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.