Harvest Vegetables with Roasted Ginger & Cumin

1 tsp Ground Ginger
1 tsp Sea Salt
1 tsp Thyme Leaves
1/4 tsp Cumin
1/4 tsp Black Pepper, Coarse Grind
8 cups assorted cut-up vegetables (1-inch chunks), such as carrots, red onions, butternut squash, parsnips and red potatoes
2 Tbls olive oil
2 Tbls orange juice


Preheat oven to 450°F. Mix roasted ginger, sea salt, thyme, cumin and pepper in small bowl. Toss vegetables with oil and orange juice in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat well.

Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.

Roast 30 to 35 minutes or until vegetables are tender and golden brown.

(Source: www.mccormick.com)

Pumpkin Pie Squares

I warned you I love pumpkin, and that I've been on a pumpkin kick lately. To prove it, here's another pumpkin recipe (a dessert, of course!) that I've recently discovered, made, and loved.

CRUST:
1 box yellow or spice cake mix, reserve 1 cup for topping
1/2 cup melted butter
1 egg

FILLING:
1 29oz can pumpkin (pumpkin, not pumpkin pie mix)
1.5 cups evaporated milk
1.5 cups sugar
4 eggs
1 t. salt
2 t. cinnamon
1 t. vanilla
1 t. ginger
1/4 t. cloves

TOPPING:
Reserved 1 cup dry cake mix
1/4 cup sugar
1 t. cinnamon
1/8 cup butter

Preheat oven to 350. Lightly spray a 9×13 pan with non-stick cooking spray. In a mixing bowl, mix together cake mix (reserving one cup for the topping), melted butter and egg. Spread into greased pan. For the filling, mix all ingredients well and pour over crust mixture in pan. For the topping, mix together reserved cake mix, sugar, cinnamon and butter. Mix until crumbly and sprinkle on the pumpkin filling mixture. Bake 1 hour or until a nice inserted in the middle comes out clean. (I just poke it with a knife and make sure it comes out clean). Chill and serve with real whipped cream.

(Source: www.thesisterscafe.com)

Pumpkin Chocolate Chip Bars

I basically love Fall because it means LOTS of pumpkin. And I love pumpkin. And anything with pumpkin AND chocolate chips is just amazing. Like these bars. You must try them. Today.

2 cups all-purpose flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree (not pumpkin pie filling)
1 package (12 ounces) semisweet chocolate chips

Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.

With a stand or electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Add pumpkin puree and mix well. The mixture will look somewhat curdled. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

Spread batter evenly in prepared pan. Bake bars for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached.

Cool bars completely in pan. Cut into squares and serve.

(Source: www.marthastewart.com)