Buttery Bread Machine Rolls

Ingredients

• 1 cup warm milk ( 70 to 80 degrees F.)
• 1/2 cup butter or 1/2 cup margarine, softened
• 1/4 cup sugar
• 2 eggs
• 1 1/2 teaspoons salt
• 4 cups bread flour
• 2 1/4 teaspoons active dry yeast

Directions

1. In bread machine pan, put all ingredients in order suggested by manufacturer.
2. Select dough setting.
3. When cycle is completed, turn dough onto a lightly floured surface.
4. Divide dough into 24 portions.
5. Shape dough into balls.
6. Place in a greased 13 inch by 9 inch baking pan.
7. Cover and let rise in a warm place for 15 minutes.
8. Bake at 375 degrees for 13-16 minutes or until golden brown.

Pumpkin Whoopie Pies w/maple cream cheese filling

OMG- these just might be the BEST pumpkin recipe ever... even better than the pumpkin bars with cinnamon cream cheese frosting. These are seriously deadly! I found them here: Brown-Eyed Baker and have already made them twice- not once, TWICE (in just two weeks- less really). The filling made enough for both batches for me (you may use more than I do though).

For the Whoopie Pies:
3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree (canned pumpkin)
2 eggs
1 teaspoon vanilla extract

For the Maple-Cream Cheese Filling:
3 cups powdered sugar
8 ounces cream cheese, at room temperature
4 ounces (½ cup) unsalted butter, at room temperature
3 tablespoons maple syrup
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.

3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.

6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.

7. To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.

8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

Egg Casserole- Brunch for a Bunch

Brunch For A Bunch presented by The Bayberry Inn Bed & Breakfast

1 lb. bulk pork sausage*
3 cups frozen hash brown potatoes, thawed
1/2 teaspoon salt
3 cups (12 oz.) shredded cheddar cheese
1/2 cup chopped green pepper
12 large eggs, beaten
2 cups milk
*May substitute sausage with ham

Cook sausage in a skillet until browned, stirring to a crumble; drain. Place potatoes in a lightly greased 13 X 9 X 2 inch baking dish, sprinkle with salt. Layer sausage, cheese and green pepper. Combine eggs and milk, stirring well, and pour over the green peppers. Bake at 350 degrees for about 50 minutes*.

*If preparing the night before allow longer cook time due to the chill from the refrigerator. Serves 8 to 10

This is the yummiest and the best breakfast egg casserole! Also, it is super easy! Easily serves 8-10, maybe more if you have a yummy fruit side dish. Enjoy!

Coreen's Yummy Whole Wheat Pizza Crust

1 1/4 cup water

1 tsp salt

2 T olive oil

2 T honey

3 cups whole wheat flour

1 1/2 tsp yeast

Layer ingredients as listed in bread machine and use dough cycle!

Pumpkin Bars with Cinnamon-Cream Cheese Frosting

This is such a yummy recipe- adapted from Paula Deen with minimal changes.

Ingredients

Bars:

• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 15-ounce can pumpkin
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda

Icing:

• 8-ounce package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 cups sifted confectioners' sugar
• 3/4 tsp. cinnamon
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and cinnamon and mix again. Spread on cooled pumpkin bars.

Notes: these pumpkin bars are truly fantastic! I remember they needed to bake longer than the recipe indicated. Next time I make them, I will update the post with a more accurate baking time, but remember to ensure they are baked completely before removing from the oven. I promise these will be a big hit at your next fall gathering!

No Bake Cookies

• Ingredients:
• 2 cups white sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup milk
• 1/2 cup margarine
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1/2 cup chunky peanut butter
• 3 cups quick cooking oats

Directions:

1. In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats.
2. Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container.