PUMPKIN CHEDDAR GRITS
Make and share this Pumpkin Cheddar Grits recipe from Food.com.
Provided by ratherbeswimmin
Categories Grains
Time 9h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the grits and some cold water in a bowl; the husks will rise to the top; drain in a mesh strainer.
- Combine the grits, 1 1/2 cups water, evaporated milk, and salt in a slow cooker.
- Using a wooden or plastic spoon, stir for 15 seconds.
- Add in the pumpkin and pepper, stir to combine.
- Cover and cook on HIGH for 3 to 3 1/2 hours or on LOW for 7 to 9 hours, until thick and creamy.
- Stir in the butter and cheese; cover, turn off the cooker and let stand for 10 minutes or until the butter and cheese melt.
- Serve immediately.
Nutrition Facts : Calories 351.8, Fat 21.3, SaturatedFat 13.2, Cholesterol 63.6, Sodium 740.1, Carbohydrate 30.2, Fiber 1.1, Sugar 0.9, Protein 10.7
PUMPKIN CREAM CHEESE DESSERT
This light and delicious three layered pumpkin dessert is a nice alternative to pumpkin pie. An easy to make graham cracker crust forms the foundation for cream cheese and pumpkin layers topped with whipped cream. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by BZEEFMOM
Categories Fruits and Vegetables Vegetables Squash
Time 3h
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a medium saucepan over medium heat, melt butter. Stir in the sugar and mix well. Stir in graham cracker crumbs. Pat the mixture into baking dish.
- In a medium mixing bowl, beat together the eggs, sugar and cream cheese. Pour the mixture over crust.
- Bake 20 minutes in the preheated oven. Remove from heat and allow the mixture to cool.
- In a small bowl, dissolve the gelatin in water.
- In a medium saucepan over medium heat, mix the pumpkin, eggs, milk, sugar, salt and cinnamon. Reserve the egg whites. Stirring constantly, cook until thick, about 4 minutes. Remove from heat and mix in the gelatin. Allow the mixture to cool for approximately 20 minutes.
- In a small bowl, beat the 3 egg whites until stiff. Gently fold the egg whites into the cooled pumpkin mixture. Pour the pumpkin mixture over the cream cheese mixture. Top with whipped cream. Cover and refrigerate approximately 2 hours.
Nutrition Facts : Calories 208.9 calories, Carbohydrate 26.3 g, Cholesterol 61.8 mg, Fat 10.4 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 5.5 g, Sodium 209.8 mg, Sugar 18.7 g
PUMPKIN CHEDDAR MAC 'N CHEESE
Make and share this Pumpkin Cheddar Mac 'n Cheese recipe from Food.com.
Provided by shawnajean
Categories Penne
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Salt it and cook the pasta to al dente. Drain and reserve.
- Pre heat the broiler.
- Melt the butter in a saucepan over medium heat.Whisk in the flour, cook for 1 minute, then raise the heat a bit and add the beer or chicken stocl. Reduce until almost evaporated, then whick in the honey or maple syrup and milk. season with allspice, mustard, cayenne, a little freshly grated nutmeg and some salt and pepper. Thicken to coat a spoon, couple of minutes, then taste to adjust the seasonings.
- Whisk in the pumpkin puree, then stir in about 2 cups grated cheese with a wooden spoon until melted. Combine the pasta with the sauce and arrange in a casserole dish. SPrinkle with the remaining cheese and a light dusting of paprila. Broil to brown and bubble. Garnish with chopped chives.
Nutrition Facts : Calories 643.8, Fat 27.2, SaturatedFat 16.6, Cholesterol 77.9, Sodium 403.8, Carbohydrate 76.2, Fiber 0.5, Sugar 11.1, Protein 26.9
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