Roasted Pumpkin Seeds

Don't throw out those pumpkin seeds! They make a great and memorable snack!

All you need is your pumpkin seeds, oil, and some seasonings.

1. Preheat oven to 300.
2. Clean seeds as much as possible, it's okay to have a little bit of string.
3. Line baking pan with foil. Toss seeds on and coat in butter or oil.
4. Sprinkle with your favorite seasonings. My mom only used salt, but be creative, try garlic powder, cayenne, Cajun seasoning, etc....
5. Bake for about 45 minutes, turning once, until golden brown.

Peter, Peter, Pumpkin Eater!

Oh my goodness, I can't wait to try lots of new pumpkin recipes I've been collecting lately. I have some sweet memories of my mom cutting and boiling pumpkins to make pumpkin pie, but that was it. I have no idea when this big pumpkin recipe craze hit, but I'm so glad it did. 10 years ago my sister-in-law gave me a recipe for Pumpkin Pie Crunch and she told me how wonderful it was. The next year I made it and fell in love. It was my favorite pumpkin recipe for sure. About 8 years ago I found a recipe for Pumpkin Fudge. I made some for co-workers and they asked for the recipe. I've tried a Pumpkin Bread recipe from my friend, Julia.

Last year I found this recipe for Pumpkin Muffins and they were a huge hit at home. I also tried a Pumpkin Cookie recipe another friend, Laura,  recommended and knew I had found my new favorite cookie. I also made Pumpkin Dip, pancakes, and 4-layer cake. Now I have tons of new recipes I can't wait to try:
Pumpkin Rice Krispie Treats
Pumpkin French Toast
Pumpkin Frappe
Pumpkin Cinnamon Buns
Pumpkin Bread in Crock Pot

To find all 21 pumpkin recipes I've tried, including Pumpkin Pasta, click here.


Do you have a favorite Pumpkin Recipe to share?

Downeast Maine Pumpkin Bread

recipe from my friend, Julia

15 oz can pumpkin puree
4 eggs
1 c vegetable oil
2/3 c water
3 c sugar
3 1/2 c all-purpose flour
2 t baking soda
1 1/2 t salt
1 t ground cinnamon
1 t ground nutmeg
1/2 t ground cloves
1/4 t ground ginger

1. Preheat oven to 350. Grease and flour 3 7x2" loaf pans.
2. In a large bowl, mix together pumpkin through sugar until well blended. In a separate bowl, whisk together the flour through ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

In my opinion: This bread was so moist and delicious. I only wish I had made it sooner.

Iced Pumpkin Scones by Cookie Madness Blog

I found this recipe on the Cookie Madness Blog.
Picture coming soon


2 cups all-purpose flour (9 oz) — spoon and sweep carefully
7 tablespoons granulated sugar sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg

Glaze
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons milk

Spiced Icing
2 tablespoons melted butter
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves

1. Preheat oven to 425 degrees F.

2. Combine flour, sugar, baking powder, salt, and spices in a large bowl or in bowl of food processor. Cut butter into the dry ingredients until mixture is crumbly.

3. Whisk pumpkin, half and half, and egg together in a mixing bowl. Pour the dry ingredients into the pumpkin mixture and shape into a ball.

4. Pat out dough onto a lightly floured surface and form it into a 1-inch thick 9×3 inch rectangle. **NOTE from Stephanie: I read this wrong and patted it out to almost 9x13. I cut it into many smaller pieces since I have many small hands in my home.

5. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.

6. Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

Make Glaze: Mix the powdered sugar and 2 tbsp milk together until smooth. When scones are cool, use a brush to paint plain glaze over the top of each scone. This should give you more than enough glaze!

When the glaze has set, make the icing. Melt the butter in bowl. Gradually add the sugar and stir until moistened with butter. Add the milk and stir to get a drizzling consistency. Stir in the spices. Drizzle this decoratively over the glazed scones.

Makes 6 big scones

In my opinion: I've never had scones so I don't know how these compare to others. I do know I enjoyed the pumpkin flavor.

Baked Apple French Toast by Taste of Home

I have been doing a lot of planning lately. That includes planning traditional holiday meals. I always thought a French Toast casserole would be a great idea for Easter morning and maybe a few other holidays so I've been collecting a lot of great recipes. I tried this one last Saturday and thought it was amazing.

20 slices French bread (1 inch thick)NOTE-you could bake 2-3 tubes of Pillsbury Italian loaf bread
1 can (21 ounces) apple pie filling
8 eggs
2 cups 2% milk
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

TOPPING:
1 cup packed brown sugar
1/2 cup cold butter, cubed
1 cup chopped pecans
2 tablespoons corn syrup

1. Arrange 10 slices of bread in a greased 13-in. x 9-in. baking dish. Spread with pie filling; top with remaining bread. In a large bowl, combine the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight.
2. Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast.
3. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Yield: 10 servings.

It even tastes great reheated several days later.

Caramel Apple-Nut Bars by Betty Crocker

2 cups Gold Medal® all-purpose flour
2 cups quick-cooking oats
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter or margarine, softened
1/2 cup caramel topping
3 tablespoons Gold Medal® all-purpose flour
1 medium apple, peeled, chopped (1 cup)
1/2 cup coarsely chopped pecans


1.Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, beat 2 cups flour, the oats, brown sugar, baking soda, salt and butter with electric mixer on low speed, or mix with spoon, until crumbly. Press about 3 cups of the mixture in pan. Bake 10 minutes.
2.Meanwhile, in small bowl, mix caramel topping and 3 tablespoons flour. Sprinkle apple and pecans over partially baked crust. Drizzle with caramel mixture. Sprinkle with remaining crust mixture.
3.Bake 20 to 25 minutes or until golden brown. Cool completely, about 1 hour 30 minutes. For bars, cut into 6 rows by 6 rows.

In my opinion: These were really good bars. Even my son, aka Mr. Picky, loved them. I think I will use a little more apple and caramel next time.

Classic Pot Pie

 

 by Pillsbury

15 oz pie crust, softened
1/3 butter
1/3 c chopped onion
1/3 c a.p. flour
1/2 t salt
1/4 t pepper
1 1/2 c chicken broth
2/3 c milk
2 1/2-3 c shredded cooked chicken
2 c frozen mixed veggies, thawed

1. Heat oven to 425. Make crusts as directed for 2 crust pie using 9" pan.
2. In med. saucepan, melt butter over medium heat. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended.
3. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
4. Add chicken and veggies; mix well. Removefrom heat. Spoon into crust. Top with 2nd crust; seal edges and flute. Cut slits or shapes in top crust.
5. Bake 30-40 minutes until crust is golden brown. Let stand 5 minutes before serving.

4-26-10 I am going to try making 2 and freezing one before it is cooked.

Pumpkin Pie Crunch

Pumpkin Pie Crunch oh so yummy
1 box yellow cake mix (I've used white)
1 can pumpkin
12 oz evaporated milk
3 eggs
1 1/2 c sugar
4 t pumpkin pie spice
1/2 t salt
1 to 1 1/2 c butter, melted
whipped topping (opt)
1 c pecans (opt)

1. Preheat oven to 350
2. Combine pumpkin through salt in a mixing bowl.
3. Spray 13x9 glass dish and pour combined ingredients in.
4. Sprinkle dry cake mix over the top. Drizzle butter over the top.
5. Bake 50-55 minutes until golden. They are great warm!

Grandma Paul's Caramel Corn

Grandma Paul's Caramel Corn by my favorite Paula Deen y'all

1 c butter
2 c packed brown sugar
1 t salt
1/2 c light corn syrup
1 t baking soda
8 qts popped corn.....or less if you like lots of yummy caramel

1. Preheat oven to 200.
2. Over medium heat, combine 1st 4 ingredients and boil 5 minutes. Remove from heat.
3. Stir in baking soda, stir well.
4. Pour over 8 quarts popped corn. Stir to coat well.
5. Bake in large roasting pan (or 2 smaller pans) for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.

In my opinion: This is to die for. I will never even try another recipe.