pumpkin cinnamon rolls--OH MY!

YAY!!  Thanksgiving Breakfast (on the left) is in the freezer!  I'll just need to thaw, bake and frost!

On the right, are the rolls I baked right away!  I HAD TO TRY THEM!!  They are AMAZING!!  They have the perfect amount of pumpkin and spices, and the cream cheese frosting makes them all gooey, and messy, and delicious!!

Thank you Ree Drummond (The Pioneer Woman) this one is a keeper!  Here is her recipe!  I followed it exactly!

Only one tip...make sure when you roll out the dough that the entire surface is floured--mine stuck to the counter in some areas because I didn't use enough flour.

PUMPKIN CINNAMON ROLLS 
WITH CREAM CHEESE FROSTING

Ingredients

•  DOUGH
• 1-1/2 cup Whole Milk
• 1/2 cup Vegetable Oil
• 1/2 cup Sugar
• 1 package (2 1/4 Teaspoons) Active Dry Yeast
• 1 cup Pumpkin Puree
• 4 cups All-purpose Flour
• 1/2 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Nutmeg
• 1/4 teaspoon Ground Ginger
• 1/2 cup (additional) All-purpose Flour
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon (heaping) Baking Powder
• 1/2 teaspoon Salt
•  FILLING
• 1 stick 1/2 Cup Butter, Melted
• 1/2 cup Sugar
• 1/2 cup Brown Sugar
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Ground Nutmeg
• 1/2 teaspoon Ground Ginger
• 1 cup Finely Chopped Pecans
•  FROSTING
• 8 ounces, weight Cream Cheese, Softened
• 1/2 pound Powdered Sugar
• 1/4 cup Whole Milk
• 2 Tablespoons Butter, Melted
•  Dash Of Salt
• 
  
•  Extra Flour, For Rolling
•  Extra Milk, For Thinning
•  Extra Butter, For The Baking Pans

Preparation Instructions:

MAKE THE DOUGH

In a large saucepan, combine 1 1/2 cups whole milk, 1/2 vegetable oil, and 1/2 cup sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow to sit for 5 minutes. Stir in pumpkin puree until combined.

Combine 4 cups of flour with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.

After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in 1/2 cup flour, baking soda, baking powder, and salt until totally combined.

MAKE THE ROLLS

Preheat the oven to 375 degrees. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.

Turn out dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour and handle it/flour it until it's easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 10 inches by 30 inches.

Drizzle the melted 1 stick of butter over the dough and smear it all over the surface with your fingers. Mix together 1/2 cup sugar, 1/2 cup brown sugar, and the cinnamon, nutmeg, and ginger. Sprinkle this all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.

Starting at the top, use a "typewriter" motion to roll the dough toward you into a large log. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down.

Slice 1/2 to 3/4 inch slices and place them in the buttered pan(s). Allow them to rise for 20 minutes, then bake for 15-18 minutes or until nice and golden brown around the edges.

MAKE THE FROSTING

While the rolls are baking, making the frosting by combining all the frosting ingredients in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner icing. Add maple flavoring if using and beat until combined.

FINISH THE ROLLS

Ice rolls the second they come out of the oven. Sprinkle extra nuts over the frosting, then allow them to sit for 15 minutes before serving.

  

tired of the same old chicken noodle soup? Try this one instead!

This cold and flu season, when you get tired of traditional chicken noodle soup, remember this recipe!  What cold or flu could stand up to a BIG BOWL of steaming chicken noodle soup filled with garlic and ginger and hot peppers?!!     

It took me a few tries to acquire a taste for Pho, and then, I couldn't get enough of it!    

This recipe (even though it's cheating, and is SO simple!) tastes very much like the Pho Ga you get in Vietnamese Restaurants where they spend all day long cooking that delicious broth!  But, who feels like going out when they're sick?  Not me!  Grab a pot and get cooking...you'll feel better in no time!  

SUPER SIMPLE PHO GA
(Vietnamese Chicken Noodle Soup)

INGREDIENTS:
1 pkg. Rice Noodles
1 1/2 lbs. Chicken Breast
3 tbsp. Peanut Oil
2 tbsp. Garlic, minced
2 tbsp. Fresh Ginger, minced
1 tsp. Crushed Red Pepper Flakes
10 cups All Natural Chicken Stock
1/3 cup Fish Sauce

TOPPINGS:
Fresh Cilantro leaves
Chopped Green Onions
Fresh Basil leaves
Bean Sprouts
Sliced Jalapeño peppers
lime wedges
Sriracha sauce
Hoisin sauce

INSTRUCTIONS:
Cook rice noodles according to package directions.  Set aside.

Slice the chicken into very thin strips.

Heat oil in large wok over medium-high heat.  Add chicken, garlic, ginger and red pepper flakes.

Stir fry for 1 minute, then add chicken stock and fish sauce.

Bring to a boil then reduce heat and simmer until chicken is cooked through.  (serve now, or simmer until needed.  Extra simmering just makes it better!)

In large bowls, ladle the soup over a big pile of noodles.

Arrange cilantro, green onions, basil leaves, bean sprouts, jalapeno slices and lime wedges on a large platter for the center of the table so everyone can choose their own toppings.

Add Sriracha and Hoisin sauce to taste.

Enjoy!!

a little taste of home...

I have been making this Spinach Pie for 25 years!  It reminds me of the Spinach Pie that they serve in Detroit's Greek Town (LOVE IT)!  It's flaky and cheesy, and well--IT IS PERFECTLY DELICIOUS!!  I always serve it with a BIG bowl of Greek Salad!!  

The next time you're looking for something to make for dinner--this is it!!  Even people who say they don't like Spinach tell me that they LOVE this Spinach Pie!!  

My Greek Town (DETROIT!!) Spinach Pie & Greek Salad 

INGREDIENTS:
2 boxes frozen chopped spinach
1 1/2 sticks salted butter
1 bunch (about 6) green onions, chopped--including most of the green
1 medium sweet onion, chopped
3 large eggs
1 1/2 cups half & half
1 1/2 lbs. feta cheese, crumbled 
2 tsp dried dill weed
1 tsp freshly ground black pepper
1 tsp dried parsley
1 tsp dried sage
1 roll filo dough (1/2 a box), thawed and at room temperature

cheese cloth--it's the EASIEST way to remove the liquid from the spinach!!

INSTRUCTIONS:

Pre-heat oven to 325 degrees.

Cook spinach according to the package then pour into a colander lined with cheese cloth--let cool.  When it is cool enough to handle, twist up the cloth and squeeze the spinach until you get out as much of the liquid as you can.  (it should be VERY dry!)  

Put 1/2 stick butter in a medium size saute pan with all of the onions, cook over medium-low heat until the sweet onion is soft and clear (don’t brown them!)  Move them (with the butter!) to a plate to cool for a few minutes.

In a large bowl, beat the eggs with the half & half and then add feta, dill, pepper, parsley, sage, spinach and (cooled) onions.  Set aside.

Melt a full stick of butter in the microwave.

Using a pastry brush, butter the bottom and sides of a 9 x 13” baking pan.

  

Open the filo dough.  Working quickly, lay 1 sheet in pan, brush with melted butter and continue buttering and layering the sheets until half of the roll is used.

Pour spinach mixture over the bottom layers and spread it evenly over the filo dough.

Continue with filo on top of the spinach mixture, buttering each sheet one at a time and using up the remainder of the dough.

Tuck any extra dough into the sides of the pan.

With a sharp knife cut slits in top dough to release steam.

Bake on middle oven rack for 60-70 minutes until top is flaky and golden brown.

Try really hard to let it cool for a few minutes before serving!!!  (GO MAKE THE SALAD!)  

As good as this is hot out of the oven...let me tell you, a chunk straight from the fridge the next day--YUMMMMM!

To store:  cool completely and store covered in the refrigerator.  For long term storage, put serving size pieces into freezer bags (remove all of the air!) and freeze.

GREEK SALAD

INGREDIENTS:

3 roma tomatoes, cut into bite size pieces
1 large cucumber, cut into bite size pieces
Red Onion, sliced very thin (to taste)
crumbled feta cheese (to taste)
pickled beets (to taste)  rinse them, or your whole salad will be RED!
Peperoncini salad peppers (to taste)
Greek Olives (to taste)

Greek Vinaigrette:
2 cloves garlic, minced
1 1/4 tsp. dried oregano
1/2 tsp dijon mustard
1/4 cup red wine vinegar
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 cup olive oil

INSTRUCTIONS:
Whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl.  While whisking, slowly add the olive oil.

Put tomatoes, cucumber and red onion into a large salad bowl.  Pour vinaigrette over the top and toss.  Add feta, beets, peppers and olives (to taste) on top.  Serve!

ENJOY!!!