The Firelands Kitchen

The Firelands Kitchen by Erin Howarth

Pumpkin Recipes Continue To Roll In From Readers



Our readers continue to knock it out of the ballpark - such a nice collection we have here! I plan to place a call to a Miss Doreen Leinbach. Her recipe for Pumpkin Cranberry Bread was in the neatest print and I’m curious to hear about her experience in the kitchen. Also, Beth A. Nalley of Nova wrote that her recipe submissions come from her late grandmother.

Aren’t those recipes always the best? I’m sure not only are they delicious, but they also bring about fond memories of days gone by.

Thank you all for sharing and have a splendid week!

P.S. Keep any and all recipes coming, but please also share your favorite pumpkin recipes which we are featuring this month.

Pumpkin Dessert

Submitted by Marissa Leinbach, Greenwich, Ohio

1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

1/4 tsp nutmeg

1 lb. pumpkin

1 1/2 cups sugar

4 eggs

1 can evaporated milk


1 yellow cake mix

1/2 cup margarine or butter

Whipped cream or ice cream, optional

Mix first 8 ingredients together; pour in a 9x13 cake pan. Sprinkle top with dry yellow cake mmix; drizzle 1/2 cup melted margarine on top. Bake at 350 degrees for 30-40 minutes. Top with whipped cream or ice cream, if desired. Variation: Use spice or applesauce cake mix.

Pumpkin Chocolate Chip Cookies

Submitted by Marissa Leinbach, Greenwich, Ohio

1 cup mashed pumpkin

1 cup white sugar

1/2 cup vegetable oil

1 egg

1 tsp. cinnamon

2 tsp. baking powder

1/2 tsp. salt

1 tsp. soda, dissolved in 1 tsp. milk

1 cup chocolate chips

1 tsp. vanilla

1/2 cup nuts, optional

Combine first 4 ingredients and mix. Add dry ingredients and vanilla; mix well. Fold in chocolate chips and nuts. Bake at 350 degrees for 10 minutes on lightly greased cookie sheet. This is a very moist cookie.

Pumpkin Cranberry Bread

Submitted by Doreen Leinbach

3 cups flour

5 tsp. pumpkin pie spice

1 1/2 tsp. salt

2 tsp. baking soda

Combine in a large bowl.

1 15 oz. can of solid pumpkin

4 eggs

3 cups sugar

1 cup vegetable oil

1/2 cup orange juice

Combine in another bowl. Beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened.

1 cup cranberries (dried, fresh or frozen)

Fold in cranberries. Divide the batter between two loaf pans (9x5). Bake at 350 degrees for 60-65 minutes.

Pumpkin Torte

Submitted by Alma L. Zimmerman, Shelby, Ohio

Bottom Layer:

1 3/4 cup graham cracker crumbs (approx. 24 cracker squares crushed)

1/3 cup sugar

1/2 cup butter

Combine ingredients and put in bottom of 13x9-inch dish.

Second Layer:

2 eggs, beaten

3/4 cup sugar

1 (8 oz.) pkg. cream cheese

Combine and pour over graham cracker crust. Bake at 350 degrees for 20 minutes, then cool.

Third Layer:

1 Tbsp. gelatin, level

1/2 cup cold water

2 cups cooked pumpkin

3 egg yolks

1/2 cup sugar

1/2 cup milk

1/2 tsp. salt

1 tsp. cinnamon

1 cup whipped topping

Cool Whip

Place gelatin in cold water and allow to soak. Mix the next 6 ingredients. Blend in blender then cook in double boiler until thickened Remove from heat and add gelatin. Cool. Fold in 1 cup whipped topping. Garnish with Cool Whip (instead of Cool Whip you may beat 3 egg whites with 1/3 cup sugar and fold into pumpkin mix).

Hot Fudge Pudding Cake

Submitted by Alma L. Zimmerman, Shelby, Ohio

1 cup flour

2 tsp. baking powder

1/4 tsp. salt

3/4 cup sugar

2 Tbsp. cocoa

1/2 cup milk

2 Tbsp. vegetable oil

1 cup chopped nuts (optional)

1 cup brown sugar

1/4 cup cocoa

1 3/4 cup hot water

Mix first 5 ingredients. Stir in milk, oil, and nuts. Spread in 9-inch square pan. Blend brown sugar and 1/4 cup cocoa and sprinkle over batter. Pour hot water over all. Bake at 350 degrees for 45 minutes. Serve warm or cold with milk or whipped cream. Makes its own chocolate sauce. Yield: 9 servings.

Easy Chocolate Whoopie Pies

Submitted by Alma L. Zimmerman, Shelby, Ohio

2 packages (181/4 oz. each) Devil’s Food cake mix

1 cup vegetable oil

4 eggs

In a bowl, combine cake mix, oil, and eggs. Mix well, then roll into 1-inch balls. Place 2 inches apart. Bake 10-12 minutes. Let set on pan a few minutes before removing. Do not overbake! These whoopie pies are delicious with a cream cheese filling - see recipe below.

Cream Cheese Filling

Submitted by Alma L. Zimmerman, Shelby, Ohio

1 (8 oz.) package cream cheese, softened

1/4 cup butter or margarine, softened

2 1/2 cups 10x sugar

1 tsp. vanilla

Beat cream cheese and butter. Add sugar and vanilla and beat until smooth. Spread filling between 2 cookies.

Pumpkin Bars with Frosting

Submitted by Beth Nalley, Nova, Ohio

4 eggs

2 cups sugar

2 cups pumpkin

1 1/2 sticks melted butter

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. cinnamon

1 cup nuts

Preheat oven to 325 degrees for 25 minutes. Bake in a greased pan (large cookie sheet).


3 oz. cream cheese

6 Tbsp. butter

1 tsp. vanilla

1 Tbsp. half-and-half or milk

3 cups powdered sugar

Beat at low speed until smooth.

Squash Pie

Submitted by Beth Nalley, Nova, Ohio

2 cups squash

3 eggs

2 cups canned milk

Pinch of salt

1 cup sugar

1/2 tsp. cinnamon

1/2 tsp. nutmeg

Add cinnamon and nutmeg to squash. Blend in sugar and well beaten eggs and milk. Pour into a deep pie shell. Bake in a 450 degrees oven for 10 minutes. Reduce oven temperature to 350 degrees and bake about 25 minutes more.

Egg Roll Noodle Bowl

1 Tbsp. sesame oil

1/2 pound ground pork

1 Tbsp. soy sauce

1 garlic clove, minced

1 tsp. ground ginger

1/2 tsp. salt

1/4 tsp. ground turmeric

1/4 tsp. pepper

6 cups shredded cabbage (about 1 small head)

2 large carrots, shredded (about 2 cups)

4 ounces rice noodles

3 green onions, thinly sliced

Additional soy sauce, optional

In a large skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook 4-6 minutes longer or until vegetables are tender, stirring occasionally. Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce. Yield: 4 servings.

Slow Cooker Pumpkin Pudding (Crustless Pumpkin Pie)

Cooking spray

1 (15 oz.) can evaporated milk

3/4 cup granulated sugar

1/2 cup Bisquick*

2 large eggs

2 Tbsp. butter, melted

1 1/4 tsp. ground cinnamon

1/4 tsp. ground cloves

1/8 tsp. ground ginger

2 tsp. vanilla extract

Whipped cream, for garnish

Use a 4-quart slow cooker. Spray the inside of the stoneware with cooking spray. Set aside. In a mixing bowl, combine all the ingredients, and whisk until fully blended. Pour the batter into the prepared stoneware. Cover and cook on high for 3 to 4 hours, or on low for about 6 hours. Check your pie after 2 hours on high, or on 3 hours on low, then every 30 minutes. When fully cooked, the pie will look just like a finished pumpkin pie - the batter will have browned and cracked in a few places. The center will be set enough for you to touch it without getting any of the dessert on your finger. Let sit in the stoneware until cooled to room temperature, then spoon into serving dishes and top with the whipped cream.

*Works great with Pamela’s Gluten Free Baking and Pancake Mix or Gluten Free Bisquick.

Chicken Parmesan Soup

1 lb. frozen chicken tenders or 1 lb. cooked chicken breasts, cut into bite sized pieces

2 Tbsp. olive oil

1 large onion, diced

3 cloves garlic, minced

3 Tbsp. tomato paste

1 tsp. crushed red pepper flakes, or to taste

1 (15 oz.) can diced tomatoes

4 c. low-sodium chicken broth

8 oz. penne pasta, uncooked

1 1/2 cups shredded Parmesan

1/2 cup shredded mozzarella

Salt and pepper to taste

Fresh parsley, for garnish (optional)

Cook chicken tenders according to directions on package, then cut into bite-sized pieces. Set aside. Or, alternatively, begin with cooked chicken breast, cut into bite-sized pieces. In a large pot, heat oil over medium heat. Add onion and cook until tender (about 6 minutes). Add garlic and cook until fragrant, about 1 minute more. Stir in tomato paste and crushed red pepper flakes. Add diced tomatoes and chicken broth and bring to a simmer. Let cook for 5-6 minutes. Add pasta and cook 6-8 minutes more, or until pasta is al dente. Right before serving, mix in cooked chicken, Parmesan and mozzarella until just melted and season generously with salt and pepper. Ladle into bowls and top with parsley.


1 1/2 cups sugar

1/2 cup butter or margarine, softened

1/2 cup shortening

2 eggs

2 3/4 cups all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

1/4 cup sugar

2 tsp. ground cinnamon

Heat oven to 400 degrees . Mix 11/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Shape dough into 11/4 -inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Slow Cooker Crack Chicken

2-3 lbs. boneless chicken breasts

2 (8 oz.) blocks cream cheese

2 (1 oz.) packets dry Ranch seasoning

8 oz. bacon, cooked crisply and crumbled

In a slow cooker combine place chicken, cream cheese, and Ranch seasoning. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily. Once chicken is shredded, stir with a large fork or spoon so the chicken combines with all the ingredients. Add in crumbled bacon and stir to incorporate. Serve warm on hamburger buns or over baked potatoes.

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