Pumpkin Fudge

 

2 c. sugar
1 c. brown sugar, packed
3/4 c. butter
2/3 c. evaporated milk
1/2 c. canned pumpkin
1-1/2 t. pumpkin pie spice
12-oz. pkg. white chocolate chips
7-oz. jar marshmallow creme
1 c. chopped pecans
1-1/2 t. vanilla extract

Combine the first 6 ingredients in a heavy saucepan; heat over medium heat until sugar dissolves. Continue heating until mixture begins to boil, stirring constantly; continue boiling until candy thermometer reaches soft-ball stage or 234 to 243 degrees. Remove from heat; stir in white chocolate chips until melted. Add remaining ingredients; mix well. Pour into a buttered 13" x 9" baking pan; cool to room temperature. Cut into squares and store in the refrigerator in an airtight container. Makes 5 dozen servings.

Source: Gooseberry Patch

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A Great Pumpkin Cheese ball

 

8 ounce package cream cheese, softened
10 ounce container sharp cheddar cold pack cheese spread
1/4 cup crumbled blue cheese
2 teaspoons Worcestershire sauce
1/4 teaspoon celery salt
1/4 teaspoon onion salt
1/2 cup walnuts, finely chopped
1 teaspoon paprika
one pretzel rod, broken in half, for garnish
assorted crackers

Blend together cheeses until smooth. Stir in Worcestershire sauce, celery salt and onion salt, adding more to taste if desired. Shape into a ball and set on serving plate; cover and chill for two or three hours, until firm. If desired or vertical lines with a knife to resemble a pumpkin. Toss walnuts with paprika; press into surface of Cheese ball. Break pretzel rod in half and insert in top for stem. Arrange crackers around Cheese ball. Makes 10 to 12 servings

source: Coming Home with Gooseberry Patch

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Pumpkin Cheesecake

 

2 1/4 cups graham cracker crumbs
two third cup butter or margarine, softened
sugar
five packages cream cheese, softened, 8 ounces each
1/2 cup granulated Brown sugar or packed light brown sugar
3 tablespoons flour
1 teaspoon salt
1 teaspoon vanilla extract
three-quarter teaspoon ground allspice
three-quarter teaspoon ground ginger
1/2 teaspoon ground cinnamon
six eggs
one can pumpkin, 16 ounces
one can, 5.33 ounces, evaporated milk

In a medium bowl with a fork, mix well graham cracker crumbs, butter and 1/3 cup sugar; press on bottom and around sides of a 10 x 3 inch spring form pan to within 1/4 inch of top; set aside. Preheat oven to 350° in a large bowl with mixer at low speed, beat cream cheese just until smooth. Add Brown sugar, remaining ingredients and three-quarter cup sugar; beat until blended. Increase speed to medium; beat five minutes, occasionally scraping bowl with a rubber spatula. Pour cheese mixture into pan; bake one hour. Turn off oven; let cheesecake remaining in oven 30 minutes. Cool in pan on wire rack. Cover and refrigerate. To serve: remove side of pan. Makes 16 servings

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Yummy Apples

 

  Got up this morning and decided to put some apples in the Crockpot  to make some baked apples.  So easy and so yummy.   I used Stayman Winesap apples, they are my favorite.  Since I am only making a few I am using my small Crockpot.  

Baked Apples in the Crockpot

3-4 apples
1/2 cup of water
1T. cinnamon
2 T raisins (I didn't use these today)
1/2 cup brown sugar
1 pad of butter on each apple

Optional…sprinkle with walnuts towards the end of cooking

Peel and core apples, and place in Crockpot with water.  Mix together remaining ingredients and fill the center of the apple, sprinkle with cinnamon and add butter. Cook on low for 3-4 hours.  About the last hour I will add nuts.  So easy and so tasty.

It’s time to get to work on my dinner plans now…

Have a blessed Day!

Hugs,

Cindy

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Pumpkin Pie Bites

Another little goodie I ran across that is going to be a MUST MAKE for me this year... you can find a picture tutorial at Bakerella.

2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

Pumpkin-shaped cookie cutter
Optional

1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Preheat oven to 350 degrees.

Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.

Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)

Apply egg whites from one egg to the top edges of each pie.

Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.

Spoon mixture into each pumpkin-shaped pie crust.

Bake for 12-15 minutes.

Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use
Makes 24 pies. Keep refrigerated.

To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.

Note: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.

Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice. Pin It

Easy Scarecrow Cake

From Better Homes and Garden
Autumn party? Serve Scarecrow Cake, and let the kids help decorate it.

Prep Time: 35 min

Total Time: 3 hours 0 min
Makes: 24 servings


1 box Betty Crocker® SuperMoist® cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
1 tablespoon chocolate-flavored syrup
1 box (4 oz) waffle ice cream bowls (10 bowls)
1 box (4.5 oz) Betty Crocker® Fruit by the Foot® chewy fruit snack rolls (6 rolls)
1. Heat oven to 350°F (or 325°F for dark or nonstick pan.) Grease 12-cup fluted tube (bundt cake) pan with shortening and lightly flour, or spray with baking spray with flour. Make cake mix as directed on box, using water, oil and eggs. Pour into pan.

2. Bake 40 to 45 minutes or until toothpick inserted in the center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.

3. Place cake on serving plate. Stir together frosting and syrup; reserve 1/4 cup of the frosting. Spread remaining frosting over cake. For straw hat, place 1 waffle bowl upside down in center of cake. Stack 5 more bowls on first bowl.

4. For hair, cut fruit snack into 14 (6-inch) strips and 14 (5-inch) strips. Cut each strip lengthwise to within 1 inch of top of strip. Place one 6-inch and 5-inch strip together, pressing together at uncut ends. Repeat with remaining strips. Randomly press pairs of strips on top of two-thirds of cake, overlapping as needed and allowing strips to hang over side of cake. Spread reserved 1/4 cup frosting over top of hair.

5. For brim of hat, break remaining waffle bowls into 5 or 6 pieces each. Randomly press waffle pieces on top of cake, overlapping and tucking pieces as needed. Allow waffle pieces to hang over side of cake and over fruit snack strips. Cut pieces of remaining fruit snack for eyes and nose; press on cake. Pin It

Spider and Scarecrow cupcakes

I think these are simply adorable.

Ingredients:

1 1/2 cups Original Bisquick® mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons shortening
1 tablespoon vanilla
1 egg
1 tub Betty Crocker® Rich & Creamy vanilla or butter cream ready-to-spread frosting
8 fudge-dipped flat-bottom ice-cream cones

Betty Crocker® Fruit Roll-Ups® strawberry chewy fruit snack rolls

Shredded whole wheat cereal biscuits, crushed

Assorted candies, such as candy corn, red string licorice and small gumdrops
32 candy eyes
1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
48 large black gumdrops
Black shoestring licorice, cut into 4-inch pieces

1.Heat oven to 375ºF. Place paper baking cup in each of 16 regular-size muffin cups, or grease and flour muffin cups.

2.Beat Bisquick mix, sugar, milk, shortening, vanilla and egg in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about half full.

3.Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediantly remove from pan; cool completely. Frost and decorate cupcakes as directed below for Scarecrows and Hairy Spiders. Scarecrows: Frost 8 cupcakes with vanilla frosting. Decorate each ice-cream cone with bow made with fruit rolls. Place ice-cream cone upside down on each cupcake for hat. Arrange crushed cereal on cupcakes for hair. Use candy corn for nose, red licorice and small gumdrops for mouth and candy eyes for eyes.Hairy Spiders: Frost 8 cupcakes with chocolate frosting. Squeeze large black gumdrops, one at a time, through garlic press to form hair; arrange on cupcakes. Insert black licorice pieces into cupcakes for legs. Place candy eyes on large black gumdrops for eyes. Pin It

Pumpkin Spice Latte made at home

Don't you just love a good pumpkin spice latte. I know I do, but at 4.00 a whack it can get expensive. I found this recipe at a year of crockpoting.


Ingredients:


2 cups milk (I used 2%)
2 T canned pumpkin
2 T white sugar
2 T vanilla (not a typo. it asks for tablespoons)
1/2 tsp pumpkin pie spice OR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger
1/2 cup brewed espresso or 3/4 cup strong brewed coffee
garnish with whipped cream (optional)

This will make enough for 2 people to have a big mug with a bit leftover. If you are having friends over, adjust the recipe accordingly. I used a 4-quart crockpot, but as small as a 1.5 quart will work with these amounts.Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.Cover and cook on high for 2 hours if everything is cold. Whisk again.Ladle into mugs, and garnish with whipped cream and additional cinnamon. Pin It