Tuesday, November 8, 2011

First 5 recipes in my mail box

Sweet Potato Praline Swirl

Tired of the same old marshmallows on your sweet potatoes? Set this rich, tasty side dish beside the turkey this year and introduce your family to a new favorite. —Amanda Dalvine, Orange Park, Florida

6 ServingsPrep: 25 min. Bake: 30 min.

2 medium sweet potatoes, peeled and cubed
1/2 cup heavy whipping cream
2 eggs
1/4 cup packed brown sugar
3 teaspoons Spice Islands® pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup chopped pecans

1/3 cup packed brown sugar
1/4 cup sweetened condensed milk
2 teaspoons butter, melted
1/2 teaspoon Spice Islands® pure vanilla extract

•Place sweet potatoes in a large saucepan and cover with water. Bring
to a boil. Reduce heat; cover and cook for 10-15 minutes or until

•Drain potatoes and place in a large bowl; mash until smooth. Beat in
the cream, eggs, brown sugar, vanilla, cinnamon and ginger; fold in

•Transfer to a greased 8-in. square baking dish. Combine sauce
ingredients; spoon over potato mixture. Cut through with a knife to
swirl the sauce.

•Bake, uncovered, at 325° for 30-40 minutes or until a thermometer
reads 160°. Yield: 6 servings.
Pumpkin Pie Dip
"I came up with this rich creamy dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking," recalls Laurie LaClair of North Richland Hills, Texas. TIP: "It is also great served with sliced pears and apples, or as a spread on zucchini bread or any other nut bread," Laurie suggests.
32 ServingsPrep/Total Time: 10 min.
1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
Gingersnap cookies
•In a large bowl, beat cream cheese and confectioners' sugar until
smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice
and ginger until blended. Serve with gingersnaps. Refrigerate
leftovers. Yield: 4 cups.
Pumpkin Trifle
There's more to pumpkin than pie, as Hyla Lehenbauer points out with this impressive trifle. "It looks so elegant with alternating layers of gingerbread cake and pumpkin/butterscotch pudding," she writes from New London, Missouri. "Try making it ahead of time for a fuss-free dessert when you're planning to entertain guests."
18 ServingsPrep: 1 hour + cooling
1 package (14-1/2 ounces) gingerbread cake mix
1-1/4 cups water
1 egg
4 cups cold fat-free milk
4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, nutmeg and allspice
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
•In a large bowl, combine the cake mix, water and egg, beat on low
speed for 30 seconds. Beat on medium for 2 minutes. Pour into an
ungreased 8-in. square baking pan.
•Bake at 350° for 35-40 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from
pan to a wire rack. When completely cooled, crumble the cake. Set
aside 1/4 cup crumbs for garnish.
•In a large bowl, whisk milk and pudding mixes for 2 minutes or until
slightly thickened. Let stand for 2 minutes or until soft-set. Stir
in pumpkin and spices until well blended.
•In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of
the cake crumbs, half of the pumpkin mixture, a fourth of the cake
crumbs and half of the whipped topping. Repeat layers. Garnish with
reserved cake crumbs. Serve immediately or refrigerate until
serving. Yield: 18 servings.
Butter Pecan Pumpkin Pie
This pie was always a family favorite at holidays. Everyone thought I'd worked all day to make it, but it's actually so easy to assemble. It's handy to have in the freezer when unexpected company stops in for coffee and dessert. —Arletta Slocum, Venice, Florida
8 ServingsPrep: 20 min. + freezing
1 quart butter pecan ice cream, softened
1 pastry shell (9 inches), baked
1 cup canned pumpkin
1/2 cup sugar
1/4 teaspoon each ground cinnamon, ginger and nutmeg
1 cup heavy whipping cream, whipped
1/2 cup caramel ice cream topping
1/2 cup chocolate ice cream topping, optional
Additional whipped cream
•Spread ice cream into the crust; freeze for 2 hours or until firm. In
a small bowl, combine the pumpkin, sugar, cinnamon, ginger and
nutmeg; fold in whipped cream. Spread over ice cream. Cover and
freeze for 2 hours or until firm. May be frozen for up to 2 months.
•Remove from the freezer 15 minutes before slicing. Drizzle with
caramel ice cream topping. Drizzle with chocolate ice cream topping
if desired. Dollop with whipped cream. Yield: 8 servings.
Pumpkin Cheesecake Bars
Pumpkin pie and cheesecake go together perfectly in this special dish from Sharon Kurtz. "These bars are absolutely delightful and easy to make," she writes from Emmaus, Pennsylvania.
20 ServingsPrep: 15 min. Bake: 35 min. + chilling
2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup reduced-fat butter, melted
2 packages (8 ounces each) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
3/4 cup sugar
1 can (15 ounces) solid-pack pumpkin
2 tablespoons all-purpose flour
3/4 teaspoon pumpkin pie spice
3/4 teaspoon Spice Islands® pure vanilla extract
2 eggs, lightly beaten
20 walnut halves
•In a small bowl, combine cracker crumbs and sugar; stir in butter.
Press onto the bottom of a 13-in. x 9-in. baking dish coated with
cooking spray. Cover and refrigerate for at least 15 minutes.
•In a large bowl, beat cream cheeses and sugar until smooth. Beat in
the pumpkin, flour, pie spice and vanilla. Add eggs; beat on low
speed just until combined. Pour over crust.
•Bake at 325° for 35-45 minutes or until center is almost set.
Cool on a wire rack for 1 hour. Cover and refrigerate for 8 hours or
•Cut cheesecake into 20 bars; top each with a walnut half. Yield: 20

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