Pumpkin Spice Sugar Scrub - Bath Blend of the Month

Welcome to Pumpkin Spice Season.  I know this is not for everyone, but I have friends who are all about Pumpkin Spice!  They cannot wait for the season to begin and love their lattes, muffins, and anything else containing Pumpkin Spice-- so I created this blend just for them and anyone else who cannot get enough of Pumpkin Spice.

This is a simple 5 ingredient item that can be made with only 4 if you do not want or cannot get coffee-flavored oil.

Pumpkin Spice Sugar Scrub

• 2 Tbls canned pumpkin
  
• 2 Tbls Brown sugar
• 2 Tbls coconut oil
• 2 tsp cinnamon
• coffee flavored oil

Mix all items together and place in a 1/4 pint canning jar. Keep refrigerated until used up (this is why you make it in small batches.) It should not be kept longer than 10 days.

To Use: Apply on hands, arms, and even face while in the bath or shower and gently rub into the skin.  Rinse off.  It will increase exfoliation and give you the scent of pumpkin spice to enjoy during the day.

Pumpkin Cranberry Bread - weekend recipe

Pumpkin bread is very tasty this time of year especially when cranberries are around.  You can use whole berry cranberry sauce left overs to make this also, instead of the frozen cranberries.

Pumpkin Cranberry Bread

3 cups all-purpose flour

5 teaspoons Backyard Patch Cinnful Dessert Blend
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can Pumpkin Puree
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1 cup fresh or frozen cranberries

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans. 

Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans. 

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes  (SquashOct)

   November - Pumpkin Recipes 

   December - Herbal Cocktails 

Pumpkin Cheese Cake in a Glass

This no-cook style cheese cake is made seasonally perfect with a pumpkin flavor.

For the crust

1 sleeve graham crackers (about 9 crackers)
4 tablespoons butter (1/2 stick), melted
2 tablespoons sugar
2 tablespoons brown sugar

For the filling

1 8-ounce package cream cheese, softened to room temperature
1 15-ounce can pumpkin puree
3 teaspoons Backyard Patch Cinnful Dessert Blend
1 1-ounce package sugar free cheesecake-flavored instant pudding mix (or 1/3 of a non-sugar free instant pudding may be used)
1 14-ounce can sweetened condensed milk
1 12-ounce container frozen whipped topping, plus extra for garnish if desired

Directions:

Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar and pulse until combined.

Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.

Beat cream cheese until light and creamy. Add the pumpkin, Cinnful Dessert Blend, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined. Add the sweetened condensed milk and mix again until well combined. Change your stand mixture attachment to the wire whisk. On slow speed, fold in the in the tub whipped topping until light and creamy.

Allow the mixture to sit in the refrigerator for about an hour to firm up. Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve. Garnish with additional whipped topping if desired.

To find any recipe featured this month - use the search box and type: PumpNov

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes  (SquashOct)

   November - Pumpkin Recipes (PumpNov) 

   December - Herbal Cocktails 

Pumpkin Marinara with Spiralized Zucchini - Weekend Recipe

This easy pumpkin flavored marinara is especially good with noodles made from zucchini or spaghetti squash.  it will also give you a reason to use up the end of the season zucchini.

For the Sauce

2 (14.5 ounce) cans stewed tomatoes

1 (6 ounce) can tomato paste

4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1 cup pumpkin puree
1/2 cup red wine

For the Zoodles

2 medium zucchinis, spiralized (if you don't have a spiralizer, just julienne the zucchini)

15 cherry tomatoes, halved
1 tablespoon olive oil
1 tablespoon minced garlic
salt and pepper, to taste

Directions:

For the Sauce

In a food processor place stewed tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.

In a large skillet over medium heat sauté the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce, wine and pumpkin. And bring to a boil.

Reduce heat to low and let simmer for 20 to 30 minutes.

For Zoodles

First heat a tablespoon of olive oil to medium/high heat in a large sauce pan. Then, add in garlic and cherry tomatoes and sauté for about 3-5 minutes.

Add in spiralized zucchini and sauté for an additional 5ish minutes, making sure not to cook them too long. Season with salt and pepper, to taste.  

Serve sauce over zucchini.

To find any recipe featured this month - use the search box and type: PumpNov

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes  (SquashOct)

   November - Pumpkin Recipes (PumpNov) 

   December - Herbal Cocktails 

Pumpkin Pie Squares start the new monthly recipe theme

I am starting this month’s recipe theme, which is PUMPKIN recipes, with a more traditional item Pumpkin Pie.  With a monthly theme we will share recipes all month on the theme including as much variety as possible. To find all the recipes of the month this month search PumpNov and to find all the recipes from each month check out the bottom of this post or search "recipe2018." 

These little squares are easy to make and the perfect size to slip into your lunch or afternoon snack to get you ready for Thanksgiving.  Store them in the refrigerator for a week or more of tasty treats.

To craft this wonderful recipe, I recommend my very popular Cinnful Dessert Blend.  If you do not have this or your own pumpkin or apple, use 1 tsp gr cinnamon, 1/2  tsp gr ginger and 1/4  tsp gr cloves.

Pumpkin Pie Squares

1 15-ounce can pumpkin

1 12-ounce can low-fat evaporated milk

2 eggs

3/4 cup granulated sugar

1/2 tsp salt

1 3/4 tsp BYP Cinnful Dessert Blend

Crust

1 cup all-purpose flour

½ cup old fashioned oats

½ cup packed brown sugar

½ cup butter softened

Topping

½ cup chopped pecans

½ cu packed dark brown sugar

2 Tbls butter

Whipped cream topping

Directions

Preheat oven to 350F grease a 13x9 inch glass baking dish

To prepare crust, combine flour, oats, brown sugar, and butter. Using a pastry blender or fork, stir until crumbly.  Press into prepared pan and bake 15 minutes or until partially set.

To prepare filling, combine pumpkin, evaporated milk, eggs, granulated sugar, salt, spices. Pour over crust and bake 30 minutes.

To prepare toppings, combine pecans, brown sugar and butter.  Remove pan from oven and sprinkle topping evenly over filling.  Bake another 15 to 20 min. until filling is set.  Cool completely on a wire rack before cutting into squares.  Serve with whipped cream if desires.  Makes 30 squares.

 

To find any recipe featured this month - use the search box and type: PumpNov

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes  (SquashOct)

   November - Pumpkin Recipes (PumpNov) 

   December - Herbal Cocktails