This is a recipe from my friend, fellow designer, Janet Wagner of A Slice of Heritage.
A Slice of Heritage specializes in primitive and folk art designs for penny rugs and miniature punchneedle embroidery. Her designs are reproductions and adaptations of historic textile pieces such as samplers, quilts, penny rugs, hooked rugs, and coverlets. Her penny rugs, miniature punchneedle embroidery, patterns, kits, and books are sold throughout the United States and Canada. She has written two books: Penny Rugs To Go is a collection of 12 patterns for small penny rug projects. Penny Rugs, Making Your Own Heirlooms, is a guide for making penny rugs from start to finish.
I hope you will check out her designs at
http://www.asliceofheritage.com
| ILoveToBake.com HALLOWEEN COUNTDOWN Pumpkin Cheesecake |
| Pumpkin Cheesecake is a favorite for Janet’s family, especially for Halloween and Thanksgiving. Drizzle chocolate or maple syrup on the top of the cake for extra decoration. |
| Ingredients |
| 9 graham crackers (made into crumbs) 1 cup low fat (1%) cottage cheese ¾ cup part skim ricotta cheese 3 eggs ½ cup sugar 1 tsp. ground ginger 1 tsp. vanilla ½ tsp. ground nutmeg ½ tsp. cinnamon ⅛ tsp. salt 1 can pumpkin (15 oz.) |
| Step by Step |
| Preheat oven to 350º 1) Spray a 9-inch glass pie plate with non-stick cooking spray. 2) Sprinkle graham cracker crumbs over inside. 3) In a blender, combine the cottage cheese and ricotta. Blend until smooth (1 minute). 4) In a large bowl, stir in blended cheese, eggs, sugar, ginger, vanilla, nutmeg, cinnamon, salt, and pumpkin. Stir until blended. Scrape batter into pie plate. 5) Bake for 45 to 50 minutes, until knife inserted in center comes out clean. 6) Cool on rack. 7) Refrigerate covered. 8) Serve and Enjoy! |
| Check out today's Halloween Countdown Recipe at ILoveToBake.com Pumpkin Pie Crunch |
We're always told to start the morning off with a great breakfast. Here are a couple of wonderful recipes to get Halloween off to a great start!
| TheArmchairChef.com HALLOWEEN COUNTDOWN Pumpkin French Toast |
| Start the Holiday Celebrations out with a Halloween Breakfast! This French Toast Recipe is a delicious start to a day of fun and festivities! |
| Ingredients |
| 2 eggs 1/4 cup canned pumpkin 1/2 cup light cream 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 tablespoon sugar 8 bread slices |
| Step by Step |
| 1) Combine ALL ingredients EXCEPT bread slices into a blender and mix just until all are combined. 2) Pour mixture into a shallow pan. 3) Dip bread slices into pumpkin mixture and fry in buttered skillet until browned on both sides. 4) Serve with maple syrup or honey. 5) Serve and Enjoy! |
| Check out today's Halloween Countdown recipe at ILoveToBake.com Murderous Maraschino Cherries |
| ILoveToBake.com HALLOWEEN COUNTDOWN Amish Pumpkin Pancakes |
| This is another YUMMY breakfast recipe, designed to get your Halloween off to a GREAT start! |
| Ingredients |
| 1 cup flour Pinch of baking soda 2 tablespoons granulated sugar 1/4 teaspoon cinnamon 1/8 teaspoon ginger 1/8 teaspoon nutmeg 1 egg well-beaten 1 1/4 cup milk 2 tablespoons melted shortening 1/2 cup canned pumpkin or mashed sweet potato, cooked |
| Step by Step |
| 1) Combine flour, baking soda, sugar and spices in a large mixing bowl. 2) Combine egg, shortening, pumpkin and milk in a medium mixing bowl. 3) Add egg mixture to flour mixture, beating until smooth. 4) Bake on hot, lightly greased griddle, turning only once. 5) Serve hot with butter and syrup or confectioners' sugar. 6) Serve and Enjoy! |
| Check out today's Halloween Countdown recipe at ILoveToBake.com Murderous Maraschino Cherries |
Here is a delightful dessert with a twist from South of the Border!
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| TheArmchairChef.com HALLOWEEN COUNTDOWN Caramel Apple Quesadillas |
| A different Halloween Treat! |
| Ingredients |
| 2 (12-ounce) packages STOUFFER'S® Harvest Apples, prepared according to package directions, kept hot 1/4 cup granulated sugar 1/4 teaspoon ground cinnamon 1/4 cup butter 10 (6-inch) flour tortillas 1 jar caramel ice cream topping |
| Step by Step |
| 1) Combine sugar and cinnamon in small bowl 2) Melt butter in large skillet over medium-low heat 3) Heat each tortilla on one side for 3 minutes in skillet or until golden 4) Sprinkle heated side of tortilla with cinnamon-sugar mixture and keep warm 5) Place tortilla uncooked side up on cutting board 6) Top with escalloped apples 7) Fold over and cut in half 8) Place on serving plate 9) Drizzle with caramel topping 10) Top with whipped cream and almonds, if desired 11) Serve and Enjoy! |
| Check out today's Halloween Countdown recipe at ILoveToBake.com |
Dump cakes are just plain fun. Here is a great variation that's perfect for Halloween or Thanksgiving!
| TheArmchairChef.com HALLOWEEN COUNTDOWN Pumpkin Dump Cake |
| Gotta LOVE Dump Cakes! They are so easy and so much fun! |
| Ingredients |
| 3 cups canned pumpkin 3 beaten eggs 1 5-ounce can evaporated milk 1 cup sugar 1 tablespoon vanilla 2 teaspoons cinnamon 2 teaspoons ginger 1 teaspoon nutmeg 1 teaspoon ground cloves 1 teaspoon salt 1 package spice cake mix 1 cup chopped pecans 1 cup (2 sticks) melted butter or margarine whipped cream or vanilla ice cream |
| Step by Step |
| Preheat oven to 350 degrees 1) Coat a 9- by 13-inch glass dish with nonstick cooking spray 2) Combine the pumpkin, eggs and evaporated milk 3) Add the sugar, vanilla and spices and mix thoroughly 4) Pour the mix into the prepared glass dish 5) Spread the dry cake mix evenly over the top of the pumpkin mixture 6) Sprinkle with the chopped pecans and then pour the melted butter evenly over the top. Do not mix 7) Bake for 35-40 minutes 8) Serve with the whipped cream or vanilla ice cream |
| Check out today's Halloween Countdown recipe at ILoveToBake.com Apple-Cider Pie |