Baked Pumpkin Doughnuts

BAKED PUMPKIN DOUGHNUTS

(weelicious) Irish mom

2 cups flour

1 1/2 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp Salt

2 tsp Pumpkin Spice

1/4 cup unsalted butter-Softened

1/2 cup Brown sugarr

1 Large Egg

1/2 cup canned Pumpkin Puree

1/3 cup Milk

~CINNAMON ICING~

1/2 cup Powdered sugar

1/4 tsp Ground cinnamon

1 tbsp milk.

1. Preheat oven to 375 degrees

2. Combine 1st five ingredients in a bowl, set aside.

3. In a standijg mixer or bowl with a hand mixer, cream the butter and brown sugar.

4. Add the egg, the pumpkin puree and milk.

5. Add the flour mixture and mix until just combined.

6. Place the dough in a large zipper bag, seal the bag airtight and then cut off 1/2 inch of the corner.

7. Pipe the dough into doughnuts on a silpat or parchment-lined baking sheet. Bake 15 min and alow to cool.

8. To make the icing, placeall of the ingredients in a bowl and whisk to combine.

9. Drizzle icing over each doughnut and serve!

Ultimate Slow Cooker Mashed Potatoes

Ultimate Slow Cooker Mashed Potatoes
5 lb. Russet or Idaho baking potatoes, peeled, cut into 1 inch chunks
1 1/2 C. chicken broth
1/4 C. butter, cut into chunks
1 C. sour cream
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. ground pepper
1/2 to 1 C. milk, warmed

In 4-5 quart slow cooker, place potatoes, chicken broth and butter. Cover, cook on high 4 hours or until potatoes are tender. Add remaining ingredients except milk. Mash potatoes well, then stir in enough milk for desired creamy consistency. Cover and keep warm on low until serving time, up to 2 hours. Stir before serving.

Roasted Winter Vegetables

Roasted Winter Vegetables
Cyndy (MyPB&Jelly) Taste of Home

3 small red potatoes, cubed
2 medium carrots, chopped
2 medium parsnips, peeled and chopped
1 medium turnip, peeled and chopped
1 cup cubed peeled butternut squash
3 shallots, peeled and halved
1 whole garlic bulb, cloves separated and peeled
4-1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper

Place the first seven ingredients in a greased 15-in. x 10-in. x 1-in. baking pan. Combine the oil, salt, thyme and pepper; drizzle over vegetables and toss to coat.

Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring occasionally. Yield: 6 servings.

Lentil and Squash Curry Soup

Lentil and Squash Curry Soup

Ingredients

2 tsp Salt
2 T Curry powder
12 ounces lentils
2 T Unsalted butter
1 Onion diced
4 cloves Garlic minced
1 T Fresh grated ginger
1 Butternut squash, peeled seeded and cubed
2 14-oz Cans of low sodium chicken stock
2 cups Water

Preparation
Heat butter in large stock pan. Add curry powder and stir till fragrant. Add onion garlic and ginger, cook still translucent.
Add squash cook until beginning to soften, about five minutes. Add stock and water, bring to a boil. Reduce to simmer
and cook till squash is tender, about ten minutes. Stir in lentils. Cook until soft 10 to 15 minutes. Serve with cornbread!

Pumpkin Smoothie

Oh YUM. I make these using the canned pumpkin. I just added the cinnamon, cloves, nutmeg and vanilla to the pumpkin, and then froze it in a non-stick ice cube tray. I just pop out a couple of pumpkin cubes, along with half of a banana that I have already frozen and add them to the milk and yogurt. These are so good for breakfast this time of year.

Recipe: Pumpkin Smoothie

Prep Time: 5 Minutes | Cook Time: | Difficulty: Easy | Servings: 8

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Ingredients

§ 1 can (15 Ounce) Pumpkin Pie Filling

§ 3 cups Whole Milk (more If Needed)

§ 1/2 cup Vanilla Yogurt (up To 1 Cup)

§ A Few Dashes Of Cinnamon

§ Cinnamon Graham Crackers, Crushed

Preparation Instructions

Well ahead of time, place pumpkin pie filling into a freezer-safe container. Freeze for a few hours or until frozen solid.

To make the smoothie, add milk, and yogurt to a blender. Drop in the frozen pumpkin pie filling and blend until the frozen filling is completely pulverized. Add more milk or yogurt as needed to get it the consistency you'd like.

Pour into individual glasses and sprinkle the tops with graham cracker crumbs. Serve immediately!

*Note: Make a lower-calorie smoothie by using unsweetened/unflavored pumpkin puree, nonfat plain yogurt, and the sweetener of your choice.

*Can also sprinkle with cinnamon and/or nutmeg instead of graham cracker crumbs.

Spaghetti Tacos

Spaghetti and Meatballs (Kris10RD)

3/4-1 cup chopped onion (I used half an onion I had at home, it was HUGE), several cloves of minced garlic, 1/4 cup or so olive oil, 1 large can whole tomatoes, 2 small cans tomato sauce, 1/2 can tomato paste, 2 tsp salt, 1 tsp sugar, 1 tsp dried basil, 1 tsp dried oregano, 1 bay leaf, salt and pepper....cook the onions and garlic in the oil until the onions are translucent, add the rest of your ingredients and cook for a couple hours.

For my meatballs, I used: 1 pound ground turkey, 1 cup panko bread crumbs, 1 tbsp dried parsley, 1 tbsp grated parmesan cheese, 1/4 tsp garlic powder, 1 egg (beaten), salt and pepper.....combine all ingredients, form balls and refridgerate until you're ready to add them to your sauce. They take about 1/2 an hour in the sauce.

Dinner was GOOD!

Nutella Hot Chocolate

Nutella Hot Chocolate
Cyndy (MyPB&Jelly)

3 tablespoons nutella
1 1/3 cups milk

Directions:
Put Nutella and 1/3 cup milk in small saucepan over medium heat.

Whisk until blended.

Add remaining milk, increase heat to medium-high, and whisk until hot and frothy.

Jalapeno Popper Grilled Cheese

This was yummy. I made sourdough bread from our favorite recipe and we had the sandwiches on the sourdough griled on the panini maker. This was a good change from the typical grilled cheese sandwich. I served with spanish rice and peas.

Jalapeno Popper Grilled Cheese
http://www.closetcooking.com/2011/04/jalapeno-popper-grilled-cheese-sandwich.html
Ingredients
2 jalapeno peppers, cut in half lengthwise and seeded
2 slices sour dough bread
1 tablespoon butter, room temperature
1 tablespoon cream cheese, room temperature
1/4 cup jack and cheddar cheese, shredded
1 tablespoon tortilla chips, crumbled
Directions
Place the peppers on a baking sheet with the cut side facing down.
Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
Remove the skins from the peppers. The skins should easily "pinch" off.
Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

Crispy Parmesan Ranch Chicken Breasts

Crispy Parmesan-Ranch Chicken Breasts (Strips or Tenders)
Katie (Katiedid) from Recipezaar

1 cup crushed corn flakes
3/4 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 (1 ounce) package hidden valley ranch dry ranch dressing mix
8 boneless skinless chicken breasts
1/2 cup melted butter

Grease a 13 x 9-inch baking dish. Set oven to 350 degrees F. In a shallow dish mix together the cornflake crumbs with Parmesan cheese, garlic powder (if using) black pepper and dry ranch dressing mix. Place the melted butter in a shallow dish. Coat the chicken breast or strips into the melted butter, then roll into the cornflake mixture. Place in prepared baking dish. Bake uncovered for about 30 minutes or until the chicken is cooked through (strips or tenders or chicken strips might take less time).
Katie's Notes: I used plain bread crumbs instead of corn flakes and egg substitute instead of the melted butter. I cut my chicken into large nugget size pieces. I baked them for about 20 minutes, turned them over and then turned up the heat to 400 for about 5 minutes and finally broiled them for a few minutes to get them a little crispier.

Amish Breakfast Pizza

Amish Breakfast Pizza
Amy - amylz

1 pound sausage
1 cup shredded potatoes-fresh or frozen
1 cup shredded cheddar cheese
5 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tube refrigerated biscuits-unbaked

Preheat oven to 375 degrees F. Grease a 10 x 15 jelly roll pan. Cook meat until browned; drain. Take your favorite biscuit recipe, or use refrigerated store-bought biscuits, and put in bottom of jelly-roll pan. Spoon meat over biscuits, then spread potatoes and cheese over meat. Mix together eggs, milk, salt and pepper. Pour over all. Bake at 375 for 25-30 minutes.

Baked Egg Rolls

I think I found my new obsession! Egg rolls. I finally bought some wonton wrappers and decided to try them. I used this recipe as a base but made many changes. I did not use the veggies as called for. I substituted about 2 cups of broccoli slaw (I halved the recipe). I used grilled marinated chicken that was marinated in soy sauce. I cooked the slaw for about three minutes. I made the sauce and then stirred in the slaw. The sauce got kind of funny and lumped together, almost too thick so I had to add more water. But, I'm not sure it did too much for the egg roll, I don't think I would make the sauce again. I baked them as directed and dipped them in Frank's Sweet Chili Sauce. They were fabulous.

Baked Egg Rolls (mymomluvs2bake)
Ingredients:
2 cups grated carrots
1 (14.5 ounce) can bean sprouts, drained
1/2 cup chopped water chestnuts
1/4 cup chopped green pepper
1/4 cup chopped green onions
1 garlic clove, minced
2 cups finely diced cooked chicken
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon vegetable oil
1 teaspoon brown sugar
1 pinch cayenne pepper
16 egg roll wrappers*
Directions:
1.
Coat a large skillet with nonstick cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetable are crisp-tender, about 3 minutes. Add chicken; heat through.
2.
In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat. Spoon 1/4 cup of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. Place seam side down on a baking sheet coated with nonstick cooking spray. Repeat with remaining wrappers and filling. Spray tops of egg rolls with nonstick cooking spray. Bake at 425 degrees F for 10-15 minutes or until lightly browned.

Overnight Crockpot Oatmeal

I started this recipe last night and I added in about 1 cup of the Pomegranite Craisins, after it was done cooking I divided it into 4 pint jars (about half full). Had one for breakfast this morning and loved it! I added in some more brown sugar and more milk...yum!

Overnight Crock Pot Oatmeal
Sassix

1 cup steel cut or regular oats (NOT Quick Oats!)
4 cups water
1/2 cup milk
1/4 cup brown sugar
1 TBS butter
1/2 tsp vanilla extract
1 tsp cinnamon

Combine all in crockpot and cook on low for 8hrs. Serve with milk & cinnamon sugar.

Variations:

Add up to 1 C raisins/dried fruit before cooking.
Add 1 chopped fresh apple before cooking.
Top with fresh fruit (in season) or canned fruit (drained).
Add a pat of butter or a dollop of jam/preserves.
Drizzle with honey.

Smokey Chipotle Meatloaf

Smokey Chipotle Meatloaf via allrecipes.com

Dani/danibably

INGREDIENTS

· 2 eggs

· 1/3 cup hickory flavored barbeque sauce

· 2 cloves garlic, minced, or to taste

· 2 chipotle chilies in adobo sauce, minced, or to taste

· 2 tablespoons adobo sauce from chipotle peppers

· 1 teaspoon kosher salt

· 1 teaspoon coarse ground black pepper

· 1/2 teaspoon celery salt

· 1/2 teaspoon ground cumin

· 1 tablespoon Worcestershire sauce

· 1 onion, chopped

· 1/2 cup dry oatmeal

· 2 pounds lean ground beef

· 2 tablespoons hickory flavored barbeque sauce

DIRECTIONS

1. Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.

2. Beat the eggs in a large mixing bowl until smooth, then whisk in 1/3 cup barbeque sauce, garlic, chipotle chiles, adobo sauce, kosher salt, black pepper, celery salt, cumin, and Worcestershire sauce until evenly smooth. Mix in the onion, oatmeal, and ground beef with your hands until evenly blended. Pack the mixture into the prepared pan. Brush the top of the meatloaf with 2 more tablespoons of barbeque sauce.

3. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

FOOTNOTES

We used ground turkey instead of beef and we used sweet baby rays original BBQ sauce

Cream Cheese Salsa Chicken

Cream Cheese Salsa Chicken- CROCKPOT

Boneless, skinless chicken breasts (4 - 6)
1 jar of salsa
1 packet of Taco seasoning
1 block of cream cheese

Cook chicken, Taco seasoning and salsa together for about 3 hours on high or 6-8 on low. Add the cream cheese, cubed, and continue cooking until cream cheese is melted. Serve over rice.