Easy Recipes For Those Who Like To Cook and Bake
Is it too early to start posting pumpkin recipes? I don’t think so! I love pumpkin! Pumpkin cake, pumpkin bars, pumpkin muffins, pumpkin cheesecake, pumpkin chili and more surprising uses for pumpkin!
Pumpkin is so healthy and full of vitamins. It is actually one of the most nutritious foods out there. These gourds aren’t just for carving, they are loaded with antioxidants and disease-fighting vitamins! But what I love most is that pumpkins are for delicious eating!
…
Pumpkin French Toast Casserole: Make this easy Pumpkin french toast casserole loaded with pecan streusel the night before, then just bake it in the morning for a scrumptious breakfast!
…
Are you looking for the best pumpkin dessert for Thanksgiving? I know that my family will freak if I don’t make pumpkin pie – they have already requested pies for our Thanksgiving dessert table. Really I do love everything pumpkin and have lists of pumpkin desserts that I am baking this fall. Pumpkin cookies, cakes, pies, cheesecakes, and brownies.
…
When you need a quick dessert for the holidays that is super easy and so delicious! Try this Better than Pumpkin Pie Cake! The recipe uses a cake mix which makes it easier than pie~ I just had to! With a pumpkin pie base and yummy cake top! Buttery cake topping with crunchy nuts, makes this better than pumpkin pie cake so delicious!
Watch this Better Than Pumpkin Pie Cake disappear at your holiday party!
…
The only thing making me let go of summer is falling into the fall, with the idea of apple picking in the warm sunshine under grand sunflowers swaying in the wind. Fall brings us apples, pumpkins, gourds, squash, and the season for baking! Fall is the time for all desserts being apple and pumpkin…now let’s take them to a higher level with cheesecakes. Cheesecake is my ultimate dessert choice, I think because it is a work of love and patience, waiting for that rich, creamy, melt-in-your-mouth flavor that’s just like biting into a slice of heaven.
I have found 24 of THE BEST fall cheesecakes from incredibly talented bakers; there are cheesecakes for Halloween, cheesecakes for Thanksgiving, cheesecakes for your family on a crisp bright day, cheesecakes for any occasion! The list includes cheesecake bars, cheesecake brownies, cheesecake shooters, pumpkin cheesecakes, caramel cheesecakes, apple cheesecakes, and more. Scroll through and feast your eyes on this delicious world!
…
The breads and snacks from Great Low Carb Bread Company are delicious in taste and texture, compared to other low carb options.
Great Low Carb Sesame Bread
…
Yum
Do you ever see recipes on the internet that you really want to make? I do all day long! Life of a food blogger!
My daughter asked me to make Pumpkin Muffins and I remember seeing these on Incredible Recipes Blog. This is a fun recipe that you can make with your kids. Just give them a big wooden spoon to stir the batter!
On the Rachel Ray Show, a chef was showing easy 2 ingredient recipes, this was one of them! I would love to try them all!
No Oil, Eggs or Water needed for this recipe, just a Yellow Cake Mix and a can of Pumpkin. Add Pumpkin Pie Spice for more flavor. I stocked up on Pumpkin last year. I couldn’t pass up the price for a 30 ounce can for $1.99! So my can in this picture is double the amount that I needed, I used half the can and used the rest to make a Pumpkin Pie.
I even have a muffin pan from Pampered Chef that I love! No greasing or spraying, the muffins come out so easily! No Stick!
Scoop 2 teaspoonful of batter for each muffin.
They look perfect! I made a couple muffins a little bigger! Hubs gobbled those up!
Even better with a Cream Cheese Frosting! Sprinkle Pumpkin Spice on top of each muffin!
Ingredients
Instructions
Recipe from My Incredible Recipes.com
I come from a long line of pie bakers in my family. I remember my Great Grandma, Martha Cook, making her wonderful Boysenberry Cobblers that I still dream about. My Grandma Billie made a perfect Pecan Pie. Pronounced, puh-can, that’s the way it will always be for me. But my Mom can make a pie crust like nobody’s business, flaky, tender, perfect crust. I think the trick is not over working your crust, just do it and don’t think about it. She also makes the best Pumpkin Pie that I have ever had.
My son requested Pumpkin Pies instead of a cake for his birthday. Yes his love for pie is in his blood. My Mom made two pies because she knew that her grandson could eat a whole pie by himself without blinking an eye. Topped with fresh whipped cream, nothing more comforting. I have been eating this pie my whole life and can’t imagine a holiday without it.
Mom’s Best Pumpkin Pie
Makes 2 pies
6 eggs slightly beaten
1 can ( 29 oz) solid pack pumpkin (we like Libby’s)
1 1/2 cups sugar
1 tsp salt
2 tsp ground Cinnamon
1 tsp ground Ginger
1/2 tsp ground Cloves
2 cans (12 fl oz each) Evaporated Milk
2 9- inch unbaked homemade pie shells
Preheat oven to 425 degrees F
Combine filling ingredients in order given, divide evenly into pie shells. Bake 15 mins, reduce temperature to 350 degrees F and bake an additional 45 mins, or until knife inserted in center comes out clean. Wrap foil around crust if browns too quickly. Cool, garnish with whipped cream.
Homemade Pie Crust Recipe
Makes one 9 inch deep dish pie crust
1 cup all purpose flour
1/2 tsp salt
1/3 cup vegetable shortening
2-3 TBSP cold water
Directions
Combine flour and salt in a medium bowl, cut in vegetable shortening with a pastry blender or two knives until mixture is crumbly. Sprinkle with water, blend until mixture holds together. Shape dough into a ball, place on lightly floured surface. Roll out dough to 1/8 inch thickness. Line pie plate with pastry. Turn edge under, crimp edge as desired.
This post has been linked up to these fabulous blogs! 
Classic Crumb Cake Just Like The Kind You Would Find In Your Favorite Coffee Shop, Pumpkin Crumb Cake! A Tender Cake Topped With Large Chunks Of Cinnamon Sugar Goodness!
I know, I know, I can’t believe fall is here! But I am loving all of the apple and pumpkin recipes that I am seeing. I am crazy about crumb cake! This is for all of my pumpkin fans…I am one of those! Pumpkin pies, pumpkin bars, pumpkin cookies, yeah, I love them all!…
 |
| I think I went a little overboard with my purchasing of canned pumpkin. Is that even possible? I bought a case. I really love pumpkin and have had a hankering for Pumpkin Cheesecake. I have been seeing so many gorgeous Cheesecakes on Pinterest. But the thing is, you have to refrigerate your cheesecake and I needed these bars for a party tonight! In my travels, I stumbled upon a very easy recipe for Pumpkin Cheesecake Bars. Now when I tell you easy, I mean EEEE-Z. Not easy like you open a pouch of ingredients and add water, I mean easier than a cheesecake easier. Although if you double this recipe, you can actually make a cheesecake if you place all ingredients in a spring form pan. I happened to have all of the ingredients on hand, which makes me happier than all get out. I planned on bringing these to a dinner party at Lily’s home, but they were gone in a flash. Note to self, double this recipe next time! These bars are perfect for a snack, dessert or in my case breakfast. I used chopped walnuts, but you can use pecans or choose to go nut free. Either way, these are a perfect Holiday Bar. |
 |
| Here’s what you need: flour, brown sugar, butter, chopped walnuts, cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla. |
 |
| Combine flour and brown sugar in a medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. |
 |
| Press remaining mixture into bottom of 8x8x1 1/2 inch baking pan. Bake in preheated 350 degree oven for 15 minutes. Cool slightly. |
 |
| Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla in large mixer bowl. I used my Kitchen Aid. Blend until smooth. |
 |
| Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30-35 minutes. Cool before cutting into bars. Makes 12 bars. If you double the recipe and put it in a spring form pan, it makes a wonderful cheesecake ( increase baking time) |
 |
| Pumpkin Cheesecake Bars
1 c. all purpose flour
1/3 c. packed golden brown sugar 5 tbsp. butter, softened 1/2 c. finely chopped pecans or walnuts 1 (8 oz.) pkg. softened cream cheese 3/4 c. sugar 1/2 c. Libby’s solid pack pumpkin 2 eggs, lightly beaten 1 1/2 tsp. ground cinnamon 1 tsp. ground allspice 1 tsp. vanilla extract Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of 8 x 8 x 1 1/2 inch basking pan. Bake in preheated 350 degree oven for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla in large mixer bowl. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30-35 minutes. Cool before cutting into bars. Makes 12 bars. If you double recipe and put in a spring form pan it makes a wonderful cheesecake (increase baking time).
|
Recipe adapted from Cooks.com
This post has been linked up to these fabulous blogs!
