Pumpkin Monkey Bread

Ingredients

• 2 cans refrigerated buttermilk biscuit dough (16ish oz.)
• 1/2 cup white sugar
• 2 teaspoons pumpkin pie spice
• 1 cup brown sugar
• 4 oz unsalted butter, cut into pieces
• 4 oz cream cheese, cut into pieces
• 1/4 cup canned pumpkin (not pumpkin pie mix)

Directions

• Preheat oven to 350° and grease a bundt pan
• Cut all biscuits into eighths
• Combine white sugar and pumpkin pie spice in a zip-top bag, shake it up
• Add cut biscuit pieces to the bag with the sugar mixture and shake well to coat
• Layer the spice coated biscuits into the greased bundt pan
• Sprinkle remaining spiced sugar over the biscuits
• In a sauce over medium heat, whisk together brown sugar, butter, cream cheese and canned pumpkin, melt until smooth and creamy
• Pour caramelized pumpkin mixture over the biscuits
• Bake @ 350° for 40 min until biscuits are golden and cooked through. Allow the monkey bread to cool in the pan for 10 minutes before inverting onto serving plate.

Notes

• Serve over ice cream
• This recipe uses plain canned pumpkin, not pumpkin pie filling

Source
https://www.tiktok.com/@brunchwithbabs/video/7021929369161518342?lang=en&is_copy_url=1&is_from_webapp=v1

Alt: https://thesaltymarshmallow.com/pumpkin-monkey-bread/#recipe

Crockpot Pot Roast

 Ingredients

• 2 Tbsp cornstarch
• 2 Tbsp water
• 1 yellow onion, chopped
• 4-5 cloves garlic, whole
• 2-4 russet potatoes, washed and chopped w/ skin on
• 1/2 bag baby carrots, whole
• 3lb Chuck Roast
• Steak Sauce (A1 or store brand is fine)
• Steak Seasoning
• Worcestershire Sauce

Directions

1. Mix together cornstarch and water into a slurry, add to slow cooker
2. Add 1/2 of chopped onions, potatoes, garlic cloves and baby carrots
3. Season first layer with steak sauce, steak seasoning and a few splashed of Worcestershire sauce
4. Apply steak seasoning on both sides of chuck roast then add to the slow cooker
5. Finish roast prep by adding the remaining chopped onions, potatoes, garlic cloves and baby carrots
6. Season final layer with steak sauce, steak seasoning and a few splashed of Worcestershire sauce
7. Cook on high for 6-8 hours
8. Serve over rice

Notes

• Great for leftovers!

Source
https://www.tiktok.com/@keepitsimplesparkles/video/7015426577525640454?is_copy_url=1&is_from_webapp=v1

Vegan Chocolate Truffles with Manischewitz

Ingredients

• 12 ounces vegan dark chocolate, chopped into very small pieces
• 1 cup full-fat coconut milk, stirred well
• 3 tablespoons Manischewitz Wine (I used Blackberry. You do you.)
• Sprinkles!

Directions

1. Place the chocolate pieces in a large glass bowl. Heat the coconut milk in a small saucepan just until it starts to bubble and simmer.
2. Pour coconut milk over chocolate and whisk just until combined. Then add the wine and stir.
3. Refrigerate uncovered for at least two hours or overnight to harden.
4. Use a teaspoon to scoop teaspoon-sized balls, mold with your hands a little and place on a parchment lined baking sheet. This part gets a little messy! Refrigerate another 1-2 hours or overnight to set.
5. Enjoy balls as they are, or roll in coating of your choice.
6. Store in the refrigerator, but let come to room temperature for 10 minutes before enjoying!

Notes
Author: Amy Kritzer
Recipe type: Dessert
Cuisine: Jewish
Serves: 30
You also need 3-24 hours for chocolate to set.

Source
http://whatjewwannaeat.com/vegan-chocolate-truffles

Easy Weeknight or Shabbat Dinner

Rotisserie Chicken

Red Potatoes

1. Clean then cook whole potatoes on potato setting in microwave
2. Remove from microwave then quarter
3. Toss in oil then spice with garlic powder, rosemary, salt, pepper (or other spices)
4. Roast at 425º until crispy

Brussels Sprouts

1. Toss in oil then spice with garlic powder, rosemary, salt, pepper (or other spices)
2. Roast at 425º until crispy

Serve with bread + honey butter

Mongolian Grill at Home

Ingredient Options:

• 2 boneless, skinless chicken breasts, fine dice
• Steak, sliced very thin
• Shrimp
• broccoli, small pieces
• onion, minced
• mushroom, diced
• pineapple, diced
• garlic, minced
• carrots, diced
• celery, diced
• water chestnuts
• baby corn
• mix pack of frozen stir-fry veggies
• peanuts, chopped
• cashews
• sunflower seeds
• raisins
• mandarin oranges
• lemon pepper seasoning
• soy sauce
• canola oil
• rice

Directions

1. Cook rice
2. Prep all meat and veggies
3. Add oil to large pan or wok with protein
4. Add all remaining veggies and half of the chopped peanuts
5. add spices
6. Saute until cooked through
7. Top with remaining chopped peanuts
8. Serve over rice

Roasted Vegetable Soup with Brioche Croutons

Ingredients

• 1 pound carrots, peeled
• 1 pound parsnips, peeled
• 1 large sweet potato, peeled
• 1 small butternut squash (about 2 pounds), peeled and seeded
• 3 tablespoons good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Brioche Croutons

• 6 ounces brioche loaf or challah
• 1 tablespoon good olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black 

Directions 

1. Preheat the oven to 425 degrees F.
2. Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
3. Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
4. In a large saucepan, heat 3 cups of chicken stock. 
5. Coarsely puree the vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). 
6. Pour the soup back into the pot and season, to taste. 
7. Thin with more chicken stock and reheat. 
8. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.

Brioche Croutons

1. Preheat the oven to 350 degrees F.
2. Slice the bread about 3/4-inch thick. 
3. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
4. Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. 
5. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. 
6. Cool to room temperature before using and store in a sealed plastic bag.

Notes
Top with Brioche Croutons and a drizzle of good olive oil.
Total Time: 30 min
Prep: 20 min
Cook: 10 min
Yield: 3 to 4 servings
Level: Easy

Source
http://www.foodnetwork.com/recipes/ina-garten/roasted-vegetable-soup-recipe2.html