Pumpkin Empanadas

(This was orginally a recipe for Sweet Potatoe Empanadas, but I made a few changes and made it my own!  I think they turned out GREAT!)

Ingredients

• 1/2 cup pumpkin  (just pumpkin, not a pie mix)
• 1/4 cup cream cheese, softened
• 1 Tbsp brown sugar
• salt
• 1 tube refrigerated ready-made cresent roll dough
• 1/3 cup sugar
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/4 cup butter, melted

Directions

Preheat oven to 350 degrees F.
In a small bowl, mix the pumpkin with the cream cheese, brown sugar, and a pinch of salt until creamy.  Remove the dough from the tube and separate into 4 rectangles.  Working with one rectangle at a time, squish the perforated seam to seal the two large triangles together.  Cut the rectangle in half, making two smaller rectangles/squares.  Place a heaping teaspoon of the pumpkin filling in the center of the two small rectangles.  Fold the dough in half, and pinch the endges to seal.  (If the dough has gotten too dry to seal, use a tiny bit of water on the edges to seal)

Make all 8 empanadas with the rest of the dough.  Place the rectangles on a baking sheet lined with parchment paper or foil and put into the preheated oven.  Bake until golden, about 10-12 minutes.  Meanwhile, in a shallow bowl, mix together the sugar, cinnamon, nugmeg, and a pinch of salt.  While still warm, brush the empanadas with melted butter, and then gently toss in the sugar mixture.

Here is a picture of the finished empanada, along side a pumpkin bar...

Posted By: Megan

Fool-Proof Pop-Overs

Ingredients

• 3 tablespoons melted butter, divided
• 2 eggs
• 1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
• 1 cup all-purpose flour
• 1 teaspoon kosher salt

Directions
Special equipment: muffin tin
Preheat the oven to 400 degrees F.
Using a pastry brush, coat 8-12 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender, or with a hand-held mixer until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.

(I've made them without buttering the pan, just spraying with cooking spray, and it worked no problem.  Just cut the butter that's added to the mix down to 2 Tbsp)

Posted By: Megan

Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
2 tsp vanilla
3 cups all-purpose flour
3 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1/2 cup chopped walnuts

Heat oven to 325. Grease two loaf pans. Beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. In another bowl, combine flour, cinnamon, soda, powder, salt, and nuts. Add the wet ingredients and stir to combine. Divide into pans and bake 60-75 minutes.

Posted by: Erika

Bread

2 c. warm water
2 pkts yeast
1/4 c. sugar
1 1/2 tsp. salt
1/4 c. oil 
3-4 c. all-purpose flour

Dissolve yeast in 1/4 c water, then add the rest. Add the sugar, salt, and oil. Add the flour, one cup at a time, mixing in after each addition. You'll have to knead in the last cup. (It took me about 3 3/4 cups.) Set aside and let rise until doubled (about an hour). Knead down and let it double in size again. Separate the dough into two halves, putting each half in a well-greased loaf pan. Bake at 350 for 20-30 minutes.


Posted by: Erika

Shrimp Scampi with Garlic Toasts

3 tablespoons extra-virgin olive oil 
3 tablespoons unsalted butter 
5 cloves garlic, chopped 
Kosher salt 
Pinch of red pepper flakes 
8 1/2-inch-thick slices crusty bread 
1 1/4 pounds large shrimp, peeled and deveined, tails intact 
3/4 cup dry white wine or low-sodium chicken broth 
Grated zest and juice of 1/2 lemon, plus lemon wedges for serving 
1/3 cup chopped fresh parsley 
1/3 cup chopped fresh chives 

Directions:
Preheat the broiler. Heat the olive oil and 2 tablespoons butter in a large ovenproof skillet over medium heat. Add the garlic, 1/2 teaspoon salt and the red pepper flakes and cook 1 to 2 minutes; remove from the heat. Brush both sides of the bread with some of the garlic mixture and arrange on a baking sheet. Broil the bread until toasted, about 1 minute per side. Divide the bread among 4 bowls.

Place the skillet with the remaining garlic mixture over high heat. Add the shrimp and toss to coat, then stir in the wine and lemon zest and juice. Transfer to the broiler and cook until the shrimp are pink, about 3 minutes. Transfer the shrimp with a slotted spoon to the bowls.

Return the skillet to high heat and boil the cooking liquid until slightly thickened, 1 to 2 minutes. Stir in the parsley and chives. Whisk in the remaining 1 tablespoon butter and simmer 1 to 2 more minutes; pour over the shrimp. Serve with lemon wedges.



Posted by: Rachel

Banana Bread

This is the easiest banana bread recipe I've ever seen- and it's so moist and tasty! I know, I'm lazy to just post the link, but why re-type it if I didn't change anything?! :)
http://simplyrecipes.com/recipes/banana_bread/


Posted by: Tabitha

Make-Ahead Pizza Casserole

This is one of those recipes that you can customize to your family's tastes! Here is the recipe, as printed:

1/2 lb shredded mozzerella
1/4 lb prosciutto, chopped
3 medium tomatoes, cored and diced
6 cups French or Italian bread (about 1 medium loaf)
5 eggs
1 1/4 cups milk
1/2 cup sour cream
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
Grated parmesan cheese

1. Spray a 9 by 13-inch baking pan with cooking spray.
2. In a large bowl, toss together the mozzarella, prosciutto, tomatoes, and bread. Arrange the bread mixture evenly in the pan.
3. Using the same bowl, beat the eggs with a whisk. Add the milk, sour cream, oregano, basil, and garlic powder. Beat well.
4. Pour the egg mixture over the bread, tilting the pan from side to side to soak all the bread cubes evenly. Cover the pan with foil and refrigerate at least three hours, or overnight.
5. Remove from refrigerator and let stand at room temperature for about 20 minutes; heat oven to 350. Uncover the casserole and bake for 35 to 45 minutes, or until golden brown and crisp on top. Sprinkle with the parmesan before serving.

Ok, now here's what I do- since most of my family doesn't like tomatoes, I leave them out. I also leave out the prosciutto (just because I don't want to search for it in the grocery store, lol). Instead, I use 1 box of frozen spinach, thawed and drained, a can of mushrooms, drained, and sometimes I cook and crumble some bacon and add that. I also put extra mozzarella on top about 5 minutes before the timer goes off.

Another alternative would be to use pepperoni instead of prosciutto. Like I said, it all depends on your family's tastes! I'm sure there are a million ways you could make it. I love that it is super easy and it is (mostly) made ahead of time!


Posted by: Tabitha