The Entrepreneur Stand I am in Recovery from A.A. I didn't mean to offend anyone by what was posted
- Katherine Victoria Vananderland
- Nov 7, 2021
- 12 min read
Updated: Nov 7, 2021
Were getting near the end of the year when all kitchens start to do their baking and planning for Thanksgiving and Christmas. This is a fall entrepreneur stand and I have found some great recipes. My recipes are from taste of home and I pick out the best of them and when I forget to say they are from taste of home I truly forget. Its like when I say IDK I really mean I don't Know.
In Omaha, Nebraska, Kathy Peters combines canned pumpkin with two kinds of chocolate in this fully autumn delight that's perfect for special occasions.
Total Time Prep: 10 min. + chilling Makes 8 servings
Ingredients
1 cup canned pumpkin
2 cups miniature marshmallows
1/2 cup milk chocolate chips
1/2 cup miniature semisweet chocolate chips
1 carton (12 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
Additional miniature semisweet chocolate chips, optional
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Directions
In a large microwave-safe bowl, combine the pumpkin, marshmallows and chips. Microwave, uncovered, on high for 1 minute; stir. Microwave 20-30 seconds longer or until marshmallows are melted and mixture is smooth, stirring every 15 seconds. Cool to room temperature, stirring several times.
Fold whipped topping into pumpkin mixture. Spoon into crust. Garish with the additional topping and miniature chips if desired. Refrigerate for at least 2 hours before slicing.
Nutrition Facts 1 slice: 379 calories, 19g fat (12g saturated fat), 2mg cholesterol, 138mg sodium, 49g carbohydrate (34g sugars, 3g fiber), 3g protein.
We always have an abundance of apples in the fall, so I like to make this easy pie. My husband has diabetes, and this recipe fits into his diet...but everyone enjoys it. —Shirley Vredenburg, Ossineke, Michigan
Total Time Prep: 20 min. + chilling Makes 8 servings
Ingredients
1 package (0.3 ounce) sugar-free lemon gelatin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1-3/4 cups water, divided
5 medium tart apples, peeled and sliced
1 package (0.8 ounce) sugar-free cook-and-serve vanilla pudding mix
1/2 cup chopped nuts
1 reduced-fat graham cracker crust (9 inches)
Whipped topping, optional
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Directions
In a large saucepan, mix gelatin, cinnamon, nutmeg and 1-1/2 cups water. Add apples; bring to a boil. Reduce heat; simmer, covered, until apples are tender, about 5 minutes.
In a bowl, mix pudding mix and remaining water; stir into apple mixture. Cook until thickened, about 1 minute, stirring occasionally. Remove from heat; stir in nuts. Transfer to crust.
Refrigerate at least 2 hours before serving. If desired, serve with whipped topping.
Nutrition Facts 1 piece: 202 calories, 8g fat (1g saturated fat), 0 cholesterol, 152mg sodium, 30g carbohydrate (17g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 fruit.
Years ago, a friend gave me a recipe for chocolate peanut treats that didn't require baking. I thought it was a quick and clever way to whip up a batch of sweet snacks without heating up the kitchen, and I started making different variations. This one includes luscious Nutella and crunchy hazelnuts. Yum! —Lisa Speer, Palm Beach, Florida
Total Time Prep: 30 min. + chilling
Makes about 3-1/2 dozen
Ingredients
1 carton (8 ounces) spreadable cream cheese
1 cup semisweet chocolate chips, melted
1/2 cup Nutella
2-1/4 cups graham cracker crumbs
1 cup finely chopped hazelnuts, toasted
1 cup whole hazelnuts, toasted
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Directions
Beat cream cheese, melted chocolate chips and Nutella until blended. Stir in cracker crumbs. Refrigerate until firm enough to roll, about 30 minutes.
Shape mixture into 1-in. balls; roll in chopped hazelnuts. Make an indentation in the center of each with the end of a wooden spoon handle. Fill with a hazelnut. Store between layers of waxed paper in an airtight container in the refrigerator.
TEST KITCHEN TIPSLet hazelnuts be the star in no-bake Christmas cookies like this. Or, for additional cookie ideas, see the favorite cookies in America, state by state.
Nutrition Facts 1 cookie: 111 calories, 8g fat (2g saturated fat), 3mg cholesterol, 46mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 2g protein.
We used cinnamon and chocolate to give a fun and tasty twist to traditional caramel apples. Rolled in nuts, coconut or colorful candies, they'll delight kids of all ages. —Taste of Home Test Kitchen
Total Time Prep: 35 min. + standing Makes 8 servings
Ingredients
2 packages (14 ounces each) caramels
3 tablespoons milk chocolate chips
3 tablespoons water
1 teaspoon ground cinnamon
3/4 teaspoon vanilla extract
8 Popsicle sticks
8 large tart apples
Jimmies and chopped peanuts
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Directions
In a microwave-safe bowl, combine the caramels, chocolate chips, water, cinnamon and vanilla. Microwave, uncovered, on high for 1-1/2 minutes; stir. Microwave 30-60 seconds longer or until caramels are melted.
Insert Popsicle sticks into the apples; dip into caramel mixture, turning to coat. Roll in or press on desired toppings. Place on waxed paper; let stand until set.
Nutrition Facts 1 apple: 526 calories, 10g fat (7g saturated fat), 8mg cholesterol, 246mg sodium, 111g carbohydrate (93g sugars, 7g fiber), 5g protein.
Each one of these creamy, heartwarming treats is like a bite-sized pumpkin pie. —Kathleen Henne, Camp Hill, Pennsylvania
Total Time Prep: 20 min. + cooling Makes 3 pounds (117 servings)
Ingredients
1 teaspoon plus 3/4 cup butter or margarine, divided
3 cups sugar
1 can (5 ounces) evaporated milk
1/2 cup canned pumpkin
1 to 2 teaspoons pumpkin pie spice
1 package (11 ounces) butterscotch chips
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
1 cup chopped almonds or pecans, toasted
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Directions
Line a 13x9-in. pan with foil. Butter foil with 1 teaspoon butter; set aside. In a saucepan, combine the sugar, milk, pumpkin, pumpkin pie spice and remaining butter. Cook over medium heat until candy thermometer reads 238° (soft-ball stage), stirring constantly.
Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Stir in nuts. Pour into prepared pan. Cool completely.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.
Nutrition Facts 1 piece: 60 calories, 3g fat (2g saturated fat), 4mg cholesterol, 14mg sodium, 8g carbohydrate (8g sugars, 0 fiber), 1g protein.
One Christmas I dreamed this recipe up when making buttercrunch toffee. It is an addictive treat that disappears fast.—Heather Ferris, Vanderhoof, British Columbia
Cranberry Butter Crunch Bark
Add a Review Test Kitchen Approved
Total Time Prep: 20 min. Cook: 1 hour + chilling Makes 4 pounds
One Christmas I dreamed this recipe up when making buttercrunch toffee. It is an addictive treat that disappears fast.—Heather Ferris, Vanderhoof, British Columbia
Ingredients
1-1/2 teaspoons plus 1 cup butter, divided
1 cup sugar
3 tablespoons water
8 cups chopped white candy coating (about 3 pounds), divided
3 cups dried cranberries, divided
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Directions
Grease a 15x10x1-in. pan with 1/2 teaspoon butter. In a heavy saucepan over medium-low heat, bring 1 cup butter, sugar and water to a boil, stirring constantly. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage). Pour into prepared pan (do not scrape sides of saucepan). Refrigerate for 1 hour or until hard.
Break toffee into pieces. Place in a food processor; cover and process until coarsely chopped. Divide in half; set aside.
Butter two 15x10x1-in. pans with remaining butter. In a microwave, melt 4 cups white candy coating. Stir in 1-1/2 cups dried cranberries and half of reserved toffee pieces.
Pour onto 1 prepared pan; spread to edges. Repeat with remaining white candy coating, dried cranberries and toffee pieces. Refrigerate until firm. Break into pieces.
Nutrition Facts 2 ounce-weight: 336 calories, 18g fat (15g saturated fat), 16mg cholesterol, 42mg sodium, 46g carbohydrate (43g sugars, 1g fiber), 0 protein.
I give this classic dessert a rich twist with butterscotch pudding. The warm apple filling bubbles to perfection in a mini slow cooker. —Jolanthe Erb, Harrisonburg, Virginia
Total Time Prep: 10 min. Cook: 2-1/2 hours Makes 3 servings
Ingredients
3 cups thinly sliced peeled tart apples (about 3 medium)
1/3 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
1/3 cup cook-and-serve butterscotch pudding mix
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
Vanilla ice cream, optional
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Directions
Place apples in a 1-1/2-qt. slow cooker. In a small bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples.
Cover and cook on low for 2-1/2 to 3-1/2 hours or until apples are tender. Serve with ice cream if desired.
Nutrition Facts 1 cup: 406 calories, 16g fat (10g saturated fat), 40mg cholesterol, 200mg sodium, 66g carbohydrate (47g sugars, 3g fiber), 3g protein.
Yep, they’re made with corn chips, but don’t let that fool you. These salty sweets were a staple after meetings at the quilt guild I once belonged to. —Carol Tramp, Wynot, Nebraska
Total Time Prep: 15 min. + standing
Makes 2 dozen
Ingredients
2 pkg. (9-3/4 ounces each) corn chips, divided
2 cups semisweet chocolate chips, divided
1 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter
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Directions
Spread 1 package of corn chips on the bottom of a greased 13x9-in. baking pan; sprinkle 1 cup chocolate chips over the top.
In a large heavy saucepan, combine sugar and corn syrup. Bring to a boil; cook and stir 1 minute. Remove from heat; stir in peanut butter. Pour half of the peanut butter mixture over chip mixture. Top with remaining corn chips and chocolate chips; drizzle with remaining peanut butter mixture. Let stand until set. Cut into bars.
Nutrition Facts 1 bar: 337 calories, 18g fat (5g saturated fat), 0 cholesterol, 196mg sodium, 43g carbohydrate (29g sugars, 2g fiber), 5g protein.
This creamy pie is perfect for any autumn celebration. A store-bought graham cracker crust makes it such a cinch to whip up. —Maria Regakis, Somerville, Massachusetts
Total Time Prep: 20 min. + chilling
Makes 8 servings
Ingredients
3/4 cup cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
2/3 cup miniature semisweet chocolate chips
1/2 cup canned pumpkin
3/4 teaspoon pumpkin pie spice
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 graham cracker crust (9 inches)
Slivered almonds and chocolate curls, optional
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Directions
In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in the chocolate chips, pumpkin and pie spice. Fold in 2 cups whipped topping. Spoon into crust. Refrigerate for 4 hours or until set.
Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired.
Nutrition Facts 1 piece: 315 calories, 15g fat (9g saturated fat), 2mg cholesterol, 305mg sodium, 43g carbohydrate (32g sugars, 2g fiber), 3g protein.
My kids are allergic to nuts, but they can eat pumpkin seeds! Every fall we save the seeds from our pumpkins to add to various recipes, including this one. —Suzanne Earl, Spring, Texas
Total Time Prep: 30 min. + cooling
Makes 2 pounds
Ingredients
1 teaspoons plus 2 cups butter, softened, divided
2 cups sugar
1/2 cup water
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup roasted pumpkin seeds or pepitas
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Directions
Grease a 15x10x1-in. pan with 1 teaspoons butter; set aside. In a heavy saucepan, melt the remaining butter. Stir in the sugar, water, corn syrup, pie spice and salt. Cook, stirring continuously, over medium heat until a candy thermometer reads 300° (hard-crack stage).
Remove from the heat; stir in pumpkin seeds. Immediately pour into prepared pan. Let stand at room temperature until cool, about 1 hour. Break or cut into bite-sized pieces. Store in an airtight container at room temperature.
Nutrition Facts 1 ounce: 176 calories, 14g fat (8g saturated fat), 31mg cholesterol, 122mg sodium, 14g carbohydrate (13g sugars, 0 fiber), 1g protein.
I'm not fond of traditional tiramisu, so I used pumpkin and in place of coffee, bourbon, and it's absolutely fabulous. I always make extra sauce and eat it over vanilla ice cream. It's so good, I don't want to leave it alone! – Mary Filipiak, Fort Wayne, Indiana
Total Time Prep: 35 min. + chilling Makes 9 servings
I'm not fond of traditional tiramisu, so I used pumpkin and in place of coffee, bourbon, and it's absolutely fabulous. I always make extra sauce and eat it over vanilla ice cream. It's so good, I don't want to leave it alone! – Mary Filipiak, Fort Wayne, Indiana
Ingredients
18 crisp ladyfinger cookies
1/4 cup maple syrup
2 tablespoons bourbon
1 cup heavy whipping cream, divided
1/4 cup sugar
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
4 ounces cream cheese, softened
3 tablespoons confectioners' sugar
sauce:
3/4 cup caramel ice cream topping
2 teaspoons bourbon
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Directions
Using a serrated knife, cut 6 ladyfingers in half widthwise. In a shallow bowl, combine maple syrup and bourbon. Dip 6 whole ladyfingers and 6 halves into mixture; arrange in a single layer in an 8-in. square dish.
In a small bowl, beat 1/2 cup cream until it begins to thicken. Gradually add sugar; beat until soft peaks form. In a large bowl, combine the pumpkin, cinnamon, ginger and salt; fold in whipped cream. In another bowl, beat the cream cheese, confectioners' sugar and remaining cream until thickened.
Spread half of pumpkin mixture over ladyfingers in the dish. Dip remaining ladyfingers; arrange over the top. Top with remaining pumpkin mixture and the cream cheese mixture. Cover and refrigerate for 8 hours or overnight.
In a microwave, heat caramel sauce; stir in bourbon. Serve warm with tiramisu.
Nutrition Facts
1 piece with about 1 tablespoon sauce: 332 calories, 15g fat (9g saturated fat), 68mg cholesterol, 235mg sodium, 47g carbohydrate (21g sugars, 1g fiber), 4g protein.
Leftover candy: Peanut butter cups
When my family is planning a get-together, I can count on three or four people asking if I’m bringing this chocolate peanut butter poke cake. If you don’t have a chocolate cake mix, use a white or yellow one and stir in 3 tablespoons of baking cocoa. —Fay Moreland, Wichita Falls, Texas
Total Time Prep: 20 min. Bake: 25 min. + chilling Makes 20 servings
When my family is planning a get-together, I can count on three or four people asking if I'm bringing this chocolate peanut butter poke cake. If you don't have a chocolate cake mix, use a white or yellow one and stir in 3 tablespoons of baking cocoa. —Fay Moreland, Wichita Falls, Texas
Ingredients
1 package chocolate cake mix (regular size)
2 teaspoons vanilla extract, divided
Dash salt
2/3 cup creamy peanut butter
2 cans (14 ounces each) sweetened condensed milk
1 cup confectioners' sugar
Topping: Chopped peanut butter-filled sandwich cookies, peanut butter cups or a combination of the two
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Directions
Preheat oven to 350°. Prepare cake mix according to package directions, adding 1 teaspoon vanilla and salt before mixing batter. Transfer to a greased 13x9-in. baking pan. Bake and cool completely as package directs.
Whisk peanut butter and milk until blended. Using the end of a wooden spoon handle, poke holes in cake 2 in. apart. Slowly pour 2 cups peanut butter mixture over cake, filling each hole. Refrigerate cake and remaining peanut butter mixture, covered, until cake is cold, 2-3 hours.
Combine remaining vanilla and remaining peanut butter mixture; gradually beat in enough confectioners' sugar to reach a spreading consistency. Spread over cake. Add toppings as desired. Refrigerate leftovers.
TEST KITCHEN TIPSTry using nutella in place of the peanut butter and adding a Tb of hazelnut liquor to the milk mixture. Top with chopped toasted hazelnuts! This is incredibly rich and decadent—our staff couldn't keep their hands off it! If you want to lighten it up a bit, though, you can halve the glaze ingredients and use a thinner layer on top.
Nutrition Facts 1 piece: 360 calories, 16g fat (4g saturated fat), 41mg cholesterol, 312mg sodium, 49g carbohydrate (40g sugars, 1g fiber), 7g protein.
Leftover candy: Mini M&M’s
With big handfuls of dried apricots and cherries, almonds and pistachios, we make dozens of treats you can take anywhere.—Donna Pochoday-Stelmach, Morristown, New Jersey
Total Time Prep: 15 min. + freezing
Makes about 2-1/2 dozen
Ingredients
2-1/2 cups sliced almonds
1/4 cup honey
1/8 to 1/4 teaspoon almond extract
1-1/4 cups finely chopped dried cherries or dried cranberries
1 cup mixed nuts, finely chopped
2/3 cup M&M's minis
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Directions
Place almonds in a food processor; process until finely ground. While processing, gradually add honey and extract. Remove to a large bowl; stir in cherries, mixed nuts and candies. Divide mixture in half; shape each into an 8-in. long roll. Wrap tightly in plastic; freeze 1 hour or until firm.
Unwrap and cut rolls into 1/2-in. slices. Store between pieces of waxed paper in airtight containers.
Leftover candy: Snickers candy bars
I love chocolate, caramel and hazelnuts so I came up with a recipe that has all three. If you don’t have a food processor, place crust ingredients in a zip-top freezer bag and smash with a rolling pin. —Debbie Anderson, Mount Angel, Oregon
Total Time Prep: 25 min. + chilling Makes 8 servings
I love chocolate, caramel and hazelnuts, so I came up with a recipe that has all three. If you don't have a food processor, place crust ingredients in a zip-top freezer bag and smash with a rolling pin. —Debbie Anderson, Mount Angel, Oregon
Ingredients
1-1/2 cups salted caramel pretzel pieces
12 Lorna Doone shortbread cookies
1/4 cup sugar
6 tablespoons butter, melted
5 tablespoons caramel topping, divided
filling:
1 package (8 ounces) cream cheese, softened
1/2 cup Nutella
1 jar (7 ounces) marshmallow creme
1 carton (8 ounces) frozen whipped topping, thawed
1 cup miniature marshmallows
1 Snickers candy bar (1.86 ounces), chopped
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Directions
Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended. Press onto bottom and sides of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling.
For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust.
Refrigerate until set, 3-4 hours. Top with chopped candy and remaining caramel topping before serving.
TEST KITCHEN TIPSIf you're short on time, you can quick-chill this pie in the freezer—it will take about 1 hour. The crust is crunchy, sweet and slightly crumbly.
Nutrition Facts 1 piece: 663 calories, 35g fat (19g saturated fat), 60mg cholesterol, 327mg sodium, 74g carbohydrate (57g sugars, 1g fiber), 6g protein.
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