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Saturday, November 20, 2010

Pumpkin Recipes from Paula Deen

If you know me well, you know that I cook like Paula Deen.  Everything is better with a cup of sugar and a stick of butter, right?  If you enjoy yummy goodness as well, try out these recipes for Thanksgiving!

Pumpkin Gooey Butter Cakes

Recipe courtesy Paula Deen

1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F. To make the cake: Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare filling. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey. Serve with fresh whipped cream.

Pumpkin Bars
Recipe courtesy by Paula Deen
Serves:  48 small bars or 24 larger bars
  • 4 eggs
  • 1 2/3 cups granulated sugar
  • 1 cup vegetable oil
  • 15-ounce can pumpkin
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 8-ounce package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 2 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

 Enjoy!  You may have to do some exercise after eating these goodies!

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Crock Pot Pumpkin Recipes

For all my friends who love their crockpot, here are a couple of recipes to try!

Crock Pot Pumpkin Soup

2 cups fresh pumpkin (or 1 (15 oz) can)
4 cups vegetable broth
2 cups water
1 red onion. chopped
2 celery stalks, chopped
2 yams, peeled and chopped
3 chopped garlic cloves
1 inch fresh ginger, peeled and grated
1 T white sugar
2 tsp kosher salt
1 tsp turmeric
1/4 tsp allspice
1/4 tsp nutmeg

heavy whipping cream
chopped green onion

If you have fresh pumpkin, use it ... otherwise, open a can of pure
pumpkin and use that. Empty pumpkin into your crockpot, and add the chopped vegetables, spices and sugar. Stir in the vegetable broth and water.

Cover and cook on low for 8 hours. Carefully use an immersible blender (or regular blender) to blend about 3/4 of the soup. Mix it back together.  Serve each bowl with a drizzle of cream and sprinkled with green onion.

Crock Pot Pumpkin Cake

1/2 cup sugar
1/2 cup brown sugar
1/2 cup oil
1 (16 oz) can solid pack pumpkin
2 eggs, beaten
1 1/2 cups sifted flour
1 tsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt

Combine the first 5 ingredients until well blended.  Add remaining ingredients and stir until just combined. Spoon mixture into well greased crock pot.  Cover and cook on high 3-3 1/2 hours.  Serve warm with whipped cream or vanilla ice cream.


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