Pumpkinpassion's profile page
Recipes
ATK vinaigrette
By pumpkinpassion
whisk
- 1 tbsp red wine vinegar
- 1/2 shallot
- 1/2 tsp dijon
- 1/2 tsp mayo
- salt and pepper
- whisk
- 3 tbsp evoo
Pesto Potato Salad with Green Beans
By pumpkinpassion
Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes
- 4 pounds small Yukon gold or red-skinned potatoes, quartered
- 1 pound green beans, cut into one-inch segments
- 1 to 2 small garlic cloves, peeled
- 2 bunches of basil (about one ounce each)
- 1/4 to 1/2 cup olive oil
- 6 tablespoons (or more to taste) mild vinegar, such as champagne, white wine or a white balsamic
- 1/4 cup chopped green onions (scallions)
- 1/2 cup pine nuts, toasted
- Parmesan cheese to taste
- Salt and freshly ground black pepper
PUMPKIN THUMBPRINT COOKIES
By pumpkinpassion
Mix pumpkin, sugars, vanilla and applesauce
- Frosting:
- 1 cup canned pumpkin
- 3/4 cups brown sugar
- 1/2 cup white sugar
- 1/2 cup apple sauce
- 1 teaspoon vanilla
- 2 1/4 cup oatmeal
- 2 1/4 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1 tablespoon cinnamon
- optional 1/2 - 1 cup butterscotch chips (if you add chips omit the 1/2 cups white sugar)
- 1 - 8 ounce package of cream cheese, softened
- 1/4 cup butter, softened
- 4 cup powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- optional - if you want to make pumpkins, enough orange food coloring to make a deep orange
- optional - butterscotch chips for stems
Perfect Vanilla Cupcakes
By pumpkinpassion
Preheat oven to 350*F
- 1 1/4 cups cake flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup oil (vegetable, canola or extra light olive oil)
- 1/2 cup buttermilk
- (or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)
Creamy Pumpkin Pasta
By pumpkinpassion
In a large skillet sauté the garlic in the olive oil on medium heat
- 2 garlic cloves
- 2 tbsp olive oil
- 1 pound package of Sweet Italian Turkey Sausage (removed from its casing)
- 2/3 cup to 2 cups pumpkin puree (depending on your personal taste)
- 1 can chicken broth
- 1/4 cup half & half
- 1/2 cup sour cream (low-fat or fat free)
- 1/4 tsp nutmeg
- 1 tsp salt
- 1/4 tsp white pepper
- 1 tsp sage
- 2 tbsp fresh parsley, minced
- 1/4 cup Romano Cheese, shredded
- 1 pound penne or rotini pasta
Peanut Butter Round-up Cookies
By pumpkinpassion
Beat shortening and sugars together
- 1 c. Shortening
- 1 C. Firmly packed brown sugar
- 3/4 c. Granulated sugar
- 2 Eggs
- 1 c. Peanut butter
- 2 c. Sifted flour
- 2 tsp. Baking soda
- 1/2 tsp. Salt
- 1 C. Rolled oats (quick or regular)
Wild Rice with Sausage and Mushrooms
By pumpkinpassion
In saucepan combine wild rice and 3 cups stock
- 2/3 -2/3 cup wild rice, rinsed and drained
- 3 -3 cups plus 1/2 cup chicken or turkey stock, homemade or canned
- 2 -2 T olive oil or butter (or less, depending on your pan; use olive oil for South Beach diet)
- one -one 12 oz. pkg. ground pork sausage (I used Jimmy Dean 50% less fat pork sausage but turkey sausage would be great too)
- 1 -1 onion, finely chopped
- 1 -1 T finely chopped fresh thyme leaves (or use 1-2 tsp. dried thyme)
- 12 -12 oz crimini, shitaki or white mushrooms, stems removed and coarsely chopped
- 3 -3 T finely chopped fresh parsley
- -fresh ground black pepper to taste
Warm Butternut and Chickpea Salad with Tahini Dressing
By pumpkinpassion
Preheat the oven to 425°F
- For tahini dressing:
- 1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
- 1 medium garlic clove, minced or pressed
- 1/2 teaspoons ground allspice (I skip this)
- 2 tablespoons olive oil
- Salt
- One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
- 1/4 of a medium red onion, finely chopped
- 1/4 cup coarsely chopped fresh cilantro or parsley
- 1 medium garlic clove, finely minced with a pinch of salt
- 1/4 cup lemon juice
- 3 tablespoons well-stirred tahini
- 2 tablespoons water
- 2 tablespoons olive oil, plus more to taste
Chicken Enchiladas with Pumpkin Sauce
By pumpkinpassion
Preheat oven 425F In a medium bowl, combine the chicken, zucchini, black beans, and scallions
- 1/2 rotisserie chicken, skin removed, shredded
- 1 small zucchini, shredded
- 1 1 /2 cups black beans, rinsed and drained
- 6 scallions, thinly sliced
- 1-15 oz can pumpkin puree
- 4 garlic cloves, peeled
- 1 jalapeno chile (remove ribs and seeds for less heat if desired)
- 1 tsp chili powder
- 8 corn tortillas
- 1-1/2 cups grated sharp white cheddar cheese
Eggnog Pound Cake with Crystal Rum Glaze
By pumpkinpassion
Makes one 10-inch tube cake, 20 servings (3 thin slices per serving) This inviting holiday cake is the next best t...
- 1/2 cup
- (2 1/4 ounces) dried currants
- 2 tablespoons dark rum or water
- 3 cups (13 3/4 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg, preferably freshly grated
- 8 ounces unsalted butter, at room temperature
- 2 cups (14 ounces) granulated sugar
- 3 large eggs, lightly beaten
- 1 cup (8 fluid ounces) store-bought refrigerated (rather than canned) eggnog
- 1 teaspoon pure vanilla extract
- For the crystal rum glaze
- 3/4 cup (5 1/4 ounces) granulated sugar
- 2 tablespoons dark rum
- 2 tablespoons water