Videos 07 October 2019

Pumpkin Caramel Spice Cake

This ultimate fall dessert is filled with caramel sauce, topped with a fluffy cream cheese frosting and drizzled with even more caramel sauce. Family and friends can enjoy every morsel of this moist, autumn-themed cake.

Find more dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Pumpkin Caramel Spice Cake

  • Nonstick cooking spray
  • 1          box spice cake mix
  • 1          can (15 ounces) pumpkin
  • 1          cup water
  • 1/2       cup canola oil
  • 3          eggs
  • 1 1/2    cups caramel sauce, divided
  • 1          package (8 ounces) cream cheese
  • 2          tablespoons milk
  • 1          cup powdered sugar
  • 1          carton whipped topping
  1. Heat oven to 350° F. Lightly spray 9-by-13-inch baking pan with nonstick cooking spray.
  2. In bowl, mix cake mix, pumpkin, water, oil and eggs until smooth. Pour batter into prepared pan. Bake 30-33 minutes, or until toothpick inserted in middle of cake comes out clean.
  3. While cake is hot, using end of wooden spoon, poke holes throughout top of cake. In microwave, heat 1 1/4 cups caramel sauce. Pour sauce into holes of cake. Let cool completely.
  4. In bowl, mix cream cheese and milk. Gradually add powdered sugar while mixing. Mix until smooth. Fold whipped topping into mixture.
  5. Spread frosting over cake, pressing frosting into holes of cake. Smooth out frosting.
  6. Drizzle remaining caramel sauce over frosting.
One Dish Meals 01 November 2018

Give Thanks for the Slow Cooker

(Family Features) Want to spend more time with loved ones this Thanksgiving? Ditch the perfectly timed oven schedule and put your slow cooker to work. It’ll deliver the familiar flavors of your favorite holiday stuffing, sauces and desserts in a new, more convenient way.

“Take advantage of the hassle-free slow cooker for sides and desserts and leave the oven free for your turkey,” said McCormick Kitchens Executive Chef Kevan Vetter. “Top a mixture of apples, brown sugar and cinnamon with seasoned oat crumbles for a warm Oatmeal Apple Cobbler – an ooey gooey dessert that will fill your kitchen with an irresistible, sweet and spicy aroma while it slow cooks.”

For more time-saving tips and recipes for your Thanksgiving feast, check out McCormick.com and visit McCormick Spice on Facebook and Pinterest.

Slow Cooker Cranberry Sauce

Prep time: 5 minutes
Cook time: 3 hours, 45 minutes
Servings: 8

  • 1          package (12 ounces) fresh or frozen cranberries
  • 2/3       cup sugar
  • 1          seedless orange, peeled and sectioned
  • 2          McCormick Bay leaves
  • 1          McCormick Cinnamon Stick
  1. Place all ingredients in 4-quart slow cooker. Cover.
  2. Cook 3 hours on high, stirring every hour. Uncover. Stir well.
  3. Cook, uncovered, 30 to 45 minutes longer on high or until slightly thickened.

Slow Cooker Sausage Stuffing

Prep time: 15 minutes
Cook time: 1 hour, 25 minutes
Servings: 12 (2/3-cup servings)

  • 1/4       cup (1/2 stick) butter
  • 2          cups chopped celery
  • 1          cup chopped onion
  • 1/2       pound mild (sweet) Italian sausage, casing removed
  • 1          cup Kitchen Basics Original Chicken Stock
  • 2          teaspoons McCormick Rubbed Sage
  • 1          teaspoon McCormick Crushed Rosemary
  • 10        cups cubed French bread (1-inch pieces)
  1. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until no longer pink, about 5 minutes.
  2. Spray inside of slow cooker with no stick cooking spray. Add stock and herbs; stir to blend. Stir in bread cubes and sausage-vegetable mixture. Cover.
  3. Cook 45 minutes on high. Uncover and stir. Cook, uncovered, 30 minutes longer.

Slow Cooker Oatmeal Apple Cobbler

Prep time: 15 minutes
Cook time: 3 hours
Servings: 10

Apple Filling:

  • 5          medium Gala apples, peeled, cored and thinly sliced
  • 1          cup firmly packed brown sugar
  • 1/4       cup all-purpose baking mix, such as Bisquick
  • 1          teaspoon McCormick Ground Cinnamon

Oatmeal Cobbler Topping:

  • 1          cup all-purpose baking mix, such as Bisquick
  • 1/2       cup quick-cooking oats
  • 1/2       cup firmly packed brown sugar
  • 1/3       cup granulated sugar
  • 1/4       teaspoon salt
  • 1/2       teaspoon McCormick Ground Cinnamon
  • 1/2       cup (1 stick) cold butter, cut into pieces
  1. Spray inside of slow cooker with no stick cooking spray. For the Apple Filling, toss apple slices, brown sugar, baking mix and cinnamon in large bowl. Place in slow cooker.
  2. For the Cobbler Topping, mix all ingredients, except butter, in medium bowl. Cut in butter with fork until crumbly. Sprinkle over Apple Filling. Cover.
  3. Cook 3 hours on high.

Slow Cooker Pumpkin Cake with Caramel Sauce

Prep time: 10 minutes
Cook time: 3 hours, 35 minutes
Servings: 16

Pumpkin Cake:

  • 1          package (2-layer size) yellow cake mix
  • 1          can (15 ounces) pumpkin
  • 1/4       cup (1/2 stick) butter, melted
  • 1/4       cup milk
  • 2          eggs
  • 2          teaspoons McCormick Pumpkin Pie Spice
  • 1          cup chocolate chips

Caramel Sauce:

  • 1          cup firmly packed brown sugar
  • 1/2       cup heavy cream
  • 1/4       cup (1/2 stick) butter
  • 1          teaspoon McCormick Pure Vanilla Extract
  • 1/2       teaspoon McCormick Pumpkin Pie Spice
  1. Spray inside of 6-quart slow cooker with no stick cooking spray. For the Cake, mix all ingredients in large bowl. Pour into greased slow cooker. Place towel over slow cooker and cover with lid.
  2. Cook 3 1/2 hours on low or until cake is almost set.
  3. Meanwhile, for the Caramel Sauce, cook and stir all ingredients in small saucepan on medium-high heat 5 minutes or until sauce is smooth.
  4. Carefully remove slow cooker insert and place on wire rack. Pour 1/2 of the Caramel Sauce over the cake. Let stand 10 to 15 minutes to cool slightly. Serve cake with remaining sauce and ice cream or whipped cream, if desired.
  5. Substitution: Use 1 cup chopped candy bars in place of the chocolate chips.

Source: McCormick

Holiday 09 November 2018

Freshen Up Holiday Entertaining

Add tasty, crunchy grapes to seasonal dishes

(Family Features) The holiday season is typically marked by gatherings of friends and family. Whether you’re hosting overnight guests, drop-in visitors or an important seasonal meal, taking a fresh approach to the menu can make the get-together more special.

As you prepare for the festivities, consider recipes that feature healthy ingredients such as versatile California grapes, which come in three vibrant colors – red, green and black – and can add a palate-pleasing crunch and plenty of taste to everything from main dishes to sides and even desserts. Heart-healthy grapes are also perfect on their own as a snack and their natural beauty can help enhance any table as an edible garnish or fresh centerpiece.

Using grapes as a featured ingredient in your holiday dishes can provide a fresh twist on seasonal dishes, such as this Grape Dutch Baby or these Roasted Brussels Sprouts with Grapes and Balsamic Glaze. For dessert, use the natural sweetness of grapes to create a smooth Grape Caramel Sauce that can be served as a topping for ice cream or other seasonal desserts.

Seasonal Entertaining with Grapes

While the beautiful, vibrant colors of grapes can add visual interest to recipes, they can also serve a variety of purposes when hosting:

  • Grapes can make for easy decorations when placed in bowls, on platters or draped from a cake plate.
  • Grapes can be “frosted” with sugar, spices and chopped nuts then served as a finger food or used as a garnish to decorate cakes, cookies, puddings, mousses and other seasonal desserts. Simply dip grape clusters in liquid gelatin then roll in your desired mixture.
  • Grapes make for a quick and easy hostess gift. Wrap multi-colored grape clusters in tissue paper then place them in a basket or tin tied with ribbon.

Find more holiday recipes at GrapesfromCalifornia.com.
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Roasted Brussels Sprouts with Grapes and Balsamic Glaze

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

  • 1          pound Brussels sprouts, trimmed and halved lengthwise
  • 2          tablespoons extra-virgin olive oil
  • pinch of salt
  • freshly ground black pepper, to taste
  • 1          cup red California grapes
  • 2          tablespoons ready-to-use balsamic glaze
  1. Heat oven to 450° F. 
  2. On baking sheet, toss sprouts with olive oil, salt and pepper, to taste, until sprouts are well-coated. Roast until deep golden brown, about 17-20 minutes, turning sprouts halfway through roasting. Stir in grapes and roast 3-5 minutes. Transfer to bowl and drizzle with glaze or drizzle platter with glaze and pile sprouts on top.

Nutritional information per serving: 150 calories; 3 g protein; 20 g carbohydrates; 7 g fat (42% calories from fat); 1 g saturated fat (6% calories from saturated fat); 0 mg cholesterol; 30 mg sodium; 4 g fiber.
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Grape Caramel Sauce

Prep time: 5 minutes              
Cook time: 15 minutes
Servings: 6

  • 1          pound green or red California grapes, divided
  • 1          tablespoon lemon juice
  • 3/4       cup sugar
  • 1/4       cup water
  • 1/3       cup heavy cream (optional)
  • large pinch of salt
  • ice cream
  1. In blender or food processor, combine 12 ounces grapes with lemon juice and puree. Set aside. Coarsely chop remaining grapes.
  2. In medium saucepan, combine sugar and water then bring to boil, stirring a few times. Simmer without stirring, brushing down sides of pot with brush dipped in water if crystals start forming. When mixture has turned deep, golden brown, remove from heat and whisk in pureed grapes until smooth sauce has formed. Turn on heat and simmer until mixture has reduced by one-third and forms smooth caramel sauce. Whisk in cream and salt; stir in chopped grapes and serve over ice cream.

Nutritional information per serving of sauce: 200 calories; 40 g carbohydrates; 5 g fat (22% calories from fat); 3 g saturated fat (14% calories from saturated fat); 15 mg cholesterol; 60 mg sodium; 1 g fiber.
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Grape Dutch Baby

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

  • 3          large eggs
  • 2/3       cup all-purpose flour
  • 2/3       cup low-fat milk
  • 1/2       teaspoon vanilla
  • 1/2       teaspoon salt
  • 5          tablespoons unsalted
  • butter, divided
  • 2          cups red California
  • grapes, halved
  • 2          tablespoons brown sugar
  • 1/8       teaspoon cinnamon (optional)
  • confectioners’ sugar
  1. Heat oven to 450° F. Put large (10-inch) cast-iron or ovenproof skillet in oven.
  2. With electric mixer on high speed, beat eggs until frothy then beat in flour, milk, vanilla and salt, and beat until smooth, about 1 minute (batter will be thin). Remove skillet from oven and add 2 tablespoons butter, swirling to cover pan. Pour in batter and return to oven. Bake until puffed and golden brown, 14-19 minutes.
  3. While pancake is baking, in another skillet over high heat, melt remaining butter and add grapes, brown sugar and cinnamon, if desired. Cook until grapes are heated through and sugar has melted. Spoon grapes over pancake, sprinkle with confectioners’ sugar and serve. 

Nutritional information per serving: 280 calories; 6 g protein; 22 g carbohydrates; 18 g fat (58% calories from fat); 10 g saturated fat (32% calories from saturated fat); 180 mg cholesterol; 380 mg sodium; 1 g fiber.

Source: California Table Grape Commission

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