Pumpkin Pie Smoothie

This seasonally inspired Pumpkin Pie Smoothie is not only tasty, but good for you! It is packed with vitamin A, potassium, protein and fiber. Thank you Love Bakes Good Cakes

 

 

1 medium ripe banana, peeled

1 cup pumpkin puree

½ cup soy milk (or your favorite milk)

½ cup vanilla Greek yogurt
1 tbsp. maple syrup
1½ tsp. pumpkin pie spice
1 cup ice cubes

• Place all ingredients in a blender. 
• Cover and blend until smooth. 
• Divide the mixture between 2 glasses. 
• Serve immediately.

Pumpkin Spice Latte Brownies

Pumpkin brownies, layered with Pumpkin Spice Oreo cookies, and a no bake coffee cheesecake is a delicious way to celebrate fall. Thank you Inside Brucrew Life

1 brownie mix (for a 9x13 pan)

1 - 15 ounce can pumpkin puree

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup milk

2 Tablespoons instant coffee granules

1 - 3.4 ounce box instant vanilla pudding

1 - 8 ounce cream cheese, softened

3 cups Cool Whip, divided

24 Pumpkin Spice Oreo cookies

1/2 cup cooled coffee

• Combine the brownie mix, canned pumpkin, cinnamon, and nutmeg until mixed. 
• Spread in a greased 9x13 baking dish. 
• Bake at 350 degrees for 30 minutes. 
• Remove and cool completely.
• Whisk together the milk and instant coffee. 
• Whisk in the pudding mix.
• Beat the cream cheese until creamy. 
• Add the pudding and beat again. 
• Stir in 2 cups of Cool Whip. 
• Spread half the pudding mixture over the cooled brownies.
• Dip the Oreo cookies in the cooled coffee and layer over the pudding mixture. 
• Cover the cookies with the remaining pudding mixture. 
• Top with the remaining Cool Whip. 
• Refrigerate at least 4 hours or overnight. 
• Sprinkle with cinnamon before serving. 
• Store in a sealed container in the refrigerator.

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

Bacon & Onion Green Beans

Absolutely delicious. Thank you Real Housemoms

1 lb. green beans, snip off ends and snap in half
4 slices of thick cut pepper bacon
1 cup  onion, chopped into ½" pieces
2 tsp sugar
½ tsp fresh thyme
1½ Tbsp apple cider vinegar
1 tsp salt
½ tsp pepper

 

• Add green beans to a pot of boiling water and cook for 4 min 
• Remove and run under cold water to stop cooking
• In a large skillet cook the bacon until crispy and remove
• Drain off grease but leave 2 Tbsp in the pan
• Cook onions in bacon grease for 3 min
• Add sugar and thyme and cook for another 3 min
• Add in apple cider, salt and pepper and cook for another 1 min
• Toss back in the bacon and beans

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.

Steak Sandwiches..with Cheese

Cheesesteaks are a big favourite in our house..and this one is especially indulgent. Thank you Perpetually Hungry

    

1 Tbsp oil
2 cups of sliced onions and mushrooms
1 lb of steak, sliced thinly against the grain
Salt and pepper, to taste
1 Tbsp butter
1 Tbsp flour
3/4 cup of milk
1/8 tsp of freshly cracked black pepper
1/4 tsp chile powder
1/2 pound of shredded cheddar cheese
4 sub rolls
Mayonnaise, for spreading

• Heat the oil in a skillet over medium high heat.
• Add the onions and the mushrooms and cook until softened and brown.
• Season with salt and pepper.
• Remove the onion and mushroom mixture, set aside.
• Season the steak with salt and pepper and add to the same skillet.
• Cook until browned and cooked through. Remove from heat.
• For the cheese sauce, melt the butter in a saucepan over medium heat.
• Once melted, add the flour and whisk constantly, letting the flour taste cook out.
• Once it starts bubbling, slowly whisk in the milk in a steady stream until thickened.
• Add the pepper and chile powder and add a little bit of the cheese at a time.
• Continue whisking until all cheese has been added and the sauce is smooth.
• For the baguettes, spread a thin layer of mayonnaise on each side
• Put under the broiler until crispy and lightly browned.
• To assemble, divide the steak and mushroom and onions among 4 halves of the toasted sub rolls.
• Top liberally with the cheese sauce and the remaining halves of the rolls.