Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting

Ingredients

For the rolls

• ¼ cup warm water
• 2¼ teaspoons (one .25 oz pkg) active dry yeast
• ¾ cup evaporated milk
• ¾ cup granulated sugar
• 1 (15 oz) can pumpkin
• 3 tablespoons vegetable oil
• 1 egg, slightly beaten
• 2 teaspoons pumpkin pie spice
• 5-7 cups all-purpose flour

For the filling

• ⅓ cup butter
• ¾ cup brown sugar
• ½ cup granulated sugar
• 1 tablespoon cinnamon
• 2 teaspoons pumpkin pie spice

For the frosting

• 1 (8 oz) package cream cheese, softened
• ½ cup butter, softened
• 2 cups powdered sugar
• 1 teaspoon maple extract
• ½ teaspoon cinnamon

Instructions

1. In a large bowl, or the bowl of a stand mixer, combine the water and the yeast. Add a pinch of the salt. Allow to stand until the yeast starts to bubble, 5 to 10 minutes. Stir in the evaporated milk, sugar, pumpkin, vegetable oil, egg and pumpkin pie spice. Add in 4 cups of the flour and stir to combine. Continue adding the flour, ¼ cup at a time, until the dough comes together and pulls away from the side of the bowl. Knead the dough until smooth and elastic, 5-8 minutes.
2. Form the dough into a ball and place in a greased bowl. Cover and let rise until about doubled, about 1½ hours.
3. In a small, melt the butter. In another bowl, combine the brown sugar, granulated sugar, cinnamon and pumpkin pie spice. Spray a 9x13” and an 8x8” baking dish with nonstick cooking spray.
4. Punch the dough down, then divide into 2 equal portions. Working with one portion at a time, roll the dough out on a floured surface to a 12x16” rectangle. Spread half of the butter on the dough, and sprinkle half of the sugar mixture over the top. Starting at the long side, roll the dough into a log. Cut the uneven edges off, then cut the log into 8 equal slices. Transfer the slices to the baking dish, cut side up. (You will be able to fit 12 rolls in the 9x13” pan and 6 rolls in the 8x8” pan.) Repeat with the remaining ingredients.
5. Lightly press the rolls down, then cover and allow to rise until almost doubled, about 45 minutes.
6. Preheat the oven to 350°F. Bake the rolls until golden brown, about 30 minutes. Allow to cool.
7. To make the frosting, beat together the cream cheese and butter. Add in the powdered sugar, maple extract and cinnamon and beat until light and creamy. Frost the rolls with the frosting.

Southwestern Chicken Panini with Cilantro Pesto

• 
• Ingredients:
• 8 oz. rotisserie or grilled chicken breast torn in large pieces
• 2 cups cilantro leaves and stems packed
• 4 large cloves garlic
• 1 jalapeno, seeded and chopped
• juice of half a lime
• pinch of salt
• 2 tbsp. good quality olive oil
• 1/2 cup mayonnaise
• 2 tbsp. canned chipotle chile in adobo, minced
• 2 tsp. sugar
• sourdough bread
• softened butter
• slices of Pepper Jack cheese

Directions:

In food processor – pulse cilantro, garlic, jalapeno, lime juice, and salt until minced.  Scrape down sides of bowl – then – with machine running – drizzle in olive oil slowly until paste forms for pesto.  Combine mayonnaise, chipotle and sugar in a small bowl.  Take two of the bread slices – spread butter on one side of each bread slice, the mayonnaise mixture on the other.  For the other two bread slices – spread butter on one side, the cilantro pesto on the other.  Top the pesto side with cheese, then chicken, place the other two slices of bread on top – buttered side up.  On stovetop griddle or grill – toast sandwiches using a heavy skillet or bacon press on top to weight the sandwich over medium heat.  Flip when golden brown and repeat on other side.

* I will also add avocado to the cilantro pesto, it makes it extra creamy and delicious. Add as much as you like, avocado makes everything taste better!!

Double Layer Chocolate Cream Pie

                                   

Pie Crust:

1 cup all-purpose flour

1/2 tsp salt

1/3 cup vegetable shortening

1/2 tbsp unsalted butter

2 tbsp ice water

Filling:

4 ounces 60% bittersweet chocolate

8 ounces cream cheese, softened

1 and 1/2 cup heavy whipping cream

1 and 1/2 cup confectioners' sugar

4 ounces milk chocolate

1 package (3.4 ounces) instant vanilla pudding mix

1 and 1/4 cup whole milk

Topping:

1/2 cup cold heavy whipping cream

2 tsp confections' sugar

2 ounces 60% bittersweet chocolate

For the pie crust, in a large mixing bowl stir together flour and salt. Using a pastry cutter or two forks, cut in butter and shortening until the mixture is the consistency of small peas. Sprinkle the ice water and mix until the dough starts coming together. Using your hands, work the dough into a 4-inch disk, wrap and refrigerate for 1 hour (or freeze at this point). Roll-out dough onto a lightly floured surface to form a disk 1-inch larger than your pie size and 1/8-inch thick. Place the dough into pie pan and refrigerate for 15 minutes. Preheat oven to 450 degrees. After pie dough has chilled prick the bottom and sides gently using a fork to prevent the crust from bubbling or use pie weights. Bake for 8-10 minutes or until golden brown. Cool on rack.

For filling, melt the bittersweet chocolate in a double broiler or in a bowl over simmering water, stir, and set aside. In a medium bowl beat the cream cheese on high for one minute. Add 1/2 cup heavy cream and confectioners' sugar and beat on high for one minute. Stir in melted chocolate and mix till blended. Pour mixture into cooled pie shell and chill for one hour. Meanwhile, melt the milk chocolate in a double broiler or in a bowl over simmering water, stir, and set aside. In a large mixing bowl combine the pudding mix and whole milk, beat on low until blended, then on high for two minutes. Add in melted milk chocolate and beat on high for one minute. Set aside. In a small mixing bowl, whip one cup heavy cream until soft peaks form. Fold the whipped cream into the milk chocolate mixture and spread over the first cream cheese layer in the pie crust. Chill for 2 hours.

For the sweetened whipped cream, beat the remaining heavy cream and confectioners' sugar till soft peaks form. Fill a pastry bag with the whipped cream and decorate pie as desired. For the chocolate curls, melt chocolate in double broiler or in a bowl over simmering water. Pour over a chilled smooth surface, I used a cutting board, but a marble slab is recommended (who has that!?). Smooth chocolate to a thin layer and chill for 5-10 minutes or until chocolate is no longer melted, but soft. Using a metal spatula scrap across the chocolate until a curl is formed. Remove curl from board using a toothpick and place onto dessert or chilled plate.

Southwestern Chicken Eggrolls with Avocado Ranch Dipping Sauce

Ingredients

• 2-1/2 cups shredded cooked chicken
• 1-1/2 cups (6 ounces) shredded Mexican cheese blend
• 2/3 cup frozen corn, thawed
• 2/3 cup canned black beans, rinsed and drained
• 5 green onions, chopped
• 1/4 cup minced fresh cilantro
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon grated lime peel
• 1/4 teaspoon cayenne pepper
• 20 egg roll wrappers
• Oil for deep-fat frying
• DIP:
• 1 cup ranch salad dressing
• 1 medium ripe avocado, peeled and mashed
• 1 tablespoon minced fresh cilantro
• 1 teaspoon grated lime peel

• Directions

  1. In a large bowl, combine the first 10 ingredients. Place 1/4 cup of chicken mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
  2. In an electric skillet or deep-fat fryer, heat oil to 375°.
  3. Fry egg rolls, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels.
  4. Meanwhile, combine the dip ingredients. Serve with egg rolls.Yield: 20 egg rolls (1-1/2 cups sauce).

Baked Chicken Chimichangas with Green Sauce

                                         

I

Baked Chicken Chimichangas with Green Sauce Recipe:

• 2 (10.5 ounce) cans condensed cream of chicken soup
• 2 (4 ounce) cans diced green chiles
• 5 pitted green olives
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons fresh lime juice
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) package shredded Monterey Jack cheese
• 1/2 (1 ounce) package taco seasoning
• 1 pound shredded cooked chicken meat
• 8 (10 inch) flour tortillas
• 1/2 cup vegetable oil
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 cup chopped green onion
• 1 (8 ounce) container sour cream

Directions:

-Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice.Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.

-In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended.Fold in the chicken (optional- season chicken with garlic and salt). Evenly divide mixture among the 8 tortillas (I actually only made 7). Fold each tortilla into a rectangular packet around the filling.

-Place all chimichangas in a 9×13 glass pan, sprayed with non-stick spray. Brush all sides of each chimichanga with a small amount of olive oil. Bake at 350 degrees for 15 minutes, pull pan out and turn over each chimichanga. Bake for 15 minutes more.

Cashew Chicken Salad Croissants

  

I was introduced to these croissants sandwiches by my Mom and sister Shawny a few years ago, and its been true love ever since.  They pack such a symphony of textures and flavors; light crunchy cashews and sweet fresh fruit balance perfectly with creamy shredded chicken.  All enclosed in a flakey, buttery croissant. 

Oh baby.  I need one right now.      

These are perfect party fare--Superbowl!--they're oh so easy to whip up so you can relax and chill with the posse.  

Make 'em.  

Cashew Chicken Salad Croissants Recipe by Bliss From Scratch, inspired by Linda Christian and Shawny Hunt |Printable Version 2 1/2 cups cooked chicken, shredded (I use Costco's Kirkland brand canned chicken) 1/2 cup mayonnaise 4 teaspoons buttermilk 1/2 teaspoon salt 1/4 teaspoon pepper 2/3 cup tart apple, chopped 1/2 cup unsalted cashews 1 cup red grapes, halved 6 croissants, halved In a large bowl combine the chicken, mayo, buttermilk, salt and pepper and stir until well combined.  Add the apple, cashews and grapes, stir gently until combined.  Spoon onto the halved croissants and serve. Enjoy! BLISS FROM SCRATCH

Pudding Cookies

I made these cookies one night (just after returning home from the store) and realized I only had butterscotch pudding. I was mad at myself for not checking before I had gone to the store.  (I make that mistake ALL the time.)  But I had already started the dough, so butterscotch it was.  Then I went to add the chocolate chips and something didn't smell right.  I looked at the bag and, sure enough, I had accidentally bought Cinnamon Chips.  When did they come out with those?  Aargghhh.  Only I could start out making chocolate chip cookies and end up with butterscotch cinnamon! 

But this recipe is fun because you can mix and match the flavor of pudding and baking chips.  For example, I had a friend who used pistachio pudding and white baking chips.  She called them Shrek Cookies!  My mother-in-law is a chocolate lover so she does chocolate pudding and dark chocolate chips.  During Christmas time I love Vanilla pudding and Andes Mint Chips.  I usually make the regular chocolate chip version since that's my families favorite- but be creative. 

RECIPE

4 (plus a little) C. Flour

1 1/2 tsp baking soda

6 oz Instant Vanilla Pudding

1 1/2 C. Butter, softened

1 C. packed Brown Sugar

1/2 C. sugar

1 1/2 tsp Vanilla

3 Eggs

1 bag Chocolate Chips

* Heat oven to 375.  Whisk the flour, baking soda and pudding together and set aside.  Cream butter, brown sugar and sugar together.  Add the eggs and vanilla.  Add the flour mixture and mix until everything is well combined.  Add (and mix in) chocolate chips.  Lightly spray a cookie sheet.  Roll 1 TBL of dough into a ball.  Place 12 cookie balls evenly on the cookie sheet and bake for 7-8 minutes, turning half way thru.  Transfer cookies to a cooling rack.  Makes about 6 dozen cookies. 

Tips:

• I use a cookie scoop- that guarantees all my cookies will be the same size so they'll bake correctly.
•  Getting the right consistency to the dough is important.  Start with 4 cups and if you think it needs a little more flour, add another 1/4 cup.  
• ALWAYS set a timer and don't forget to turn them half way thru.  Check the cookies at 7 minutes.  30 seconds can make or break your cookie.  Error on the side of under vs. over cooking.  The tops should have a light golden color.