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.