Pumpkin week: Dinner in a Pumpkin

Want a fun and unique seasonal meal? This is the one you wan to try then. Because it is an easy recipe and super fun for all. 

                              Dinner in a Pumpkin

1 pumpkin about 8 inches high          2 C. Rice, Cooked

2 Tbsp Margarine                            2 Cans cream of chicken soup

1 lb ground beef                               1 can sliced mushrooms, drained (I ignored) 

1/2 C. celery, chopped                     2 Tbsp soy sauce

1/2 C. onion, chopped                      2 Tbsp brown sugar

1/4 C. green pepper diced 

Cut the stem off the pumpkin and remove all the seeds and guts. Then brush the inside of the pumpkin with margarine. Brush outside with oil; place in the center of a greased baking sheet. Bake at 375 for 30 mins. Saute ground beef, celery, onion and green pepper. Add rice, soup, mushrooms, soy sauce and brown sugar. Spoon mixture into pumpkin and replace pumpkin stem. Bake at 375 for about 50-60 min or until the pumpkin is tender. 

 Okay now I am going to add my 2 cents :) I made this 2 years ago (haven't made this years yet) and if I remember right we reduced some of the bake time so just check it. It really depends on the thickness of your pumpkin.

My husband thought he hated pumpkins, but he loved this and we even cut off chunks of the pumpkin to eat separate from the main dish.

Pumpkin week: Pumpkin Spice bundt cake

Back I think 3 years ago my mom invited me to a Relief Society activity that was themed "everything pumpkin" held at her church building. We made some halloween luminaries similar to what Kayla made and posted not too long ago as well as had the opportunity to try out a ton of yummy pumpkin recipes. This recipe I am about share is one that came from that. The great part is that the recipe of each item was there so if you loved something you could have the recipe and could make it again!

Pumpkin Spice Bundt Cake

• 1 15oz can pumpkin
• 1 1/2 cup sugar
• 1/2 cup each canola oil, buttermilk, and water
• 2 eggs
• 2 egg whites
• 1 tsp vanilla
• 2 cups flour
• 1 Tbsp cocoa
• 1 1/2 tsp cinnamon
• 1 tsp each baking soda and baking powder
• 1/2 tsp each salt, nutmeg, allspice,  cloves
• 1/2 cup raisins (I didn't put these in cause I don't like raisins)
• 1/4 cup chocolate chips
• Powdered sugar

In a large bowl beat pumpkin, sugar, oil, buttermilk, water, eggs, egg whites, and vanilla until well blended. In a small bowl combine flour, cocoa, cinnamon, baking soda, baking powder, salt, nutmeg, aallspice,  and cloves. Gradually add to pumpkin mixture. Stir in raisins and chocolate chips. Pour into a greased bundt pan and bake at 350 for 50-60 minutes. Cool for 10 minutes before removing from pan. Place on cooling rack to cool completely and dust with powdered sugar. Serve with vanilla ice cream if desired. Enjoy!

Pumpkin Melted Crayon Art

I have seen this idea everywhere and decided to try it for my self.  It was pretty easy...but I recommend using big pumpkins.  I used the little min pumpkins.  The results weren't exactly what I had intended but the kids were happy with it and that's what mattered since it was their project =)

all you do is take some broken crayons (and what mom doesn't have oodles of those?!) and stack them on top of the pumpkin. 

 

 Then take your blow dryer and depending on how big of  hurry you are in you can either put it on low or high (but if the crayons are small the high will blow them off and then they will melt on the counter....)  Let the wax drip wherever but you may need to tilt the pumpkin to help it run down.  Make sure and have a stack of newspaper underneath to catch the wax.  Or better yet, grab an extension cord and do it outside (it was raining when we did it so I couldn't).

I think the bigger ones would turn out awesome!

Pumpkin Week: Pumpkin Cinnamon Rolls

I love cinnamon rolls....I love pumpkin flavoring....so what better than to combine them together?  This is a perfect fall treat.  Especially warm out of the oven, on a cold day.

Dough

1/4 c. warm water

2 1/4 tsp yeast

1 c. milk

1/2 c. butter

1- 15 oz. can pumpkin puree

1 1/2 tsp. salt

1 egg

5 1/2 c. flour (may need more if the dough is too sticky)

Filling

1/2 c. butter, melted

1 c. brown sugar

2 tsp. cinnamon

1/2 tsp ginger

1/2 tsp. nutmeg

1/2 tsp. cloves

Stir the yeast into the water, and let it sit until it dissolves.
In a small saucepan, heat the milk and butter over low heat, stirring until the butter melts. Pour the sugar into the bowl of a stand mixer, and add the milk-butter mixture, stirring until the sugar has dissolved.

Let the mixture cool just a bit, until it’s about 100 to 110˚F. (It should feel warm, but not hot.) Stir in the dissolved yeast and the pumpkin puree, and mix until combined. Stir in the salt.
Dump 5 cups of the flour into the bowl, and stir until you’ve got a sticky ball of dough. If the dough isn’t coming together, stir the extra ½ cup of flour.

Now’s the part where you cover the dough and let it rise.  Let it sit for 1 to 3 hours, or until the ball of dough doubles in size.
Lightly dust a work surface with flour. Using a lightly floured rolling pin, roll the dough out into a half-inch-thick rectangle. (If the dough starts sticking to the rolling pin or the work surface, sprinkle a bit more flour over everything.)
Now make the filling: Place the butter in a microwave-safe dish and nuke it until it’s melted. In a separate bowl, combine brown sugar, cinnamon, and spices. Spread the butter evenly over the rolled-out dough, and sprinkle the brown sugar mixbut leave an inch of space along the top of the rectangle (should be a long edge, not a short edge)
Starting at the bottom edge, carefully roll the dough upwards into a log. Seal the roll by pinching it closed along the top.
Butter the sides and bottoms of two 9-by-13-inch baking dishes (you can also use 9-inch cake pans). Slice the log into 16 to 18 rolls, about 1 to 1½ inches thick.I used embroidery thread to cut my rolls so they don't get smushed by the knife Put the rolls into the baking dishes, making sure they have a little room to rise.

If you’re going to bake the rolls immediately, cover them with a clean dishtowel and let them rise for about 30 minutes, until they get puffy. If you’re going to bake the rolls later, cover them with plastic wrap and put them in the refrigerator — when you’re ready to bake, let them sit on the counter and rise for 1 hour before putting them in the oven.
Bake the rolls at 375°F for 20 to 25 minutes, rotating the baking dishes halfway through cooking. 

When the rolls are golden brown , take them out of the oven. Let them cool for about 5 minutes, Then putyour favorite cinnamon roll frosting on top.  

For my frosting, I don't really have a recipe. I used cream cheese (for this recipe I used 2 8 oz. blocks) and whip them in the mixer.  I added about 1- 1 1/2 tbsp. of vanilla and then powdered sugar.  I did it to taste, but I don't like it overly sweet so I didn't use a ton, maybe 1 1/2 c. but I didn't measure.  Then I just added about 2- 3 tbsp milk to thin it out.

Pumpkin Week: Pumpkin Pancakes with Cinnamon Syrup

Hey everyone Tiffany here! So this week is all about pumpkin and I found this recipe off of tastesbetterfromscratch.com and it was so good that I just had to share. If you love pumpkin then you will love these.

Pumkin pancakes with cinnamon syrup
Yields 6

• 1 cup flour
• 1 1/2 Tbsp brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp all spice
• 1/2 tsp cinnamob
• 1/4 tsp salt
• 3/4 cup milk
• 1/2 cup pumpkin puree
• 1 egg
• 1Tbsp oil
• 1Tbsp vinegar

In a bowl combine dry ingredients and set aside. Combine wet ingredients in a bowl and then add your dry ingredients to the pumpkin mixture and mix. Heat an oiled pan or griddle on medium high heat. Pour 1/4 cup batter for each pancake. Each side should be a lightly browned. Serve hot.

Cinnamon syrup

• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 Tbsp flour
• 1 tsp cinnamon
• 1 tsp vanilla
• 1 cup water

Stir all ingredients in a small saucepan over medium heat until boiling. Let it boil for a few minutes to thicken. Remove from heat and set aside until needed.

Yummy!!!

Sweet Tooth Tuesday: Pumpkin Chocolate Chip Cream Cheese Bread

Pumpkin Chocolate Chip Cream Cheese Bread

Fall is my favorite time of year!  This last week we got a little teaser of fall with some nice cool, rainy weather.  It get me all in the mood for hoodies, jeans and pumpkin flavored stuff. (not to mention that hoodies would be more comfortable to wear now that I don't fit into any of my clothes......a few more weeks to go until our newest addition gets here!)  I have had this recipe saved for awhile and have just been waiting for a good time to make.  So I figured now was as good as ever.  I love how this combined pumpkin and cream cheese....two things that are perfect together!  It's like eating pumpkin bread and cheesecake in one bite =)

INGREDIENTS

• FILLING:
• 2 packages (8 ounces each) cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• BREAD:
• 3 cups sugar
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup canola oil
• 1 cup water
• 4 eggs
• 4 cups all-purpose flour
• 4 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 cup chocoalte chips (optional, but oh so yummy!!!)

DIRECTIONS

• In a small bowl, beat the cream cheese, sugar, egg and milk; set aside.

•  In a large bowl, beat the sugar, pumpkin, oil, water and eggs. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in the chocolate chips.

• Pour half of the batter into three greased and floured 8-in. x 4-in. loaf pans. Spoon filling over batter. 

• Cover filling completely with remaining batter.

• Bake at 350° for 65-70 minutes (for larger loaves, if using mini-loaf pans like I like to, the cook time is closer to 30 minutes, but use the toothpick method) or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving. Yield: 3 loaves (16 slices each).

You can find this awesome post linked up to the following Fantastic Parties:

Foodie Friday: Homemade Pumpkin Steamers

Fall is in the air! I love the brisk chilly mornings and evenings when I can enjoy a nice, warm pumpkin steamer. I found this recipe at Annie's Eats and it's truly delicious!

Ingredients:
1 1/2 cups water
1 1/2 cups sugar
4 cinnamon sticks
1 tsp ground nutmeg
1/2 tsp ground ginger
3 tbsp. pumpkin puree

Directions:
Put water and sugar in a saucepan and heat over medium high heat, stirring occasionally until the sugar is dissolved completely.
Add cinnamon sticks and whisk in the ginger,nutmeg, and pumpkin puree.

Cook for 5 minutes, stirring frequently, without letting the mixture come to a boil.
Remove from heat and cool for 10-15 minutes.
Strain the syrup through a cheesecloth, place in a container, and store in the refrigerator.

 Now for the final step to make the perfect pumpkin steamer. Depending on how much pumpkin your taste buds can handle, add 1 to 2 tbsp of your pumpkin syrup for every cup of milk. Place milk in microwave and heat for 2 to 3 minutes (depending on how hot you like your milk!) Top with whipped cream and carmel syrup and you now have a perfect fall drink! Enjoy!!!

You can find this awesome post linked up to the following Fantastic Parties: