Friday, 31 October 2014

Caramel Pumpkin Blondies

A delicious fall dessert combining pumpkin, caramel, and chocolate chips. Thank you Real Housemoms

 

¾ cups Butter, Softened
1 cup Packed Brown Sugar
2 whole Eggs
1 teaspoon Vanilla Extract
1 cup Pumpkin Puree
1 teaspoon Cinnamon
½ teaspoons Nutmeg
1-¾ cup All-purpose Flour
1 teaspoon Baking Soda
¼ teaspoons Salt

¼ cups Semi-Sweet Chocolate Chips
14 ounces, weight Caramels, Unwrapped (1 Bag)
¼ cups Heavy Cream
optional-½ cups Chopped Walnuts

Preheat oven to 350 degrees F
Lightly grease a 9×13 pan with non stick cooking spray and set aside
  • In a large bowl, cream butter and sugar until light and fluffy
  • Stir in eggs, vanilla and pumpkin until combined
  • Slowly incorporate the cinnamon, nutmeg, four, baking soda, and salt
  • Scrape sides of bowl and mix again briefly to ensure a smooth batter
  • Spread about ⅔ of the batter evenly into the prepared pan
  • Sprinkle chocolate chips (and walnuts if wanted) over top of the batter
  • Place caramels and cream into a heat-proof bowl
  • Microwave on high until caramel is smooth and completely melted, stirring every 20 seconds
  • Stop as soon as it’s melted and smooth
  • Pour melted caramel over chocolate and nuts
  • Spread around evenly with a butter knife or spoon
  • Place dollops of the remaining batter over the top of the caramel layer
  • Spread those dollops out to try and get a smooth layer of batter over top. 
  • It’s fine if some of the caramel layer is peeking through
  • Bake for 20-25 minutes or until edges are golden and a toothpick comes out clean when inserted.
  • It might come out with a little caramel on it which is fine. You don’t want batter on the toothpick
  • Cool completely before serving or be prepared to get a whole lot of oozing caramel if you serve it warm
  • Serve with vanilla ice cream or whipped cream

Wednesday, 29 October 2014

Double Chocolate Halloween Bark

White and milk chocolate, loaded with Halloween shaped gummy sweets, marshmallows and tons of Autumn coloured sprinkles! No-bake and fun to make. Thank you Annie's Noms 

{Double Chocolate} Halloween Bark | Annie's Noms - This Halloween bark uses white and milk chocolate and is loaded with Halloween shaped gummy sweets, marshmallows and tons of Autumn coloured sprinkles! No-bake and fun to make, the kids (and adults!) will just love this recipe!

10oz white chocolate
3.5oz milk chocolate
1/2 cup (100g) selection of gummy sweets eg body parts and cats
2tbsp Autumn sprinkles
5 Oreo biscuits, crushed
1/2 cup (65g) Halloween marshmallows (or any marshmallows)
1/2 cup (90g) chocolate covered honeycomb pieces

  • Line a baking tray with greaseproof paper or a silicone sheet.
  • Place the white chocolate into a heatproof bowl and either melt over a simmering saucepan of water, or place in the microwave in 30 second increments, stirring well in-between.
  • Place the milk chocolate into another heatproof bowl and heat as above until melted.
  • Pour the white chocolate onto the lined baking tray and spread with an angled spatula, until you have a large, even rectangle. - around 5-6mm thick.
  • Spoon the milk chocolate over the white chocolate and use a skewer to swirl the two chocolates together.
  • Sprinkle sweets, sprinkles, crushed Oreo's, marshmallows and honeycomb pieces all over the melted chocolate.
  • Place in the fridge to set for at least 3 hours.
  • Break into pieces and store in an airtight container, for 4 days.

Tuesday, 28 October 2014

Marble Pumpkin Cheesecake

Pumpkin pie meets velvety cheesecake in this scrumptious marble pumpkin cheesecake. Thank you Roxanas Home Baking

Marble pumpkin cheesecake recipe

1 1/4 cup graham crackers & gingersnap crumbs
1 teaspoon pumpkin pie spices
1/4 cup melted butter

2 packages 8 oz each room temperature cream cheese (Philadelphia)
1/3 cup granulated sugar
2 tablespoons heavy cream
1 egg
1 cup canned or homemade pumpkin puree
1/3 cup brown sugar
1/2 teaspoon pumpkin pie spices


  • Heat oven to 375°F. 
  • In small bowl, mix the crumbs with the spices and the melted butter.   
  • With your fingers, press evenly on the bottom and the sides of a 9" round pan with removable bottom. 
  • Refrigerate for 5-10 minutes.
  • In a mixing bowl add the cream cheese, 1/3 cup sugar and heavy cream.   
  • With the paddle attachment on, stir on low speed until fluffy.  
  • Add the egg and blend well. Reserve 2/3 cup of the cheese mixture.  
  • Add the pumpkin puree, brown sugar and pumpkin pie spices to the remaining cheese mixture.  
  • Blend well.  
  • Pour the pumpkin cheese mixture into the chilled crust.   
  • Spread evenly. 
  • With a spoon, drop dollops of the reserved cream cheese mixture 
  • Make some swirls with a fork or knife.  
  • Bake in preheated oven for 25 minutes or until the center is set.  
  • Turn the oven off, leave the door open and let the cheesecake to cool for at least 1 hour.   
  • Run a knife around the cheesecake for easy removal of the pan.   
  • Refrigerate for a couple of hours before slicing.

Monday, 27 October 2014

Pumpkin Eggnog Bread

Soft and light, with a buttery crust and a yellowish color, this pumpkin eggnog bread is a wonderful addition to your Thanksgiving meal. Thank you Roxana's Home Baking


 Pumpkin eggnog bread from Roxanashomebaking.com

3 cups King Arthur White Whole Wheat Flour
2 tsp dry yeast
1/4 cup lukewarm pumpkin eggnog
2 tsp pumpkin spices
2 eggs
1 tsp salt
3/4 cup pumpkin eggnog
1 tbsp melted butter (optional)

  • In a mixing bowl add the flour. 
  • Make a well in the middle and add 1/4 cup lukewarm pumpkin eggnog. 
  • Sprinkle the dry yeast on top and leave for few minutes until the yeast is dissolved and bubbles appear.
  • Add the pumpkin spice, salt and the two eggs and with the dough hook attachment on start mixing.
  • Slowly add the remaining 3/4 cup pumpkin eggnog and mix until the dough comes clean from the sides of the bowl. 
  • Knead for 2-3 more minutes. The dough will be soft but not sticky. 
  • Remove the dough from the mixing bowl and place it in a greased bowl 
  • Cover with plastic foil and leave at room temperature until doubled in volume.
  • When doubled in size, divide the dough in two and shape each ball into a log. 
  • Place each log into a greased 7 inch bread pan, cover with plastic foil and leave until doubled in volume.
  • In the meantime heat the oven at 375F.
  • Bake the loaves of bread for 25-30 minutes.
  • As soon as you remove them form the oven brush the top with the melted butter.
  • Leave to cool slightly 
 

Sunday, 26 October 2014

Pumpkin Crème Brulee

Loaded with autumn flavours and the lovely taste of Madagascar Vanilla. Thank you My Baking Addiction

1 whole vanilla bean
1 1/2 cups heavy cream
1/2 cup whole milk
3/4 teaspoon pumpkin pie spice
4 egg yolks
1/2 cup granulated sugar
1/4 cup canned pumpkin puree
1/3 cup granulated sugar for brule topping

  • Preheat the oven to 300 degrees F.
  • Slice the vanilla bean in half and scrape out the caviar from inside the bean; reserve the bean.
  • In a medium saucepan, heat the cream, vanilla bean, scraped caviar, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. 
  • Immediately turn off the heat and set aside to infuse at least 15 minutes.
  • Remove bean from cream mixture.
  • In a large bowl, whisk the egg yolks with 1/2 cup granulated sugar.
  • Whisking constantly, gradually pour in the hot cream mixture.
  • Whisk in the pumpkin puree.
  • Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath.
  • Bake in the center of the oven until almost set but still a bit soft in the center, 40-50 minutes.
  • The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools.
  • Remove from the water bath and let cool 15 minutes.
  • Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard.
  • Refrigerate at least 2 hours, and up to 24 hours.
  • When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch).
  • Uncover the chilled custards.
  • Pour as much coarse sugar as will fit onto the top of 1 of the custards.
  • Pour off the remaining sugar onto the next custard.
  • Repeat until all the custards are coated.
  • Discard any remaining sugar.
  • Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes.
  • Let cool 1 minute before serving.

Saturday, 25 October 2014

Pumpkin Pound Cake with Buttermilk Glaze

Thank you My Recipes

Pumpkin Pound Cake with Buttermilk Glaze Recipe

Cooking spray
1 tablespoon all-purpose flour 
1 (15-ounce) can pumpkin, drained
3/4 cup granulated sugar 
3/4 cup packed dark brown sugar
1/2 cup butter, softened 
4 large eggs 
1 teaspoon vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces) 
1 1/2 teaspoons pumpkin pie spice 
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk

Glaze:
1/3 cup fat-free buttermilk
1/4 cup granulated sugar 
2 tablespoons butter 
2 teaspoons cornstarch
1/8 teaspoon baking soda


  • Preheat oven to 350°.
  • Lightly coat a 10-inch tube pan with cooking spray 
  • Dust with 1 tablespoon flour. 
  • Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. 
  • Let stand about 10 minutes. 
  • Scrape drained pumpkin into a bowl.
  • Beat granulated sugar, brown sugar, and butter in a large bowl until well blended. 
  • Add eggs, 1 at a time, beating well after each addition. 
  • Beat in pumpkin and vanilla. 
  • Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. 
  • Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. 
  • Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
  • Spoon batter into prepared pan. 
  • Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. 
  • Cool in pan 10 minutes on a wire rack.
  • Remove from pan, and cool completely on wire rack.
  • To prepare glaze, combine buttermilk and remaining ingredients in a small saucepan over medium heat 
  • Bring to a boil. 
  • Cook 1 minute or until thick, stirring constantly 
  • Remove from heat. 
  • Drizzle cake with glaze.

Friday, 24 October 2014

Pumpkin S’mores Rice Krispie Treats

Pumpkin marshmallows and S'mores flavors make these Rice Krispie Treats the perfect fall party treat. Thank you Inside BruCrew Life


Pumpkin marshmallows give these delicious rice krispie treats a fun twist.  Golden Grahams and chocolate add a s'mores flavor.


3 Tablespoons butter
1 - 8 ounce bag JET-PUFFED Pumpkin Spice Mallows
3 cups chocolate Rice Krispies cereal
2 cups Golden Grahams cereal
1 cup JET-PUFFED Mini Marshmallows
8 snack sized Hershey bars, chopped
4 ounces chocolate CandiQuik
1/4 cup JET-PUFFED Mallow Bits


  • Melt the butter in a large saucepan over medium heat. 
  • Stir in the Pumpkin Spice marshmallows and continue to stir until completely melted.
  • Stir in the Rice Krispie cereal and Golden Grahams until completely coated. 
  • Let cool for 3-4 minutes.
  • Stir in the mini marshmallows and chocolate candy bar chunks. 
  • Press the mixture into a buttered 8x8 baking dish firmly, but not too hard. 
  • Let cool completely. 
  • Cut into 16 squares. 
  • Press a straw with a washi flag on top into the top of each square.
  • Melt the CandiQuik according to the package directions. 
  • Spoon into a small ziplock baggie and cut one corner off. 
  • Drizzle over the tops of the rice krispie treats and top with the marshmallow bits. 
  • Store in a covered container on the counter.

Thursday, 23 October 2014

Pumpkin Oatmeal Chocolate Chip Cookies

Thank you Real Mom Kitchen

Pumpkin-Oatmeal-Chocolate-Chip-Cookies

2 cups flour
1 cup old fashioned oats
½ cup quick oats
1 tsp cinnamon
1 tsp baking soda
½ tsp salt
1 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 cup pumpkin puree
1 egg
1 tsp vanilla
2 cups semi sweet chocolate chips

  • Preheat oven to 350 degrees and lightly grease 2 baking sheets.
  • In a medium bowl, whisk together the flour, old fashioned oats, quick oats, cinnamon, baking soda, and salt.
  • In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy.
  • Add the pumpkin, egg, and vanilla to the butter mixture and beat until well blended.
  • Blend in the dry mixture until combined.
  • Fold in chocolate chips and drop by the spoonful onto the prepared baking sheets.
  • Bake at 350 for 14-16 minutes until cookies are lightly brown at the edges and set in the middle. 
  • Cool on cookie sheets for 2 minutes then remove and place on cooling racks to cool.

Wednesday, 22 October 2014

Halloween Truffles

Rich, creamy, and bittersweet chocolate, and the coloured sprinkles make these a great Halloween gift . Thank you Adventures in Making

RECIPE: Halloween Truffles #treat #chocolate 


12 oz bittersweet chocolate, chopped
¼ cup butter, softened
1 cup heavy whipping cream
Powdered Sugar
Halloween sprinkles or sugars 

  • Place chocolate and butter in a bowl and set aside.
  • Heat whipping cream in a saucepan over medium-high heat until it comes to a boil. 
  • Pour hot whipping cream over chocolate mixture in bowl; let stand 2 minutes. 
  • Stir mixture with whisk until smooth. 
  • Pour into an 8 or 9 inch baking pan. 
  • Refrigerate at least one hour, until firm enough to shape.
  • Line baking sheet with parchment paper. 
  • Sprinkle powdered sugar over clean hands; shape level tablespoons of chocolate mixture into balls. 
  • Place onto prepared baking sheet.
  • Place sprinkles or sugars into bowls; set aside. 
  • Roll each truffle in desired coating. 
  • Place truffles in container with tight-fitting lid; refrigerate about 1 hour until firm. 
  • Store refrigerated.
*Substitute 10- to 12-ounce bag of bittersweet or semi-sweet chocolate chips for the chopped chocolate.


Tuesday, 21 October 2014

Pumpkin Cupcakes

Pumpkin Cupcakes with cream cheese frosting make the perfect Fall Dessert. Thank you The NY Melrose Family

pumpkin-cupcakes-2f


1½ cups + 2 tablespoons flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon ground ginger
⅔ cup granulated sugar
½ cup packed light-brown sugar
½ cup vegetable oil
2 large eggs
¾ cup canned pumpkin puree
1 teaspoon vanilla

Frosting
8 oz cream cheese, at room temperature
½ cup butter, at room temperature
3 cups powdered sugar
1 teaspoon vanilla
2 tablespoons milk
 
  • Add the sugar, brown sugar and oil to a mixing bowl.
  • Mix until combined.
  • Add the eggs, vanilla and canned pumpkin.
  • Mix until well incorporated.
  • Add the spices, baking powder, baking soda and salt to the flour.
  • Stir in to the sugar, oil mixture and beat well for about 3 minutes.
  • Place batter in cupcake liners filling about ⅔ full.
  • Bake at 350 degrees for 15 - 18 minutes.
  • Cool before frosting.
  • To make frosting, cream together the cream cheese and butter for about 3 minutes.
  • Add the powdered sugar, milk and vanilla.
  • Beat for 5 minutes until frosting is light and fluffy.
  • Pipe the frosting on the cupcakes and add sprinkles then top with a Halloween candy corn pumpkin.


Monday, 20 October 2014

Pumpkin & Butternut Squash Soup

A great meal for those cold nights in fall and winter. This recipe make a lot, so you can freeze some for an easy lunch or dinner later. Thank you Real Housemoms

 

 1 T. olive oil
2 onions, chopped
4 ribs of celery, chopped
2 carrots, chopped
4 c. diced butternut squash
29-oz. can pumpkin puree (not pumpkin pie filling)
1 medium apple, peeled, cored and chopped
1 T salt
1 t. pepper
2 T. brown sugar
4 c. chicken broth
8 c. water
¾ c. milk

  • Heat olive oil in pot over medium heat
  • Add chopped butternut squash, onion, celery carrot and apple
  • Season with salt and pepper
  • Whisk chicken stock and pumpkin together
  • Add to pot with brown sugar
  • Add water and bring to a boil
  • Reduce heat to a simmer
  • Allow to cook for 2 hours or until it has reduced by 4 cups
  • Carefully use a hand blender to puree the soup
  • Add milk and enjoy
 

Sunday, 19 October 2014

Pumpkin French Toast

Thank you Cook This Again Mom

 

8 slices of Crusty Bread (or a bread of your choice)
2 Eggs
1 tablespoon canned Pumpkin
2 tablespoons Milk
1 teaspoon Pumpkin Pie Spice
2 teaspoons Brown Sugar
 
  • Cut the bread into 3/4 to 1 inch slices.
  • Pre-heat a pan over medium to medium high heat.
  • Mix together the eggs, pumpkin, milk, pumpkin pie spice, and brown sugar.
  • Dip both sides of the bread into the egg mixture and put into the preheated pan.
  • Cook for a couple of minutes until golden brown.
  • Flip over the french toast and cook for a couple more minutes,
  • Serve with maple syrup.
 

Saturday, 18 October 2014

Pumpkin Cinnamon Steusel Coffee Cake

Rich, moist pumpkin flavored coffee cake with a delicious pecan streusel topping and middle layer covered in powdered sugar icing. Thank you Mandys Recipe Box


1/2 cup all purpose flour
1/4 cup unsalted butter, cold cut into cubes
1/2 cup light brown sugar
2 tsp. ground cinnamon
pinch of salt
1/2 cup chopped pecans

2 cups all purpose flour
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. fresh ground nutmeg
1 cup pure pumpkin puree
1/2 cup light brown sugar
1/2 cup canola oil
1/2 cup low-fat buttermilk
1 large egg, slightly beaten
1 tsp. pure vanilla extract

1 cup powdered sugar
1-2 Tbs milk

  • Preheat oven to 350 degrees F.
  • Spray an 8"x8" glass baking dish with cooking spray and set aside.
  • Place all ingredients for streusel, except pecans, in a food processor 
  • Pulse a few times until butter is the size of peas. 
  • Add in the pecans and pulse once to combine. Set aside.
  • In large bowl, combine the 2 cups flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. 
  • Whisk to combine.
  • In a medium sized bowl, combine the pumpkin puree, canola oil, buttermilk, vanilla and egg.
  • Pour the wet ingredients into the dry cake ingredients and stir until just combined. 
  • Do not overmix. 
  • Pour half of the batter into your prepared pan and smooth the top. 
  • Sprinkle half the reserved struesel onto the batter. 
  • Pour the remaining batter over the streusel layer and smooth out top again. 
  • Sprinkle remaining streusel topping onto the top of the cake. 
  • Press down lightly.
  • Bake in oven for 35 -40 minutes, or until a toothpick inserted into middle comes out mostly clean. 
  • This is a moist cake, so it will not be completely clean, but it should not have wet batter on it.
  • Remove from oven and cool for 15 minutes.
  • Make icing by whisking powdered sugar and milk to make a thin glaze. 
  • Pour over top of cake.
  • Serve cake warm or at room temperature. 
  • Store leftovers in refrigerator. 




Friday, 17 October 2014

Pumpkin Kiss Blondies

Quick and easy. Spiced up with a touch of nutmeg and cinnamon, these light blondies have Hershey’s pumpkin spice kisses inside them. Thank you Roxana's Home Baking

Pumpkin spice kisses hidden in a light blondie spiced up with a touch of nutmeg and cinnamon | Roxanashomebaking.com

8 tbsp (113 grams) room temperature butter
1/3 cup (65 grams) brown sugar
2 large eggs
1 cup (120 grams) Whole Wheat Pastry Flour
1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp nutmeg
8-10 Hershey's pumpkin spice kisses
2 oz white melting chocolate candy
2-3 Hershey's pumpkin spice kisses

  • Heat the oven to 350F. 
  • Line an 8X8 baking pan with parchment paper and set aside.
  • Cream the butter with the sugar until light and fluffy, for about 2-3 minutes
  • Add the two eggs, one at a time, mixing well after each addition.
  • In a separate bowl sift the flour with the baking powder, cinnamon and nutmeg.
  • Slowly add the flour mixture to the wet ingredients. 
  • Stir to combine.
  • Pour the batter into the prepared pan and add the pumpkin spice kisses, pressing gently.
  • Bake for 23 minutes and leave to cool completely in the pan.
  • When cooled, melt the white chocolate candy 
  • Spread over the blondies and grate the remaining pumpkin kisses on top



Thursday, 16 October 2014

One Pot Creamy Chicken and Noodles

Lots of lovely flavors melting together to create a rich, savory meal that the whole family will love. Thank you Yellow Bliss Road
chicken and noodles on a fork

2 large (or 3 small) boneless, skinless chicken breasts
2 Tbsp olive oil
2 cups of roughly chopped raw vegetables(I used equal amounts of onions, carrots, celery)
1 Tbsp minced garlic
Salt & Pepper
1 small can cream of chicken soup + 1 can milk
2 cups chicken broth
1 Tbsp dried parsley
1 tsp dried thyme
1 tsp garlic powder
1/2 pound dry fettuccine pasta
1 cup shredded cheddar cheese + 1/2 cup cheese for topping

  • Heat olive oil in a 4-5 quart pot.
  • Add chopped vegetables and minced garlic. 
  • Saute over medium-high heat for about five minutes, or until vegetables are just becoming tender.
  • Add chicken and season with a couple pinches of salt and a pinch of pepper. 
  • Continue to saute over medium heat until chicken is no longer pink. 
  • It does not have to be cooked through since it will continue to cook in the sauce.
  • Add cream of chicken soup, milk, chicken broth, pasta and dry seasonings. 
  • Stir.
  • Bring to a boil and turn heat down to low. 
  • Simmer for 20-25 minutes or until pasta is tender, stirring every five minutes to keep pasta from sticking together.
  • Once pasta is cooked to your liking, remove from heat and stir in 1 cup of cheddar cheese. 
  • Sprinkle with remaining cheese. 
  • Cover pot and let rest for 5-10 minutes to thicken the sauce.
  • Sprinkle with fresh chopped parsley for garnish.

Wednesday, 15 October 2014

Frozen Pumpkin Pie Yogurt Dots

Thank you Family Centsability

 photo PumpkinPieYogurt_zpse28a6fbd.jpg

    Vanilla Greek Yogurt
    Pumpkin Puree
    Pumpkin Pie Spice (optional)
    Sugar/Sweetener (optional)
     
      • Pour an individual cup of Greek Yogurt into a bowl. 
      • Use the same cup to measure ½ full of pumpkin puree. 
      • The ratio of yogurt to pumpkin can vary, but 2:1 seemed to freeze the best.
      • Add ⅛ tsp of pumpkin pie spice and desired amount of sweetener and mix with a spoon.
      • Drop small amounts onto a sheet of parchment paper and freeze for 20+ minutes.
      • Enjoy!

      Tuesday, 14 October 2014

      No-Bake Mini Pumpkin Cheesecakes

      This is a quick and super-easy recipe to make, and the creamy, spicy filling will satisfy any pumpkin cravings you might have. Thank you A Family Feast


      Photo: No-Bake Mini Pumpkin Cheesecakes from A Family Feast 

RECIPE: http://bit.ly/1qLxfoP
PIN IT: http://bit.ly/1qLxdgK

      1 sleeve graham crackers (about 9 crackers)
      ½ stick (4 tablespoons) butter, melted
      2 tablespoons sugar
      2 tablespoons brown sugar
      1 8-ounce package cream cheese, softened to room temperature
      1 15-ounce can pumpkin puree
      3 teaspoons pumpkin pie spice
      1 1-ounce package sugar free cheesecake-flavored instant pudding mix 
      1 14-ounce can sweetened condensed milk
      1 12-ounce container frozen whipped topping, plus extra for garnish if desired

      • Place the graham crackers in the bowl of a food processor and
      • Pulse the crackers into fine crumbs.
      • Add the melted butter, sugar and brown sugar and pulse until combined.
      • Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving).
      • Place in the refrigerator to set while you are preparing the filling.
      • Beat the cream cheese until light and creamy.
      • Add the pumpkin, pumpkin pie spice, and pudding mix 
      • Beat until completely mixed, ensuring that all ingredients are well combined.
      • Add the sweetened condensed milk and mix again until well combined.
      • Fold in the tub of Cool Whip until well combined.
      • Allow the mixture to sit in the refrigerator for about an hour to firm up.
      • Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture 
      • Refrigerate until ready to serve.
      • Garnish with additional whipped topping if desired.

      Monday, 13 October 2014

      Pumpkin Banana Bread

      Thank you Real Housemoms

      Pumpkin Banana Bread_Real Housemoms 

      2 bananas, mashed
      2 eggs, beaten
      ⅓ c coconut oil, melted and cooled
      1⅓ c pumpkin puree
      ½ c honey
      ½ c sugar
      2½ c flour
      1 t baking soda
      1 t baking powder
      ½ t salt
      1 t cinnamon
      1 t ground ginger
      1 t ground nutmeg
      1 t allspice

      • Preheat oven to 350 degrees
      • In a large bowl combine bananas, eggs, oil, pumpkin, honey and sugar
      • In another bowl combine flour, baking soda and powder, salt, cinnamon, ginger, nutmeg, allspice
      • Pour all of the flour mixture into the pumpkin mixture 
      • Stir until just combined
      • Pour into a grease loaf pan 
      • Bake for 60 min or until toothpick inserted into center comes out clean 

      Sunday, 12 October 2014

      Pumpkin Pie Ice Cream and Pie Crust Bowls

      Thank you The Gunny Sack

      Homemade pumpkin pie ice cream 
      1 pint heavy whipping cream
      14 oz can sweetened condensed milk
      1 cup canned pumpkin
      1 tsp vanilla
      1/2 tsp nutmeg
      1/2 tsp cinnamon
      1/4 tsp ground ginger
      1/8 tsp ground cloves

      1 pie crust
      1/4 cup milk
      1/4 cup cinnamon sugar

        • Start by whipping 1 pint of heavy cream until stiff peaks form.
        • Stir in a 14 ounce can of sweetened condensed milk.
        • Stir in canned pumpkin, vanilla, nutmeg, cinnamon, ground ginger and ground cloves.
        • Spread into a loaf pan and tightly cover with plastic wrap. 
        • Freeze for 8 hours or overnight, until firm.
        • Cut five inch circles from pie crust. 
        • You can use the ready made kind or make your own using your favorite recipe. 
        • Put the crusts in greased muffin tins, leaving an empty space between crusts. 
        • Press them into the bottom and on the sides. 
        • Prick the bottoms with a fork. 
        • Brush lightly with milk and sprinkle with cinnamon and sugar. 
        • Bake at 450 degrees for 8-10 mins
        • Fill the pie crust bowls with the pumpkin pie ice cream.
        • Top with caramel ice cream topping.

         

        Saturday, 11 October 2014

        Cinnamon Pear Cake

        Moist and tender pear cake made with chucks of fresh pear nested in a cinnamon flavored tender cake. Thank you Roxanna's Home Baking


        1/2 cup unsalted butter, softened
        2/3 cup white sugar
        2 eggs
        1 teaspoon vanilla extract
        1 1/2 cups all-purpose flour
        1 1/2 teaspoons baking powder
        pinch of salt
        1/2 teaspoon ground cinnamon
        3/4 cup milk
        1 pear cut in roughly chunks
        1 1/2 cups cool whip
        cinnamon for dusting


        • Heat the oven to 350F. Grease a 9" round baking pan. Set aside.
        • Cream the softened butter with the sugar until light and fluffy.
        • Add the eggs, one at a time, beating well after each addition. 
        • Stir in the vanilla.
        • Add the flour mixed with baking powder, salt and cinnamon alternately with the milk.
        • Beat until just combined. 
        • Spread the batter evenly into the prepared pan.
        • Top with the pear chunks.
        • Place the cake in the oven and bake for 45 minutes, or until a toothpick inserted in the middle comes out clean.
        • Let the cake cool completely in the pan.
        • Once cooled, remove from the pan and top with the whipped topping.
        • Dust with cinnamon, if desired. 

         

        Friday, 10 October 2014

        No Bake Pumpkin Oatmeal Cookies

        Thank you Once a Month Meals




        1.5 cups white sugar
        0.5 cups brown sugar
        0.75 cups butter
        0.66 cups milk
        1 (3.4 oz) box instant pumpkin spice pudding mix (if you can’t find sub vanilla pudding & 1 TBSP pumpkin pie spice)
        3.5 cups quick cooking oats
        1 tsp pumpkin pie spice
        1 tsp vanilla extract

        • In a saucepan, combine sugars, butter and milk.  
        • Bring to a boil.  
        • Boil 2 minutes.  
        • Remove from heat and add in the pudding mix, stirring to combine completely. 
        • Add in pumpkin pie spice, vanilla and oats.  
        • Stir to combine and let stand for 5 minutes.  
        • Drop by rounded tablespoonfuls onto waxed paper, and allow to cool completely.  
        • Store in airtight container.
        Pumpkin Caramel Poke Cake 
        {mommyskitchen.net}

        1 - 18 0z spice cake mix + (oil, water and eggs according to box directions)
        1 - cup sweetened condensed milk
        1 - cup Marzetti Old Fashioned Caramel Dip, Light or Fat Free Caramel Dip

        Whipped Frosting:
        1 - 3.4 oz package jell-o pumpkin spice instant pudding mix
        1 - cup milk
        1/4 - cup confectioners sugar
        1 - 8 oz tub whipped topping (cool whip)

        Garnish: 
        10 -15 gingersnap cookies or 1 cup graham crackers, coarsely crushed
        additional caramel dip

        Preheat oven to 350F. Prepare cake according to package directions for a 9x13 cake. Bake until a toothpick inserted in the center comes out clean.

        While the cake is still warm poke holes 1 - inch apart all over the cake using a wooden spoon handle or a straw. If a lot of cake comes out on the handle, wipe with a paper towel and continue poking the holes. You want the holes all over the cake.
        In a medium bowl, stir together the sweetened condensed milk and the caramel dip. Pour the caramel mixture over the cake, making sure to fill the holes. It's OK if the mixture puddles on the sides. 
        Place cake in refrigerator and let cool for one hour. Once cake is cooled, spread the whipped topping frosting evenly over the top of the cake. 
        To make the frosting in a large bowl add the dry pudding mix, confectioners sugar and milk. Using an electric mixer blend until the mixture starts to thicken. Fold in the whipped topping.

        Sprinkle frosted cake with crushed ginger snaps or graham cracker crumbs. Garnish with additional caramel topping. Serve cold and refrigerate any leftovers.

        Cook's Note: To make the caramel dip easier to drizzle first, place the caramel dip in a microwave safe dish and heat on the defrost setting for 20 - 30 seconds. Using a spoon drizzle caramel on frosted cake.

        If you cannot find pumpkin spice pudding you can substitute with butterscotch pudding, and add a dash of pumpkin pie spice. You can also add 1/2 cup of pumpkin puree to the cake batter before baking, but that's optional.
        - See more at: http://www.mommyskitchen.net/2013/11/easy-pumpkin-caramel-poke-cake.html#sthash.9LtlPJsr.dpuf
        Pumpkin Caramel Poke Cake 
        {mommyskitchen.net}

        1 - 18 0z spice cake mix + (oil, water and eggs according to box directions)
        1 - cup sweetened condensed milk
        1 - cup Marzetti Old Fashioned Caramel Dip, Light or Fat Free Caramel Dip

        Whipped Frosting:
        1 - 3.4 oz package jell-o pumpkin spice instant pudding mix
        1 - cup milk
        1/4 - cup confectioners sugar
        1 - 8 oz tub whipped topping (cool whip)

        Garnish: 
        10 -15 gingersnap cookies or 1 cup graham crackers, coarsely crushed
        additional caramel dip

        Preheat oven to 350F. Prepare cake according to package directions for a 9x13 cake. Bake until a toothpick inserted in the center comes out clean.

        While the cake is still warm poke holes 1 - inch apart all over the cake using a wooden spoon handle or a straw. If a lot of cake comes out on the handle, wipe with a paper towel and continue poking the holes. You want the holes all over the cake.
        In a medium bowl, stir together the sweetened condensed milk and the caramel dip. Pour the caramel mixture over the cake, making sure to fill the holes. It's OK if the mixture puddles on the sides. 
        Place cake in refrigerator and let cool for one hour. Once cake is cooled, spread the whipped topping frosting evenly over the top of the cake. 
        To make the frosting in a large bowl add the dry pudding mix, confectioners sugar and milk. Using an electric mixer blend until the mixture starts to thicken. Fold in the whipped topping.

        Sprinkle frosted cake with crushed ginger snaps or graham cracker crumbs. Garnish with additional caramel topping. Serve cold and refrigerate any leftovers.

        Cook's Note: To make the caramel dip easier to drizzle first, place the caramel dip in a microwave safe dish and heat on the defrost setting for 20 - 30 seconds. Using a spoon drizzle caramel on frosted cake.

        If you cannot find pumpkin spice pudding you can substitute with butterscotch pudding, and add a dash of pumpkin pie spice. You can also add 1/2 cup of pumpkin puree to the cake batter before baking, but that's optional.
        - See more at: http://www.mommyskitchen.net/2013/11/easy-pumpkin-caramel-poke-cake.html#sthash.9LtlPJsr.dp
        Pumpkin Caramel Poke Cake 
        {mommyskitchen.net}

        1 - 18 0z spice cake mix + (oil, water and eggs according to box directions)
        1 - cup sweetened condensed milk
        1 - cup Marzetti Old Fashioned Caramel Dip, Light or Fat Free Caramel Dip

        Whipped Frosting:
        1 - 3.4 oz package jell-o pumpkin spice instant pudding mix
        1 - cup milk
        1/4 - cup confectioners sugar
        1 - 8 oz tub whipped topping (cool whip)

        Garnish: 
        10 -15 gingersnap cookies or 1 cup graham crackers, coarsely crushed
        additional caramel dip

        Preheat oven to 350F. Prepare cake according to package directions for a 9x13 cake. Bake until a toothpick inserted in the center comes out clean.

        While the cake is still warm poke holes 1 - inch apart all over the cake using a wooden spoon handle or a straw. If a lot of cake comes out on the handle, wipe with a paper towel and continue poking the holes. You want the holes all over the cake.
        In a medium bowl, stir together the sweetened condensed milk and the caramel dip. Pour the caramel mixture over the cake, making sure to fill the holes. It's OK if the mixture puddles on the sides. 
        Place cake in refrigerator and let cool for one hour. Once cake is cooled, spread the whipped topping frosting evenly over the top of the cake. 
        To make the frosting in a large bowl add the dry pudding mix, confectioners sugar and milk. Using an electric mixer blend until the mixture starts to thicken. Fold in the whipped topping.

        Sprinkle frosted cake with crushed ginger snaps or graham cracker crumbs. Garnish with additional caramel topping. Serve cold and refrigerate any leftovers.

        Cook's Note: To make the caramel dip easier to drizzle first, place the caramel dip in a microwave safe dish and heat on the defrost setting for 20 - 30 seconds. Using a spoon drizzle caramel on frosted cake.

        If you cannot find pumpkin spice pudding you can substitute with butterscotch pudding, and add a dash of pumpkin pie spice. You can also add 1/2 cup of pumpkin puree to the cake batter before baking, but that's optional.
        - See more at: http://www.mommyskitchen.net/2013/11/easy-pumpkin-caramel-poke-cake.html#sthash.9LtlPJsr.dpuf

        Thursday, 9 October 2014

        Creamy Pumpkin Pasta Bake

        This creamy pumpkin pasta bake would also be terrific with cooked crumbled sausage added for a spicier version, or with bacon added for a more smokey flavor.  Thank you A Family Feast

        Creamy Pumpkin Pasta Bake - A Family Feast


        ½ pound dry pasta
        1 cup pumpkin puree
        1 cup whole milk ricotta
        1 egg, slightly beaten
        ½ cup grated parmesan cheese
        ½ teaspoon freshly ground nutmeg
        ½ teaspoon salt
        Pinch of white pepper
        1 tablespoon chopped fresh parsley

        1/3 cup unsalted butter
        1 tablespoon chopped fresh sage
        3 tablespoons flour
        1 cup whole milk
        1 cup chicken stock
        ½ teaspoon salt
        ¼ teaspoon white pepper
        Pinch of freshly ground nutmeg
        ¼ teaspoon Colman’s dry mustard powder
        2 cups shredded mozzarella cheese
        • Cook the pasta according to directions until al dente . 
        • Drain well. 
        • In a medium bowl, combine the pumpkin puree, ricotta, egg, Parmesan cheese, nutmeg, salt, white pepper and parsley. 
        • Mix well and set aside.
        • In a small pan, heat milk and stock, or combine and microwave. 
        • In a small sauce pan melt the butter over medium heat and add the chopped sage. 
        • Saute for 4 minutes. 
        • Add the flour and cook for 3 more minutes. 
        • Add the hot stock and milk to the butter and flour mixture one third at a time whisking each time. 
        • Add salt, pepper, nutmeg and dry mustard. 
        • Stir to combine and remove from heat.
        • Heat oven to 375 degrees
        • In a medium casserole dish, layer the ingredients as follows: 
        • 1/4th of the prepared White Sauce, 
        • 1/3rd of the cooked pasta, 
        • 1/3rd of the Pumpkin filling
        • 1/4th of the mozzarella.
        • Repeat these same layers 2 additional times. 
        • Then add one last layer of the remaining white sauce and top that with the remaining mozzarella.
        • Bake uncovered in a 375 degree oven for approximately 30-40 minutes or until the top is golden and the dish is heated through and bubbly.

        Wednesday, 8 October 2014

        Bacon, Sausage & Cheddar Quiche

        Bacon, sausage and cheese....what else need I say..Thank you Real Housemoms


        1 uncooked pie crust for a 9 inch pie
        8 slices of bacon
        2 tbsp butter
        1 large onion, sliced
        ½ c sausage crumbles, cooked
        8 eggs
        ½ c heavy cream
        1 c milk
        1 tsp salt
        1 tsp pepper
        1 tsp mustard powder
        2 c sharp cheddar cheese

        • Preheat oven to 400 degrees
        • Cook the bacon until just before crispy
        • While bacon is cooking melt butter in a large saucepan and add the onion
        • Allow to cook until a dark golden brown, stirring occasionally
        • Remove from heat and allow to cool
        • Whisk eggs, cream, and milk together until fluffy
        • Add in salt, pepper and mustard powder
        • Stir in the bacon, sausage, onion and cheese
        • Press the crust into a tart pan or a deep dish pie pan
        • Pour the egg mixture into the pie crust and place onto a baking dish
        • Loosely cover with foil and place in the oven
        • Bake for 40 min
        • Remove the foil and bake for another 10 to 15 min until crust is golden
        • Remove and allow to cool for 5 to 10 min
         

        Tuesday, 7 October 2014

        Cheddar Bacon Chicken Tenders

        Easy to make, full of incredible flavor, and perfect for the whole family! Thank you Real Housemoms

        Cheddar Bacon Chicken Tenders
        
         
        1 egg
        garlic salt, to taste
        onion salt, to taste
        pepper
        ½ cup plain panko bread crumbs
        ½ cup finely shredded cheddar jack cheese
        3 oz cooked real bacon crumbles
        1 package (14 oz) uncooked chicken tenders (not breaded)
        optional-sour cream ranch dip

        • Heat oven to 400°F
        • Spray roasting grill pan with cooking spray
        • Season each chicken tender with garlic salt, onion salt, and pepper
        • In shallow bowl, beat egg
        • In large bowl, place bread crumbs, cheese, bacon, and additional garlic salt, onion salt, and pepper
        • Dip chicken into egg
        • Press each chicken tender in the bread crumb mixture and coat the entire tender
        • Place chicken tenders on sprayed roasting grill pan
        • Spray the tops of the chicken tenders with cooking spray
        • Bake 15 to 20 minutes, until chicken is no longer pink in center and bread crumbs are golden brown
        • Optional-serve with sour cream ranch dip

        Monday, 6 October 2014

        Cheesy Potato Pancakes

        Thank you My Fridge Food

        Cheesy Potato Patties


        500 grams (1lb) of cold cooked potatoes
        100 g (1/4 cup) cheese
        1 teaspoon chopped thyme
        extra virgin olive oil
        flour - sprinkle
        salt and pepper to taste

        • Cook the potatoes until done. but still firm, and let them cool .
        • Mash the potatoes with a fork 
        • Add the cheese and thyme.
        • Season with salt and pepper.
        • Pour the flour in a bowl , 
        • Form balls with the potato mixture and roll them in flour.
        • Flatten slightly to obtain patties .
        • Heat a little oil in a frying pan and when hot add the potato pancakes .
        • Fry for about ten minutes until they are golden brown , turning on both sides .
        • If during the cooking some of the cheese melts out, just scoop it back on top.
        • Serve hot , sprinkling them with salt .