Thanksgiving Wishes

 With only TEN days until Thanksgiving, I hope your menus are starting to come together. Mine is planned, the turkey has been purchased and is waiting in the freezer, as are the fresh cranberries. Next Sunday the bird will make its way into the fridge to begin thawing, and before you know it, the parade will be on and Santa will be making his way down 34th Street! 

Twelve years ago the EMM Thanksgiving recipe was for Pumpkin Dump Cake, and when I was trying to decide what this year's would be, I decided it was time for an update, beginning with the name. 

Don't get me wrong, I am not hating on anyone's "dump cake" game. The entire concept is you can dump all the ingredients together and bake. Super easy and the name completely makes sense. I just have this aversion to the word dump. It's one of those that makes me cringe every time I hear it. We all have those words, right? We will get to the new name in a bit.

The next step in this recipe upgrade was decided when I was wandering the baking aisle looking for the yellow cake mix that was on sale that week. That is when I found a spice cake mix and it was like the angels were singing right there in Walmart. 

Pumpkin and spice are a match made in heaven, after all they are the stars of an entire flavor craze every fall. So why not add another layer of flavor to this dessert, knowing it would be perfect for Thanksgiving dessert. 

Now, for the name. I still hadn't decided what I was going to name this 2023 version, until I took it out of the oven. The little guy was walking past and said "Mommy, your cobbler smells so good!" Ta-da! Sure, it's not a traditional cobber, but if it looks close enough for a 7 year old, that's good enough for this food blogger. 

If you have never made this style of "dump" (ugh!) dessert before, the most important things to remember are to use the cake mix dry, you will not need the oil and water on the back of the box, and yes, you truly do need both sticks of butter. This isn't the time to start counting calories! 

I hope your Thanksgiving is filled with bountiful blessings, people you love and memories to last a life time. And if you still need one more dessert, this Pumpkin Cobbler would be a tasty choice. 

What kind of pumpkin do I use?

For this recipe you want a can of pure pumpkin, not pumpkin pie mix. 

What kind of cake mix can I use instead of spice?

You could also use yellow cake mix or even white. I would love to try a gingerbread cake mix too.  

Do I have to use pecans?

You could swap them for chopped walnuts, or omit them completely.

What is Ceylon cinnamon?

Ceylon cinnamon has a lighter, brighter and spicier flavor than the cassia variety, which is what most of us use. I like using Ceylon when baking, but traditional ground cinnamon would work too.

Does this have to be refrigerated? 

Yes! Keep any leftovers in the fridge, covered for 2-3 days. I actually really like how this tastes chilled

 

Best Tips 

Make sure your 9x13 baking dish is deep enough to prevent spilling over.

The mixture is very wet. Don't be alarmed when it looks like soup before baking.

Be sure to pour the melted butter evenly over the top. This is how the cake mix turns into a crispy topping.

 If you use ground cinnamon instead of Ceylon, you might only want 1 teaspoon.

Ground nutmeg can be swapped for allspice.

Pumpkin Cobbler

1 (15 oz.) can pure pumpkin

1 (12 oz.) can evaporated milk

3 eggs

2 tsp. Ceylon cinnamon

1/2 tsp. allspice

1/2 tsp. salt

1 (13.25 oz.) spice cake mix

2 sticks butter, melted

1/3 cup chopped pecans

Preheat oven to 350. Grease 9x13 baking dish. In a large bowl combine pumpkin, milk, eggs, cinnamon and salt. Stir well. Transfer to baking dish. Sprinkle with DRY cake mix. Sprinkle with pecans. Pour butter over top. Do NOT mix. Bake for 50-60 minutes until browned and a toothpick inserted into middle comes out mostly clean. If it is still loose in the middle, don't worry. It will continue to set as it cools down. Serve with whipped cream sprinkled with cinnamon. 

More Thanksgiving Recipes To Try:

Easy Corn Casserole

Cranberry Fluff

Praline Roasted Acorn Squash

Autumn Apple Fruit Salad

Slow Cooker Sweet Potato Casserole 

Orange Cranberry Sauce

Slow Cooker Acorn Squash

Autumn Brussels Sprouts Salad 

Skillet Candied Sweet Potatoes 

Slow Cooker Glazed Carrots

Autumn Inspired Challenge

So, ya'll know I can almost never pass up a chance at a recipe contest. Almost being the operative word here. Because you know there hasn't been any time around here for contests of any since a certain little Max came into the world. And that's now been over 13 months ago, so I've missed a few. But that's okay, he is 100% worth it! 

But when I was offered the chance to enter one using products from my new friends at Steviva, I thought NOW is the time! Why? Well, their products are low-carb, diabetic friendly and easy to use with already existing recipes. If I can simply swap out one ingredient for something I can feel better about, I'm all for it! 

When I received my samples, it was super easy to decide which one I wanted to try first. The Fructevia had "Excellent for Cooking and Baking" right on the front. Sold! Plus, it had the conversion right there too. Simple...use 1/2 has much as sugar. Sold again! 

Now it was time to decide what to make. Well, that was even easier. I wanted something fall inspired that could highlight two of the flavors we all love this time of year...Apple and Pumpkin! 

Muffins are kinda my go-to sweet treat. They are perfect morning, noon and night. And with Fructevia, they are a little more guilt free! (That means I can eat 2, right?) 

So, wish me luck! First prize is CASH!!! And diapers aren't cheap! 

To learn more about all the great Steviva products, be sure to keep up with them on Facebook, Instagram, Pinterest and Twitter! 

Pumpkin Spice Apple Muffins

2 1/2 c. flour

1 c. Fructevia

1 TBS pumpkin pie spice

1 tsp. baking soda

1/2 tsp. salt

2 eggs, beaten

1 c. canned pumpkin

1/2 c. vegetable oil

3 medium gala apples, peeled and finely chopped

 Topping:

2 TBS flour

2 TBS Fructevia

1/2 tsp. cinnamon

1 TBS butter

Preheat oven to 350. Line muffin tin with papers. In a small bowl combine the first 3 ingredients for topping. Cut in butter until crumbs form. Set aside. In a medium bowl combine eggs, pumpkin, and oil. In a large bowl stir together flour, Fructevia, pumpkin pie spice. baking soda and salt. Add wet ingredients to dry, mixing until moist. Fold in apples. Fill muffin tin wells 3/4 full each. Top each with 1 tsp. topping. Bake for 35 minutes until toothpick comes out clean. Cool on wire rack. Makes about 18 muffins. 

 

Turkey Day, Made Easy

So, I can't lie, I am not on the hook for hosting Thanksgiving. In fact, most years I'm not. In the 13 years we've been married, I've only had to worry about cooking on Turkey Day twice. Why? Because we live 20 minutes from both my mom and mom in law, and they both have our family over on the holiday.

But just because I am not having a huge crowd over to my house doesn't mean I can't appreciate the need for some easy dishes to fall back on. One because I have hosted and know the stress that can go into preparing the biggest meal of the year. And two, this is what I do. I try to find ways to help your holiday cooking be more simple and less stressful each year.

This recipe is actually something I've made for years now, and we enjoy all autumn long. Seriously, as soon as the calendar says October, you can find me in the grocery store aisle looking for canned pumpkin. (By the way, if you live near an Aldi, their pumpkin is a "seasonal item" they only carry for a few months, but is ONLY $.89 per can! You won't find it cheaper anywhere else!)

So not only can you whip this up quickly, it's also totally adaptable for a few or a house full, plus it's 100% budget friendly!

I love a good pumpkin pie, but if I'm being honest, I don't need the crust. Give me the filling and some Cool Whip and I'm a happy girl. In fact, when I was little my grandma would take the extra filling she had after her pies were made, put it into custard dishes and bake it just for me.

This will be our first Thanksgiving since Grandma passed, and I felt it was time to revamp this recipe a bit, and bring it back to the blog (it's been 5 years since I first shared it) in her honor. Every time I make this, I am transported back into her kitchen with those little glass custard dishes and her saying " Geez Punkin (that's me), do you want a little pumpkin with your Cool Whip?" Yeah, I'm that girl. Pile on the topping!

If you are hosting Turkey Day this year, give yourself a much needed break and add this to your dessert menu. Sure, bake some pies too, by all means, but cross one or two off the list, replaced by the easiest recipe you'll make this holiday!

Pumpkin Fluff

2 (15 oz.) cans pumpkin 

2 small boxes instant vanilla pudding, DRY do NOT add milk

2 (8oz.) containers Cool Whip

1/2 tsp. cinnamon, extra for garnish

1/4 tsp. ground ginger

1/8 tsp. ground cloves

1/8 tsp. ground nutmeg

In a large bowl whisk together pumpkin and pudding mix. Fold in one container of Cool Whip. Add spices. Stir well. Chill for at least an hour before serving. Garnish with extra Cool Whip and cinnamon. 

Shared at Weekend Potluck

Thanksgiving Planning

Have you started yet? If not, don't worry, I'm sure most haven't, but as we've already established, I'm a planner. With a capital P. Not to mention, I have to plan ahead so I can share yummy ideas with all of you , in time so that you can plan!

I have to admit, the family isn't complaining about all the planning and recipe testing. It kinda makes November one month long feast. Which is actually kinda funny since I don't cook on the actual holiday! Well, okay, that's not completely true. I usually do have to take something with us to our family gathering(s), but I'm not in charge of the huge meal. I have been before. I have been the one prepping food for the whole week, while the turkey defrosts in the fridge, but it just isn't normally how it works out. So really, the fact that I try to come up with a few things that might work for your holiday, is a big advantage to my boys!

My favorite thing on Thanksgiving is pumpkin pie. The end. No contest. But...it has to be my mom's pumpkin pie. Sure, I like others, but I will never enjoy any of them as much as hers. Hence why even though she makes it on Turkey Day, we demand she make it again on Christmas Day as well. We can't get enough of it. In fact, both myself and my child have been known to request it instead of cake on our birthdays. Yes, it is that good.

So you can understand why I don't have a recipe for it on the blog, nor will I ever. I won't make it. She does. That's all I need. But I still want pumpkin desserts in my life, so I find other ways. These came out of my recipe for pumpkin fluff, taken to the next level. Add some easy mini pie shells, and you have a party on a plate. Plus, you could easily make a ton of these if your Thanksgiving crowd is a big one. They truly are the perfect little holiday bite.

If you have began to plan your menu for the big day, I applaud you. If you are more the "wait until the last possible minute" that's okay too...we will get through it together!

Mini Pumpkin Tarts

1 box (2 count) refrigerated pie crusts

1 (15 oz.) pumpkin puree

1 (3.5 oz.) box instant vanilla pudding

1 c. Cool Whip, extra for garnish

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/8 tsp. ground nutmeg

1/8 tsp. ground cloves

Cooking Spray

Preheat oven to 450. Allow pie crusts to come to room temperature. Using a 2 inch cutter (cookie cutter, glass, etc.) cut out circles from dough. (You should get between 12-18) Spray muffin tin with cooking spray. Place a dough circle in each one. Spray again with nonstick spray. Bake for 8 minutes until golden brown. Cool on wire rack. In a medium bowl combine pumpkin, pudding mix (powder only), and 1 cup Cool Whip. In a small bowl combine cinnamon, ginger, cloves and nutmeg. Add 1/2 tsp. of mixture to pumpkin. Stir well. Scoop about 1 TBS of mixture into cooled pie shells. (I use a cookie scoop) and sprinkle with extra spice mixture. Chill until serving. *NOTE* When baking shells, they might bubble up in the middle a bit. When you remove them from the oven, carefully press down in the middle with the backside of a spoon to reshape. Don't worry if they break a little, the filling will cover it up, just make sure you don't break through the bottom.  You will also have to do more than one batch of shells to use all filling.

Shared at Weekend Potluck

Jump on the Pumpkin Bandwagon

Pumpkin Spice is everywhere....in every thing! From chapstick (yep I saw that) to coffee creamer, cupcakes and candy...tis the season! Now, I'm not complaining because I have yet to find something pumpkin flavored I didn't like, so I figured why not jump on the bandwagon?

I know many of you share my love of all things "no bake" during the hot summer months, but who says that convenience has to end at Labor Day? I say let's carry it right on through to fall, after all our schedules aren't any less busy, so why not make dessert something we can whip up in no time? Plus, there are still going to be days that are warm enough we don't really want to bake anyway.

Parfaits are a great no bake treat when you don't have much time, but want to impress. Layer anything into a nice dish or glass and it looks so fancy, nobody will care it only took you about 20 minutes!

A couple notes about this recipe. One, if you make your own granola, of course use that instead. I was going for all out help from the store. Secondly, if you can't find the pumpkin spice pudding (it's a seasonal thing) you can easily substitute vanilla, and add pumpkin spice to taste.

I'm all about welcoming fall in the most delicious way, and if that means I need to find more ways to fit pumpkin into recipes, well I'm okay with that too!

Pumpkin Spice Parfaits

12 oz. bag granola with raisins and almonds

1 small box (4 serving) pumpkin spice pudding

1 1/2 c. milk
1/4 tsp. pumpkin pie spice

Cool Whip
Ground Cinnamon

Combine pudding mix and milk in large bowl. Whisk well. Chill for 10-15 minutes to set. Open bag of granola. Add pumpkin pie spice. Shake well.  In parfait cups, place a couple TBS granola. Top with a couple TBS pudding. Continue layers.Top with Cool Whip. Sprinkle with extra granola and cinnamon.

Shared at Weekend Potluck

Soul Food Saturday

On days like these we are scrabbling for ideas for what to bring to the office for everyone to have with morning coffee, food gift ideas to bring to our children’s teachers, and goodies for our family postal carriers. Am I right? Well this sweet treat can be all of those things and more if you like. Chocolate Chip and pumpkin, what can beat that? Well me! This recipe makes 2 loaves of bread, so you have 1 to give and one to keep. Sounds like a great deal to me. Grab your favorite hot drink and cozy up with me; we’re making goodies to give. 

 

 

Chocolate Chip Pumpkin Bread

Inspired by Taste of Home

 3 c. all-purpose flour

3 tsp. ground cinnamon

1 tsp. salt

1 tsp. baking soda

4 eggs

1 c. sugar

3 ½ c. canned pumpkin

1 ½ c. semisweet chocolate chips

In a large bowl, add flour, cinnamon, salt and baking soda. Set aside. In a medium bowl, beat eggs, sugar, and pumpkin until smooth. Add dry ingredients a third at a time, and mix just until moistened, then fold in chocolate chips. Pour batter into 2 (8x4) loaf pans that have been sprayed generously with non stick spray. Bake at 350 for 1 hour to 1 hour and 15 minutes. Or until a toothpick comes out clean when inserted near the center. Cool for 10 minutes before removing for the pans, and transferring to wire racks to cool completely. 

Whether you package it up or not your friends will love this recipe and appreciate the effort you put into it. Enjoy!

Soul Food Saturday

With Holiday time comes all things pumpkin. Including coffee! How many times have you craved a big as they come, full cup of this favorite coffee house specialty and not been able to get away for one? For me it's more often than I'd like to think about. It seems I can never have enough. And truthfully the grocery store creamers are good but they don't quite hit the spot for me. So here I have a treat as well as a gift. A new version of this delight, made right in your kitchen.

Pumpkin Spice Coffee Creamer

2 c. Sugar

2 c. Water

1/4 c. Pumpkin puree

2 cinnamon sticks

2 tsp. pumpkin pie spice

In a medium sauce pan add all ingredients and stir to combine. Cook for approx 10  minutes, stirring frequently. Strain mixture through fine mesh strainer, twice. Chill

Mix 1 to 2 tbs. of syrup with coffee and warm milk to taste.

Finish with whipped cream and pumpkin spice if desired. Enjoy

Soul Food Saturday

Even though the weather didn’t get the memo that it’s now Fall, surprisingly it is. With this new season; it brings thoughts of warm sweet treats and everything pumpkin. And how could pumpkin ever be made better? Well, how about making a brownie? Now that I have your full attention, grab a glass of milk and try this new recipe with me!

 

 

Pumpkin Brownies 

Adapted from Cookies and Cups

2 boxes Jiffy Brownie mix

1 15 oz. can pumpkin

½ tsp. pumpkin pie spice

¼ tsp. cinnamon

Preheat oven to 350°.  In a bowl mix together brownie mix, spices, and pumpkin until smooth. Spread batter into a lightly sprayed 9x9 pan and bake for 25-30 minutes until set. Let cool completely, before slicing. 

Welcome Fall with these sweet treats, find a buddy to share with. Enjoy! 

Kid Approved Recipes From Eggland's Best {A Sponsored Post}

Anyone who reads this blog on a regular basis knows it's a common even to have Alex in the kitchen with me. I love finding recipes that he can not only enjoy eating, but help me make, creating memories in the kitchen that will last a lifetime. And now, thanks to Eggland's Best that same idea is spreading like wild fire! 

Whether eggs are the star of your child's breakfast, or maybe a nutritious after school snack, it is so important to keep kids energized during and after school hours by providing them with foods packed with nutrients, such as vitamins E, D, B-12 and omega-3's By choosing Eggland's Best, you're getting eggs that are fresher, taste better, and contain more vitamins and nutrients. 

By using EB eggs in everything from breakfast, to snacks, to sweet treats, it's easy to sneak extra nutrients into your child's diet, keeping them energized, focused and strong. 

Compared to ordinary eggs, EB eggs contain more than double the omega-3s, which studies have found may boost attention in kids under 12.  Plus, with ten times the vitamin E, a key antioxidant for strong immunity, EB eggs can help to ward off those sick days.

The folks at EB know the day doesn’t end after the bell rings, so you’ll be excited to hear their eggs pack four times the vitamin D, helping the body absorb calcium for strong bones on and off the field.  They also  have only 60 calories while ordinary eggs have 70 and also contain 25% less saturated fat, -helping to keep kids light on their toes.

So let's get those kids into the kitchen to make something yummy they will love to eat, and you can feel good about giving them! 

This is a great recipe to start with! I love muffins. I love how versatile they are. I love that one batch can go so far because you can give them to kids morning, noon or night. Need a quick breakfast? Done. Maybe even on the go? Done. Kids want a after school snack? Done. Want a dessert that is also nutritious? Done. Oh, and want a recipe you can have fun with your kids making together and enjoying every single minute? Done. 

The flavors of fall have come to a muffin, and you're going to love every bite!!! Plus, my friends at Eggland's Best have a fun prize pack to give to one lucky EMM reader, Just scroll below the recipe to see how you can win! 

And be sure to stay up on all things "eggy" with Eggland's Best on Facebook, Twitter, Pinterest and Instagram. 

Pumpkin Cinnamon Streusel Muffins

3/4 c. brown sugar

3/4 c. white sugar

1 stick butter, room temp

2 eggs

1 c. pumpkin puree

1/3 c. water

1 3/4 c. flour

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground ginger

Topping:

1/3 c. packed brown sugar

1 TBS flour

1 TBS butter, room temp

1/4 tsp. ground cinnamon

Glaze:

1/2 c. powdered sugar

4 tsp. water

Preheat oven to 350. Line a muffin tin with muffin papers. Beat 3/4 c. brown sugar, white sugar and 1 stick butter with an electric mixer until smooth and creamy. Add eggs. Beat. Add water and pumpkin. Beat until well incorporated.  In a medium bowl combine flour, baking soda, salt, 1 tsp. cinnamon, ginger and nutmeg. Mix well. Slowly combine into pumpkin mixture. Mix until smooth. Scoop into muffin tin, filling each vessel about 2/3 full. In a small bowl combine ingredients for topping. Using fingers, mix until crumbly. Sprinkle over muffins. Bake for 20-25 minutes or until toothpick comes out clean. Remove to wire rack to cool. In a small bowl, combine powdered sugar and water. Mix well. Drizzle over cooled muffins. Makes 18 muffins

Shared on The Country Cook Oct. 3, 2014

***GIVEAWAY***

To Enter: Leave a comment telling me what your favorite kid approved recipe you would use Eggland's Best eggs for. Be sure to leave an email address so I can find you. 

Contest Ends: October 8, 2014

 (1) Lucky Winner Will Receive: 

(1) $25 Visa Gift Card 

(2) Coupons for 1 FREE Dozen EB Eggs

Disclaimer: The Eggland’s Best information, coupons, gift card, and additional gift pack have been provided by Eggland’s Best.

All Things Pumpkin

The minute I flip the calendar from August to September it means all things pumpkin and apple are fair game. I know many people feel they are too used during this time of year, especially since Pinterest came along and it seems there are 1,000 new recipes featuring each every single day.

Well, no fear. I'm not going to inundate you with so many you feel like I'm running an apple orchard or pumpkin patch. But I would not be true to myself if I didn't feature my two autumn flavors in at least a couple dishes.

If I had to choose one, it would probably be pumpkin. (And not just because my nickname is "Punkin".) I was the kid who wanted pumpkin pie in lieu of a birthday cake. True story. And my child has been known to ask his Maa Ma (my mom) for the same thing. She makes a pretty mean pumpkin pie!

These are a simple dessert perfect any night of the week. They would be perfect for tailgating or a bonfire party too! But they are completely yummy and pretty enough if you wanted to serve them come Thanksgiving you totally could.

Fall means all things pumpkin and apple. They are what I crave this time of year (well, those and soup) and when that craving results in something this delicious, it makes me remember one of the few reasons I do enjoy autumn. 

Pumpkin Pecan Parfaits

1 (15 oz.) can pumpkin puree

1 (3.4 oz.) box instant vanilla pudding, unprepared

1 (12 oz.) tub Cool Whip

1/2 c. chopped pecans

1 c. granola cereal (I used one with pecans)

1/2 tsp. cinnamon, plus extra for garnish

1/4 tsp. ground ginger

1/8 tsp. ground nutmeg

1/8 tsp. ground cloves

In a large bowl combine pumpkin, dry pudding mix, 1 cup whipped topping, and spices. Mix well. Chill for 30 minutes to set. In large parfait glasses, layer pumpkin mix, granola, whipped topping and pecans evenly. Repeat layers, ending with pecans. Sprinkle with cinnamon. Chill until ready to serve. Makes 3 large parfaits or 5-6 small.

Shared on The Country Cook Sept. 19, 2014

Pumpkin at Very Good Recipes

Tis The Season

No, not that season. But let's face it, that one is coming quickly too! No, I'm talking about the season of all things pumpkin! It is every where, and on every table. And ours is no exception. From my Pumpkin Fluff to Thanksgiving Day when my we look forward to my mom's pumpkin pie, it's one of the things I love most about autumn. And now I'm bringing to our, and your, breakfast table!

Does your Thanksgiving holiday include a house full of guests? Do you plan ahead what you're going to feed them? Do you concentrate on the huge holiday meal, and then not sweat the other meals over that weekend? Perhaps you would love treating them to something special the day after too, maybe before some of them descend upon the stores for Black Friday. In fact, these would be a great make ahead and then "grab and go" with a cup of coffee for all of that shopping!

If you don't have a doughnut pan for baking them in the oven, might I suggest you go out and buy one right now! Or add it to your wish list for Christmas, because it makes having fresh, homemade doughnuts so incredibly easy! And much less messy than trying to fry batch after batch.

A simple cake doughnut with a simple glaze, but full of pumpkin flavor, these are the perfect fall breakfast or brunch dish. Not to mention the house smells amazing while they are baking, which will only remind your guests what an amazing hostess you are!

Glazed Pumpkin Doughnuts

2 c. flour

1/2 c. packed brown sugar

1 1/2 tsp. baking powder

1 1/2 tsp. pumpkin pie spice (see note below)

1/2 tsp. salt

1/4 tsp. baking soda

1 c. pumpkin puree

2 eggs

1/4 c. milk

1/4 c. butter, room temperature

Glaze:

1 1/4 c. powdered sugar

3 TBS milk

Preheat oven to 325. Combine flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda in a large bowl. Stir well. Add pumpkin egg, milk and butter, Beat with an electric mixer on low until well combined. Lightly coat doughnut pan with cooking spray. Spoon batter into pan, filling each hole about 1/2 way. Bake for 8-10 minutes until doughnuts spring back when touched. Allow to cool slightly in pan, and then remove to wire rack to finish cooling. Combine powdered sugar and milk in bowl. Dip each doughnut in pan and return to wire rack to set.

*NOTE* You can either pie pre-mixed pumpkin pie spice, or make your own. 

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

This will give you 2 tsp. pumpkin pie spice.

Shared on The Country Cook Nov. 15, 2013

Turkey Day Tradition Twist

Only two more days people! I hope everyone has been to the grocery store and your turkey is thawing in the fridge. Maybe even some of you have started the prep work and have some dishes already in the works! There are so many traditions when it comes to food in our family, especially during the holidays, and one of those is pumpkin pie! And it can't be just any pumpkin pie. My mom is the pumpkin pie master! And we are the people that must have it not only at Thanksgiving but then again just a few weeks later on Christmas Day! But I realize many of you are trying to cut out certain things in your diet, and those might include the ingredients in a good pumpkin pie crust. So when I saw this recipe I thought it would be a great alternative as your family gathers around the table for turkey, dressing and all the trimmings. It is rich, creamy and the best part of a the pumpkin pie sans crust. The ingredient that I was so happy to see in the recipe was molasses! I knew it would only deepen the richness and give it an even more "pie-ish" flavor. (Yes, that is a word...) Plus, if your kids are anything like I was when I was little, the "guts" of the pie always get gobbled up with some crust remaining on the plate. So at least this way, there is no waste! This can also be made either the night before, or early Thanksgiving morning and be waiting on you when dinner is ready. Traditions are such a fun, loving part of the holidays, but starting new ones, especially delicious ones, is a great thing too!

Pumpkin Pudding From Taste of Home

1 c. solid pack pumpkin

1 (3.4 oz) package instant vanilla pudding

1/2 c. heavy cream

1 1/2 c. cold milk

1/2 tsp cinnamon, extra for garnish

1/8 tsp ground cloves

1/4 tsp salt

1 TBS molasses

Extra whipped cream for garnish, optional

In a small bowl using an electric mixer, whisk cream until soft peaks form. Set aside. In a large bowl combine pumpkin, molasses, and spices. Gradually add milk. Add pudding mix. Using electric mixer, mix slowly until thickened, about 1 minute. Fold in whipped cream until well combined. Chill for at least an hour before serving. Garnish with extra whipped cream and cinnamon.

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Indoor Campout

A couple weeks ago Mr. Everyday had Saturday night plans with "the boys" celebrating a friend's birthday, and so Monkey and I were on our own for the evening. This type of thing doesn't happen often in our house on the weekend, so I wanted to make sure I made it a super fun time for the little man and I. When I get a chance to hang out with him, I want memories to be made! Well, this happened to only be a few days after his brand new Avengers sleeping bag arrived in the mail, and he was dying to try it. See, I bought it for our upcoming trip to Pennsylvania over the Thanksgiving holiday, and he just couldn't wait that long to use it! After all, a boy's very first sleeping bag is a very big deal. I knew it was going to be super chilly so having an actual camp out was not an option, so and indoor one it would be~complete with new pajamas, snacks and a movie! Our indoor camp out turned into a super-hero themed one with Spiderman 3 as the movie, Batman on the pjs, and of course the Avengers sleeping bag! I knew s'mores would be the perfect snack, and I could make my Mint Chocolate ones I shared over the summer, but I wanted something a little more autumn inspired. So with taking the ingredients of a regular s'more and tweaking them just a little, I got something that is the perfect treat for a fall bonfire, camping trip or even indoor camp out!

Pumpkin Ginger S'mores
Ginger Snap Cookies (small size)
Pumpkin Spice Marshmallows
White Chocolate Baking Bar, cut into small pieces

Roast marshmallows to desired doneness. (We like ours burnt!) Place a chocolate piece on cookie. Top with marshmallow and another cookie. Smoosh and enjoy!!
*NOTE* If you don't have the Pumpkin Spice marshmallows. Use original ones and add 1/8 tsp pumpkin pie spice to each s'more!

Shared on Lady Behind The Curtain Oct. 24, 2012
Shared on Miz Helen's Country Cottage Oct. 25, 2012
Shared on The Country Cook Oct. 26, 2012

Pumpkin at Very Good Recipes
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Autumn In A Bite

When you think of this time of year I'm guessing many things come to mind, but I bet  if someone says "autumn foods" one and one thing alone pops into your head...pumpkin! Sure we enjoy pumpkin flavored things year round, but let's face it, they never taste as good as they do from about October 1st to December 31st. (Yes, I realize Thanksgiving is the big holiday where pumpkin is the star, but in my family we enjoy pumpkin pie every Christmas Day, so our season is extended!) From carving them into spooky scenes and then making Roasted Pumpkin Seeds to buying every last can of pumpkin puree' we can gets our hands on, fall is definitely when pumpkin has it's moment in the spotlight. So when I saw these on Pinterest I knew I had to try them with my very first can of pumpkin of the season. Now I will be totally honest with you, mine do not look like the originals, those were much prettier, but hey, they still taste fabulous and my "boys" didn't had never seen them so they thought I was a genius! To me, these taste like a mini pumpkin pie with the perfect amount of icing. I'm such a sucker for icing. You could put it on a gym sock and I'd eat it! If you're having a Halloween party, these would be the perfect little bite, or even as a treat for your child's class (if your school allows that). Or better yet, if you are planning a huge Thanksgiving buffet, why not make a few batches of these instead of pies that take so much effort? You could make a ton of these in the time it would take you to make just a few big pies. I hope you are enjoying all your favorite fall flavors (yeah, try saying that 5 times fast), including everyone's number one!

Mini Pumpkin Crescent Bites From Baked In

1 (8ct) can crescent rolls

4 TBS butter, melted

1 TBS brown sugar

1 c. pumpkin puree

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/2 c. powdered sugar

1 TBS milk

1/4 tsp vanilla extract

Preheat oven to 375. In a small bowl combine melted butter, brown sugar, cinnamon, ginger, cloves and nutmeg. Stir well. Lay out crescent rolls into 4 rectangles. Crease perforations with finger sealing closes. Using a pastry brush, equally brush the butter mixture over each rectangle. Then spoon an equal amount of pumpkin onto each (about 1/4 cup). Spread out using a spatula. Carefully roll up each rectangle and cut into 1 inch pieces. Lay each piece into a section of a muffin tin. Bake for 16-19 minutes until browned. While cooking, combine powdered sugar, vanilla and milk. Stir well. When bites are done cooking, remove to a cooling rack. Cool for 10 minutes. Drizzle with icing. Allow to set. Drizzle with a touch more icing and serve.

Shared on Miz Helen's Country Cottage Oct. 18, 2012
Shared on The Country Cook Oct. 19, 2012

Pumpkin at Very Good Recipes

Happy Thanksgiving!

I hope this finds all of my dear fans spending time w/ family today, and even if hours are spent in the kitchen preparing a delicious meal, I hope those hours too are filled w/ smiles, laughs and memories to last a life time. If you happen to be logging on early in the morning, and just maybe be looking for a dessert for your Thanksgiving meal, you've come to the right place. Especially if you're looking for something "pumpkiny" w/o the pie! This is a great alternative to the traditional favorite Turkey Day dessert of millions of Americans, myself included. If you have major "sweet teeth" in your family, then this is definitely something you'll want to add to your turkey, mashed potatoes, dressing and cranberry sauce spread. I hope each of you know when I sit down this year and list all of the things I'm most thankful for, and all the blessings that have been bestowed upon me this year, ALL of you, and what you have brought to my life through this blog, will be at the top of that list along w/ the rest of my family, b/c in my eyes, and in my heart, that is what you are. My family. Happy Thanksgiving and may God bless you and your family always.

Pumpkin Dump Cake from A Picky Apple
1 (15 oz.) can pumpkin puree (not pie mix)
1 box yellow cake mix
1 (12 oz.) can evaporate milk
3 large eggs
1 1/2 c. sugar
1 tsp cinnamon
1/2 tsp salt
1 c. chopped pecans
1 c. (2 sticks) butter, melted

Preheat oven to 350. Combine pumpkin, milk, eggs, sugar, salt and cinnamon. Mix well. Grease a 9x13 baking dish. Pour pumpkin mixture into bottom. Top w/ DRY cake mix evenly. Sprinkle w/ pecans. Pour butter on top. Do NOT mix. Bake for 50-55 minutes or until a toothpick comes out clean. *Mine took 1 hour 5 minutes*

Shared on A Little Nosh Nov. 24, 2011

Desserts at Very Good Recipes
Pumpkin at Very Good Recipes

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Sugar, Spice and Everything Nice

That is the perfect way to describe this recipe....and it's NOT even edible! That's right, I'm this excited about something and it's not food. Shocking I know! One of the most popular recipes on this blog isn't food either....lol. My Sea Salt Hand Scrub has been "Googled" by countless people and I would like to think women around the world have softer hands b/c of me:) This time around, I have the perfect scrub for autumn; and I think it would make a great gift for the holiday season! On a rainy October day I got a message from my friend Erin w/ a link she thought I would enjoy. Oh how right she was. As soon as I read it I couldn't wait to make it, so the minute I got home, I did!! I even shared it w/ my mother-in-law who also loved it! The link I clicked on took me to Under The Table and Dreaming by Stephanie Lynn and if you head over there, she even has some printable labels to use if you decide to make this for gifts! What a great lady!! I actually cut the recipe in half, and it was more than enough for myself and to share. I can't wait to make it for Alex's teacher and family for Christmas gifts. Just one *warning* though: When you use it on your hands, they will smell just like pumpkin pie...and you might just find yourself nibbling on them for an afternoon snack!!

Pumpkin Spice Sugar Scrub


1 c. brown sugar
1/2 c. white sugar
1 TBS pumpkin pie spice (recipe below)
1/2 c. plus 1/2 TBS vegetable oil

Mix sugars and spice together making sure there are no lumps. Add in oil and mix well. Store in airtight container away from direct sunlight.

Pumpkin Pie Spice


1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp ground nutmeg

This makes 1 teaspoon pumpkin pie spice. 3 tsp will give you 1 TBS

~Join me for Tasty Tuesday on Formula Mom~

Shared on Mandy's Recipe Box Nov. 15, 2011
Shared on Celebrating Family Nov. 15, 2011
Shared on Chef in Training Nov. 15, 2011
Shared on Home Savvy Nov. 15, 2011
Shared on Bacon Time Nov. 16, 2011
Shared on It's A Keeper Nov. 17, 2011
Shared on Six Sisters' Stuff Nov. 19, 2011

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Punkin Loves Pumpkin

From a very young age, my nickname from 99% of my family has always been "Punkin"; and one of my very favorite things on this earth is pumpkin, but the nickname came long before the obsession! Pie, bread, mousse, cake....if it has pumpkin in it, I'm a fan. One of the  reasons I actually look forward to fall is b/c I know all of the pumpkin desserts will making their yearly appearance. I've even been known to request pumpkin pie for my birthday, in February, instead of cake :) When I shared my recipe for pumpkin fluff, I knew it was something I wanted to use to create other desserts too, but just got around to it now. That's what happens when you have a "food to make" list that is a mile long! But after seeing it featured on three other blogs (yay!!), not only did I have a huge craving for it, but I knew it was time to switch it up a little. I figured this was a great way to use it "over" while still letting it's flavor shine through and I was 100% correct! I guess I have yet one more dish to add to the pumpkin line up....rather it be October, or February!

Pumpkin Parfaits

1 (15 oz.) can pureed pumpkin

1 large container Cool Whip

1 small box instant vanilla pudding mix--unprepared

Gingersnap cookies, crushed ( I found some called "Ginger Thins")

1/2 tsp ground cinnamon, plus extra for garnish

1/4 tsp ground ginger

1/8 tsp ground cloves

1/8 ground nutmeg

In a small bowl, combine cinnamon, ginger, cloves and nutmeg. *This is pumpkin pie spice.* In a large bowl, combine pumpkin, pudding mix, 1 cup Cool Whip and pumpkin pie spice. Mix well and chill for 1-2 hours. In large glasses, layer pumpkin, Cool Whip, and crushed cookies. Repeat pumpkin and Cool Whip layers. Top w/ extra cinnamon and an extra whole cookie.

Shared on Sweet as Sugar Cookies Nov. 11, 2011
Shared on Everyday Sisters Nov. 13, 2011
Shared on Make Ahead Meals Nov. 14, 2011
Shared on Home Savvy Nov. 14, 2011
Shared on Mandy's Recipe Box Nov. 15, 2011
Shared on Celebrating Family Nov. 15, 2011
Shared on Naptime Creations Nov. 15, 2011
Shared on Chef in Training Nov. 15, 2011
Shared on Bacon Time Nov. 16, 2011
Shared on Newlyweds Blog Nov. 16, 2011
Shared on This Chick Cooks Nov. 16, 2011
Shared on Something Swanky Nov. 17, 2011
Shared on JDaniel4'sMom Nov. 17, 2011

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Pumpkin at Very Good Recipes

Save The Seeds

Growing up, the jack o lantern duty always fell upon my dad and I . My mom will tell you, she isn't the most artistic person in the world; and that was okay b/c I always looked forward to it being a Daddy/Daughter activity each fall. Now I'm the mom, and guess what--I too have no artistic bone in my body. Lucky for Alex, Adam very much does. This year instead of throwing all the "guts" in the trash as soon as they were emptied out of poor Mr. Pumpkin, I told my boys to save them b/c I was going to try my hand at roasting the seeds for the first time. Oh how happy I am I did! They were super easy, really tasty and make the perfect autumn snack. They made a very cool jack o lantern, and Mommy's job was success too--something to eat when they were done, that disappeared in no time!!

Cleaning out the "guts"

Carving out windows

Haunted House w/ Bats....Spooky

Roasted Pumpkin Seeds

1 1/2 c. raw pumpkin seeds, rinsed well and dried

4 tsp. vegetable oil

Kosher salt

 Preheat oven to 300. Put seeds in a colander and rinse very well w/ cold water, making sure all pulp is removed. (I know some people who leave some pulp on for the flavor, so feel free if you enjoy that). Lay on a kitchen towel and pat the excess water off. At this point, you can either leave on the counter for about 30 minutes to air dry, or use a hair dryer on low to increase the process. On a foil lined baking sheet, spread seeds out and drizzle w/ oil. Mix well w/ hands. Sprinkle liberally w/ salt. Bake for 45 minutes, stirring every 10, until browned. Season w/ extra salt if desired.

Shared on It's a Keeper Oct. 27, 2011
Shared on Around My Family Table Oct. 27, 2011
Shared on Newlyweds Blog Oct. 27, 2011
Shared on A Little Nosh Oct. 27, 2011
Shared on Jane Deere Oct. 28, 2011
Shared on Simply Sweet Home Oct. 28, 2011
Shared on Gooseberry Patch Oct. 29. 2011
Shared on Make Ahead Meals Oct. 31, 2011

Pumpkin at Very Good Recipes