Cranberry-Pecan Pumpkin Bread

 

2  15-oz. cans pumpkin
2/3 c. milk
1 c. oil
4 eggs, beaten  
3 c. sugar
3 c. all-purpose flour
1 T. baking soda
1/2 t. salt
1 t. cinnamon
1 t. nutmeg
1/4 t. cayenne pepper
1-1/2 c. chopped pecans
1-1/2 c. sweetened, dried cranberries

Mix together pumpkin, milk, oil, eggs and sugar in a large mixing bowl; set aside. In a medium bowl, sift together flour, baking soda, salt and spices; add to pumpkin mixture. Stir in nuts and cranberries. Pour into three greased 9" x 5" loaf pans, filling each 1/2 full. Bake at 350 degrees for one hour, or until done. Cool completely before removing from pans. Makes 3 loaves.

Source: Gooseberry Patch

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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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Spiced Pumpkin Bread

 

2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup oil
four eggs
3 1/3 cup flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
three-quarter teaspoon ground cloves
1/2 teaspoon nutmeg

Mix pumpkin, sugar, water, oil and eggs in a large bowl; beat until well mixed. Set aside. Stir together remaining ingredients in another bowl; slowly add to pumpkin mixture, beating until smooth. Grease and flour two 9 x 5" loaf pans or six, 5.5 x 3" mini loaf pans; divide batter between pans. Bake at 350° for 60 to 65 minutes for regular loaves or 50 to 55 minutes for mini loaves, until a toothpick inserted in center tests clean. Let cool in pan for 10 to 15 minutes; invert bread onto a wire rack to finish cooling. Makes two loaves or six mini loaves.
Source: Coming Home with Gooseberry Patch

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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

Goblins Treats

What kid doesn't love Rice Krispies, here are some wonderful treats using this favorite cereal.

KELLOGG'S* RICE KRISPIES* Halloween Cats

INGREDIENTS (Nutrition)
* 1/4 cup margarine or butter
* 1 (10 ounce) package regular marshmallows
* 6 cups KELLOGG'S* RICE KRISPIES* cereal
* 1/2 teaspoon vanilla extract (optional)

DIRECTIONS
1. In large microwave safe bowl, melt margarine and marshmallows on HIGH for about 2 minutes, stirring after 1 minute. Stir mixture until smooth.
2. Add vanilla and KELLOGG'S* RICE KRISPIES* cereal, stirring until well coated. Allow to cool.
3. Shape half cups of mixture into balls. Best if served same day.

FOOTNOTES
* Stove Top Method:
* Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Follow steps 2 and 3 above.
* In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.

This is from the AllRecipes.com website

KELLOGG'S* RICE KRISPIES* Witch's Hat

KELLOGG'S* RICE KRISPIES*


INGREDIENTS (Nutrition)DIRECTIONS
* 1/4 cup margarine or butter
* 1 (10 ounce) package regular marshmallows
* 6 cups KELLOGG'S* RICE KRISPIES* cereal
* 1/2 teaspoon vanilla extract (optional)
* 1 cup chocolate chips
* Orange tinted coconut
* Candy corn
* Jellied orange slices
* Prepared icing

1. In large microwave safe bowl, melt margarine, one cup of chocolate chips, and marshmallows on HIGH for about 2 minutes, stirring after 1 minute.
2. Stir vanilla into mixture until smooth. Add KELLOGG'S* RICE KRISPIES* cereal, stirring until well coated.
3. To form the brim of the witch's hat, pour two cups of the mixture into a 15 cm circle and press to flatten. Place on a 12.5 cm cardboard base. Form the remaining mixture into the pointy part of the hat, 10 cm wide at the base and 15 cm tall. Place crown on brim, securing with toothpicks. Sprinkle brim with orange tinted coconut, and decorate crown with jellied oranges sliced lengthwise in two and candy corn, secured with prepared icing.

FOOTNOTES
* In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary. Pin It

Goodies Galore

Some more ghostly recipes....



Dracula's Eyes

1/2 cup peanut butter
3 tablespoons butter, softened
1 cup sifted confectioners' sugar
4 ounces vanilla-flavored candy coating
20 candy-coated chocolate pieces, such as M&Ms
Red and black decorator gel icing

In a mixing bowl, stir together peanut butter and butter. Gradually add confectioners' sugar, stirring until combined. Shape mixture into 1-inch balls and place on wax paper. Let stand about 20 minutes or until dry. Melt candy coating over low heat or in microwave, stirring every 30 seconds until smooth. Dip balls, one at a time, into coating, letting excess drip off. Place on wax paper. While coating is soft, immediately press a colored candy piece into each ball. Let stand until coating is firm. (It will dry at room temperature. ) Using red gel, drizzle "veins" onto balls. Add a drop of black gel to center of colored candies to make "pupils." (If you vary the placement of the black gel, you can make the eyes "look" in different directions.)

Spooktacular Chocolate Cupcakes

Ingredients:
* 2 cups all-purpose flour
* 2 cups sugar
* 3/4 cup HERSHEY'S Cocoa
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 teaspoon baking powder
* 3/4 cup shortening
* 3/4 cup buttermilk or sour milk*
* 3/4 cup water
* 2 eggs
* 1 teaspoon vanilla extract
* PEANUT BUTTER CREAM FILLING(recipe follows)
* Assorted candies(optional)
Directions:
1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
2. Stir together dry ingredients in large bowl. Add shortening, buttermilk, water, eggs and vanilla. Beat on low speed of electric mixer 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.

3. Fill muffin cups 1/2 full with batter. Bake 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.

4. Prepare PEANUT BUTTER CREAM FILLING; place into pastry bag fitted with large star tip. Insert tip into center of cupcakes; pipe filling into cake. Remove tip from cake; garnish top with swirl of filling. Decorate with candies, if desired. Cover; refrigerate leftover cupcakes. About 3 dozen cupcakes.

PEANUT BUTTER CREAM FILLING
2 packages (3 oz. each) cream cheese, softened
2/3 cup REESE'S Creamy Peanut Butter
1/4 cup milk
1 teaspoon vanilla extract
3 cups powdered sugar

Beat cream cheese and peanut butter in large bowl until blended. Add milk and vanilla; beat well. Gradually add powdered sugar, beating until smooth. Add additional milk, 1 teaspoon at a time, if necessary, until desired consistency. About 2-3/4 cups filling.


Graveyard Cupcakes

Tombstones:
12 oval sandwich cookies
1 (.68-ounce) tube red or black writing gel
Trees:
6 black licorice twists
Cupcakes:
12 unfrosted cupcakes, homemade or purchased
1 (16-ounce) container vanilla frosting
Green food coloring
12 candy pumpkins (similar to candy corn)
1. For tombstones: Cut 1/3 off each cookie; pipe "RIP" (Rest in Peace) on large pieces with writing gel; set aside.
2. For trees: Cut each licorice twist in half crosswise. Starting at cut end, cut 6 to 8 "branches" to about halfway down twist; set aside.
3. Tint frosting to desired shade of green. Frost cupcakes. Insert tombstone in center, tree behind and a candy pumpkin in front.
Serves 12. Pin It