Recipes

[momtochloe]

Greetings Recipe Game friends and welcome to November!  

Ah there's that zip in the air, leaves are starting to fall and I am reacclimating myself to wearing sleeves again which seem to have become irresistible to every knob in the kitchen ().  Time to treat ourselves with some new recipes perhaps as we're finalizing our lists for our Thanksgiving feast.

Please share your most cherished fall recipes and many thanks to our friend @QPrincess for her Honey Bun Cake (and also for suggesting heavy cream as the next ingredient as I just grabbed a huge bottle on sale and was starting to question that decision ):

Honey Bun Cake

I admit that I have never made this but have wanted to do so. I think it would be great for breakfast. I've had the recipe about 2 years.

Honey Bun Cake is a super easy cinnamon swirl cake that is so moist and tasty. If you love the taste of cinnamon rolls, you will be crazy for this Honey Bun Cake. Breakfast or Dessert.

Ingredients

• 1 (15.25-ounce) package yellow cake mix
• 4 large eggs
• 3/4 cup vegetable oil
• 1 cup sour cream
• 1 cup brown sugar
• 1 tablespoon cinnamon
• 2 cups powdered sugar
• 1/4 cup milk
• 2 teaspoons vanilla extract

Instructions

• Preheat oven to 325 degrees and spray a 9x13-inch baking dish with cooking spray.
• In a large bowl, stir together cake mix, eggs, vegetable oil, and sour cream until smooth.
• Pour half of cake batter into prepared pan and smooth it out.
• Stir together brown sugar and cinnamon in a bowl. Sprinkle evenly on top of cake batter.
• Cover with remaining cake batter, spreading it evenly. Run a knife in a swirling pattern through the cake batter. 
• Bake 30 to 35 minutes.
• In a medium bowl, whisk together powdered sugar, milk, and vanilla.  Pour over hot cake. Let cake cool 20 minutes before cutting.

Cake will keep for 4 to 5 days in an airtight container at room temperature. Warm in the microwave for a few seconds before serving.

Next Ingredient: Heavy cream/whipping cream

[char1976]

The cake sounds good. I'm going to try that one.

[wagirl]

I cannot believe---it is November already!!! How does that happen???

Anyway, the main thing  will be a T-day menu. DD and I will sit down and see what we want--not sure there will be a family thing going on yet but I will be prepared for any event. I love the full traditional turkey dinner, DD likes the sides more than the turkey. So we may do a different protein and keep the sides!!

Last year there was a "bomb cyclone" that hit a week before T day-- --had to toss the groceries I just bought due to power loss for a few days--am a little nervous about pre- shopping!! Makes me shudder. My go- to recipes are scalloped onions and cranberry-rasp mousse--which is to die for. We'll see

[QPrincess]

@char1976 Let us know if you try it. As I stated, I have had the recipe for 2 years or so and have never made it. I think it would be a yummy breakfast treat or to have with coffee.

Next Ingredient- heavy cream/whipping cream.

[walker]

Special Creamed Corn

1/3 cup butter

1/3 cup all-purpose flour

1 cup HEAVY WHIPPING CREAM

1 cup whole milk

1/4 cup sugar

1 teaspoon salt

dash of white pepper

5 cups frozen corn, thawed

1/4 cup grated Parmesan Cheese

Melt butter in a saucepan over medium heat.  Stir in flour until smooth.  Gradually add CREAM, milk, sugar, salt and pepper.  Bring to a boil; boil and stir for 2 minutes.  Add corn; heat through.

Transfer to an ungreased 1 1/2 quart broiler-proof dish.  Sprinkle with Parmesan cheese.  Broil 5" from the heat for 3-5 minutes or until light and bubbly.

(A Taste of Home recipe/DH from PA)

NEXT INGREDIENT .... BROWN SUGAR 

[walker]

Since I just fixed this for dinner last night, thought I would share recipe.  It may sound strange for a fish item, but it is very tasty for something different...and easy!

Salmon in Foil

Salmon portion...however many you want

Teriyaki Sauce...drizzle

BROWN SUGAR...sprinkle 

Honey...drizzle

Slice of butter

Lemon Slices

Place salmon on foil and top in given order...nothing has to be exact.  Wrap foil up tightly.  Bake in oven (on a pan for any drips)....400 degrees for 18 minutes or on a grill for 18 minutes.  Serve over Jasmine Rice (or other) with juices on top.  😋

NEXT INGREDIENT .... ANY FRUIT

[house_cat]

@walker 

That sounds like a recipe made especially for me.  DH decided this year that he no longer likes salmon.  Yep, he has the tastebuds of a 5 year old these days. Well, I still love it and that's a simple recipe I can pop into my air fryer, with easy clean up when I'm making him something else.

I'm thinking about the next ingredient, but if someone gets to it before me, have at it.

NEXT INGREDIENT .... ANY FRUIT

[house_cat]

 

 

🍏 Apple Crescent Braid

Ingredients:

• 1 can (8 oz) Pillsbury crescent roll dough sheet (or use regular rolls and pinch seams together)

• 1 cup apple pie filling (canned or homemade)

• ½ teaspoon cinnamon (optional, for extra warmth)

• ½ cup powdered sugar

• 1 tablespoon milk (for glaze)

• Optional: 1 tablespoon chopped nuts or a drizzle of caramel sauce on top

---

Directions:

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Unroll the crescent dough onto the parchment. If using regular crescents, press seams together to make one sheet.

3. Spread the apple pie filling down the center third of the dough (lengthwise).

4. Sprinkle with cinnamon if desired.

5. On both long sides, use a knife to cut diagonal slits about 1 inch apart, from the filling out to the edges.

6. Fold the strips over the filling, alternating sides to create a braid pattern.

7. Bake for 15–18 minutes, or until golden brown and puffy.

8. While it cools slightly, whisk together the powdered sugar and milk for a simple glaze.

9. Drizzle the glaze over the braid. Add nuts or caramel if you like.

10. Slice and serve warm!

Next ingredient: cooked chicken, cubed or shredded

[Zhills]

Chicken Enchiladas with Green Chili Sour Cream Sauce

*These are seriously so so good*

5          10 soft taco shells

1          2 cups cooked, shredded chicken

1          2 cups shredded Monterey Jack cheese

1 ½     3 Tbsp. butter

1 ½     3 Tbsp. flour

1          2 cups chicken broth

½         1 cup sour cream

½         1 (4 oz) can diced green chilies

1. Preheat oven to 350 degrees. Grease a 9x13 pan

1. Mix chicken and cheese. Roll up in tortillas and place in pan.

1. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth.
   
   

    Heat over medium heat until thick and bubbly.

1. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.

1. Pour over enchiladas and top with remaining cheese.

1. Bake 22 min and then under high broil for 3 min to brown the cheese.  (optional)  Never did!

You can brown cheese under the broiler.  Just watch closely!!!!

I add chopped white onions or green onions to the chicken and cheese.

Next ingredient:  Any beef based soup

[house_cat]

@Zhills 

Thank you! I'm cooking a chicken today and I'll make these tomorrow.  It's nice to find a recipe for which I have all the ingredients on hand. I'll cut the recipe in half for myself and DH.  Yum!

Next ingredient:  Any beef based soup