Easy Pumpkin Moose

Contributor: Mama Nichole

Don't wanna hassle with a pie crust - This is the way to go. Serve in some cute serving bowls with a dollop of whip cream and a mint garnish and your set.

Here is your line up:

• 4 ounces cream cheese, at room temperature
• 1 (15-ounce) can pumpkin puree
• 1 1/2 teaspoons pumpkin pie spice, divided
• 1 teaspoon vanilla extract 
• 1/2 cup brown sugar
• 2 1/2 cups heavy cream, whipped and chilled

Let's get to mixing: 

In a large bowl, using an electric hand mixer, beat the cream cheese , pumpkin puree, 1 teaspoon pumpkin pie spice, vanilla, and brown sugar until it becomes smooth and creamy.

Gently fold in the whipped cream. Spoon the mousse into individual serving dishes, top each mousse with a dollop of whipped cream, if desired, and a sprinkling of the remaining 1/2 teaspoon pumpkin pie spice.



 EBM Tip:  Mousse can be made a 1 day in advance.

Easy Pumpkin Bread with Streusel

Contributor: Mama Nichole

Makes 6 mini loaves, or 3 7×3-inch loaves


 This bread is AMAZINGLY moist. Make in mini loaves and give as gifts.

Here is your line up:
3 1/2 cups (445 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup canola or vegetable oil
1/2 cup apple sauce
1 1/2 cups sugar
1/2 cup  brown sugar, packed
4 eggs (or 1/4 cup ground flaxseeds combined with 3/4 cup water, for vegan/dairy free)
1 15-ounce can pumpkin puree
2/3 cup (167 ml) water

For the streusel  (optional, this bread is still amazing without it)
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup  pecans, walnuts, or any other nut, chopped
2 teaspoons ground cinnamon
1/4 cup unsalted butter, melted (or margarine for vegan/dairy free*)
*when buying margarine for vegan/dairy free usage, be sure it’s actually vegan. I prefer Earth Balance

Let's get our bread on : 
To make the bread: Preheat oven to 350 degrees . Lightly spray 6 mini or 3 7×3-inch loaf pans with nonstick cooking spray with flour, or grease and flour each one; set aside.
In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside.
In a large bowl, or the bowl of a standing mixer, combine the oil and apple sauce. Stir in the sugars until combined, then add the eggs, one at a time, mixing well between each addition. Stir in the pumpkin until thoroughly combined. Stir in the water. Sprinkle about half of the flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix just until no streaks of flour remain. Divide the batter evenly between the prepared pans and set aside while you mix the streusel topping.
To make the streusel: In a medium bowl, mix the sugar, flour, and cinnamon together, whisking until thoroughly combined. Stir in the pepitas or nuts. Drizzle the melted butter over the mixture and stir with a spoon until you have a mixture that resembles lumpy wet sand. Do not break up the clumps too much.
Divide the streusel evenly between the pans, sprinkling it over the top of the bread batter to cover it completely.
Bake mini loaves, three at a time on a rimmed baking sheet, for 20 minutes. Rotate the pans, front to back, and bake for another 20 to 22 minutes, until a toothpick inserted in the center comes out clean. If making large loaves, bake all 3 7×3-inch loaves on a rimmed baking sheet for 25 minutes. Rotate the pans, front to back, and bake for another 25 to 27 minutes, until a toothpick inserted in the center comes out clean. Allow to cool at least 10 minutes before serving, preferably longer, if you can.

Easy Pumpkin Cheese Cake with Cinnamon Whipped Cream

Contributor: Mama Nichole

Pumpkin + Cheesecake = 1 HAPPY MAMA!


Here is your line up:

Crust:

• 30 squares gingersnap cookies
• 6 tablespoons (3/4 stick) unsalted butter, melted

Filling:

• 4 (8-ounce) packages cream cheese, room temperature
• 1 3/4 cups sugar
• 1 (15-ounce) can pumpkin
• 5 large eggs
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon table salt
• 1 tablespoon vanilla extract 
• 2 tablespoons all purpose flour 
• Cinnamon Whipped Cream, for serving, recipe follows

Let's get our Pumpkin on: 

Crust:

Preheat the oven to 350 degrees F.

Add the gingersnaps to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add the melted butter. Stir until evenly mixed. Press the mixture into the bottom of a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes.

Remove from the oven and let cool completely while preparing the filling.

Filling:
Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil.

In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended. Add the flour and beat until incorporated.

Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches. Bake until the center of the cheesecake  moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Remove the cake from the water bath and let it cool on a wire rack.

Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving. Serve with Cinnamon Whipped Cream.

Cinnamon Whipped Cream 

• 1 cup heavy cream, chilled
• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and frothty. Add the confectioners' sugar, vanilla, and cinnamon, and beat until medium peaks form.

Makes about  1 1/2 to 2 cups

Easy Blueberry Salad

Contributor: Mama Nichole

This will be a beautiful salad to add to your Thanksgiving spread and a crowd pleaser.

Here is your line up:
1 can blueberry pie filing
1 large can crushed pineapple
2 small packs of grape jello
2 cups boiling water
1 (8oz) cream cheese block
1 cup sour cream
1/2 cup chopped nuts
1/2 cup sugar
1 teaspoon vanilla

Let's get to Salad making:
Mix jello with 2 cups of boiling water. Add pineapple and pie filling. mix well and pour into 9 x 13 dish. Refrigerate until set. Mix cream cheese, sour cream, sugar and vanilla. Spread over jello mixture and sprinkle with nuts. Keep refrigerated until ready to serve.

Easy Cherry Cream Cheese Salad

Contributor: Mama Nichole

My husbands grandmother always has over 50 people over for Turkey day each year. Her responsibilities other than hosting is ALL the salads and this is one of her famous ones and I'm happy to bless you all with it.

Here is your line up:
2 boxes cherry jello ( smaller boxes)
1 1/2 cups boiling water
2 cups frozen unsweet cherries
2 cans ( 8oz ) crushed pineapples in juice, undrained
1/2 cup honey-nut cream cheese

Let's get to salad making:
In large bowl, dissolve jello in boiling water, stirring constantly. Stir in frozen cherries until thawed. Stir in pineapple. In ungreased 8 inch ( 2 - qt)  dish pour half the jello mixture and place in refrigerator for 30-45 minutes until set. Drop cream cheese by small spoonfuls over set jello mixture. Carefully spread to cover. Pour remaining jello mix onto. Refrigerate at least 2 hours until set.

Easy Strawberry Pretzel Salad

Contributor: Mama Nichole

Last year at Thanksgiving I welcomed this salad into my life, and have dreamed of it since. My little sis introduced this union and I am so thankful she brought us together.

Here is your line up:
2 2/3 Cups pretzels crushed
3T Sugar
3/4 cup butter
1 (8oz) cream cheese block
1 cup sugar
1 (8oz) Cool Whip
3 (3 oz) boxes of strawberry jello
1 (16 oz) box frozen strawberries.

Let's get to Salad making:
Preheat oven 350. Roll pretzels, but not too fine. Combine pretzels, melted butter and 3 T sugar. Press into 9 x 13 pan and bake for 10 minutes. Cool completely. Cream remaining sugar and cream cheese thoroughly, then add in cool while. Spread over pretzel crust. Add 3 cups of boiling water to Jello, Add box of frozen strawberries. Chill until partially set. Pour over cream cheese layer. Chill over night.

Easy Herb & Dijon Turkey Breast w Mushroom Gravy

Contributor: Mama Nichole

Nervous about cooking a whole turkey or your just not feeding a lot of people this year for Thanksgiving? Why not bake Turkey Breast and make it easy on yourself and your wallet.

Here is your line up:
5-6 bone in  whole turkey breast thawed
1 T dijon mustard
1 T butter
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
1/4 teaspoon coarse ground pepper
1 can ( 14 oz) chicken broth
 8 oz small fresh whole mushrooms
1 medium onion, cut into 12 wedges
1/4 cup all purpose flour
1/4 cup cold water
Salt & Pepper to taste - If desired

Lets get to cooking:
Preheat oven 325. In small bowl mix mustard, butter, thyme, marjoram, salt and pepper. In shallow roasting pan place turkey breast skin side up. Brush with mustard mixture. Place 1/2 cup broth in bottom of pan; refrigerate remaining broth. Spray piece of foil with cooking spray , cover dish. Bake 1 hour. Add mushrooms and onions to pan; spoon pan drippings over top. Baked uncovered 1 - 1 1/2 hour or until meat reaches done temp 170 degrees. Place turkey on platter and cover with foil. Let sit 15 minutes before carving so all the juices can soak back through the meat.
Gravy: Pour pan drippings minus veggies in sauce pan and add remaining chicken broth. In small pan mix cold water and flour until smooth; stir into drippings. Heat to boiling over med -high heat stirring constantly with wire whisk. Boil and stir about 1 minute until mixture is thick. Stir in mushrooms and onions from pan simmer 5 minutes. Stir in S&P to taste.