The cooler weather of the “BER” months brings family and friends together! Whether it’s a get together to watch an epic football game, or a fun fall BBQ, we all celebrate the fresh air, crisp mornings, and fall colors. We also look forward to the fall cuisine, and the one-of-a-kind fall themed snacks.

This pumpkin-shaped cheeseball is a delightful twist on the traditional cheeseball that’s perfect for autumn gatherings. It’s not only a festive centerpiece for a party platter but also incredibly delicious.

To begin crafting this delightful snack, start with a base of cream cheese and ranch dressing mix. These ingredients come together to create a smooth, creamy, and slightly tangy cheese spread. Coat the pumpkin- shaped Cheeseball with crushed Cheez Its to add a crunchy texture and an extra cheesy note.

To make the Pumpkin-Shaped Cheeseball, gather all the ingredients and cooking supplies needed to make the masterpiece. Then start creating the delectable cheeseball. You will need:

• 16 oz. cream cheese, softened
• 1 oz. ranch dressing mix or to taste
• 2 ½ cups crushed Cheez Its
• Dill Pickle
• Spoon
• Spatula
• Cellophane wrap
• Recipe

Once all of the items are gathered, start following the recipe!

Tip: Mold the cream cheese when it is a little cooler than room temp. It will stick less to the cellophane and will better keep its shape..

Grab the recipe below by clicking print (or click here). Then make and eat!

Pumpkin-Shaped Cheeseball

• Servings: 6
• Time: 15 min
• Difficulty: easy
• Print

perfect for autumn gatherings

Credit: Oriental Trading’s Fun365

Ingredients

• 16 oz. cream cheese, softened
• 1 oz. ranch dressing mix or to taste
• 2 ½ cups crushed cheese flavored corn chips
• Dill Pickle

Directions

1. In a medium-size bowl, mash cream cheese.
2. Mix dressing mix into the cream cheese. Shape the mixture into a ball using cellophane cling wrap.
3. Crush the cheese flavored corn chips and roll the ball in the crushed chips. Place a dill pickle on top for a stem. Refrigerate covered until ready to serve.

Find more “BER” Month Recipes here!

Please note, these recipes were not created by SKGaleana. These have been accumulated over the years from different websites and stored in the SKGaleana Vault for a future purpose. This recipe was found on Oriental Trading’s Free-N-Fun site, however, that site was discontinued. I believe their replacement site is now called Fun365.

Our “BER” Month celebration has just started! With the cooler weather, comes the desire to make anything with pumpkins! Whether we celebrate with pumpkin spice lattes or pumpkin cookies, it is the season for the best squash known to mankind!

But why stick with the usual when you can try something new and exciting? This week, I’ve got a special treat for you that combines the warm comfort of bread with the playfulness of peek-a-boo! Introducing the Peek-a-boo Pumpkin Bread, a delightful twist on the classic pumpkin bread, with a hidden surprise in every slice that’s sure to put a smile on everyone’s face. It’s the perfect recipe to add a little spooky-good fun to your fall gatherings.

This isn’t your ordinary pumpkin bread. It starts with a rich, moist pound cake base with delicious chopped pecans for texture. But that’s just the beginning of the magic. The real showstopper is the hidden pumpkin bread, shaped like a pumpkin, found in the center of the pound cake.

When you slice through the golden crust of the Peek-a-boo Pumpkin Bread, you reveal the orange interior, perfectly encapsulated by the surrounding cake. It’s like carving a jack-o’-lantern, but with the added joy of devouring the sweet, spiced pumpkin bread. The contrast in flavor and color creates an element of surprise that’s perfect for both kids and adults.

To make the Peek-a-boo Pumpkin Bread, gather all the ingredients and cooking supplies needed to make the masterpiece. Then start creating the delectable bread. You will need:

• 2 cups (15 oz.) canned/purée pumpkin
• 4 eggs
• 1/2 cup vegetable oil
• ½ cup applesauce
• 2/3 cup water
• 3 cups white sugar
• 3 ½ cups all-purpose flour
• 2 tsp. baking soda
• 1 ½ tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• ½ tsp. ground cloves
• ¼ tsp. ground ginger
• orange food coloring
• 2 cups butter
• 4 cups all-purpose flour
• 3 cups white sugar
• 6 eggs
• 2/3 cup milk
• 8 tbsps. (1 stick) butter
• 3-1/2 cups powdered sugar
• 3 tbsps. evaporated milk
• 1 tsp. vanilla
• 1/2 cup chopped pecans
• A knife
• Mixing bowl
• baking loaf pans
• Pumpkin Cookie Cutter
• Spatula or spoon
• Recipe

Once all of the items are gathered, start following the recipe!

Tip: You don’t have to slice the pumpkin bread and cut it using a cookie cutter, only to make it a loaf again. If you have the skill, you can carve the pumpkin bread lengthwise down the spire . Basically curve the edges, indent the center to form a stem, and viola! From there just pour the pound cake batter over the top and cook.

Grab the recipe below by clicking print (or click here). Then make and eat!

Peek-a-boo Pumpkin Bread

• Servings: 8
• Time: 5 hours
• Difficulty: difficult
• Print

Adorable and Yummy Peek-a-boo Pumpkin Bread.

Credit: Oriental Trading’s Fun365

Ingredients

Pumpkin Bread
• 2 cups (15 oz.) canned/purée pumpkin
• 4 eggs
• 1/2 cup vegetable oil
• ½ cup applesauce
• 2/3 cup water
• 3 cups white sugar
• 3 ½ cups all-purpose flour
• 2 tsp. baking soda
• 1 ½ tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• ½ tsp. ground cloves
• ¼ tsp. ground ginger
• orange food coloring
Pound Cake
• 2 cups butter
• 4 cups all-purpose flour
• 3 cups white sugar
• 6 eggs
• 2/3 cup milk
Icing
• 8 tbsps. (1 stick) butter
• 3-1/2 cups powdered sugar
• 3 tbsps. evaporated milk
• 1 tsp. vanilla
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 350º F (175º C). Grease and flour two 9” x 5” inch loaf pans.
2. In a large bowl, mix together pumpkin purée, eggs, oil, applesauce, water, food coloring and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 40 minutes in the preheated oven. Bread will not be completely done.
3. Let cool, remove from pan and refrigerate for up to four hours. Cut cold pumpkin bread into large slices. Cut pumpkin shapes from slices using a pumpkin cookie cutter. Align them down the center of a lightly greased and floured 9 x 5-inch loaf pan.
Pound Cake
4. Preheat oven to 350º F (175º C). In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until blended.
5. Pour over your pumpkin bread cutouts in the pan, making sure to cover the tops of the pumpkins. You may have more pound cake batter than you need. Try not to overfill the pan. Bake in the preheated oven for 70 minutes or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes.
Icing
6. While the pound cake is baking, put the powdered sugar in a mixing bowl. In a saucepan, melt butter to a boil, stirring until it starts to brown and form dark flecks on the sides and bottom.
7. Remove from heat. Pour the melted brown butter and flecks over the powdered sugar. Add the evaporated milk and vanilla. Stir until combined and creamy. Add more powdered sugar if it appears too runny or more evaporated milk if it seems too stiff.
8. Remove baked and cooled pound cake from pan and top with brown butter icing. Add chopped pecans, if desired.

Find more “BER” Month Recipes here!

Please note, these recipes were not created by SKGaleana. These have been accumulated over the years from different websites and stored in the SKGaleana Vault for a future purpose. This recipe was found on Oriental Trading’s Free-N-Fun site, however, that site was discontinued. I believe their replacement site is now called Fun365.

Time for us to throw the biggest celebration of the year! It’s finally the “BER” months! That means cooler temps, light sweaters, and all things made from pumpkin spice are coming back into our lives! Hopefully, for many of us, it’s goodbye heat and hello to the perfect temps!

This year, I want to spend some time celebrating the “BER” months with a few fun recipes that I found in the SKGaleana Vault! These recipes will, of course, feature pumpkins, spooky Halloween treats, and maybe a few drinks for the adults!

Please note, these recipes were not created by SKGaleana. These have been accumulated over the years from different websites and stored in the SKGaleana Vault for a future purpose. This recipe was found on Oriental Trading’s Free-N-Fun site, however, that site was discontinued. I believe their replacement site is now called Fun365.

Starting out the celebration of the “BER” Months, here is a recipe for the perfect snack, featuring the world famous Deviled Eggs. Only, this time, the delicious center will feature an olive spider! I mean, wat is more iconic than a spider in September?

To make the Olive Spider-Shaped Deviled Eggs, gather all the ingredients and cooking supplies needed to create the delectable spider-shaped treat before you start making the masterpieces. You will need:

• 4 Eggs
• 8 Jumbo Black Olives
• 1 Tablespoon of Mayonnaise
• 1 Tablespoon of Greek Yogurt
• 1 Tablespoon Sweet Pickle Relish
• Kosher Salt & Black Pepper to taste
• A knife
• bowl
• Scissors
• Spatula or spoon
• Recipe

Once all of the items are gathered, start following the recipe!

I have one note to change the Olive Spider-Shaped Deviled Eggs recipe. On Step 1, the recipe say to cboil the eggs for 10 min then place in cold water. I personally find the the best hard-boiled eggs are cooked differently. Instead, bring the eggs to a boil and let them boil for 10 minutes. Then remove the eggs from the heat and let them sit for 10 minutes. Afterwards, immediately rinse the eggs with cold water to stop them from cooking. In my humble opinion, this produces the perfect boiled egg. To be clear however, I am at near3000 feet in elevation and that could change the way my eggs cook.

Below is the recipe for the Olive Spider-Shaped Deviled Eggs. Click the print button to save the recipe (or click here) and start creating! Happy “BER” months!

Olive Spider-Shaped Deviled Eggs

• Servings: 8
• Time: 45 min
• Difficulty: easy
• Print

Creepy and delicious.

Credit: Oriental Trading’s Fun365

Ingredients

• 4 Eggs
• Jumbo Black Olives
• Tablespoon of Mayonnaise
• Tablespoon of Greek Yogurt
• Tablespoon Sweet Pickle Relish
• Kosher Salt & Black Pepper to taste

Directions

1. Place eggs in large pot, boil in water for 10 minutes. Remove eggs and place directly in cold
water. Let sit until completely cooled. Crack & peel away shells. Slice each egg in half.
2. Pop out yolks and place in large mixing bowl. Set aside whites.
3. Mix in egg salad ingredients with the yokes until well blended. Spoon egg salad mixture back into whites.
4. To assemble the spiders: slice a black olive in half lengthwise, that will become the body. Then cut the other half crosswise into thin slices to form the 8 creepy legs.

Find more “BER” Month Recipes here!