Bakin’ With Bacon and King Teddy

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BOO!   We’re sneaking up on Halloween……are you ready?

Well today I’m veering off-course because I want to share a Halloween treat (or really an ANY TIME treat) that doesn’t have bacon as an ingredient. Yes I know I don’t often do that but this is so delicious and perfect for Fall or Halloween or even the entire HOLIDAY season that I wanted to share.

Mom actually found this recipe while looking for a simple but “slightly different” pumpkin pie type dessert.    Know what?   It was super delish so I suggested we share it with you.

Easy Pumpkin Cake

Ingredients:

  • 1 (12 oz) can evaporated milk
  • 1 (15 oz) can pumpkin puree
  • 3 large eggs
  • 1 cup sugar
  • 4 teaspoons pumpkin pie spice
  • 1 package yellow cake mix   (reserve some of the mix for topping!)
  • 3/4 cup butter – melted
  • 1-1/2 cups chopped walnuts

Directions:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.

  • In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9×13 inch pan.

  • Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.

Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.

Doesn’t that sound good???

I’ll be back with more ideas NEXT Saturday!     

King Teddy of Baconia

Bakin’ With the King, Halloween Style!

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Greetings from The Castle – I may be the KING OF BACON, but I know how to whip up some Halloween treats so have a seat, get your notepad and jot this one down – it’s easy, and not just kids love them – Moms do too (I have proof!).

Yep – this is so easy to make it’s almost ridiculous NOT to make them.     Mom had a plate of these on the dining room table and while the only people living in our house are Mom and Dad, both of them claim they didn’t make them disappear but they’re gone.   Mom has the ingredients on her grocery list for this Sunday again – wonder if the same GHOSTS and INVISIBLE SPIRITS will stop by and eat this next batch too?????

Pumpkin Pie-Stuffed Cookies

INGREDIENTS:

1/3 cup canned pumpkin pie mix (not plain pumpkin)

2 tablespoons cream cheese, softened

1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookie dough

1/3 cup all-purpose flour
1 tablespoon cinnamon-sugar

DIRECTIONS:

Heat oven to 350°F. In small bowl, mix pumpkin pie mix and cream cheese; set aside.

In large bowl, break up cookie dough. Stir or knead in flour until mixed well. Sprinkle work surface with additional flour. With rolling pin, roll dough 1/8 inch thick, adding flour as needed to prevent sticking. With floured 2 1/2-inch round cutter, cut 24 dough rounds, rerolling scraps as needed.

On large ungreased cookie sheet, place 12 dough rounds about 2 inches apart. Spoon about 1 heaping teaspoon pumpkin mixture on center of each round. Top each with another dough round, crimping outer edges with fork to seal. Sprinkle tops of cookies with cinnamon-sugar mixture, gently spreading around with fingers if necessary.

Bake 16 to 18 minutes or until golden brown around edges. Cool on cookie sheet 10 minutes; remove to cooling rack until completely cooled.

See??????  Easy huh!!!!

I thought that’s what you’d say!

I want to make it perfectly clear that in spite of what my tummy might look like in this shot, I did NOT eat all the pumpkin pie stuffed cookies that disappeared from the table.   Honest.   I’m too big to hop up on the table ANYWAY!

Trick or Treaters will enjoy these cookies – just put two or three in a sealed baggie, and put that inside a cute Halloween treat bag.   FUN!

Here at the Castle Baconia, any child who manages to survive the alligators in the moat, the ghosts at the drawbridge, and our Butler who dresses up for Halloween, gets a TREAT!

Hope you all have a Happy Halloween……!  

Teddy, King of Baconia