10 Minute Mini Pumpkin Tarts

Is anybody out there still looking for a last minute Thanksgiving treat that is easy to make?  This is your day!  Thanks go to my neighbor Audrey for this great recipe!  These work up in just a few minutes with no cooking, baking, and very little time to chill!  They are ready almost immediately and they are ooooh so good! 

Here's what you do.

Ingredients:

3 pkgs. frozen mini  pastry shells (Athens Mini Phyllo Shells) These were at Walmart
1 15 oz can of Pumpkin Puree.  (Not Pumpkin Pie Mix)
2 cups whipped topping, thawed (like Cool Whip)
1 teaspoon pumpkin pie spice
1 4.5 oz pkg. cheesecake flavor instant pudding
Mint leaves (Optional garnish)

     Remove shells from freezer to thaw while you make the filling.  Mix pumpkin, whipped topping, and pie spice together in a bowl with a wisk until smooth.  Add the dry pudding mix and whisk it in. 

      Fill a ziplock bag with pudding mix then cut a small hole in the end and pipe the mix into the center of the shell. 

Top with a dab of whipped topping and sprinkle pumpkin pie spice over that.  Finish with a small mint leaf if desired.

Chill until served.

You don't have to wait until next Thanksgiving to enjoy these.  They would be great anytime!

This recipe was shared on these sites!

The Recipe Critic 

Mandy's Recipe Box 

Any Onita's Nibbles 

Chef In Training 

The NY Melrose Family 

The Country Cook 

The Wondering Brain 

I am Guest Posting on Salttree's Christmas Cavalcade!!!

I am very excited to announce that on Thanksgiving Day I will be guest posting on for a special event.  Salt Tree is having their annual Christmas Cavalcade.  (Click on Salt Tree above to see it!)

This is sooo fun.  They have lined up some amazing bloggers to contribute their best posts for the Christmas Season!  I hope you will be sure to look Thanksgiving morning for my fun post called Raspberry Cream Mousse!  Then every couple of days a new blogger will add a new post.  Some will be crafts, some are recipes and some are fun holiday ideas.  So be sure to check this out from the link above!  Happy Thanksgiving!

Triple Chocolate Gourmet Carmel Corn!

     I have a good friend!   A most amazing friend!  The kind of friend that shares her most favorite and awesome recipe with me without even hesitating!  Now that is true friendship in my book!  I first tasted this recipe when she brought it to work and it is one of those WOW! moments when you just know you will die if you don't figure out how to make this a part of your life!  And then she just let me have it!  (Not in the "will you leave me alone?" kind of way) In the "here it is and I will tell you all my tips to make it work out way"!!  And so I am passing it on to you!  Because we are friends too and I want you to have that WOW! moment in your life!

     I think that this is a great treat to make anytime for the holidays, maybe for after that big Thanksgiving dinner and everyone is still sitting around the table playing games day.  Or for wrapping in a cellophane bag and tying red and green ribbon at the top for neighbor gifts.  It is that good and gourmet looking!  You will be everyone's favorite neighbor this year!  
So have fun with it!

Triple Chocolate Gourmet Carmel Corn
Thanks Julie!

     Pop 3/4 cup popcorn kernels without oil.  (I use my hot air popcorn popper, Julie pops them in a small lunchsack in the microwave)

     Remove unpopped kernels and then divide into 2 large bowls.

Place:
1 cup butter
2 cups brown sugar
1/2 cup corn syrup 

     In a heavy 4 quart saucepan.  Melt and then bring to a boil over medium heat.  Using a candy thermometer boil until it reaches 255 degrees F.  (Make sure your thermometer is accurate).  Remove from heat and stir in:

1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract

     Pour 1/2 of the mixture over popcorn and mix, then repeat this with the second bowl of popcorn, coating all the popcorn with caramel.  Place the coated popcorn on two cookie sheets in a single layer.  Place both sheets on separate racks in the oven that has been heated to 250 degrees F. 

      Cook for 20 min and then turn the popcorn with a spatula and rotate the shelf each sheet is baking on.  Cook another 20 min and turn again.  At this point I took a few kernels off the sheet and let them cool.  They were crispy and crunchy so I took all of the popcorn out.  The recipe says this can take up to 1 hour and 20 minutes.  That may depend on exactly what temperature you cooked the caramel syrup to.  If it was a little less than 255 degrees it may take longer than mine to be crunchy when cooled.  (The warm popcorn will still be soft and syrupy).  Just test and and cook until done!


     Now remove it and let it cool.  Divide the popcorn into the same 2 large bowls so you have room to stir and fold in the next ingredients.
When it is about room temperature, add:

2 cups mini marshmallows
1 cup raw whole almonds

     Melt in a medium bowl in the microwave, (for 1 minute the first time and then 30 second intervals) 

1 lb. white chocolate (We used white Almond Bark and it worked well)

      Pour 1/2 the chocolate over each bowl of popcorn and fold it into the mix until all is well coated.
Divide the popcorn and place back on the two cookie sheet in a single layer.

Place separately in  heavy quart size ziplock bags:
3/4 cup milk chocolate chips
3/4 cup semi sweet chocolate chips


     Melt these slowly in the microwave also.

     When the chips are melted, seal the bags and cut a very small end off of the corner of the first bag.  Hold the bag with your whole hand around it and close to the tip to prevent it from splitting under pressure, and slowly squeeze the chocolate out across the popcorn using sweeping motions. 

     Lightly cover each cookie sheet of popcorn.  Repeat with the next bag of chocolate beginning on the opposite corner of the cookie sheet to make a nice pattern.  Let this cool and harden. 

      This stuff is addicting so please share it with others before it becomes a problem!!!

PS.  Am I the only one that thinks Marshmallow should be spelled with an e??? As in Marshmellow?  

I love to hear your comments!

This recipe was shared on these fine sites!
A pinch of Joy 
Make Ahead Meals for Busy Moms 
Naptime Creations 
Chef in Training 
Pint Sized Baker 
I Should Be Mopping the Floor 
Jam Hands 
Salt Tree Social 
Tasty Tuesdays 
Mommifried
The Country Cook