Ooops...There Goes My Mind...(my other blog)

Wednesday, October 19, 2011

Jenny's Roast Pumpkin Lasagna

Roast Pumpkin LasangaFrom:
2 Cups Ricotta Cheese
1 Egg, scrambled
1 sugar Pumpkin or Butternut Squash
½ medium-sized onion, white or yellow, chopped
½ cup vegetable or chicken stock/ water
1 clove garlic, minced
¼ teaspoon nutmeg
Sage, dried 1/8 teaspoon or fresh chopped ¼ teaspoon
½ Cup Parmesan Cheese
¼ cup brown sugar
2 cups shredded Mozzarella
Olive Oil
1 Box of Lasagna noodles
1) Preheat the oven to 350 degrees F.
2) Bring water to a boil and then add the lasagna noodles.
3) Meanwhile, while the noodles are cooking, peel, deseed, and chop up the sugar pumpkin or squash, half an onion, and coat all with oil, salt, and brown sugar, and ¼ teaspoon sage and spread evenly on a baking sheet. Roast at 375 degrees F for 10- 14 minutes. When the pumpkin is fully cooked, add the garlic and cook for an additional 3 minutes. Take out and allow to cool a little.
4) Scoop the pumpkin into a blender filling half-way each time and pureeing until smooth. Empty the contents into a bowl.
5) Separately, combine and stir the two cups ricotta, the mixed egg, ¼ cup parmesan, 1 cup of the mozzarella, ¼ teaspoon nutmeg in a bowl with a couple pinches of salt and a sprinkle of pepper.
6) Drain the noodles when done cooking according to the directions on the package.
7) Begin layering the lasagna by putting some oil on the bottom of the baking dish. Then add a layer of pumpkin, then add a layer of noodles, then add a layer of the ricotta and mozzarella mixture, another layer of noodles, pumpkin mixture, and so on, alternating ricotta mixture and pumpkin layers. The top should be noodles, cover with the remaining shredded mozzarella and the rest of the parmesan and drizzle with oil. Cover with baking dish with foil.
8) Bake at 350 degrees F for 40 minutes. Uncover and bake for an additional five minutes.
Author: Melissa Bump

Amy's Pumpkin Bread

Pumpkin Bread

3 C. sugar
1 C. oil

1 (15oz) can of pumpkin
4 eggs, beaten

Mix below dry ingredients alternately with 2/3 c water
3 1/2 C. flour
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1/2 tsp cloves
1 C. chocolate chips (optional...when is chocolate optional?)

Pour into two greased loaf pans. Bake at 350 for 1-1 1/2 hours until the crack on top looks dry. If you make muffins or smaller loafs, the baking time will be less. I do the mini loaf pans for about 45 minutes.

Crescent's Pumpkin Coconut Bread

Pumpkin Coconut Bread

Beat Together:
1 1/2 C. Oil
5 Eggs

Stir In:
1 can (14.5oz) Pumpkin

Sift Together and Add:
2 C. flour
1 1/2 C. Sugar
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda

Stir In:
2 (3oz) pkgs coconut pudding/pie filling mix
1 C. Chopped nuts
1 C coconut

Bake @ 350 in 2 greased loaf pans for about an hour.

Susan's Pumpkin Whoopie Pies with Cream Cheese Filling

Pumpkin Whoopie Pies with Cream Cheese Filling
Makes 12-14

3 cups AP Flour
1 Tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

1 cup brown sugar
1 cup Splenda (use could white sugar if you like)
1 cup vegetable oil
1 - 15 oz. can of pumpkin
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees.
Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. 
Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.

Cream Cheese Filling
1 - 8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
1 - 16 oz. package of powdered sugar
about a capful of vanilla extract
a pinch of cinnamon (to taste)

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece. 

Enjoy right away or chill overnight.

Stef's Pumpkin Chili

Pumpkin Chili


  • 2 pounds ground beef
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 (15 ounce) cans kidney beans, drained
  • 1 (46 fluid ounce) can tomato juice
  • 1 (28 ounce) can peeled and diced tomatoes with juice
  • 1/2 cup canned pumpkin puree
  • 1 tablespoon pumpkin pie spice (Didn't have so I found alternative here)
  • 1 tablespoon chili powder
  • 1/4 cup white sugar


  1. In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour.