Pumpkin Bagels with Pumpkin Cream Cheese

PUMPKIN BAGELS

Proof yeast in water for a few minutes:
1 1/2 cups warm water
4 1/2 tsp (2 packages) active dry yeast

Add and mix:
1 cup canned pumpkin (use a 15 oz. can and use the rest of the can for the cream cheese)
2/3 cup packed brown sugar
2 tsp salt
1 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves

6 cups (or so) all purpose flour (add until dough is the right consistency)

Knead dough. Cover and let double in size.

Preheat oven to 400 degrees. Grease and sprinkle cornmeal on a cookie sheet. Form 18 or so smooth dough balls on the counter and flatten them a bit. Let sit for 10 minutes, then poke a hole in them and flatten again to form bagel shape. Put water on to boil in a big pot (giving the dough a little more time to rest). When the water comes to a boil, cook the bagels in it 2-4 at a time, 45 seconds on each side. Take them out with a slotted spoon/spatula and transfer to cooling rack (so excess water can drain off) and then to cookie sheet. Bake 15-20 minutes until golden brown.

PUMPKIN CREAM CHEESE
This is a work in progress. I started with a yummy pumpkin dip, but it's pretty runny and makes a ton and is very pumpkin-y (so I had to open another can of pumpkin), so I'm going to try a little modification to make it even more like a cream cheese spread you could buy. Next time I'll try this:

Mix well:
5 oz. cream cheese, softened
1 cup powdered sugar (more if needed)
rest of the 15 oz. can of pumpkin
1 TB cinnamon
1/4-1/2 tsp each ginger, nutmeg, allspice

Potato Bacon Soup

So, we deviated from this recipe a little and enjoyed the results. It's a good base. We didn't have celery, and we used green onions as a garnish rather than regular onions sautéed at the beginning. We used red potatoes, whole milk rather than cream, and turkey bacon.

Meatloaf

I haven't met a homemade meatloaf I didn't like. Here are two recipes that I've tried.

I can't find this original recipe. When I transferred it to this blog I accidentally had too much milk in the list of ingredients. I think this is the right way now, but I'll have to try it again to see if it really deserves "perfected" status.

Preheat oven to 350. Lightly grease 5x9” loaf pan

Combine in a large bowl:

•  1 ½ pounds ground beef
•  1 egg
•  Minced onion (1/8 cup?)
•  1 tsp salt?
• 1/2 tsp pepper?
•  1 cup dried bread crumbs
•  1/2 cup milk

Place in 5x9” pan.

Sauce on top:
• 1/3 cup ketchup
• 1/3 cup barbeque sauce (or 2 TB brown sugar added with a little more ketchup)
• 2 TB prepared mustard
Bake at 350 for 1 hour (I did a little longer).

 

 

MEATLOAF MADE WITH STUFFING MIX (I had some stuffing mixes I had to use up)

2 eggs

1/2 cup water

1 (6 oz) pkg. instant stuffing mix

2 lbs ground beef
ketchup

In a large bowl, beat eggs and water. Add stuffing mix and contents of seasoning packet; mix well. Add beef; mix well. Press into an ungreased 9-in. x 5-in. x 3-in. loaf pan. Top with ketchup. Bake, uncovered, at 350 degrees F for 1-1/4 to 1-1/2 hours or until no pink remains and a meat thermometer reads 160 degrees F.



Another easy one to try:

Meatloaf

Ingredients:

•  1 1/2 pounds ground beef
• 1/4 cup milk
• 1/4 cup Ketchup
• 1/4 cup diced onion
• 1 egg
• 2 sliced bread – cubed (I usually use 1/2 cup crushed Saltines)
• 1 TBS Worcestershire sauce
• 1 tsp sale
• Chili Sauce (or alternately 1/2 cup ketchup and 2 TBS brown sugar, mixed together)

Directions:
Place meat in large bowl. Add al ingredients and mix with hands. Shape into a loaf (or desired shape, make a heart at Valentine’s Day!) With knife handle make 6 diagonal lines in top of loaf and fill with chili sauce (or alternate sweet ketchup). Bake 350° for an hour.

Pretzel Rolls

I discovered C*stco's pretzel rolls on vacation. They may be my favorite roll ever. So after devouring a bag last week (they're pricey), I decided to try to make my own. I used this recipe. The results? Hans thought they were from a store because they were so gorgeous. Luke liked them better than the store's. Personally, I still like the store's better (I think they're sweeter and I like the texture a little better), but these were fun to make.

Here's another one (from Elizabeth this time) to try.

Potato Salad

Karin first made this. For best results, use green onion. So good and not a long ingredient list. Maybe add some dill.

Second time I made it it seemed over the top mayo-y. So maybe less mayo or more potatoes/celery.

Easy Fudge Sauce

I've made chocolate sauces before, but don't like that they're not creamy, thick or smooth (they usually turn out grainy for me). So I take this recipe from Avery below (which is a simple, yummy fudge) and just combine sweetened condensed milk, chocolate chips, and add milk to thin it.

Rocky Road Fudge

1 bag chocolate chips
1 can sweetened condensed milk
1 cup mini marshmallows
1 cup chopped nuts

Look at this cute Christmas idea for Rocky Road fudge--though you know I'd choose milk or dark chocolate over white any day!

Skillet Lasagna

This is so easy and fast that I don't know when I'll bother to make a traditional lasagna again.

• ground beef/turkey/sausage, browned with onions, garlic, whatever (half and half beef and sausage is probably my favorite) and drained
• 16 oz pasta (I love bowtie the best), cooked and drained
• 1 can/jar pasta sauce (I sometimes puree it with spinach)
• 8 oz. ricotta cheese (half a small container)
• handful of mozzarella cheese (or more if you like it really cheesy)
• salt and pepper to taste

To crisp it up, put it all in a casserole dish and bake it to desired crispness. Otherwise, mix everything into the noodle pot, make sure it's nice and hot, and take the pot right to your table!