Master Mix Recipes

I have tried the Universal sauce and LOVE it!  Super simple and tastes great.  Love that it is much lower in fat than typical white sauces or cream of chicken soup - which I substituted it for!!  You can find products, and recipe demos HERE.

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Homemade Multi-Grain Sandwich Bread

Source:  bakeoff-flunkie - visit site for step by step tutorial.

3/4 cup Bob's Red Mill 7 Grain Hot Cereal 
1 1/2 cups very hot water (as hot as your tap gets)
2 cups whole wheat flour
1 1/4 cup all-purpose flour
4 teaspoons sugar
2 teaspoons coarse salt
1 tablespoon yeast
2 tablespoons dry milk
2 tablespoons wheat gluten
4 tablespoons instant potato flakes
2 teaspoons white vinegar
2 tablespoons canola oil

1. Combine the cereal and hot water; let it stand 15 minutes.

2. Put all of the dry ingredients in the bowl of a food processor fitted with a dough blade; pulse it several times to combine it all together.

3. Add the cereal and water, vinegar, and oil. Run the processor on the dough setting for about 2 minutes; the dough should pull away from the sides, but not be a solid mass.

4. Turn the dough out onto a lightly floured surface, knead it a few times, and shape it into a ball.



5. Spray a medium bowl with non-stick spray. Place the dough in the bowl, lightly spray the top of the dough, and cover the bowl with plastic wrap. Let the dough rise at room temperature until it's doubled, about 55-60 minutes.


6. Gently turn the dough out onto a lightly floured surface and use your fingers to gently deflate it (I don't understand why recipes say to punch dough down. Be nice to your dough).

7. Use your fingers to press the dough out to a rough rectangle. Starting at a long side, roll and tuck/pinch the dough into a loaf. (This is a two-handed job, but I was both bread maker and photographer.)


8. Spray a 9 1/4 x 5 1/2 inch pan with non-stick spray (my pan is non-stick, so I didn't need to spray it) and place the dough in the pan. Make sure the dough comes to the ends to ensure an even rise. Lightly spray the top of the dough with non-stick spray, cover the pan with plastic wrap, and let it rise at room temperature until almost doubled, about 35-40 minutes. Pre-heat your oven before it's done rising.


9. Bake at 375 for 35-40 minutes or until the bread has an internal temperature between 190-200 deg. Checking the temperature is the best way to know if the bread is done; use an instant-read one. Remove the loaf from the pan and cool it on a wire rack. I put my rack on top of a wood cutting board because I think it helps absorb the steam, instead of the steam making a puddle on my countertop under the rack.

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Chicken Enchiladas

SOURCE:  Creative Itch


chicken, diced & cooked (I like mine shredded. You can also use canned chicken)
1 onion, diced
2 lbs. grated cheese
1 large can tomato sauce
1 can enchilada sauce
1 can cream of chicken soup
1 can diced green chilies
corn tortillas
sliced olives

1. Combine chicken, onion, and about 3/4 of the cheese in a large bowl.
2. In a sauce pan, warm up tomato sauce, enchilada sauce, cream of chicken soup, and chilies. Put a little bit of sauce on bottom of a 9x13 cake pan.
3. In a frying pan, heat a little oil. Put corn tortillas in one at a time and warm on both sides.
4. Dip warmed tortillas in sauce mixture, and put in cake pan. Put about 1-2 Tbsp. of chicken mixture in tortilla, and roll up.
5. When done, pour remaining sauce on top of enchiladas, sprinkle with cheese, and add sliced olives.
6. Cover with foil and bake at 350 degrees for 30-45 minutes or until bubbly.

This recipe makes 2- 9x13 cake pans, plus an 8x8 cake pan full. And my family eats every last bite! We usually serve this with a green salad and corn.

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Ham & Cheese Casserole

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Sesame Beef Stir Fry

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Yogurt Cheese Lemon Cheesecake

LEMON CHEESECAKE 
Rich and delicious! Only 100 calories.
It's so easy to make, you mix it with a fork.

2 cups nonfat yogurt cheese	Preheat oven to 325 degrees. Lightly grease a 7-inch springform or 8-inch piepan. Combine yogurt cheese, sugar, cornstarch, lemon juice and vanilla, mixing gently with a fork or wire whisk until well bended. Stir in the eggs. Pour into prepared pan and smooth the top with a spatula. Bake until the center is set, 20 to 25 minutes (piepan) or 55 minutes (springform). Cool slightly and refrigerate, uncovered, for 24 hours. Serves 8.  1 slice: Calories 100, Protein 6 gm, Carbohydrates 18 gm, Fat less than 1 gm, Cholesterol 0, Calcium 143 mg, Sodium 65 mg.
7 tablespoons sugar (or to taste)
1 tablespoon cornstarch
4 egg whites, lightly beaten (or 1 egg and 2 whites)
1 lemon, juice
1 teaspoon vanilla
1/2 teaspoon grated lemon peel, or 1/4 teaspoon lemon extract

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Boston Cream Pie

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A Collection of Favorite WW Recipes

Kimberly's Favorite Weight Watchers Recipes
Healthy Recipes
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A Collection of Recipes

Recipe Book Blog
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Disneyland Soup

2 cans Beef Broth
2 cans Chicken Broth
diced chicken
2 cups salsa
sour cream, cheese, avocado, chips chives.

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Soft Wrap Bread

Recipe Here

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Jenny’s Whole Wheat Bread

(Makes six loaves)

6 ½ cups of warm water (I get the water as hot as I can get from the tap)

3 T Saf Yeast (divided)

6-7 cups of freshly ground whole wheat flour

2/3 cup total oil/applesauce

3 T lecithin

2/3 cup honey or 1 cup sugar

2 T salt

½ cup Vital Wheat Gluten

3 T Dough Enhancer

8-9ish more cups of whole wheat flour, more or less as needed

Optional:  ½ cup ground flax seed

In a large bowl (Bosch/K-tec), place warm water, ½ the yeast, and about 6or 7 cups of the flour.  After mixing, it should look about like pancake batter.  Cover this mixture and let it “sponge” for 30 minutes.  The sponge will be bubbly and smell yeasty.

Stir to punch down.  Then add the other half of the yeast (this gives it a yeast “boost”), the oil/applesauce mixture, lecithin, honey, slat, vital wheat gluten and dough enhancer.  You would also add the ground flax seed at this point.  Mix to blend.  Add about 2-3 cups of flour and mix to blend.  Keep mixing (I do a #1 or a #2 on the Bosch) and add flour about a ½ cup at a time until the dough starts to clean the sides of the bowl.  Stop adding flour.  This is a soft and slightly sticky dough.  Knead (Bosch #2) for 10 minutes—auto knead for K-tec.

Let dough rise covered fro about 15 minutes.  You do not want to let it double in size at this point because that will break the gluten strands you have worked hard to develop.  It’s just a mini rise.

Spray counter with vegetable spray.  Punch dough down and divide into six pieces.  Shape loaves and place in pans sprayed with vegetable spray.  (pans measuring 8 ½” x 4 ½” work best.)  Cover, let rise until almost doubled.

Bake in oven at 350 degrees for about 25 minutes (180-190 degrees with internal temperature)

When done, immediately take out of pans and cool on racks.  Cover with a towel to soften crust or brush with butter.

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Pancake Syrup - Not Your Maple

Recipes for Coconut syrup, raspberry/blueberry syrup and cinnamon syrup at Home Based Mom -- Ok -I just usually throw the maple out -- in the jar I always use -- such not a fun mom!

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Cranberry-Almond Cereal Mix

In a large mixing bowl combine the following:

1 cup regular rolled oats
1 cup quick-cooked barley
1 cup cracked wheat
1/2 cup sliced almonds
1 cup dried cranberries
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt

Mix, Cover tightly; store at room temperature for up to 6 months.

For 2 breakfast servings, in a small saucepan bring 1 1/3 cups water to boiling. Add 2/3 cup of the cereal mix to boiling water.

Reduce heat, Simmer, covered, for 12 to 15 minutes or until cereal reaches desired consistency. (My cereal cooks for a short 2-3 minutes).

If desired, serve with milk.

Recipe Source: CBW

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ASIAN BBQ PORK

Found this at Minidika Moments
(Recipe adapted from Cuisine at Home)

1 jar hoisin sauce (8 oz.)
½ C. honey
½ C. chicken broth
¼ C. chili garlic sauce
¼ C. rice vinegar
2 T. soy sauce
2 T. toasted sesame oil
2 T. garlic, minced
2 T. fresh ginger, minced

2 T. veg. oil
8 Country style spare ribs or pork chops

1. Combine first 9 ingredients for the BBQ sauce; mix well.
2. Heat the veg. oil in a large skillet over medium-high heat.
3. Season ribs or chops with salt and pepper.
4. Sauté the meat until browned on all sides, about 5 minutes.
5. Add half the BBQ sauce and bring to a boil.
6. Reduce heat to medium-low, cover and allow to cook for 15 minutes.
7. Flip ribs, cover and continue to cook for an additional 15 minutes.
8. Add the rest of the BBQ sauce and continue to cook uncovered for another 15 minutes.
9. Serve over rice.
10. Serves 8 people.

*This recipe could easily be adapted to a crock pot. Follow steps 1 – 4. At this point remove pork from the skillet and put it into a crock pot. Pour the sauce over the top and cook on low for 4-6 hours. The meat will be fall-apart tender. Serve over rice.

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APPLE STRUDEL PANCAKES

These sound amazing!  I'm not sure whether to file them under breakfast or dessert -- They are supposed to be a breakfast food -- but, then pancakes do have "cake" in them -- Maybe that's why I love them!  Recipe found at Mindika Moments.

2 C. pancake mix
3 eggs
1 C. buttermilk
1 apple, peeled and cored
½ C. butter, softened
½ C. brown sugar
½ C. peacans, chopped very finely
½ t. cinnamon

1. Mix pancake mix, eggs and buttermilk until well blended. If the batter is too thick, add a little more buttermilk.
2. Slice apple to ¼ inch thick slices.
3. In a small mixing bowl beat the butter, sugar, nuts and cinnamon.
4. Place an apple slice on a greased pancake griddle.
5. Pour desired amount of batter over the top of the apple slice.
6. Allow pancake to cook until bubbles stop popping in the batter
7. Flip to cook the other side. Right after flipping, place 1 spoonful (or desired amount) of butter mixture on top of the pancake to melt.
8. Serve and eat immediately.
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BROWNIES - Very Low Fat

Ingredients:
1/2 c. unsweetened dark cocoa powder
1/2 c. unsweetened applesauce
3 egg whites
1 c. sugar
1 tsp. fine sea salt
1 tsp. vanilla extract
1 tsp. instant coffee granules (optional)
1/2c. white whole wheat pastry flour

Method:

Mix all dry ingredients then add applesauce and egg whites ad fold into dry mixture. Put in 8 inch square pan. Bake at 350 degrees for 20-25 min.

Nutrition Facts/Serving:
99 calories
23 g. carbohydrate
0.5 g. fat


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ARTICHOKE DIP - Made Healthy

Ingredients:
1 15 oz can artichoke hearts rinsed and drained
3/4 c. cannellini beans rinsed and drained
1/4 c. chopped frozen spinach, thawed and drained well
2 tblsp. grated parmesan cheese
2 tbsp. reduced fat sour cream
2 tbsp. part skim ricoota
1/2 tsp olive oil
1/8 tsp. garlic powder

Method:
Heat oven to 350 deg. combine all ingredients in a food processor and pulse to a rough puree spread in a shallow 8 inch serving dish and bake until bubbling (about 30 minutes). Serve with warm pita chips or whole wheat crackers

Nurtition Facts/Serving: 
68 calories
9 g. carbohydrate
2 g. fat


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Cinnamon Coated Pecans

(found on both MeckMom and Allrecipes)
Ingredients

Whip till fluffy:

2 egg whites (use 3 egg whites if your eggs are small)

2 tbs. water

Fold in:

2 lbs pecan halves (almonds or a mix works too)

Mix and toss with egg coated nuts:

2 cups white sugar
2 tsp. salt
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Spread into a large greased baking sheet.  Bake 350 for 15 minutes, stir and bake 15 min more.  Continue until coating is dry and nuts are toasted (about an hour)

Store in airtight container or freeze.

Makes a great neighbor or teacher gift!

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BBQ Black Bean Burritos

Yummy and Simple.... I love it!  Found the recipe here...


In the crockpot, add the following ingredients:

1 small onion, diced

1/2 tsp garlic, minced

2 cans of black beans, undrained

1 cup bbq sauce

1/4 tsp liquid smoke

2 boneless skinless chicken breasts

Cook all day on low.

Make some spanish rice or white rice on the stove or in the rice cooker.

Fill tortillas with rice and chicken mixture and add cheese, salsa, guacamole and sour cream

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Peppermint Cream

What a yummy idea... I found this over at Make & Takes -- you can visit  there for complete directions.

Basically for 16 oz of whipped cream (either cool whip or real) stir in 1/2 cup of powdered candy canes (crushed in a blender).

Top on your favorite hot cocoa -- freeze the extras!  Yum!

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Orange Roughie Dijonaise

from Hilton Head Health Institute

 

INGREDIENTS:

            4 orange roughie fillets (6 oz.)

            3 tbsp non-fat mayonnaise

            1 tbsp mustard

            ½ tsp prepared horseradish

            1 tsp fresh dill (chopped)

            2 tbsp bread crumbs (unseasoned)

            ¼ tsp lemon zest

            1 tsp paprika

            Vegetable Spray

 

PROCEDURE:

• Spray baking dish large enough to just fit the fish in a single layer
• Fold the thin end of the fillet under and layer in the pan
• In a bowl, mix the mayonnaise, mustard, horseradish, dill and lemon zest.  Spread evenly over the fish
• Sprinkle with the bread crumbs and the paprika
• Spray top of fish with vegetable spray
• Bake uncovered in oven at 350º for approximately 20 minutes

 

Chef’s Tip:  Try spreading blanched spinach or broccoli between the folded layers of fish.  NOTE:  The sodium content of mustard varies a great deal with Dijon mustard tending to be quite high.  Keep this in mind if you are following a low sodium diet plan. 

 

Servings:  4

Fat:  1.5 grams

Calories:  160

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Apple-Kashi Breakfast Pilaf

from Hilton Head Health Institute  

I great substitute for Oatmeal!

1c                    Kashi® 7 whole grain pilaf

2c                    apple juice

2c                    water

1c                    apples-peeled and diced

¼ c                  honey

1 tsp                vanilla

1 tsp                cinnamon

½ tsp   nutmeg

Bring apple juice and water to a boil. Add Kashi® and apples then cover and cook for 1 hour on low heat. Remove from stove and stir in remaining ingredients. Reheat to serve.

Yield: 4 cups

Serving Size: ½ cup

Calories: 152

Fat: 2

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Lavosh Pizza - from Hilton Head Health Institute

from Hilton Head Health Institute

I had a lavosh pizza years and years ago at a restaurant in Scottsdale.  I remember loving it!  I think it simply had mozzarella and thinly sliced tomatoes.  This looks good as well!

1 Large whole wheat Lavosh cracker

6 ounces pasta sauce, fat-free

2 tablespoons fresh garlic, minced

1 ½ cups artichokes, canned, drained, and quartered

1 ½ cups bell pepper, diced

4 cups fresh spinach, chopped

1 cup red onion, thinly sliced

½ cup part-skim mozzarella cheese

¼ cup parmesan cheese, finely grated

2 tablespoons fresh Italian herbs, chopped

 

Other toppings include: chicken, pineapple, mushrooms, squashes, jalapeños, Canadian bacon, etc. Including these items on the pizza will increase the calorie count

 

Place Lavosh cracker on large baking sheet. Spread pasta sauce over the cracker all the way to the edges. Sprinkle with garlic. Top with spinach and remaining vegetables. Top with cheeses and herbs. Bake 7 to 10 minutes at 400° or until golden browned and bubbly.

 

Remove from oven and transfer to a large cutting board. Cut into 8 even pieces.

 

 

Number of servings:              4

Serving Size:                          2 slices

Calories per serving:             256

Fat grams per serving:          6

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Food Lovers Fat Loss - Robert Fergusen

Crescent Rolls

Don't these look great!  The biggest thing I learned from this recipe is to spread softened butter on the dough circle before slicing into pizza slices.

Recipe Here

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Sausage Stuffing

I love homebased mom.... her recipes look so yummy.  I agree with her, dry stuffing is better and  I love this which begins with a stuffing mix (which is all my family gets -- and they love it) but adds a few mix-ins which look great!  I'll have to give this a try!

Sausage Cornbread Dressing

2 1/2 C water

1 C brown rice

1 box cornbread dressing (will have two pouches inside, use both)

1 package Jimmie Dean Sausage (I use regular)

1 1/2 C celery, chopped

1 C onion, chopped

1/2 C butter

2 1/2 C chicken broth

Boil rice in water until water is absorbed (remember brown rice takes a lot longer than white rice to cook)  Brown sausage.  Saute celery and onions in butter.  Mix rice, cornbread dressing, susage, onions and celery together and stir in chicken broth.

Place in a 9 x 13 pan and bake covered for 30 minutes at 350 degrees.  Remove cover and bake for 15 additional minutes allowing top to brown and crisp up.

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Parsnip Muffins

Recipe courtesy Alton Brown, 2009

Prep Time:

35 min

Inactive Prep Time:

15 min

Cook Time:

25 min

Level:

Easy

Serves:

12 muffins

Ingredients

• 1-ounce sliced almonds
• Nonstick spray
• 8 1/2 ounces all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt
• 3 whole eggs
• 3/4 cup plain whole milk yogurt
• 1/4 cup vegetable oil
• 8 ounces sugar
• 10 ounces grated parsnips

Directions

Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, spray a standard 12-cup muffin tin with the nonstick spray and set aside.

Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.

Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps. Divide the mixture evenly among the muffin cups using a level 2 1/2-ounce disher or 1/3 cup measure. Sprinkle the top of each muffin with the toasted almonds. Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brown, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.

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Jorge Cruise Brownies

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Kitchen and Baking Tips

Run cold water over bacon before placing in the pan to fry and the bacon won't shrink as much.

Substitute club soda for the water or milk called for in your complete pancake mix. Your pancakes will come out light and fluffy!

When serving your guests chocolate chip cookies, heat in the microwave for a few seconds. The chips will be "melty" and your cookies will taste freshly baked.

To prevent salt from "caking" in your shaker, add a little dry rice.

Add a teaspoon of vinegar to your cake mix. It will improve the texture and moistness and you won't taste the vinegar in the cake.

Don't pour out that leftover sweet pickle juice! Thinly slice onions cucumbers and colorful bell peppers and allow them to soak in the juice for a few days. It will make a wonderful treat on your grilled burgers.

When soaking your beans for cooking, add a couple of teaspoons of baking soda. This will greatly reduce the flatulance caused by beans.

Toothpaste removes the "onion smell" from your hands.

For a refreshing twist to your ice tea, serve with frozen ice cubes made from cranberry juice or lemonade.

For a fun twist on your birthday cake, use fruit flavored lifesaver candies as "candle holders" on your birthday cake.

Did you accidentally pour grease down your sink? Mix dishwashing liquid with a pan of boiling water to clear your drain.

Before frying potatoes, allow them to soak in cold water for about an hour. Your potatoes will fry up crispier.

Did you know that 1 large marshmallow is equivelant to 10 miniature marshmallows?

To soften butter for spreading, heat a glass or pottery bowl in the microwave before company comes and turn the bowl upside down over the butter.

If your cake or quick bread recipe calls for greasing and flouring the pan, try keeping a box of white or vanilla cake mix on hand and use that in place of the flour. Your cakes and quick breads won't have a "floury" taste.

If you use glass baking dishes, turn the oven temperature down by 25 degrees. This will save you from overbaking or burning.

If your cake recipe calls for drained, canned pineapple in its own juice, then reserve the drained juice and use it in place of the water that's called for in the recipe.

Always "fluff" your flour with a whisk before measuring for cookies and cakes. This will make measuring more accurate and your baked goods will come out just right!

For "homemade Pam cooking spray," fill a spray bottle with vegetable oil.

To keep brown sugar soft, place in a Zip Lock freezer bag immediately after opening the box. "Squeeze" all the air out of the bag and then seal. It will remain soft for months and months!

When making Rice Krispy bars or other "sticky" treats, run your hands under cold water first. The marshmallow won't stick to your hands. You can also spray your hands with Pam.

If you marinate your beef in red wine, it will be very tender. The alcohol will "cook out" when grilling. Save the leftover wine by freezing it in an ice cube tray. After it's frozen, place the cubes in a Zip Lock freezer bag for future cooking use.

Before baking your cookies, cover and refrigerate the dough for about an hour or two. Your cookies will come out evenly golden brown. If making "monster cookies," scoop the refrigerated dough with an ice cream scoop and flatten a little with the palm of your hand.

For quick and easy donuts, buy a can of biscuits then separate. Use a floured bottle cap to "cut" the centers out. Fry in hot oil (About 350°) and drain on paper towels. While still warm, toss biscuits into cinnamon-sugar mixture.

When cooling your quick breads after baking, place the loaves on a wire rack. "Soggy bottoms" are created when the quick bread is left to cool in the pan.

Do you have trouble with weebles in your kitchen? Store your flour in the freezer.

Want a quick and easy way to slice mushrooms or strawberries? Use an egg slicer!

For a wonderful flakey pie crust, always use ice water. Replace 1 teaspoon of the ice water with 1 teaspoon of vinegar.

For a yummy twist on your banana bread, add a can of drained pineapple in it's own juice. This will make the bread very moist!

For moist baked chicken, soak in buttermilk first.

When making fudge, line your pans with aluminum foil, leaving some hanging over the edge of the pan. You can remove the fudge by simply picking up both ends of the foil. Cut your fudge into squares. No messy pan! I love the new Reynolds Release foil!

To prevent boiled eggs from "cracking," always make sure the eggs are at room temperature before placing them in the pot. Use regular tap water with a little salt and slowly simmer. Never boil!

When slicing boiled eggs, dip your knife into cold water first. This will prevent the yolk from sticking to the knife.

To easily peel garlic, place it in the microwave for about 10-15 seconds. The skin will easily slip off.

When boiling corn, add sugar in place of salt. Your corn will taste delicious and won't toughen the corn like salt will.
To remove all those "strings" after husking the corn, wet a paper towel and rub downwards on the ear of corn.

Citrus fruit tip: The heavier the fruit, the juicier and sweeter it will be. Always "weigh" citrus fruits in your hand before buying.

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Bread baked in a paper bowl

What a fun idea!  I love this little paper basket you can bake the bread in.  It is so rustic and fun.  As for the bread recipe, which you can find at the  Wild Yeast Blog....  I have no idea what Panettone is!  And it looks complicated!  But, wouldn't any loaf work?  PDF



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Pumpkin Spiced Cream Cheese Breakfast Rolls

I would be on a diet!  These look amazing....  I've definately got to give it a try...  Visit pickypalate for more pictures to drool over!

Pumpkin Spiced Cream Cheese Breakfast Rolls

2 packages/cans Pillsbury Crescent Rolls

4 0z cream cheese, softened

1/4 Cup brown sugar

1/4 Cup canned pumkin (Libby’s)

1/4 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

1.  Preheat oven to 350 degrees F.  Unroll crescent rolls to form 4 rectangles placed side by side.  Pinch seams together to form one long rectangle.  Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined.  Spread mixture over crescents leaving a 1/2 inch border around edges.  Starting at long end, roll up then cut into 1 inch pieces.  Place around 2 9 inch cake pans that have been sprayed with cooking spray.  I left the centers open so the rolls form a circle.

2.  Bake for 28-30 minutes or until rolls are golden brown.  Remove and let cool for 10 minutes.  Frost warm rolls with cream cheese frosting recipe below.

Frosting

4 oz softened cream cheese

1/2 Cup powdered sugar

1/2 teaspoon vanilla

1 Tablespoon canned pumpkin (Libby’s)

1.  Mix all ingredients into a large bowl until smooth.  Spread over warm rolls.

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A Cookbook Giveaway!

An awesome giveaway from Home Based Mom -- if you haven't visited her site yet, it's a must!  Talk about a muli talented lady.  Some people amaze me with all they do!

Another site to visit is the Pioneer Woman Cooks  - for incredible humor, stunning photography and delicious food recipes!  And that is what Home Based Mom is giving away... her new cookbook!

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Banana Milk Cake

From Poof Happy Home

She says:  

My aunts and Mom only knew that my grandmother mixed Sugar and Milk together and boiled it on the stove until all the sugar was dissolved and somewhat thickened.  Then this Sweet Sticky Syrup was poured down into the cake layersby poking them with a knife to open up small slits for the sweet stuff to run down into. Then More Milky Syrup was poured over the entire layer that covered it as itdrizzled down the outside edges. This cake was made with a Cake Box Mix…Yellow Layers… For the Sweet Milk Mixture she used about a Cup of Sugar and stirred in about one and a half cups of milk. Yes, I know, YOU want the exact measurements, right. Sorry, this is how my grandmother cooked. A pinch of this and a Dash of that..!!!  We added bananas on top and between the layers. Of course you can add Your Favorite Fruit or be creative with these Yummy Sticky Layers of Cake and dream up your own concoction.

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