Pumpkin Pie Snickerdoodle Bars

I've been meaning to post this recipe for weeks now.  I made it for hubs to bring to work for a recent potluck.  I look forward to his potlucks at work.  Now that I am not teaching or living close to family and friends, I don't have as many people to bake for. I don't like to bake just for hubs and I because we end up eating it and we don't need all the sweets I make!  

I found this recipe on one of my favorite bloggers, The Mix and Match Mama.  

She calls this treat Thanksgiving in a bar, and I couldn't agree more.  It tastes just like pumpkin pie, just in a handy dandy bar.  It received 5 star reviews from hubs coworkers and I enjoyed the piece I kept at home for myself.  I will be making this every year from here on out.  Enjoy!! 

Pumpkin Snickerdoodle Bars

Adapted from Mix and Match Mama

Ingredients: 

1 box of spice cake mix
1/2 cup vegetable oil
4 eggs

1 stick of butter, at room temperature
1 cup sugar +1 TBS
1 teaspoon vanilla
1 teaspoon baking powder
1 tablespoon pumpkin pie spice +1TBS
1 cup flour
1 can of canned pumpkin (about 1.5 cups)

Directions:

Preheat oven to 350 degrees.
Grease a 13x9 inch baking dish with Pam.

In a mixing bowl, combine cake mix, veggie oil, and 2 eggs with an electric mixer.  Spread  mixture across the bottom of your pan.

In a second mixing bowl, cream together your butter and sugar.  Slowly beat in your remaining 2 eggs and vanilla.

In a smaller bowl, combine your baking powder, pumpkin pie spice and flour with fork.  Slowly beat this dry mixture into your butter mixture.  Beat in your pumpkin.

Spread the pumpkin mixture down on top of your cake mix layer in the pan. 

Mix the extra TBS of pumpkin pie spice and sugar together.  

Sprinkle mixture over the top of the pumpkin mixture.  

 Bake 38 to 40 minutes.

Let your bars cool at least one hour before slicing and serving.

Apple, Cranberry & Pecan Stuffing

This recipe was from Thanksgiving.  I just found it in my draft section.  OPPS! What I loved most about this recipe was how quick and easy it was. The only change I'll make to it is adding dried cranberries instead of fresh.  The fresh cranberries were a little tart for me (and hubs too).  But, I think the apple/ cranberry/ nut combination is perfect.  I will definitely make this recipe again.
Looking for a Christmas dinner stuffing?  Try it!

Apple, Cranberry & Pecan Stuffing

Courtesy of Kraft Foods 

what you need

1-1/2

cups  apple juice

2

Tbsp.  butter or margarine

1

pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

1

small  apple, chopped

1/2

cup  cranberries

1/4

cup  chopped PLANTERS Pecans, toasted

make it

BRING juice and butter to boil in medium saucepan on high heat.

ADD stuffing mix and fruit; mix lightly. Cover. Remove from heat.

LET stand 5 min. Stir in nuts.

Snickers Cake

This year, I was in search of a chocolate dessert to add to our Thanksgiving table.  We were already having the traditional pies, so I wanted to make something different.  I started my search on my SWEET TREATS Pinterest board and didn't have to look any further.  This recipe was about half way down the page and I knew it would be perfect.  I have to admit that I didn't actually make this dessert.  I sent my mom the recipe to get the ingredients for me to make on Thanksgiving but she made it the day before. I'm glad she did because it was nice not having to make it on Thanksgiving Day after spending all morning in the kitchen.  This dessert was very rich.  All you need is a little tiny piece and your sweet tooth will be satisfied.  We all agreed that if we make it again we will cut down on the amount of chocolate chips and caramel in it.  If you enjoy the chocolate caramel combination, you will love this dessert.  Enjoy!

 Even miss Avery Grace wanted a bite! 

Snickers Cake

Courtesy of Six Sisters Stuff

Ingredients:
1 German Chocolate Cake Mix

Ingredients called for on cake mix (oil, eggs, water)

1 (14 oz) bag of Kraft Caramels (or any other caramels you like)
1/4 cup milk
1/3 cup butter (which is about 3/4 of a cube)
1-2 cups chocolate chips (however many you like)
1 cup chopped pecans

Directions:
Mix together cake mix as directed on the box. Pour half of the batter into a greased 9x13 baking dish and bake at 350 degrees for 20 minutes.
While it bakes, unwrap all the caramels (don't have your husband help- he will eat half of them. I am totally speaking from experience). Put the caramels, milk, and butter in a sauce pan and melt over low heat, stirring constantly until caramel is melted and smooth. 
Pour the caramel on the cake as soon as it is finished baking. Sprinkle the chocolate chips and pecans on top of the caramel. Spread the remaining half of the prepared cake mix batter on top. Bake for 20 more minutes at 350 degrees.

Cornflake, Pecan and Marshmallow Sweet Potato Casserole

I have a feeling this sweet potato casserole was served in many homes this Thanksgiving, thanks to Pinterest. 

I followed all of the directions and didn't make any changes to the recipe.  My family said it was the best sweet potato casserole recipe we've made to date.  I loved that it had the sweet and fluffy marshmallows along with crunch of the pecans and cornflakes.  I know I will be asked to make this one from here on out and have no desire to search for another sweet potato recipe. Enjoy!

Sweet Potato Casserole

Recipe Courtesy of Kraft Foods 

Ingredients:

SWEET POTATO FILLING:

• 2 1/2 pounds sweet potatoes (about 5 medium)
• 2 tablespoons butter, softened
• 1/2 cup firmly packed brown sugar
• 1/2 cup 2% reduced-fat milk
• 1 large egg
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract

• Vegetable cooking spray
• CORNFLAKE, PECAN, AND MARSHMALLOW TOPPING:
• 1 1/4 cups cornflakes cereal, crushed
• 1/4 cup chopped pecans
• 1 tablespoon brown sugar
• 1 tablespoon melted butter
• 1 1/4 cups miniature marshmallows

Preparation

1. Prepare filling: Preheat oven to 400°. Bake sweet potatoes on a baking sheet 1 hour or until tender. 

Reduce oven temperature to 350°. Let potatoes stand until cool to touch (about 20 minutes); 

peel and mash with a potato masher.

2. Beat mashed sweet potatoes, 2 Tbsp. softened butter, and next 5 ingredients at medium speed with an electric mixer

 until smooth. Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray.

3. Prepare topping: Stir together crushed cornflakes cereal and next 3 ingredients. 

Sprinkle over sweet potato mixture in diagonal rows 2 inches apart.

4. Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes.

 Sprinkle miniature marshmallows in alternate rows between cornflake mixture, and bake 10 more minutes

Pecan Pie Muffins

If you have these few ingredients in your pantry & fridge now, take my advice and make these immediately. I'm not sure whether to call these muffins or mini pies. I guess I would say they are the perfect muffin/ pie combination with a soft center and crispy edges.  Honestly, they taste like mini pecan pies.  YUM!

Pecan Pie Muffins 

Courtesy of The Girl Who Ate Everything

Ingredients

• 1 cup packed light brown sugar
• ½ cup all-purpose flour
• 2 cups chopped pecans
• 2/3 cup butter, softened
• 2 eggs, beaten

Instructions

1. Preheat oven to 350 degrees F. Grease mini or regular muffin cups generously. Grease them well or they will stick. In medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together. Stir in dry ingredients just until combined.
2. Spoon batter into muffin cups about 2/3 full. Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size muffins. Run a knife around the edge of each muffin and pop it out.

Turkey Wreath

How cute is this turkey wreath?  I pinned it a few weeks back and couldn't wait to make it.  You can find the original tutorial over at Baby Rabies.  I'm not going to reinvent the wheel because her tutorial is fabulous.  

But, I will tell you a few things I did to save money and a trip to the store....

1.  Instead of using a styrofoam cone, I used yellow card stock.  I folded it to make a cone and hot glued the back to the wreath. 

2.  I didn't use styrofoam balls for the eyes.  Again, I used card stock.  I cut 2 white circles, then two black.  I glued them together for the eyes.  Then, I glued a toothpick onto the back of the eyes and stuck it into the wreath.  

3.  I didn't have yellow tulle so I used white instead.  

4.  I used red felt for the waddle instead of foam.  

I just love how it looks on my door!

Pampered Chef- Savory Herbed Stuffing

For years my family has made an italian stuffing for Thanksgiving. It's a tradition.  While I love my family traditions, this one is not my favorite. A few years ago when hubs starting joining us, he felt the same way as I did.  So, this year we decided to add another stuffing to our Thanksgiving feast. I decided on this Pampered Chef recipe and am so glad I did.  Hubs loved it and it will definitely be our new tradition for Thanksgiving.  

* Changes I made: I omitted the onions and did not sauté the celery.  I liked the extra crunch the celery added.  I only added 2 Tbs of butter to the stuffing mixture since I didn't saute any veggies.  

*Next time I will make the following changes: I will chop the cranberries so that there is more sweetness in each bite.  I will also add some chopped walnuts to the mixture as well.

Savory Herbed Stuffing

Ingredients:
1	package (14 ounces) herb-seasoned cubed stuffing
1/2	cup sweetened dried cranberries
1	tablespoon Pantry Rosemary Herb Seasoning Mix
1/2	cup (1 stick) butter or margarine
1	cup sliced celery
1	cup chopped onion
2	cans (14-141/2 ounces each) chicken broth

Directions:

Preheat oven to 350°F. In Stainless (6-qt.) Mixing Bowl, combine stuffing, cranberries and seasoning mix. Melt butter in Professional (10-in.) Skillet over medium heat. Add celery and onion; cook and stir 4-5 minutes or until vegetables are crisp-tender. Add vegetable mixture and broth to stuffing mixture; toss until moistened.

Spoon stuffing into Rectangular Baker; cover with aluminum foil. Bake, covered, 20 minutes. Remove foil; bake an additional 15-20 minutes or until stuffing is golden brown and heated through.

Yield: 16 servings

Pampered Chef- Pecan Crumble Sweet Potato Casserole

If you're still in search of the perfect sweet potato casserole, search no further.  This is one that I shared with all my Pampered Chef customers in my Thanksgiving recipe book. I love it because it takes less than 20 minutes to make and is a family favorite.  The only change I make is adding half of the pecan crumble in the middle of the sweet potato mixture. Just spread half of the sweet potato mixture onto the bottom of a casserole dish.  Then, pour half of the pecan crumble on top of the sweet potatoes.  Top with remaining sweet potato mixture and finish it off with the rest of the pecan crumble mixture (a layered effect).  Last, use the bottom of a glass to press the pecan crumble mixture down.  This will leave you less of a mess when serving.  Enjoy! 

Pecan Crumble Sweet Potato Casserole

Ingredients:
5	pounds (2.2 kg) sweet potatoes (4-5 large potatoes)
1/2	cup (125 mL) butter, divided
1	cup (250 mL) coarsely crushed graham crackers
1	cup (250 mL) pecan halves, coarsely chopped
1/2	cup (125 mL) packed brown sugar
1	tsp (5 mL) ground cinnamon
1/2	tsp (2 mL) salt
1/4	tsp (1 mL) ground black pepper

Directions:

Preheat oven to 350°F (180°C). Prick sweet potatoes with fork. Microwave on HIGH 18-20 minutes or until very soft. Let stand until cool enough to handle. Meanwhile, melt 5 tbsp (75 mL) of the butter. Combine melted butter, graham crackers, pecans, brown sugar and cinnamon in small bowl; set aside.

Peel sweet potatoes and place in large bowl. Using Mix 'N Masher, mash sweet potatoes with remaining 3 tbsp (45 mL) of the butter, salt and black pepper. Spoon sweet potato mixture into Oval Baker; top evenly with pecan mixture. Bake 20-25 minutes or until topping is golden brown.

Yield: 12 servings

Thanksgiving Treats

Last week I had a Thanksgiving feast in my classroom.  I've seen so many cute ideas for sweet treats on Pinterest, I decided to try a few.  

*These are IPhone pictures, so not as good as they could be*

Acorns

Vanilla Wafers, Hershey Kisses, Butterscotch Morsel & a little frosting to hold it all together. 

Pilgrim Hats

chocolate cookies, Rolos, frosting 

Turkey Sugar Cookies

sugar cookies, candy corn, mini chocolate morsels, frosting 

 Not as perfect as the ones on Pinterest, but the kids and parents loved them!

Sweet Potato Casserole

This is the second new recipe I tried this year. I found the recipe on my friend Amy's blog. Definitely lots of butter in this recipe, but hands down the best sweet potato casserole I've made! Enjoy!

SWEET POTATO CASSEROLE

Serves 10-12

Ingredients:
3 cups mashed sweet potato (about 6-7 potatoes)
½ cup sugar
½ cup milk
1 and a ½ Tbsp. Vanilla
2 eggs beaten
½ cup butter
Cinnamon to taste

Topping:
1 cup brown sugar
½ cup butter
½ cup flour
1 cup chopped walnuts or pecans (I use pecans - it tastes better to me)

Mix all ingredients together; except topping and pour into a casserole dish sprayed with Pam. Sprinkle with Cinnamon. **Can be prepared the day before up to this point**

Cover and store in fridge over night.

Topping:
**Made the day you are serving the dish**
Mix all ingredients together and cover entire top of potatoes.

**Bring to room temp. if made the day before.**
Bake casserole @ 350 for 25-30 minutes.

Corn Casserole

This is the first of two new recipes I made for Thanksgiving this year. I tried corn casserole for the first time at my work feast. It was scrumptious, so I set out to find a recipe. I came across this one at a blog I follow: Love From Texas. I followed all of the directions exactly. I was a little concerned with the amount of butter in the recipe, but it's a holiday-so calories don't count! After 20 minutes in the oven, I thought this recipe was going to be a flop. But, all it needed was an extra 5-10 minutes in the oven. This is my new favorite Thanksgiving side. Next time I make it, I'll try it will a little less butter. I'm sure it will be just as good. Enjoy!
Click here for the recipe.


*I wish I had better pictures for this recipe, but we dove right in as soon as it came out of the oven!