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

Baked Oatmeal

So we have this fantastic little cafe in town called CJ's Cafe (Country Java).  Everyone in town raves about their baked oatmeal.  So when my sister was visiting from Las Vegas, she bought us all some for breakfast.  Let me tell you...it did not disappoint.  It was delicious!  

I had to find a recipe to recreate their baked oatmeal so we could have it at home often!  This reminds me of CJ's.  It is such a perfect fall breakfast.  It is easy to put together and pop in the oven.  My kids absolutely love it and would eat it for breakfast, lunch, and dinner if I gave them the chance.  I made this for our family reunion this summer, and it got rave reviews!  

I included the basic, original recipe.  This recipe can be adapted to you!  Last time I made it, I reduced the butter to 2 Tablespoons and replaced the rest with applesauce.  It is plenty sweet so you could also reduce the sugar.  You could add fruit or nuts before or after cooking.  The possibilities are endless!  Anyway you have it, I guarantee, you'll love it!

Baked Oatmeal
Ingredients:  
3 cups quick-cooking oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 eggs
1 cup milk
1/2 cup butter, melted

Directions:
1.  Preheat oven to 350 degrees.  In a large bowl, combine oats, brown sugar, baking powder, salt and cinnamon.  In another bowl, whisk eggs, milk and butter.  Stir into oat mixture until blended.

2.  Spoon into a greased 9 inch square baking pan.  Bake for 40-45 minutes or until wet.  Serve warm with milk poured over the top.  

Serves: 9 

Recipe Source:  Taste of Home

Pumpkin Spice Pancakes with Cinnamon Syrup

Seriously...delicious! A fabulous breakfast for a cold wintery almost December morning! The syrup is absolutely fantastic!

Pumpkin Spice Pancakes

1 Eggs—Separate whites and yolks
1 1/2 cups buttermilk
1/8 cup oil
3/4 cup pumpkin
1 1/2 cups flour
1/4 cup + 2 Tbls. sugar
3/4 teaspoons soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 - 1 teaspoon nutmeg
1/2 teaspoon cloves

Mix egg yolks, milk, sour cream, oil and pumpkin. Mix together flour, sugar, soda, salt, and spices. Add wet ingredients to dry ingredients and barely mix. Beat egg whites til stiff and fold into other ingredients. Pour batter onto a preheated, greased skillet and cook. Serve with Cinnamon Syrup.

Cinnamon Syrup

3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
1/4 cup water
3 Tablespoons light corn syrup

In a small saucepan, combine all ingredients. Cook and stir over medium heat 10 to 15 minutes or until sugar dissolves and mixture thickens slightly. Pour into serving dish. Makes about 1 cup.

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.)

Creamy White Chili

So I have been looking for a white chicken chili for a while now. I've made a few that have cleared our sinuses, but have been looking for one with just the right amount of heat and flavor without making us blow our noses throughout the whole dinner. We really enjoyed this recipe! I can always tell by my husband's reaction whether a recipe is not so good, okay, good, or excellent. This definitely was classified as excellent. I finally found a white chicken chili we both like. This chili was on the spicy side for my two year old. I had to add sour cream to her bowl to calm down the heat. This is a really great cold weather chili. Loved it! It pairs excellently with this corn bread recipe.

Creamy White Chili

Ingredients:

1 lb. boneless, skinless chicken breasts, cut into 1/2 inch cubes

1 medium onion, chopped

1-1/2 teaspoons garlic powder

1 tablespoon vegetable oil

2 cans great northern beans, rinsed and drained (I used white kidney beans.)

1 can (14 1/2 ounces) chicken broth

2 cans (4 ounces each) chopped green chilies

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup sour cream

1/2 cup heavy whipping cream

Directions:

1. In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies, and seasonings. Bring to a boil.

2. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately.

Recipe Source: The Taste of Home Cookbook

Linked to:  Cookbook Sundays hosted by Brenda's Canadian Kitchen

Apple-Peach Crisp

This was a very yummy and easy fall dessert. We really enjoyed it! Slap some ice cream on the side. Mmm, mmm, good.

Apple-Peach Crisp

Ingredients:

3 cups sliced peeled apples

2 cups sliced peeled fresh peaches

1/4 cup granulated sugar

1/2 cup old-fashioned oats

1/2 cup packed brown sugar

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/4 cup cold butter or margarine

1/4 cup chopped pecans

Directions:

1. Heat oven to 375. Grease a 9x13 glass baking pan with shortening or cooking spray.

2. In large bowl, toss apples, peaches and granulated sugar. Pour into baking dish. In same bowl, mix oats, brown sugar, flour and cinnamon. Cut in butter until mixture is crumbly Stir in pecans. Sprinkle over fruit.

3. Bake 30 minutes or until topping is golden and fruit is teander. Cool 15 minutes. Serve warm.

Recipe source: Betty Crocker Fall Baking Magazine

Pumpkin Chocolate Chip Cookies

WOW!!! Light, fluffy, moist, delicious! These cookies are fantastic. I have never seen a cookie recipe with so many eggs in it! I was definitely curious as to how they would turn out. I am now definitely in love with them.

Pumpkin Chocolate Chip Cookies

Ingredients:

3/4 cup granulated sugar

3/4 cup brown sugar

3 1/2 teaspoons pumpkin pie spice

1 1/2 cups pumpkin, canned

3/4 cup oil

7 eggs

2 teaspoons baking soda
2 teaspoons baking powder

3/4 teaspoon salt

4 1/2 cups flour

1 1/2 cups chocolate chips (I added a few more) :)

1 1/4 cups walnuts, chopped (optional)

Directions:

Preheat oven to 350. In a large mixer bowl mix together sugars, pumpkin pie spice, pumpkin, oil, and eggs until well blended. In a separate bowl, blend baking soda, baking powder, salt, and flour; combine with pumpkin mix. Mix together until well blended, then add chocolate chips and walnuts. Drop by spoonfuls on a cookie sheet lined with wax paper or a well-greased pan. Bake for 8 minutes. Makes 5 dozen cookies.

Note: I used fresh pumpkin that I had pureed instead of canned so my cookies will probably be lighter in color than when using canned pumpkin.

Recipe Source: Lion House Cookbook

Fancy Spaghetti Squash

I love when people donate their fresh garden vegetables to my kitchen. I love the fresh vegetable and the challenge of making something new with it. My sister in law gave us a spaghetti squash to use recently. We really enjoyed this recipe. My hubs is not a fan of the squash family, and he even conceded that it was a good side dish. I think this is a fantastic

dish for a fall dinner.

Ingredients:

1 spaghetti squash, halved lengthwise and seeded

2 tablespoons vegetable oil

1 onion, chopped

1 clove garlic, minced

1 1/2 cups chopped tomatoes

3/4 cup crumbled feta cheese

3 tablespoons sliced black olives

2 tablespoons chopped fresh basil

Directions:

1. Preheat oven to 350 degrees. Lightly grease a baking sheet

2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.

3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.

4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Recipe source: Allrecipes.com

Dinner in a Pumpkin

(This is the finished product.)

(Here's the pumpkins on the baking sheet ready to be cooked for the second time.)

We make this meal every October before Halloween. We love, love, love having it because it is both festive and tasty-licious! Since I've been feeling a little sickly, Mikey made it for us this year! What a great husband!

Dinner in a Pumpkin

4 small pumpkins (pie pumpkins)

1 pound ground beef

1 medium onion chopped
1 teaspoon garlic
1 can cream of chicken soup
1/2 soup can water
1 tsp. salt
1/4 tsp. pepper
1 cup sour cream
1 can mushrooms
1 can corn
1 can green beans
2 cups cooked rice
(Any other vegetables or spices you want to add are welcome. Leave any out that you don't like.)

1. Scoop out insides of all 4 pumpkins. Heat oven to 350. Put the pumpkins on a baking sheet covered in foil with the top off. Cook the tops on the same baking sheet to the side of the pumpkin. Cook pumpkins for 30-45 minutes. 30 minutes if you don't want the sides to be so soft they come off easily. Longer if you want the sides to be softer. We like the sides softer because a little pumpkin mixed with the mixins inside tastes delicious.

2. Brown ground beef with onion until the onion is tender and beef is browned. Stir in garlic, salt, pepper, cream of chicken soup, and water. Stir. Then add sour cream, mushrooms, corn, green beans, rice, and anything else you want to add.

3. Spoon this mixture into the 4 pumpkins. Cook the pumpkins again with the mixture inside with the tops off for 30 minutes at 350.

4. Serve. You can then put the top on to serve or leave it off.

Pumpkin Chocolate Chip Bread

This could quite possibly be the best pumpkin bread I have ever tasted. It is absolutely delicious, and it stays so moist. You won't want to miss this recipe. I got it from a friend in Kentucky, Stacey White.

Pumpkin Chocolate Chip Bread

3 cups pure pumpkin
6 eggs
1 ½ cups oil
4 ½ cups sugar
3 tsp. baking soda
2 tsp. salt
1 tbsp. ground cinnamon
1 tbsp. nutmeg
1 ½ cups water
4 2/3 cups flour
1- 24 oz. bag chocolate chips (save back some chips to sprinkle on top of loaves)

Mix dry and wet ingredients in separate bowls. Gradually add dry ingredients to wet ingredients mixing well. Add chocolate chips. Sprinkle a few of the chips on top of the loaves before baking. Bake at 350 degrees in a preheated oven for about 1 hour and 5-10 minutes. Makes 5 large loaves.

Sloppy Monsters

(One eye got a little crazy!)

This recipe comes from Rachael Ray. We thought it was really good. I love the fall, pumpkins, Halloween, and everything that comes with it. Since Kira is almost two and started to appreciate a little creativity, I decided to make her a sloppy monster. She loved it! You can do this with hamburgers, sandwiches, whatever comes with a bun.

Here's the sloppy joe recipe.

Ingredients:
1 tablespoon extra-virgin olive oil, 1 turn of the pan (I didn't add this.)
1 1/4 pounds ground beef sirloin (I used 1 lb.)
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped (I left this out.)
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste (I left this out, but I would add it next time just so it's a tad thicker.)
4 crusty rolls, split, toasted, and lightly buttered

Directions:
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.

Garnish: Add American cheese in triangles for the teeth. Put pickles on top with a dab of ketchup for the eyeballs.

Corn Bread

Delicious and oh so succulent corn bread! I have been looking everywhere for a recipe for corn bread that I really love, and I have finally found it. My dear friend Celia gave it to me! Thank you, thank you!!! It's our favorite corn bread. Just so everyone knows it's a sweet corn bread. I can't eat corn bread any other way!

2 cups Bisquick (generic brands of Bisquick work great too)
6 Tablespoons corn meal
1 cup sugar
2 eggs
1 cup milk
1/2 cup melted butter

Mix 'er up and pour 'er in a 9x9 greased pan. Cook at 350 for 35-40 minutes. (Check with a toothpick and make sure it comes out clean.)

Cheesecake Factory Pumpkin Cheesecake

I got this recipe from my friend Krista's blog. She's got tons of delicious recipes. I am a huge fan of cheesecake and love to try new ones. This one is really tasty! (Sorry, I didn't take a picture of this one. There is one on Krista's blog though.)

Crust:
1 1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar

Filling:3- 8oz.pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice

Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350. Set aside.

Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.

Apple Bread with Streusel Topping

APPLE BREAD

2 CUPS FLOUR
1 TEASPOON BAKING SODA
1/4 TEASPOON SALT
1/2 CUP BUTTER, SOFTENED
1 CUP SUGAR
2 LARGE EGGS
1 TABLESPOON LEMON JUICE
2 TEASPOONS VANILLA EXTRACT
2 GRANNY SMITH APPLES, PEELED AND CHOPPED

STREUSEL TOPPING

2 TABLESPOONS FLOUR
2 TABLESPOONS GRANULATED SUGAR
1 TEASPOON GROUND CINNAMON
1 TABLESPOON BUTTER

2 TABLESPOONS BROWN SUGAR

1. Preheat oven to 350.
2. To prepare topping, combine flour, granulated sugar and cinnamon in a small bowl. Cut in butter until crumbly. Set aside.
3. To prepare bread, combine flour, baking soda, and salt in a medium bowl.
4. Cream butter and sugar in a mixing bowl. Beat in eggs, lemon juice and vanilla.
5. Add the flour mixture to the butter mixture and stir just until moistened. Add apples and stir gently to combine.
6. Spoon half of the batter into a buttered 9-by-5 inch loaf pan. Sprinkle with half of the topping. Spoon remaining batter into the pan and sprinkle with remaining topping. Finish by sprinkling evenly with brown sugar.
7. Bake for 55-60 minutes, or until a wooden pick inserted in the center comes out clean. Remove the bread from the pan and set on a rack to cool. Makes 10 servings.