A Pumpkin For Every Occasion!

It’s pumpkin season!! Pumpkins are everywhere– on your Quacker clothing, on tablescapes, in the stores, and now– on your dinner table!!. Angel & John love all things pumpkin, so they wanted to collaborate on a blog to share some yummy recipes whether you like savory or sweet!

Stuffed Pumpkin from Angel


  • 2-3 tbs olive oil
  • salt & pepper
  • 1/4 cup soy sauce
  • 1 lb ground mix (beef, pork, veal)
  • 1 cup onion- chopped
  • 2 cans cream of chicken soup (or cream of mushroom or cream of celery)
  • 2 tbs brown sugar
  • 1 tbs chopped garlic
  • 3 cups cooked white rice
  • 1 green pepper- diced


  • One medium pumpkin, cut off top & scoop out inside. Cook garlic & onion in oil, add meat & brown, stir in remaining ingredients. Fill pumpkin & bake at 350 for 1 1/2 hours. (May need more time depending on pumpkin & oven). Scoop some of the pumpkin with the meat/rice mixture for a yummy fall meal.


  • Wrap pumpkin with foil for 1/2-1 hour– then take off foil
  • Put the pumpkin in the dish in which you are going to serve to your guests– easier to transport.
Spring Style 2022 Sneak Peek

Pumpkin Bars with Cream Cheese Frosting from John Shrader

This another, new, fall favorite for the Shrader family! We hope your family will love it too! XOJ and Boo!

350 oven



      • 2c. All-purpose flour
      • 1c. Sugar
      • 1/2c. Brown Sugar
      • 1 1/2 tsp. Pumpkin Pie Spice ( you can add more if desired)
      • 1/4 tsp salt
      • 1tsp. Baking Soda
      • 2tsp Baking Powder
      • 4 eggs room temp, beaten
      • 1/2c. corn oil
      • 1/2c. Apple Sauce
      • Zest of ½ of an orange, Optional ( I love spice and orange together)
      • 15oz Can of Pumpkin Puree, not pie filling!


      • Spray a 13×9 baking pan with baking spray. ( the variety without flour)
      • In a large bowl, whisk all of the dry ingredients together.
      • In a medium bowl, whisk all the wet ingredients together.
      • Pour the wet ingredients into the dry ingredients. Stir until just combined. Pour batter into the prepared pan.
      • Bake 25 mins, test with a cake tester. Bake 5 mins more if needed.



      • 1/2c. Butter, room temp.
      • 8oz Cream Cheese, room temp.
      • 2tsp. Vanilla Extract
      • 5c. Powdered Sugar


      • Using a beater, beat Butter and Cream Cheese together until smooth.
      • Beat in powdered sugar, 1 cup at a time, until a smooth consistency is reached. If it gets too thick, thin with a tsp. or 2 of milk.
      • Spread on cooled cake. Sprinkle a little Pumpkin Spice on top if desired
      • Eat, share and Enjoy!
Spring Style 2022 Sneak Peek

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By |2023-10-12T10:47:46-04:00October 11th, 2023|Angel, Fridays @ The Factory, Recipe|0 Comments

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