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Pumpkin Chunkin

Just in case our recently featured pumpkin cheesecake isn’t your thing, here are some additional ideas as we head towards the Thanksgiving holiday. It’s kind of a mystery why we only enjoy these recipes this time of year, since they’re all made with available-anytime ingredients, but whatever it is, it’s probably the same reason people don’t make s’mores in the winter. 

Anyway, I hope you give some of these great pumpkin recipes a try soon, while there’s still time. Just click on the recipe title links, and away you go. Enjoy!



Pumpkin Pancakes

It’s a crime these aren’t a regular item on diner menus. 


Pumpkin Scones

There are some colors that only occur with food, and this is one of them. Look for “pumpkin scone” on a paint chip near you.


Best Pumpkin Pie Ever

Since no one can prove otherwise, my legal team is fine with this recipe’s outrageous claim. 


Low Fat Pumpkin Flan

There are some things that just shouldn’t work, but they do, and sometimes those things are low-fat flans.

Pumpkin Cinnamon Rolls

You can pretend these are healthier for you than regular cinnamon rolls, since they’re made with nutritious pumpkin, but we know the truth. 

Kicking Off Side Dish Season with Roasted “Wild” Mushroom and Potato Salad

It’s almost that time of year again. The holidays are still
a little ways off, but you’re already starting to wonder (worry?) what creative
side dishes will adorn the season’s holiday tables. This delicious, and very
versatile roasted mushroom and potato salad could be worth a look. 


“Wild” mushrooms have never been less so, and that’s a good
thing. Not that hunting for mushrooms in a dewy forest isn’t fun, but I’ll take
a nice safe grocery store over actual labor anytime. Especially since the
selection has gotten so much better over the years. You can easily find 5-6
varieties of mushrooms in the big markets, and they all will work.

I’ve given you an almost blank canvas here, with possible
additions being as numerous as they are obvious. One geometrical change I’d
make next time, would be to quarter the potatoes instead of halving them, to
add surface area, as well as decreasing the cooking time.


Not only is this salad good hot, room temp, and cold, but it also
works for breakfast, lunch, and dinner. I hope you give it a try soon. Enjoy!


Ingredients for 6 portions
2 tbsp olive oil, more as needed
2 lbs new yellow or red potatoes
1 lb trimmed wild mushrooms
2 oz pancetta
salt and pepper to taste
3 tbsp sherry vinegar
2 tbsp tarragon
2 garlic cloves, finely minced

Note: I roasted the potatoes at 400 F. for 30 minutes, then
turned the oven up to 425 F. to finish with the mushrooms. For simplicity’s
sake, just use 425 F the whole way. It’s 30 minutes for just potatoes, then
about 20-30 more with the mushrooms, tossing a few times. Don’t stop until
everything is looking awesome.

Quick Cherry Turnovers

Quick Cherry Turnovers

by Pam on September 13, 2012

I was recently sent the new Taste of Home Best Loved Recipes[1] cookbook.  It is full of 1,485 different recipes that range from elegant and gourmet to comforting and simple.  I have had a great time looking through this cookbook, reading the recipes, and looking at the tempting photos.  I wanted to make my kids a special after school snack but I didn’t feel like going to the grocery store so I looked through this book to see what I could find.  I found this turnover recipe that was quick, easy, and best of all, I had all the ingredients on hand… you can’t beat that.  They were fun to make and they gave my kids the biggest smile when they walked through the door and saw these warm turnovers waiting for them.   I think I might just be a pretty cool mom in their eyes today.  Thanks for the great cookbook Taste of Home[2]!

Preheat the oven to 375 degrees.  Line a baking sheet with a silpat mat.

Unroll the crescent roll dough and separate into four squares; place them on the silpat mat lined baking sheet.  Press the seams and perforations together by pinching them.  Spoon a 1/4 cup of pie filling in one corner of each square.  Fold to make triangles; pinch the sides to seal then press them down with a fork.

Place into the oven and bake for 10-12 minutes or until golden brown.

Prepare the frosting while the turnovers are baking.  Combine the sugar, milk, and vanilla together.  Drizzle  the frosting over the warm turnovers.

These cherry turnovers are best when served immediately.  Enjoy.

Print[3]



Quick Cherry Turnovers




Yield: 4

Prep Time: 10 min.

Cook Time: 10 min.

Total Time: 20 min.



Ingredients:

Turnovers:

1 tube of crescent rolls
1 cup of cherry pie filling

Frosting:

1/2 cup of powdered sugar
1-2 tbsp milk
1/2 tsp vanilla

Directions:

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.

Unroll the crescent roll dough and separate into four squares; place them on the silpat mat lined baking sheet. Press the seams and perforations together by pinching them. Spoon a 1/4 cup of pie filling in one corner of each square. Fold to make triangles; pinch the sides to seal then press them down with a fork.

Place into the oven and bake for 10-12 minutes or until golden brown.

Prepare the frosting while the turnovers are baking. Combine the sugar, milk, and vanilla together. Drizzle over the warm turnovers. Serve immediately. Enjoy.



Adapted recipe by For the Love of Cooking.net
Original recipe by Taste of Home Best Loved Recipes

References

  1. ^ Taste of Home Best Loved Recipes (www.facebook.com)
  2. ^ Taste of Home (www.tasteofhome.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)