Aunt Peg's Recipe Box (2024)

Our 2013 Year In Review!

I thought it would be fun to create a post that reflects on our 10 most popular recipes in 2013... here's the count down, from our 10th most viewed recipe to the #1winnerof 2013!

#10

#9

(this recipe is a personal favorite)

#8

#7

#6

(I love everything pumpkin!)

#5

#4

(one of my family's favorite dinners)

#3

#2

And the #1 most popular recipe, for a 3rd year in a row is (drum rolls please...) our

I also found a few interesting and fun facts about the people who visit us.
Microsoft Windows is the top operating system for browsers while the iPhone is the top mobile platform.

The biggest driving factor that bring visitors to our blog is Pinterest (no surprise here), while Facebook was only the 9th largest website to bring viewers to our blog ( I was surprised here).

Visitors from around the world are ranked by countrieswith themost visitors in the following order;

#1 United States
#2 Canada
#3 United Kingdom
#4 Australia
#5 Germany
#6 Russia
#7 France
#8 Mexico
#9 Philippines
#10 South Africa

And finally, as of December 31st 2013, Aunt Peg's Recipe Box has had 2,293,788 visitors (that's 2.2 MILLION!). Wow!

Thanks to each one of you for making this a fun year for me! It's amazing how we can be connected globally by simply sharing a recipe.

Wishing you all the best for a fun, peaceful, prosperous 2014!

at3:28 PM0comments

Labels:50 States~Cookies,All Recipes,Asian Dishes,Brownies,Candies,Casserole's,Cookies,Drinks,Main Dishes,Mexican Style,Pumpkin,Spotlighting

Well, once again I am posting another recipe involving pumpkin spice deliciousness. A pretty, easy treat, that tastes wonderful!

Pumpkin Streusel Pudding Cookies

Cookie Dough:

3/4 c. butter, softened

3/4 c. brown sugar

1/4 c. white sugar

1 (3.4 oz.) box Pumpkin Spice instant pudding mix

2 eggs

1 tsp. baking soda

2 1/4 c. flour

Streusel Topping:

1/4 c. butter, COLD

1/4 c. white sugar

1/4 c. brown sugar

1/3 c. flour

1/2 tsp. cinnamon

Preheat your oven to 350 degrees.

Begin by making the Streusel Topping.

Sift together the white sugar, brown sugar, flour and cinnamon in a medium bowl. Cut in the cold butter, until small crumbs form. Set aside (I recommend returning the mix to the fridge until you need it).

Next, make the cookie dough.

Cream together the butter, brown sugar and white sugar in a large mixing bowl.

Add the DRY pumpkin spice pudding mix and beat until well combined.

Add the eggs and vanilla and mix in.

In a separate bowl stir together the flour and baking soda, then combine with the dough mix. Mix until everything is well incorporated.

Roll dough into 1" balls (about the size of an un-shelled walnut), then place on a cookie sheet that has been lightly coated with nonstick spray, or place parchment paper on the baking sheet.Gently press down the dough ball, making a very slight indent with your fingers, then press in a small amount of the streusel topping.

Bake for 8-10 minutes or until edges just begin to brown slightly. Cool on racks and then enjoy! Store in a lightly closed container.

Recipe Source:Chef-in-Training.com

at8:00 AM0comments

Labels:All Recipes,Cookies,Pumpkin,Sweets and Treats

Did you know I have an obsession with all things pumpkin pie spice? I. LOVE. IT!
I know most people only make pumpkin spice desserts, drinks, and treats during autumn and the holiday season, but this isn't true of me. I love it, and I make yummy pumpkin spice treats all year long!
This is a dessert that I created in my one of my more crazed pumpkin obsession moments.

Pumpkin Spice Cream Puffs

12-16 large cream puff shells

1 (3.4 oz.) pkg. Jell-O Pumpkin Pie Spice instant pudding mix

1/2-2/3 c. cold milk

1 c. frozen whipped topping, thawed

2 Tbsp. powdered sugar

In a medium size mixing bowl combine the pudding mix and milk. Beat until smooth and the powder lumps are completely incorporated. Fold in the 1 c. whipped topping.

Hollow out the cream puffs by slicing the top 1/3 of the puff off, and removing the dough inside the shell. Be sure not to break the outer shell.

Place enough filling mix in the shell to fill it a little over the top. Replace the top of the shell.
Repeat until all the shells are filled, or you run out of filling, whichever comes first-lol.
Dust the puffs with powdered sugar.

Place in the fridge and chill at least 1 hour or until ready to serve.

IF YOU CAN'T FIND PUMPKIN SPICED PUDDING AT YOUR LOCAL STORE, USE A (3.4 oz.) PKG. INSTANT VANILLA PUDDING AND ADD 2 tsp. PUMPKIN PIE SPICE WHILE MIXING WITH THE MILK.

Note: The puffs will become slightly soggy after just a few hours, but that won't be a problem, I promise these will be the first thing to go at any event.

at8:00 AM0comments

Labels:All Recipes,Desserts,Pumpkin,Sweets and Treats

I used my all time favorite popcorn ball recipe to create this unique version.
Since I'm a crazy foodie freak about pumpkin spiced treats, this was a no-brainer for me!

Quick and simple, I think you will love it too.

PUMPKIN PIE SOFT AND CHEWY POPCORN BALLS

1 c. white sugar

1 c. butter (*no substitutions)

1/2 c. corn syrup (such as Karo)

1 tsp. vanilla extract

2 1/2 tsp. pumpkin pie spice

5 qt. popped corn

2 c. miniature marshmallows

Place the 5 quarts of popped corn into a really large mixing bowl.
Pour the 2 cups miniature marshmallows over the top of the popped corn.
In a large sauce pan, mix together the sugar, butter, and corn syrup. Heat on medium high until the butter is melted, and then allow the syrup come to a full boil. Continue boiling for 3 minutes, stirring constantly. If your syrup boils for longer it will become tough to chew as it cools. Less time will not allow the syrup to hold the balls together.

Remove the syrup from the heat and stir in the vanilla. Add the pie spice and mix well. Immediately pour the syrup over the popcorn mix and stir everything together, until all of the popcorn is coated (the marshmallows will melt and add to the gooey goodness of the mix).

Lightly wet your hands with cool water and form the popcorn into balls, like you would a snowball, you may want to re-wet your hands a few times to keep the popcorn from sticking to them.
Place the balls on waxed paper and allow to cool for around 30 min. That's it!

Wrap individually and see how long they last!

My kitchen smelled so good when I made these, delish!

*Note: The reason I have indicated no substitution for the butter is due to the fact that margarine has a higher water content, and makes the popcorn mushy. The popcorn will not hold the ball shape, and you won't get the desired result.

at8:00 AM6comments

Labels:All Recipes,Desserts,Pumpkin,Sweets and Treats

This is a great recipe that I convinced my friend Denise to share with me.
If there is pumpkin and spice involved I have to try it!
This recipe is really good, easy to make, a basic homemade bar/cake that will delight you.
An awesome food for fall {or if your like me, any time of year}.
The recipe for the whipped cream cheese frosting is actually my own. I use it often as a substitute for regular cream cheese frosting, it's lighter in texture than the basic frosting, and I think you will love it!

PUMPKIN BARS

2 c. pumpkin puree

2 c. sugar

1 c. vegetable oil

4 eggs

2 tsp. baking soda

1 tsp. cinnamon

1/ 2 tsp. salt

2 c. flour

Cake:

Preheat oven to 350 degrees.

In a large mixing bowl combine the pumpkin puree, sugar, and oil. Mix until smooth.

Add the eggs, and mix well.

Now add the baking soda, cinnamon, and salt. Mix until well combined.

Add the flour, then pour into a 10x15 jelly roll pan that has been coated with non-stick spray. Bake for 20-25 minutes. Cool completely.

Frosting:

1(8 oz.) package cream cheese,

softened to room temperature

1 pint whipping cream

1 tsp. vanilla extract

1/2 c. powdered sugar

In a large bowl, pour in the whipping cream and vanilla extract. Whip until firm peaks are reached.

In a separate mixing bowl combine the cream cheese and powdered sugar, and beat until smooth and creamy.

With the mixer on low, combine the whipped cream and cream cheese mix together.

Spread over the cake, and chill until ready to serve. Store in the fridge.

Thanks Denise, for a wonderful treat!

at11:56 AM1 comments

Labels:All Recipes,Cake's,Pumpkin

Back in January, I posted a recipe from my series OUR COOKIE NATION, the state of Indiana's favorite holidayEasy No Bake Cookies.
These cookies inspired me to make a few more using other flavors, and this is the first one I tried:

PUMPKIN SPICED NO-BAKE COOKIES

2 c. sugar

3/4 c. butter (no substitution)

2/3 c. milk (can used evaporated)

1 (3.4 oz.) box instant pumpkin spice pudding mix

3 1/2 c. quick cooking oats

1/2 tsp. vanilla extract

In a large pan, mix together the sugar, butter and the milk. Bring to a boil. Boil 2 minutes. Turn off the heat, add in the pudding mix, stir very well, then add the oats and vanilla. Let stand 5 minutes.
Drop by teaspoon onto waxed paper, allow to cool completely and enjoy! Store in airtight container.

I loved these. I am a HUGE fan of anything "pumpkin spice", (the link is to the 15 pumpkin recipes I have posted so far...) so these are perfect for me.

One small note: I have found that the cookies tend to dry out and crystallize a bit after just a couple of days, so eat them fast, or share with some friends!

Second note: I tried popping a couple in the microwave, and heated them for 15 seconds. Turned them back into fresh cookies! Awesome hint!

Check out our other No Bake Cookie Recipes:

Recipe Source:Allrecipes.com

at8:00 AM40comments

Labels:5 Ingredients or less,50 States~Cookies,Cookies,Pumpkin,Sweets and Treats

In our Our Cookie Nation Series,this was the cookie recipe for the state's of Utah and Arizona.
I must say that I'm proud to live in Utah! I have NEVER met a pumpkin chocolate chip cookie that I didn't love, and this still holds true with this new recipe. In the immortal words of Mikey's brother, " (S)he likes it!".

Grade: A

at9:00 AM0comments

Labels:50 States~Cookies,All Recipes,Cookies,Pumpkin

at9:00 AM2comments

Labels:5 Ingredients or less,All Recipes,Desserts,Pumpkin