PUMPKIN CHARLOTTE
My mother-in-law gave me this recipe a while back and I just love it! I make it for my husband and his friends during hunting season and it's a big hit. -Lorelle Edgcomb, Granville, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Split ladyfingers; arrange on the bottom and upright around the sides of an ungreased 9-in. springform pan, trimming to fit if necessary. Set aside., In a large bowl, beat cream cheese and sugar until smooth. In a small bowl, beat 1-3/4 cups whipping cream and 2 tablespoons confectioners' sugar until stiff peaks form. Set 1/2 cup aside. Fold remaining whipped cream into cream cheese mixture. Spread into prepared pan., In a bowl, combine the milk, pudding mixes and spices; beat on low speed for 1 minute. Add pumpkin; beat 1 minute longer. Fold in reserved whipped cream. Pour over cream cheese layer. Cover and refrigerate for 8 hours or overnight. , Just before serving, beat remaining cream and confectioners' sugar until stiff peaks form. Spoon over pumpkin layer. Sprinkle with cinnamon. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 275 calories, Fat 21g fat (13g saturated fat), Cholesterol 98mg cholesterol, Sodium 173mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein.
CHICKEN PUMPKINS
How do you make chicken bites look like little pumpkins? The trick to this savory treat is a few strategic (but straightforward) knife cuts. The nuggets are soaked in buttermilk, then coated in Cheddar-cracker breadcrumbs and stuffed with mozzarella for the ultimate chicken and cheese experience.
Provided by Food Network Kitchen
Categories appetizer
Time 2h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Cut a series of deep slits crosswise into each chicken breast (do not cut through), about 3/4 inch apart from one another. Cut each chicken breast in half lengthwise.
- Whisk together the buttermilk, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours and up to overnight.
- Meanwhile, cut each cheese stick in half crosswise so you have into 8 pieces. Freeze until solid, about 2 hours.
- Fill a large Dutch oven or other heavy pot with 3 to 4 inches of vegetable oil. Heat over medium heat until a deep-frying thermometer registers 350 degrees F. Set a rack on a baking sheet.
- Meanwhile, trim the skinny tops from the celery stalks and remove any leaves. Cut eight 1-inch pieces from the skinny tops (these will be your pumpkin stems) and set aside.
- Add the Cheddar crackers and 1 teaspoon salt to a food processor and process until finely ground. Transfer the mixture to a large bowl.
- One at a time, remove the chicken pieces from the buttermilk mixture, letting the excess drip off. Transfer to the bowl of cracker crumbs and toss to thoroughly coat. Shake off any excess coating and transfer to a cutting board, cut-side down. Place a piece of cheese on one end of the chicken and roll up to enclose the cheese. Seal with a toothpick.
- Working in batches of two, carefully lower the coated chicken into the oil using a slotted spoon. Fry the chicken until golden, cooked through and a thermometer inserted in the center of the meat registers 160 degrees F, about 4 minutes. Remove to the prepared rack to drain. Insert a celery stem in the center of each pumpkin so it sticks in the cheese. Serve hot with ranch sauce.
PUMPKIN CHARLOTTE
This is a wonderful recipe from an old issue of Better Homes and Gardens. Because my family always watches how they eat, I substitute sugar free pudding for the regualr pudding, and a large container of low-fat Cool whip instead of whipping cream. Its delicious, and I have substitued other flavors for a change of pace.
Provided by Lightly Toasted
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Chill a mixing bowl and beaters.
- Line the botom of a 9in springform pan with ladyfingers, cutting to fill spaces.
- Trim the bottoms of the remaining ladyfingers, and place round side out, against pan sides.
- Set aside.
- To make cream cheese filling: Beat cream cheese and sugar with a mixer on med speed till combined.
- In a chilled bowl, beat 1 3/4 cups of cream and pwdrd sugar until soft peaks form.
- Reserve 1/2 cup.
- Fold remaining into the cheese mixture.
- For pumpkin filling: stir together pudding mixes and spices.
- Add milk and pumpkin and beat until thick.
- Fold in reserved 1/2 cup of whipped cream.
- Spread the cream cheese layer evenly over the bottom of the prepaed pan.
- Carefully spread pumpkin lyer over cream cheese layer.
- Cover and refrigerate overnite.
- To serve, remove sides from pan, place on platter.
- Beat remaining 1/4 cup whipping cream to soft peaks, and spoon atop each individual serving.
Nutrition Facts : Calories 336.8, Fat 21.8, SaturatedFat 13.3, Cholesterol 124.9, Sodium 326.4, Carbohydrate 32.2, Fiber 0.4, Sugar 22.9, Protein 4.4
More about "pumpkin charlotte recipes"
PUMPKIN CHARLOTTE - MY BAKING ADDICTION
From mybakingaddiction.com
Reviews 10Category Autumn DessertsServings 12Total Time 4 hrs 30 mins
58 OF OUR BEST PUMPKIN RECIPES THAT ARE SWEET AND …
From tasteofhome.com
PUMPKIN CHARLOTTE | STETTED
From stetted.com
PUMPKIN CHARLOTTE | SAVEUR
From saveur.com
Servings 10Published Dec 19, 2019Total Time 15 hrs
- On a large, rimmed baking sheet, place the squash. Drizzle with olive oil and toss well to coat, arranging the slices in a single layer. Transfer to the oven and roast for 20 minutes.
- Meanwhile, make the spiced syrup: To a small pot, add the sugar, rum, vanilla, allspice, and cinnamon. Bring to a boil, stirring to dissolve the sugar, then remove from heat and set aside.
- Make the graham cracker crumble: To a large bowl, add the graham crackers and ginger and use the end of a rolling pin or a pestle to pulverize the crackers to a fine powder.
- Make the pumpkin mousse: To a medium bowl, add the gelatin sheets and enough cold water to submerge, turning the sheets over a few times to evenly moisten and prevent them from sticking together.
PUMPKIN GINGERBREAD CHARLOTTE WITH CARAMELIZED PINEAPPLE
From washingtonpost.com
PUMPKIN CHARLOTTE ROYALE | PUNCHFORK
From punchfork.com
NIGEL SLATER’S RECIPE FOR ROAST CARROTS, GARLIC AND ORZO
From theguardian.com
THE CRYSTAL CLEAR PUMPKIN PIE MADE FAMOUS AT GRANT ACHATZ' …
From tastingtable.com
SMOKY PUMPKIN CHICKEN CHILI - CHARLOTTE SHARES
From charlotteshares.blog
PUMPKIN CHARLOTTE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From preprod.tasteofhome.com
JACKIEOHNO'S PUMPKIN CHARLOTTE RECIPE - FOOD.COM
From food.com
BEST PUMPKIN CHEESECAKE COOKIES RECIPE - HOW TO MAKE …
From delish.com
YUMMY PUMPKIN RECIPES | HANDMADE CHARLOTTE
From handmadecharlotte.com
NO-BAKE PUMPKIN PIE CHARLOTTE - JONATHAN MELENDEZ
From jonathanmelendez.com
25 PUMPKIN AND CHOCOLATE RECIPES TO MAKE THIS FALL - TASTE OF …
From tasteofhome.com
ALMOND PUMPKIN CHARLOTTE | RECIPELION.COM
From recipelion.com
TOP 10 BEST PUMPKIN PATCHES IN CHARLOTTE, NC - YELP
From yelp.com
PUMPKIN CHARLOTTE ROYALE – RECIPES NETWORK
From recipenet.org
IS PUMPKIN A FRUIT OR VEGETABLE? - THE PIONEER WOMAN
From thepioneerwoman.com
HOW TO MAKE A PUMPKIN CHARLOTTE ROYALE - FACEBOOK
From facebook.com
PUMPKIN CHARLOTTE ROYALE RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.cel29.sni.foodnetwork.com
PUMPKIN CHARLOTTE | PUNCHFORK
From punchfork.com
You'll also love