Epicure with CJ Foxcroft Independent Consultant

I have LEMON on my mind

Pancakes and bacon served in a fun way

Heavenly Chicken Chicken (I use boneless skinless thighs, but breasts would work) Dredge in sour cream seasoned with garlic powder, salt and pepper. Roll around in crushed Ritz crackers. Put on baking sheet. Drizzle with melted butter. Bake 425 for 45 min.... 16 oz sour cream salt & pepper to taste, a very heavy hand of garlic powder (at least a Tablespoon), 4 sleeves crushed Golden rounds to 10 boneless skinless thighs, 1 stick melted butter

PUMPKIN ROLLS Write A Review INGREDIENTS 8 frozen bread dough rolls 2 tbsp (30 mL) butter, melted... 4 pecan halves DIRECTIONS Spray Large Bar Pan with canola oil and arrange frozen rolls on pan at least 2" apart. Let stand 1-2 hours or until rolls have thawed but not yet begun to rise. Press finger down into the middle of each roll and cut several snips from the outside of the roll in towards finger with Professional Shears. Spray rolls with a light coating of oil and loosely cover with plastic wrap. Allow rolls to rise for 2 3 hours until they have doubled in size (time will vary depending on kitchen temperature). Preheat oven to 350F. Brush rolls with butter and bake 15 20 minutes until golden brown and baked through. Break pecan halves in half again length wise and insert into the dimple in the middle of each roll. Yield: 8 servings

Strawberry Cheesecake Chimichangas! Ingredients For chimichangas: 6 (8-inch) soft flour tortillas... 8 oz cream cheese ( room temperature) 2 Tablespoon sour cream 1 Tablespoon sugar 1 teaspoon vanilla extract 3/4 cups sliced strawberries Vegetable oil-for frying For coating: 1 Tablespoon cinnamon 1/3 cup sugar Directions Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract. Fold in 3/4 cup of sliced fresh strawberries. Divide the mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!). Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside. Line a large plate with paper towels. In about 5 inch deep saucepan place about 2 -2 inch vegetable oil for frying and heat it over medium-high heat until it reaches 360F. Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches). Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture. Don’t forget to remove all toothpicks from the chimichangas!!!

Can you say YUM!

If carving the pumpkin isn’t your thing, how about baking cookies