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Share some your favorite Holiday recipes

Posted by on Oct. 8, 2012 at 12:58 PM
  • 9 Replies

All the yummy foods, desserts, drinks, snacks are coming out for another season.  Lets share some of our favorite treats we love for the Holiday.

For me I am anything pumpkin anytime of the year.  I made pumpkin shakes at home and I cant stop making them.

Pumpkin Pie Shake

Pumpkin Pie Shake Recipeenlarge
  • 1 cup fat-free milk $
  • 2/3 cup canned pumpkin
  • 1/4 cup packed brown sugar
  • 3/4 teaspoon pumpkin-pie spice
  • 3 tablespoons frozen fat-free whipped topping, thawed
  • Pumpkin-pie spice (optional)


  1. Combine first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into each of 4 glasses. Top each with about 2 teaspoons whipped topping; sprinkle with the additional pumpkin-pie spice, if desired.

I love this recipe.

by on Oct. 8, 2012 at 12:58 PM
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Replies (1-9):
by Amanda on Oct. 8, 2012 at 1:35 PM
That does sound good, I might have to make some.
Posted on CafeMom Mobile
by on Oct. 9, 2012 at 9:56 AM

 One of my favs:


12oz pk white chocolate chips

24 hard peppermint candies

1.LINE baking sheet with waxed paper.
2.MICROWAVE chips on MED-HIGH (70%) power for 1 min; stir. Microwave at additional 10- to 20-sec intervals, stirring until smooth.
3.PLACE peppermints in plastic bag. Crush with rolling pin or other heavy object. Shake through strainer to release all small candy pieces into melted chips; reserve larger candy pieces. Stir chip-mint mixture.
4.SPREAD mixture to desired thickness on prepared baking sheet. Sprinkle with reserved large candy pieces; press in lightly. Let stand for about 1 hr or until firm. Break into pieces. Store in airtight container at room temp.

I also like to sprinkle green sugar over the top - the effect is very Christmassy with the red from the peppermints.

 ♥ ♥   I love to read. ♥ ♥

by Member on Oct. 9, 2012 at 9:58 AM
Taste of Home Logo

Pumpkin Trifle

 Pumpkin Trifle
There's more to pumpkin than pie, as Hyla Lehenbauer points out with this impressive trifle. "It looks so elegant with alternating layers of gingerbread cake and pumpkin/butterscotch pudding," she writes from New London, Missouri. "Try making it ahead of time for a fuss-free dessert when you're planning to entertain guests."
18 ServingsPrep: 1 hour + cooling


  • 1 package (14-1/2 ounces) gingerbread cake mix
  • 1-1/4 cups water
  • 1 egg
  • 4 cups cold fat-free milk
  • 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon each ground ginger, nutmeg and allspice
  • 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed


  • In a large bowl, combine the cake mix, water and egg, beat on low
  • speed for 30 seconds. Beat on medium for 2 minutes. Pour into an
  • ungreased 8-in. square baking pan.
  • Bake at 350° for 35-40 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pan to a wire rack. When completely cooled, crumble the cake. Set
  • aside 1/4 cup crumbs for garnish.
  • In a large bowl, whisk milk and pudding mixes for 2 minutes or until
  • thickened. Stir in pumpkin and spices until well blended.
  • In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of
  • the cake crumbs, half of the pumpkin mixture, a fourth of the cake
  • crumbs and half of the whipped topping. Repeat layers. Garnish with
Click here to find out more!
by Member on Oct. 9, 2012 at 9:59 AM


Pumpkin Nanaimo Bars

Bottom Layer:
1 1/4 cup graham cracker crumbs
1 cup walnuts, finely chopped
1 cup coconut
½ cup butter (unsalted)
1/4 cup sugar
1/2 tsp cinnamon
1 egg, beaten

Middle Layer:
½ cup butter
1/2 cup canned pumpkin puree
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
4 tbsp Cook-and-Serve vanilla pudding powder (NOT instant!)
3 cups+ confectioner’s sugar

Top layer:
10 oz white chocolate chips
6 tbsp butter

In a large bowl, mix together graham crumbs, chopped walnuts, and coconut. Set aside.

Melt butter in small saucepan. Add sugar and cinnamon, mix well. Add egg, stir well. Egg will cook and thicken. Once thickened, remove from heat and pour into a larger bowl containing the last first 3 ingredients. Mix well and press firmly and evenly into the bottom of an ungreased 8 x 8 pan. Set aside.

Cream butter. Add pumpkin puree, beat until well incorporated. Add cinnamon, ginger, cloves, and pudding powder, beat well. Slowly and carefully add confectioner’s sugar. Mixture should be VERY thick – add a little extra confectioner’s sugar if needed. Spread evenly over bottom layer.

Melt butter and white chocolate chips over low heat. Remove from heat, allow to cool slightly, then pour over middle layer, spreading to an even layer. Chill in fridge before slicing into bars.

by Member on Oct. 9, 2012 at 10:02 AM
Pumpkin Gooey Cake


  • For the Crust:
  • 1 box yellow cake mix
  • 1 egg
  • 1 stick (1/2 cup) melted butter
  • For the Cake:
  • 8 oz cream cheese; room temp
  • 1 (15oz can) pumpkin puree
  • 1 stick (1/2 cup) melted butter
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 16 oz box of Powdered Sugar
  • Whip Cream (optional)


  1. Preheat oven to 350 degrees F.
  2. In a medium bowl combine cake mix, egg and 1/2 cup melted butter with a wooden spoon until a soft dough forms. Press evenly into the bottom of a 9x13" cake pan. Set aside.
  3. In the bowl of your stand mixer, blend the cream cheese and pumpkin puree until smooth and combined. Be sure to scrap the sides down occasionally.
  4. Add the melted butter, eggs, and vanilla and blend until combined again.
  5. With the mixer running slowly add the pumpkin pie spice and gradually add the powdered sugar until completely blended.
  6. Pour over the prepared crust.
  7. Bake for 45-50 minutes or until the outer edges are set and the middle is still soft set. Don't let it firm up 100%, you still want it slightly gooey in the center.
  8. Let cool to room temp and serve with whipped cream.
  9. Enjoy.
by Member on Oct. 9, 2012 at 10:37 AM

Pumpkin Butterscotch Cookies

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 eggs

1 cup sugar

1/2 cup canola or corn oil

1 cup canned pumpkin

1 teaspoon vanilla extract

1 cup butterscotch chips

Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.

Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool cimpletely.

Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

by on Oct. 9, 2012 at 10:44 AM
These all sound and look so yummy
by Member on Oct. 10, 2012 at 7:49 AM


iced pumpkin muffin

Iced Pumpkin Muffins

2 cups all-purpose or white whole wheat flour ( 9 oz)
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoons pumpkin pie spice**
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
1/4 cup vegetable oil
3/4 cup packed dark brown sugar
1 heaping cup canned pumpkin (not pie filling)
1/4 cup buttermilk
2 large eggs
1 3/4 teaspoons vanilla extract
1/3 cup miniature chocolate chips

1 tablespoon melted butter
1 cup powdered sugar (approximately)
1/4 teaspoon vanilla
2 tablespoons of milk or as needed

Preheat oven to 400°F. Spray 12 muffin tins with flour-added cooking spray or line with paper liners.

Mix the flour, baking powder, baking soda, pumpkin pie spice, and salt together and set aside.
In a mixing bowl, whisk together melted butter, oil, brown sugar, pumpkin, buttermilk, eggs, vanilla and chips. Add flour mixture to pumpkin mixture and stir until just combined.

Divide batter among the 12 muffin cups. Bake until a wooden pick comes out clean, about 20 minutes. Cool on a rack for about 10 minutes, then remove from muffin tins and let cool completely.

Mix the melted butter and powdered sugar together, coating the sugar with butter as best you can – mixture will be thick and lumpy. Stir in the vanilla. Add 1 tablespoon of milk and stir well. Continue adding milk 1 teaspoon at a time until you get an icing that’s thin enough to drizzle but not so thin it will spread out when drizzled. Drizzle the icing over the cooled muffins. I sprinkled extra chips on top.

by on Oct. 10, 2012 at 9:33 AM
1 mom liked this

That looks delish. I made some pumpkin chocolate chip brownies. They were good. 

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