Homemade Pumpkin Sweet Bread Rolls

T’s Homemade Pumpkin Sweet Bread Rolls

The Dough:
3 ¼ cups flour
1 packet yeast
½ cup pumpkin
2/3 cup milk
4 tablespoons sugar
4 tablespoons shortening
½ teaspoon salt
1 egg

Cream Cheese Spread:
1 cup brown sugar
1 8oz cream cheese (soften)
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice

Place the flour and yeast together into a large mixing bowl and set aside. In a saucepan heat together the milk, pumpkin, sugar, shortening and salt and stir until the shortening is melted and all ingredients are warm to touch.

Pour mixture into the flour and yeast and mix with an electric beater for a minute in a large bowl then add in your egg, beat all together until mixed well and dough is smooth. Place a heavy towel over bowl and leave in a warm area to rise double in size.

Now roll out your dough with a rolling pin and spread with cream cheese spread, roll up and cut into desired sized rolls and place in a greased baking sheet. Cover with towel and let it rise again double in size before baking. Bake at 375 degrees for 25-30 minutes. Enjoy

Recipe Resource from:  https://www.facebook.com/TsAllKineOnoGrinds

Nori Wrapped Mochiko Garlic Chicken

Nori Wrapped Mochiko Garlic Chicken

5 chicken thighs, deboned and cut into 2-3 bite-size pieces (This depends on size of chicken thighs)

4 eggs

10 tbsp. soy sauce

6 tbsp. sugar

8 tbsp. mochiko flour

8 tbsp. corn starch

4-5 cloves garlic, minced

1 tsp. salt

1 tsp. ground ginger

Oil for frying

5-6 nori sheets, cut into strips

Mix first eight ingredients together, now take your deboned chicken and lay them in a baking pan and pour your garlic mochiko mixture over all your chicken pieces evenly and marinate for 5-7 hours or overnight in the refrigerator. 

When you’re chicken is done marinating you’re going to wrap a piece of nori around a piece of chicken and continue this process until all you’re chicken has been wrapped with the nori. Now heat oil in a large wok and fry all your garlic mochiko nori wrapped chicken until golden brown, put chicken in a bowl with a paper towel when done to drain out excess oil. Enjoy

*Tip* you can leave the chicken skin on for this recipe but I took mine off.

Recipe resource from:  https://www.facebook.com/TsAllKineOnoGrinds

STRAWBERRY MARGARITA JELL-O SHOOTERS

STRAWBERRY MARGARITA JELL-O SHOOTERS

Strawberry Prep:

Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom.

Use a huller or apple corer to empty out the strawberry.

Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.

Check each strawberry and make sure there is not a hole in the bottom before you start filling.

Ingredients:

Margarita Mix:

1 box Strawberry Jell-O, 3oz.

8 ounces tequila, preferably reposado or blanco

6 ounce Cointreau

Salt for garnish

Instructions:

Boil one cup of hot water in a saucepan, then add in Jell-o powder and whisk until powder is completely dissolved, about 2 minutes. Set aside. Measure out 1/4 cup of cold water and set aside.

Combine tequila and Cointreau, in cocktail shaker filled with ice. Add liquour mixture to cold water and stir to combine. Then add cold liquour mixture to hot Jell-o mixture and stir to combine.

Pour final Jell-o mix into strawberries and chill overnight. Dip your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt to rim. Garnish with cut lime triangles to finish.

Recipe Resource: https://www.facebook.com/TheReligionBasedOnDrinking?ref=stream

S’Mores Cheesecake

S’Mores Cheesecake

Crust

1 1/4 cups graham cracker crumbs

3 tablespoons granulated sugar

1/4 cup plus 2 tablespoons butter, melted

Cheesecake

3 packages (8 oz each) cream cheese, softened

1 cup packed light brown sugar

1/3 cup marshmallow creme

1 tablespoon vanilla

4 eggs

1/4 teaspoon ground cinnamon

1 cup milk chocolate chips (6 oz)

Topping

1 cup milk chocolate chips (6 oz)

1/4 cup whipping (heavy) cream

1) Heat oven to 425°F. Spray 10-inch spring form pan with cooking spray.

2) In small bowl, mix all crust ingredients. Remove 1/2 cup mixture for topping; set aside. Press remaining mixture evenly into bottom of pan. Bake 5 minutes or until crust is just turning deep golden around edge.

3) In large bowl, beat cream cheese with electric mixer on medium speed, stopping to scrape side occasionally, until smooth. Add brown sugar, marshmallow creme and vanilla, and beat until smooth. Add eggs, 1 at a time, beating 1 minute after each addition. Use rubber spatula to stir in cinnamon. Sprinkle 1 cup chocolate chips over crust. Pour batter over chips.

4) Bake cheesecake 15 minutes; reduce oven temperature to 225°F. Bake 55 minutes longer or until cheesecake is set around edge and center is almost set but just slightly wiggly. (Do not insert knife to test doneness because hole could cause cheesecake to crack.) Turn off oven, open oven door slightly and allow cheesecake to cool to room temperature. Remove from oven, cover loosely with foil and refrigerate at least 3 hours.

5) In 1-quart saucepan, heat 1 cup chocolate chips and the whipping cream over low heat, stirring occasionally, until chocolate chips are melted. Spread over cheesecake and sprinkle with reserved 1/2 cup crumbs.

6) Cover with foil and refrigerate cheesecake 1 hour or up to 48 hours. Run metal spatula along side of cheesecake to loosen and remove side of pan before serving. Store any leftovers covered in refrigerator.

Recipe Source: Pillsbury recipe

Signature Mini Pie

~~ QUICK DINNER ~~

Create Your Own Signature Mini Pie

(and an easy way to get rid of leftovers!)

Mix 1/2 cup of Bisquick, 1/2 Cup of Milk, and 2 eggs together for a base. (put about 1 tablespoon in each muffin cup)

Top with about 1/4 cup of any "fillings" you want. - Cheeseburger, Pizza, BLT, Chicken and Veggies, etc.... You can mix it up in the pan (any meat should already be cooked)

Then top with one more tablespoon of the "Bisquick Mixture" - and bake at 375 for 25-30. It's a great way to get rid of your leftovers! These can also be frozen! Just pop them into the microwave for a quick meal on the go!

Recipe from Betty Crocker