Pumpkin Facts

Everything you ever wanted to know about pumpkins

Pumpkins are fruits. A pumpkin is a type of squash and is a member of the
gourd family (Cucurbitacae), which also includes squash, cucumbers,
gherkins, and
melons.

Pumpkins have been grown in North America for five thousand years. They are
indigenous to the western hemisphere.

In 1584, after French explorer Jacques Cartier explored the St. Lawrence
region of North America, he reported finding "gros melons." The name was
translated into English as "pompions," which has since evolved into the
modern
"pumpkin."

Pumpkins are low in calories, fat, and sodium and high in fiber. They are
good sources of Vitamin A, Vitamin B, potassium, protein, and iron.

The largest pumpkin ever grown was 1,140 pounds. It was grown by Dave Stelts
of Leetonia, Ohio, in 2000.

Pumpkin seeds should be planted between the last week of May and the middle
of June. They take between 90 and 120 days to grow and are picked in October
when they are bright orange in color. Their seeds can be saved to grow new
pumpkins the next year.

The largest pumpkin pie ever baked was 350 pounds and five feet in diameter.
(as of October 2003, that is)

author unknown

Cream Cheese Marbled Brownies

Cream Cheese Marble Brownies



Ingredients
• Nonstick spray for baking
• 1 3-ounce package cream cheese, softened
• 2 tablespoons butter, softened
• 1/4 cup sugar
• 1 egg
• 1 tablespoon all-purpose flour
• 1-1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 6 ounces unsweetened chocolate, chopped
• 3/4 cup butter, cut into small pieces
• 2-1/4 cups sugar
• 4 eggs
• 1/4 cup milk
• 1 tablespoon vanilla
• 1 teaspoon almond extract
• 1 cup chopped pecans
Directions
1. Preheat oven to 325 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil 2 inches over edges of pan. Lightly coat foil with nonstick spray for baking; set aside.
2. In a small bowl, combine cream cheese and the 2 tablespoons butter. Beat with an electric mixer on medium-high speed until mixture is fluffy. Gradually add the 1/4 cup sugar, beating until light. Beat in the 1 egg and the 1 tablespoon flour just until combined. Set aside.
3. In a small bowl, combine the 1 1/4 cups flour, the baking powder, and salt. Set aside.
4. In a medium saucepan, combine chocolate and the 3/4 cup butter. Cook and stir over low heat just until melted. Transfer to a large bowl. Gradually add the 2 1/4 cups sugar, beating on low speed until combined. Add the 4 eggs one at a time, beating after each addition. Beat in milk, vanilla, and almond extract. Gradually beat in flour mixture.
5. Spread the chocolate batter in the prepared baking pan. Spoon cream cheese mixture in mounds on top of chocolate batter. Using a table knife or narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter to marble. Sprinkle with pecans.
6. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out with moist crumbs attached. Cool in pan on a wire rack. Use the foil to lift uncut brownies out of pan. Cut into brownies. Store, tightly covered, in the refrigerator for up to 3 days. Makes 42 servings.

Lavender Mint Tea Punch

6 Tsp. Dried Mint
6 C. Boiling Water
1 Tbsp. Dried Lavender Blossoms
1 Liter Ginger Ale
1 C. Purple Grape Juice
Ice Cubes w/fresh mint leaf frozen in each

~~Brew the mint in the water in a teapot for 10 minutes. Add the lavender blossoms to the pot. Allow tea to cool. Strain the tea & add the ginger ale, grape juice & ice cubes.

Optional:
Serve in punch bowl and float w/lavender buds and mint sprigs on top.

Homemade Butter in a Jar

Prep Time: 10 minutes

Ingredients:

•Heavy cream
•A Jar with a lid

Preparation:

1. Fill a jar halfway with heavy cream (baby food jars work great for small batches), and screw the lid on tight.

2. Shake the jar up and down until the cream thickens and begins to stick together.

3. Then, open the jar, and pour any remaining liquid into another container; this is the buttermilk. Everything else is butter.

4. Knead the butter under cold running water for several minutes to work out any remaining buttermilk (otherwise the butter will spoil quickly).

5. Knead in salt, if desired.

6. Refrigerate.

Colorful Chicken Croissants

2 cups cubed cooked chicken
1/4 cup diced celery
1/4 cup golden raisins
1/4 cup dried cranberries
1/4 cup sliced almonds
3/4 cup mayonnaise
2 tablespoons chopped red onion
1/4 teaspoon salt
1/4 teaspoon pepper
4 croissants, split

In a bowl, combine the first nine ingredients. Spoon about 1/2 cup into each croissant

Applebees Clubhouse Grill Sandwich

Applebee's Clubhouse Grill Sandwich

Pita Bread (2 or 3 whole)
1 10 oz. pkg frozen spinach
1/3 cup nutritional yeast
1 med onion
5 or 6 plum tomatoes
8 oz pkg fresh mushrooms
4 clv garlic

1 tsp each of the following spices:
basil, parsley, cayenne pepper
1/2 to 1 cup rice milk
4 tbl flour


* Thaw spinach completely, press out all water. Heat milk in saucepan, when hot but not boiling stir in flour. Stir until sauce begins to thicken, turn heat down. Add nutritional yeast and spinach. Stir constantly until thick and gooey, only about 3-4 min. In separate pan, saute onion, garlic, until onion is tender. Stir in tomatoes, mushrooms, and spices. Saute until just done. Preheat oven to 425. Using a very sharp bread knife, split each pita bread so that you have two round flat pieces instead of one thick one.

* Place each piece of bread on a cookie sheet or pizza pan. Spread spinach sauce over each. Top with tomato mixture, being careful to avoid the juice.

* Bake for 5 to 7 min. Watch closely so that the edges of the pita don't burn.

Black Cat All Hallow's Eve Cupcakes

If a black cat crosses your path, we hope it's one of these cute chocolaty creations. This time-saving recipe relies on a boxed cake mix and a can of prepared frosting jazzed up with simple cookie and candy decorations.
SERVINGS: 24
TIME: Prep: 15 min. Bake: 20 min. + cooling

Ingredients:
1 package (18-1/4 ounces) chocolate cake mix
1 can (16 ounces) dark chocolate frosting
12 chocolate cream-filled sandwich cookies, quartered
48 yellow jelly beans
24 black jelly beans
24 pieces black rope licorice

Directions:
Prepare and bake cake mix according to package directions for cupcakes, filling paper-lined muffin cups two-thirds full. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Frost tops of cupcakes. Insert two cookie pieces into each for ears. Add yellow jelly beans for eyes and a black jelly bean for nose. Cut each piece of licorice into thirds, then in half; place three halves on each side of nose for whiskers. Yield: 2 dozen.

Blooming Lasagna

12 lasagna noodles
4 cups leaf spinach lightly packed
2 cups ricotta cheese
1 cup grated Mozzarella cheese
1/2 cup Hidden Valley® The Original Ranch® dressing, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1 jar (26 ounces) pasta sauce, divided

Preheat oven to 350°F.

Cook lasagna noodles according to package directions. Drain and cool. Mix spinach, cheeses, 1/4 cup of Ranch and seasonings in large bowl.

Set 1/2 cup of pasta sauce aside. Pour remaining sauce into greased shallow casserole dish at least 10 inches in diameter.

To assemble flowers, spread 2 to 3 tablespoons of cheese mixture on each noodle and roll up. Place flowers, curly side up, in casserole dish. Mix remaining Ranch with pasta sauce; drizzle over each flower.

Cover and bake for 30 minutes or until heated through.

Serves: 4 to 6

Quick, Easy & Tasty Summer Salad

1 cup plain yogurt
1/2 cup Cool Whip
1 (15 1/2 ounce) can crushed pineapple with juice
2 2/3 cups 2% fat cottage cheese
1 (1 ounce) package sugar free pistachio pudding mix

Put everything in a bowl and mix.
Let stand 5 minutes before serving for pudding to set up.

Quick, Easy & Tasty Summer Salad

1 cup plain yogurt
1/2 cup Cool Whip
1 (15 1/2 ounce) can crushed pineapple with juice
2 2/3 cups 2% fat cottage cheese
1 (1 ounce) package sugar free pistachio pudding mix

Put everything in a bowl and mix.
Let stand 5 minutes before serving for pudding to set up.