Pinned It Made It Monday 48

Today I have some recipes to share that I created for Thanksgiving via Pinterest. The first is this yummy Cranberry Jalapeno Dip. This was a hit! So good and yummy and not hot at all. I didn't make mine with cilantro as I didn't have any and didn't want to buy a big bunch for one recipe.

I also made new this year these Pumpkin Dinner Rolls. I didn't have any pecans so used walnuts for the stems. You can't taste the pumpkin in these at all, but they are still very good. 

Cranberry Cream Cheese Dip

www.jamiecooksitup.blogspot.com  Time: 15 minutes prep + 4 hours refrigeration Yield: 15 servings 1  12 oz package fresh cranberries 1/4 C green onion, chopped 1/4 C cilantro, chopped 1 small jalapeno pepper 1 1/4 C sugar 1/4 t cumin 2 T lemon juice dash salt 2  8 oz packages cream cheese    1. Put your cranberries in a food processor.  2. Chop up your green onion, cilantro, and jalapeno pepper into small pieces.  Careful of the seeds now. Throw on a pair of rubber gloves or something, please.  The seeds are the hot part of the pepper. If you don't like a lot of heat on the old pallet,  just leave the jalapeno out. 3. Add all ingredients (but the cream cheese and the wheat thins) into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar  needs some time to soak in to the cranberries and break up their bitter taste.    4. When you are ready to serve, place your cream cheese bricks on a plate. 5. Spread the cream cheese out as evenly as you can. 6. Pour your cranberry mixture over the cream cheese. 7. Spread it all around. 8. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips.

Pumpkin Dinner Rolls

Ingredients

¾ cup whole milk, scalded

1 cup canned pumpkin puree

⅓ cup light brown sugar

⅓ cup white sugar

6 tablespoons butter

1 egg

1 teaspoon salt

2 packages active dry yeast (1/2 ounces) plus 1 teaspoon white sugar

¼ cup lukewarm water

5 cups all­purpose flour

15­20 pecan halves, sliced into 3 vertical sections

¼ cup melted butter, optional

Instructions

1. Pour hot milk in a mixing bowl, add butter and stir to melt. Add sugars, pumpkin puree, salt to the milk and combine well.

2. In a small bowl proof yeast in a lukewarm water with a teaspoon sugar. When it gets foamy add to the pumpkin mixture, and add the egg, mix well.

3. Add in flour gradually and mix with a wooden spoon until well combined. The dough will be sticky.

4. If using electric mixer, attach a dough hook and beat the mixture until the dough itself pulls from the side of the bowl.

5. Turn the dough out to a wooden board dusted with a little flour. Knead with hand for 1 minute. Form the dough into a ball shape, place in a greased bowl and cover with a cloth. Let it rise in a warm place until it doubles in volume, about 1 hr.

6. Punch the dough to deflate and knead it for a few seconds on a wooden board. Cut the dough in half. Cut each half into about 15 pieces.

7. Roll each piece into a ball shape with your hand. Flatten the piece with palm of your hand a little. Using a knife, give 8 cuts on the edge to mimic flower pedals but the leave center uncut.

8. Poke the center with your finger to give a deep indentation, and repeat the same procedure to all the other pieces.

9. Place them, 2" apart, on a baking pan lined with parchment paper or baking mat, and let them rise again to be doubled, about 45 minutes.

10. Preheat oven 350ºF for 20 minutes.

11. If the center indentation is not obvious on the rolls, poke them again with your finger.

12. Brush with egg wash, if you wish, and bake for 9­12 minutes until the top gets slightly golden.

13. Brush the rolls with melted butter or a little honey diluted with water to make it shine if you wish.

14. Insert pecan slices on top to mimic pumpkin stem.

Recipe by Beyond Kimchee at http://www.beyondkimchee.com/pumpkin­dinner­rolls/