Pumpkin Cheesecake Squares

Ingredients:
2 boxes Jell-o No Bake Pumpkin Style Pie Dessert
4 Tbsp. Sugar
10 Tbsp. Butter, melted
5 cups cold Milk
8 oz. Cream Cheese, softened
1 cup Confectioner's Sugar
16 oz. Cool Whip, separated

Mix the crust mix from the box mixes with the sugar and butter and press in the bottom of a 9 x 13 pan. Beat together the cream cheese and the powdered sugar in a bowl then fold in 8 oz. of the Cool Whip. Spread on top of the crust. In another bowl, mix the pumpkin part of the boxed mixes with the milk as directed on the box. Pour on top of the cream cheese layer. After it sets for a bit, spread the rest of the cool whip on top. One of my all time favorite creations!!

Curry Beef Soup

Ingredients:
2 tablespoons butter
1 onion, chopped
1 pound cubed beef stew meat
6 cups beef stock
2 tablespoons curry powder
2 bay leaves
2 potatoes, sliced
2 tablespoons distilled white vinegar
2 teaspoons salt

Directions:
1. Melt the butter in a large saucepan. Cook onions and beef cubes until beef is browned and onions are tender. (Original recipe called for 2 onions, I only used 1.)

2. Add the beef stock, curry and bay leaves. Cook over low heat for 30 minutes. (I cooked it more like an hour to make sure the beef got really tender. I also made stock with boullion and water since I didn't have any on hand.)

3. Add the potatoes, vinegar and salt. Simmer for 45 minutes to 1 hour until all is tender. Remove bay leaves and serve hot.

This recipe was so delicious. I added a little cornstarch and water to thicken it a little and served it over cooked brown rice. In the future I will thicken it a little more. You could also add cauliflower, broccoli, carrots or other veggies. Very easy and all the kids liked it! You could easily do this in the crockpot too.

31 Days of Halloween

Every year I see all these fabulous Halloween snack and meal ideas, but I never seem to get around to all of them. So this year I've decided to do some kind of Halloween item every day. It could be a meal, a snack, or drink, a dessert; just as long as it's one a day. I have a lot of time on my hands.Wait, no. I have a lot of cleaning to do that I want to avoid.

So anyway, I thought I'd post what I do on thisblog. I'll keep adding tothispost daily. I've got the first two weeks plotted out, and will be planning the next 2 weeks soon.So if you have any ideas post them!! Please;). Most of the ideas I have so far are from Family Fun magazine,Gourmet Mom on the Go, and from you guys posting ideas last year.

So here goes. . .31 days of Halloween. . .

(Click on each day to see the recipes)

Day 1: Banana Ghosts

Day 2: Black Bean Cat Crudite

Day 3: Cheesy Corns

Day 4: Blood and Bones

Day 5: Mini Witch Brooms

Day 6: Spooky Dinner

Day 7: Apple Bites

Day 8: Pumpkin Krispie Treats

Day 9: Lollipop Ghosts

Day 10: Potato Skin Ghosts

Day 11: Snack-o'-Lantern

Day 12: Witch's Brew

Day 13: Rebecca's Pumpkin Bread

Day 14: Pizza Mummies

Day 15: Caramel Apples

Day 16: Rice Krispie Day of the Dead Skulls

Day 17: Bobbing for apples

Day 18: Spider Cupcakes

Day 19: Pumpkin Rollups

Day 20: Butter Beer

Day 21: Monsters on a Stick

Day 22: Halloween Popcorn Ball

Day 23: Spooktakular Cupcakes

Day 24: Pumpkin Meal

Day 25: Pumpkin Seeds

Day 26: Worms in Dirt

Day 27: Mini candy pumpkins

Day 28: Monster Popcorn Paws

Day 29: Edible Eyeballs

Day 30: Hot Dog Mummies

Day 31: Not your mummy's meatloaf

Cheesy Pumpkin Squares

2 Jell-O No-Bake Pumpkin Style Pie Desserts (in a box type mix)
10 Tbsp. Butter
4 Tbsp. Sugar
5 cups Cold Milk
8 oz. Cream Cheese
1 cup. Powdered Sugar
8 oz. Cool Whip

Mix the crust mixes from both boxes of the No-Bake Pumpkin Style Pie Desserts with the butter and sugar. Press the prepared crust into the bottom of a 9 x 13 pan.

Next, mix the cream cheese and powdered sugar together and fold in the Cool Whip. Put this mixture on top of the pressed crust.

Mix the Pumpkin mix from both desserts with the milk following the instructions on the back of the box. Pour this on top of the cream cheese layer. Cover it and refrigerate at least an hour (the longer you chill it, the better it sets).

If you want to make this into a round pie, or make a smaller square baker size, cut the cream cheese layer ingredients in half and use just one box of the Jell-O dessert mix.

This is NOT the recipe on the back of the Jell-O box. It is a bit more rich in the flavor of the cream cheese layer. I came up with it by combining the pumpkin idea with part of another layered dessert recipe I have and loved the results. I hope you love it too!

Pumpkin Cheesecake

This isn't healthy but it is d.e.l.i.c.i.o.u.s.

Crust

1 1/2 cups graham crumbs

5 Tbsp. butter, melted

1 Tbsp. sugar

Filling:

3- 8oz.pkgs. cream cheese, softened

1 cup sugar

1 tsp. vanilla

1 cup canned pumpkin

3 eggs

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350. Set aside. (You can use a regular pie pan too) I had a little extra filling that didn't quite all fit in the pan though.

Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. Add pumpkin, eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.

I coat the top with homemade whipped cream after I've chilled it.

1 cup heavy whipping cream, 1/4 tsp vanilla, and 1/4 cup of sugar. Mix in mixer until it thickens a little.

Enjoy!

Pumpkin Pie Cake

Cake

Ingredients:

• 1 yellow cake mix
• 1 egg
• 1/2 C butter, melted
• 1 small can pumpkin (about 15 oz.)
• 2 tsp. pumpkin spice
• 1/2 C brown sugar
• 2 eggs
• 2/3 C evaporated milk

Directions:

Measure 1 C of cake mix and set aside. Mix remaining cake mix, 1 egg and butter. Press in 9x13 pan. Mix together pumpkin, pumpkin spice, brown sugar, 2 eggs and evaporated milk. Pour over cake mix. Sprinkle with topping. Bake at 350 for 40-45 min.

Topping

Ingredients:

• 1 C cake mix
• 1/2 C sugar
• 1 tsp cinnamon
• 1 tbl melted butter

Directions:

Mix together with fork and sprinkle over pumpkin mixture.

It's awesome! I swear I was biting into a piece of heaven. The top is kind of crunchy like a streusel or coffe cake, the pumpkin is all soft and gooey, and the bottom is like a cake. . .so darn fantastic!

Camille Davis

Pumpkin Soup

This is a recipe I copied after seeing online. I keep thinking I'll try it one October or November, but i haven't mustered the courage. It's supposed to be great, pumpkin in soup just seems strange to me. Maybe if you try it and let me know how it tastes, I'll give it a shot.

Ingredients:

• 1 tbl extra-virgin olive oil
• 2 tbl butter
• 1 bay leaf
• 2 ribs celery with greens, chopped
• 1 medium yellow onion, chopped
• Slat and pepper
• 3 tbl all-purpose flour
• 2 tsp poultry seasoning or 2 tsp ground thyme
• 6 C water/6 boullion cubes (or 6 C chicken stock)
• 1 28 oz can cooked pumpkin puree
• 2 C milk (or heavy cream if you want it heavier)
• 1/8 tsp ground nutmeg

Directions:

Heat a medium soup pot over medium to medium hight heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour and poultry seasoning and cook flour a minute. whisk in 2 C chicken stock and then puree the mixture in a blender. Put back in pot, add the remaining 4 C of stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit, then add in milk and nutmeg. Reduce heat to low and keep warm until ready to serve.

Pumpkin Chocolate Chip Muffins

4 eggs
2 cups sugar
1 (16 oz.) can pureed pumpkin
1 1/2 cups oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 package chocolate chips

In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees. Makes 24-30 muffins.
* For a healthier method I swap my oil for the exact same amount of applesauce (which can be done in any recipe using oil). Works and tastes great as well.

Halloween Treats

At the Friday lunch bunch some crafty sisters brought in some tasty treats!! Maybe if I post these pictures, these talented ladies will share their recipes (hint hint!!).

Jeanine's Spaghetti and Eyeballs

Jin's Pumpkin Treats

Deja's Breadstick Bones

Deja's Eyeball Vegetables

Lani's Pumpkin Cake

Don't they look fabulous?? They tasted yummy too!!

halloween snacks

I was surfing for healthier halloween ideas, when I found this amazing website (maybe you've seen it?). My first reaction was excitement at how many cute things there were. That quickly led to feeling overwhelmed and depressed (what kind of a mother doesn't make an ediblechandelier for her child's afternoon snack?!!). But then I gave myself a pep talk and decided I would feel better if I vowed to do one fun recipe per holiday. I don't have to do it all right?? right??

Ok, so I will share the link with you if you promised not to be overwhelmed and just excited about some new ideas!! Probably you are all much more secure in your motherhood then I am anyway;)

Here are some pics to give you an idea of what's on the site!!

Shrunken Apple Heads

Spider Web Pizzas

Pumkin Cheese Balls

Mummy Meat Loaf

For the link to Gourmet Mom on the Go, with a lot more halloween treats and all year greatness, click here.

Zucchini-Tomato Strata

-This can be served as a vegetarian main dish, or as a great Fall side dish.-

4 medium zucchini, sliced 1/4 inch thick
1 onion, chopped
4 cloves garlic, chopped
8 oz. fresh mushrooms, sliced
4 tomatoes, sliced
1 cup shredded cheese

3/4 cup spicy vegetable tomato-juice cocktail
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. seasoned salt
1/4 tsp. ground black pepper
1 cup stuffing croutons

Arrange half of zucchini slices in crock pot. Top zucchini slices with half the onion, half the garlic and all of the mushrooms. Repeat with remaining zucchini, onions and garlic. Arrange sliced tomatoes over top. Combine juice, basil, oregano, salt and pepper; pour over top. Cover and cook on LOW 6-8 hours (HIGH 2-3 hours). Top with stuffing croutons and cheese during last 10-15 minutes. Buen provecho!

Pumpkin Cookies

This is the most requested recipe I own! I got it from my mission president's daughter, MaryAnn Housel, who happened to be our ward when Darren and I were newly married.

The amounts in parentheses are modifications I made so a whole can of pumpkin can be used rather than just 1 cup.

1 cup shortening (1 ¾ cup)
1 cup sugar (1 ¾ cup)
1 teas vanilla (1 ¾ teas)
1 cup pumpkin (1 fifteen oz. can)
1 egg (2)
2 cups flour (3 ½)
1 teas baking soda (1 ¾)
1 teas salt (1 ¾)
1 teas cinnamon (1 ¾)
½ teas nutmeg (scant teas)

Cream shortening, sugar, and vanilla. Then add flour, soda, salt, cinnamon, and nutmeg. Drop by teaspoon onto ungreased cookie sheet. Bake 10 minutes at 350 degrees. Frost cookies when cool.

Frosting
1 pkg 8 oz cream cheese (best if at room temperature) (1 ½ packages or 12 oz)
2 cups powdered sugar (3 cups)
2 TBSP butter (3 TBSP)
2 teas vanilla (3 teas)

Beat together until smooth.

Pumpkin Bread

I LOVE this bread. I always begin making it at the first sign of Falls arrival!

What you'll need:

3 1/2 cups flour
2 1/2 cups sugar
1 1/2tsp salt
2 tsp baking soda
2 cups pumpkin
1 tsp cinnamon
1 tsp nutmeg
1 cup vegetable oil
4 eggs
2/3 cups water

Instructions:

Mix all dry ingredients in one bowl
Mix all wet ingredients in another bowl
Combine wet and dry ingredients
Add chocolate chips until your hearts desire!
Cook in bread loaf pans for 1 hour at 275-300 degrees

-Rebecca Price

Butter Beer

(While living in West Valley City Utah, I attended an Enrichment Night where this fabulous cook prepared a Halloween meal and gave us the recipes. I wish I had her name so I could give her credit. The next three recipes come from her!!)

This is a really fun recipe, especially if you're kids are into Harry Potter!!

Ingredients:

• 1 pt vanilla ice cream
• 1/2 stick of butter
• 1/3 C brown sugar
• 2 tsp cinammon
• 1 tsp grated nutmeg
• 1/4 tsp clove
• 1 qt apple cider

Directions:

Cream butter and spices together. Beat in vanilla ice cream. Re-freeze mixtures. Scoop out the frozen mixture into a glass. Pour hot apple cider over the ice cream mixture.

Harvest Salad

This recipe is like the balsamic bleu salad at Atlanta Bread Company. Yum!!

Ingredients:

• Your favorite lettuce
• Dried Cranberries
• Crumbled bleu cheese
• Walnuts
• Diced fuji apple
• Balsamic vinagrette dressing

Directions:

Mix your desired amount of each ingredient and enjoy.

Pumpkin meal

this sounded strange to me. and i probably would have never made this on my own. but i tried it at the Halloween Recipes Enrichment Night, and it was delicious!! so give it a try:)

Ingredients:

• 1 yellow onion
• 2 lbs ground sausuge
• 2 tbs soy sauce
• 2 tbs brown sugar
• 1 can cream of chicken soup
• 1 1/2 C cooked rice
• 1 can sliced water chesnuts

Directions:

Brown sausage and onions. Add all other ingredients except rice. Simmer 15 minutes. Add rice. Put in hollowed out pumpkin. Cover with tinfoil and cook at 350 for one hour, until gold and bubbly, and the pumpkin soft.

Bruna's Pumpkin Cream Dessert

this is one of my favorite desserts:

Pumpkin:

Cut a lid on the top of a medium good shaped size pumpkin,
take all that crap out (seed etc) wash & dump the water out.

Fill it up with sugar close to the top, add about 5-6 sticks or so of cinnamon & a hand full of cloves (not tooooo much cloves :p not too little ether :p

put the lid back, hold with a tooth pick & wrap in aluminum foil , bake on medium till the sugar is all melted (i guess over a hour)

after the sugar is all melted, put all that sugar syrup in a container with lid & save on the fridge (you can leave the stick & cloves there, for decoration, just don't eat them)

after you dumped all the syrup out & saved, fill up the pumpkin with table cream (will find on the Latino area, (PS, when u open the cans of table cream you will see a little liquid there, dump that liquid out (sink) be careful not to dump table cream, if u don't see the liquid I am talking about, put a knife/spoon on the cream (between cream & can & the liquid will come up, so u can get rid of it easier,. Then fill the pumikin, put them lid back & put it on the fridge over night.

Next day you can cut slices like a cake, the cream will be in a hard consistence, you put the slices on the plate (laying like a slice of cake) & add some of that sugar syrup on the top, specially of the cream, the only part people don't eat is the skin of the pumpkin, of course the cinnamon sticks & cloves :p :)

PS, u need a bunch of cans of table cream, the pumpkin can't be those tiny ones, or those tall ones, case that would take too much cream & would probably collapse when slice... the medium oval shape are perfect for these ;)

Bruna Smith