Caramel Toffee Dip

This delicious dip is from Our Best Bites.  The recipe can be found here.  Picture from ourbestbites.com

1- 8 oz package of cream cheese
3/4 c. brown sugar
1-1/2 t. vanilla
Toffee bits (find these by the chocolate chips)

Apples or fruit of your choosing.

Tip:  Make certain that your cream cheese is at room temperature.  Mine wasn't and I had a terrible time getting the brown sugar to dissolve.  I ended up heating the dip in the microwave and it finally worked!

Use a beater to mix cream cheese, brown sugar, and vanilla.  Add desired amount of toffee bits (I prefer just adding mine on top for appearance) and stir in.  Serve immediately or chill and then serve.

Maple Mustard Glazed Chicken

This is similar to the Maple Mustard Pork Tenderloin in flavor, but it is quicker.  All the kids liked this one.  (Recipe and picture from cooking light.  Found here.)

• 2 teaspoons olive oil
• 4 (6-ounce) skinless, boneless chicken breast halves 
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/4 cup fat-free, lower-sodium chicken broth
• 1/4 cup maple syrup
• 2 teaspoons chopped fresh thyme (I used dried)
• 2 medium garlic cloves, thinly sliced
• 1 tablespoon cider vinegar
• 1 tablespoon stone-ground mustard (I used regular dijon)

1. 1. Preheat oven to 400°.
2. 2. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper and salt. Add chicken to pan; sauté 2 minutes on each side or until browned. Remove chicken from pan. Add broth, syrup, thyme, and garlic to pan; bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes, stirring frequently. Add vinegar and mustard; cook for 1 minute, stirring constantly. Return chicken to pan, and spoon mustard mixture over chicken. Bake at 400° for 10 minutes or until the chicken is done. Remove chicken from pan; let stand 5 minutes. Place pan over medium heat; cook mustard mixture 2 minutes or until liquid is syrupy, stirring frequently. Serve with chicken.

Pumpkin Rolls

Cake:
2/3 cup canned pumpkin
1 cup sugar
3 eggs
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt

Filling:
1/4 cup butter, softened
1 (8 oz) pkg cream cheese
1 cup powdered sugar
1/2 tsp vanilla

Directions:

1. Line a 10x15 jelly roll pan with greased wax paper, set aside. Preheat oven to 350 degrees.
2. Beat eggs until lemon colored. Gradually add sugar, pumpkin and lemon juice.Sift dry ingredients and add to wet ingredients.
4. Pour batter into a jelly roll pan, even distribute with a spatula and bake for 10-15 minutes.
5. Sprinkle powdered sugar on a clean kitchen towel. Turn baked cake onto towel and remove wax paper. Roll up cake and dishtowel length wise and let cool.
6. Whip butter, cream cheese, vanilla and powdered sugar for filling.
7. Unroll cooled cake and spread filling evenly (may add mini chocolate chips if desired). Roll cake up again and cut in half. Wrap each in greased wax paper and refrigerate for 2 hours before serving.