I love pumpkin. And Fall. And food. There, I’ve said it — I am a food lovin’, pumpkin eatin’, Fall junkie I made this for my lil’ fam this morning and it was delish.

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Pumpkin French Toast Bake

Ingredients

• 8 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 tablespoon white sugar
• 1 (15 ounce) can pumpkin puree
• 1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes
• 1/3 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons all-purpose flour
•  1 tablespoon butter, softened

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish. Whisk the eggs, vanilla extract, 2 teaspoons of  cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.  Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.  Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes. Bake in preheated oven until golden brown on top, 30 to 40 minutes.

* The only change I would make is to add a little more crumble for the top and maybe add some pecans as well.

I love asking my readers for post ideas. Because my blog is a lil’ bit of everything, I can usually accomadate all types of requests from recipes to crafts to organizing to local happenings. Recently a reader said that she’d love some easy holiday appetizer ideas. Well here ya go Hope I have given you so easy and yummy goodness to share.

Gorgonzola Toasts with Toasted Hazelnuts and Honey

• 1 cup chopped and toasted hazelnuts
• honey
• 1 baguette, sliced and toasted
• Gorgonzola

To assemble, place the baguette slices on a large platter. Spread the Gorgonzola on top, drizzle with honey and sprinkle with the hazelnuts and serve.

Crockpot Meatballs

I have done this using both a homemade sauce and my favorite bottled BBQ sauce or marinade. Pick up some frozen meatballs {the goal here is easy, remember?}. I would defrost them as the goal is to keep them warm as an appetizer using the crock pot. You aren’t trying to make dinner so no need to let them cook all day. They will end up too mushy to serve if you do that! I’d say about an hour before the party, stick them in the crock pot on high with your sauce. Be sure to have appetizer plates, napkins and toothpicks on hand. They can get a little messy.

Piatti’s Bruschetta

A friend shared this recipe with me years ago and I have shared it many times since.

• 12 slices Tuscan bread {I just used a baguette}
• 5 very ripe, diced tomatoes
• 1/2 cup sliced basil

Marinade

• 1/2 cup extra virgin olive oil
• 3 Tbsp balsamic vinegar
• 1 Tbsp chopped garlic
• 1 tsp crushed chili flakes
• 2 Tbsp chopped parsley
• salt & pepper to taste

Marinate tomatoes and other marinade ingredients for 30 minutes. Brush bread lightly with oil and grill or broil until toasty. Top with marinated tomatoes and basil.

Pear and Goat Cheese Crostini

Ingredients

• 1/2 cup coarsely chopped walnuts
• 1 tablespoon plus 1 teaspoon honey
• 1 tablespoon brown sugar
• 3 large bosh pears—halved lengthwise, cored and cut lengthwise into 1/2-inch wedges
• 1 tablespoon butter, chilled and cut into small pieces
• One 12-inch baguette, sliced 1/2 inch thick and toasted
• 6 ounces soft goat cheese
• 1 cup baby arugula
• Extra-virgin olive oil, for drizzling
• Coarse sea salt, for sprinkling

Directions:

1. Preheat the oven to 350°. Line a baking sheet with parchment. In a small bowl, toss the walnuts with 1 teaspoon honey. Toss with the brown sugar to coat. Arrange in a single layer on the prepared baking sheet and roast, stirring once, until slightly candied, about 7 minutes. Transfer to a plate to cool. Discard the parchment.
2. Increase the oven temperature to 400°. Arrange the pears in a single layer on the baking sheet. Top with the butter and drizzle with the remaining 1 tablespoon honey. Roast, tossing occasionally, until tender and golden, about 25 minutes.
3. Spread one side of the toasts with the goat cheese and top with the arugula. Drizzle with olive oil and top with the pear slices. Sprinkle with the candied nuts and sea salt.

Baked Brie with Carmelized Onions

• 2 tablespoons (1/4 stick) butter
• 8 cups sliced onions (about 4 large)
• 1 tablespoon minced fresh thyme

• 4 garlic cloves, chopped
• 1/2 cup dry white wine
• 1 teaspoon sugar

• 1 8-inch-diameter 32- to 36-ounce French Brie, packed in
  wooden box (reserve box)
• 2 French bread baguettes, sliced

Melt butter in heavy very large skillet over medium-high
heat. Add onions; sauté until just tender, about 6 minutes. Add minced thyme,
reduce heat to medium and cook until onions are golden, stirring often, about 25
minutes. Add garlic and sauté 2 minutes. Add 1/4 cup wine; stir until almost all
liquid evaporates, about 2 minutes. Sprinkle sugar over onions and sauté until
soft and brown, about 10 minutes. Add remaining 1/4 cup wine; stir just until
liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool.
(Can be prepare 2 days ahead. Cover and refrigerate.)

Preheat oven to 350°F. Unwrap Brie, reserving bottom of
wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom
intact. Return Brie to box, rind side down. Place box on baking sheet. Top Brie
evenly with onion mixture. Bake until cheese just melts, about 30 minutes.
Transfer Brie in box to platter. Surround with baguette slices.

Spinach Artichoke Dip with Bacon

• 2 (8-ounce) French bread baguettes, each cut into 32 (1/4-inch) slices
• Olive oil-flavored cooking spray
• 1/3 cup fat-free mayonnaise
•  2 garlic cloves, minced
• 1 (8-ounce) package 1/3-less-fat cream cheese, softened
•  1 (8-ounce) package fat-free cream cheese,
•  2/3 cup (about 2 1/2 ounces) grated fresh Parmesan cheese,
•  5 center-cut bacon slices, cooked and crumbled
•  1 (14-ounce) can quartered artichoke hearts, drained and chopped
•  1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Preheat oven to 350°.

Arrange baguette slices in a single layer on 2 large baking sheets, and coat bread with cooking spray. Bake at 350° for 10 minutes or until crisp and lightly browned.

Place mayonnaise, garlic, 1/3-less-fat cream cheese, and fat-free cream cheese in a large bowl; beat with a mixer at medium speed until well blended and creamy. Stir in 1/2 cup Parmesan cheese, bacon, artichoke hearts, and spinach. Spread mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining Parmesan cheese. Bake at 350° for 25 minutes or until thoroughly heated. Serve with toasted baguette slices.

Corn Salsa Recipe {this is fast and super easy – It’s always a hit at parties}

Dressing

• 1 Tbsp Tabasco
• 3 Tbsp red wine vinegar
• 2 Tbsp vegetable oil
• 2 tsp garlic salt
• black pepper to taste
• 1 15 oz can black eyed peas
• 11 oz can mexacali or southwest corn
• 1 15 oz can black beans
• 1 can Rotel tomatoes
• Chopped cilantro
• One bunch green onion, chopped
• 1 avacado, diced

Mix all ingrediants and serve with tortilla chips.

Mouth Watering Stuffed Mushrooms

If you know me at all, you will think this is an odd recipe for me to share as mushrooms are one of my food “no no’s”.  I don’t like them at all BUT I realize that others do. Isn’t that so nice of me?? Your welcome and enjoy.

Ingredients

•                     12 whole fresh mushrooms
•                     1 tablespoon vegetable oil
•                     1 tablespoon minced garlic
•                     1 (8 ounce) package cream cheese, softened
•                     1/4 cup grated Parmesan cheese
•                     1/4 teaspoon ground black pepper
•                     1/4 teaspoon onion powder
•                     1/4 teaspoon ground cayenne pepper

Directions

1.                     Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel.  Carefully break off stems.  Chop stems extremely fine, discarding tough end of stems.
2.                     Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic.  Set aside to cool.
3.                     When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper.  Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4.                     Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Another super easy and great appetizer is a salami, cheese and crackers platter. Add a few black olives for finger decorations for the kids and you have one easy and popular appetizer.

I hope you will find something yummy in this post. Happy Thanksgiving  Week ~ what are you thankful for today?