Category: Food

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Pumpkin Pie Dip

If you’re inclined to say–“What?! More pumpkin?” here’s the thing. This pumpkin stuff is self-perpetuating–I swear. See, you open a can and use half of it for Pumpkin Chocolate Chip Cake, and you have a bit left. So to use that bit for Pumpkin Crisp–so you aren’t wasting food, you open another can to add to it. Then you have a bit left–but not quite enough for Pumpkin Pie Dip…so you open another can…

It goes on, and on, and on. And still there is a Ziploc bag in the fridge right this minute, with a cup of pumpkin leftovers in it.

Someone stop me.

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Pumpkin Pie Dip

Ingredients

1- 8oz. pkg cream cheese, softened
2-1/4 cups confectioners’ sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger

Directions

In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps or Snickerdoodles or Molasses cookies or fruit or if you’re really adventurous–try it on banana bread. Do you get the idea that the possibilities are truly endless? All I can say about that is Yee Haw!

Be sure to store the leftovers in the refrigerator.

Makes 4 cups.

Pumpkin Pie Dip
 
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Ingredients
  • 1- 8oz. pkg cream cheese, softened
  • 2-1/4 cups confectioners' sugar
  • 1 cup canned pumpkin
  • ½ cup sour cream
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground ginger
Instructions
  1. In a large bowl, beat cream cheese and confectioners' sugar until smooth.
  2. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.
  3. Be sure to store the leftovers in the refrigerator.

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Pumpkin Crisp

I suppose you’ve heard of Apple Crisp, or Peach Crisp or even Berry Crisp. Well now it’s time to meet their little brother…

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Pumpkin Crisp!

So crunchy and spicy and perfect for the holidays. Whether you are sharing with company or sneaking off alone to nibble a bowl with your favorite ice cream–you’ll love this twist on an old crisp.

 

 

Pumpkin Crisp

Ingredients

1 can (30-ounces) pumpkin
1-1/2 cans evaporated milk
2 tsp. cinnamon
1 tsp. ginger
4 eggs, beaten
1 1/2 cup sugar
1 tsp. salt

1/2 tsp. cloves
1 yellow cake mix
2 sticks of butter, melted
1 cup chopped pecans (optional)

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Directions:

Mix pumpkin, milk, cinnamon, ginger, eggs, sugar, salt & cloves together well. Pour into a well-greased 9×13 pan.
Sprinkle with cake mix & drizzle with melted butter. Then sprinkle with chopped pecans–if you want.
Bake at 350 degrees for 1 hour and 20 minutes or until a knife comes out clean. Let it set for about 15 minutes.

Serve over French Vanilla ice cream—you won’t be sorry.

Pumpkin Crisp
 
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Ingredients
  • 1 can (30-ounces) pumpkin
  • 1-1/2 cans evaporated milk
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • 4 eggs, beaten
  • 1½ cup sugar
  • 1 tsp. salt
  • ½ tsp. cloves
  • 1 yellow cake mix
  • 2 sticks of butter, melted
  • 1 cup chopped pecans (optional)
Instructions
  1. Mix pumpkin, milk, cinnamon, ginger, eggs, sugar, salt & cloves together well.
  2. Pour into a well-greased 9x13 pan.
  3. Sprinkle with cake mix & drizzle with melted butter.
  4. Then sprinkle with chopped pecans--if you want.
  5. Bake at 350 degrees for 1 hour and 20 minutes or until a knife comes out clean.
  6. Let it set for about 15 minutes.

 

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Halloween Bash

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At my sister’s place this time of year—there’s this big, old party. You’re welcome to come!

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Here, the ghouls gather for games.

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Along with Glinda and her broken bubble…

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and a quick moving blurry gnome.

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There are always lovely snacks…

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and a very messy donut race…

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with very pretty cheerleaders.

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If you’re fast enough, you may spy a Wood Sprite…

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a treat-eating Spidey…

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a zoo keeper and her pet monkey…

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and a completely mummified….ahhh….mummy.

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Be sure to try the “Bog Slime,”

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listen to a few really spooky stories…

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and don’t forget to choose a prize from the basket.

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And hey…you never know–you may even find your lost sock.

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Halloween Cake Pops

I’ve been seeing these around lately and thought I’d give them a try. I’ve been told that making cake pops can be quite an addicting little habit.

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I started with the basics–but instead of regular cake, I chose a Gingerbread mix–but you can use whatever flavor cake you’d like.

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Bake the cake according to package directions and allow to cool completely.

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Now, this might just go against all your maternal instincts–BUT do forge ahead. You might even like it. Crumble the entire cake into a bowl. Be brave.

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Now add about 3/4 of the tub frosting to the crumbs.

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Mix it all in real good until you can tell the frosting is evenly distributed.

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Measure out level tablespoons…

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and roll them into tidy little balls. You’ll need to wash your hands a lot through this part because it’s pretty sticky business. Store them in the freezer for at least an hour.

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Using white or colored candy melts–heat them very gently on low or in a double boiler until they are completely melted.

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I could only find the long sucker sticks so I cut them all in half. It worked great.

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Dip each sucker stick in the melted chocolate just before you…

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poke them about 3/4 of the way into the cake balls.

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The cold cake chills the candy melts and it helps the sticks and cake stay together.

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Now, dip the pops carefully into the melted coating. I found it easier to spoon the candy up and around the cake rather than swirl them. If you take too long the warm coating will melt the cake and it may try to fall off. So spoon it on quickly.

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Gently nudge the excess coating off the bottom of the pop.

Set them down on a wax paper coated pan and store back in the freezer to set.

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We used melted chocolate to make faces. We aren’t too good at it yet but just wait till you see what’s coming in November. hee hee.

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Or if the face thing frightens you—just roll them in chocolate sprinkles and call it good.

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Of course, you could taste them and call it REALLY good!

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Halloween Cake Pops
 
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Ingredients
  • Cake mix (prepared according to package directions)
  • Tub Frosting
  • Candy Melts
Instructions
  1. Bake the cake according to package directions and allow to cool completely.
  2. Crumble the entire cake into a bowl.
  3. Now add about ¾ of the tub frosting to the crumbs.
  4. Mix it all in real good until you can tell the frosting is evenly distributed.
  5. Measure out level tablespoons and roll them into tidy little balls.
  6. Store them in the freezer for at least an hour.
  7. Using white or colored candy melts--heat them very gently on low or in a double boiler until they are completely melted.
  8. Dip each sucker stick in the melted chocolate just before you poke them about ¾ of the way into the cake balls.The cold cake chills the candy melts and it helps the sticks and cake stay together.
  9. Now, dip the pops carefully into the melted coating. I found it easier to spoon the candy up and around the cake rather than swirl them. If you take too long the warm coating will melt the cake and it may try to fall off. So spoon it on quickly.
  10. Gently nudge the excess coating off the bottom of the pop.
  11. Set them down on a wax paper coated pan and store back in the freezer to set.

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Creamy Potato Cheese Soup

D.I.V.I.N.E.

There are no words that describe this Halloween Evening soup any better. Of course you can serve it anytime, but it’s a real easy way to get those excited Trick or Treaters to sit still for a moment and eat. It will be nice to know that they have warmed up their tummies with something fabulous before the sugar frenzy begins.

We served this to Kathy, a close family friend on just such an evening–years ago, only in a toasted bread bowl that looked like a pumpkin. Apparently, this cheesy little thing was filed away in her memory under “too fabulous to forget,” because she asked us to make it again and share the recipe. I’m thinking her baby girls will have a new soup tradition this very Halloween.

For you, Kathy—

Creamy Potato Cheese Soup

Ingredients:

4 lbs. potatoes, peeled and cut up

8 cups water

1 cup chopped carrots

2 Tbsp. dried, minced onion

2 Tbsp. chicken bouillon granules

dash of pepper

3 cups cheddar cheese, grated or cubed

Directions:

In a large saucepan, place potatoes, water, carrot, bouillon and pepper.  Over medium-high heat bring to a boil and reduce heat to low. Cover and simmer for 25 minutes or until vegetables are tender. Place half at a time in a blender. Cover and blend until smooth. Return mixture to sauce pan. Add cheese. Cook and stir over medium heat until cheese melts.  Serve with croutons or crackers and garnish with cheese and a dollop of sour cream.

Just think, after dad takes the kids out for the candy harvest–you can have the rest of the pan all to yourself. You may just be unable to fight the urge to send me a million dollars.

Resistance is futile.

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PS–Kathy–Your prize is on it’s way.

5.0 from 3 reviews
Creamy Potato Cheese Soup
 
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Ingredients
  • 4 lbs. potatoes, peeled and cut up
  • 8 cups water
  • 1 cup chopped carrots
  • 2 Tbsp. dried, minced onion
  • 2 Tbsp. chicken bouillon granules
  • dash of pepper
  • 3 cups cheddar cheese, grated or cubed
Instructions
  1. In a large saucepan, place potatoes, water, carrot, bouillon and pepper.
  2. Over medium-high heat bring to a boil and reduce heat to low.
  3. Cover and simmer for 25 minutes or until vegetables are tender. Place half at a time in a blender.
  4. Cover and blend until smooth.
  5. Return mixture to sauce pan.
  6. Add cheese.
  7. Cook and stir over medium heat until cheese melts.
  8. Serve with croutons or crackers and garnish with cheese and a dollop of sour cream.