Veggie Chili
This is one of my favorite chili recipes. It is loaded with veggies and full of flavor. I make this in a slow cooker, but you could make it on a Dutch oven on the stove in less time. Ingredients: 1 sweet onion chopped 1 …
Author: Ashley
Corn Muffins
Corn muffins are the perfect side with chili. I tried to lighten these up a little and they were still delicious. Note: This made 1 ½ pans of mini muffins so feel free to cut this recipe in half. Recipe adapted from Food Network Ingredients: …
Salted Roasted Pumpkin Seeds
Classic, simple, and my kids favorite type of roasted pumpkin seeds.
Ingredients:
2 cups pumpkin seeds
¼ cup olive oil
2 tablespoons sea salt
Directions:
- Separate the pumpkin seeds from the pumpkin flesh and rinse well in a colander. Line a large baking sheet with paper towels and spread seeds out in an even layer to dry. Allow seeds to dry for several hours.
- Preheat oven to 300 degrees line a large baking sheet with parchment paper.
- Spread seeds out in an even layer. Roast for 25-30 minutes until seeds are beginning to dry out.
- Mix olive oil and salt in a medium bowl. Add the pumpkin seeds and mix well to coat.
- Spread the pumpkin seeds back out in an even layer. Use a spatula to scrape all of the salt and olive oil out with the seeds.
- Roast for 25-30 more minutes.
- Cool before serving. Then store in an air-tight container.
Pizza Roasted Pumpkin Seeds
Pizza in pumpkin seeds. Just a whiff of these seeds and you feel like you are in a pizza parlor. These roasted pumpkin seeds are perfect for the pizza lovers in the world. Ingredients: 2 cups pumpkin seeds ¼ cup olive oil 3 tablespoons tomato …
Brown Sugar Pumpkin Spice Roasted Pumpkin Seeds
If you love a touch of sweetness then these roasted pumpkin seeds are calling your name. These are my favorite pumpkin seeds and a treat I look forward to every fall after my children and I carve pumpkins. Ingredients: 2 cups pumpkin seeds ¼ cup …
Everything Bagel Roasted Pumpkin Seeds
Every year after we carve pumpkins my kids and I roast all of the seeds we saved. These are a healthy snack my children devour these and always ask for more. If you love Everything Bagel then you will go crazy over these pumpkin seeds.
Ingredients:
2 cups pumpkin seeds
¼ cup olive oil
2 tablespoons Everything Bagel Seasoning
Directions:
- Separate the pumpkin seeds from the pumpkin flesh and rinse well in a colander. Line a large baking sheet with paper towels and spread seeds out in an even layer to dry. Allow seeds to dry for several hours.
- Preheat oven to 300 degrees line a large baking sheet with parchment paper.
- Spread seeds out in an even layer. Roast for 25-30 minutes until seeds are beginning to dry out.
- Mix olive oil and Everything Bagel Seasoning in a medium bowl. Add the pumpkin seeds and mix well to coat.
- Spread the pumpkin seeds back out in an even layer. Use a spatula to scrape all of the olive oil and seasoning out with the seeds.
- Roast for 25-30 more minutes.
- Cool before serving. Then store in an air-tight container.
Bloody Cheesecake Bars with Broken Glass Caramel and Raspberry Sauce
I made these for a Halloween party and my kids and I couldn’t resist sampling at each step. My kids said this was one of the best desserts ever and that it looked like something you would see on Food Network which is my favorite …
General Tso Chicken Tacos
These tacos topped with the coleslaw and crema were inventive and delicious. Recipe adapted from Food Network Ingredients: Cabbage Slaw: 1 tablespoon1 rice vinegar 1 tablespoons chopped pickled ginger plus 1 tablespoon pickling liquid 1 tablespoon soy sauce 1/2 tablespoon toasted sesame oil 1 bag …
Pumpkin Everything Cake (Spicecake, Cheesecake, and Pumpkin Pie Pudding Frosting)
This is a pumpkin cake I will be making every year. It combines spice cake, cheesecake, and pumpkin pudding all into one delectable dessert.
Recipe adapted from Food Network
Ingredients:
One 16.5-ounce box spice cake mix (plus ingredients called for on the box)
32 ounces part-skim ricotta
4 ounces mascarpone
8 ounces reduced fat cream cheese
1/3 cup truvia or ¾ cup granulated sugar
1 teaspoon vanilla extract
4 eggs
1 small box (3.4 ounce) pumpkin spice pudding
1 cup fat free milk
Directions:
- Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan.
- Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan. Set aside.
- Combine the ricotta, 4 ounces of the mascarpone, sugar, vanilla and eggs in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the batter and spread so the top is completely white.
- Bake until a skewer inserted into the center of the cake comes out clean and the spice cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack.
- Combine the instant pudding, milk and cream cheese in a stand mixer. Beat until thick and smooth. Spread the frosting evenly over the entire cake.
- Store in the refrigerator until ready to serve!
Pumpkin Ricotta Cheesecake with Cranberry Topping
This is by far the best pumpkin cheesecake I have ever made. The gingersnap crust, ricotta filling, pumpkin spices, and tartness from the cranberry sauce made this a memorable dessert. Recipe adapted from Food Network Ingredients: Crust- 1 14 ounce bag Gingersnaps 4 tablespoons extra …