Pumpkin Bread

This is my fav pumpkin bread! Recipe altered from sallysbakingaddiction.com . Super moist and full of flavor!

Pumpkin Bread

1 3/4 Cup flour
1 tps baking soda
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
3/4 tsp salt
2 large eggs
3/4 cup sugar
1/2 cup packed brown sugar
1 and 1/2 cups pumpkin puree (canned or fresh)
1/2 cup vegetable oil
1/4 cup orange juice (or milk)
1-2 cups semi sweet chocolate chips (depending on how chocolaty you like yours)

 Preheat oven to 350. Grease or spray loaf pans or mini loaf pans. Set aside. In large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, whisk the eggs, sugar, brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.
 Pour the batter into the prepared 2 loaf pans. Bake for 55-65 minutes and 30-40 for mini loafs. Check the center of bread with a toothpick, if it comes out with only a few small moist crumbs it is done. Cool bread completely in pan.
 Can be frozen up to 3 months. Thaw in refrigerator overnight and bring to room temp before baking. EnJOY!

Pumpkin Pie Croissants

 One of the teachers at my children's school made these with her class a few weeks ago. They were so good that I of course had to go straight home and make them! Such a fun and easy pumpkin treat! This recipe is from justapinch.com

Pumpkin Pie Croissants

2 tubes of refrigerated crescent rolls
4 oz of cream cheese (1/2 a block)
1 cup canned pumpkin puree
1 1/2 tsp pumpkin pie spice
3 Tblsp sugar

Roll each crescent out and separate. Mix together the pumpkin pie filling with the cream cheese, spices and sugar. Beat together until fluffy and creamy. Spread 1 Tblsp or more of the filling along the crescent roll and roll it up.
 Mix together 4 Tblsp of sugar and 1 Tblsp pumpkin pie spice; roll each pumpkin pie croissant in it. Bake at 375 for about 15 minutes. EnJOY!

Easy Nutella Cinnamon Rolls

These are the yummiest and easiest cinnamon rolls ever! I tried making them in both a mini muffin tin and a regular size muffin tin and both work great! I found this recipe on buzzfeed.com

Easy Nutella Cinnamon Rolls

1 tube refrigerated crescent dough
1 small jar nutella
Cinnamon

For the Frosting:
1 1/2 cups Powdered sugar
1/2 cup butter
1/2 cup cream cheese
1/2 tsp vanilla extract

Preheat oven to 350 degrees.
Unroll a tube of crescent dough onto a lightly floured surface and lightly press together to seal.
Spread an even layer of nutella and a dash of cinnamon, then roll it back up.
Cut the dough into eight pieces with a sharp knife. Place each piece into a greased muffin tin and bake until golden brown. Cool slightly.
For your frosting, mix softened butter and cream cheese with an electric mixer until fully combined and smooth. Sift in powdered sugar, mixing after every 1/4 cup or so, then add the vanilla extract and stir until everything is smooth. Spread evenly onto slightly cooled rolls. EnJOY!

1 Hour Dinner Rolls

 I needed to have rolls done quickly so I tried this recipe from cookingclassy.com and hit the jackpot! Quick, easy and super fluffy and moist!

1 Hour Dinner Rolls

3 3/4- 4 1/4 cups flour
1/4 cup sugar
1 Tblsp rapid rise yeast
1 1/2 tsp salt
3/4 cup cool water
2/3 cup milk
4 Tblsp unsalted butter, diced into 1 Tblsp pieces, plus more for the top of baked rolls
1 1/2 tsp lemon juice

Preheat oven to 180 degrees. In the bowl of an electric stand mixer whisk together 4 cups of flour, sugar, yeast and salt.
 To a medium bowl add water, milk and butter and heat in microwave on high power until it reaches 115 degrees on a thermometer, about 1 minute 15 seconds. Stir to partially melt butter, you just want to make sure its softened through.
 Pour milk mixture into dry mixture in bowl of electric stand mixer along with lemon juice. Set mixer with a hook attachment then set mixer on low speed and gradually increase to medium low, knead about 3-4 minutes until smooth and elastic while adding additional flour as necessary (dough should be slightly sticky but manageable).
 Cover bowl tightly with plastic wrap and rest 5 minutes. Meanwhile butter a 13x9 inch baking dish. Drop dough onto a lightly floured surface. Shape into an evenly level rectangle. Cut into 15 balls and place shaped dough portions into prepared baking dish.
 Dampen hands with water and brush tops of dough with the water (just so they don't dry while rising in oven). Transfer to oven, close oven and turn oven off, allow rolls to rise 20 minutes (don't open oven door). Remove from oven and preheat oven to 375 degrees (this should take about 5 minutes, so just allow rolls to rest on counter while oven preheats).
 Bake in a preheated oven 14-16 minutes until tops are golden brown. Remove from oven and run the top of a stick of butter along tops of rolls just to coat. Serve warm. Store in an airtight container. EnJOY!

Mini Deep Dish Pizzas

Oh man these things are so addicting! They are crispy and so yummy! Thank you damndelicious.net for this recipe!

Mini Deep Dish Pizzas

4 flour tortillas (8 inch each)
1 cup pizza sauce
3/4 cup shredded mozzarella cheese
1/4 cup grated parmesan
36-48 mini pepperoni

Preheat oven to 425. Lightly oil a 12 cup muffin tin or coat with nonstick spray. Working one at a time, lay tortilla on a flat surface. Using an empty can, cut 3-4 medium circles, pressing firmly enough in a rocking motion to cut through the tortilla.
Fit a tortilla circle into each of 12 muffin tins, pressing carefully to make sure there is an opening in the center. Scoop 1 Tblsp pizza sauce into each muffin tin. Sprinkle with mozzarella and parmesan cheeses, topping with 3 mini pepperonis each.
Place into oven and bake for 10-12 minutes, or until cheese has melted. Serve immediately. EnJOY!

Epic Stuffed Garlic Bread

As if garlic bread wasn't just amazing already, this recipe sends it over the top! A must try! This is a recipe from one of my favorite sites, cookiesandcups.com

Epic Stuffed Garlic Bread

1 large loaf Ciabatta bread (or french bread)
4-6 cloves garlic, minced
1/2 cup chopped fresh parsley
1/2 cup room temp butter, cut into pieces
2 Tblsp olive oil
1 tsp kosher salt
1 tsp freshly ground black pepper
1 cup fresh grated Parmesan cheese
*optional: 1/4 tsp cayenne pepper (I didn't use this)

Preheat oven to 425. Cut your bread into thick slices leaving about 1/2 inch at the bottom uncut. Be careful not to cut the bread all the way through, as you need the bread to hold together to contain all the filling.
In a medium bowl, combine the remaining ingredients with a fork. Stuff the filling into the crevices of the bread evenly. You might think you have too much filling but you don't. Use it all.
Wrap the bread tightly in aluminum foil, place the bread on a baking sheet and bake for 25 minutes. Uncover the bread and bake for an additional 5 minutes to crisp the outside of the bread. Serve warm. EnJOY!

Philly Cheese Steak Sandwiches

Oh my heck... I though Id surprise my hubby a few months ago with one of his favorite sandwiches, centercutcook.com really came through with this recipe! So easy and so good. The only piece of advice, don't get the most expensive choice of meat to make this or you will pay a hefty price! So delish, but I paid a fortune to have my local butcher slice up some rib eye for me and I didnt realize until after he had sliced and packaged it for me how much it would be! Yikes!

Philly Cheese Steak Sandwiches

1 small yellow onion, thinly sliced
1/2 of a green bell pepper, thinly sliced
4-6 oz button mushrooms, sliced
salt and pepper for seasoning
1 and 1/4 lbs top sirloin or skirt steak (or if you want it extra delish use rib eye)
1-2 Tblsp vegitable oil
4 soft hoagie rolls (get good quality)
8 white american cheese slices or 8 pepper jack cheese slices ( I used provolone as well)
mayo or chipotle mayo

Chipotle Mayo Ingredients

1/2 cup mayo
1 chipotle pepper in adobo sauce
1/2 Tblsp sauce from the adobo pepper can
1 Tblsp lime juice
dash of salt
dash of pepper

1 hour before cooking, place steak in the freezer. (If your local grocery store butcher will slice your meat thin for you, you can skip this step).
When your ready to start cooking, pre-heat your oven to 400 degrees.
Melt 1 Tblsp butter in a large skillet over medium heat. Cook veggies until tender.
While the veggies are cooking, remove the steak from the freezer and use a very sharp knife to slice the meat as thinly as possible against the grain.
When the veggies are done cooking, heat 1 Tblsp canola oil over medium high heat.
Place 4 hoagie rolls in the oven for 5-7 minutes or until nice and warm, but not crunchy.
Add half the meat to the pan and season with a bit of salt and pepper. Cook for a few minutes until it is cooked through. Set aside.
Heat a bit more oil if needed and cook the other half of the meat, seasoning with salt and pepper. Return the first batch of meat to the pan, stir in veggies if you wish, and top with cheese. Use 8 pepper jack cheese slices for a spicy version, or 8 white american cheese slices for a classic version. Place the cheese over the meat and when it starts to melt, stir the cheese into the meat and veggie mixture.
Divide the meat among the 4 hoagie rolls.
If using chipotle mayo, combine all ingredients in a blender (may, chipotle pepper, chipotle sauce, lime juice, salt and pepper) and slather desired amount on each roll. Otherwise spread a thin layer of regular mayo on the roll. Cut in half and serve immediately. EnJOY!

Stuffed Honey-Ham Biscuits

I found this fun, deliscous and easy recipe at pillsbury.com for a cooking class I was doing for a sweet young man. We both loved it!

Stuffed Honey-Ham Biscuits

1 can (8 biscuits) Pillsbury Grands Flaky layer refrigerated biscuits
8 slices swiss cheese
8 slices deli cooked ham
1/4 cup honey

Heat oven to 350. Spray a cookie sheet with pam spray. Seperate dough into 8 biscuits. Cut slit on 1 side of each biscuit, forming a deep pocket. Place 1 slice of cheese inside each pocket. Top cheese with 1 slice of ham and 1 teaspoon honey.
Press dough over filling, sealing edge of biscuit; place on cookie sheet. Repeat with remaining biscuits, cheese, ham and honey.
Bake 15 minutes or until golden brown. Remove from cookie sheet to serving plate. Drizzle remaining honey over tops. Serve immediately. EnJOY!

Chicken Ciabatta Sandwich and Three Fats Sandwich

So remember that amazing ciabatta sandwich I told you about in my last post? Here it is! Yum yum!!!! I also added another ciabatta sandwich recipe I found on www.alexandracooks.com


Chicken Ciabatta Sandwich

6 Cooked/grilled Chicken Breasts (seasoned with salt and pepper)
1 lb cooked crisp bacon
Bri cheese, sliced thick
1 package Arugula or spinach
6 Ciabatta rolls, sliced in half
1 large yellow onion, sliced and sauteed until caramelized
Balsamic Vinegar

To assemble: Slice fresh ciabatta rolls in half, add sliced bri cheese, then bacon slices, cooked chicken breast, arugula, caramelized onions and drizzle a small amount of balsamic vinegar. EnJOY!

Three Fats Sandwich

Fresh Ciabatta Rolls
Butter, slightly softened
Prosciutto thin sliced (Use Good quality!)
Arugula
Olive oil (Good quality)

Split your rolls in half, spread a little butter on each side. Top one slice of ciabatta with a few slices of really good quality prosciutto, top with a handful of arugula, drizzle with olive oil, top with ciabatta roll. EnJOY!

Ciabatta Rolls

A few months ago I went to a local farmers market and experienced the most incredible sandwich I think I've ever had! (Recipe to be posted next...) The woman running the booth at this market made her ciabatta from scratch for her sandwich so I had to rush home and try making my own version of sandwich. Um... yummmmm! I found this recipe on www.thekitchn.com

Ciabatta Rolls

Step 1:
Biga (pre-ferment)

1/2 cup water
1/2 tsp active-dry yeast
1 cup all purpose flour

Dissolve the yeast in the water. Add the flour and stir to form a thick, gloppy paste. Give it a good fifty or so brisk stirs to build up the gluten. Cover and let sit at room temperature for eight hours, or overnight.
By the next day, the biga will look soupy with many bubbles dotting the surface.

Ciabatta

2 cups + 2 Tablespoons water
1 tsp active dry yeast
Biga
4 cups all purpose flour
2 tsp kosher salt

Dissolve the yeast in the water in the bowl of a standing mixer. Scrape the biga into the water and break it up with your spatula or squeeze it between your hands. You don't need to completely dissolve the biga; just loosen it up and break it into stringy blobs.
Add all of the flour and the salt. Stir to form a thick, very wet dough. Let this rest for 10-20 minutes to give the flour time to absorb the water.
Fit your stand mixer with a dough hook and knead at medium speed for 15-18 minutes (level 5 or 6 on a kitchen aid). Keep a close eye on your mixer as it has a tendency to "walk" on the counter at this speed.
The dough will start off sticking to the bottom and sides of the bowl. Around the 7 minute mark, it will start to pull away from the sides of the bowl, collect around the dough hook, and regularly slap the sides of the bowl. If it doesn't, nudge your mixer speed up a notch. Also, if the dough starts climbing the dough hook, stop the mixer and scrape it down again. By the end of kneading, the dough will look smooth and creamy with a glossy shine. It will puddle back into the bowl once you turn off the mixer, and this is fine.
Cover the bowl and let the dough rise at 70-75 degrees for 2-3 hours, until tripled in bulk.
Dust your work surface heavily with flour. Set two sheets of parchment near your work surface. Scrape the dough out of the bowl onto the flour, taking care not to deflate it too much. Dust the top of the dough with more flour. Using a pastry scraper or pizza wheel, cut the dough in two pieces for loaves or into 16 pieces for rolls.
Brush your hands with flour. Working gently but swiftly, scoop the loaves or the rolls, one at a time from the work surface to the parchment. Press your fingertips about halfway into the dough to dimple the surface and slightly flatten the loaves or rolls. Let them rise, uncovered for 30-40 minutes. When ready to bake, they should look pillowy with many big bubbles just beneath the surface.
Preheat the oven to 475 while the loaves are rising. If you have a baking stone, put it in the oven now.
When ready to bake, slide the loaves, still on the parchment, onto a pizza pan or baking sheet. Transfer them to the oven to cook, either on the baking stone or directly on the baking sheet if you don't have a stone. Bake for 20-30 minutes, until puffed and golden brown. Slip the parchment out from under the loaves and cool completely before eating.
EnJOY!

Nutella and Peanut Butter Crescents

I saw a recipe on pinterest using nutella and peanut butter baked into cresent rolls, and yes I stopped what I was doing to make these bad boys! Oh these are so dangerous! I also made a batch of peanut butter and jelly cresent rolls for my kids lunch. I was their favorite that day.

Nutella and Peanut Butter Crescents:

Nutella
Peanut butter (I used creamy)
1 can of refrigerated Pillsbury crescent rolls

Preheat oven to 350. Unroll crescents. Place one tablespoon of nutella and one tablespoon of peanut butter into the center of the crescent. Roll the dough from the large side up. Place on greased baking sheet and bake for 8-12 minutes or until lightly golden. You can also do the same recipe using peanut butter and jelly for a fun kids snack. EnJOY!

Naan Bread

Mmmmm.... yes please! I found this recipe on www.indiansimmer.com and it rocks!

Naan Bread:

2 cups flour or wheat flour
1/2 cup warm milk
1/2 cup yogurt (I used plain greek yogurt)
1/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 Tblsp sugar
1/2 Tblsp oil (I used olive)

Mix all dry ingredients together and make a well of flour (a little hole for the liquids to sit in the milk), (I actually just skipped the well and mixed it all in a bowl). Mix milk and yogurt together and pour half of it into the well and slowly combine it together. Add liquid slowly and combine it all together until soft dough is made. the dough should be soft enough for you to be able to dig your finger into it without applying any pressure. If dough sticks to hand too much then use a little bit of oil on your hand and then punch into the dough. Cover with damp cloth and let it sit in a warm place for at least 2 hours.
After a few hours, dust your working surface, take out the dough and knead it for about 2-3 minutes. Divide the dough into smaller balls (about 8 balls). Dust the surface again and flatten the balls to make bread which is a little thick and elongated. At this point, if desired, you can sprinkle on flavor to it. I used cumin mixed with a little melted butter and lightly spread on top of one side of the bread. You can also use cilantro or garlic. Brush the other side with water. Heat a thick bottom skillet. Once its hot place naan wet side down and cover with lid. Let it cook for about 30 seconds or until you see bubbles on it. Now cook the other side of the naan over direct flame of the burner with the help of tongs. when you see some charred brown spots then you know its done. Repeat with remaining naan. EnJOY!

Amazing Crescent Rolls

I needed a good crescent roll recipe for dinner the other night and cookingclassy.com hooked it up! I love thier blog!

Amazing Crescent Rolls

1/3 cup warm water, 110-115 degrees
2 1/4 tsp active dry yeast
1/3 cup + 1/4 tsp granulated sugar, divided
1 1/3 cups whole milk, warmed to 110-115 degrees
3/4 cup salted butter, at room temp, divided
1 large egg, at room temp
1 1/2 tsp salt
4 1/2 cups flour

Measure out warm water into a liquid measuring cup, then stir in yeast and 1/4 tsp sugar, whisk until yeast has dissolved. Let rest 5-10 minutes until mixture is foamy. Pour yeast mixture into the bowl of an electric mixer fitted with whisk attachment, add in 1/3 cup sugar, warm milk, 5 Tblsp butter, egg and salt. Blend mixture until combined. Add in 2 cups flour and mix until well combined. Switch attachment to a dough hook, with mixer on low speed, slowly add remaining 2 1/2 cups lfour and mix until dough is smooth and elastic, about 4-5 minutes. Dough should be slightly sticky when touched. transfer dough to a greased, large mixing bowl and cover bowl with plastic wrap. Allow dough to rise in a warm place, free from draft, until double in size, about 1 1/2 hours.
Punch dough down and divide dough into two equal portions. Shape each portion into a ball. Roll each dough ball out on a lightly floured surface into a large circle about 13 inches across keeping an even thickness. Spread each circle of dough evenly with about 2 Tblspd butter. Cut each circle into 4 equal quarters, then each quarter into 3 wedges, using a pizza cutter. Roll each wedge up, beginning on wide edge. Transfer rolls to a buttered 10x15 inch cookie sheet or jello roll pan. Cover rolls loosely with plastic wrap and let rise in a warm place until double in size, about 1 hour. During the last 10 minutes of rising, preheat oven to 375.
Remove plastic wrap and bake rolls in preheated oven for 15-19 minutes until golden brown. Remove from oven and brush with remaining 3 Tblsp butter. EnJOY!

Homemade Hamburger Buns

Ive always wanted to make my own buns just to see how much better it would make a basic burger. I have to say, I will always make my own buns from now on. Its easy to make and so amazing! I found this recipe on tasteofhome.com

Homemade Hamburger Buns

2 Tblsp active dry yeast
1 cup, plus 2 Tblsp warm water
1/3 cup vegitable oil
1/4 cup sugar
1 egg, room temperature
1 tsp salt
3- 3 1/2 cups flour

In a large bowl, dissolve yeast in warm water. Add oil and sugar and let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5-8 minutes. Do not let rise. Divide into 12 small buns, or 8 larger buns; shape each into a ball. Place 3 inches apart on a greased baking sheet.
Cover and let rest for 10 minutes. Bake at 425 for 8-12 minutes or until golden brown. Remove from pans to wire rack to cool. EnJOY!

No Knead Dutch Oven Crusty Bread

This bread recipe is so ridiculously easy and is the best bread Ive ever made! Make sure you give it 12-18 hrs to rest in a warm place. My yeast was a little old and my house was cold so it didn't rise very well but whether it rises or not, it still tastes ridiculously good! I found this recipe on www.jocooks.com

No Knead Dutch Oven Crusty Bread

3 cups flour
1 tsp salt
1/2 tsp active dry yeast
1 1/2 cups water (room temperature)

In a big bowl, mix flour, salt and yeast together. Pour water into the bowl and using a spatula mix it until its all incorporated. (I added an extra Tblsp of water until it all came together). Cover bowl with plastic wrap and let it sit on your counter for 12-18 hours in a warm kitchen. Preheat oven to 450. Add your cast iron pot to the oven and heat it as well until its 450 degrees.
 Remove pot from the oven and remove lid from pot. Flour your working surface and flour your hands. Gently remove dough from bowl and form into a ball. Take the ball of dough and drop it into the pot. Cover the pot with th elid and place it back in the oven. Bake for 30 minutes with the lid on, after which remove the lid and bake for another 10-20 minutes until golden brown. Remove from oven and let cool. EnJOY!

Arepas

Tonight for our weekly family night my kids begged me to have another culture night. After watching a diners drive in's and dives episode where Guy Fierri visited a restaurant that made venezuelan food, I knew what my theme would be for tonight. I found this recipe from picapica.com and I absolutely love Arepas now! They are very easy to make and there are so many things you can stuff in these! I chose to use my pork carnitas recipe using my crockpot, some black beans sauted in some garlic and olive oil and salt, and topped with slices of avacado. We had fun learning about Venezuela and the wonderful traditional recipes.

Arepas

1 lb. (3 1/3 cup) Harina P.A.N. (pre-cooked corn flour, other brands are Maseca or Masarepa can work too)
1 Tblsp salt
2 Tblsp vegetable shortening
4 cups of warm water

Using a mixer, add all ingredients and mix for 2 minutes until completely combined and smooth.
Keep dough covered with a moist towel and let dough rest for 10 minutes. Once rested, portion dough into a 6oz ball and flatten it as if making a burger patty or hockey puck. The arepa needs to be thick enough that it can be sliced and stuffed like a pocket. An approximate size is about 1/2" thick and 4 1/2" diameter. Set all arepa o a sheet tray.
To cook, you can put on a grill pan that has been oiled and preheated for about 5-8 minutes on each side until crisp. Or you can put in oven at 350 for 10-15 minutes. Using a small serrated knife, slice through the middle halfway, making sure that the bottom part is not sliced open. Stuff generously with your favorite filling and serve immediately. EnJOY!

Chapati Bread

Last month I came across this recipe for Chapati bread while preparing African recipes for our family night. It is like a flat bread/tortilla and very easy to make! I got the recipe from a youtube video from Kadi Recipes.

Chapati Bread

2 cups flour
1/3 -1/2 cup warm water
2 Tblsp oil
1/2 tsp salt

Add 1/2 of the warm water in a bowl. Add salt and stir. Add flour and mix using hands. Add oil and mix. Add remaining water slowly while mixing until it forms a ball. Dough should not be sticky. Add a little flour if sticky, add a little water if too dry.
Kneed dough on floured surfice for 8-10 minutes, or until smooth and elastic. Greese hands and divide dough into small balls. Cover with a towel for 15 minutes. Flatten balls on a floured surface and with a flowered rolling pin, flatten until thin. Sprinkle with flour. Heat a pan on medium high and cook for approx. 2 minutes on each side. EnJOY!

Moist and Easy Cornbread

I needed a good corn bread recipe a few weeks ago and when I saw Paula Deens recipe for moist and easy corn bread I had to try it. I added honey and heavy cream just to see how moist I could get it and it was awesome! You dont have to add those, just follow the recipe and it will still be amazing.

Moist and Easy Cornbread

6 Tblsp unsalted butter, plus enough butter to coat cooking dish
1 cup cornmeal
3/4 cup flour
1 Tblsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs, beaten lightly
1 1/2 cups buttermilk (or heavy cream if you want it crazy moist)
(I added 1/4 cup honey to sweeten it up a tad)

Preheat oven to 425. Lightly greese an 8inch baking dish. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a seperate bowl, mix together the eggs, buttermilk, butter and honey. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will be lumpy). Pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20-25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving. EnJOY!

Mummy Dogs

I love Halloweeen! Like obsessed a little, so when I saw a recipe for these cute little guys on pillsbury.com I had to make them for my kids. Their just like "pigs in a blanket" but without cheese and much cuter.

Mummy Dogs

1 can pillsbury cresent rolls

1 package hot dogs

ketchup or mustard

Heat oven to 375. Cut hot dogs in half. Seperate cresent rolls into 4 rectangles. Press perforations to seal on one rectangle (2 triangles attached). You can add cheese but I left it out to make it easier.

Using a pizza cutter, make thin strips of dough. Then wrap each strip around the hot dog starting at the top and leaving a half inch opening for the face. Don't wrap it perfectly, the less perfect looking the more "mummy-ish" it will look. Spray a little pam on a tin foil wrapped baking sheet. Bake for about 13-17 minutes or until dough is golden brown. When cooked, add a little mustard into a plastic sandwich bag and cut off the tip of the bag to pipe 2 little eyes on the mummy face. EnJOY!

Banana Chocolate Chip Muffins

Whats better than banana bread? Banana muffins! I love these!

Banana Chocolate Chip Muffins

1 cup sugar
1/2 cup butter, melted
1/2 tsp salt
1 1/2 tsp baking soda
2 1/4 cup flour
1/2 cup chopped finely walnuts, optional
2 ripe bananas, mashed
1/3 cup buttermilk
1 cup mini chocolate chips
2 eggs, mixed well

Preheat oven to 350. Combine dry ingredients, mix with spoon. Add wet ingredients, mix until just combined. Line muffin pan with baking cups, add mix 3/4 full to each baking cup. Bake 20-25 minutes for regular sized muffins or 12-15 minutes for mini muffins. EnJOY!