Fall Food

Pumpkin Cheesecake  (it makes 2!)

pumpkin cheesecake decorated with whipped cream on wooden background ** Note: Shallow depth of field

  • 2 (8 oz) packages cream cheese
  • 3/4 cup white sugar
  • 1 (15 oz) can pumpkin puree
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2 eggs
  • 1/4 teaspoon salt
  • 2 prepared 8 inch pastry shells

Preheat the oven to 350 degrees. Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two crusts. Bake at 350 for 50 minutes or until the knife inserted in the center comes out clean. Let cool then top with whipped topping, if desired.

Apple Crisp

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly. Take half of the mixture and pat it into the bottom of a 9×13 inch baking dish. Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until apples are tender.

Caramel Apple Nachos

  • two green granny smith apples, cored and caramel-apple-nachos-2sliced
  • 5 oz. caramel
  • 1 teaspoon water
  • 1/4 cup chopped peanuts
  • 2 Tablespoons mini chocolate chips

Unwrap caramels.  Place in a saucepan with one teaspoon of water over medium low heat.  Stir constantly until caramels are melted. Drizzle melted caramel over sliced apples. Sprinkle with chopped peanuts and mini chocolate chips.

(Optional) You could also add melted peanut butter to the mix.

Jodi’s famous Pumpkin Bread

  • 2 cups canned pumpkinFresh baked holiday pumpkin bread on a cutting board
  • 3 cups sugar
  • 1 cup water
  • 1 cup vegetable oil
  • 4 eggs
  • 3 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon ground cloves

Heat the oven to 350. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into a separate bowl, then stir until combined (great job for the kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between them. Bake for 60 to 70 minutes or until toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Remove from pans by inverting them into a rack and tapping the bottoms. Slice and serve plain, buttered, or with cream cheese.

Pumpkin Pie dip from a listener

  • 1 can of pumpkin
  • 8oz cream cheese, room temperature
  • 1 large box of instant vanilla pudding
  • 1 tsp. cinnamon
  • 1 tsp. vanilla

Mix the cream cheese and pudding thoroughly. Add the pumpkin, cinnamon and vanilla and mix. Serve with ginger snaps or vanilla wafers.

Halloween Bark 1 (the one Jodi made)

  • 1 bag milk chocolate chips
  • 3 Kit Kats (3 full size packages, 6 individual bars), crushed
  • 3/4 cup pretzels (slim rods or regular)
  • 1/3 cup candy corn

Melt chocolate chips my microwaving for 40 seconds at a time and stirring vigorously in between each zapping.  Stir hard – you’ll find they start to melt from their own heat, and this will keep them from burning.  Lay out a baking sheet with a piece of parchment paper over it. Pour melted chocolate into baking sheet and add Kit Kats, pretzels, and candy corn all over.  Place in refrigerator for 30 minutes to set.

Recipe is from sweetcsdesigns.com

Halloween Bark 2

  • 12-14 orange and black sandwich cookies, broken up into large chunks
  • 1 cup pretzels, broken into pieces
  • 1 pound almond bark or white chocolate melts
  • 1 1/2 cups candy corn
  • 20-30 candy eyeballs
  • 1-2 tablespoons of a variety of Halloween food sprinkles.

Melt almond bark according to package. I slowly melted mine in a sauce pan over a low heat, until smooth and shiny. Make sure to stir frequently to prevent burning. In the meantime, cover a large cookie sheet with wax paper or parchment paper. Spread broken cookies, pretzels and about 1 cup of the candy corn onto the prepared cookie sheet. Drizzle the melted chocolate over the cookie mixture, spreading with spatula to coat evenly. Quickly sprinkle remaining candy corn, candy eyeballs and food sprinkles over the almond bark while it is still wet. Place cookie tray into refrigerator until set and firm. Break into small pieces and enjoy!

This recipe is from FamilyFreshMeals.


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Pamela Johnson
Pamela Johnson
5 years ago

Could you use the caramel ice cream topping instead of the candies?

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