Everything Pumpkin

I bet there is more recipes that this ones...
but the Old Farmer Almanac have these!!

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Slow cooking Thursday

I can't remember how I end up in this blog, but browsing in it I found she had been posting her slow cooking recipes on thursdays....and I tought it was worth to follow that on her delicious account here.

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Alternative Alfredo

1 pound hamburger meat, cooked (I used some of this)
1 can (10.5 oz) of Cream of Mushroom soup (any brand is fine)
1 can (10.5 oz) of Cream of Chicken soup (any brand is fine)
2 cups shredded Colby Jack cheese
2/3 cup mashed, cooked pumpkin (I used some of this)
1 can rice milk (or any kind of milk will work...I used one of the cans from the soup)
1/2 can water (I used one of the soup cans)
1 1/2 tsp black pepper (or to taste)
1 1/2 tsp salt (or to taste)
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1/2 tsp ground ginger powder

1 1/2 pounds of angel hair pasta (you can use any kind of pasta you want, and any amount), cooked and drained

Add everything to a large skillet and mix together, well. Bring to a simmer and cook on low about 8 to 10 minutes. Put drained pasta into a large serving bowl (or the pot that it was cooked in) and then pour the alfredo mixture over the top and toss together. Serve with Parmesan cheese sprinkled on top.

posted by Shaena:)

Quick tip for Cookies

If you would like to make cookies, but don't have the time for the full process, purchase some ready-made cookie-dough from the store and jazz it up at home! You can add extras like chocolate chips, white chocolate chips, candy pieces, raisins, dried cranberries, dried fruit (cut up into small pieces), chopped nuts, and even shredded coconut. And remember, you don't have to start with plain old sugar cookie...you can start with something like oatmeal cranberry or chocolate chip! The possibilities are endless and the outcome is delicious!

Dough in the tub: when you scoop out the dough for your balls, add extras to the dough in your hand, while you are shaping it into the balls and then place on the cookie sheet to bake.

Dough in the tube: slice your dough and then push or mix your extras into it before putting it on the cookie sheet to bake.

Dough in break-away squares: place your squares on the cookie sheet and then push your extras into the tops of the squares before baking.

posted by Shaena:)

Quick tip for Pumpkins: Part 2

I decided that I didn't want to turn the oven on, since it was getting late in the evening, so I thought I would try cooking the pumpkin in my slow cooker...overnight. I got a "Pie Pumpkin" and it was about 9 inches in diameter. First, I cut it in half and scooped out all the pulp and seeds (don't throw the seeds away, you can clean them and roast them in the oven. I then cut up the pumpkin into pieces that were about 3-inches by 4-inches. After that, I decided to go ahead and take the outer skin off, about the thickness that you would take off of an apple. I put my liner into my crockpot (not a necessity, but it sure does make cleanup easier!), and tossed in the chunks of pumpkin (I didn't add any water to it...it will be just fine, since the pumpkin already has some natural moisture in it). Like I said earlier, I thought I would cook these overnight, so I put my slow cooker on the lowest setting. About 2 hours later, I started smelling a wonderful smell coming from the kitchen...so I checked it out...the pumpkin was starting to soften! So, I waited about another hour (until the smell got a little stronger) and checked it again...it was perfectly softened!!! Needless to say, it didn't take all night, but I didn't have to mess with the oven and now I have perfectly cooked pumpkin that is ready for some yummy stuff!!!

posted by Shaena:)

PEEPS® Hot Chocolate

Ingredients:

1 PEEPS® Marshmallow (any shape or flavor)

1 envelope hot chocolate mix

-see package for additional ingredients

Whipped cream

Directions:
1. Prepare hot chocolate according to package directions
2. Top with a serving of whipped cream and a PEEPS® Marshmallow

Makes:
1 serving (1 cup)

Courtesy of PEEPS®

posted by Shaena:)

Chicken Tips

There was a tip earlier this month about ground beef. I wanted to let you know the same is great with chicken breasts. You can boil 8-10 chicken breasts in a stockpot. Cool them. Then cut into cubes. Place them in freezer safe bag (quart size) for each meal. 8-10 chicken breasts make about 3 meals. 3 chicken breasts per meal. This is a great for things like chicken spaghetti, chicken pot pie, chicken jambalaya, chicken spectacular, southwest chicken chili etc. I will post those recipes at another time.

Quick Tip for Pumpkins

How To Roast A Pumpkin

You can only do this with a freshly carved pumpkin! Do not use on a pumpkin that has been carved and sitting out for several days.

To bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise and scoop out the seeds and strings. Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water. Bake, uncovered, at 375° for 1 1/2 to 2 hours or until fork-tender. Remove. When cool, scrape pulp from shells and puree, a little at time, in food processor or blender. Mix with a little salt.

To freeze pumpkin puree. Put 1-2 cups in freezer bags along with spices and use in pies.

To use pumpkin puree for recipes: Line a strainer with a double layer of cheesecloth or a flour sack dish towel and let the pumpkin sit to drain out the extra moisture BEFORE cooking with it. Pumpkin is very moist, so in order for your recipe to come out correctly, you MUST strain it.

courtesy of Living On A Dime

posted by Shaena:)

Pumpkin and Fresh-Ginger Cookies

Yield: About 2 dozen.

These soft, cakey cookies are best eaten the same day they're baked. That won't be any trouble!

• 1-1/4 cups packed light-brown sugar
• 1 cup pumpkin puree
• 1 large egg
• 2 tablespoons grated fresh gingerroot, or more to taste
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 1/2 cup (1 stick) unsalted butter, softened
• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup chopped walnuts
• 1 cup currants or chopped raisins

Preheat oven to 350 degrees F and lightly grease two cookie sheets. Combine brown sugar, pumpkin, egg, gingerroot, sour cream, and vanilla in a food processor. Process to a smooth puree. Add the soft butter and process for 8 more seconds.

In a separate bowl, mix the flour, baking soda, baking powder, salt, and cinnamon. Stir the dry ingredients into the liquid in two stages, just until blended. Fold in the walnuts and currants (or raisins). Spoon heaping tablespoonfuls of dough onto the baking sheets, leaving 2-1/2 inches between each one. Bake for 15 minutes. When done, the cookies will form a crust, but they'll still be soft to the touch. Cool on the sheets for 2 minutes, then transfer to a rack to finish cooling.

courtesy of The Old Farmer's Almanac

posted by Shaena:)

Pumpkin Tortilla Soup

Yield: 12 servings

• 1 broiler-fryer chicken
• 1 large onion, chopped
• 1 leek, washed and chopped
• 2 cans (28 ounces each) whole tomatoes, chopped
• 3 cups tomato juice
• 1 small bunch celery with heart, chopped
• 1 to 2 cups canned pumpkin
• 2 teaspoons chicken bouillon granules
• 2 cloves garlic, crushed
• 1/2 teaspoon freshly ground black pepper
• salt
• 6 corn tortillas
• 1/4 cup fresh cilantro leaves for garnish
• 8 ounces Monterey Jack cheese, shredded, for garnish

Place the chicken in a large pot and cover with at least 1 gallon water. Bring to a boil, then reduce the heat and simmer until very tender, about 1 hour. Remove the chicken from the bones and cut or tear into medium-size pieces; set aside.

Strain the broth and place in a clean pot. Add the onion, leek, tomatoes, tomato juice, celery, pumpkin, bouillon, and garlic. Simmer for about 1 hour. Add the chicken, pepper, and salt to taste and simmer for 15 minutes more.

Preheat the oven to 250 degrees F. While the soup is in its final simmer, slice the tortillas into thin strips (a pizza cutter works well) and bake until crisp and golden brown. Pour the hot soup into bowls and garnish with the cilantro leaves, cheese, and tortilla strips.

courtesy of The Old Farmer's Almanac

posted by Shaena:)

Pumpkin Pancakes

Yield: 12 pancakes

• 1-1/2 cups unbleached all-purpose flour
• 2 tablespoons baking powder
• 2 tablespoons firmly packed light brown sugar
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon allspice
• 1-1/2 cups canned evaporated milk (not condensed)
• 1 cup solid-pack canned pumpkin
• 2 large eggs, lightly beaten
• 1-1/2 teaspoons vanilla
• 1/4 cup bacon drippings (liquid, but not hot)
• maple syrup, honey, or fresh fruit as accompaniment

Into large bowl sift together flour, baking powder, brown sugar, salt, cinnamon, and allspice. Stir in milk, pumpkin, eggs, vanilla, and bacon drippings, and stir batter until well combined. Preheat greased griddle or skillet over moderate heat until drops of water scatter over surface. Pour batter onto griddle by 1/3 cupfuls. Cook pancakes for 2 minutes on each side, or until golden and cooked through. Serve with maple syrup, honey, or fruit.

courtesy of The Old Farmer's Almanac

posted by Shaena:)

Pumpkin-Seed Necklace

THIS YEAR, when you hollow out your pumpkins, save the seeds to make enchanting and colorful jewelry. Separate the seeds from the pulp and rinse them well in warm water. Spin them in a salad spinner, then spread them out on paper towels to dry completely.

When the seeds are dry, color them with felt-tipped markers, leaving some uncolored if you wish. Make holes near the center of each seed, using an awl and a block of wood. String the seeds with a large-eyed needle and fine elastic, using 125 to 130 seeds for a necklace, far fewer for a matching bracelet. (Measure around your neck or wrist before cutting the elastic, allowing a little extra to tie the finishing knot.)

courtesy of The Old Farmer's Almanac

posted by Shaena:)

Candy Corn Crispy Treats

makes 16 to 20 bars

3 tablespoons butter
1 (10-ounce) package large marshmallows
6 cups crispy rice cereal
1 cup candy corn
1/4 cup semisweet chocolate chips, melted

1. Coat a 9" x 13" baking dish with nonstick cooking spray.
   
2. In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in rice cereal until evenly coated. Add candy corn and stir gently just until candy is mixed in.
   
3. Spoon mixture into baking dish and press down with spatula.
   
4. Drizzle melted chocolate over top. Let cool then cut into bars. Keep covered until ready to serve.

Featured on MrFood.com

posted by Shaena:)

Chocolate Chip Banana Bread

makes 2 loaves

1/3 cup canola oil
1 cup sugar
3 eggs, beaten
2/3 cup buttermilk
4 to 5 bananas, mashed
3 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
1/2 cup chopped walnuts, optional

1. Preheat oven to 325°F. Coat two 9" x 5" loaf pans with canola spray.
   
2. In a large bowl, combine oil, sugar, eggs, buttermilk, and bananas; beat until thoroughly mixed. Beat in flour, baking soda, and salt until just blended. Stir in chocolate chips and nuts, if desired.
   
3. Pour batter into loaf pans and bake 55 to 60 minutes, or until a toothpick inserted in center comes out clean. Let cool 5 minutes then remove from pans.
   

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Recipe Courtesy of Canola Gourmet. For more information about canola oil, visit www.northerncanola.com. Featured on MrFood.com

posted by Shaena:)

Chuckwagon Beef & Pasta Skillet (skillet)

Courtesy of Texas Beef Council and KCBD.com

Chuckwagon Beef & Pasta Skillet (skillet)

Total Preparation and Cooking Time: 35 minutes

1 pound ground beef

1 small green bell pepper, chopped

1/2 cup chopped onion

1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth

1-1/2 cups uncooked wagon wheel pasta or rotini pasta

1 cup prepared hickory-flavored barbecue sauce

1/4 cup water

1/2 cup (2 ounces) finely shredded Cheddar or Colby cheese

Brown ground beef with bell pepper and onion in large nonstick skillet over medium heat 6 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings.

Stir in broth, pasta, barbecue sauce and water; bring to a boil. Reduce heat to medium-low; cover and simmer 10 to 15 minutes or until pasta is almost tender. Uncover and continue cooking 5 to 7 minutes or until pasta is tender and sauce is thickened, stirring occasionally. Sprinkle with cheese before serving.

posted by Shaena:)

Beef Pizza Bagels

Courtesy of Texas Beef Council and KCBD.com

Total Preparation and Cooking Time: 20 minutes (Serves 4)

4 plain bagels, halved
1/2 lb. cooked, lean ground beef
1/2 cup shredded Mozzarella cheese
1/2 cup pizza or spaghetti sauce

Spread top of each bagel halp with 1 Tbsp. sauce. Top with approximagely 3 Tbsp. cooked ground beef. Sprinkle with 1 Tbsp. cheese.
Place bagels on cookie sheet sprayed with non-stick cooking spray.
Bake at 350°F for 10 minutes or until cheese is melted and bagel is golden brown. (Or, place bagel in 400°F toaster oven for 10 minutes.)

posted by Shaena:)

Beef Taco and Cheese Pockets

Courtesy of Texas Beef Council and KCBD.com

1 cup fully-cooked ground beef, Taco flavored

1 cup frozen vegetable mixture

3/4 cup shredded Mexican cheese blend

1 package refrigerated grand biscuit dough

-- Cooking spray

-- All-purpose flour

Heat oven to 375°F. Spray a baking sheet with cooking spray to coat it lightly.

Combine ground beef and vegetables in a small bowl.

Sprinkle a cutting board or counter top with flour. Use a rolling pin to roll out biscuits into 8 inch oval pieces.

Place 1/4 cup of beef and vegetable mixture onto one side of each biscuit. Fold over empty side of biscuits to cover filling. Place on baking sheet and press edges with a fork to seal the dough.

Bake 13-15 minutes or until dough is golden.

posted by Shaena:)

Roast Beef & Veggie Wraps

Courtesy of Texas Beef Council and KCBD.com

16 slices thin deli roast beef

2 cups shredded broccoli slaw

1/4 cup low fat Ranch dressing

2 Tbsp. low fat ranch dressing

1 container (8 oz.) low fat cream cheese

4 large flour tortillas

Combine broccoli slaw and 1/4 cup ranch dressing in a medium bowl.

Combine 2 Tbsp. Ranch dressing and cream cheese in a small bowl.

Place tortillas on flat surface. Spread cream cheese mixture over tortillas. Place 4 roast beef slices on top of cream cheese layer. Top roast beef with broccoli slaw mixture.

Roll tortilla tightly to enclose filling. Cut crosswise into 1½ inch wide pieces.

posted by Shaena:)

Trail Ride Snack Mix

Courtesy of Texas Beef Council and KCBD.com

2 cups Beef jerky pieces

2 cups Pretzels

½ cup Peanuts

½ cup Almonds

½ cup Raisins

¼ cup M&Ms (optional)

Cut beef jerky into bite-size pieces with a pair of kitchen scissors. Combine all ingredients in a large Ziploc bag.

posted by Shaena:)

The First Lady's Hot Chocolate

Courtesy of KCBD.com

6 TB Unsweetened cocoa
6 TB Sugar
Pinch of Salt
2 1/2 cup Milk
2 1/2 cup Light Cream
1/2 tsp Vanilla (or more)
Pinch of Cinnamon Powder (optional)
Whipped Cream
Orange Zest

Mix cocoa, salt, and sugar. Add milk. Heat to dissolve.
Add light cream, cinnamon, vanilla. Heat to just under boiling.
Mix very well and pour into warm mug.
Top with whipped cream, cocoa powder, and fine orange zest.

posted by Shaena:)

Broccoli Salad

5-6 cups broccoli florets (or about 1 pound), cut into bite-sized pieces
1/4 cup of red onion, either chopped or sliced very thinly
15 slices of bacon, cooked and crumbled up
2/3 cup raisins (depending on how many you like)
1/2 cup chopped pecans
1/4 cup sunflower seeds
1 cup of mayonnaise
1/3 cup of sugar
3 TBSP of vinegar (any kind will work- distilled white, apple cider, or red or white wine vinegar)

Mix the mayonnaise, sugar, and vinegar in a small bowl. Combine the remaining ingredients and and toss toss them together, then pour the dressing mixture over everything and mix well. It is best if it is thoroughly chilled in the refrigerator, a few hours before serving, but can be served immediately after making it if desired.

posted by Shaena:)

Sausage Balls

1/2 pound spicy/hot sausage (I use ground pork sausage), browned
2 cups shredded cheddar cheese
1/8 tsp cayenne pepper (optional)
2 cups bisquick or bisquick-type mix
2 TBSP water

Mix all ingredients together, form into 1-inch balls, place on cookie sheet and bake at 375-degrees-F for 15 minutes.

Note: I always double this and make a TON of these things because they go really fast! Also, I don't usually drain the grease off of the sausage unless it is REALLY greasy...and then I just drain off some of it. The little bit of grease and the water both help keep them from being so dry when they are baked. Enjoy!!!

posted by Shaena:)

High Fiber Christmas Crunch

( I got this clip from a magazine, don't remember which, but I do plan to make these soon)

2 cups crisp wheat squares
2 cups crisp rice cereal squares
2 cups crisp corn cereal squares
2 cups crisp oat cereal squares
2 cups flaked coconut
1 cup slivered almonds
1 cup pecans pieces
1 cup sweetened dried cranberries
1/2 cup butter
1 cup Pure Honey

Line two large shallow (rimmed) baking pans (each 15x10x1-inch or larger) with aluminum foil or parchment paper; spray well with cooking spray . Layer half of the cereal, coconut, nuts and cranberries in each pan. Gently mix with hands or wooden spoon. Melt butter on your favorite mettod (not brown)Measure Honey in cup glass and whisk to combine. Drizzle half of the butter mixture over each pan of cereal mixture; gently stir with spoon to coat cereal. Bake at 325. for 30 to 35 minutes or until coconut turns light golden brown, stirring every 10 minutes. Cool pans of crunch snack mix on wire racks breack apart in large pieces. Makes about 14 cups.

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Jumbo Kellogg's Corn Flake Cookies

from kelloggs.com

1 3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup margarine or butter, softened
1 cup sugar
2 eggs
1/2 teaspoon vanilla
6 cups Kellogg's Corn Flakes (crushed to 4 cups), divided (any brand can be used)
1/2 cup milk chocolate morsels
1/2 cup peanut butter morsels

1) Stir together flour, baking powder, soda and salt. Set aside.

2) In a large mixing bowl, beat together margarine and sugar until light and fluffy. Add eggs and vanilla. Beat well. Add flour mixture, mixing until combined. Stir in 2 cups of the crushed corn flakes cereal and morsels. Portion the dough, using a 1/4-cup measure, then roll in remaining cereal to coat. Place on baking sheets coated with cooking spray. Flatten to 3-inches in diameter.

3) Bake at 350-degrees-F about 15 minutes or until light golden brown. Remove immediately from baking sheets. Cool on wire racks. Store in airtight containers.

Yield: 16 cookies

I made these for dh's work and had several requests for the recipe. These are VERY good!

Posted by Shaena:)

Mom's Quick and Easy Pancakes

from Cooks.com
(super easy and very good!)

1 cup sifted flour
1 TBSP baking powder
3 TBSP melted butter
1 tsp vanilla
2 TBSP sugar
1 cup milk
1 egg

Mix dry ingredients in 1 bowl and liquids in a separate bowl. Pour and mix dry ingredients into liquids, gradually. Cook on ungreased skillet.

Note: I usually use some kind of spray cooking oil on my skillet or griddle, to help keep the pancakes from sticking. Also, you can add fruit, chocolate chips, nuts or pretty much anything else that you can think of to these to make them your own. I have used whole wheat flour before and they turned out great! Play with the recipe and see what you can come up with & have fun!!!

Posted by Shaena:)

Quick Tip for Quick Dinners

When you purchase fresh, ground hamburger meat, cook it all up as soon as you get home. You can season it anyway you like, while cooking it, with things like garlic powder/salt/pepper(my favorite), taco seasonings, oriental seasonings, etc. Then, I cool it in the refrigerator then separate it into ziploc freezer bags and freeze it. When you need some, you can pull it out of the freezer and either thaw it out in the microwave (if using the whole bag), or just dump what you need into what you are preparing. I always buy large packages of meat and I used to just separate it out and freeze it, but then I had to thaw it out and then cook it and it would take forever. When I started doing this, it saved a ton of time in preparing the meat and then it made our meals cook a lot faster!

posted by Shaena:)

Peanut Butter Fudge

Peanut Butter Fudge
Recipe courtesy of Alton Brown

(I got this recipe from Food Network's Alton Brown (Good Eats) and I have had numerous compliments from it...and several requests for more! It is super easy and very good!!!)

1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon pure vanilla extract
1 pound confectioner's sugar (powdered sugar)

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and confectioner's sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8-inch by 8-inch pan lined with wax paper or parchment paper (I prefer the parchment paper so I don't get a wax taste). Place a second piece of wax or parchment paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

posted by Shaena:)

Broccoli Balls

(may substitute spinach for broccoli if you wish.....therefore making them spinach balls)

2 10oz pkgs.broccoli
3 cup herb stuffing mix
1 lg. onion
6 eggs, well beaten
3/4 cup melted butter
1/2 cup grated Parmesan Cheese
1 T. pepper
1 1/2 garlic salt
1/2 t. thyme

Preheat oven to 325. Cook broccoli according to pkg. directions. Drain well and let cool. Mix remaining ingredients and broccoli together. Shape mixture into 3/4 inch balls and place on cookie sheets. Bake for 15 to 20 minutes. Make 11 dozen and can be frozen and enjoyed later! Thaw slightly before reheating.

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from a Knitter friend

WELCOME!!!

I am very excited to be a part of this and I look forward to sharing all the wonderful recipes that everyone has to offer!!! So, without further ado...let's get this started!!!