BBQ Spiced Pumpkin Seeds

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If you're going to make your Pumpkin Pie from scratch for Thanksgiving, definitely roast your pumpkin seeds instead of throwing them away. It's super simple to do and they're a healthy snack for the whole family. You can roast them plain with a dash of salt, or spruce up the ingredients to make a BBQ version like I did here. Enjoy!

Printable Recipe

Ingredients

• 1 1/2 cup unshelled, raw pumpkin seeds
• 1 1/4 tsp. onion powder
• 1 1/4 tsp. garlic powder
• 1/2 tsp. smoked paprika
• 1/2 tsp. kosher salt
• 1/4 tsp. cayenne pepper
• 1/4 tsp. ground mustard
• 1/4 tsp. light brown sugar
• 4 to 5 squirts olive oil spray

Preheat oven to 300 degrees F.

Remove the seeds from the pumpkin and separate them from the stringy pulp. Rinse the seeds in a colander under cold water. Shake off any excess water.

Spread the seeds on a baking sheet and roast for about 10 minutes or until seeds are dry, tossing halfway through.

In a small bowl, combine the onion powder, garlic powder, mustard, smoked paprika, cayenne, salt and brown sugar.

Remove the seeds from the baking sheet and place the seeds in a medium bowl. Lightly spray with oil. 

Add 3/4 of the spice mixture to the pumpkin seeds and toss to evenly coat.

Cover the sheet pan with parchment paper and spread the seeds evenly on top. Roast for 20 to 30 minutes or until brown and crunchy, tossing half way through. 

Remove from oven and immediately spray more olive oil over the seeds. Toss with the remaining spice mixture. 

Source: Skinnytaste

Pumpkin Nutella Cookie Bars

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Want to switch up your Thanksgiving dessert a little this year? You should make something that still includes pumpkin…but also includes NUTELLA!! Sounds like a winner, doesn't it? Cookie bars are exactly what they sound like: a moist cookie-like dessert that is made into thicker bars. And then stuffed with Nutella :) They would be great on your Thanksgiving table and a surprising new treat everyone will enjoy!

Printable Recipe

Ingredients

• 1/2 cup unsalted butter, melted
• 1/3 cup pumpkin puree
• 3/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 1 egg yolk
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground allspice
• 1 tsp. ground cinnamon
• 1 tsp. vanilla extract
• 1 3/4 cups all purpose flour
• 3/4 cup Nutella

Preheat oven to 350 degrees F. Line a 9x9” pan with foil and spray with cooking spray.

Place melted butter, pumpkin, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. You can also use a hand mixer, if you prefer. Mix until smooth, about 30 seconds. 

Mix in egg yolk, baking soda, salt, spices, and vanilla. Mix in flour until batter is smooth. It’ll be a soft batter.

Press half the batter in the bottom of the pan. The batter is sticky so you may want to spray your hands with cooking spray. It’ll be a thin layer in the bottom of the pan. Bake for 8 minutes.

Place Nutella in a microwave safe bowl. Heat for just a few seconds until pourable. Pour evenly over the top of the partially baked crust. Spread it carefully so it doesn’t rip the cookie bars. Scoop tablespoons of batter over the top and carefully spread with your fingers. It won’t be a smooth layer but will mostly cover.

Bake an additional 17-20 minutes until the top is no longer glossy and the edges are golden brown. Cool completely before slicing.

Store in an airtight container for up to 3 days or freeze for up to 1 month.

Source: Adapted from Crazy for Crust

Apple Cinnamon Fruit Leather

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Fruit roll-ups used to be one of my favorite treats as a child. I can still hear that thin layer of plastic being peeled away from the sticky leathery treat. But with all the preservatives and sugar buried in the ingredients list, it's one of the last things I want to give Bradley. It was SO simple to make my own fruit leather at home and it came out amazingly similar to the store-bought stuff. I made this one with fall ingredients, but I can't wait to try it out with fresh strawberries and blueberries! Enjoy!

Printable Recipe

Ingredients

• 4 medium-large apples (about 4 cups)
• 1/4 cup lemon juice
• 1/2 cup apple cider
• 1/3 cup sugar
• 1/2 tsp. cinnamon

Preheat oven to 170 degrees. Line two baking sheets with silicone baking mats.

Core and peel apples. Chop into large chunks. Toss in lemon juice to avoid browning while prepping the remaining apples.

Drain the lemon juice from the apples and place them in a large saucepan. Add the apple cider, sugar and cinnamon. Cook over medium heat. When apples are tender, use a potato masher to slightly mash the apples. Continue cooking for an additional 5 minutes.

Carefully pour mixture into a blender or food processor to purée.

Divide purée evenly between pans. Use an offset spatula to smooth out the mixture.

Bake for 3 hours or until leather is slightly tacky and no longer wet. (*Time will vary depending on the thickness of your mixture.) Every hour, rotate pans 180 degrees and swap rack levels.

Allow leather to cool before slicing. Using a pizza wheel or knife, carefully slice fruit leather into desired sizes. Wrap in wax paper. Store in an airtight container.

Source: Adapted from Baked by Rachel

Maple Baked Sweet Potatoes

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There was no doubt in my mind that for this month's SRC post I would be delivering something Thanksgiving-worthy. Margaret's blog, Tea and Scones, had a ton of options to choose from, but this sweet potato recipe won me over. I really only needed two ingredients (plus a few pantry essential items) and it was really easy to put together. And seeing that I'm due a little over a week after Thanksgiving, I wanted something quick, simple and delicious that I could make without wearing myself out! We really, really enjoyed this side dish and I'm certain I'll be making it again, Thanksgiving or not. Enjoy!

Printable Recipe

Ingredients

• 4 medium sweet potatoes (about 3 lbs.), peeled and sliced 1" thick
• 1/2 tsp. salt
• 3/4 tsp. pepper
• 3 tbsp. unsalted butter, cut into 1/2-inch pieces
• 1/3 cup pure maple syrup
• 1/3 cup water

Preheat the oven to 400 degrees F. 

In a large saucepan, cover the sweet potato slices with water and bring to a boil. Reduce the heat to medium and cook until just tender, about 5 minutes. Drain well. 

Arrange the sweet potatoes in a large gratin dish. Season with the salt and pepper, then dot with the butter pieces. Drizzle the maple syrup over the sweet potatoes, sprinkle with the water and bake for 15 minutes. Turn the sweet potatoes over and bake for about 25 minutes longer, until they're tender and lightly browned. Once done, turn on the broiler and broil for 1-2 minutes, until golden brown.

Source: Tea and Scones

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Slow Cooker Cinnamon Applesauce

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Our baby girl will be here in a little over one month and I could not be more excited about it! I know we have a while until we start giving her solid foods, but I am determined to make all of her first foods from scratch, just like I did for Bradley. I really think that's part of the reason why he has such an amazing appetite today! Testing out this slow cooker applesauce was a perfect decision because I realized how easy it is (and how convenient it will be once a newborn is around!) and how much Bradley loves it. Definitely saving this one to use all the time. Enjoy!

Printable Recipe

Ingredients
Makes 3-4 cups applesauce, depending on the size of your apples

• 7 medium-large apples, peeled, cored and finely diced
• 1 tbsp. sugar
• 2 tbsp. water
• 1/2 tsp. cinnamon

In a slow cooker, add the apples, sugar, water and cinnamon.

Cover and cook on HIGH for 4-5 hours, stirring occasionally.

Once tender, mash with a potato masher (or add to a blender/blend with an immersion blender if you want an extra-smooth consistency). Taste and add more cinnamon, as desired.

Store in an airtight container in the refrigerator.

Source: SK Original

Overnight Apple French Toast Strata

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This breakfast strata can be prepared the night before and popped in the oven the next morning for a quick and easy warm breakfast! Fresh apples, cinnamon and nutmeg make the flavors of the season come to life in this French toast-style breakfast casserole. It will leave your belly full and your house smelling delicious. Enjoy! 

Printable Recipe

Ingredients

• 1 tbsp. butter
• 2 medium tart apples, peeled, cored and thinly sliced
• 2 1/2 tbsp. sugar, divided
• 5 pieces of white bread, cut into small cubes
• 1/4 cup pecans, chopped, divided
• 3 eggs
• 3/4 cup milk
• 2 tbsp. half-and-half
• 1/4 tsp.vanilla
• 1/2 tsp. cinnamon
• Dash of nutmeg
• Pinch of salt
• Maple syrup, for serving

Melt butter in a large nonstick skillet over medium-high heat. Add apples and 1/2 tbsp. sugar to pan; saute 8 minutes or until apple is tender and lightly browned. Remove from heat; cool 5 minutes.

Coat an 8-inch glass or ceramic baking dish with cooking spray. Arrange half of bread in dish. Top with apple mixture; top with 2 tbsp. pecans. Arrange remaining bread over pecans.

Combine the eggs, remaining 2 tbsp. sugar, milk, half-and-half, vanilla, cinnamon, nutmeg and salt in a medium bowl, stirring with a whisk. Pour milk mixture over bread, pressing down to submerge. Sprinkle with remaining 2 tbsp. pecans. Cover and chill overnight.

Preheat oven to 350 degrees F. Uncover dish and bake for 30 minutes or until knife inserted in center comes out clean. 

Serve pieces with a drizzle of maple syrup.

Source: Adapted from Cooking.com

Quick and Easy Corn Casserole

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Need a last minute, quick side dish idea for tomorrow's festivities? This Corn Casserole is a cinch to pull together and will have everyone coming back for seconds. And you only need five ingredients, so a last minute trip to the grocery store won't be too overwhelming!

I literally got it mixed up in 5 minutes then all I had to do was let it bake. This casserole is a creamy, moist version of the best corn bread you can imagine. It will surely be a hit on any Thanksgiving table. Enjoy!

Printable Recipe

Ingredients

• 1 (15 1/4 oz.) can whole kernel corn, drained
• 1 (14 3/4 oz.) can cream-style corn
• 1 (8 oz.) package corn muffin mix
• 1 cup sour cream
• 1/2 stick butter, melted

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Source: Adapted from Food Network

Thanksgiving Round-Up: 30 Recipes for Turkey Day

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Hope everyone has a wonderful Thanksgiving on Thursday with family and friends! I know most of us will be busy planning our menu this week, so I've pulled together 30 of my favorite Thanksgiving-inspired recipes for you to make things a little easier for you. Enjoy!!

APPETIZERS

Roasted Red Peppers

Clam and Cheese Stuffed Mushrooms

Arancini (Rice Balls)

Bacon and Brie Mini Quiche

French Onion Soup Stuffed Mushrooms

SIDE DISHES

Roasted Brussels Sprouts with Bacon and Apples

Mashed Potato Pie

Lighter Garlic Mashed Potatoes

No-Flour Cornbread (Gluten-Free)

Sausage and Sage Stuffing

Lightened-Up Cranberry Sauce

Twice Baked Sweet Potatoes

Roasted Brussels Sprouts with Bacon and Blue Cheese

Crispy Smashed Potatoes

Candied Sweet Potatoes

Macaroni and Cheese

Roasted Brussels Sprouts

MAIN DISHES

Roasted Pork Medallions with Caramelized Apples and Onions

DESSERTS

Pumpkin Pie Crumb Bars

Butter Rum-Glazed Applesauce Cake

Pumpkin Nutella Swirl Loaf Cake

Melt-In-Your-Mouth Pumpkin Cookies

Pumpkin Bread

No-Bake Pumpkin Cheesecake Bites

Apple Pie Cookies

Pumpkin Hand Pies

Buckeye Bites

Pumpkin Bread Pudding with Gingered Creme Anglaise

Pumpkin Cheesecake Bars

Pear Granola Quick Bread with a Cinnamon Glaze

Source: SK Original

Pear Granola Quick Bread with a Cinnamon Glaze

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Quick bread is hassle-free and requires little clean-up. This particular version is best served on a cool fall day with a steaming cup of coffee. It's perfectly moist and not overly sweet, making it a perfect morning snack. Plus it just screams fall with the pears, cinnamon glaze and apple granola.

I love the chunks of pear hidden throughout the bread. They get soft during the baking process, so they melt into each bite. The granola also gets softer, so don't be fooled--there's no crunch in the bread. It just adds a little texture, but it's a welcomed and delicious contrast to the soft bread. The glaze has to be my favorite part, though. It's slightly sweet and has a hint of cinnamon, making it a perfect fall treat. This would be great to enjoy on Thanksgiving morning or as a part of your dessert table. Enjoy!

Printable Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup quick cooking oats
• 1/2 cup apple granola
• 2/3 cup brown sugar
• 1 1/2 tbsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 4 tbsp. butter, softened
• 1/4 cup light sour cream
• 2 eggs
• 2/3 cup milk
• 2 cups pears, peeled and chopped

For the glaze:

• 1 cup powdered sugar
• 2 tbsp. milk
• 1 tsp. vanilla
• 1/2 tsp. cinnamon

Preheat oven to 350 degrees F and grease a 9x5" loaf pan.

Combine the flour, oats, granola, brown sugar, baking powder, salt and spices in a large bowl.

In a separate bowl, whisk together the butter, sour cream, eggs and milk.

Pour the wet ingredients into the dry and mix until just incorporated. Fold in the pears.

Transfer the batter to the loaf pan. Bake for 55-60 minutes until a toothpick inserted comes out dry.

Remove from the oven, let cool in the pan for 10-15 minutes before removing to a cooling rack to cool completely.

Meanwhile, whisk the glaze ingredients together in a bowl until smooth. Once bread is completely cooled, drizzle the glaze over top of cooled bread. Allow to set before serving.

Source: Slightly adapted from Running to the Kitchen

Twice Baked Sweet Potatoes

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Can I just tell you how excited I was to see so many Thanksgiving recipes on Jenna's site, The Painted Apron? I mean what perfect timing to have a scheduled SRC post and so many sweet potato/apple/pumpkin recipes to choose from? And they all looked so mouth-watering. You seriously need to head over to her site and check it out yourself!

These sweet potatoes right here? They're to die for. They remind me of a cross between a sweet potato pie and a sweet potato casserole. The filling is silky smooth and the sweet, crunchy topping is a perfect pairing. These are so simple to make and would be an amazing addition to your Thanksgiving menu. I cooked the potatoes using the microwave (which saved me a good hour), so from start to finish they only took 30 minutes. THIRTY!! I know; crazy. Enjoy these, guys!

Printable Recipe

Ingredients
Makes 4 servings

• 2 medium sweet potatoes, scrubbed and dried
• 1 tbsp. butter
• 1 tbsp. brown sugar
• 1 tbsp. maple syrup
• 1/2 tsp. cinnamon

Topping:

• 2 tbsp. brown sugar
• 1 tbsp. flour
• 1 tbsp. butter, melted
• 2 tbsp. pecans, chopped
• 1/4 tsp. cinnamon

To cook the potatoes: Either preheat oven to 400 degrees F. Pierce the sweet potatoes a few times with a fork, bake in a preheated oven until tender, about 45-60 minutes and let cool; OR pierce the sweet potatoes a few times with a fork, wrap in a paper towel and microwave on high 5-6 minutes or until tender. 

Once cooked, cut the potatoes in half lengthwise, scoop out the flesh leaving 1.4 inch on the skin.

Heat the oven to 350 degrees F.

Mix the sweet potatoes flesh with the butter, brown sugar, maple syrup and cinnamon. Divide into four equal portions and spoon it back into the skins.

For the topping: Mix the brown sugar, flour, butter, pecans and cinnamon until it starts to form crumbs. Sprinkle evenly onto the stuffed potatoes.

Bake in the 350 degree F oven until the topping is a light golden brown, about 20 minutes.

Source: Adapted from The Painted Apron

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