Appetizers
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
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
May 12th, 2010 at 11:28am
Under Appetizers+ General+ Soups
With this rich and creamy soup, you might not even miss pumpkin pie…well, maybe.
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Ingredients
2 lbs. peeled pumpkin or other winter squash
4-5 C. chicken or other stock
salt and freshly ground black pepper to taste
Directions
Place pumpkin or squash in a saucepan with stock to cover and a pinch of salt. Turn the heat to high and bring to a boil. Cover and adjust heat so that the mixture simmers. Cook until the pumpkin is very tender, about 30 minutes.
Place the mixture, in batches if necessary, in the container of a blender and puree until smooth. Reheat, adjust seasoning and serve.
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Tags: 2-Ingredient pumpkin soup, pumpkin recipes, pumpkin soup recipe, pumpkin soup recipes, pumpkin soups
By AllisonEvans
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
