SPICY ENCHILADAS WITH PUMPKIN SAUCE

This dish can be assembled up to 8 hours ahead of time; refrigerate, covered, until ready to bake (add a few minutes to the cooking time).
1/2 leftover thyme-roasted chicken, skin removed, meat shredded (see notes below)
6 scallions, thinly sliced
Coarse salt and ground pepper
1 can (15 oz) pumpkin puree
4 garlic cloves, peeled
1 jalapeno, quartered (remove ribs and seeds for less heat, if desired)
1 t. chili powder
8 (6 inch) corn tortillas
1 1/2 cups grated sharp white cheddar cheese (6 oz)

1. Preheat oven to 425. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
2. In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 t. salt, and 1/4 t. pepper until smooth. Pour 1 cup of sauce in bottom of an 8 in square pan.
3. Layer tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll tortillas; place, seam side down, in baking dish.
4. Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25-30 minutes. Let cool 5 min before serving.
NOTES: You can cut way back on the amount of chicken by using black beans and mushrooms as a substitution...delicious! I will also leave out the jalapeno if I do not have one and just up the garlic a little. It is also yummy to use the water you boil the chicken in to thin out your sauce. The recipe calls for a thyme roasted chicken, but I boil a few breasts in a pot with a few dashes of thyme and that works fine as well!

Spiced Pumpkin Soup

From Napa Valley Grille restaurant in the Mall of America

1 lb pumpkin puree (1 sm. can + a bit more)
1/2 stalk of celery, diced
1 yellow onioin, diced
2 carrots, diced
1 T fresh ginger, minced
1 T allspice
1 T cinnamon
3/4 c. brown sugar
1 1/2 c. heavy cream
4 T. butter
6 c. vegetable stock (3, 14 oz cans)
salt and pepper to taste
paper thin apple slices, cut into small bits for garnish

Sweat celery, onion, carrots and ginger together until tender with a little vegetable oil. Add cinnamon and allspice and let flavors develop. Add vegetable stock and pumpkin puree. Bring to a simmer and let cook for 30 min. DO NOT BOIL! (Boiling will make your soup turn a brown rust color)Add sugar, cream and butter. Puree in a blender. Add salt and pepper to adjust flavor at the end. If your soup is too thick, add more liquid. Garnish with apple bits.

Pumpkin Waffles

Pumpkin Waffles

This recipe is courtesy of Valerie Salin...love her down home recipes! These are awesome as is, but I like a little sweeter waffle, so I add 1-2 T of sugar to the batter. 

Mix dry ingredients:
2 c. flour
2 T. baking powder
1 T. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt

Mix wet ingredients:
4 egg yolks (set aside egg whites)
1 c. pumpkin
1 T. vanilla
1 1/2 c. milk
1/2 c. butter melted
 

Combine wet and dry ingredients. Beat egg whites in metal bowl until stiff peaks form. Gently fold in egg whites. 

Buttermilk Syrup

1 stick of butter
1 c. buttermilk (or milk and tsp. vinegar)
2 c. sugar
2 T. light corn syrup

Bring to a boil then remove from heat. Add 2 tsp. vanilla and 2 tsp. baking soda. Let sit a few minutes before serving--will be frothy at first.

Cream Cheese Pumpkin Muffins

These are FABULOUS if I do say so myself:)

Batter:
2 1/4 c. flour
1 1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp coriander
1/2 tsp salt
2 eggs
2 c. sugar
1 c. canned pumpkin
1/2 c. oil
1/2 tsp vanilla

Cream ingredients. Add dry ingredients. Mix til combined.

Filling:

6 oz. cream cheese
1egg
1 T. sugar

Topping:
3/4 c. flaked coconut
1/2 c. pecans (optional)
1/4 c. sugar
1/2 tsp cinnamon

Spoon batter into 24 muffin tins filling 1/2 full. Spoon cream cheese mixture evenly over and spread more batter over. Sprinkle on topping. Bake at 350.

Dinner in a Pumpkin

A Fun and Festive Meal for Halloween Night!

2 lbs hamburger
1/4 c. soy sauce
2 T. brown sugar
1 onion chopped
1 can cream of chicken soup
2 c. cooked rice
4. oz can mushrooms (optional)
8 oz can sliced water chestnuts (optional)

Cut off top of pumpkin and clean out the inside. Cook hamburger with onion and add salt and pepper to taste. once browned, add soy sauce, brown sugra, msuhrooms and soup. simmer 10 minutes. Stir occasionally. Add rice. Mix together and spoon into pumpkin. Replace the pumpkin top. place entire pupkin on baking sheet and bake at 350 for an hour.

Pumpkin Spiced Cream Cheese Breakfast Rolls

Pumpkin Spiced Cream Cheese Breakfast Rolls

from the Picky Palate

2 packages/cans Crescent Rolls (or your favorite cinnamon roll dough)

half a block of cream cheese (4oz), softened

1/4 c brown sugar

1/4 c canned pumpkin

1/4 tsp cinnamon

1/8 tsp ground nutmeg

1.  Preheat oven to 350 degrees F. Layout crescent rolls to form one long rectangle.   Mix cream cheese, brown sugar, pumpkin, cinnamon and nutmeg; beat until well combined.  Spread mixture over dough leaving a 1/2 inch border around edges.  Roll up, then cut into 1 inch pieces.  Place around 2 9 inch greased cake pans.

2.  Bake for 28-30 minutes or until rolls are golden brown. Frost rolls while still warm with cream cheese frosting recipe.

Frosting

Half a block of softened cream cheese

1/2 cup powdered sugar

1/2 tsp vanilla

1 T canned pumpkin

1.  Mix all ingredients into a large bowl until smooth. 

Pumpkin Gooey Butter Cake

CAUTION: BUTTER AND CREAM CHEESE GOODNESS AHEAD!

Pumpkin Gooey Butter Cake

Cake:
1 (18 oz) package yellow cake mix
1 egg
8 T butter

Filling:
1 (8oz) package softened cream cheese
1 (15oz) can pumpkin
3 eggs
1 tsp vanilla
8 T butter, melted
1 (16oz) box powdered sugar
1 tsp cinnamon
1 tsp nutmeg

Preheat oven to 350

~Combine cake mix, egg and butter and mix well.
~Pat the mixture into the bottom of a lightly greased 9x13 baking pan
~Filling: beat cream cheese and pumpkin until smooth. Add eggs, vanilla and butter: beat. Add powdered sugar, cinnamon, nutmeg; mix well.
~Spread pumpkin mixture over cake mixture and bake for 40-50 min.
~Do not overbake; center should be a little gooey.

Pumpkin Chocolate Chip Cookies

1/2 c. shortening
1 1/2 c. white sugar
1 egg
1 cup canned pumpkin
1 tsp vanilla
2 1/2 c. flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 c. or more chocolate chips

Cream ingredients. add dry ingredients. Bake at 350.

Pumpkin Whoopie

Stupid name. Great dessert.

1 15 oz can of pumpkin
3 eggs
1 c. brown sugar
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 12 oz can evaporated milk
1 box yellow cake mix

Mix all but cake mix together and pour into a greased 9x13 pan. Sprinkle the cake mix on top. Melt 2/3 cup butter and drizzle on top of cake mix. bake at 350 for 50 minutes. Cann add chopped nuts to the top during the last 20 minutes of baking time. Top with cool whip when serving.

FALL PUMPKIN SQUARES

2 t Cinnamon
1 t Baking Soda
1 t Salt
1 t Vanilla
4 Eggs or Egg substitute
2 C Sugar
2 C Flour
2 C Pumpkin
1 C Oil (may replace some or all with applesauce)

Mix all together. Use a jelly roll pan or a 9 x 13 pan. Pour into pan and bake at 350
E for 20-30 minutes. Use toothpick method for doneness.

Frosting:
8 oz Cream Cheese
1/4 C Butter
2 C Powdered Sugar

Pumpkin Bread/Muffins

This my friends recipe which makes the best pumpkin muffins ever!

1/2 Cup Butter softened

1 Cup Sugar

2 eggs

1 Cup Pumpkin

1 Tbsp. Pumpkin Spice

1 1/4 tsp. Baking Soda

1/2 tsp. Salt

1 2/3 Cup Flour

1 Cup Choclate Chips (optional)

Bake 350 for 35 - 40 min for med size loaf

Bake 350 for 18- 20 min for 1 dozen muffins