I know it is halfway through the month, and I have barely been posting anything. We still don't have Internet, so I have to do anything I want to do at my mom's house, and things have just been crazy.
A quick little post that I have been thinking of doing is ten uses for leftover canned pumpkin. Because if there's one thing I hate, its leftover, unused food.
If there's one thing that is often leftover, and unused at this time of year, its food. One of those foods is canned pumpkin. It's the classic scenario. You make a pie and there's half a can left sitting in your fridge. You keep telling yourself you will make another pie and take it to your elderly neighbor or that potluck you were cajoled into attending but you just can't bear the sight of another slice of pumpkin pie. I took the liberty of helping you out with this problem by putting together a list of things to make with leftover canned pumpkin.
1. Pumpkin Bread
2. Pumpkin Cupcakes with Maple Cream Cheese Frosting
3. Pumpkin Smoothie
4. Pumpkin Caramel Dip
Combine 1/2 cup Greek yogurt, 1/2 cup canned pumpkin, 1/4 cup peanut butter, 2 Tablespoons honey, 1 teaspoon pumpkin pie spice. Drizzle with caramel and use for dipping apples or other fruits.
5. Pumpkin Raviolis
6. Vitamin A& C boosted Marinara
(add up to a cup to your favorite canned or homemade recipe)
7. Vitamin A&C boosted turkey dumpling stew
8. Pumpkin Waffles or Pancakes
(add up to a half cup)
9. In Egg Wash for Chicken
(add up to 1/2 a cup to your eggs)
10.Pumpkin and Gingersnap Parfait
Wednesday, November 28, 2012
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My Blog List
My Favorite Reads
- Bride & Groom First and Forever Cookbook
- Deceptively Delicious
- Giada's Kitchen New Italian Favorites
- Martha Stewart's Cooking School
- Martha Stewart's Hors D'Oeuvres Handbook
- The Art & Soul of Baking
- The Bon Appetit Cookbook
- The Martha Stewart Living Cookbook: The New Classics
- Williams-Sonoma Cooking at Home