Pumpkin pecan cake roll

Ingredients: 3 large eggs,1 cup granulated sugar, 2/3 cup can pumpkin, 1 teaspoon vanilla extract, ¾ cup all-purpose flour, 1 teaspoon pumpkin pie spice, ¾ teaspoon salt, ½ teaspoon baking powder, ½ teaspoon soda, and confectioners’ sugar

Preheat the oven to 350 degrees and spray a 15x10 inch rimmed baking sheet with baking spray with flour. Then line the baking sheet with wax paper and spray the paper.  For the cake part you beat eggs, and granulated sugar in a large bowl on medium speed until thick and pale, about 3 mins, beat the pumpkin until well combined.

In a medium bowl whisk together flour, pie spice, salt, baking powder, and baking soda. Then you stir the flour mixture into the pumpkin mixture just until combined. You bake the cake until the cake springs back when touched in the center for 10 to 12 min (do not overbake).

You sift the confectioners’ sugar on a towel then when the cake is done you immediately turn out the cake onto prepared towel and gently peel the paper off. Then sift confectioners’ sugar onto the cake and starting with the short side roll up the cake into a log with the towel. Let it cool completely then gently unrolled the cake and spread with cream cheese filling. This is found in Paula Deen’s magazine Sept/Oct 2017 page 42.

The cream cheese filling

Ingredients: 1 ½ (8 ounce) packages cream cheese, softened, ¼ cup unsalted butter, softened, 2 ½ cups confectioners’ sugar, 1/3 cup heavy whipping cream, 1 cup chopped pecans (optional).

In a large bowl beat the cream cheese and butter with a mixer at medium speed until smooth and creamy. Gradually add the confectioners’ sugar, beating until smooth, then gradually add cream, beating until fluffy. Fold in the pecans

Cheesy Squash and Zucchini Casserole

Ingredients:

6 cups of chicken broth

5 cups (1/4-inch-thick) sliced yellow squash (about 1 ½ pounds)

5 cups (1/4-inch-thick) sliced zucchini (about 1 ½ pounds)

1 ½ cups chopped yellow onion

2 cups of shredded cheddar cheese, divided

1 small red bell pepper, seeded and diced

1 large egg, lightly beaten

1(10.5- ounce) can cream of mushroom soup

½ cup sour cream (or yogurt)

2 tablespoons unsalted butter, melted

2 teaspoons kosher salt

½ teaspoon ground black pepper

1 ½ cups crushed buttery round crackers

You preheat the oven to 350 degrees and spray a 2-quart baking dish with cooking spray. Then in a large pot bring chicken broth, squash, zucchini, and onion to a boil over medium high heat, then reduce the heat and simmer until squash is tender about 7 min. Drain well.

In a large bowl stir together 1 ½ cups cheese, bell pepper, egg, soup, sour cream (or yogurt), melted butter, salt, and pepper. Then stir in the vegetables gently until well combined. Put half of the squash mixture into the prepared pan and sprinkle with half of the crushed crackers, then top with the remaining squash mixture and the rest of the crushed crackers and remaining ½ cup of cheese. Baked until hot and bubbly and cheese is melted about 25 min, then let stand for about 1o min before serving. This recipe is found in Paula Deen’s Magazine July/ August 2017 page 44. 

BLT Macaroni Salad

Ingredients:
1/2 cup mayonnaise
1/2 cup of sour cream
1/4 cup chopped fresh basil
1 teaspoon of lemon zest
2 tablespoons of fresh  lemon juice
2 teaspoons kosher salt
1 teaspoon minced fresh garlic
1/2 teaspoon of ground black pepper
1(16-ounce) package of elbow macaroni, cooked according to the package directions
1 ( 16-ounce) package thick cut bacon, chopped and cooked
3 cups chopped tomatoes
1 (6- ounce) bag fresh baby spinach

You first whisk together the mayonnaise, sour cream, basil, lemon zest and juice, salt, garlic, and pepper until smooth. Then you stir in the pasta, bacon, and tomatoes and refrigerate for at least an hour or overnight. You then stir in the spinach just before serving. It is found in Paula deen's magazine July, Agust 2017 page 32.

Grilled Ginger Chicken

Ingredients:

2 pounds boneless skinless chicken thighs

1 (1-inch) piece of fresh ginger, thinly sliced

½ cup soy sauce

¼ cup of extra virgin olive oil

1 ½ teaspoons of dry sherry

1 ½ teaspoon of Worcestershire sauce

½ teaspoon liquid smoke

½ teaspoon toasted sesame oil

½ teaspoon of dry mustard

½ teaspoon of garlic powder

You combine all the ingredients in a large bowl or resealable plastic bag and refrigerate it for an hour or two. Then preheat grill to medium high heat then grill the chicken until the meat thermometer reaches 165 degrees when inserted in the thickest portion of the chicken. Let stand for five min before serving. You can also do it in the oven but make sure it doesn’t stay too long or it will get dry. It is found in Paula Deen’s Magazine May/June 2017 page 63. I made a broccoli salad that went well with it. 

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Cross Rib Roast

READY IN: 1hr 25mins

Ingredients:

2 lbs cross-rib roast

2 tablespoons balsamic vinegar

2 tablespoons minced garlic

2 teaspoons dried thyme

1 teaspoon dried rosemary

1 tablespoon salt

1 teaspoon pepper

1 tablespoon olive oil

Directions:

Brush roast with balsamic vinegar.

Make a paste with remaining ingredients and apply to meat.

Roast meat at 450 for 15 minutes Reduce heat to 350 and cook for 40 o 60 minutes, or until internal temperature reaches 125.

Remove from oven; cover loosely with foil and let stand 15 to 25 minutes.

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Almond Ring Coffee Cake 

One filling you can do is the original filling

Ingredients:

1 (7 ounce) tube almond paste

4 ounces of cream cheese, softened

½ cup (2ounces) confectioners’ sugar

For the filling beat the almond paste, soften cream cheese, and sugar together with an electric mixer on medium speed until smooth.  Cover with plastic wrap and refrigerator until ready to use.

Ingredients for the dough (it makes 2 rings each serving 6):

1 1/3cups of warm whole milk (110 degrees)

8 tablespoons (1 stick) unsalted butter, melted and cooled

1/3 cup of honey

3 egg yokes

2 teaspoons of vanilla extract

5 cups all-purpose flour

1 envelope (2 ¼ teaspoons) instant or rapid-rise yeast

2 teaspoons of salt

To make the dough you first whisk the milk, melted butter, honey, egg yolks, and vanilla together in a large liquid measuring cup. Combine 4 ¾ cup of the flour, yeast, and salt in a mixer that has a dough hook on it. On low speed, add the mix mixture until the dough comes together about 2 minutes. Than increase the speed to medium and knead it until the dough is smooth and shiny for 5-7min. If after 5min you can add the remaining ¼ cup of flour if needed. It should come off the sides of the bowl but stick to the bottom.

Then, you put the dough on a lightly floured surface and knead by hand to form a smooth round ball. Place the dough in a lightly oil bowl and cover with plastic wrap and let it rise for 1 to 1 ½ hours in a warm draft free space and it should double in size.

Then you line two baking sheets with parchment paper. You take the dough dived it two piece after it has risen and you roll one piece at a time it out on a lightly floured surface into an 18 by 9-inch rectangle.

Spread the half of the filling in a 1 inch wide strip just above the bottom edge of dough. then you roll it into a tight log and pinch the seam closed. Then you put the log on the prepared baking sheets. Repeat with the remaining dough. Shape each dough cylinder into a ring and make 11 cuts around the outside of the dough with scissors. Then you twist each piece cut side up.  Mist the cakes with cooking spray, and wrap loosely in plastic wrap and let rise again in warm place until both cakes have double in sized and spring back when you slowly insert with a finger, 1 to ½ hours.

If you want to make this ahead of time. You shape the cakes as directed above except do not let it rise again. Refrigerate for up to 12 hours then you let them come to room temperature for about and 1 hour.  Bake the cakes in the oven at 375 degrees bush the rings with the egg whites. Let bake until deep brown, about 25 minutes, switching and rotating the pans half way through the baking. Let the cakes cool for 1 hour

Ingredients for the glaze on top:

3 large egg whites lightly beaten (on top of the cakes before baking)

½ cup (1 3/4/ sliced almonds (optional)

1 ½ cup of confectioner sugar

2 ounces cream cheese soften

2 tablespoons of milk

½ teaspoon vanilla extract

You whisk together the sugar, the cream cheese, milk, and the vanilla together in small bowl until smooth. Then you drizzle that on top with the almonds.

Here are two alternative fillings you can do

Apricot orange filling

Ingredients:

2 cups (10 ounces) dried apricots

1 cup of water

3 tablespoons of sugar

1 tablespoon grated fresh orange zest

3 tablespoons orange juice

2 tablespoons of rum (optional)

You bring the apricots, water and sugar to a boil in a medium sauce pan over medium high heat. Then you reduce the heat to medium and boil gently stirring occasionally until the apricots are soft and the water has nearly evaporated 16 to 18 min.

Then you transfer the apricots to a food processer and you add the orange zest, orange juice, and the rum (if using) and process until smooth for about 1 min. Let the mixture cool to room temperature before using.

Berry filling

Ingredients:

2 ½ cups (12 ½ ounce) fresh or frozen raspberries, blueberries, and black berry mixture

3 tablespoons of sugar

2 tablespoons fresh lemon juice

2 tablespoons of water

1 ½ tablespoon of cornstarch

Pinch of salt

Stir all the ingredients together in a medium sauce pan. Bring to a boil over medium heat and cook stirring occasionally until the mixture is thick and shiny about 2 min.  Let the mixture cool to room temperature before using.
Hint you can use the cream chesee filiing with the berry filling. That what me and my aunt did. 

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Quick Coffee Cake makes 2 serving six each you can half the recipe to make one cake

Topping

Ingredients:

1/3 cups packed (2 1/3 ounces) light brown sugar

1/3 cups (2 1/3 ounces) granulated sugar

1/3 cups (1 2/3 ounces) all-purpose flour

4 tablespoons (1/2 stick) unsalted butter, soften

1 tablespoons of ground cinnamon

1 cup (4ounces) pecans or walnuts chopped coarse

Cake

Ingredients:

3 cups (15 ounces) all-purpose flour

1 tablespoon baking powder

1 teaspoon of baking soda

1 teaspoon ground cinnamon

¼ teaspoon salt

1 ¾ cups sour cream

1 cup packed (7 ounces) light brown sugar

1 cup of granulated sugar

3 large eggs

7 tablespoons unsalted butter, melted and cooled

You combine all the ingredients for the topping or streusel by hand and they have the consistency of wet sand.  Then you need a large bowl to whisk together all the dry ingredients until combined.  You then whisk together the sour cream, the eggs, and but Then you fold in the wet ingredients into the dry gently until well combined.

You dived the batter evenly between the two greased 9-inch cake pans and sprinkle the streusel evenly over the pans. Then you bake the cakes for 25-30 min (maybe 45 min) in a 350-degree oven. Then you put a toothpick in the center of the cakes and it should come out with a few crumbs attached.  Enjoy.

Grilled Greek Chicken

Ingredients:

½ cup of red wine vinegar

¼ cup extra-virgin olive oil

1 lemon juiced (5 tablespoons of bottled lemon juice)

2 tablespoons of oregano

2 tablespoons of minced garlic

2 tablespoons of Dijon mustard

1 teaspoon of salt

1 teaspoon of onion powder

1 teaspoon dried basil

1/8 teaspoon of ground black pepper

2 pounds of chicken breast cutlets

First, you whisk together the vinegar, extra-virgin olive oil, lemon juiced, oregano, garlic, mustard, salt, basil, and pepper. Then you add the chicken and turning to coat. Cover and refrigerate for 2 hours or up to overnight. Then you take chicken at let it stand at room temperature 30 min then drain and discard the marinade. Then preheat a grill to medium high heat (350 to 400 degrees) then grill it until a meat thermometer is inserted in the thickest part get to 165 degrees let stand for 5 min before serving.

Then there is a salad that goes with it. 

Ingredients:

½ cup of extra virgin oil

¼ cup of red wine vinegar

1 tablespoon of minced garlic

1 teaspoon of salt

1 teaspoon of ground black pepper

½ (16 ounce) box whole wheat pasta shells

1 (8 ounce) jar marinated artichoke hearts, drained well and quartered

 1 cup of crumbled feta cheese

1 cup halved cherry tomatoes

1 cup of sliced English cucumber

1 cup diced yellow pepper

½ cup thinly sliced red onion

3 cups of regular lettuce

First, you whisk together the oil, vinegar, garlic, salt, pepper. You cook the pasta according to the directions on the box. You then add the tomatoes, cucumber, bell pepper and onion and the sauce.  Then you arrange the lettuce on a serving platter and top with the pasta mixture then on top you put the grilled creek chicken thinly sliced. Serve immediately and enjoy. My sister, Amalee really liked and she even tried a tomato. This recipe can be found in Paula Deens magazine May/June 207 page 62.

Eggs Benedict Strata

Ingredients:

1/3 pound of fresh asparagus, trimmed and cut into 1inch pieces

6 English muffins, halved and cut into 1inch pieces

1 cup chopped Canadian bacon

½ cup of shredded swiss cheese

7 large eggs

2(0.9-ounce) packages hollandaise sauce mix, divided

1 teaspoon of salt

1 teaspoon of ground black pepper

1/3/4 cups of milk

First you bring a pot of water to a boil over medium heat then you add asparagus. The water should turn back to a boil and immediately drain and transfer it to ice water to stop the cooking process. Then in a 2-quart baking dish layer half each of English muffins pieces, Canadian bacon, asparagus, and swiss cheese repeat layers. Then in a large bowl whisk together eggs, 1 package of hollandaise mix, salt and pepper whisk the milk in until smooth. Slowly pour onto the casserole gently press layers with a spoon to fully soak the bread. Refrigerate for at least 4 hours or up to overnight. Preheat the oven to 350 degrees. Uncover and bake until golden brown and set 50 to 60 min. then let it stand for 10 min before serving. You mix the rest of the hollandaise mix according to the package directions and then drizzle onto the casserole just before serving. Enjoy. This is found in Paula Deen’s magazine March/April 2017 page 44.

Lemon Butter Chicken

Ingredients: 4 boneless chicken breasts, 1 tablespoon of cornstarch, 1 teaspoon of salt, ½ teaspoon of ground black pepper, 4 tablespoons of butter, divided, ½ cup of onion, 1 clove of garlic (1/2 teaspoon), 1 cup of low-sodium chicken broth, 1 lemon, zested and juiced, and ¼ cup of heavy whipping cream.

First, you pound the chicken breast with a meat mallet or rolling pin between two pieces of paper until the chicken is ½ inch thick. Mix together cornstarch, salt and pepper and sprinkle over the chicken. A tip for you make sure that you have enough cornstarch mixture to cover the chicken. Plus, lay out all the pieces of chicken sprinkle a little bit on each chicken.'

Then, in a skillet melt 2 tablespoons of butter over medium high heat add the chicken and cook on both sides for 3 min. Take it off the heat put it on a plate, then melt 2 tablespoons of butter. In the butter add onions cook until tender for about 5 min, then add garlic for 1 min. You then stir in lemon juice, zest, and chicken broth cook until reduces to about half for 5 min. Then you take it off the heat and whisk in the whipping cream. 

Return the chicken to the skillet and put it in the oven at 375 for 10 minutes more or the chicken will be dry if you bake it longer. You can serve it with zucchini or any other vegetable.  Enjoy. This is found in Paula Deen’s Magazine March/April 2017 page 23.