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!

Pumpkin Chiffon Pie

Pumpkin Chiffon Pie
Marilyn Meinzer - Cameron Park, CA

This is a real old recipe I got from my grandmother but it is really good!!

Ingredients
3 eggs - separated 1/2 tsp. each of salt, ginger

1 cup sugar Nutmeg, cinnamon

1 1/2 cups pumpkin 1 envelope Knox gelatin

1/2 cup milk 1/2 cup cold water

Cooking Instructions

Beat egg yolks with 1/2 cup sugar - add pumpkin, milk and spices; cook and stir in double boiler until thick. Soak gelatin in cold water until soft, add to cooked mixture, stir until dissolved and then cool. Beat egg whites with 1/2 cup sugar, add to cooked mixture and pour into baked pie shell.

Pilot Pumpkin Pancakes

Pilot Pumpkin Pancakes

Sarah Drown and Ryan Baltz - Dallas, TX

Inspired by our new ‘Pilot’ miniature dachshund that is just 6-weeks old. He just loves to hang out with us in the morning & sleep in while we make pancakes. Yummy if you add in chocolate chips. Recipe from Bon Appétit Magazine.

Makes 12 Pancakes

Ingredients and Measurements:

1 1/4 cups unbleached all purpose flour

3 tablespoons sugar

2 teaspoons baking powder

1 1/4 teaspoons pumpkin pie spice

3/4 teaspoon salt

1 1/3 cups whole milk

3/4 cup canned pure pumpkin

4 large eggs, separated

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

1 teaspoon vanilla extract

Vegetable oil

Maple syrup

Cooking Instructions:

Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches.

Serving

Serve with syrup.

Amber's Pumpkin Bread

Pumpkin Bread

Amber Lynch - Park City, UT

This is my mother's pumpkin bread

Makes 2 Loaves

Ingredients

3 cups flour

2 teas. baking powder

2 teas. baking soda

1 teas. Each salt,cinnamon, nutmeg, (I also add a little ginger)

4 eggs

1-1/2 cups packed brown sugar

1 cup oil

1 can (16 oz.) pumpkin

1 cup chopped nuts

Sour cream (around 1 heaping tablespoon)

Cooking Instructions

Stir flour, baking powder, baking soda, salt, cinnamon, nutmeg, together and set aside.

Beat eggs, sugar, oil, and pumpkin until well blended.

Stir into dry ingredients until just moistened.

Add Sour Cream

Stir in nuts

2 loaf pans, greased and floured

Sprinkle some nuts on top of each

Bake in preheated 350 degrees oven for 1 hour or until knife inserted into center comes out clean.

Hot Spiced Apple Cider

Hot Spiced Apple Cider

Jen Ostrich - Los Angeles, CA

Makes 10 mugs

Ingredients and measurements

1/2 gallon of apple cider
12 cloves
3 cinnamon sticks
1 cup of orange juice
1/2 cup of fresh lemon juice

Cooking Instructions
Heat apple cider then add all ingredients. All mixture to simmer for at least a 1/2 hour. Serve in mugs with an optional dash of Spiced Rum.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Tiffany Brewster - Salt Lake City, UT

Ingredients

2 ½ tsp. cinnamon

½ tsp. nutmeg

1 cup pumpkin

1/8 tsp. ginger

Small dash of ground clove

½ cup shortening

1 cup sugar

2 eggs

2 cups flour

2 tsp. baking powder

1 tsp. salt

2 cups chocolate chips

Cooking Instructions

Cream sugar with shortening, add eggs and pumpkin

Sift all dry ingredients – add pumpkin mixture – add chocolate chips

Bake at 350 degrees for 15 min (20 for the big cookies)

Pumpkin Crisp

Pumpkin Crisp

Lisa Ricketts - Dallas, TX

Serves 8-12 (depending on size of servings)

Ingredients

30 oz of pumpkin (2 small cans or 1 large can)

5 oz evaporated milk (1 small can)

1 2/3 cups sugar

3 eggs

2 teaspoons pumpkin pie spice

1 box yellow cake mix (I use Duncan Hines Moist Deluxe Classic Yellow Cake)

1 stick of butter

2 cups caramelized pecans (see recipe below)

Cooking Instructions

Mix all ingredients except cake mix, butter and pecans. Pour mixture into a 9 x 13 pan.

Sprinkle 1 box dry yellow cake mix on top of mixture, do not stir.

Melt stick of butter and pour over the cake mix.

Sprinkle caramelized pecans over the top.

Bake at 350 for forty five minutes to an hour, until firm in the middle.

Caramelized Pecans:

2 cups chopped pecans

3 tablespoons butter

6 tablespoons sugar

Melt butter in small frying pan over low heat

Add sugar and let the mixture come to a bubble

Add pecans

Cook 2 to 4 minutes, stirring constantly until mixture is caramelized

Spread out on wax paper to cool

Serving

Serve while warm on its own or with vanilla ice cream.

Jessica's Pumpkin Bread

Pumpkin Bread
Jessica Yoo - Colorado Springs, CO

Ingredients

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Pumpkin Roll with Cream Cheese Filling

PUMPKIN ROLL (With Cream Cheese Filling)
Katrina Sandgren - Lehi, UT

It is and will probably always be my favorite pumpkin recipe. It appears much harder to make than it really is. Don't let it intimidate you, it's a great recipe.

Serves 10-12

Cake Ingredients:
Powdered Sugar
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
1/4 tsp salt
3 eggs
2/3 cup canned pumpkin
1 cup chopped walnuts (optional, I never use them)
1 cup sugar

Filling Ingredients:
1 (8 oz) package of cream cheese, softened
1 cup sifted powdered sugar
6 tbsp butter, softened
1 tsp vanilla

Cooking Instructions
Heat oven to 375 degrees. Grease 15x10x1-inch jelly roll pan, line with parchment or waxed paper. Grease paper (I just use Pam spray) and set aside. Arrange a clean thin, cotton kitchen towel on counter: sprinkle well with powdered sugar.

Combine flour, baking powder, baking soda, spice and salt in small bowl. Combine eggs and sugar into a large bowl, beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture. Spread batter evenly into prepared pan. Sprinkle with walnuts, if desired.

Bake 13-15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto prepared towel. Remove pan; carefully pull off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on a wire rack.

Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap; refrigerate at least one hour.

Serving
Sprinkle with powdered sugar before serving. Slice into 1/2 inch pieces.

**Tip: Be sure to put enough powdered sugar on the towel before rolling up cake so it will not stick.

Pumpkin Dump Cake

Pumpkin Dump Cake
Kayley Meinzer - Lehi, UT

This is so easy and way yummy!

Ingredients

29 oz of pumpkin

3 tsp pumpkin pie spice

1c sugar

1/2 tsp salt

1 tsp vanilla

3 eggs

1c evaporated milk

Cooking Instructions
Mix all the above ingredients together and pur in a cake pan. Then sprinkle one yellow cake mix over the mixture, then pour 2 cubes of melted butter over the cake mix and bake at 350 for 1 hour.

Pumpkin Risotto

Pumpkin Risotto
Stacey Brewster - Salt Lake City, UT

Ingredients
1 1/4 cups pumpkin
2 cups chicken stock
2 cups water
1 small onion, finely chopped
1 tablespoon olive oil
3/4 cup Arborio rice
1 oz grated Parmigiano-Reggiano (1/3 cup)
1 tablespoon unsalted butter
1 lemon

Cooking Instructions
Bring stock and 2 cups water to a simmer in a small saucepan and keep at a bare simmer. Cook onion in oil in a 2- to 2 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add 1 cup simmering stock and cook at a strong simmer, stirring constantly, until stock is absorbed. Continue simmering, adding stock 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth left over.) Add juice of 1 lemon.
Remove from heat and stir in pumpkin, cheese, and butter, stirring until butter is melted. Season with salt and pepper and cover to keep warm.