Search Results for "Pumpkin"
Recipe Results 13 of 28 pages
Pumpkin Bread
Ingredients 1 cup unbleached all-purpose flour 1 cup soy protein powder 1 teaspoon salt 2 teaspoons baking powder 1/2 sugar 1 cup semisweet chocolate chips 1 (15 oz.) can pumpkin (2 cups) 2 large eggs 2 teaspoons vanilla extract 3 tablespoons butter, melted Directions Preheat oven to 350°. Lightly spray a 9×5-inch loaf pan with
Dinner in a Pumpkin
Ingredients 1 medium sugar pumpkin 1 1/2 lbs. lean ground beef 1 onion, chopped 1 clove garlic, minced 1 1/2 teaspoon white sugar 1 1/2 teaspoon Italian seasoning 1 1/2 teaspoon salt 1/8 teaspoon ground black pepper 4 cups tomato juice 3 cups shredded cabbage 1/2 pound fresh green beans, washed and trimmed 1 cup
Roasted Pumpkin Seeds
Roasted Pumpkin Seeds Ingredients: Seeds removed from one or more pumpkins salt water seasonings, as desired – see suggestions below Directions: Wash the seeds, and then simmer them in salted water for 10 minutes. Let the seeds dry. Toss them with 1 Tbsp. olive oil and your favorite seasonings. Cover a cookie sheet with parchment
Slow Cooker Cinnamon Pumpkin Bread Pudding
Slow Cooker Cinnamon Pumpkin Bread Pudding Slow cookers are low wattage appliances; they use little electricity. Low temp=200° and high temp=300°. Usually, 1 hour on HIGH is equal to 2 hours on LOW. Keep the lid on because uncovering the pot during cooking releases heat and the cooker regains temperature slowly. Ingredients: 1/2 cup packed
Mini-Pumpkin Tarts
Mini-Pumpkin Tarts Ingredients: 8 oz light cream cheese (softened) 30 Mini-Nilla wafer cookies 1/4 cup light sour cream 1/4 cup sugar blend 1 egg 1/2 tsp. vanilla extract 3/4 cup canned pure pumpkin 1/2 tsp. ground cinnamon 1 pinch ground nutmeg Directions: Preheat oven to 350˚F. Line mini-muffin pan with paper baking cups and place
Pumpkin Pie Cake
Reader’s Recipe: D. Flinner of Canton, OH Ingredients: 1 (29 oz.) can pumpkin 1 (13 oz.) can evaporated milk 4 eggs 1 1/2 cup sugar 1 1/2 teaspoon pumpkin pie spice 1 yellow cake mix 1 cup melted butter 1 cup chopped walnuts or pecans 1/4 cup brown sugar whipped topping or ice cream Directions:
Pumpkin Bread Pudding with Caramel Sauce
Ingredients: 12 slices cinnamon-raisin bread, cut into 1-inch cubes (about 8 cups) 4 eggs 1 cup milk 1 can (15 oz.) pumpkin 1 cup plus 2 Tbsp. packed brown sugar, divided 1 tsp. pumpkin pie spice, divided 1 tsp. vanilla 1/2 cup chopped pecans 1/2 cup sour cream 1 cup thawed whipped topping 1/4 cup maple-flavored
Old Fashioned Pumpkin Pie
Old Fashioned Pumpkin Pie Yield: 2 pies Pumpkin Pie Filling: 4 Eggs 1 Lg. Can Pumpkin 1 1/4 c. Sugar 1/2 tsp. Salt 2 tsp. Cinnamon 1 tsp. Ginger 1/2 tsp. Cloves 1/2 tsp. Nutmeg 1/4 tsp. Mace 2 12 oz. Cans Evaporated Milk Pie Crusts: 2 1/2 c. Flour 1 Tbs. Sugar 1/2 tsp.
Linda’S Pumpkin Crunch Dessert
Ingredients 1 box yellow cake mix 1 (15 oz.) can pumpkin 1 (12 oz.) can evaporated milk 3 large eggs 1 1/2 sugar 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 chopped nuts 1 cup margarine whipped topping Directions Preheat oven to 350°. Grease bottom of 9×13-inch cake pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon
Cheddar Pumpkin Mashed Potatoes
Ingredients: 1 pound potatoes, peeled and cubed (roughly 2 large potatoes) 3 whole garlic cloves, peeled ½ cup Butter ½ teaspoon salt ¼ cup whole milk 1 cup canned pumpkin puree 1 cup shredded cheddar cheese 1 tablespoon fresh chopped rosemary Directions: Bring a large pot of water to a rolling boil. Once boiling, add
