Vegan/Gluten Free Carrot Cake

Cake Ingredients:  

2 cups Gluten Free Flour Blend
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
2 Tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/8 tsp Ground Clove
1/4 tsp Ground AllSpice
2 C Granulated Sugar
2 Medium Bananas (mashed to replace egg)
1 1/2 C Applesauce
1/2 C Raisins
1 C Shredded Coconut
1/2 C Chopped Pecans or Walnuts
1 C Crushed Pineapple (in juice not syrup)
2 C Grated Carrots
1 tsp Vanilla 

Frosting:

1 C Vegan Butter (Earth Balance is great)
16 oz Vegan Cream Cheese (Kite Hill works well)
2 C Powdered Sugar
2 Tblsp Lemon Juice
1 tsp Vanilla

To make Cake:

Preheat oven to 350 degrees

Mix sugar, banana, and applesauce until combined

Add carrots, coconut, pineapple, raisins, pecans, and vanilla to the sugar mixture.

In separate bowl mix flour, baking soda, baking powder, cinnamon, nutmeg, clove and allspice

Add flour mixture to sugar mixture and combine well

Pour into baking pan of your choosing (well greased 9x13 pan, 2 well greased 8x8 pans, 2 8 inch round pans, lined muffin tins, etc..)

Bake 35-40 min until edges start to brown and pull away from the sides of the pan. Insert a toothpick to assure complete cooking. Cake is very moist.

Cool completely before frosting

To make frosting:

Allow cream cheese and butter to soften completely and mix together on medium speed until smooth

Add powdered sugar one cup at a time and mix until smooth

Add lemon juice and vanilla, mix until combined

**If you plan to transfer from the baking pan, line the pan with parchment paper and spray with cooking spray.

Vegan/Gluten Free Mac and Cheese

 Sauce:

1/2 C Vegan Butter
6 Tbsp Gluten Free Flour Blend
5 C. Coconut Milk
1 C. Vegetable Stock
3 Tbsp Mustard
1 C Nutritional Yeast
3 tsp Onion Powder
3 tsp Garlic Powder
1 1/2 tsp Smoked Paprika
1 1/2 tsp Salt
1 1/2 tsp Pepper
16 oz Gluten Free Elbow Noodles

Breadcrumb Topping:

1 C Gluten Free Panko Breadcrumbs
1/2 C Vegan Butter, melted

Instructions: 

Preheat oven to 400 degrees

Add butter to pot and melt, add flour and stir vigorously to mix with butter

Add Coconut Milk and Vegetable Stock, whisk until smooth, continue to whisk until boiling and begins to thicken considerably

Remove from heat and add mustard, nutritional yeast, onion powder, garlic powder, smoked paprika, salt, and pepper.

Cook pasta according to package directions, rinse and drain

Mix pasta and sauce together and transfer to 9x13 pan

Prepare crumb topping by mixing bread crumbs and melted butter, spread evenly over pasta and sauce mixture

Bake 20 minutes until topping is browned and crispy and edges are bubbly

Loaded Potato Soup

 32 oz bag Frozen Hash browns, diced
1 large Onion, diced
1 C Carrots, Shredded (matchstick ones from the store hold up well)
4 C Broth/Stoke - Chicken or Veggie
3 tsp garlic, minced
1/4 C Butter, sliced (Vegan for Dairy Free)
2 tsp  Salt
1/2 tsp Pepper
1 tsp Celery Salt
8 oz package ham, diced
1 1/2 C Heavy Cream (plant based-vegan heavy cream for non dairy)

Toppings:
Shredded Cheddar - (Omit or replace with vegan for allergy)
Bacon Bits
Sour Cream (Vegan or omit for allergy)

1- Add hash browns, onion, carrots, broth, garlic, butter, salt, pepper, celery salt, and ham to instant pot bowl
2-Cook 9 minutes on high and allow 10 min natural release
3- Add heavy cream and mix thoroughly
4- Top as desired and enjoy

TO FREEZE: Add all ingredients except toppings and heavy cream to a freezer baggie or container. Freeze.

To cook from frozen- add to instant pot and saute for a few minutes until there is 1/4 C or so of melted liquid on the bottom of the pot. Cover and cook high pressure for 10 min, allow 10 minute natural release. Add heavy cream, mix thoroughly, top as desired and enjoy

** if you defrost before cooking, follow the instruction above the same as freshly made

**If you prefer to use the CROCK POT -
FROM FROZEN- Dump frozen ingredients into crock pot, cook 5 hours on high or 8 hours on low, add heavy cream, mix thoroughly, top as desired and enjoy

Big Mac Salad

Salad: Amounts to your preference and family size

Lettuce of your choice - I use Iceberg or Hearts of Romaine
Ground Beef  or Turkey
Dill Pickles, diced 
Tomatoes, diced
Cheddar Cheese, shredded (Vegan for dairy free)
Onions, diced
Croutons - homemade is BEST but store bought is fine too (Omit for gluten free)

Dressing:
1 1/2 C Mayonnaise (Vegan for allergies or preference)
6 Tbsp/4ish large Baby Dill Pickles
6 tsp Mustard
3 tsp White Vinegar
1 1/2 tsp Smoked Paprika
1/4 C Sugar (or erythritol or choice of sweetener) - adjust to taste preference

1- Combine all dressing ingredients in a blender or Magic Bullet, blend thoroughly. Dressing can be used immediately but flavors blend better with a few hours or overnight in the fridge. CAN MAKE AHEAD

2- Chop Salad ingredients and set out in separate dishes for individual assembly

Thai Peanut Satay

 2 lbs Chicken (thighs are recommended but I dont like them so I use Breasts), cubed
14 oz can Coconut Milk
1/2 C Peanut Butter
3 Tbsp Lime Juice
1 tbsp Ginger (chopped, grated or whatever - I use the can of paste)
2 Tbsp Soy Sauce (Liquid Aminos or Gluten Free for allergies)
3 Tbsp Honey
1 Tbsp Toasted Sesame Oil
2 tsp Garlic, minced
2 tsp Yellow Curry Powder
1 tsp Cumin
1 tsp Garam Masala
1/2 tsp Red Pepper Flakes
Chopped Peanuts- for topping

1- Cube and Trim Chicken
2- In chosen cooking container (instant pot, crock pot, or skillet) combine ALL remaining ingredients
3- Whisk together and add Chicken

To Freeze- Transfer sauce and chicken to a freezer baggie. Place small baggie of chopped peanuts inside the larger freezer baggie for topping after cooking. Freeze:)
**if you intend to cook on the stove top after freezing, I recommend freezing the sauce and chicken in separate baggies also. This allows the chicken to be sautéed first so the sauce doesn't over cook.

Cooking options:
Instant Pot - Cook 12 minutes on high and allow 10 min natural release
FROM FROZEN - add 1/4 C water or chicken broth to sauce and chicken, cook 15 min on high and allow for 10 min natural release.

Crock Pot - Cook on high 4 hours or low 6 hours
I've never done the crockpot from frozen so I don't know the timing

Stove Top- Sauté chicken in skillet until cooked through, add sauce and heat evenly

Whichever why you store or cook it - ENJOY!

Notes - We usually serve this over rice but it could be delish as a salad, in lettuce cups, or in a burrito.

Spam Fried Rice

 

4 tsp Oil of choice
12 oz can Spam, diced
1/2 C Onion, diced
2 carrots, peeled and diced
1/2 C Peas, frozen is fine
2 tsp Garlic, minced
1 tsp Ginger, minced
2 eggs (Use JUST eggs or omit for allergies)
3 C Rice, cooked (leftovers are perfect)
3 Tbsp Soy Sauce (Gluten Free or Liquid Aminos for allergies)
1 Tbsp Sesame Oil
Salt and Pepper, to taste

1- Heat half of the oil in skillet over medium heat, sauté cubed Spam until browned (3-4 minutes) and set aside in a separate dish
2- Heat another tsp oil in the skillet, add onion and carrots, saute until tender (4-5 min) and season with salt and pepper to taste
3-Add garlic and ginger and heat for 30 seconds or so, add veggies to spam dish and set aside
4-Add remaining oil to the skillet and scramble the eggs, salt and pepper to taste
5-Add Spam and veggies back to the pan with the eggs
6- Add soy sauce and sesame oil, mix well and heat evenly - ENJOY!

Chicken Gnocchi

 4 Chicken Breasts, cut into cubes

1 C Flour (Almond Flour for Gluten Free)

1 tsp EACH Salt, Pepper, Paprika, Garlic Powder

3 Tbsp Oil (EVOO or Avocado)

3 Tbsp Butter (Vegan butter or margarine for Dairy Free)

3 Tbsp Garlic, minced

2 C Chicken Broth

2 C Heavy Cream (Plant based Heavy Cream or Creamer for Dairy Free) 

2 C Parmesan Cheese (Vegan Parmesan or OMIT for Dairy Free) 

1 tsp EACH Oregano, Thyme, Red Pepper Flakes

2/3 C Sun Dried Tomatoes (OK to omit if you want)

1 Package Gnocchi (Gluten Free Gnocchi for Gluten Free)

1-Dice Chicken and set aside
2-Combine Salt, Pepper, Paprika, and Garlic Powder with Flour, toss chicken in flour mixture to coat.
3- Melt butter and oil together in skillet and sauté chicken cubes until cooked through and set aside (on separate plate, you'll need the skillet)
4- In the same skillet, sauté garlic until toasty, add Chicken broth and heavy cream
5-Once warmed and mixed together add Parmesan until melted and combined
6- Add Oregano, Thyme, Red Pepper Flakes 
7 Add Sun Dried Tomatoes and Gnocchi, simmer until warmed through and Gnocchi is cooked (usually 5-7 minutes but you should check your package)

Serve and Enjoy!!

Notes: We enjoyed this with a side of streamed broccoli and it was delish. We don't always have the sun dried tomatoes and vegan parmesan is often out of stock near me so we omitted both and it was still AMAZING! 

My kids think the breaded chicken cubes are basically Chick-Fil-A nuggets so sometimes we just make the chicken!

If Gnocchi isn't your thing, it can easily be subbed for pasta (gluten free if you need it that way) or make the sauce and chicken without either gnocchi or pasta and serve over rice. 

Allergy Monster Cookies

 

4 ½ Cups Gluten Free Oats
1 cup and 2 Tbsp Brown Sugar
1 Cup Sugar
2 tsp Baking Soda
¼ tsp Salt
2 Cups Creamy Peanut Butter
½ Cup Vegan Butter (Earth Balance Soy free)
9 Tbsp JUST egg replacer (equiv to 3 eggs)- I've used all applesauce to replace eggs and it works too!
¾ tsp light corn syrup
¼ tsp Vanilla
¾ Cup Dairy Free Chocolate Chips (enjoy life ricemilk)
1 Cup dairy free M&Ms (unreal chocolate gems)
a few (3ish) scoops of applesauce **see instructions

Preheat oven to 350 degrees. Combine all ingredients. Dough will be crumbly. If it is too crumbly to form a ball, continue mixing and add one spoonful of **applesauce at a time until dough is sticky enough to form a ball. Scoop approximately ¼ cup size balls and place 4 inches apart on a baking stone. Bake 12-15 minutes being careful not to over bake.

Freeze leftovers. Defrost at room temp and enjoy or pop in the microwave for 9-12 seconds and enjoy warm!

Homemade Chicken Noodle Soup

Sorry about the flash reflection on the broth! Haha Ill get a better pic next time:)

Broth:
1 Whole Chicken
1-3 Breasts of Chicken (If Desired)
1 medium Onion, quartered I have used chopped frozen or dehydrated onions)
2-4 Carrots, whole
3 stalks of Celery, whole or halfed
3 cloves Garlic, whole and peeled
3-4 Tbls Chicken Bullion Powder (or cubes or base, I think base is the best)
Water to cover

Soup
Water
2 Tbls Bullion Powder (or cubes or base)
1 Tbls Salt
4 C Carrots, chopped
4 C Potatoes, chopped
4 C Celery, chopped
1/2 large Onion
1-2 cloves of Garlic, pressed (I have also used dehydrated here)
Egg Noodles (or make your own!! SO GOOD) - Can use Gluten Free 

Noodles
2C. Flour - (Can use Gluten free flour blend but they are a little flaky)
2 Eggs - (Can use JUST eggs for allergy)
Water

Broth:
Place whole chicken and 1-2 breasts (if desired for extra meat) in crock pot, add onion, carrots, celery, garlic and bullion, add water to cover, cook low 6 hrs. Place a strainer over a large stock pot and strain the stock into the large stock pot. Set aside the chicken to cool and toss veggies (you need to pull chicken apart so it needs to be cool enough to touch with your hands).

Soup:
Add water to the stock to thin. I add enough to fill my stock pot about 3/4 full but thats up to you. Add 2 more TBSP of bullion and 1 TBSP of salt (this is to taste. Just keep adding until you like the taste). Bring to a boil.  Meanwhile, chop up carrots, potatoes, celery, onion and garlic. Once the stock is boiling add the veggies, bring back to a boil and boil until veggies are tender. While veggies are getting tender, tear chicken apart with hands. I tend to only use the white meat but when my hubby shredded the chicken he digs more into it and gets out every little bit of meat. Thats up to you too:)  Finally, add  noodles and boil until the noodles are done.

Noodles:
Mix flour and 2 eggs together, add drizzles of water until a ball forms. Set ball aside to rest for 10 minutes. Cut into 4 small balls, roll out and cut each ball as desired. I use the KitchenAid attachment and roll to a thickness of 4 and slice with the fettuccine cutter. Hang to dry or boil immediately. You can make these the night before and refrigerate if you choose. If you choose to make noodles any recipe works but this is the one I use and I use the whole batch.

I also make rolls the day I make this recipe and make atleast 3 dozen. That way my family eats that night and I freeze two bags of soup and 2 bags of rolls for another nights fast easy and still homemade dinner! Yummy:)

FREEZABLE: When you are ready to use it next just set it out to defrost or dump the frozen soup in a pot and warm through. Being frozen with the starch of the noodles and potatoes thickens the broth. Add a little more water as you heat until you have reached your desired thickness. Keep this in mind as you freeze it. You can freeze slightly less per batch and it ends up making plenty once thinned. 

**I have not frozen this with the gluten and egg allergy adjustments- so I don't know how that will work

Sarah's Wheat Bread

2 cups Hot tap water
2/3 cup warm water
1/3 cup oil
1/3 cup honey
1T dough enhancer
1 T gluten
1 T salt
3 pkgs of yeast (equivalent to 4 1/2 Tbsp)
3-4  cups of whole wheat flour

Dissolve the yeast in the warm water. Put hot water in mixing bowl. Add 2 1/2 cups of wheat flour. Add gluten, dough enhancer, oil, honey, salt and dissolved yeast. Mix for a minute.
Put the dough hook on your mixer. Add 2 more cups of flour. Mix while adding 1/4 cup of flour until dough pulls away clean.Remove from bowl and knead into a ball. Spray mixing bowl with PAM and return ball of dough to bowl.  Cover the bowl with a cloth or Pam sprayed Saran Wrap and let the dough double in size.
Punch down and knead until elastic feeling. Add flour if sticky. Divide into two halves. Put into greased bread pans. Cover with Pam sprayed plastic wrap. Let rise.

Cook at 350 for 30 minutes. 

Makes 2 loves.

Salsa for Canning

15 tomatoes peeled and chopped
2 green bell peppers, chopped
5 cups chopped onions, chopped
5 cloves garlic, peeled and chopped
10 chopped and seeded  small jalapenos
3/4 cup sugar
1 cup vinegar
4 teaspoons salt
1 teaspoon black pepper
1 teaspoon cumin
1 12oz can tomato paste

I used a food processor to mince all of my veggies but you could chop yours to whatever size you like. Simmer 1 1/2 hrs, stirring often, at the end of cooking time add 1/2 bunch of cilantro if desired (I don't but I am told it is good). Jar and water bath, 35 minutes for pint jars and 45 minutes for quart jars.
Makes 3 Quarts (or 4 if you add LOTS of peppers)

Enjoy!

This is a sweet and very mild salsa. If you want it hotter just add more peppers. I did one batch used 20 small unseeded jalapenos and I would say it was a medium salsa. We of course then had to do another batch that my husband was given free rain over and added an unholy amount of all kinds of peppers and it is CRAZY hot!! So do it to your liking:)

Oreo Krispies

1 package Oreos
10 oz bag Marshmallows
1 tbsp Butter

Crush Oreos, I find it best to use a food processor to crush them REALLY well and fast) In a microwave safe bowl pour bag of marshmallows and add the pat of butter. Microwave about a minute and a half until the marshmallows puff up. Add crushed oreos and stir. It will be a little hard to combine and really sticky but tis totally worth it!! Lay out in a well grease pan. You can use 8x8 but I think that makes them to thick so I use the one just bigger but not quite a 9x13 (I dont know what size that is??) Allow to cool. Cut to desired size. If I am taking them somewhere I put a little frosting in a baggie and pipe it over the top to look more decorative. Blackish Brownish mushed oreo doesn't look great...BUT IT TASTES FABULOUS!!

Homemade Butterfingers

16oz bag Candy Corn
16oz cont. Peanut Butter, Creamy
1 bag chocolate chips

Melt candy corn in the microwave, add peanut butter. Mix well. Pour mixture into well greased or lined 8x8 pan and allow to cool completely. Cut into whatever size pieces you want. Melt chocolate chips (in microwave or double boiler) and coat all your peices. Lay out until chocolate hardens. ENJOY!!! I know it sounds like it would make anything resembling a butterfinger but...IT SO DOES:)

Cafe Rio

This was without dressing

Chicken

 5 chicken breasts (I only used 4 large ones)
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)
Corstarch
Water

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.

Tomatillo Ranch Dressing

1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2- 1/3 bunch of cilantro, chopped
1/2 – 1 small jalapeno (remove seed)
1 cup mayo
1 tsp. lime juice
1-2 tomatillos (remove outer papery skin)
1 garlic clove

Blend all ingredients in blender! Serve with the Chicken Salad.

Pinto Beans

Put ⅓ of a crock pot worth of dried black beans2 tsp. cumin
2 small cans tomato sauce
1 tsp. garlic
1 tsp. salt

Fill a crock pot with water, Put ⅓ of the crock pot worth of dried pinto beans Cook on high for 6-7 hours or until tender, 3 hours into cooking     add: 2 tsp. cumin,2 small cans tomato sauce,1 tsp. garlic,1  tsp. salt

Cilantro Lime Rice

1 lb. long grain rice
1 bunch of cilantro
juice of 2 limes
4 cloves garlic


Chop garlic and cilantro. Heat 2 Tbsp of oil in a skillet. Add rice and all cilantro and garlic chopped. Saute 3-5 min, stirring frequently.  Put 4 c. of water and lime juice in a rice cooker. Add rice mixture to the rice cooker and cook according to the cooker’s directions. If you don’t have a cooker, combine rice, water, and lime juice in a 3 qt. pot and bring to a boil. Then reduce heat and simmer until all the liquid is absorbed in the rice.

Tortillas:

I bought the pre-made but unbaked tortillas usually in the refrigerated section somewhere by cheeses or sour creams at the grocery store. They are super easy to throw in a skillet and fresh bake:)





Serve with:
Tortilla Strips
Parmesan Cheese
Sliced Avocados (Guacamole if you prefer)
Salsa (Pico De Gallo if you prefer)
Sliced Limes
Cilantro
Shredded Cheddar (for Quesadillas if anyone wants them)

We made all of these ingredients and everyone walked down the line and made what they wanted, just like at the restaurant:) We preferred this to the actual restaurant mostly because we prefer salsa and sliced avocados to Pico and Guac. I made a salad ..

Layer the tortillas, beans and rice...

Top with lettuce and anything else to your liking:)

My hubby and son both had quesadillas!

Everyone LOVED!! We have enough leftovers to feed an army so this would be great to do for a party or large group of people

Recipes courtesy of Recipe Reviews by Jen and TasteBook.com

Red and White Pasta

4 cups penne noodles
1 (15 oz.) jar Alfredo sauce (Classico is the best)
1 (24 oz ) jar Marinara sauce (Emerils Kicked Up Tomato)
2 cups shredded mozzarella cheese (great with cheddar cheese too)
1 cup shredded Parmesan cheese

Preheat oven to 350 degrees. Cook and drain pasta according to package directions. Mix the two sauces together in a large mixing bowl. Add mozzarella cheese and combine. Add drained pasta.
Pour into a 9×13 casserole dish and bake about 20-25 minutes until hot and bubbly.
Sprinkle Parmesan on top and bake another five minutes. Sprinkled with fresh/dried parsley just before serving. Enjoy!

Recipe courtesy of Real Mom Kitchen and Jens Recipe Reviews.

Pour into one 8x8 pan for tonight and pour the other half into a prepared (see freezer how to) pan, freeze and store in baggie. When ready to use...remove form baggie and replace in pan. Cook at 350 until heated through and bubbly around the edges. Approximately 45 min.

Beer Battered Fish Fillets

The pics fuzzy and my "helper" couldn't figure out where to hold the "backdrop" :(

4 small fillets Tilapia (or fish of choice)

1 (12-ounce) bottle/can Beer

2 cups all-purpose flour

1/2 tsp Salt
1/8 tsp black pepper
1/8 tsp garlic powder
1 cup all-purpose flour
Oil for frying (Canola or Peanut)

Mix beer, 2C flour, salt, pepper, and garlic powder together in shallow dish, place 1C flour in separate dish, cut each fillet into strips (the fillets I used cut in half nicely so that’s all I did) Dredge fish strips in flour then in beer batter. Place in hot oil and fry, turning halfway through until golden brown on both sides and fish is white and flaky, approximately 3-5 minutes total. Serve with your choice of dips or sauces and some fries (chips)

If you like spicy...add red pepper flakes, chili powder, and/or cayenne pepper to the dry flour dish. 

Orange Glazed Pork Chops

1C Fresh Squeezed Orange Juice
1/3C. Orange Marmalade
3T Butter
4T Veggie Oil
4 Pork Chops (whatever cut you like)
1tsp Salt
1/4 tsp Pepper

Season chops with salt and pepper. Combine OJ and marmalade. Heat butter and oil in skillet over medium heat, add seasoned chops and brown both sides. Remove chops from pan and cover in tinfoil tent. Reserve 3Tbs drippings in pan (discard the rest) add OJ mixture, turn up heat, combine and let reduce to glaze consistency (about 8 minutes) Return chops to pan and turn to coat both sides in glaze. Reheat  for a few minutes. Serve:)

Mac-n-Cheese Cupcakes

Technically Mini Mac-n-Cheese Pies, but Noah says they are cupcakes:)

2C. Ritz Crackers-crushed
3C. Shredded Cheddar Cheese, divided
5Tbs Butter, melted
2Tbs Butter, COLD and chopped
3C. Macaroni Noodles, cooked
2 Large Eggs
1/2C Milk
1/4C Sour Cream
1/4tsp Salt

Combine cracker crumbs, 1C cheese, and melted butter. Scoop into muffin tin (one with 12 cups) Press down and up the sides to make a "crust" for your pies. Set Aside. Combine eggs, milk, sour cream, cold butter, and salt. Add the macaroni noodles and 1/2 C cheese, stir until combined. Spoon noodle mixture on top of your crusts (approximately 2Tbs each but just divide evenly into all of the crusts) Top with reaming shredded cheese. Bake at 350 for 25 min. until cheese is golden and slightly crisp. Allow to cool before removing them from the pan if you want them to keep their "cupcake" shape.

This is the exact recipe I used but I think next time I will add a little more Sour Cream and Cheese to the noodle mixture for a creamier center! But they were a BIG hit!!!

Recipe courtesy of "Food Network" and "Paula Dean"

Cinnamon Rolls & Glaze

Dough:

•  2 (1/4-ounce) packages dry yeast
• 1/2 cup warm water
• 4 eggs
• 1/2 cup sugar
• 2 teaspoons salt
• 5 cups all-purpose flour
• 1/2 cup butter, melted

Filling:

• 2 tablespoons all-purpose flour
• 1 stick butter, melted
• 3/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup chopped pecans(optional)
• 1/2 cup raisins (optional)

Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract

 

Dough:

Spray a large mixing bowl with nonstick spray.

Dissolve yeast in water in a bowl of a stand mixer with dough hook. Let sit for 5 minutes.

Beat together eggs, sugar and salt. Whisk in egg mixture to the bowl of yeast. Add 1 cup flour and mix until smooth. Add melted butter and mix well. Add remaining 4 cups of flour in stages and mix until stiff dough is formed. Remove from bowl and knead slightly. Spray bowl with cooking spray and return dough to bowl. Place bowl in a warm area with a towel on top. Let rise until it doubles in size, about 1 hour. The dough is a little heavy (which is what makes them good gooey cinnamon rolls) so it doesn't rise really easily. Place in a warm oven or microwave to help the process along. I set it in the oven at 100 degrees with the door open a crack.

Filling:

Preheat oven to 400 degrees F. Grease a 9x13 pan

On a cutting board, sprinkle 2 tablespoons flour. Punch down and roll out dough to approximately 12 by 15-inch rectangle. Spread with butter. Sprinkle sugar,cinnamon, pecans, and raisins. Roll dough into a large pin wheel cylinder and cut ends off the roll. Cut into 8 -12 portions. Put in greased pan, pinwheel side down and let rise to double in size. Bake for 20 to 25 minutes until browned evenly Watch closely after 15 min. as
all ovens cook differently. Remove from the oven and allow to cool completely. 

Glaze:

Mix in medium size bowl with whisk until smooth. Drizzle glaze over on top of the partially cooled rolls.

Recipe courtesy of "The Neelys" and "Food Network"

Pumpkin Spice Cookies

ONLY 1 WEIGHT WATCHERS POINT EACH!!!

1(14oz)Can Pumpkin
1Box Spice Cake Mix
1/2 pkg Chocolate Chips

Mix all 3 ingredients together. DO NOT use cake box directions, mix only the three listed ingredients. Scoop onto cookie sheet (I use stoneware) Bake 350 12-15 min. It is easier to tell when they are done by touch then sight. Lightly touch the top of the cookie when you think they are done. You should be able to feel slight resistance, like it's not soft and mushy in the middle anymore. Points value is based on getting roughly 36 cookies out of the entire recipe. If you make them bigger or smaller it would vary slightly.

I get exactly 36 when I use a medium scoop:)