It’s time for yet another Secret Recipe Club reveal. This month I was assigned An Italian Cooking in the Midwest. I had a difficult time deciding on a recipe because there are so many great looking and sounding dishes. Ultimately my sweet tooth won out and I decided to make Pola’s pear cake.
This is a fabulous recipe to have on hand for a quick, easy, and very delicious cake.

Pear Cake
Ingredients:
2 eggs
7 tablespoons sugar
1/4 cup oil
7 Tablespoons all purpose flour
3 1/2 Tablespoons cornstarch
2 teaspoons baking powder
Pinch of salt
3 peeled and cored pears.
Directions:
Heat oven to 375 degrees. Grease and flour a 9 inch cake pan.
In a medium to large bowl beat together the eggs, sugar, and oil until blended.
Stir in the flour, cornstarch, baking powder, and salt.
Dice two of the pears, stir into the batter and pour into the prepared pan.
Thinly slice the remaining pear and arrange slices on top of the batter.
Bake for 30 to 40 minutes or until a tester comes out with fine crumbs.

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One of my favorite parts of having a food blog is trying foods I might never have made before. Being a part of the Secret Recipe Club has opened my culinary horizons and this month is no exception.

As soon as I saw the recipe for Ham and Cheese Rosti on PheMOMenom I knew that was what I had to make. Potatoes and ham are a favorite combination and adding Swiss cheese and spinach makes this a bit more unusual.

This will be a regular on our breakfast for dinner menu. I did have a bit of trouble with it wanting to fall apart but I think it was because I didn’t dry the potatoes well enough so it didn’t get quite as crispy as it should.

It’s time again for another fabulous Secret Recipe Club reveal. This month I was assigned The Keenan Cookbook which is hosted by Chris and Rachel. This is a newish blog to me which meant I had no clue what I wanted to make unlike the past couple of reveal days.

Not knowing what I wanted to make right away was not a problem because there are many delicious sounding and looking recipes to choose from. For example I bookmarked this Creamy Ham Casserole and the Panera Inspired French Onion Soup to try very soon. Obviously I decided on making their recipe for Biscoff Rice Krispies Treats because I am always looking for new ways to enjoy Biscoff and Rice Krispies Treats are one of my favorite nostalgic desserts.

Thanks for stopping by. I love to hear from my readers so comments are welcome. I have over 100 more recipes in the index if you want to check them out.

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Happy New Year!!

I took a bit of a computer break over November and December. It was unplanned but well worth it. January will probably be low key while I get back in the swing of things around here.

Today is the first Secret Recipe Club reveal for 2013 and I got an amazing blog this month.  Cooking in Stilettos is written by Aly who, like me, first found her passion for food from her grandfather.

Aly has some fabulous recipes on her blog but I knew as soon as I received the email which recipe I was going to make. I’ve had my eye on the Pulled Pork with Caramelized Onions since she first posted the recipe last January.

I had to make the recipe twice because the first time it was devoured before I could get any pictures of it. Not that anyone in my family complained about having to eat it again because we all loved it.

Chipotle Pulled Pork with Caramelized Onions

Recipe by Micha @ Cookin’ Mimi adapted from: Cooking in Stilettos

Ingredients

Cooking Directions

1. Heat the oil in a large skillet over medium high heat. Add the onions and cook until they begin to soften.
2. Sprinkle with the brown sugar and cook, stirring frequently, until the onions are golden brown, which should take around ten minutes.
3. Add the garlic, oregano, salt, and pepper and cook for another minute or two.
4. Pour in the vinegar, bring to a boil and cook until most of the liquid has evaporated.
5. Remove from the heat and stir in the chili sauce and the chipotles in adobo.
6. Place the roast in the insert of a 4 quart or larger slow cooker. Pour the sauce over the top.
7. Cover and cook on low for eight hours or high for four hours or until the pork is tender. Shred and serve.

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I had a hard time deciding what to make this month because Nicole has so many delicious recipes. I had originally planned to make a variation on her Éclair Cupcakes but I got sick so that has been postponed for a couple of weeks.

I ended up making her recipe for Easy Chicken and Noodles with a couple of changes because of family member who doesn’t like the combo of chicken and cheese.  Instead of the Parmesan called for in the original recipe I was inspired by mine and Nicole’s mutual love of Ranch mix to add that to the gravy mixture for added flavor. I also added sautéed onions and garlic because almost all savory recipes I make contain onions and garlic.

We’re wrapping up this month’s celebration of fall flavors. There are a few recipes missing because I’ve been a bit under the weather and wasn’t able to get the posts for Thursday, Friday, and Sunday (tomorrow) finished. They’ll be coming and I will post them on the proper dates and will add the links on the main post when that is done.

Here are some delicious recipes for your perusal.

I am all about quick and easy for most recipes and this Cheesy Ground Beef, Rice and Broccoli Skillet Recipe from Hot Eats and Cool Reads fits that description.

Tiffany from Eat at Home has an Ingredient Spotlight linky every week and this week’s theme was pumpkin recipes. If you want some new ways to eat pumpkin I’m pretty sure you can find something there.

This Sausage and Corn Chowder from The Country Cook would be great on a chilly evening.

Jamie from Love Bakes Good Cakes has a recipe for homemade Alfredo sauce you can whip up in no time.

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This is one of my all time favorite soups especially since it is made in the slow cooker so I can go on about my day and have a delicious and filling supper that evening.

Slow Cooker Broccoli Soup

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 6 cups chopped broccoli, stems and florets
• 1 pound red potatoes, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/8 teaspoon cayenne pepper
• 5 1/4 cups chicken broth
• 2 to 2 1/2 cups shredded cheddar cheese
• 1 cup half and half or light cream.

Cooking Directions

1. In a 4 quart slow cooker combine the broccoli, potatoes, onion, garlic, and cayenne pepper. Pour the broth over the vegetables and stir.
2. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours.
3. Add in the cheese about 1/4 cup at a time, stirring well between each addition, until melted then pour in half and half.
4. Stir and serve.

You may also like:

• White Chicken Chili
• Cheesy Vegetable Soup
• Southwestern Pinto Bean Soup

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These pancakes are the traditional fluffy buttermilk pancakes with a hint of pumpkin and spice flavor. The base mix is the same as the regular buttermilk pancake recipe but I’ve streamlined the assembly to make these quicker and easier to make.

Pumpkin Buttermilk Pancakes

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 2 cups buttermilk pancake mix
• 2 eggs
• 1 1/2 cups buttermilk
• 3/4 cups pumpkin
• 2 Tablespoons melted and slightly cooled butter
• 1 teaspoon pumpkin pie spice
• 1 stick butter, for the pan

Cooking Directions

1. Heat a skillet over medium heat until a drop of water sizzles when it hits. Grease lightly with butter.
2. Place 2 cups of the pancake mix and the pumpkin pie spice in a bowl or pitcher. Whisk together.
3. Blend together the eggs, butter, pumpkin and buttermilk until smooth.
4. Pour the pumpkin mixture over the dry ingredients and stir until just blended. Batter will be thick
5. Pour approximately 1/4 cupful of batter onto the hot pan. Cook until the edges have set and the bubbles have popped. Flip and cook until golden on the other side.
6. Serve hot with butter and your favorite syrups.

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This dinner takes around an hour from to start to finish but it isn’t complicated and only takes a skillet and a baking dish. You can customize the spiciness level your family prefers by using a hotter diced tomatoes with green chiles or enchilada sauce. I would keep one of those mild to make sure you don’t start any five alarm fires in your mouth.

Southwestern Beef and Black Bean Bake

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced or pressed
• 2 cups (1 15 ounce can drained and rinsed) black beans
• 1 10 ounce can diced tomatoes with green chiles
• 1 small can red enchilada sauce
• 1 1/2 cups shredded cheddar cheese
• 9-12 corn tortillas, torn

Cooking Directions

1. Preheat oven to 350 degrees
2. Spray a 9×9 inch baking dish.
3. In a large skillet over moderate heat brown the ground beef, onions, and garlic until meat is cooked through and the onions are softened. Drain off any fat.
4. Add the black beans, tomatoes with chiles, and enchilada sauce to the skillet. Simmer for 15-20 minutes.
5. Ladle a small amount of the meat mixture in the bottom of the prepared dish. Top with 1/3 of the tortillas, 1/3 of the meat mixture and 1/3 of the cheese. Repeat layers until ingredients are gone.
6. Bake in the preheated oven for 20-25 minutes or until bubbly and golden.
7. Let rest for 10 minutes before serving.

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Cinnamon rolls are a favorite treat and these sweet rolls with pumpkin in both the dough and the filling are a welcome change from the traditional rolls.

Pumpkin Spice Sweet Rolls

Recipe by Micha @ Cookin’ Mimi adapted from Six Sisters’ Stuff

Ingredients

For the dough:

For the filling:

• 1/2 cup pumpkin puree
• 1/2 cup softened butter
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 2 Tablespoons pumpkin pie spice

For the icing:

• 2 cups powdered sugar
• 2 Tablespoons softened butter
• 1/2 teaspoon vanilla
• 1 Tablespoon milk

Cooking Directions

For the dough:

1. In a medium bowl mix together the warm water, yeast, and 1 teaspoon sugar. Stir to combine and let sit for 10-15 minutes or until mixture is foamy.
2. In the bowl of a stand mixer fitted with a flat beater stir together the milk, eggs, pumpkin, butter, 1/2 cup sugar, salt and the 3/4 teaspoon pumpkin pie spice. Mix until well blended. If you don’t have a stand mixer you can do this with a hand mixer or a spoon.
3. Add 4 cups of the flour and the yeast mixture. Stir until combined.
4. Switch to the dough hook and knead for 5 minutes. Add in the additional 1-2 cups of flour 1/2 cup at a time until the mixture starts to clean the sides of the bowl. You want a soft dough but not an overly sticky one. If you’re doing this by hand flour a clean surface, turn the dough out and sprinkle with flour. Knead by hand for 8-10 minutes or until you have a soft dough. Form into a ball
5. Place the ball of dough into a greased bowl. Flip to make sure that all sides have been greased. Cover with sprayed plastic wrap or a damp tea towel.
6. Set in a warm draft free place and let rise for 1 hour or until the dough has double in size.

For the filling:

1. Beat together the softened butter and 1/2 cup pumpkin until smooth. Set aside.
2. In another bowl mix together the brown and white sugars, and 2 Tablespoons pumpkin pie spice.

Assembling and baking the rolls:

1. When dough is ready roll out on a floured surface. You’ll want 16 by 21 inch rectangle. You don’t have to be precise.
2. Spread the pumpkin/butter mixture over the dough and sprinkle with the sugar and spice mixture.
3. Roll up tightly starting with a long edge, pinching the edge to seal.
4. Cut the jagged edges off and then slice into 12 rolls.
5. Place into a greased 9 by 13 inch pan or 2 8 inch cake pans.
6. Cover with sprayed plastic and let rise for 30 minutes.
7. While rolls are rising preheat oven to 400 degrees.
8. When the rolls are almost doubled bake for 15-20 minutes or until golden brown.

For the icing:

1. In a medium bowl mix together the powdered sugar, 2 Tablespoons softened butter, vanilla, and enough milk to achieve the desired consistency. Spread over warm rolls.

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Thanks for stopping by. I love to hear from my readers so comments are welcome. I have over 100 more recipes in the index if you want to check them out.

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