Mashed Chipotle Cheddar Sweet Potatoes with Green Poblano Gravy!!!!!!!

OK everyone seriously these are out of this world!!! This dish makes me so happy to have taste buds and to be alive!!! I think I could win just about anyone over with this dish!! I ate it for one week strait and made the gravy alone two nights in a row. This side would be great any time of year, but this will be sure to be on the christmas table at my house. I think I would be happy as a clam to eat this and only this for dinner....I know, by now you are thinking. Boy, she has lost her marbles, what the heck is wrong with her. Well the only way I can respond to that is  to challenge you to try this ASAP!!! Your taste buds will be cheering!!!!!!!!! It all starts with a compound herb butter, that you could make ahead of time along with the charred poblanos. If you do those two things ahead of time, this will be done in the same time it would take you to make the same old same old mashed potatoes and gravy. Not that there is anything wrong with those, these will just be an amazing scrumptious twist!!
*These are soooo easy to make a full meat free dish, just use veggie broth instead of chicken broth*

Adapted from Rachael Ray

OK first things first...you need to make an herb butter. What you will need is....
1 stick up butter, *at room temp*
1 large clove garlic, minced fine or grated fine
zest of 1 lime
juice of 1/2 a lime
salt and pepper to taste
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
3-4 leaves of fresh basil chopped
2-3 fresh sage leaves, chopped
1 Tbs pureed chipotle in adobo (get a can and dump all the peppers and juice in a processor or a blender and puree, scoop a tablespoon , more or less for you taste... and put the rest in a ziploc and store in the freezer)
Place everything in a food processor or a blender and mix.
You can store in the fridge for later, or use right away.

*While we are making things ahead, go ahead and char a poblano under the broiler just like this.......
Preheat the broiler HIGH and char the poblanos all over until the skin is blackened, 12 to 15 minutes. Place in a bowl and cover to steam for about 10 minutes. Peel, seed and chop the chiles.


Lets start on the sweet potatoes
3 pounds sweet potatoes peeled and cubed
2 cups sharp cheddar cheese, shredded
1/2 cup of stock (chicken or veggie)
3 or more Tbs of the above compound butter
1/4 cup of sour cream OR heavy cream OR mexican crema
1-2 TBS. Chipotle Puree, that you made above
salt and pepper

Fill a large pot with cold water and add sweet potatoes, and cook until fork tender. Drain and return them back to the hot pot. Start to mash and add in the grated cheese, stock, herb butter, cream, chipotle, and season with salt pepper.

Now for the gravy
1 charred poblano, peeled with seeds removed and chopped
a box of stock, either chicken or veggie..you wont use the whole box more like 2- 2 1/2 cups
4 Tbs. compound herb butter from above
4 Tbs. flour
1 Tbs. Worcestershire sauce
1/4 cup or more of half and half
1/4 cup of mexican crema or heavy cream or a little more
salt and pepper to taste

Puree the poblano with 1/2 cup of stock and set aside.
Heat a med skillet over med heat and melt the herb butter in the pan, then whisk in the flour and whisk for a min, then while whisking add in the broth a little at a time to form a gravy. Whisk away so you don't have lumps. When the gravy reaches the thickness you like, add in worcestershire,cream, half and half and add in the poblano puree.

Not Yo' Mama's Banana Pudding!

Ok, I know this dessert is like death!  I don't mean to be so negative right out of the gate, but there is nothing healthy about this, except a few bananas. A friend of ours use to bring this to potlucks and parties and I got the recipe from her, which is a Paula Deen recipe. Paula Deen, ok that is why this is sooooooo bad for you but at least it dose not have a pound of butter in it! Oh yeah forgot to mention it is  MADLY DELISH!!! A must make at least once, or many times for parties=)

From Paula Deen

• 2 bags Pepperidge Farm Chessmen cookies, it is nice when they have the holiday style cookies
• 6 to 8 bananas, sliced
• 2 cups milk
• 1 (5-ounce) box instant French vanilla pudding
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Even better the next day!!!!!!!!

Cheesy Chicken in Poblano Sauce

Ok people, I have a REAL confession to make to all of you. I have an addiction....to Poblanos!!! I just LOVE them. They are not an overly spicy chili, and the flavor is wonderful in so many dishes! If you like chili rellenos, you in fact also like poblanos. Poblanos are those beautiful chilies that get stuffed in the famous dish. This recipe is a snap to make and is going to be on my dinner rotation for years to come!

From Rachael Ray

• 2 to 3 medium poblano peppers, seeded and stemmed, chopped
• 1 cup chicken or vegetable stock
• 1 small onion, chopped
• 2 cloves garlic, chopped
• A small handful cilantro leaves, plus a few leaves for garnish
• Salt and pepper
• 4 tablespoons butter, divided 
• 2 tablespoons flour
• 1 cup milk
• 1/2 cup heavy cream or Mexican crema, I used crema!
• 1 tablespoon EVOO – Extra Virgin Olive Oil
• 4 pieces boneless, skinless chicken breast, I used bonelss, skinless chicken thighs!
• 1 1/2 cups shredded Manchego cheese
• 1 tablespoon vegetable or olive oil
• Thinly sliced red onions, for garnish
• 
  

In a blender or food processor, combine peppers with stock, onions, garlic, cilantro, salt and pepper, purée. In a saucepot over medium heat, melt 3 tablespoons butter. Whisk in flour; add milk and cream, and raise heat a bit. Add poblano purée and simmer to thicken and cook sauce, 20-25 minutes.


Preheat oven to 375°F.


Heat a tablespoon of EVOO in a large skillet over medium-high heat. Add 1 remaining tablespoon butter and melt. Season chicken breasts with salt and pepper, and brown 3-4 minutes on each side. Transfer to casserole dish, spread poblano sauce over the top and cover with cheese. Bake 15-20 minutes, depending on size of chicken pieces – it should be brown and bubbly on top.


Serve garnished with cilantro sprigs and red onions, with charred corn tortillas and rice alongside.

So to prevent having to stand over the hot stove on turkey day making a massive pot of potatoes. I took the advice of the lovely Pioneer Woman and made her make ahead amazing mashed potatoes!
Get the step by step and recipe here. They are not anything close to diet food but it is thanksgiving after all so goooooooo for it!!!!!

Party Sangria!

I have a short and sweet suggestion for you. If you are having a holiday party....do yourself a favor and make this. You will thank me later.

Adapted from Bobby Flay

2 bottles of red Spanish table wine, you really really need to try to find Dancing Bull Zinfandel, it is perfect for this!!!! They sell @Carrs/Safeway, among other places for about $10 a bottle

1 cup brandy
1/2 cup triple sec
1 1/2 cup orange juice with heavy pulp, simple orange is the best!
1 1/2 cup pomegranate juice, POM brand!
1/2 cup simple syrup, or more to taste(equal parts sugar and water, heated until sugar dissolves, cooled)
1 orange with skin cut off, and chop into pieces
1 grand smith apple, chopped

Mix everything together and put in a tightly sealed container for pitcher for at least 24 hours! THEN ENJOY!

Spicy Cranberry Chutney

Ok, I guess you can pay no attention to the name. Just think of this as, cranberry sauce with a kick. NOT a huge kick, like you would think you would get from a dish with 4 jalapenos, just a little kick..but if you are still scared use only 3 peppers. This is best if made the day before or even two days. Seeing that it is the day before thanksgiving today, just make it today, and eat up tomorrow. HAPPY THANKSGIVING!!!!!!!!

From Claire Robinson

3-4 jalapenos, finely chopped
8 cups fresh cranberries, rinsed
2 limes, zest of one and juice of two
2 oranges, zest and juice of both
1 1/2 cups granulated sugar
1 cup water
salt and pepper to taste

Everything into a sauce pot and bring to a boil over med heat.  Reduce the heat and simmer until desired consistency, about 40-50 mins.

Pumpkin French Toast with Apple Cider Syrup!!

OH yes, it is as good as it sounds!! With thanksgiving only two days away I ask myself how so many people can just pack away all things pumpkin until next fall? I could never do that! Pumpkin is something I love to enjoy all year long. This amazing breakfast would be a rockin Thanksgiving day breakfast! For us we choose not to have it on Thanksgiving since we hold out all day for the feast. So we enjoyed this filling breakfast this weekend. Whenever you wish to cook it up, it will always be a big winner.
P.S. The cider syrup with knock you socks off!!!!!!!!!!!
P.S.S. you need to prep this the day before, so keep that in mind!

Adapted from Carla Hall

For the french toast:
1 cup milk
3 eggs
1/2 cup half and half
1/2 cup canned pumpkin
1/4 cup brown sugar
1 teaspoon vanilla
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon cinnamon
pinch of salt
1 loaf Challah or Brioche thick sliced and day old

The night before, combine all ingredients(except bread) in a large bowl and whisk/mix very well. Dip the bread sliced into the milk mixture one at a time and place bread in a glass baking dish. Continue with the rest of the bread and cover and chill in the fridge over night.

In the morning heat a griddle over med to low heat and coat griddle with butter. Cook the toast 2-3 mins until golden brown.

For the Syrup..you will have plenty extra to store in the fridge for later in the week.

1/4 cup sugar
2 TBS. cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups Apple Cider
2 TBS. Lemon Juice
1/4 cup butter
real maple syrup

Combine sugar, cornstarch, cinnamon, and nutmeg in a saucepan. Pour in apple and lemon juices. Cook and stir constantly until thickened and it comes to a boil. Boil for 1 min and continue to stir. Remove from heat and stir in butter. At this point I tasted the syrup and wanted an added kick of maple to I made a mixture of 1/2 maple syrup and 1/2 cider syrup and it was the perfect combo for us.

Blackberry Frozen Yogurt

Ok so I have to say when I spotted this recipe in November I was sure I was not going to be able to find fresh Blackberries and if I did I would have to pay a small forchen to get 3 cups worth! Then Sam's Club saved the day and I was able to get beautiful sweet blackberries for a steal. So I then ran home to make this right away! This is by far the easiest ice cream/yogurt recipe I have ever made. I mean come on it is only 3 ingredients! I ended up making 2 batches to stock the freezer!

From kitchencorners.com

3 cups of fresh washed blackberries
3 cups of yogurt, i used 2% Fage Greek
1 can of sweetened condensed milk

Mix the berries with the sweetened condensed milk. I used a hand mixer, but you could also use a food processor. Then stir in the yogurt. Chill the mixture in the fridge for at least an hour, then follow your ice cream machine directions.

Spanglish Sandwich...The World's Greatest Sandwich...my version

Raise your hand if you have see the movie Spanglish. Raise you other hand if you drool over the sandwich scene, when Adam Sandler makes this mouth watering sandwich! Ok, now put you hands down and start making one of these for yourself immediately! This is my version and I hope the photos convince you enough to make this....NOW!

Ok, OK clean the drool off the keyboard and get cooking!!

To make one big sandwich you will need

2 slices of good quality bread, I used Cracked Wheat Sourdough

2 sandwich size slices of monterey jack cheese

2-3 thin slices of tomato, sprinkled with salt and pepper

2-3 thin slices of avocado, sprinkled with salt and pepper

3-4 slices of well cooked bacon

1 Tbs of mayo, I used my homemade stuff

2 Fried eggs, runny yolk

Turn Broiler to high and toast the bread, then add cheese to one side and melt. On the other slice add your mayo. Then start to stack like the photo above and DIG IN!!!!!!!!!!!!

Pumpkin Snicker Doodles

I have never baked a batch of snicker doodles before. I am not sure why, just never think to make them, but then I saw this recipe on Recipe Girl and I am sorry but it is very hard for me to pass up pumpkin recipes. These came out crazy moist and delish, wonderful with a glass of ice cold milk!

From Recipegirl.com

COOKIES:
1 cup (2 sticks) salted butter, at room temperature
1 cup granulated white sugar
1/2 cup light brown sugar
3/4 cup pure unsweetened pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon


ROLLING SUGAR:
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice

1. In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugars and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.

2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time just until incorporated.

3. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.

4. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar ingredients in a small bowl.

5. Remove cookie dough from refrigerator. Use a medium cookie scoop  or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they're coated really well. Place 2 inches apart on the prepared baking sheets. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.

6. Bake at 350°F. for 12 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.

*These freeze well too!

Award winning Chicken Chili

So 5 or 6 years ago, my friend Amber and I entered a chili contest at our work. We ended up winning first place for the spicy chili! We based our recipe off a pampered chef recipe but changed it up some to make it our own. To our surprise one of the judges, a local chef that did a cooking morning segment on the news recreated our same recipe just a few weeks later on the local morning news. Over the years I have made this many times, and never quite remember the recipe how we made it for the contest, so I use what I have on hand, and change it up a little each time. I owe all the yumminess to my friend Amber, it was all her idea to make the chili since she is like a mini betty crocker and by far one of the most amazing mothers I know! You rock Amber, and who knows what ever happened to our cheap 1st place ribbon for winning! P.S. this chili is not even that spicy=)

Adapted from Awesome Amber and Pampered Chef

1 TBS. olive oil
1 cup of chopped onion
2-3 Tbs diced jared Jalapeno pepper and 2-3 Tbs. of the juice from the jar
4-5 cloves or garlic, grated
3 cans of Great Northern Beans, drained and one can mashed
1 can golden hominy,rinsed
1 store bought rotisserie  chicken, shredded
1 (32 oz.) box chicken stock
1TBS. cumin
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
salt and pepper to taste
2 TBS. corn starch
2 TBS. water
1/4 cup chopped cilantro
juice of 2 limes

Toppers
Mexican cheese blend ,shredded
chopped cilantro
chopped avocado, or fresh guacamole
slices of lime
sour cream
Hint of Lime tostitos  chips

In a large soup pot, heat over med heat and toss in the oil and onion. Cook the onion for about 5 mins until soft and they start to brown. While the onions are cooking, open the cans of beans, drain and rinse the first can and then place it is a bowl and mash with a fork and add in the grated garlic to the mashed beans. Rinse the other two cans of beans and set aside. Add in the chopped jalapeno peppers to the onions and stir. Then add in the chicken, hominy, juice from the jalapenos, mashed beans/garlic, whole beans and stir. Then add in the whole box of broth. Bring the chili to a boil over med, high heat, stirring often.  Then add in the spices, cumin, coriander, cayenne, salt and pepper. Reduce heat back down to med, and simmer for 20-25 mins, stirring every few mins. Then in a small bowl mix the corn starch and water until smooth and slowly stir into the chili. Then add in the chopped cilantro and lime juice. Serve it up in a large bowl topped with mexican cheese, sour cream, cilantro, lime wedge, avocado and lots of Lime chips for dipping. ENJOY!!!!!!!

Cheeseburger Eggrolls

When I saw these on Rachael Ray Show, i knew we needed to try them out. They are perfect for game day, and I already have them on our Super Bowl Party menu. Super fast and easy!

From Rachael Ray Show

• EVOO - Extra Virgin Olive Oil for drizzling
• 1/2 red onion, chopped
• 3/4 pound ground sirloin or chuck
• Kosher salt and black pepper
• 1 cup sharp yellow cheddar cheese, grated
• 1 tablespoon Worcestershire sauce
• 1 tablespoon grainy dijon mustard or other mustard of choice
• 12-14 prepared eggroll wrappers
• Water
• Cooking spray
• Sesame seeds
• 
  
• For sauce
• • 1 cup sour cream
  • 2 rounded tablespoons pickle relish
  • 1/4 cup tomato ketchup
  • Salt and pepper, to taste
  • 
    

Preheat oven to 375°F.


Heat EVOO in a skillet over medium-high heat. Add onion and let sweat. Once cooked, add ground sirloin and brown, breaking it up into small pieces as it cooks. Season with salt and pepper. Once meat is browned, drain fat from pan and pour meat and onions into a medium-size mixing bowl and let cool. Once cool, mix in cheddar cheese, Worcestershire sauce and mustard.


To wrap egg rolls, brush water around all four sides of a wrapper to act as the glue. Place a 1/3 cup of the meat and onion mixture into the center of the wrapper. Fold two corners into the center and then wrap the other corner to the next, creating a long skinny roll. Place finished rolls onto a sheet pan with a wire rack arranged above sheet pan.


Spray and roll eggroll tightly with all natural cooking spray and sprinkle with sesame seeds.
Bake for 20-25 minutes, until eggrolls start to brown.


For sauce
In a medium-size bowl, mix all ingredients together, adding salt and pepper to taste.

Birthday Pumpkin Swirled Cheesecake

I love pumpkin and cheesecake, so there is no other cake I would love more on my birthday! I plan to also make this for thanksgiving! I could have swirled it alot better, but I was in a hurry...to get it in my belly!
Adapted from Dianasdesserts.com

Yeah it had a big crack in the middle, but it was still delish! Like I said, it needed to be swirled more!


Crust: 
3 tbsp. butter, melted 
1 1/2 cups crushed gingersnaps

Filling: 
4 (8-ounce) packages cream cheese, softened 
1 cup granulated sugar 
3 tbsp. cornstarch 
1 cup sour cream 
1/4 tsp. salt 
2 tsp. vanilla extract 
3 large eggs 
2 tsp. lemon juice 
3/4 cup canned 100% pumpkin 
3 tbsp. brown sugar 
2 tbsp. molasses 
1 tsp. ground cinnamon 
3/4 tsp. ground ginger 
1/2 tsp. ground nutmeg 
1/8 tsp. ground cloves


1. Preheat oven to 325°F . In a small bowl, combine butter and cookie crumbs; mix well. Press into bottom and 1 inch up the sides of a 10-inch springform pan. 

2. In a large bowl, beat cream cheese, sugar and 2 tablespoons of the cornstarch until smooth. Add sour cream, salt and vanilla; mix well. Add eggs 1 at a time, beating well after each addition. 

3. Place 3 1/2 cups batter in medium bowl; add lemon juice. Mix thoroughly; set aside. 

4. To remaining batter in large bowl, add 1 tablespoon cornstarch and all remaining ingredients; beat well. Set aside 1 cup of the pumpkin batter. 

5. Pour half of the vanilla batter (1 3/4 cups) into crust. Top with 2 cups pumpkin batter, remaining half of vanilla batter and reserved 1 cup pumpkin batter. Swirl batters with knife or spoon. 

6. Bake in preheated 325 oven for about 60-70 mins or until filling is almost set in center. Cool in pan on wire rack for 1 hour. Run knife around edge of pan. Remove sides of pan. Refrigerate for at least 4 hours or overnight. Remove from refrigerator about 30 minutes before serving to enhance the flavor. Store any remaining cheesecake covered in refrigerator for up to 5 days. 

Zesty, Zippy Deviled Eggs!

It is National Deviled Egg Day, so I thought what better day to share with you my current favorite deviled egg recipe!

Adapted from Sunny Anderson
6 hard boiled eggs
3Tbs mayo, i used my homemade mayo since that is what I had on hand
1 squeeze of brown spice mustard
1 lemon zested, and juice of half the lemon
splash of milk
2 teaspoon picked jalapeno peppers, chopped and a splash of the juice
salt and pepper to taste
dried dill to garnish

mix the yolks with everything except the dill until smooth and place in a ziploc bag and cut off the corner to use like a pipping bag to squeeze into the egg whites. Top with dried dill and chill and enjoy!

Made My Own Mayo!

So we had tons of eggs in the house and NO MAYO! I was wanting to make some egg salad sandwiches so I thought it was time to try to make my own mayo! It turned out well, but all I have was veg oil, you could use this but I would say it would be much better to try safflower, grapeseed , or corn oil! 

2 egg yolks

2 teaspoon fresh lemon juice

1 cup oil

salt and pepper or white pepper to taste

1/2 teaspoon dry mustard 

sugar to taste

1 Tbs. white wine vinegar

dry dill to taste

In a bowl place the egg yolks and lemon juice and mix on high speed with a hand mixer, for 1 min. Then  in a very slow steady stream add the oil with the mixer going the whole time( i used an empty store bought plastic squeeze bottle for the oil. Combine until you used all oil and beat about 1 more min. Add vinegar and season with salt, pepper, dry mustard, sugar, and dill and mix until consistency is to you liking. Chill in an airtight container.

Avocado Cheesecake with Raspberry Sauce

You guys already know about my love of Avocados, and Cheesecake. Its just natural that it would lead to this. Before you freak out and think this is gross, don't trash it until you try it. Back in May I made some homemade avocado ice cream( i need to post that on here) that we thought was surprisingly good, So this did not seem to far out there to me. Since I found a killer deal on avocados and stocked up on them I knew it was time to try to whip this up. To make myself feel better about eating cheesecake I added in some greek yogurt=) Hope you give it a try, it really is good, hubby loved it!

For the crust

18 oreos, I used a mix of 9 regular and 9 berry blast flavor

2 Tbs butter

For the cheesecake

1 pkg cream cheese, softened

1 cup greek FAGE 2% yogurt

3 eggs

2 ripe avocados mashed well

3/4 cup sugar

zest and juice of one lime

juice of 1/2 a lemon

For the Raspberry Sauce

A few TBS. of seeded raspberry jam

some juice from a bag of thawed frozen raspberries to thin out the sauce

To make crust mix oreo cookies in a food processor to crumb and mix with melted butter and press into a 10-inch spring form pan. Bake at 350 for 7-8 mins. Let cool

With a mixer combine soft cream cheese and yogurt and mix until smooth. Mix in one egg at a time until each is well combined. Mix in avocados and sugar. Then add  zest and citrus juice.

Pour into the oreo crust and bake at 350* for 20-25 min...cool most of the way and then chill in fridge several hours or overnight. Mix the jam and juice for the sauce and top each slice. YUM ENJOY!

Pumpkin Pull Apart Bread with Caramel Maple Drizzle

How good is this..all I can say is yuMMMMMM...it is not quick to make but worth your time!

Adapted from Sunny Side Up In San Diego

2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour

1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter

Caramel Maple Drizzle

1 can sweetened condensed milk, you wont need more then half the can for this recipe

few drops of maple 

In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.**** Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.** Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9x5 loaf pan and set aside.

When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20x12 inch rectangle.*** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.

*** If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again.

TO MAKE DRIZZLE

HEAT oven to 425°F. Pour sweetened condensed milk into 9-inch pie plate. Cover with foil. Place pie plate in larger shallow pan. Fill larger pan with about 1/2-inch hot water to surround pie plate.

BAKE 1 3/4 to 2 hours or until thick and caramel-colored. Carefully remove from oven; remove pie plate from shallow pan. Whisk caramel until smooth. Cool 20 minutes before serving. Store any leftover caramel in refrigerator. Bring to room temperature or heat until warm to serve, add a few drops of maple and drizzle some of this goodness over pull apart bread!