Frosted Pumpkin Cranberry Bars

These bars are amazing! They got rave reviews at our church dinner last Sunday!

Frosted Pumpkin Cranberry Bars (modified from Taste of Home)
(Printable Version)
1 1/2 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. allspice
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
3/4 cup butter, melted
3/4 cup dried cranberries, chopped

Brown Butter Frosting:
1/2 cup butter
4 cups confectioners' sugar
1 tsp. vanilla
4 to 6 T. milk

In a bowl, combine the first eight ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in cranberries. Spread into a greased 15x10 baking pan. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, heat the butter in a saucepan over medium heat until golden brown, about 7 minutes. Remove from heat; cool for 5 minutes. Stir in confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread over bars. Refrigerate several hours before cutting. Store leftovers in the refrigerator. Yield: about 4 dozen

This recipe is linked to Tempt My Tummy Tuesday!

Cheddar Potato Soup

Cheddar Potato Soup (modified from Taste of Home)
(Printable Version)
1 medium onion, chopped
1 stalk of celery, chopped
2 T. olive oil
5 cups potatoes, peeled and diced
2 cups chicken broth
1 cup water
2 cups (8oz pkg) shredded cheddar cheese
2 cups milk (I used coconut milk)
1 tsp freshly ground black pepper
1-2 tsp salt (add 1tsp, taste and add more if needed)
Dash paprika

In a large pot, saute onion and celery in oil until tender. Add potatoes, broth, and water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender.

Puree in small batches in a blender until smooth; return to pot. *We wanted more chunky soup, so I pureed about half of the potato mixture and then just roughly mashed the remaining mixture. Just do it however your family likes it* Stir in cheese, milk, pepper, salt and paprika. Cook and stir over low heat until cheese is melted.

Serve with seasoned croutons or crusty bread. Yield: 6 servings

Spiced Pumpkin Cupcakes

These were for my baby shower, that's why the frosting is pink. ha.

Spiced Pumpkin Cupcakes (modified from www.bettycrocker.com)
(Printable Version)

1 box spice cake mix
1 (15 oz) can pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup oil
4 eggs

Heat oven to 325 degrees. Place paper baking cups in muffin cups. (I've done both regular cupcakes and mini ones and they both work great)

In a large bowl, beat all ingredients with a mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally. Fill muffin cups about 2/3 full.

Bake 20 to 25 minutes or until toothpick inserted in the center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.

Frost cupcakes with store bought cream cheese frosting, or the recipe below for homemade frosting.

Cream Cheese Frosting
1 pkg. cream cheese, softened
1 stick butter, softened
3-4 cups confectioner's sugar
1 tsp. vanilla
1 tsp. cinnamon

In a large mixing bowl, beat cream cheese and butter until smooth. Beat in 2 cups of sugar, vanilla, and cinnamon. Add remaining sugar, beating at low speed until you reach desired thickness. Refrigerate for an hour or so before frosting cooled cupcakes.

This recipe is linked to Cupcake Tuesday.

Easy Oil Pie Crust

Easy Oil Pie Crust (from Better Homes and Gardens Cookbook)

1 1/4 cups all-purpose flour

1 T. sugar

1/4 tsp. salt

1/4 cup oil

3 T. milk

In a medium bowl stir together flour, sugar, and salt. Add oil and milk all at once to flour mixture. Stir lightly with a fork. Form into a ball. Press dough firmly onto bottom and up sides of a 9-inch pie plate.

Print this recipe! .::See instructions in left sidebar::.

Caramel-Pecan Pumpkin Pie

Caramel- Pecan Pumpkin Pie (modified from Better Homes and Gardens Cookbook)

1 pie crust (use store bought or make your own. I use this recipe)

2 slightly beaten eggs

1 (15oz) can pumpkin

1/4 cup milk (I used yogurt)

1/2 cup brown sugar

1 T. all-purpose flour

1 tsp. vanilla

1/4 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. allspice

1/2 cup brown sugar

1/2 cup chopped pecans (I used walnuts)

2 T. butter, softened

Prepare crust and set aside. In a large bowl stir together (I used my mixer on low speed) eggs, pumpkin and milk. Stir in the sugar, flour, and spices. Pour pumpkin mixture into pie crust. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes.

Meanwhile, in a medium bowl stir together brown sugar, nuts, and butter until combined. Remove foil from pie. Sprinkle brown sugar mixture over top of pie. Bake for 20 minutes more or until knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours.

Print this recipe! .::See instructions in left sidebar::.

Stuffed Zucchini

Stuffed Zucchini

2 large zucchini, washed and dried
1 egg
1 T. onion, finely chopped
1/2 cup parmesan cheese
1/2 cup shredded cheddar cheese
1 cup crushed corn flakes
1/2 tsp. salt
1/4 tsp. garlic powder

Poke zucchini with a fork (about 6 times each); place on a paper towel in the microwave. Microwave for 3 minutes on high; turn over, and cook 2 more minutes. Let cool for several minutes.

With a large knife, cut off the ends of the zucchini and discard. Cut zucchini in half lengthwise and scoop out pulp onto a cutting board. Place zucchini shells in a shallow lightly greased baking dish.

Roughly chop zucchini pulp and put in a medium bowl. Add remaining ingredients and mix well. Fill zucchini shells with pulp mixture. Bake at 375 degrees for 30 minutes or until lightly browned.

Print this recipe! .::See instructions in left sidebar::.

Breakfast Casserole

This is our traditional Christmas morning breakfast. We always prepare it on Christmas Eve and then let it bake on Christmas morning while we open our presents. It is so yummy!

Breakfast Casserole (modified from the Cotton Country Cookbook)

1 loaf of bread, torn or cut into cubes (we use homemade sourdough bread, but anything will work)
1 lb. sausage or bacon, cooked and crumbled
2 cups shredded cheddar cheese
8 eggs
2 1/2 cups milk
1 tsp. salt
1/2 tsp. pepper, opt

In a greased 9x13 glass baking dish spread bread cubes evenly over the bottom. Next sprinkle the meat and then the cheese over the bread.

In a medium mixing bowl whisk eggs, milk, salt and pepper. Pour evenly over other ingredients in baking dish. Cover with foil and refrigerate overnight.

When ready to bake, place baking dish in a shallow pan (I use a cookie sheet) of water. Bake at 350 degrees for 45 minutes. Remove foil and bake 15 minutes longer, or until lightly browned. Cool for 10 minutes before serving.

Print this recipe! .:see instructions in left sidebar:.

Mom's Granola

Fresh homemade granola is one of the best things ever! It was a staple growing up and it is in our house too.

Mom's Granola

6 cups old-fashioned oats
1 cup wheat germ*
1 cup nuts, broken into pieces
1 cup coconut
1 cup sunflower seeds
2 Tbsp. cinnamon
1 tsp. salt

1 cup honey
1/2 cup oil
1 Tbsp. vanilla

1 cup dried fruit (I use craisins or raisins)

Combine dry ingredients in a large bowl. Mix liquid ingredients and pour over dry. (I usually measure out all the liquid ingredients in a 2 cup measuring cup and pop it in the microwave for a minute. That makes it easier to mix together and stir into the dry ingredients.) Stir until well coated.

Put in a greased 9x13 baking dish. Bake at 350 degrees for 20 minutes; stir and add dried fruit. Bake another 20-25 minutes or until evenly browned. Cool and store in an airtight container.

*Omit, if wheat allergy!

Print this recipe! .:see instructions in left sidebar:.

Banana Pudding

This is an all-time favorite in my family, maybe with everyone in the South for that matter! Everyone loves some good ole 'naner puddin! ha.

Banana Pudding

1 large box vanilla pudding
16 oz. container Cool Whip
1 can sweetened condensed milk
6-7 ripe bananas
1 box vanilla wafers

In a large bowl make pudding according to package directions. Add cool whip and milk; mix well. Slice bananas.

In a trifle bowl or other glass bowl, layer 1/3 of the pudding mixture, then 1/3 of the bananas, then a layer of vanilla wafers. Repeat layers two more times. Instead of putting whole wafers on top, crush them up and sprinkle them over the top.

Refrigerate several hours or overnight before serving. Enjoy!

Print this recipe! .:see instructions in left sidebar:.

Photo credits: Food Network

Check out Kelly's Korner for lots more yummy dessert recipes!

Pumpkin Muffins

I love all things pumpkin and since Fall is here I'm ready to try out lots of new pumpkin recipes! I love that you can taste the delicious pumpkin flavor! These muffins are super moist on the inside and a little crusty on the top because of the topping.  I did cut down on the sugar, but I think they are nice not being super sweet. You can use 2 tsp. of pumpkin pie spice instead of all the individual spices if you'd like.

Pumpkin Muffins (modified from Muffin Top)

1 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ginger
1/2 tsp. nutmeg
1 cup sugar
1 (15 oz) can pumpkin
1/3 cup oil (next time I'm going to try applesauce)
2 eggs
1 tsp. vanilla

Topping
1 T. sugar
1 tsp. cinnamon

Preheat oven to 350 degrees. Lightly grease a 12-cup muffin tin, or put liners in muffin cups. In a small bowl combine topping ingredients; set aside.

In a mixing bowl combine flour, baking powder, baking soda, salt, spices, and sugar; set aside.

In a smaller bowl whisk together pumpkin, oil, eggs, and vanilla. Add to the flour mixture; stirring only until combined.

Fill muffin cups about 3/4 full of batter, then sprinkle tops with sugar-cinnamon mixture. Bake for 30 minutes or until a toothpick inserted into center of a muffin comes out clean.

Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Store leftovers in an airtight container.

Makes 12 muffins

Print this recipe! .:see instructions in left sidebar:.