Pumpkin Soup Topped with Bacon and Blue Cheese

 

 Pumpkin Soup Topped with Bacon and Blue Cheese

 

 Delish! This is one soup that we love when the temps go down- 90 degrees here today though....it is October by the way! This soup is easy to throw together, everyone loves it, and I sub in a butternut squash cooked, peeled, cubed, and processed in the food processor until smooth.  It depends what I have on hand.   The bacon and blue cheese really give it some added flavor.  Enjoy!

 

 

Ingredients

• 2 15-oz. cans of pumpkin
• 1 qt. chicken stock
• 1 C. half-and-half or  milk- soup will be a litter thinner and less creamy
• 1 shallot, minced
• 1/4 C. molasses
• 2 Tbs. butter
• 1 tsp. pumpkin pie spice
• 1 tsp. salt
• 1/4 tsp. cayenne pepper
• 6 slices bacon
• 1 C. crumbled blue cheese

Directions

Stir together the pumpkin, chicken stock, half-and-half, shallot, molasses, butter, pumpkin pie spice, salt, and cayenne pepper in a large stockpot over low heat; simmer 10 minutes. Meanwhile, place bacon in a large skillet over medium-high heat, and cook until crispy. Remove to paper towels to drain, then cool and crumble. Ladle soup into bowls. Top with bacon and blue cheese.

Chocolate Chip Pumpkin Muffins

 

 

 Great for breakfast or a snack, these muffins fit the bill.  I make them all year round and my family loves them.  You can freeze them after baking and use as needed.  I also have been known to throw in some chopped pecans, white chocolate chips, peanut butter chips, or toffee chips or any combination of those. Make it how you like it! Enjoy!

 

 

 

Chocolate Chip Pumpkin Muffins

Serves about 36

Ingredients
2 cups brown sugar
1 (15 ounce) can pure pumpkin puree (about 2 cups)
1 cup light tasting olive oil or same amount of applesauce
2/3 cup water
4 large eggs
3 1/3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon cloves
2 teaspoons baking soda
1-1/2 teaspoons salt
1-1/2 cups miniature semisweet chocolate chips or white chocolate chips


 Directions
 Preheat oven to 350 degrees . Line muffin tins with papers. In a large bowl, blend the pumpkin, oil, water, and eggs until smooth. Mix all the dry ingredients together and then gradually blend that into the pumpkin mixture. Fold in chocolate chips (do not use mixer for this part). Fill muffin tins 3/4 full. Bake for 15-19 minutes, or until an inserted toothpick comes out clean. Cool on wire racks before removing.

Caramel Pumpkin Cheesecake

Ingredients   

Caramel Pumpkin Cheesecake

This is perfect for a fall celebration- I serve it at Thanksgiving and it is a nice change from Pumpkin Pie.  You can substitute graham crackers for the gingersnaps in the crust if you'd like.  This is a winner! Enjoy!

 

 

 

 

 

 

• Crust:
• 1 1/2 C. ground gingersnap cookies
• 1 1/2 C. toasted pecans
• 1/4 C. firmly packed brown sugar
• 1/4 C. (1/2 stick) unsalted butter, melted
• Filling:
• 4 8 oz. pkg. cream cheese, room temperature
• 1 2/3 C. sugar
• 1 1/2 C. canned solid pack pumpkin
• 9 Tbs. whipping cream
• 1 tsp. ground cinnamon
• 1 tsp. ground allspice
• 4 large eggs
• 4 Tbs. purchased caramel sauce
• 1 C. sour cream

                                      

Directions

To make crust, preheat oven to 350 degrees. Finely grind crushed cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

To make filling, using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 C. mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 Tbs. whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling into crust.

Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes.   Cover tightly and refrigerate overnight. Bring remaining 3/4 C. cream cheese mixture to room temperature.

Add remaining 5 Tbs. whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. Can be prepared 1 day ahead.

Low Fat Pumpkin Pie Smoothie

I enjoy a smoothie evrey morning so I am always looking for ones that satisfy and taste great.  This one fits the bill.  I use this as my basic recipe, but you can add to it as you see fit.  Sometimes I put in a scoop of whey protein, teaspoon of flaxseed, or a scoop of rolled oats.  My kids like a squirt of whipped cream on top.  Play around with it and see what you like!

 

Low Fat Pumpkin Pie Smoothie

Ingredients:

• 1/2 cup pumpkin puree
• 1/2 very ripe medium-sized banana
• 3/4 cup fat-free vanilla yogurt (I used Oikos 0% fat Greek vanilla yogurt)
• 1 tbsp honey
• 1/2 tsp pumpkin pie spice
• 1/4 tsp vanilla extract
• 1 cup crushed ice

Preparation:

Place all ingredients in a blender and puree until smooth, making sure the ice is completely crushed.

Gingerbread-Pumpkin Vanilla Trifle

Gingerbread-Pumpkin Vanilla Trifle

 

 

This is one of those desserts that is so easy to throw together for a crowd.  It is always impresive as well.  There is also not a crumb left in the bowl.  It is gobbled up by one and all.  Treat yourself to this one this season!

 

Gingerbread Pumpkin Vanilla Trifle

Ingredients

• 2 packages (14-1/2 ounces each) gingerbread cake mix

• 1 package (4.6 ounces) cook-and-serve vanilla pudding mix

• 3 cups 2% milk

• 1 can (29 ounces) solid-pack pumpkin

• 1/2 cup packed brown sugar

• 1 carton (12 ounces) frozen whipped topping, thawed, divided

 

                                   

Directions

1. Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks.
2. Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.
3. In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight.

Two Layer Pumpkin Cheesecake

 

 

 

 

Two Layer Pumpkin Cheesecake

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust

• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

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Directions

1. Preheat oven to 325 degrees .
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Pumpkin Pancakes

 

 

 

 

 

Pumpkin Pancakes

Pumpkin for breakfast is a treat way to start the day. Ready in minutes, this recipe is especially good topped with a drizzle of real maple syrup.

Ingredients:

1 medium egg
1 cup milk
¾ cup unbleached white flour
¾ cup whole wheat flour
½ cup cooked pumpkin
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon ground cinnamon
Pinch nutmeg
Pinch powdered ginger
2 to 4 tablespoons vegetable oil, as needed

Directions:

1. Combine all ingredients except vegetable oil in a large mixing bowl, whisking to blend.
2. Heat 1 teaspoon oil in a medium skillet over medium. Add ¼ cup pancake batter at a time, allowing to cook until bubbles break around the edges. Flip and allow to cook an additional 1 to 2 minutes, until light golden. Repeat with remaining oil and batter.

Pumpkin Pie Truffles Recipe:

 

 

 

 

 

 

Pumpkin Pie Truffles Recipe: 

(Makes approx. 30 truffles)

Ingredients:

1 cup white chocolate chips

1/2 cup pumpkin puree

3/4 cup finely ground gingersnap cookies

3/4 cup graham cracker crumbs

2 Tablespoons powdered sugar

1/4 teaspoon ground cinnamon

4 ounces cream cheese, softened

For dipping:

2 cups white chocolate chips, melted

For garnish:

Additional gingersnap crumbs

Directions:

To make the pumpkin pie filling, melt white chocolate in microwave-safe bowl in 30-second increments until melted.  Set aside and let cool slightly.  Add pumpkin, gingersnap crumbs, graham cracker crumbs, powdered sugar, cinnamon and cream cheese to cooled white chocolate.  Mix well until combined and smooth.  Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls (about 1 hour).

Scoop the filling mixture and roll into 1 inch balls.  Transfer to a foil-lined baking sheet.  Transfer the baking sheet to the freezer and let chill until firm (about 2 hours).

When you are ready to dip the truffles, melt 2 cups of white chocolate chips in the microwave in 30- second increments or until melted.  Carefully dip one ball at a time into the chocolate.  Turn quickly to coat and set on lined baking sheet to set up.  Sprinkle with gingersnap crumbs while the chocolate is still runny.  Transfer the baking sheet to the refrigerator and chill until chocolate coating is set.

(Recipe adapted from Annie's Eats)

Six Sisters Stuff

Easy Sweet Potato Garlic Knots.

Easy Sweet Potato Garlic Knots.

Preparation Instructions

Note: To make sweet potato puree, wash and peel sweet potato and cut into 1-inch squares. Place in a large pot and add enough water to cover. Bring to a boil over high heat and boil for 20-25 minutes or until soft. Remove from heat and drain into a colander and return to the pot. Mash and allow them to sit while you prepare your other ingredients.
1. Pour warm water into a medium bowl and slowly whisk in yeast. Let sit for 10 minutes, then add honey, olive oil and mashed sweet potato. Whisk until thoroughly combined and smooth.
2. In a separate bowl, mix flour and salt. Slowly stir in wet ingredients and continue to stir until it becomes impossible to stir more. Then use your hands to continue mixing and slowly start kneading your dough, adding more flour to your hands to keep it from sticking.
3. Once you’ve created your dough ball, add olive oil to the bottom of your bowl and roll the dough ball in it until it is coated. Cover with Saran wrap or a damp towel and store in a dry place (I use my microwave) for two hours.
4. Around the last 15-minute mark, preheat your oven to 425 degrees. Divide your dough into pieces you can easily hold in your fist and roll them into long strips around 8 or 9-inches long. Don’t worry if they’re skinny, they’ll still get fat when they bake. Tie each into a knot, tuck the edges under each side, then place each on the pizza stone.
5. Bake until golden, around 10-15 minutes. Brush with minced garlic and olive oil immediately after removing from oven. Allow to cool 3-5 minutes.

Ingredients

• 1 cup Warm Water
• 1 envelope (7g Envelope) Active Dry Yeast
• 2 Tablespoons Honey Or Agave Nectar
• 2 Tablespoons Olive Oil,, Plus More To Oil The Bowl
• ½ cups Sweet Potato Puree (fresh Or Canned)
• 3-½ cups Unbleached Bread Flour
• 1-½ teaspoon Coarse Kosher Salt
• Minced Garlic And Olive Oil, To Brush On Baked Knots

Source- Tasty Kitchen Blog

Pumpkin Cinnamon Pull-Apart Bread with Vanilla Glaze

Pumpkin Cinnamon Pull-Apart Bread with Vanilla Glaze
*. Source - Mel's Kitchen
*Makes 2 loaves of bread
INGREDIENTS:
Bread:
1 1/2 teaspoons salt
1 1/2 tablespoons instant yeast
1/2 cup granulated sugar
5-6 cups all-purpose flour (I’ve added half ground white wheat flour before with great results, too)
1 cup milk
4 tablespoons butter
1 (15-ounce) can pumpkin puree (about 1 1/2 cups)
Filling:
2/3 cup packed light brown sugar
2/3 cup granulated sugar
1 tablespoon ground cinnamon
3/4 teaspoon fresh ground nutmeg
4 tablespoons butter, melted
Vanilla Glaze:
2 tablespoons butter
1/8 cup packed light brown sugar
1 1/2 tablespoons milk
1/2 cup powdered sugar
1/2 teaspoon pure vanilla extract
DIRECTIONS:
In the bowl of a stand mixer fitted with the dough hook (or just a large bowl if you are going to power through and make this by hand, which I’ve done, and it really isn’t so bad), combine the salt, yeast, sugar and 4 cups of the flour. In a small saucepan, warm the milk and butter until the butter is just melted and the mixture is warm to the touch. If it feels too hot, let it cool until it is at warm room temperature. With the mixer running (again, just adapt by hand by pouring it into the dry ingredients), add the warm milk/butter mixture and the pureed pumpkin. Continue mixing, adding additional flour as necessary, until the dough pulls away from the sides of the bowl, and knead the dough (by mixer or by hand) until it is smooth, elastic and just slightly sticky (don’t overflour – see the note above the recipe).
Lightly grease a large bowl and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap and let it rise until doubled, about an hour, depending on the warmth of your kitchen.
While the dough is rising, make the filling by combining the brown sugar, white sugar, cinnamon and nutmeg in a bowl. Set aside.
When the dough has doubled in size, lightly punch down and divide into two pieces. Roll out one of the pieces on a lightly floured countertop to about 20-inches by 12-inches. If it has trouble rolling out without shrinking back in, lightly cover the dough and let it rest 10-15 minutes before proceeding. Once rolled out, brush the dough with 2 tablespoons of the melted butter and spread half of the filling mixture evenly over the top, lightly pressing it into the buttered dough.
Lightly coat two 8 1/2-inch by 4 1/2-inch bread pans with cooking spray. With the long edge of the rectangle toward you, cut the dough into 6 strips (see pictures below for a visual). Stack the strips on top of each other and cut the stack into 6 even portions (again, pictures are below). Grab the cut stacks, one at a time, placing them in the bread pan and pressing them up against each other so they all fit into the pan. Repeat with the remaining half of dough and filling ingredients.
Cover the pans with lightly greased plastic wrap and let the bread double in size until it looks really puffy, about an hour.
Bake the dough in a 350 degree F oven for 30-40 minutes, until the bread is browned and bubbly and cooked through. Remove the pans from the oven. While the bread cools slightly in the pans, make the glaze by bringing the butter, brown sugar and milk to a boil. Remove it from the heat and stir in the powdered sugar and vanilla until it is smooth.
After the bread has cooled for about 5 minutes in the pan, loosen the edges with a butter knife and turn the bread out onto a cooling rack set over a piece of parchment or wax paper. Drizzle the warm bread with the glaze. Pull off pieces of the glazed bread and eat warm (the bread reheats well, microwaving several pieces on low power for 15-20 seconds).

Recipe Source: adapted from Willow Bird Baking and Sunnyside Up

Butternut Squash Enchiladas

 

 

 

 

Butternut Squash Enchiladas

Yield: serves 4
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour

Ingredients:

4 cups cubed (1/2-inch), uncooked butternut squash
1/2 sweet onion, finely diced
2 garlic cloves, minced
3 tablespoons freshly chopped sage + more for topping
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
1 cup beans (chickpeas, cannellinis, black, etc)
1 tablespoon brown butter
2 1/2 cups freshly grated fontina cheese
1 tablespoon unsalted butter
1 tablespoon flour
1 1/2 cups low-sodium vegetable stock
1 cup milk (I actually use vanilla almond milk - perfect!)
8 whole wheat tortillas

Directions:

Preheat oven to 375 degrees F. Lightly spritz a 9x13 dish with nonstick spray.
Heat a large skillet over medium heat and add olive oil. Add onions, garlic and sage, cooking for 2-3 minutes until slightly softened. Toss in squash, salt, pepper and 1/4 teaspoon nutmeg, stirring well to coat. Cover and cook for 8-10 minutes. You don't want to overcook the squash because it will be mushy, so cook until it's slightly tough but you can bite through a few pieces. Make sure to taste 2-3 pieces! Once finished, stir in beans and mix well. Remove squash and bean mixture, placing in a large bowl and drizzle with brown butter, then toss with 1/2 cup fontina. Set aside.
In the small skillet, raise the heat to medium-high and add butter. Once sizzling add in the flour and whisk for 2-3 minutes until a golden, nutty roux forms. Pour in stock and milk, whisking again until bubbly and slightly thick. Reduce heat to low and stir in 1 cup of fontina, stirring until combined. Add in remaining nutmeg and taste to season with additional salt and pepper if desired. Spoon about 1/3 cup of sauce into the bottom of the baking dish, then spoon a few spoonfuls of the squash mixture in the center of each tortilla, rolling up tightly. Place all the rolled tortillas carefully into the dish, then cover with remaining sauce. Sprinkle with the rest of the cheese and some extra chopped sage. Bake for 20-25 minutes, until cheese is bubbly and melted.

Source- How Sweet It Is

Pumpkin Gooey Blondies

 

 

Pumpkin Gooey Blondies

Ingredients:

2½ cups all-purpose flour
2½ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, melted and cooled to room temperature
1 cup dark brown sugar
½ cup granulated sugar
1 egg
1 tablespoon vanilla extract
1 (15-ounce) can pure pumpkin puree (about 2 cups)
1 cup butterscotch chips
1 cup white chocolate chips
1 cup pecans, coarsely chopped

Directions:

1. Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan and line with parchment paper, with enough to hang over the sides; set aside.
2. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking soda and salt; set aside.
3. In a large bowl, whisk together the melted butter and both sugars until completely smooth and no lumps remain. Add the egg and vanilla and whisk to incorporate, making sure the egg has been completely mixed in. Add the pumpkin and again whisk to fully incorporate. Add the flour mixture to the batter and, using a rubber spatula, fold the mixtur until combined and no pockets of flour remain. Fold in the butterscotch chips, white chocolate chips and pecans. Pour the batter into the prepared pan and smooth into an even layer.
4. Bake until a thin knife inserted into the center comes out clean, 35 to 40 minutes. Set the pan on a wire rack to cool completely, then use the parchment handles to lift the bars out of the pan and cut into squares. Store in an airtight container at room temperature for up to 5 days.

Source- Brown eyed baker

Pumpkin Cookies with Caramel Frosting

Pumpkin Cookies with Caramel Frosting


Ingredients
1 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 cups all-purpose flour

Frosting
3 tablespoons butter
1/4 cup heavy cream
1 cup confectioners' sugar
1 teaspoon vanilla
1/2 cup packed brown sugar
Pinch of salt

Directions
Preheat oven to 350 degrees. In a large bowl, cream together butter and sugars. Add eggs and vanilla and mix well. Stir in pumpkin. In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add to pumpkin mixture and mix well.  Drop by heaping tablespoons onto a lightly greased cookie sheet. Bake for 10-12 minutes.
 
To make frosting: In a medium saucepan, combine butter, cream, and brown sugar over medium heat.  Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla. Cool then stir in confectioner's sugar.  Spread frosting over cooled cookies.

   Source - Let's Dish

Pumpkin (and White Chocolate) Puppy Chow

Pumpkin (and White Chocolate) Puppy Chow
8 cups Chex cereal
10 ounces white chocolate, melted
1/2 cup canned pumpkin
1 cup powdered sugar
1 teaspoon cinnamon
Measure Chex into two separate gallon sized Ziploc bags, and set aside. Melt white chocolate, then stir in pumpkin. Pour half of the chocolate and pumpkin (about 3/4 cup) into each Ziploc bag. Add 1/2 cup powdered sugar and 1/2 teaspoon cinnamon to each and shake to coat. (I separated the mix into two bags to allow room for the cereal to coat evenly.) Transfer to a serving bowl and eat/serve.

Baking Serendipity

Butternut Squash Shells and Cheese Skillet

Butternut Squash Shells and Cheese Skillet

Source- How Sweet It Is

Yield: serves 4-6
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45-50 minutes

Ingredients:

3 cups uncooked whole wheat pasta shells
4 cups 1/2-inch cubed uncooked butternut squash
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
3/4 cup low-sodium chicken or vegetable stock
1 1/2 cups skim milk (or unsweetened almond or coconut)
6 ounces freshly grated fontina cheese
2 ounces freshly grated parmesan cheese
2 tablespoons unsalted brown butter
2 tablespoons fine breadcrumbs
fresh chopped herbs for garnish (sage, basil, cilantro, thyme)

Directions:

Preheat oven to 375 degrees F. Prepare water for pasta and once it comes to a boil, cook pasta according to directions, then drain.
While water is boiling, heat a large cast-iron (or oven-safe) skillet over medium-low heat. Add olive oil, then toss in squash with salt, pepper and nutmeg. Add stock and cover skillet, cooking for 15-20 minutes, stirring occasionally, until squash is soft and can easily be mashed. Remove cover and reduce heat to low. Mash squash with a potato masher or forks, smoothing it out with a spoon to remove all of the chunks. Add in milk, 4 ounces of fontina and all of the parmesan cheese, stirring until melted and smooth, about 5 minutes. If mixture still seems way too starchy, add in additional milk 1/4 cup at a time, stirring for a while. Stir in brown butter, again mixing for a minute or so until incorporated. Taste and season additionally if desired.
Fold shells into the sauce, taking a few minutes to fully toss the shells so they are all coated. Top with remaining fontina cheese (or as much as you see fit) and bake for 15 minutes. If a bubbly, golden topping is desired, broil for 1-2 minutes on high after cooking. Sprinkle with fresh herbs and serve!

To brown the butter: Heat a small saucepan over medium-low heat and add butter. Whisking constantly, cook butter until bubbly and until small brown bits appear on the bottom of the pan – about 5-6 minutes. Watch closely and immediately remove the butter from the heat, whisking for an additional 30 seconds or so.

Pumpkin Chicken Enchildas

Pumpkin Enchiladas




2 - 3 cups cooked, shredded chicken (I used slow cooker chicken)

1/2 white onion, chopped

1 teaspoon sea salt

1/4 teaspoon ground pepper

2 cups water

      ground pepper to taste

2 cups water

1 can (15 ounces) pumpkin puree (not pumpkin pie filling)

4 cloves garlic, minced

1 jalapeno, chopped

1 teaspoon chili powder

6 (8-inch) flour tortillas

1-1/2 cups shredded cheddar cheese

Instructions

1. Preheat oven to 425 degrees.
2. In a small skillet sprayed with nonstick spray, over medium heat cook the chopped onion until translucent, about 5 minutes. Stir in the chicken, remove from heat and set aside.
3. In a small bowl mix together the pumpkin, garlic, jalapeno, chili powder, water, sea salt, and pepper. Pour 1 cup of sauce in the bottom of an 8-inch square baking dish.
4. Lay tortillas on a work surface and spoon the chicken mixture on half of each tortilla, dividing evenly. Spoon a little pumpkin sauce onto each tortilla, top with a sprinkle of cheese. Roll up the tortillas and place, seam side down, in the baking dish.
5. Pour the remaining sauce over the enchiladas and top with the remaining cheese. Bake in the preheated oven for 25-30 minutes or until cheese is golden and sauce is bubbling. Let cool 5 minutes before servin

Punpkin French Toast Casserole

For the French toast:

1 loaf French bread (about 16 ounces)

5 eggs

4 tablespoons melted butter

3/4 cup pumpkin puree
1 1/2 cups of milk

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

pinch of cloves

For the praline topping:

2 sticks butter

1 cup brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Instructions

For the French toast:
1. Slice the French bread into slices 1/2 inch thick. Arrange bread in one layer on the bottom of a 9x13 pan. Set aside remaining bread slices.
2. In a medium bowl, beat together the remaining ingredients until well combined.
3. Pour half of the egg mixture over the bread.
4. Top with the remaining slices of French bread and pour the remaining egg mixture over the top.
5. Cover with foil and refrigerate for at least 8 hours.
For the praline topping:
6. Melt the butter in the microwave in a medium sized bowl.
7. Pour the remaining ingredients into the belted butter and stir until combined.
8. Pour the topping over the French toast casserole.
9. Bake in a preheated 350 degree oven for 50-60 minutes.
10. Serve with powdered sugar and maple syrup.

Marshmallow Meringued Pumpkin Cream Cheese Pie

Marshmallow Meringued Pumpkin Cream Cheese Pie

Ingredients 1 (8-ounce) package cream cheese, softened 2 cups canned pumpkin, mashed 1 cup sugar 1/4 teaspoon salt 1 egg plus 2 egg yolks, slightly beaten 1 cup half-and-half 1/4 cup (1/2 stick) melted butter 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger, optional 2 piece pre-made pie shells Directions Preheat the oven to 350 degrees F. Pre-bake pie shells for 10 min. For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated. Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream. Marshmallow Meringue 3 egg whites 1/2 tsp vanilla extract Pinch of salt 1/4 cup sugar 1 -7oz. jar of marshmallow creme Beat egg whites, vanilla and salt at high speed until foamy. Gradually add sugar 1 tbsp at a time, beating until stiff peaks form. Beat in 1/4 of the marshmallow creme. Repeat with remaining creme until meringue is well mixed and fluffy. Heap meringue in the middle of the cooled pie and swirl with the back of a spoon or spatula. (I used a fork for stripes.) Bake at 400 until browned

Pumpkin Crepes with Gingered Pears

Pumpkin Crepes with Gingered Pears and Spiced Mascarponeby Natalie

For crepes:
¾ cup flour
½ tsp salt
1 ¼ cups milk
2 T. brown sugar
3 T. pumpkin puree
½ tsp pumpkin pie spice

For filling:
5 Green Anjou pears, peeled, cored, and cut into 1-inch chunks
4 T. butter
3 T. brown sugar
1 inch piece of fresh ginger, peeled and sliced into thin rounds
1 tsp cinnamon
2 tsp freshly squeezed lemon juice

For cream:
6 ounces mascarpone cheese (about 3/4 cup)
2 T. powdered sugar
½ tsp pumpkin pie spice
3 T. milk
1 pinch salt

½ cup sliced almonds, for garnish (optional)

For the crepes:
Combine all ingredients into a blender and process until well blended. Chill until ready to use. You can also do this the night before (many crepe recipes suggest chilling overnight anyway).

For the cream:
Combine ingredients in a small bowl and beat with an electric mixer on high speed for a minute or so until everything is combined. Don't mix it for too long or the cream will get too thick. Set aside.

For the filling:
Melt butter in a large skillet over medium heat. Add remaining ingredients for filling and cook, stirring occasionally for 2-3 minutes or until pears are heated through. Reduce heat to medium-low and let it simmer for 10-12 minutes until the crepes and cream are finished.

Start making the crepes by heating a small (I used an 8-inch) pan over medium-high heat. Partially unwrap a stick of butter and rub some on the skillet. Pour about 1/4 cup of batter into skillet and swirl batter around the pan until the entire surface is evenly coated. Cook for about 2 minutes, until top looks dry and edges begin to turn golden brown. Flip over and cook for another 30-45 seconds on the other side. Transfer to a plate. Repeat with remaining crepe batter.

To assemble crepes, lay a crepe on a plate and using a slotted spoon, put a couple spoonfuls of pear chunks down the center. Fold the sides of the crepe to close and top with a dollop of cream and a drizzle of the sauce from the pear skillet. Top with a sprinkle of sliced almonds, if desired.

Makes about 14-16 crepes and serves 4-5.

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Pumpkin Crunch Cake

Pumpkin Crunch Cake

Ingredients

• 1 can (15 ounces) pumpkin puree
• 1 can (12 ounces) evaporated milk
• 4 eggs
• 1 1/2 cups sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• pinch of cloves
• 1 teaspoon salt
• 1/2-ish box yellow cake mix
• 1 cup chopped pecans
• 1 cup butter, melted

Instructions

1. Line a 9x13 pan with parchment paper. Preheat oven to 350 degrees.
2. In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined.
3. Pour into the prepared baking dish.
4. Sprinkle the top with yellow cake mix.
5. Sprinkle with the chopped pecans.
6. Pour the melted butter evenly over the top of the cake.
7. Bake for 60-70 minutes or until the top is lightly browned and the custard is set.
8. Serve warm or cold.