Pumpkin Spice Muffins (With Cream Cheese Frosting)

 

Ingredients:

1 cup All-purpose Flour
1/2 cup Sugar
2 teaspoons Baking Powder
1-1/2 teaspoon Cinnamon
1/4 teaspoon Ground Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
4 Tablespoons Butter, cut into pieces
1 cup (heaping) Pumpkin Puree
1/2 cup Evaporated Milk
1 whole Egg
1-1/2 teaspoon Vanilla
1/2 cup Golden Raisins (optional!) 

Topping

2 Tablespoons Sugar
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg

 
FOR FROSTING:

1/4 cup Softened Butter
4 ounces Cream Cheese
2 Cups Powdered Sugar
1/2 teaspoon Vanilla

INSTRUCTIONS

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. 

Pour into a greased muffin pan-batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature. 

New York Chocolate Chip Cookies

Back by popular demand.

Prepare yourself, for what you are about to see is, hand's down, is the greatest Chocolate Chip Cookie recipe of all time. I give you the New York Times Chocolate Chip Cookie:

Ingredients

2 cups minus 2 tablespoons

(8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

1 1/4 pounds bittersweet disks or fèves, at least 60 percent cacao content

*Sea salt

Directions

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. For regular sized cookies, use a heaping tablespoon and bake for approximately 12 minutes

Roasted Sweet Potatoes with Tahini sauce

 

Ingredients

• 3 medium sweet potatoes skin on (or two large)
• 1 tbsp sweet paprika
• 1 tbsp dried oregano
• 1 tsp garlic powder
• ½ tsp salt
• 3 tbsp olive oil

Instructions

1. Preheat oven to 400F degrees.
2. Cut the sweet potatoes. First, cut and dice to make cubes
3. Place cut sweet potatoes in the center on a large baking sheet. Do not spread yet (It’s easier to get all the pieces coated with spices and oil when they are grouped together). Sprinkle with sweet paprika, oregano, garlic and salt. Drizzle with olive oil. Toss until every piece is well coated (using your hands is the easiest way).
4. Spread sweet potatoes in a single layer, making sure they’re not overlapping. The more room they have the better - it will make them crispier.
5. Bake for 30 to 40 minutes (depending on your oven and the size of the cubes) or until they are soft inside and a bit crispy outside (taste one). Finish with a few minutes (4-5 minutes) under the broiler to caramelize them further (keep an eye on them so they don’t burn and make sure they are not already too soft inside - you don’t want mushy sweet potatoes!). Taste and season with more salt if needed. Serve and enjoy!

Recipe Notes

• Remember that cutting the potatoes into evenly sized pieces ensures they all take the same time to cook.
• Do not skip the oil! A generous drizzle of olive oil helps give the sweet potatoes those gorgeous caramelized, crispy edges.
• Very important: do not crowd the pan.  If more space is needed, make two batches. Each piece not touching is key to crispy caramelized roasted sweet potatoes - otherwise, they will just steam and be soft on the outside.

Tahini Sauce

Ingredients

• ½ cup tahini paste
• 1 small garlic pressed or minced very thinly
• ¼ cup lemon juice
• ¼ cup ice water + more as needed
• ¼ tsp sea salt
• pinch of cumin

Instructions

1. Place tahini paste, garlic, and lemon juice in a bowl.

2. Gradually stir in ice water, starting with ¼ cup, until you reach a smooth sauce consistency that you can drizzle (I used about ½ cup but exact quantity will depend on the brand and texture of the tahini paste).
3. The tahini paste will harden in contact with water - it’s normal. Keep stirring and adding water as needed and it’ll be perfectly smooth (see step by step pictures in the post).
4. Store in an airtight container in the fridge for up to 5 days.

Recipe Notes

• To make a large batch or for extra smooth tahini sauce, use a blender instead of mixing by hand!
•  If you find your sesame paste too bitter, you can "fix it" by adding some maple syrup or honey. If it's too sharp, add some olive oil.
• To make variations of this sauce, whisk in any chopped herbs, such as fresh parsley, cilantro, dill, or basil, or stir in some pesto.

Roasted Potato Recipe from;

NotEnoughCinnamon.com

Tahini Sauce:

Not EnoughCinnamon.com

Homemade Stromboli

 I absolutely love Stromboli.

Stromboli makes a wonderful meal, but also works as an appetizer or game day snack.

I found this recipe at Sallysbakingaddiction.com
This link has step by step directions with photos.

Also, you can use store bought pizza dough or make a homemade pizza dough.

You can customize your Stromboli with your favorite various fillings. 

Ingredients

Homemade Dough for 2

• 1 and 1/3 cups warm water (between 100-110°F, 38-43°C)
• 2 and 1/4 teaspoons instant or active-dry yeast (1 standard packet)
• 1 Tablespoon granulated sugar
• 2 Tablespoons olive oil
• 3/4 teaspoon salt
• 3 and 1/2 cups all-purpose flour (spoon & leveled), plus more for hands and work surface

Fillings for 2

• 3 Tablespoons unsalted butter, melted
• 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
• 2 teaspoons chopped fresh parsley (or 1 teaspoon dried)
• 1 pound thinly sliced meats such as Italian cold cuts, deli ham, or large pepperoni slices*
• 3/4 – 1 pound cheese (about 3 cups shredded or about 16-20 slices deli cheese)*

Egg Wash & Topping for 2

• egg wash: 1 large egg beaten with 1 Tablespoon water
• optional: a light sprinkle of chopped fresh or dried parsley, flaky/coarse sea salt, ground pepper, Italian seasoning, and/or grated or shredded Parmesan cheese.
  
  

---

Instructions

1. Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
   
   
2. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
   
   
3. Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. If using instant yeast, this takes about 1 hour. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
   
   
4. Preheat oven to 400°F (204°). Line 2 large baking sheets with parchment paper or silicone baking mats.
   
   
5. Shape the dough: When the dough is ready, punch it down to release the air. Divide in half. (If you aren’t making 2 Strombolis, freeze the other half of dough. See freezing instructions below.) On a lightly floured work surface using a lightly floured rolling pin, roll each half of dough into a 10×16 inch rectangle. I like to use my hands to square off the edges, as shown in the video above. If the dough keeps shrinking as you try to shape it, cover it lightly and let the dough rest for 10 minutes before trying again. (The gluten just needs to settle.)
   
   
6. Add fillings: Mix melted butter and garlic together. Spread all over each rectangle. Sprinkle each with parsley. When you start layering on meats and cheeses, leave a 1 inch border on the bottom and sides and a 3 inch border on top. (Basically you’ll have an empty 3×16 inch gap on top that only has butter/garlic on it. This is because when rolling, the fillings will be pushed forward. See photos and video above if you need a visual.) Arrange a layer sliced meats onto each dough, usually about 8-10 slices on each depending on size and thickness of slices. Add a layer of cheese. Repeat with more meat and cheese until all is used– about 1/2 pound meat and 1/2 pound cheese per Stromboli. Brush all edges with egg wash, including 3 inch gap at the top. This helps the Stromboli hold its rolled shape. Slowly roll each into a tight 16 inch log, folding in the two ends as you roll. See me do this in the video above. Dust your hands or the dough with flour if things become too sticky. Carefully transfer each to lined baking sheets. Pinch or tuck in ends to seal if they became unfolded.
   
   
7. Brush each Stromboli with egg wash and, if desired, optional toppings. Using a very sharp knife, cut 3-4 slits into the tops of each, which helps steam escape. At this point, you can cover shaped Stromboli tightly and refrigerate for up to 8 hours.
   
   
8. Bake for about 25 minutes or until crust is golden brown– if you have an instant read thermometer, the center of the Stromboli should be at least 200ºF (93ºC). If meats are particularly greasy (like pepperoni), some grease will spill out the sides. Cheese may bubble out the sides or top slits, too. If baking both at the same time, rotate pans halfway through baking and extend bake time (if needed) by 2-3 minutes. Remove from the oven and cool on baking sheets for 5 minutes before transferring to a cutting board and slicing.
   
   
9. Serve plain or with pizza/marinara sauce for dipping.
   
   
10. Cover and store leftover Stromboli (slices or whole) in the refrigerator for up to 1 week.

Brie and Cheddar Apple Beer Soup with Cinnamon Pecan Oat Crumble.

This is a perfect soup for a cool fall evening. Not too heavy, but still just cozy enough.

I love the combo of apples and cheddar. I think the two are a perfect match.  The honeycrisp apples at Harter House are so good right now.  And finally, the Cinnamon Pecan Oat Crumble really enhances this recipe.  Give this recipe a try and tell me what you think.  ~Shelly

 

Ingredients

2 tablespoons olive oil
1 sweet onion, chopped
Salt and pepper, to taste
2/3 cup apple cider
2 apples, chopped (I used honeycrisp)
2 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
1 (12 ounce) beer (I used pumpkin beer)
2 cups low-sodium chicken broth
1/4 teaspoon cayenne pepper
1/4 cup flour (may sub gluten free blend if needed)
1 cup milk (I used 2%)
16 ounces sharp cheddar cheese, shredded
8 ounces brie, rind removed + cubed

Cinnamon Pecan Oat Crumble
1 cup old fashioned oats
1 1/2 cups whole raw pecans
2 tablespoons flour
2 tablespoons brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
6 tablespoons unsalted butter


INSTRUCTIONS

To make the Crumble

Preheat the oven to 375 degrees F.

Working on a greased cookie sheet or pyrex dish, add the oats, pecans, flour, brown sugar, cinnamon and salt. Add the softened butter and use your fingers to crumble it into the oats mixture until everything is moist and the butter is evenly distributed. Bake for 20-25 minutes, until crisp is golden brown and smells amazing. I like to serve this warm, so I make it while the soup simmers.

To make the Soup

Heat a large soup pot over medium heat. Add the olive oil. Once hot, add the onions and a pinch of brown sugar. Season with a little salt and pepper. Cook about 5 minutes, stirring frequently, until softened. At this point, slowly add in the apple cider, let it cook into the onions, add more and continue to cook. Do this until the onions are caramelized. Add the apples and thyme to the pot and cook over medium heat, stirring, until softened, 8 minutes. Add in any remaining apple cider, the beer, chicken broth and cayenne. Bring to a simmer and cook 5-10 minutes or until the apples are tender. (This is when I bake the crumble)

Meanwhile, whisk the flour into the milk until smooth. Set aside.

Once the apples are soft, puree the soup until chunky smooth or completely smooth (whatever you like). Return the soup to the stove and bring to a low bowl. Whisk in the milk mixture and boil until the soup thickens slightly, about 5 minutes.

Stir in the cheddar cheddar cheese and brie until melted and smooth. Simmer the soup 5 minutes or until ready to serve.

Ladle the soup into bowls and top with the cinnamon pecan crumble. Plus maybe some extra cheese too!! Happy slurping!

http://www.halfbakedharvest.com/brie-cheddar-apple-beer-soup-cinnamon-pecan-oat-crumble/

Chopped Sirloin in Mushroom Gravy

 

This recipe comes from my very good friend, Judy.  She probably makes this weekly. I love it too.
It always smells so good while it's cooking.

Ingredients

2 Chopped Sirloin Fillets from Harter House
Olive oil
1 Pkg.  Sliced Mushrooms
1 Can Campbell’s Golden Mushroom Soup
Salt & Pepper – not too much salt
Red Bell Pepper – cut in strips (optional)
Onion (optional)
Beef Broth – if additional liquid is needed

Optional
Baby Carrots & Potatoes can be added for last 20-30 minutes.

Drizzle Olive oil in a Pyrex or Corning dish.
Flatten Sirloin Fillets just a little.
Place uncooked Sirloin Fillets in dish. 
Salt and Pepper meat.
Top with golden mushroom soup – undiluted – Plenty on top.
Top with sliced mushrooms.

 

Cook, Covered, in a 350 degree oven for 1 hour.  Check liquid in dish after 30-40 minutes.
Optional Baby Carrots & Potatoes can be added for last 20-30 minutes.

I like mashed potatoes with this meal too.

 

Garlic Butter Sausage Subs

Do you love Italian Sausage?  I LOVE our Harter House Italian Sausage!

Our Harter House Homemade Italian Sausage is made from a recipe handed down in the Bettlach Family for generations. We sell a Hot, Mild & Sweet Italian Sausage at all six  HH locations.

Here are some super simple recipes for your family to enjoy!

Garlic Butter 

Italian Sausage Sub

Ingredients

¼ c. (1/2 stick) unsalted butter, room temperature
2 cloves garlic, finely grated
¼ c. freshly chopped parsley
¼ tsp. kosher salt
4 sub rolls
1 tbsp. extra-virgin olive oil
1 lb. ground House sweet Italian sausage
2 c. marinara sauce
8 oz. shredded mozzarella cheese
¼ c. thinly sliced basil leaves

Instructions

1. Preheat oven to 450°. In a small bowl, combine the butter with the garlic, parsley and salt. Split the rolls lengthwise, leaving a hinge on the back and place on a rimmed baking sheet. Spread cut sides of rolls with butter mixture. Bake until golden, about 8 minutes.
   
   
2. Meanwhile, heat oil in a large skillet. Add sausage and cook, breaking up large pieces with a spoon and stirring occasionally, until golden brown, about 7 minutes. Add marinara sauce and cook stirring until warmed throughout, about 2 minutes.
   
   
3. Spoon sausage mixture into toasted rolls and top with cheese. Return to the oven and cook until cheese is melted, about 7 minutes. Sprinkle with basil and serve.

Italian Sausage Sub

1 lb. Harter House Homemade Italian Sausage

Fresh Sub Rolls

2 Green and/or Red Sweet Bell Peppers

1 Medium Onion

Marinara Sauce

Salt, pepper, and garlic for taste

Cook sausage on medium heat in covered pan for the first 10 minutes. Turn sausage over, lower temperature to medium low and cover for and additional 10 minutes. Uncover and cook for 5 more minutes. Serve on fresh sub rolls. With peppers and onions: 2 Green and/or Red Sweet Bell Peppers 1 Medium Onion In separate pan, cut onions and peppers into strips. Add 1/8” oil to pan and steam-cook until tender. Serve with sausage on fresh sub rolls. *When frying sausage you can cook with water, vegetable oil or olive oil. **To retain natural juices, do not pierce sausage.

Italian Sausage Bread

This looks delicious! This is an incredibly easy recipe. Make sure you use good pizza dough and fresh mozzarella. Just brown the sausage and drain on paper towel, spread on dough, layer with cheese and some fresh parsley (on a greased pan), roll it up into a loaf and bake at 375 for about 30 minutes or until dough is golden brown. Serve sliced and warm from the oven with fresh marinara for dipping.

Hot Italian Sausage Skillet

Start with Harter House Fresh Hot Italian Sausage (Remove from casing & crumble/brown in a frying pan). When cooked, remove and drain sausage from pan, set aside. In same pan, fry cut potatoes until tender and brown. In a separate pan, fry your sliced onion & (red & yellow) peppers in a little olive oil until tender and brown. Add cooked potatoes and sausage to the onions and peppers and mix .

Serve in a generous bowl topped with a melted cheese on top!! (Can serve with scrambled eggs as well)

Italian Quesadillas

2 lbs. Harter House Italian Sausage

1 pkg. Large Flour Tortillas

2 Bell Peppers, Red and Green

1 Red Onion, diced

Virgin Olive Oil

Garlic Powder

Italian Seasoning

Lemon Pepper

Grated Mozzarella/Provolone blend or Italian Blend Cheeses

Brown sausage in skillet. As sausage is browning, crumble with fork, approximately 20-25 minutes. Drain grease from sausage. Sauté bell peppers and onions. Brush each flour tortilla with olive oil on both sides and liberally sprinkle with garlic powder, Italian seasoning, and lemon pepper on both sides of the tortilla. While tortilla is searing in skillet add cheeses, sausage, peppers, and onions. Fold tortilla in half and turn over to brown for 20 seconds. Mango relish is a great compliment for the Quesadillas.