General

Squash or Pumpkin Meatballs

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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By KathrynSteed Add comment

Pure Pumpkin Cheesecake Recipe

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

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By KathrynSteed Add comment

Pumpkin Maple Cream Cheese Muffins Recipe

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

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By KathrynSteed Add comment

Harvest-Pumpkin Pineapple Loaf Recipe

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)

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By KathrynSteed Add comment

Pumpkin Scones Recipe

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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By KathrynSteed Add comment

Pumpkin Chili Recipe

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.

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By KathrynSteed Add comment

Mini Pumpkin Muffin Mix in a Bag Recipe

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.

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By KathrynSteed Add comment

Stuffed Pumpkin Recipe

August 3rd, 2010 at 02:33pm Under General+ Sides+ Stuffings

A fantastic fall dish with lots of yummy ingredients! A beautiful presentation!

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Ingredients

* 1 8-10 inch pumpkin
* 1 C. cranberries
* 1/2 C. dates
* 1/3 C. walnuts
* 1 C. tart apples, cored and chopped
* 1/4 C. brown sugar
* 1 tsp. cinnamon
* 1/4 tsp. ground cloves
* 1/4 tsp. ground allspice
* 1/4 tsp. nutmeg
* 1 tsp. lemon rind, grated
* 1 Tbs. orange rind, grated

Directions

Cut top off the pumpkin and save. Scoop out inside. Combine all ingredients and fill pumpkin. Bake without top for 45 minutes at 350 degrees. Place top on pumpkin and continue baking for 30 minutes. Serve warm.

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By AllisonEvans Add comment

Roasted Pumpkin Seeds Recipe

July 29th, 2010 at 01:47pm Under General+ Snacks

Pumpkins have multiple uses: you can carve them, make a pie out of them, or even a fudge, but what do you do with those darn seeds? Well, if you try this recipe, you’ll find out that even the seeds are a delicious snack! No part of the pumpkin goes to waste!

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Ingredients

2 C. pumpkin seeds
1/4 C. lemon juice (fresh squeezed)
3/4 Tbs. salt

Directions

Dilute the salt with the lemon juice; then, mix in the pumpkin seeds. Keep mixing together until all seeds are very wet and soaked. Place seeds in a glass bowl and put in the microwave on very high temperature for 4 minutes. Take out and stir them very well and place back in the microwave for another 2 minutes.

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By AllisonEvans Add comment

Roasted Pumpkin Seeds Recipe

July 22nd, 2010 at 03:04pm Under General+ Snacks

Pumpkins have multiple uses: you can carve them, make a pie out of them, or even a fudge, but what do you do with those darn seeds? Well, if you try this recipe, you’ll find out that even the seeds are a delicious snack! No part of the pumpkin goes to waste!

Rate this recipe and see reviews here!

Ingredients

2 C. pumpkin seeds
1/4 C. lemon juice (fresh squeezed)
3/4 Tbs. salt

Directions

Dilute the salt with the lemon juice; then, mix in the pumpkin seeds. Keep mixing together until all seeds are very wet and soaked. Place seeds in a glass bowl and put in the microwave on very high temperature for 4 minutes. Take out and stir them very well and place back in the microwave for another 2 minutes.

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By AllisonEvans Add comment


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