“Candy Corn” Quesadillas

Yield: 24 Servings/2 dozen

Candy Corn Quesadillas

Photo by Taste of Home©

Ingredients:

  • 1 rotisserie chicken, cut up
  • 1 jar (16 ounces) salsa
  • 1 cup frozen corn, thawed
  • 1/4 cup barbecue sauce
  • 1/2 teaspoon ground cumin
  • 1/2 cup butter, melted
  • 8 flour tortillas (10 inches)
  • 1 jar (15-1/2 ounces) salsa con queso dip, warmed
  • 4 cups (16 ounces) shredded Mexican cheese blend
  • 2-2/3 cups crushed nacho-flavored tortilla chips
  • 1/2 cup sour cream

 

Directions:

  1. In a Dutch oven, combine the first five ingredients; heat through, stirring occasionally. Brush butter over one side of each tortilla.
  2. Place one tortilla in a large skillet, buttered side down. Spread with 1 cup chicken mixture; top with another tortilla, buttered side up. Cook over medium heat 1-2 minutes or until bottom is lightly browned. Turn quesadilla.
  3. Spread 1/2 cup queso dip over quesadilla; carefully sprinkle cheese along outer edge. Cook, covered, 1-2 minutes or until cheese begins to melt.
  4. Remove to a cutting board. Sprinkle crushed chips over queso dip. Cut quesadilla into six wedges. Place a small dollop of sour cream at the point of each wedge. Repeat with remaining ingredients.

 

Nutritional Facts
1 wedge: 310 calories, 17g fat (9g saturated fat), 56mg cholesterol, 613mg sodium, 21g carbohydrate (2g sugars, 3g fiber), 15g protein.
Originally published as Candy Corn Quesadillas in Simple & Delicious October/November 2011, p11

 

 

 

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-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 Swirl Bread Recipe

Pumpkin Swirl Bread
Photo by Taste of Home©

Yield: 3 loves (16 slices each), approximately 48 servings

Ingredients:

FILLING:

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1 tablespoon milk

BREAD:

  • 3 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 4 eggs
  • 1 cup canola oil
  • 1 cup water
  • 4 cups all-purpose flour
  • 4 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup chopped walnuts
  • 1 cup raisins
  • 1/2 cup chopped dates

OPTIONAL TOPPINGS:

  • 1 cup confectioners’ sugar
  • 1/4 teaspoon vanilla extract
  • 2 to 3 tablespoons 2% milk
  • Additional chopped walnuts

Directions

  1. Preheat oven to 350°. Grease and flour three 8×4-in. loaf pans. In a small bowl, beat filling ingredients until smooth.
  2. In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates.
  3. Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter.
    Bake 65-70 minutes or until a toothpick inserted in bread portion comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving.
  4. Just before serving, if desired, in a small bowl, mix confectioners’ sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts. Yield: 3 loaves (16 slices each).

Nutritional Facts
1 slice equals 189 calories, 8 g fat (2 g saturated fat), 27 mg cholesterol, 132 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

 

Originally published as Pumpkin Swirl Bread in Country Woman Christmas Annual 1997, p19

 

Orange Cream Punch

Everyone will enjoy this delightful party punch!

Orange Cream Punch
Photo by Better Homes & Gardens©

Yield: 16 Servings

Ingredients: 

  • One 14-ounce can sweetened condensed milk
  • One 12-ounce can frozen orange juice concentrate, thawed
  • Orange food coloring (optional)
  • Two 1-liter bottle club soda or ginger ale, chilled
  • Orange sherbet

Directions:

  1. In a punch bowl combine sweetened condensed milk and orange juice concentrate. Tint with orange food coloring, if desired. Add club soda.
  2. Top with small scoops of orange sherbet. Serve immediately.

Nutrition Facts (Orange Cream Punch)
Per serving: 164 kcal cal., 3 g fat (2 g sat. fat, 11 mg chol., 75 mg sodium, 33 g carb., 3 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Pumpkin-Shaped Cheese Ball

Pumpkin Cheese Ball
Photo by Sam Kaplan
Recipe courtesy Michelle Buffardi for Cooking Channel
 

Yield: 1 Cheeseball

Ingredients:

  • 16 ounces cream cheese (room temperature)
  • 1-1/2 cups shredding cheddar
  • 3 Tbsp. minced onion
  • 2 Tbsp. salsa
  • 2 tsp. ground cumin
  • 1 tsp. minced jalapeño
  • Tortilla chips or crackers
  • Bell pepper

 

Directions:

  1. With a mixer, blend room-temperature cream cheese with shredded cheddar, minced onion, salsa, ground cumin and minced jalapeno.
  2. Scoop onto plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball; chill at least 2 hours.
  3. To serve, unwrap, roll in crushed nacho-flavored tortilla chips and press a bell pepper stem into the top.

 

Drink to Autumn!

These beverage recipes are featured in the October 27, 2014 issue of First for Women magazine.  

 

Sweet Vanilla-Pumpkin Whirl

Yield: 1 Serving

Vanilla-Pumpkin Whirl
Sweet Vanilla-Pumpkin Whirl/Photo by First for Women magazine©

Ingredients:

  • 1/3 cup pumpkin puree
  • 1/4 cup toffee almond creamer
  • 3/4 cup vanilla ice cream
  • Pinch of nutmeg

Directions:

In a blender, puree all ingredients for 30 seconds or until smooth.  Serve immediately.  Enjoy!

 

 

Pumpkin-Apple Rendezvous

On a chilly Autumn night, what better to have than a delicious drink in your hand to warm you up? (TWO drinks? One in each hand? ha) This beverage can be made with or without alcohol.
Yield: 1 Serving

1/4 cup apple cider
2 Tbsp. pumpkin puree
1/2 cup chilled ginger ale or ginger brew
1-1/2 oz. orange vodka (optional)
Directions:

In shaker with ice, combine all ingredients.
Shake. Strain into sugar-rimmed glass, if desired.
Enjoy!