Pumpkin Pie Cake
12 oz. can evaporated milk
29 oz. can pumpkin
3 eggs
1 c sugar
1 t cinnamon
1 t salt
1 pkg. yellow cake mix
1 c butter, melted
1 c nuts, chopped
frozen whipped topping thawed
Preheat oven to 350°. Combine evaporated milk, pumpkin, eggs, sugar,
cinnamon, salt. Mix well and pour into greased 9 x 13" pan. Sprinkle
with dry yellow cake mix. Drizzle with butter and sprinkle with nuts.
Bake 50-60 minutes or until toothpick inserted in center comes out
clean. Serve with whipped topping.
Thursday, September 23, 2010
Silly Ghost Cups
Silly Ghost Cups
1 (6-ounce) package instant vanilla pudding mix
2 cups thawed nondairy whipped topping
8 (7-ounce) clear plastic cups
Red decorating gel
16 miniature semisweet chocolate chips
Prepare pudding according to package directions. Fold in whipped topping, mixing well.
Spoon mixture into a large resealable plastic bag. Close bag tightly. Snip 1/2-inch piece off one corner of bag. Holding top of bag tightly, squeeze and swirl mixture into the 8 plastic cups to resemble ghosts. Create a "face" using the decorating gel for mouths and miniature chocolate chips for the eyes
Refrigerate until ready to serve.
Makes 8 servings.snagged from cooksrecipes. com
1 (6-ounce) package instant vanilla pudding mix
2 cups thawed nondairy whipped topping
8 (7-ounce) clear plastic cups
Red decorating gel
16 miniature semisweet chocolate chips
Prepare pudding according to package directions. Fold in whipped topping, mixing well.
Spoon mixture into a large resealable plastic bag. Close bag tightly. Snip 1/2-inch piece off one corner of bag. Holding top of bag tightly, squeeze and swirl mixture into the 8 plastic cups to resemble ghosts. Create a "face" using the decorating gel for mouths and miniature chocolate chips for the eyes
Refrigerate until ready to serve.
Makes 8 servings.snagged from cooksrecipes. com
Pumpkin Face Brownie Cups
Pumpkin Face Brownie Cups
1 cup granulated sugar
1/4 cup plus 2 tablespoons HERSHEY'S Cocoa
1/2 cup plus 2 tablespoons butter flavored shortening, melted
2 large eggs
3/4 cup all-purpose flour
1 teaspoon vanilla extract
Dash salt
1/2 cup REESE'S Peanut Butter Chips
1/2 cup chopped walnuts (optional)
FROSTING (recipe follows)
Heat oven to 350°F. Place 2-inch foil bake cups on cookie sheet; set aside.
Stir together sugar and cocoa in large bowl; add shortening. Stir with spoon until well blended. Add eggs, one at a time, stirring well after each addition. Add flour, vanilla and salt; stir until well blended. Stir in peanut butter chips and nuts, if desired. Spoon equal amount of batter into each bake cup.
Bake 13 to 15 minutes or until set. Cool completely.
Prepare FROSTING; frost brownie cups with orange frosting. Place green and chocolate frosting in separate reclosable sandwich bags; seal. Snip off pinpoint corner of each bag. To decorate, squeeze out green frosting for stems and chocolate frosting for faces.
Makes about 2 dozen brownie cups.
snagged from cooksrecipes. com
1 cup granulated sugar
1/4 cup plus 2 tablespoons HERSHEY'S Cocoa
1/2 cup plus 2 tablespoons butter flavored shortening, melted
2 large eggs
3/4 cup all-purpose flour
1 teaspoon vanilla extract
Dash salt
1/2 cup REESE'S Peanut Butter Chips
1/2 cup chopped walnuts (optional)
FROSTING (recipe follows)
Heat oven to 350°F. Place 2-inch foil bake cups on cookie sheet; set aside.
Stir together sugar and cocoa in large bowl; add shortening. Stir with spoon until well blended. Add eggs, one at a time, stirring well after each addition. Add flour, vanilla and salt; stir until well blended. Stir in peanut butter chips and nuts, if desired. Spoon equal amount of batter into each bake cup.
Bake 13 to 15 minutes or until set. Cool completely.
Prepare FROSTING; frost brownie cups with orange frosting. Place green and chocolate frosting in separate reclosable sandwich bags; seal. Snip off pinpoint corner of each bag. To decorate, squeeze out green frosting for stems and chocolate frosting for faces.
Makes about 2 dozen brownie cups.
snagged from cooksrecipes. com
Boo-ti-ful Ghosts
Wrap these in pretty cellophane paper and ribbons and hand them out to trick-or-treaters.-If you do be sure to print out your name and address on the tag, so people will feel a little better about letting their kids eat them.
Boo-ti-ful Ghosts
Wax paper
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels
3 tablespoons vegetable shortening
12 lollipop sticks (found in craft stores)
Assorted candies for decorating (such as Spooky WONKA NERDS and/or WONKA TART N TINYS)
LINE baking sheets with wax paper.
PLACE morsels and shortening in large, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until melted; cool slightly.
PLACE lollipop sticks on prepared baking sheets, spacing about 6 inches apart.
SPOON melted morsel mixture halfway over lollipop sticks into ghostly shapes. Decorate with candies. Refrigerate for 15 minutes or until set.
Makes 12 ghosts.
snagged from cooksrecipes. com
Boo-ti-ful Ghosts
Wax paper
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels
3 tablespoons vegetable shortening
12 lollipop sticks (found in craft stores)
Assorted candies for decorating (such as Spooky WONKA NERDS and/or WONKA TART N TINYS)
LINE baking sheets with wax paper.
PLACE morsels and shortening in large, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until melted; cool slightly.
PLACE lollipop sticks on prepared baking sheets, spacing about 6 inches apart.
SPOON melted morsel mixture halfway over lollipop sticks into ghostly shapes. Decorate with candies. Refrigerate for 15 minutes or until set.
Makes 12 ghosts.
snagged from cooksrecipes. com
10-Minute Creamy Pumpkin Pie
10-Minute Creamy Pumpkin Pie
1/2 cup cold milk
1 pkg (6 serving size) vanilla instant pudding & pie filling mix
1 tsp pumpkin pie spice*
1 cup canned pumpkin (not pumpkin pie mix)
2 1/2 cups frozen whipped topping, thawed
1 Graham cracker pie crust
In a large bowl, beat the milk, pudding mix and spice together with a wire whisk for 1 minute or until very thick. Whisk the pumpkin into the mixture. Gently stir in the whipped topping. Spread the mixture into
the pie crust and refrigerate until set, about 2 hours. Serve topped with whipped cream sprinkled with cinnamon.
*If you do not have pumpkin pie spice, use 1/2 tsp ground cinnamon, 1/4 tsp ground ginger and 1/8 tsp ground cloves.
1/2 cup cold milk
1 pkg (6 serving size) vanilla instant pudding & pie filling mix
1 tsp pumpkin pie spice*
1 cup canned pumpkin (not pumpkin pie mix)
2 1/2 cups frozen whipped topping, thawed
1 Graham cracker pie crust
In a large bowl, beat the milk, pudding mix and spice together with a wire whisk for 1 minute or until very thick. Whisk the pumpkin into the mixture. Gently stir in the whipped topping. Spread the mixture into
the pie crust and refrigerate until set, about 2 hours. Serve topped with whipped cream sprinkled with cinnamon.
*If you do not have pumpkin pie spice, use 1/2 tsp ground cinnamon, 1/4 tsp ground ginger and 1/8 tsp ground cloves.
GOLDEN SQUASH SOUP
GOLDEN SQUASH SOUP
1/4 cup chopped onion
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
Dash pepper
Dash nutmeg
2 cups milk
1 cup chicken broth
1 cup cooked, mashed, winter squash
2 tablespoons snipped parsley
Cook onion in butter until tender but not brown. Blend in flour, salt, pepper, and nutmeg. Stir in remaining ingredients; cook and stir until mixture comes to boiling. Serve at once; garnish with parsley sprigs and a sprinkle of nutmeg.
1/4 cup chopped onion
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
Dash pepper
Dash nutmeg
2 cups milk
1 cup chicken broth
1 cup cooked, mashed, winter squash
2 tablespoons snipped parsley
Cook onion in butter until tender but not brown. Blend in flour, salt, pepper, and nutmeg. Stir in remaining ingredients; cook and stir until mixture comes to boiling. Serve at once; garnish with parsley sprigs and a sprinkle of nutmeg.
Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread
Makes 1 Loaf
1/2 cup Butter or Margarine
1 cup Sugar
2 Eggs
1 1/4 cups Canned Pumpkin
2 cups Flour
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Pumpkin Pie Spice
1/4 teaspoon Cloves
1/4 teaspoon Ginger
1/4 cup Chocolate Chips
1/4 cup Chopped Walnuts
GLAZE
1 tablespoon Heavy Cream
1/2 cup Powdered Sugar
*** Bread ***
In a large bowl, cream butter and gradually add the sugar, eggs and pumpkin. Mix well. Combine the dry ingredients and stir into the cream mixture, blending well. Stir in chips and nuts. Pour in a greased and
floured 9x5 loaf pan. Bake in a preheated 350oF oven for 45-50 minutes until test done. Cool on rack.
*** Glaze ***
Stir together and spread over bread.
Source: www.bigoven. com
Makes 1 Loaf
1/2 cup Butter or Margarine
1 cup Sugar
2 Eggs
1 1/4 cups Canned Pumpkin
2 cups Flour
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Pumpkin Pie Spice
1/4 teaspoon Cloves
1/4 teaspoon Ginger
1/4 cup Chocolate Chips
1/4 cup Chopped Walnuts
GLAZE
1 tablespoon Heavy Cream
1/2 cup Powdered Sugar
*** Bread ***
In a large bowl, cream butter and gradually add the sugar, eggs and pumpkin. Mix well. Combine the dry ingredients and stir into the cream mixture, blending well. Stir in chips and nuts. Pour in a greased and
floured 9x5 loaf pan. Bake in a preheated 350oF oven for 45-50 minutes until test done. Cool on rack.
*** Glaze ***
Stir together and spread over bread.
Source: www.bigoven. com
SAVORY BUTTERNUT SQUASH SOUP
SAVORY BUTTERNUT SQUASH SOUP
2 tablespoons butter or olive oil
1 onion, chopped
2 stalks of celery, chopped
1 medium carrot, chopped
1 butternut squash, chopped and cubed
(If it's non-organic squash peel due to firmness and wax, if organic
peel if preferred)
32 ounces of organic chicken or vegetable stock
Saute first 5 ingredients until lightly brown. Add only enough stock to just cover the vegetables (reserve remaining stock). Bring to rapid boil. Reduce heat, cover, and simmer 40 minutes or until vegetables are soft. Mash ingredients by hand, or put into a blender until creamy smooth (or chunky based on preference). Stir in remaining stock.
Sprinkle with salt and pepper. Optional: Add sour cream or soy milk to taste.
Source : Recipe courtesy of Shawnee Dickson, Co-owner Greengo's in Redding via the simply-sides mailer on cooking-lists. com
2 tablespoons butter or olive oil
1 onion, chopped
2 stalks of celery, chopped
1 medium carrot, chopped
1 butternut squash, chopped and cubed
(If it's non-organic squash peel due to firmness and wax, if organic
peel if preferred)
32 ounces of organic chicken or vegetable stock
Saute first 5 ingredients until lightly brown. Add only enough stock to just cover the vegetables (reserve remaining stock). Bring to rapid boil. Reduce heat, cover, and simmer 40 minutes or until vegetables are soft. Mash ingredients by hand, or put into a blender until creamy smooth (or chunky based on preference). Stir in remaining stock.
Sprinkle with salt and pepper. Optional: Add sour cream or soy milk to taste.
Source : Recipe courtesy of Shawnee Dickson, Co-owner Greengo's in Redding via the simply-sides mailer on cooking-lists. com
Pumpkin Dutch Apple Pie
Pumpkin Dutch Apple Pie
2 md Green apples -- peel, core, slice thin, about 2 cups
1/4 c Sugar
2 ts Flour
1 t Lemon juice
1/4 ts Ground cinnamon
1 Unbaked 9" deep dish pie crust
-----PUMPKIN LAYER-----
2 Eggs -- lightly beaten
1 1/2 c Libbys solid pack pumpkin
1 c Evaporated milk
1/2 c Sugar
2 tb Butter or margarine -- melted
3/4 ts Cinnamon
1/4 ts Salt
-----CRUMBLE TOPPING-----
1/2 c Flour
5 tb Sugar
3 tb Margarine or butter -- soften
1/3 c Walnuts -- chopped
FOR APPLE LAYER: Toss apples with sugar, flour, lemon juice and cinnamon in medium bowl; place in pie shell
FOR PUMPKIN LAYER: Combine all ingredients for pumpkin layer in medium bowl; pour over apples. Bake in preheated 375~ oven for 30 minutes. Remove from oven; sprinkle with crumble topping. Return to oven; bake for 20 minutes or until custard is set. Cool on wire rack
CRUMBLE TOPPING: Combine all in a medium bowl. Mix until crumbly.
2 md Green apples -- peel, core, slice thin, about 2 cups
1/4 c Sugar
2 ts Flour
1 t Lemon juice
1/4 ts Ground cinnamon
1 Unbaked 9" deep dish pie crust
-----PUMPKIN LAYER-----
2 Eggs -- lightly beaten
1 1/2 c Libbys solid pack pumpkin
1 c Evaporated milk
1/2 c Sugar
2 tb Butter or margarine -- melted
3/4 ts Cinnamon
1/4 ts Salt
-----CRUMBLE TOPPING-----
1/2 c Flour
5 tb Sugar
3 tb Margarine or butter -- soften
1/3 c Walnuts -- chopped
FOR APPLE LAYER: Toss apples with sugar, flour, lemon juice and cinnamon in medium bowl; place in pie shell
FOR PUMPKIN LAYER: Combine all ingredients for pumpkin layer in medium bowl; pour over apples. Bake in preheated 375~ oven for 30 minutes. Remove from oven; sprinkle with crumble topping. Return to oven; bake for 20 minutes or until custard is set. Cool on wire rack
CRUMBLE TOPPING: Combine all in a medium bowl. Mix until crumbly.
Squash and Sage Soup
Squash and Sage Soup
Serves 6
2 tablespoons butter
12 fresh sage leaves
2 shallots, sliced
Pinch of dried thyme
Salt and fresh ground black pepper to taste
2 pounds diced butternut squash
3 1/2 cups vegetable or chicken broth (low-sodium preferred)
1 1/2 cups apple cider
1/4 teaspoon fresh ground nutmeg
1/4 cup light sour cream
1. Melt butter in a medium pot, add sage leaves, and fry until crisp.
Remove leaves and put aside. Into the same pot, add shallots, and sauté with thyme until soft. Add salt, pepper, squash, broth and cider. Simmer until tender, then puree with an immersion blender or ladle into a
stand-up blender.
2. Pour back in pot, heat through and ladle into soup bowls. Add a dollop of sour cream, top with sage leaves and serve.
Comments : Prepare in 45 minutes. Purchase pre-chopped butternut squash in the freezer section at the grocery store. This soup is relatively thin, use less broth or cider to thicken up.
Source : The soups-n-stews mailer on cooking-lists. com
Serves 6
2 tablespoons butter
12 fresh sage leaves
2 shallots, sliced
Pinch of dried thyme
Salt and fresh ground black pepper to taste
2 pounds diced butternut squash
3 1/2 cups vegetable or chicken broth (low-sodium preferred)
1 1/2 cups apple cider
1/4 teaspoon fresh ground nutmeg
1/4 cup light sour cream
1. Melt butter in a medium pot, add sage leaves, and fry until crisp.
Remove leaves and put aside. Into the same pot, add shallots, and sauté with thyme until soft. Add salt, pepper, squash, broth and cider. Simmer until tender, then puree with an immersion blender or ladle into a
stand-up blender.
2. Pour back in pot, heat through and ladle into soup bowls. Add a dollop of sour cream, top with sage leaves and serve.
Comments : Prepare in 45 minutes. Purchase pre-chopped butternut squash in the freezer section at the grocery store. This soup is relatively thin, use less broth or cider to thicken up.
Source : The soups-n-stews mailer on cooking-lists. com
Pumpkin Cake
Pumpkin Cake
2 (15 ounce) cans solid pack pumpkin
1 (12 ounce) can evaporated milk
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 (18.25 ounce) package moist style yellow cake mix
1 cup butter, melted
1 1/2 cups chopped pecans
FROSTING:
1 (8 ounce) package cream cheese, softened
1 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
Line a 13-in. x 9-in. x 2-in. baking pan with waxed paper and coat the paper with nonstick cooking spray; set aside.
In a large mixing bowl, combine the pumpkin, milk and sugar. Beat in eggs and vanilla. Pour into prepared pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans.
Bake at 350 degrees F for 1 hour or until golden brown. Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove waxed paper.
In a large mixing bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator.
2 (15 ounce) cans solid pack pumpkin
1 (12 ounce) can evaporated milk
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 (18.25 ounce) package moist style yellow cake mix
1 cup butter, melted
1 1/2 cups chopped pecans
FROSTING:
1 (8 ounce) package cream cheese, softened
1 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
Line a 13-in. x 9-in. x 2-in. baking pan with waxed paper and coat the paper with nonstick cooking spray; set aside.
In a large mixing bowl, combine the pumpkin, milk and sugar. Beat in eggs and vanilla. Pour into prepared pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans.
Bake at 350 degrees F for 1 hour or until golden brown. Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove waxed paper.
In a large mixing bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator.
Pumpkin Corn Muffins
I sweetened these muffins with brown sugar, but if you'd like a less sweet muffin to go with chili or beans, feel free to cut back on the sugar.
Pumpkin Corn Muffins
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons light brown sugar, packed
1 large egg
3/4 cup milk
1 cup canned or fresh pumpkin puree
2 tablespoons melted butter
Heat oven to 375°. Grease and flour 12 muffin cups.
Combine cornmeal, flour, baking soda, baking powder, and salt in a mixing bowl.
In another bowl, whisk together the brown sugar, egg, milk, pumpkin, and butter. Combine the two mixtures and stir until blended. Fill muffin cups about 3/4 full.
Bake for 18 to 20 minutes.
Pumpkin Corn Muffins
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons light brown sugar, packed
1 large egg
3/4 cup milk
1 cup canned or fresh pumpkin puree
2 tablespoons melted butter
Heat oven to 375°. Grease and flour 12 muffin cups.
Combine cornmeal, flour, baking soda, baking powder, and salt in a mixing bowl.
In another bowl, whisk together the brown sugar, egg, milk, pumpkin, and butter. Combine the two mixtures and stir until blended. Fill muffin cups about 3/4 full.
Bake for 18 to 20 minutes.
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