Appetizers
November 4th, 2009 at 02:25pm
Under Appetizers+ Uncategorized
A yummy, healthy snack perfect for cool Fall days!
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Ingredients
2 C. dried pumpkin seeds
1 pkg. Butter-flavored cooking spray
Salt (to taste)
Directions
Spread pumpkin seeds on shallow pan. Spray with cooking spray and sprinkle with salt; stir, spray, and sprinkle with salt again. Bake at 250 degrees for about 2 hours, stirring occasionally. The seeds are done when they are crisp and golden brown.
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Tags: baking, cooking pumpkin seeds, cooking with pumpkin, how to cook pumpkin seeds, how to roast pumpkin seeds, pumpkin baking, pumpkin recipe, pumpkin recipes, pumpkin seed recipe, pumpkin seeds, pumpkin seeds recipe, uses for pumpkin seeds
By NancyRadler
September 4th, 2009 at 07:34pm
Under Appetizers+ Soups
We had family over for Halloween this year and I made this soup as a starter. I roasted two fresh sugar pumpkins and a couple sweet potatoes along with some spices, which filled the house with such a comfortable aroma. This Fall we visited Napa for our anniversary and picked up some quality white truffle oil, it was the perfect topper for the soup.
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Ingredients
2 med. sugar pumpkins, cleaned
2 sweet potatoes, peeled and cubed
3 Tbs. olive oil
salt and pepper, to taste
4 Tbs. clove garlic, minced
2 Tbs. fresh ginger root, minced
1/2 tsp. pumpkin pie spice
1 tsp. dried thyme
salt and pepper, to taste
3 C. chicken broth
1/2 C. whole milk
1/2 C. heavy cream
white truffle oil, to taste(garnish)
Tags: cooking with pumpkin, pumpkin appetizer, pumpkin appetizer recipe, pumpkin recipe, pumpkin recipes, pumpkin soup, pumpkin soup recipe, sweet potato, sweet potato recipe, sweet potato soup, thanksgiving, thanksgiving recipe, white truffle oil, white truffle out garnish
By NancyRadler
September 2nd, 2009 at 07:29pm
Under Appetizers+ Soups
This sweet and spicy bisque would make a wonderful addition to the Thanksgiving feast or any autumn meal.
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Ingredients
Olive oil or canola oil
1 medium white onion (diced)
1 garlic clove diced
2 C. pumpkin puree
4 C. chicken stock
Bay leaf
Pinch sugar
1/3 tsp. curry powder, or to your taste
Pinch nutmeg
2 C. half-and-half
Salt and pepper
Toasted coconut
Directions
Slowly sauté onion and garlic in oil until transparent, about 5 minutes. Add pumpkin puree and chicken stock, bay leaf, sugar, curry, nutmeg and mix well. Bring to boil, and then lower heat to simmer. Cook 20 - 30 minutes. Taste for seasoning. Add half-and-half and simmer another 10 minutes. Remove from heat and cool. Blend in batches in blender. Strain through a fine strainer. Reheat gently, and serve with toasted coconut.
Tags: cooking with pumpkin, pumpkin appetizer, pumpkin appetizer recipe, pumpkin appetizers, pumpkin recipe, pumpkin recipes, pumpkin soup, pumpkin soup recipe, pumpking appetizer, thanksgiving, thanksgiving recipe
By NancyRadler
July 13th, 2009 at 11:35pm
Under Appetizers+ Soups
This pumpkin soup can be used as a light first course for Thanksgiving or to accompany turkey sandwiches the next day. Nutritious and delicious, this is a treat for the taste buds! Easy adaptations make this vegan so everyone can enjoy it.
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Ingredients
3 1/2 C. cooked or canned pumpkin
2 C. chicken or vegetable broth
1 tsp. curry powder
1/2 tsp. dried thyme
3 bay leaves
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 tsp. butter or olive oil
Directions
Mix together in medium saucepan and heat thoroughly over medium heat.
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Tags: cooking with pumpkin, pumpkin recipe, pumpkin recipes, pumpkin soup, pumpkin soup recipe
By NancyRadler
July 10th, 2009 at 11:24pm
Under Appetizers
Fun and tasty dip, for holidays, or just anytime if you like pumpkin.
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Ingredients
1 30-oz. can pumpkin pie mix
2 sm. pkgs. butterscotch pudding mix (the kind you have to cook)
1/2 C. milk
8 oz. Cool Whip
Directions
Mix all ingredients together and serve with ginger snaps, graham crackers, vanilla wafers, apple slices or even as a topping over vanilla ice cream. Freezes well. If you want to make a ‘diet’ version, use sugar-free pudding mix, skim milk and fat free Cool Whip. This doesn’t affect the taste or consistency.
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Tags: appetizer, appetizer recipes, cooking with pumpkin, dip, dip recipe, pumpin dip, pumpkin recipe, pumpkin recipes
By NancyRadler
July 8th, 2009 at 11:24pm
Under Appetizers
This is a festive Halloween appetizer that everyone will love. It looks like a pumpkin but has delicious pumpkin and cheese flavor.
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Ingredients
2 C. shredded cheddar cheese
4 oz. package cream cheese, softened
1/4 C. solid pack pumpkin
1/2 C. pineapple preserves
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1 pretzel rod, broken in half
Decorations: Dark rye bread, red pepper, black olive slices, parsley sprigs
Assorted crackers
Directions
Beat cheeses, pumpkin, preserves and spices in a medium bowl until smooth. Cover; refrigerate 2-3 hours or until cheese is firm enough to shape. Shape mixture into a round pumpkin; place on serving plate. Using knife, score vertical lines down pumpkin. Place pretzel rod in top for stem. Cut 2 small triangles for the eyes. Small triangle of red pepper for nose. Slice olives slices in half for the mouth. Cover loosely; refrigerate until serving time. Serve with crackers.
Tags: appetizer, appetizer recipe, cooking with pumpkin, halloween, halloween recipe, pumpkin recipe, pumpkin recipes
By NancyRadler
June 1st, 2009 at 12:23pm
Under Appetizers
A festive Thanksgiving hors d’oeuvre or just a winter spread - either way you can’t go wrong.
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Ingredients
1 Tbs. butter
1/2 C. chopped pecans
12 oz. softened cream cheese
1/2 C. crumbled blue cheese
1 1/2 C. shredded sharp cheddar cheese
1 C. canned pumpkin
2 cloves garlic, minced
2-4 Tbs. sweet or dry sherry
Directions
Line a 4-cup mold with plastic wrap. In small skillet, melt butter. Sauté pecans for 1 minute or until golden. In large bowl, beat cream cheese, cheddar cheese, blue cheese, pumpkin and garlic on medium speed until creamy. Beat in enough sherry to make desired spreading consistency. Spoon into mold. Cover and refrigerate at least 8 hours or until firm enough to hold shape. Unmold onto serving plate. Press pecans on top. Serve with crackers.
Tags: cooking with pumpkin, cream cheese, pumpkin recipe, pumpkin recipes, thanksgiving, thanksgiving recipe
By NancyRadler
April 28th, 2009 at 08:48pm
Under Appetizers
A unique use of pumpkin with a surprising spicy kick.
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Ingredients
1 can (15-oz.) pumpkin
1 package (8-oz.) cream cheese, softened
2 Tbs. jalapenos sliced, finely chopped, plus 3 Tbs. of their juice
8 oz. sour cream
1 can (4-oz.) sliced green chilies
1/4 tsp. garlic salt
1 medium tomato, seeded and chopped
1 can (2.25-oz.) sliced ripe olives
2 green onions, sliced
1/4 C. finely chopped red onion
Directions
Combine pumpkin, cream cheese and jalapeno juice in medium bowl. Spread into 8-inch square baking dish. Combine sour cream, chilies, jalapenos and garlic salt in small bowl. Spread over pumpkin mixture. Top with tomato, olives, green onions and red onion. Cover and refrigerate for 2 hours. Serve with tortilla chips.
Tags: appetizer, cooking with pumpkin, pumpkin appetizer, pumpkin appetizer recipe, pumpkin dip, pumpkin pie, pumpkin recipe, pumpkin recipes, pumpking dip, spicy pumpkin dip, spicy pumpking dip
By NancyRadler
April 24th, 2009 at 07:53pm
Under Appetizers
Use as a dip for gingersnaps or cinnamon cookies. I make this all year round, but for fall and especially around Halloween, I serve it in a hollowed out pumpkin.
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Ingredients
4 C. powdered sugar
2 (8 oz.) pkgs. cream cheese, softened
1 (30 oz) can pumpkin pie filling mix
1 tsp. ginger
2 tsp. cinnamon
Directions
Combine sugar and cream cheese until well-blended. Add remaining ingredients.
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Tags: cooking with pumpkin, cream cheese, dip recipe, pumpkin baking, pumpkin dip, pumpkin recipe, pumpkin recipes
By NancyRadler
March 4th, 2009 at 08:33pm
Under Appetizers
Surprise family and friends with this unusual hors d’oeuvre. The satisfying dip is perfect for the holidays or anytime.
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Ingredients
12 oz. cream cheese, softened
3/4 C. cooked or canned pumpkin
2 Tbs. taco seasoning mix
1/8 tsp. garlic powder
1/3 C. chopped dried beef
1/3 C. chopped green pepper
1/3 C. chopped sweet red pepper
1 can (2-1/4 oz.) sliced ripe olives, drained
1 round loaf (1 pound) Italian or pumpernickel bread Fresh vegetables, crackers or corn chips
Tags: cooking with pumpkin, cream cheese, pumpkin dessert, pumpkin dessert recipes, pumpkin recipe, pumpkin recipes
By NancyRadler
