Gingerbread Cookies

Gingerbread Cookies
Stacey Brewster - Salt Lake City, UT
Ingredients
½ cup softened butter
½ cup packed brown sugar
¼ cup molasses
1 egg
2 ¼ cup flour
½ teaspoon cinnamon
2 teaspoons ginger
A dash of clove
A dash of cayenne pepper

Directions
Thoroughly cream butter. Add brown sugar and molasses. Add egg.
Mix dry ingredients separately and stir into butter mixture
Chill dough and rollout into desired shapes. Bake at 375 degrees for 8-12 minutes depending on mold/cookie size.

Irish Cream

Irish Cream
Mackenzie Day - Philadelphia, PA

Tip: I like to dissolve the instant coffee in a little water before adding. It disolves faster.

Makes approximately one gallon.

Ingredients
6 Eggs-beaten

2 Cans Sweetened Condensed Milk

2 Cartons of Cream or (1 half & half  + one heavy cream) depending on your health odometer :)
2 Teaspoons Instant Coffee

1-2 Teaspoons Almond Extract

1- Bottle of Brandy 26 oz.

Chocolate Syrup to Taste

Instructions
In large bowl, just mix everything together in the order you see above.

Serving
Serve in a large punch bowl on its own, a pitcher and add it to coffee or pour into separate glass bottles and give as gifts (see my photo - I got these bottles at Ikea. They are the perfect size for gift giving)

Cheesy Baked Farro

Cheesy Baked Farro
Jenn Lee - Salt Lake City, UT

From Foodnetwork.com. This is a great alternative to a macaroni dish, the Farro has a great texture.
Tip: In addition, I add mascarpone cheese and go easy on the fontina.

Ingredients
Vegetable cooking spray

Sauce:
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
2 cups warm whole milk
Kosher salt and freshly ground black pepper

Farro:
2 1/2 cups grated Parmesan
1 cup grated Gruyere
1/2 cup fontina cheese, grated
6 cups chicken broth
2 cups faro or barley, rinsed and drained
1 teaspoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup plain dried bread crumbs
Olive oil, for drizzling

Instructions
Preheat the oven to 400 degrees F. Spray a 13 by 9-inch baking dish with cooking spray.

For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and
whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove from the heat and season with salt and pepper, to taste.

For the farro: In a large bowl, add the cheeses and stir to combine. Remove 1/2 cup of the mixture and reserve. In a large stock pot, add the chicken broth and bring to a boil over medium-high heat. Add the farro, reduce heat and simmer, stirring occasionally, until the faro is tender, about 25 minutes. Drain, if necessary. Add the farro, thyme, and sauce to the bowl with the cheese. Stir until combined and season with salt and pepper, to taste. Pour the mixture into the prepared baking dish and top with the reserved 1/2 cup of cheese. Sprinkle the top with bread crumbs and drizzle with olive oil.

Bake until the top is golden brown and forms a crust, about 25 to 30 minutes.

Serving
Remove from oven and let stand for 5 minutes before serving.

Holiday Brunch Casserole

Holiday Brunch Casserole
Jessica Stewart - Colorado Springs, CO

This is a great recipe.  It seems a little complicated, but it really isn't. We have this every Christmas morning. Hope everyone has a wonderful Christmas and Holiday season.

Ingredients
1Lb. Sausage cooked drained and crumbled
4 1/2 C. Cubed day old bread
2C. Shredded Sharp Cheddar Cheese
1 doz. eggs (12) Slightly beaten
1tsp dry mustard
1 tsp salt
1/4 tsp onion powder
2C. Milk
Fresh ground pepper to taste
Optional: Mushrooms, Tomatoes

Instructions
Place bread in a sprayed 9x13" baking dish
Sprinkle with bread with cheese
In a separate bowl combine the rest of the ingredients except the sausage.
Pour mixture over bread and cheese
Sprinkle sauasge and optional ingredients over top
Cover and refrigerate overnight

Pre-heat oven @325
Bake uncovered for approximately 1 hour
(tent with foil if the eggs are browning to quickly)

Cranberry Muffins

Cranberry Muffins
Kay Quealy - Salt Lake City, UT

One of my favorite holiday things is to make. E N J O Y !

Makes 16 to 18 muffins.


Ingredients

2 cups flour

1/2  cup sugar

1  teaspoon baking powder

1/2 teaspoon salt

2/3  cup fresh orange juice

2 eggs, slightly beaten

3 tablespoons butter, melted

1/2 cups walnuts, chopped

1 1/4 cups cranberries, chopped

2 teaspoons grated orange rind

Instructions
Preheat over to 400 degrees. Sift together flour, sugar, baking powder and salt.

Make a well and pour in orange juice, eggs and butter.

Mix well. Fold in remaining ingredients.

Pour into greased muffin cups 3/4 full.

Bake 20 to 25 minutes.

Dark Chocolate Pistachio Fudge

Dark Chocolate Pistachio Fudge
Lisa Ricketts - Dallas, TX

Makes 64 small pieces

Ingredients
12 ounces 70 percent dark chocolate, chopped or 12 ounces semisweet chocolate, chopped

1 (14-ounce) can condensed milk

Pinch salt

1 cup shelled pistachios (more or less to your taste)

Instructions

- Melt the chopped chocolate, condensed milk and salt in a heavy based pan on a low heat.

- Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.

- Add the nuts to the melted chocolate and condensed milk and stir well to mix.

- Pour this mixture into a greased (I use butter flavored spray) 9-inch square foil tray, smooth the top with a spoon or pastry brush.

- Let the fudge cool and then refrigerate until set. You can then cut into small pieces approximately 3/4 by 1 3/4 inches or cutting 8 by 8 lines in the tin to give 64 pieces.

- Once cut you can keep it in the freezer, no need to thaw just eat straight away.

Nutritional Facts

Yummy = probably not good for you! :o)

Port Cranberry-Apricot Sauce

Port Cranberry-Apricot Sauce

Sarah Drown and Ryan Baltz - Dallas, TX

One of my mom’s annual Thanksgiving dinner treats! We recently made this at our first Thanksgiving in Dallas and it was delicious. I added more port at the end (when everything was cooked).

Makes 3 Cups

Ingredients

½ C thinly sliced dried apricots (about 3 ounces)

¼ C Port (or orange juice)

¾ C Water

2/3 C Sugar

¼ C Honey

1 (12-ounce) package of fresh or frozen cranberries

Instructions

Combine apricots and port in small bowl; cover and let stand for 8-hours. Combine water and sugar in medium saucepan; bring to a boil.  Add apricot mixture, honey and cranberries.  Cook over medium heat (about 10-minutes) or until cranberries pop open and get thick. 

Serving

Spoon mixture into a bowl and chill.

Pecan Pie

Pecan Pie
Annie MacDonald - London, England

Pecan Pie is my favorite holiday dessert by far! I love it. You
just can't go wrong with all that buttery goo. This is the recipe I
use. It's very simple and always pleases.

Makes about 8 servings

Ingredients
1 Pastry for Single-Crust Pie
3 slightly beaten eggs
1 cup corn syrup
2/3 cup sugar
1/3 cup butter, melted
1 teaspoon vanilla
1 1/4 cups pecan halves

Instructions
1. Prepare and roll out pie crust. Line a 9-inch pie plate with the
pastry. Trim; crimp edges as desired.
2. For filling, combine eggs, corn syrup, sugar, butter, and vanilla.
Mix well with a spoon and stir in pecan halves.
3. Carefully pour the filling into the pie crust.
4. To prevent overbrowning, cover edge of the pie with foil. Bake in a
350 degree oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes
more or till a knife inserted near the center comes out clean. Cool on
a wire rack. Refrigerate within 2 hours.

Nutritional facts
You don't want to know.

Coconut Bread

Coconut Bread
Sherry Baltz - Park City, UT

Ingredients
3 C Flour
3 Tsp Baking powder
Pinch of Salt
1 C Sugar
2 2/3 C Shredded Coconut or 2 C Freshly Grated Coconut
2 Eggs
1 C Evaporated Milk
1 Tsp Coconut Extract or Vanilla Extract
1/2 C Melted and Cooled Butter

Instructions
Preheat oven to 350°.  Grease and flour 2 8x4in loaf pans or 1 10in tube pan.  Combine flour, baking powder, salt. Whisk it.  Stir in coconut and sugar.  Make a well in the center of the bowl.  In another bowl, combine the rest of the ingredients.  Pour into well of dry ingredients.  Mix until just combined.  Bake for 45 - 50 min (until a toothpick comes out clean) 

Serving
Cool in pan for 10 min prior to serving.

Baked Alaska Pie

Lion House Baked Alaska Pie
Heidi Smith - Lehi, UT

Makes 6 to 8 servings.

Ingredients
1 8 inch pie shell
1 qt. peppermint ice cream
2 to 3 Tbsp. chocolate syrup
5 egg white
1 tsp vanilla
1/2 tsp. cream of tartar
2/3 c. sugar

Instructions
Spoon ice cream into pie shell.  Drizzle with chocolate syrup.  Place in freezer until ready to use. 

Heat oven to 500 degrees F.  Beat egg whites, vanilla, and cream of tartar until foamy.  Gradually beat in sugar until mixture is stiff and glossy.  Completely cover ice cream in pie shell with meringue, sealing well to edge of crust and piling high.  (if desired, pie may be frozen up to 24 hrs. at this point)  When ready to serve, bake pie on lowest oven rack for 3 to 5 minutes or until meringue is light brown. 

Serving
Serve immediately.  Or, return to freezer until ready to serve.

Honey-Mustard-Dressed Green Bean Salad

Honey-Mustard-Dressed Green Bean Salad

Audrey Quealy - Minneapolis, MN

Serves 4-6

Ingredients
1 pound green beans, cleaned
1 tablespoon yellow, Dijon or whole grain mustard
2-3 tablespoons honey
1/4 cup cider vinegar
Salt and freshly ground black pepper
1 cup extra virgin olive oil
6 scallions, sliced on the bias
1 bunch radishes, sliced into thin rounds

Instructions
Steam the green beans in a covered pot with a half-inch of boiling water for 3-4 minutes. Cold shock them by running them under cold water and drain well.

In a large mixing bowl, mix up the mustard, honey, vinegar, a pinch of salt and the pepper with a whisk. Once the ingredients are well combined, drizzle in the oil in a slow and steady stream while continuously whisking. Add the cooked and shocked beans to the bowl with the dressing along with the sliced scallions and radishes. Toss to coat.

Cookie Press Cookies

Cookie Press Cookies
Meghann Bezdikian - Philadelphia, PA

Here's my favorite thing to make over the holidays.  Cookie press cookies!  I love making Green Tree Shaped ones.  Recipe is below.  It's super easy :)

Ingredients
2/3 cup sugar
1 cup butter
1 egg
1/2 teaspoon salt
2 teaspoons vanilla
2 1/4 cups all-purpose flour

Instructions
Heat oven to 400F. In large mixer bowl combine sugar, butter, egg, salt, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes. Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned.
Note: Can also color dough with food coloring, and decorate with colored sugar.

Stuffed Mushrooms

Stuffed Mushrooms
Katrina Sandgren - Lehi, UT

A family favorite at our house, especially around the holidays, is stuffed mushrooms. It's a super easy recipe and super delicious!

Ingredients
1 lbs. package of Jimmy Dean Sage flavored sausage
8 oz. package of cream cheese (I frequently use the 1/3 less fat and can't tell the difference)
20-25 medium size mushrooms

Instructions
Wash mushrooms and remove stems. Brown sausage in large sauce pan. If necessary, drain excess grease.  Add package of cream cheese to the pan and cook on medium heat until the cream cheese is melted and mixed well into the sausage. Spoon mixture into the mushrooms and place on a cookie sheet. Bake at 350 degrees for 20-30 minutes until the tops are brown and mushrooms are cooked. Cooking time can vary pending on size of the mushrooms. I like my tops a little crisp so I cook them a little on the longer side.

Caramel Popcorn Balls or Apples

Caramel Popcorn Balls OR Caramel Apples

Sierra Campbell - Newport Beach, CA

I'm obsessed with Caramel Apples lately and change the decoration variable for each holiday.  For Thanksgiving we used them as turkey name cards (see picture), you could do the same things with reindeer for Christmas.  (also as great gifts, wrapped in cellophane)

Ingredients
1/4 cup butter

1 cup brown sugar

1/2 cup light corn syrup

1/2 15 oz-can (2/3 cup) sweetened condensed milk

1/2 teaspoon vanilla

5 quarts popped corn, or about 5-6 apples

(I usually double or triple this for the caramel apples)

Instructions
In saucepan, combine butter, sugar and corn syrup.  Stir well and bring to boiling over medium heat.  Stir in condensed milk; simmer, stirring constantly, until mixture comes to soft ball stage (234 to 238 degrees).  ** This is important, we guessed the first few times and then finally bought a candy thermometer, only to find out ours were never hot enough and so the carmel wasn't as think on the apples.  Stir in vanilla.

For popcorn balls:

Pour over popped corn and stir to coat.  Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.  Makes about 15 balls.

For caramel apples:

Insert sticks into clean apples (you can buy sticks at Michaels), dip apples into carmel left in pot, place on parchment or wax paper.  We've also rolled them in cinnamon and sugar, or sprinkled with little bits of heath bar.

Potato and Fennel Gratin

Potato and Fennel Gratin
Amber Lynch- Park City, UT

My mom found this over ten years ago in a Williams Sonoma catalog.  We make it every year for Thanksgiving or Christmas. 

Tips:  I have always found that doubling the sauce and onions makes for a better gratin.  You may need to cook the potatoes a little longer depending on how much liquid remains in the dish.

Ingredients
1 med. fennel bulb, trimmed
1 Tbs. olive oil
1 large red onion, thinly sliced
1 1/12 tsp. salt
Freshly ground pepper, to taste
1 cup heavy cream
4 oz. Roquefort cheese, crumbled
2 egg yolks
4 med. russet potatoes, peeled

Instructions
Preheat oven to 350F.  Slice fennel 1/16" thick.  Heat a saute pan over medium heat.  Add oil, onion, 1/2 salt, and pepper.  Saute onions until they begin to brown, 7-8 min.  Remove from heat.  In a small sauce pan over medium low heat, combine cream, half the cheese, egg yolks, 1 tsp. salt, and pepper.  Stir until cheese melts and sauce releases steam, 3-5 min.  Remove from heat.  Slice potatoes 1/16" thick.  In a casserole dish, layer 1/3 of potatoes on the bottom of dish.  Top with 1/3 of the onions and 1/3 of the fennel.  Repeat, twice, using all vegetables.  Pour cream mixture over vegetables.  Top with remaining cheese; cover with aluminum foil.  Bake 30 min.; increase heat 450F, remove foil and bake until gratin browns and mixture bubbles, 15-18 min. more. 

Serving
Let stand 10 min. before serving.

Brie en Croute with Walnuts and Caramel

Brie en Croute with Walnuts and Caramel

Kari Baltz - Newton, NJ

Recipe by Emeril Lagasse

Ingredients

1/2 (17.3-ounce) package frozen puff pastry, thawed

Flour, for dusting work surface

1 (8-ounce) round brie cheese, halved crosswise

1/4 cup packed light brown sugar

1/4 cup chopped toasted walnuts (optional)

1 egg, beaten with 1 tablespoon water

Pear slices, for serving

Assorted crackers, for serving

Instructions

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Unfold the puff pastry onto a lightly floured surface. Using a lightly floured rolling pin, roll the dough out slightly to smooth out any folds.
Place the bottom half of the brie round, cut side up in the center of the pastry. Gently pack the sugar on top of the brie and arrange walnuts on top of the sugar. Top with the remaining brie half, (cut side down). Trim the puff pastry so that there is only a 2-inch border around the brie. Reserve excess pastry trimmings for decoration, if desired. Brush the edges of the puff pastry with the egg wash and fold the pastry around the brie. Place the brie, seam side down, onto the prepared baking sheet. Use desired shape cookie cutter to cut designs from the excess pastry, if desired. Place on top of the brie and brush again with the egg wash.
Bake for 20 minutes, or until the pastry is golden.

Serving
Allow brie to stand for 3 minutes before serving with pear slices and assorted crackers.

Waldorf Salad

Waldorf Salad

Sonja Booker - Salt Lake City, UT

Family Recipe –  For main course add chicken, as a side omit chicken. 

Helpful Hints: Costco sells pomegranate seeds during the month of November.

The seeds can be frozen.  If buying a pomegranate, buy a firm, not soft one.

The best apples are honeycrisp and cameo.  They are crisp and juicy!

Ingredients

Part 1:
4-6 Crisp Apples of contrasting color (chopped)
1-2 Celery Hearts (chopped)
6 oz Chopped Walnuts
½ C. Raisins
8 oz Cooked Cubed Chicken Breasts
1 Pomegranate (seeded)


Part 2:
1 C. Mayonnaise
2 T. Sugar
1/8 tsp. Apple Pie Spice or Allspice
1/8 tsp. Vanilla Extract

Instructions
Mix ingredients, except pomegranate seeds, from part 1 in mixing bowl.  Combine all ingredients from part 2 in separate bowl; mix well.  Pour mixture over fruit and gently toss.  Add pomegranate seeds. 

Serving
Chill before serving.  Option to serve on beds of bib lettuce or garnish in a bowl with leaves from celery hearts.

Baked Sweet Potato Fries

Baked Sweet Potato Fries
Kirsten Fuller - Bountiful, UT

A sure-fire way (not even sure what that saying means and where it came from, but oh well) to get your kiddos to eat sweet potatoes.

Ingredients
2 medium sweet potatoes, peeled
2 tbsp. olive oil
1 tbsp. light brown sugar
1/2 tsp. kosher salt, plus extra for sprinkling
1/2 tsp. freshly ground black pepper

Instructions
Preheat the oven to 450 degrees F.  Line a baking sheet with parchment paper or aluminum foil greased with cooking spray.
Halve the sweet potatoes lengthwise and cut each half into long spears.  (Soak in cold water for 20-30 minutes before continuing for crispy texture outside.  Drain well and pat dry.)  Place the potato spears on the sheet pan and toss with olive oil.  Spread them in a single layer.  Combine the brown sugar, salt, and pepper and sprinkle on the potatoes.  Bake for 15 minutes, then turn with a spatula or tongs.  Bake for another 5 to 10 minutes, until lightly browned.

Serving
Sprinkle lightly with kosher salt and serve hot.

Mint Brownies

Mint Brownies
Kayley Meinzer - Lehi, UT

Brownie

Ingredients
3 cups sugar

1 1/2 cups butter

1/2 cup cocoa

6 eggs

3 cups flour

dash of salt

1 tsp vanilla

Instructions
Blend sugar, butter and cocoa, add egg, flour, salt and vanilla

Grease an 11*14 pan and cook mixture for 30 minutes at 350 degrees

**Cool brownie completely before frosting**

Mint Frosting

Ingredients
4 cups powdered sugar

8 teaspoons butter

5 tablespoons evaporated milk

green food coloring

3 tsp mint extract

Instructions
Mix all ingredients and frost over brownies

Chocolate Frosting

Ingredients
9 tablespoons butter

4 1/2 tablespoons cocoa

3 tablespoons corn syrup

1 1/2 teaspoons vanilla

3 cups powdered sugar

5 tablespoons milk

Instructions
Mix all ingredients and spread over mint frosting

No Bake Rum Balls

No Bake Rum Balls
Sarah Lind - Exton, PA

From the kitchen of Mabel Moody (my grandma) - NOTE: the alcohol is NOT baked out of these so this is an adult only treat.


Ingredients
3 c. vanilla wafers rolled fine (or chopped in food processor)
3 tbs. cocoa
1 1/2 c powdered sugar sifted
1 1/2 c. finely chopped walnuts or pecans
1/2 c. Brandy or Rum
3 tbs corn syrup

Bowl of powdered sugar

Instructions
Mix vanilla wafers, cocoa, 1 1/2 c. powdered sugar and nuts; in separate bowl mix brandy/rum and corn syrup then combine with dry ingredients. Roll into balls and then roll in bowl of powdered sugar.

Candied Walnuts

Candied Walnuts
Molly Retzer - Park City, UT

This is delicious as a holiday snack or added to a salad! Enjoy!



Ingredients
1 pound walnut halves
1 cup white sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
6 tablespoons milk
1 teaspoon vanilla extract

Instructions
Preheat oven to 350 degrees F. Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown.

Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for approximately 8 minutes, Remove from heat, and stir in vanilla immediately. .

Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork.

Serving
Cool, and store in airtight containers.

Pumpkin Pie Cake

Pumpkin Pie Cake
Sarah Lind - Exton, PA
From the kitchen of Janis Merino (my mother) who I believe got it from her mom...  So easy and so yummy!
# of Servings... Depends on how much the cook likes it... Could be one, could be eight...

Ingredients
Bottom:
- 1 pkg Yellow Cake Mix
- 1/2 c. melted butter
- 1 egg

Cake:
- 1 can pumpkin
- 2 1/2 tsp. pumpkin spice mix
- 2 eggs
- 1 small can evap milk (2/3 cup)

Top:
- 1 tsp cinnamon
- 1/2 c. sugar
- 1/4 c. butter softened

Cooking Instructions
Mix bottom - set one cup aside for topping - pat remaining onto bottom of greased baking dish.  Mix cake - pour over bottom. Mix reserved bottom and top ingredients and sprinkle on top.  Bake 45 min (till custard like) in 350 degree oven.

November's Recipes are ready and December's theme has been chosen...

Hi everyone!

There are some delicious pumpkin recipes this month (see below).  I can't wait to try them all!  Make sure to try a few or all of them out; print them out, comment on the recipes, give feedback, ask questions, add suggestions or alterations that worked for you...etc.

Stacey Brewster is in charge of December's theme and she has chosen...

"Favorite Holiday Dishes." It could be a side dish, a main dish, a pastry, a dessert. Whatever it may be.

Please be thinking of your favorite holiday dish and send them to me before November 30th (mack10enzie@gmail.com). And again, remember the more the merrier, so please feel free to send along to your friends and family and get them to join.

Also, if you have any suggestions or feedback, let me know!

Thanks,

Mackenzie

Pumpkin Pecan Bread

Pumpkin Pecan Bread 

Sonja Booker - Salt Lake City, UT 

 

INGREDIENTS:

1 ¾ C All Purpose Flour

1 1/3 C. Sugar

1 ¼  tsp. Baking Soda

¾ tsp. Salt

¾ tsp. Cinnamon

½ tsp. Nutmeg

¼ tsp. Ginger

2 Eggs

½ C. Canola Oil

½ tsp. Apple Cider Vinegar

½ tsp. Vanilla Extract

1 ¾ C. (15 oz can) Pumpkin Puree

¾ C. Old Fashioned Rolled Oats

¾ C. plus ¼ C. Coarsely Chopped Pecans

DIRECTIONS:

      Preheat oven to 350.  Brush a 12x4 inch loaf pan with melted butter and dust lightly with flour, or spray with cooking spray.

      Sift the flour, sugar, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl.  In 2^nd bowl, whisk the eggs, oil, vinegar, vanilla, and pumpkin puree.

      Usinga wire whisk, mix wet ingredients into the dry ingredients.  Stir the rolled oats and ¾ C. of the pecans.  Spread into prepared loaf pan and sprinklewith remaining ¼ C. pecans.  Bake 60-70 minutes until toothpick inserted comes out clean.  Cool 30 minutes.

Grandpa's Magic Muffins

Grandpa's Magic Muffins

Emily Drown - Salt Lake City, UT

Here is a delicious healthy recipe that makes the kitchen smell like Christmas :)  Honestly, one of these and you are fueled for the morning! 

Makes 14 - 16 muffins.

 
Dry Ingredients

2 Cups Oatbran
1/4 Cup Ground Golden Flaxseed
2 T Baking Powder
1/4 Cup Raisins
1/4 Cup Chopped Nuts
1t Cinnamon
1/2 t Ginger
1/2 t Nutmeg
1/2 t Ground Cloves

Wet Ingredients

6 oz Skim Milk
2 Egg Whites
2 Cups Pumpkin  (2 Mashed Bananas can be subsituted)
2 T Olive Oil
1/4 Cup Dark Molasses
1/4 Cup Brown Sugar

Preheat oven to 400 F
Mix Dry Ingredients

Wet Series Instructions

    WHIP Egg Whites until Foamy
     ADD oil (stir)
     ADD Brown Sugar (stir)
     ADD Molasses (stir)
     ADD Pumpkin (stir)
     ADD milk (stir)

Spray Muffin Tin (or use muffin cups...much easier)
Bake 15 minutes on Center Rack (check with toothpick to make sure cooked)
 

Pumpkin Cake

Pumpkin Cake

Kari Baltz - Newton, NJ 
Weight Watchers- roommates and I use to make it every Sunday

Serves 12

Ingredients

1 box spice cake

1 can 15 oz pumpkin

Amount of water from the cake mix box

**Can add chocolate chips

Cooking Instructions

Preheat oven 350 degrees

Stir just to combine. Bake in a greased 13 x 9 pan.

Serving

Can serve with cool whip if desired.

Pumpkin Trail Mix

Pumpkin Trail Mix

Mackenzie Day - Philadelphia, PA
I found this in Martha Stewart Mag and thought I'd give it a try. It's delicious! My secret trick is swapping out the candied ginger with white chocolate chips/chunks. It really added the perfect amount of sweet to the salty mix. I also used sweetened coconut vs. unsweetened. Makes a perfect snack to carry along or a great gift to give.

Makes 3 1/2 Cups

Ingredients

1 cup Raw Pumpkin Seeds

1 tbs Olive Oil

Salt

1/2 cup Unsweetened Coconut Flakes

1/2 cup Whole Almonds

1/2 cup Dried Cranberries

1/4 cup Candied Ginger (or white chocolate chips/chunks)

Cooking Instructions

Preheat oven to 375º

Combine raw pumpkin seeds and olive oil on a rimmed baking sheet. Season with salt. Toss to combine. Spread in a single layer. Toast about 12 - 15 minutes until golden, stirring half way through. Place toasted pumpkin seeds in a bowl. Add almonds to the baking sheet and toast for approximately 8 minutes, stirring half way through. Add coconut flakes, almonds, dried cranberries, and candied ginger (or white chocolate) in bowl with pumpkin seeds. Mix to combine.

Serving

Divide among jars, containers or bags. Trail mix can be stored at room temperature for up to 2 weeks.

Pumpkin Dip

Pumpkin Dip

Sherry Baltz - Park City, UT

Makes about 7 cups of dip

Ingredients

4 Cups Confectioners' Sugar

2 Packages (8 0z each) Cream Cheese, softened

1 Can (30 oz) Pumpkin Pie Filling Mix

2 tsp Ground Cinnamon

1 tsp Ground Ginger

Cooking Instructions

In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container in refrigerator.

Serving

Serve with purchased gingersnaps.

Pumpkin Swirl Cheescake

Pumpkin Swirl Cheesecake

Kirsten Fuller - Bountiful, UT

We made this 3 Thanksgivings ago and it was hit. Very rich though.

Ingredients

25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)

1/2 cup finely chopped PLANTERS Pecans

1/4 cup (1/2 stick) butter, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar, divided

1 tsp. vanilla

4 eggs

1 cup canned pumpkin

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

Dash ground cloves Cooking Instructions PREHEAT oven to 325°F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan. BEAT cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect. BAKE 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Serving Cut into 16 slices. Store leftover cheesecake in refrigerator.

Pumpkin Soup with Chili Cran-Apple Relish

Pumpkin Soup with Chili Cran-Apple Relish

Katerina Kocurek - Chicago, IL

AND

Audrey Quealy - Minneapolis, MN

This happens to be the most fantastic pumpkin soup in existence! (Katerina)

Makes about 8 servings (first course), 4 servings (entree)nocoupons
Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan

2 tablespoons butter

1 fresh bay leaf

2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)

1 medium yellow onion, finely chopped

Salt and pepper

3 tablespoons all-purpose flour

2 teaspoons poultry seasoning or 2 teaspoons ground thyme

2 teaspoons hot sauce, or to taste

6 cups chicken stock

1 (28-ounce) can cooked pumpkin puree

2 cups heavy cream

1/2 teaspoon freshly grated nutmeg nocoupons

Relish:

1 crisp apple, such as McIntosh or Granny Smith, finely chopped

1/4 red onion, finely chopped

2 tablespoons lemon juice

1/2 cup dried sweetened cranberries, chopped

1 teaspoon chili powder

2 teaspoons honey

1/2 teaspoon ground cinnamon

Cooking Instructions

Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.

While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.

Serving

Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

Philly 3 Step Pumpkin Cheescake

Pumpkin Cheescake

Heidi Smith - Lehi, UT

Here's an easy, yummy pumpkin cheesecake...

Prep time: 10 min. Cooking time: 40 min.

Ingredients

2 8 oz. pkgs. cream cheese, softened

1/2 c. canned pumpkin

1/2 c. sugar

1/2 tsp. vanilla

1/2 tsp. ground cinnamon

dash of cloves and nutmeg

2 eggs

1 ready made graham cracker crust

Cooking Instructions

1. Mix cream cheese, pumpkin, sugar, vanilla and spices at medium speed with electric mixer until well blended. Add eggs, mix until blended.

2. Pour into crust.

3. Bake at 350 * F, 40 minutes or until center is almost set. Cool, & refrigerate 3 hours or overnight. Garnish with whipped topping and chocolate dipped pecans.

Variations:

Pumpkin choc. chip: stir 1/2 c. mini semi-sweet choc. chips into batter. Sprinkle with additional 1/4 c. chips before baking.

Pumpkin Praline Pecan: Substitute 1/2 c. packed brown sugar for granulated sugar. Sprinkle with 1 c. chopped pecans before baking. Drizzle chilled baked cheesecake with 2 Tbsp. maple syrup.

Red Thai Pumpkin and Sweet Potato Curry

Red Thai Pumpkin and Sweet Potato Curry
Annie MacDonald - London, England

This is a recipe that I first tried at my favorite thai restaurant in Carpinteria. You can make it spicy (with some chilli flakes) or sweet (by adding a little bit of cinnamon - the ginger already gives it a festive, warm taste that is perfect for the holidays). I love cilantro so I use it to garnish, but you can use spring onions or bean sprouts if you like as well. Add some chickpeas if you like it more solid (you can really add any veggies you want). You can also add chicken or turkey if you just gotta have meat!


Makes 4 servings

Ingredients

2 cups of peeled and cubed pumpkin

1 1/2 cups of sweet potato, washed and cubed in 1.5 cm pieces

2 chopped small onions

2 heaped tsp chopped ginger

1 tsp chopped red or green chilli

4 tbsp. soy sauce

1 1/2 tsp. Red Thai curry paste

1 tbsp. sesame oil

1 tbsp light olive oil

3 1/2 cups coconut milk

1/2 small bag of sugar snap peas

1 cup basmati rice

Cooking Instructions

Cook the rice according to the instructions on the bag. Meanwhile heat a pot and add the olive and sesame oil. Fry the onions on medium heat for 3 minutes. Add the chilli, ginger and curry paste and saute for 2 minutes. Add the pumpkin and sweet potato and pour in the coconut milk and soy sauce. Cook until the vegetables soften, about 12-15 minutes.

Serving
Add the peas 3 minutes before serving to retain their freshness and crunch. Serve on top of basmati rice. Garnish with fresh cilantro.

Pumpkin Cornbread

Pumpkin Cornbread

Kay Quealy - Salt Lake City, UT

This recipe is originally from The Pittsburg Post-Gazette.

Ingredients
4 tablespoons unsalted butter, divided 3/4 teaspoon salt

1 medium onion, finely chopped 1/4 teaspoon pepper

1 cup yellow cornmeal 2 tablespoons honey

2/3 C all-purpose flour 1 C pumpkin puree

1 tablespoon baking powder 2 large eggs, slightly beaten

1/4 teaspoon baking soda 3/4 C buttermilk

Cooking Instructions
Heat oven to 400 degrees. Heat 1 tablespoon butter in a small nonstick skillet over medium heat. Add onion and saute' for 5 minutes or until softened and golden brown. Combine cornmeal, flour, baking powder, baking soda, salt and pepper in a large bowl. Combine honey, pumpkin puree, eggs, buttermilk and onion in another bowl. Place remaining 3 tablespoons butter in a 9-by-9 inch square baking pan. Place in oven until butter is melted. Swirl pan to coat with butter. Pour melted butter into pumpkin mixture. (You may want to use another creative method to butter the pan, but this works too.)(not too much stirring!) Pour batter into buttered baking pan, smooth top. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Stir to combine. Add pumpkin mixture to dry ingredients. Stir just until evenly moistened

As Julia Child would say, Bon Appetite!