Fantastic Fall recipe #2......

When I think of fall dinners, I think of delicious, comforting soups, chowders and stews. And when I think of soups, chowder, and stews and I can't help but think of homemade, flaky, warm buttery rolls! So here is a recipe for one of my favorite rolls, Parker house rolls. I like to brush them with butter and sprinkle sea salt on top before I bake them.

Parker House RollsIngredients
¾ cups water (warm)
¼ cup butter, plus more for brushing
1/4 cup sugar
1 TBS. Yeast
1 large egg, lightly beaten
1 tsp salt
3 cups all-purpose flour
Directions
Heat water till warm, stir in the butter and sugar and Dissolve yeast in warm water. Let sit until foamy. Combine water mixture, eggs, salt, and 1/2 of the flour and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth. Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk. On a floured surface, punch down the dough and shape into desired shapes. Cover again and let rise until doubled.
Preheat the oven 350 degrees F. Brush with melted butter and Bake for about 20 minutes or until golden brown. Remove from the oven.

Fantastic Fall Recipes......

Over the next week I decided I will TRY to post a "fantastic fall recipe" everyday.


To start off I have a delicious recipe that has to be at every thanksgiving, atleast in our family! the Pumpkin roll! It is sooooo good! Years ago someone made one, I think my aunt, and ever since then Thanksgiving isn't thanksgiving without a pumkin roll! Here's the Recipe!











Pumpkin Roll


Ingredients
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin
1 cup walnuts, chopped (optional)



1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
Directions




FOR CAKE:PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.



COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.



BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.



FOR FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.



COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Easy, Healthy Dinner Ideas.......

This is one of my favorite dinners! It's easy, it has protein and nutritional value! But It also tastes amazing! I thought I'd share it with you!

[ GRILLED CHICKEN BRUSCHETTA ]
Sun dried tomato salad dressing (we used Kraft brand)

8 boneless skinless chicken breast halves

Bruschetta
4 medium tomatoes, finely chopped
Purple onion
1 tbs. Garlic
½ cup Olive oil
2 c. shredded mozzarella cheese1 small pkg. fresh basil, chopped

Marinate chicken in sun dried tomato dressing ahead of time.about an hour ahead, combine tomatoes, cheese, basil and dressing (as much as you desire; we did about 1/2 cup). Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Grill chicken on uncovered side of grill about 6 minutes. Turn chicken over; place on the foil-covered part of the grill, cooked-side up. Top evenly with bruschetta mixture. Close lid. Grill an additional 8 minutes or until chicken is cooked through. ( If you can't grill, I've also done it on the broiler in the oven, it was just as good) Enjoy:)