Roasting a Pumpkin

I had a pumpkin left over from when we were in our carving crave! So I went on a hunt for how to roast it, so I can use it for pies and such.

Here's the best way I've found :)

How to roast a pumpkin

It's that time of year again

Now that fall is in full swing... It's time to make some of those fall family favorites. This time of year I love homemade chili, veggie beef soup, pumpkin pie, baked apples, and all the other warming treats. I'm going to take a few days and post some of my favorite fall family recipes!!

How about some homemade pumpkin and apple pie spice! This time of year I go through soooo much pumpkin pie spice, so I was overjoyed when I finally found the perfect blend of spices at home, instead of having to buy it!

I found these mixtures over at Baking Bites and so far they've seemed to work perfect!

Pumpkin Pie Spice
1/4 cup ground cinnamon
2 tbsp ground ginger
2 tsp ground cloves
1 tsp ground nutmeg*
1/2 tsp ground cardamom (optional)

Apple Pie Spice
1/4 cup ground cinnamon
1 tbsp ground allspice
2 tsp ground nutmeg*
2 tsp ground ginger
1/2 tsp ground cardamom (optional)

Combine all ingredients for desired mix and blend well. Store in a small, airtight container. Feel free to experiment with amounts to get a blend that works for you.

*If using freshly ground nutmeg, you might want to cut back a little bit because the flavor can be quite strong. Since you’re going to be storing the mix anyway, it is not crucial to use freshly ground here.

Baking Bites is a wonderful blog! Take a look if you ever have a spare moment. I'm sure you'll find a lot of yummy sounding treats!

Next on the list.... Pumpkin rolls :D

I have seriously been craving some pumpkin rolls :) I think this might be on my list to cook this weekend!

This recipe is from www.verybestbaking.com/

LIBBY'S® Pumpkin Roll

• CAKE
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• FILLING
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

 

Stuffed Jumbo Shells

I had bought a box of jumbo shells the other day, not having a clue what I would do with them. So tonight I got them out and just starting adding things... Here's what I came up with... it turned out so absolutely yummy! Even my 3 year old cleaned her plate.

Spinach and Ricotta Stuffed Shells

1-12oz box Jumbo Pasta Shells (I ended up using about 18-24 shells)

15 oz Ricotta Cheese

2 c Shredded Mozzarella Cheese

1/2 c Grated Parmesan Cheese

1c Cooked Spinach (I had a 10 oz bag of frozen, so I used about half. Make sure that you drain ALL the water off)

salt and pepper to taste

1/8 t Ground Nutmeg ( sounds weird but it will bring out the flavor of the spinach)

1 Jar Vodka Sauce ( I used the Classico brand.. it's so yummy)

Preheat your oven to 350.

Boil the jumbo shells according to the package.

Meanwhile, combine the ricotta, mozzarella, parmesan, spinach, and nutmeg. Mix thoroughly. Season with the salt and pepper to taste.

Spray a large casserole dish with cooking spray and place about a third of the sauce in the bottom.

When shells are done, gently hold one in your palm and squeeze sides to open. Fill each shell with approximately 1 1/2 T of cheese mixture.

Place in casserole dish. Top with remaining 1/4 c of mozzarella cheese and 1/8 c of parm. Cover with foil and bake for 20-30 minutes. Remove foil and bake for another 10 minutes. Let sit for a few minutes before serving.

We were all so hungry by the time they got done that I forgot to take a picture of the finished product before we dug in!

 

 Even my kiddo loved it!

Hope you enjoy!