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Archive for November, 2009

Thanksgiving Survival Kit

Thanksgiving Survival Kit

Aspirin ~~ Take two before you start anything.

Confetti ~~ To help you remember today is a fun day.

Paperclip ~~ To help you hold everything together.

Pair of gloves ~~ When you need two extra hands to help you.

Marbles ~~ To replace the ones you will loose making dinner.

Instructions on How to Cook a Turkey ~~ Just in case you forget.

Snickers Bar ~~ To remind you that laughter can fix anything.

Cotton Balls ~~ For when you can’t hear yourself think anymore from all the guests.

Life savers ~~ In case you start drowning in all the preparations.

Lollipop ~~ To help you “lick” any problem.

Tootsie Roll ~~ To remind you to roll with the punches.

Burgers ~~ In case that turkey doesn’t come out quite the way the directions says it should.

Tums ~~ To share with everyone who didn’t know when to stop.

Rubber Band ~~ To increase your waistband after dinner.

Hugs ~~ Just because you deserve them.

Tea Bag ~~ For you….at the end of the day, to sit back, relax and remember to count your blessings.

Button ~~ To replace the one you will loose from eating too much.

Another Button ~~ To remind you it is better to button your lips with certain family members.

MAY YOUR STUFFING BE TASTY,

MAY YOUR TURKEY BE PLUMP.

MAY YOUR POTATOES ‘N GRAVY HAVE NARY A LUMP.

MAY YOUR YAMS BE DELICIOUS.

MAY YOUR PIES TAKE THE PRIZE,

MAY YOUR THANKSGIVING DINNER STAY OFF OF YOUR THIGHS!!

HAPPY THANKSGIVING TO ALL

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Oh yum!…this is a favorite recipe!  I don’t remember where I got it, but it’s probably another one that I came across, and just had to try!

 It’s been published in the  (drum roll please)…
 
American Profile “Hometown Recipes for the Holidays” cookbook –
 
right across the page from my Poppyseed Bread recipe too. *-*  Pretty doggone exciting!

I think the cloves and the chocolate are an excellent combination.  The bread can be made ahead and frozen to help you get ready for Christmas, if you don’t have time to make it for Thanksgiving!
 
 
CHOCOLATE CHIP PUMPKIN BREAD
 
1 cup packed (dark) brown sugar
1 cup granulated sugar
2/3 cup butter or margarine, softened
3 eggs
1 – 15 oz. can pumpkin
1/2 cup milk or water
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
2-1/3 cup all purpose flour
2 cups semisweet chocolate chips

Preheat oven to 350. Grease 5 – 6 ” X 3″ mini loaf pans, or 3 medium ones.  Combine the sugars, butter and eggs in a large bowl.  Using a mixer at medium-high speed, beat until creamy.  Add the pumpkin, milk, baking soda, salt, cinnamon and cloves and beat at low speed until smooth.  Stir in the flour just until blended.  Fold in the chips.  Pour the batter into the prepared pans.  Bake 35 – 40 minutes (A little longer if using bigger pans) or until a wooden toothpick inserted in center of loaf comes out clean.  Remove from pans and cool completely on wire racks.

(I don’t like dry bread either, so I usually begin checking it 10 minutes before time is up)

Hint – I don’t normally have dark brown sugar, but you can use light brown, and just add 1 Tb. of molasses to substitute for the dark brown.

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I love to get pumpkin pancakes when eating out during this season of the year, so I was tickled to find this recipe to satisfy my craving at home. Hope you enjoy every bite!

pumpkin pancakesPUMPKIN PANCAKES

1 cup all purpose flour
3 Tb. brown sugar (lt. or dk.)
2 Tb. baking powder
2 tsp. pumpkin pie spice
2 eggs, separated
1 cup milk
4 tsp. margarine, melted
1/3 cup pumpkin puree (or solid pack pumpkin)
1 tsp. vanilla extract

Sift together flour, sugar, baking powder and pumpkin pie spice into a large mixing bowl; set aside. Separate eggs. Stiffly beat the egg whites. Combine, in a separate bowl – milk, margarine, slightly beaten egg yolks, pumpkin and vanilla.  Add to sifted dry ingredients.  Stir, by hand with a spoon, only to combine and moisten dry ingredients.  Fold egg whites into mixture, but do not try to incorporate completely. Heat griddle to 380 degrees.  Grease griddle as needed and cook pancakes according to preferred size.  Turn when bubbles appear on top and begin to dry. Turn only once and complete the cooking process. Serve with warm maple syrup or powdered sugar.

A friend just shared this creation with me so I’m passing it along. I haven’t tried it yet, but I trust her recommendation…

JOANNE’S EASY PUMPKIN PIE PANCAKES

3 cups Aunt Jemima pancake mix
1 Tb. cinnamon
1 tsp. pumpkin pie spice
1 cup pumpkin
water
chopped pecans

Mix dry ingredients together, then in a separate bowl, blend pumpkin with 1/2 cup water before stirring into pancake mixture. Add more water until it reaches the right consistency for pancakes. Before flipping pancakes to other side, sprinkle with chopped pecans. Serve with warmed maple syrup.

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This is another one of those recipes that I’ve made every year since I got the recipe.  It has a ‘beloved’ cream cheese  layer and is so yummy.  Hope you and yours enjoy it also.

PARADISE PUMPKIN PIE

8 oz. cream cheese, softened

1/4 cup sugar

1/2 tsp. vanilla extract

1 egg

1- 9″ unbaked pie shell

1-1/4 cup canned pumpkin

1/2 cup sugar

2 eggs, slightly beaten

1 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

dash of salt

1 cup evaporated milk

Preheat oven to 350. Combine cream cheese, 1/4 cup sugar, and vanilla, mixing until well blended.  Blend in egg.  Spread on bottom of pie crust.  Combine remaining ingredients; mix well. Carefully spoon over cream cheese.  Bake 1 hour.  Cool.  Brush with maple syrup or honey. Refrigerate.  Serve with whipped topping.

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pumpkin

credit: the_girl

A wonderful and moist cake – try it, you’ll like it.

2 cups flour
2 cups sugar
1 cup oil (or 1/2 applesauce – 1/2 oil)
2 cups solid pack pumpkin
2 tsp. cinnamon
1 tsp. baking powder
4 eggs
1 tsp. salt
1 tsp. baking soda

Mix ingredients in order listed – bake in greased jelly roll pan (10″ X 15″ X 1″) for 15 – 20 minutes.  When cool, top with frosting.

CREAM CHEESE FROSTING

4 ozs. cream cheese, softened
6 T. margarine, softened
2 cups powdered sugar
1 tsp. vanilla extract
Blend together until smooth and frost cake.  Sprinkle with nuts if desired.

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This is a recipe I’ve made for almost 40 years!  It really isn’t as difficult as it may seem – hope it’s something your family will enjoy this holiday season too.  It’s definitely one of our family favorites!

pumpkin roll

credit: waffries

PUMPKIN CAKE ROLL
3 eggs
1 cup sugar
2/3 cup solid pack pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup chopped pecans or walnuts

Preheat oven to 375. Grease jelly roll pan – 10″ X 15″ X 1″. (I like to line the bottom with waxed paper – after greasing pan –  to ensure the bottom of the cake comes out in one piece)  Beat eggs on high speed for 5 minutes. Gradually add sugar; stir in pumpkin and lemon juice. In a separate bowl, stir flour, baking powder, cinnamon, ginger, nutmeg and salt together. Fold into the pumpkin mixture. Spread in prepared pan. Sprinkle with nuts. Bake 15 minutes. Turn upside down onto a towel sprinkled with powdered sugar. ( I loosen the edges first) Remove waxed paper, roll up the cake and towel together, while still warm. Let cool to room temperature.  Unroll and spread with cream cheese frosting.

FROSTING:

8 ozs. cream cheese, softened
4 Tb. butter or margarine, softened
1-1/4  cups powdered sugar
1/2 tsp. vanilla

Beat cream cheese and margarine until smooth – mix in powdered sugar and vanilla.  Frost cake – roll up and chill until serving.  Can be made a few days ahead.

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Yum-Pum-Pum Pumpkin Cookies


I prefer crispy cookies, but these are my all time favorite soft cookie. Very easy to make and oh-so yummy! Try ’em…you’ll like ’em.

 

pumpkin cookies

PUMPKIN COOKIES

1 cup shortening (Crisco)
1 cup white sugar
1 cup canned pumpkin
1 egg
2 cups all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt

Cream together shortening and sugar; add pumpkin and beaten egg.  Add remaining ingredients and blend until smooth.  Bake at 400 degrees for 8 – 10 minutes. Frost when cool.

 

Browned Butter Frosting:

Heat 1/2 cup butter until golden brown.  Stir in 2 cups powdered sugar and 1 tsp. vanilla.  Stir in 2 – 4 Tbs. hot water until spreading consistency.

These are great with cream cheese frosting also.

 

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