Broccoli with Red Pepper Flakes and Toasted Garlic

2 teaspoons Olive Oil
6 cups broccoli florets (about 1 head)
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
3 garlic cloves, thinly sliced
1/4 cup water

Heat olive oil in a large nonstick skillet over medium-high heat. Add broccoli, kosher salt, crushed red pepper, and sliced garlic. Sauté 2 minutes. Add 1/4 cup water. Cover, reduce heat to low, and cook for 2 minutes or until broccoli is crisp-tender.


* I found this recipes on Amber Delights, it was wonderful. I had to share with everyone.

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.