Cranberry Pumpkin Bread

For me..the best of both worlds...Pumpkin and Cranberry together. Thank you Lemon Tree Dwelling

2 c. granulated sugar
1 c. packed brown sugar
¾ c. vegetable oil
1½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
½ tsp. allspice
½ tsp. nutmeg
½ tsp. ginger
1 (15 oz.) can pumpkin puree
2 eggs
3½ c. flour
⅓ c. water
2 c. fresh cranberries

Cream Cheese Icing
1 c. powdered sugar
2 oz. cream cheese, softened
2 tsp. milk
½ tsp. vanilla

*Icing recipe can be doubled according to taste

• Preheat oven to 375 degrees.
• In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. 
• Beat at low speed until blended.
• Add baking soda, baking powder, salt, and spices. 
• Beat until blended.
• Add pumpkin and eggs. 
• Beat until blended.
• Add flour and water and stir just until blended.
• Stir in cranberries.
• Pour batter into two (5x9 inch) loaf pans that have been greased and floured.
• Bake at 375 degrees for 55-65 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven 
• Cool 10 minutes in pan, then remove to a wire rack to cool completely.
• Combine icing ingredients and mix until smooth. 
• Spoon icing over bread.

Spicy Cranberry Barbecue Meatballs

Just three simple ingredients. Can be made on the stove top, or in your slow cooker. A great appetizer or serve with rice for a simple weeknight meal. Thank you Yellow Bliss Road

2 14-ounce packages frozen meatballs (if using homemade, about 55-60 small)
1 14-ounce can whole cranberry sauce
1 17-ounce bottle spicy barbecue sauce

• Combine sauces over medium heat in a large deep skillet and cook until bubbly.
• Add meatballs in a single layer and stir to coat completely. 
• Reduce heat to medium-low, cover and cook until meatballs are 
• heated through; about 15 minutes for frozen.
• Remove cover and continue to cook for several minutes, stirring occasionally, until sauce is reduced and completely coating the meatballs.
• Serve on their own as an appetizer, or as a main dish over rice.

Cream Cheese Sugar Cookies

Seriously melt in the mouth. Thank you Beneath My Heart

1 cup sugar
1 cup margarine or butter, softened
3 oz. package of cream cheese
1/4 tsp Salt
1/2 tsp Almond extract
1/2 tsp vanilla extract
1 egg yolk (reserve white)
2 cups all purpose flour

• Blend together sugar, margarine, cream cheese, salt, almond extract, vanilla, and egg yolk with mixer. 
• Mix in flour until well blended.
• Roll into a ball and wrap in plastic wrap.
• Refrigerate for two hours.
• Heat oven to 375 degrees. 
• Roll out dough, one third at a time, on a lightly floured surface. 
• Using a cookie cutter dipped in flour, cut out cookies as close together as possible.
• Place the cookies one inch apart on ungreased cookie sheets. 
• To prevent breaking, move cookies to and from baking sheets with a  spatula 
• Leave cookies plain or brush with slightly beaten egg white and sprinkle with colored sugar.
• Bake for 7 to 10 minutes or until bottoms of cookies are a light golden brown. 
• Cool completely
• If desired, use the almond glaze below.

Almond Glaze:
1 cup confectioner’s sugar
1/4 tsp. almond extract
2 Tb. water
4 drops of food coloring

• Stir all ingredients until smooth.
• Pour 1 teaspoon of glaze on each sugar cookie. 
• Use the back of the teaspoon to spread glaze evenly over cookie. 
• Let glaze dry.

Apple Pecan Stuffing

This Thanksgiving Apple Pecan Stuffing recipe is a delicious blend of buttery bread cubes, apples, and pecans. Thank you Homemade Interest

2 c Onions, diced
1 Tbsp Brown Sugar
1 c Carrots, diced
1 c Celery, diced
2 Granny Smith Apples, diced
2 cloves Garlic, minced
8 oz. Butter, melted
12 c Bread, cubed
1½ - 2 c Broth
2 c Parsley, finely chopped
2 c Pecans, roughly chopped
2 tsp Beau Monde Seasoning
2 tsp Salt
1 tsp Pepper

• Preheat oven to 350°F
• Place the onions in a small bowl and sprinkle the sugar over them. 
• Let onions sit for about an hour.
• In a large skillet saute the carrots, celery, apples, and garlic until softened.
• Strain the sugared onions and add them to the saute along with the melted butter.
• Add mixture to the bread and toss in a large bowl.
• Add chicken broth to the bread mixture along with the pecans, parsley, and Beau Monde seasoning 
• Slowly toss until the broth is all absorbed by the bread.
• Add salt and pepper to taste.
• Spoon into a well-greased 3-quart or 13- x 9-inch baking pan.
• Cover with foil and bake at 350°F for 45 minutes.
• Remove foil and continue to bake for 5 - 10 minutes or until top is crusty and brown.

Sweet Potato Casserole

 Perfectly sweet with a delicious crumb topping. Thank you Chef in Training

3 cups cooked and mashed sweet potatoes 
⅔ cup sugar 
½ cup butter, softened 
2 eggs, lightly beaten 
1 teaspoon vanilla 
⅓ cup milk 

Topping:
⅓ cup butter, melted 
1 cup brown sugar 
½ cup flour 
1 cup chopped pecans 

• Boil and mash sweet potatoes. 
• Beat in sugar, butter, eggs, vanilla and milk until smooth and creamy. 
• Put in 9x13 greased pan. 
• To make topping, combine topping ingredients together in a small bowl. 
• Stir and mix to combine. 
• Crumble topping over sweet potatoes. 
• Bake at 350 for 30 minutes. 

Low Carb Loaded Cauliflower Bake

An easy low carb recipe that makes a great low carb side dish for Thanksgiving or Christmas!

2 small heads Cauliflower cut into florets
2 tbsp. Butter
3 cloves Garlic minced
2 c. Heavy Cream
4 oz. Cream cheese softened
2 c. Gruyere cheese shredded
1 c. Cheddar cheese shredded
6 slices Bacon cooked and crumbled
Salt and pepper to taste
Freshly ground black pepper
3 tbsp. Chives

• Preheat oven to 350 degrees F.
• In a large pot bring water to a boil and add cauliflower florets.
• Boil for 5-7 minutes or until cauliflower is slightly softened.
• Drain water and set cauliflower aside.
• In a medium saucepan melt butter and add garlic cooking for about 1 minute.
• Add heavy cream and bring to a boil then lower to a simmer.
• Add cream cheese and Gruyere cheese stirring until it has melted.
• Continue stirring over medium heat until the sauce begins to thicken, about 10 minutes.
• Salt and pepper to taste.
• Add cauliflower to a greased casserole dish.
• Pour cheese mixture over the cauliflower
• Top with cooked, diced bacon, and cheddar cheese.
• Cover with foil and bake for 30 minutes or until cauliflower is fork tender and cheese has melted.
• Garnish with chives before serving.

No Bake Pumpkin Pecan Ice Cream Pie

An easy no bake pie for Thanksgiving made with prepared pie crust, ice cream and whipped topping. Thank you Meatloaf and Melodrama

1 prepared graham cracker pie crust
1/2 gallon pumpkin pecan ice cream (any pumpkin ice cream works)
1 8-oz tub whipped topping
caramel sauce
chocolate sauce
pumpkin morsels
semi sweet chocolate morsels

• Add a thin layer of chocolate syrup to bottom of pie crust
• Freeze until firm
• Fill pie crust with ice cream, and return to freezer until firm
• Spread whipped topping over ice cream
• Top with morsels and chocolate and caramel syrup

Cranberry Fluff

The perfect cranberry dish for your holiday menu. Thank you Real Housemoms

12 oz. Fresh Cranberries
3/4 c sugar
8 oz crushed pineapple, drained
1 c sliced red or green grapes
1 c chopped pecans
2 c marshmallows, small
8 oz (3 cups) Cool Whip

• Chop cranberries in food processor
• Add sugar
• Cover and place in refrigerator overnight (or as long as you can)
• Add pineapple, grapes, and pecans to cranberries and mix together
• Add small marshmallows and mix
• Add Cool Whip and fold mixture together until thoroughly mixed
• Serve immediately or cover and store in refrigerator

Sweet Honey Cornbread

This Sweet Honey Cornbread is so moist and delicious. It has just the right amount of sweetness from the honey. Thank you Real Housemoms

1 c milk
1/4 c. butter, melted
1 egg, beaten
1 1/4 c cornmeal
1 c all-purpose flour
1/4 c sugar
1/4 c honey
1 tbsp baking powder
1/2 tsp salt
1/4 c frozen corn

• Preheat oven to 400 degrees
• Whisk together milk, butter and eggs in a large bowl
• Add in the remaining ingredients 
• Stir until just combined, it will still be lumpy
• Pour into a greased cast iron skillet or baking pan
• Bake for 20 min or until toothpick comes out clean after being inserted into the center
• Allow to cool slightly then serve 

Pumpkin Cornbread

Not much pumpkin taste but you do get a cornbread with a nice fall flavor from the addition of molasses, cinnamon and nutmeg. Thank you Real Mom Kitchen

½ cup all-purpose flour
½ cup whole wheat flour
1 Tbs baking powder
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup cornmeal
2 large eggs
1 cup pumpkin puree (canned or freshly cooked and processed)
2/3 cup brown sugar
¼ cup canola oil
1 Tbs molasses

• Preheat oven to 400°F. 
• Grease 10-inch glass pie pan or 9-inch square baking pan.
• Sift flours, baking powder, salt and spices in a large mixing bowl. 
• Whisk in cornmeal.
• In separate bowl, beat eggs lightly. 
• Whisk in pumpkin, brown sugar, oil and molasses.
• Make a well in the dry mixture. 
• Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don’t overmix.  
• Pour batter into prepared pan. 
• Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.

Chocolate Pecan Cheesecake

Silky cheesecake featuring two layers of chopped pecans and chocolate chip. Thank you Roxana's Home Baking

 

 

1 Pillsbury refrigerated pie crust
2/3 cup (Hershey's) semi-sweet chocolate chips
2/3 cup chopped pecans
2 X 8 oz packages (Philadelphia) cream cheese, room temperature
2 eggs, room temperature
1/2 cup sugar
1/3 cup chopped pecans
2 tablespoons chocolate chips + 1 tablespoon heavy cream

• Heat the oven at 350F.
• Remove the pie crust from the package and let sit at room temperature for 5 minutes.
• With your fingers press the pie crust on the bottom and sides of an 11 inch round pan with a removable bottom. 
• Once the pie crust is arranged, sprinkle with 2/3 cup pecans and 2/3 cup chocolate chips. 
• Beat together the cream cheese and sugar.
• Add the eggs, beating until just incorporated.
• Pour the cheesecake filling in the prepared pan over the pecans and chocolate chips.
• Bake in preheated oven for 35 minutes or until center appears set when gently shaken.
• Remove the cheesecake from the oven
• Let it cool in the pan for 30 minutes at room temperature.
• Gently loosen the sides of the pan for easy removal one the cheesecake is completely chilled.
• Just before serving, sprinkle the cheesecake with the remaining pecans.
• In a small bowl combine the chocolate chips and heavy cream. 
• Microwave for few seconds until the chocolate is melted and drizzle over the cheesecake.  
• Keep the leftover cheesecake covered in the refrigerator. 

Cranberry Apple Pie

  A delicious Thanksgiving dessert. Thank you Real Housemoms

5 Granny Smith apples-peeled, cored, sliced

2 C. chopped fresh cranberries or 1 can
1 C. sugar(depending on how tart/sweet you want add less/more sugar)-I used 1½ cups
3-4 tsp flour-I used 4
2 tsp Vanilla
4 or 5 shakes of cinnamon
4-6 small pats of butter
1 egg(whites for wash)
2 pre-made pie crusts

• Preheat oven to 350
• Press 1 crust into pie pan and set aside
• In a large bowl, combine the apples, cranberries, sugar,flour, vanilla and cinnamon
• Mix until apples and cranberries are well coated
• Place in pie pan
• Place the pats of butter on top of the apples then cover w/ the other pie crust
• Push crust down around the edge
• Trim remaining crust from the sides
• Put slits on the top of the pie
• Give it an egg white wash
• Bake approximately 1 hour, or until pie bubbles over

Pecan Pie Cheesecake

Cheesecake and Pecan Pie together in one dessert. Delicious. Thank you Spicy Southern Kitchen

 

Crust
1¾ cups vanilla-wafer crumbs
¼ cup firmly packed brown sugar
⅓ cup butter, melted

Pecan filling
1 cup sugar
⅔ cup dark corn syrup
⅓ cup butter, melted
2 large eggs
1½ cups chopped pecans
1 teaspoon vanilla extract

Cheesecake filling
3 (8-ounce) packages cream cheese, softened
1¼ cups firmly packed brown sugar
2 tablespoons all-purpose flour
4 large eggs
⅔ cup heavy whipping cream
1 teaspoon vanilla extract

Dulce de Leche Sauce

• Preheat oven to 350 degrees.
• Combine vanilla-wafer crumbs and brown sugar in a medium bowl. 
• Stir melted butter in with a spatula. 
• Press into the bottom and halfway up the sides of a 9-inch Springform pan.
• Bake for 6 minutes and let cool.
• Combine all Pecan-Filling ingredients in a medium saucepan.
• Stir well and bring to a boil over medium-high heat. 
• Reduce heat to maintain a simmer and cook, stirring continuously, until mixture thickens, about 8 to 10 minutes. 
• Pour into prepared crust.
• Reduce oven temperature to 325 degrees.
• Using an electric mixer, beat the cream cheese at medium speed until smooth and creamy.
• Add brown sugar and flour and beat until fluffy.
• Add eggs one at a time, beating well after each addition. 
• Use a rubber spatula to scrape the sides of the bowl to make sure everything mixes evenly.
• Add cream and vanilla and beat just to combine. 
• Pour mixture over pecan filling.
• Place in oven and bake for 1 hour. 
• Turn oven off but leave cheesecake in oven with door closed for 1 more hour.
• Remove cheesecake from oven and run a knife around the sides to make sure they are not sticking. 
• Let cool completely. 
• Refrigerate for at least 4 hours. 
• Serve with Dulce de Leche,

 

Crock Pot Maple Brown Sugar Ham

This Ham is absolutely delicious! Great to serve along side the turkey at Thanksgiving. Thank you Life in the Lofthouse

7-8 pound spiral-cut ham (bone-in or boneless)
1 cup brown sugar
1/2 cup maple syrup
2 cups pineapple juice  

• Use a 6-7 quart crock pot. 
• Unwrap ham from wrapper, and discard the flavor packet. 
• Place ham inside crock pot, flat side down. 
• Rub the brown sugar over all sides of the ham. 
• Pour on the maple syrup and pineapple juice. 
• Cover and cook on low heat for 4-5 hours. 
• Baste ham with juices an hour or so before serving. 
• When cooking is done, carefully remove ham from crock pot and place on a cutting board. 
• Let rest 15 minutes before carving

Simple Pumpkin Cheesecake Trifles

Thank you My Baking Addiction

 

 

12 Biscoff Cookies, crushed into crumbs
1 tablespoon unsalted butter, melted
8 ounces cream cheese, softened
1 cup pure pumpkin puree
1 teaspoon pure vanilla extract
1/2 cup sugar
2 teaspoons pumpkin pie spice
1 large tub (12 oz.) whipped topping (Cool Whip), thawed, divided

• In a medium bowl, combine Biscoff Cookie crumbs and butter. 
• Divide the crumbs into the bottoms of your trifle glasses. 
• Gently press crumbs to form an even layer of crust.
• In a large bowl with an electric mixer, beat cream cheese until smooth. 
• Add pumpkin, vanilla, sugar and pumpkin pie spice. 
• Beat until well combined and creamy.
• Use a spatula to fold in half of the whipped topping. 
• Gently combine ingredients until no streaks remain.
• Pipe or spoon a layer of pumpkin cheesecake onto the Biscoff crust 
• Follow by a layer of whipped topping. 
• Repeat layers until your trifle reaches the top of your glass or jar.
• Store trifles in the refrigerator until ready to serve. 
• If desired, garnish with Biscoff cookie crumbs.

  

Ingredients for the Pecan Pumpkin Bread:

• 1 cup butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 - 15 ounce can of 100% pure pumpkin or 1 3/4 cups homemade pumpkin puree
• 2 cups flour, unbleached or all-purpose
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup chopped pecans (reserve 1/4 cup)

Instructions for the Pecan Pumpkin Bread:
Preheat oven to 375 degrees F and grease (2) 9" x 5" loaf pans.

1. In a large mixing bowl combine the first five (5) ingredients on low speed until blended, then mix on medium speed for about a minute.
2. In a separate bowl whisk the dry ingredients together, including the chopped pecans, but reserve 1/4 cup of the nuts for the top of the breads. Add the dry ingredients to the wet ingredients and blend on low speed just until the flour disappears.
3. Evenly distribute the batter between the two (2) greased loaf pans and sprinkle with the reserved chopped pecans.
4. Place in a preheated 375 degrees F oven and bake for 10 minutes, reduce oven to 350 degrees F and bake an additional 40-50 minutes, or until golden brown, but not over-baked. Use my toothpick tip to check the breads.
5. Remove the breads from the oven. Cool 10-15 minutes then transfer the breads to a cooling rack lined with parchment or wax paper.

Ingredients for the Warm Salted Caramel Glaze:

• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup light corn syrup
• 1/2 teaspoon salt

Instructions for the Warm Salted Caramel Glaze:

1. In a saucepan over medium heat combine the ingredients and gently stir until melted.
2. Bring the mixture to a simmer and cook for two (2) minutes, stirring gently.
3. Remove from heat and set aside to cool slightly. Pour the warm caramel sauce over the warm pecan pumpkin breads.

Makes (2) 9" x 5" breads - See more at: http://www.my-sweet-mission.com/2014/10/pecan-pumpkin-bread-with-warm-caramel-glaze.html?utm_content=buffer28fea&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer#sthash.kc0UrHF3.dpuf

Ingredients for the Pecan Pumpkin Bread:

• 1 cup butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 - 15 ounce can of 100% pure pumpkin or 1 3/4 cups homemade pumpkin puree
• 2 cups flour, unbleached or all-purpose
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup chopped pecans (reserve 1/4 cup)

Instructions for the Pecan Pumpkin Bread:
Preheat oven to 375 degrees F and grease (2) 9" x 5" loaf pans.

1. In a large mixing bowl combine the first five (5) ingredients on low speed until blended, then mix on medium speed for about a minute.
2. In a separate bowl whisk the dry ingredients together, including the chopped pecans, but reserve 1/4 cup of the nuts for the top of the breads. Add the dry ingredients to the wet ingredients and blend on low speed just until the flour disappears.
3. Evenly distribute the batter between the two (2) greased loaf pans and sprinkle with the reserved chopped pecans.
4. Place in a preheated 375 degrees F oven and bake for 10 minutes, reduce oven to 350 degrees F and bake an additional 40-50 minutes, or until golden brown, but not over-baked. Use my toothpick tip to check the breads.
5. Remove the breads from the oven. Cool 10-15 minutes then transfer the breads to a cooling rack lined with parchment or wax paper.

Ingredients for the Warm Salted Caramel Glaze:

• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup light corn syrup
• 1/2 teaspoon salt

Instructions for the Warm Salted Caramel Glaze:

1. In a saucepan over medium heat combine the ingredients and gently stir until melted.
2. Bring the mixture to a simmer and cook for two (2) minutes, stirring gently.
3. Remove from heat and set aside to cool slightly. Pour the warm caramel sauce over the warm pecan pumpkin breads.

Makes (2) 9" x 5" breads - See more at: http://www.my-sweet-mission.com/2014/10/pecan-pumpkin-bread-with-warm-caramel-glaze.html?utm_content=buffer28fea&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer#sthash.kc0UrHF3.dpuf

Ingredients for the Pecan Pumpkin Bread:

• 1 cup butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 - 15 ounce can of 100% pure pumpkin or 1 3/4 cups homemade pumpkin puree
• 2 cups flour, unbleached or all-purpose
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup chopped pecans (reserve 1/4 cup)

Instructions for the Pecan Pumpkin Bread:
Preheat oven to 375 degrees F and grease (2) 9" x 5" loaf pans.

1. In a large mixing bowl combine the first five (5) ingredients on low speed until blended, then mix on medium speed for about a minute.
2. In a separate bowl whisk the dry ingredients together, including the chopped pecans, but reserve 1/4 cup of the nuts for the top of the breads. Add the dry ingredients to the wet ingredients and blend on low speed just until the flour disappears.
3. Evenly distribute the batter between the two (2) greased loaf pans and sprinkle with the reserved chopped pecans.
4. Place in a preheated 375 degrees F oven and bake for 10 minutes, reduce oven to 350 degrees F and bake an additional 40-50 minutes, or until golden brown, but not over-baked. Use my toothpick tip to check the breads.
5. Remove the breads from the oven. Cool 10-15 minutes then transfer the breads to a cooling rack lined with parchment or wax paper.

Ingredients for the Warm Salted Caramel Glaze:

• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup light corn syrup
• 1/2 teaspoon salt

Instructions for the Warm Salted Caramel Glaze:

1. In a saucepan over medium heat combine the ingredients and gently stir until melted.
2. Bring the mixture to a simmer and cook for two (2) minutes, stirring gently.
3. Remove from heat and set aside to cool slightly. Pour the warm caramel sauce over the warm pecan pumpkin breads.

Makes (2) 9" x 5" breads - See more at: http://www.my-sweet-mission.com/2014/10/pecan-pumpkin-bread-with-warm-caramel-glaze.html?utm_content=buffer28fea&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer#sthash.kc0UrHF3.dpuf

Pumpkin Roll

A soft and spongy pumpkin cake wrapped around the a sweet cream cheese and pecan filling making a classic and perfect holiday dessert.Thank you Something Swanky

3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
1/4 tsp salt
3 large eggs
1 cup sugar
1 tsp. vanilla
2/3 cup pumpkin puree (NOT pumpkin pie filling)

 

For the Filling:

8 oz cream cheese, softened
6 tbsp butter, softened
1 cup powdered sugar
1 tsp vanilla
1/4 cup pecans, chopped

Powdered sugar for dusting towel and top of cake roll

• Preheat oven to 375ºF.
• Line a 15x10-inch jelly-roll pan with parchment paper 
• Lightly spray with non-stick cooking spray 
• Prepare a towel, eg. a thin flour-sack towel by dusting it with powdered sugar. 
• You want this to be ready as soon as the cake come out of the oven.
• In a medium bowl mix together the flour, baking powder, baking soda, pumpkin pie spice, and salt. 
• Set aside.
• In a large bowl whisk together the eggs and sugar until thick and creamy. 
• Mix in the vanilla and the pumpkin. 
• Mix in the dry mixture until batter forms and is smooth.
• Pour the batter into the prepared pan, and spread evenly. 
• Bake for 13-15 minutes or until toothpick inserted comes out clean.
• Immediately invert cake onto the prepared towel, and carefully peel back the parchment paper. 
• Roll up the cake and towel together, starting with the narrow end. 
• Cool completely on a wire rack.
• Meanwhile, beat together the cream cheese and butter until smooth. 
• Beat in the powdered sugar and vanilla until smooth.
• Once the cake has completely cooled, gently unroll it and remove towel.
• Spread the frosting over the cake, sprinkle with the chopped pecans, and gently re-roll.
• Wrap roll in plastic wrap and chill for at least an hour before slicing. 
• Dust with more powdered sugar if desired before serving.

Pumpkin Chocolate Chip Pudding Cookies

Thank you Mommy on Demand

3/4 cup butter, softened
3/4 cup brown sugar

1/4 cup sugar

1 small pkg. pumpkin spice instant pudding mix

2 eggs

1 tsp. vanilla

1 tsp. baking soda

2 1/4 cup flour

1-2 cups milk chocolate chips

• Cream butter, brown sugar and sugar together in a large bowl.
• Add in dry pumpkin spice instant pudding mix and beat until well combined.
• Next add eggs and vanilla and mix well. 
• Add flour and baking soda and beat until well combined.
• Stir chocolate chips in by hand until evenly distributed.
• Roll dough into balls. 
• Place on a greased baking sheet and bake at 350 degrees for 8-10 minutes.

Thanksgiving Dinner Pie

Unusual...with all the flavours of Thanksgiving dinner. Thank you Holiday Cottage

1lb ground turkey

1 medium onion, chopped (1/2 cup)
1/2 teaspoon salt
1/2 teaspoon pepper
24 oz mashed potatoes
2 to 3 teaspoons prepared horseradish
4 oz provolone cheese, shredded (1 cup)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
1/4 cup chopped fresh Italian (flat-leaf) parsley
1 can (14 oz) whole berry cranberry sauce
Fresh parsley sprigs, if desired

 

• Heat oven to 400°F. 
• Spray 9-inch glass pie plate with cooking spray.
• Book potatoes in slightly salted water until soft , then mash
• In 12-inch skillet, cook turkey, onion, salt and pepper over medium-high heat until turkey is no longer pink. 
• Remove from heat. Sprinkle turkey mixture in pie plate.
• In small bowl, mix 2 cups of the potatoes and the horseradish. 
• Reserve remaining potatoes for a later use. 
• Spread potatoes evenly over turkey mixture. 
• Sprinkle with cheese.
• In small bowl, stir Bisquick mix, milk, eggs and parsley until blended. 
• Pour over cheese.
• Bake 28 to 32 minutes or until knife inserted in center comes out clean. 
• Let stand 5 minutes before serving. 
• Top each serving with cranberry sauce. 
• Garnish with parsley sprigs.

Pumpkin Whoopie Pies with Chocolate Cream Cheese Filling

Delicious. Thank you Shugary Sweets

For The Pies

1 cup brown sugar

1 cup granulated sugar

1 cup canola oil
1 can (15oz) pure pumpkin
2 eggs
1 tsp vanilla extract
3 1/2 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1 Tbsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp kosher salt

For the Filling:
1 pkg (8oz) cream cheese, softened
1/3 cup butter, softened
4 cup powdered sugar
1/3 cup unsweetened cocoa powder
3-4 Tbsp heavy cream
sprinkles

• In large mixing bowl, mix all ingredients for whoopie pies until blended. 
• Fill a large ziploc bag. Snip of corner of bag. 
• Pipe circles of filling, using a spiral rotation, onto a parchment paper lined baking sheet about 2 1/2 inch. Bake in a 350 degree oven for 12-15 minutes. 
• Remove and cool.
• When completely cooled, make filling. 
• Beat cream cheese and butter for 3 minutes in mixer. 
• Add powdered sugar, cocoa and heavy cream. 
• Beat an additional 3 minutes until fluffy. 
• Add more cream if necessary. 
• Scoop tablespoons of filling onto one whoopie pie and top it with a matching sized cookie. 
• Add sprinkles if desired.

Sweet Potato Mash With Browned Butter And Sage

An delicious twist of the typical sweet potato. Thank you What a Girl Eats

3 cups cooked mashed sweet potatoes, about 4 medium
6-7 large sage leaves, cut chiffonade
6 Tablespoons unsalted butter
Kosher salt and pepper to taste.

• Clean and cook the sweet potatoes until flesh is tender. 
• Either prick and bake or microwave. 
• About 40 minutes if baking, about 5-7 minutes if microwaving, depending on the size and number of sweet potatoes.
• Peel and reserve flesh. 
• In the bowl of a mixer, beat the sweet potatoes for 1 or 2 minutes, until almost smooth.
• In a saucepan over a medium heat, melt butter and sage together, watching carefully until it begins to turn golden brown. 
• Just as it turns nutty brown and fragrant, remove from the heat and add to the mashed sweet potato.
• Blend sweet potato mash and browned butter and sage until mixed. 
• Season with salt and pepper to taste.