A Delicious and Delightful Pumpkin Cook Off

A special THANK YOU for all of you who came, contributed, and tasted the delicious pumpkin recipes! We all had a great time!!! Congratulations to Kim R. for her victorious Pumpkin Surprise Pie, to Camille for her most pumpkiny Pumpkin Buckle, to Mindy for her/Macey's least pumpkiny Pumpkin Donuts, to Maria for her easily cravable Easy Pumpkin Dessert, and to Amy for her most creative Pumpkin Roll!

It seemed that everyone had a great time, EVEN the hubbies! Big hugs and thanks to everyone! Keep the recipes coming!!!

Pumpkin Chocolate Chip Muffins

5 eggs - beat
Add:
1 to 1 1/3 cup oil
1 16oz can of pumpkin
2 cups flour
2 cups sugar
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. soda
2 - 3.4oz. instant vanilla pudding
Mix until creamy
Add chocolate chips
Bake at 350 until done ... About 23-30 minutes (depending on oven) for regular size muffins and 20-25 for mini muffins. You just kind of have to watch them and see if they are golden brown on top :)
--Submitted by Mary

Magic Pumpkin Buckle

Crust:
1/2 cup butter, melted
1 cup flour
1 cup sugar
4 tsp baking powder
1/2 tsp salt
1 cup milk
1 tsp vanilla

Filling:
3 cups cooked or canned pumpkin
1 cup evaporated milk
2 eggs
1 cup sugar
1/2 cup packed brown sugar
1 Tbsp flour
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp cloves
1/4 tsp nutmeg

Topping:
1 Tbsp butter
2 Tbsp sugar

Pour butter into a 9 x 13 baking dish; set aside.
In a bowl, combine the flour, sugar, baking powder, and salt. Stir in milk and vanilla until smooth. Pour into the prepared pan.
In a mixing bowl, beat the pumpkin, milk, and eggs. Combine the remaining filling ingredients. Add to pumpkin mixture. Pour over crust mixture. (Do NOT stir)
Dot with butter and sprikle sugar. Bake at 350 degrees for 55 to 60 minutes or until knife inserted in the center comes out clean and the top is golden brown.
--Submitted by Camille

Easy Pumpkin Dessert

1 large can Easy Pumpkin Mix
4 eggs
3 cups evaporated milk (2 cans)
1 1/2 cup sugar
1 pkg yellow or while cake mix
1 cup nuts (optional)
1 1/2 cups melted butter

Mix together pumpkin, eggs, sugar, milk, and spices. Pour into a 9 x 13 pan. Sprinkle dry cake mix and nuts over top. Drizzle melted butter over the top. Bake at 350 degrees for about 1 1/2 hours or until set. Check it at the hour and if the top starts to burn, put tin foil over the top.

Serve with ice cream or cool whip
--Submitted by Maria

Pumpkin Cookies

1 box spice cake mix
1 small can pumpkin puree
1/3 cup to whole bag of chocolate chips to taste

Mix together and bake at 350 degrees for 10-15 minutes
--Submitted by Tamara

Pumpkin Surprise Pie

1 x 15 oz ready-to-roll pie crust or homemade pie crust

Cream cheese layer:
1 x 8 oz package cream cheese
1/3 cup sugar
3/4 tsp vanilla
1 egg

Pumpkin layer:
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup packed brown sugar
3/4 cup evaporated milk
2 eggs
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
1 egg beaten with 1 tsp water

Preheat oven to 400 degrees. Place pie crust in a 9" and crimp edges. Refriderate until read to fill.

Beat cream cheese layer ingredients together and spread evenly onto pie crust

In another bowl beat pumpkin layer ingredients together and gently spoon pumpkin mixture over cream cheese mixture.

Brush edges of pie with egg/water mix and bake at 400 degrees for 15 minutes. Cover edges with foil, reduce heat to 350 degrees, and bake for another 45 minutes

Cool pie completely on a rack before covering with cool whip or whipping cream.
--Submitted by Kim R.

BAKE OFF WINNER!!!

Pumpkin Roll

1:
3 eggs
1 cup sugar
2/3 cup pumpkin puree
1 tsp lemon

2:
3/4 cup flour
1 tsp baking powder
1 tsp ginger
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt

3:
4 Tbsp butter
1 x 8 oz cream cheese
6 Tbsp powdered sugar
1/2-1 tsp vanilla

Preheat oven to 375 degrees
Beat eggs on high for 5 minutes; add in #1 ingredients gradually
Mix #2 ingredients and then fold into the pumpkin mixture
Flour a cookie sheet and line with parchment or wax paper
Grease paper and then flour the paper
Spread pumpkin mix on in a thin sheet and bake at 375 for 15 minutes
Remove and turn onto a very floured towel; pull off paper and roll in towel to cool for 15 minutes
It is messy
Cream #3 ingredients together
Unroll pumpkin sheet and spread cream cheese on evenly
Roll back up and sprinkle with powdered sugar and refridgerate/freeze in tin foil
--Submitted by Amy

Pumpkin Bars

Bars:
4 eggs
1 2/3 cups sugar
1 cup vegetable oil
1 x 16 oz can pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/2 tsp nutmeg
1/4 tsp cloves

Frosting:
2 x 8 oz pkg cream cheese
1/2 cup butter
2 tsp vanilla
1 cup sour cream
3 cups powdered sugar

Beat eggs, sugar, oil & pumpkin until light and fluffy. Stir together flour. Baking powder, cinnamon, salt, soda and spices. Add to pumpkin mixture. Spread in greased 15"x 10" and bake at 350 for 3o minutes. Cool.

Cream together cream cheese, butter, and vanilla. Add powdered sugar gradually. Mix 'til smooth and cream. Enjoy!
--Submitted by Adrienne

Pumpkin Cake

Cake:
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
4 eggs beaten
2 cups sugar
1 cup oil
2 cups pumpkin

Icing:
1/2 cup butter
1 x 8 oz cream cheese
2 tsp vanilla
2 cup powdered sugar

Mix dry ingredients together

Then mix beaten eggs with sugar and add to flour mixture
Add pumpkin into batter last

Pour into large cookie sheet pan and bake at 350 degrees for 25 minutes
Cool and then frost with icing
--Submitted by Lindsay

Maple Pumpkin Cheesecake

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter melted
3 x 8 oz pkg cream cheese (softened)
1 x 14 oz can sweetened condenced milk
1 x 15 oz can pumpkin
3 eggs
1/4 cup maple syrup
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg

Maple Pecan Glaze:
1 cup whipping cream
3/4 cup maple syrup
1/2 cup pecans (optional)

Preheat oven to 325 degrees
Combine graham crumbs, sugar, and butter and press firmly on the bottom and sides of a 9 inch pie pan
With mixer beat cream cheese until fluffy. Gradually beat in condensed milk until smooth, add pumpkin, eggs, syrup, cinnamon, nutmeg, and salt; mix well. Pour into prepared pan
Bake 1 hour and 15 minutes.
Cool for 1 hour
Cover and chill at least 4 hours or stick it in the freezer for a while
To serve, spoon some maple pecan sauce over cheesecake. Garnish with whipped topping and pecans if desired.

For sauce preparations:
In a medium saucepan, combine 1 cup whipping cream and 3/4 cup pure maple syrup; bring to a boil. Boil rapidly for 15 to 20 minutes or until slightly thickened; stir occasionally.
--Submitted by Kim S.

Pumpkin Cheesecake Bars

1 cup flour (I do half white, half wheat)
1/2 cup packed brown sugar
1/2 cup crushed pecans or almonds
5 Tbsp softened butter

1 x 8 oz cream cheese (I use Neuftzchel cheese)
2 eggs lightly beaten
1 cup sugar
1 tsp vanilla
1 1/2 tsp cinnamon
1 tsp AllSpice
1/2 tsp salt

Combine top four ingredients cutting in butter until it looks like a crumbly topping. Press all but 3/4 cup topping into an 8 x 8 baking dish and bake at 350 for 15 minutes. Then let cool for about 10 minutes.

Meanwhile combine remaining 7 ingredients together beating it until smooth. Pour onto pressed/cooked crust after crust cools and sprinkle remaining 3/4 cup topping on it. Bake at 350 for 30-40 minutes. Let cool completely before cutting. Enjoy!
--Submitted by Jessie Eyre

My picture heavy How-To for Roasting Garlic

I intended on putting my recipe for my very favorite, sinfully delicious, ridiculously awesome Roasted Garlic Mashed Potatoes here. Then, however, I realized that I would first have to explain to most people how to roast garlic!

So that's what I'm going to do today. Another day, I'll give the mashed potato recipe. I always post recipes with step-by-step pictures, so.. if that's annoying let me know and I won't do it next time. This time, just deal with it. ;-)


HOW TO ROAST GARLIC
(which, p.s., can be put in/on pretty much anything. or eaten plain. it's friggin' delicious. I'd buy roasted garlic candy, I really would)

1. First step is to get a few bulbs of garlic. I usually do about five, since I can find a million things to do with roasted garlic. Make sure you get big, sturdy bulbs. What we don't want is a head that will break into a million teeny, tiny pieces instead of a few big, beautiful cloves.

Cut off the top of the bulb, so that the little garlic clove's heads are exposed.




2. Put the bulbs in a pie tin or a cake pan, open side up. While you do this, pretend that my pictures are taken in nice light and with better post-processing. It will make me feel better.


They look freakishly like little pod animals. I can't look at it too long or it weirds me out. And kind of makes me feel sick, despite how much I love garlic. Eesh. Okay. Next step.

3. Drizzle Extra Virgin Olive Oil liberally over the top, ensuring that you cover all exposed cloves. Like drowning all the little pod bodies so they won't take over the earth.



4. Salt and pepper the cloves. I like to live by the rule that you can never have too much salt. I know what you're thinking: It is OBVIOUS that I am the prime example for healthy living. =/ With that in mind, use your own judgment. But remember: Salt Tastes Good.



Note that I'm using Kosher Salt, here. It's not necessary, but I find it much better for most cooking purposes. It's called Kosher salt because it is used in making meats Kosher. Because of its flat surface, it sticks more easily and brings the blood out. It should also be noted that you typically need nearly twice as much kosher salt to equal the same amount of saltiness that you'd get from table salt.


5. Cover the pan with tinfoil, and place it in a 375 degree oven for about 35-45 minutes.


Pretend like you don't see the grease on the back of my oven. I really loathe cleaning ovens.


6. When the time is up, pull them out. They will look beautiful and ravishing. Like this.




7. Important: WAIT UNTIL THEY COOL DOWN. You'd think this would be common sense, but I don't want any lawsuits on my hands, here. Give them 20 minutes. Then proceed.

Squeeze the cloves out of the bulbs. They will just POP out. Kind of like birthing a baby. A little garlic baby. Only without the blinding pain, and hours of pushing. And also, no uterus.






8. Et Voila! You now have a beautiful plate full of soft, incredibly flavorful garlic cloves that you can do pretty much anything with.



You can throw the garlic peely stuff (does it have a name??) away. Unless you are attached to it, and want to bury it in your backyard under a tree like some people do with their placentas.

I think I just took the birthing analogy a little too far. Moving on.




Put them on baked potatoes. Put them in salads, pastas, meatloafs. Stick them in marinades, stuff them into chicken breasts. Keep them in a bag in your purse and munch on them all day long. Not only are they delicious, but they will also raise your immunity. Also ward off vampires.

Just be sure to carry some breathmints. Not everyone shares my adoration for the smell of garlic.

Dad's Homemade Waffles

These waffles are my dad's famous breakfast recipe. They're light and fluffy and delicious!

This one's for you, Tori!!! :)

3 Eggs separated
1 3/4 cup flour (I like to do 1 cup white flour, 3/4 cup wheat)
2 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
3-4 Tbsp oil
1 1/2 cup milk

Separate the egg whites from the yolks and beat the whites until they are fluffy with firm peaks. In another bowl mix flour, baking powder, salt, and sugar and mix until well blended. Add milk, oil and egg yolks into the flour mixture and stir until well blended. Fold in egg whites until all is smooth. DON'T OVER MIX.

Pour into waffle iron and cook until the lightness or darkness you like is achieved. Serve hot with syrup or powdered sugar or strawberries and cream or peanut butter or just plain butter. It's delicious any way you do it! Enjoy!

Kim's Famous Taco Tuesday Recipe

So I've been thinking long and hard about the perfect recipe to post on this blog. After giving it much thought and many sleepless days I have decided to contribute my secret Taco Tuesday recipe. This recipe is a bit complicated, but for the novice chef such as I, it is the perfect Tuesday meal to end the day. Here it is in all its glory!

Del Taco Tuesday -Three Tacos for 99 cents!!!

Here is what you need to do to prepare this wonderful and delicious meal. If you live in Cambria, just take a right out of the complex onto 1300 W. Take a left at the light onto State Street. Go about 1/2 a mile to a mile (exactness in this recipe is not important) until you reach a sign that says Del Taco. Pull into the drive thru. Order 3 hard or soft tacos for 99 cents. Ask for mild or if you are feeling a bit more on the adventurous side, fiery hot sauce. Pay for the meal and drive home. Voila - a yummy meal of tacos prepared in just mere minutes. For those who need help with this meal because it is a wee bit on the complicated side, I am always happy to offer my services, for just 99 cents.

Please note, this meal can only be prepared on Tuesday!!!

4 Kinds of Brownies!

Caramel-Hazelnut brownies
Makes: 36 bars
Prep: 30 min. Bake: 45 min.

Ingredients
Nonstick cooking spray
3 cups all-purpose flour
1-1/2 cups unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon salt
2-2/3 cups sugar
1-1/2 cups butter, melted
4 eggs, lightly beaten
2 teaspoons vanilla
1 14-ounce package vanilla caramels, unwrapped
2 tablespoons milk
2 tablespoons hazelnut liqueur (Frangelico)
1 cup hazelnuts (filberts), toasted* and chopped
2 cups dark or bittersweet chocolate pieces
Directions
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with a double-layer of foil, extending foil over the edges of the pan. Generously coat foil with nonstick cooking spray; set aside. In a large bowl, whisk together flour, cocoa powder, baking power, and salt; set aside.
2. In a very large bowl, combine sugar and melted butter. Beat with an electric mixer on low speed until well mixed. Add eggs and vanilla; beat until mixed. Add cocoa powder mixture, 1/2 cup at a time, beating well after each addition (dough will be thick). Spread batter evenly in prepared pan.
3. In a large microwave-safe bowl, combine caramels and milk. Microwave on 100 percent power (high) for 1-1/4 to 2 minutes or until melted and smooth, stopping to stir every 30 seconds. Immediately stir in hazelnut liqueur and 1/2 cup of the hazelnuts. Drizzle caramel mixture over top of batter in the pan.
4. Bake in preheated oven for 45 minutes. Remove from oven; sprinkle immediately with chocolate pieces. Let stand for 2 minutes to melt chocolate. Using an offset spatula, spread melted chocolate over top of brownies. Sprinkle with the remaining 1/2 cup hazelnuts.
5. Cool in pan on wire rack. If necessary, chill for 15 minutes to set chocolate. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars. Makes 36 bars.
6. *Test Kitchen Tip: To toast hazelnuts (filberts), preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake in preheated oven about 10 minutes or until toasted, stirring once. Place the warm nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.
7. To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

Cream Cheese Marbled Brownies
Makes: 42 brownies
Prep: 30 minutes Bake: 40 minutes

Ingredients
Nonstick spray for baking
1 3-ounce package cream cheese, softened
2 tablespoons butter, softened
1/4 cup sugar
1 egg
1 tablespoon all-purpose flour
1-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
6 ounces unsweetened chocolate, chopped
3/4 cup butter, cut into small pieces
2-1/4 cups sugar
4 eggs
1/4 cup milk
1 tablespoon vanilla
1 teaspoon almond extract
1 cup chopped pecans
Directions
1. Preheat oven to 325 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil 2 inches over edges of pan. Lightly coat foil with nonstick spray for baking; set aside.
2. In a small bowl, combine cream cheese and the 2 tablespoons butter. Beat with an electric mixer on medium-high speed until mixture is fluffy. Gradually add the 1/4 cup sugar, beating until light. Beat in the 1 egg and the 1 tablespoon flour just until combined. Set aside.
3. In a small bowl, combine the 1 1/4 cups flour, the baking powder, and salt. Set aside.
4. In a medium saucepan, combine chocolate and the 3/4 cup butter. Cook and stir over low heat just until melted. Transfer to a large bowl. Gradually add the 2 1/4 cups sugar, beating on low speed until combined. Add the 4 eggs one at a time, beating after each addition. Beat in milk, vanilla, and almond extract. Gradually beat in flour mixture.
5. Spread the chocolate batter in the prepared baking pan. Spoon cream cheese mixture in mounds on top of chocolate batter. Using a table knife or narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter to marble. Sprinkle with pecans.
6. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out with moist crumbs attached. Cool in pan on a wire rack. Use the foil to lift uncut brownies out of pan. Cut into brownies. Store, tightly covered, in the refrigerator for up to 3 days. Makes 42 servings.

Cheesecake Brownies
Prep: 40 min. Bake: 10 min. + 30 min.

Ingredients
1 cup quick-cooking rolled oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, melted
1 3-ounce package cream cheese, softened
1 egg yolk
1 cup granulated sugar
10 miniature chocolate-coated caramel-topped nougat bars with peanuts, chopped
1/4 cup butter, melted
1 ounce unsweetened chocolate, melted and cooled
1/2 teaspoon vanilla
1 egg
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1 cup purchased chocolate fudge frosting
Directions
1. Preheat oven to 325 degrees F. Grease the bottom of a 2-quart rectangular baking dish; set aside. In a medium bowl, combine oats, the 1/2 cup flour, the brown sugar, baking soda, and 1/4 teaspoon salt. Stir in the 6 tablespoons melted butter. Pat into prepared baking dish. Bake for 10 minutes.
2. Meanwhile, for cheesecake layer: In a small bowl, stir together cream cheese, egg yolk, and 1/4 cup of the granulated sugar; spoon in small dollops over the partially baked layer. Sprinkle with chopped nougat bars.
3. In a large bowl, combine the remaining 3/4 cup granulated sugar, the 1/4 cup melted butter, melted chocolate, and vanilla. Beat in egg. In a small bowl, stir together the 2/3 cup flour, the baking powder, and 1/4 teaspoon salt. Alternately add flour mixture and milk to chocolate mixture, beating with a wooden spoon after each addition just until combined. Carefully spoon over cheesecake layer. Bake for 30 to 35 minutes or until top springs back when lightly touched.
4. Cool in pan on a wire rack. Spread with chocolate fudge frosting. Cut into bars.
Makes: 32 bars



TriLevel Brownies
Prep: 15 min. Bake: 35 min.

Ingredients
1/2 cup all-purpose flour
1 cup quick-cooking rolled oats
1/2 cup packed brown sugar
1/4 teaspoon baking soda
1/2 cup butter, melted
1 egg
3/4 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup milk
1/4 cup butter, melted
1 ounce unsweetened chocolate, melted and cooled
1 teaspoon vanilla
1/4 teaspoon baking powder
1/2 cup chopped walnuts
1 ounce unsweetened chocolate
2 tablespoons butter
1-1/2 cups sifted powdered sugar
1/2 teaspoon vanilla
Walnut halves (optional)
Directions
1. For bottom layer, stir together oats, the 1/2 cup flour, the brown sugar, and baking soda. Stir in the 1/2 cup melted butter. Pat mixture into the bottom of an ungreased 11x7x1-1/2-inch baking pan. Bake in a 350 degree F. oven for 10 minutes.
2. Meanwhile, for middle layer, stir together egg, granulated sugar, the 2/3 cup flour, the milk, the 1/4 cup melted butter, 1 ounce melted chocolate, the 1 teaspoon vanilla, and the baking powder until smooth. Fold in chopped walnuts. Spread batter over baked layer in pan. Bake about 25 minutes more or until a wooden toothpick inserted in center comes out clean. Set on a wire rack while preparing top layer.
3. For top layer, in a medium saucepan heat and stir 1 ounce chocolate and the 2 tablespoons butter until melted. Stir in the powdered sugar and the 1/2 teaspoon vanilla. Stir in enough hot water (1 to 2 tablespoons) to make a mixture that is almost pourable. Spread over brownies. If desired, garnish with walnut halves. Cool completely on wire rack. Cut into bars. Makes 32 brownies.
Make-Ahead Tip: Prepare and bake brownies as directed. Frost and cool. Cover and store at room temperature for up to 1 day.

(bhg.com)