Gobble Gobble–I Need Help!

Hi Sox’s mom, here is a few more recipes. I will try to get the dressing and gravy recipe from my mom next time. I don’t know if you like Pumpkin pie but this recipe is good, even my mother-in-law liked it!

Pumpkin Pie

2 eggs

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 tablespoon flour

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon pumpkin pie spice

2 cups canned pumpkin

12 oz. milk

Combine eggs, sugars, flour, cinnamon, salt and spice. Blend in pumpkin. Gradually add milk; mix well. Turn into pastry lined pan. Bake at 450F for 10 minutes, then at 350F for 40 to 50 minutes, until a knife inserted about halfway between center and outside of filling comes out clean. Cool. Serve plain or with whipped cream.

Cranberry Ring Mold

1 12 oz. bag cranberries,washed and chopped

1 20 oz. can crushed pineapple + juice

2 small packages of strawberry or cranberry jello*

2 cups boiling water

1/4 cup sugar or Nutrasweet**

Dissolve jello in boiling water. Add sugar and stir until dissolved. Grind cranberries in a Blender, etc. using some juice from pineapple, if needed, add ground cranberries and pineapple with remaining juice to the remaining jello mixture. Spray a 6 cup or larger jello mold with cooking spray. Pour mixture into mold. Chill until firm. To unmold; dip mold into bowl of hot water for 3 to 4 seconds, then invert onto serving tray. *sugar-free jello can be substituted if you want it to be sugar-free. **If you use Nutrasweet, it takes 26 packages to equal 1/4 cup sugar. Tip: when I make this, a 6 cup mold is bursting at the seams, so a little bit bigger mold would be less chance of spilling it.

Pumpkin Cheesecake Bars

INGREDIENTS

* 1 (16 ounce) package pound cake mix

* 3 eggs

* 2 tablespoons butter, melted

* 4 teaspoons pumpkin pie spice

* 1 (8 ounce) package cream cheese, softened

* 1 (14 ounce) can sweetened condensed milk

* 1 (15 ounce) can pumpkin puree

* 1/2 teaspoon salt

* 1 cup chopped pecans

DIRECTIONS

1. Preheat oven to 350 degrees C (175 degrees C). Coat a 15×10 inch jelly roll pan with non-stick spray.

2. In a large mixing bowl, on low speed, combine cake mix, 1 egg, margarine, and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of prepared pan.

3. In another large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, then remaining two eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt; mix well. Pour over crust; sprinkle with pecans.

4. Bake 30 to 35 minutes, or until set.

5. Cool, then chill in refrigerator. Cut into squares. Store covered in refrigerator.

from Allrecipes

What – are we done??????

My favorite Pumpkin Pie recipe (has anyone noticed that my favorites all have booze as part of them)

Crust

1 1/2 cups all purpose flour

1/2 teaspoon salt

5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces

3 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces

3 to 4 tablespoons ice water

Filling

1 16-ounce can solid pack pumpkin

1/2 cup (packed) dark brown sugar

1/4 cup sugar

1 tablespoon all purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground mace

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

3 large eggs

1 cup whipping cream

1/4 cup whole milk

1/4 cup dark rum

1 1/2 teaspoons vanilla extract

Preparation For crust:

Mix flour and salt in processor. Add butter and shortening; process until mixture resembles coarse meal. With machine running, add ice water 1 tablespoonful at a time and process until moist clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 2 days ahead. Keep chilled.)

Roll out pastry on lightly floured surface to 13-inch round. Transfer pastry to 10-inch-diameter glass pie dish. Fold edge under and crimp. Pierce pastry all over with fork. Freeze pastry 45 minutes.

Preheat oven to 450°F. Bake crust until pale golden, about 15 minutes. Transfer to rack and cool. Reduce oven temperature to 375°F.

Meanwhile, prepare filling:

Whisk first 10 ingredients in large bowl until smooth. Whisk in all remaining ingredients. Pour filling into crust.

Bake pie 20 minutes. Reduce oven temperature to 325°F. Bake until filling no longer moves in center when dish is shaken, about 30 minutes longer. Transfer pie to rack and cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

Hi everybody- just want to put my two-cents worth in here if I may. First, all these recipes sound fantastic and I have even printed several of them. Second, being the lazy person that I am, I may modify some of these recipes, in other words, not make them from scratch, but use pre-made ingredients, such as canned cranberry sauce, or bagged stuffing mix (I like Pepperidge Farms)and then add the rest of the ingredients as per the recipe. Third, I have always used canned pumpkin, but a friend of mine gave me a whole pumpkin, which I cut up, peeled and roasted then put it in freezer bags. My question is, can I use this pumpkin in some of these recipes? What will I have to do to it to make it taste like the canned stuff? Will it be too watery? I know the canned stuff is almost like a paste. Thanks!– Jadete

Right now thinking about recipes is one of the few bright spots on the horizon. So…

Chocolate-Pumpkin Marble Cake

Ingredients

* 1 1/2 cups (3/4 lb.) butter, at room temperature

* 3 cups sugar

* 6 large eggs

* 2 teaspoons vanilla

* 1 1/4 cups canned pumpkin

* 2 3/4 cups all-purpose flour

* 2 teaspoons baking powder

* 1 teaspoon salt

* 1/2 teaspoon ground cinnamon

* 1/4 teaspoon ground nutmeg

* 1/8 teaspoon ground cloves

* 3/4 cup Dutch-processed unsweetened cocoa

* 2/3 cup buttermilk

* Chocolate glaze (recipe follows)

* 1/2 cup chopped roasted, unsalted peanuts (optional)

Preparation

1. In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Scrape half the mixture into another bowl.

2. To make pumpkin batter: Beat pumpkin into half the butter mixture until well blended. In another bowl, stir together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and beat on low speed or fold in with a flexible spatula just until blended.

3. To make chocolate batter: In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and the cocoa. Add flour mixture alternately with the buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.

4. Spoon half the pumpkin batter into a buttered and floured 12-cup bundt-cake pan. Drop half the chocolate batter by spoonfuls over (but not entirely covering) the pumpkin batter. Repeat to spoon remaining pumpkin and chocolate batters into pan. Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10 to 12 places to swirl batters.

5. Bake in a 350° regular or 325° convection oven until a wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55 to 60 minutes. Let cake cool 10 minutes in pan, then invert onto a rack, lift off pan, and cool cake completely.

6. Pour warm chocolate glaze over the top of the cake, letting it drip down the sides. Sprinkle glaze with peanuts if desired. Let stand until glaze is set, about 2 hours, or chill about 30 minutes.

Chocolate Glaze: In a heatproof bowl or the top of a double boiler, combine 4 ounces chopped semisweet chocolate, 1/2 cup whipping cream, 1 tablespoon butter, and 1 teaspoon corn syrup. Bring an inch or two of water to a boil in a pan that the bowl can nest in or in bottom of double boiler, then remove from heat. Place chocolate mixture over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes.

Nutritional Information

Calories: (who cares?)

498 (47% from fat)

Protein:

6.5g

Fat:

26g (sat 15)

Carbohydrate:

64g

Fiber:

1.4g

Sodium:

464mg

Cholesterol:

138mg

*looks around to make certain that the diet police aren’t watching, and then admits to eating cold, leftover cornbread dressing right out of the refrigerator for breakfast*

I have 2 recipes that are always in demand when I go somewhere for Thanksgiving (and Christmas, for that matter!) 🙂

Never Enough Green Bean Casserole

http://allrecipes.com/Recipe/Never-Enough-Green-Bean-Casserole/Detail.aspx

Then scroll down to my review (under the same user name, sloopy1975) to see what changes I made to mine 🙂

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Fluffy Pumpkin Cheesecake Pie

12 oz. cream cheese, softened*

1/2 cup sugar (I usually use Splenda, and it’s great!)

1 1/2 teaspoons pumpkin pie spice**

2 eggs

1 cup (8 oz) canned pumpkin

1 pre-made graham pie crust (I use Keebler or the Great Value brand @ Walmart)

* Soften cream cheese in microwave on high for 15-20 seconds.

** Instead of pumpkin pie spice, you may use 1 tsp. ground cinnamon, 1/4 tsp. ground ginger and 1/8 tsp. ground cloves.

1. In a large mixing bowl, beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and spice. Beat until combined.

2. Add eggs, one at a time, mixing until just combined before adding the next. Stir/mix in pumpkin.

3. Pour into crust. Bake at 350 degrees F for 30-35 minutes or until center is almost set. Cool for 1 hour on wire rack. Refrigerate at least 3 hours.

4. Garnish as desired (Um, TONS of Cool Whip, lol) Store in refrigerator.

(this recipe is easier to make when you double it, cuz the cream cheese comes in 8 oz packages and this one calls for a package and a half, so it’s a good excuse to make a 2nd pie, lol… I usually leave one home and take the other one to where I need to go, heheh)

I am going to save these all to a book sometime. I am getting hungry just reading them!

Rubia, I just checked out your cousin’s website. Nice setup. Another place to check out some receipes. I am even more hungry now. Good thing it is time for lunch.