September 3rd, 2010 at 03:00pm
Under Appetizers+ General+ Snacks
You can also use pumpkin instead of squash to make this a phenomenal Thanksgiving appetizer.
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Ingredients
* 2 lbs. squash
* 1 tsp. salt
* 3 eggs
* 1/2 C. bread crumbs
* 1/2 C. mint
* 4 garlic cloves, chopped
* 1 sm. onion, chopped
* 1 Tbs. pepper
Directions
Grind squash and add salt. Squeeze squash to remove excess water. Add remaining ingredients and mix well. Form into balls and fry until golden brown.
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Tags: cooking with pumpkin, fall appetizers, pumpkin appetizers, pumpkin balls, pumpkin meatball recipe, pumpkin meatball recipes, pumpkin meatballs, pumpkin meatballs recipe, pumpkin meatballs recipes, pumpkin side dishes, squash meatballs, thanksgiving recipes, vegetarian meatballs
By KathrynSteed
September 1st, 2010 at 03:00pm
Under Cakes+ Desserts+ General
This is a rich, fall dessert recipe, filled with yummy pumpkin. This recipe This delicious is from the awesome blog, http://onecaketwocake.com.
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Ingredients
* Crust:
* 1/2 C. pecan halves
* 1 C. gingersnap crumbs
* 1 Tbs. sugar
* 2 pinches salt
* 4 Tbs. (1/2 stick) unsalted butter, melted
* Filling:
* 1 C. pumpkin
* 1 C. turbinado sugar
* 2 C. heavy cream
* 1 lb. (2 8-oz. pkgs.) cream cheese
* 2 eggs
* 2 egg yolks
* Caramel:
* 1/2 C. sugar
* 1/2 Tbs. corn syrup
* 2 Tbs. water
* 1/4 C. heavy cream, heated
* 1 Tbs. butter
* 1/2 tsp. vanilla
Tags: cheesecake recipes, cooking with pumpkin, fall cheesecake recipes, fall recipes, pumpkin cake, pumpkin cake recipe, pumpkin cake recipes, pumpkin cakes, pumpkin cheesecake, pumpkin cheesecake recipe, pumpkin cheesecake recipes, pumpkin dessert, pumpkin dessert recipe, pumpkin dessert recipes, pumpkin desserts, pumpkin recipes
By KathrynSteed
August 28th, 2010 at 12:02pm
Under Desserts+ General+ Muffins
Enjoy these delicious, pumpkin muffins warm, right out of the oven if possible.
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Ingredients
* Filling:
* 4 oz. cream cheese,
* 2 Tbs. brown sugar
* 1-1/2 tsp. maple flavoring
* Muffins:
* 2 C. flour
* 3/4 C. brown sugar
* 1/2 C. chopped walnuts
* 2 tsp. baking powder
* 1 tsp. ground cinnamon
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 2 eggs
* 1 C. canned pumpkin
* 3/4 C. evaporated milk
* 1/4 C. vegetable oil
* 2 tsp. maple flavoring
* Topping:
* 2 Tbs. brown sugar
* 1/4 C. chopped walnuts
Tags: baking recipes, baking with pumpkin, cooking with pumpkin, easy pumpkin recipes, fall muffin recipes, fall pumpkin recipes, fall recipes, maple muffin recipes, pumpkin baked goods, pumpkin cookie, pumpkin dessert recipe, pumpkin dessert recipes, pumpkin muffin, pumpkin muffin recipe, pumpkin muffin recipes, pumpkin muffins, pumpkin recipe, pumpkin recipes
By KathrynSteed
August 26th, 2010 at 11:59am
Under Breads+ Desserts+ General
A moist and delicious fall loaf with a tropical twist of pineapple.
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Ingredients
* Non-stick cooking spray
* 2 1/2 C. granulated sugar
* 1/2 C. (1 stick) butter or margarine, softened
* 1 15 oz. can pumpkin
* 1 8 1/4 oz. can crushed pineapple in juice, undrained
* 4 large eggs
* 3 1/2 C. all-purpose flour
* 2 tsp. baking soda
* 2 tsp. pumpkin pie spice
* 1 tsp. salt
* Powdered sugar (optional)
Tags: autumn pumpkin recipes, baking with pumpkin, cooking with pumpkin, easy pumpkin recipes, fall pumpkin recipes, low fat pumpkin recipes, pineapple bread recipes, pumpkin bread, pumpkin bread recipe, pumpkin bread recipes, pumpkin breads
By KathrynSteed
August 24th, 2010 at 11:59am
Under Breads+ Desserts+ General+ Snacks
A deliciously creative use for pumpkin during the fall season, these orangey scones look festive on a platter.
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Ingredients
* 2 oz. butter
* 1/2 C. sugar
* 1 egg
* 1 C. cold mashed pumpkin
* 2 C. self-rising flour
Directions
Cream butter and sugar, add egg. Add pumpkin. Add sifted flour and mix well. Put in Tbs. heaps on a greased pan or in muffin pan. Bake in hot 400 degree oven about 15 minutes.
Yield: approximately 12-15 scones
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Tags: autumn recipes, cooking with pumpkin, easy pumpkin recipes, easy pumpkin scone recipes, easy pumpkin scones, fall pumpkin recipes, fall recipes, fast pumpkin scone recipes, pumpkin bread recipes, pumpkin dessert recipes, pumpkin recipes, pumpkin scone recipe, pumpkin scone recipes, pumpkin scones, simple pumpkin scone recipes
By KathrynSteed
August 21st, 2010 at 03:09am
Under General+ Main Courses
This surprisingly tasty dish will warm you inside and out on those cold winter nights.
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Ingredients
* 2 lb. ground beef
* 1 large onion, diced
* 1 green bell pepper, diced
* 2 15 oz. cans kidney beans, drained
* 1 46 fluid oz. can tomato juice
* 1 28 oz. can peeled and diced tomatoes with juice
* 1/2 C. canned pumpkin puree
* 1 Tbs. pumpkin pie spice
* 1 Tbs. chili powder
* 1/4 C. white sugar
Directions
In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour. Serve warm with cornbread.
Tags: cooking with pumpkin, easy chili recipes, pumpkin chili, pumpkin chili recipe, pumpkin chili recipes, pumpkin main course recipe, pumpkin main course recipes, pumpkin recipe, pumpkin recipes, simple chili recipes, unique chili recipes
By KathrynSteed
August 19th, 2010 at 06:06pm
Under Appetizers+ Butters and Spreads+ Desserts+ Sides
A festive way to turn a regular appetizer into a fall favorite – add pumpkin!
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Ingredients
* 1 8 oz. pkg. cream cheese, softened
* 1 8 oz. can crushed pineapple, well drained
* 2/3 C. canned pumpkin
* 1 1/2 C. sharp cheddar cheese, shredded
* 1 2.5 oz. jar dried beef, minced
* 1/2 tsp. seasoned salt
Directions
Combine all ingredients and mix well. Shape into a ball and chill for at least 1 hour before serving. Serve with crackers and/or cut vegetables.
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Tags: cheese ball, cheese pumpkin spread, cheesy pumpkin spread, cooking with pumpkin, pumpkin appetizer recipes, pumpkin cheese ball, pumpkin cheese ball recipe, pumpkin cheese ball recipes, pumpkin cheese balls, pumpkin recipe, pumpkin recipes, pumpkin spread, pumpkin spread recipes
By KathrynSteed
August 17th, 2010 at 03:04pm
Under Breads+ Cakes+ Desserts+ General+ Muffins
Give this great muffin mix as a tasty gift.
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Ingredients
* 1 1/2 C. all-purpose flour
* 2 tsp. baking powder
* 3/4 tsp. salt
* 1/2 C. sugar
* 1/2 tsp. cinnamon
* 1/2 tsp. nutmeg
* 1/2 C. raisins (optional)
Directions
Mix together these ingredients and place in zipper style bag.
Attach the following recipe:
“Mini Pumpkin Muffins”
Ingredients
1/4 C. shortening
1 egg, beaten
1/2 C. pumpkin
1/2 C. milk
Directions
Place mix in a bowl. Cut in shortening until fine. Add other ingredients. Mix until flour mixture is moistened. Fill greased or paper line mini muffin pans 2/3 full. Bake in 400° F oven for 15 - 20 minutes, or until done. Makes 1-3 dozen muffins depending on size.
Tags: cooking with pumpkin, pumpkin dessert recipes, pumpkin desserts, pumpkin muffin, pumpkin muffin gift, pumpkin muffin mix, pumpkin muffin mix gift, pumpkin muffin mix in a bag, pumpkin muffin recipe, pumpkin muffin recipes, pumpkin muffins, pumpkin recipes
By KathrynSteed
August 12th, 2010 at 01:28pm
Under Breads+ Desserts+ pudding
A rich and delicious dessert any time of year, but an especially fun variation for Thanksgiving.
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Ingredients
* 1 lb. firm French bread
* 2 C. Half & Half (half milk, half cream)
* 1 1/2 C. sugar
* 3 eggs
* 15 oz. pumpkin pie mix (seasoned)
* 1/2 C. raisins
* 1/2 C. pecans
* whipped cream
Directions
Lightly grease a medium casserole dish. Pre-heat the oven to 350 degrees. Tear the bread into medium pieces. Add to a mixing bowl. Sprinkle on the sugar. In a separate bowl, lightly beat the eggs. Add Half & Half and pumpkin mix. Toss the mixture with the bread. Place half in the casserole. Add the raisins and pecans. Top with the other half of the mixture. Bake for 25-35 minutes or until firm and lightly brown. Serve warm with whipped cream.
Tags: bread pudding recipe, bread pudding recipes, old fashioned pumpkin bread pudding recipe, pumpkin bread pudding recipe, pumpkin bread pudding recipes, pumpkin pudding recipe, pumpkin pudding recipes
By AllisonEvans
August 12th, 2010 at 01:25pm
Under Desserts
These pumpkin treats can be eaten warm or cold.
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Ingredients
* One package frozen pastry dough.
Filling:
* 1 C. canned, pureed pumpkin
* 1/2 C. light brown sugar
* 1 tsp. cinnamon
* 1/4 tsp. cloves
* 1/4 tsp. ginger
* dash nutmeg
Directions
Preheat oven to 375 F. Thaw dough. Combine the filling ingredients in a mixing bowl and stir well. Beat one egg in a small bowl and set aside. Roll out one sheet until thin 1/16 inch and cut into 4 large circles Using half the beaten egg, brush around the edges of each pastry circle (with a pastry brush) Spoon equal amounts of pumpkin mixture into centers of circles. Fold circles in half to cover mixture and seal by crimping the edges. Brush tops of pasties with remaining beaten egg. Place on an ungreased cookie sheet. Bake for 25 - 30 minutes in the center of the oven until golden. Cool.
Tags: pumpkin dessert recipe, pumpkin dessert recipes, pumpkin pasties, pumpkin pasties recipe, pumpkin pasties recipes
By AllisonEvans
