Sweet And Spicy Chicken Thighs

This recipe is one of our favorites for sweet and spicy chicken.  You can make it as spicy as you like by adding more or less cayenne pepper. It is quick and easy to put together and sure to be a hit with your family.

Ingredients

1 c. BBQ sauce
1/2 c. honey
1/2 c. brown sugar
2 tsp. garlic powder
2 tsp. chili powder
1 tsp. cumin
1 tsp. paprika
1/2 tsp. cayenne pepper
1 1/2 lbs. chicken thighs or legs

Directions 

Preheat oven to 350°.  Spray a baking sheet with cooking oil. Or you can use a large cast iron skillet.

In a bowl, combine barbecue sauce, honey, brown sugar, garlic powder, chili powder, cumin, paprika, and cayenne pepper. Mix until smooth. Remove about half of the sauce to a separate bowl to use for dipping the chicken into after the chicken is fully cooked. Use the other half for basting the chicken as it cooks.

Season both sides of the chicken with salt and pepper.  Place the chicken on the prepared baking sheet or skillet. 

Rub or brush some of the honey mixture over the chicken. 

Bake for 60 minutes, basting the chicken with the sauce every 10 minutes.  Bake until the chicken is fully cooked with an internal temperature of 165°.

Serve with reserved dipping sauce. To complete the meal, serve some cornbread, mashed potatoes and a salad.

Pumpkin Pie Spice

It is so  easy to put together your own pumpkin pie spice and a lot cheaper as well. This spice isn't just for making pumpkin pies. It is great to use all year long. You can add it to cookies, muffins, coffee, cakes . . .Anytime you want that remarkable blended taste of cinnamon, nutmeg, cloves ginger and allspice.

Ingredients

5 tsp ground cinnamon
1 tsp ground nutmeg
2 tsp ground ginger
1 tsp ground cloves
1 tsp allspice
1/2 tsp. cardamon

Directions

In a jar, combine cinnamon, nutmeg, ginger, cloves, allspice, and cardamon.

Put the lid tightly on the jar.  Shake the jar to thoroughly mix the ingredients.  

Store in a cool, dry place. Use as needed when a recipe calls for Pumpkin Pie Spice.

Notes

You can also combine the contents in a bowl. Mix thoroughly, then pour into a container that has a closable lid.

 Pumpkin Cinnamon Rolls

This is a different twist to the traditional cinnamon rolls.  By adding some pumpkin puree and pumpkin pie spice in the dough, you can transform them into a delicious treat.  These rolls are soft and fluffy that your family and friends are sure to love and request often.

Ingredients

Dough

1 Tbs. yeast
1/2 c. very warm tap water
1 Tbs. sugar
4 1/2 to 5 c. flour
2 Tbs. pumpkin pie spice
1/3 c. sugar
1 tsp. salt
1 c. warm whole milk
5 tbs. butter, melted
1 egg
3/4 c. pumpkin puree

Filling

4 Tbs. butter, softened
2/3 c. brown sugar
1 Tbs.cinnamon

Frosting

4 oz.. cream cheese
3 Tbs. butter, softened
1 tsp. vanilla
2 c. powdered sugar
1 to 2 Tbs. milk

Directions

Set oven temperature to 350°. Grease a 9 x 13-inch baking pan, or cake pan.

In a large bowl, combine yeast, water, and sugar. Set the bowl in a warm location for 10 minutes to allow the yeast to bloom and show it is alive.

Add 1 c. flour, sugar, salt, butter, egg, and pumpkin puree.  Beat for 2 minutes with a wooden spoon, or use an electric mixer with a dough hook attachment. 

Stir in the remaining flour, or until it gets too stiff to mix by hand.  Turn the dough out onto a floured surface.  Knead enough flour into the dough until the dough is only slightly sticky.  Knead for 8 to 10 minutes, or until the dough is smooth and elastic.

Place the dough in a greased bowl and cover with a sheet of plastic wrap, or a tea towel. Set the bowl in a warm location.  Allow the dough to rise until doubled in size. This can take around 60 minutes or more, depending on how warm the location is. 

Turn the dough out onto a floured surface. Roll dough out into a 15 x 12-inch rectangle. Spread softened butter over the dough, leaving at least a 1/4 inch section all around the outside edges unbuttered.

In a small bowl, combine brown sugar, and pumpkin pie spice. Sprinkle the mixture evenly over the top of the buttered surface.

Starting at the narrow end, roll the dough up tightly. Seal the edges of the dough with your fingertips.

Cut the dough into 1-inch slices or 12 equal sized rolls.  Use a serrated knife to cut through the dough, or you can use a piece of unflavored dental floss to cut through the dough.

Place dough into prepared baking pan with the cut side down.  Cover and let rise in a warm location until the dough is doubled in size. This takes about an hour.

Bake for 25 to 30 minutes, or until the rolls are golden brown. 

While the rolls are cooling, it is time to make the frosting.

In a bowl, combine cream cheese, butter, and vanilla. Beat until light and fluffy.  Slowly add the powdered sugar, beating well until thoroughly mixed.  

Add milk, 1/2 tablespoon at a time, until the frosting is at a desired consistency you want to spread over the rolls.  Spread the frosting over rolls and serve. You can sprinkle the tops with cinnamon if desired.

One Pot Beef and Pasta Soup

This soup is easy to put together and serve for supper.  It cooks together in one pot, and it tastes great. Perfect for those times when you want to settle down with a bowl of comforting soup.

Ingredients

1 lb. ground beef or use half ground beef and half spicy or Italian sausage
3 cloves garlic
1 onion, chopped
1 sweet bell pepper, chopped
8 c beef broth
2 (14.5 oz.) cans diced tomatoes with green chilies **
1 can chili beans or white beans
1 tsp. dried basil
1/2 tsp. pepper
1/2 tsp. oregano
1/4 tsp. salt or more to taste
3 c. macaroni pasta in your favorite shape
Parmesan cheese

Directions

In a large pot or Dutch oven, cook ground beef, cloves, onion, and green pepper over medium heat until the beef is no longer pink inside.  Drain off excess fat.

Add beef broth, tomatoes, chili beans, basil, pepper, oregano, and salt.  Stir well to combine and bring to a boil.

Stir in macaroni pasta and chili beans.  Return to a boil.  Cook, stirring occasionally, uncovered until the pasta is tender. This can take between 7 and 10 minutes.

Serve.  Sprinkle with grated Parmesan cheese.  

Notes

Use Rotel instead of the canned tomatoes.  They have a lot more flavor.

Easy Pumpkin Dessert

This is an easy pumpkin dessert that mixes up fast and tastes delicious. 

Ingredients

1 (15 oz. ) can pumpkin, solid pack
1 can evaporated milk
3 eggs
1 c. sugar or half brown sugar and half granulated sugar
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. ground cloves
1 pkg yellow cake mix
3/4 c. butter, melted
1 1/2 c. walnuts, chopped (optional)
Whipped Cream

Directions

Preheat 350°. Grease a 13 x 9-inch cake pan. 

In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice. 

Pour the mixture into the prepared cake pan.

Sprinkle the dry cake mix over the top of the batter. 

Pour the melted butter over the top of the dry cake mix, but do not mix in. 

Bake for 1 hour and 15 minutes or until done.  You can test the cake to make sure it is done by inserting a knife in the center of the cake. If the blade comes out clean, the cake is done. 

You can use pumpkin pie spice instead of the cinnamon, ginger, nutmeg, allspice, and cloves. 

Serve with whipped cream if desired.

Roasted Pork Loin With Gravy

If you want a tender, juicy pork loin, bake it low and slow. That is the secret.  Although it takes longer to cook the meat this way, the end result will be worth it.

Ingredients

1 lb. pork tenderloin
salt and pepper to taste
2 Tbs. oil
1 onion, diced
2 (4 oz.) cans mushrooms, drained
1/4 tsp. thyme
2 1/2 c. chicken broth, divided
1 Tbs. Worcestershire sauce
3 Tbs. flour

Directions

Heat oven to 200°

Season all sides of the pork loin with salt and pepper.

In a cast iron skillet or Dutch oven, heat 2 tablespoon oil, over medium heat. Brown the pork tenderloin evenly on all sides. This takes about 3 to 5 minutes per side. Remove the pork loin to a dish.

Sauté the onion in the same skillet you cooked the pork tenderloin in, until the onion is tender.

Add mushrooms, thyme,1 1/2 cups chicken broth, and Worcestershire sauce. Stir, making sure to scrap the tasty bits off the bottom of the skillet.  Bring to a boil.

Add the pork loin into the skillet. Cover with a tight-fitting lid. 

Bake for 2 1/2 hours, or until the internal temperature of the pork loin reaches 150°. Remove meat to a serving platter and cover to keep warm.   Allow the meat to rest before cutting while you finish the gravy.

Mix 1-cup chicken broth and flour in a small bowl.  Whisk until there are no lumps of flour in the mixture, and it is completely smooth.  

Bring the liquid in the skillet or Dutch oven to a boil. Slowly pour in the flour and broth mixture, stirring constantly.  Cook and stir until thickened. Season with salt and pepper.   This makes an excellent gravy to serve over meat slices and/or mashed potatoes.

Baked Pumpkin Slices

Pumpkins aren't just for making pies.  You can make this delicious pumpkin roasted side-dish that your family will love. 

Ingredients

4 lbs. sugar pie pumpkins
3 Tbs. olive oil
2 Tbs. maple syrup**
2 Tbs. brown sugar
salt and pepper to taste
1/4 to 1/2 tsp. cinnamon

Directions

Preheat oven to 400°.  Spray or oil the bottom of a 15 x 10-inch baking pan.

Cut the tops off each of the sugar pie pumpkins. Remove seeds and strings.  Cut the pumpkins in half and then cut each half into 3/4-inch thick slices. They will look like a crescent moon. Place the pumpkin in a large bowl.

In a small bowl, combine olive oil, maple syrup, and brown sugar. Add salt and pepper to taste.

Pour the mixture over the pumpkin slices and toss to coat. Try to make sure that each slice has some seasoning mix on them. 

Bake for 20 minutes or until pumpkin is tender, starts to brown and is slightly carnalized.  Turn the pumpkin slices over halfway during the cooking time. 

Notes

Maple syrup is quite expensive, but you can still make this tasty dish using honey, corn syrup or pancake syrup with 1 teaspoon of maple flavoring mixed in.  Add a bit of molasses for a darker color, and it adds a great flavor.