Pumpkin and Gingerbread Trifle

I love trifle!  It's easy to make, and looks so beautiful when you can see all the layers in the trifle bowl.  This one uses the fall flavors of pumpkin and ginger, making it perfect for this time of year.

Here's what you'll need:
1 box gingerbread snack cake mix, plus ingredients to make
1 8-oz cream cheese, at room temp
1 c powdered sugar
1 15-oz can pumpkin
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
1/8 tsp salt
1 large tub cool whip

Preheat oven to 350.  Prepare gingerbread as directed on the package.  You could make the gingerbread from scratch, if you want, but taking this shortcut is fine.  Bake as directed.  Cool completely.  Cut into cubes.

In a mixing bowl, beat the cream cheese and powdered sugar together til well-blended.  Beat in the pumpkin and spices until well blended.

Place one quarter of the gingerbread cubes in the bottom of a trifle bowl.  You can also use a large glass bowl.

Top with one third of the pumpkin mixture.

Top with about 1 1/2 c cool whip.

Repeat the layers twice, ending with gingerbread on top.

Cover with plastic wrap and refrigerate at least 2 hours.  Store any left-overs (yeah, right!), tightly covered in the fridge for up to a week.  It just gets better!

Enjoy!

Famous Dagen Cranberry Sauce

I love cranberry sauce!  When I was a kid, we ate the kind of cranberry sauce that came in a can.  If you removed both ends of the can, you could push it all out in one piece.  I thought that was the greatest thing. Ever.

Then I met my husband's family and realized cranberry sauce came in a totally different form.  Part cranberry, part applesauce it's sweet and tart perfection!  It's easy to make and it freezes well, so I make a TON of it so we can eat it all year long.

Cranberries are usually only available in the fall, and can be quite expensive right up til Thanksgiving.  So, I usually buy a few bags, here and there, and store them in the freezer.  Don't wash them or even open the bags.  Throw them in the freezer just like they came from the store.  This recipe works the same for both frozen and fresh berries.

Here's what you'll need:
Cranberries
2 apples per bag of cranberries
2/3 c water per bag of cranberries
1/2 - 3/4 c sugar per bag of cranberries

Cut each apple into eight.  You don't need to peel them or remove their seeds.  These will come out when you put the fruit through the food mill.

Put the apples in a large pot.  The apples need longer to cook, so they go in first.  Top with the cranberries and water.

Cover and bring to a boil over high heat.  Once it boils, reduce heat to simmer and cook, uncovered, until the apples are tender.  This will take 7-10 minutes.

While the fruit is cooking, prepare the food mill.  I place mine over a bowl just slightly larger than the mill itself.  This seems to give me the best control over the machine.

When the fruit is ready, ladle it into the food mill in small batches.  Don't fill it too full.

 As the apples and cranberries are processed, the skin and seeds will stay in the top of the food mill, while the sauce will collect in the bowl underneath.

As the lower bowl becomes full, pour the sauce into a larger bowl, and continue the process until all the fruit is pressed.

Add sugar to the cranberry sauce in the larger bowl, beginning with 1/2 cup per bag of cranberries.  Still in well.  Taste.  You may need to add more sugar depending on how sweet you like it.

 Once chilled, the cranberry sauce is ready to eat.  One bag made with 2 apples is usually enough to serve 4-6 people.  I put a large bowl in the fridge for immediate eating, and divide the rest into roughly 2-cup portions.  It will stay fresh in the freezer for several months in either bowls or zip top bags.

To serve, top with whipped cream.

Enjoy!

Spiced Pumpkin Seeds

It's that time of year when people are carving pumpkins for Halloween.  Inside that gooey mess is a treasure trove of deliciousness!  It takes a little effort, but getting all those seeds out of there is worth it.  They're a tasty, guilt-free snack.

Here's what you'll need:
The seeds from a large pumpkin-- about 1 1/2 cups
3/4 tsp smoked salt
1/2 tsp cumin
1/2 tsp Ancho chili powder
1/4 tsp black pepper
1/2 tsp onion powder

Preheat oven to 350.  Line a cookie sheet with parchment or spray with cooking spray.

I started by cutting off the bottom of the pumpkin and scooping out the pulp and seeds.

Separate as much pulp from the seeds as you can with your hands.

Put the seeds in a colander and put under running water.  This should wash off the remaining pulp.  Let Drain until all the water is gone.

Line a sheet pan with paper towels.  Spread the seeds on the sheet, in a single layer, to get the remaining moisture out of them.  If they're wet they will steam instead of roasting, which isn't very appetizing.

Combine the spices in a small bowl.  Transfer the dried seed to the parchment-lined cookie sheet, and sprinkle with the seasoning mix.  Stir to coat.

Spread out in a single layer.  Bake at 350 for 15-20 minutes, until crispy.  Stir as they cool to prevent them from sticking together.  Store in an air-tight container for up to one week.

Enjoy!