Pumpkin Cinnamon Rolls

Ingredients

• 2-3/4 to 3-1/4 cups all-purpose flour, divided
• 1 package (1/4 ounce) active dry yeast
• 1/2 cup solid-pack pumpkin
• 2/3 cup milk
• 2 tablespoons sugar
• 4 tablespoons butter, divided
• 1/2 teaspoon salt
• 1 egg, beaten
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 
  CARAMEL FROSTING:
• 2 tablespoons butter
• 1/4 cup packed brown sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla extract
• Dash salt
• 1/4 to 1/3 cup confectioners' sugar

Directions

• In a bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter and salt until warm (120°-130°) and butter is almost melted. Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in. x 10-in. rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side. Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.
• For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and 1/4 cup confectioners' sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls. Yield: 1 dozen.

Cilantro Chicken Tacos

Cilantro
Chicken
Black Beans
Corn
Avocado
Lime Juice
Cumin
Corn Tortillas

Acorn Squash with Cinnamon Apples

Slice squash in half
Put in a dish filled 1/8 full with water
1/2 TLB. Butter
Apple slices
Cinnamon
Brown Sugar
Cover and microwave for around 10 minutes
You could use any kind of squash you want. Acorn squash is really strong. It would probably be really good with butternut or banana squash.

Chicken Noodle Soup With Dumplings

Ingredients

• 1 broiler/fryer chicken (3 to 3-1/2 pounds)
• 3 quarts water
• 1/4 cup chicken bouillon granules
• 1 bay leaf
• 1 teaspoon whole peppercorns
• 1/8 teaspoon ground allspice
• 6 cups uncooked wide noodles
• 4 cups sliced carrots
• 1 cup sliced celery
• 1/2 cup chopped onion
• 1/4 cup uncooked long grain rice
• 2 tablespoons minced fresh parsley
• 
  DUMPLINGS:
• 1-1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 2/3 cup milk
• 2 tablespoons canola oil

Directions

• In a stockpot, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove chicken; allow to cool. Strain broth; discard bay leaf and peppercorns.
• Skim fat. Debone chicken and cut into chunks; return chicken and broth to pan. Add the noodles, vegetables, rice and parsley; bring to a simmer.
• For dumplings, combine the flour, baking powder, thyme and salt in a bowl. Combine milk and oil; stir into dry ingredients. Drop by teaspoonfuls onto simmering soup. Reduce heat; cover and simmer for 15 minutes (do not lift the cover). Yield: 20 servings (5 quarts).

Peanut Butter Rice Crispy Treats

Orange, Strawberry, Banana Crystal Light with Strawberry Slices

Pink Cup Cakes