Homemade Pumpkin Crescent Rolls

These are so, so yummy and perfect for fall.  I love the orange color the pumpkin gives these rolls.  Fun for serving with soup or eating plain.  This are a delight in your mouth!

Pumpkin Crescent Rolls
Ingredients: 
2 1/2 tsp. active dry yeast or 2 packages
1 cup warm water (110-115 F)
1 can (15 oz.) of pumpkin
1/2 cup sugar
1/2 cup butter, softened
1 egg
1 1/2 tsp. salt
5 - 5 1/2 cups flour
extra softened butter for brushing (about 1/4 cup)

Directions:
In a large bowl, dissolve yeast in water; let stand for 5 minutes.  Beat in pumpkin, sugar, butter, egg, salt and 3 cups flour.  Add enough remaining flour to form a stiff dough.  Knead until smooth and elastic, about 6 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide into thirds.  Roll each portion into a 12 inch circle; cut each into 12 wedges.  Brush with butter.  Roll up from the wide end and place pointed end down, 2 inches apart on greased baking sheets.  Cover and let rise until doubled, about 40 minutes.

Bake at 375 degrees for 12-15 minutes or until golden brown.  

Recipe Source:  adapted from a Taste of Home Magazine

Pumpkin French Toast

We just made this french toast for breakfast.  It is scrumptious!  It has a perfect balance of flavors with the pumpkin and cinnamon while still tasting like french toast.  I ate it with the pecans; the rest of the family ate it without.  Each way it is delicious!  The cinnamon syrup is so great.  You have to try it!

Pumpkin French Toast

Ingredients:
3 eggs
1/4 cup pumpkin puree
3 tablespoons milk
1 teaspoon ground cinnamon
pinch of nutmeg
1 teaspoon vanilla extract
4 - 6 slices bread
Pecans, chopped

Directions:
In a large shallow bowl, whisk together the eggs, pumpkin puree, milk, cinnamon, nutmeg and vanilla. Place the slices of bread into the egg mixture and let soak while the pan heats up [3-5 minutes].

Spray skillet with non-stick spray in a large skillet over medium-high heat. Place bread into the pan and cook until golden brown on 1 side, approx. 2-3 minutes. Turn the slices over and cook until golden brown, 2-3 minutes longer. Top with pecans and this delicious cinnamon syrup. Enjoy!

Recipe Source:  Krista's Culinary Creations

Pumpkin Cream Trifle

This Pumpkin Cream Trifle is a perfect dessert for Thanksgiving or for any type of gathering in pumpkin season.  I just made this for a large party, and it was a huge hit.  You just can't beat layers of soft and flavorful pumpkin spice cake layered together with smooth whipped cream and cheesecake pudding, all topped by a delightful crunchy toasted nut and toffee layer.  This dessert really is delicious!  Plus, it is so simple to make.  You can really whip it together once the cake is done and cooled. 

Pumpkin Cream Trifle

 First Layer:

1 pkg spice cake mix
1 pkg. (3.4 oz) instant vanilla pudding
1 cup canned pumpkin
½ cup vegtable oil (can do ¼ cup applesauce, and ¼ cup oil instead)
½ cup water
3 large eggs
1 tsp ground cinnamon
½ tsp ground ginger

 Preheat oven to 350. Spray 9x13 baking pan with vegtable oil spray. Place all cake ingredients in large mixing bowl. Blend with electric mixer on low speed from 1 minute. Scrape down sides and then increase speed to medium and beat for 2 minutes more. Batter should look thick and well blended. Pour into prepared pan and bake 32-39 minutes or until cake tests done. Cool completely. (cake can be frozen at this point. Thaw at room temperature before assembling trifle.) When ready to prepare trifle, cut or tear into approx. 1 inch cubes.

 Second Layer (cream):

2 pkgs. (3.4 oz) cheesecake flavored instant pudding mix
2 cups cold milk
2 cups freshly whipped cream (unsweetened)

 Combine pudding mixes with milk and blend with whisk until it starts to thicken. Fold in whipped cream, then quickly assemble trifle.

 Third Layer (toppings):

½ cup chopped, toasted pecans or almonds
½ cup Skor toffee bits

 To assemble trifle:

Place 1/3 of cake cubes into trifle bowl. Top with 1/3 of cream mixture and sprinkle with 1/3 of nuts and toffee bits. Repeat layers two more times, ending with nuts and toffee on top. Serve immediately or refrigerate, covered no longer that 24 hours.

Recipe Source:  Sister's Cafe

Linked to: Full Plate Thursday, Sweets for a Saturday

Mashed Sweet Potatoes

"Oh sweet mystery of life now I have found you"...is what I was singing when I shoved a spoonful of this creamy dreaminess in my mouth.  Probably one of my favorite side dishes ever.  I happen to love sweet spuds, but these were plum fantastic!

Mashed Sweet Potatoes

Ingredients:
4 tablespoons unsalted butter, cut into 4 pieces
2 tablespoons heavy cream
1/2 teaspoon salt
1 teaspoon sugar
2 lbs sweet potatoes, peeled, quartered lengthwise, and cut crosswise into 1/4 inch-thick (about 2 large or 3 medium-small potatoes)
salt & freshly ground black pepper

Directions:
Combine butter, cream, salt, sugar, and sweet potatoes in large saucepan.  Cook, covered, over low heat, stirring occasionally, until potatoes fall apart when poked with fork. This will take between 30 to 45 minutes.
Take off heat and mash sweet potatoes in saucepan with potato masher. You can also put potatoes into a Bosch or Kitchen Aid mixer and mix. Stir in salt and pepper to taste.  (I didn't add any at the end.)

Serves:  4

Recipe Source:  Food

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

I love sweet potatoes. I love with all the sweet and sugary topping. I love them plain. I love them with some butta'. Yep, I love them. Did I already mention that? So this recipe is no exception. Fabulous!

Ingredients:
6 sweet potatoes (you want shorter and fatter rather than long and skinny sweet potatoes)
2/3 cup butter, at room temperature
2/3 cup light brown sugar
2/3 cup flour
1/8 tsp. ground cinnamon
1/8 tsp. salt
3/4 cup miniature marshmallows
1/2 cup pecan pieces

Directions:
1. Preheat oven to 400 degrees.

2. Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of sopts and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

3. In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.

4. Slice the sweet potates lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to oven. Bake for another 10 minutes, or until topping is bubbly and brown.

Recipe Source: Adapted from Tyler Florence

Pumpkin Bars

These pumpkin bars are a well loved treat. Our great friends gave this recipe to us when we lived in Kentucky. We had many a game night where we played games into the wee hours of the night gorging ourselves on these pumpkin bars. Seriouly, some of the best pumpkin bars. Thanks Mortensen's for the fabulous recipe!

PUMPKIN BARS

Ingredients:
4 beaten eggs
1 cup oil
1 1/2 cups sugar
2 cups pumpkin or one 16 ounce can pumpkin
1/2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon

Directions:
In a large bowl, mix together eggs, oil, sugar, pumpkin and vanilla. In a medium bowl, combine flour, baking powder, salt, baking soda and cinnamon. Pour the dry ingredients into the wet ingredients. Mix together. Pour into 11X14 inch greased cookie sheet. Spread until evenly distributed. Bake at 350 degrees for 20 minutes. Let cool. Frost with cream cheese frosting.

Cream Cheese Frosting
Mix together:
2 cups powdered sugar
6 Tablespoons softened butter
6 ounces softened cream cheese
1 1/2 tsp. vanilla

(May need to add 1 tsp. to 2 Tablespoons milk if frosting needs to be a little thinner. I've never had to add any milk.)