Description We’re combining America’s favorite cheese-based dessert with America’s favorite gourd! (Sorry, cucumbers!) There’s a lot of ingredients, but the good news is it’s super-easy to do. Serve with a dollop of whipped cream and a sprinkling of toasted pumpkin seeds. Ingredients 2 cups gingersnap cookie crumbs ½ cup brown sugar 3 tablespoons all-purpose flour … Read more
Description Not too many people would know this pie is not made with coconut, but actually uses spaghetti squash. I wasn’t sure what to do with a bumper crop of spaghetti squash and this quickly became an annual answer to a now non-issue! Ingredients 1 cup white sugar 3 eggs ¼ cup butter, melted 1 … Read more
Description I created this recipe to use up a bumper crop of zucchini and to get my kids to eat more fruits and veggies without them knowing it. It is a dense cake reminiscent of carrot cake. I frequently add in an extra cup of stir-ins. Raisins, flake coconut, and walnuts or pecans are favorites. … Read more
Description Rich and creamy. Ingredients 4 ounces cream cheese, softened 1 tablespoon milk 1 tablespoon white sugar 1 ½ cups frozen whipped topping, thawed 1 (9 inch) prepared graham cracker crust 1 cup cold milk 2 (3.5 ounce) packages instant vanilla pudding mix 1 (15 ounce) can solid pack pumpkin puree 1 teaspoon ground cinnamon ½ … Read more
Description A new addition to our holiday menu. Combines pumpkin, pecans, and cheesecake. Originally submitted to ThanksgivingRecipe.com. Ingredients ½ cup chopped pecans ¼ cup packed brown sugar 2 tablespoons butter, softened 1 (8 ounce) package cream cheese, softened ⅓ cup packed brown sugar 2 eggs ¾ cup pumpkin butter 1 (9 inch) prepared graham cracker … Read more
Description Zucchini bars are a Brempong family favorite! Ingredients 1 ⅓ cups packed brown sugar ½ cup butter, softened 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon ½ teaspoon ground cloves 2 cups shredded zucchini 1 cup chopped walnuts 1 (16 ounce) package cream cheese frosting … Read more
Description This is a very moist and chocolatey cake. It is best warm with whipped cream on top, and it reheats well. Ingredients 2 ½ cups all-purpose flour ¼ cup unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon baking powder ½ cup milk 1 teaspoon distilled white vinegar ½ cup butter, softened 1 ½ cups white … Read more
Description This is one of my favorite recipes that is perfect for any season. These are rich and tangy and smoky brussels and I’ve found this is my favorite way to prepare them. Coat with bread crumbs and serve warm or cold. Ingredients 2 (16 ounce) packages Brussels sprouts ¼ cup olive oil, divided 2 … Read more
Description My two boys have multiple food allergies and I wanted to try out pumpkin pie. They call this ‘Killer Pumpkin Pie’ because they say it tastes ‘killer.’ It’s light and spicy and, dairy and soy free. It’s fast and easy with a pressed crust which mixes in the pan. Ingredients 1 ½ cups all-purpose flour … Read more
Description Delicious fall breakfast/brunch recipe. Serve warm or at room temperature. Ingredients 1 teaspoon butter 1 (15 ounce) can pumpkin puree 2 eggs ⅓ cup water 1 tablespoon vanilla extract 2 teaspoons pumpkin pie spice 1 (18 ounce) package yellow cake mix 1 teaspoon baking soda ½ cup brown sugar ½ cup all-purpose flour ¼ … Read more