Spiced Nut Mix Recipe

Yield: 40 Servings (10 cups)

Spiced Nut Mix

Photo by Taste of Home©

 

Ingredients: 

  • 3 large egg whites
  • 2 teaspoons water
  • 2 cans (12 ounces each) salted peanuts
  • 1 cup whole blanched almonds
  • 1 cup walnut halves
  • 1-3/4 cups sugar
  • 3 tablespoons pumpkin pie spice
  • 3/4 teaspoon salt
  • 1 cup raisins

 

Directions:

  1. In a bowl, beat egg whites and water until frothy. Add nuts; stir gently to coat. Combine sugar, pie spice and salt; add to nut mixture and stir gently to coat. Fold in raisins. Spread into two greased 15x10x1-in. baking pans.
  2. Bake, uncovered, at 300° for 20-25 minutes or until lightly browned, stirring every 10 minutes. Cool. Store in an airtight container.

 

 

Nutritional Facts
1/4 cup: 134 calories, 8g fat (1g saturated fat), 0 cholesterol, 87mg sodium, 15g carbohydrate (11g sugars, 2g fiber), 4g protein.

 
Originally published as Spiced Nut Mix in Taste of Home October/November 1997, p27

Pumpkin Pie Punch from Delish©

Love the Autumn season?  Enjoy the taste of pumpkin?  Well, this adult beverage is for you!

Recipe by Lena Abraham

Pumpkin Pie Punch

Knock their socks off with this tasty cocktail, Pumpkin Pie Punch, at your Halloween party!

 

Yield: 10-12 Servings

 

Ingredients: 

  • 1/2 gallon Apple Cider
  • 2 cups Ginger Ale
  • 1 can Pumpkin pie mix
  • 1 cup Vanilla Vodka
  • 2 cups whipped topping (i.e.: Cool Whip®)
  • Pumpkin Pie spice for garnish

 

Directions: 

  1. Combine cider, ginger ale, pumpkin pie mix and vodka in a pitcher. Stir until fully combined.
  2. Pour into glasses, top with Cool Whip®, sprinkle with pumpkin pie spice, and serve.

Autumn Pumpkin Chili Recipe

We have this chili often because everyone loves it, even the most finicky grandchildren. It’s also earned thumbs up with family and friends who’ve tried it in other states. It’s a definite “keeper” in my book! —Kimberly Nagy, Port Hadlock, Washington

Yield: 4 Servings

Autumn Pumpkin Chili

Photo by Taste of Home©

Ingredients:

  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 1 small sweet yellow pepper, chopped
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1 pound ground turkey
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 4-1/2 teaspoons chili powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
    Optional toppings: shredded cheddar cheese, sour cream and sliced green onions

 

Directions:

  1. Saute the onion and green and yellow peppers in oil in a large skillet until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink.
  2. Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, pepper and salt. Cover and cook on low for 7-9 hours. Serve with toppings of your choice.

 

Nutritional Facts:

1-1/4 cups (calculated without optional toppings): 281 calories, 13g fat (3g saturated fat), 75mg cholesterol, 468mg sodium, 20g carbohydrate (9g sugars, 7g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.
Originally published as Autumn Pumpkin Chili in Simple & Delicious October/November 2012, p56

Pumpkin Cake Bars w/ Cream Cheese Frosting

By Dine and Dish  

Pumpkin Cake Bars with Cream Cheese Frosting

Photo by Dine & Dish

Yield: 12 to 24

Ingredients:

  • 4 large eggs
  • 1 2⁄3 cups white sugar
  • 1 cup vegetable oil
  • 1 (15 ounce) can pumpkin puree
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 6 ounces cream cheese
  • 6 tablespoons butter, softened
  • 3 cups confectioners’ sugar

 

Directions:

  1. Preheat oven to 350°F.
  2. Grease and flour one glass 9 x 13 inch pan.
  3. In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
  4. Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly. Spread into prepared pan.
  5. Bake at 350° for 25 to 30 minutes.Remove from oven and allow to cool.

 

For the frosting:  Beat together the cream cheese, butter and confectioner’s sugar.
Evenly spread over bars after they have cooled.

 

 

Pumpkin Pie Dip Recipe

Yield: 4 cups or 32 Servings

Pumpkin Pie Dip
Photo Source: Taste of Home

Ingredients:

  • 1 package (8 ounces) cream cheese, softened
  • 2 cups confectioners’ sugar
  • 1 cup canned pumpkin
  • 1/2 cup sour cream
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground ginger
  • Gingersnap cookies

Directions:

  1. In a large bowl, beat cream cheese and confectioners’ sugar until smooth.
  2. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.
  3. Serve with gingersnaps. Refrigerate leftovers.
Originally published as Pumpkin Pie Dip in Quick Cooking November/December 2005, p13

Amish Apple Bread

Recipe and Photo by RecipeLion.com

Easy country recipes like Amish Apple Bread are a classic on the farm and on the dinner table. Made with only fresh ingredients that you probably already have in your pantry, this easy homemade bread recipe is great for breakfast or dessert. Put on your favorite jelly or butter and enjoy a slice right out of the oven. Amish Apple Bread is a versatile dish. You can make it for no occasion at all, but you can also make it for the holidays. Serve it with dinner or gift it as a hostess gift.

Amish Apple Bread
Amish Apple Bread

Ingredients:

  • 1 cup oil
  • 3 eggs
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 3 cups diced apples
  • 3 cups flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped nuts (optional)

Directions:

  1. Preheat oven to 300 degrees F.
  2. Combine and set aside the oil, eggs, sugar, and vanilla. Sift flour, cinnamon, soda, and salt. Add dry ingredients to oil mixture gradually. Add apples and nuts.
  3. Bake in 2 regular loaf pans or 3 foil loaf pans for 1 1/2 hours.
  4. Cool 10 minutes in the pan. Sprinkle with sugar.

 

Pumpkin-Cream Cheese Truffles – Whole Foods® Market

The following recipe is featured on the Whole Foods®Market website.

Pumpkin-Cream Cheese Truffles
Photo by Whole Foods®Market website

Yield: 30 Truffles

These truffles pair pumpkin with gingersnap and graham cracker crumbs. For the best results, chill truffles until you’re ready to serve them.

 

Ingredients:

  • 2 1/2 cups white chocolate chunks
  • 1/3 cup gingersnap cookie crumbs, plus more for garnish
  • 1/4 cup canned pumpkin puree
  • 1/4 cup graham cracker crumbs, plus more for garnish
  • 1 tablespoon confectioners’ sugar
  • 1/2 teaspoon orange zest
  • 1/8 teaspoon ground cinnamon
  • pinch of fine sea salt
  • 2 ounces cream cheese, softened

 

Directions:

  1. Melt 1/2 cup of the chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute. Stir often to keep the chocolate from burning. Transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.
  2. Line a large sheet tray with parchment paper. Melt remaining 2 cups chocolate and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like. Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.

Nutritional Info:
Per Serving:Serving size: 3 truffles, 290 calories (150 from fat), 16g total fat, 10g saturated fat, 15mg cholesterol, 130mg sodium, 32g carbohydrate (0g dietary fiber, 28g sugar), 3g protein

 

Swirled Pumpkin Yeast Bread Recipe

Yield: 2 loaves (16 slices each) or 32 Servings

Swirled Pumpkin Yeast Bread
Photo by Taste of Home©

Ingredients:

  • 4-1/2 to 5 cups all-purpose flour
  • 3 cups whole wheat flour
  • 2 cups quick-cooking oats
  • 2/3 cup packed brown sugar
  • 2-1/2 teaspoons pumpkin pie spice
  • 1-1/2 teaspoons salt
  • 1 teaspoon sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (120° to 130°)
  • 1 cup canned pumpkin
  • 1/3 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 2 eggs, lightly beaten
  • 1/2 cup raisins

FILLING:

  • 1/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon

Directions:

  1. In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar and yeast. Beat in the warm water, pumpkin, applesauce and oil just until moistened. Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough. Add raisins.
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 9-in. rectangle; brush with butter to within 1/2 in. of edges. Combine brown sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal.
  4. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
  5. Bake at 350° for 55-65 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.
Nutritional Facts
1 slice equals 201 calories, 5 g fat (1 g saturated fat), 17 mg cholesterol, 130 mg sodium, 36 g carbohydrate, 3 g fiber, 5 g protein.
Originally published as Swirled Pumpkin Yeast Bread in Country Woman Christmas Annual 2007, p39

Pumpkin Seeds

This Halloween, learn how to bake pumpkin seeds in the oven for a special post-pumpkin-carving treat. When you sit down to make your jack-o-lanterns, save the seeds you clean out of your pumpkins to roast later. Baking pumpkin seeds is easy and makes for a yummy, healthy snack during the autumn months.

Pumpkin seeds
Enjoy roasting pumpkin seeds this Halloween.

Here’s everything you need to know about how to bake pumpkin seeds:

Pumpkin Seed Recipe

Ingredients:

  • Pumpkin seeds
  • Olive oil
  • Salt

Directions:

  1. Preheat your oven to 350 degrees.
  2. Clean your pumpkin seeds under cool water. Make sure there is no excess pulp left on them from the pumpkin. Then set them on paper towels to fully dry.
  3. Spray your baking sheet with non-stick cooking spray or coat with a thin layer of olive oil.
  4. Spread your clean, dry pumpkin seeds on the baking sheet evenly. Coat them with a tablespoon of olive oil and toss to make sure they are covered evenly.
  5. Sprinkle the pumpkin seeds with salt.  Tip: If you want your seeds to be extra salty, boil them in salted water for ten minutes. Drain and dry; then bake.
  6. Bake the pumpkin seeds in the oven for 20-30 minutes or until golden brown. Make sure to stir or toss the pumpkin seeds every 10 minutes.
  7. Allow the seeds to cool before you begin your snacking!

 

If you’d like to get creative with this recipe for baking pumpkin seeds, mix it up by trying different spices.

For a sweet twist on your roasted pumpkin seeds, use cinnamon and sugar or nutmeg instead of salt. Alternatively, you can drizzle honey on the warm roasted seeds when they are done baking.

For a spicy kick, add curry powder or cumin in addition to the salt before baking. Garlic-lovers will enjoy topping the pumpkin seeds with a little garlic powder before roasting.

Enjoy your tasty Halloween pumpkin seed snack!