Pumpkin Glaze Cinnamon Rolls

I posted my ooey gooey cinnamon rolls a while back.  They are delicious, but I decided this year I wanted to do a little something special for the pumpkin-ey fall season.

A friend of mine recently made some scones that had a pumpkin glaze and I fell in love.  Her pumpkin glaze was to die for…..and she shared it with me.  So in the spirit of being a good friend, I am in turn sharing it with you.

Start by making a batch of these babies!


Here is what you need for the glaze:

1 TBS canned pumpkin

1 cup powdered sugar

1 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp ginger

2 TBS milk

20131106-194123.jpgDump all the ingredients into a bowl and mix well.

20131106-194101.jpgDrizzle on top of cinnamon rolls.  (I glazed them with both the regular glaze and the pumpkin glaze and they were perfect!)

20131106-194135.jpgENJOY!! 🙂

Green Bean Casserole

It’s just not Thanksgiving without green bean casserole right? I’ve eaten this since I was a child and love, LOVE, love it!  It’s one of those casseroles that is super easy to make and delicious too.  To save time, get this dish ready the day before.  Store covered in your fridge until ready to bake.  Add a few extra minutes of bake time because it will be cold when it goes into the oven.  Enjoy!



2 cans (14.5 oz. each) French-style Green Beans, drained

1 can (10 3/4 oz.) condensed cream of mushroom soup

1/4 cup milk

1 can (2.8 oz.) French – Fried Onions


Heat oven to 350 degrees.  In 1 1/2 quart casserole or glass baking dish, mix green beans, soup and milk.  Bake 20 – 25 minutes.

20131110-192148.jpgTop with onions during the last 5 minutes of baking( I always use more fried onions than it calls for because I just love them), until nice and bubbly.

20131110-192203.jpg Delicious!

Watergate Salad

The Watergate Hotel is the famous location of Nixon’s scandal.  And this awesome recipe was one of their most famous dishes in their restaurant.   I. Love. It.

I could eat it all year long, but I save it for holidays and special occasions.  It is THAT good. So if your looking for a something a little special to add to your Thanksgiving meal this year, go ahead and make this frugaltastic salad.

Here is what you need:

1 20 ounce can crushed pineapples (Don’t drain)

1 large box pistachio pudding mix

1 cup mini marshmallows

1/2 cup chopped pecans

12 ounces whipped topping

20131106-194258.jpgDump your pineapple, pudding mix, marshmallows and cool whip in a bowl.  Stir well.

20131106-194319.jpgAdd your pecan pieces and combine.

20131106-194337.jpgCover and place in the refrigerator for at least 2 hours.  Serve and ENJOY!

Basic Pumpkin Pie

Thanksgiving isn’t complete without a pumpkin pie right?  The hubby is our pumpkin pie cook around here and man does he make a delicious one!  This is a trusted recipe because well… my husband isn’t much of a cook and it turns out great every time.  He doubled this recipe to make two.20131112-122102.jpg




1 (15 oz.) can pumpkin (about 2 cups)

1 (14 oz.) can eagle brand sweetened condensed milk

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 (9 inch.) unbaked pie crust


Heat oven to 425 degrees.  Whisk pumpkin, sweetened condensed milk, eggs, spices, and salt in medium bowl until smooth.


Pour into crust and bake 15 minutes.  Reduce oven temperature to 350 degrees and bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clear.  Enjoy!

Fruit Salad

Growing up I never had fruit salad at Thanksgiving.  (I never had apple either, but my husband insist on it!)  My husbands family on the other hand considers it a necessity.  The GREAT news is that it is so easy to make, and it is always a hit!

Here is what you need:

2 cans oranges

2 cans pineapple chunks

2 apples, cut into bite size pieces

2 cups grapes

1 1/2 cup mini marshmallow

2 TBS Sour Cream

Any additional fruit.  I have added strawberries, cauntelope, bananas and honey dew melon

20131106-194535.jpgDrain your fruit and empty in a bowl.  Fold in your sour cream.  (Be careful not to squish your oranges!)


Stir in your marshmallows

20131106-194618.jpgCool and Serve!  This is also great for BBQing 🙂


Pumpkin Roll

This was absolutely a winner recipe and one I’m excited to post!  I thought it was going to be really difficult to make but to my surprise it wasn’t.  I will tell you it took awhile to make, but TOTALLY worth it.  Perfect for Thanksgiving or Christmas gatherings but make sure to use plenty of powdered sugar on the towel to prevent sticking.  Next time I’m going to try to freeze so I can pull some out when we need a yummy treat.


Ingredients: For Cake
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 Large eggs
1 cup granulated sugar
2/3 cup pure pumpkin


Preheat oven to 375 and grease 15X10 in jelly-roll pan ( I love my jelly roll pan I found it at Bed Bath and Beyond it’s fabulous and it’s non-stick so no need to line your pan); however you can also line whatever jelly roll pan with wax paper.  Grease and flour paper.   Sprinkle a thin cotton kitchen towel with powdered sugar.  Combine and mix flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.


Beat eggs and granulated sugar in large mixer bowl until thick.  Beat in pumpkin.  Stir in flour mixture.


Spread evenly into prepared pan. Bake for 13 to 15 minutes or until top of cake springs back when touched.


 This is a bit tricky so take your time to loosen and turn cake onto prepared towel.  Carefully peel off wax paper.


Roll up cake and towel together, and cool in fridge.


For Filling:
1 pkg (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth.


Carefully unroll cake. Spread cream cheese mixture over cake.  Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.  Sprinkle with powdered sugar before serving.  Enjoy!

Broccoli Rice Casserole

Despite forcing this casserole down the throat of my four year old, I still feel like this recipe has promise:)  I’ve come to the conclusion you either like this casserole dish or you don’t but it’s always been a staple at our family gatherings.  It’s super budget friendly and makes for a great side dish or add chicken for a main dish.   If you want to kick it up add Mexican style cheese and Monterrey jack and maybe some cooked bacon because well… bacon makes everything better!!

20131104-133254.jpg 1/2 cup chopped onion or one small onion
4 tablespoons butter
12 to 16 ounces cooked broccoli (you can use frozen or steam fresh)
1 can cream of chicken or mushroom soup
1/8 cup water
1/4 cup milk
1/2 cup Velveeta cheese
2 cups of cooked rice


Chop onion fine, and cook in butter until the onions are transparent.  Instead of frozen broccoli I used fresh and steamed it.


mix everything together and pour into baking dish and bake for 45 minutes at 350 degrees.


You can also sprinkle cheese on top if you want.


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