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Pumpkin Bagels with Pumpkin Butter Cream Cheese
Pumpkin bagels with cinnamon and pumpkin pie spices. I’ve been buying pumpkin bagels now since Labor Day. While I was working on That’s My Home the other day I ran across this recipe for them and decided to make bagels. It had been years since I made a bagel and I had forgotten how good homemade bagels are. I also made a cream cheese spread to go with them. I used 4 oz. of cream cheese, 4 tablespoon homemade pumpkin butter and 2 tablespoons butter. Mix them all together until light and fluffy. It was perfect with the bagels. For good measure I added another teaspoon of apple butter on top of the bagels when ready to serve. It was perfection! Pumpkin Bagels with Pumpkin Butter Cream Cheese Author: Mary Ellen Prep time: 2 hours Cook time: 20 mins Total time: 2 hours 20 mins Serves: 6 bagels 1/2 cup lukewarm water 2 1/4 teaspoons active dry yeast 3 tablespoons lukewarm water 2 cups white bread flour 4 tablespoons brown sugar 3/4 teaspoon salt 2/3 cup canned pumpkin 1 1/2 teaspoons cinnamon 1/2 teaspoon pumpkin pie spice 1/2 cup lukewarm water 2 1/4 teaspoons active dry yeast 3 tablespoons lukewarm water 2 cups white bread flour 4 tablespoons brown sugar 3/4 teaspoon salt 2/3 cup canned pumpkin 1 1/2 teaspoons cinnamon 1/2 teaspoon pumpkin pie spice Add they yeast, brown sugar and water to a mixing bowl. Let set 5 minutes or until yeast is bubbly. Add remaining ingredients. Mix until the dough comes together to make a soft dough. (Add additional water if needed) Knead for about 5 minutes with the dough hook or until the dough becomes smooth and elastic. Cover and let rise until doubled. Divide into 6 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape. While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired. Bake at 400ºF on a baking sheet sprinkled with cornmeal, until golden, approximately 15 minutes. adapted from thatsmyhome.com Add they yeast, brown sugar and water to a mixing bowl. Let set 5 minutes or until yeast is bubbly. Add remaining ingredients. Mix until the dough comes together to make a soft dough. (Add additional water if needed) Knead for about 5 minutes with the dough hook or until the dough becomes smooth and elastic. Cover and let rise until doubled. Divide into 6 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape. While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired. Bake at 400ºF on a baking sheet sprinkled with cornmeal, until golden, approximately 15 minutes. adapted from thatsmyhome.com
Rhubarb Pie
 I made this pie back in May and forgot to post it. So here it is, better late than never. I love rhubarb pie and eagerly await the arrival of it every spring. My dad has a nice size patch of it and I was lucky enough to be home in time for the first picking. I picked about 5 lbs. of it and brought it home to make this pie and some wonderful rhubarb sour cream coffee cake. One pound of rhubarb will yield about 3/4 cup cooked. You want to choose fresh, crisp stalks and peel off the skin if it seems too tough. You can not eat the leaves as they are poisonous. Rhubarb can be stored in the refrigerator in plastic bags for several weeks. Be sure to trim the ends before using. Rhubarb Pie Author: Mary Ellen Prep time: 15 mins Cook time: 60 mins Total time: 1 hour 15 mins Serves: Serves 8 5 cups chopped rhubarb 1 1/3 cups white sugar 6 tablespoons all-purpose flour 2 tablespoons butter 1 recipe pastry for a 9 inch double crust pie 5 cups chopped rhubarb 1 1/3 cups white sugar 6 tablespoons all-purpose flour 2 tablespoons butter 1 recipe pastry for a 9 inch double crust pie Preheat oven to 450 degrees F. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with butter. Cover pie with top crust. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F., and continue baking for 40 to 45 minutes. Serve warm or cold. Preheat oven to 450 degrees F. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with butter. Cover pie with top crust. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F., and continue baking for 40 to 45 minutes. Serve warm or cold. Blueberry Lattice Pie Mom’s Apple Pie Peanut Butter Pie Enjoy!
Banana Cream Pie
Creamiest banana cream pie you may ever make! Banana Cream Pie I think Banana Cream Pie is one of my favorite pies. I love this filling, it is so creamy and silky you are going to fall in love with it! This goes together pretty quickly and you can take several shortcuts if you are short on time. You could use a prepared graham cracker crust if you wanted to or Cool Whip in place of the whipped cream. Banana Cream Pie Author: Mary Ellen Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: Serves 8 2 cup heavy cream, whipped and divided 3 Tb. sugar 1 tsp. vanilla extract 1 - 3.4 oz. box instant French vanilla pudding 1 cup cold milk 8 oz. cream cheese 14 oz. sweetened condensed milk 2-3 ripe bananas 1 pie crust - already baked 2 cup heavy cream, whipped and divided 3 Tb. sugar 1 tsp. vanilla extract 1 - 3.4 oz. box instant French vanilla pudding 1 cup cold milk 8 oz. cream cheese 14 oz. sweetened condensed milk 2-3 ripe bananas 1 pie crust - already baked Whip the cream, vanilla and the sugar together until soft peaks form. Set aside. In another bowl combine the cream cheese and half of the milk. Whip until milk is mixed in. Add the pudding and the rest of the milk. Beat until everything is combined. Add condensed milk. Beat for 3 more minutes. Using a spatula fold in half of the whipped cream. Slice up half of the bananas and line the bottom of the cooked pie crust. Top with filling mixture. Add another layer of bananas. Top with remaining cream cheese. Refrigerate until ready to use. You can top with some additional banana slices if desired. Note: To make a coconut cream pie add 1 cup of coconut to the filling. Toast 1/2 cup of coconut to sprinkle on whipped cream topping right before serving. www.thatsmyhome.com Whip the cream, vanilla and the sugar together until soft peaks form. Set aside. In another bowl combine the cream cheese and half of the milk. Whip until milk is mixed in. Add the pudding and the rest of the milk. Beat until everything is combined. Add condensed milk. Beat for 3 more minutes. Using a spatula fold in half of the whipped cream. Slice up half of the bananas and line the bottom of the cooked pie crust. Top with filling mixture. Add another layer of bananas. Top with remaining cream cheese. Refrigerate until ready to use. You can top with some additional banana slices if desired. Note: To make a coconut cream pie add 1 cup of coconut to the filling. Toast 1/2 cup of coconut to sprinkle on whipped cream topping right before serving. www.thatsmyhome.com Maybe you’d like to try? Mom’s Apple Pie Peanut Butter Pie Blueberry Lattice Pie Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new!
Delicious Corn Casserole and Baked Potato Casserole
 I signed up for a recipe scrapbooking class at a store near my house and not only do I bring home 4 great scrapbook pages, I bring home great recipes. We even get to taste the dishes at the end of class. I’m not sure which is the best part. So tonight I made 2 of the dishes we had at class the other night. I’ve had different versions of the corn casserole but I really like the creamy texture of this one. I did change the recipe a tad and added an egg. Delicious Corn Casserole and Baked Potato Casserole Author: Mary Ellen Prep time: 10 mins Cook time: 60 mins Total time: 1 hour 10 mins One 15 1/2 oz. can whole kernel corn - drained One 14 1/2 oz. can cream style corn One 8 oz. box Jiffy Mix 1 cup sour cream One egg 1/2 cup butter - melted One 15 1/2 oz. can whole kernel corn - drained One 14 1/2 oz. can cream style corn One 8 oz. box Jiffy Mix 1 cup sour cream One egg 1/2 cup butter - melted Preheat oven to 350. Add all of the ingredients listed in a mixing bowl. Mix until combined. Pour into a greased 8 x 10 inch casserole dish. Bake for about 60 minutes. Start checking at 55 minutes. Center will set and edges should be brown. Preheat oven to 350. Add all of the ingredients listed in a mixing bowl. Mix until combined. Pour into a greased 8 x 10 inch casserole dish. Bake for about 60 minutes. Start checking at 55 minutes. Center will set and edges should be brown. The other dish we had was a potato casserole.We also had 2 desserts and a pinto bean casserole that I am going to make later this week. The pinto bean casserole I had never seen before and I loved it. It would make a great pot luck casserole this winter. Here’s the recipe for the potato casserole I did make… Potato Casserole 4 large baked potatoes 1 stick butter – the original recipe called for 2 3/4 cup sour cream 1 1/2 cups sharp cheddar cheese chives salt and pepper Bake potatoes as you normally would. When the are cooked cut into bite size chunks, leaving skins on. Place in a greased casserole dish. (I used a 9 x 9) Add butter, sour cream, cheese, chives, salt and pepper. Bake at 350 for 60 minutes. Enjoy!
Reduced Sugar Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Pineapple Upside Down Cake
 Pineapple Upside Down Cake This Pineapple Upside Down Cake is made using fresh pineapple. It is so delicious and the freshness of the fresh pineapple truly does make a huge difference. The pineapple caramelizes in the butter and brown sugar mixture. So good! Pineapple Upside Down Cake Author: Mary Ellen Recipe type: Cake, Dessert Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: Serves 8 - 10 yellow cake mix 1 small fresh pineapple 1/2 cup butter 1 cup brown sugar yellow cake mix 1 small fresh pineapple 1/2 cup butter 1 cup brown sugar Spray a 10 inch iron skillet with cooking spray. Add butter to pan and melt butter. Stir in brown sugar. Cut the top and bottom off of the pineapple. Cut the pineapple into quarters. Cut out the cores. Slice the pineapple into slices. Add to the pan with the butter and brown sugar. Leave on the heat and stir for about 2 - 3 minutes. Make the cake according to package directions. Pour the batter over the pineapple. Bake at 350 degrees for 30 - 35 minutes or until a tester pulls out clean. Let cake sit in pan for 5 minutes and then carefully turn the cake out of the pan onto the serving dish. Serve with whipped cream. Spray a 10 inch iron skillet with cooking spray. Add butter to pan and melt butter. Stir in brown sugar. Cut the top and bottom off of the pineapple. Cut the pineapple into quarters. Cut out the cores. Slice the pineapple into slices. Add to the pan with the butter and brown sugar. Leave on the heat and stir for about 2 - 3 minutes. Make the cake according to package directions. Pour the batter over the pineapple. Bake at 350 degrees for 30 - 35 minutes or until a tester pulls out clean. Let cake sit in pan for 5 minutes and then carefully turn the cake out of the pan onto the serving dish. Serve with whipped cream. Maybe you’d like to try our recipe for? Flip Flops Cake Pineapple Upside Down Cakes Rhubarb Upside Down Cake Sweet Cherries Ooey Gooey Butter Cake Blueberry Upside Down Cake Pin It!
Stuffed Pork Tenderloin
 Stuffed Pork Tenderloin Mmmmmm…. yes it is that good. This looks fancy but is so easy to put together. You can assemble it in the morning if you want and then just have to finish it that evening. So lets get started! Trim the tenderloin of all of the silver skin on the outside. Then cut down the center of the tenderloin almost all of the way thru. Then make another slice from the center cut out on each side. Then you are going to pound the tenderloin out like the picture below. Salt and pepper the tenderloin. Sprinkle with the crushed garlic. Next you are going to layer on the proscuitto, spinach, cheese and roasted red peppers. Isn’t it pretty? Next you are going to roll up the tenderloin and tie it off with string. Brown the tenderloin quickly in olive oil. Preheat oven to 450 F. Place the tenderloin in a baking dish. Bake for 20 – 25 minutes or until inside temp in 150 F. Let the Stuffed Pork Tenderloin rest 10 minutes before cutting. Resting will allow the cheese to firm up a bit so it won’t all ooze out when you cut it. It also keeps the juices from the meat from running out. Want to make this ahead? Prepare the tenderloin up to the browning part. Refrigerate until ready to brown. I served mine with garlic mashed potatoes. 5.0 from 1 reviews Stuffed Pork Tenderloin Author: Mary Ellen Prep time: 20 mins Cook time: 25 mins Total time: 45 mins Serves: Serves 2 - 3 1 pork tenderloin salt and pepper 3 garlic cloves 3 oz. proscuitto - sliced thinly 2 cups spinach leaves 1/4 cup roasted red pepper 1/2 cup Italian cheese 1 pork tenderloin salt and pepper 3 garlic cloves 3 oz. proscuitto - sliced thinly 2 cups spinach leaves 1/4 cup roasted red pepper 1/2 cup Italian cheese Trim the tenderloin of all of the silver skin on the outside. Then cut down the center of the tenderloin almost all of the way thru. Then make another slice from the center cut out on each side. Pound the tenderloin out to an even thickness. Salt and pepper the tenderloin. Sprinkle with the crushed garlic. Next you are going to layer on the proscuitto, spinach, cheese and roasted red peppers. Roll up the tenderloin and tie it off with string. Brown the tenderloin quickly in olive oil. Preheat oven to 450 F. Place the tenderloin in a baking dish. Bake for 20 - 25 minutes or until inside temp in 150 F. Let rest 10 minutes before cutting. That's My Home Trim the tenderloin of all of the silver skin on the outside. Then cut down the center of the tenderloin almost all of the way thru. Then make another slice from the center cut out on each side. Pound the tenderloin out to an even thickness. Salt and pepper the tenderloin. Sprinkle with the crushed garlic. Next you are going to layer on the proscuitto, spinach, cheese and roasted red peppers. Roll up the tenderloin and tie it off with string. Brown the tenderloin quickly in olive oil. Preheat oven to 450 F. Place the tenderloin in a baking dish. Bake for 20 - 25 minutes or until inside temp in 150 F. Let rest 10 minutes before cutting. That's My Home Here are a few more of our Pork Recipes Roasted Garlic Pork Tenderloin Sunday Dinner Pork Loin Roast
Chat Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Pumpkin Recipes Round Up
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Caramel Apple Poke Cake
Spice Caramel Apple Poke Cake is topped with chopped apples, whipped cream, butterfingers, candy bars and caramel. This is amazingly good, all of the flavors of fall wrapped up in one decadent dessert. It is easy to make and didn’t take that long. I used homemade whipping cream for the frosting but you could use cool whip if desired. I used a spice cake mix but yellow or white would work as well, I like the spice cake with the apples especially with the addition of homemade caramel sauce when served. If you have never made your own caramel sauce, this is an easy recipe and you are going to just want to eat it as is with a spoon and you won’t care who is looking. Yep, it is that good! I’m not so sure that wasn’t the reason I decided to make this cake. Caramel Apple Poke Cake Caramel Apple Poke Cake Author: Mary Ellen Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: Serves 12 1 boxed spice cake mix made according to package directions 1 can condensed milk 1 can apple pie filling 1/2 cup caramel sauce 1 cup whipped cream 2/3 cup confectioners sugar 1 teaspoon vanilla 2 mini butterfinger candy bars - coarsely chopped 1 boxed spice cake mix made according to package directions 1 can condensed milk 1 can apple pie filling 1/2 cup caramel sauce 1 cup whipped cream 2/3 cup confectioners sugar 1 teaspoon vanilla 2 mini butterfinger candy bars - coarsely chopped Bake cake according to package directions. When finished baking remove pan to a rack to start cooling. After it has cooled 15 minutes take a large wooden spoon and poke holes all over the surface of the cake. (about 20 - 24) Spread condensed milk over the top of cake. Coarsely chop up the apple pie filling. Spread over the condensed milk, poking some in the holes if you can. Drizzle the caramel over the top. Let cake cool completely. Whip the heavy cream until soft peaks begin to form. Add the vanilla and confectioners sugar. Whip until soft and creamy and looks like frosting. (Don't beat it too much or you will have sweet butter) Frost the top of the cake. Sprinkle with the chopped butterfinger candy bars. Refrigerate until ready to serve. Serve with additional caramel sauce if desired on top. Bake cake according to package directions. When finished baking remove pan to a rack to start cooling. After it has cooled 15 minutes take a large wooden spoon and poke holes all over the surface of the cake. (about 20 - 24) Spread condensed milk over the top of cake. Coarsely chop up the apple pie filling. Spread over the condensed milk, poking some in the holes if you can. Drizzle the caramel over the top. Let cake cool completely. Whip the heavy cream until soft peaks begin to form. Add the vanilla and confectioners sugar. Whip until soft and creamy and looks like frosting. (Don't beat it too much or you will have sweet butter) Frost the top of the cake. Sprinkle with the chopped butterfinger candy bars. Refrigerate until ready to serve. Serve with additional caramel sauce if desired on top. Would you like to try out Pumpkin Toffee Dump Cake? Or maybe this recipe for Pumpkin Pie Cupcakes?