Pumpkin Spice Dump Cake

Pumpkin Spice cake with Cinnamon Cream Cheese Frosting

1 box - Spice Cake mix

1- 15oz can of pumpkin

2- stick melted butter

-I also added a couple dashes of Pumpkin Pie Spice *optional*

Mix well, put into a 9x13 pan (was thick so you'd have to spread it), and bake at 350º for about 20 mins, or until done (clean knife & all)

4oz cream cheese

½ Cup butter (1 stick) softened

1tsp Vanilla

1 tsp cinnamon

2½+ cps of powdered sugar - (add until you get the flavor & consistency you want)

Cream together.

This is a super moist and delicious cake. Served warm is best but yuo really can not go wrong with it at ANY temperature!

Enjoy!

Maple Cinnamon Sweet Potato Casserole

I want to try my hand at sweet potatoes this year at Thanksgiving. I remember one year at my Aunt and Uncle's they had one awesome sweet potato casserole for an Easter. It was the first time I tried it and it was only because everyone proclaimed how much the dish tasted like pumpkin pie. So I gave it a whirl and LOVED it too. Haven't had them since, but I want to try a recipe of my own.

I scrounge the internet and concocted this little ditty and I can't wait to try it out this month before Thanksgiving and hopefully even during Thanksgiving, if it turns out well.


2-29oz Cans Sweet Potatoes (or 4½ lbs cooked, pealed & mashed sweet potatoes)
1/2 cup butter, melted
1/3 cup evaporated milk
1/4 cup dark brown sugar (or brown sugar)
1/8 cup Maple Syrup (real)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 eggs, beaten

1½ cup light brown sugar
3/4 cup all-purpose flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/3 cup butter
1½ cup chopped pecans


1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

2. In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, evap. milk, dark brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, salt and eggs. Spread sweet potato mixture into the prepared baking dish.

3. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.

4. Bake for 25 minutes in the preheated oven, or until golden brown.

Pumpkin Black Bean Soup

This thick, rich soup is delicious on a chilly fall day or a perfect accompaniment to your holiday turkey – especially if you or someone you love is a vegetarian.

Serves: 6-8
Prep time: 25 minutes
Cook time: 45 minutes

INGREDIENTS
3 cans (43.5 ounces) black beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes
1 can (16 ounces) pumpkin puree
1/2 cup chopped shallot or red onion
2 garlic cloves, minced
4 tablespoons olive or canola oil
4 cups vegetable broth
1 teaspoon kosher salt
1/2 teaspoon ground pepper
3 tablespoons ground cumin
1 teaspoon cinnamon
1 teaspoon allspice
3 tablespoons balsamic vinegar
Baked pumpkin seeds, for garnish (optional)

INSTRUCTIONS
1. Place oil, shallot or red onion, garlic, cumin, salt, pepper, cinnamon and allspice into a large pot and cook on low-medium heat until the shallot or red onion and garlic begin to brown.

2. Using a food processor, puree the beans and tomatoes with half of the vegetable broth. Add the pureed beans, tomatoes, pumpkin and the rest of the broth to the pot.

3. Simmer the mixture uncovered until thick, about 40-45 minutes. Before serving, stir in the balsamic vinegar. Garnish with baked pumpkin seeds.

Tip: You can add less vegetable broth to create a thicker soup and substitute 1/2 stick of margarine for oil, if preferred.

Tip: Use an emersion blender to simplify the process. You can puree the ingredients together inside the pot you’re using to cook the soup, instead of using the food processor.

Tip: To bake pumpkin seeds follow the simple instructions in this Great Pumpkin article.

Simple Pumpkin Cream Pie

NGREDIENTS

* 1½ cups cold milk
* 1 (3.5 ounce) packages instant french vanilla pudding mix
* 1 (3.5 ounce) packages instant cheesecake pudding mix
* 1 cup canned pumpkin
* 1 teaspoon pumpkin pie spice
* 1 cup frozen whipped topping, thawed
* 1 (9 inch) pie crust, baked

DIRECTIONS

1. Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
2. Chill until set, about 3 hours.

Triple Layer Pumpkin Pie

I saw this one while in a store and really liked it. Hope you will too.

INGREDIENTS

* 2 cups cold milk
* 2 pkg. (4 serving size) JELL-O Pumpkin Spice Flavor Instant Pudding & Pie Filling
* 1/4 teaspoon ground cinnamon
* 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
* 1 (6 ounce) HONEY MAID Graham Pie Crust
* 1/2 cup PLANTERS Pecan Halves
* 1 tablespoon honey


DIRECTIONS

1. Beat milk, dry pudding mixes and cinnamon with wire whisk until well blended. Spread 1-1/2 cups onto bottom of crust.
2. Add 1-1/2 cups of the whipped topping to remaining pudding mixture; stir gently. Spoon over layer in crust; top with remaining whipped topping.
3. Refrigerate 1 hour. Meanwhile, cook pecans and honey in skillet on medium-low heat 2 to 4 min. or until pecans are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving. Store leftovers in refrigerator.


Nutritional Information

Servings Per Recipe: 10
Amount Per Serving
Calories: 294

* Total Fat: 12.8g
* Cholesterol: 4mg
* Sodium: 421mg
* Total Carbs: 20.6g
* -Dietary Fiber: 0.9g
* Protein: 2.9g

Oatmeal Craisin Cookies

Wet Ingredients
2½ -Sticks Butter
¾C -Brown Sugar
½C -Sugar
1 -Egg
1 tsp -Vanilla

Dry Ingredients
1½C -Flour
1tsp -Baking Soda
1tsp -Salt
1tsp -Cinnamon
¼ tsp -Nutmeg

Oats & More
3C -Oats
1C -Craisins


In separate bowl combine the dry ingredients and set aside.

In another bowl combine all of the wet ingredients blend well.

Slowly add the dry mixture to the wet mixing in between.

Once all is blended well add the oats one cup at a time mixing after each addition.

Once the oats are mixed in add the craisins and nuts and whatever else.
Mix well.

Spoon onto a lined cookie sheet. You can fit about 20 cookies onto a sheet. A double batch yields over 100 cookies.

Bake at 350º for about 12-15mins or until golden brown.

Pumpkin Buns

I found this one on Lisa's Craft & Food Blog. She has some great ideas and recipes you should look through.

I am always looking for new ways to use pumpkin so I HAD to post this one. Enjoy!

1 envelope active dry yeast
1/4 cup warm water
1 tsp. sugar
2 eggs
1/2 stick butter, melted
1 15 oz. solid packed pumpkin
5 1/2 cups all-purpose flour
3/4 tsp. salt

Filling: 1/2 stick butter, softened
1/4 cup sugar
1 cup packed light brown sugar
1 tablespoon cinnamon

Glaze: 2 cups confectioners sugar
3 tablespoons milk

Sprinkle yeast over warm water in karge bowl. Add 1 teaspoon sugar; let stand til foamy, about 5 minutes. Beat in remaining 2 tablespoons sugar, the eggs, butter and pumpkin.

Gradually add 5 cups of the flour and the salt, scraping side of bowl, until soft dough forms. Turn out onto floured surface and knead remaining 1/2 cup flour onto dough. Dough will be soft.

Grease a bowl; add dough. Cover with plastic wrap and place in a warm spot until doubled, about 1 1/4 hours.

Coat 2 13x10 inch baking pans with nonstick cooking spray. Make filling: Mix butter, sugar and brown sugars, cinnamon in a bowl.

Punch down dough. Roll out half onto lightly floured surface to form a 16x10 inch rectangle. Spread with half of filling. Starting on one long side, roll up jelly roll fashion. Pinch seam to close. Repeat with second half of dough and filling.

Cut each log crooswise into 12 generous 1 inch pieces. Arrange 12 pieces, cut side down, in each prepared pan. Cover with plastic; let sit in a warm spot until buns double in size, about 30-45 minutes.

Heat oven to 350 degrees. Uncover pans and bake buns until they are golden brown and bubbly, 28-33 minutes. Tranfer to wire rack; let cool 10 minutes.

Glaze: Blend confectioners sugar and milk. Drizzle over buns. Serve warm.

Orange Cranberry Sauce

Growing up I never really cared for the gelatinous canned looking mass of supposed "cranberry sauce" that was sitting on the table during Thanksgiving. It did not taste anything like the jello it looked like.

But as I got older I thought I'd try some cranberry sauces, but homemade. My first homemade cranberry sauce was a bitter disaster. Blech. The Food Network recipes weren't completely working for me and I could never get it sweet enough. It seemed like a waste of sugar to me.

So I tossed the idea out the window.

Then a few Thanksgivings back I saw a recipe I think from Paula Dean that used canned whole cranberry sauce. At first I was amazed that canned cranberry sauce could have the berries in them too! LOL

So I tried the recipe and we fell in love with cranberry sauce for the first time ever!

I've tweaked it and modified it to our likings but it really is a great addition to the Thanksgiving table, when it tastes good.

Semi-Homemade Cranberry Sauce

*For best results make one day a head so it can marinate.*

1 can Whole Cranberry Sauce.
1 Large Orange (seedless preferablely)
¼ C finely chopped Walnuts *optional*
1 tsp Cinnamon
½ tsp ground clove


In a bowl empty the can of cranberry sauce. Break up with a fork.

Cut the orange in half. Take one half of the orange and squeeze all of the juice you can from it into the cranberry sauce. Take the other half and cut off all of the rind. Don't peel it because you want to get to all of the juice pouches you can. Once the rind is cut off chop the orange into small pieces and add to the cranberry sauce mix.

Add the finely chopped walnuts, cinnamon, ground cloves, and the pinch of ginger. (You can add more or less of the spices you want to taste)

Mix together well.

Cover and chill for 6-12 hours (18-24 hours is best) so the sauce can marinate and absorbe all of the flavors.

Remove from fridge and either let it reach room temp or serve chilled with your Thanksgiving dinner.

Yummy!

Cream Spaghetti Squash Casserole

This one really caught my eye, while I was surfing some recipe blogs. It looks and sounds delicious! Plus the upside is that it's healthier than plain ol' pasta!

I found it on Tammy's Recipes

Cream Spaghetti Squash Casserole

A cheesy, creamy layer of spaghetti squash topped with a flavorful spaghetti sauce with meat for a delicious baked casserole!

Yield:
16 servings

Ingredients:
2 medium-large spaghetti squashes (about 6 [packed] cups of cooked squash all together)
2 tablespoons butter
1 small-medium onion, chopped
2 cloves garlic, minced
1/2 green bell pepper, chopped
8 ounces cream cheese
8 ounces sour cream
1 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon dried parsley flakes
8 ounces (2 cups) shredded mozzarella cheese
2 ounces (1/4 cup) shredded cheddar cheese, optional
8-12 ounces (about 1 1/4 to 2 cups) cooked ground beef
4 cups spaghetti sauce (can use a 26 ounce jar or a quart of homemade)
1/2 tablespoon sugar
1 teaspoon Italian seasoning

Instructions:
1. In a large stock pot, put about 2-3 inches of water. Cover and bring to a boil. Wash outside of squash, cut squash in half and place in the stock pot of boiling water, flesh side down. Cover and boil for 15-20 minutes, until squash is tender.

2. Drain squash. Holding halves with a potholder, use a fork to scoop out the stringy "spaghetti". Set aside.

3. In a large stock pot or saute pan, melt butter. Add onions, garlic, and bell peppers and saute until tender. Add squash and cook and stir until heated through.

4. In a separate saucepan on low heat, melt the cream cheese. Add the sour cream, salt, pepper, and parsley flakes, stirring to make a smooth white sauce.

5. Stir the white sauce into the cooked squash mixture.

6. Grease a 9x13-inch baking dish. Spread the white squash mixture evenly over the bottom of the pan. Spread about 1 1/2 cups of the shredded mozzarella cheese over the squash.

7. In a large mixing bowl, combine the ground beef, spaghetti sauce, sugar, and Italian seasoning. Spread over the layer of shredded cheese. Top with the remaining shredded mozzarella cheese and cheddar cheese (if using). Sprinkle with dried basil or oregano flakes for garnish if desired.

8. Bake uncovered at 350 degrees (325 for glass dish) for 30-40 minutes, until casserole is hot and bubbly. Remove from oven and allow to cool slightly (10-15 minutes) before serving.

Yummy Acorn Squash Recipe

I love browsing for new recipes, like I've said before, and today I came across this little delight that just may end up as our new Thanksgiving SideDish this year.


Super simple and it looks divine. Don't you think?

She shows a pictured step by step process for even easier directions.

Delicious Baked Acorn Squash

Acorn Squash
Kosher Salt
Butter
Brown Sugar
Pure Maple Syrup

Preheat oven to 400 degrees.

Half each squash, then scrape out the seeds and stringy membranes.
Sprinkle each half with salt.

Add a generous tablespoon of butter to the center of each squash.
Add 2 to 3 heaping tablespoons brown sugar.

Drizzle squash with maple syrup.

Pour 2 cups water in the bottom of the baking pan.

Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 30-45 minutes, or until squash is golden brown. In the last 5 minutes of baking, turn on the broiler and allow tops to get a little more brown and the butter/sugar mixture to bubble.

Serve on a platter and share with Aunt Winifred.

Candy Corn Cookies

Ok, again I LOVE baking and I love finding super simple easy recipes that are fun and inventive!

Well today through Tip Junkie I found yet another wonderfully fun and easy cookie recipe on Tidymom that are just perfect for Halloween!

CANDY CORN COOKIES

Refridgerator Sugar Cookie Dough
Orange Food Coloring (*or red and yellow)
Bakers Bittersweet Chocolate
Bakers White Chocolate

Take refrigerated cookie dough (I used 2 rolls and got about 30 cookies) add orange food coloring (*or red and yellow to make orange) Knead the dough until orange. Roll dough and cut cookies with candy corn cookie cutter (or you can use a triangle cookie cutter). Bake for 10 mins. Let cool. Dip bottom of cooled cookie in melted Baker's chocolate, and dip top end in melted white Baker's Chocolate. Freeze for 5 mins. to set.

~ENJOY!~

I'm sure you could even replace the store bought sugar cookie dough with your favorite recipe as well.

Talk about easy and FUN!

I am hoping I'll get around to making some of these this week. I may make them for the Halloween party. That would be really fun!

Pumpkin-Spiced Gingersnap Truffles

1¼ cups semisweet chocolate pieces
¼ tsp. pumpkin pie spice
¼ tsp. vanilla
½ cup whipping cream
¾ cup chopped gingersnaps (about 10 cookies)
1/3 cup finely crushed gingersnaps (about 7 cookies) and/or 1/4 cup unsweetened cocoa powder

Directions:
1. In medium bowl combine chocolate pieces, pumpkin pie spice, and vanilla.

2. In medium microwave-safe bowl place whipping cream. Microwave on 100 percent power (high) for 70 seconds or until boiling (or place cream in saucepan and bring just to boiling. ) Pour cream over chocolate mixture. Let stand 5 minutes. Whisk until smooth. Stir in chopped gingersnaps. Cover; refrigerate 1-1/2 to 2 hours or until firm but soft enough to form into balls.

3. Place crushed gingersnaps and/or cocoa powder in small bowl(s). Using a small spoon, scoop 1-tablespoon portions of truffle mixture and shape into balls. Roll in crushed gingersnaps or cocoa powder to coat. Refrigerate 1 hour or until firm. Store, covered, in refrigerator, up to 3 days.

Makes 20 to 25 truffles.

Pumpkin Dump Cake

29oz Pure Pumpkin
12oz Evaporated Milk
3 Eggs
1C Sugar
1tsp Salt
3tsp Cinnamon
1box Yellow Cake Mix
1C Chopped Pecans
¾C Melted Butter

Mix, Pumpkin, Milk, Eggs, Sugar, Salt and Cinnamon together.

Poor into a greased cake pan.

Sprinkle ckae mix ontop and cover with peacans.

Pour the melted butter over top

Bake 350ºF for 50mins

Pumpkin Spice Apple Dip

1 can (15oz) Canned Pumpkin
8oz Cream Cheese or Cream Cheese Alternative
2 Cups Confectioners Sugar
3 tsp Pumpkin Pie Spice
1tsp Vanilla
½ tasp Ground Ginger * optional



Cream together the Cheese and Powdered Sugar.
Slowly add the Pumpkin, until blended well.
Add spices and vanilla, and beat until smooth.

Serve with sliced apples, pears or other fruits.

Chill remainder.