Mint and Marshmallow Swirl Fudge

Ingredients:
-2/3 cup evaporated milk
-1 to 2/3 cups granulated sugar
-2 tbsp butter
-1/2 tsp salt
-2 cups miniature marshmallows
-1.5 cups chocolate chips
-2 tsp mint extract
-1/4 tsp green food coloring

Directions:
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. In a medium saucepan over medium-high heat, combine the sugar, salt, evaporated milk, and butter and stir until the sugar melts.
3. Bring the mixture to a boil and boil, stirring constantly, for 5 minutes.
4. After 5 minutes, remove from the heat and stir in the marshmallows, chocolate chips, and mint extract. Stir quickly and vigorously to incorporate all of the marshmallows and chocolate.
5. As soon as the candy is smooth, sprinkle drops of green food coloring over the top and stir once or twice, creating red swirls.
6. Immediately scrape the candy into the prepared pan. Allow to cool at room temperature or in the refrigerator until solid. To serve, cut into 1-inch squares.

Posted by Yukari

Hot Coco for Santa

This is my final post. Wells since Christmas is a very cold time i would like to introduce to you my very own hot coco recipe.

Ingredients:

1 bar of Hershey's milk Chocolate Bar
1 bag of Nesquick chocolate milk shake powder
2 cups of milk
1 can of whipped cream

First we will mix the milk with the chocolate in a microwavable cup. Then we will microwave it for 1 minute. Then place half of the Hershey bar in the cup and mix again. Then put on whipped cream and use a gratting board to grate the final pieces of Hershey onto the top. Be careful for the drink is hot and enjoy.

By John Nguyen

Traditional Pecan Pie

This recipe is a wonderful and delicious classical pie for Thanksgiving. Enjoy!

Flaky Pie Crust Ingredients:
-2 cups of All-Purpose Flour
-1 teaspoon of salt
-3 teaspoons of sugar
-6 to 8 tablespoons of cold water
-5 tablespoons of Crisco
-5.5 tablespoons of Unsalted Butter

Pecan Pie Filling Ingredients:
-1 cup of Light Corn Syrup
-2 or 3 cups of roasted pecans
-1/3 teaspoon of salt
-1 cup of brown sugar
-3 eggs
-1 teaspoon of vanilla extract
-1/3 cup of melted butter

Flaky Pie Crust Instructions:
Warm the butter in the microwave until it is soft but not completely melted. In a bowl, mix the two cups of All-Purpose Flour, one tablespoon of sugar, and one teaspoon of salt. Once those ingredients are incorporated, mix in the six tablespoons of Crisco, six tablespoons of soften butter, and the six to eight tablespoons of cold water. Make the dough into a round circle. Wrap the dough in plastic wrap and store the dough in the refrigerator for 20 minutes.

Pecan Pie Filling Instructions:
Preheat the oven to 350 F. Melt the butter completely. In a mixing bowl, add the light corn syrup, salt, melted butter, brown sugar, and vanilla extract and mix. In a different bowl, add the eggs and lightly beat the eggs. Add the eggs to the other bowl and mix.

Assemble The Pecan Pie:
Take out the dough out from the refrigerator, and roll the dough out to approximately 1/8 of an inch thick. Apply a little bit of All-Purpose Flour to your rolling pin, wrap the dough around the rolling pin, and then unroll the dough into the pie pan. Make sure excess dough that is 1 inch hangs out from the pie pan. Pinch the dough that is from the edge of the pie pan so that the dough ends fold in half. Again, go around the edges and pinch the dough to create a wave shape or simple use a fork to indent the edges. Pour the pie filling into the pie pan. Sprinkle the 2 to 3 cups of roasted pecans into the pecan pie filling. Put the pie into the oven for 30 minutes. Take out the pie from the oven and wrap the pie with foil so that the crust will not burn before the pie is completely baked. Let the pie bake for another 30 to 40 minutes. The pie is completely baked when you put a knife through the pie and the knife is completely clean. If the knife is dirty, leave the pie for another 10 minutes or until completely baked.

Posted by: Yukari and Kristine

Oven Roasted Red Potatoes with Garlic and Rosemary

Here is a simple recipe that has always been a classic during the holidays.


Ingredients:

1 1/2 pounds small new red potatoes (about 15), cleaned and dried
1/4 cup extra-virgin olive oil
4 to 6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary
Salt and Pepper to taste

Directions:

Preheat the oven to 350 degrees. Quarter the red potatoes so each chunk is relatively the same size. In a large bowl mix, the oil, garlic, rosemary, salt, and pepper. Add the potatoes and toss together until potatoes are evenly coated. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender. Make sure don't cook them for too long or the garlic will burn. Enjoy!

Posted By Darryl Kwok

Asian Hint in Thanksgiving

Hello Everyone,

I apologize for being late on my part as Thanksgiving is coming up soon. I will follow up with great thanksgiving recipes for you and your family's to enjoy. Of course you can't do a Thanksgiving without a turkey right? Wells this week you will be able to enjoy a Teriyaki Thanksgiving Turkey.

Teriyaki Turkey

Ingredients:

1 chopped union
1 Small Turkey Sliced into 6 pieces(two wings, two thighs, two drumsticks, and breast cut in half)
1 1/2 cup of Water
1/2 cup of Hoisin Sauce
1/4 cup of soy sauce
2 table spoons of Honey

Cooking instructions:

First we have to make the sauce. Take the chopped union, cup of water, hoisin sauce, soy sauce and honey. Pour them into a blender. Blend everything together on highest setting for about thirty seconds. Pour contents into a large bowl. Place the turkey pieces in, mix them together and let it sit for one to two hours.

Take out a large pan and start to shimmer the turkey pieces. It would take about 15 to thirty minutes to fully cook the turkey pieces depending on how big the turkey was. With the remaining sauce in the bowl pour it into a small pot and boil it until sauce thickens. This will take about 10 to 15 mins depending on the level of the heat. Once the Turkey and the Sauce is cooked, remove turkey pieces onto a large plate and then pour sauce evenly over the turkey pieces. I hope you enjoy this little hint of Asian flavor in your Thanksgiving Holidays. Happy Thanksgiving.

Posted by John Nguyen

Adorable Turkey Bread Display

This recipe is not to eat, but this recipe is a great way to show your guests your creative side with this dough recipe. This recipe is also a nice decoration for Thanksgiving.

Ingredients:

- 5.5 lb. of bread flour

-2 eggs

-2.5 oz. of salt
-1/4 cup of vegetable oil

-4.5 cups of water

-2 oz. of sugar

Directions:

In a mixer bowl, add the bread flour, sugar, salt, vegetable oil, eggs, and water and mix using a dough hook until the dough rides the hook and all the ingredients are incorporated. Cover the dough with plastic wrap and let it sit in the refrigerator until it comes a little bit stiff. Make sure not to leave the dough too long for else the dough will become too stiff to roll out. Take the dough out of the refrigerator. Take some dough and roll the dough round enough to fit the desired turkey shape. Use the excess dough to make a turkey. Put the turkey on top of the round dough. Let it dry in room temperature overnight. Set the oven to 375 F. Mix one egg in a bowl and with a brush, lightly brush some of the egg on the turkey. Put the dough in the oven for 30 minutes or until the dough is golden brown.

Posted by: Yukari

Golden Yam Brownies

INGREDIENTS
1 cup butter
1 cup packed brown sugar
1 cup white sugar
4 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups peeled and finely shredded yam

1 cup confectioners' sugar
2 tablespoons butter or margarine
2 tablespoons milk


DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in the shredded yam. Spread the batter evenly in the greased baking dish.
Bake for 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. Mix together the confectioners' sugar, butter and milk until smooth. Spread over the brownies while they are still warm. They will absorb some of the glaze. Serve hot or warm.

Kristine

Marvelous Mashed Potatoes

Here is a recipe for one of the must-have side dishes with turkey, MASHED POTATOES!!! Note that this recipe isn't for anyone counting calories. This dish is big on flavor and won't disappoint.

Ingredients:


4 pounds golden creamer potatoes, peeled and cut into quarters
1 bay leaf
Kosher salt and freshly ground black pepper
2 cups heavy cream
3 tablespoons unsalted butter
3 tablespoons sour cream (optional)
2 tablespoons chopped chives (optional)


Directions:

Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf. Meanwhile, heat the cream and butter in a small saucepan. Put the potatoes through a ricer or food mill into a bowl. Add the hot cream and season with salt and pepper. Add the chives and sour cream, if desired, and mix together with a spoon. Enjoy!

Posted By Darryl Kwok

A healthy Treating

With the increase of cavities and diabetes, maybe it is better to give out healthy treats on Halloween if you are one of those health cautious parents. This recipe is very simple and it can serve many kids with a healthy halloween treat.

Peanut Butter Masked Apples

Prep time: about 10 minutes

Ingredients:

• 1 1/2 c. unsalted roasted peanuts
• 1 tbsp. peanut oil
• 5 or 6 apples

Tools:

• blender
• mixing spoon
• storage container
• measuring cups and spoons
• Knife and spreading knife

Directions:

• Mix the peanuts with the peanut oil, and pour the mixture into the food processor.
• Process the mixture until it's very smooth.
• Store your smooth peanut butter in a sealed container in the fridge. It will be good for 2 weeks.
• For Halloween Night Cut the apples into as many slices as you want(six is preferred). Then simply coat the apples with a thin layer of homemade butter using a spreading knife.

Posted by John Nguyen

Trick or Treat Cupcakes

This is a delicious chocolate and peanut butter cupcake recipe to give out to your trick or treaters.

Ingredients:

Devil's Food Cake:
-1 1/4 cups cake flour
-1/2 cup processed unsweetened cocoa powder
-1 teaspoon baking soda
-1/4 teaspoon baking powder
-1/2 teaspoon salt
-1/2 cup+2 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
-1 1/4 or 1 1/2 cups granulated sugar
-3 large eggs
-1/2 cup buttermilk
-1 teaspoon vanilla extract
-1/2 cup strong, hot coffee

Peanut Butter Buttercream Filling:
-1/2 cup unsalted butter, at room temperature
-1 cup creamy peanut butter
-1 1/4 cups sifted powdered sugar

Ganache Frosting:
-4 ounces white chocolate, chopped
-1/2 cup heavy cream

Decorations:
-desired candies

Directions:

Devil's Food Cake:
Preheat the oven to 325 degrees F. Line a 12 slot muffin pan with large paper or foil cupcake liners. Next, sift the cake flour, cocoa powder, baking soda, baking powder and salt together. Repeat the previous step two more times. Beat the butter and sugar together at high speed for 15 seconds until combined in a mixing bowl. Add the eggs one at a time and continue beating until each egg is incorporated. Continue beating until light and fluffy for about 6 minutes longer. With the mixer at its lowest speed, beat in 1/3 the sifted flour mixture. Beat in the buttermilk and vanilla, and then another third of the flour. Beat in the coffee and then the remaining flour. Fill the sections of the muffin tin 1/2 full and bake for about 15 minutes or until the centers spring back when lightly pressed. Set the pan on a rack to cool.

Peanut Butter Buttercream Filling:
Beat the butter and peanut butter at medium speed in a mixing bowl until blended. Reduce the mixing speed to low and gradually beat in the sifted powdered sugar. Increase the mixing speed to high and beat for about 3 to 5 minutes until smooth and fluffy. Pour the filling into a pastry bag fitted with a medium, plain tip with filling. Insert tip into each cooled cupcake and squeeze approximately 3 tablespoons of filling into each cupcake.

Ganache Frosting:
Place the white chocolate in a medium bowl. Bring the heavy cream to a scald in a small saucepan or pot. Pour the heavy cream over chocolate and let sit for about a minute, then whisk until smooth. Let it sit for about 10 minutes until thick, but still pourable. Add food coloring if you desire a colored frosting. Dunk the top half of the cupcakes into the frosting to coat, then place on a rack and decorate with the desired candies. Transfer the cupcakes into the refrigerator for about 20 minutes for until it set.

Posted by Yukari

Kids Halloween recipes

Halloween is around the corner! It time to get your kids in the spirit by making some spooky holiday treats. These recipes are easy and FUN for kids of all ages.

Halloween Drink Recipes

Orange Punch
1 gallon orange juice
1 liter ginger ale
1/2 gallon orange sherbert
Mix together orange juice and ginger ale. Scoop sherbert and add to punch.

Green Ghoul Punch
1/2 gallon limeade
1 liter ginger ale
1/2 gallon lime sherbert
Mix together juice and ginger ale. Scoop sherbert and add to punch. Add marshmallows and maraschino cherries to float in punch.

Kristine

Howling Hot Peanuts

This party starter is sure to make all your guests howl in delight how wonderful they are. Simple and nutritious, it's a great way to kick off a Halloween Party.

Ingredients:

1/4 cup honey
1 tablespoon kosher salt
2 teaspoons cumin
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chipotle chili powder
2 cups dry roasted unsalted peanuts

Directions:

Preheat oven to 250 degrees F.
Mix honey, salt, cumin, cayenne, garlic, onion and chiptole powders. Drizzle over peanuts and toss until evenly coated.
Spray a sheet pan with nonstick cooking spray or line with parchment. Spread nuts out on the prepared pan in a single layer. Cook for 45 minutes until slightly golden.
Set the nuts aside and allow them to cool then transfer to serving bowl. Enjoy.

Posted By Darryl

Haunted Gingerbread House

(Diagram for gingerbread house)


Yields about 30 servings

Ingredients:

Gingerbread:
1/2 cup packed brown sugar

1/4 cup shortening

3/4 cup full-flavor molasses

1/3 cup cold water
3 1/2 cups Gold Medal all-purpose flour or unbleached flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon

Decorating Frosting:
1 1/2 to 2 cups powdered sugar
1/3 cup butter or margarine, softened
1/4 teaspoon vanilla
1 tablespoon milk
1 tablespoon full-flavor molasses
Assorted Halloween picks, cake decorations, candies and/or cookies (as much as needed)

Instructions:

Heat the oven to 350 degrees F. Grease 9x9x3 inches square pan and rectangle pan that is 12x16x2 inches.Mix the brown sugar, shortening and molasses in large bowl. Then stir in water. Stir in the remaining ingredients except for the frosting and candies. Press one-third of the dough into the square pan. Press the remaining dough into rectangle pan.Bake 1 pan at a time for about 15 minutes or until no indentation remains when touched in center. Cool for about 5 minutes. Then turn the gingerbread upside down onto a large cutting board. Immediately cut the gingerbread cookies as shown in diagram (cut windows if desired). Then cool completely.

Prepare Decorating Frosting While The Gingerbread Is Cooling Off :

Mix 1 cup of the powdered sugar and the remaining ingredients until the frosting becomes smooth. Stir in enough remaining powdered sugar to make the frosting stiff. (If frosting becomes too stiff, stir in additional milk.)

Assembly:

Decorate front of house as desired using Decorating Frosting and assorted Halloween picks, Halloween rings, candies and/or cookies. For windows, cut yellow tissue paper slightly larger than outline of windows. Brush the tissue paper with vegetable oil and "glue" to back side of windows, using frosting.Use frosting to attach supports to back of house, sidewalk to front of house, door and sign to front of house and fence to sidewalk. Decorate the gingerbread house as desired.

Posted by Yukari

Scary Gingerbread Men

This week I would like to introduce to you Cacao Chocolate. Cacao Chocolate is a very rich form of dark chocolate. It's taste is very pure as it is plentiful of Cacao which is the plant that chocolate comes from. This type of chocolate is usually found in the expensive chocolate section within Target. A bar usually ranges from 5 dollars or more. The reason it is so expensive is because it is very rich in antioxidants that can be very beneficial to your body. Luckily, we would only need two bars of this dark chocolate for our recipe.

Ginger man Ginger man Please Don't Get Me

Ingredients

Gingerbread:

• 16 ounces unsalted butter (2 sticks), softened
• 1 bar of Cacao Chocolate
  
• 1 1/2 cups packed light brown sugar
• 2 eggs
• 1 cup dark molasses (not blackstrap)
• 1 teaspoon pure vanilla extract
• 6 1/4 cups cake flour
• 4 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• Gingerbread House Templates, recipe follows

Royal Icing:

• 3 cups confectioners' sugar, plus more as needed
• 1/2 bar of cacao chocolate
  
• 2 egg whites*

Directions

First you must place the bar of cacao chocolate in a pan and melt it. As it is melting, n a mixer fitted with a paddle attachment, cream the butter until it is smooth. Add the sugar and mix until light and fluffy. Add the eggs 1 at a time until incorporated. Add the molasses and vanilla and mix. Then add in the melted cacao chocolate.

Sift together the flour, ginger, cinnamon, baking soda, cloves, and salt. Working in batches, and mixing after each addition just until combined, add the flour mixture to the butter-sugar/chocolate mixture. Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 1 to 2 hours.

Preheat the oven to 350 degrees F and grease 2 cookie sheets.

On a lightly floured surface, divide the dough in half and roll each piece out into a large 1/4-inch thick sheet. Transfer the dough sheets to the sheet pans; then cut out the gingerbread shapes with any cutting material or your own design as you please.

Bake until stiff and toast-y, about 10 to 15 minutes. Let cool completely.

Make the Royal Icing: In a standing mixer fitted with the whisk attachment, whip the confectioners' sugar and egg whites together. Add more sugar, if necessary, to reach a spreadable consistency. Then add in half a bar of melted cacao chocolate, this will give it the dark color that it needs. Decorate the gingerbread men accordingly to the scary Halloween season.

By John Nguyen

Roasted Pumpkin Seeds

This is a great recipe since it turns your left over pumpkin carving seeds into a great snack. You'll never throw them away again!!!

Ingredients

1 1/3 cups pumpkin seeds, cleaned and rinsed
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cayenne pepper (optional)

Directions

1) Preheat the oven to 350 degrees F.

2) Spray a baking sheet with nonstick cooking spray. Combine the pumpkin seeds with the garlic powder, salt, crushed red pepper, and black pepper on prepared baking sheet and toss to combine.

3) Bake for about 15 minutes, or until seeds are crispy and light golden brown.

4) Remove from the oven and stir with a spatula or wooden spoon to release any seeds that have stuck to the baking sheet, and cool completely before serving.

Roasted seeds will keep in an airtight storage container for up to 1 week.

Posted By Darryl

White Chocolate Pumpkin Cookies

Makes about 3 1/2 dozen

Ingredients:
· 2 cups all-purpose flour (spooned and leveled)
· 1/2 teaspoon baking soda
· 1/2 teaspoon baking powder
· 1/2 teaspoon pumpkin-pie spice
· 1/4 teaspoon salt
· 1/2 cup (1 stick) unsalted butter, room temperature
· 1 cup sugar
· 1 large egg
· 1 can (15 ounces) pure pumpkin puree
· 4 ounces White chocolate, chopped
Directions:

1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside.


2. Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not over mix).

3. Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely.


4. When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place white chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe white chocolate over cookies. Refrigerate until chocolate is firm in about 20 minutes.

5. Enjoy!

Post by: Yukari

Pumpkin Cheesecake

Servings: 8

Crust:

1/3 cup reduced-calorie margarine, room temp.

2 cups graham-cracker crumbs

Filling:

1 container (24 ounces) nonfat cottage cheese

1 tub (12 ounces) light cream-cheese

1-1/4 cups packed light-brown sugar

2 large egg whites

2 large eggs

1 can (16 ounces) solid-pack pumpkin

2 tablespoon cornstarch

2 teaspoon pumpkin-pie spice

1 teaspoon vanilla extract

Lightly grease bottom and sides of 9x3-inch springform pan.

Crust: Mix margarine and cracker crumbs in a bowl until evenly moistened. Press over bottom and 2 inches up sides of prepared pan.

Filling: Heat oven to 325 degrees F. Process cottage cheese and cream cheese product in a food processor or blender about 2 minutes, scraping down sides 2 or 3 times, until thick and smooth. Add brown sugar, process until sugar dissolves. Add eggs and egg whites and process just until blended. Transfer to a large bowl. Stir in pumpkin, cornstarch, spice and vanilla until well blended and smooth. Pour into crust. Bake 1 hour and 20 minutes or until top of cake looks set. Shut off oven. Cool completely on wire rack. Cover and refrigerate in pan at least 6 hours or up to 4 days.

-Kristine

Hungry Happy Halloween

Ingredient of the Week: The California Pumpkin

The pumpkin originated from North America. The pumpkin comes from the squash family. You could say it's a very large squash that has a very unique color and taste of it's own. Pumpkins can be used for many purposes especially during Halloween. Pumpkins can be used to make various meals ranging from deliciously sweet pie to heart warming soup. This week we will focus on producing a couple of perfect meals for a scary Halloween night.

Creamy Orangy Scarecakes

A list of starting ingredients that you will need:

1. 2 cups all-purpose flour
2. 1 teaspoon baking soda
3. 1 teaspoon baking powder
4. 1 teaspoon coarse salt
5. 1 teaspoon ground cinnamon
6. 1 teaspoon ground ginger
7. 1/4 teaspoon freshly grated nutmeg
8. 1/4 teaspoon ground allspice
9. 1 cup packed light-brown sugar
10. 1 cup granulated sugar
11. 1 cup unsalted butter, melted and cooled
12. 4 large eggs, lightly beaten
13. 1 (15 ounce) can pumpkin puree
14. 1 can of Orange Cream Frosting
15. 1/2 cup of chocolate chips
    

Steps to cooking it:

1. First, preheat the oven to a moderate 350 degrees F. Place cupcake pans with paper liners; set this aside for later. In a medium sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set this aside and let it sit for a bit.
2. In a large bowl we will then whisk together, brown sugar, granulated sugar, butter, and eggs. Slowly add the dry ingredients, and whisk until it becomes a smooth cream. Then whisk in pumpkin puree.
3. Divide the batter evenly among liners, filling each about halfway. Then bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotate the pans once if needed. Transfer to a wire rack; let it cool completely.
4. After the Cupcakes have cooled down take the orange frosting and cover the top of each cake. Then place chocolate chips unto the cakes in a way desired to look like a scary face.

This will serve 18 cupcakes. If you enjoyed the cupcakes, tune in Sunday for another pumpkin recipe.

By: John Nguyen