Dishes pumpkin patch

Next, place a layer of chocolate pudding. Repeat this process until you reach the top of the cup, ending in a layer of oreos for the "dirt". Place your candy pumpkins on the top and decorate with leaves and use the green decorator icing to create vines to connect the leaves and pumpkins.

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What a fun idea! This look like so much fun. And SO good! Really creative — thanks. Leave a Reply Cancel reply Your email address will not be published.

More about me ». Remove the the "guts", the fibers and seeds and discard. Scoop away most of the solid flesh, leaving a sturdy wall of pumpkin, being careful not to cut through it.

Measure out 2 pounds of the pumpkin flesh for the stew. Brush the inside of the cleaned pumpkin with melted butter and sprinkle lightly with sugar. Replace the lid and set the pumpkin aside on a baking sheet. Cook the onion and garlic in a little oil until soft but not browned.

Transfer to a large saucepan. Brown the beef in the oil and add it to the onion mixture in the saucepan. Add the tomatoes, tomato paste, half the stock, the bouquet garni, a little salt and plenty of pepper to the meat and onions. Cover and simmer until the meat is almost cooked. This should take about 1 hour. At this time, put the pumpkin shell in the oven at degrees. Leave it for 30 minutes, or longer if the walls are thick. But be careful not to collapse the walls.

You can use a large casserole as a support for the walls. Add the sweet potato, potato and pumpkin to the saucepan and cover with more stock. Return to a boil and simmer for 20 to 30 minutes, or until the meat is tender, the potatoes are cooked, and the liquid is thickened with the dissolved pumpkin. Stir in the sweet corn and peaches and simmer for another 15 minutes. Taste, correcting the seasoning and adding a little of the peach syrup. Remover the bouquet garni and discard. Ladle the stew into the pumpkin and put back into the oven for 10 to 15 minutes and serve.

Makes 6 to 8 servings. Wash pumpkin and cut off the top, angle the cut so that the top will fit back on more easily, use a big spoon to scoop out strings and seeds. Mix sugar and 2 tbs. Line the bottom of a large pan with single piece of aluminum foil folded over itself 3 or 4 times, pour 1 cup water in pan, place top back on pumpkin and place in baking pan, cover the pumpkin and the pan with foil. Bake for 20 to 25 minutes until pumpkin is just starting to become tender, the thicker the pumpkin the longer it will take.

Steam the nuts for about 15 minutes. Rinse them in cool water and slip off the brown skins. Chop chestnuts coarsely. Combine chestnuts with raisins, apricots, apple, walnuts, celery, white and red onions, corn, green and red pepper, jalapeno peppers, mace, tumeric and rice, mix well.

Pumpkins are not just for carving this time of year; they are the perfect seasonal food to eat! Pumpkins are full of fiber and rich in minerals, vitamins, and antioxidants. These are great for boosting your immune system, which is so important as we enter the colder months. Pumpkin helps protect your eyesight, lower your risk for certain cancers, and promotes heart and skin health.

Although it's technically a fruit, pumpkin is often thought of as a vegetable. With it's slightly sweet flavor, it's delicious in both savory pumpkin chili and sweet pumpkin cookies, bars, chia pudding dishes.