Oatmeal Dinner Rolls

Ingredients

  • 2 cups water
  • 1 cup quick-cooking oats
  • 3 tablespoons butter
  • 1 package (1/4 ounce) active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 1/3 cup packed brown sugar
  • 1 tablespoon sugar
  • 1-1/2 teaspoons salt
  • 4-3/4 to 5-1/4 cups all-purpose flour
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Pumpkin Spice and Pecan Cake

Ingredients

  • 1 box chocolate cake mix (such as Duncan Hines Moist Deluxe Devil’s Food Mix)
  • 2 tsp. pumpkin-pie spice
  • c. pumpkin
  • 1/4 c. unsalted butter
  • 3 large eggs
  • 1 c. finely ground pecans

Directions

  1. Heat oven to 350 degrees F.
  2. Lightly butter and flour either one 10-cup Great Pumpkin Pan (available from Williams-Sonoma; williamssonoma.com) or 3 round cake pans — 6, 8, and 10 inches. (If making the tiered cake, plan also to double the recipe.) Take care to cover all crevices and corners.
  3. Place all of the ingredients plus 3/4 cup water in a large mixing bowl and beat, using a mixer set on medium-high speed, until batter is smooth.
  4. Fill the cake pan(s). (For Great Pumpkin Pan, divide batter evenly between the two halves; for round cake pans, divide batter evenly.) Bake until a skewer inserted into the center tests clean — about 35 minutes for the pumpkin cakes; 25 minutes for the 6-inch, 30 minutes for the 8-inch, and 35 minutes for the 10-inch layers of the tiered cake. Cool completely on a wire rack before frosting or decorating.
  5. Trim the pumpkin cake halves before stacking together to form the pumpkin-shaped cake. Stack tiers, spreading frosting between layers. To make the simple frosting shown above, whisk 1 cup confectioners’ sugar with 2 to 3 tablespoons lemon juice until it’s the consistency of molasses. Drizzle over cake.

Chocolate Cherry Ice Cream

Ingredients

  • 2 cups heavy whipping cream well chilled
  • 1 oz can sweetened condensed milk chilled, 14 .
  • 1 teaspoon pure vanilla extract
  • 3/4 cup cherry preserves
  • 1 dark chocolate bar chopped into chunks

Directions

  1. Place chilled cream in a large mixing bowl and whip with an electric mixer until stiff peaks form.
  2. Add 1/4 cup of condensed milk and gently fold in with a spatula.
  3. Add half of remaining milk and fold in. Add the rest of milk and vanilla and fold in until no streaks of milk are visible.
  4. Pour the mixture into a 9″x 5″ loaf pan. Drop tablespoons of preserves and all of chocolate chunks and swirl it in.
  5. Cover the loaf pan with saran wrap and place in the freezer.
  6. Freeze for 4 to 6 hours.
  7. Scoop and enjoy!

Creamy Sausage-Mushroom Rigatoni

Ingredients

  • 1 package (16 ounces) rigatoni
  • 1 pound Johnsonville® Ground Mild Italian sausage
  • 2 teaspoons butter
  • 1 pound sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups heavy whipping cream
  • Minced fresh parsley, optional

Chicken Sautéed With Apples

Ingredients

  • 4 boneless, skinless chicken-breast halves
  • 1 tablespoon olive oil
  • 1 firm apple, such as Braeburn, cored, halved, and cut into ½-inch slices
  • 1 cup apple juice
  • 1 large onion, thinly sliced
  • 1 garlic clove, minced
  • ½ teaspoon dried thyme leaves
  • Kosher salt and black pepper
  • 2 tablespoons Dijon mustard

Watermelon Refresher

Ingredients

  • 3 cup watermelon
  • 2 tablespoon juice of 1 lemon
  • 1 dash salt
  • 4 cubes Ice cubes
  • 1 cup Water
  • 1 teaspoon lemon peel
  • 2 sprigs Mint Leaves

Directions

  1. Peel the watermelon and cut it into chunks and remove the seeds, leave 2-4 pieces for garnishing. Blend these watermelon chunks along with lime juice and zest until very smooth.
  2. Add in the cold water and salt; cover and refrigerate the mixture.
  3. Serve over ice and garnish with watermelon wedges and mint sprigs.