Pumpkin fro-yo and pumpkin dip

We are getting a little pumpkin crazed over here, and my husband is not loving it as much as the kids and I are. I wish it was socially acceptable to eat pumpkin all year long.
Here are the latest that are being eaten in the Melick kitchen.

Pumpkin Pie Frozen Yogurt
1 can pumpkin
2 cups vanilla yogurt (I used fat-free so I didn't feel terrible about eating it)
2 tsp sugar
2 tsp pumpkin pie spice
Mix all together and if you have an ice cream maker, perfect. Just follow the directions for it. Otherwise, you can just put it in a freezer safe container and freeze, mixing every 5-10 minutes until it is the consistency you like.
We also topped it off with mini chocolate chips and whipped topping.

Pumpkin Dip
1 can pumpkin
1 package vanilla instant pudding
2 cups cool whip
1 tsp pumpkin pie spice
Mix all ingredients together, refrigerate for at least 1 hour. Perfect for apples, Nilla wafers, or graham crackers.

Applesauce (I think)

My wonderfully darling friend, Ms Bright, posted this recipe for applesauce. It looked easy enough so I tried it. Um, it's not applesauce. Its dessert. Hana even tried it and said "this tastes just like apple pie!" Delish. I promise. Thank you, dear Lesley, for sharing.

And so, I am passing it along to you.

You are welcome.

10-12 Rome (or baking) apples
1 cup white sugar
1/2 cup brown sugar
2 1/2 tsp ground cinnamon
1 cup water
Peel the apples and chop into stamp size bites.
Put chopped apples in a crock pot.
Pour the rest of the ingredients on top of the apples.
Put the lid on and cook on high for 3-4 hours (or low for 5-6).
Let cool a bit and enjoy hot or cold!

I added a step and mashed them up a bit with a potato masher, but its not necessary. It is perfectly fine by itself, but honestly, its amazing warm served over vanilla ice cream. 

Fall treats

I decided instead of re-posting all of the great fall treats from previous years, I would just compile them all right here for you. I know. You're welcome.

Pumpkin Spice Bread http://linneaskitchen.blogspot.com/2011/01/pumpkin-spice-bread.html
Pumpkin Cookies with Cream Cheese frosting http://linneaskitchen.blogspot.com/2012/09/pumpkin-cookies-with-cream-cheese.html
Pumpkin Cheesecake Pie http://linneaskitchen.blogspot.com/2011/11/pumpkin-cheesecake.html
Pumpkin Pie Shake http://linneaskitchen.blogspot.com/2011/11/pumpkin-pie-shake.html
Pumpkin Muffins http://linneaskitchen.blogspot.com/2011/01/pumpkin-muffins.html

Rocky Road Cheesecake Pie

This dessert has easily become our go-to pie for dinner guests, parties, or just if we need a sweet treat for the weekend. Again, easy, very few ingredients, and so delicious. The Kraft website gets the recognition for this pie and I couldn't thank them enough!

3

oz.  BAKER'S Semi-Sweet Chocolate, divided

2

pkg.  (8 oz. each) Cream Cheese, softened

1/3

cup  sugar

1/4

cup  milk

2

cups  thawed COOL WHIP Whipped Topping

3/4

cup  Miniature Marshmallows

1/3

cup  chopped Peanuts

1

 OREO Pie Crust (6 oz.)

MICROWAVE 1 oz. chocolate as directed on package. Coarsely chop remaining chocolate.

BEAT cream cheese, sugar and milk with mixer until blended. Add melted chocolate; mix well. Whisk in COOL WHIP, marshmallows, nuts and chopped chocolate. Pour into crust.

REFRIGERATE 4 hours or until firm.

Ham and White Bean Stew

I hate to admit it, but Pinterest strikes again. Thank you plainchicken.com for this amazingly easy and delicious meal. Its a true lazy mom's meal. Or, busy mom. Whatever.

1 lb dry navy beans
1 ham shoulder, hock, steak, or cubed ham
6 cups water
salt and pepper to taste
Rinse beans and place in crock pot with water, ham, salt and pepper. Cook on med/low for 6-8 hours. Shred ham and serve with corn bread.
See? Easy. And just as delicious as ever. Salty, creamy, warm and cozy. Perfect for a fall evening.

Pumpkin Spice Bread

Just another reason for me to love fall. Bake this delicious bread and your kitchen and whole house will smell divine! Plus, the added ginger and orange give a special twist to the old fashioned pumpkin bread! (I've made it without the ginger and orange and it is just as delicious too)

BREAD

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking powder
1 1/3 cups sugar
1/2 cup unsalted butter, softened, cut up
1 cup canned pure pumpkin
2 eggs
2 teaspoons grated fresh ginger
2 teaspoons grated orange peel

GLAZE

1 cup powdered sugar
1 to 1 1/2 tablespoons milk
1/4 teaspoon vanilla extract
1/4 teaspoon grated orange peel

1. Heat oven to 350°F. Spray bottom of 9x5-inch loaf pan with cooking spray. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves and baking powder in medium bowl.
2. Beat sugar and butter in large bowl at medium-high speed 4 minutes or until light and fluffy. Add pumpkin, eggs, ginger and 2 teaspoons orange peel; beat at medium speed until well-blended. (Batter may look curdled.) Slowly beat in flour mixture at low speed just until blended. Spoon batter into pan.
3. Bake 60 to 65 minutes or until edges pull away slightly from sides of pan and center springs back when lightly touched. Cool on wire rack 10 minutes. Remove from pan; cool completely. (Bread can be made to this point 2 weeks ahead and frozen.)
4. Whisk all glaze ingredients in small bowl. Pour into small resealable plastic bag; cut off small corner of bag. Drizzle glaze over bread; let stand until set.

Tofu Scramble

I am not a huge fan of tofu. It has to be just right for me to eat it. And, with celiac, I am finding it harder and harder to find cheap and easy meal ideas. I purchased one of the frozen meals that was "tofu scramble" and thought I would try it. It was so good, but pricey for such a small portion. I realized, there has to be an easy way to make this at home, for a fraction of the cost. And so, I made it. Same price as the frozen meal, but I can get 7 meals out of the ingredients I bought. Easy.

Serves 1
1/8 cup diced green pepper
1/4 cup sliced mushrooms
1 cup baby spinach
1/4 cup firm tofu
2 tbsp olive oil
1/8 tsp ground ginger

Heat a medium sauce pan with olive oil on med heat. Add mushrooms and peppers, saute about 3 minutes. Add crumbled tofu, spinach, and ground ginger. Saute, stirring occasionally, 5-7 minutes.
Serve alone or with hash browns