Sunday, November 20, 2016

Pumpkin Coffee Cake

Pumpkin Coffee Cake
 By Vera
  • ⅓ cup Water
  • 1 can Pureed Pumpkin (15 Oz)
  • 2 whole Eggs
  • 1 Tablespoon Vanilla Extract
  • 2 teaspoons Pumpkin Pie Spice
  • 1 box Yellow Cake Mix (18 Ounce Box)
  • 1 teaspoon Baking Soda
  • 1 cup Brown Sugar, Divided
  • ½ cups Flour
  • 4 Tablespoons Butter, Melted
  • ¼ cups Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • ¼ cup Heavy Whipping Cream
Preheat the oven to 350F.

Cake:  In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.

Grease a 9×13 pan with butter and pour batter into pan.

Topping:  In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

Glaze:  Combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.

When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

1.  Next time I would only use about half the pumpkin spice, but that is personal preference as I'm not big on the spices.
2.  I didn't care for the topping.  The taste was fine, it was more the texture, so I would probably skip that next time to see how it would work out!

Tuesday, December 1, 2015

Turkey, Salsa and Egg Meal

Sue made this for cooking circle a few weeks ago and it was great!

1 Lb. Ground Turkey
1 bottle salsa

Brown turkey.  Add salsa and let it heat up.  Crack eggs on top and let cook until desired "doness" and serve.

Friday, September 11, 2015

Spaghetti Pie

I saw this on the Today show a couple weeks ago.  I made this weekend.  We liked the flavor but it was a little dry.  I made some notes at the bottom of what I will do differently the next time I make it!
 12 ounces spaghetti, cooked, ½ cup cooking water reserved
1 small yellow onion, chopped finely
1 pound ground turkey or sirloin beef
1 cup tomato paste, divided
3 large eggs
1 cup grated Parmesan cheese
1½ cup shredded mozzarella
2 tablespoons olive oil
Salt to taste


Preheat oven to 350.

Cook spaghetti according to instructions.

In a large skillet, saute the onions until soft. Add ground turkey or beef, and ¾ cup of the tomato paste. Add ½ cup of pasta water and stir well.  Season with salt to taste. Consistency should be like a thick Bolognese sauce, add more cooking water as needed.

In a large bowl, mix together the cooked spaghetti, eggs, Parmesan cheese, 1 cup of the mozzarella, and ¼ cup of the tomato paste.

Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture then scatter the remaining mozzarella on top.

Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie.

NOTES:  My suggestions for a couple changes.  To me, the spaghetti mixture was a little to dry.  When I do this again, I will either ad some water or use tomato sauce rather than tomato paste.  I will also add a little extra water to the meat mixture.

Wednesday, January 28, 2015

Crock Pot Peach Cobbler

I found this recipe on a website and though it looked easy and good.  I made it last night for cooking circle and everyone liked it!

2 Pounds fresh or canned peaches, sliced (I used three cans in mine)
2/3 cup oats
2/3 cup all purpose flour
2/3 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)
3/4 cup softened butter or margarine


1.  Place peaches in a 3-4 quart crock pot
2.  Combine oats, flour, sugar and spices.  Add butter and stir until crumbly.
3.  Pour mixture over peaches.
4. Cook on low 3 hours.

   I didn't have any nutmeg, but it great without it.
   Gluten Free options:  Substitute with gluten free flour and gluten free oats.

Sunday, July 27, 2014

Stuffed Zucchini

Someone brought these to cooking circle the other night and they were amazing!  I hope you enjoy it as much as I did!

Stuffed Zucchini

3 Zucchini
1 Lb. Pork Sausage
1 Cup Dry Bread Crumbs
1 Clove Garlic, Minced
1 (32 oz.) Jar Spaghetti Sauce
1/2 Cup Graded Parmesan Cheese
1/2 Cup Shredded Mozzarella Cheese

1. Preheat oven to 350.

2. Trim steps from zucchini and cut lengthwise.  Scoop out seeds and put in bowl.  Mix seeds with sausage, garlic, bread crumbs and Parmesan cheese.  Stuff squash with sausage mixture and place in 9X13 inch baking pan.  Pour spaghetti sauce over squash and cover with foil.

3.  Bake in preheated oven for 45 minutes or until squash is cooked.  Remove foil and cover with mozzarella cheese.  Cook until cheese is melted.

Serves 4.

Notes:  You can substitute leftover taco meat for sausage!

Wednesday, November 27, 2013

Pumpkin Cheesecake

My very favorite dessert is cheesecake.  Not the no-bake kind but the real kind, made in a spring form pan and baked just right.  I usually prefer just plain cheesecake with a little fruit on top but I also love pumpkin cheesecake.  This one is perfect, it has just the right amount of pumpkin flavor and is so creamy and delicious.
If making cheesecake scares you, here are a few simple tips to get it just right.
*Make it a day before you will need it.  It will taste better after sitting for 24 hours.
* Have all your ingredients at room temperature and don't over mix.
*Bake it in a hot water bath.  I line the outside of my spring form pan with tin foil before I make the crust then when it is time to bake it, put water in a shallow cookie sheet and place the spring form pan in the cookie sheet in the water.
*After cooking, prop the oven door open and let the cheesecake sit in the oven for an hour or so before taking out of the oven.  After that, let it cool for another hour or so before refrigerating. Cover tightly and refrigerate for at least a few more hours before removing the sides and serving.

Pumpkin Cheesecake
1 1/2 cups graham cracker crumbs
5 Tbsp. melted butter
1 Tbsp. sugar

1 cup sugar
3 (8oz) packages cream cheese
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1 tsp. cinnamon
1/4 tsp. nutmeg
14 tsp. allspice

Preheat oven to 350 degrees.  Combine the graham cracker crumbs with 1 Tbsp. sugar, then drizzle the melted butter over the top and stir to combine.
Press the crumb mixture into the bottom of a spring form pan and up about 2/3rds of the way up the sides of the pan. Bake for 5 minutes and remove from the oven. Let cool slightly.
Combine the cream cheese, 1 cup sugar, and vanilla in a large bowl.  Mix until smooth but don't over mix.  Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue beating until smooth and creamy.  Pour into your prepared pan and bake for 60-70 minutes.  The center should be set but a little "jiggly" when done.

Wednesday, October 30, 2013

Pumpkin Seeds

Carving Pumpkins?  You should toast those seeds into an yummy snack! 
We have three pumpkin seed recipes that we love.  Hot seeds, candied seeds and seasoned seeds.  I tried the seasoned seeds (from for the first time this year and they might be my favorite yet, although you really should try all of them!
Hot Pumpkin Seeds
1 cup seeds, rinsed, drained and dried off
2 tsp hot sauce (We love valentina, but any would work)
1 tsp chili powder
1/2 tsp salt
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp pepper
Combine spices and toss in the seeds.  Bake on a greased, foil lined cookie sheet at 400 degrees for 15-20 minutes until golden brown.

Sweet Pumpkin Seeds
1 cup seeds, rinsed, drained, and dried off
1/4 cup brown sugar
1/2 tsp pumpkin pie spice
1/4 tsp salt
Combine all ingredients, spread in a single layer onto a greased, foil lined cookie sheet.  Bake at 250 degrees for 45-50 minutes.

Seasoned Seeds (from Our Best Bites)
1/2 C pumpkin seeds, clean and dry
1/2 T butter
1/4 t olive oil
1/4 t celery salt
1/4 t onion powder
1/8 garlic powder
1/8 paprika
pinch cayenne
Kosher salt (if needed

Melt butter and add olive oil.  Combine seasonings except salt and stir together with butter, olive oil and seeds.  Spread in a single layer on foil lined cookie sheet and bake at 400 degrees for 15-20 minutes until golden brown.  Add salt if needed.