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.

Pork Chops with Caramelized Apples and Onions

4 pork chops

3 granny smith apples peeled and sliced

2 yellow onions sliced into rings

1/3 C packed brown sugar

Kosher salt and freshly cracked black pepper to taste

1. Slice your onions and apples.

2. Spray the inside of a large crock pot. Layer the onions along the bottom, and then the apples.

3. Sprinkle the brown sugar over the top of the apples.

4. Season the pork chops with the salt and pepper generously on both sides.

5. Place the pork chops on top of the apples, cover and cook on low for 4 hours.

serve over mashed potatoes or rice

Recipe from http://www.melskitchencafe.com/

Grandma Grant's Banana Nut Bread/Muffins

Ingredients:
1 cup sugar
1/2 cup softened butter
2 eggs
3 bananas, sliced (2 cups)
2 cups flour
1/2 cup pecans, chopped
1 tsp. baking soda
1/4 tsp. salt

Directions:
Grease muffin tins or 8 1/2" by 4 1/2" metal loaf pan
Cream sugar with butter. Mix in eggs, bananas, flour, pecans, soda, salt. Pour into prepared pan.
Place in cold oven. For bread cook at 300 for 1/2 hours until center comes clean with toothpick. For muffins, bake 325 for about 30 minutes
Cool bread in pan 5 min. on wire rack. Remove from pan and cool.