Perfect Potato Pancakes (Mr. Food.com)

Homemade potato pancakes take more time than other recipes, but they're not hard, and they're worth the extra effort! Make 'em for Hanukkah or a special side dish or appetizer. They'll taste the love!

4 pounds baking potatoes, peeled and chunked
1 large onion, quartered
1/2 cup all-purpose flour
1/4 cup plain bread crumbs
1 teaspoon baking powder
2 teaspoons salt
1 teaspoon black pepper
2 eggs, beaten
1/2 cup vegetable oil

In a food processor, with the shredding blade, process the potatoes and onions, in batches.. Empty each batch into a strainer and, using a spoon, press down on the mixture to remove as much water as possible.

In a large bowl, combine the drained potato-onion mixture, the flour, bread crumbs, baking powder, salt, pepper, and eggs; mix well.

Heat the oil in a large skillet over medium heat.

Spoon about 1/4 cup batter for each pancake into the hot oil, flattening into a pancake shape. Cook for 2 to 3 minutes per side, until golden on both sides.

Drain on a paper towel-lined platter and serve warm with applesauce or sour cream.

Pumpkin Cinnamon Rolls With Cream Cheese Frosting

Ingredients

Roll Dough
o 1/4 cup warm water ( not hot, about 110 degrees)
o 1 (2 1/4 teaspoon) packages active dry yeast
o 1/3 cup warm milk
o 1 large eggs, beaten
o 3/4 cup pumpkin puree, either fresh or 3/4 cup canned pumpkin
o 1 tablespoon butter, melted
o 2 cups approximately all-purpose flour
o 1 1/4 cups whole wheat flour
o 1/2 cup brown sugar
o 1 teaspoon salt
o 1/2 teaspoon cinnamon
o 1/4 teaspoon ground ginger
o 1/4 teaspoon ground cardamom
Filling
o 1/2 cup butter
o 2/3 cup white sugar
o 1/4 cup brown sugar
o 2 teaspoons cinnamon
o 1/2 teaspoon allspice
o 1/2 teaspoon ginger
o 1/4 teaspoon nutmeg
o 1/8 teaspoon cloves
Cream Cheese Frosting
o 4 ounces cream cheese
o 1/2 cup butter, softened
o 1 teaspoon vanilla extract
o 3/4 teaspoon lemon juice
o 2 -3 cups powdered sugar

Directions

1. In a large bowl, stir yeast into water to soften. Add milk, eggs, pumpkin, butter, 2 cups flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.
2. Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.
3. Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.
4. Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.
5. Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.
6. Bake in a preheated 375°F oven. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.
7. While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached. (I used 2 cups powdered sugar).
8. Frost warm rolls with the cream cheese frosting and serve immediately.
9. For night before prep: Prepare the rolls up to the point where you roll and place in the pan. Then, cover in plastic wrap and refrigerate overnight. In the morning, remove the pan from the fridge and proceed with the instructions where you left off. Rising time may be slightly longer than noted in the recipe due to the dough being cold vs room temperature.

This is a recipe I plan on making. Hope it is good.

Sue

Harry wants steak for dinner tonight so I think I'll make this to go with it.

Walnut Cream Pasta

1 pkg. (12 oz.) fettuccine
2 garlic cloves, minced
3 Tbsp. butter
1/2 c. chicken broth
1/4 c. sour cream
1/4 c. whipping cream
1/4 tsp. salt
1/8 tsp. pepper
1 c. grated Parmesan cheese
1 c. finely chopped walnuts

Cook the fettuccine according to package directions. Meanwhile, in a small saucepan, saute garlic in butter for 1 minute. Gradually stir in broth. Reduce heat. In a bowl, combine the sour cream, whipping cream, salt and pepper; stir into broth mixture (do not boil). Drain fettuccine and place in a large serving bowl. Add the cream sauce, Parmesan and walnuts; toss to coat. Serves 6.

My Mom used to make this one all the time. This is one from Southern plate.

Cherry Cream Cheese Pie

8 ounce pkg cream cheese, softened
14 ounce can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla (use the cheap stuff like me if you want, no shame in that!)
store bought graham cracker crust
1 Can of pie filling of your choice (I love cherry or blueberry)

Make sure cream cheese is softened at room temperature to prevent pie from being lumpy. In mixing bowl, place cream cheese, condensed milk, lemon juice, and vanilla. Mix until creamy and smooth. Spread into pie crust and cover. Refrigerate several hours. Top with pie filling and return to refrigerator until completely chilled. Serve cold.

Note: This is a soft pie. It won’t get firm so keep it in the refrigerator and serve cold.

Here is a link that might be useful: Cherry Cream Cheese Pie

I've made these a lot!

Pesto Appetizer Squares

4 cups Original Bisquick® mix
1 cup milk
2 eggs
1/3 cup pesto
Marinara sauce

Heat oven to 375ºF. Grease rectangular pan, 13x9x2 inches.
Stir together all ingredients except marinara sauce. Spread in pan.
Bake 25 to 30 minutes or until golden brown. Cool slightly; cut into 2-inch squares. Serve warm with marinara sauce for dipping.