From Our Recipe Box to Yours....

     I ran across this recipe today and I thought, "What a perfect breakfast for Thanksgiving!!" I thought I'd share and give you all one more thing to make and love this time of the year!!!

Cranberry Pumpkin Muffins

The delicate pumpkin flavor of these muffins is enhanced with tart, juicy cranberries. I sometimes dust the tops with powdered sugar for added sweetness. —Sue Ross, Casa Grande, Arizona

24 ServingsPrep/Total Time: 30 min.

Ingredients

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 2 eggs
• 2 cups sugar
• 1 cup canned pumpkin
• 1/2 cup canola oil
• 1 cup fresh or frozen cranberries, chopped

Directions

• In a bowl, combine the first four ingredients. In a bowl, beat the
• eggs and sugar; add the pumpkin and oil and mix well. Stir into the
• dry ingredients just until moistened. Fold in the cranberries.
• Fill foil-or paper-lined muffin cups three-fourths full. Bake at
• 400° for 18-22 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pans to wire racks. Yield: 2
• dozen.

Nutritional Facts: 1 serving (1 each) equals 159 calories, 5 g fat (1 g saturated fat), 18 mg cholesterol, 108 mg sodium, 27 g carbohydrate, 1 g fiber, 2 g protein.

Read more: http://www.tasteofhome.com/recipes/cranberry-pumpkin-muffins#ixzz3K0fz5CSj

From Our Recipe Box to Yours...

     I know I already posted a recipe today...I know this is not Thanksgiving related....but....these cinnamon rolls look absolutely amazing!!!

The Farmer's Wife, a blog I recently found put these up last year, but mmmmmmm...Can't wait to try them!!


Caramel Cinnamon Rolls

You will need:

2 loaves of frozen bread dough {YEP, I cheated}

Cinnamon

3 Sticks of Butter {hope you are not worried about your diet}

Brown Sugar

White Sugar

Vanilla Ice Cream

Thaw your bread according to the package directions.  With a rolling pin, roll the dough out about 1/4 of an inch thick in an oval shape on a floured surface.  I use 2 loaves so I do all of these steps twice or in twos...make sense.  Take one stick of softened butter and smear over the dough {using half on each loaf}.  Sprinkle cinnamon over the top of the butter {about 2 TBSP per loaf}.  Then lightly sprinkle some brown sugar over the cinnamon.  You will probably use about 1/2 cup of brown sugar per loaf.  Roll the dough up so you have a long tube.  Cut the rolls so they are about 3/4 of an inch thick.  You should get 12 rolls per loaf.  Transfer the rolls to a greased 9x13 pan {so 2 pans}.

For the gooey goodness....

In a sauce pan, melt 2 sticks of butter and 1 to 1 1/2 cups of ice cream.  Add 1 cup each of brown sugar and white sugar.  Bring to a boil for 1 minute.  Pour mixture evenly over the 2 pans of cinnamon rolls.  Allow the rolls to rise at room temperature until they are almost double in size.   I set mine on top of my stove while my oven preheats which helps them rise. 

Preheat oven to 350.  Bake for 25-30 minutes.  When rolls are finished allow them to cool a few minutes then flip them out on a cookie sheet and allow to cool completely {ah, who am I kidding...allow them to cool until they won't burn your mouth}.  ENJOY!!!

If you want to prepare these the evening before you can.  Just don't let them rise at room temperature, but instead cover them with saran wrap sprayed with cooking spray and place in the refrigerator overnight.  They will slowly rise overnight and will be ready to pop in the oven in the morning.  

From Our Recipe Box to Yours...

     What would Thanksgiving Dinner be with rolls? Not complete! That's what! But, you already make rolls, right? So, today, I'm not really including a recipe for the rolls, but an "idea" for your rolls found on 

http://www.theidearoom.net/2010/11/thankful-rolls.html..

Here's a little sample, but go check it out for yourself....

Thankful Rolls

11/16/2010

Want a fun, new tradition to add to your Thanksgiving festivities? How about making some “Thankful Rolls” a perfect twist for your Thanksgiving Rolls. These are kind of like fortune cookies…but for rolls…with personalized messages.

From Our Recipe Box to Yours...

     I'm so excited it's the month of November!! Even if it doesn't feel like it should be here yet:). Thanksgiving dinner is one of my favorite meals of all time...Turkey...stuffing in the bird or not, love it all...mashed potatoes with gravy or not, love them both ways...green bean casserole...corn in a casserole or not...homemade rolls...and the salads and the pies!!!! I'm lucky Thanksgiving only comes once a year! So, in honor of that tradition, I'll share a few Thanksgiving recipes with you over the next few weeks...Maybe we'll find a  new favorite to include every year!

Sweet Potatoes     from www.thepioneerwoman.com
Prep: 45 mins Level: Easy
Cook: 30 mins Serves: 10
Description
If you think you don’t like sweet potatoes, please—in the name of all that is good, holy,
and fattening—give this a try. You’ll thank yourself!
Ingredients
4 whole Medium Sweet Potatoes
1 cup Sugar
1 cup Milk
2 whole Eggs
1 teaspoon Vanilla Extract
1 teaspoon Salt
1 cup Brown Sugar
1 cup Pecans
½ cups Flour
¾ sticks Butter
Preparation
Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender,
about 30-35 minutes. When they are finished cooking slice them open and scrape out
the flesh into a large bowl.
Add 1 cup of (regular grandulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla
extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you
don’t want to be perfectly smooth.
Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means
measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a
pastry cutter or fork, mash together until thoroughly combined.
Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb
mixture all over the top.
Bake in a 400-degree oven for 30 minutes, or until golden brown.

or how about this one?...

Whiskey-Glazed Carrots
Prep: 10 mins Level: Easy
Cook: 15 mins Serves: 8
Description
Oh, how I love Glazed Carrots—they’re so easy to make and yield such a delightful and
impressive result. Bright, colorful, and scrumptious, they’re equally appropriate for a
Tuesday evening dinner by yourself or for an elegant Thanksgiving or Christmas
Spread.
Ingredients
1 stick Butter, Divided
2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
½ cups Jack Daniels Or Other Whiskey
¾ cups (to 1 Cup) Brown Sugar
½ teaspoons (to 1 Teaspoon) Salt
Freshly Ground Pepper, to taste
Preparation
Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches,
cooking for 60-90 seconds each batch. Remove from skillet.
Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add
remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together,
then add carrots to skillet. Cover, and continue cooking for 5 minutes.
Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze
is thick, about 5 more minutes.
Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired.
Stick a serving spoon in the mix, and it’s time to serve ‘em up. And oh, what a
wonderful time it is. I gobbled these up ‘til I embarrassed myself.
And you will, too. I know it.

A Book Trailer AND a recipe....

     It's still Fall and Pumpkin is still where it's at even if we are quickly heading into the Christmas goody realm!! I love pumpkin and I love Snickerdoodles!! Why not combine them?! It's gotta be good, right? I found this combination on Sweat Pea's kitchen...http://sweetpeaskitchen.com/2011/09/pumpkin-snickerdoodles/print/

Pumpkin Snickerdoodles

This spin on the classic snickerdoodle are kicked up a notch with the addition of pumpkin puree and pumpkin pie spice. If you love regular snickerdoodles, you’ll flip for this delicious version!

Yield: 4 dozen

Cook Time: 12 minutes

Ingredients:

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 3/4 cups sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 tablespoons ground cinnamon

Directions:

Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Recipe Notes:
The dough can be made through step 3 and either covered tightly with plastic wrap and refrigerated for up to 3 days or frozen.
To freeze the cookie dough, portion into individual balls, roll in the cinnamon and sugar, and freeze on a parchment- or wax-paper-lined plate (don't let them touch or they will fuse together) until completely firm, 2 to 3 hours. When ready to bake, reduce the oven temperature to 300 degrees and increase the baking time to 17 to 22 minutes.

Now for a book trailer....

Have you noticed that a lot of people on Facebook are challenging themselves to being thankful for 30 days? Gratitude breeds more gratitude and no one knows this better than author of 365 Thank Yous, John Krulik. Check out his journey and maybe start your own.