Pumpkin Nut Dip

INGREDIENTS
* 1 (8 ounce) package cream cheese, softened
* 1 cup confectioners' sugar
* 1 small jar of marshmallow fluff
* 1 (15 ounce) can solid pack pumpkin
* 1 tablespoon ground cinnamon
* 1 tablespoon pumpkin pie spice
* 1/4 cup of chopped walnuts
* 1 teaspoon frozen orange juice concentrate

DIRECTIONS

1. In a medium bowl, blend cream cheese, fluff and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, nuts and orange juice until smooth and well blended. Chill until serving.

Happy Thanksgiving Everyone!

Sunday....

For those of you who are new to our site...

Reminder: The Pantry is dark on Sundays!
We are God fearing, church going people who, enjoy a day full of sabbath blessings, family time and everyday, over-the-counter snacks !!!!!!

"Tuesday's with Dorie" Challenge.... "Sugar-Topped Molasses Spice Cookies "

These cookies sounded really good and I was thinking that since my hubby likes ginger snaps and molasses cookies, he might like these. We are enjoying them now AND they are very tasty. The recipe can be found in "Baking: From My Home to Yours", by Dorie Greenspan, on pages 76 and 77.

Note to self: Next time cut the brown sugar down to 3/4 cup

Sunday...

For those of you who are new to our site...

Reminder: The Pantry is dark on Sundays!
We are God fearing, church going people who, enjoy a day full of sabbath blessings, family time and everyday, over-the-counter snacks !!!!!!

Barefoot Bloggers - Creme Brulee - Nov. 12

MMMMMM..... MY FAVORITE DESSERT next to Banana Cream pie of course! We were so excited to see this as one of the challenge recipe this month. It is a quick and easy dessert that is definitely the hit of the party around our house.

Ingredients:

• 1 extra-large egg
• 4 extra-large egg yolks
• 1/2 cup sugar, plus 1 tablespoon for each serving
• 3 cups heavy cream
• 1 teaspoon pure vanilla extract
• 1 tablespoon orange liqueur (recommended: Grand Marnier)
  

 Directions:  Preheat the oven to 300 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

Sunday....

For those of you who are new to our site...

Reminder: The Pantry is dark on Sundays!
We are God fearing, church going people who, enjoy a day full of sabbath blessings, family time and everyday, over-the-counter snacks !!!!!!

"Tuesday's with Dorie" Challenge.... "Chocolate Caramel Chestnut Cake "

Unfortunately..... we are going to have to pass on this week's recipe due to the fact that we are having a hard time finding eatable chestnuts.  We thought about trying the recipe using macadamia nuts or pecans, but then we decided it would not be fair nor do justice to the recipe. So, at this point we would love to retain the right to revisit this recipe later and in the meantime we would like to invite you to check out a few blogs that were able to accomplish this challenge....

Salad in a Jar.... by Romaine

Second Dinner.... by Katya

Short + Rose ... by April

Effort in Deliciousness... by Margot

Make-Over Monday .... Candied Pumpkin Seeds!

This Make over Monday recipe is going to be a little different...

As tradition states, at our house, we normally roast our pumpkin seeds from our jack-o-lanterns two days after Halloween. This year instead of making the traditional salt soaked and roasted seeds.

Recipe Here: 

All your leftover jack-o-lantern seeds (washed & cleaned)

6 cups of warm water

1 tablespoon kosher salt

Mix salt and water together and pour over seeds, soak overnight

Next day drain seeds and toss with 1 tablespoon vegetable oil and 1 tablespoon of Worcestershire Sauce or your favorite Bar-B-Que Sauce. We use Teriyaki Sauce. Spread on a flat cookie sheet and bake on 300* for 30-40 mins. Stirring often to avoid burning. We like to much on these, add them to our trail mix or toss with our favorite fall salads.

We decided to try candied pumpkin seeds. 

Recipe Here:

3 cups pumpkin seeds (cleaned and rinsed)

1/4 cup vegetable oil

1/8 teaspoon of salt

1/3 cup white sugar

3/4 cup maple syrup

1 tablespoon minced fresh ginger

1/2 teaspoon ground cinnamon

 Mix the oil, salt, sugar and syrup together and heat, stirring until dissolved. Stir in ginger, and cinnamon; remove from heat and pour over pumpkin seeds. Bake at 300* until light brown or dry looking.

This is a recipe that I received from a friend at our church. This is the way a lot of people here in the South like their Pumpkin Seeds. They were a great treat and we still enjoyed them in our trail mix, in our granola and I even tossed them on my pumpkin salad the other night.

Sunday...

For those of you who are new to our site...

Reminder: The Pantry is dark on Sundays!
We are God fearing, church going people who, enjoy a day full of sabbath blessings, family time and everyday, over-the-counter snacks !!!!!!