Saturday, November 14, 2009

Pumpkin Apple Pie

I wanted to try something different, and I found it. I thought this recipe was really tasty, alot going on, but tasty none the less. I did have to cook it longer than it said too.

1/4 cup sugar
3/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 egg
1 cup canned pumpkin
1/4 cup Karo® Corn Syrup or Karo® Lite Syrup
1 (5-ounce) can evaporated milk
1 (21-ounce) can Wilderness/Comstock® Apple Pie Filling
1 (9-inch) unbaked deep-dish pie crust

Heat oven to 425°F. Combine sugar, pumpkin pie spice and salt in medium bowl. Add egg; beat slightly with wire whisk. Add pumpkin, corn syrup and evaporated milk; mix well.

Spread apple pie filling into pie crust. Gently pour pumpkin mixture over apples. Bake 15 minutes. Reduce oven temperature to 350ºF.; bake for 35 to 40 minutes or until knife inserted in center comes out clean.

Refrigerate at least 2 hours before serving.

Sunday, November 8, 2009

Chocolate Chip Dip

1 pkg.(8oz)cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tbsp. brown sugar
1 tsp vanilla extract
1 cup (6oz) miniature semisweet chocolate chips

Dippers: Graham Craker Sticks, Nilla Waffers

In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips.

By: Taste of Home

Saturday, November 7, 2009

Pumpkin Spiced Cream Cheese Breakfast Rolls

I found this online and they are so yummy!

2 packages/cans Pillsbury Crescent Rolls
4 0z cream cheese, softened
1/4 Cup brown sugar
1/4 Cup canned pumkin (Libby’s)
1/4 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg

1. Preheat oven to 350 degrees F. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over crescents leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces. Place around 2 9 inch cake pans that have been sprayed with cooking spray. I left the centers open so the rolls form a circle.

2. Bake for 28-30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting recipe below.


4 oz softened cream cheese
1/2 Cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon canned pumpkin (Libby’s)

1. Mix all ingredients into a large bowl until smooth. Spread over warm rolls