Pumpkin Cinnamon Rolls

Have I mentioned how much my husband loves pumpkin? He claims he doesn't have anything that he can call his "favorite." Whether it be a favorite color, sport, friend, ice cream flavor, or meal. But I think I can safely say that pumpkin is is favorite flavor for desserts. Honey, I know you are wanting to refute this point as you read my post. But I stand by my claim.

So, if you're going to have pumpkin as your favorite dessert flavor, than these rolls will be your best friend. They are absolutely divine. I mean, I love cinnamon rolls and to add the pumpkin twist is GENIUS! Try it and tell me what you think. Enjoy!

{PUMPKIN CINNAMON ROLLS}

Click here for a printable version of this recipe.

1 pkg. yeast
¼ c. warm water
2 ¾ c. flour, divided
½ c. canned pumpkin
½ c. milk
¼ c. butter, melted
1 T. sugar
1 ¼ tsp. salt
¼ tsp. nutmeg

Dissolve yeast in warm water and let stand for 5 minutes. Add 2 c. flour, pumpkin, milk, butter, sugar, salt, and nutmeg. Beat until smooth. Knead dough about 10 minutes, adding remaining flour as needed to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise until double in size. Punch dough down and let rest 5 minutes, then roll out into a 12x10 rectangle.

Streusel:
3 T. sugar
3 T. brown sugar
2 T. flour
1 ½ tsp. cinnamon
2 T. butter, chilled, cut into small pieces

Combine sugars, flour, and cinnamon. Cut in butter with pastry blender or 2 knives until well mixed. Sprinkle streusel on top of dough rectangle. Roll up and cut into 12 1” slices. Place in a 9” square baking dish coated with cooking spray. Cover and let rise another 25 minutes. Bake at 375° for 20
minutes or until golden brown.

Glaze:
¾ c. powdered sugar, sifted
1 T. hot water
¼ tsp. vanilla
Combine glaze ingredients with a whisk and drizzle over warm buns.

Candy Filled Brownie Bites

These are my new favorite, last-minute treats. They are so cute and yummy and very presentable I might add. I got the idea from my cute friend Mauri, at a bridal shower she threw. Adorable! She used Rolo's in hers, but I'm a peanut butter fanatic, so naturally mine have Reese's. The ideas or endless!

Enjoy!

{CANDY FILLED BROWNIE BITES}

click here for a printable version of this recipe

1 box brownie mix (I love my brownie recipe, but I was in a hurry today)

Candies of your choice

Mix brownies according to package directions. Spoon into mini cupcake liners and cook for about 20 minutes. Pull out of oven and press candies into the centers immediately. You need to do this before they harden too much. Makes about 40.

That's it! You're set. Isn't that just genius? I thought so too.

Aly's Amazing Shepherd's Pie

I've got to be honest. This was so good, I didn't get a picture of it on my plate. Luckily, I snapped a picture of the pan! Whew! Because you definitely don't want to miss this one. This was a favorite of mine growing up, but I spiced it up the other night and it was to die for! I loved it! A perfect Fall meal for the family (or for yourself, because you really could eat this whole pan, trust me!).

MY TIP FOR THIS: When you're making mashed potatoes for a different meal, make extra. It cuts down your prep time for this meal!

WHAT I WISH I WOULD HAVE DONE DIFFERENTLY: I wish I would have added cooked, crumbled bacon into the mashed potatoes. If you try it, let me know! YUM!

Enjoy!

{ALY'S AMAZING SHEPHERD'S PIE}

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1 lb ground beef

1/2 onion, chopped

1/2 c. carrots, grated

1 tsp. salt

1 tsp. pepper

1 tsp. dried thyme

1 tsp. dried sage

1/4 c. ketchup

1/3 c. BBQ sauce

8-oz frozen green beans, french-cut style

2 c. mashed potatoes (see my tip above)

2 c. shredded cheddar cheese (I like my cheese!)

2-3 green onions, sliced

Sour Cream for garnish

Saute onion with ground beef until cooked through. Add carrots, salt, pepper, thyme, sage, ketchup, and BBQ sauce. Stir thoroughly. Spray a 9x13 pan with cooking oil. Spread meat mixture in bottom of the dish. Layer the green beans on top of the meat. Spread potatoes on top of beans. Spread cheese and green onions over all. Bake for 25 minutes at 350 degrees. Serve with sour cream.

Peanut Noodle Salad

Well, it's official. This is my new favorite pasta dish. Why am I so obsessed with peanut butter lately? This is such a healthy, easy, DELICIOUS meal. The fresh veggies are so refreshing. You're going to LOVE this for sure. Enjoy!!

{PEANUT NOODLE SALAD}

click here for a printable version

8-oz. uncooked whole wheat linguine, broken in half

2 c. fresh broccoli florets

1 c. julienne, cut carrots (you can get a pre-cut bag)

1 medium bell pepper, cut into bite size pieces

2 T. water

2 tsp. canola oil

1/4 c. peanut butter

2 T. rice vinegar or white vinegar

2 T. soy sauce

1/2 tsp. ground ginger

1/8 tsp. ground red pepper (cayenne)
1 tsp. sugar 

3 medium green onion, chopped

3 T. fresh cilantro, chopped

Cook linguine as directed on package, adding broccoli, carrots and bell pepper during last minute of cooking; drain pasta and vegetables. Rinse with cold water until pasta and vegetables are cool; drain.

In small bowl, gradually beat water and oil into peanut butter with wire whisk until smooth. Beat in vinegar, soy sauce, ginger, ground red pepper, and sugar.  

In large serving bowl, stir together pasta mixture, peanut sauce, onions and cilantro until well mixed.

source: www.bettycrocker.com

Raspberry Cream Peach Cheesecake

This was QUITE yummy. You better hurry while peaches are still lingering. Am I the only one whose mouth waters everytime I THINK of fresh peaches. Oh my. Delicious. 

Thanks to my cousin for this find. She's getting married next week! WAHOO!

Enjoy!

{RASPBERRY CREAM PEACH CHEESECAKE}
Click here for a printable version.

2 c. graham cracker crumbs

1/2 c. sugar

1/2 c. butter or margarine, melted

12 oz. cream cheese softened 

2 c. whipped cream, beaten to soft peaks with sugar to taste

3 large fresh peaches, sliced

1 1/2 c. boiling water

1 pkg (6 oz) raspberry jello

2 c. ice cubes

Mix crumbs, and 1/4 c.  sugar and butter in 9x13 pan, press into the bottom of the pan. In a separate bowl, beat cream cheese and remaining sugar until well blended. Whisk in 1 c. whipping cream. Spread mixture over crust. Top with sliced fresh peaches. Refrigerate while you make raspberry cream (below).

Add boiling water to jello and stir 2 minutes, until completely dissolved. Stir in ice cubes until melted. Refrigerate 5 minutes or until thickened. Whisk in remaining whip cream spread over peach layer. Refrigerate 4 hours or until firm.