Pumpkin Ravioli

 

 

 

 

 

Pumpkin Ravioli

1 pound of ground turkey browned, strain fat

1 leek, diced

2 tomatos, chopped

1 onion, chopped

2 garlic cloves, minced

pesto cheese, grated

2 packages of pumpkin ravioli

Carmel Apple

1 package of Carmel, unwrapped 

7 Apples, washed

Sticks

Wash and dry the apples. Unwrap the camels and add in a splash of water. Bring to a simmer over a medium heat. Insert the stick into the apple and cover in the caramel sauce, cool on wax paper.

Pumpkin Cream Cheese and Candied Bacon Cupcake

Pumpkin Cream Cheese and Candied Bacon Cupcakes

Cooking Spray and 12 muffin tin liners

1 Box Duncan Hines Yellow cake mix

3 large eggs

1 cup water

1/3 vegetable oil

1 can pumpkin

3 oz of cream cheese

Combine all of the above in a bowl and mix. Spray muffin liners with cooking oil spray. Spoon mixture into muffin tins half full and cook for 20 minutes and cool.  Spread the cream cheese spread on top and sprinkle with the chopped candied bacon.

Topping:

Cinnamon Carmel Apple Cream Cheese spread

Chopped Candied Bacon

Candied bacon

Brown Sugar

Maple syrup

Pumpkin Pie Crunch Cake

From the Kitchen of: Jessica Brainard

Pumpkin Pie Crunch Cake

1 (16 oz.) can solid pack pumpkin

1 (12 oz.) can of evaporated milk

3 eggs

1 cup of sugar

1/2 teaspoon of salt

1 pinch of cinnamon stick finely grated

1 box yellow cake mix

1/2 cup of brown sugar

2 sticks of margarine sliced

1 cup of chopped walnuts or pecans

Whipped topping

For the bottom pumpkin layer combine the first 6 ingredients in a large bowl and mix well. Pour the mixture into a greased 9x 13 inch pan. For the top layer mix the brown sugar and cake mix in a bowl. Sprinkle the dry cake/brown sugar mixture evenly over top of the blended pumpkin. Sprinkle nuts on top. Dot butter over the dry cake mix and nuts. Bake at 350 degreese for 50-55 minutes. Cool completely. Serve with whipped cream topping.

NOTE: I have served this to people that don’t like pumpkin pie and they loved it.

Ominous Flaky Owls

Ominous Flaky Owls

Prep Time: 20 Minutes Start to Finish: 45 minutes

2 cans (8 oz.) refrigerated crescent dinner rolls

Fish-shaped pretzel crackers for the beak 1 each

1 tablespoon sugar

1 tablespoon of ground cinnamon

1 tablespoon of melted butter

Hershey milk chocolate chips for the eyes 2 each

1. Heat the oven to 375, remove dough from the can. Do not unroll. With a serrated knife, cut the roll into 16 slices each can.

2. For each owl, use 2 dough slices. Place the rolls side by side on an ungreased cookie sheet press together pinch the top of the rolls to make the owls horns forming points. For owl’s beak, press 1 fish-shaped cracker, tail end painting toward top of head, into bottom center of dough. Repeat with the remaining dough slices and crackers placing owls 2 inches apart on the cookie sheet.

3. In a small bowl, mix sugar and cinnamon. Brush owls with melted butter, sprinkle with sugar mixture.

4. Bake about 10-12 minutes or until light golden brown. Do not burn. immediately press 2 chocolate chips on each owl for eyes. Carefully move to cooking rack. Cool completely, about 15 minutes before serving. Well chilled dough works best for slicing. About 150 calories each.

Carrot Cake

From the Kitchen of: Jessica Brainard

This is a perfect fall recipe because of the orange color and it tastes great!

Carrot Cake

 

Dry Ingredients:

2 cups of Flour

2 teaspoons of Baking Powder

1 1/2 teaspoons of Baking Soda

2 teaspoons of Cinnamon

1 teaspoon of nutmeg

1 teaspoon of ginger

1 teaspoons of salt

Wet Ingredients:

1 cup of vegetable oil

1/2 bag of whole organic carrots cut, peeled and steamed

1/2 cup of pumpkin butter

1 medium can Crushed Pineapple, not drained

1 cup of chopped Walnuts, sunflower seeds or Pecans

4 eggs

2 cups of Sugar

Wash, cut, peel, and steam the carrots. Mash in a bowl and set aside. Sift together dry ingredients and set aside. Mix all wet ingredients together and slowly mix into dry ingredients. Pour into a greased 9 x 13 cake pan or a muffin tin. Bake in preheated over for 34 to 40 minutes at 350 degrees. My grandma uses an 8 ozof baby’s food junior but I use organic whole steamed carrots.

Icing:

1 8oz package of Cream Cheese

1/2 cup of sour cream

Place in bowl and let soften, then pour in about 1/2 box of Powdered Sugar. Add creams together. Add a little milk for a smooth consistency. Serve with whipped cream.

Dips For Chips

From the Kitchen of: Jessica Brainard

Try to buy ingredients from your local farmer’s market. It will be fresh and the planet will love you for it.

Fresh Habanero Salsa 

1-Lime squeezed

1-shallot onion

2- cloves garlic

1-Habanero

1- jalapeno

1- bunch fresh cilantro also called Chinese parsley

5- tomatoes

1- avocado

2 table spoons of salt

1 tablespoon of raw sugar

Combine ingredients in the food processor. Mix and add to a serving bowl. Chill in the refrigerator for 1 hour. Use as a topping for your mexican food or eat with tortilla chips.

 

 

Guacamole Dip

3-Ripe avocados pitted peeled and mashed

2- garlic cloves

2-Jalapeno chilies, seeded and finely chopped

2-medium tomatoes finely chopped

1- lime squeezed

1-dash of pepper

2-diced green onion

Peel and slice avocados, chop tomato remove seeds, combine with the other ingredients in a medium size bowl. for extra hot add a diced habanero pepper. Cover and chill in the refrigerator for 1 hour to blend flavors. Use as a garnish on your favorite Mexican food dish serve with chips. Makes 3 cups dip

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Mexican Cheese Dip

1 cube of butter

Red onion chopped

1 pound Mexican Velveeta Cheese

Microwave until melted

Add a chopped tomato and spinach

Serve with chips

 

 

Crowd Pleasing Bean Dip

1-30 oz. can of Rosarita Refined Beans

1-cup of salsa

8-oz of Velveeta Cheese cut into small cubes

6-slices of cooked and crumbled bacon

1-4 oz can of green chilies

Cube and place the cheese in the crock pot. Heat on a medium. Cook the bacon on the stovetop and place on a paper-towel-lined plate. Crumble the bacon and stir into cheese, add the chilies, beans and salsa. Heat on medium high until the cheese is melted. Mix well and serve with chips.