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I LOVE Thanksgiving Leftovers. I have a lot of Needlework and Quilting friends who have been kind enough to share some of their Thanksgiving Leftover Recipes with me, Abilify price, coupon, Abilify from mexico, so I'll be posting them over the next couple of days.
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In case you were wondering, my Needlework and Quilting friends and I do discuss and share recipes... almost as much as we discuss Needlework and Quilting. I enjoy the *FUN* cooking and baking that I do because I don't have to worry about *Being professional*. If I want to take shortcuts, I can... and there are no repercussions.
In my Needlework and Quilting, as a professional, I need to uphold professional standards. In Needlework, this may mean that the backs of my stitching is so neat that they can be accidentally framed, back out (and yes, that actually happened once! LOL)
I think that my friend, punchneedle designer Janet Wagner of A Slice of Heritage, feels the same way. She has the honor to be chosen to join the distinguished group of 200 craftsmen who comprise both the juried 2005 and 2006 Directory of Traditional American CraftsÂ® published for the 21st year by Early American Life Magazine., but in the kitchen, she is *Just Janet*!
|TheArmchairChef.com HALLOWEEN COUNTDOWN Death By Chocolate|
|Another recipe from my fellow designer, Janet Wagner, of A Slice of Heritage.A heavenly treatâ€¦tons of fun for Halloweenâ€¦but no one refuses this any time of the year!|
|Chocolate cake, already baked 4 cups prepared chocolate pudding 16 oz CoolWhip Brand Whipped Topping 6 Heath bars Â½ cup Kahlua 9â€ square pan|
|Step by Step|
|1) Cube cake 2) Pour Kahlua over cake 3) Pour pudding on top 4) Crush 3 Heath bars and sprinkle over pudding. 5) Cover with CoolWhip Brand Whipped Topping 6) Sprinkle 3 more crushed Heath bars on top. Refrigerate. 7) Serve and Enjoy!|
|Check out today's Halloween Countdown Recipe at ILoveToBake.com Pumpkin Pudding Cake How To Make Self-Rising Flour|
|TheArmchairChef.com HALLOWEEN COUNTDOWN Spiced Pumpkin Tiramisu|
|Another Halloween Dessert for the *Big Kids*! (It also comes with a non-alcoholic variation.)|
|1 package Italian Ladyfingers (Soft, not hard cookies) 1/8 cup Frangelico Liqueur (substitute Orange Juice for a non-alcoholic version.) 8-oz. Mascarpone 1/2 cup canned Pumpkin Puree 1 tsp. ground Cinnamon 1/2 tsp. ground Ginger 1/4 tsp. ground Mace 1 1/2 cups Confectioner's Sugar 1 tsp. Orange Extract 2 1/2 cups Heavy Cream, whipped and chilled, divided|
|Step by Step|
|1) Arrange ladyfingers on the bottom of a 9-inch square pan 2) Pour the Frangelico liqueur over the soft sweet ladyfingers. (You may substitute the same volume of Orange Juice for a non-alcoholic preparation.) 3) In a mixing bowl, blend together the mascarpone with the pumpkin puree 4) Add the cinnamon, ginger, mace, confectioner's sugar and orange extract 5) Fold in 1 1/2 cups of the whipped cream 6) Pour the mixture over lady fingers 7) Gently spread remaining whipped cream on top of pumpkin mixture. 8) Sprinkle the top with a dash or two of additional cinnamon, if desired. 9) Cover and refrigerate at least two hours before serving, or overnight 10) Slice to serve 11) Serve and Enjoy!|
|Check out today's Halloween Countdown Recipe at ILoveToBake.com Halloween Poke Cake|
|TheArmchairChef.com HALLOWEEN COUNTDOWN Gingered Pumpkin Flan|
|Flan is one of my personal favorites! This variation features Pumpkin, making a great choice of any Autumnal Gathering!|
|3/4 cup granulated sugar plus 1/3 cup 1/3 cup water 2 large eggs 4 large egg whites 1 cup canned unseasoned pumpkin puree 1 teaspoon grated fresh ginger 1 teaspoon pure vanilla extract 3/4 cup 1% milk 3/4 cup evaporated skim milk|
|Step by Step|
|Preheat oven to 325ÂºF 1) Put a kettle of water on to heat for the water bath 2) In a small heavy saucepan, combine 3/4 cup sugar with 1/3 cup water 3) Bring to a simmer over low heat, stirring occasionally until sugar melts 4) Increase heat to medium-high and cook, without stirring, until caramel turns amber, about 5 to 7 minutes (Watch so that it does not burn.) 5) Carefully pour caramel into six 3/4-cup ramekins and tilt to coat insides evenly 6) Set ramekins aside 7) In a mixing bowl, whisk eggs, egg whites and remaining 1/3 cup sugar until smooth 8) Add pumpkin puree, ginger and vanilla; whisk until smooth. 9) Stir in 1% and evaporated milks 10) Pour into prepared ramekins 11) Skim off any air bubbles 12) Place a folded kitchen towel in a roasting pan 13) Place ramekins on towel 14) Add enough boiling water to the pan to come halfway up the outsides of the ramekins. 15) Bake flans for 45 to 50 minutes, or until a knife inserted in their centers comes out clean 16) Remove ramekins from water and let cool on a wire rack 17) Cover and refrigerate until chilled, at least 2 hours. (The flans will keep, covered, in the refrigerator for up to 2 days.) 18) To serve, run a knife around the edge of each flan and invert into shallow dessert bowls 19) Serve and Enjoy!|
|Check out today's Halloween Countdown recipe at ILoveToBake.com Double Orange Cookies|
|TheArmchairChef.com HALLOWEEN COUNTDOWN Pumpkin Bread Pudding|
|This takes plain bread pudding and cranks it up a notch or two!|
|6 plain croissants, cubed and toasted 1 lb pumpkin puree 1 cup milk 1/2 cup cream 1/8 cup molasses 1 cup brown sugar 2 eggs 1 1/2 teaspoons cinnamon 1 teaspoon vanilla 1/4 teaspoon salt 1/2 cup sugar|
|Step by Step|
|Preheat Oven to 350 degrees F 1) Combine all ingredients, adding croissants last 2) Sprinkle a little brown sugar and butter on top and bake uncovered for 15 minutes 3) Serve warm or chilled 4) Serve and Enjoy!|
|Check out today's Halloween Countdown recipe at ILoveToBake.comPumpkin Haunted Hermits|