Bite Size Cranberry Meatballs

2 lbs. ground beef
6-oz. pkg. stuffing mix with cranberries
2 eggs, beaten
1 c. water
16-oz. bottle barbecue sauce
14-oz. can whole-berry cranberry sauce
In a large bowl, mix together beef, stuffing mix, eggs and water. Form into 48 small meatballs. Arrange meatballs on a lightly greased 15”x10” jelly-roll pan. Bake at 400 degrees for 16 minutes, or until beef is no longer pink. Meanwhile, in a saucepan over medium heat, bring barbecue sauce and cranberry sauce to a boil; mix well. Add meatballs to sauce mixture; stir to coat evenly. Simmer for several minutes, until well blended. Makes 4 dozen.

Pecan Cheesecake Pie

1⁄2 15-oz. pkg. refrigerated pie crusts

8-oz. pkg. cream cheese, softened

4 eggs, divided

3⁄4 c. sugar, divided

2 t. vanilla extract, divided

1⁄4 t. salt

11⁄4 c. chopped pecans

1 c. light corn syrup

Fit pie crust into a 9" pie plate according to package directions. Fold edges under and crimp. Beat cream cheese, one egg, 1⁄2 cup sugar, one teaspoon vanilla and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into pie crust; sprinkle evenly with chopped pecans. Whisk together corn syrup and remaining 3 eggs, 1⁄4 cup sugar and one teaspoon vanilla; pour mixture over pecans. Place pie on a baking sheet. Bake at 350 degrees on lowest oven rack 50 to 55 minutes, or until pie is set. Cool on a wire rack one hour or until completely cool. Serve immediately or cover and chill up to 2 days. Serves 8.

Fall Dip

 

FALL DIP

 {Cool Whip, vanilla pudding mix, and a can of pumpkin}

 You use 16 oz of cool whip,

 3 small boxes instant vanilla pudding

 ***... dry mix only*** DON'T make the pudding*** 

 one small can of pumpkin.

 

Mix everything together and then add some pumpkin pie spice. Serve with graham crackers

Pumpkin Coffeecake

Here is a DELICIOUS and easy recipe that is a favorite in Amish homes this time of year: pumpkin coffeecake. It is really good, just makes sure you have a box of yellow cake mix on hand and some pumpkin. Try it!

 

1 package yellow cake mix, divided

1 C. canned pumpkin
1 C. sour cream
4 eggs
1/4 C. granulated sugar
1/4 C. water
2 teaspoons pumpkin pie spice, divided
2 T. brown sugar

Preheat oven to 350°F. Grease and flour 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 minutes. 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 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Turn right side up. Cool completely.

Makes 12 to 16 servings.

 

Found at The Amish Cook

Old Fashioned Pumpkin Cookies

  

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter (1 stick), softened
• 1 cup canned pumpkin
• 1 large egg
• 1 teaspoon vanilla extract
• Glaze (recipe follows)

Directions

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth

Pumpkin Crunch

1 package Yellow cake mix
1 can (15 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
1 1/2 cup sugar
1 tsp. cinnamon
1 tsp. salt
1/2 cup nuts
1 cup butter, melted
Heat oven to 350°. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt in a large bow. Pour into a greased 9×13 pan. Sprinkle dry cake mix over pumpkin mixture. Then sprinkle with nuts. Drizzle with butter. Bake for 50-55 minutes or until golden brown. Cool, served chilled. Serve with whipped topping.

Easiest Pumpkin Muffins

Come Have A Peace shared a pumpkin muffin that is about the easiest I have ever seen!  Since I love pumpkin, I had to get this recipe!

Easy Pumpkin Muffins

1 box of spice cake mix
1 c. of canned pumpkin (not pie mix, just pumpkin, so you can also do it yourself, if you can't find find canned pumpkin)
1/2 c. water

Mix ingredients together until you just see a few dry cake mix crumbs. Spray 12 muffin tins, and spoon batter into the pan. Bake at 350 degrees for 24 min.

How easy is that??

Luscious Four-Layer Pumpkin Cake

1 pkg. (2-layer size) yellow cake mix

1 can  (15 oz.) pumpkin, divided

1/2 cup milk

1/3 cup  oil

4 eggs

1-1/2 tsp.  pumpkin pie spice, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup  powdered sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/4 cup  caramel ice cream topping

1/4 cup chopped PLANTERS Pecans

 

HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

Coffee Pumpkin Bread with Icing

1 pkg. (14 oz.) pumpkin quick bread mix
 1-1/4 cups brewed double-strength MAXWELL HOUSE Coffee, any variety, cooled, divided
4 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
 3 cups powdered sugar
 2 Tbsp. butter or margarine, melted


PREPARE bread batter as directed on package, substituting 1 cup of the coffee for the water. Stir in chocolate.

BAKE bread as directed on package. Remove from pan; cool completely.

BEAT sugar, remaining 1/4 cup coffee and the butter in large bowl with electric mixer on low speed until well blended. Spread onto bread. Cut into 16 slices to serve.

Kraft Kitchens TipsVariation Prepare batter as directed; pour evenly into 3 (5-3/4x3x1/2-inch) disposable mini loaf pans. Bake at 350°F for 40 minutes or until wooden toothpick inserted in centers comes out clean. Cool and spread with icing as directed.

Apple Zucchini Granola Bread

3 1/2 cups all purpose flour
1/2 cup wheat bran
1 T baking soda
1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp ground nutmeg
5 eggs
1 1/2 cups canola oil
1 1/2 cups white sugar
1 1/2 cups brown sugar
1 tsp salt
1 T vanilla
2 cups shredded zucchini
2 cups shredded apples
zest of 1 orange
2 cups granola

Preheat oven to 350 degrees.  Spray two loaf pans with nonstick coating.  In a mixing bowl, combine flour, wheat bran, baking soda, baking powder, cinnamon and nutmeg.  In a large bowl, stir together eggs, oil, sugars, salt and vanilla.  Beat until well blended.  Stir zucchini, apples, orange zest and granola into wet mixture.  Add the dry ingredients and stir until moistened.  Spread mixture in prepared loaf pans.  Bake 50 minutes or until toothpick inserted in center comes out clean.  

Banana Bread

Everyone needs a good banana bread recipe to hold on to. This one is simple and delicious!


3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

No need for a mixer for this recipe. Preheat the oven to 350°. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. (Additional spices may be added - cinnamon, nutmeg or ground cloves for added flavor). Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

This is a versatile recipe, can add walnuts, chocolate chips etc.

Pumpkin Cake

I have a cousin who has brought this cake to a family function twice and it is so delicious. She shared the recipe with me and it turned out wonderful.

4 Eggs
1 Cup Oil
2 Cups White Sugar
15 oz. Can of Pumpkin
2 Cups All Purpose Flour2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
2+ tsp. Cinnamon1
/2+ tsp. Ginger
1/2+ tsp. Cloves
1/2+ tsp. Nutmeg

Preheat oven 350* Mix first four ingredients. Mix together dry ingredients then add to pumpkin mixture. Pour into greased and floured pan. I use 14" x 10" and bake for 25-30 minutes. They can also be baked as cupcakes.

ICING: Beat 8 oz. cream cheese until softened. Add 1/4 cup butter or margerine and 1 tsp. vanilla until fluffy. Gradually add half a box of powered sugar (aprox. 2 cups).Beat until smooth.
Spead on top of cake and garnish with chopped nuts if desired.

Pumpkin Blueberry Muffins

Today is a perfect fall day, a nice wind is blowing through the open windows and it is a great day to bake! I found this recipe for pumpkin muffins and gave it a try. They are great!

1 1/2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup canned pumpkin
1/2 cup milk
1 egg
1/4 cup butter, melted
3/4 cup blueberries, fresh or frozen
1/4 cup light brown sugar


Preheat oven to 400 degrees. Combine dry ingredients. Blend pumpkin, milk, egg and butter. Add pumpkin mixture to dry ingredients. Fold in blueberries. Fill tins. Sprinkle evenly with brown sugar mixed with a little cinnamon. Bake 20 minutes. Yields 12 Muffins.