Pumpkin French Toast

I love to sprinkle a little pecans over the top of the French toast.  Pumpkin, maple syrup and pecans so good together.  

pumpkin butter

PUMPKIN FRENCH TOAST

(serves 4 )

French Toast Ingredients:

*4 large eggs, beaten

*3/4 cup heavy cream

*1/2 cup pumpkin puree

*1/2 teaspoon pumpkin pie spice

*8 slices of Texas toast bread

*3 tablespoons, butter

*syrup or powdered sugar (optional)

*chopped pecans (optional)

Pumpkin Butter Ingredients:

*1/4 cup butter, softened

*2 tablespoons pumpkin puree

*2 tablespoons maple syrup

*1/4 teaspoon cinnamon

*dash of nutmeg

Pumpkin Butter Directions:

~Mix all ingredients, until well mixed and set aside.

French Toast Directions:

~In pie plate, whisk eggs, heavy cream, pumpkin puree, vanilla, and pumpkin pie spice.

~Heat up a large skillet over medium-low heat.

~Melt butter into pan.

~Dip bread into mixture coating both sides (about 20 seconds per side).

~Cook about 3-5 minutes per side or until golden brown on each side.

~Serve french toast and top with pumpkin butte, syrup or powdered sugars and peans.

Chicken Cordon Bleu Casserole

 Quick and easy to make.  You can eat as is or serve over egg noodles.  

CHKCKEN CORDON BLEU CASSEROLE 

(serves 6)

Ingredients:

*10-12 chicken tenderloins

*1-1/2 cups chopped ham

*3 tablespoons butter

*2 tablespoons all-purpose flour

*2 1/2 cups milk

*2 tablespoons dijon mustard

*1 (8 ounce) block Swiss cheese, shredded

*1 cup bread crumbs

*1/4 cup parmesan cheese, shredded

*1 tablespoon Italian seasoning

*salt & pepper

*1 tablespoon butter, melted

Directions:

~Preheat oven to 350 degrees.

~Spray a 9X13 inch pan with cooking spray.

~Layer chicken tenderloins on the bottom of prepared pan.

~Salt & pepper chicken to taste.

~Sprinkle chopped ham over chicken.

~Place in oven to begin cooking (bake for about 10 minutes)

~While chicken is baking, in a medium saucepan melt 3 tablespoons butter over low heat.

~Whisk in flour, and whisk until flour is completely mixed in (for about 1 minute).

~Slowly add milk, whisking continually, until it thickens up some.

~Remove from heat and stir in Swiss cheese and mustard, until melted.

~Remove chicken from oven, and pour mixture over chicken.

~In a small bowl, mix bread crumbs, parmesan cheese, Italian seasoning, and melted butter together.

~Sprinkle mixture over chicken.

~Bake for 35-40 minutes.

~Remove from oven and allow to sit for 10 minutes.  

Pumpkin Pecan Cheesecake

 This is a very rich dessert.   A little goes a long way, but it is oh so good.

PUMPKIN PECAN CHEESECAKE

(serves 16)

Crust Ingredients:

*1 1/2 cups graham cracker crumbs or vanilla wafers

*1/4 cup light brown sugar, packed

*1/3 cup butter, melted

*1/4 teaspoon ground cinnamon

Pecan Layer Ingredients:

*2/3 cup brown sugar

*2/3 cup light corn syrup

*1/3 cup butter, melted

*2 large eggs, room temperature 

*1 1/2 cups pecans, chopped

*1 teaspoon vanilla extract

Cheesecake Ingredients:

*3 (8 ounce) packages cream cheese, softened

*1 cup granulated sugar

*1/4 cup brown sugar, packed

*2 large eggs, room temperature 

*1 (15 ounce) can pumpkin puree

*2/3 cup evaporated milk

*2 tablespoons cornstarch

*1 1/2 teaspoon ground cinnamon 

*1/4 teaspoon ground nutmeg

Sour Cream Layer Ingredients:

*1 (16 ounce) sour cream

*1/3 cup granulated sugar

*1 teaspoon vanilla extract (or 1/2 teaspoon maple flavoring)

Topping Ingredients:

*1 (13.4 ounce)can Dulce de Leche

*2/3 cup pecan halves

*2 tablespoons granulated sugar

*2 tablespoons water

*1/4 teaspoon ground cinnamon

Candied Pecan Directions:

~Preheat oven to 350 degrees.

~Spread pecans into a single layer on a cookie sheet.

~Bake for 4-5 minutes.

~In a small saucepan, add toasted pecans, sugar, water, and cinnamon.

~Bring mixture to a boil, stirring continuously.

~Reduce heat, and cook until liquids thicken.

~Pour pecans into a single layer onto a piece of parchments paper and allow to cool.

Crust Directions:

~Preheat oven to 350 degrees.

~Combine graham cracker crumbs  (or vanilla wafer crumbs, brown sugar, melted butter and cinnamon together until well mixed.

~Press evenly into bottom of a 9-inch springform pan.

~Set aside.

Pecan Filling Directions:

~In a medium bowl, mix brown sugar, corn syrup, melted butter, eggs, pecans and vanilla extract together.

~Pour into prepared crust.

Cheesecake Directions:

~In a large mixing bowl,  softened cream cheese, granulated sugar, brown sugar, cinnamon, and nutmeg together until mixed throughly and is creamy.

~Beat in eggs, pumpkin puree, and milk.

~Mix in cornstarch, stir until everything is mixed well and cheesecake is smooth.

~Gently pour cheesecake filling over pecan layer, spreading to make it reach the sides and is even.

~Bake in center rack for 55-60 minutes, or until the edges are set and the center moves just a little bit.

Sour Cream Topping Directions:

~In a small bowl, whisk sour cream sugar and vanilla extract (or maple flavoring) until mixed well.

~Spread over warm cheesecake.

~Bake fo 10-15 minutes longer.

~Cool on a wire rack.

~Cover and refrigerate for at least 4 hours or overnight.

Finishing Off:

~Heat up Dulce de Leche until it's pourable, slightly warm, but not hot

~Pour over cheesecake and spread to edge.

~Place candied pecans over top of  dulce de leech.

~Cut and serve.

Fried Apple Pie

You can get two treats with this recipe.   Put the dough that you trim off in the  hot oil and fry for about 1 1/2-2 minutes.   Remove from oil and place in a bowl with cinnamon sugar.   Place on aa cooling rack until cool.

Large Fried Apple Pies

Mini Fried Apple Pies

                                                Cinnamon Crisps (made with leftover dough)

FRIED APPLE PIE

(makes 8 large or 16 mini)

Crust Ingredients:

*3 cups all-purpose flour

*1 teaspoon salt

*1 teaspoon granulated sugar

*2 tablespoons butter, cut into cubes

*3 tablespoons lard

*3/4 cup very cold water

Filling Ingredients:

*1 1/2 pounds apples, peeled and diced small

*1/3 cup light brown sugar

*1/4 teaspoon salt

*1/2 teaspoon ground cinnamon

*1/8 teaspoon ground nutmeg

*3 tablespoons cornstartch

*2 tablespoon butter

*1 teaspoon vanilla

Glaze Ingredients:

*1/2 teaspoon vanilla

*1 tablespoon milk

*1/2 cup powdered sugar

Crust Directions:

~In a large mixing bowl, sift flour, salt, and granulated sugar.

~Add in butter and lard and using a pastry blender or fork, work into dry ingredients until pea size pieces form

~Make a well in the center of the flour mixture.

~Add water and mix until combined.

~Fold the dough onto it's self until you can form a into a ball.

~Shape dough into a log.

~Cut into 8 equal pieces, and pat into a disk (16 for mini's)

~Place each piece onto a piece of wax paper or parchment paper.

~Wrap in refrigerator for 45 minutes.

Filling Directions:

~Peel, core, and dice apples.

~In a medium bowl, mix apples, granulated sugar, salt, cinnamon and nutmeg together until apples are well coated.

~Allow mixture to rest for 30-40 minutes.

~Stir in cornstarch and butter until the cornstarch is mixed well (no lumps).

~Transfer to a large skillet.

~Sauté over medium heat, bringing mixture to a boil, stirring often.

~Once mixture comes to a boil, boil for one minute, stirring continuously.

~Remove from heat and stir in vanilla extract.

~Allow mixture to come to room temperature.  

Let's make the Pie:

~Remove dough from refrigerator.

~Flour a clean surface.

~Roll each disk to about 8-inch circle (don't worry about it being a perfect circle).

~Put a piece of parchment paper or wax paper on a cookie sheet.

~Place dough onto prepared pan.

~Cover with plastic wrap and refrigerate for 30-40 minutes.

~Remove dough from the refrigerator.

~Place on a lightly floured surface.

~Brush the edge of the dough with a light layer of water.

~Place about 1/4 cup apple pie filling onto one half of dough (1/8 cup for mini's)

~Fold dough in half pulling over pie filling.

~Crimp dough together. 

~Trim any excess dough off.

~Place pie on parchment paper.

~Pour about 6-7 cups vegetable oil in a large heavy bottom skillet.

~Heat oil over medium heat until oil reaches 350 degrees.

~Carefully place one or two pies in hot oil.

~Fry for about 3 - 4 minutes per side or until golden brown.

~Remove from hot oil and place on a cooling rack.

Glaze Directions:

~Whisk all the ingredients together until smooth.

~Using a pastry brush, brush glaze over hot pies.

~Allow to sit for 10 minutes and enjoy.

Steak Diane

 This sauce is good over burgers too.  This recipe is easy to cut in half.

STEAK DIANE

(serves 4)

Ingredients:

*4 (4 ounce) steaks of your choice

*salt & pepper

*1 tablespoon olive oil

*2 tablespoons butter

*1 shallot, peeled and slice or chopped small

*1-2 garlic cloves, minced

*1 (8 ounce) package of button mushrooms (or mushrooms of your choice)

*1/4 cup brandy or cognac

*1 cup beef stock

*1 tablespoon Worcestershire sauce

*2 teaspoons Dijon mustard

*1/3 cup heavy cream

*1/2 teaspoon paprika

*1/2 teaspoon ground black pepper

*2 tablespoons fresh parsley, chopped fine (or 1 tablespoon dried)

*1 tablespoon fresh chives, chopped small (or 1 teaspoon dried chives)

Directions:

~In a large cast-iron skillet (or heavy bottom skillet), Heat up olive oil.

~Salt and pepper steaks.

~Once pan is screaming hot, add steaks.

~Cook 2-5 minutes per side, depending on how done you like your steaks.

~Remove steaks from pan and place on a plate and lightly cover with aluminum foil.

~Add butter, shallots and garlic to skillet, sauté for 2 minutes, stirring constantly.

~Add in mushrooms and sauté for another 4-5 minutes, stirring constantly.

~Pour in brandy and carefully light on fire.

~Burn until flames go out (stir only if needed).

~Pour in beef stock and deglaze the bottom of the pan.

~Whisk in Worchetershire sauce, dijon mustard, heavy cream, and pepper.

~Allow sauce to simmer for 3-5 minutes, or until sauce thickens (stirring often).

~Stir in parsley and chives.

~Serve over steaks or put steaks into sauce and coat both sides and then serve.

Dulce de Leche

Super easy to make and so good.  I love it on ice cream, cheesecake, to dip apples in and on and on. 

The shorter cooking times will produces a light colored caramel, while the longer time produces a darker richer caramel.  

DULCE DE LECHE

(makes 1 can)

Ingredients:

*1 (14 ounce) can sweetened condensed milk

*Water

Stove Top Directions:

~Remove label from can.

~Place can into a large pot and fill with water about 2-3-inches over the can.

~Bring to a boil.

~Reduce heat to a simmer, and simmer for 2-3 hours (check to make sure water stays a couple inches about the can).

~Remove from heat and allow to cool.

~Remove lid, and enjoy.

Oven Directions:

~Preheat oven to 425 degrees.

~Pour sweetened condensed milk into a pie plate and cover lightly with aluminum foil.

~Place pie plate into a large roasting pan.

~Carefully pour water into roasting pan, filling to about 1-inch deep.

~Bake for  90-120 minutes.  

~Allow to cool.

~Whisk to remove and lumps.

Slow Cooker Directions:

~Remove label.

~Place cans on their side.

~Cover cans with hot water about 2-3 inches over can.

~Set on low and cook for 8-10 hours.

~Remove from hot water and submerge in cold water.

~Allow to cool completely before opening.

Instant Pot Directions:

~Remove label.

~Place can sideways into instant pot liner.

~Fill water to line level on pot (making sure the can is fully submerged by 3-4 minutes.

~Put lid on and set on pressure cooke on hight for 35-40 minutes.

~Do a natural release.

~Allow to completely cool, before removing can from water.

***You can store Dulce de Leche in the refrigerator in a covered container for up to 14 days or freeze for up to 2 months.  

Chicago Dog

 Another good dog.   I will tell you that I couldn't find Sport Peppers or Chicago Style Relish is my area.  I could have gotten a jar on-line for, but I didn't want to spend $20 for them.  So I used paperoncini peppers and sweet relish.  If you don't have poppy seed buns, just spray the outside of the bun with cooking spray and sprinkle poppy seeds on it.  Bake in a 350 degree oven for 5 minutes.  

CHICAGO DOGS

(serves 4)

Ingredients:

*4 all beef hot dogs

*4 poppy seed hot dog buns

*yellow mustard

*1 dill pickle, quarter (or 4 dill pickle spears)

*8 tomato weges (about 1 tomato)

*Chicago style relish

*1/2 sweet onion, chopped

*8 sport peppers (if you can't fine them, use jalapeño or paperoncini peppers)

*celery salt

Directions:

~Steam hot dog until heated through (about 5-8 minutes).

~Steam buns for about 30-40 seconds until hot.

~Remove buns and place on plate.

~Drizzle mustard on the inside of each bun.

~Place hot dog into each bun.

~Place 1 pickle spear on one side of the hot dog.

~Place two tomato wedges on the other side of the hotdog.

~Top with relish, onions, and peppers.

~Sprinkle celery salt over top.

Soft Garlic Dinner Rolls

 These are so soft and delicious.   The dough is sticky and you will want to add more four, but DON'T!   They will not be as soft.  Goes great with any pasta dish.  This recipe is easy to double.

SOFT GARLIC DINNER ROLLS

(makes 10)

Ingredients:

*1 teaspoon active dry yeast

*2 tablespoons granulated sugar, sifted

*1/2 cup warm milk (about 110 degrees) (not hot or you could kill the yeast)

*1 large egg

*2 cups bread flour (can use all-purpose)

*3 tablespoons butter, softened

*3/4 teaspoon salt

*1/2 teaspoon garlic powder

*1 tablespoon dried parsley

Directions:

~In a large mixing bowl, stir yeast, granulated sugar, and warm milk.

~Allow to sit for 5 minutes.

~Whisk egg, and add to yeast mixture.

~Stir in flour, butter, salt, garlic powder, and parsley until just combined.

~Knead dough until smooth and soft (it will be sticky).

~Grease a large bowl, and transfer dough into it.

~Cover with plastic wrap for 2 hours or until dough is doubled is size.

~Spray a 9x13 inch pan with cooking spray or line with parchment paper.

~Flour a clean surface and place dough onto it.

~Cut dough into 8-10 pieces.

~Pat each section into a rectangle.

~Roll each piece and place into prepared pan.

~Cover and allow to rise for another 30-40 minutes.

~Preheat oven to 350 degrees.

~Lightly brush rolls with egg white (helps brown them up).

~Bake for 25-30 minutes or until golden brown.  

Peanut Butter Pretzels

 Super easy to make and great to share.

PEANUT BUTTER PRETZELS

(makes 35-37)

Ingredients:

*1/2 creamy peanut butter.

*3 tablespoons butter, softened

*2 tablespoons granulated sugar

*1/2 teaspoon salt

*3/4 cup powdered sugar

*70-74 twist pretzels

*1 cup melting chocolates or  chocolate chips (I mix them) (white chocolate work too)

Directions:

~In a medium mixing bowl, beat peanut butter, butter, granulated sugar, and salt until combined.

~Beat in powdered sugar until well combined and soft.

~Place a sheet of parchment paper over a cookie sheet.

~Scoop 1/2 tablespoon of peanut butter mixture and place onto pretzel.

~Take another pretzel and place in over peanut butter to sandwich it.

~Place on prepared pan and repeat.

~Place in freezer for 30-35 minutes.

~Melt chocolate over a double boiler or in microwave, stirring as it melts so it doesn't seize up.

~Dip half of pretzel into melted chocolate.

~Place back on cookie sheets and repeat.

~Freeze for 20 minutes.

~Enjoy, store in refrigerator.