Pumpkin Mousse

Ingredients
1 carton (4 ounces) PHILADELPHIA Whipped Cream Cheese Spread with cinnamon and brown sugar
1 cup pumpkin pie filling
1/2 cup whipped topping
6 individual graham cracker tart shells
Additional whipped topping and ground cinnamon

Directions

In a small bowl, combine the cream cheese and pumpkin until blended. Fold in whipped topping. Fill tart shells.
Garnish each with additional whipped topping and sprinkle with cinnamon.
Store in the refrigerator.

Yield: 6 servings.

2 eggs, beaten slightly
2 cups sugar
1/2 cup vegetable oil
1 cup canned pumpkin
2 1/4 cups flour
1 cup chopped cranberries
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees.

Combine eggs, sugar, vegetable oil, and pumpkin, mixing well.

Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl.
Make a well in the center of the batter and add the pumpkin. Stir in cranberries.
Spoon batter into 2 greased and floured loaf pans.

Bake for 1 hour.

Crust:
1-1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup sugar

Filling:
2 (250 g) pack cream cheese at room temperature
1 (125 g) pack cream cheese at room temperature
1 cup sugar
4 medium eggs
1 (14 oz.) can pumpkin (no spices added)
2-1/2 tsp. ginger
1 tbsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/3 cup brandy
whipped cream
preserved ginger

For crust, combine crumbs, sugar and butter in a bowl and mix well. Press crumb mixture firmly into bottom of 10 inch spring
form pan and 2 inches up sides.

5 cups flour
4 cups sugar
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
4 eggs
1 cup vegetable oil
1 large can pumpkin
2 cups nuts (optional)

Preheat oven to 350 degrees.
In a large bowl, mix together vegetable oil, sugar, and eggs.
In another bowl, mix together flour and baking soda. Add flour and pumpkin
alternately to the egg mixture. Add nuts.
Pour into 2 greased loaf pans.

Bake for 1 hour.

1/2 cup canned pumpkin
1/2 cup milk
1 egg
2 cups biscuit mix
1/4 cup sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

***STREUSEL TOPPING***
1 tablespoon biscuit mix
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 teaspoons butter or margarine -- softened

In a mixing bowl, combine pumpkin, milk and egg with a fork. Combine dry = ingredients; add to mixing bowl and stir just until moistened. Spoon =

1 box spice cake mix
1 box yellow cake mix
2 15oz cans pumpkin
1/4 teaspoon nutmeg (fresh grated, preferrably)
1/4 teaspoon cinnamon

Frosting

1 tub vanilla frosting
4 oz softened cream cheese

Place cake mixes, pumpkin, nutmeg and cinnamon in a mixer and mix until well combined.
With a cookie scoop, scoop onto a parchment or silpat lined cookie sheet.
Bake @ 350 degrees F. for 11-13 minutes or until cooked through. Let cool completely.

Mix frosting, cream cheese and butter in a large bowl, spread on cooled coookies.

Makes about 6 dozen cookies

1 package (15 ounces) Hostess Twinkies (10 Twinkies)
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (8 ounces) frozen nondairy whipped topping, thawed, divided
2 packages (3.4 ounces each) instant vanilla pudding
1 can (15 ounces) pumpkin
1 ½ teaspoons pumpkin pie spice
1 cup milk
Additional pumpkin pie spice

Slice Twinkies in half lengthwise and place cream-side up, in single layer in 9 x 13-inch baking dish.

Using a mixer, blend together cream cheese, confectioners' sugar and ½ of whipped topping until smooth. S

2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves

Filling:
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
3/4 cup shortening

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.

1/4 C. butter
2 C. zucchini, chopped
1 C. onion, chopped
2 tbsp. fresh parsley, chopped
2 cloves garlic, minced
2 eggs
3 C. cornbread, crumbled
Salt and pepper

In a large skillet, melt butter. Add zucchini, onion, parsley, garlic, salt, and pepper.
Cook until zucchini is tender (about 10 minutes). In a medium-sized bowl, beat eggs. Stir in zucchini mixture and cornbread.
Spoon into a greased casserole dish and bake until browned (about 30 minutes).

1 can (15 ounces) solid-pack pumpkin
1 can (14 ounces) sweetened condensed milk
1 egg
1 1/4 teaspoons ground cinnamon, divided
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
One 9-ounce graham cracker pie crust
1/4 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
2 tablespoons cold margarine
3/4 cup chopped walnuts

Preheat the oven to 425 degrees F.

In a large bowl, combine the pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, the ginger, nutmeg, and salt; mix well.

3 C. crumbled cornbread
1 C. bread crumbs
2 C. fat free chicken broth
1 C. celery, finely chopped
3/4 C. onion, finely chopped
2 egg whites
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning

Combine all ingredients in mixing bowl; mix well. Turn into non-stick dish.
bake at 350 degrees for 45 minutes or until light brown and "set".

8 servings.
Each serving 3/4 cup.
Exchange: 1 bread and 1/2 fat.

1/4 C. butter
2 C. zucchini, chopped
1 C. onion, chopped
2 tbsp. fresh parsley, chopped
2 cloves garlic, minced
2 eggs
3 C. cornbread, crumbled
Salt and pepper

In a large skillet, melt butter. Add zucchini, onion, parsley, garlic, salt, and pepper.
Cook until zucchini is tender (about 10 minutes). In a medium-sized bowl, beat eggs.
Stir in zucchini mixture and cornbread.
Spoon into a greased casserole dish and bake until browned (about 30 minutes).

Topping:
1/2 C. crushed Corn Flakes
1/2 C. chopped pecans
1/2 C. brown sugar
1/2 C. melted margarine
(You can double these ingredients to make more on the topping)

Casserole:
2 C. mashed cooked sweet potatoes
1 C. sugar (1 1/4 C. if sweet potatoes are canned)
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 stick of melted margarine
1/4 C. milk

Blend it all together and pour in a buttered casserole dish.

Bake at 400 degrees for 20 minutes.

Add the topping and bake another 10 minutes and you are done!

2 cans yams
2 heaping spoonfuls brown sugar
1 stick butter/margarine
Marshmallows
1/2 C. pecans

Melt butter in a cast iron skillet over low heat. Add brown sugar and stir until dissolved.

Add pecans and yams and cook until heated through.

Add marshmallows during the last ten minutes.

Serve warm.

Bars:
4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins, if desired

Cream Cheese Frosting:

1 package (3 oz) cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped walnuts, if desired

Heat oven to 350°F.

1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
big pinch of cardamom (or you can substitute mace)

Blend all spices together, working out any lumps that might occur. Store in an old spice jar.

Makes about 2 tablespoons

1 1/2 cups flour
1 cup finely chopped nuts
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 teaspoons cinnamon, divided
3/4 cup butter1 (15 ounce) can pumpkin
1 (14 ounce) can condensed milk
2 egg, beaten
1/2 teaspoon allspice
1 tablespoon flour

Preheat oven to 375.

In medium bowl, combine:1 1/2 cups flour, nuts, sugars, and 1 teaspoon cinnamon. Add butter, mix until crumbly.

Reserve 1 1/4 cup of the mixture. Put remaining mixture on bottom of ungreased 13 x 9 inch baking pan.

Neck, giblets and wing tips of Turkey carrot, chopped
1 stalk celery, chopped
1 large onion, chopped
2 cloves garlic, chopped
1 2/3 cups (half a bottle) white wine (inexpensive sauvignon blanc orpinot grigio)
2 1/2 cups (20 ounces) canned chicken broth
Pan juices of roasted turkey
1 generous tablespoon flour

1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
3 tablespoons cold water

Filling:
1-1/4 cups chopped pecans
1 cup plus 1 tablespoon light corn syrup
3 eggs
1/2 cup plus 1 tablespoon sugar
1-1/2 teaspoons Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
Pinch salt

Directions
In a bowl, combine the flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms.

1 (16 oz.) bag frozen hash brown potatoes
1 stick of butter/margarine, melted
1 can cream of mushroom soup
1 (16 oz.) container sour cream
1 lb. shredded cheddar cheese
1 C. corn flakes, crumpled
2 tbsp. butter, melted
Mix first 5 ingredients together.

Spread into 9 x 12 pan. Mix corn flakes and 2 tablespoons butter, pour over potatoes.

Bake at 350 degrees for approximately 30-45 minutes.

2 cups self-rising flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
7 tablespoons cold butter, divided
3 tablespoons shortening
1 cup mashed sweet potatoes
6 tablespoons 2% milk

Directions

In a large bowl, combine the flour, brown sugar, cinnamon and ginger. Cut in 4 tablespoons butter and shortening until mixture resembles coarse crumbs.

3 C. crumbled cornbread
1 C. bread crumbs
2 C. fat free chicken broth
1 C. celery, finely chopped
3/4 C. onion, finely chopped
2 egg whites
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
Combine all ingredients in mixing bowl; mix well. Turn into non-stick dish.

Bake at 350 degrees for 45 minutes or until light brown and "set".

8 servings.

Each serving 3/4 cup.

Exchange: 1 bread and 1/2 fat.

2 C. cranberries
2 apples
1 C. orange juice
Grind together the cranberries and apples, using a sweet apple. (May also use blender). Add orange juice, chopped nuts and sweetener to taste.

Refrigerate several hours before using.

2 cups flour
1 egg
2 1/2 teaspoons baking powder
1 cup cranberries, sliced
1 cup sugar
1 cup nuts, chopped (optional)
2 tablespoons butter
1 teaspoon baking soda
Juice and rind of 1 orange
1/2 teaspoon salt

Preheat oven to 350 degrees.

Add water to orange juice to make 3/4 cup liquid. Mix all ingredients together and pour into a greased loaf pan.

Bake for 30 minutes.

2 eggs, beaten slightly
2 cups sugar
1/2 cup vegetable oil
1 cup canned pumpkin
2 1/4 cups flour
1 cup chopped cranberries
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees.

Combine eggs, sugar, vegetable oil, and pumpkin, mixing well. Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl.

Make a well in the center of the batter and add the pumpkin. Stir in cranberries.

Spoon batter into 2 greased and floured loaf pans.

Bake for 1 hour.

5 cups flour
4 cups sugar
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
4 eggs
1 cup vegetable oil
1 large can pumpkin
2 cups nuts (optional)

Preheat oven to 350 degrees.

In a large bowl, mix together vegetable oil, sugar, and eggs.

In another bowl, mix together flour and baking soda. Add flour and pumpkin alternately to the egg mixture. Add nuts. Pour into 2 greased loaf pans.

Bake for 1 hour.

1 cup each unsalted butter and milk (fat free)
3 cups cake flour
1 3/4 cups solid pack pumpkin puree
1 tsp vanilla
3 tsp baking powder
2 1/2 tsp pumpkin pie spice
1 1/2 cups sugar (Splenda)
3 eggs

GLAZE:
1/4 tsp each lemon juice and vanilla
4 oz reduced fat cream cheese
4 tbs milk (fat free)
1/2 cup sifted confectioners sugar
1 tsp lemon zest

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon grated orange peel ...
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup sugar
1/2 cup Apple Sauce
1/2 cup solid-pack pumpkin
1 whole egg
1 egg white
2 tablespoons vegetable oil
1/2 cup raisins

Preheat oven to 350°F.

*cooking spray

1 (15-ounce) can pumpkin

1 (12-ounce) can evaporated milk

3 large eggs

1 1/4 cups sugar

4 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 (18 3/4-ounce) package yellow cake mix

1 cup chopped pecans

3/4 cup butter flavor shortening, melted

Sweetened whipped cream

Coat a 13- x 9-inch pan with cooking spray. Combine pumpkin and next 5 ingredients in a large bowl; pour into pan.

Sprinkle cake mix over pumpkin mixture, and top with pecans. Drizzle with melted shortening.

For Donuts

3-1/2 Cups Flour
4 Tsp Baking Powder
1 Tsp Salt
1 Tsp Cinnamon
1/2 Tsp Ground Ginger
1/2 Tsp Baking Soda
1/4 Tsp Ground Nutmeg
1/8 Tsp Ground Cloves
1 Cup Sugar
3 Tbs Unsalted Butter Room Temp
1 Egg
2 Egg Yolks
1 Tsp Vanilla Extract
1/2 Cup Buttermilk + 1 Tbs
1 Cup Pumpkin PureeCanola Oil (For Frying)

For Pumpkin Frosting

8oz Cream Cheese Softened
1/4 Cup Pumpkin Puree
1/4 Cup Butter Softened
1 Tbs Orange Juice
1 Tsp Grated Orange Zest
1/2 Tsp Vanilla
4 Cups Confectioners' Sugar Sifted