Chicken Sausage Gravy and Biscuits

On Facebook a sweet girl whom I think is totally awesome said she made some Bojangles Biscuits. Well, Jensen had one this morning from Seminary and I have been dying to eat some. Thanks to Eve, she gave me the idea of making some. I also had recently bought some Chicken Sausage from Harris Teeter because it was free after my coupon and I came up with this dinner. Derek said it was the best Sausage Gravy and Biscuits he has ever had. I was quite pleased with myself. Here are the recipes for this delicious meal.

Bojangles Biscuits

Ingredients

• 3 cups self rising flour
• 3 teaspoons baking powder
• 2 teaspoons confectioners' sugar
• 1/2 cup shortening
• 1 1/4 cup buttermilk
• butter

Directions

1. Mix dry ingredients.
2. Cut in shortening.
3. Stir in buttermilk.
4. Knead a few times, roll or pat out on a board and cut with a biscuit cutter.
5. Bake in 450 degrees F oven for 12 minutes (or until golden).
6. Brush with butter.

Chicken Sausage and Gravy

Ingredients

• 1 cube butter
• 1/2 cup flour
• 1 teaspoon salt
• 2-4 cups milk
• 3 dashes Tabasco sauce
• 2 teaspoon sugar
• 1 pk (4 links) Chicken Sausage

Directions

1. In a skillet brown chicken sausage.
2. In a 2-qt pot melt butter
3. Add flour and salt
4. Slowly add milk to flour/butter mixture.
5. When sauce begins to thicken, add sugar and Tabasco sauce.
6. Add Chicken Sausage to sauce.
7. Heat through.

Halloween Cookie Pizza

Jensen found this recipe on Facebook today and insisted I make it. Me being the awesome mom I am (**cough cough**) made it for Family Night. I think it turned out pretty good if I do say so myself. Savanna spent the money for the ingredients I didn't have on hand. Such a great girl she is. My good neighbor Doreen also contributed to this fantastic pizza, marshmallows and chocolate chips. (she also gave us Reese's Peanut Butter Cups which are Ella's ultimate favorite treat.)

Halloween Cookie Pizza

Ingredients

• 3/4 cup packed light brown sugar
• 1/2 cup butter flavored shortening
• 1 egg
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup REESE'S Peanut Butter Chips
• 1 cup miniature marshmallows
  
• 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  
• 1/2 cup chopped pecans
  
• CHOCOLATE DRIZZLE (recipe follows)
• ORANGE DRIZZLE (recipe follows)

Directions

1. Heat oven to 350°F. Lightly grease 12-inch round pizza pan.*
2. Beat brown sugar and shortening in large bowl on medium speed of mixer until creamy.
3. Add egg, water and vanilla; beat well.
4. Stir together flour, baking soda and salt; add to sugar mixture, beating on low speed until well blended.
5. Stir in peanut butter chips. Spread batter in prepared pan to within 1/2 inch of edge.
6. Bake 11 to 13 minutes or until set. Remove from oven. Sprinkle marshmallows, chocolate chips and pecans over top. Return to oven. Bake 5 to 7 minutes or until marshmallows are lightly browned. Cool completely.

**Drizzle CHOCOLATE DRIZZLE over top. Drizzle ORANGE DRIZZLE over chocolate. Let stand about 1 hour until drizzles set. Cut into wedges. 16 servings. CHOCOLATE DRIZZLE: Combine 1/4 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons butter flavor shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. ORANGE DRIZZLE: Combine 1/2 cup powdered sugar, 1 tablespoon water, 3 drops yellow food color and 2 drops red food color in small bowl; stir until well blended. * Cookie pizza can be baked in 13x9x2-inch baking pan. Bake at 375°F. 15 to 18 minutes or until set.**

Navajo Tacos and Fry Bread

When I was growing up we lived in Orem, Utah. In my ward (Our local congregations are called wards (or branches for smaller congregations). They are organized geographically and members attend a ward or branch near their home.) the Relief Society put together a Cookbook. In it was a recipe for Navajo Tacos and Fry Bread. A member in the Relief Society was of Indian decent and she taught us how to make them. Tonight we had the fry bread part but I kindof made up a recipe for the topping. I will put up both versions, mine and hers for the meat mixture. (Thank You Tilda Willie for teaching us to make these recipes. Really miss you.)

Navajo Tacos

Ingredients

• 2 cups pinto beans (dry)
• 1 lb ground beef
• 1 can tomato sauce
• Chili seasoning (mild)
• 2 tomatoes, chopped
• 1 1/2 cup cheese, shredded
• Lettuce, chopped
• Salsa Sauce

Directions

1. Presoak beans overnight with twice as much water.
2. When ready to cook, drain water and put in a large pot with fresh water, 1 inch past beans.
3. Bring to a boil and turn to low to simmer for 1 1/2 to 2 hours. Do not add water while cooking.
4. Brown ground beef; drain fat.
5. Add meat to beans, tomato sauce and chili seasoning.
6. Simmer for another 30 minutes.

Fry Bread

Ingredients

• 3 cups flour
  
• 1 tsp salt
• 1 Tbsp baking powder
• 1 Tbsp powdered milk (can do without)
• 1 1/4 cup warm water

Directions

1. Prepare dough 1/2 to 1 hour before beans are done.
2. Combine dry ingredients and mix thoroughly.
3. Add 1/2 of water and mix with hand and continue to add water until water is gone.
4. Knead in bowl with had until dough is smooth and elastic. Add a little more flour if too sticky.
5. Cover and let rise.
6. When ready, squeeze off a small tennis ball size and roll out on floured surface until 1/4 to 1/8 inch thickness.
7. Deep Fry in hot shortening in a deep Dutch oven or cast iron skillet. Brown on both sides.
8. Drain on paper towels.

On a plate put bread, beans, cheese, lettuce and tomatoes. Top it with salsa sauce.

**If you want to make Navajo Tortillas, Roll out to 1/8 inch thickness and cook on hot grill. I have never done this but she says you can**

My filling recipe:

Ingredients

• 1 pound ground turkey
• 1 container of  medium Wholly Salsa (they are in the refrigerated section next to the Wholly Guacamole. I got 4 for free with coupons so I wanted to use it.)
• 1 can diced tomatoes
• 1 can green chilies
• 1 can pinto beans
• 1 can tomato soup

Directions

1. Cook ground turkey.
2. Add other ingredients.
3. Bring to boil.
4. Simmer while making fry bread.

** I served ours with cheese on top, lettuce and sour cream since that is all we had** lol

Cinnabon Type Cinnamon Rolls

I love October. With it brings my love's birthday, General Conference which brings the homemade cinnamon rolls tradition! All within the first week. It also brings Fall leaves and pumpkin treats with yummy smelling spices and to end the month with Halloween.

I would make cinnamon rolls all the time and I just never felt they were like what I was imagining in my head. The ones like you would get from Cinnabon. I finally did some searching on the internet and I found one that I completely fell in love with as well as Derek and the kids. So now twice a year I make them for General Conference and I share them with my neighbors. I know they look forward to April and October as well.


Cinnabon Cinnamon Rolls
Recipe By: Ron and Shallen Gordon
Serving Size: 12 to 15 Rolls

Ingredients

• 1/4 Cup Warm Water
• 1 Cup Milk, at room temperature
• 1 Ea Large Egg, beaten
• 1/4 Cup Butter, melted
• 1 Tbsp Sugar
• 1/2 tsp Salt
• 4 Cups All Purpose White Flour
• 1/2 Box Instant Vanilla Pudding Mix (3.4 oz. box)
• 1 Tbsp Yeast

Directions

1. Add each of the above ingredients in the order listed.
2. Then kneed until bread is elastic. (I use a mixer similar to a Bosch so I just add everything except the flour and then I add the flour a little at a time until the dough pulls away from the sides of the bowl. Then I hit the auto kneed.)
3. On a lightly floured surface, roll out to an 14" by 24" rectangle, or as reasonably large as you can!

Filling Ingredients

• 1 Cup Brown Sugar, packed
• 1 Tbsp Cinnamon
• 1/4 Cup Butter, melted

Directions

1. In a small bowl, mix brown sugar and cinnamon.
2. Spread the melted butter over the dough and evenly sprinkle on the sugar and cinnamon mixture.
3. Starting at the long edge of the dough, roll up tightly. Mark the roll every 2 inches.
4. With a thread (we use cinnamon flavored dental floss for dramatic effect) cut the roll by placing the thread under the roll at your mark, crisscross over and pull to cut.
5. Place rolls into greased 8" or 9" baking pans 2" apart. Cover and let rise in a warm, draft free place until almost double, approximately 1 hour.
6. After rising, rolls should be touching each other and the sides of the pan. This is important for best results. Use closer spacing or a smaller pan to achieve. This gives the resulting rolls the soft, moist outer edge that most people prefer.
7. After rising, bake at 350 degrees F. for 15 to 20 minutes, or until golden brown.

Cream Cheese Cinnamon Frosting

 Ingredients

• 4 Oz Cream Cheese, softened
• 1/4 Cup Butter, softened
• 1/2 tsp Vanilla
• 1/2 Tbsp Milk
• 1 1/2 Cups Powdered Sugar
• 1/2 tsp Cinnamon

Directions

1. In a small bowl, mix cream cheese, butter, vanilla and milk.
2. Add powdered sugar and cinnamon and mix until smooth.
3. Spread on warm rolls and serve immediately.

Corn Bread and Honey Butter

Fall is wonderful for cooler temperatures. I also like to make heartier meals in the fall since it is cooler. I was craving homemade cornbread today so I figured I would make some and try and find something to go with it. I didn't have any meat on hand so I decided to go with a homemade Macaroni and Cheese. It didn't turn out as well as I had hoped but the cornbread turned out superb. I always like honey butter with my cornbread as well. Just makes it that much better.

Corn Bread

Ingredients

• 1 cup all-purpose flour, stirred and measured
• 1/2 cup sugar
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 1 cup yellow cornmeal (I have made it with white as well)
• 2 eggs
• 1 cup milk
• 1/2 cup soft shortening (I use canola oil)

Directions

1. Stir together flour, sugar, baking powder, salt and cornmeal.
2. Add eggs, milk and shortening.
3. Beat with electric beater until just smooth, about 1 minute.
4. Pour into greased 9x9x2-inch pan.
5. Bake at 425 degrees F. for 20-25 minutes.

Honey Butter

For this I just take a cube of butter and about 4 tablespoons-1/4 cup of honey. I mix it with a electric mixer until fluffy.

Easy French Bread & Garlic Butter

I have got to tell you. I have been making this bread for like FOREVER. It is SO easy. It also tastes fabulous. In fact, for the young women at church who are working on Personal Progress... Whenever they do a project which (they have to invest at least 10 hours working on something that goes with a value they are working on.) I let them pick something like a bag of their favorite candy, or a box of my cake delights or a bag of mints or a multi pack of gum... I had a young women pick French Bread. My thought was "I know how to make that, I can do that right before church and then take it with me to them." So that has become quite an incentive to a few of them. I am amazed at the youth in our church. They are such wonderful young women and I am so grateful for their example to their friends and those around them. I love working with them.
My kids love Garlic Bread and so a number of years ago a friend of mine (Amy Brown) had made some for a church activity. I loved it and got the recipe from her. I make it all the time and I know that there are a lot of people who like it so I will include the recipe as well. :)

EASY FRENCH BREAD

Ingredients

• 2 1/4 cups warm water (115 degrees F.)
• 2 tablespoons sugar
• 2 pkgs. active dry yeast (2 tablespoons)
• 1 tablespoon salt
• 2 tablespoons soft shortening or vegetable oil
• 6 cups all-purpose flour, stirred and measured
• 1 beaten egg with 1 tablespoon water (optional)
• Sesame or poppy seeds (optional)

Directions

1. In large mixing bowl combine warm water and sugar.
2. Sprinkle yeast over top; allow to soften.
3. Add salt, shortening, and 3 cups flour; beat well with heavy spoon.
4. Add enough remaining flour so that dough pulls away from sides of bowl.
5. Turn dough out onto floured board; knead two or three times to coat dough with flour so that dough can be handled.
6. Divide dough into two parts.
7. Roll each portion of sough into rectangle 9x12 inches.
8. Roll dough up, starting from long side; pinch edge of loaf to seal. Arrange seam side down on large baking sheet that’s been greased or sprinkled with cornmeal, allowing room for both loaves.
9. Repeat with second portion of dough.
10. Cover lightly; allow to rise 30 minutes.
11. With very sharp knife, cut three gashes at an angle in top of each loaf; brush entire surface with egg wash. If desired, sprinkle with sesame or poppy seeds.
12. Bake at 400 degrees F. for 25 minutes or until brown. Cool on racks. Makes 2 loaves

Garlic Butter

Ingredients

• 1/2 cup butter
• 1/2 cup Mayonnaise
• 3-4 garlic cloves

Directions

1. Run the cloves of garlic through a garlic press into a small mixing bowl.
2. Mix the butter and Mayonnaise in with the pressed garlic.
3. Spread the garlic butter onto slices of french bread.
4. Broil until bubbly and edges brown.

Chocolate Chip Muffins

This year for seminary they asked the parents of the students to plan a game for Fridays. I have it this week. I decided to make the kids muffins as well since they usually have breakfast for them on Fridays. I had originally planned on only making Pumpkin, Chocolate Zucchini and Banana. After I had made everything I decided a "Chocolate Chip Muffin" sounded really good. Since my dear friend, Sue gave me some Ghirardelli Chocolate Chips 60% cacao I thought that it sounded really good. I just substituted the milk chocolate for the dark. I was hoping that they wouldn't be too heavy and I was afraid to try them. I finally did and I was quite pleased with them.I found the recipe on Food.com. Will totally be making them again.

Chocolate Chip Muffins

Prep Time: 5 mins     Total Time: 25 mins    Yield: 12-18 muffins

Ingredients

• 2 cups all-purpose flour
• 1/3 cup light-brown sugar, packed
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup milk
• 1/2 cup butter, melted and cooled
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 1 (11 1/2 ounce) packages milk chocolate chips (I substituted these for the dark chocolate)
• 1/2 cup walnuts or 1/2 cup pecans, chopped (I omitted these)

Directions

1. Preheat oven to 400°F.
2. Grease twelve muffin cups.
3. In a large bowl, stir together flour, sugars, baking powder, and salt.
4. In another bowl, stir together milk, eggs, butter, and vanilla until blended.
5. Make a well in center of dry ingredients.
6. Add milk mixture and stir just to combine.
7. Stir in chocolate chips and nuts.
8. Spoon batter into prepared muffin cups.
9. Now bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean.
10. Remove muffin tin to wire rack.
11. Cool for 5 minutes.
12. Remove from tins to finish cooling.
13. Serve warm or completely cool.
14. These muffins freeze well.

Pumpkin Muffins

Fall is my favorite time of year just because I LOVE almost anything pumpkin. Pumpkin Pie, Pumpkin Bread/Muffins, Pumpkin Crumble, Pumpkin Trifle, Pumpkin Cookies, Pumpkin Cheesecake Pumpkin Bars and Pumpkin Rolls. I think it must be all the spices combined with the pumpkin. This is my FAVORITE Pumpkin Bread/Muffins Recipe. I even use this when making my Pumpkin Delights (otherwise known as Pumpkin Balls)

Pumpkin Muffins

Ingrediants

• 1 ½ cups sugar
• 1-teaspoon salt
• ½ cup oil
• 2 eggs
• 1-cup pumpkin
• 1 ¾ cups flour
• 1-teaspoon soda
• ¼ teaspoon baking powder
• ½ teaspoon cloves
• ¼ teaspoon ginger
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon allspice
• 1/3-cup water

Directions

1. Mix sugar and oil.
2. Add eggs and pumpkin.
3. Mix well. Mix dry ingredients.
4. Add to wet mixture. Add water and mix well.
5. Pour into greased muffin tins. (I use a nonfat cooking spray.)
6. Bake at 350’degrees for 20 minutes or until inserted toothpick comes out clean.

Pan-Glazed Chicken with Basil

When I did Weight Watchers a long while back I bought the cookbook "5 Ingredient 15 minute Cookbook". In it I found this recipe. When my friend Jill posted that she had lots of Fresh Basil on facebook, I jumped at the chance to get some.. I love the smell and taste of fresh basil. Make this and serve it with the Broccoli Couscous it is quite fabulous. I didn't have any Couscous so we just had jasmine rice (which is my favorite rice ever, thanks to my sister Rebecca for introducing me to it) Some of my children do not like the sauce so I just take their chicken out before I add it to the pan.

Pan-Glazed Chicken with Basil

Ingredients

• 4 (4-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 teaspoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 2 tablespoons chopped fresh or 2 teaspoon dried basil

Directions

1. Sprinkle both sides of chicken with salt and pepper.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add chicken; cook 5 minutes or until lightly browned. Turn chicken, and cook 6 minutes or until chicken is done.
4. Stir in vinegar, honey, and basil; Cook 1 minute. (I usually double or triple the sauce)

Yield: 4 servings

Easy Dinner Rolls

I always thought that making rolls took FOREVER. I love them right when they come out of the oven smothered in butter. Nothing more tasty than that (unless of course you have your favorite homemade freezer jam, then it is even more delightful).
Tonight at dinner I told my children that they were so lucky. They asked why and I told them because I make them homemade rolls. I told them they needed to ask their dad how many times his mom made homemade rolls. His response was I don't think she ever made them. (Sorry Shirlene, if you read this and you did) The kids were shocked and said to him "Dad, that is so LAME!" I thought that it was quite funny that they said that. Derek was just in heaven that I made them.

Easy Dinner Rolls

Ingredients

• 1 pkg. active dry yeast (1 tbsp)
• 1 cup warm milk, 105F-115F
• 1/4 cup butter melted
• 1/2 tsp. salt
• 3/4-1 lb. all-purpose flour ~ 2 cups
• Butter for pan

Directions

1. In a large bowl, dissolve yeast in warm milk.
2. Add melted butter. Add salt and most of the flour.
3. Beat with a wooden spoon until mixture is smooth and satiny.
4. Turn dough onto lightly floured board. Knead until smooth, adding a little flour if necessary.
5. Divide dough in half and shape each into a long loaf.
6. Cut each loaf into six even pieces and shape into oblong rolls.(I just make them into balls)
7. Place rolls in a greased pan, fairly close to each other. Slash tops.(I don't do this)
8. Flatten slightly with palm of hand.(I don't do this)
9. Sprinkle with a little flour and let rise for about 30 minutes.(I don't sprinkle them with flour but I do brush them with butter after they come out of the oven)
10. Bake at 400 degrees F. on middle rack for about 15 minutes or until light and golden brown.

Good Old Fashioned Pancakes & of course Coconut Syrup

Jensen has been going over to some good friends after Seminary every morning to take the bus with his friend Christian. Christian's mom and dad make sure that their children have a hot breakfast every morning before they leave for school. (I am not a mom that does that.) Jensen loves it. One morning they served pancakes of course as well as homemade Coconut Syrup. He started begging me to make it when I make pancakes. Oh my goodness. Once I started making it, I always wanted it on hand. I then made maple syrup the same way but changed the flavoring from Coconut to Maple. I also wanted to find a really good pancake recipe that didn't call for buttermilk which does make fabulous pancakes. I finally found this recipe.

Good Old Fashioned Pancakes

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

Directions

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Coconut Syrup (thanks Catherin and Randy for this recipe)

Ingredients

• 1 cup sugar
• 1 cube butter
• 1/2 cup buttermilk (can use regular milk but it does taste better with buttermilk)
• 1/2 teaspoon coconut extract (this can be changed to other extracts to change the flavor. I have made almond, maple and peppermint (not a fan of the peppermint))
• 1/2 teaspoon baking soda

Directions

1. Bring sugar and butter to a boil.
2. Add buttermilk, coconut extract and baking soda. (Use a pot, mixture will foam when adding baking soda.)
3. Refrigerate leftovers and heat again before serving.

Easy Bread Sticks

Every year for Christmas Eve we have the missionaries over from our church and serve them dinner. Every year as a tradition we have Homemade Clam Chowder and Homemade Breadsticks. They are so easy and taste oh so good. I usually quadruple the recipe since there never seems to be enough.

Easy Breadsticks

• 1 pkg. (1 tablespoon) active dry yeast
• 1 tablespoon honey or sugar
• 1 1/2 cups warm water (115 degrees F.)
• 1 teaspoon salt
• 3 to 4 cups all-purpose flour, stirred and measured

Directions

1. In a large mixing bowl, soften yeast and honey or sugar in warm water; allow to stand 5 minutes.
2. Stir in salt. Gradually add flour, blending with wooden spoon until dough pulls away from sides of bowl to form a ball.
3. Divide dough into 12 pieces. Roll each piece between hands or stretch and roll on floured pastry board or cloth to make sticks about 10 to 12 inches long.
4. Place lengthwise on large (14x16-inch) greased baking sheets, allowing six sticks to each sheet.
5. Brush with beaten egg; sprinkle with desired seasonings: coarse salt, poppy or sesame or caraway seeds, Parmesan cheese, crushed dried parsley, salad seasonings, or any combination.
6. Allow to rise 10 to 15 minutes, if desired, but not necessary.
7. Bake at 400 degrees F. for 15 minutes or until golden brown.

If desired, this dough may be shaped into 24 smaller bread sticks.  Bake 10 minutes.

Bread Bowls

My friend Cindy wanted to learn how to make bread bowls so I gave her a recipe for it, she then asked me to teach her... Well, I have never made bread bowls before. I thought, how hard could it be? It was SO easy. I will tell you though, the bread bowls rose higher on a stone than on a metal baking sheet.

Italian Bread Bowls
By: Kerri Skrudland

Prep Time: 30 Min Cook Time: 30 Min Ready In: 2 Hrs 15 Min
Original Recipe Yield 8 bowls

Ingredients

• 2 (.25 ounce) packages active dry yeast
• 2 1/2 cups warm water (110 degrees F/45 degrees C)
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 7 cups all-purpose flour
• 1 tablespoon cornmeal
• 1 egg white
• 1 tablespoon water

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
4. Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal.
5. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
6. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
7. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
8. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

Pumpkin Trifle

So I "invited" myself and family inadvertently to a friends home who was making Chimichangas. I asked what she would like me to bring and of course it was Dessert! My daughter Savanna said to make a trifle. I have been wanting fall to come just so I can make stuff with Pumpkin. In anticipation of that happening soon, I went to the internet and did my research of what I wanted in a Pumpkin trifle. It turned out WONDERFUL!!! I am so glad I made it and now can't wait to make it again. I ended up combining three recipes together to make this one.

I used this for the actual Trifle concept:

Pumpkin Trifle Recipe

Prep: 1 hour + cooling Yield: 18 Servings

Ingredients

• 1 package (14-1/2 ounces) gingerbread cake mix (see below for cake recipe used)
• 1-1/4 cups water
• 1 egg
• 4 cups cold fat-free milk (I used 1% milk)
• 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix (I used one box each of regular instant butterscotch and vanilla puddings)
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon each ground ginger, nutmeg and allspice
• 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed (see below for what I used in place of frozen)

Directions

1. In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.
2. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
3. In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in pumpkin and spices until well blended.
4. In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving. Yield: 18 servings.

Fresh Ginger Cake
by David Lebovitz

Yield: Serves 10-12

Ingredients

• 4 ounces fresh ginger
• 1 cup mild molasses
• 1 cup sugar
• 1 cup vegetable oil, preferably peanut
• 2 1/2 cups flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground black pepper
• 1 cup water
• 2 teaspoons baking soda
• 2 eggs, at room temperature

Directions

1. Position the oven rack in the center of the oven. Preheat the oven to 350°F. Line a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan with a circle of parchment paper.
2. Peel, slice, and chop the ginger very fine with a knife (or use a grater). Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves and black pepper.
3. Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger.
4. Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.
5. Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper.

Pumpkin Whipped Cream

Prep Time:5 min Total Time: 5 Servings: 2 Cups whipped cream

Ingredients

• 1 Cup Heavy Cream
• 1/3 Cup Pumpkin Puree
• 1 Tablespoon Powdered Sugar
• 1 Teaspoon Vanilla Extract
• 1/2 Teaspoon Cinnamon

Directions

1. Add heavy cream and sugar to a cold metal bowl and begin whisking it. Whisk it until it forms softs peaks.
2. Stir in vanilla and cinnamon and continue to whisk until the cream forms stiff peaks.
3. Gently fold in pumpkin puree with a spatula.
4. Serve over pie or hot chocolate.

Bacon and Mushroom Quiche

I love homemade Bacon and Mushroom quiche. I remember growing up and always complained that I didn't like it. I am not sure what the heck I was thinking. I went to New York and was a nanny and a friend of mine (Carolyn Simmons) invited us over for lunch and she had served us quiche. I loved it. So now I make my favorite.

Mushroom Quiche

Ingrediants

• 1 9-inch unbaked pastry shell
• 1/2 lb fresh mushrooms, sliced
• 1/4 cup sliced green onions with tops
• 1 tablespoon butter or margarine
• 1 cup Swiss cheese
• 4 eggs
• 1 cup half-and-half
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Directions

1. In large omelet pan or skillet over medium heat cook mushrooms and onions in butter or margarine until mushrooms are lightly browned, 6 to 8 minutes.
2. Spread mushroom mixture evenly over bottom of unbaked pie shell.
3. Sprinkle Swiss cheese over mushroom mixture.
4. Beat together remaining ingredients until well blended.
5. Pour over mushroom mixture and cheese.
6. Bake on lowest shelf of oven at 375 degrees F. for 40 minutes or until quiche is slightly puffed and appears set when gently shaken.
7. Allow to stand 10 minutes before serving. Makes 6 servings.

You have to understand that when I cook I change things all the time. I never make things the same way twice I think... so with that said...

I add cooked bacon to this recipe or I omit the green onions and mushrooms and add bacon. I also have substituted Colby-Jack cheese for Swiss and parmesan cheeses. I also only have deep dish pie plates and therefore I do a 1 1/2 of the recipe and I always add extra cheese since I LOVE cheese and since I am not "allowed" to buy pie crust already made I have to make my own which is also a recipe in my head and I always end up changing it some way or another. lol

Enjoy my friends!!

Ghirardelli Chocolate Chips/Neiman Marcus Cookies!

My wonderful friend Sue called me up and asked if I wanted some Ghirardelli Chocolate Chips 60% cacao because she got a really good deal on them and realized she couldn't use them all. She gave me two 3lb bags. Can I say THANK YOU enough? NO! I decided for my first baking moment with them that I would make Neiman Marcus Cookies. My kids thought it was really cool to "blend" up the oatmeal to flour. I think they were quite tasty! I even shared with a couple of people!

Neiman-Marcus $250 Chocolate Chip Cookies Recipe

Ingredients

• 2 cups butter
• 4 cups flour
• 2 teaspoons baking soda
• 2 cups sugar
• 5 cups blended oatmeal
• 24 ounces chocolate chips
• 2 cups packed brown sugar
• 1 teaspoon salt
• 1 (8 ounce) Hershey Bars (grated)
• 4 large eggs
• 2 teaspoons baking powder
• 2 teaspoons vanilla
• 3 cups chopped nuts (your choice) (I omitted due to my children not liking them)

Directions

1. Measure oatmeal and blend in a blender to a fine powder.
2. Cream the butter and both sugars.
3. Add eggs and vanilla.
4. Mix together with flour, oatmeal, salt, baking powder and soda.
5. Add chocolate chips, grated Hershey Bar and nuts.
6. Roll into 1 inch balls and place 2-inches apart on a cookie sheet.
7. Bake for 10 minutes at 375° or until golden.

French Silk Pie

French Silk Pie is my absolutely favorite pie of all time. I finally broke down and made my own due to not having a place to buy it locally and wanting one for some time. It turned out fabulous! I don't think I will have to buy one any time soon but I do need to make one soon and invite friends!

French Silk Pie

Prep: 40 min. Cook: 10 min. + chilling Yield: 6 Servings

Ingredients

• 1 sheet refrigerated pie pastry (I make my own)
• 2/3 cup sugar
• 2 eggs
• 2 ounces unsweetened chocolate, melted
• 1 teaspoon vanilla extract
• 1/3 cup butter, softened
• 2/3 cup heavy whipping cream
• 2 teaspoons confectioners' sugar
• Whipped cream and chocolate curls, optional

Directions

1. Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.
2. Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake 2 minutes longer or until crust is golden brown. Cool on a wire rack.
3. In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.
4. In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.
5. In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture.
6. Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls (Pampered Chef has the Garlic Slicer that makes fabulous chocolate curls) if desired. (Now I like lots of whipped cream on top as you can see from the picture so go at it!!)  Refrigerate leftovers. Yield: 6 servings.

Peanut Butter & Chocolate Lover's Trifle

Jensen seems to find desserts on the internet and then insist I make them for him. Me being a mom who does like to try new things did... PLUS I had told a friend I was going to bring her and her family dinner since she recently had a new sweet baby girl. So I made one for them and one for us. It was extremely rich but oh so good. This one came off the Reese's facebook page.


Peanut Butter & Chocolate Lover's Trifle

Ingredients

• Either a box of brownie mix, or a homemade batch of brownies (I use the recipe below for the brownies minus the frosting. These are the best homemade brownies I have ever made and I have had many ask for the recipe for them.)
• Whipped cream (either homemade, or canned). For an easy homemade recipe I just use a cup of heavy whipping cream, 1/4 cup of sugar and 1/4 tsp of vanilla.
• Peanut butter sauce (melt one 10 ounce package of peanut butter chips with 1/4 cup of milk, 1/2 cup of heavy cream and 1/4 tsp of vanilla over low heat until combined, let cool). I would double this recipe due to feeling it needed more sauce!
• Reese's peanut butter cups, chopped
• Kit Kat bars, chopped
• 2 packages of instant vanilla pudding made according to their directions.

Directions

1. Layer the bottom with broken up brownies.
2. Top with vanilla pudding, peanut butter sauce, Reese's peanut butter cups & Kit Kat bars, and a layer of whipped cream.
3. Continue building your trifle with these layers until you've run out of ingredients or room :)

Best Brownies

Prep Time: 25 Minutes   Cook Time: 35 Minutes   Ready In: 1 Hour   Servings: 16

Ingredients

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour an 8 inch square pan.
3. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
4. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
5. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm. (I would also add some milk to make it the consistency of frosting.)