KATE’S KITCHEN

MAKE AHEAD MANICOTTI

INGREDIENTS: 1 pint ricotta cheese; 2 eggs; one 10 ounce package frozen chopped spinach, thawed and drained; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 1/2 tablespoons

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GREAT PUMPKIN DUMP DESSERT

INGREDIENTS: One 15 ounce can pumpkin puree; one 12 fluid ounce can evaporated milk; 3 eggs; 1 cup white sugar; 4 teaspoons pumpkin pie spice; one 18.25 ounce package yellow cake mix; 3/4 cup

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MAPLE PUMPKIN PIE BARS

INGREDIENTS: 1 package yellow cake mix(2 layer size); 4 eggs, divided; 1/2 cup butter or margarine melted; 1/2 cup packed brown sugar; one 8 ounce package cream cheese, softened; one 15 ounce

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NO KNEAD HOLIDAY PUMPKIN BREAD

INGREDIENTS: 1/2 cup pure pumpkin puree; 1 cup warm water(100 degrees F); 1 tablespoon warm water; 1 1/4 teaspoons salt; 1/4 teaspoon active dry yeast; 1 tiny pinch pumpkin pie spice; 3

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CHOCOLATE COVERED PEPPERMINT PATTIES

INGREDIENTS: 1 cup mashed potatoes; 1 teaspoon salt; 2 tablespoons melted butter; 2 teaspoons peppermint extract; 8 cups confectioners’ sugar; eight 1 ounce squares semisweet chocolate;

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WITCHES’ HATS

INGREDIENTS: Two 16 ounce packages of fudge stripe cookies; 1/4 cup honey, or as needed; one 9 ounce bag of milk chocolate candy kisses, unwrapped; one 4.5 ounce tube of decorating

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