugar

Thaw strawberries slightly. In a blender combine strawberries, limeaid, ice and sugar. Blend until it has reached your desired consistency. Makes 5 servings.

*Could also be made with fresh strawberries. You may have to add more ice.

~Dayna~

Thursday, December 16, 2010

Sweet and Spicy Party Dip

With the holiday parties already in full swing, maybe you are looking for something delicious and different to take to your next get together. This party dip is just that...and it doesn't disappoint.  It has a little "zip" from the salsa, but the apricot jam gives it that little sweet taste that we all crave as well. Its easy and can be made in the last 5 minutes that you have before you run out the door.

  Sweet and Spicy Party Dip

1 8oz package cream cheese (low-fat and fat-free work great too)
1/2 c. salsa... I like the HOT stuff..but you use what you like
1/2 c. apricot jam
sliced olives

Put cream cheese on serving plate. Mix salsa and jam together until well blended. Pour over cream cheese and top with sliced olives. Serve with crackers. (my personal favorite with this dip is Wheat Thins or Thin Crisp Triscuits...but eat it with your favorite cracker, that is unless you are inviting me then serve it with MY favorite...*wink*)

Happy Cooking~
Julie

Wednesday, December 15, 2010

The BEST Chocolate Cake Ever


I am completely addicted to chocolate cake with white frosting. Anytime my birthday comes around you can guarantee that's what I'm making. I've been this way since I was young. There's just something about the mix that keeps me coming back for more. I'm not picky with my chocolate cake-- I usually settle for a box mix and some homemade frosting and I'm set. So when I saw this recipe for The BEST Chocolate Cake Ever on Kevin and Amanda I was positive I would like it but I wasn't convinced I would like it better than a box (guys- that stuff is good!). I was so completely beyond wrong that it almost hurt. This cake is hands down the BEST chocolate cake I have ever eaten. And the Buttercream Frosting is the perfect topper. It's light and fluffy with a rich taste that blends perfectly with the moist and delicious chocolate. This must be your go to chocolate cake recipe. You're life will finally be complete.

The BEST Chocolate Cake Ever

1 box devils food cake mix
1 small package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs beaten
1/2 cup milk
1 tsp. vanilla
2 cups chocolate chips

Preheat oven to 350 degrees. In a large bowl mix together everything except chocolate chips. Stir in chocolate chips. Pour batter into cake pan of choice. For cooking time use the back of the devils food cake box as a guide and then add 5-10 minutes more. It took 34 minutes for me to bake 2 9" round cakes. (my oven is REALLY hot though- could take more time)

Buttercream Frosting
1 cup shortening
4 cups powdered sugar
1/4 tsp. salt
1 tsp. vanilla
1/3 cup heavy whipping cream

In a mixing bowl cream shortening until fluffy. Add sugar and continue creaming until well blended (it will be dry at this point) Add salt, vanilla and whipping cream. Blend on low speed until moistened and then beat on high until frosting is fluffy.

~Dayna~

Tuesday, December 14, 2010

Eclair Cake

For years I heard people talk about the "infamous" Eclair Cake but I was never introduced to it (gee friends...thanks for sharing the goods, right?!) . I imagined it being something that took many hours to make...along with the many dishes and the dreaded clean up. THEN one day I was hunting around in my recipe books for something yummy to make and lo and behold, there it was, the recipe for "Eclair Cake". I decided to read through it and "dream about" making it someday when I had hours of time and wanted to torture myself with the added WORK. Much to my surprise it didn't sound difficult or time consuming at all, I had all of the ingredient so I whipped one up right then and there....AND I have been making it ever since. Its DIVINE and DELICIOUS all that same time! My favorite time to eat it is for breakfast...I know, thats so bad...but it's so good at the same time! Everyone has to break the rules sometimes...just a little bit...sneak some for breakfast, it will make you feel like a kid again (you know, back to the days when a 1/2 dozen cookies and a glass of milk counted as "the most important meal of the day"...and it was okay as long as mom didn't catch you). Everyone has to have at least one foody downfall...I have plenty more, but this is one that is right at the top of my list. Now you can enjoy this amazing and awesome treat, if you haven't tasted it already...and remember that "I" being the good friend that I am, shared this wonderful recipe with you...unlike some of my friends who didn't share it with me (*wink*), you won't have to stumble across it only "having heard about it"...now you have the recipe right at your finger tips and you can whip it up any time you want...you won't regret it thats for sure!


Eclair Cake
1 box graham crackers (any brand will work)
**3 small boxes INSTANT vanilla pudding
1 8 oz. container frozen whipped topping (like cool whip)
3 1/2 c. cold milk

Spray a 9x13 pan with pan coating. Layer the bottom of the pan with graham crackers.

Mix pudding with milk until thick. Fold in the frozen whipped topping. Pour half the pudding mixture over the graham crackers that you have layered in your pan. Spread until all the crackers are covered. (This takes a little patience and time so that the crackers don't get pulled up with the pudding as you're spreading. I sort of "pat" and "spread" with my spoon). Add another layer of graham crackers. Pour the remainder of the pudding on top of the graham crackers then add one more layer of graham crackers. Refrigerate over night or for at least 6-8 hours. It tastes best the longer it sits. Some people like to frost theirs with a thin layer of warm chocolate frosting and a dollop of frozen whipped topping, but as you can see from my picture...I like mine AS IS...YUM...but if you like chocolate frosting you might like yours that way. Just use the canned frosting from the store, warm it in the microwave until its soft. Pour on your top layer of graham crackers and refrigerate. Serve with a dollop of frozen whipped topping just before eating.


**I love the vanilla pudding, but I have also used the "cheesecake" flavor as well and I think I love it just as much if not more. I have also used the "sugar-free" pudding and it makes up wonderfully...so ENJOY no matter which way you make it.

Happy Cooking~
Julie

Monday, December 13, 2010

Cream Puff Cake

I love cream puffs. They are by far one of my favorite treats. So when I saw this recipe for Cream Puff Cake on The Girl Who Ate Everything I knew I absolutely had to try it. I knew there was no way this recipe could disappoint and I was absolutely right. It was everything I wanted. Light and fluffy and deliciously sweet. Absolutely amazing. I promise this is one recipe you will want to make over and over again!

Cream Puff Cake

Cream Puff Base:
5 Tbsp. butter
2/3 cup water
1 Tbsp. sugar
2/3 cup flour
3 eggs

Preheat oven to 375 degrees. Bring the butter, water and sugar to a boil in a medium saucepan. Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan. Remove the pan from the heat and stir the mixture until smooth. Let cool for 5 minutes. Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don't over beat. Lightly grease the bottom and sides of a 9-inch spring form pan.

Spread the mixture on the bottom and one inch up the sides of the prepared pan. Bake for 25 minutes. Remove from oven and prick pastry with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not over baked. Cool completely.

Cream Cheese Mixture
4 oz. cream cheese- softened
1/2 tsp. vanilla
1 cup heavy whipping cream
2/3 cup powdered sugar

Beat the cream cheese until smooth. Add the powdered sugar an d beat with the cream cheese until mixture is smooth and light. Add the remaining ingredients and beat until stiff peaks form. Spread onto the cooled cream puff shell.

Top with fresh or frozen berries. *I used frozen berries. Thaw and drain 1 12 oz. pkg. of frozen berries. sprinkle with 2 Tbsp. sugar then spoon on top of cake.

~Dayna~

Saturday, December 11, 2010

The REAL Pumpkin Waffle

I love, love,love pumpkin "anything"...cookies, pies, cheesecake, bars, pancakes, muffins (you get the idea). The smell of it cooking reminds me of being a little girl and standing in the kitchen by the oven, waiting for the yummy pumpkin pies to get done baking. I love pumpkin pie like most little kids love candy...it was a treat that we only had during the holidays...so I ate as much of it as I could. NOW that I am older I cook with pumpkin more often than just during the holidays, (but not as often as I would like because my hubby doesn't like anything pumpkin...he detests it). I don't usually make pumpkin pie more often than that, but I do venture out and make other things with pumpkin periodically throughout the year. I have made pumpkin waffles off and on through the years, but I have never found one that I thought was the "perfect" waffle...although I think that I hit the nail on the head with this one. I loved how all of the spices come together to taste just like all those pumpkin goodies that I adore, yet it was put into the form of a "breakfast food". My kids gobbled them right down... I wished that I would have doubled the batch so that their would have been more for all of us, because my mouth was watering for "just one more. OH well, it just made me that much more excited for next time...and I think thats going to be really soon!

The REAL Pumpkin Waffle
1/4 c. brown sugar
1 1/4 c. flour
1 1/8 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 t. cinnamon
2 t. ginger
1/4 t. ground cloves
1 t. nutmeg
2 large eggs
1/4 c. milk
1/3 c. buttermilk
3/4 c. canned pumpkin
3 1/2 T. butter, melted and warm

Combine all dry ingredients into a large bowl. Stir until ingredient is mixed well. Separate the eggs. Put yolks in medium dish and egg whites in a small mixing bowl. Add pumpkin, buttermilk, and milk to the egg yolks. Whisk and set aside. Whip egg whites with a hand mixer on high until stiff peaks form. Pour warm butter into pumpkin mixture. Whisk continually as the butter will set up when it comes in contact with the cold milks. Add the pumpkin mixture into the dry ingredients and mix together until all ingredient is combined. Gently fold in egg whites with pumpkin mixture. Don't over mix or your waffles will be "tough". Pour 1/2 c. of batter into a hot waffle iron that has been sprayed with pan coating. Cook until done...each waffle iron is different so your time will vary. My waffle iron light turns off when the waffle is done, which makes it really easy AND nice. ENJOY this holiday breakfast treat today, tomorrow and throughout the holidays...but you can also enjoy it just as much in July as you can in December. 

Happy Cooking~
Julie

Friday, December 10, 2010

Raspberry Supreme


A few years ago my mom compiled a recipe book full of family favorites. It's been a staple at my house since the day I got it. There are so many recipes that are priceless to me. They bring back so many happy memories. I was skimming through it the other day and realized there are quite a few recipes there that I had never tried. I've vowed to start trying more of these recipes. If they were good enough for the recipe book I was sure they would be good enough for me. I decided to try this one out first. It was absolutely heavenly. My husband loved it because it reminded him of Strawberry Shortcake. I loved it because it had a hint of cheesecake. Whatever you love I'm sure this dessert has it for you.

Raspberry Supreme

1 white cake mix-- baked and cooled
1 8 oz cream cheese- softened
2 cups powdered sugar
8 oz cool whip

12 oz pkg frozen berries
1 pkg Danish dessert

Beat cream cheese until fluffy, beat in powdered sugar, fold in cool whip. Set aside. Prepare Danish dessert according to package for Fruit Sauce. Add berries. Cool. Spread cream cheese mixture onto cooled cake. Top with Danish dessert. Refrigerate for at least 4 hours before serving.

~Dayna~

Thursday, December 9, 2010

Julie's Crab Dip

When we were in college (many, many years back) I use to be able to buy 2 lb. of imitation crab for .99 cents (as you can tell, it was a LONG time ago). It was the cheapest meat around so I became creative and I used it in many different recipes. One of those recipes became of family favorite for my kids (as well as myself) and we have continued to make it over the years, especially around the holidays. This Crab Dip is easy to whip up and tastes wonderful on Club Crackers--really any cracker, but I like the Club or Ritz crackers the best. We haven't had too many New Year's Eve parties without my homemade Crab Dip...the holidays just wouldn't be the same without it.

Julie's Crab Dip
2 c. imitation Crab meat, shredded (it pulls apart very easily)
1/3-1/2 c. mayonnaise (the REAL stuff, not salad dressing)
3/4-1 c. grated cheese (use whatever kind you like, I prefer the Monterey Jack, but it tastes really good
with Colby Jack or Cheddar Cheese as well)
Season Salt
Pepper

In a mixing bowl, stir crab and mayonnaise together until well mixed. Add grated cheese and stir until all ingredients are combined. Season to taste (add a small amount of season salt at a time, remember, you can always add more but you can't take any back if you get too much).
Serve with your favorite crackers. Refrigerate any leftovers.

*Imitation crab can be fairly salty, so you may not want to get carried away with the seasoning, taste as you go along.

Enjoy this amazing seafood dip at your next holiday gathering.

Happy Cooking~
Julie

Wednesday, December 8, 2010

Sunshine Potatoes


I love Funeral potatoes. I love the corn flake topping and the cheesy goodness, but the only problem with corn flake topping is that it doesn't refrigerate well. With only 2 of us we are bound to have leftovers. So when I found this family favorite I switched out the corn flakes and covered them with extra cheese. Delicious. Best decision ever. Plus they make amazing leftovers.

Sunshine Potatoes

2 cups sour cream
2 cans cream of chicken soup
1 cube margarine
3 cups cheese
dash of garlic powder, onion powder, salt and pepper
1 package frozen hash browns

In a saucepan combine sour cream, cream of chicken soup, margarine and 2 cups cheese. Cook on medium/high until ingredients are melted. Put hash browns in a 8x10 dish. Pour sauce over the top and cover with remaining 1 cup cheese. Bake at 375 for 35-45 minutes.

~Dayna~

Tuesday, December 7, 2010

The Great White Chili

Over the years I've seen several recipes for this chili...each one varying a bit from the other...but all relatively similar in their ingredients. I've always wanted to try to make it but was a bit hesitant because my hubby isn't a fan of "beans" or chili. One day, I thought I would just bite the bullet and surprise him with this delicious dish. Much to my surprise he loved it and asked if he could have some for lunch the following day. It has just a hint of "spicy" to it, but I think it's actually the swiss cheese that tops this chili off and makes it superb!

The Great White Chili

1-2 lb. boneless skinless chicken breast, cubed into small pieces
2 t. garlic powder
2 cans great northern beans, drained and rinsed
1 (4 oz) can chopped green chilies
3 c. chicken broth (I just used water and chicken bullion cubes because thats what I had)
1 t. cumin
1 t. dried oregano
1/2 t. pepper
1/8 t. cayenne pepper
1 c. sour cream
1/2 c. heavy whipping cream
1-2 c. grated swiss cheese

In large frying pan put a small amount of oil and heat. Cook chicken until well done. In a large saucepan, add beans, cooked chicken, garlic powder, chilies, broth and remaining seasonings. Bring soup to a boil, turn down heat and let soup simmer for 30 minutes, stirring periodically to keep from burning. Add whipping cream and sour cream. Stir until sour cream is melted and soup thickens slightly. Top with a generous helping of swiss cheese. Serve immediately.

Happy Cooking~
Julie

Monday, December 6, 2010

Greek Salad


This is another salad that my mother in law made on a trip home. My sister and I make it often. We're kind of obsessed with Feta Cheese. Yum!

Greek Salad

2 cups cherry tomatoes
2 cups cucumber
1 cup Feta cheese
1 cup greek salad dressing
4 Tbsp. red wine vinegar

Slice cherry tomatoes in half and dice cucumbers. Combine with feta cheese. Cover with salad dressing and red wine vinegar. Toss and serve immediately.

~Dayna~

Saturday, December 4, 2010

Pulled Pork

I've always wondered what the "novelty" was of a pulled pork sandwich. I've seen them in concession stands at football games, with people waiting in long lines to get one...I've seen them served at fundraising dinners, at family parties and at church banquets...just about everywhere. I've always thought of them as a "sloppy joe" made with pork...and have always wondered what was so "special" about them. My hubby likes to go to the BYU games with is dad and he said that he eats these sandwiches there all the time and he loves them...so after debating as to what to put on my weekly menu, I thought I would find a recipe for Pulled Pork Sandwiches and see what kind of reaction I would get from my family. As the aroma permeated the house...I came to the conclusion that THIS was NO ordinary "sloppy joe made with pork" kind of sandwich...it was defiantly something different, something that was making my mouth water as it cooked and defiantly a sandwich to stand in a long line to get! Needless to say, dinner was a hit. There were a lot of "mmmmm's" and "this is really good" kind of sounds coming from the mouths of my kids and hubby...guess they liked it! It's such an easy recipe to make and the sandwich tasted scrumptious...it will defiantly be something that I make again and again...and again! Make it for your family tonight and you might get a huge round of applause!!!

Pulled Pork Sandwiches
2-3 lb pork sirloin roast
1 (12 oz) bottle of root beer
1 or more bottles of Famous Daves Barbecue Sauce
8 hamburger buns

Place pork roast in a crock pot; pour the root beer over the meat. Cover and cook on low until well cooked and the pork will shred easily (mine took about 6-7 hours). Remove meat from the pot and shred it using 2 forks to pull the meat apart (hence the reason its called "pulled pork" I guess) Drain all liquid from the crock pot and place shredded meat back into cooker. Pour 1 bottle (or more if you like yours a little more saucy) of Famous Daves Barbecue Sauce over shredded meat. Cook for at least 1 more hour on the lowest setting of your crock pot (mine is "warm") or until you are ready to eat...I let mine cook for 4 more hours, just stirring it frequently. Serve on hamburger buns.

IT'S THAT EASY! WOW...I would have thought for something that good it would have been a lot harder!!!

*PS...hubby says they taste just like the ones he stands in line to get at the BYU football games..woo hoo!

Friday, December 3, 2010

Walnut Pear Salad


The Hubby is not a huge fan of salads. I've probably mentioned that a time or two. So I am always thrilled when we visit family and they make something delicious that I would never get to make at home. My mother in law always has the yummiest salads whenever we visit. Our Thanksgiving trip home proved yet another delicious recipe I knew I had to make for myself! Even if it meant I had to eat the entire thing! I eventually had to throw the leftovers away so I would stop picking in it. I promise you'll find yourself picking in it as well!

Walnut Pear Salad

1 head leafy lettuce
1/2 cup walnuts
1/2 cup feta cheese
2 large red pears- sliced
1/2 cup creamy poppyseed dressing*

Cut lettuce and toss with walnuts, cheese and sliced pears. Cover with dressing (add more or less depending on preference) and toss until salad is coated. Serve immediately.

*I buy Briannas Homestyle Rich Poppyseed Dressing-- it comes in a glass jar with a black lid

~Dayna~

Thursday, December 2, 2010

Sticky Shrimp

Shrimp is one of those foods that I could eat day in and day out and never tire of it. Its such a HUGE favorite of mine...too bad shrimp's not cheap OR a favorite of the "man" of the house....so needless to say, I don't cook it very often. BUT on the occasion when I DO make it, this a one of my favorite recipes. It's a recipe that I've had for a long time and don't really remember where it came from, but it's so delicious (for lack of a bigger and better word...because "delicious" doesn't do this recipe justice) and I find myself craving it often so once in awhile I decide to get crazy in the kitchen and make a big chinese dinner...this is one of the dishes that I just devoir and always want more of!

Sticky Shrimp
4 lb.. frozen pre-cooked shrimp
1 c. cornstarch (or more)
4 egg whites (or more)

Oil (for cooking)

In a deep fryer or large pan, heat enough oil that shrimp won't touch the bottom of the pan (4-5 c). Mix cornstarch and egg whites together to make a batter. Cut tails (or pull them off, whichever you want to do) from shrimp, rinse shrimp and put them on a paper towel, pat dry. Place shrimp into batter and coat thoroughly. Once the oil is hot enough for cooking, place shrimp into frying pan (or deep fryer) a "shrimp at a time" so that they won't get all "clumped together". After the batter is browned remove shrimp from the oil with tongs and place shrimp on a plate or tray covered with a paper towel to absorb the remaining oil. Continue until all the shrimp are cooked. 

Sticky Sauce:

1 can sweetened condensed milk
1/2 c sugar
1 c. Mayonnaise (NOT salad dressing, has to be the "real" thing)

Combine all ingredients in a small saucepan. Heat on low until sticky sauce is warm and sugar is dissolved. Stir constantly so that the sauce won't scorch. Place cooked shrimp in a large bowl and pour sauce over the shrimp. Stir so that all the shrimp is covered with sticky sauce. Serve "as is" or over steamed rice. (I like mine "as is").

Happy Cooking~
Julie

Wednesday, December 1, 2010

Cranberry/Apple/Pecan Stuffing


Stuffing is one of my favorite parts of Thanksgiving dinner. It is absolutely delicious. This year I wanted to try something different for our stuffing. After doing some searching I decided to try something sweet. After combining a few different recipes this delicious stuffing was born. It was so worth all the work it took to make. Try it and I'm sure you will agree.

Cranberry/Apple/Pecan Stuffing

2 (14 oz.) pkgs dry bread crumbs
1 stick real butter
2 green apples
1 Tbsp. sugar
2 cups apple cider
1 1/2 cups chopped pecans
2 Tbsp. crushed thyme leaves
1 Tbsp crushed sage leaves
2 1/2 tsp. kosher salt
1 tsp. fresh ground black pepper
2 1/2 cups chicken stock
1 1/2 cup craisins

Place bread in a large mixing bowl. In a saucepan melt 1/2 of the butter. Pour over the bread. Dice apples into small pieces. Melt the remaining butter in saucepan and add the apples and sugar. Saute until apples are tender. Pour over the bread. Add apple cider to the pan to deglaze it. Simmer cider until it is reduced by half. Add the remaining ingredients to the pan and simmer for about 2 minutes. Pour the mixture over the bread. Mix gently. Set aside for 5 minutes to allow bread to absorb liquid. If stuffing it too dry add more stock so it is fairly moist. Put in crock pot on high for 1 hour. Turn to low for another hour or until served.

~Dayna~

Tuesday, November 30, 2010

Salmon Patties with Homemade Tatar Sauce

Salmon patties are one of my families "stand by" favorites. We have eaten them for years. I first learned to make these when I got married and my mother-in-law made them for us on one of our visits to her home. I loved them immediately. They were easy and delicious....which was right up my alley. Give them a try...I think you'll like them too. I serve them with my homemade tarter sauce and we very seldom have anything left over...this meal disappears in a hurry.

Salmon Patties
2 cans of Salmon, drained and de-boned (you don't have to take the bones out if you don't want to, they are soft and
   won't hurt you...but I just don't like the looks of them or the skin in my patty...but you choose)
4 eggs
1 t. garlic powder
1 t. onion powder
1 t. season salt
1/2 t. pepper
2 c. oatmeal

After de-boning your salmon, mix all ingredient together in a bowl by using a large wooden spoon or your hands (I use my hands because it's easier to mix that way). Put a small amount of oil in a frying pan and heat. Make patties by using the same technique that you would when making hamburger patties. Place patties in hot pan and cook for about 15 minutes, flipping periodically so they won't burn (just like a burger). Serve on a bun (if you like) or as the main course with potatoes and a salad...serve them however your family will eat them. 

*Yield: approximately 8-10 patties depending on the size that you make them...BUT this recipe can easily be cut in half to make a smaller batch.

*Don't let the "fish" part of this dish make you turn your nose up at this recipe...Salmon Patties taste a lot better than they sound...they really do. 


Homemade Tartar Sauce

1 c. mayonnaise (not salad dressing!)
1/3 c. lemon juice
2 dill pickles, diced into small pieces

Mix all ingredient together, chill until ready to serve.
We use this on almost ALL of the fish dishes that I make, my family loves it. I hope yours does too.

Happy Cooking~
Julie

Monday, November 29, 2010

Chocolate Chip Cheese Ball

I LOVE snack food. Cheese balls are one of my favorite. I saw a chocolate chip cheese ball at the store the other day and it looked absolutely incredible. I wanted to eat it right then and there. I came home and did some research and found this delicious recipe for a Chocolate Chip Cheese Ball. It was absolutely fabulous. Everyone loved it and it was so easy to make. I'm definitely adding this to my go-to party recipes. You should too!

Chocolate Chip Cheese Ball

1 pkg cream cheese
1/2 cup butter
1/4 tsp. vanilla
3/4 cup powdered sugar
2 Tbsp. brown sugar
3/4 cup chopped chocolate chips

Beat cream cheese, butter and vanilla until soft. Add powdered sugar and brown sugar. Mix well. Beat in chocolate chips. *Cover and let sit in fridge for 2 hours. Roll into a ball and return to fridge for 1 hour. Serve with graham crackers.

*I place my soft cheese ball in the center of saran wrap and then roll it up into a ball. Let it sit in the fridge for at least 3 hours (over night would be best) and when I'm ready to serve it I already have a ball made. Just remove saran wrap. Easy.

~Dayna~

Saturday, November 27, 2010

Oatmeal Raison Cookie Pancakes

Who could ask for better than this...OATMEAL RAISON COOKIE PANCAKES? If you are fond of Oatmeal Raison Cookies, this will become a favorite breakfast in your house. These pancakes were moist and taste just like an oatmeal cookie, maybe not quite as sweet, but they fabulous none-the-less. I didn't get one complaint from the gang...they loved them so much that they licked the platter clean!

Oatmeal Raison Cookie Pancakes
2 1/2- 2 3/4 c. cold buttermilk (you might have to add extra to thin the batter down a bit)
2 c. old fashioned oats
3 T. sugar
1/2 c. flour 
1 1/2 t. baking soda
1 1/2 t. baking powder
1 t. cinnamon
1/4-1/2 c. raisons (more or less according to your families tastes)
1/4 t. salt
2 eggs
1 T. melted butter

Mix buttermilk, oats and raisons in a bowl and cover with plastic wrap. Let set in a refrigerator over night. The next morning add eggs and butter to oatmeal mixture. Stir in dry ingredients. Spray griddle or frying pan with pan coating. Heat pan until HOT. Spoon out 1/4-1/2 c. pancake batter (more or less depending on the size you want your pancakes) onto hot griddle/pan, flip when bubbles form on top of pancake. Serve with maple syrup or butter and powdered sugar. NOW enjoy your yummy breakfast! 

Happy Cooking~
Julie

Friday, November 26, 2010

Shrimp Fondue


We hope everyone had a safe and happy Thanksgiving. Every year at Thanksgiving we fix the traditional meal but we always have to have an appetizer table as well. This year I wanted to try my own rendition of shrimp fondue. I took a basic family recipe and added a few more things to make it more me (CHEESE). It turned out to be everything I ever imagined it could be. I sat next to the bowl for most of the afternoon. It was kind of sad-- but oh so delicious.

Shrimp Fondue

2 cans cream of chicken soup
1 can tiny shrimp
2 pkgs cream cheese
1 tsp. dill weed
1 tsp. garlic powder
2 cups cheddar cheese

Heat cream of chicken soup and cream cheese until softened. Add shrimp, dill weed, garlic powder and cheddar cheese. Mix well. Heat until bubbly. (can be done in the microwave or on the stove) Serve with bread chunks or crackers.

~Dayna~

Thursday, November 25, 2010

Walnut Brown Sugar Butter

I don't know about you...but Thanksgiving is a HUGE deal in my family.  There is so much food, I think we could feed an entire town....but we love it and always have a fabulous time....food, family and lots of laughs, what else could you ask for?! We gather up our families and drive to one of my siblings homes, with many a "pot luck" dishes in hand. We all bring an appetizer, because heaven forbid that we might get hungry before we actually eat dinner, as well as at least ONE pot luck dish to contribute to the meal. I always like to bring something new (along with something I've made before)...to try out on the family, you know, to shake things up a little bit with the "routine foods" that we eat over the holidays. A few years ago I tried a "Walnut Cranberry Butter" recipe that was AMAZING (watch for that recipe around Christmas), we spread it on hot rolls and happily there wasn't a bit of it left over for me to take home...guess that means it was a success?! A few weeks ago I made this Walnut Brown Sugar Butter which I think will be making an appearance at this years Thanksgiving Feast!!! It was so darn good that I ate way too many pieces of homemade bread, more than I should have, but I couldn't help myself...it was just that good! Its quick, its easy and its delicious! See what happens when you put it on your Thanksgiving table today....go ahead, try it out.

Walnut Brown Sugar Butter
1 c. butter (REAL butter not margarine)
1/3 c. brown sugar, packed
3/4 c. finely chopped walnuts

Let butter sit at room temperature for 30-40 minutes to soften up (don't want it melted, just soft enough). With a wooden spoon, smash butter and brown sugar together until mixed well. Add chopped walnuts and stir until all ingredients are well combined. Put in a serving dish and refrigerate until ready to use. Spread on bread, rolls or eat it with a spoon...you choose!

Happy Thanksgiving!!! 
Enjoy your day~
Give thanks for all the many blessings and bounty that you have been given. 

Happy Cooking~
Julie

Wednesday, November 24, 2010

Brownie Trifle


I realized the other day that I hadn't used my Trifle bowl in quite a few weeks. It made me sad. So for Sunday dessert I decided to whip up something delicious (it's a good thing I did because it is the ONLY thing that was worth eating that night). This dessert made my entire weekend. Try it out because I'm sure it could make yours too!

Brownie Trifle

1 pkg brownie mix
1 lrg pkg instant chocolate pudding
1 lrg tub cool whip
4 skor bars
caramel sauce

Cook brownies according to pkg directions. Prepare pudding and set aside. Crush skor bars into small pieces. When brownies are cool (I usually cook them the night before) break them into small bite sized pieces. Layer half of the brownies in the bottom of your trifle bowl. Top with half of the chocolate pudding, half of the cool whip and a handful of crushed skor bars. Drizzle with caramel and repeat process.

~Dayna~

Tuesday, November 23, 2010

Hawaiian Pancakes


Pancakes are always the "Ol' Standby" breakfast at my house...when I can't think of anything else to cook, I serve pancakes. Sometimes I get really creative and jive things up a bit...I add a little of this and a little of that and then everyone forgets they are eating "pancakes," they get the feeling that they are eating something new and COOL for a change....Actually my family really likes pancakes, plain ol' ordinary pancakes OR the spruced up kind...like these. I thought these were fun, tasty and something different. Give them a try for your family breakfast tomorrow and shake up your "pancake routine".

Hawaiian Pancakes
1 c. flour
2 T sugar
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 t. cinnamon
1/2 t. nutmeg
Combine in a bowl and stir with a whisk so all dry ingredient is combined well.

In a mixing bowl combine:
3/4 c. vanilla yogurt
2 T. melted butter
2 t. vanilla
2 eggs
5 T. sweetened shredded coconut
1/2 c. chopped walnuts
1 smashed, ripe banana

Mix well. Add dry mixture and continue to mix. Add:

1-1 1/2 c. heavy cream or milk

Stir until all ingredient is well blended. 

Spray pancake griddle or skillet with cooking spray and heat until HOT. Pour about 1/4-1/2 c pancake batter onto HOT surface (you may need to spread batter out with a spoon...batter is a little thick). Cook until the tops are covered with bubbles and the edges looked cooked. Turn pancakes and cook until bottoms are lightly browned. Serve with butter and maple syrup. 

Happy Cooking~
Julie

Monday, November 22, 2010

Raspberry Lime Rickey


I love fancy drinks - so when I saw this recipe on Desire 2 Create I knew I had to try it. I tested it out on my sister and sister in law and between the 3 of us we downed the entire gallon in less than an hour. Sigh. It was THAT good.

Raspberry Lime Rickey

12 oz pkg frozen raspberries
2 cups sugar
1/2 cup water
4 tsp grated zest
1/2 cup fresh lime juice (juice from approx 4 limes)
2 liters club soda

In a saucepan combine raspberries, sugar and water. Cook until raspberries release their juices- about 5 minutes. Grate lime zest and sqeeze the juice from your limes. Add to raspberry mix and let cook until slightly thickened. Pour into bowl and let cool completely- about 30-45 minutes in fridge. Combine raspberry mix and club soda. Garnish with lime wedges and serve.

~Dayna~

Saturday, November 20, 2010

Mexi Pizza

Pizza is one of those dishes that is so versatile....you make a crust, put just about anything on it, call it "PIZZA" and its taste fabulous...and better yet, everyone likes it! I whipped up this little dandy one night when I was in a hurry but thought I owed it to my family to feed them more than a PBJ (peanut butter and jelly sandwich). Everyone thought it was awesome and agreed with my theory of "better than PBJ's"....(they love peanut butter and jam sandwiches, so I know that they really did like this yummy dish)!


Mexi Pizza
1 lb. ground beef
1 package taco seasoning
1 12-14 oz can enchilada sauce (use the mild, medium or hot, whichever you prefer)

Brown ground beef. Add taco seasoning when meat is almost cooked. When meat is completely cooked drain grease and add a small amount of the enchilada sauce, stir in just enough to make it moist but NOT soggy and sloppy...(we aren't making sloppy joes) and set aside.

4 small (individual size) pre-made pizza rounds
(I used Mama-Mary's...but you can use any kind OR make your own...that always taste the best, I
was just in a hurry)
black beans
canned corn, drained

cheese, grated
tomatoes, diced
green onion
avocado
diced chiles
sour cream
salsa

Preheat oven according to your "crust package instruction's" or your homemade crust instructions. Spoon enchilada sauce onto crust and spread around until it covers your crust. Top with ground beef, black beans and corn. Bake for 10 minutes (or refer to your crust cooking times). Remove from oven and top with cheese. Return to oven and bake long enough that your cheese melts. Remove from the oven and top with remaining ingredients. Top with sour cream and salsa or serve with ranch.

Happy Cooking~
Julie

Friday, November 19, 2010

Pumpkin Cinnamon Rolls

Thanksgiving is less than a week away and I can hardly stand it. I love everything about thanksgiving dinner- but perhaps my favorite is the pumpkin pie. I am a sucker for pumpkin. It's one of my favorite things about fall. That's why when I came across this recipe for Pumpkin Cinnamon Rolls I knew I had to try it. They turned out absolutely delicious. Exactly what I needed on a cool fall evening. I'd like to snuggle up with a cup of hot chocolate, a good book and one of these cinnamon rolls. Anyone care to join?

Pumpkin Cinnamon Rolls

1 Tbsp. dry yeast

1/4 cup warm milk

1/3 cup milk

2 tablespoons butter

1/2 cup canned pumpkin

2 tablespoons sugar

1/4 teaspoon nutmeg

1 tablespoon pumpkin pie spice

1/2 teaspoon salt

1 egg, beaten

2 ½ cups flour

1/2 cup brown sugar, packed

2 teaspoons ground cinnamon

2 tablespoons melted butter


Caramel Frosting

1/4 cup butter

1/2 cup brown sugar, packed

2 tablespoons milk

1/4 teaspoon vanilla
1/4 teaspoon pumpkin pie spice

1 dash salt

3/4 cup powdered sugar

Combine yeast and warm water in a bowl. Let sit until yeast is bubbly. In small saucepan, heat milk and 2 tablespoons butter until warm and butter is almost melted, stir constantly. In large mixer bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.

Add half of the flour to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly.

Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Spray a surface with cooking spray or turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy enough to handle. Roll dough into 12x10 inch rectangle.

In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. Cut into 1- inch slices. Place rolls, cut side up, in greased 11X17 inch square baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes.

Bake at 350 degrees about 15-20 minutes or until golden. Cool 10 to 15 minutes. Drizzle with Caramel frosting. Makes 12 rolls.


Caramel Frosting:

In small saucepan, heat butter until melted. Stir in brown sugar and milk.

Stir in brown sugar and milk. Cook over medium low heat 1 minute.

Transfer to small mixer bowl and cool mixture. Stir in vanilla, pumpkin pie spice, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.


~Dayna~