Cranberry Almond Pumpkin Upside Down Cake

Ingredients:

8 ounces (16 tablespoons) unsalted butter
1 cup firmly packed brown sugar
2 cups cranberries
4 ounces (1 cup) coarsely chopped whole natural almonds, toasted
2 large eggs
1 cup pumpkin puree
6 tablespoons vegetable oil
1 1/2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
Chantilly Cream (see recipe below)


Chantilly Cream
1 cup heavy (whipping) cream
3 tablespoons sugar
½ teaspoon vanilla extract


Preparation:
Preheat the oven to 350 degrees. Line the bottom of a 9-inch square pan with parchment paper.

Melt the butter in a small saucepot over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of the cake pan. In a medium bowl, combine the cranberries and almonds. Place them in the pan over the brown sugar mixture.

In a large bowl, whisk together the eggs, pumpkin puree and oil.

Sift together the flour, sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture. Carefully spread the batter over the cranberry pecan topping.

Bake until a skewer inserted in the middle comes out clean, 35-40 minutes. Cool the cake for 10 minutes on a wire rack. Place a large plate or platter on top of the cake. Invert the cake and plate together. Remove the pan. Carefully peel off the parchment paper.

Cool completely before serving. Serve with Chantilly Cream.

Chantilly Cream
Combine all of the ingredients and whisk until soft peaks form. Refrigerate until you are ready to use. Makes 2 cups.

Serves 8-10.

Pumpkin Spice Cake

Just found this recipe today on "Best Halloween Costume", and since I am posting pumpkin recipes this month I thought I would share with you.

A traditional favorite around Halloween is the delicious Pumpkin spice cake. Interest in this pumpkin recipes usually picks up around Halloween and peaks at Thanksgiving. But it is enjoyed year round by many of your friends and family. Below is a Pumpkin spice cake recipe that is quick and easy to make.

Yield: 12 servings

1 pkg. (2-layer size) yellow cake mix
1 pk g. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 cup mashed cooked fresh pumpkin
1/2 cup oil
3 eggs
1 Tbsp. pumpkin pie spice
PHILADELPHIA® Cream Cheese Frosting
1/2 cup chopped toasted PLANTERS Pecans


PREHEAT oven to 350°F. Place cake mix, dry pudding mix, pumpkin, oil, 1/2 cup water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 4 minutes.

POUR into greased and floured 13x9-inch baking pan.

BAKE 32 to 35 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack. Spread with PHILADELPHIA® Cream Cheese Frosting; sprinkle with pecans. Store in refrigerator.

Easy Pumpkin Pie

I make this Pie every year and it is so easy and very good.


Estimated Times:
Preparation - 7 min
Cooking - 1 hrs 5 min
Cooling Time - 2 hrs cooling
Yields - 8

Ingredients:

1 can (30 oz.) LIBBY'S Easy Pumpkin Pie Mix
2/3 cup (5 fl.-oz can) NESTLÉ® CARNATION® Evaporated Milk
2 large eggs, beaten
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Directions:


MIX pumpkin pie mix, evaporated milk and eggs in large bowl.

POUR into pie shell

BAKE in preheated 425°F. oven for 15 minutes. Reduce temperature to 350° F.; bake 50 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

FOR 2 SHALLOW PIES, substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 40 minutes or until pies test done.

NOTE: Do not freeze, as this will cause the crust to separate from the filling.

FOR LOWER FAT/CALORIE PIE, substitute NESTLÉ® CARNATION® Lowfat Evaporated or Fat Free Evaporated Milk.

FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie - extend second baking time to 55 to 65 minutes. Shallow pies - no change needed.

Pumpkin Fluff

Pumpkin Fluff

8 oz. Cool Whip
23 oz. pumpkin pie mix in a can
4 oz. vanilla instant pudding

Mix all ingredients. Serve dipped or spread on spiced wafers or with apples.

Campbell's Healthy Request Chili & Rice

From: Campbell's Kitchen
Prep/Cook Time: 25 minutes

Serves: 4

Ingredients:

3/4 lb. lean ground beef (85% lean)
1 medium onion, chopped
1 tbsp. chili powder
1 can (10 3/4 oz.) Campbell's® Healthy Request® Condensed Tomato Soup
1/4 cup water
1 tsp. vinegar
1 can (15 oz.) kidney beans, rinsed and drained
4 cups hot cooked rice, cooked without salt

Directions:

COOK beef, onion and chili powder in skillet until beef is browned. Pour off fat.
ADD soup, water, vinegar and beans. Heat to a boil. Cook over low heat 10 min. Serve over rice.

Nutrition Information

Nutritional Values per Serving: Calories 513,Total Fat 11g, Saturated Fat 4g, Cholesterol 50mg, Sodium 532mg, Carbohydrates 75g, Fiber 7g, Protein 28g, Vitamin A 16%DV, Vitamin C 11%DV, Calcium 6%DV, Iron 32%DV

Vegetable Soup

1 Large Bottle of V8 Juice
1 Large Bag Mixed Veggies
1 Small Bg Mixed Veggies
1 Small Bag Lema Beans
3 can whole potates, diced
1 cube beef or chicken bouillion
2 stalks celery
1 large Onion
Salt & Pepper
Seasonings to taste
Water as Desired

Place all ingredients in large crock pot. Simmer on low heart for 6 to 8 hours. Taste occasionally and add water and seasoning as needed.

Warm Peanut Butter Pudding

From: Kraft Kitchens
Prep Time: 5 min
Total Time: 5 min
Makes: 4 servings, 1/2 cup each


2 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1/4 cup peanut butter
1/4 cup thawed COOL WHIP Whipped Topping

POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended.

SPOON evenly into four microwaveable dessert dishes. Top each with 1 Tbsp. peanut butter.

MICROWAVE on HIGH 30 sec. or until peanut butter begins to melt and pudding is heated through. Top each serving with 1 Tbsp. of the whipped topping.

KRAFT KITCHENS TIPS:

Note
For best results, heat 1 or 2 servings at a time. Pudding can also be served cold.

Healthy Living
Save 80 calories and 3 grams of fat per serving by preparing as directed with JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling, reduced fat peanut butter and COOL WHIP LITE Whipped Topping.

NUTRITION INFORMATION
Nutrition (per serving)


Calories 270
Total fat 12 g
Saturated fat 4 g
Cholesterol 10 mg
Sodium 540 mg
Carbohydrate 35 g
Dietary fiber 2 g
Sugars 26 g
Protein 9 g
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 6 %DV



* Very Good Must Try.

Russian Tea

INSTANT RUSSIAN TEA

1 (1 lb. 2 oz.) jar Tang
1/2 tsp. ground cloves
1 tbsp. cinnamon
3/4 c. instant tea
1 1/4 c. sugar
Dash of salt

Combine all ingredients; mix well. Store in airtight containers. Yield: 2 cups mix.

DIRECTIONS: For one serving, combine 2 tablespoons of the Russian Tea Mix with 1 cup boiling water in a cup or mug.

Slow Cook Cheesy Chicken

Serves: 4

4 Skinless, Boneless Chicken Breast
2 (10.5) Broccoli Cheese Soup
1 Small Can Tomato Paste
Baby Carrots (as much or as little as you like)
Season with your favorite Spices

Place all above ingredients in a crock-pot. Cook on Low for 6 to 8 hours until Chicken is tender. Serve over pasta or rice.

Supreme Pasta Salad

Supreme Pasta Salad is an easy, flavorful addition to any picnic, cook-out or party. It is sure to get compliments from your guests.



From: McCormick's
Prep Time: 15 minutes
Cook Time: 15 minutes
Refrigerate: 4 hours
Makes 10 (1-cup) servings

Ingredients:
1 package (16 ounces) rotini, fusilli or shell pasta
5 cups assorted vegetables, such as broccoli flowerets, sliced carrots, bell pepper strips, cherry tomato halves and red onion slices
1 bottle (8 ounces) Italian or ranch-style salad dressing
1/4 cup McCormick® Salad Supreme® Seasoning

Directions:
1. Cook pasta as directed on package. Rinse under cold water; drain well.
2. Place pasta and vegetables in large salad bowl. Add dressing and Seasoning; toss gently to coat. Cover.
3. Refrigerate at least 4 hours or until ready to serve. Toss before serving.

Hot & Spicy Chessy Dip

Servings: 36
Prep Time: 5 minutes
Cook Time: 2 hours

1 lbs. (16 oz.) VELVEETA Pasturized Prepared Cheese, cut into 1/2-inch cubes
1 lb. Hot Sausage
1 jar Hot Spicy Salsa


Directions:
Place cube cheese into a slow cooker. Add cooked sausage and salsa on top of cheese. COOK on LOW for 2 hours until Velveeta is melted and edges are bubbling. Set slow cooker control to WARM setting. CAREFULLY remove lid to allow steam to escape. Stir mixture gently using a wooden or plastic spoon until blended. Serve dip from slow cooker with assorted vegetables or tortilla chips.

TIPS:
- For a thicker dip, drain salsa before adding to slow cooker.
- For a less spicy flavor, use mild sausage and salsa.

Fast & Easy BBQ Meatballs

2 (8 oz.) Apricot Jelly
3 (16 oz.) Bottle BBQ Sauce
1 (96oz.) Bag DiBertacchi Meatballs

Mix BBQ sauce and Apricot Jelly together. Place meatballs in a crock pot, pour sauce over meatballs. Cover and Cook on low for 6 to 8 hours.

Great for large get together.

*You can purchase the Casa Italian Meatballs at your local Sam's Club.

Layered Enchilada Bake

From: Kraft Food
Prep Time: 15 min
Cook Time: 40 mins
Serves: 8

1 lb. lean ground beef
1 large onion, chopped
2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese

PREHEAT oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.

ARRANGE 3 of the tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.

BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.

KRAFT KITCHENS TIPS:

Healthy Living
Save 70 calories and 9 grams of fat per serving by preparing with extra lean ground beef, KRAFT Light Zesty Italian Reduced Fat Dressing, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese.

Make Ahead
Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with foil. Freeze up to 3 months. When ready to serve, preheat oven to 400ºF. Bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.

Nutrition (per serving)

Calories 470
Total fat 24g
Saturated fat 12g
Cholesterol 80mg
Sodium 1110mg
Carbohydrate 39g
Dietary fiber 6g
Sugars 5g
Protein 25g
Vitamin A 25%DV
Vitamin C 10%DV
Calcium 30%DV
Iron 20%

*I fixed this last night and the family loved it.

Chocolate Chip Pudding Cake

From: Mixing Bowls & Measuring Spoons
Bake Time: 30 to 35 Min.
Serves: 14 to 16

3.5 oz. pkg. non-instant chocolate pudding mix
18.25 oz. pkg. chocolate cake mix
12 oz. pkg. chocolate chips

Prepare pudding mix according to package directions. When done, remove from stove top and stir in dry cake mix until just blended. Spread mixture into a greased and floured 13"x9" baking dish. Sprinkle chocolate chips over all. Bake, uncovered, at 325 degrees.

School House Fudge

Makes: 3 dozen Cookies

2 cups sugar
1/2 cup butter
1/2 cup cocoa
1/2 cup milk
3 cups quick cooking oats
1 tsp vanilla
1/2 cup chopped nuts (optional)

Mix sugar, butter, cocoa and milk in saucepan. Bring to boil quickly. Reduce heat to medium and boil 3-4 mins. Remove from heat; stir in oats, nuts and vanilla. Drop by teaspoonfuls onto waxed paper; let stand until hardened. Store in refrigerator, if desired.

Broccoli & Raisin Salad

1 pkg. (16 oz.) bite size pieces fresh broccoli
1/2 cup raisins
1/2 cup real Bacon Bits
1/4 cup finely chopped red onion
1/4 cup Sunflower Kernels
1 bottle (8 oz.) Coleslaw Dressing

Refrigerate: 30 min.
Makes: 4 to 6 Servings

Great Substitute:
1 cup FF Mayo
2 tbsp. splender
2 tbsp. vinegar

Corn Casserole

Prep Time: 10 mins.
Bake Time: 1 hour.


1 can whole corn (drain)
1 can cream style corn
1 8 oz. sour cream
1 stick butter (melted)
1 box Jiffy Corn Bread Mix (dry Mix Only)

Mix all above ingredients together in a casserole dish. Bake on 350 for 1 hour or until Golden Brown.

Chicken Pot Pie

From: Campbell's Kitchen
Prep Time: 10 mins.
Bake Time: 30 mins.
Serves: 4

1 can Campbell's Cream of Chicken Soup or 98% fat free Cream of Chicken Soup
1 pkg. frozen mixed vegetables, thawed
1 cup cubed cooked chicken
1/2 cup milk
1 egg
1 cup Bisquick

Preheat oven to 400. Mix soup, vegetables and chicken in 9 " pie plate. Mix milk, egg and bisquick. Pour over chicken mixture. Bake 30 min. or until golden.

Tip: I used skim milk, RF Bisquick, and 98 % FF soup.

Chocolate Cake

"Darn Good Chocolate Cake"
(shared by Jessica)
• 1 box Devils Food Cake mix
• 1 small pkg semi-sweet chocolate chunks or chips
• 1 large box instant chocolate pudding
• 1 cup sour cream
• 4 eggs
• 1/2 cup oil
• 1/2 cup water

1. Preheat oven to 325 degrees.
2. Mix all ingedients (except chocolate) into a bowl.
3. Blend two minutes until smooth.
4. Fold in chocolate.
5. Spray bundt cake pan with cooking spray.
6. Bake for 45-50 minutes.
7. Sprinkle powder sugar on top.

I found this recipe on Lavita Dolce: Food Edition Blog.