Iced Pumpkin Cookies

2 1/2 cups flour
1 teaspoon of baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup softened butter
1 1/2 cups sugar
1 cup canned pumpkin
1 egg
1 tsp vanilla

Icing:
2 cups confectioners sugar
3 Tablespoons milk
1 Tablespoon melted butter
1 teaspoon vanilla

Directions:

1. Preheat oven to 350°, combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt...set aside.

2. In a medium bowl, cream together the 1/2 cup softened butter and sugar. Add pumpkin, egg, and 1 teaspoon of vanilla to butter mixture and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoon, flatten slightly.

3. Bake for 15-20 minutes. Cool cookies, then drizzle glaze with fork.

4. To make glaze, combine the confectioners sugar, milk, butter, and vanilla. Add milk as needed to achieve drizzling consistency.

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

Saw these here.

For cupcakes

2 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1 cup white sugar
1/3 cup brown sugar
2 eggs
3/4 cup milk
1 cup pumpkin puree
For frosting

1 (8-ounce) package cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Instructions

1. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder, and baking soda; set aside.

2. Beat 1/2 cup of butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg.

3. Stir in the flour mixture, mixing until just incorporated.

4. Pour the batter into 24 greased muffin cups or cups lined with muffin papers.

5. Bake at 375 until golden and the tops spring back when lightly pressed -- about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

6. Make frosting. Beat the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy.

7. Once the cupcakes are cool, frost with the cream cheese icing.

Caramel Apples

6 medium apples
6 wooden sticks
½ lb. caramels
3 Tbsp. canned milk or water

Directions:
1. Wash and dry the apples. Place the wooden sticks into each apple.

2. Place caramels in a medium saucepan. Pour the milk or water over them and melt on low heat, stirring constantly until smooth.

3. Dip apples immediately in melted caramel, coating them evenly.

4. Place the caramel-coated apples on wax paper to refrigerate for a couple of hours.

Pumpkin Monkey Bread

I found the recipe here.

For the dough:
3 1/4 cups flour, plus extra for kneading
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
2 Tbsp unsalted butter, melted
1/2 cup warm milk
1/4 cup warm water
2/3 cup pumpkin puree
1/4 cup sugar
2 1/4 tsp active dry yeast
For the coating:
1 cup sugar
2 tsp cinnamon
3/4 stick butter, melted
For the glaze:
2/3 cup powdered sugar
1-2 Tbsp pure maple syrup
In a large bowl, whisk together the flour, salt, and spices.

In another large bowl, whisk together the milk, water, pumpkin, melted butter, sugar, and yeast.

Make a well in the center of the flour mixture and add in the wet ingredients. Using a wooden spoon, gently stir until the dough comes together. Turn out on to a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Spray a clean bowl with cooking spray and place the dough inside.

Cover and let rise until doubled in size, about an hour.

In the meantime, mix together the cinnamon and sugar, and melt the butter for the coating. Spray a bundt pan with cooking spray. Once the dough has risen, shape the ball into a large rectangle. Using a sharp knife, cut the dough into roughly equal-sized pieces and roll each piece into a ball (I had about 40 pieces, but you may have more or less).

Dip each ball of dough into the melted butter and then the cinnamon-sugar mixture, layering them in the bundt pan as you go.

Once you’ve used all the dough, cover the bundt pan and let the dough rise again for another hour.

Preheat the oven to 350 degrees. Bake the bread until golden brown, 30-35 minutes. Let cool for 5-10 minutes before turning out on to a platter. To make the glaze, stir together the powdered sugar and maple syrup. Pour over the bread while it’s still warm.

Chicken Pasta with Artichoke Hearts

4 cups pasta, cooked
1 (6 oz.) jar marinated artichoke hearts, undrained, coarsely chopped
3 boneless skinless chicken breasts, cut into bite-sized pieces
3 cups mushrooms, sliced
¾ cup reduced fat, low sodium chicken broth
½ cup dry white wine
1 Tbsp. cornstarch
salt and pepper, to taste

Directions:
Cook and drain pasta as directed.

Drain liquid from artichokes into a large nonstick skillet and heat over medium heat.

Add chicken and cook for 3 minutes, stirring occasionally.

Add mushrooms and cook 4-6 minutes or until chicken is no longer pink.

Add artichokes to chicken.

Combine broth, wine and cornstarch and mix well. Gradually add broth mixture to chicken bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes.

Toss with pasta, salt and pepper to taste, sprinkle with parsley and serve.

Lion House Dinner Rolls

2 cups warm water (110 to 115° F)
2/3 cup nonfat dry milk
2 tablespoons active dry yeast
1/4 cup granulated sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 1/2 cup all-purpose flour or bread flour
1/2 cup butter, melted

Directions:
In large bowl of an electric mixer, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil; work oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 1/2 hours. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and shape as desired. Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size, about 1 to 1 1/2 hours.


Bake at 375° F for 15 to 20 minutes or until browned. Brush with melted butter while hot. Serve with honey butter or raspberry honey butter. Makes 1 1/2 to 3 dozen rolls, depending on shape and size of rolls.


Note: You can freeze shaped rolls for later use. Simply double the amount of yeast used when making dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.

Boneless Buffalo Wings

oil for deep frying
1 cup unbleached all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1 egg
1 cup milk
3 skinless, boneless chicken breasts, cut into 1/2 inch strips
1/4 cup hot pepper sauce
1 tablespoon butter


Directions
1. Heat oil in a deep-fryer or large saucepan to 375 degrees F.

2. Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.

3. Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.

4. Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.