Pumpkin Soup

By Krista Candella

1 small sugar pumpkin -- cut in half and clean out seeds and insides

4 cloves garlic peeled
2 carrots, coarsely chopped
2 onions, cut into wedges
4 Tblsp. olive oil
1 large potato, sliced
1 quart (32 oz.) chicken broth
1 cup half and half
1/4 tablespoons ground nutmeg
1 teaspoon ground black pepper
salt to taste
Preheat oven to 375 degrees.  Place pumpkin, carrots and onions in a baking dish or roasting pan. Put garlic cloves in pumpkin halves. Drizzle with oil. Bake in preheated oven for 1 hour, until soft but not blackened.
In a large pot over medium heat, bring chicken broth to a boil. Cook potato in simmering water until soft, about 20 minutes. Combine broth, potato, and roasted vegetables (scoop out pumpkin and garlic from pumpkin skin). Puree in a blender until smooth. I had to to do it in 3 parts because my blender is small. Return to pot over low heat, and stir in half and half, nutmeg, pepper and salt. Heat gently; serve.

Pumpkin Bars

By Becky Sanchez

4 eggs
1/2 c. butter, softened
2 1/4 c. sugar
16-ounce can pumpkin
2 c. flour
1/2 teaspoon salt
1 1/2 t. cinnamon
1 t. baking soda
Beat eggs, butter, and sugar. Mix in pumpkin, then flour, salt, cinnamon, and baking soda. Pour into 17X11 inch baking pan. Bake at 350 degrees for 20-30 minutes.
Cream Cheese Frosting
8 oz. cream cheese, softened
1/4 butter, softened
2 t. vanilla
2 cups powdered sugar
Beat cream cheese, butter, and vanilla until thoroughly combined. Add powdered sugar a little at a time until frosting reaches desired sweetness. (I didn't use the whole 2 cups)

Pumpkin Balls

By Becky Sanchez

You can use store bought pumpkin cake mix and cream cheese frosting for these,

but I'm also including the recipes I used.

Prepare pumpkin cake and allow to cool. Put chunks of cake in food processor and process until crumbly. Dump into bowl and mix with cream cheese frosting until you can easily roll mixture into balls. Roll into balls and place on baking sheet. Cover and freeze or refrigerate until firm.

Melt small amount of white chocolate chips in microwave 30 seconds at a time until smooth. Pick up pumpkin balls with a toothpick and dip in melted chocolate until covered. Allow to excess to drip off, then place on wax paper until hardened. You can sprinkle with toppings before chocolate hardens if you want.

The original recipe I saw was for pumpkin pops. They were the same as this, but the balls were put on lollipop sticks.

Fabulous French Bread

By Becky Sanchez

2 1/2 c. very warm water
2 T. sugar
1 T. salt
2 T. cooking oil
6 c. flour
2 t. yeast

Into a large mixing bowl, pour warm water. Stir in sugar, salt, oil, half the flour, and the yeast. Beat vigorously for 2 or 3 minutes. Stir in remaining flour until all dry ingredients are completely mixed in. Allow dough to rest 10 minutes. Stir down. Allow dough to rest another 10 minutes. Stir down. Repeat this process until dough has been stirred down five times.

Turn dough onto floured board, knead only enough to coat dough with flour so it can be handled. Divide into 2 parts. Roll each part into a rectangle about 9 X 12 inches and roll up like a jelly roll, rolling from the long side. Pinch end of loaf to seal the dough. Arrange lengthwise on large cookie sheet that has been sprinkled with corn meal, allowing room for both loaves. Cover lightly and let rise at room temp for 30 minutes.

With a very sharp knife, cut 3 gashes at an angle on top. Brush entire surface with slightly beaten egg.

Bake at 400 for 25-30 minutes or until brown.

Gingersnap Cookies with Pumpkin Dip

By Joni Page

3/4 c shortening

1 c sugar

1/4 c molasses

1 egg
2 c flour
1/4 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 tsp ginger

Beat shortening, sugar, molasses, and egg until fluffy.  Add dry ingredients.  Roll into balls and dip in sugar.  Bake at 350 for 8 - 10 minutes.

Pumpkin Dip:
8oz cream cheese, softened
2 c powdered sugar
1 (15 oz) can pumpkin
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp ginger

Beat cream cheese and sugar until smooth.  Gradually add pumpkin and mix until smooth.  Stir in spices until well blended.  Chill.  Scoop gingersnaps inot theis yummy dip.  Store in the fridge.

Pecan Pumpkin Pie

By Joni Page

10" pie crust
2 eggs
1 can (15 oz) pumpkin
1/2 c maple syrup
1/4 c sugar
1/4 c heavy whipping cream
1 tsp cinnamon
1/2 tsp nutmeg
Topping:
2 eggs, lightly beaten
1 c chopped pecans
1/2 c sugar
1/c maple syrup

Line a 10" pie plate with pastry; trim and flute edges.  In a large bowl, beat the eggs, pumpkin, syrup, sugar, cream, cinnamon, and nutmeg until smooth;  pour into pastry.  Combine the eggs, pecans, sugar and syrup;  spoon over the top.  Bake at 425 for 15 minutes.  Reduce heat to 350.  Bake 40 - 45 minutes longer until crust is golden brown and top of pie is set.  Cool on a wire rack for 1 hour.  Refrigerate overnight or until set.  Serve with whipped topping if desired.

Pumpkin Crunch Cake

By Roz Brown

2 c pumpkin puree

1 (12 oz) can evaporated milk

4 eggs

1 1/2 c white sugar
2 tsp pumpkin pie spice
1 tsp salt

1 yellow cake mix

1 c chopped pecans

1 c butter, melted
1 (8 oz) frozen whipped topping, thawed

Preat oven to 350.  Lightly grease 9x13 dish.  Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt.  Mix well and spread into the preapared pan.  Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down.  Sprinkle the chopped pecans over the top of the cake mix then drizzle the melted butter all over the top.  Bake for about 1 hour but no longer than 1 hour 20 minutes.  Top cooled cake with whipped topping when ready to serve.

Streusel Topped Pumpkin Bread

By Ann Carter

1 c butter

3 c sugar

4 eggs

2 c pumpkin (one small can)

2/3 c water

3 1/3 c flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
Streusel:
1/2 c brown sugar
1/4 c flour
1 tsp cinnamon
1/4 c butter

Cream together butter and sugar.  Add eggs and beat.  Next add the pumpkin and water.  Mix together the dry ingredients and then add them to the rest.  Beat until mixed well.  To make the topping:  Mix dry ingredients together then cut in butter.  Divide batter into 2 loaf pans and top with streusel topping.  Bake at 350 for 60 - 70 minutes.  This freezes well.  It can also be baked in a 9x13 and frosted with cream cheese frosting.

Butternut Squash/Roasted Corn Chowder

By Jocelyn Denyer

Again, I forgot to get a picture but it was very yummy. 

1 sm onion, chopped
1 shallot, chopped
1 clove garlic, mince3d
1 carrot, chopped
1 celery rib, chopped
1 can chopped green chilies
1/2 chipotley pepper, minced
1 Tbsp olive oil
1 1/2 lb butternut squash OR sweet potatoes OR 3 cans (14 oz) pumpkin
1 lb frozen corn kernels
1/2 gallon vegetable or chicken stock
1/2 c heavy cream, opt
salt and pepper to taste
Cayenne to taste
Add chopped cooked chicken if you want
Sour Cream and crushed tortilla chips, opt

If using butternut squash, cut in half, scoop out the seeds and place in a baking dish, flesh side down.  Add about 1/2" of water and bake at 350 until tender, probably about 1/2 - 1 hour.  When cool enough to handle, scoop out the flesh and dischard the skin.  Cut into large chunks.
If using sweet potatoes, peel and cook in water until tender.  Cut into large chunks.
In large pot, saute onions, shallot and garlic in olive oil until they begin to soften.  Add rest of vegetables and half of the corn.  Cook for about 10 minutes, stirring occasionally.  Add squash/potato/pumpkin and cook some more.  Add stock and cook for about 1/2 hour.  Puree in batches in a food processor or blender and place back on the heat.  Add the rest of the corn and chopped chicken and season with salt, pepper and cayenne.  Continue heating until hot. Add cream if desired and heat til warm, not boiling.  Can garnish with sour cream and chips.

Pumpkin-Apple Bundt Bread

By Jocelyn Denyer

2 c flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ginger
1 1/2 c sugar
2 eggs
1/2 c + 2 Tbsp butter, room temp, cut into 5 pieces
1 c pumpkin puree
2 c unpeeled shredded tart apples (abt 2 large)
2 Tbsp powdered sugar (opt)

Position rack in center of oven and preheat to 350.  Generously butter 12-cup bundt pan;  set aside.  If using food processor, mix first 8 ingredients;  remove and set aside.  Process sugar and eggs until fluffy.  Add butter and process 1 minute.  Add pumpkin and apples and process 2 seconds.  Add dry ingredients, combining with as few on/off turns as possible to just blend flour into batter;  do not overprocess or texture will be coarse.
If using mixer, combine first 8 ingredients and blend well;  set aside.  Cream butter and sugar in large mixing bowl.  Add eggs and pumpkin and mix until fluffy.  Add apples and blend thoroughly.  Mix in dry ingredients.
Turn batter into prepared pan and bake until bread begins to pull away from sides of pan, about 50 - 55 minutes.  Remove from oven and let stand on wire rack 5 minutes.  Invert onto rack and cool completely.  Press powdered sugar through sieve onto bread just before serving, if desired.

Pumpkin Black  Bean Soup

By Shirley Paoule

(Salena forgot to take a picture of the soup but it was really yummy!)

2 cans black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 can (16 oz) pumpkin puree
1/2 c red onion, chopped
2 garlic cloves, minced
4 Tbsp olive oil
4 c vegetable broth
1 Tbsp ground cumin
1 tsp each kosher salt, cinnamon, allspice
1/2 tsp pepper
3 Tbsp balsamic vinegar
Baked pumpkin seeds, for garnish

Place oil, red onion, garlic, and seasonings into a large pot.  Cook on med-low heat until red onion and garlic brown.  Puree the beans and tomatoes with half of the vegetable broth.  Add pureed ingredients, pumpkin and rest of broth to your pot.  Simmer uncoverd until thick, about 40 - 45 minutes.  Before serving, stir in balsamic vinegar.  Garnish with baked pumpkin seeds.

Pumpkin Fluff Dip

By Salena Thomas

1 (16 ounce) container frozen whipped topping, thawed

1 (5 ounce) package instant vanilla pudding mix

1 (15 ounce) can solid pack pumpkin 1 teaspoon pumpkin pie spice

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.   Serve with apples, graham crackers, ginger snaps, etc.

Pumpkin Dinner Rolls

By Salena Thomas

1 cup milk

1 1/2 cups pumpkin puree

1/2 cup white sugar

1/4 cup butter, melted and cooled

2 teaspoons salt

1 1/2 Tbsp yeast
5 cups flour

Warm milk to luke warm.  Dissolve in sugar and yeast and let set for 10 minutes.  Mix in pumpkin, butter, and 2 cups of flour: stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Divide the dough into four equal pieces, divide each of these pieces into four pieces and then divide each of these 16 pieces in half to make 32 pieces. Form each piece into a round and place on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

Bake in preheated oven for 10 to 15 minutes, or until golden brown.

Luscious Slush Punch

From Roz Brown

2 1/2 cups white sugar
6 cups water
2 (3 ounce) packages strawberry flavored gelatin mix
1 (46 fluid ounce) can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 (2 liter) bottles lemon-lime flavored carbonated beverage

In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate containers.
When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy.   Make pretty with slices of lemon and lime.