LE THUY PAINTER TeXaS FanS--!!Vietnams Crystal!!

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Live Simply, So Others Can Simply Live
http://www.youtube.com/watch?v=tZCsGKbaMB8

common wealth it is

p>Boerne Stage Road to Mt Home to Fritz Ozuna's FARM

unshorn sheep graze on rolling mounds painted with parallel lines of grass for the sheeps consumption. and forgotten valleys linger behind the established house with an occasional tree stump blighting its beauty. and a creek bed fertile with grass flows along a fence that leads to a house. a shell of a house stands unfinished and the weeds come up as if to cover the ugliness of it. and a few old tires lie beside he road as if wanting to roll down the yellow strip of road that leads to some unseen farmhouse. the bubbles of detergent evidence pollution has reached this stream which provides a little power by someones skill in erecting a dam which pours water under the road and flows slowly past the trees that hang over the surface which reflects them fantastically. the houses seem to welcome you in as the sight of a pig groveling around a corral makes one want to become an instant farmer. and mountains set back from the road a bit make you linger and soar towards them in your paper airplane. and then your transported over seas to france and you are observing the deserted depot at the crossroads where the enemy is holding out. and a farmer threshing his grain explodes your dream and the road ahead awaits you and the cows head bursting out is french kissing the leaves of the bushmike fulcher 1970 dedixcated to bonnie poerner http://rollnthrow.blogspot.com
400 families rally to support 'Spank Out Day'Monday, April 30, 2007 TAIPEI, CNA More than 2,000 people from some 400 families rallied on Taipei streets yesterday to support "International Spank Out Day" which was initiated in 1998 by a U.S. group to bring widespread attention to its campaign to end the physical punishment of children. Activists from several dozen other Taiwan civil groups, including Homemakers' Union and Foundation, also took part in the rally -- a walk from National Taiwan University to Daan Forest Park -- sponsored by the non-profit Humanistic Education Foundation (HEF).HEF volunteers called on Taiwan parents and teachers not to spank their children or students, while offering educational information to parents and caregivers about non-violent discipline alternatives.Group members suggested that adults, rather than smacking a child on a sudden impulse, place a phone call for educational consultation, exchange pithy formulas encouraging non-violent solutions -- particularly during periods of anger -- and seek supportive resources in order to help end the resort to violence."Angry" parents and teachers are also encouraged to hit drums, play ball, or clean the house to channel their sudden impulses or dissipate bad moods.Minister of Education Tu Cheng-sheng, who was among several celebrities invited by the HEF to offer their "pithy formulas" to beef up April 30 "International Spank Out Day," said: "Respect and understand children to avoid treating them violently."Noting that even a little child is a human being whose individuality should be respected by adults, Tu said that spanking will actually deal only with superficial problems while leaving the core issues unsolved.Similar "No Smacking Day" activities were held in Taichung in central Taiwan, and the southern port city of Kaohsiung Sunday.HEF officials said that various countries around the world, including the United States hold various events every year to observe the "Spank Out Day," which is soaetimes called "No Hitting Day," or "Day of Non-Violence for Children." The day of action was initiated by the U.S. Center for Effective Discipline in 1998.Copyright © 2008 The China Post. All rights reserved. Please refer to the TERMS AND CONDITIONS of use Go Back

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p>Subject: I love this stuff Crock Pot Corn Pudding 2 cans whole kernel corn (dont drain) 2 cans cream style corn 2 boxes corn muffin mix 8 oz of sour cream 1 stick butter Mix all together in crock pot and cook on low for 3 to 4 hrs or until thick. There is not better exercise for the heart than reaching down and lifting people up.Subject: 3 pumpkin recipesTHANKSGIVING PUMPKIN CAKE1 (16 oz.) can pumpkin 3 eggs 3/4 c. vegetable oil 1/2 c. water 2 3/4 c. flour 2 1/4 c. sugar 1 1/2 tsp. baking soda 1 1/4 tsp. salt 3/4 tsp. nutmeg 1/2 tsp. cloves 1 1/2 tsp. cinnamon 1/2 c. chopped nuts 1 c. raisins (optional) Beat together eggs, pumpkin, vegetable oil and water. Add dry ingredients. Mix well. Stir in chopped nuts. Bake in greased and floured tube pan for 1 hr or until done at 350 degrees.Chocolate-Pumpkin Cake2 cups sifted flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/4 teaspoon ground ginger 4 eggs 2 cups granulated sugar 1 can (1 lb.) or 2 cups solid-pack pumpkin 1 cup vegetable oil 1 cup Kellogg's Bran Buds cereal 1 pkg. (6 ounces) semisweet chocolate chips (1 cup) 1 cup chopped nuts Confectioners' sugar icing Sift dry ingredients together. Set aside. In a large bowl, beat the eggs until foamy. Add granulated sugar. Mix.Add pumpkin, oil and cereal. Mix well. Add flour mixture and stir until well-mixed. Stir in chocolate chips and nuts. Bake in a well-greased tube pan at 350 for 1 hr and 10 mins. Cool completely. Drizzle with confectioners' sugar icing.PUMPKIN BREAD2 2/3 c. sugar 2/3 c. margarine 4 eggs 3 1/3 c. flour 1/2 tsp. baking powder 2 tsp. soda 2 c. pumpkin 1 tsp. cinnamon 1/2 tsp. cloves 2/3 c. water Mix above together.Bake 1 hr at 350 degrees. Makes 2 loaves.Subject: Pumpkin Cheesecake MuffinsPumpkin Cheesecake Muffins1 cup pumpkin 2/3 cup packed brown sugar 1 cup milk 1/2 cup vegetable oil 2 eggs 3 cups all-purpose flour 1/2 cup sugar 5 teaspoons baking powder 2 teaspoons cinnamon 1 teaspoon salt 1/2 teaspoon cloves 1/2 cup chopped walnuts, or 1/2 cup raisins Filling Ingredients: 1 8-oz. package of cream cheese 1/2 cup sugar 2 tablespoons unbleached flour 1 egg 1/4 cup sour cream 1 teaspoon vanilla Mix all filling ingredients in a bowl. Set aside while making muffin mix. Works easier if you refrigerate while preparing muffin batter. Heat oven to 400 degrees. Grease 24 muffin cups, or line with paper baking cups. Beat pumpkin, brown sugar, milk, oil and eggs in a large bowl. Stir in remaining ingredients, except walnuts, just until flour is moistened. Fold in walnuts. Fill muffin cups 2/3 full. Fill a piping bag with the cream cheese mixture, and using a wide tip, push the piping tip into the muffin batter. Gently squeeze the cream cheese mixture out of the piping bag. Then lift the piping bag out and repeat for all 24 muffins. Bake 20 to 22 mins or until lightly golden brown. Immediately remove from panSubject: Pumpkin CrunchPumpkin Crunch1 Package Yellow Cake Mix 1 Can (15oz) Solid Pack Pumpkin 1 Can (12oz) Evaporated milk 1 1/2 Cups Sugar 3 eggs 1 tsp Cinnamon or Pumpkin Pie Spice 1 Cup Pecans Pieces 1 Cup Melted Butter Whipped Topping (Cool Whip)Preheat oven to 350. Grease bottom of a 9x13 inch pan. Combine pumpkin, evaporated milk, eggs, sugar and cinnamon or pumpking pie spice. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans and drizzle melted butter over pecans. Bake for 50-55 mins or until golden brown. Cool & Serve. Top with whipped topping. Tastes the best after it has cooled completely. Subject: PUMPKIN POUND CAKEPUMPKIN POUND CAKE1 cup canned pumpkin 1 cup granulated Splenda or equivalent liquid Splenda 1 teaspoon baking powder 1 teaspoon vanilla 1/2 teaspoon pumpkin pie spice or 1 teaspoon cinnamon Pinch to 1/8 teaspoon salt 5 eggs 6 ounces almond flour, about 1 1/2 cups Grease an 8x4" loaf pan well or line with foil and grease foil. In medium bowl, beat pumpkin, Splenda, baking powder, vanilla, spice and salt, if using, with electric mixer until well blended. Beat in eggs, then almonds. Add a little water, if needed, to make a thick, but pourable batter (I didn't need it). Pour into pan and bake at 300Âº 60-75 mins until cake pulls away from sides of pan a bit and toothpick comes out clean. Mine took about 65 mins. The toothpick came out clean at 60 mins, but it needed to brown a little more. This comes out so moist that the extra baking time will be ok. Let cool in pan on a rack for 10 mins. Remove from pan and peel off foil; cool completely on rack before slicing. Store in refrigerator or freeze. Makes 1 loaf or 12 servings Can be frozen With granular Splenda: Per Serving: 130 Cals; 9g Fat; 6g Protein; 7g Carb; 2g Dietary Fiber; 5g Net Carbs With liquid Splenda: Per Serving: 122 Cals; 9g Fat; 6g Protein; 5g Carb; 2g Dietary Fiber; 3g Net CarbsSubject: Pumpkin Cake with Cream Cheese GlazePumpkin Cake with Cream Cheese GlazeThe oranges are optional, but they add a burst of freshness to the cake. If you make the cake a day ahead, garnish with orange wedges shortly before serving. You can also bake the cake in a Bundt pan, but reduce the oven temp to 325Âº F. ~~~Cake~~~ 1-1/2 cups granulated sugar 1/2 cup butter, softened 3/4 cup egg substitute 1 tsp. vanilla extract 1 can (15 oz.) pumpkin 3 cups sifted cake flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. salt 1/4 tsp. ground ginger 1/4 tsp. ground nutmeg Cooking spray ~~~Glaze~~~ 1/2 cup powdered sugar 1/2 cup (4 oz.) Neufchagel (1/3 less-fat) cream cheese, softened 1/2 tsp. vanilla extract 3 TB fresh orange juice Garnish: Fresh orange sections (optional) Preheat oven to 350Â° F. To prepare Cake: Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 mins). Add egg substitute, 1/4 cup at a time, beating well after each addition. Beat in 1 teaspoon vanilla and pumpkin.Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 6 ingredients (flour through nutmeg), stirring well with a whisk. Fold flour mixture into pumpkin mixture.Spoon batter into a 10-inch tube pan coated with cooking spray. Bake at 350Â° F for 55 mins or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack.Remove from pan; place on wire rack. To prepare Glaze: Place powdered sugar and cream cheese in a bowl; beat with a mixer at medium speed until well blended. Beat in 1/2 teaspoon vanilla. Add orange juice, 1 tablespoon at a time, beating well after each addition. Drizzle warm cake with glaze. Cool completely on wire rack.Garnish with orange sections, if desired. Yield: 16 servings (serving size: 1 slice) Nutrition Info: Per serving (1 slice) = cals 236, fat 7.5 g (sat 4.6 g, mono 1.7 g, poly 0.3 g), protein 3.9 g,carbs 38.8 g,fiber 1.5 g,chol 21 mg, Iron 1.8 mg, sod 295 mg, calcium 41mg.Subject: PUMPKIN PARFAIT WITH BERRIES AND LOW-FAT WHIPPED TOPPINGPUMPKIN PARFAIT WITH BERRIES AND LOW-FAT WHIPPED TOPPING Yield: 4 servings1-1/2 cups pumpkin puree (not pumpkin pie mix) 1 tablespoon sugar 1/8 teaspoon nutmeg 1/8 teaspoon ground cloves 1/2 cup evaporated skim milk 10 tablespoons low-fat whipped topping 1 cup fresh or frozen raspberries 1/2 teaspoon cinnamon Combine the pumpkin puree with the sugar, nutmeg, and cloves. Slowly fold in the evaporated skim milk and 2 tablespoons of the whipped topping. Cover and refrigerate until ready to serve. When ready to serve, spoon 2 layers of the following ingredients into each parfait glass, each layer to go in this order: 2 tablespoons pumpkin mixture, 1 tablespoon whipped topping, 1 layer berries. Garnish the top of the last layer with cinnamon. Chill for 1 hour. Serve. Nutritional Info Per Serving (1 parfait): Cals: 108, Fat: 2 g, Chol: 1 mg, Sod: 44 mg, Carb: 20g, Protein: 4 g Diabetic Exchanges: 1-1/2 Other CarbSubject: Pumpkin Pie Coffee Creamer MixPumpkin Pie Coffee Creamer Mix4 tsp ground cinnamon 2 tsp ground ginger 2 tsp ground nutmeg 1 tsp ground cloves 1 tsp allspice 1 cup non-dairy creamer Combine ingredients and store in an airtight container.Use 1-2 tsp per cup of coffee.Subject: Pumpkin Ginger Nut MuffinsPumpkin Ginger Nut Muffins1 1/2 cups flour 1/2 teaspoon of salt 1 cup sugar 1 teaspoon baking soda 1 cup pumpkin purÃ©e 1/3 cup melted butter 2 eggs, beaten 1/4 cup water 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1 teaspoon ground ginger 1 cup chopped toasted walnuts or pecans 2 Tbsp well chopped candied ginger Preheat oven to 350Â°F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the candied ginger and chopped nuts.Spoon mixture into a prepared muffin tin. Bake for 25-30 mins. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack. Makes 12 muffins.Subject: Pumpkin Spice MuffinsPumpkin Spice Muffins Serves 20 1/2 cup granulated sugar 1/2 cup packed light brown sugar 6 tablespoons unsalted butter -- softened 2 teaspoons ground cinnamon 2 teaspoons vanilla extract 1 1/2 teaspoons ground ginger 1/2 teaspoon ground cloves 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 2 large eggs ~PLUS~ 2 large egg whites 1 1/4 cups pumpkin puree 2 1/2 cups all-purpose flour 1/2 cup milk 1 1/2 cups fresh or frozen cranberries -- halved MAPLE DRIZZLE: 3/4 cup confectioner's sugar 3 tablespoons pure maple syrup GARNISH:toasted pumpkin seeds Heat oven to 350 degrees F. You'll need 20 muffin cups lined with paper liners. Beat sugars, butter, spices, vanilla, baking powder, baking soda and salt in a large bowl with mixer on medium speed 2 mins until blended.Beat in eggs and whites. Beat in pumpkin puree on low speed until just combined. Alternately beat in flour, then milk, until just blended. Stir in berries.Put 1/4 cup batter in each muffin cup. Bake 30 mins or until toothpick inserted into centers comes out clean. Cool 5 mins in pans on rack, remove from pans and cool completely.Drizzle: Up to 4 hrs before serving, stir ingredients in small bowl until smooth. Scrape into a small zip-top bag. Cut a small tip from one corner of bag and drizzle over cupcakes. Garnish with pumpkin seeds. Makes 20 Per Serving: 158 Cals; 4g Fat (21.9% cals from fat); 2g Protein; 29g Carb; 1g Dietary Fiber; 10mg Chol; 180mg Sod Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 1 Other CarbsSubject: Pumpkin Gingerbread CakePumpkin Gingerbread Cake3 c. Sugar 1 c. Oil 4 eggs 2/3 c. Water 15-oz. Can pumpkin 2 t. Ground ginger 1 t. Cinnamon 1 t. Allspice 1 t. Nutmeg 1 t. Ground cloves 3-1/2 c. All-purpose flour 2 t. Baking soda 1/2 t. Baking powder 1-1/2 t. Salt Garnish: 8-oz. Container frozen whipped topping, thawed Beat together sugar, oil and eggs. Add water; mix well. Beat in pumpkin and spices; set aside. In a separate bowl, combine flour, baking soda, baking powder and salt. Stir into pumpkin mixture just until dry ingredients are moistened. Pour into a greased 13"x9" baking pan; bake at 350 degrees for about 45 mins until a toothpick tests clean. Cool slightly. Serve warm or cold, garnished with whipped topping. Serves 12.Subject: Pumpkin Apple Streusel MuffinsPumpkin Apple Streusel Muffins2-1/2 cups all-purpose flour 2 cups white sugar 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs, lightly beaten 1 cup canned pumpkin puree 1/2 cup vegetable oil 2 cups peeled, cored and chopped apple 2 tablespoons all-purpose flour 1/4 cup white sugar 1/2 teaspoon ground cinnamon 1 tablespoon and 1 teaspoon butter Preheat oven to 350 degrees. Lightly grease 18 muffin cups or use paper liners. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt.In a separate bowl, mix together eggs, pumpkin and oil.Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.Bake in preheated oven for 35 to 40 mins or until a toothpick inserted into a muffin comes out clean. Subject: Pumpkin And Chocolate LoafPumpkin And Chocolate Loaf1 3/4 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons pumpkin pie spice -- * see note 1/2 teaspoon salt 1/2 cup margarine 1 cup sugar 2 large eggs 3/4 cup pumpkin puree 3/4 cup semisweet chocolate chips 3/4 cup black walnuts -- finely chopped --- Spicy glaze: --- 1/2 cup powdered sugar 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 2 tablespoons light cream * If pumpkin pie spice is not available, use 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon each of ginger and clove Grease bottom and sides of 9 x 5 x 3-inch loaf pan. Set oven to 350 degrees.Combine flour with soda, salt and pumpkin pie spice.Cream margarine in large mixing bowl. Gradually add sugar and cream at high speed of mixer until light and fluffy. Blend in eggs; beat well.Turn mixer to low speed and add dry ingredients, alternating with pumpkin.Begin and end with dry ingredients; blend well after each addition. Stir in chocolate morsels and 1/2 cup finely chopped walnuts. Pour into prepared pan and sprinkle with remaining walnuts. Bake for 65-75 mins or until cake springs back when lightly touched in center. Cool, then glaze with spice glaze. SPICE GLAZE: Combine 1/2 cup powdered sugar, 1/8 teaspoon nutmeg and 1/8 teaspoon cinnamon. Blend in 1-2 tablespoons light cream until the consistency desired (should be thin).Buy Da Vinci Parachutes:Sweepstakes PiesnCookiesPUMPKINS DINNER ENTREEZ Need A Speech, Making A Speech, Toasts, Speech Writing for After Dinner, Weddings, Birthdays, AnniversariesAddress:http://www.need-a-speech.com/greatdayso ctober.html Changed:4:52 PM on Monday, April 28, 2008 soups seeds breadsSubject: Pumpkin Streusel Coffee CakePumpkin Streusel Coffee Cake1 box moist deluxe yellow cake mix, divided 1 cup canned pumpkin 1 cup sour cream 4 eggs 1/4 cup granulated sugar 1/4 cup water 2 teaspoons pumpkin pie spice, divided 2 tablespoons brown sugar Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.Reserve 2 tablespoons cake mix. Combine remaining cake mix, pumpkin, sour cream, eggs, sugar, water and 1 1/2 teaspoons pumpkin pie spice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 mins.Pour into pan. In small bowl, combine reserved cake mix, brown sugar and remaining 1/2 teaspoon pie spice. Sprinkle on top of batter. Bake 50 to 60 mins or until wooden pick inserted in center comes out clean. Cool in pan 25 mins. Invert onto cooling rack. Turn right side up. Cool completely. Makes 12 to 16 servings.Subject: EASY PUMPKIN CAKEEASY PUMPKIN CAKE1 1/4 cups sliced almonds 3 eggs 1 16-ounce can pumpkin (not pumpkin pie filling) 1 tablespoon pumpkin pie spice 1/2 cup vegetable oil 1 package yellow cake mix (1 pound, 2 1/4 ounces) 1 teaspoon grated orange peel Orange glaze (see below) Heat oven to 350 degrees. Spread almonds in single layer in shallow pan. Place in cold oven; toast at 350 degrees for 9-11 mins, stirring occasionally, until lightly toasted. Cool.Butter Bundt pan, then coat with 1/2 cup almonds. In electric mixer, beat together eggs, pumpkin, spice and oil. Blend in cake mix. Beat on medium speed for 2 mins.Stir in orange peel and remaining 3/4 cup almonds.Pour into prepared pan. Bake in preheated oven 45-55 mins, until pick inserted in center comes out clean. Cool. Invert onto serving plate and drizzle with orange glaze. Makes 10-12 servings. Orange glaze: Mix together 1 cup sifted powdered sugar, 2 teaspoons grated orange peel and 2 tablespoons orange juice. Mixture should be thin.Subject: Praline-Pumpkin DessertPraline-Pumpkin Dessert1 (15 ounce) can pumpkin 1 (12 ounce) can evaporated milk 3 eggs 1 cup granulated sugar 4 teaspoons pumpkin pie spice 1 (18.25 ounce) box white cake mix 1 1/2 cups nuts, chopped 3/4 cup butter, melted Mix first five ingredients until smooth.Pour into greased 9 x 13-inch pan.Sprinkle dry cake mix over mixture then sprinkle with nuts.Pour melted butter over top. Bake 50-60 mins at 350 degrees F. Makes 12 servings.Subject: Pumpkin Pie CustardPumpkin Pie Custard Serves 102 cups canned pumpkin 1 12-ounce can fat-free evaporated milk 8 egg whites 1/2 cup fat-free milk 3/4 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon salt 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg Fat-free whipped topping optional In a large mixing bowl, beat the pumpkin, evaporated milk, egg whites And fat-free milk until smooth. Add the sugar, cinnamon, ginger, Salt, cloves and nutmeg; mix well.Spoon into ten 6-ounce ramekins or custard cups coated with nonstick Cooking spray. Place in a 15x10" baking pan.Bake at 350 degrees for 40-45 mins or until a knife inserted near The center comes out clean. Cool on a wire rack. Refrigerate until Serving. Garnish with whipped topping if desired. Per Serving: 116 Cals; trace Fat (1.9% Cals from fat); 6g Protein; 23g Carb; 2g Dietary Fiber; 1mg Chole; 139mg Sod Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 0 Fat; 1 Other CarbsSubject: Pumpkin Cheese BallPumpkin Cheese Ball8 ounces cream cheese softened 1 8-ounce carton spreadable chive and onion cream cheese 2 cups shredded sharp cheddar cheese 2 teaspoons paprika 1/2 teaspoon cayenne 1 celery rib or broccoli stalk Sliced apples and assorted crackers In a small mixing bowl, beat cream cheeses until smooth. Stir in the Cheddar cheese, paprika and cayenne. Shape into a ball; wrap in plastic wrap. Refrigerate for 4 hrs or until firm. With a knife, add vertical lines to the cheese ball to resemble a pumpkin; insert a celery rib or broccoli stalk for the stem. Serve with apples and crackers. Yield: 2 1/2 cupsSubject: pumpkin cake with orange glazepumpkin cake with orange glazeMakes one 10-inch Bundt Cake Cake CriscoÂ® No-Stick Flour Spray 2 cups boiling water 1/2 cup raisins 2 cups granulated sugar 1 cup melted Butter Flavor CRISCO Shortening or 1 Butter Flavor Crisco Stick 1 can (16 ounces) solid-pack pumpkin (not pumpkin pie filling) 4 eggs 2 cups Pillsbury BESTÂ® All-Purpose Flour 1 tablespoon ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground ginger 3/4 teaspoon salt 1/4 teaspoon ground cloves Orange Glaze 1 cup confectioners' sugar 1 tablespoon plus 1 teaspoon orange juice 3/4 teaspoon grated orange peel Chopped walnuts Vanilla Frosting Variation 1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick 2 cups confectioners' sugar, sifted 3 tablespoons milk 1 teaspoon vanilla extract Chopped nuts Heat oven to 350Â°F. Spray a 10-inch (12-cup) Bundt pan with CRISCOÂ® No Stick Flour Spray; set aside. Cake: Place raisins in a medium heatproof bowl; pour boiling water over raisins. Drain. Press lightly to remove excess water. In the bowl of an electric mixer combine granulated sugar, melted CRISCO Shortening, pumpkin and eggs; beat at medium-high speed for 5 minutes. In a medium bowl combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves; add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins with spoon. Pour into prepared pan.Bake 50-55 mins or until toothpick inserted near center comes out clean. Cool 15 to 20 mins before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate. Glaze cake. Orange Glaze: In a small bowl combine confectioners sugar, orange juice and orange peel; stir to blend. Spoon over top of cake, letting excess glaze run down side. Sprinkle with chopped nuts before glaze hardens.Subject: Savory Chunked PumpkinSavory Chunked Pumpkin1 pound neck-type pumpkin, cut into chunks 1/4 tsp. ground mace 1 tsp. dried thyme 2 tsps. sweet butter or margarine Steam pumpkin until tender about 8 mins.Drain and peel pumpkin then place in a medium bowl along with mace,thyme and butter.Toss well to combine but take care not to crush the chunks. Serve hot over rice.Serves 4.Subject: Snickerdoodle Coffee MixSnickerdoodle Coffee Mix Makes 3 cups1 cup sugar 1 cup powdered milk 1/2 cup vanilla-flavored non-dairy powdered coffee creamer 1/2 cup cocoa 3 T. instant coffee granules 1/2 teaspoon allspice 1 teaspoon ground cinnamon Combine all the ingredients together store in airtight containers. To serve: add 3 Tablespoon coffee mix to 3/4 cup boiling water; stir to dissolve.Subject: Autumn Maple Glazed Pumpkin Coffee CakeAutumn Maple Glazed Pumpkin Coffee CakeFor the cake: 1-1/2 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon salt 1/2 cup unsalted butter; softened 3/4 cup packed light brown sugar 2 large eggs 1 cup solid-pack canned pumpkin 1/3 cup maple syrup 1 teaspoon pure vanilla extract For the glaze: 1 cup confectioners' sugar 2 tablespoons sour cream 1 tablespoon maple syrup 1 tablespoon fresh lemon juice Pre-heat oven to 350 degrees. Grease a 6 1/2-cup capacity ring mold. Sift together flour, baking soda, cinnamon, allspice and salt; set aside. Beat butter and brown sugar with an electric mixer until light. Add eggs, one at a time, mixing well after each addition. Stop mixer and add pumpkin, syrup and vanilla. Mix in on low speed. Add dry ingredients and fold in with a rubber spatula. Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, 30 to 35 mins. Cool in pan 5 mins then carefully loosen from sides of pan with a small knife Invert onto a wire rack placed over a sheet of waxed paper.Meanwhile, prepare glaze. Sift confectioners' sugar into a medium bowl. Add remaining ingredients and mix until smooth. Spoon over warm cake, letting glaze drip down sides. Cool completely. Subject: Light Pumpkin Bread PuddingLight Pumpkin Bread Pudding16 slices light 7 grain or whole wheat bread 1-1/2 cup (1 can) pumpkin puree 2 cup skim milk 3/4 cup egg substitute 1 whole egg 2 tsp pumpkin pie spice 1 tsp cinnamon 1 tsp vanilla extract 1/4 cup chopped pecans Low fat whipped dessert topping (optional) Let bread set out in open air for a few hours (or use day-old bread), then cut or tear into bite-sized pieces.Mix all other ingredients in a large mixing bowl.Add bread and mix well so that all bread pieces are wet. Spray an 8x11 baking dish with non-stick spray and spread bread pudding mix over entire length of dish. Sprinkle chopped pecans over top of pudding. Bake at 350 degrees for 30 mins or until a knife inserted into middle comes out clean. Top with whipped dessert topping if desired. Servings: 8 Nutrition per Serving: 192 Cal, 5.3g Fat, 0.9g Sat Fat, 1.7g PolyunsatMFat, 2.1g Monounsat Fat, 29.1g Chol, 10.7g Protein, 28.1g Carbs, 7.4g Dietary Fiber, 3.6g Sugars, 317.8mg Sod, 355.9mg PotassiumSubject: Cheese PumpkinsHalloween or Thanksgiving guests will enjoy clever edible pumpkins, whether served as an appetizer or used as a garnish. What a treat!Cheese Pumpkins 8 tablespoons smoked Cheddar cold pack cheese food (from 8-ounce container), well chilled 2 teaspoons finely chopped peanuts 4 butter-flavored pretzel spindles or sticks, broken in half 16 tiny pieces fresh parsley leaves Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10 to 15 mins for easier handling.With end of toothpick, draw ridges around balls to resemble pumpkins.Dip bottoms of cheese balls in chopped peanuts.Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator. Makes 8 servings. Nutritional Info: 1 Serving, Cals 60 (Cals from Fat 35); Total Fat 4g (Sat Fat 2g; Trans Fat 0g); Chol 15mg; Sod 270mg; Total Carb 3g (Dietary Fiber 0g; Sugars 2g); Protein 3g % Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 8%; Iron 0%. Exchanges: 1/2 High-Fat Meat, Carb Choices: 0Subject: Pumpkin Spice BrowniesPumpkin Spice Brownies22 1/2 oz. pkg. Pillsbury family size deluxe fudge brownie mix 1/2 c. very hot water 1/2 c. oil 2 eggs Filling: 2/3 c. evaporated milk 3/4 c. sugar 1/2 tsp. cinnamon 1/4 tsp. ginger 1/8 tsp. cloves 16 oz. can pumpkin 2 eggs, slightly beaten Heat oven to 350 degrees. Grease bottom only of 13 x 9 inch pan. In large bowl, combine brownie mix, water, oil, and eggs. Beat 50 strokes with spoon. In medium bowl, combine all filling ingredients; mix well. Fold 1 cup filling mixture into brownie base. Pour into prepared pan. Carefully pour remaining filling over batter in pan. Bake at 350 degrees for 40 to 50 mins or until center is firm to the touch. Cool completely. Cut into bars store, covered, in refrigerator. Makes 36 barsPumpkin Orange Poppy Seed Cake Makes 24 servingsCake:1 18 1/4-ounce package yellow cake mix 11/4 cups solid-pack pumpkin 2/3 cup orange juice 3 eggs 1/4 cup poppy seeds Glaze: 2 to 3 tablespoons orange juice 1 1/2 cups sifted confectioners' sugar Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan. Cake: In a large mixer bowl with electric mixer at low speed, beat cake mix, pumpkin, juice and eggs for 30 secs. Increase speed to medium and beat 2 mins longer. Stir in poppy seeds until well blended. Pour into prepared pan. Bake in preheated oven until cake begins to pull away from sides of pan and wooden pick inserted near center comes out clean, 35 to 40 mins. Cool 10 mins in pan before inverting onto wire rack to cool completely. Glaze: When cake is thoroughly cooled, make glaze in small bowl by stirring just enough orange juice into confectioners' sugar to make proper consistency to drizzle over top of cake. Subject: pumpkin recipesPumpkin Cake in a Jar2/3 cup shortening 2 2/3 cups sugar 4 eggs 2 cups canned pumpkin 2/3 cup water 3 1/3 cups flour 1/2 tsp. baking powder 1 1/2 tsp. salt 1 tsp. ground cloves 1/2 tsp. ground allspice 1 tsp. ground cinnamon 2 tsp. baking soda 1 cup chopped walnuts 8 pint-size wide mouth canning jars with lids and rings Preheat oven to 325 degrees. Cream shortening and sugar together, adding sugar slowly. Beat in eggs, pumpkin, and water; set aside. In another bowl, stir together flour, baking powder, salt, cloves, allspice, cinnamon, and baking soda. Add to pumpkin mixture and stir well. Stir in nuts. Grease jars well and fill each jar about half full. Place jars on baking sheet and bake for approx 45 mins. When done, remove jars, and wipe the sealing edge of the jars. Place lids on jars and close tightly with the ring. Notes: Proper sealing of cakes in a jar: After the cake is cooked be sure to wipe the sealing edge of the jar clean. Place the lids on and close them tightly with the ring. You should here a "plinking" sound as the jar cools, meaning that they are sealed. You can also press on the lids after the jars have cooled if they are properly sealed, they should not move at all. How to serve a cake in a jar: Open jar and slide knife around the inside of the jar to loosen the cake, and then slide the cake out. Slice and serve alone, with whipped cream, or even some ice cream! A 1-pint jar equals approx 5 slices. How long they keep: A cake in a jar that has been properly sealed will keep for up to a year ________ Pumpkin Pie Squares 1 cup all-purpose flour 1/2 cup quick-cooking oats 1/2 cup packed brown sugar 1/2 cup butter or margarine FILLING: 2 cans (15 oz. each) pumpkin 2 cans (12 oz. each) evaporated milk 4 eggs 1 1/2 cups sugar 2 tsp. ground cinnamon 1 tsp. ground ginger 1/2 tsp. ground cloves TOPPINGS: 1/2 cup packed brown sugar 1/2 cup chopped pecans 2 Tablespoons butter or margarine, softened Combine the first four ingredients until crumbly; press into a greased 13"x9" baking pan. Bake at 350 degrees for 20 mins or until golden brown. Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust. Bake for 45 mins. Combine brown sugar, pecans, and butter; sprinkle over top. Bake 15-20 mins longer or until knife inserted near center comes out clean. Cool. Cut into squares. Store in refrigerator.Subject: Cold Pumpkin SouffleCold Pumpkin SoufflÃ©2 c pumpkin puree 1 t cinnamon 1/2 t ginger 1/4 t cloves 1/2 t salt 1 qt heavy whipping cream 1 1/2 c powdered sugar 1 1/4oz pkg unflavored gelatin, dissolved and bloomed for 5 minutes in 1/4 c cold water Combine first 5 ingredients in mixing bowl. Whip cream and gradually incorporate powdered sugar. Whip to stiff peaks. Fold sweetened whipped cream into pumpkin mixture. Mix in dissolved gelatin. Measure 2 1/2 inch collars of aluminum foil or parchment paper around ramekins. Secure with tape. Fill ramekins to top of collar. Smooth with spatula. Chill 3 to 4 hrs. Remove collar using hot knife around top of soufflÃ©. Gently cover with powdered sugar and garnish with julienne crystallized ginger.Subject: Spiced Pumpkin BarsSpiced Pumpkin Bars 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/4 teaspoon salt 4 eggs 1 15-ounce can pumpkin 1-2/3 cups granulated sugar 1 cup cooking oil 3/4 cup chopped pecans (optional) Pecan halves (optional) 1 11-oz. package cream cheese, softened 1/4 cup butter, softened 1 teaspoon vanilla 2 cups sifted powdered sugar In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a large mixing bowl beat together eggs, pumpkin, sugar and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans. Spread batter into an ungreased 15x10x1-inch baking pan. Bake in a 350 degree F oven for 25 to 30 mins or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.In a medium mixing bowl beat together the cream cheese, butter, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth. Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refrigerator up to 3 days. Makes 24 bars.Subject: Pumpkin MuffinsPumpkin Muffins Servings: Makes about 2 dozen muffins1 1/2 cups all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoons pumpkin pie spice, divided 1/4 teaspoon salt 1/2 cup butter or margarine, softened 1 (14-ounce) can EAGLE BRANDÂ® Sweetened Condensed Milk (NOT evaporated milk) 3/4 cup sugar, divided 2 eggs 1 (15-ounce) can pumpkin 1 (9-ounce) package NONE SUCHÂ® Condensed Mincemeat, crumbled Preheat oven to 400Â°F. In small bowl combine flour, baking powder, 1 teaspoon pumpkin pie spice and salt.In large mixing bowl, beat butter, EAGLE BRANDÂ® and 1/2 cup sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin; mix well. Gradually stir in dry ingredients only until moistened. Stir in NONE SUCHÂ®. Fill greased or paper-lined muffin cups 3/4 full.Combine remaining 1/4 cup sugar and 1/2 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake 25 mins or until lightly browned. Remove from pans; serve warm.Subject: Pumpkin HummusPumpkin Hummus From: Holly Clegg's Trim & Terrific Diabetic CookingAuthor: Holly Clegg Serving Size: 2 tablespoons hummus, 2 pita wedges Total Servings: 161 (15-oz) can pumpkin 1 Tbsp sesame oil 1 Tbsp lemon juice 1 tsp ground cumin 1/2 tsp minced garlic 1 Tbsp fresh chopped parsley (optional) Dash salt (optional) Dash cayenne pepper 2 Tbsp pumpkin seeds, toasted (optional) In a medium bowl, mix together all ingredients except the pumpkin seeds until well combined. Sprinkle the hummus with pumpkin seeds (if using) when ready to serve. Nutrition per Serving: 59 Cals, 10 Cals from Fat, 1g Total Fat, 0g Sat Fat, 0mg Chol, 82mg Sod, 11g Total Carbs, 2g Dietary Fiber, 1g Sugar, 2g Protein Exchanges & Choices: 1/2 StarchSubject: Pumpkin Cake With Maple Almonds GlazePumpkin Cake With Maple Almonds Glaze2 cups all purpose flour 1 1/2 teaspoons cinnamon 1 teaspoon ginger 1/2 teaspoon allspice 1/2 teaspoon nutmeg, preferably fresh grated 3/4 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1 1/3 cup light brown sugar, packed 3 eggs 2/3 cup oil 1 1/2 cups pumpkin puree 1/3 cup maple syrup 1 1/2 cups sliced almonds, toasted for about 10 mins till golden Place a rack in the bottom third of the oven and preheat to 350Â° Prepare a 9x13 baking pan with oil or nonstick cooking spray. Sift the flour, spices, baking soda, baking powder and salt. In a separate, large bowl, whisk the brown sugar and eggs for about a min add the oil and pumpkin puree and whisk well. Whisk the dry ingredients into the pumpkin mixture, pour batter into the prepared pan and bake for 30 to 35 mins.Cool on a rack. While the cake is cooling, poke holes all over it with the tines of a fork.Heat the maple syrup and brush it all over the cake. Gently press the toasted almonds on the maple syrup while sticky.Serve warm. Keep covered at room temp for several days. Yield Serves about 12.Subject: Pumpkin Raisin Rum Bundt Cake With Butter Rum GlazePumpkin Raisin Rum Bundt Cake With Butter Rum Glaze CAKE:3 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1 tablespoon pumpkin pie spice (if you like a very strong spice flavor then add in another pinch of pie spice) 2 tablespoons grated orange zest (can use more or less) 3 large eggs 2 1/4 cups white sugar (can use a couple of tablespoons more for a sweeter taste) 1 (16 ounce) can pumpkin puree 3/4 cup melted butter or margarine (butter is better to use) 1/4 cup milk or half-and-half cream 1/4 cup dark rum 1 1/2 cups raisins BUTTER RUM GLAZE : 1/4 cup butter 2 tablespoons butter 3 tablespoons rum 3/4 cup sugar 3 tablespoons water 10-12 servings Set oven to 350 degrees.Set oven rack to second-lowest position. Generously grease a Bundt pan.In a bowl sift together flour, baking powder, baking soda, pie spice and orange zest; set aside.In a large bowl, beat eggs until light and fluffy (about 5 mins). Beat in sugar until well blended.Beat in pumpkin and melted butter until combined. In a small cup or bowl combine the rum and milk; add alternately with the flour mixture into the pumpkin mixture until combined. Stir in raisins.Transfer the batter to prepared Bundt pan. Bake for about 55-60 mins or until cake tests done. Cool completely before glazing. To make glaze: Combine all the ingredients in a small heavy-bottomed saucepan; bring to a boil. Boil the mixture for about 3 mins, stirring/whisking constantly. Remove from heat and cool slightly. Drizzle over cooled cake. TOP PAGE radio PUMPKIN recipes MUSICal PalaceSubject: 10 Minute Cheesy Mexican Rice10 Minute Cheesy Mexican RiceThis easy side dish goes great with tacos, enchiladas and burritos1 can (10-1/2 oz.) condensed chicken broth (1-1/3 cups) 1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa 2 cups MINUTE White Rice, uncooked 1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut upMIX broth and salsa in medium saucepan. Bring to boil. STIR in rice and prepared cheese product cover. Remove from heat. Let stand 5 mins. Stir until prepared cheese product is melted.Makes 6 servings Special Extra Garnish with chopped fresh cilantro.There is not better exercise for the heart than reaching down and lifting people up.Subject: I love this stuff Crock Pot Corn Pudding 2 cans whole kernel corn (dont drain) 2 cans cream style corn 2 boxes corn muffin mix 8 oz of sour cream 1 stick butter Mix all together in crock pot and cook on low for 3 to 4 hrs or until thick. There is not better exercise for the heart than reaching down and lifting people up.Subject: 3 pumpkin recipesTHANKSGIVING PUMPKIN CAKE1 (16 oz.) can pumpkin 3 eggs 3/4 c. vegetable oil 1/2 c. water 2 3/4 c. flour 2 1/4 c. sugar 1 1/2 tsp. baking soda 1 1/4 tsp. salt 3/4 tsp. nutmeg 1/2 tsp. cloves 1 1/2 tsp. cinnamon 1/2 c. chopped nuts 1 c. raisins (optional) Beat together eggs, pumpkin, vegetable oil and water. Add dry ingredients. Mix well. Stir in chopped nuts. Bake in greased and floured tube pan for 1 hr or until done at 350 degrees.Chocolate-Pumpkin Cake2 cups sifted flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/4 teaspoon ground ginger 4 eggs 2 cups granulated sugar 1 can (1 lb.) or 2 cups solid-pack pumpkin 1 cup vegetable oil 1 cup Kellogg's Bran Buds cereal 1 pkg. (6 ounces) semisweet chocolate chips (1 cup) 1 cup chopped nuts Confectioners' sugar icing Sift dry ingredients together. Set aside. In a large bowl, beat the eggs until foamy. Add granulated sugar. Mix.Add pumpkin, oil and cereal. Mix well. Add flour mixture and stir until well-mixed. Stir in chocolate chips and nuts. Bake in a well-greased tube pan at 350 for 1 hr and 10 mins. Cool completely. Drizzle with confectioners' sugar icing.PUMPKIN BREAD2 2/3 c. sugar 2/3 c. margarine 4 eggs 3 1/3 c. flour 1/2 tsp. baking powder 2 tsp. soda 2 c. pumpkin 1 tsp. cinnamon 1/2 tsp. cloves 2/3 c. water Mix above together.Bake 1 hr at 350 degrees. Makes 2 loaves.Subject: Pumpkin Cheesecake MuffinsPumpkin Cheesecake Muffins1 cup pumpkin 2/3 cup packed brown sugar 1 cup milk 1/2 cup vegetable oil 2 eggs 3 cups all-purpose flour 1/2 cup sugar 5 teaspoons baking powder 2 teaspoons cinnamon 1 teaspoon salt 1/2 teaspoon cloves 1/2 cup chopped walnuts, or 1/2 cup raisins Filling Ingredients: 1 8-oz. package of cream cheese 1/2 cup sugar 2 tablespoons unbleached flour 1 egg 1/4 cup sour cream 1 teaspoon vanilla Mix all filling ingredients in a bowl. Set aside while making muffin mix. Works easier if you refrigerate while preparing muffin batter. Heat oven to 400 degrees. Grease 24 muffin cups, or line with paper baking cups. Beat pumpkin, brown sugar, milk, oil and eggs in a large bowl. Stir in remaining ingredients, except walnuts, just until flour is moistened. Fold in walnuts. Fill muffin cups 2/3 full. Fill a piping bag with the cream cheese mixture, and using a wide tip, push the piping tip into the muffin batter. Gently squeeze the cream cheese mixture out of the piping bag. Then lift the piping bag out and repeat for all 24 muffins. Bake 20 to 22 mins or until lightly golden brown. Immediately remove from panSubject: Pumpkin CrunchPumpkin Crunch1 Package Yellow Cake Mix 1 Can (15oz) Solid Pack Pumpkin 1 Can (12oz) Evaporated milk 1 1/2 Cups Sugar 3 eggs 1 tsp Cinnamon or Pumpkin Pie Spice 1 Cup Pecans Pieces 1 Cup Melted Butter Whipped Topping (Cool Whip)Preheat oven to 350. Grease bottom of a 9x13 inch pan. Combine pumpkin, evaporated milk, eggs, sugar and cinnamon or pumpking pie spice. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans and drizzle melted butter over pecans. Bake for 50-55 mins or until golden brown. Cool & Serve. Top with whipped topping. Tastes the best after it has cooled completely. Subject: PUMPKIN POUND CAKEPUMPKIN POUND CAKE1 cup canned pumpkin 1 cup granulated Splenda or equivalent liquid Splenda 1 teaspoon baking powder 1 teaspoon vanilla 1/2 teaspoon pumpkin pie spice or 1 teaspoon cinnamon Pinch to 1/8 teaspoon salt 5 eggs 6 ounces almond flour, about 1 1/2 cups Grease an 8x4" loaf pan well or line with foil and grease foil. In medium bowl, beat pumpkin, Splenda, baking powder, vanilla, spice and salt, if using, with electric mixer until well blended. Beat in eggs, then almonds. Add a little water, if needed, to make a thick, but pourable batter (I didn't need it). Pour into pan and bake at 300Âº 60-75 mins until cake pulls away from sides of pan a bit and toothpick comes out clean. Mine took about 65 mins. The toothpick came out clean at 60 mins, but it needed to brown a little more. This comes out so moist that the extra baking time will be ok. Let cool in pan on a rack for 10 mins. Remove from pan and peel off foil; cool completely on rack before slicing. Store in refrigerator or freeze. Makes 1 loaf or 12 servings Can be frozen With granular Splenda: Per Serving: 130 Cals; 9g Fat; 6g Protein; 7g Carb; 2g Dietary Fiber; 5g Net Carbs With liquid Splenda: Per Serving: 122 Cals; 9g Fat; 6g Protein; 5g Carb; 2g Dietary Fiber; 3g Net CarbsSubject: Pumpkin Cake with Cream Cheese GlazePumpkin Cake with Cream Cheese GlazeThe oranges are optional, but they add a burst of freshness to the cake. If you make the cake a day ahead, garnish with orange wedges shortly before serving. You can also bake the cake in a Bundt pan, but reduce the oven temp to 325Âº F. ~~~Cake~~~ 1-1/2 cups granulated sugar 1/2 cup butter, softened 3/4 cup egg substitute 1 tsp. vanilla extract 1 can (15 oz.) pumpkin 3 cups sifted cake flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. salt 1/4 tsp. ground ginger 1/4 tsp. ground nutmeg Cooking spray ~~~Glaze~~~ 1/2 cup powdered sugar 1/2 cup (4 oz.) Neufchagel (1/3 less-fat) cream cheese, softened 1/2 tsp. vanilla extract 3 TB fresh orange juice Garnish: Fresh orange sections (optional) Preheat oven to 350Â° F. To prepare Cake: Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 mins). Add egg substitute, 1/4 cup at a time, beating well after each addition. Beat in 1 teaspoon vanilla and pumpkin.Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 6 ingredients (flour through nutmeg), stirring well with a whisk. Fold flour mixture into pumpkin mixture.Spoon batter into a 10-inch tube pan coated with cooking spray. Bake at 350Â° F for 55 mins or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack.Remove from pan; place on wire rack. To prepare Glaze: Place powdered sugar and cream cheese in a bowl; beat with a mixer at medium speed until well blended. Beat in 1/2 teaspoon vanilla. Add orange juice, 1 tablespoon at a time, beating well after each addition. Drizzle warm cake with glaze. Cool completely on wire rack.Garnish with orange sections, if desired. Yield: 16 servings (serving size: 1 slice) Nutrition Info: Per serving (1 slice) = cals 236, fat 7.5 g (sat 4.6 g, mono 1.7 g, poly 0.3 g), protein 3.9 g,carbs 38.8 g,fiber 1.5 g,chol 21 mg, Iron 1.8 mg, sod 295 mg, calcium 41mg.Subject: PUMPKIN PARFAIT WITH BERRIES AND LOW-FAT WHIPPED TOPPINGPUMPKIN PARFAIT WITH BERRIES AND LOW-FAT WHIPPED TOPPING Yield: 4 servings1-1/2 cups pumpkin puree (not pumpkin pie mix) 1 tablespoon sugar 1/8 teaspoon nutmeg 1/8 teaspoon ground cloves 1/2 cup evaporated skim milk 10 tablespoons low-fat whipped topping 1 cup fresh or frozen raspberries 1/2 teaspoon cinnamon Combine the pumpkin puree with the sugar, nutmeg, and cloves. Slowly fold in the evaporated skim milk and 2 tablespoons of the whipped topping. Cover and refrigerate until ready to serve. When ready to serve, spoon 2 layers of the following ingredients into each parfait glass, each layer to go in this order: 2 tablespoons pumpkin mixture, 1 tablespoon whipped topping, 1 layer berries. Garnish the top of the last layer with cinnamon. Chill for 1 hour. Serve. Nutritional Info Per Serving (1 parfait): Cals: 108, Fat: 2 g, Chol: 1 mg, Sod: 44 mg, Carb: 20g, Protein: 4 g Diabetic Exchanges: 1-1/2 Other CarbSubject: Pumpkin Pie Coffee Creamer MixPumpkin Pie Coffee Creamer Mix4 tsp ground cinnamon 2 tsp ground ginger 2 tsp ground nutmeg 1 tsp ground cloves 1 tsp allspice 1 cup non-dairy creamer Combine ingredients and store in an airtight container.Use 1-2 tsp per cup of coffee.Subject: Pumpkin Ginger Nut MuffinsPumpkin Ginger Nut Muffins1 1/2 cups flour 1/2 teaspoon of salt 1 cup sugar 1 teaspoon baking soda 1 cup pumpkin purÃ©e 1/3 cup melted butter 2 eggs, beaten 1/4 cup water 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1 teaspoon ground ginger 1 cup chopped toasted walnuts or pecans 2 Tbsp well chopped candied ginger Preheat oven to 350Â°F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the candied ginger and chopped nuts.Spoon mixture into a prepared muffin tin. Bake for 25-30 mins. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack. Makes 12 muffins.Subject: Pumpkin Spice MuffinsPumpkin Spice Muffins Serves 20 1/2 cup granulated sugar 1/2 cup packed light brown sugar 6 tablespoons unsalted butter -- softened 2 teaspoons ground cinnamon 2 teaspoons vanilla extract 1 1/2 teaspoons ground ginger 1/2 teaspoon ground cloves 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 2 large eggs ~PLUS~ 2 large egg whites 1 1/4 cups pumpkin puree 2 1/2 cups all-purpose flour 1/2 cup milk 1 1/2 cups fresh or frozen cranberries -- halved MAPLE DRIZZLE: 3/4 cup confectioner's sugar 3 tablespoons pure maple syrup GARNISH:toasted pumpkin seeds Heat oven to 350 degrees F. You'll need 20 muffin cups lined with paper liners. Beat sugars, butter, spices, vanilla, baking powder, baking soda and salt in a large bowl with mixer on medium speed 2 mins until blended.Beat in eggs and whites. Beat in pumpkin puree on low speed until just combined. Alternately beat in flour, then milk, until just blended. Stir in berries.Put 1/4 cup batter in each muffin cup. Bake 30 mins or until toothpick inserted into centers comes out clean. Cool 5 mins in pans on rack, remove from pans and cool completely.Drizzle: Up to 4 hrs before serving, stir ingredients in small bowl until smooth. Scrape into a small zip-top bag. Cut a small tip from one corner of bag and drizzle over cupcakes. Garnish with pumpkin seeds. Makes 20 Per Serving: 158 Cals; 4g Fat (21.9% cals from fat); 2g Protein; 29g Carb; 1g Dietary Fiber; 10mg Chol; 180mg Sod Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 1 Other CarbsSubject: Pumpkin Gingerbread CakePumpkin Gingerbread Cake3 c. Sugar 1 c. Oil 4 eggs 2/3 c. Water 15-oz. Can pumpkin 2 t. Ground ginger 1 t. Cinnamon 1 t. Allspice 1 t. Nutmeg 1 t. Ground cloves 3-1/2 c. All-purpose flour 2 t. Baking soda 1/2 t. Baking powder 1-1/2 t. Salt Garnish: 8-oz. Container frozen whipped topping, thawed Beat together sugar, oil and eggs. Add water; mix well. Beat in pumpkin and spices; set aside. In a separate bowl, combine flour, baking soda, baking powder and salt. Stir into pumpkin mixture just until dry ingredients are moistened. Pour into a greased 13"x9" baking pan; bake at 350 degrees for about 45 mins until a toothpick tests clean. Cool slightly. Serve warm or cold, garnished with whipped topping. Serves 12.Subject: Pumpkin Apple Streusel MuffinsPumpkin Apple Streusel Muffins2-1/2 cups all-purpose flour 2 cups white sugar 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs, lightly beaten 1 cup canned pumpkin puree 1/2 cup vegetable oil 2 cups peeled, cored and chopped apple 2 tablespoons all-purpose flour 1/4 cup white sugar 1/2 teaspoon ground cinnamon 1 tablespoon and 1 teaspoon butter Preheat oven to 350 degrees. Lightly grease 18 muffin cups or use paper liners. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt.In a separate bowl, mix together eggs, pumpkin and oil.Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.Bake in preheated oven for 35 to 40 mins or until a toothpick inserted into a muffin comes out clean. Subject: Pumpkin And Chocolate LoafPumpkin And Chocolate Loaf1 3/4 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons pumpkin pie spice -- * see note 1/2 teaspoon salt 1/2 cup margarine 1 cup sugar 2 large eggs 3/4 cup pumpkin puree 3/4 cup semisweet chocolate chips 3/4 cup black walnuts -- finely chopped --- Spicy glaze: --- 1/2 cup powdered sugar 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 2 tablespoons light cream * If pumpkin pie spice is not available, use 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon each of ginger and clove Grease bottom and sides of 9 x 5 x 3-inch loaf pan. Set oven to 350 degrees.Combine flour with soda, salt and pumpkin pie spice.Cream margarine in large mixing bowl. Gradually add sugar and cream at high speed of mixer until light and fluffy. Blend in eggs; beat well.Turn mixer to low speed and add dry ingredients, alternating with pumpkin.Begin and end with dry ingredients; blend well after each addition. Stir in chocolate morsels and 1/2 cup finely chopped walnuts. Pour into prepared pan and sprinkle with remaining walnuts. Bake for 65-75 mins or until cake springs back when lightly touched in center. Cool, then glaze with spice glaze. SPICE GLAZE: Combine 1/2 cup powdered sugar, 1/8 teaspoon nutmeg and 1/8 teaspoon cinnamon. Blend in 1-2 tablespoons light cream until the consistency desired (should be thin).Buy Da Vinci Parachutes:Sweepstakes PiesnCookiesPUMPKINS DINNER ENTREEZ Need A Speech, Making A Speech, Toasts, Speech Writing for After Dinner, Weddings, Birthdays, AnniversariesAddress:http://www.need-a-speech.com/greatdayso ctober.html Changed:4:52 PM on Monday, April 28, 2008 soups seeds breadsSubject: Pumpkin Streusel Coffee CakePumpkin Streusel Coffee Cake1 box moist deluxe yellow cake mix, divided 1 cup canned pumpkin 1 cup sour cream 4 eggs 1/4 cup granulated sugar 1/4 cup water 2 teaspoons pumpkin pie spice, divided 2 tablespoons brown sugar Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.Reserve 2 tablespoons cake mix. Combine remaining cake mix, pumpkin, sour cream, eggs, sugar, water and 1 1/2 teaspoons pumpkin pie spice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 mins.Pour into pan. In small bowl, combine reserved cake mix, brown sugar and remaining 1/2 teaspoon pie spice. Sprinkle on top of batter. Bake 50 to 60 mins or until wooden pick inserted in center comes out clean. Cool in pan 25 mins. Invert onto cooling rack. Turn right side up. Cool completely. Makes 12 to 16 servings.Subject: EASY PUMPKIN CAKEEASY PUMPKIN CAKE1 1/4 cups sliced almonds 3 eggs 1 16-ounce can pumpkin (not pumpkin pie filling) 1 tablespoon pumpkin pie spice 1/2 cup vegetable oil 1 package yellow cake mix (1 pound, 2 1/4 ounces) 1 teaspoon grated orange peel Orange glaze (see below) Heat oven to 350 degrees. Spread almonds in single layer in shallow pan. Place in cold oven; toast at 350 degrees for 9-11 mins, stirring occasionally, until lightly toasted. Cool.Butter Bundt pan, then coat with 1/2 cup almonds. In electric mixer, beat together eggs, pumpkin, spice and oil. Blend in cake mix. Beat on medium speed for 2 mins.Stir in orange peel and remaining 3/4 cup almonds.Pour into prepared pan. Bake in preheated oven 45-55 mins, until pick inserted in center comes out clean. Cool. Invert onto serving plate and drizzle with orange glaze. Makes 10-12 servings. Orange glaze: Mix together 1 cup sifted powdered sugar, 2 teaspoons grated orange peel and 2 tablespoons orange juice. Mixture should be thin.Subject: Praline-Pumpkin DessertPraline-Pumpkin Dessert1 (15 ounce) can pumpkin 1 (12 ounce) can evaporated milk 3 eggs 1 cup granulated sugar 4 teaspoons pumpkin pie spice 1 (18.25 ounce) box white cake mix 1 1/2 cups nuts, chopped 3/4 cup butter, melted Mix first five ingredients until smooth.Pour into greased 9 x 13-inch pan.Sprinkle dry cake mix over mixture then sprinkle with nuts.Pour melted butter over top. Bake 50-60 mins at 350 degrees F. Makes 12 servings.Subject: Pumpkin Pie CustardPumpkin Pie Custard Serves 102 cups canned pumpkin 1 12-ounce can fat-free evaporated milk 8 egg whites 1/2 cup fat-free milk 3/4 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon salt 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg Fat-free whipped topping optional In a large mixing bowl, beat the pumpkin, evaporated milk, egg whites And fat-free milk until smooth. Add the sugar, cinnamon, ginger, Salt, cloves and nutmeg; mix well.Spoon into ten 6-ounce ramekins or custard cups coated with nonstick Cooking spray. Place in a 15x10" baking pan.Bake at 350 degrees for 40-45 mins or until a knife inserted near The center comes out clean. Cool on a wire rack. Refrigerate until Serving. Garnish with whipped topping if desired. Per Serving: 116 Cals; trace Fat (1.9% Cals from fat); 6g Protein; 23g Carb; 2g Dietary Fiber; 1mg Chole; 139mg Sod Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 0 Fat; 1 Other CarbsSubject: Pumpkin Cheese BallPumpkin Cheese Ball8 ounces cream cheese softened 1 8-ounce carton spreadable chive and onion cream cheese 2 cups shredded sharp cheddar cheese 2 teaspoons paprika 1/2 teaspoon cayenne 1 celery rib or broccoli stalk Sliced apples and assorted crackers In a small mixing bowl, beat cream cheeses until smooth. Stir in the Cheddar cheese, paprika and cayenne. Shape into a ball; wrap in plastic wrap. Refrigerate for 4 hrs or until firm. With a knife, add vertical lines to the cheese ball to resemble a pumpkin; insert a celery rib or broccoli stalk for the stem. Serve with apples and crackers. Yield: 2 1/2 cupsSubject: pumpkin cake with orange glazepumpkin cake with orange glazeMakes one 10-inch Bundt Cake Cake CriscoÂ® No-Stick Flour Spray 2 cups boiling water 1/2 cup raisins 2 cups granulated sugar 1 cup melted Butter Flavor CRISCO Shortening or 1 Butter Flavor Crisco Stick 1 can (16 ounces) solid-pack pumpkin (not pumpkin pie filling) 4 eggs 2 cups Pillsbury BESTÂ® All-Purpose Flour 1 tablespoon ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground ginger 3/4 teaspoon salt 1/4 teaspoon ground cloves Orange Glaze 1 cup confectioners' sugar 1 tablespoon plus 1 teaspoon orange juice 3/4 teaspoon grated orange peel Chopped walnuts Vanilla Frosting Variation 1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick 2 cups confectioners' sugar, sifted 3 tablespoons milk 1 teaspoon vanilla extract Chopped nuts Heat oven to 350Â°F. Spray a 10-inch (12-cup) Bundt pan with CRISCOÂ® No Stick Flour Spray; set aside. Cake: Place raisins in a medium heatproof bowl; pour boiling water over raisins. Drain. Press lightly to remove excess water. In the bowl of an electric mixer combine granulated sugar, melted CRISCO Shortening, pumpkin and eggs; beat at medium-high speed for 5 minutes. In a medium bowl combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves; add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins with spoon. Pour into prepared pan.Bake 50-55 mins or until toothpick inserted near center comes out clean. Cool 15 to 20 mins before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate. Glaze cake. Orange Glaze: In a small bowl combine confectioners sugar, orange juice and orange peel; stir to blend. Spoon over top of cake, letting excess glaze run down side. Sprinkle with chopped nuts before glaze hardens.Subject: Savory Chunked PumpkinSavory Chunked Pumpkin1 pound neck-type pumpkin, cut into chunks 1/4 tsp. ground mace 1 tsp. dried thyme 2 tsps. sweet butter or margarine Steam pumpkin until tender about 8 mins.Drain and peel pumpkin then place in a medium bowl along with mace,thyme and butter.Toss well to combine but take care not to crush the chunks. Serve hot over rice.Serves 4.Subject: Snickerdoodle Coffee MixSnickerdoodle Coffee Mix Makes 3 cups1 cup sugar 1 cup powdered milk 1/2 cup vanilla-flavored non-dairy powdered coffee creamer 1/2 cup cocoa 3 T. instant coffee granules 1/2 teaspoon allspice 1 teaspoon ground cinnamon Combine all the ingredients together store in airtight containers. To serve: add 3 Tablespoon coffee mix to 3/4 cup boiling water; stir to dissolve.Subject: Autumn Maple Glazed Pumpkin Coffee CakeAutumn Maple Glazed Pumpkin Coffee CakeFor the cake: 1-1/2 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon salt 1/2 cup unsalted butter; softened 3/4 cup packed light brown sugar 2 large eggs 1 cup solid-pack canned pumpkin 1/3 cup maple syrup 1 teaspoon pure vanilla extract For the glaze: 1 cup confectioners' sugar 2 tablespoons sour cream 1 tablespoon maple syrup 1 tablespoon fresh lemon juice Pre-heat oven to 350 degrees. Grease a 6 1/2-cup capacity ring mold. Sift together flour, baking soda, cinnamon, allspice and salt; set aside. Beat butter and brown sugar with an electric mixer until light. Add eggs, one at a time, mixing well after each addition. Stop mixer and add pumpkin, syrup and vanilla. Mix in on low speed. Add dry ingredients and fold in with a rubber spatula. Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, 30 to 35 mins. Cool in pan 5 mins then carefully loosen from sides of pan with a small knife Invert onto a wire rack placed over a sheet of waxed paper.Meanwhile, prepare glaze. Sift confectioners' sugar into a medium bowl. Add remaining ingredients and mix until smooth. Spoon over warm cake, letting glaze drip down sides. Cool completely. Subject: Light Pumpkin Bread PuddingLight Pumpkin Bread Pudding16 slices light 7 grain or whole wheat bread 1-1/2 cup (1 can) pumpkin puree 2 cup skim milk 3/4 cup egg substitute 1 whole egg 2 tsp pumpkin pie spice 1 tsp cinnamon 1 tsp vanilla extract 1/4 cup chopped pecans Low fat whipped dessert topping (optional) Let bread set out in open air for a few hours (or use day-old bread), then cut or tear into bite-sized pieces.Mix all other ingredients in a large mixing bowl.Add bread and mix well so that all bread pieces are wet. Spray an 8x11 baking dish with non-stick spray and spread bread pudding mix over entire length of dish. Sprinkle chopped pecans over top of pudding. Bake at 350 degrees for 30 mins or until a knife inserted into middle comes out clean. Top with whipped dessert topping if desired. Servings: 8 Nutrition per Serving: 192 Cal, 5.3g Fat, 0.9g Sat Fat, 1.7g PolyunsatMFat, 2.1g Monounsat Fat, 29.1g Chol, 10.7g Protein, 28.1g Carbs, 7.4g Dietary Fiber, 3.6g Sugars, 317.8mg Sod, 355.9mg PotassiumSubject: Cheese PumpkinsHalloween or Thanksgiving guests will enjoy clever edible pumpkins, whether served as an appetizer or used as a garnish. What a treat!Cheese Pumpkins 8 tablespoons smoked Cheddar cold pack cheese food (from 8-ounce container), well chilled 2 teaspoons finely chopped peanuts 4 butter-flavored pretzel spindles or sticks, broken in half 16 tiny pieces fresh parsley leaves Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10 to 15 mins for easier handling.With end of toothpick, draw ridges around balls to resemble pumpkins.Dip bottoms of cheese balls in chopped peanuts.Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator. Makes 8 servings. Nutritional Info: 1 Serving, Cals 60 (Cals from Fat 35); Total Fat 4g (Sat Fat 2g; Trans Fat 0g); Chol 15mg; Sod 270mg; Total Carb 3g (Dietary Fiber 0g; Sugars 2g); Protein 3g % Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 8%; Iron 0%. Exchanges: 1/2 High-Fat Meat, Carb Choices: 0Subject: Pumpkin Spice BrowniesPumpkin Spice Brownies22 1/2 oz. pkg. Pillsbury family size deluxe fudge brownie mix 1/2 c. very hot water 1/2 c. oil 2 eggs Filling: 2/3 c. evaporated milk 3/4 c. sugar 1/2 tsp. cinnamon 1/4 tsp. ginger 1/8 tsp. cloves 16 oz. can pumpkin 2 eggs, slightly beaten Heat oven to 350 degrees. Grease bottom only of 13 x 9 inch pan. In large bowl, combine brownie mix, water, oil, and eggs. Beat 50 strokes with spoon. In medium bowl, combine all filling ingredients; mix well. Fold 1 cup filling mixture into brownie base. Pour into prepared pan. Carefully pour remaining filling over batter in pan. Bake at 350 degrees for 40 to 50 mins or until center is firm to the touch. Cool completely. Cut into bars store, covered, in refrigerator. Makes 36 barsPumpkin Orange Poppy Seed Cake Makes 24 servingsCake:1 18 1/4-ounce package yellow cake mix 11/4 cups solid-pack pumpkin 2/3 cup orange juice 3 eggs 1/4 cup poppy seeds Glaze: 2 to 3 tablespoons orange juice 1 1/2 cups sifted confectioners' sugar Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan. Cake: In a large mixer bowl with electric mixer at low speed, beat cake mix, pumpkin, juice and eggs for 30 secs. Increase speed to medium and beat 2 mins longer. Stir in poppy seeds until well blended. Pour into prepared pan. Bake in preheated oven until cake begins to pull away from sides of pan and wooden pick inserted near center comes out clean, 35 to 40 mins. Cool 10 mins in pan before inverting onto wire rack to cool completely. Glaze: When cake is thoroughly cooled, make glaze in small bowl by stirring just enough orange juice into confectioners' sugar to make proper consistency to drizzle over top of cake.

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Subject: Pumpkin Spice DessertPumpkin Spice DessertBase: 1 cup Carbquik 1/4 cup rolled oats 1/4 cup cold butter 1 oz pecans, finely chopped, 1/4 cup 1/2 cup granular Splenda or equivalent liquid Splenda 1/2 tsp blackstrap molasses In a large bowl, cut cold butter into Carbquik and oats with a pastry blender until crumbly. Add the pecans, then drizzle the Splenda and molasses over the crumb mixture. Cut in with the pastry blender until as well blended as possible. It should be crumbly, but not too dry. Press firmly onto bottom of an ungreased 9x13" pan. Bake at 350 degrees F for 8 mins until set and just starting to brown slightly; cool a few minutes.Filling: 15 oz can pumpkin 1 1/2 cups heavy cream 2 eggs 3/4 cup granular Splenda or equivalent liquid Splenda 1/2 tsp salt 2 tsp pumpkin pie spice, see recipe below In the same bowl that you used to mix the base ingredients, beat all the filling ingredients on medium-low speed until blended well. Pour over base and bake at 350 degrees F for 20 mins. Meanwhile, prepare the topping.Topping: 2 Tbsp butter, melted 1/2 cup granular Splenda or equivalent liquid Splenda 1/2 tsp blackstrap molasses 2 oz pecans, chopped, 1/2 cup In the same mixing bowl, mix the melted butter, Splenda and molasses; stir in the pecans. Using your fingers, sprinkle the topping over the filling as evenly as possible and bake at 350 degrees F for 20-25 mins or until the filling is set and no longer jiggly in the center. Cool and chill before serving.Makes 12-18 servingsWith granular Splenda: Per 1/12 Recipe: 276 Cals; 25g Fat; 5g Protein; 15g Carb; 6g Dietary Fiber; 9g Net Carbs Per 1/18 Recipe: 184 Cals; 16g Fat; 3g Protein; 10g Carb; 4g Dietary Fiber; 6g Net Carbs With liquid Splenda: Per 1/12 Recipe: 262 Cals; 25g Fat; 5g Protein; 11g Carb; 6g Dietary Fiber; 5g Net Carbs Per 1/18 Recipe: 175 Cals; 16g Fat; 3g Protein; 7g Carb; 4g Dietary Fiber; 3g Net CarbsPUMPKIN PIE SPICE1 tsp cinnamon 1/2 tsp ginger 1/4 tsp cloves 1/4 tsp nutmeg 1/4 tsp allspice Mix together well. Makes 2 1/4 tsp. Diploma From Northpole.com by christmasSubject: Maple-Roasted Squash and PumpkinMaple-Roasted Squash and Pumpkin Serves 83/4 pound acorn squash -- discard seeds; cut in half vertically 2 1/2 pounds pumpkins -- discard seeds; cut in half vertically Vegetable cooking spray 1/3 cup maple syrup 1 1/2 Tbs. margarine -- melted 1/4 cup splenda -- was sugar 1/4 tsp. salt Cut each squash and pumpkin half into 8 wedges. Place wedges in a 13 x 9-inch baking dish coated with cooking spray; drizzle syrup and margarine over wedges, and sprinkle with sugar and salt. Bake at 400 degrees for 45 mins or until tender and lightly browned, turning wedges every 15 mins. Yield: 4 wedges" Per Serving: 103 Cals; 2g Fat (18.4% cals from fat); 2g Protein; 21g Carb; 1g Dietary Fiber;0mg Chol; 95mg Sod Exchanges: 1 Grain(Starch); 1/2 Fat; 1/2 Other CarbsSubject: Thai-Style Pumpkin SoupThai-Style Pumpkin Soup2 cups water 1 can (15 ounces) LIBBY'SÂ® 100% Pure Pumpkin 1 can (11.5 fluid ounces) mango nectar 3 MAGGI Vegetarian Vegetable Flavor Bouillon Cubes 1 teaspoon finely chopped fresh ginger or 3/4 teaspoon ground ginger 2 cloves garlic, finely chopped 1/4 to 1/2 teaspoon crushed red pepper 1/4 cup creamy peanut butter 2 tablespoons rice vinegar 2 tablespoons finely chopped green onion 1/4 cup finely chopped cilantro, divided 2/3 cup (5 fluid-ounce can) NESTLÃ‰Â® CARNATIONÂ® Evaporated Fat Free Milk COMBINE water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper in large saucepan. Bring to a boil, stirring occasionally. Reduce heat to low.STIR in peanut butter, vinegar, green onion and 1 tablespoon cilantro. Cook stirring occasionally, for 5 to 8 mins or until soup returns to a boil. Stir in evaporated milk.Sprinkle with remaining cilantro before serving. FOR FREEZE AHEAD: PREPARE as above; do not sprinkle with remaining cilantro. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator. HEAT in medium saucepan over medium heat, stirring occasionally, for 15 to 20 mins or until heated through. Sprinkle with remaining cilantro before serving. For a richer and creamier version of this recipe, substitute NESTLÃ‰ CARNATION Evaporated Milk for Evaporated Fat Free Milk. Serves 4Subject: PUMPKIN CORNBREADPUMPKIN CORNBREAD1&1/2 cups whole wheat flour 1 cup yellow cornmeal 2 tsp. baking powder 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/4 tsp. salt 1/4 tsp. ground cloves 1/2 cup butter, softened 2/3 cup packed brown sugar 4 eggs 1 cup canned 100% pumpkin puree 1 cup milk Grease the bottom and 1/2 inch up the sides of a 9 x 5 x 3-inch loaf pan; set greased pan aside.In a medium mixing bowl, combine flour, cornmeal, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves; set aside. In a large mixing bowl with an electric mixer on low speed beat butter for 30 secs. Add brown sugar; beat until fluffy. Add eggs and pumpkin; beat on low speed until combined. Add dry mixture and milk alternately to beaten mixture; beat on low speed after each addition until combined. Spoon batter into prepared pan. Bake in a preheated 350 degrees F oven for 55 to 60 mins or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 mins. Remove loaf from pan. Cool completely on wire rack. Makes 1 loaf (about 18 servings).Subject: Slow Cooker Pumpkin SoupSlow Cooker Pumpkin Soup 8 servingsA simple soup with pumpkin, chicken broth, onion and some select herbs.This easy soup will really warm you up on a winter evening!1 tablespoon olive oil 1 medium sugar pumpkin, seeded and cubed 1 medium onion, chopped 3 cups chicken stock, or as needed 1 sprig fresh rosemary 1 sprig fresh thyme 1 sprig fresh sage 2 small cinnamon sticks 2 bay leaves 1/2 cup heavy cream Heat the olive oil in a large skillet over medium high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken broth to cover the pumpkin.Tie the rosemary, thyme, sage, cinnamon and bay leaves into a piece of cheesecloth and place in the slow cooker. Cover and cook on Low for 4 hrs.After 4 hrs remove the herb sachet.Stir in the cream and puree the soup with a hand blender until smooth. Serve.Subject: Pumpkin MartiniPumpkin Martini3 oz. Infused Spiced Pumpkin Vodka 1 oz. Amaretto Toasted Pumpkin Seeds for Garnish Combine ingredients in a shaker with ice. Stir gently and strain into a chilled cocktail glass. A good substitute for the infused vodka is 2 1/2 oz of Stoli Cinammon Vodka & 1/2 oz. of Bols Pumpkin Smash Liqueur.Subject: Pumpkin and Gorgonzola Soup Pumpkin and Gorgonzola SoupYour friends will think you spent hours over a hot stove. When word gets out about this hearty soup, you*ll need to serve more.No problem, this recipe doubles easily. Complete your meal with a green salad and a glass of Perrier water.1 can (15 oz.) LIBBY*SÂ® 100% Pure Pumpkin 1 1/2cups water 2 teaspoons MAGGI Instant Chicken Flavor Bouillon 1 teaspoon ground sage 1 can (12 fl. oz.) NESTLÃƒÃ¢â‚¬Â°Â® CARNATIONÂ® Evaporated Milk 3/4cup (3 oz.) crumbled Gorgonzola cheese 1 large green onion, finely chopped LIBBY*SÂ® 100% Pure PumpkinCOOK pumpkin, water, bouillon and sage in large saucepan over medium-high heat, stirring frequently, until mixture comes to a boil. STIR in evaporated milk and cheese. Reduce heat to low; cook, stirring frequently, until most of cheese is melted. Sprinkle with green onion before serving. Season with ground black pepper, if desired. Yields 4 servingsSubject: Pumpkin DipPumpkin DipA Halloween treat great for parties with much lower sugar and fat content than traditional desserts and treats.6 oz low fat cream cheese 1/8 cup packed brown sugar 1/2 cup canned pumpkin 2 tsp maple syrup 1/2 tsp ground cinnamon Apple slices (gala or other sweet apple) Place all ingredients in a medium bowl and beat with a mixer at medium speed until well blended.Beat until smooth.cover and chill 30 mins.Serve with sliced apples.Subject: Pumpkin and Sweet Potato Soup With Bacon BitsPumpkin and Sweet Potato Soup With Bacon Bits2 ounces of bacon coarsely chopped(reduced-sodium bacon or turkey bacon) 2 shallots or small onions, finely chopped 2 quarts chicken stock or vegetable stock 12 ounces sweet potatoes, peeled and cut into 1/2-inch pieces 1 can (16 ounces) solid-pack pumpkin or 2 cups cooked winter squash 1/8 teaspoon each salt and pepper Pinch of ground nutmeg 2 tablespoons chopped parsley In a 4-quart saucepan, cook the bacon over moderate heat about 3 mins until the fat is rendered and the bacon is crisp. Using a slotted spoon, transfer the bacon to paper towels and reserve.Add the shallots to the saucepan, then 1/4 cup of the stock and sautÃ©, stirring constantly about 3 mins until softened.Add the sweet potatoes and cook, stirring, about 3 mins. Pour in the remaining stock and bring to a boil. Simmer, partially covered, about 10 mins until the sweet potatoes are very soft. Using a slotted spoon, transfer the vegetables to a blender or food processor and purÃ©e until smooth.Add the pumpkin and process to combine.Add the vegetable purÃ©e to the saucepan and return to a simmer.Stir the salt, pepper and nutmeg into the soup.Serve sprinkled with the crumbled bacon and parsley. Per serving: Cals 96, Sat Fat 0g, Total Fat 4g, Sod 128mg, Chol 6mg, Protein 3g, Carbs 12g, Fiber 2g Makes: 9 1/2 cupsSubject: Pumpkin Crescent RollsPumpkin Crescent Rolls A unique fall pumpkin recipe.Servings: Makes 32 rolls1 (8-ounce) package cream cheese, softened 1 (15-ounce) can pumpkin (about 2 cups) 1 (14-ounce) can EAGLE BRANDÂ® Sweetened Condensed Milk (NOT evaporated milk) 2 tablespoons all-purpose flour 2 tablespoons ground cinnamon 1 teaspoon pumpkin pie spice 1 cup pecans, finely chopped 4 (8-ounce) packages refrigerated crescent rolls 1/2 cup sugar Preheat oven to 375F. In large bowl, blend cream cheese, pumpkin, EAGLE BRANDÂ®, flour and spices until combined and smooth. Unroll crescent rolls; separate and lay flat. Evenly spread 1Â½ tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer, then roll into crescent shape. Sprinkle top of rolls with sugar. Bake 11 to 13 mins or until slightly golden brown. Store leftovers covered at room temp Notes: Nutrition Amount Per Serving: Cals 237, Fat Cal. 112, Total Fat 12.5g (19% DV), Sat. Fat 4.2g (21% DV), Chol. 12mg (4% DV), Sod 290mg (12% DV), **Potassium 54mg (2% DV), Total Carb. 20.6g (7% DV), Fiber 1g (4% DV), **Sugars 9.8g, Protein 3.6g (7% DV), **Vitamin A (61% DV), **Vitamin C (1% DV), **Calcium (2% DV), **Iron (13% DV), **Thiamin (3% DV), **Niacin (2% DV), **Vitamin B6 (1% DV), **Magnesium (3% DV), **Folate (2% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.Subject: Pumpkin DumplingsPumpkin DumplingsRemarkably easy and delicious dumplings that are similar to Italian gnocchi. Serve these with grilled meat or sausage. 1/2 cup canned solid pack pumpkin 1 large egg 1/2 teaspoon salt 1/8 teaspoon grated nutmeg 1/8 teaspoon (generous) baking powder 1/2 cup all purpose flour 3 tablespoons butter 1/2 cup grated Parmesan cheese Bring large pot of salted water to boil. Whisk pumpkin, egg, salt, nutmeg and baking powder in large bowl to blend. Mix in flour (dough will be soft).Dip 1/2-teaspoon measuring spoon into boiling water to moisten. Scoop up generous 1/2 teaspoon of dough and return spoon to water, allowing dough to drop. Working in 2 batches, repeat dropping 1/2 teaspoonfuls of dough into water first dipping spoon into water to moisten each time. Boil dumpling until cooked through about 10 mins. Using slotted spoon, transfer to colander and drain.Melt butter in heavy large skillet over medium heat. Add dumplings.SautÃ© until beginning to brown, about 8 mins.Transfer dumplings to bowl. Sprinkle with cheese and serve. Makes 4 Side-Dish Servings.Subject: peachy pumpkin smoothie1/2 cup canned pure pumpkin 4 oz. Diet Snapple Peach Iced Tea 4 oz. Unsweetened Vanilla Almond Breeze cinnamon, nutmeg and/or pumpkin pie spice (to taste) 1/4 tsp. vanilla extract Splenda (to taste) The changing ingredient is 1 tbsp. of some sort of vanilla protein powder (Jay Robb's Whey Protein rocks!) OR 3 oz. of fat-free vanilla yogurt. And sometimes I'll throw in a splash of Torani Sugar Free Syrup in Brown Sugar Cinnamon. I just toss all of the ingredients in a blender with lots of crushed ice (about a cup and a half of it) and blend it all for about a minute. YUM this smoothie is so good, I can't stand it! And, the most amazing part is that it only has about 100-120 cals, depending on exactly what you choose to put in it and it is SUPER-filling! Try one of these no-name peachy pumpkin drinks and you will be HOOKED. I can almost guarantee it!Subject: pumpkin tips and recipesEighty per cent of all pumpkins are harvested in Oct just in time for Halloween and Thanksgiving. I thought I had best give you a jump on your holiday food planning. You can test drive these before that special dinner to the complete joy of your family. I have found you some wonderful ones especially the Stuffed Whole Pumpkin. What a fun treat it is. So you will find a complete dinner of recipes here so have a fun time.And what about those fun facts? = Pumpkins are fruit. = According to the University of Illinois, 90 percent of the pumpkins grown in the US are raised within a 90-mile radius of Peoria, Illinois. = Pumpkins are grown primarily for processing with a small percentage grown for ornamental sales through you-pick farms, farmers' market and retail sales. = Around 90 to 95 percent of the processed pumpkins in the United States are grown in Illinois. = Pumpkins are members of the vine crops family called cucurbits. = Pumpkins were once recommended for removing freckles and curing snake bites. = In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling. Colonists sliced off pumpkin tops; removed seeds and filled the insides with milk, spices and honey. This was baked in hot ashes and is the origin of pumpkin pie. = SELECTING A PUMPKIN The most popular use of pumpkins is for decoration as jack- o-lanterns. When selecting a pumpkin for cooking, the best selection is a "pie pumpkin" or "sweet pumpkin." These are smaller than the large jack-o-lantern pumpkins and the flesh is sweeter and less watery. However, you can substitute the jack-o-lantern variety with fairly good results. = Look for a pumpkin with 1 to 2 inches of stem left. If the stem is cut down too low the pumpkin will decay quickly or may be decaying at the time of purchase. Avoid pumpkins with blemishes and soft spots. It should be heavy, shape is unimportant. A lopsided pumpkin is not necessarily a bad pumpkin. Figure one pound of raw, untrimmed pumpkin for each cup finished pumpkin puree. = STUFFED WHOLE PUMPKIN 1 cup dried apricots 1 cup dried pitted prunes 1 cup apple juice 1 loaf good-quality commercially made presliced whole wheat bread 1 large onion, diced 1 to 2 stalks leafy celery, diced (leaves included) 1 1/2 teaspoons to 1 tablespoon dried leaf (not ground) sage 1/4 cup butter, melted Vegetable stock (see tip, below) as needed Tamari or shoyu soy sauce to taste A small amount of dried leaf basil and oregano to taste (optional) Salt and freshly ground black pepper to taste Cooking spray (optional) 1 medium-large pumpkin, preferably one of the buff-colored pumpkins, Cut off and reserve a lid, as you would preparatory to carving a jack-o'-lantern. Scoop out all of the seeds and fibers. Put an inch or two of water in a large pot. Place the pumpkin, cut side down, in the water, cap wedged in near it. Bring to a boil over high heat. Cover tightly and team for 10 to 15 mins to precook slightly. Remove the pot from the heat and let cool. When cool, remove from the pot. Since the pumpkin will be eaten with the stuffing, I like to season the inside with salt, pepper, a little tamari, Pickapeppa, and brown sugar, rubbing this into the exposed interior flesh after steaming.Place the apricots and prunes in a small, heatproof bowl. Place the apple juice in a small saucepan over high heat and bring to a boil. Immediately pour the juice over the dried fruit. Let stand for at least 2 hrs but overnight or a day or two in advance is fine. Drain the dried fruit, reserving both the fruit and the soaking liquid. Coarsely chop the fruit and set aside. Preheat the oven to 375 F, then turn down to 200 F.Set a wire rack on a baking sheet and place a single layer of bread slices on the rack. Place in the preheated oven and bake, slowly, turning once, until the bread is hard, crunchy, and dry all the way through, but not browned. This is a fairly slow process it might take 45 to 60 mins but set the timer at 20-min intervals to remind you to check. You with either need to do 2 sheets' worth of bread (in which case, reverse their positions in the oven halfway through), or repeat the toasting process again until all bread is prepared. Remove the dry bread from the oven and let cool.Coarsely crumble the bread into a large bowl. Add the onion and leafy celery and toss to combine. Measure the sage (starting with the smaller amount) into your hands and rub the leaves back and forth in your palms until they crumble (this releases the volatile essential oils). Add the sage to the bread mixture. Pour the melted butter over the mixture and toss well to combine. Add the soaked dried fruit and toss again. The dressing should still be dry. Begin adding the liquid, a combination of vegetable stock and the reserved fruit soaking liquid. Use more stock than juice, and use just enough to moisten the dressing without making it soggy. Keep tossing, adding stock as needed. Add tamari, starting with about 1 tablespoon. Taste for salt and add it and plenty of pepper to taste. More sage, maybe? This is also the point at which you can add a little dried basil and oregano, too, if you like. The stuffing can be prepared up to this point and stored, covered and refrigerated, overnight.On the day you plan to stuff the pumpkin, preheat the oven to 375 F. If not using nonstick, spray a baking dish large enough to accommodate the pumpkin with cooking spray.Stuff the dressing into the cavity of the prepared pumpkin, topping with the pumpkin's cap. Place the stuffed pumpkin in the prepared baking dish. Place in the preheated oven and bake until the pumpkin is slightly brown and looks a bit collapsed in on itself, or, as Ned says, like a plump European duchess, about 40 mins. Serve whole, at the table. * Pickapeppa is fruity brown sauce from Jamaica. It's available at gourmet food stores or online at www.pickapeppa.com. ---------------------------------------------- PUMPKIN PASTA 12 oz pasta such as conchiglie 1 small pumpkin 2 sprigs rosemary 1 clove garlic 1 shallot 5 oz heavy cream 1 tsp Dijon mustard 2 tsp chopped flatleaf parsley 1-2oz butter 2 0z white wine 1/2 lemon, juice only salt and freshly ground black pepper grated parmesan, to serve Preheat the oven 375 F Peel and de-seed the pumpkin. Dice into 1 in. cubes and place onto an ovenproof sheet.Chop the rosemary and sprinkle over the pumpkin. Season and drizzle with olive oil.Place in the oven and cook for 45 mins. Cook the pasta in plenty of salted boiling water as per instructions.Chop the garlic and shallot, gently pan-fry in the butter for about 1 min.Add the mustard and wine, bring to the boil. Simmer for 2-3 mins.Add the lemon juice, seasoning, cream and finally the parsley. Drain off the pasta and remove the pumpkin from the oven. Fold into the pasta in a bowl. Pour over the sauce and mix together. Check seasoning. Serve in a bowl with the parmesan cheese over the top. = WARM PUMPKIN SALAD 1 1/4 lbs. butternut pumpkin 4 small beets 1 yellow onion 2 tablespoons olive oil 4 garlic cloves, finely chopped sea salt, to taste fresh ground black pepper, to taste' 1/4 cup pepitas baby spinach leaves, well washed 1 tablespoon raspberry vinegar or red wine vinegar Preheat the oven to 400 F Line a large baking dish with parchment paper, peel the pumpkin, beetroot and onion and cut into wedges.Mix together the oil, garlic, salt and pepper in a large bowl until they are well-combined. Toss in the pumpkin, beetroot and onion and stir until the vegetables are well- coated.Spread the vegetables on the baking tray and place in the oven for 40-50 mins, or until the pumkin starts to brown. Place the pepitas in a dry non-stick pan and place in the oven for a couple of minutes, stirring, until the seeds start to pop and brown.Combine the roasted vegetables, pepitas and spinach in a large bowl and drizzle with the raspberry vinegar.Serve warm. = PUMPKIN BREAD PUDDING Soft cushions of country bread soaked with rich custard there's no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding, fragrant with warm spices. 1 cup heavy cream 3/4 cup canned solid-pack pumpkin 1/2 cup whole milk 1/2 cup sugar 2 large eggs plus 1 yolk 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground allspice Pinch of ground cloves 5 cups cubed (1-inch) day-old baguette or crusty bread 3/4 stick unsalted butter, melted Preheat oven to 350 F with rack in middle. Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt and spices in a bowl.Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 mins.Makes 6 servingsSubject: Stuffed PumpkinStuffed Pumpkin Serves 82 pounds Pumpkin 2 whole Apples 1/2 cup Pineapple chunks or tidbits 1/2 cup Walnuts broken 1 teaspoon Cinnamon 1/2 teaspoon Nutmeg 1/4 teaspoon Cloves Wash pumpkin, then cut the top off the pumpkin and remove the seeds. Wash inside of pumpkin then place cut side down in appropriate sized baking pan and bake at 350 degrees F for about 40 mins or until soft. With a sturdy metal spoon, scrape out the cooked pumpkin, leaving a 1/8 to 1/4 inch thick shell. Set aside. Process the apples in a food processor until chunky. Add the remaining ingredients and process until just mixed. Spoon into the pumpkin shell. Place top on pumpkin and bake in 400 degree F oven for 45 mins or until the filling is heated clear through. Per Serving: 104 Cals; 5g Fat (37.0% cals from fat); 3g Protein; 15g Carb; 2g Dietary Fiber;0mg Chol; 2mg Sod Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat.Subject: Mashed Potato and Pumpkin KugelMashed Potato and Pumpkin Kugel Serves 121 1/2 Pounds potatoes 2 Pounds Pumpkin 1 liter Water 1 Tablespoon Margarine or 2 1 Tablespoon Kosher Salt Peel the potatoes, cut them into large chunks and place them in a large pot with enough mineral water to cover.Add 1 Tbsp of kosher salt and bring to a boil on high heat.Meanwhile, peel the pumpkin, cut it into large chunks, and add it to the pot with the potatoes. When the pot comes to a boil, lower the flame to medium-high and continue cooking until the potatoes are soft. Drain the water and mash the potato-pumpkin mixture together with one or two Tbsp of pareve butter.Add salt and pepper to taste.Transfer to a (disposable) aluminum pan 13 x 9 and bake in a preheated oven 350 for 45 mins to 1 hr until nicely browned. Cool before cutting into 12 portions. May be stored in the refrigerator and rewarmed before serving. Per Serving 73 Cals; 1g Fat (12.4% cals from fat); 2g Protein; 15g Carb; 1g Dietary Fiber; 0mg Chol; 488mg Sod Exchanges: 1 Grain(Starch); 0 Fat.Subject: Pumpkin with Apple Nut StuffingPumpkin with Apple Nut Stuffing Serves 82 Stalks Celery -- Sliced 1 Onion -- Chopped 1 Tbsp Oil 2 Apples -- Diced 7 1/2 oz Seasoned Bread Stuffing 1 cups chicken broth -- Low Sod OR Nonfat Chicken Broth 1/2 cups pecans 1/2 cups Dried Apricots -- Diced fine 1/2 cups Currants 1/2 cups unsweetened applesauce 2 tablespoons Splenda 5 1/8 pounds pumpkins Heat oven to 350F. In skillet over medium heat, cook celery and onion in hot oil (or butter) 4 in. Add apples; cook 5 mins. In bowl, combine other ingredients. Stir in onion mixture.Hollow out pumpkin. Please stuffing in pumpkin and bake for about 45 mins or until pumpkin is soft and stuffing is done. Per Serving: 316 Cals; 8g Fat (20.2% cals from fat); 9g Protein; 59g Carb; 6g Dietary Fiber; 1mg Chol; 814mg Sod Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 1/2 Fat.Subject: these are very good.i make them alotScalloped Apples10 cups sliced, peeled tart apples (about 8 medium) 1 cup SplendaÂ® 2 tablespoons cornstarch 1/2 to 1 teaspoon ground cinnamo 1/4 teaspoon ground nutmeg 2 tablespoons reduced-fat margarine Place apple slices in 2 1/2 quart microwave safe bowl. Combine sugar, cornstarch, cinnamon and nutmeg. Sprinkle mixture over apples and toss to coat. Dot with margarine. Cover and microwave on high for 15 mins or until apples are tender, stirring every 5 mins Servings: 8 Amount Per Serving Cals 126 Cals from Fat 4 Total Fat 62g Chol 0mg Sod 0mg Carb 13g Protein 29gif you are an ally of or allium to "Watership Down" or vegan you may want to go back or click the next link http://faculty.quinnipiac.edu/libraries/tballard/literary.ht manother REAL watership down llink http://www.mayfieldiow.freewire.co.uk/watershp/Pumpkin comes from the Greek word (pep..on) for large melon and is of course a fruit. Festive PUMPKIN GingerbreadSubject: Sausage Stuffed PumpkinsSausage Stuffed Pumpkins Serves 82 cups water 1 cup brown rice 2 teaspoons chicken bouillon granules 1/2 teaspoon curry powder 1 pound bulk Italian sausage 4 cups sliced fresh mushrooms 1 small onion chopped 2 shallots minced 1 clove garlic minced 5 tablespoons dried currants 1/4 cup chicken broth 1 teaspoon poultry seasoning 1/2 teaspoon rubbed sage 1/4 teaspoon dried marjoram 2 2 1/2-pound pie pumpkins 1/2 teaspoon salt 1/2 teaspoon garlic powder In a large saucepan, bring the water, rice, bouillon and curry powder To aboil. Reduce heat; cover and simmer for 45-50 mins or until tender.Meanwhile, in a large skillet, cook sausage over medium heat until noLonger pink; drain and set aside. In the same skillet, saute the Mushrooms,onion, shallots and garlic for 3-5 mins or until Tender. Reduce heat; add thecurrants, broth, poultry seasoning, Sage and marjoram. Return sausage tothe pan. Cook and stir for 5-7 mins or until liquid is absorbed. Remove fromthe heat; stir in rice. Wash pumpkins; cut a 3-inch circle around each stem.Remove tops and Set aside. Remove and discard loose fibers; save seedsfor another Use. Prick inside each pumpkin with a fork; sprinkle with saltand Garlic powder. Stuff with sausage mixture; replace tops.Place in a13x9" baking dish; add 1/2 inch of water. Roast at 350 Degrees for 30mins. Cover loosely with foil; bake 45-50 mins Longer or until tender. Cuteach pumpkin into four wedges to serve. Per Serving : 122 Cals; 1g Fat (6.8% Cals from fat); 3g Protein; 26g Carb;2g Dietary Fiber; Trace Chol; 256mg Sod Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat.Subject: Meatloaf Baked In Mini PumpkinsMeatloaf Baked In Mini Pumpkins4 small pumpkins 1/2 pound country sausage 1/2 pound lean ground beef 1 clove garlic (or 1/8 tsp garlic powder) 1 teaspoon beef bouillon granules 1 egg 1/3 cup milk 1/4 teaspoon Worcestershire sauce 1/8 teaspoon pepper 1/2 cup bread crumbs Wash pumpkins and cup top off (keep top). Clean out seeds.Combine allingredients except pumpkins and mix well. Place mixture inside pumpkinshell, replace top. Place stuffed pumpkins on a pan with a little water in itor place a pan of water on the cooking rack below the pumpkin. Bake at350 degrees for 1 - 1 1/2 hrs. If larger pumpkins are used longer bakingtime will be required to cook meatloaf to a safe internal temp of 155degrees. To serve, cut pumpkin in half, place both halves on serving plate.Subject: Pumpkin Ravioli with Toasted Pumpkin Seeds Adapted fromRachael RayPumpkin Ravioli with Toasted Pumpkin Seeds (Adapted from RachaelRay)1 cup mashed pumpkin 4 ounces cream cheese, softened 1 ounce fresh grated Parmesan cheese 1 large egg 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper 32 round wonton skins 1/4 cup pepitas, toasted 6 tablespoons butter In a medium bowl, stir together pumpkin, cream cheese, parmesan, egg,salt and pepper until well combined.Scoop about a 1/2 tablespoon of the filling into the center ofthe wonton skins brush the edges with water and bring the edges togetherto seal, gently squeezing out any air. Place on a baking sheet line withparchment paper keep them covered as you work on them.Bring a largesaucepan of salted water to a boil. While you wait, melt butter in a largeskillet over low heat keep warm.Working in batches, carefully drop theravioli into the boiling water and cook until they float to the surface, about2-3 mins. Using a slotted spoon, add the ravioli to the butter in the skilletand turn gently to coat.Divide the ravioli among 4 plates and lightly seasonwith salt and pepper. Scatter the toasted pumpkin seeds on top toserve.Makes 4 servings.Subject: Pumpkin Barley with TurkeyPumpkin Barley with TurkeyRachael Ray From Every Day with Rachael Ray Oct 2006MAKES ABOUT THREE AND A HALF CUPS1 quart chicken broth 1 tablespoon unsalted butter 1/4 cup long-grain rice 3/4 cup pearl barley Pinch of freshly grated nutmeg 1/3 pound ground turkey or turkey left overs 1 cup canned pumpkin puree Salt In a small pot, warm the chicken broth over low heat.In a large skillet, meltthe butter over medium heat, then add the rice and barley and toast for 3 to4 mins stirring occasionally. Season the grains with the nutmeg and stir in half of the warm broth. Cookuntil the broth bubbles about 5 mins. Then add the turkey, crumbling it asyou drop it into the skillet, and cook until the liquid is absorbed by the grains,about 5 mins. Stir in the remaining broth, 1/2 cup at a time allowing thebroth to be fully absorbed before adding more. Cook until the barley istender about 18 mins. Stir in the pumpkin puree. Cook over medium heatuntil just heated through, about 1 min. Season to taste with salt.Subject: Coney Island CasseroleConey Island Casserole1 (1 lb, 1.3 ounce) package refrigerated large corn biscuits 1 (15 ounce)can Chili with Bean 1/2 (16 ounce) package hot dogs, cut into 1/2 inch pieces 1 cup shreddedcheddar cheese 1/2 cup chopped onion Preheat oven to 375 degrees.Remove biscuits from package and lightlypress into the bottom and slightly up the sides of a lightly greased 9x13 inchbaking dish.Place biscuits in oven and bake for ten mins.In bowl combinechili, hot dogs, cheese and onion.Remove biscuits from oven and top withchili mixture.Return to oven and continue baking for an additional 12-15mins or until biscuits are golden brown and filling is hot.Cut casserole intosquares and serve immediatelySubject: Pumpkin Risotto with Sage and Cherry TomatoesPumpkin Risotto with Sage and Cherry Tomatoes2 lb pumpkin, peeled, seeded and cut in 1" chunks 2 medium onions, cut in1/2" dice 3 cloves garlic, sliced 1/2 T sea salt 1/2 tsp. nutmeg, freshly grated olive oil 1 C dry white wine 8 C chicken broth (low sodium) 6 T butter 1-1/2 C arborio rice 2 T fresh sage, minced 2 T fresh Thai basil, minced 12 cherry tomatoes, halved hot sauce to taste fish sauce to taste Parmigiano Reggiano, shredded Place some olive oil in a pan with the pumpkin, half the onion, the salt, thegarlic and the nutmeg and saute slowly, stirring occasionally, for about fivemins until the pumpkin starts to soften. Add the wine and continue to cookslowly for another 15 or so mins stirring occasionally. The pumpkin shouldbe firm but nearly cooked. Set aside.Bring the chicken broth to a slowsimmer. Place 3 T of the butter in the risotto pot with the rice and theremaining onion. Saute slowly until the rice starts to color and the onion istranslucent. Add 2 cups of the broth to the risotto pot and adjust heat to agentle simmer. Cook, stirring, for about 1o minutes, adding more broth as itis absorbed by the rice. Add the cooked pumpkin and onion to the risottopot and continue cooking another 8 or 9 mins, adding liquid as necessaryand stirring constantly, until the rice is firm but no longer chalky at its core.Meanwhile, place a cup of the broth in a separate pan with the cherrytomatoes and bring to a very slow simmer. Stir into the tomato pot ateaspoon each of the herbs. When the risotto is nearly finished, add 2tablespoons of the remaining butter to it, and most of the remaining herbs,and correct the seasoning. Stir the remaining tablespoon of butter into thetomato broth and season the broth with hot sauce and fish sauce totaste.To serve, give the risotto one final stir to blend in the butter and placea mound in the center of each flat bowl. Add a spoonful or two of thetomato broth around the mounds and place a few of the tomatoes in theresulting moats. Scatter with herbs and garnish with sage leaves if desired.Serve the cheese on the side.Subject: CHICKEN CORDON BLEU CASSEROLECHICKEN CORDON BLEU CASSEROLE4 to 6 pieces chicken breast halves, skinned and boned 4 to 6 pieces Swisscheese 4 to 6 pieces thin ham slices 1 can cream of chicken soup plus 2/3 c. milk 1/2 pkg. Pepperidge Farmfine seasoned stuffing (not cubes) 1/2 stick butter Mix soup and milk in bowl with whisk.Set aside. In a 9 x 13 inch pan rollham slices top with chicken pieces.Then top with Swiss cheese slices.Poursoup mixture over all.Combine stuffing with softened butter in bowl sprinkleover top.Bake at 300 degrees for 1 1/2 hrs. Cover with foil last half hr ifgetting to brown.Subject: Autumn Spice Ham SteakAutumn Spice Ham SteakA ham steak smothered in maple flavored apples and spices. Pumpkin pie spice can be used in place of cinnamon. Makes: 4 servings 1 1/2 tablespoons butter 1 (2 pound) ham steak 1 red apple, cored and thinly sliced 1 green apple, cored and thinly sliced 1/2 cup maple flavored pancake syrup 1 teaspoon ground cinnamon Melt the butter in a large skillet over medium high heat.Fry the ham on bothsides in the butter until browned.Lay the sliced apple over the ham.Pour thesyrup over the apples. Reduce heat to medium and simmer stirring occasionally until the applesare cooked through.Sprinkle with cinnamon and serve immediately.Subject: Beef Stew In Pumpkin ShellBeef Stew In Pumpkin Shell2 lb beef stew meat, cut in 1 1/2-in. Cubes 1 lg onion; chopped 2 garlic cloves; minced 3 tbsp Oil 2 lg tomatoes; chopped 1 lg green bell pepper; chopped Salt, pepper to taste 1 tsp sugar 1 c dried apricots 3 white potatoes, peeled and diced 3 sweet potatoes, peeled and diced 2 c beef broth 1 MD pumpkin Butter or margarine; melted 1/4 c dry sherry 1 lb whole kernel corn, drained Trim any excess fat from beef and cook with onion And garlic in oil untilmeat is browned. Add tomatoes, green pepper, 1 tbsp salt, 1/2 tsp pepper, sugar,apricots,White potatoes, sweet potatoes and broth.Cover and simmer 1hr.Meanwhile, cut top off pumpkin and discard. Scoop out seeds andstringy membrane.Brush inside of pumpkin with butter and sprinkle lightlywith salt and Pepper. Stir sherry and corn into stew and spoon into pumpkinshell.Place shell in shallow pan and bake at 325F 1 hr,Or until pumpkinmeat is tender.Place pumpkin in large bowl and ladle out stew,Scooping outsome of pumpkin with each stew serving. Pumpkin Shell Tureen: Whilestew is cooking, prepare Pumpkin Shell Tureen.Cut top off pumpkin andscrape out fibers and seeds. Approx 10 mins before serving,Pour boilingwater into pumpkin; cover and let stand. Drain before serving.Subject: pumpkin recipesPumpkin Cake in a Jar2/3 cup shortening 2 2/3 cups sugar 4 eggs 2 cups canned pumpkin 2/3 cup water 3 1/3 cups flour 1/2 tsp. baking powder 1 1/2 tsp. salt 1 tsp. ground cloves 1/2 tsp. ground allspice 1 tsp. ground cinnamon 2 tsp. baking soda 1 cup chopped walnuts 8 pint-size wide mouth canning jars with lids and rings Preheat oven to 325degrees. Cream shortening and sugar together, adding sugar slowly. Beatin eggs, pumpkin, and water; set aside. In another bowl, stir together flour,baking powder, salt, cloves, allspice, cinnamon, and baking soda. Add topumpkin mixture and stir well. Stir in nuts. Grease jars well and fill each jarabout half full. Place jars on baking sheet and bake for approx 45 mins.When done, remove jars, and wipe the sealing edge of the jars. Place lidson jars and close tightly with the ring. Notes: Proper sealing of cakes in a jar: After the cake is cooked be sure to wipe the sealing edge of the jar clean. Place the lids on and closethem tightly with the ring. You should here a "plinking" sound as the jarcools, meaning that they are sealed. You can also press on the lids after thejars have cooled if they are properly sealed, they should not move at all. How to serve a cake in a jar: Open jar and slide knife around the inside ofthe jar to loosen the cake, and then slide the cake out. Slice and servealone, with whipped cream, or even some ice cream! A 1-pint jar equalsapprox 5 slices. How long they keep: A cake in a jar that has been properly sealed willkeep for up to a year ________ Dinner in a Pumpkin (version #1) 1 medium pumpkin 2 lbs. ground beef, cooked 1 chopped onion 3 sliced carrots 1 can cream of chicken soup 1 can sliced mushroom, drained 1 tablespoons garlic salt 1 celery stalk, sliced 2-3 potatoes, diced 1 tablespoon Worcestershire sauce salt and pepper to taste Bring all ingredients (except pumpkin) to a boil in a pot. Boil 10 mins.Placepumpkin in sturdy baking pan. Fill pumpkin with hot mixture. Bake at 350degrees, for approx 45 mins, until pumpkin is tender and brown. ________ Dinner in a Pumpkin (version # 2) 2 lbs. ground beef 6 oz. ground sausage 6 oz. can tomatoe sauce 2 1/2 tsp. salt 1/4 cup chopped onion 3/4 cup raisins 1/2 green bell pepper, chopped 2 tsp. oregano 1 tsp. vinegar 3 eggs, beaten 1/3 cup chopped stuffed green olives 1tsp. pepper Brown ground beef and sausage. Combine meats with all other ingredients.Fill in a medium cleaned pumpkin. Bake in 1 inch of water of 350 degreesfor 1 hr. Serve in pumpkin, scraping sides for the vegetable. ________ Dinnner in a Pumpkin (version # 3) 1 small-med. sized pumpkin 1 onion, chopped 2 tablespoons oil 1 1/2 - 2 lbs. ground beef 2 tablespoons soy sauce 2 tablespoons brown sugar 4 oz. can sliced mushrooms, drained 10 3/4 can cream of chicken soup 1 1/2 cups cooked rice 1 8oz. sliced water chestnuts, drained Cut off top of pumpkin and thoroughly clean out seeds and pulp. Preheatoven to 350 degrees. In a large skillet, saute onions in oil until tender. Addmeat and brown. Drain drippings from skillet. Add soy sauce, brown sugar,mushrooms, and soup. Simmer 10 mins, stirring occasionally. Add cookedrice and water chestnuts. Spoon mixture into cleaned pumpkin shell.Replace pumpkin top and place entire pumpkin with filling, on a bakingsheet. Bake 1 hr or until inside meat of pumpkin is tender. Put pumpkin ona plate. Remove lid and serve. Scoop cooked pumpkin from sides forvegetable. Serves 6. ________ Pumpkin Pie Squares 1 cup all-purpose flour 1/2 cup quick-cooking oats 1/2 cup packed brown sugar 1/2 cup butter or margarine FILLING: 2 cans (15 oz. each) pumpkin 2 cans (12 oz. each) evaporated milk 4 eggs 1 1/2 cups sugar 2 tsp. ground cinnamon 1 tsp. ground ginger 1/2 tsp. ground cloves TOPPINGS: 1/2 cup packed brown sugar 1/2 cup chopped pecans 2 Tablespoons butter or margarine, softened Combine the first fouringredients until crumbly; press into a greased 13"x9" baking pan. Bake at350 degrees for 20 mins or until golden brown. Meanwhile, beat fillingingredients in a mixing bowl until smooth; pour over crust. Bake for 45mins. Combine brown sugar, pecans, and butter; sprinkle over top. Bake15-20 mins longer or until knife inserted near center comes out clean. Cool.Cut into squares. Store in refrigerator.Subject: Cheese Ravioli with Pumpkin Sage SauceCheese Ravioli with Pumpkin Sage Sauce Alfredo sauce, luscious pumpkin and four-cheese ravioli make a festive andsavory dish seasoned with white wine, shallots and fresh sage. Nectar, softbread sticks and a crisp green salad add contrast and flavor1/2 cup dry white wine 1/4 cup chopped shallots 1 container (10 ounces) BUITONI Refrigerated Alfredo Sauce 1/2 cupLIBBY*SÂ® 100% Pure Pumpkin 1 tablespoon chopped fresh sage or 1 teaspoon ground sage 2 packages (9ounces each) BUITONI Refrigerated Four Cheese Ravioli 2 tablespoonschopped green onion COOK wine and shallots in medium saucepan over medium heat, stirringoccasionally, until reduced to about 1 tablespoon. Stir in sauce, pumpkin andsage. Cook, stirring occasionally, until heated through. PREPARE pastaaccording to package directions; drain, reservingÂ¼ cup cooking water. Stirreserved water into sauce; toss with pasta. Sprinkle with green onion.Season with ground black pepper. Serving Size: 4 CakesNconcoctions PiesNcookies WHICH PUMPKIN IS YOU? breads soups seeds BarnesandNoble Buy music at Amazon.com MSNBC radio PUMPKIN recipesSubject: PASTA & CHICKEN IN PUMPKINCREAM SAUCE PASTA & CHICKEN IN PUMPKIN CREAM SAUCEFresh sage and toasted pecans accent this delicious cream sauce. 8 ounces (3 cups) uncooked dried farfalle (bow tie) or penne pasta 2tablespoons LAND O LAKESÂ® Butter 1 1/4 pounds boneless skinless chicken breast halves, cut crosswise into1/2-inch strips 1 teaspoon finely chopped fresh garlic 1 cup cooked canned pumpkin 1/2 cup chicken broth 3/4 cup LAND O LAKEST Heavy Whipping Cream 1 tablespoon choppedfresh sage leaves 1/2 teaspoon salt 1/2 cup coarsely chopped toasted pecans Cook pasta according to package directions. Drain; keep warm.Meanwhile,melt butter in 12-inch skillet until sizzling; add chicken and garlic. Cook overmedium-high heat, stirring occasionally, until chicken is no longer pink incenter (8 to 10 mins). Add cooked pasta. Combine pumpkin, chicken broth,whipping cream, sage and salt in medium bowl. Pour over pasta mixture;gently toss to coat. Cook over medium heat until heated through (3 to 5mins). Sprinkle with pecans. TIP: To keep pasta dishes hot longer, heat the serving dish or bowl. Ovenproof serving pieces can be kept warm in a 150Â°F to 200Â°F oven.Spoon hot pasta mixture directly into hot serving dish immediately beforeserving. Yield: 6 servings Nutrition Facts (1 serving), Cals: 520, Fat: 27 g, Chol: 135 mg, Sod: 380 mg,Carb: 32 g, Dietary Fiber: 4 g, Protein: 34 gSubject: Pumpkin LasagnaPumpkin Lasagna12 dried lasagna noodles 8 ounces shiitake or porcini mushrooms, stemmed and sliced 8 ouncescremini or button mushrooms, sliced 3/4 teaspoon kosher salt or 1/2 tsp. salt2 tablespoons olive oil 12 slices bacon, cut crossways into 1/4 inch strips 1-1/2 cups choppedonion 3 tablespoons snipped fresh sage or 2 tsp. dried leaf sage, crushed 2 15-ounces cans pumpkin 3/4 cup whole milk or half-and-half 1 teaspoon ground black pepper 1 teaspoon cider vinegar 1 teaspoon kosher salt or 3/4 tsp. salt 1 15-ounce carton ricotta cheese 1 lb.fresh mozzarella cheese, cut into thin slices 6 ounces Parmigiano-Reggianoor Grana Padano cheese, finely shredded (1-1/2 cups) Cook noodles according to package directions. Drain; set aside. In skilletcook mushrooms and 3/4 teaspoon salt in hot olive oil over medium heatuntil tender and no liquid remains. Remove; set aside. Add bacon to skillet;cook until crisp. Remove; set aside. Discard all but 1 tablespoon drippingsin skillet. Add onion; cook in drippings until tender. Add sage; cook 30 secs.Add the pumpkin, milk, pepper, vinegar, and 1 teaspoon salt. Heat through.In a greased 3-quart oval baking dish spread 1/2 cup pumpkin sauce. Coverbottom of dish with 4 noodles, trimming to fit. Spread one-third of sauceover noodles. Layer with one-third each of mushrooms, bacon, ricotta,mozzarella, and Parmigiano-Reggiano. Repeat layers twice. Bakeuncovered, in 400 degree F oven for 40 to 45 mins. Let stand for 15 mins.Makes 12 servings. HOMESubject: this is very goodItalian Chicken and Potatoes2 boneless, skinless chicken breasts 1/2 c. italian salad dressing 1 tsp. italian seasoning 1 tsp. garlic powder 1/2 c. grated parmesan or romano cheese 4 potatoes, peeling and cut into wedges Place chicken in bottom of crockpot.Sprinkle with half of the italiandressing,spices and the grated cheese.Put potatoes on top or around thechicken.Sprinkle the rest of the dressing, spices and cheese onpotatoes.Cook on low for 6 to 8 hrs or until chicken and potatoes aretender.Subject: CORN DOG CASSEROLECORN DOG CASSEROLES Original version:2 cups finely minced celery 2 Tbsp butter 1-1/2 cups sliced green onions 1-1/2 pounds of hot dogs (I use Oscar Meyer beef) 2 eggs 1-1/2 cups milk 2 tsp sage 1/4 tsp black pepper 1/4 tsp salt 2-8.5 oz Jiffy muffin mix 8 oz sharp Cheddar Cheese shredded. SautÃ© celery in butter for 5 mins. Add onions and continue cooking 2 mins.Dump skillet ingredients into a large bowl. Cut hot dogs in half lengthwise,then chop into bite size pieces. SautÃ© dogs in skillet; turning to brown. Addto bowl. Reserve 1 cup of hot dogs & veggies in a small bowl. Slightly beateggs & milk together. Add egg mix and next 4 ingredients to bowl. Add 1-1/2 cups of cheese to bowl also. Mix all ingredients well. Spray 13x9Pyrex. Pour in casserole. Top with reserve hot dogs and cheese. Bakeuncovered 400* for 30 mins. My scaled down version: Corn Dog Casserole - TNT 1 c. fine minced celery 2 tbl. butter 1 to 1 1/2 c. sliced green onions OR 1/2 large sweet onion, chopped 1 pkg. beef hot dogs 1 egg 3/4 c. milk 1/4 tsp. black pepper 1 tsp. sage - optional salt to taste 1 8.5 oz Jiffy corn muffin mix 6 to 8 oz. shredded sharp cheddar cheese Saute celery, and onion in butter for 5 minutes. Meanwhile cut up hot dogsin small pieces; add to skillet and saute till the hot dogs are browned.Slightly beat eggs and milk till blended. Add salt, pepper muffin mix, pepperand cheese. Add sauteed vegetables and hot dogs to the corn muffinmixture. Pour in a 8 x 12 x 2" greased baking dish. Bake uncovered at 375ÂºF for 30 to 45 mins
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