Party food
Happy New Year! Another year over and onto new adventures! I could not let this holiday season go by and not post this Down East Pumpkin Bread recipe. I have made this a number of times and love it. I like to bake these in the small tins and give them as gifts at the holiday. BUT no matter when this is delicious anytime. So if you have not had enough pumpkin and are looking for one more recipe to make, this is it!
INGREDIENTS
1 (15 ounce can) pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
DIRECTIONS
Preheat oven to 350 degrees. Flour six 7 x 3 loaf pans. In a large bowl mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pout into the prepared pans.
Bake for about 50 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Enjoy,
This recipe can be found at www.allrecipes.com
Ahhhhhh..We made it through the holidays! Is anyone else as exhausted as I am? What a crazy whirlwind of activity at my house this year! I don’t know about you, but a couple of simple and delicious appetizer recipes for New Year’s Eve sounds perfect to me! Today’s recipe is super simple and LOVED by everyone who tried it. BUT don’t start your diet with this appetizer, this is not figure friendly, but it is really yummy! This also has a fantastic presentation, very festive!
INGREDIENTS
2 cups shredded sharp cheddar cheese
2 cups real mayo
2 cups chopped pecans
2 bundles of scallions, diced
1 jar strawberry preserves
DIRECTIONS
Spray a bunt pan with non-stick spray and set aside. Combine the first four ingredients mixing well and pour into your well greased pan. Cover and refrigerate over night. When ready to serve let sit out at room temperature and run a spatula around all of the edges of the pan. Invert on to a serving platter. Mine took a little time to loosen but it did come out pretty easy. Don’t worry if it doesn’t this is forgiving! Mix the preserves up a little to “loosen” it and then pour on top of the ring letting the preserves fall down the side of the ring. Serve with crackers.
Enjoy!
I came across this recipe over a year ago and am not sure of the source. I will update with a source as soon as I can !!
I love any kind of food competition. It amazes me how creative people are with the various ingredients. This recipe came from one of those competitions, the Pillsbury cook off that is held every year. Just recently read this was the grand prize winner! This recipe is quick, easy and super sweet! This would make a great gift for any of your friends that have a sweet tooth!
INGREDIENTS
1 Pillsbury refrigerated pie crust, softened as directed on the box
1 bag (12 ounces) white vanilla baking chips
1 Tablespoon Crisco baking stick, butter flavor, all vegetable shortening.
1 Tablespoon Jif creamy peanut butter
1 cup salted cocktail peanuts
2/3 cup toffee bits
DIRECTIONS
Heat oven to 450 degrees. Line two cookie sheets with wax paper. Unroll pie crust onto work surface and with a pizza cutter or knife cut the pie crust into 16 rows by 16 rows to make small squares. Arrange squares in a single layer on a large ungreased baking sheet . Bake for 6-8 minutes or until lightly golden brown. Cool completely.
In a large microwavable bowl combine baking chips, shortening and peanut butter. Microwave on high for one minute to one minute and thirty seconds stirring once until chips are smooth. Add pie crust squares, peanuts and toffee bits in a medium size bowl and gently stir in the chocolate and mix until everything is evenly coated. Immediately drop by tablespoons onto your lined cookie sheets. If your mixture gets too thick microwave on high of 15 seconds and stir. Refrigerate until set and store covered.
Enjoy,
This is another one of those recipes that has been around for awhile but it is a favorite each and every time. If you have not had the chance to make it this is your time to do it! It makes a great sweet appetizer or a dessert for any holiday gathering you may be having. It also looks terrific served in a small hollowed out pumpkin! I like to serve gingersnaps with this.
INGREDIENTS
1 (8 ounce) package of cream cheese
2 cups confectioners sugar
1 (15 ounce) can of solid pumpkin
1 Tablespoon ground cinnamon
1 Tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate
DIRECTIONS
In a medium bowl blend cream cheese and confectioners sugar until smooth. Gradually mix in the pumpkin, stir in the cinnamon, pumpkin pie spice and the orange juice until smooth and well blended. Chill until serving . Serve with gingersnap cookies.
Enjoy,
Peppermint Christmas bark is not really new, but it is certainly delicious and makes a great holiday gift! So since we are in the full holiday swing of things, here is a sweet dessert to share with your family or give as a gift !
INGREDIENTS
1 bag of chocolate Ghirardelli melting chips
1 bag of white Ghiradelli melting chips
1/2 teaspoon of peppermint extract
Candy canes, crushed into bits
DIRECTIONS
Prepare a sheet pan with a slight amount of non- stick baking spray, set aside. Melt the bag of chocolate melting chips in the microwave according to package directions, mine takes a little less than two minutes. When the chips are melted and smooth spread the chocolate on the prepared baking sheet being careful not to spread the chocolate too thin. Place the baking sheet into the refrigerator for twenty minutes to set. After the twenty minutes melt the white baking chips according to directions and when melted and smooth add the peppermint extract and mix well. Take the baking sheet out of the fridge and pour the white chocolate over the chocolate keeping it as even as you can and add the crushed candy canes. Place the baking sheet back in the refrigerator for another 20 minutes or until the chocolate is firm. Once the chocolate is set remove from fridge and break into pieces. store in an airtight container or package up to give as a gift.
Enjoy,
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