Chicken Cranberry Ring

Here is another recipe using the familiar Pampered Chef Ring style we love so much.

The picture shows a half size using half the recipe I made for lunch when having a friend over.

Fruit Dip

Here is a wonderful fruit dip from my friend Kathy Hartman.  She has served this at all the parties she has had and it is always a hit.


Here's what you need:


1 cup milk
1 small package instant vanilla pudding
2 cups whipped topping (Cool Whip)
1/4 tsp. almond extract


Mix all ingredients in a bowl and refrigerate for at least 2 hours before serving. 


Enjoy!

~Hugs~

Michelle

Here's the handy printable - Fruit Dip

Rosemary-Dijon Pork Chops and Potatoes

My mom gave me this recipe the other day for a recipe exchange we are doing by email and I tried it last night.

As with the Pumpkin Cake, this is originally from Paula Deen (Go Paula) but I changed a few ingredients to go with what was in my kitchen cabinet and so I changed the recipe name too.

Have you ever had one of those recipes where you read the ingredient list and think "Not going to taste great but I'll give it a whirl"?  Well this is one of those recipes, and if you don't know me very well you might not know that I'm a wee bit skeptical.

That being said, I went ahead and tried the recipe, which I was still debating the goodness when I mixed up the rub because it's just one of those things that you wonder how on earth the flavors will mesh.

WELL, let me tell you, this is the newest rub in my recipe basket that I will be using on pork and potatoes FOREVER!

Michelle's Fried Chicken Cutlets

Here is another family favorite!  If you like fried chicken you'll LOVE these Fried Chicken Cutlets.

Pumpkin Cake

adapted from Paula Deen's Pumpkin Bars


Yesterday I went to visit my cousin Katie to look through old family photos from the 1940's and 50's and some even older.  My Mom and Auntie Sharon (who you will probably hear about from time to time because they are both Fabulous cooks, bakers, and inspirations) brought dessert, because you can't have a get together without dessert I was told.  My Auntie brought the most wonderful pumpkin squares and was pretty sure she got them from one of a few web-sites.  She did remember that it only had cinnamon as the main spice, so I got on the internet today and typed into Google (Jessica would be so proud)..."Pumpkin Squares"...no luck on the first few so then I tried "Pumpkin Bars" and there it was.......Paula Deen's recipe for Pumpkin Bars looking me right in the eyes and guess what....Only cinnamon and no other spice so I decided to try it today and let me tell you I think it is my new favorite Pumpkin dessert!  I changed the name only because I added my own touch on the recipe but this is still to the credit of Paula Deen.

Here's what you need:

Cake:

4 eggs, at room temperature

1-2/3 cup sugar

1 cup vegetable or canola oil

15 oz can solid pumpkin, Not pumpkin pie mix

2 cups all-purpose flour

2 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. salt

1 tsp. baking soda

Icing:

4 oz. cream cheese, at room temperature

1/4 cup butter, at room temperature

1 tsp. vanilla

1 - 2 Tbl. water

2 - 3 cups powdered sugar

Preheat oven to 350 degrees. 

In a large bowl or stand mixer (you'll notice I have decided that I love my stand mixer for all things mixed) combine the eggs, oil, and pumpkin and mix on low until light and fluffy.  

Stir together the dry ingredients in another bowl making sure to measure all dry ingredients by spooning into the measuring cup or fluffing the flour first then using the back of a knife to scrape off the excess. 

and stir to mix the dry ingredients.  Add the dry ingredients to the pumpkin mixture and mix on low until thoroughly combined and the batter is smooth.  

Pour batter into a greased 9 x 13 inch baking dish and bake for 30 minutes.  Let cool completely before frosting.

To make the icing:  Combine the room temperature cream cheese and butter in a medium bowl with a hand mixer or wire whisk until smooth.  Add the first 2 cups of  powdered sugar, the vanilla, and 1 Tbl. water adjusting the powder sugar and water to get the right consistency.  Which means you get to taste lots of icing even before you frost the cake.

Here is the yummy goodness that came out of the oven.  Well, after it cooled and after I frosted it.  

If you like pumpkin, this is definitely worth trying this season!

Serves - Well, that depends on if you count yourself and the many times you will be sneaking a bite just to make sure that corner looks even.

1 - 9" x 13" as many pieces as you wish to cut this beauty into!

Enjoy!

~Hugs~

Michelle

Baked Beans

I remember when I was growing up that my Auntie Sharon used to always bring the most Delicious baked beans to all the functions, so when I moved out I got the recipe and made it for a few years then for some reason stopped making them.  Years later my brother Steven made some very similar beans that he got the recipe for from a co-worker and they reminded me so much of my Aunties that I actually combined the two recipes and love them even more!

Cinnamon Rolls

After making Cinnamon Swirl Bread for several days in the last two weeks I decided to try my hand at Cinnamon Rolls and I've got to tell you, I LOVE the King Arthur Flour website for all things yummy in the yeast category.  Their recipes are very easy to follow and so far the three I've tried have been wonderful.  Of course it helps that I use a Kitchen Aid mixer and don't have to kneed by hand!

Here's what you need:

Dough

1 cup (8 ounces) lukewarm milk

2 large eggs, room temperature

1/3 cup (2 5/8 ounces) unsalted butter, cut up

4 3/4 cups (20 ounces) Mellow Pastry Blend OR 4 1/2 cups (19 1/2 ounces) King Arthur Unbleached All-Purpose Flour

1 3/4 teaspoons salt

1/2 cup (3 1/2 ounces) sugar

2 1/2 teaspoons instant yeast

Filling

1/3 cup (2 5/8 ounces) unsalted butter, softened

1 cup (7 1/4 ounces) brown sugar, packed

3 tablespoons (3/4 ounce) ground cinnamon

Icing

one 3-ounce package cream cheese, softened

1/4 cup (2 ounces) unsalted butter, softened

1 1/2 cups (6 ounces) glazing or confectioners’ sugar

1/2 teaspoon vanilla extract
a few drops of water as needed to thin out the frosting

Combine all of the dough ingredients in a large mixing bowl, stirring till the mixture becomes cohesive. Transfer the dough to a lightly oiled work surface, and knead it for 5 to 8 minutes, till it’s smooth. Or knead it in an electric mixer, using the dough hook, for 4 to 7 minutes at medium speed. Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl with a proof cover or plastic wrap, and let it rise for 60 minutes, till it’s nearly doubled in bulk.  I didn't take any pictures of this because it's pretty self-explanatory.

After the dough has doubled in size, place a long piece of parchment on the counter, lightly flour parchment and transfer the dough to the paper, roll it into a 16 x 21-inch rectangle-ish shape.

 

Spread the dough with the 1/3 cup butter. Mix the brown sugar and cinnamon, and sprinkle it evenly over the dough; and yes it already smells yummy.

Starting with a short end, roll the dough into a log

 

Cut the log in half, then each piece in half, and each piece into thirds to make 12 pieces.

Place the 12 slices (or 13 like mine) into a lightly greased 9 x 13 inch pan.

Cover with plastic wrap and a towel and place in a warm spot until doubled in size 30 - 60 minutes.

Preheat oven to 400 degrees.  Bake 20 - 25 minutes; you may need to tent with tin foil for the last 10 minutes.  While the rolls are baking, make the icing and ice when they are still warm.

Oh look, one escaped between baking and picture taking....naughty cinnamon roll

Here's the yummy goodness that was created today! 

In case you're wondering, yes, the icing recipe does cover ALL the cinnamon rolls, but I have one that doesn't like icing (who knew such a thing could actually happen) and so I left a couple uncovered.

Serves - 12 large rolls

Enjoy!

~Hugs~

Michelle

Here's the handy printable - Cinnamon Rolls