Pumpkin Roll

Katie made this delicious Pumpkin Roll, she got the recipe from Taste of Home

Ingredients

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

3/4 cup all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup finely chopped walnuts
                                              

CREAM CHEESE FILLING:

6 oz. cream cheese, softened

1 cup confectioners' sugar

1/4 cup butter, softened                                                

1/2 teaspoon vanilla extract

Additional confectioners' sugar

                                                

Directions

1. In a large bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice. Combine the flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture.
2. Grease a 15-in. x 10-in. x 1-in. baking pan and line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts. Bake at 375° for 15 minutes or until cake springs back when lightly touched.
3. Immediately turn out onto a clean dish towel dusted with confectioners' sugar. Peel off paper and roll cake up in towel, starting with a short end. Cool.
4. Meanwhile, in a large bowl, beat the cream cheese, sugar, butter and vanilla until fluffy. Carefully unroll the cake. Spread filling over cake to within 1 in. of edges. Roll up again. Cover and chill until serving. Dust with confectioners' sugar. Yield: 8-10 servings

Katie's Turkey Napkin Rings

Katie did it again! 

 I just love everything Katie makes.   I wish we were related so I could get an invitation to one of her GREAT holiday dinners.

2nd Annual Cookie Exchange

This years Cookie Exchange was a great success.  Karrie won best presentation, Katie and Leslie won best taste and Teresa won MOST FESTIVE ATTIRE.   The mulled wine was great and Katie's appetizers were the hit of the party.

My Recipe.com
Bacon Endive Tomato Bites

Ingredients

• 1 cup sliced multicolored grape tomatoes
• 1 teaspoon fresh thyme leaves
• 1 teaspoon chopped fresh chives
• 2 teaspoons champagne vinegar
• 1 teaspoon olive oil                               
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 16 Belgian endive leaves (about 2 heads)
• 2 center-cut bacon slices, cooked and crumbled                            
  Preparation

1. 1. Combine first 7 ingredients in a medium bowl. Spoon 1 tablespoon tomato mixture in center of each endive leaf; sprinkle evenly with bacon.

I made the Barefoot Contessa's Coconut Macaroons and they were delicious. They are really good when they just get out of the oven!!! I ended up dipping them in chocolate because I thought that the COCONUT haters might like them with chocolate. This recipe was so easy and I will definitely make them again.

Ina's Coconut Macaroons
Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
  Directions
Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Bunny Candy Holder

Aren't these just the cutest bunnies?  My friend Katie made these for her nieces and nephews.

She got the idea from Rockabye Butterfly

Super Bowl Party

I always love getting together with Katie and her family. 

 These are just a few of the things she was serving. 

Click here for the cupcake recipe.

Hostess Cupcakes Copycat Recipe

Recipe from: Something Swanky

Katie hosted the BEST Super Bowl Party.  Most the girls hit it off like we have known each other for years.  We laughed, cried, peed our pants a little and much much more.  I would love to tell you more but what happens in Fight Club...stays in Fight club. 

Just Joking, us old timers will get the Fight Club reference.  

Well, back to the reason for the post~ all the food was amazing!  I will post the delicious baked buffalo wings later (it will be in Katie's Korner).  This is a recipe you need to try.  No one could stop eating the wings, they were so good and BAKED. 

Then for dessert, Lori brought these AMAZING cupcakes and I do mean AMAZING.  She told me she got the recipe on Pinterest so I got on there today and found the recipe.  So here it is~

Ingredients:

For the Cake:
1 box devil’s food cake mix
1 small pkg instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup chocolate milk (the good kind)
1 tsp vanilla
2 cups semi-sweet chocolate chips

For the Ganache:
1 cup semi-sweet chocolate chips
approximately 1 cup heavy whipping cream (don’t measure it out)

For the Retro Cream Filling:
1 – 7 oz. jar Marshmallow Cream
1/2 c. shortening
1 1/3 c. powdered sugar
1 tsp vanilla
1/2 tsp. salt
2-3 Tbsp. milk

Optional: canned white frosting for the Little Debbie swirl up top

Directions:

1. Whisk together all cake ingredients (reserving the chocolate chips) until a smooth batter forms. Fold in the chocolate chips. Distribute batter evenly among 24-36 liners (do not over fill– you don’t want domed cupcakes for this). Bake at 350º for 20 minutes. Let cool.
2. Using an electric hand mixer, beat together the shortening and the marshmallow cream in a very large bowl (there will be splatter– you’ve been warned). Beat in the powdered sugar, 1/3 cup at a time. Add the vanilla and the salt. Beat in the milk, 1 tbsp. at a time, beating in between additions, until mixture is smooth and fluffy.
3. Cut out small circles from the tops of the cupcakes. Use a ziptop bag to pipe the fluff filling into each hole. Replace the cupcake top over the filling and press gently to flatten.
4. In a microwave safe bowl, heat the chocolate chips and whipping cream for 1 minute. Whisk until smooth. Let cool for 5 minutes. Spoon over each of the cupcakes.
5. Let the ganache cool for at least an hour if piping on the Little Debbie swirl on top. (I just used canned frosting for that part– but feel free to use whatever frosting you’d like!)

Pizzelles

I need to make sure I see Katie every December for now on, I am noticing a trend with her.  If I am having any kind of baking party she brings these delicious little goodies.   I don't have a pizzelle iron so I know that the only way I am going to get one of these cookies is to make sure I keep having Cookie Exchanges.    I hope you have had a Pizzelle or can try one someday.

Ingredients

3eggs

3/4 cup white sugar
1/2 cup butter, melted
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour

2 teaspoons baking powder

Directions

1. In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour and baking powder, and blend into the batter until smooth.
2. Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron. Carefully remove cookies from the iron. Cool completely before storing in an airtight container.
3. For chocolate pizzelles, add 1/4 cup cocoa sifted together with flour and baking powder, 1/4 cup more sugar and 1/4 teaspoon more baking powder. I find that for the chocolate mixture, the iron must be well oiled to start and then brush on more as needed.

recipe from Allrecipe

Mulled Wine Barefoot Contessa

Recipe Adapted by Barefoot Contessa

Katie did it again!!!!  I love everything she makes but this drink surprised me.   I didn't think I would like this drink because I am not a fan of apple cider.  But I was wrong...I love this drink and can't wait until Christmas.  I am making it for the family.   I can't wait to impress everybody. 

Ingredients

4 cups apple cider

1 (750-ml) bottle red wine, such as Cabernet Sauvignon

1/4 cup honey

2 cinnamon sticks

1 orange, zested and juiced

4 whole cloves

3 star anise

4 oranges, peeled, for garnish

1/4  Cup Grand Marnier

Directions

Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.

Katie's Best Ever Chocolate Fondue Sauce

The Best-Ever Chocolate Fondue Sauce

I went to my friend Katie's house for dinner and we had the best fondue.   All the food was great but you know I love dessert and I especially love dipping things in chocolate.

I am so lucky that Katie shares all her recipes with me and now I get to share them with you.  So thanks Katie, you are an amazing cook and friend!  If you have never had a Toblerone bar, rush to the store now and get one.  This is a chocolate bar you will LOVE, it's my favorite.

Click here for original recipe.  

You will need:
6 tablespoons of whipping cream
400 gram Toblerone chocolate bar (14.1 oz)
1 tablespoon milk (optional)

Instructions:

• Melt the chocolate and the cream together either slowly on your stovetop or in your microwave. Add up to 1 tablespoon of milk if your mixture seems too thick. Pour into your ceramic fondue pot and place it over a tealight. (A tealight is a small candle.)                    

(Photo by W.R. Miller)

Katie's Toasted Pumpkin Seeds with Sugar and Spice

I just found out that Pumpkin seeds taste really good in their shell.  My friend Katie made these pumpkin seeds and they are so addicting.  I made them yesterday and can't stop eating them.  I need to save some to put on top of my pumpkin cupcakes.  This is definitely going to be a Halloween tradition.                               

Recipe from Allrecipe ~

PREP FOR PUMPKIN SEEDS

1. Place the pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else.

2. Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.

3. Spread out in a single layer on a cookie sheet and allow to dry out overnight.

4. Follow your favorite recipe instructions for roasting, or use the standard one below.

Toasted Seeds with Sugar and Spice

6 tablespoonswhite sugar, divided

1/4 teaspoon salt

1/2 teaspoonpumpkin pie spice

1 tablespoonvegetable oil

Directions

1. Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
2. In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature. 

ROASTING PUMPKIN SEEDS

1.  Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.

3.  Sprinkle with salt and bake at 325 degrees until toasted, about 25 minutes, checking and stirring after 10 minutes.

4.  Let cool and store in an air-tight container.

Katie's pig in a blanket

Katie always has the best food when she host a dinner party.  That is why I never say, "No," to one of her invitations.  First we ate the Pigs in a Blanket, then Wine tasted (my cheap bottle came in second place). Then we finished the night with fondue for dinner and dessert.  I will share the BEST chocolate sauce recipe later. 

Ingredients

32 little sausages or lil’ smokies

1 package Pillsbury Breadsticks

Poppy Seeds

  

Preheat oven to 350 degrees F. Place little sausages in a bowl, dry with paper towel if wet. Open breadsticks and separate into strips. Cut each strip into thirds. Take a little sausage and roll dough over, placing seam side down onto a silpat or lightly greased baking sheet.  Bake for 15-18 minutes or until dough is cooked through, slightly golden. Let cool for 3 minutes before removing from baking sheet. Serve with ketchup and mustard!!
Approx 32 little piglets!  

 Click here for the Crescent mummy dog recipe.

Asian Turkey Lettuce Wraps

A big thanks to Katie for sharing one of her GO-TO recipes. 
I picked this recipe because it is healthy and lettuce wrap are GREAT!  My husband and I both agree that it needs more of something.  I don't know for sure but I am going to make a couple changes next time I make it. 

 Five Stars

Ingredients                                                                                                                        
2 tablespoon sesame oil
1 large onion, chopped

1 ¼ pounds lean ground turkey

½ cup purchased Asian peanut sauce

1 tablespoon hoisin sauce
1/4 cup chucky peanut butter

1 tablespoon soy sauce, plus additional soy sauce for dipping

1 cucumber, peeled, seeded, chopped (about 1 1/4 cups)

12 large butter lettuce leaves

1 teaspoon sriracha sauce

1 can of water chestnuts, chopped

3 cloves of garlic, minced
***1/4 cup chopped lightly salted peanuts( I added those to the recipe)

Preparation

In a large skillet heat the sesame oil over medium-high heat. Saute

the onions until translucent, about 5 minutes. Add the turkey and
cook until no longer pink, breaking it up with the back of a wooden

spoon, about 5 to 7 minutes.Add minced garlic, peanut sauce, hoisin sauce,
1 tablespoon soysauce, sriracha sauce, water chestnuts to the turkey mixture
and mix to combine. Let it simmer for minutes.

Can be made 8 hours ahead.Cover and refrigerate. Reheat in microwave or skillet, adding water by tablespoonfuls to moisten if necessary, before continuing.)

Stir in cucumber and chopped mint. Taste for seasonings, season

with salt and pepper.Transfer turkey mixture to your serving bowl.
Place mint sprigs and lettuce leaves on platter. To make wraps,
spoon turkey mixture onto lettuce leaf, add a few mint sprigs,
fold in sides over filling, and roll up.

Katie's Best Banana Nut Bread and Orange Poppy Seed Bread

The Best Banana Nut Bread and Orange Poppy Seed Bread 

    Recipe from All Recipe ~ Christina Jun

I wish I could take credit for these delicous loaves of bread, but I can't.  My friend Katie "The Motivator,"  made them for me and I loved them so much that I got the recipe to share with you guys.

Orange Poppy Seed Bread

 Ingredients

3 cups all-purpose flour

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

3 tablespoons poppy seeds

1 1/2 teaspoons butter flavored extract

1 1/3 cups vegetable oil

3eggs

1 1/2 cups milk

2 1/4 cups white sugar

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons almond extract

1/4 cuporange juice

1/2 teaspoon butter flavored extract

1/2 teaspoon almond extract

1 teaspoon vanilla extract

2 cups confectioners' sugar

Original recipe makes 2 -9 inch loaves

                                                                                                        

Best Ever Banana Bread                                                    

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease bottoms of two 9-inch loaf pans.
2. Mix together flour, salt, baking powder, poppy seeds, butter flavoring, oil, eggs, milk, sugar, vanilla, and almond flavoring. Pour into prepared pans.
3. Bake at 350 degrees F (175 degrees C) for one hour. Cool 5 minutes. Poke holes in top of loaves and pour glaze over.
4. To make glaze: Mix orange juice, 1/2 teaspoon butter flavoring, 1/2 teaspoon almond flavoring, and 1 teaspoon vanilla. Add enough confectioners' sugar to make glaze.

Ingredients

• 1-3/4 cups all-purpose flour
• 1-1/2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 medium ripe bananas, mashed (1 cup)
• 1/2 cup canola oil
• 1/4 cup plus 1 tablespoon buttermilk
• 1 teaspoon vanilla extract          
•       1 cup chopped walnuts                                                      
•       Recipe from Taste of Home
• ****optional 3/4 cup chocolate chips

Directions

• In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.
• Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 1 hour 20 minutes or until a toothpick comes out clean. Cool on wire rack. Yield: 1 loaf.

Katie gave me this awesome apron.

Katie and I went to Perry Creek today, to wine taste with our husbands.   Well, when she showed up to my house, she came bearing gifts.   It was this AWESOME apron.  What a great surprise, it made my day and week.  It is great to have friends that lifts you up and supports all your crazy endeavors.   You would think the apron was enough but no, she had 2 loaves of bread in hand.  I will post pictures and recipes in the next post.