Food Friday: Pumpkin Cookies

Mmmm! Here's another recipe that I haven't yet tried, but looks super easy! I'm thinking of trying it out this weekend. If I do, I'll post a comment to let you know how they turned out. Happy Halloween everyone!

Ingredients:

1 stick butter or margarine
1/2 c sugar
1 egg
1/2 c cooked pumpkin or pie filling
1/2 tsp vanilla
1 c all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon

Directions:

Preheat oven to 375-degrees. Cream the butter and sugar together in a bowl. Add egg, pumpkin and vanilla. Sift dry ingredients together and add to bowl. Mix. Drop by tablespoon onto greased cookie sheet. Bake for about 15-minutes or until golden brown.

Pumpkin Spice Cake

Ingredients:

1/2 cup margarine, butter or shortening
1-1/4 cups sugar
2 eggs, beaten
2-1/4 cups flour
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 cup pumpkin
3/4 cup milk
powdered sugar

Directions:

In a large bowl, cream the butter. Gradually add sugar and cream until light and fluffy. Blend in beaten eggs. Sift together the dry ingredients. Combine pumpkin and milk. Add dry ingredients alternately with pumpkin mixture.

Pour into a bundt pan and bake at 350* for approxmiately 30 minutes. Let cool for 1 hour.

Drizzle with sugar glaze (1 cup powdered sugar with 1 tablespoon milk, mixed until smooth.)

Food Friday: Turtle Pumpkin Pie

Did anyone happen to see this recipe in the November issue of Woman's Day? I haven't tried it out yet, but I think this would make a great dessert idea for Thanksgiving! It definitely looks easy enough.

Ingredients:

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust
1/2 cup plus 2 Tbsp. PLANTERS Pecan Pieces, divided
1 cup cold milk
2 pkg. (3.4 oz each) JELL-O Vanilla Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz) COOL WHIP Whipped Topping, thawed, divided

Directions:

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

Beat milk, pudding mixes, pumpkin and spices with whisk, until blended. Stir in 1 1/2 cups COOL WHIP. Spread into crust.

Refrigerate at least 1 hour. Top with remaining COOL WHIP, caramel topping and pecans just before serving. Makes 10 servings.

Food Friday: Pumpkin Dessert

Continuing with the pumpkin recipes, I'd like to post one that my sweet mother-in-law shared with me:

Ingredients:

1 15-oz can pumpkin
1 12-oz can milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice

Directions:

Mix above ingredients well and pour into a 9x13 cake pan.

Sprinkle 1 yellow cake mix (dry) over pumpkin filling. Pour 3/4 cup melted butter over cake mix. Sprinkle 1 cup chopped nuts on top.

Bake 45 minutes to an hour at 350*. Serve warm or cold with Cool Whip or ice cream.

Food Friday: Pumpkin Bread

I can't believe it's October already! But I'm glad - Fall is my favorite time of the year! This month, I am going to share my favorite recipes that include pumpkin, starting with my pumpkin bread recipe. Enjoy!

Ingredients:

3 cups canned pumpkin puree

1-1/2 cups vegetable oil

4 cups white sugar

6 eggs

4-3/4 cups all-purpose flour

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1-1/2 teaspoons salt

1-1/2 teaspoons ground cinnamon

1-1/2 teaspoons ground nutmeg

1-1/2 teaspoons ground cloves

Optional Ingredients: Add raisins, mini chocolate chips, pecans or walnuts.

Directions:

Preheat oven to 350*F. Grease and flour three 9x5-inch loaf pans.

In a large bowl, mix together the pumpkin, oil, sugar and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg; stir into the pumpkin mixture until well blended.

Divide the batter evenly between the prepared pans.

Bake in preheated oven for 45-minutes to 1-hour. The top of the loaf should spring back when lightly pressed.

Food Friday: Ice Cream Sandwich Sheet Cake

My husband and I are going to a friend’s house this weekend for a BBQ, and I have volunteered to bring a dessert. Since the weather is still a little on the warm side (mid-80s), I thought a simple ice cream sandwich sheet cake would make the perfect end-of-summer treat!

Ingredients:

Ice cream sandwiches
1 container of Cool Whip, softened
Carmel ice cream topping
Your choice of topping (nuts, crushed candy bar, chocolate chips, etc)

Directions:

Cover the bottom of a 9x13 pan with ice cream sandwiches. (You may need to cut some in half to make them fit).

Spread a layer of softened Cool Whip on top of the ice cream sandwiches. Drizzle carmel over the Cool Whip. Sprinkle toppings over cake.

Store in freezer until ready to serve.