Potluck Pan Rolls

Potluck Pan Rolls
Recipe from www.tasteofhome.com

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/3 cup plus 1 teaspoon sugar, divided
• 1-1/2 cups warm water (110° to 115°), divided
• 1/2 cup butter, melted
• 2 eggs
• 1/4 cup instant nonfat dry milk powder
• 1-1/4 teaspoons salt
• 5-1/2 to 6 cups all-purpose flour

Directions

• In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water. Add the butter, eggs, milk powder, salt, 3 cups flour and remaining sugar and water. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
• Punch dough down. Divide into 27 pieces; shape into balls. Place 18 balls in a greased 13-in. x 9-in. baking pan and remaining balls in a greased 9-in. square baking pan. Cover and let rise until doubled, about 45 minutes.
• Bake at 375° for 17-20 minutes or until golden brown. Cool on wire racks. Yield: 27 rolls.

Nutritional Analysis: One roll (prepared with margarine) equals 142 calories, 156 mg sodium. 16 mg cholesterol, 23 gm carbohydrate, 4 gm protein, 4 gm fat. 20 40 sdss

Turkey Cheese Ball

Turkey Cheese Ball
Recipe from www.brandyscrafts.blogspot.com

Here is a fun appetizer that I made for Thanksgiving last year. It was a HIT!

I used felt to create a turkey head. I used 2 pieces, sewed all the way around

with a small hole in the bottom, then slid a skewer in the bottom to attach the turkey to the ball. You could make a head out of cardstock as well and glue a toothpick or skewer in between the layers of cardstock).

Then I added crackers and pretzels in it for the feathers and loaded up the platter with more crackers.

This makes a lot!

But since it is made from cream cheese, it will store for a while in the refrigerator.

Easy Cheese Ball

3 packages of cream cheese

1 package of dry ranch mix

3 1/2 c. shredded cheese, whatever you like

1/3 c. diced green onions

2 c. almonds (toasted)

Mash cream cheese in a bowl. Add next 3 ingredients. Form into a ball shape and roll in nuts. Wrap in plastic and refrigerate for at least 8 hours (to allow ranch to distribute evenly...otherwise it'll be too salty).

Serve with crackers.

Make sure to let the cheese ball chill for the 8 hours, then add the crackers right before serving. Do not refrigerate the crackers and the assembled turkey for 8 hours. The crackers will get soft.


*Should of posted this last week. But I guess it will be good for next year :)

Pumpkin Chinnamon Rolls

Pumpkin Cinnamon Rolls
Recipe from Taste of Home
Image from Cooking Light

Ingredients

• 2 tablespoons active dry yeast
• 1/2 cup warm water (110° to 115°)
• 4 eggs
• 1 cup shortening
• 1 cup canned pumpkin
• 1 cup warm milk (110° to 115°)
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/3 cup instant vanilla pudding mix
• 1/3 cup instant butterscotch pudding mix
• 1 teaspoon salt
• 7 to 8 cups all-purpose flour
• 
  FILLING:
• 1/4 cup butter, melted
• 1 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 
  ICING:
• 3 tablespoons water
• 2 tablespoons butter, softened
• 1 teaspoon ground cinnamon
• 2 cups confectioners' sugar
• 1-1/2 teaspoons Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract

Directions

• In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down; divide in half. Roll each portion into a 12-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
• Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes.
• Bake at 350° for 22-28 minutes or until golden brown. In a small bowl, combine the water, butter and cinnamon. Add confectioners’ sugar and vanilla; beat until smooth. Spread over buns. Serve warm. Yield: 2 dozen.

* This would be great with chocolate chips rolled into them.

Nutrition Facts: 1 bun equals 379 calories, 12 g fat (4 g saturated fat), 44 mg cholesterol, 201 mg sodium, 61 g carbohydrate, 2 g fiber, 6 g protein.

Mini Pumpkin Pies in Muffin Tin

Mini Pumpkin Pies in Muffin Tin
Recipe from www.makeandtakes.com

Recipe for Muffin Tin Pumpkin Pies:

• pumpkin pie filling for one 9-inch pie- use recipe from the back of the pumpkin can
  
• 2 9-inch pie crust doughs – pre-made from a box
  
• bowl or round cookie cutter 4 inches in diameter
• muffin tin
• whipped cream

Makes 12 mini pumpkin pies

1. Prep your dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs.

2. Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Flute the bottom of your dough with a fork to keep the crust from bubbling up as it cooks.

3. Pour your filling into each muffin tin cup. Fill them to the very top. I like to use the recipe for filling from the pumpkin can. But there are a lot of great recipes out there where you can use fresh pumpkin to make your filling.

4. Bake your muffin tin pumpkin pies at 425* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes. (This is 15-20 minutes less than a regular pie)

5. Let these cool on a wire rack for a couple of hours to let the pumpkin filling set.

6. Add a dollop of whipped cream to each individual muffin tin pie.

Gobbling Good Cupcakes

Gobbling-Good Cupcakes
Recipe from www.familyfun.com

Ingredients

• 24 frosted cupcakes
• 24 Nutter Butter cookies
• 2-3 tablespoons of white frosting or decorator's gel

• Mini chocolate chips
• Fruit leather, various flavors and colors
• toothpicks

Instructions

1. To make each turkey, press the lower portion of a Nutter Butter cookie into a frosted cupcake for the bird's head.

2. Use tiny dabs of frosting to stick on mini-chocolate chip eyes and a red fruit leather wattle.

3. For each turkey's tail, use a butter knife to cut out a dozen feather shapes (about 3 inches long and 1 inch wide) from fruit leather.

4. Lay 6 of the feather shapes on a flat surface and place a wooden toothpick lengthwise atop each so that one end of the toothpick extends about an inch below the feather. Layer another fruit leather feather layer atop each of the 6 shapes, sandwiching the toothpicks between them.

5. Press the 2 layers together to make them stick, then fringe the edges of the feather with a butter knife. Now your child can stick the colored feathers into the cupcake behind the cookie head.

Cinnamon Toasted Pumpkin Pie Tarts

Cinnamon Toasted Pumpkin Pie Tarts

Recipe from www.picky-palate.com

1 Cup canned pumpkin

1/4 Cup granulated sugar

1/4 Cup heavy whipping cream

1 egg

1/2 teaspoon ground cinnamon

1/4 teaspoon fresh grated nutmeg

4 sheets (2 boxes) of puff pastry, thawed

3 Tablespoons melted butter

3 Tablespoons granulated sugar

1 1/2 Tablespoons ground cinnamon

Melted chocolate for drizzling (optional)

1. Preheat oven to 350 degrees F. In a large bowl mix the pumpkin, sugar, heavy cream, egg, cinnamon and nutmeg until creamy and well combined.

2. Place puff pastry onto a lightly floured countertop and cut out 4 pumpkins per sheet of pastry. Place pumpkin cut outs onto silpat or parchment lined baking sheets. Brush each pumpkin lightly with butter then sprinkle with sugar and cinnamon. Spoon about 2 Tablespoons of pumpkin pie filling around center of pumpkins leaving 1/4 inch border around edges.

3. Bake for 25-30 minutes or until puff pastry is golden brown on the edges and pumpkin pie is cooked through. Let cool for 10 minutes on baking sheet then transfer to cooling rack. Serve room temperature or chilled. Drizzle with melted chocolate if desired before serving.

16 pumpkin pie tarts

Candy Corn Bark

Candy Corn Bark
Recipe from www.theidearoom.blogspot.com

Line a cookie sheet with tinfoil and place a layer of milk chocolate (or white chocolate chips) and melt in a preheated oven at 250 degrees for 5 minutes. Spread melted chips in a smooth thin layer. Place in refrigerator for 20 minutes till chilled. Then add your next layer of white chocolate. Melt the chips in the microwave for 20 second intervals stirring the chips between each turn. Let cool till warm but still spreadable. Quickly spread over first layer. Add candy corn and sprinkles and place back in the refrigerator to chill. Once chilled break into bite size pieces. Store in a tupperware container and keep refrigerated to prevent melting.

East Pumpkin Chocolate Chip Cookies

1 box spice cake mix
1 15 oz can pumpkin puree
1 bag chocolate chips (milk or semi-sweet, whatever you like)

Preheat the oven to 350 degrees.

Combine the cake mix and the pumpkin. Add the chocolate chips and stir well. Spoon mounds of dough onto a cookie sheet.

Bake for 12 minutes. Remove from cookie sheet and allow to cool. Give one to each person in your family and then hide the rest for yourself.

Oreo Cookie Turkeys

You will need the following:

Double Stuff Oreos (2 per turkey)
Small Reeses' Peanut Butter Cups (1)
Whoppers (1)
Candy Corn
White Frosting
Black Frosting


First place your peanut butter cups in the fridge. They will cut cleaner cold. Then take an Oreo and carefully separate one of the cookies from the frosting. Gently press the pointed tips of 6 candy corns around one half of the Oreo. Take some white frosting and cover the frosting and re-attach the cookie.

Now, take the second oreo and lay it flat on the table. Pick up your Oreo with the candy corn and put some icing on the bottom of the oreo opposite from the candy corn and attach the Oreo onto the flat oreo so that it is on the back half. Prop the stuck together Oreos against a book or a wall to hold it up while the icing dries. If it does not stand up well, add some more icing.

Now take a cold peanut butter cup and cut a small section off of it so that it will have a flat side. Place some frosting on the flat section and the top of the peanut butter cup and attach it to the Oreo with the candy corn so that it becomes the body of the turkey.

Take the Whopper and put icing on the back side of it. Attach it so that it is right on top of the peanut butter cup and iced to the Oreo and Whopper. Add two drops of white icing for the eyes and a smaller drop of the black for the pupil.

For the wings, I cut the very tip of a candy corn and glued a wing on both sides of the peanut butter cup. For the feet, you can use the same tip you cut off when making your wings. Let dry for about 20 minutes before handling.