1 1/2 sticks butter. softened
1 1/2 cups sugar 3 eggs 1 1/2 teaspoons vanilla extract 1 1/4 cups sour cream 2 1/2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 - 16ounce can whole berry cranberry sauce (heated slightly in the microwave) FOR THE STREUSEL: 1/4 cup packed light brown sugar 1/2 cup flour 1 1/2 teaspoons cinnamon 1/4 teaspoon kosher salt 3 tablespoons cold butter, cut into cubes 3/4 cup chopped pecans ( or walnuts) FOR THE GLAZE 2 cups confectioner's sugar 3 tablespoons buttermilk Preheat the oven to 350 degrees. Grease and flour a bundt or tube pan. Set aside. In a small bowl, whisk together the cake flour, baking powder, baking soda and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the sour cream and vanilla. Mix until combined. With the mixer on low, add the flour mixture, just until combined. Don't overmix. Use a spatula and make sure flour is incorporated. To make the streusel, combine the brown sugar, flour, salt and cinnamon in a small bowl. Using a fork or your fingers, work the cold butter into the mixture until if forms a crumble. Add the nuts and mix to combine. Spoon 1/2 the batter into the prepared pan. Spread with the warmed cranberry sauce and sprinkle with 1/2 the streusel. Spoon remaining batter over the cranberry/streusel. Sprinkle remaining streusel over top. Bake for 50-55 minutes or until a cake tester comes out clean. Let cool for 30-45 minutes on a wire rack. Invert onto a plate and then invert again onto serving plate (so the streusel side is on top). Let cool completely. When cool, mix together the confectioner's sugar and the buttermilk. Drizzle over top of cake, allowing some to run down the sides.
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3 pounds beef soup bones
1 large onion, cut in half, not peeled 1 inch piece of ginger, peeled and sliced 1 tablespoon salt 3 star anise 2 1/2 tablespoons fish sauce 4 quarts water 1 - 8ounce package rice noodles 1 3/4 pounds sirloin, sliced very thinly 3/4 cup cilantro, roughly chopped 4 green onions, diced 1 can bean sprouts 4 radishes, cut in matchsticks 1 lime, cut in wedges hoisin sauce (optional) chili paste (optional) Preheat the oven to 425 degrees. Place the beef bones and cut onion on a baking sheet or roasting pan. Roast for 1 hour or until very well browned. Transfer bones and onion to a stock pot and cover with 4 quarts water. Add salt, star anise, ginger and fish sauce. Bring to a boil, then reduce the heat to low and simmer for 6-8 hours. Strain the broth into another saucepan and continue to simmer. Fill a large bowl with lukewarm/cool water and soak rice noodles for 1 hour. Bring a pot of water to a boil. After the noodles have soaked, drop in boiling water and cook for 90 seconds. Drain. Divide the noodles among 4 large bowls. Top with the raw beef and green onions. Ladle hot broth over each bowl and stir to combine. Let set for 2 minutes until beef is partially cooked and not longer pink. Add bean sprouts and stir. Add more broth if necessary. Serve topped with cilantro, lime, hoisin and chili paste. 
DOUGH
1/3 cup butter 1 cup whole milk 1 envelope active dry yeast 1/4 cup water 3/4 cup sugar 1 - 15oz. can pumpkin puree 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 teaspoon cardamom 1/4 teaspoon ginger 1 1/2 teaspoons kosher salt 1 egg 7 cups flour FILLING 1 cup light brown sugar 1 cup sugar 1/2 teaspoon salt 1 tablespoon cinnamon 1/4 cup butter, melted Mix the sugars, salt and cinnamon in a bowl. Set aside. FROSTING 8 ounces cream cheese, softened 2 tablespoons buttermilk 1 teaspoon vanilla 2 cups confectioner's sugar Combine in a bowl with electric mixer until smooth and spreading consistency. To make the dough: Heat milk over medium low heat in a small saucepan until bubbles form around the side. In a small bowl, combine warm water and yeast. Set aside for 5 to 7 minutes, it should be foamy. In the bowl of an electric mixer, place butter, sugar, cinnamon, nutmeg, cardamom, ginger and salt. Pour the warm milk over and let set until butter is melted. After the milk has cooled a bit, add the pumpkin, yeast mixture and egg and mix until combined. Switch to the dough hook and add the flour, one cup at a time, until all the flour is added. Remove the dough to an oiled bowl and cover with plastic wrap. Let dough set in a warm place until doubled...about 1 hour. When the dough is ready, generously flour a work surface. Dump dough out onto surface and using a floured rolling pin roll out the dough to about a 1/4-1/2" thickness. Using the 1/4 cup melted butter, brush surface generously with a pastry brush. Sprinkle cinnamon sugar mixture all over surface. Roll up beginning on the long side away from you and roll the dough toward you. Cut the dough into approximately 20 slices, using a serrated knife. Place rolls on greased baking sheet. Cover loosely with plastic wrap and let rise until doubled...about 40 minutes. Bake in a 400 degree oven for about 20 minutes. When cool, spread with frosting. Serve warm. 
1/2 medium onion, diced
2 teaspoons olive oil 2 garlic cloves, minced 1 - 15ounce can pumpkin puree 1 teaspoon curry powder 1 teaspoon salt 1/4 teaspoon red pepper flakes 1/2 teaspoon cayenne 1/4 teaspoon black pepper 2 cups chicken stock 1/2 cup half and half 1 pound penne pasta, boiled and drained In a large skillet, heat olive oil. Cook onion over medium heat until translucent. Add garlic and cook for another minute. Add the pumpkin, curry powder, cayenne, red pepper flakes, salt and pepper. Slowly add the chicken stock. Stir until combined. When heated through, add the half and half and simmer over low until hot. Toss pasta in sauce. Serve with chopped parsley. 
1- 6oz. container greek yogurt
2 tablespoons tomato paste (the kind in the tube works best) 2 teaspoons sriracha (or more if you like) 2 teaspoons dried oregano 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper 1/3 cup feta cheese crumbles (or more if you like) Mix all ingredients in a bowl until well combined. Eat with your fingers or try to be more civilized and use a pita chip..... 
1 1/2 cups flour
1/2 cup oats 1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons pumpkin pie spice 1 1/2 cups pumpkin puree 1/3 cup vegetable oil 2 large eggs 1 1/4 cups sugar 1/2 cup dried cranberries (optional) turbinado sugar for sprinkling Preheat the oven to 350 degrees. Place liners into a standard 12 cup muffin tin or 6 jumbo muffins. In a large bowl, whisk pumpkin, oil, eggs and sugar. In another bowl stir together flour, oats, baking soda, salt and pumpkin pie spice. Add the dry ingredients to the pumpkin mixture, stirring just until incorporated. Fold in the cranberries, if using. Divide the batter among muffin cups. Sprinkle with turbinado sugar. Bake for 25-30 minutes or until puffed and golden and toothpick comes out clean. Cool in pan on a wire rack, then transfer muffins to rack and cool to warm or room temperature. Store up to 2 days in an airtight container.....but they probably won't be around that long. 
2- 16 oz. packages frozen chopped spinach
1 quart half and half 3 cups chicken stock 1 cup mild cheddar cheese, shredded 3/4 cup shredded parmesan 12 oz. velveeta salt and pepper to taste In a large soup pot combine the spinach, chicken stock and half and half. Heat through. Add cheeses and cook over medium-low heat until cheese is melted and soup is heated through. Season with salt and pepper. *THE LONGER THE SOUP SIMMERS, THE THICKER AND BETTER THE FLAVOR. SIMMER IT OVER THE LOWEST HEAT POSSIBLE AND STIR OCCASIONALLY. 
FOR THE FILLING:
3-8 oz. packages cream cheese, softened 1 cup sugar, divided 1 teaspoon vanilla 3 eggs 1 cup canned pumpkin 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves FOR THE CRUST: 2 cups crushed ginger snaps 1/2 cup finely chopped pecans 6 tablespoons butter, melted Preheat the oven to 325 degrees. In a small bowl, mix together ginger snaps, pecans and melted butter; press into bottom of a 9 inch springform pan. Set aside. In a medium bowl, beat the cream cheese, 3/4 cups sugar and vanilla with an electric mixer until well blended. Add the eggs, one at a time, beating well after each addition. Reserve 1 1/2 cups of the batter. Stir in the remaining 1/4 cup sugar, pumpkin and spices into the batter. Spoon half the pumpkin batter over crust; top with spoonfuls of 1/2 of the reserved batter. Repeat layers. Cut through batters with knife several times for marble effect. Wrap pan with foil and place inside a large roasting pan. Pour hot water into roasting pan about 1/3 of the way up the springform pan. Place in oven and bake for 55 minutes or until center is almost set. Let cool completely. Loosen cake from sides of pan before removing springform sides. Refrigerate at least 4 hours or overnight. Serve with caramel sauce, whipped cream and chopped pecans. ****IF USING A DARK, NON STICK SPRINGFORM PAN REDUCE OVEN TEMP TO 300 DEGREES. 
1 pound ground chicken
1 egg, slightly beaten 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup bread crumbs 1/4 cup bleu cheese crumbles In a bowl, combine all the ingredients until well combined. Form into a loaf and place in a lightly sprayed casserole dish. Cover with foil and bake at 425 degrees for 35 minutes or until the internal temperature is 170 degrees. Meanwhile make the Buffalo Sauce Glaze In a 1 cup measuring cup mix 1/4 cup Hot Sauce (I use Frank's Red Hot) and 1 teaspoon cornstarch. Whisk until combined. After meatloaf has baked for 35 minutes, remove the foil and pour the glaze over the loaf. Return to oven, uncovered and bake an additional 15 minutes. Let set 10 minutes before slicing. For the Bleu Cheese Sauce 1 celery stalk, thinly sliced 1/4 cup bleu cheese crumbles 2 tablespoons mayo 1/4 cup plain greek yogurt salt and pepper to taste Mix all ingredients in small bowl, spread onto toasted buns and top with slices of Buffalo Chicken Meatloaf 
4 ounces unsweetened chocolate
2 sticks butter 2 cups sugar 2 teaspoons espresso powder 4 large eggs 1 1/4 cups flour 1/2 teaspoon salt 1/2 cup semi sweet chocolate chips Preheat oven to 350 degrees. Line an 8 inch square pan with aluminum foil. Lightly spray with cooking spray. Set aside. In a medium saucepan, melt the chocolate and butter together over low heat. Stir in the sugar and mix until sugar begins dissolving. Add the espresso powder. Remove from the heat and stir in the eggs, one at a time, mixing well after each addition. Mix in the flour and salt, stir to combine, then fold in the chocolate chips. Bake in prepared pan for 25-30 minutes. Cool completely. |
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