Pumpkin scones

Pumpkin Scones

2 cups all purpose flour

1/4 cup plus 3 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

6 tablespoons cold butter, cut into 1-inch cubes

1/2 cup canned pumpkin (we used our fresh pumpkin puree)

3 tablespoons half-and-half

1 large egg

Powdered Sugar Glaze

1 cup plus 1 tablespoon powdered sugar

2 tablespoons milk

Spiced Glaze

1 cup plus 3 tablespoons powdered sugar

2 tablespoons milk

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Pinch of ground ginger

Pinch of ground cloves

Preheat your oven to 425 degrees and line a baking sheet with parchment paper.

In a mixing bowl,whisk together the pumpkin,half-and-half,and egg. Set aside.

Sift together into a large mixing bowl (or the bowl of your stand mixer) the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Add the cubed butter on top.

Now, either using a pastry blender or the paddle attachment of your stand mixer on medium speed, mix the butter and dry ingredients until your reach the consistency of coarse cornmeal (pieces of butter should be no larger than a small pea). Alternatively, you could probably do this step in your food processor, much like you would do for making pie crust.

Now gradually fold the wet ingredients into the dry ingredients. We used a spatula for this step, but had to use our hands in the end to get that last bit of flour to incorporate into a well formed dough ball. As you can see above, the dough is pretty ragged, but that’s just fine. The important thing is to make sure all the dry ingredients have been moistened well.

On a well-floured surface, flatten and form the dough into a 12″ x 4″ x 1″ thick rectangle.

Now, we debated over whether or not we did this step correctly (Christina??), but regardless the end results were just fine. Using a sharp knife or pizza cutter, divide the rectangle into three equal pieces, then slice each piece into four triangular pieces by making an “X” through them (we actually did one more cut that is not shown in the picture above, right down the center of the rectangle in the 12″ direction).

Place the triangle of dough on the parchment-lined baking sheet and bake for just 15 minutes, or until light brown. Remove to a cooling rack and let cool before icing.

Make up the powdered sugar glaze by mixing the milk and sugar until smooth, then paint the tops of the scones with the glaze using a pastry brush.

While the first glaze is drying (10 minutes or so), make up the spiced glaze by combining all ingredients and mixing until smooth. Drizzle onto the scones using your favorite drizzling method (we put the glaze in a small ziplock bag and snip off the corner, as shown above).

You should wait about an hour for the glaze to dry before serving, but we were only serving ourselves, so we waited about . . . hmmm . . . 2 minutes.

From: http://theshoeboxkitchen.wordpress.com/2010/10/06/pumpkin-scones/

Breakfast Slow Cooker Apple Cobbler

Breakfast Apple Cobbler

8 apples, cored, peeled, sliced

1/4 C. Honey

Dash or two of cinnamon

Juice of one lemon

1/4 C. butter, melted

2 C. Granola

Combine ingredients in slow cooker.

Cover. Cook on low 7-9 hours or on high 2-3 hours.

Western Omelet Slow Cooker Casserold

Western Omelet Casserole

32oz bag frozen hash brown potatoes

1 lb. cooked sausage or cubed ham

1 medium onion, diced

1 1/2C shredded cheese

12 eggs

1 C. Milk

1 tsp. salt

1 tsp. pepper

Layer one third each of frozen potatoes, meat, onions, and cheese in bottom of slow cooker. Repeat two times.

Beat together eggs, milk, salt, and pepper. Pour over mixture in slow cooker.

Cover. Cook on low 8-9 hours.

Slow Cooker Sausage Breakfast Casserole

Ingredients

• 1 pkg. (26 ounces) frozen shredding hash brown potatoes
  1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
  1 cup (4 ounces) shredding mozzarella cheese
  1/2 cup (2 ounces) shredding parmesan cheese
  1/2 cup julienne cut sun dried tomatoes packed in oil, drained
  6 green onions, sliced
  12 eggs
  1/2 cups milk
  1 teaspoon salt
  1/4 ground black pepper  

Directions

1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoe on the bottom of slow cooker. 

2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.

3. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended. 

4. Pour evenly over potato-sausage mixture.

5. Cook on low setting for 6-8 hours or on high setting for 3-4 hours or until eggs are set. 

Yield:

12 servings (about 1 cup each)

Apple Spiced Oatmeal

Cinnamon Apple Spiced Oatmeal

Servings: 1 • Serving Size: 1 bowl • Points+: 6 pts

Calories: 228.7 • Fat: 2.5 g • Protein: 5.2 g • Carb: 50.2 g • Fiber: 5.6 g 

• 1/3 cup uncooked quick oats
• 2 tbsp apple butter
• dash of cinnamon
• 1 tbsp low fat granola 

Cook oatmeal in water according to package directions. Pour cooked oatmeal in a bowl and top with apple butter, granola, cinnamon. You can add a little skim milk if you like your oatmeal thinner. Enjoy!

Pumpkin Oatmeal Shake

BREAKFAST ON THE GO! 
 Pumpkin Oatmeal Shake
Servings: 4 • Size: 1/4th • Points+: 4 pts 
Calories: 160.7 • Fat: 2.2g • Protein: 5.8 g • Carb: 34 g • Fiber: 6.6 g 

• 1/2 cup quick oats
• 2 cups water
• 1 cup fat free milk (vegans use almond milk)
• 1 cup ice
• 1/2 cup pumpkin puree
• 3 tbsp brown sugar
• 1-2 tsp cinammon
• pumpkin pie spice to taste

Cook oats and water in a small pot for about a minute or two, stirring often until it becomes thick and bubbly. Remove from heat and let it cool a few minutes.

In a blender add milk, pumpkin, sugar, cinnamon, pumpkin pie spice. Add oats and ice. Blend on high until very smooth. Chill in refrigerator or pour in a glass over ice.Enjoy!!

Cream Cheese Squares

A great Brunch idea! SO easy! 

Ingredients

• 2 (8 ounce) cans refrigerated crescent roll dough
• 2 (8 ounce) packages cream cheese
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/2 cup margarine, melted
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
3. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

PW Choc Chip Sweet Rolls

From the Pioneer Woman (see link for full set of step by step pics!)

Recipe: Chocolate Chip Cookie Sweet Rolls

Prep Time: 1 Hour30 Minutes | Cook Time: 20 Minutes | Difficulty: Intermediate | Servings: 24

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Ingredients

• ROLLS:
• 4 cups Whole Milk
• 1 cup Sugar
• 1 cup Canola Oil
• 9 cups All-purpose Flour
• 2 packages (4 1/2 Teaspoons) Active Dry Yeast
• 1 Tablespoon (heaping) Salt
• 1 teaspoon (scant) Baking Soda
• 1 teaspoon (heaping) Baking Powder
• 1 stick Butter
• 2 teaspoons Vanilla Extract
• 1 cup Brown Sugar
• ½ cups Sugar
• 1 teaspoon Salt
• 1-½ cup Chocolate Chips Or Chocolate Chunks
• 1 cup Chopped Pecans (optional)
• Icing
• 1 package 8 Ounce Cream Cheese
• 1 cup Whole Milk
• 2-½ teaspoons Vanilla Extract
• ¾ teaspoons Salt
• 1 stick Butter, Melted

Preparation Instructions

Mix milk, 1 cup sugar, and canola oil in a pot. Heat until very warm but not boiling. Allow to cool until slightly warmer than lukewarm.

Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.

After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)

Preheat oven to 375 degrees. Spread melted butter in the bottom of pie pans or 9 x 13-inch baking dishes.

Divide dough in half. Store one half in the fridge for another use. Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 24 inches wide by 10 to 12 inches deep. Add vanilla to melted butter, then drizzle mixture all over the surface of the dough. Use fingers to spread evenly. Mix sugar and salt and sprinkle it evenly over the butter. Follow with the brown sugar, chocolate chips, and chopped nuts.

Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Pinch the edges to seal. Slice into 1/2 to 3/4-inch thick rolls and lay, cut side down, in buttered baking dishes. Allow to rise for 20 minutes, then place in oven and bake for 15 to 20 minutes, or until deep golden brown on top.

Make the icing: Mix 1 stick butter, cream cheese, milk, vanilla, and salt in an electric mixer or until smooth and pourable.

Remove rolls from oven and allow to sit five minutes before drizzle icing all over the rolls. Be sure to get the icing all around the edges and covering the surface so they’ll be nice and moist! Sprinkle tops with extra chopped nuts.

Serve warm or at room temperature

Ham and Potato Bake (dutch oven)

• 15 oz frozen shredded potatoes, thawed
• 1 cup diced extra lean ham
• 1 10oz can cream of mushroom soup

Combine all ingredients and bake at 350 for 30 minutes in a dutch oven

Monkey Bread

Monkey Bread (by Pastor Ryan, via Pioneer Woman)

Ingredients

• 3 cans Refrigerated Buttermilk Biscuits (the Non-flaky Ones)
• 1 cup Sugar
• 2 teaspoons (to 3 Teaspoons) Cinnamon
• 2 sticks Butter
• ½ cups Brown Sugar

Preparation Instructions

Preheat the oven to 350 degrees.

Open up all three cans of biscuits and cut each biscuit into quarters.

Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.

Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.

At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.

Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. If you have the willpower, allow it to cook for about 15-30 minutes before turning it over onto a plate.

Overnight Cinnamon Buns

I'm posting these here so I don't forget to try them! Thanks Lianna for the link.

Land of Nod Cinnamon Buns

"Easy over night cinnamon buns that are gooey and rich."

• 20 unbaked frozen dinner rolls
• 1 cup brown sugar
• 1/4 cup instant vanilla pudding mix
• 2 teaspoons ground cinnamon
• 3/4 cup raisins
• 1/3 cup butter, melted

1. Lightly grease a 10 inch Bundt cake pan. Place frozen rolls into pan and sprinkle with brown sugar, pudding mix, ground cinnamon and raisins. Pour melted butter over rolls. Cover with a clean, damp cloth and leave overnight at room temperature.
2. In the morning, preheat oven to 350 degrees F (175 degrees C). Bake rolls for 25 minutes, until golden brown. Turn rolls out onto a serving plate and serve warm.