Joannes Pumpkin Patch Paradise Recipes

Steps:

• Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Remove loose fibers and seeds from the inside and discard or save seeds for toasting. In a small bowl, combine 1/3 cup sugar, 1/2 teaspoon cinnamon and salt; sprinkle around inside of pumpkin. , Replace the top. Place in a greased 15x10x1-in. baking pan. Bake at 325° for 1-1/2 hours or until very tender. Cool. , Scoop out pumpkin; puree in a blender until smooth. Place 2 cups pureed pumpkin in a large bowl. Add the ginger, nutmeg and the remaining sugar and cinnamon. Stir in the eggs, evaporated milk and milk. , Line a 9-in. pie plate with pastry; trim pastry to 1/2 in. beyond edge of plate. Flute edges; pour filling into crust. , Cover edges with foil. Bake at 375° for 75-80 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. If desired, top with whipped cream and cinnamon before serving.

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Grease a 10x15-inch baking sheet.
• Combine corn cereal, rice cereal, pretzels, and peanuts in a large bowl.
• Heat peanut butter, butter, Worcestershire sauce, salt, and garlic powder in a saucepan over high heat until peanut butter is melted, about 5 minutes. Pour mixture over cereal mixture and toss to evenly coat. Spread cereal mixture over prepared baking sheet.
• Bake in the preheated oven, stirring every 15 minutes, until cereal mixture is dry, about 1 hour. Allow to cool. Stir candy corn and chocolate pieces into cereal mixture before serving.