Pumpkin Pie Spiced Cinnamon Crescent Rolls with a Vanilla Glaze

If you're in the mood, or simply craving a Cinnamon Roll, here's an easy one to make.
Since these use a pre made dough, you don't have to make the dough from scratch, you can have them   sooner than other homemade recipes.
We love Cinnamon Rolls and my wife makes the best! However, in a pinch....... I can make these!
We found the Pillsbury Crescent Recipe Creations Dough at Albertson's,  our local grocery store.  The dough is seamless and perfect for this recipe.

Pumpkin Pie Spiced Cinnamon Rolls with a Vanilla Glaze:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Pie Tin

1 tube of Pillsbury Crescent Recipe Creations.
8 TBS Butter, room temperature, divided.
1/4 C well packed Brown Sugar
1/4 C granulated Sugar
1 tsp Pumpkin Pie Spice
1 - recipe of  Vanilla Glaze, recipe to follow.

Melt 4 TBS of the Butter and pour it into the Pie Tin and swirl around to evenly cover the bottom.
Add:
Brown Sugar to the Butter and mix well.

Unroll the sheet of dough with the long side facing you on a cutting board or countertop.
Spread the remaining Butter evenly all over the dough, using your hands.

In a small bowl:
Granulated Sugar
Pumpkin Pie Spice
Sprinkle evenly over the dough, reserve some for the tops of the cut rolls.

Beginning with the long edge facing you, tightly roll the dough, away from you, into a log.
Slice the log into 8 even rolls.

Put them in the Pie Tin, cut side down.
Sprinkle with remaining Sugar/Spice mixture.
Bake for 20 minutes.
Flip the Tin over, into a platter and cover them with the Glaze, while they're still hot.


Vanilla Glaze:

1 C Confectioner's Sugar
4 TBS Heavy Cream
1 tsp Vanilla
Mix well in a small bowl to create the Glaze.
Pour evenly over the rolls.

Enjoy!
Peace in the Kitchen!

Pillsbury Crescent Pecan Bars

These are easy to make using Pillsbury refrigerated Crescent Dinner Rolls or Crescent Recipe Creations Dough.
I found the Crescent Recipe Creations at our local Albertson's Grocery Store.
This recipe is slightly adapted from a Pillsbury recipe.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking pan, ungreased.

1 - 8oz. can of Pillsbury Refrigerated  Crescent Dinner Rolls or 1 - 8 oz. can of Pillsbury Crescent Recipe Creations refrigerated seamless dough. If you can fin the seamless, it makes baking just a little bit easier.

Filling:
1/2 C chopped Pecans
1/2 C granulated Sugar
1/2 C Lyle's Golden Syrup
1 TBS Butter, melted
1/2 tsp Vanilla
1 Egg, beaten

We have a British Store in our hometown of Grapevine, Texas ,where we buy Lyle's Syrup.
If you can find it, I highly recommend it. It's the only syrup I use.
We also bring it back from England.
Most of our European souvenirs are food related!

Unroll the dough and make 2 long rectangles.
Place them in the baking pan.
Press on the bottom and 1/2" up the sides.
Bake for 8 - 10 minutes.

In a mixing bowl:
Pecans
Sugar
Lyle's Golden Syrup
Butter
Vanilla
Eggs
Whisk Well.

Pour over the partially baked crust and continue baking for 18 - 20 minutes more.

Remove to a rack and cool for at least 1 hour.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Crock Pot Gorgonzola Artichoke Dip

I love Artichoke Dips and I have a few of them on the blog. This one is made with Gorgonzola Cheese which I think is a delicious addition to an Artichoke Dip.

Here's what you'll need:
1 - 3 1/2 to 4 Quart Slow Cooker


1 TBS Vegetable Oil
1 C chopped Vidalia Onion
2 - 14oz. cans of Artichoke Hearts, drained and chopped.
1 - 10 oz. box of frozen, chopped Spinach, thawed, drained and squeezed dry with a paper towel.
1 C diced Red Bell Pepper
1 C Mayonnaise
8 oz. Cream Cheese, cubed.
4 oz. Gorgonzola Cheese, crumbled.
3 Cloves of Garlic, minced.
1/2 tsp Dry Mustard

In a skillet on medium high heat:
Heat the Oil
Add the Onion and sauté until soft and translucent.

In the Slow Cooker :
Onion
Artichoke Hearts
Spinach
Red Pepper
Mayonnaise
Cream Cheese
Gorgonzola Cheese
Garlic
Dry Mustard
Stir Well.

Cover and cook on low for 3 - 4 hours.
Serve with an assortment of crackers.

Enjoy!
Peace in the Kitchen!

Cinnamon Pretzels

A holiday snack....... simple and delicious.

Cinnamon Pretzels:

Here's what you'll need:
2 Roasting Pans or Sheet pans with an edge.
This recipe is made in two batches of 6 C of pretzels that can be baked at the same time in two pans. The recipe can't be doubled.
It makes a total of 12 cups.

Vegetable Oil
Granulated Sugar
Cinnamon
1 - 1lb. bag of small Pretzel Twists

In each Roasting Pan:
2/3 C Oil
1/2 C Sugar
2 tsp Cinnamon
Stir well.
Add 1/2 of the Pretzels and toss well.

Bake uncovered for 30 minutes.
Stirring twice during baking.
Remove from oven and spread out onto Parchment Paper to cool completely.

Enjoy!
Peace in the Kitchen!

Roasted Sweet Potatoes with Cinnamon Pecan Crunch and Dried Cranberries

This dish will be on our Thanksgiving Menu this year.
This recipe is adapted from McCormick.

Roasted Sweet Potatoes with
Cinnamon Pecan Crunch and Dried Cranberries

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" X 13" baking pan well buttered.

3/4 C Brown Sugar, divided
1/2 C Flour
1 C chopped Pecans
2 TBS Orange Juice
2 tsp Vanilla
1 1/2 tsp Cinnamon, divided
1 1/2 tsp ground Ginger, divided
1/2 tsp Salt
3 pounds of Sweet Potatoes, peeled and cut into 1" cubes.
1 C Dried Cranberries
6 TBS Butter, divided.

In a Large Mixing Bowl:
1/4 C Sugar
Orange Juice
Vanilla
1/2 tsp Cinnamon
1/2 tsp Ginger
Salt
Mix to combine well.
Add : Sweet Potatoes
Toss to coat well.

Spoon into the Casserole Pan.
Sprinkle evenly with Cranberries.
Dot evenly with pieces of Butter.
Cover tightly with foil.
Bake 30 minutes.

In a Mixing Bowl:
Flour
Remaining Sugar
Remaining Cinnamon and Ginger.
Whisk well.
Cut in Butter with a Pastry Blender to form a Crumble.
Mix in the Pecans.

Remove Casserole from the oven when it's done baking.
Gently stir, just to mix it well.
Sprinkle evenly with Crumble.

Uncover it.
Return to Bake for an additional 25 - 30 minutes.
The top should be Golden Brown.
Serve Hot.

Enjoy!
Peace in the Kitchen!

Pumpkin Bread, the Best Pumpkin Bread in the World, a Vintage Recipe from the 70's!

You know when someone tells you they don't like Pumpkin Bread and they try this recipe......... and tell you they ate it all, then it has to be the best Pumpkin Bread in the world!
This is a vintage recipe from my sister in law. It's the only Pumpkin Bread that my wife makes.
She's been making it since the early 70's.
This would make a great Holiday gift for friends and neighbors. You can make them in disposable Baking Pans.

Here's what you'll need:
Preheat the oven to 350 degrees.
2 - Loaf Pans 7 3/8 X 3 5/8 X 2 1/4, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Pumpkin Bread:

1 2/3 C Flour    
1 1/3 C Sugar
1/2 tsp Baking Powder
3/4 tsp Salt
1 tsp Baking Soda
1/2 tsp Cinnamon
1tsp Ground Ginger
1/4 tsp Ground Cloves
2 Eggs, beaten
1 C  100% Pure Pumpkin (from a 15 oz. can). See note below to double the recipe and use the entire can)
1/3 C Shortening
1/3 C Water
1 C Chopped Nuts (Optional)

In a large mixing bowl:
Sift together Flour, Sugar, Baking Powder, Salt, Baking Soda, All Spices.
Add:
Eggs
Puree Pumpkin
Shortening
Water
Mix for 1 minute with an Electric Hand Mixer.

Divide evenly among the 2 pans.
Bake for 45 - 50 minutes, until a toothpick inserted in the middle comes out clean.

NOTE:
For convenience, double the recipe, because it uses 1 can of Pumpkin. Bake in 4 of the suggested size pans.
It can also be baked in a single standard loaf pan (8.5" X 4.5") for 1 hour.

Enjoy!
Peace in the Kitchen!

Corn Cake

Just another Corn Pudding, or is it?
I just added this to my collection of Corn recipes.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" X 8" baking dish, sprayed with a vegetable non stick cooking spray.
1 - 9" X 13" baking dish for a water bath.
A Hand Mixer
A Food Processor
Aluminum Foil



Corn Cake.

8 TBS (1stick) Butter, room temperature
1/3 C Masa Harina Flour
1/4 C Water
1 1/2 C Corn kernels, fresh, canned or frozen and thawed.
1/4 C Cornmeal
1/3 C Granulated Sugar
2 TBS Heavy Cream
1/4 tsp Salt
1/2 tsp Baking Powder

In a large mixing bowl, with an electric mixer:
Butter
Beat until creamy smooth.

Add:
Masa Harina
Water
Beat just until well mixed.

In a Food Processor:
Corn
Pulse a few times, leaving it chunky.
Fold into the batter, by hand.

In another bowl:
Cornmeal
Sugar
Heavy Cream
Salt Baking Powder
Whisk well until combined.
Stir this into the Corm Mixture, by hand.
Pour into the pan.
Cover tightly with Aluminum Foil.

Place this pan in a water bath: (the 9" X 13" pan filled with 1/3 of the way with water.)
Bake for 1 hour.

Remove from oven to cool slightly.
Use a large Cookie Scoop to serve.

Enjoy!
Peace in the Kitchen!