Cooking - for a new lifestyle (Our Test Kitchen)

1 brick cream cheese 3/4 cup of pumpkin pie filling 1 cup powdered sugar blend together well chill well! overnight if possible. roll in crushed cookie crumbs serve with sliced apples, or small cookies. Bon appetite!

NOTE: I had a very large pumpkin. 1/2 of the pumpkin got me about 8 cups of roasted pumpkin. Roast the whole pumpkin half with only about 1/4 cup of water in the center for about 2 hours on 250 degrees. scrape soft flesh away from the pumpkin skin puree the pumpkin until smooth (do in small batches) pour into a very large mixing bowl or pot add 2 cups milk or cream 3/4 cup parmesan cheese 2 tsp Italian seasoning 1 tsp minced garlic 1 tsp black pepper 3/4 tsp nutmeg 4 tbsp. butter (I omitted) salt to taste (I never add salt) Once mixed I cooked on low in a crock pot for 3 hours. Serve on pasta, ravioli or tortellini with fresh bread and a salad. "Bon Appetit!"

http://inmyworld-pam.blogspot.ca/2015/02/paper-piecings-that-begin-with-c.html 1 box gluten free cake mix, yellow or golden 1/2 cup of chopped pecans 1/2 cup of soft butter 2 packages of cream cheese 1 cup sugar 1 cup of plain pumpkin 1 tbsp pumpkin pie spice 2 tbsp whipping cream 2 eggs Heat oven to 350 F.  In a medium bowl stir together cake mix and pecans.  With pastry blender or fork cut in butter until mixture is crumbly.  Reserve 1 cup for the top.  Put remaining mix in 9x13" pan, press down and bake 10 minutes. In a large bowl beat cream cheese and sugar with electric mixer on medium speed until smooth.  Add in remaining ingredients.  Beat until well blended.  Pour over warm crust in pan and sprinkle with remaining cake mix. Bake 35 minutes or until centre is set.  Cool 30 minutes and refrigerate 2 hours before cutting into bars. Note:  Received from Caroline W. at a pumpkin recipe swap.  Delicious!!

One of the recipes that we used in the recipe swap. So moist. And if you don't have a 9x13 baking sheet, tin foil will work wonders to make the proper size and just put it onto the larger baking sheet. Found on Allrecipes.com originally. Ingredients 3/4 cup all-purpose flour 1 cup white sugar 1 teaspoon baking soda 2 teaspoons pumpkin pie spice 1 cup pumpkin puree 3 eggs 1 teaspoon lemon juice 2 tablespoons confectioners' sugar 1 (8 ounce) package cream cheese, softened 1/4 cup butter 1 teaspoon vanilla extract 1 cup confectioners' sugar Directions 1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet. 2. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly. Bake at 375 degrees F (190 degrees C) for 15 minutes. 3. Lay a damp linen towel on the counter, sprink...

Prep time 20 minutes Cook time 10 minutes Portion size 6 to 8 Ingredients 1/3 cup (75 mL) butter 1/4 cup (60 mL) pine nuts 12 fresh sage leaves 2  cups (500 mL) roasted pumpkin purée or roasted squash purée, (see Perfect Puree, below) 1/2 cup (125 mL) grated Parmesan cheese 1 egg 1 tsp (5 mL) salt 1/4 tsp (1 mL) ground nutmeg 3 cups (750 mL) all-purpose flour , (approx) Preparation In large bowl, stir together pumpkin purée, Parmesan cheese, egg, salt and nutmeg. Using wooden spoon, stir in 2 cups (500 mL) of the flour. Stir in enough of the remaining flour, 1/4 cup (60 mL) at a time, to make soft, sticky dough that pulls away from bowl but still sticks to spoon and fingers. On well-floured surface and with floured hands, roll dough into log; divide into quarters. Gently roll and shape each quarter i...

4 Layer Pumpkin Dessert Total Time: 30 mins Prep Time: 15 mins Cook Time: 15 mins First Layer 1/2 cup butter , melted 1 cup flour Second Layer 8 ounces cream cheese 1 cup powdered sugar 1 cup Cool Whip Third Layer 2 cups whole milk, cold 2 (3 ounce) boxes instant vanilla pudding 1 cup fresh pumpkin 2 teaspoons cinnamon Fourth Layer 4 ounces Cool Whip  (remainder from 8oz container ) Directions: First layer: Mix all 1st layer ingredients together, press in 9x13 dish. Bake at 350°F for 15 minutes. Cool. Second layer: Gently mix together all 2nd layer ingredients. Place on 1st layer and refrigerate. Third layer: Mix all together all 3rd layer ingredients and spread over second layer. Cool until set. Fourth layer: Spread remaining cool whip over top. Refrigerate overnight.

1. Clean the seeds. The annoying-but-necessary task is that you have to meticulously clean the seeds until there are no signs of pumpkin guts. After picking off the strands, give them a GOOD rinse with water in a colander. Some say that sugar pumpkin seeds yield much crispier seeds than carving pumpkins. 2. Boil for 10 minutes in salt water. I added the pumpkin seeds to a medium-sized pot of water along with 1 tsp salt. Bring it to a boil and reduce the heat to simmer, uncovered, for about 10 minutes over low-medium heat. This method helps make the pumpkin seeds easier to digest and produces a crispy outer shell during roasting. 3. Drain the seeds in a colander and dry lightly with a paper towel or tea towel. The seeds will stick to the towel, but just rub them off with your fingers. Don’t worry, they don’t have to be bone dry – just a light pat down. 4. Spread seeds onto a baking sheet and drizzle with extra virgin olive oil (I only needed to use about 1/2-1 tsp). Massage oi...

3 eggs 1 cup sugar 2/3 cup canned pumpkin 3/4 cup all-purpose flour 1 tsp baking powder 2 tsp cinnamon 1 tsp ginger 1/2 tsp nutmeg 1/2 tsp salt 8 oz softened cream cheese 4 tbsp butter or margarine 1 cup powdered sugar 1 tsp vanilla extract In a large bowl, combine eggs and sugar, beating well.  Add pumpkin, mixing until blended. In a separate bowl, combine flour, baking powder, spices and salt.  Add to egg mixture, mixing well. Spread batter into a greased and waxed paper lined 10 x 15 inch jelly-roll pan.  Bake at 375F for 15 minutes.  Remove from pan.  Cool for 15 minutes.  Place cake on clean tea towel.  Cool 10 minutes longer. From 10" side, roll cake up in towel.  Set aside. Meanwhile prepare filling.  Beat together 8 oz soft cream cheese and 4 tbsp butter or margarine.  Stir in 1 cup powdered sugar and 1 tsp vanilla extract, blending until smooth. Unroll cake and place on plastic wrap.  Evenly spread f...

2 cup pumpkin (I used the meat from a halloween pumpkin gutting) 4 eggs 2 1/2 cups sugar or sweetener replacement 1/2 tsp. cloves 1 tsp. cinnamon 1/2 tsp. nutmeg or allspice 1/2 tsp. salt Blend well then add to: 3 cups all purpose flour 2 tsp baking soda 1/2 tsp baking powder 2 cups chocolate chips or pecans 2 tbsp cointreau liqueur or 2 tsp orange peel 1 cup vegetable oil Preheat oven to 350°F. Bake in a greased pan Bake for about 1 hour, or until a toothpick inserted in center comes out clean. Brush top of loaf with melted butter. Sprinkle lightly with cinnamon sugar, maple sugar, turbinado sugar or white sugar. Can be eaten plain, buttered, or with cream cheese "Bon Appetit!"