Chocolate Eclair Cake

1/2 cup butter, 1 cup water bring to boil and remove from heat. Cool Slightly (2 min)add 1 cup flour, stir well. add 4 beaten eggs. Beat together, spread into 9 x 13 pan that has been sprayed with pam. Bake 350* for 30- 40 min. till brown. Remove from oven and cool completely. Filling: 3 small boxes instant vanilla pudding Mix with 4 cups milk. Stir in 8 oz. softened cream cheese. Spread over pastry. Top with 8 oz. cool whip. Heat 1 can chocolate fudge frosting 45 seconds or till slightly runny. Drizzle over cake with spoon. Refrigerate, best if made one day ahead!

Chick-fil-A Bites with Honey Mustard Dipping Sauce

This is seriously the yummiest chicken recipe that my whole family will eat. They sound a little weird with the pickle juice and all but the girl who recommended it to me is a fabulous cook and I trust that anything she gives me is going to be good. These seriously do not disappoint! We've made them twice now and I would recommend letting them marinate at least 2 hours. I tried to cheat by only letting them marinate an hour tonight and while still good, they didn't soak up as much flavor. 
I also loved the tip to check the heat of the oil. I used Canola but I'm sure peanut would be better. Enjoy!

From http://www.mynameissnickerdoodle.com
Directions:
2 large chicken breasts, cut into bite-sized pieces and seasoned with salt & pepper
3/4 cup milk
1/4 cup pickle juice
1 egg
1-1/4 cups flour
2 Tablespoons powdered sugar
2 teaspoons salt
1 teaspoon pepper
1/2 cup peanut oil, divided (or canola or vegetable oil)
Honey Mustard Dipping Sauce: (I haven't made this yet but I'm sure it's good)
1/2 cup plain greek yogurt
1 1/2 Tablespoons yellow mustard
1 Tablespoon Dijon mustard
2 Tablespoons honey
Directions:

1. Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours.
2. Combine flour, powdered sugar, salt and pepper in a large ziplock bag. Shake to combine. Remove chicken from the marinade and add into the bag. Shake to coat the chicken completely.
3. Heat half the oil in a large skillet or dutch oven over medium-high heat (6 or 7 out of 10.) Test the oil by dropping in a bit of the flour mixture. If it sizzles, the oil is ready, if it pops, lower the temperature a bit.
4. Gently place chicken pieces into the oil with tongs. Do this in 2 batches, as you don’t want to overcrowd the pan. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate. Heat the remaining oil and continue with the other half of the chicken pieces.
5. Stir together the honey mustard dipping sauce ingredients, and serve with the hot chicken bites.

Cream Cheese Frosting

I used this frosting for the pumpkin cinnamon rolls, and I use it for everything else too!

-3 oz of cream cheese (softened)
-1/4 c. butter (softened)
-1 1/2 c. powdered sugar
-1/2 t. vanilla
-1/8 t. salt

- Whip cream cheese, butter, vanilla, and salt until smooth. Slowly add in powdered sugar. Whip until desired consistency (I whip mine in the kitchen aid for about 5 min)

Pumpkin Cinnamon Rolls Original Recipe

I didn't use pumpkin pie spice...because I didn' have any, and I didn't want them too pumpkin-y.

 Ingredients
1/4 c. warm water
1 package (or 2 1/4 tsp.) active dry yeast (at room temp)
1/3 c. whole or 2% milk
1 large egg, beaten
3/4 c. solid-pack pumpkin puree
1 tbsp. butter, melted
3 1/4 c. flour
 1/4 c. brown sugar
1/4. c. granulated sugar
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. pumpkin pie spice

 Filling:
1/3 c. (1 stick) butter
 2/3 c. granulated sugar
1/4 c. brown sugar
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
2-3 tbsp. solid-pack pumpkin puree or pumpkin butter (optional)

 Frosting: (I used the cream cheese frosting recipe I posted)
4 oz. cream cheese
1/2 c. (1 stick) butter, softened
Pinch of salt
1 tsp. vanilla extract
1/2 tsp. lemon juice
2 tbsp. whole or 2% milk
 2-3 c. powdered sugar

 DIRECTIONS: 1. Stir yeast into water in a large bowl. Allow to rest for 5-10 minutes before stirring to combine (it should get thicker and begin to bubble). Stir in the milk, egg, pumpkin, butter, 1 1/4 c. flour, brown sugar, granulated sugar, salt, cinnamon and pumpkin pie spice. Beat vigorously with paddle attachment for 2 minutes. 2. Attach dough hook to mixer. Slowly add the rest of the flour, a little at a time, until the dough is stiff enough to knead. 3. Turn dough onto a floured surface. Knead, adding flour if necessary, until the dough is smooth and elastic. Place dough into a greased bowl (olive oil is fine), turn the dough to coat the entire ball. Cover with plastic wrap and allow to rise until doubled, approximately 1 hour. If the dough is has not doubled by then, allow it to rise for an additional half hour. 4. Meanwhile, prepare the filling by combining the sugars, cinnamon and pumpkin pie spice in a small bowl. Set aside. 5. Transfer the risen dough to a floured surface and roll into a 16"x 12" rectangle. Spread butter and pumpkin over dough. Sprinkle with sugar mixture. Roll into log and cut into 15 slices using a sharp knife or dental floss. Place slices into a 9x13 or two 8 or 9 inch round cake or pie pans. Cover with a towel and let rise until almost doubled, about 45 minutes. 6. Preheat oven to 375 degrees. Bake the for 20-25 minutes or until rolls are golden brown (don't worry if the filling rises and bubbles, it will go down once the rolls have been removed from the oven). 7. While rolls are baking, prepare frosting by beating the cream cheese, butter, vanilla, salt and lemon juice in a medium mixing bowl until smooth. Add the powdered sugar one half cup at a time. If the mixture becomes too thick, slowly add milk one half tablespoon at a time. 8. Remove rolls from oven and let cool on wire rack. Frost 5-10 minutes after removal. Recipe adapted from King Arthur Flour and bakedbree | Makes approximately 12-16 rolls

Mexican Rice

1 can Campbells Beef consommé        

1 cup rice

½ c. butter

1 cup salsa

Brown rice in butter. Add other ingredients and put in 8 by 8 pan. Cook at 350 covered for 1 hour

Pasta Carbonara

2 1/2 cups uncooked mostaccioli
8 strips bacon
1 pkg. sliced mushrooms
3/4 cup half-and-half
1/3 cup butter, cubed
1 tsp. dried parsley flakes
1 tsp. minced garlic
6-8 drops hot pepper sauce
1/2 tsp. salt
1/3 cup grated parmesan cheese

Cook mostaccioli. Meanwhile cook bacon until crips. Remove to paper towels. Brown mushrooms in dripping; remove to paper towels. Drain drippings from pan. Add the cream, butter, parsley, garlic, pepper sauce and salt. Cook and stir over med. heat until butter is melted. Drain noodles; add to cream mixture. Stir in bacon, mushroomms and cheese, heat through. Sprinkle with green onions if desired.

Breadsticks

1 TBS. yeast
1 1/2 cups warm water
Let foam and Add:
2 TBS. sugar
1/2 tsp. salt
3-4 cups flour
Mix and Knead for 3 min. Let rest for 10 min. Grease a cookie sheet. Spread dough out. Cut into desired slices. Let raise 10 min.
Topping:
1/4 cup melted butter
1/4 cup mayo
2 tsp. garlic salt
1/4 cup Parmesan cheese
2 tsp. parsley
Mix together and put on top of dough.
Bake at 350* for 25 min.