37 Pumpkin Recipes

Why is it that it is only acceptable to have pumpkin everything during the fall? I believe it should be socially acceptable to enjoy pumpkin in all it's many forms all year round. Let's raise up and say "We want pumpkin everyday all year round!" Let me hear you. 

I was looking for some Pumpkin recipes and found a whole bunch. I thought I would share the love. :) Here are 37 delicious, drool-worthy pumpkin recipes from soups to pasta to desserts from some of my favorite blogs and such. I started with desserts because I believe in having dessert first. 

Desserts:

1. No-Bake Mini Pumpkin Cheesecakes 

                                                   

2. The Best Pumpkin Cream Cheese- Filled Brownies

3. Pumpkin Pecan Cobbler (Do I have to share?)

4. Clean Eating Pumpkin Ice Cream

5. Pumpkin-Oat Chocolate Chip Cookies

6. Slower Cooker Sticky Caramel Pumpkin Cake

7. Pumpkin Creme Brulee (I love creme brulee!!)

8. Oatmeal Pumpkin Creme Pies

9. Pumpkin Cheesecake with Salted Caramel Sauce

10. White Chocolate Pumpkin Spice Fudge

11. Pumpkin Cheesecake Truffle (Low Carb!!)

12. Pumpkin Better Than... Cake (a poke cake!)

13. Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting (Good anytime of the year!)

14.Pumpkin Roll (No list would be complete with out a Pumpkin Roll recipe.)

Breakfast:

15. Pumpkin French Toast (yes, please.)

16. Pumpkin Donut Holes

17. The Best Pumpkin Cinnamon Rolls (I'm drooling right now.)

18. Pumpkin Chocolate Chip Pancakes

19. Starbucks Pumpkin Scone 

Pasta:

20. Skinny Pumpkin Pasta Bake

21. Creamy Pumpkin Prosciutto Rigatoni

22. Creamy Pumpkin Pasta Bake

Soups:

23. Pumpkin Chili

24. Low Carb Pumpkin Sausage Soup

25. Creamy Panera Autumn Squash Soup

26. Creamy Parmesan Pumpkin Soup

Breads:

27. Moist Pumpkin Bread

28. Pumpkin Cornbread

Beverages:

29. Crock Pot Pumpkin Spiced Latte (take a sip of that after a long day!!)

30. Pumpkin Pie Frappe (Drink your pie!!)

31.  Best Homemade Pumpkin Spice Latte  (save you a bit of money :) )

32. Iced Pumpkin Spice Coffee

33. Skinny Pumpkin Spice Frappuccino 

Extras:

34. Homemade Pumpkin Pie Spice

35. Homemade Pumpkin Spice Coffee Creamer (Just another reason to drink coffee)

36. Roasted Pumpkin Seeds

37. Pumpkin Spice Rice Krispies (Kids will love these.)

I hope you get your fair share of pumpkin this Fall and everyday of the year. And don't forget to share the love of Pumpkin with those that you love. I hope you have a very happy Fall (and lots of Pumpkin). :)

Peace, Love, Bake on.

                                                   Andrea

Baked Creamy Macaroni and Cheese

Allow me to first start off with that my dad hates macaroni and cheese, and he also happens to dislike cream cheese. But does that stop me from making dishes with my first love, cream cheese, and making gooey comforting macaroni and cheese? No.

That does, however, make me stop and think of a macaroni and cheese recipe that I hope everyone will like. You see, I had been using a mac and cheese recipe for a year so that was just mediocre. My dad wasn't a big fan nor was the rest of my family; it was truly just meh-- not bad tasting just meh. I wanted something extraordinary that was creamy, filled with flavor, and extra cheesy (of course). 

What I found and created, I believe is truly yummy and extremely comforting. The secret ingredient is cream cheese. I had never really thought of cream cheese in mac and cheese. I never thought of combining the two, but I'm glad I did. 

When I ever use cream cheese in any dish, it's always treat and oh-so-delicious. So, enjoy the dish (and the calories). 

Baked Macaroni and Cheese
adapted from allrecipes.com

Ingredients:
8 oz. macaroni
1/4 cup butter
3 Tbs. flour
1 1/2 milk
1/2 cup heavy cream
(or just do 2 cups of milk instead 1 1/2 milk and 1/2 cream)
1 pkg. cream cheese
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dijon mustard
2 cups shredded Cheddar cheese
1 cup Italian bread crumbs
2 Tbs. butter

Directions:

1. Preheat oven to 400 degrees. 
2. Cook noodles according to directions. Cook to al dente.
3. In 3 quart sauce pan, melt butter and then stir in flour over medium-high heat. Cook for a minute or less, or until smooth & bubbly. Stir constantly. 
4. Mix in cream cheese, milk, salt & pepper, and dijon mustard. Cook sauce until it has thicken. Mix together thoroughly so that the cream cheese softens and mixes in throughout. 
5. Before adding noodle, add cheese. After adding cheese, mix in the noodles. 
6. Pour in a greased greased 2-3 quart casserole dish. 
7. Melt butter (I melt mine in the microwave). Mix butter and bread crumbs together. Sprinkle on top of macaroni and cheese. 
8. Bake for 15-25 minutes or until golden and bubbly.
9. Serve and enjoy!

Please enjoy and savor this recipe like my family and I do. Please comment or email me with your questions or comments. Have a happy fall!

Peace, love, bake on.

                                The Fiery Redhead

Salsa Roll-Ups

Okay, so I am a little late on this, but the Super Bowl was over the weekend. So, I am not much a football watcher myself, but since I was given the chance to make a bunch of food, I was all for it. I do watch football now and again. And I do understand the basic concepts and rules of football, but I don't usually let on that I do, though. I'm not sure why. 

Anyway, I was at this party several days before with my cousin, who also happens to be one of my best friends, and her boyfriend. And at this party, I had some roll-ups that had cream cheese and salsa in them. When I asked what they were made of, I told myself I was going to recreate them as soon as I got home. And I did. It all worked out perfectly since the Super Bowl was the very same weekend. 

Of course, I recreated them with my very own version. I did some research and decided to make my own version of them. And the recipe came out to be something like this.

Cream Cheese Salsa Roll-Ups

Ingredients:

1- 8 oz. cream cheese, softened

1 cup salsa

1/2 cup sour cream

1 cup shredded cheese plus a little extra

1/4 tsp. chili powder

1  4-6 oz can olives (sliced, which 

I always buy the whole ones and cut them myself)

3 green onions, sliced thinly
5-6 tortillas (I used 10 inch, but 
smaller ones can be used)

Directions:

1. In a large bowl, using mixer, beat cream cheese until smooth. Next, add salsa and sour cream, and mix together.  
2. Add the chili powder, cheese, olives, green onions and mix together. Now, add the olives (after adding olives, I mixed using a spoon or spatula instead of the electric mixer.) 
3.  Now, spoon about a 1/2 of a cup of the mixture (or smaller amount if using a smaller sized tortilla like a 6 inch) onto a tortilla. Sprinkle a little extra cheese (because you can never have enough cheese, this is optional), and then roll up tightly.
4.  Wrap each tortilla roll-up in plastic wrap individually and refrigerate for at least 1-2 hours. 
5. Cut into 3/4 inch pinwheels and serve immediately. Can be served with extra salsa if desired. 

I love these because they are easy to make and they are delicious. My whole family loved them. They make great appetizers and snacks for any occasion. I hope you enjoy them as much as my family did. If you have any questions or just want to comment please by either emailing me or commenting below. Thanks!

                                                      Andrea 

Cinnamon roll pancakes

I love pancakes, and I love cinnamon rolls. So why not combine them? Duh. So that is what I did. I had found a recipe for one on Pinterest and was linked to this website. It was very detailed and had great instructions, though I made a few twinks to it when I made this scrumptious breakfast food. 

My family, especially my little brothers, loved these pancakes. They really loved it with the attached cream cheese  glaze/syrup that goes on top of these wonderful pancakes. 

When I made these the first time, I used a pancake mix I had on hand and mixed it up like I normally do. 

Ingredients:

Cinnamon Filling:

4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

Cream Cheese Filling:

4 tablespoons (1/2 stick) unsalted butter

2-ounces cream cheese, at room temperature

3/4 cup powdered sugar

1/2 teaspoon vanilla extract

Pancakes:

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 large egg, lightly beaten

1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

Tips:

*Quick and easy tip: Use a boxed pancake mix as the base for this recipe.
*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it's best when it's similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.

*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!

***I found this directly from this wonderful website called Recipe Girl. She has a wonderful site, check it out. 

Thanks and enjoy!

Peace, love, bake on.

                                           Andrea 

                                

Strawberry Cheesecake

  Strawberry Cheesecake. Just hearing it sounds so DELISH. This recipe I found ages ago. Cheesecake looks hard to make but is actually usually so simple, a piece of cake.

         These are the ingredients you will need:

1 1/4 cups graham cracker crumbs (I usually just use one package of graham crackers)

1/4 cupwhite sugar

2 teaspoonsground cinnamon

1/3 cupbutter, melted

2 (10 ounce) packages frozen sweetened sliced strawberries, thawed and drained

1 tablespoon cornstarch

3 (8 ounce) packages cream cheese, softened (very important. try to have it at room temp. or close to it)

1 (14 ounce) can sweetened condensed milk

1/4 cuplemon juice

1/2 teaspoon vanilla extract

3eggs

1 tablespoon water (optional)

Directions:

1. Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Then press mixture into the bottom of  an ungreased 9-inch spring form pan. Refrigerate this while preparing the cream cheese mixture and the strawberry mixture..

2. Preheat oven 300 degrees.

3. Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.

4.Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.

5.Beat cream cheese in a mixing bowl with an electric mixer until it is light and fluffed. Then gradually beat in condensed milk and mix in lemon juice and vanilla extract. Beat in eggs on low speed until just combined.

6. Pour half of cream cheese mixture over crust and drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer.Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.

7. Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.

                      Eat up and enjoy!