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

Ingredients

• 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

Directions

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.

Turkey Waldorf Pita (Stef)

Turkey Waldorf Pita

Ingredients

• 1 cup cubed cooked turkey
• 2 celery ribs, chopped
• 1/2 cup chopped, peeled tart apple
• 1/2 cup halved seedless grapes
• 1/4 cup chopped walnuts
• 1/4 cup mayonnaise
• 4 lettuce leaves
• 2 (6 inch) pita breads, halved

Directions

1. In a bowl, combine the turkey, celery, apple, grapes, walnuts and mayonnaise. Place a lettuce leaf in each pita half; fill with turkey salad.

Caramel Toffee Fruit Dip (Susan)

Caramel Toffee Fruit Dip

1- 8oz package of cream cheese, softened
3/4 Cup Brown sugar
1 tsp vanilla (you can add more to taste)
Toffee Bits - found in baking section, try the kind with chocolate if you want!

Combine cream cheese, brown sugar, and vanilla.  Add desired amount of toffee bits.

Praline Sweet Potatoes & Apples (Jenny)

Praline Sweet Potatoes & Apples

(from Pampered Chef)

1/4 cup butter or margarine

3 medium sweet potatoes (1 pound), peeled and sliced 1/4 in thick

1/4 cup packed brown sugar

1/4 cup chopped pecans

1/4 tsp ground cinnamon

1/8 tsp salt

2 apples, peeled,cored and sliced

In 10-in skillet, melt butter over medium heat. Add sweet potatoes; cover and cook over medium heat 5 minutes. Turn slice over. Reduce heat; cover and cook 5 minutes longer. Remove potatoes from skillet. Stir in sugar, pecans, cinnamon and salt. Return potatoes to skillet with apples; mix lightly to coat. Cook stirring occasionally, 5 minutes or until potatoes and apples are glazed and tender. Yeild 4 servings 

Apple Cinnamon Bismarks (Jenny)

Apple Cinnamon Bismarks

(from pampered chef)

1 pkg grand-size refigerated buttermik biscuits

1 cup canned apple pie filling

3/4 cup sugar

3/4 tsp ground cinnamon

6 tbsp butter or margarine,melted

Pre-heat oven to 375. Place biscuits 2 inches apart on greased baking shet. Bake 11-15 minutes or until golden brown. Meanwhile, place pie filling in large bowl; mix well with pastry blender until no apple chunks remain. Spoon filling into cake decorator or pastry bag fitted with large tip; set aside. In medium bowl, combine sugar and cinnamon, Dip hot biscuits in butter; turn over to coat both sides. Add to sugar mixture; turn over to coat completely. Insert tip of decorator into sides of biscuits; squeeze small amount fo filling into centers. serve warm. Makes 8