Welcome to another fun Foodie Friends Friday Linky Party!
Please share your recipes, crafts and DIY projects with our friends!
Before we get started let’s say, “Congratulations” to last week’s winners!
You can find the links to our Host Favorite Picks here at Daily Dish Magazine!
Pumpkin Pie Tassies bring big pumpkin pie flavor to little cookie bites. Soft crust and creamy filling make these a new fall favorite.
This month Fill The Cookie Jar is welcoming fall and thinking about pumpkin recipes to share with you.
Fall flavors make me feel all warm and snuggly inside. The smell of cinnamon, nutmeg, cloves, and ginger fill the air.
It’s time for warm apple cider and the season’s first hot chocolate. Apple pie, funnel cake spice cookies and pumpkin bread.
Break out the crock pot and make applesauce!
All that hearty food makes me think about taking little bites.
What better little bite of fall is there than these Pumpkin Pie Tassies? Cookie-sized pumpkin treats for kids of all ages.
Ingredients
Instructions
(If you would like to join us, find out more by clicking the Cookie Jar!)
Thank you Cynthia Landrie from Feeding Big at http://FeedingBig.com for hosting this fun event!
Pumpkin Chip Cookies from Palatable Pastime
Pumpkin Cheesecake Bars with Ginger Snap Crust by That Recipe
Pumpkin Pie Tastes by Cindy’s Recipes and Writings
Pumpkin Oatmeal Chocolate Chip Cookies from A Day in the Life on the Farm
Chai Pumpkin Spice Cookies from Marly’s This and That
Pumpkin Streusel Bars From Cookaholic Wife
Pumpkin Sausage Skillet Dinner-chunks of chicken sausage mixed with pearl couscous and collards in a creamy pumpkin sauce.
Welcome to Day 3 of #PumpkinWeek 2017! Our group of dedicated pumpkin fanatics are at it again. Follow the hashtag, #PumpkinWeek for more pumpkin recipes we are posting October 2nd thru the 6th! What kind of recipes, you ask? How about Sweet, Savory, Beverage, Etc. Anything and all Pumpkin!
I love a good skillet dinner that’s both easy and nutritious. Only dirtying one cook pot works for me.
Creamy pumpkin makes a perfect choice for a sauce thickener. You don’t need a lot to create a smooth, flavorful sauce. The pretty fall orange is an added bonus!
I removed the chicken sausage from the casing and broke it into chunks. Chicken as a sausage is less greasy than pork so I added a bit of oil to get it started. If you’d rather use turkey or pork sausage, go for it! It’s all good!
Pearl Couscous adds a bit of texture. I think rice would work just as well.
Ingredients
Instructions
Pumpkin Spice Coffee Syrup from The Nifty Foodie.
Pumpkin-Poblano Salsa from Culinary Adventures with Camilla.
Pumpkin Risotto with Garlic and Sage from Making Miracles.
Pumpkin Sausage Mac and Cheese from Daily Dish Recipes.
Pumpkin Sausage Skillet Dinner from Cindy’s Recipes and Writings.
Pumpkin Walnut Sage Pierogi from The Crumby Kitchen.
Savory Pumpkin Sage Biscuits from Kudos Kitchen by Renee.
Pumpkin Polenta brings a taste of fall to this popular side dish. Warm spices round out the flavor. Creamy polenta pairs well with any meat or alone as a main dish.
Welcome to day two of #PumpkinWeek 2017! Our group of pumpkin loving bloggers are at it again, bringing you fun, creative pumpkin recipes! Be sure to stop by all week for great pumpkin ideas!
Pumpkin Polenta brings a taste of fall to this popular side dish. Creamy polenta pairs well with any meat or alone as a main dish.
I have to admit I’m not a big fan of fried polenta but I adore the creamy version. That’s probably a texture thing.
Mashed potatoes are my go to side. Only recently I tried polenta. Now I love adding flavors to it. Corn is the base and corn works with just about anything, so why not pumpkin? Why not, indeed! Ha!
Seriously though, pumpkin brings out the sweetness and makes the flavor pop! I can eat this as my main meal with a salad anytime.
Some people shy away from making polenta because you need to be hands on. By that I mean the pot needs to be stirred often to get that delicious creamy texture. No one likes gritty polenta.
Fortunately it’s not a big deal. The trick is to keep it cooking a bit off the heat. Pull the pot off the heat, make sure you scrape the bottom with your spoon or whisk to get the drier meal that sinks to the bottom incorporated. As it cooks, it gets lighter. Soon it only takes a few times and stirs just to keep it from sticking.
Viola! You have a smooth, creamy side dish your family will love. Add pumpkin puree and it’s fall all the way!
Of course if you do like fried polenta, just let it cool and form it into a roll and refrigerate.
Ingredients
Instructions
Special thanks goes out again to Terri at Love and Confections for bringing us all together!
Bourbon Caramel Pumpkin Roll from The Crumby Kitchen.
Maple Glazed Pumpkin Spice Doughnuts from Love and Confections.
Old-Fashioned Pumpkin Bread from Palatable Pastime.
Pumpkin Casserole with Roasted Marshmallows from Daily Dish Recipes.
Pumpkin Cookies from Making Miracles.
Hi and welcome to Cindy's Recipes and Writings! Relax and stay a while.
