Jodi’s famous Pumpkin Bread
- 2 cups canned pumpkin
- 3 cups sugar
- 1 cup water
- 1 cup vegetable oil
- 4 eggs
- 3 1/3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 3/4 teaspoon ground cloves
Heat the oven to 350. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into a separate bowl, then stir until combined (great job for the kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between them. Bake for 60 to 70 minutes or until toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Remove from pans by inverting them into a rack and tapping the bottoms. Slice and serve plain, buttered, or with cream cheese.
Pumpkin Pie dip from a listener
- 1 can of pumpkin
- 8oz cream cheese, room temperature
- 1 large box of instant vanilla pudding
- 1 tsp. cinnamon
- 1 tsp. vanilla
Mix the cream cheese and pudding thoroughly. Add the pumpkin, cinnamon and vanilla and mix. Serve with ginger snaps or vanilla wafers.
Halloween Bark 1 (the one Jodi made)
- 1 bag milk chocolate chips
- 3 Kit Kats (3 full size packages, 6 individual bars), crushed
- 3/4 cup pretzels (slim rods or regular)
- 1/3 cup candy corn
Melt chocolate chips my microwaving for 40 seconds at a time and stirring vigorously in between each zapping. Stir hard – you’ll find they start to melt from their own heat, and this will keep them from burning. Lay out a baking sheet with a piece of parchment paper over it. Pour melted chocolate into baking sheet and add Kit Kats, pretzels, and candy corn all over. Place in refrigerator for 30 minutes to set.
Recipe is from sweetcsdesigns.com
Halloween Bark 2
- 12-14 orange and black sandwich cookies, broken up into large chunks
- 1 cup pretzels, broken into pieces
- 1 pound almond bark or white chocolate melts
- 1 1/2 cups candy corn
- 20-30 candy eyeballs
- 1-2 tablespoons of a variety of Halloween food sprinkles.
Melt almond bark according to package. I slowly melted mine in a sauce pan over a low heat, until smooth and shiny. Make sure to stir frequently to prevent burning. In the meantime, cover a large cookie sheet with wax paper or parchment paper. Spread broken cookies, pretzels and about 1 cup of the candy corn onto the prepared cookie sheet. Drizzle the melted chocolate over the cookie mixture, spreading with spatula to coat evenly. Quickly sprinkle remaining candy corn, candy eyeballs and food sprinkles over the almond bark while it is still wet. Place cookie tray into refrigerator until set and firm. Break into small pieces and enjoy!
This recipe is from FamilyFreshMeals.