I needed something to take to a Thanksgiving potluck for work yesterday so I decided this recipe would be the one of my choosing! As it was baking away, I thought, how the heck is this cobbler going to make it through the night at my house without anyone being able to try it.
You could smell the pumpkin, and spices, and even the brown sugar cooking away. It smelled so good that everyone was drooling! I quickly decided to make another to leave at home. I am so thankful I did. Oh my goodness!
This is a delicious recipe. The cobbler part is actually more like a gooey-ooey pumpkin caramel filling. It’s delicious! Maybe even to die for! Yep, it’s that good! Everyone really enjoyed it at work and at home. I doubled the recipe each time I made it. With that being said the recipe listed below will be the doubled version baked in a 9×13 pan, but you could half the recipe and bake it in and 8×8 pan!
- 1 cup + 3 tablespoons all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 1/4 cup melted butter
- 1-1/2 teaspoons vanilla
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup chopped pecans
- 1-1/2 cups very hot water
- Preheat your oven to 350 degrees.
- In a mixing bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
- In another bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a 9×13 dish with high sides. Place this dish inside a pan just in case anything drips.
- Combine sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing please don’t stir … this is the secret! Bake for 40 minutes or once the middle is set. Cool for a half hour or so before serving. I haven’t tried this but I am sure serving over ice cream could be amazing!!
Original Recipe Source
This whipped pumpkin butter is delicious! You can’t eat much because the calories are killer for 1 tablespoon. You certainly want to be selective on what you are using it on and how much you use unless you are one of those people who are lucky enough not to worry about calories.
I am in love with this pumpkin butter. I have used it on bagel thins and on English muffins, but I think you could use it on just about anything and be happy.
Nothing says Fall like pumpkin and nothing makes me happier than pumpkin everything!!
- 1/2 cup softened butter
- 1/2 cup honey
- 3 tablespoons canned pure pumpkin
- 1 teaspoon pumpkin pie spice
- Place the butter in a mixing bowl, and whip on high speed with an electric mixer until fluffy, about 1 minute.
- In another bowl, stir together the honey, pumpkin, and pumpkin pie spice until well mixed. Add the honey mixture to the butter, and whip on high with the electric mixer until the mixture is fluffy and smooth, about 1 more minute.
- Chill the pumpkin butter for several hours or overnight to blend the flavors.
At this time of year my favorite find is Pumpkin Spice anything. I love pumpkin spice latte’ and any kind of hot chocolate. When I found a pumpkin spice hot chocolate I knew I had to give this recipe a try. It’s what I consider the best of both worlds. The recipe certainly lived up to my expectations. It’s thick, creamy and has an amazing pumpkin pie flavor.
The smell in the house while this is cooking on the stove is incredible. This would also work great in a slow cooker. Try serving this recipe throughout the day on Thanksgiving. Your guest will be very happy I know I was!!
This is the doubled recipe. One recipe wasn’t even close to enough I had to double it!
- 5 cups milk
- 2/3 cup hot cocoa mix (no marshmallows)
- 1/2 cup canned pumpkin
- 3 tsp. pumpkin pie spice
- 1 tsp. vanilla
- Pinch of salt
- Whipped cream or marshmallows optional
- In a medium sauce pan over medium low heat whisk together your milk and hot cocoa mix.
- You will want to keep your heat no higher than medium. It’s important that all of your spices to have a chance to mingle in the hot chocolate.
- Add canned pumpkin and pumpkin pie spice.
- Heat until desired temperature is reached.
- Pour into mugs and top with whipped cream and/or marshmallows
It’s almost winter time, except down here in Texas. I grew up on a chili recipe similar to this one. I have altered it a bit from what I would normally have to add a few different flavors. This recipe is really great and super simple. This recipe is not spicy but it can easily be made into spicy chili based on the ingredients you add or the amounts you add.
I love how easy it is to toss everything in the pot and just let it cook. You can double this recipe really easily and like I said you can make it as spicy as you want by changing out the salsa, red pepper flakes, or the amount of chili powder or garlic you add. Fair warning you will want to watch the amount of chili powder you add. At some point the chili powder will make your chili bitter you don’t want that.
- 2 lbs. extra lean ground beef
- 1 large chopped onion
- 1 large chopped green bell pepper
- 2 large garlic clove, minced
- 2 (14 1/2 ounce) can diced tomatoes, un-drained
- 1-1/2 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ tsp paprika
- 1 cup salsa (I used Pace Mild)
- 1-1/2 teaspoon salt or more less if desired
- 2 beef bouillon cubes (MSG free if possible)
- Pinch red pepper flakes or more if desired
- 1/4 teaspoon pepper
- 1 (15 -16 ounce) can kidney beans, rinsed and drained
- 1 can 27 ounce Chili Beans in chili sauce (pinto beans in chili sauce) (do not drain)
- Brown beef then drain off grease
- Add onion, bell pepper, and garlic cook until the vegetables are tender.
- Stir in remaining ingredients
- Heat to boiling, reduce heat to medium low.
- Cover and simmer 1-1/2 hour or until chili thickens up stirring every 10-15 minutes
- Serve over rice
This is a yummy quick recipe from the McCormicks website. It is a great Easter Brunch dish.
- 8 slices bacon
- 1 medium onion, chopped (1 cup)
- 1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups)
- 2 cups (8 ounces) shredded Cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup cottage cheese
- 5 eggs
- 1 1/2 cups milk
- 1/2 teaspoon McCormick® Mustard, Ground
- 1/2 teaspoon McCormick® Nutmeg, Ground
- 1/4 teaspoon McCormick® Black Pepper, Ground
- Preheat oven to 350°F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.
- Spread 1/2 of the bread cubes in 13×9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
- Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
- Bake 40 to 50 minutes or until center is set and top is golden brown.
Tips: Make Ahead: Casserole can be assembled 1 day ahead. Prepare as directed, increasing milk to 2 cups. Cover and store in refrigerator. Remove cover and bake as directed.
I have often found myself in pain the last few weeks trying to get through finals without have a meltdown or a nervous breakdown. One way to kill the pain of dealing with the drama was to try this amazing drink. Appropriately named by the way…
Although I only had one because I didn’t have time to be inebriated this drink is really delicious.
It’s easy to make with no blender needed. Just place all the ingredients in a glass or shaker … shake and done! Excellent, and no doubt with enough of them a pain killer… at least until the next day. According to the recipe this is a serving for one to two. I personally think it’s a serving for only one!
- 2 oz. Rum (White or Blanco)
- 4 oz. pineapple juice (I used fresh, but pre-packed would be sweeter)
- 1 oz. cream of coconut
- 1 oz. orange juice (I used fresh, but pre-packed would be sweeter)
- Grated fresh nutmeg
In a cocktail shaker filled with ice add first four ingredients and stir. Pour into cocktail glasses and top with grated nutmeg.
My husband and I love Mexican hot chocolate, but it can be on the high side of the calorie scale. With a little creative thinking we can up with a lower calorie version that is just as good as the one we were making for three times the amount of calories.
If you have never had Mexican hot chocolate you are in for a treat. It has a nice spicy cinnamon flavor mixed in decedent chocolate. Here is our guiltless lower calorie version of Mexican hot chocolate. Might I add that if you are watching what you are eating and drinking (calorie wise) this is a great fix if you are craving something sweet.
- 1 tbsp. Nestle Abuelitas Syrup
- 1 pouch of No Sugar or Sugar Free Hot Cocoa
- 8 ounces of hot water
- Use a coffee pot, stove top, microwave, or like I did a Kuerig to heat up 8 ounces of hot water.
- To the hot water add 1 pouch of no sugar hot cocoa mix.
- Stir until it’s completely blended together, then add 1 tbsp. of Abuelitas Syrup, and then mix well.
*optional: top with ground cinnamon or whipped topping
Number of Servings: 1
- 100 calories per serving
- 22 carbs
- 0 grams of fat
- 3 protein
- 20 sugar
*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*
I found this recipe on the Mixing Bowl. Sherri has an amazing recipe here that is so simple. It took me less than 10 minutes to put it together and stick it in the oven. You could do so much with it. I bet you could even add some shaved carrots to this cake and no one would be the wiser. Quick, easy and delicious.
- 4 Eggs
- 1- 2/3 C. Sugar
- 1 C. Cooking Oil
- 1 (15 oz) can Pumpkin (pure pumpkin)
- 2 C. Flour
- 2 tsp. Baking Powder
- 1 tbsp. Cinnamon
- 1 tsp. Salt
- 1 tsp. Baking Soda
Icing Ingredients, and directions:
- 1 (3 oz) pkg. Cream Cheese softened
- 1/2 C. butter or margarine softened
- 1 Tsp. Vanilla
- 2 C. Powdered Sugar
- Stir all ingredients together.
- Pour into an un-greased 11×15 inch pan.
- Bake 25 min. at 350 degrees or for thicker bars bake in a 13×9 pan for 45 min.
- Let cool and frost with Cream Cheese Icing