Pumpkin Yeast Bread or Cinnamon Rolls

from Angela's kitchen

1/2 cup warm water
2 packages (2 tablespoons) active dry yeast
2/3 cup warm milk
2 large eggs, beaten
1 1/2 cups puréed pumpkin, either fresh or canned
2 tablespoons vegetable oil
6 1/2 cups (approximately) Unbleached All-Purpose Flour
1/2 cup brown sugar
2 teaspoons salt
1/2 teaspoon ground ginger
1/2 teaspoon ground fresh nutmeg 1/2 teaspoon pumpkin pie spice

In a large bowl, stir yeast into water, proof yeast. Add milk, eggs, pumpkin, oil, 4 cups flour, brown sugar, salt, and spices to yeast mixture. Beat vigorously for 2 minutes.

Gradually add remaining flour, a little at a time, until you have dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.

For Cinnamon Rolls

Mix 1/2 C Brown Sugar 2 Tablespoons melted Butter

1 teaspoon cinnamon 1 teaspoon fresh nutmeg mix together

Roll dough out flat on clean surface. Spread sugar mixture on insides. Roll dough up cut out cinnamon rolls with dental floss for a perfect cut. Bake in a preheated 375°F oven, about 20 min

For Bread or Rolls

Turn dough out onto a lightly oiled work surface. Divide dough in half. Shape dough into loaves and place in well-greased 10 x 5-inch pans or, shape half into a loaf, and other half into 12 large dinner rolls. Cover with a towel and let rise until almost doubled, about 45 minutes.

Bake in a preheated 375°F oven. Loaves bake about 30 minutes, rolls about 20. 

Almost Famous Pumpkin Cheesecake

Brook brought this to our Pumpkin Fest and we thought you might enjoy making it too, so here is the recipe for Almost Famous Pumpkin Cheesecake.  Enjoy :-)

Zuppa Toscana

from Serena

1 lb. browned Italian sausage (spicy for signature Olive Garden taste)
1/4 to 1/2 cup browned bacon
4-6 russet potatoes with skin cut in rounds
1 chopped onion
2-4 cloves garlic minced
32 oz. chicken broth
1 cup heavy cream
2 Tbsp of flour
1 cup kale or swiss chard

Brown the sausage and then add in the onion. (Serena uses Jimmy Dean Italian sausage roll or italian links in either hot or mild.)  Add garlic, cooked bacon, chicken broth, and potatoes.  If it looks too dry, add water to cover potatoes nicely. You want a soup with lots of broth.  Add salt to taste and pepper (optional).  Cook until potatoes are tender -- about 15 to 20 minutes.  Add flour to whipping cream and then mix in to soup and bring the soup to a soft boil.   Turn off soup and add kale or swiss chard.  Let stand about 3 minutes and serve.  Add fresh parmesan cheese and serve with bread.

This can be cooked in a crock pot on low for 3-4 hours adding whipping cream and flour 1/2 hour before done and kale  5 minutes before serving.    Serena prefers making it on the stove and says it takes about 35-40 minutes total and tastes better.

Pumpkin Bars

From Joleen who got the recipe from Michelle

4 eggs
1 2/3 cups sugar
1 cup oil
16 oz. can pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda

Beat eggs, sugar, oil and pumpkin until fluffy.  Combine Flour, baking powder, cinnamon, salt and soda.  Add to pumpkin mixture and mix thoroughly  Spread batter in an ungreased 15x10 inch jellyroll pan.  Bake at 350 degrees for 25-30 minutes.  Cool and frost.

Frosting:
3 oz. softened cream cheese
1/2 cup softened margarine
1 tsp vanilla
2 cups sifted powdered sugar

Mix cream cheese and margarine.  Stir in vanilla.  Slowly add sugar, beating until mixture is smooth.

Pumpkin Pie Oatmeal

x8from Melanie

1 cup old fashioned oats , not quick oats
1 Tbsp whole flax seeds (optional)
2 1/2 Tbsp brown sugar, packed
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1/2 tsp lemon zest
1/4 tsp salt
1/2 tsp vanilla
2 tsp butter, softened
3/4 cup pumpkin puree
3/4 cup milk

Topping:
1/4 cup pecans, chopped
2 tsp butter, softened
1 Tbsp brown sugar

Preheat oven to 375 degrees.  Grease 4 individual sized ramekins or an 8x8 pan.  Set aside

Combine the oats through salt in a medium sized bowl.  Stir well.  In a separate bowl, combine the vanilla, butter, pumpkin, and milk.  Whisk thoroughly.  Pour the pumpkin mixture into the oats.  Stir until combined.

Divide mixture evenly between 4 individual ramekins or distribute over 8x8 pan.  Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.)  Bake at 375 degrees for 10 minutes.

Meanwhile combine the ingredients for the topping:  chopped pecans, butter, and brown sugar.  After the oatmeal has baked for 10 minutes, remove and divide the topping mixture evenly between the ramekins or spread evenly over the 8x8 pan.  Bake an additional 7 minutes.  Cool for 5 minutes before serving.  Top with a splash of milk and raisins, if desired; or Melanie likes to top with a dollop of greek yogurt.

Pumpkin Strudel

from Serena

For Cake:
1 box spice cake
1 small can pumpkin (15 oz)
1/4 cup brown sugar
1/2 tsp Mexican vanilla
1/2 tsp Mexican cinnamon
1/2 cup milk
3 Tbsp oil or melted butter
2 eggs

Stir all together  and pour batter into a buttered 9 x 13 pan.

For strudel:
3/4 cup brown sugar
1/4 cup white sugar
1/4 cup flour
1/4  cup cold butter
1 tsp cinnamon

Mix together until lumpy pea-sized pieces. Sprinkle on top of cake and bake at 350 degrees for 40 minutes.

Pumpkin Dessert

from Codee

29 Oz Can Pumpkin

4 eggs beaten

1 can of evaporated milk

1 1/2 cup Sugar

1 tsp salt

1 tsp pumpkin pie spice

1 tsp cinnamon

1 pkg yellow cake mix

1 cup butter melted

Mix everything except cake mix and butter and pour into 9X13 ungreased pan. Spread the cake mix on top and then spoon the butter onto the cake mix. Bake at 325 for 1 hour and 15 min. Or until knife comes out clean in center.

Creamy Carrot Coconut Curry Soup (Vegan)

from Angie

Ingredients:

• 2-3 large carrots, chopped small
• 1 onion, chopped small
• 1 tsp fresh ginger, minced
• 1 1/2 tsp curry powder
• 1 3/4 cup vegetable broth
• 1 14 ounce can coconut milk
• sea salt, to taste

Preparation:

Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.

Allow to cool slightly, and then puree in blender, working in batches if eneded. (or use an immersion blender)

Return to heat and stir in coconut milk until well combined.

Season generously with sea salt, to taste.

Serve hot, or, chill until cold and serve as a gourmet vegetarian and vegan appetizer soup. This carrot soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want to add a bit extra liquid.

_________________________________________________________________________________________________________

** I used a curry powder from Trinidad because it's my favorite, but you can use whatever curry powder you want.

Angie

Lion House Rolls

Check out this recipe that Kristin brought to our fall social.  Just click on the link below.
The Girl Who Ate Everything

Teriyaki Salmon with Orzo Pasta

from Tammy

Teriyaki Salmon
4 Salmon Filets
1 ounce Olive Oil
1 ounce Soy Sauce
Teriyaki Sauce – Kikkoman Teriyaki Baste & Glaze with Honey and Pineapple
Aluminum Foil

Grill ready!

Personal note:
Get your filets out and ready.
On the grill – lay down a large piece of foil and cook the salmon on the foil.
Take each fillet and dip first in soy sauce then in oil.  Place on foil on grill.
Ladle teriyaki glaze on the fillets while cooking.
Cool salmon until done – serve.

Orzo Pasta
1    16 oz package of Orzo Pasta  (Barilla)
2 garlic cloves
2 tablespoons of Olive Oil
1 cup total of cut up red and yellow peppers
1/3 cup parmesan cheese

Personal Note:
Read instructions clearly on Orzo Pasta and DO NOT over cook!  Immediately drain water from pasta and set aside (making sure most of the water is out of the pasta – you will be adding it to some “oil” – so be careful it is on the dry side.) While the pasta is cooking – prepare the garlic and peppers.  About 5 minutes before sitting down to eat – sauté garlic and peppers together in a hot sauté pan.  When cooked together for a few minutes – add the orzo pasta and sauté ingredients together for a few more minutes.  Turn all heat off and sprinkle the top with parmesan cheese.  Serve.

Additional info:
I found the Teriyaki Glaze at Winco and the Orzo Pasta at Walmart.  The Glaze has a “yellow” lid.The 16 oz package of the pasta – was the perfect size for my family.  Great for dinner with a bit left over.  The salmon however – was GONE!

Sloppy Joes

from Tammy

Half a white onion - chopped up
Salt and Pepper

1 lb Hamburger

1 can of Campbell's Chicken Gumbo Soup
Ketchup - 4-5 "swirls"
Mustard - 3-4 "swirls"
Hamburger Buns
Cheddar Cheese

Other topping options:  Tomato, Avocado

Brown up the hamburger with the salt, pepper and onion.When the hamburger is cooked add the entire can of Chicken Gumbo Soup.  Stir together.  Add the Ketchup and Mustard. Simmer together until some of the liquid simmers off and it thickens slightly.  Put some of the meat mixture on the hamburger Buns and add Cheese and any other topping you and your family would enjoy.

Penne/Classica Lasagna

from Tammy

1 package of Penne Pasta - cooked
1 bottle of Classico Spaghetti Sauce
1 bottle of Classico Fettuccine White Sauce
1 carton of Cottage Cheese OR Ricotta Cheese
1-2 cups of shredded Mild Cheddar or Colby Jack Cheese

When pasta is done cooking, drain water and add entire bottle of Red Sauce and stir together.  Add the mixed up pasta into a greased 9x13 baking dish. Top with a thin layer of the Fettuccine sauce and then a thin layer of the cottage cheese or Ricotta cheese.  Final layer would be the Colby Jack Cheese Or Mild Cheddar. Cover with tin foil and bake at 375 for 30 minutes or until hot and bubbly and the cheese is melted.

Hot Cooked Ham Sandwiches

from Tammy

I always get my Cooked Ham at Maceys.  I always get it sliced as "shredded".  Cheese - I prefer Provolone - also cut from the Deli

1 lb of Cooked Ham - shredded
Provolone Cheese
Buns of your preference
Sandwich makings:  Mayo, Mustard, Tomato, Avocado, Lettuce

On the stovetop - cook down the Cooked Ham on High Heat.  As it cooks down, the water will cook out.  You will have to drain it over the sink.  Then continue to cook the meat down.

When it has browned to your liking - start to prepare your sandwich. 

Next day - Ham / Tomato / Cottage Cheese Lunch

Fettuccine Alfredo

from Tammy

Melt:  1/4 cup Margarine
Add:   1 pint Heavy Cream
1 cup Parmesan Cheese

***beat with wisk until boils

Add:  
2 T. Flour
Dash – Salt, Pepper, & Nutmeg

The Parmesan Cheese I use – “DiGiornio” Brand – Shredded

Roast Beef Quesadillas

from Tammy

1 lb of shredded, Italian Roast Beef
Cheddar Cheese
Uncooked Flour Tortillas

Cook up a Tortilla. Add Roast Beef and cheese.  When the cheese has melted - serve.

Can serve with a Mango or Peach Salsa.

Philly Sandwiches

from Tammy

1 lb of shredded, Italian Roast Beef1/2 of a
White Onion - chopped up
1 Green Pepper
1 can of Sliced Mushrooms
1 package of Cream Cheese
Provolone Cheese Slices

In a small amount of Olive Oil - sauté the Onion and Green Pepper together.  Add the Roast Beef and Mushrooms.  Cook together for 2-3 minutes.  Start adding the Cream Cheese to the mixture and let it melt, mixing together.  Prepare the sandwiches with the mixture and a slice of the provolone cheese.

French Dip Sandwiches

from Tammy

1 lb of shredded, Italian Roast Beef
1 package of Au Juice Seasoning
Hamburger Buns
Provolone Cheese Slices
Sandwich makings:  Mayo, Mustard, Tomato, Avocado, Lettuce

In a saucepan, add the sliced Roast Beef.  Add Water and the half of the Au Juice Package.  Stir together and bring to a simmer. Let it simmer for 5 minutes.  Prepare the sandwich with Mayo, Mustard, Cheese, Tomato, Avocado.  Drain the Au Juice from the meat and add the meat to the sandwich.

Deli Sliced Roast Beef Ideas

from Tammy

I always get my Roast Beef at Maceys.  I always get it sliced as "shredded".  I prefer the Italian Roast Beef - more flavor.  Cheese - I prefer Provolone - also cut from the Deli

Chicken and Rice Casserole

from Tammy

1 Can of Campbell's Cream of Chicken Soup
1 1/3 cups of water
3/4 cup of uncooked white rice
1/2 tsp onion powder
1/4 tsp pepper
2 cups of Frozen Vegetables (I use Birdseye Corn, Green Beans and Carrots Mix)
4 Chicken Breasts
1/2 cup shredded cheese (sometimes I use some Pepper Jack cheese too - to spice it up a bit.) 

Heat oven to 375.  Stir the soup, water, rice, onion powder, pepper and veges together in a 9x13 baking dish.  Top with chicken.  Cover the baking dish with foil.  Bake for 50 minutes or until the chicken is fully cooked and the rice is tender.  Top with cheese.  Serve.

Cool Whip/Jello Fruit Dip

from Tammy

1 container of cool whip
1/2 of package of cherry (or your favorite) jello

Mix together and let it sit.  Serve with cut up fruit

Stovetop Potato and Green Beans

from Tammy

(served with chunked up ham)

2 large russet potatoes - peeled and cubed
1 can of green bean - with the juice
Water to the top of potatoes

Add all to a pot and simmer on the stove until the potatoes are a little over cooked. Serve with the juice.  Sprinkle cheese on top.  Possible sour cream or cottage cheese.  Serve with Ham Chunks.

Chicken or Tilapia Seasoning Mix

from Tammy

Meat Preference Prepared
1 Tbsp butter or margarine
1 tsp Steak Seasoning
1/2 tsp dried parsley flakes
1/4 tsp dried thyme
1/4 tsp paprika
1/8 tsp onion powder
1/8 tsp garlic powder
1/8 tsp salt
1/8 tsp pepper

Place meat in a baking dish.  Melt the butter and drizzle the meat with the melted butter.  Combine all of the spices and sprinkle over the meat.  Add a bit of water in the dish.

Cover with foil and bake at 375 for 1/2 hour for chicken.

Cover with foil and bake at 400 for 15 - 20 minutes for Tilapia

Use chicken on baked potatoes.  Use tilapia for fish tacos or salad

Beans and Rice Soft Tacos

from Tammy

In a pot on the stove:

1 can of Black or Pinto Beans, drained and rinsed
1/3 cup of Salsa
1 cup of Water

Bring the above ingredients to a simmer then add:

1 cup of Dry Brown Minute Rice (Could use White Minute Rice if that's all you have) Turn off the heat, cover the pot with a lid and let stand 5 to 10 minutes. Stir up when ready to serve.  (We add a drained Can of Corn at this time)

We use the "cook" tortillas.

On the tortilla:
Put rice/beans mixture, sour cream and cheese. 

To dress up the Taco you could also add tomato, more salsa, avocado.

Pizza Sauce Link

Try this great pizza sauce recipe. http://allrecipes.com/recipe/delicious-pizza-sauce-recipe/detail.aspx

Pain A L’ancienne

(Baguettes or pizza crust)

Yields 6 baguettes

6 c. unbleached bread flour
2 ¼ tsp. salt
1 ¾ tsp. instant yeast
2 ¼ c. plus 2 T  to 3 c. ice cold water

1. Combine flour, salt, yeast, and water in the bowl of your mixer.  Mix at medium speed until ingredients are thoroughly incorporated.  The dough should be sticky on the bottom of the bowl but should release from the side.  If not, sprinkle a small amount of flour in until this occurs, or dribble in water if the dough seems too stiff and cleats the bottom as well as the sides of the bowl.  Lightly oil a large bowl and immediately transfer the dough.  Mist the top of the dough with spray and cover the bowl with plastic wrap.

2. Immediately place the bowl in the refrigerator and chill overnight to retard fermentation.

3. The next day check the dough to see if it has risen in the fridge.  It will probably be partially risen but not doubled in size.  Leave the bowl of dough out at room temperate for about 2-3 hours, or longer if necessary, to allow the dough to wake up, lose its chill, and continue fermenting.

4. When ready to bake, preheat over to 425.  Liberally flour your work surface, then put dough on flour.  Sprinkle the top of the dough with flour, smoothing it over to cover any sticky spots.  Cut the dough in strips (a pizza cutter works well), and carefully lift each strip onto an oiled cookie sheet.  You can stretch each strip for a long, crisp baguette, or leave it as-is, for a shorter, softer one.  Spray the oven with water, then bake for 10-15 minutes.

Lime Rice

from Joleen's kitchen

1 cup uncooked white rice (I use basmati)
1 t. butter or margarine
2 cloves garlic, minced
1 t. grated lime peel (zest)
1 can (15 oz.) chicken broth
¼ cup water
2 T. freshly squeezed lime juice
2 t. sugar
3 T. fresh chopped cilantro (I use less)



In a saucepan combine rice, butter or margarine, garlic, lime peel, chicken broth and water.  Bring to a boil.  Cover and cook 15-20 minutes until rice is tender. 

Remove from heat.  In a small bowl combine lime juice, sugar and cilantro.  Pour over hot cooked rice.

Pico De Gallo

from  Joleen's kitchen

6 lbs. tomatoes, diced
1 T. salt
1 yellow onion, diced
2 oz. fresh lime juice (abt. 3 limes)
2 oz. chopped green onions
2 t. granulated garlic
2 oz. chopped cilantro
2 oz. vegetable oil
2 oz. serrano or jalapeno peppers, chopped (add more or less for hotness)

Gently fold together.  Don’t over mix as it will bruise the tomatoes.  Add more salt if needed.

Creamy Lime Cilantro Dressing

from Joleen's kitchen

1 1/3 cup sour cream
¾ cup mayonnaise
½ bunch cilantro, chopped (I use less)
1 pkg. Hidden Valley Buttermilk Ranch dressing (powder)
4 Tbsp. salsa verde (green salsa)
2 cloves garlic, minced
1/8 tsp. Tabasco (opt.)
Juice of 1 lime

Blend well in blender and refrigerate – it will thicken more in the refrigerator.

Tomatillo Dressing

from Joleen's kitchen

1 C. buttermilk
1 C. mayonnaise
1 pkg. Buttermilk Ranch dressing mix
2 tomatillos
2 jalapenos
½ bunch cilantro
Juice from ½ fresh lime
1 clove garlic

Puree all ingredients in blender.

Shredded Pork or Chicken

from Joleen's kitchen

3 lbs. pork roast or 3 lbs. boneless skinless chicken
2 garlic cloves minced
1 T. cumin
1 T. dried oregano (use less)
2 T. chili powder
1 T. salt
4 oz. can chopped green chilies
1 can diced Italian style tomatoes
1/3  – ½ cup sugar

Put roast in bottom of crock pot with all ingredients.  Add water by rinsing out cans and dumping in.  Cook meat on low in crock pot for 8 hours, then shred the meat and cook 1 hour more on low.

Serve in warmed flour tortilla with Spanish rice and black beans.  Top with shredded lettuce, corn tortilla strips, salsa, guacamole, tomatillo dressing and fresh lime.

Baguette Recipe (from our VT interviews)
www.sisterscafe.blogspot.com   submitted by Caralee

1 1/2 cups warm water
1 1/2 Tbs. (2 packages) dry yeast
2 tsp. sugar
3 1/4 cups flour
2 tsp. salt

In a small bowl mix the warm water with the yeast and sugar.  Let it sit for about 5 minutes- foam should form on the top.

In a large mixing bowl combine the flour and salt.  Gradually add the yeast mixture.  Mix until the dough becomes a smooth ball and knead for 5 minutes. (I use my Kitchen Aid with the dough hook.)

Cut in half and then shape into 2 baguettes.  To make them smooth and pretty, roll each half of dough into a rectangle and roll up lengthwise.  Pinch the edges to seal and place on lightly greased cookie sheet (or silpat) with seam down.  Cover and let it rise for 30 minutes.

Preheat oven to 450 degrees.  With a very sharp knife (I like to use a serrated blade) gently make a slash down the length of each baguette.  This will give it that authentic look.  Pour water in a cookie sheet and place it on the bottom rack of the oven.  Bake the bread for 15 minutes.  Half way through, brush the bread with melted butter.  **I tried it with olive oil too...it was less crispy and salty.  We like butter a lot more!

(Gluten-Free) Quinoa and Black Beans

adapted from www.allrecipes.com

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

1.Heat the oil in a medium saucepan over medium
heat. Stir in the onion and garlic, and saute until
lightly browned.

2.Mix quinoa into the saucepan and cover with
vegetable broth. Season with cumin, salt, and
pepper. Bring the mixture to a boil. Cover, reduce
heat, and simmer 20 minutes,

3.Stir frozen corn into the saucepan, and continue
to simmer about 5 minutes until heated through.
Mix in the black beans and cilantro.