Pumpkin Pasta
INGREDIENTS
10 ounces dry fettuccini noodles
1 tablespoon vegetable oil
1 pound peeled, seeded and grated pumpkin
2 1/2 tablespoons tomato paste
4 tablespoons lite sour cream
1 teaspoon chili powder
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2. In a large skillet over medium heat, warm oil and cook pumpkin for about 10 minutes or until it begins to break apart.
3. Add tomato paste, sour cream and chili powder to taste; mix well. The mixture should be mushy and an even golden-orange color.
4. Scoop spoonfuls of the pumpkin mixture over the pasta; mix well to coat and serve.
Friday, October 28, 2011
Thursday, October 27, 2011
Pumpkin pancakes.... WHAT??? YUM!
Maple, Pumpkin Pancakes:
Ingredients:
2 cups Original Bisquick® mix
2 teaspoons pumpkin pie spice
1 1/2 cups buttermilk
1 cup canned pumpkin (not pumpkin pie mix)
2 eggs
1/4 cup toasted pecan halves, finely chopped
1 tablespoon finely chopped crystallized ginger
Pecan halves, if desired
Butter, if desired
Maple-flavored syrup, if desired
Directions:
1 In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.
2 Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.
3 For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.
Ingredients:
2 cups Original Bisquick® mix
2 teaspoons pumpkin pie spice
1 1/2 cups buttermilk
1 cup canned pumpkin (not pumpkin pie mix)
2 eggs
1/4 cup toasted pecan halves, finely chopped
1 tablespoon finely chopped crystallized ginger
Pecan halves, if desired
Butter, if desired
Maple-flavored syrup, if desired
Directions:
1 In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.
2 Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.
3 For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.
Tuesday, October 25, 2011
Spicy Pumpkin Cakelettes with Chocolate Glaze
I know you are probably thinking... ANOTHER SWEET RECIPE! What happened to the SAVORY recipes... or you are like me, and totally DIG the sweet recipes! Whichever type of person you are, here is another yummy recipe! Hope you enjoy as much as we did!
Spicy Pumpkin Cakelettes with Chocolate Glaze
Makes 24 cakelettes
Ingredients:
For the Cakelettes:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 cups granulated sugar, plus more for sprinkling in cups
4 large eggs
6 ounces (12 tablespoons or 1 1/2 sticks) butter, softened
1 tablespoon pure vanilla extract
1 3/4 cups solid-pack pumpkin (one 15-ounce can)
For the Chocolate Glaze:
6 ounces semisweet chocolate (1 cup chocolate chip), chopped
4 tablespoons butter
Directions:
1. Make the Cakelettes: Preheat the oven to 350 degrees Fahrenheit. Lightly butter 24 muffin or cakelette cups then lightly coat with granulated sugar.
2. Whisk together the flour, baking powder, cinnamon, nutmeg, cayenne pepper, and salt in a large bowl; set aside.
3. Beat together the sugar, eggs, butter, and vanilla with an electric mixer until fluffy and well combined, about 2 minutes. Beat in the flour mixture until just combined. Stir in the pumpkin until well mixed.
4. Fill each greased tin with 1/4 cup of batter and lightly smooth out the batter with a spatula. Bake until a toothpick inserted into the center of a cakelette comes out clean, about 18 minutes. Let the cakelettes cool in the cups set on a wire rack.
5. Make the Chocolate Glaze: Put the chocolate and butter in a small heavy saucepan and heat on low, stirring constantly, until melted. Spread a spoonful of glaze over the top of each cooled cakelette. The cakelettes will keep at room temperature in an airtight container for 2 to 3 days
I encountered this recipe yumminess while reading another foodies blog... "La Fugi momma" Go check them out!
~Enjoy,
Mommy of 6 <3
Spicy Pumpkin Cakelettes with Chocolate Glaze
 |
| picture from La Fugi Momma blog as well |
Makes 24 cakelettes
Ingredients:
For the Cakelettes:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 cups granulated sugar, plus more for sprinkling in cups
4 large eggs
6 ounces (12 tablespoons or 1 1/2 sticks) butter, softened
1 tablespoon pure vanilla extract
1 3/4 cups solid-pack pumpkin (one 15-ounce can)
For the Chocolate Glaze:
6 ounces semisweet chocolate (1 cup chocolate chip), chopped
4 tablespoons butter
Directions:
1. Make the Cakelettes: Preheat the oven to 350 degrees Fahrenheit. Lightly butter 24 muffin or cakelette cups then lightly coat with granulated sugar.
2. Whisk together the flour, baking powder, cinnamon, nutmeg, cayenne pepper, and salt in a large bowl; set aside.
3. Beat together the sugar, eggs, butter, and vanilla with an electric mixer until fluffy and well combined, about 2 minutes. Beat in the flour mixture until just combined. Stir in the pumpkin until well mixed.
4. Fill each greased tin with 1/4 cup of batter and lightly smooth out the batter with a spatula. Bake until a toothpick inserted into the center of a cakelette comes out clean, about 18 minutes. Let the cakelettes cool in the cups set on a wire rack.
5. Make the Chocolate Glaze: Put the chocolate and butter in a small heavy saucepan and heat on low, stirring constantly, until melted. Spread a spoonful of glaze over the top of each cooled cakelette. The cakelettes will keep at room temperature in an airtight container for 2 to 3 days
I encountered this recipe yumminess while reading another foodies blog... "La Fugi momma" Go check them out!
~Enjoy,
Mommy of 6 <3
Monday, October 24, 2011
Roasted Pumpkin with Feta Risotto
On my quest to find pumpkin recipes these last few years, I have found that pumpkin can be made in other ways than just sweet! Pumpkin pie is not the only way to serve pumpkin! So here goes the quest... I wanted my kids to know that PUMPKIN CAN BE SAVORY too, and still be every bit as yummy as it's sweet counterparts!
I found this recipe last year, but did not put where I found it... I apologize for that! But here it is!
Roasted Pumpkin with Feta Risotto
INGREDIENTS
3 1/4 cups peeled, cubed pumpkin
1 tablespoon olive oil
4 cups vegetable broth
1/2 teaspoon chopped fresh garlic
1 onion, diced
1 cup baby spinach leaves
6 ounces feta cheese, cubed
salt and pepper
2 cups Arborio rice
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
2. Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
3. Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
4. When the pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
5. Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.
If this recipe belongs to you, please email me so I can give credit to where it is due!
~Enjoy,
Mommy of 6 <3
I found this recipe last year, but did not put where I found it... I apologize for that! But here it is!
Roasted Pumpkin with Feta Risotto
INGREDIENTS
3 1/4 cups peeled, cubed pumpkin
1 tablespoon olive oil
4 cups vegetable broth
1/2 teaspoon chopped fresh garlic
1 onion, diced
1 cup baby spinach leaves
6 ounces feta cheese, cubed
salt and pepper
2 cups Arborio rice
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
2. Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
3. Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
4. When the pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
5. Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.
If this recipe belongs to you, please email me so I can give credit to where it is due!
~Enjoy,
Mommy of 6 <3
Thursday, October 20, 2011
Two Ice Cold Pumpkin Recipes
Pumpkin Pie Icecream
Ingredients:
1 cup heavy cream
1 cup milk
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
2 egg yolks
1 cup pumpkin puree
Directions:
1. Heat the cream, milk, sugar, cinnamon, ginger, nutmeg and cloves in a sauce pan until it almost boils, about 5 minutes.
2. Reduce the heat to low.
3. Add one tablespoon of the cream mixture to the egg to temper it.
4. Add the egg to the sauce pan.
5. Cook at low heat without boiling, until it is slightly thickened and coats the back of a spoon.
6. Add pumpkin puree and stir.
7. Chill the mixture in the fridge.
8. Freeze according to the instructions for your ice cream machine.
Recipe from “Closet Cooking” blog
Pumpkin Pie Milkshake
(makes 1 milkshake)
Ingredients:
2 cups vanilla frozen yogurt
1/4 cup milk
1/3 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
2 tablespoon gingersnap cookies (crumbled, optional
Directions:
1. Blend everything other than the gingersnap cookies in a blander.
2. Serve garnished with the gingersnap cookies.
Recipe from “Closet Cooking” blog
Such yummy desserts! I am a huge icecream person! So these are some of my favorites!
Wednesday, October 19, 2011
Pumpkin Turkey Chili
Pumpkin Turkey Chili
INGREDIENTS
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped yellow bell pepper
• 1 clove garlic, minced
• 1 pound ground turkey
• 1 (14.5 ounce) can diced tomatoes
• 2 cups pumpkin puree
• 1 1/2 tablespoons chili powder
• 1/2 teaspoon ground black pepper
• 1 dash salt
• 1/2 cup shredded Cheddar cheese
• 1/2 cup sour cream
DIRECTIONS
1. Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.
INGREDIENTS
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped yellow bell pepper
• 1 clove garlic, minced
• 1 pound ground turkey
• 1 (14.5 ounce) can diced tomatoes
• 2 cups pumpkin puree
• 1 1/2 tablespoons chili powder
• 1/2 teaspoon ground black pepper
• 1 dash salt
• 1/2 cup shredded Cheddar cheese
• 1/2 cup sour cream
DIRECTIONS
1. Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.
Tuesday, October 18, 2011
Crockpot Pumpkin Bread
Recipe:
Slow Cooker Pumpkin Bread
Adapted from Epicurious
Makes 2 loaves
Ingredients:
3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
Directions In slow cooker:
1. In a slow cooker large enough to fit a 9x5x3-inch loaf pan (I used a 6 quart), place a ball of aluminum foil to hold up the pan. Coat two 9x5x3-inch loaf pans with nonstick spray. (Options: you can bake one in the oven, cut the recipe in half, or store half the batter in the fridge until your first batch is done in the slow cooker).
2. Combine sugar and oil in a large bowl, beating to blend. Mix in eggs and pumpkin.
3. In a separate large bowl, combine flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder. Add to the wet ingredients in 2 batches.
4. Pour half of batter into each loaf pan. Set slow cooker to high and cook for 2-8 hours (until toothpick inserted into center comes out clean).
In oven:
Pour half of batter into a 2 greased 9x5x3-inch loaf pans. Bake at 350°F for around 1 hour (until toothpick inserted into center comes out clean).
Recipe from
52 Kitchen Adventures
~Mommy of 6 <3
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