Great Pumpkin Cookies

The weather is cooling off and I'm ready for fall and all things pumpkin! I was at my in-laws house over the weekend and was looking at a cookbook my mother-in-law had and came across this recipe. The Great Pumpkin Cookies, the cookbook is one that came from a church in Castle Rock, Colo. from Christ's Episcopal Church. It is a sample cookbook she received when she was working on a cookbook for Relay for Life. These are so good, just be careful to watch the cooking time. I thought mine weren't huge and they were taking more like 21 mins. different from the 15-18 in the original recipe! These are so good and definitely took care of my fall baking for today...come back later for more!

Ingredients
2 cups of flour
1 cup of oats
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup margarine, softened
1 cup brown sugar
1 cup sugar
1 jumbo egg, slightly beaten
1 teaspoon vanilla
1 cup pumpkin
1 cup chocolate chips (I used milk choco.)***I used an entire bag***

Directions
Combine dry ingredients in large bowl, then add the remaining ingredients. Stir in your chocolate chips.
I use parchment paper on my cookie sheets.
Drop by spoonfuls, about a Tbl. is what I used.
Bake at 350 degrees for 20-25 minutes.

Pumpkin Pie Bars

Here is another allrecipes.com recipe. I had some leftover pumpkin from the pancakes so I was needing to use it up. These are really good. I will probably be making these for Thanksgiving this year.

1 (18.25 ounce) package yellow cake mix
1/2 cup melted butter

3 eggs
3 cups pumpkin pie filling or canned pumpkin with 2 tbl pumpkin pie spice and 1/2 cup sugar
2/3 cup milk (I used 1 12oz can of evaporated milk)
1/2 bag of chocolate chips (I added this)
1/4 cup white sugar
1 teaspoon ground cinnamon
1/4 cup butter
I also used 1/2 cup of pecans in my topping

Preheat oven to 350 degrees F (190 degrees C).
Grease the bottom of a 9x13 inch pan.
Pour one cup of yellow cake mix into a medium size mixing bowl; set aside.
Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well.
Press into the baking pan.
Combine pumpkin pie filling, 2 eggs and milk in a medium size mixing bowl; mix until smooth. Pour evenly over the crust in the 9x13 inch pan.
I put enough of the chocolate chips over the pumpkin mixture to cover.
Pour the sugar and cinnamon and pecans into the mixing bowl containing the 1 cup of yellow cake mix. Cut in the butter until the mixture looks crumbly. Sprinkle this mixture over the pumpkin filling.
Bake for 45 to 50 minutes or until a knife inserted into the bars come out clean. Let cool before cutting.
Store in fridge.

Yummy Pumpkin Pancakes with apple cider syrup

I got this recipe off Allrecipes.com. We knew we wanted to have breakfast for dinner and Kevin wanted pancakes so I said "pumpkin pancakes" since I have been on such a pumpkin kick lately. He said sure, so I had to search for a recipe, man am I happy I came across this one!

INGREDIENTS
HOT CIDER SYRUP:
3/4 cup apple cider or apple juice
1/2 cup packed brown sugar
1/2 cup corn syrup (I used Karo dark as it's all I had)
2 tablespoons butter or margarine
1/2 teaspoon lemon juice (I used lime as I didn't have lemon)
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

PANCAKES:
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs, separated
1 cup milk
1/2 cup cooked or canned pumpkin
2 tablespoons vegetable oil


DIRECTIONS
In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Let stand for 30 minutes before serving.
For pancakes, combine the dry ingredients in a bowl. In another bowl, whisk the eggs, milk, pumpkin and oil. Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with the syrup.

Spider web pumpkin cheesecake

My mom had a little get together for Halloween and to wish my grandpa luck as he is moving to South Padre Texas. I made this cheesecake for dessert.

The cheesecake is from Philadelphia Cream Cheese on KraftFoods.com.

18 OREO Cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
3 eggs

PREHEAT oven to 350°F if using a silver 9-inch springform pan (or 325°F if using a dark 9-inch nonstick springform pan). Mix cookie crumbs and 2 Tbsp. butter; press firmly onto bottom of pan. Set aside.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 50 to 55 min. or until center is almost set; cool slightly. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.


I then melted 6 squares Bakers semi-sweet chocolate and then stired in about a 1/4 cup of whipping cream. Spread the chocolate over the cheesecake. Melt white chocolate and then place in a baggie and cut off the corner. Starting at the center of the cheesecake spiral the chocolate around the top of the cheesecake, then using a toothpick or knife pull the chocolate from the center to make spiderweb.

I then put a plastic spider on the top!

Pumpkin Corn Bread Muffins

My mom made these Saturday night, she pulled the recipe off all recipes.com. I then made them Sunday. They are wonderful! The original recipe did warn only make these as muffins as it is so dense you can't get it done in a pan. The recipe makes 12. I doubled it and used a whole can of pumpkin and got 24.

1 cup flour
3/4 cup yellow cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs, well beaten
1 cup canned pumpkin
1/2 cup packed brown sugar
1/4 cup canola oil
1 cup coarsely chopped pecans

Preheat oven to 425 degrees. Grease muffin cups or line with paper muffin liners.

In a large bowl stir dry ingredients together. In a small bowl stir together the eggs, pumpkin, brown sugar and oil.

Make a well in the dry ingredients and pour in the wet mixture. Stir just until blended; do not overmix. Fold in pecans. Divide evenly among prepared muffin tins.

Bake in preheated oven for 15-18 minutes, until a toothpick inserted in the center comes out clean.

My new pumpkin chocolate bread

I had used 1/2 a cup of pumpkin for some pumpkin brownies and needed something to do with the rest of the can. I thought I could change my mom's banana bread recipe into pumpkin, this was my take on it!

1 cup pumpkin
3/4 cup milk
2 1/2 cup flour
1 cup sugar
1 tsp cinamon
1 tsp nutmeg
1/2 tsp ground cloves
3 tbl baking soda
1 egg
1 tsp salt
3 Tbl oil (they are a little dry the next day, may use like 1/4 cup next time)
1 cup chocolate chips

Mix all ingredients. Pour into a loaf pan or muffins. I used a couple of pans I hadn't used in awhile. One was a silicone pan that was rosettes (picture) and a cast iron pan my mother-in-law gave me of mini bundt pans.

Bake at 350 for 16-18 mins until toothpick comes out clean.

Pumpkin Roll

This is my husbands favorite dessert and fastly becoming mine as well. Pictures to come!

Libby's Pumpkin Roll:

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional


FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)


Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. DH says it has to have icing on the top also (that's how is mom does it) so I reserved some icing and used a bag with a decorator's tip and made some decorations on the top.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Halloween soups!

This is a picture of me and my dad and the awesome pumpkin beer I had. I'm so not a beer drinker, but I actually drank a whole bottle of this stuff.

This used to be my favorite soup, well before I tried the pumpkin. It has kind of become tradition for my mom to make this around Halloween. This recipe came from a Campbell's soup recipe book.

Tuna-Tortellini Soup
1 can cream of chicken soup
1 can chicken broth
1/4 tsp dried basil
1/8 tsp garlic powder
2 cups frozen cheese filled tortellini
1 cup frozen whole sweet kernel corn
1 1/2 cups milk
1 small can tuna

In saucepan combine soup, broth, basil and garlic. Cover, over high heat, bring to boil. Add tortellini and corn. Reduce heat to low. Cover cook 10 min. Add milk and tuna, heat through, stirring occasionally.



I am so happy my mom made this because it is so good. I will definitely make it again. My mom found the recipe, but once again it's from Gooseberry Patch

Creamy pumpkin bisque

2 Tbl butter 1 Tbl green onion
Melt butter in a 2 qt saucepan over med heat, add onion and saute until tender.

Stir in: 16 oz can pumpkin
1 cup water
2 Tbl brown sugar packed
1/2 t salt
1/8 t white pepper
1/8 t cinamon
2 cubes chicken boullion

Heat until mixture beings to boil; cook for 5 min. Add 2 cups 1/2 & 1/2, heat through stirring constantly. Ladle into bowls and garnish with thinly sliced lemon & fresh minced parsley.

Pumpkin Oatmeal Chocolate Chip Cookies

I doubled this recipe because I hate using only a half a can of pumpkin. These are wonderful when cold, they are very moist and chocolatey! From Beach Bride in MD with alterations by me!

1 can pumpkin
2 cups white sugar
1 cup vegetable oil
2 eggs
3 1/2 cups flour
1 1/2 cups oats
4 tsp baking powder
4 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
2 tsp baking soda
2 tsp milk
2 T vanilla
2 cups chocolate chips
1 cup chopped nuts (optional, I didn't use)

Combine pumpkin, sugar, oil and egg. Mix well. In a seperate bowl, stir together flour, baking powder, cinnamon, nutmeg, salt and oats. Dissolve baking soda with the milk and add to pumpkin mixture. Add flour mixture to pumpkin mixture and mix well.

Add vanilla and chocolate chips. (nuts if you want them)

Drop by tablespoonful on greaed cookie sheet (I used parchmant paper) and bake at 350 degrees for 10-12 minutes or until lightly brown and slightly firm.

Girls Dinner Club

Some of these recipes were stolen from other nesties, if it's your recipe let me know and I will give you credit!



Pictures to come:

Okay so me and two of my bestest girlfriends started a dinner club. I did the first month (Sept) we had a really great time. I made:

Crostini:

From Kraftfoods.com
1 loaf french bread cut in half lengthwise
1/4 cup EVOO
1 clove garlic minced
1 8oz package of Cream Cheese Softened
2 Tbl Parmesan Cheese
2 Tbl chopped black olives
1 Cup chopped tomatos
2 Tbl chopped Basil

Mix EVOO and Garlic together, spread over cut side of bread. Bake for 8-10 minutes until browned on 400 degrees. Cool.

Mix cream cheese, parmesan cheese and black olives together. Spread on top of cooled bread.

Sprinkle on tomatos, then basil. Cut into 24 slices.

I halved this recipe to make 12 pieces.


Avocado Pasta with Shrimp
I came up with this recipe all on my own!

1 box rotini pasta
3 avocados
1/4 cup heavy cream
5 cloves garlic sliced
EVOO
Shrimp-deveined-still in shells

Put pasta on to boil. Put a turn of the pan off EVOO in med size pan. Heat over medium heat, then throw in garlic. Put shrimp in pan and cook until pink. Take shrimp out, let cool, then peel shells.

At same time cut avocado up, put in food processor and add enough cream to make the avocado creamy (I think it was about 1/3 of a cup). Add avocado sauce to same pan you cooked the shrimp in and let warm up.

Pour sauce over cooked pasta, then place shrimp on top.

**This was a little bland, I will try adding something to the cream sauce next time, just not sure what yet, but it was delish and all the girls raved about it!**

Roasted Asparagus with Lemon Viniagrette
This one is stolen, but don't remember from where!

1 lb asparagus ends trimmed
extra virgin olive oil
salt and pepper
lemons, for serving

Vinaigrette
1/2 shallot, finely minced
1 clove garlic, finely minced
2 Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil
2 Tbsp fresh parsley
salt and pepper to taste

Preheat oven to 400

Make vinaigrette by combining all ingredients. Set aside so flavors can meld. If you do not link pieces of shallot or garlic, you can either strain the vinaigrette after flavors have combined or puree the whole mixture in a food processor.

Toss asparagus with some olive oil to just coat all pieces. Sprinkle with salt and pepper. Roast in the preheated oven for abut 12 minutes or to desired doneness.

Spoon vinaigrette over roasted asparagus and garnish with lemon wedges.


Pumpkin Cheesecake (I have no idea what happened to this picture)
Combined from Philadelphia cream cheese recipe book and then I added a chocolate ganache!

It was just a pumpkin cheesecake made in a spring form pan. Oreo crust and then I put a chocolate ganache on the top....it was wonderful!

Mom's Chocolate-Chip-Pumpkin Loaves

These remind me of fall and are one of my favorites to bake. I can remember my mom making these so many times. They can be made into loaves, mini loaves or muffins and are yummy!

3 Cups Sugar
3 1/3 Cups Flour
1 Cup Oil
2/3 cup Water (I started omiting this so they aren't sooo moist)
1 Can pumpkin
1 Tsp Cinammon
1 Tsp Nutmeg
1 1/2 Tsp salt
4 eggs
2 Tsp Baking Soda

Add ins:
1 Cup chopped nuts
1 1/2 Cups Chocolate chips

Mix ingredients, pour into greased loaf pans.
Bake 350 for 1 hour

For mini loaf pans cook 350 for 1/2 hour
For mini muffins cooks 350 for 20-25 minutes

my mom's had this recipe so long I have no idea where it originated!