Category: Recipes

Here’s a fun recipe that makes a slightly sweet biscuit. It’s a nice alternative to the ordinary biscuit, and makes a very tasty snack. The original recipe called for pecans, but I’ve always used walnuts.

2 cups flour
1/4 cup sugar
4 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1/ cup butter or margarine, cut into pieces
1/3 cup chopped walnuts
2/3 cup pumpkin pureé
1/3 cup half-and-half

Preheat oven to 400°F. Sift together flour, sugar, baking powder and spices. Cut butter into mixture until it looks like small peas. Stir in nuts. In a glass measuring cup, combine pumpkin and half-and-half. Stir into flour mixture. Dough should be stiff. Turn onto a lightly floured surface and knead several times. If the dough is too wet to handle (which it often is), add more flour. But be careful not to add too much so that the biscuits end up coated with flour! Pat dough out until it is 1/2 inch thick. Cut out with 2-inch cutter or glass with 2-inch diameter opening. Place biscuits onto lightly greased baking sheet, about one inch apart. Bake for 12 to 15 minutes or until golden brown. Makes about 20 biscuits.

Check out this video from RealMeals.TV

link.brightcove.com/services/link/bcpid271575303/bctid647738222

Sounds yummy.

Need a recipe quickly? Don’t have time to turn page after page of all those beautiful cookbooks you’ve collected? Then recipe sites are your friend. Recipe sites are great for two reasons:

1. They help you find that specific recipe you’re looking for more quickly than thumbing through your cookbooks.
2. They are great resources for researching the development of your own recipes.

Below you’ll find links to recipe sites I’ve found useful.

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[three_fourth_last] www.taste.com.au

I’ve found a lot of delicious pumpkin recipes on this website from Down Under. The site is nicely designed with clean graphics, professional photography, and bright colors. In addition to recipes, it has news, health information, how-to instructions, and more. [/three_fourth_last]

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[three_fourth_last] allrecipes.com
I’m not a fan of the user interface of this site, but they do have a lot of recipes and I’ve used them quite often when research recipes. [/three_fourth_last]

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[three_fourth_last] foodnetwork.com/recipes
If you like what the Food Network has to offer, then you’ll love their recipe site. This is another great resource for recipe research. [/three_fourth_last]

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[three_fourth_last] epicurious.com
If you’re looking for fancier recipes, Epicurious has your back. They are relatively easy to navagate and provide a wealth of recipes that you’d be proud to serve company. [/three_fourth_last]

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[three_fourth_last] bettycrocker.com
Sometimes you don’t want to make something from scratch. Betty Crocker provides recipes that include Betty Crock products. They are usually simple and easy to make, as well. [/three_fourth_last]

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[three_fourth_last] food.com
This site has a lot of advertising, but it also has a lot of recipes, as well as round-up recipe posts that can be fun to peruse. [/three_fourth_last]

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[three_fourth_last] eatingwell.com
This recipe site is dedicated to healthy recipes that taste great. I often look here when I want to see how to create a recipe that is a healthy alternative to a traditional recipe. [/three_fourth_last]

There are plenty more recipe sites to be found, but these are my go-to resources. I hope you find them useful, as well.

And, of course, you can always peruse my growing database of recipes!

Do you like pesto? Try this twist on one of my favorite dishes. It’s a great way to use those pumpkin seeds you get from the innards of your jack-o-lantern.

Pumpkin Seed Pesto with Spinach and Feta

12 oz Fusilli Spiral Pasta
1 cup raw pumpkin seeds
3 loosely packed cups fresh basil, stems removed
1 cup grated Parmesan cheese
1 Tbsp lemon juice
1/2 tsp freshly ground black pepper
2 to 3 Tbsp extra-virgin olive oil
10 oz pkg frozen spinach
8 oz. feta cheese, crumbled

Cook the pasta according to the instructions on the package and set aside.

Cook spinach according to the instructions on the package. Toss into the pasta.

Place pumpkin seeds in a small skillet. Toast over medium heat, stirring frequently, until the seeds are lightly browned and puffed up, about 2 to 3 minutes.

In a food processor, combine toasted seeds, basil, cheese, lemon juice and pepper. Pulse until all ingredients are finely ground. Then drizzle in olive oil while processor is still running. Continue adding oil until desired consistency is reached.

Add pesto to the pasta and spinach, tossing well to coat.

Sprinkle in feta cheese and toss lightly.

Serve immediately, before the cheese melts.

Makes 4 servings.

I’ve been busy with other projects, so this blog has been someone ignored — but I have been collecting information. I thought I’d share some of it with you today. These reduced-fat recipes sound yummy:

Pumpkin Gingerbread Bars

Pumpkin Pudding (Scroll down the page for the recipe.)

OK, this recipe from The Washington Post isn’t low fat, but it does sound good:
Pumpkin Seed Brittle

Jell-o has come out with a pumpkin spice pudding mix. By itself, I found it bit too heavy on the spice and too light on the pumpkin flavors. However, it can make an awesome, quick and easy pumpkin pie. Check this out.

Carma’s Quick and Easy Pumpkin Pudding Pie

1 envelope Dream Whip Whipped Topping Mix
1 can (12 oz.) cold evaporated milk
1 teaspoon vanilla
1 package (4-serving size) Jell-o Pumpkin Spice Instant Pudding & Pie Filling
1 package (8 oz.) cream cheese, softened
1/2 cup pumpkin puree
1 container (8 oz.) Cool Whip Whipped Topping, French Vanilla
1 graham cracker pie shell

In a large bowl, using an electric mixer set on high, beat whipped topping mix, 1/2 can of the evaporated milk and vanilla for 6 minutes or until topping thickens and forms soft peaks.

Adding the pudding mix and the rest of the evaporated milk. Beat on low until blended, then on high for two minutes. Scrape bowl occasionally to make sure everything mixes well together. Set aside in the refrigerator.

In another bowl, combine cream cheese and pumpkin. Beat with an electric mixer until smooth and well blended.

Add half the Cool Whip. Beat on low until well blended. Spoon into pie shell.

Take the pudding mixture out of the refrigerator and spoon on top of the cheese mixture. Top with the remaining Cool Whip and refrigerate for at least 4 hours before serving.