Pumpkin Chili

My friend, Tiffany, mentioned pumpkin chili on her facebook.  It sounded so interesting to me...so I went online and found a recipe.  It is delicious!!  So I am sharing!  And, thanks, Tiffany!!!

Pumpkin Chili 

Ingredients
1.5 pounds ground chuck
1 – 15 oz can dark red kidney beans
1 – 15 oz can light red kidney beans
2 – 14 oz cans pumpkin puree
2 – 28 oz cans crushed or diced tomatoes
4 cups beef broth
1 large onion, diced
1 large green pepper, diced
2 cloves garlic, diced
3 teaspoons cumin
1 teaspoon chili powder, or more to suite your tastes
1 teaspoon salt
1 teaspoon pepper
2 teaspoons dried cilantro
2 teaspoons dried oregano
1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2.  Add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Bring soup to a boil and reduce to a simmer. Adjust seasonings to taste. Simmer far at least 1 hour, stirring from the bottom every 10 – 15 minutes.

Crock Pot:
1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2.  Add ground beef and vegetables to crock-pot. Then add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Turn to low for 6 -  8 hours, or high for 4 hours.

Serves 8.

** The only thing I did differently was I used pinto beans because my hubby does not care for kidney beans.

Butternut Squash Soup

This is another recipe that I found online and adapted to meet our liking.  Fairly easy and so very tasty on a cool fall evening!

Butternut Squash Soup
2 1/2 c butternut squash, mashed/pureed  (frozen squash, that has been thawed, can also be used but fresh-cooked squash is best.)

In medium saucepan:
1 white potato, peeled and cubed
1 ham hock
4 c water
3 vegetable bouillon cubes
Cook these ingredients for approximately 30 minutes.  Remove the ham hock.
Add the squash.  Mix well.

In a separate pan, saute' :
2 TBL butter
2 TBL olive oil
1 small onion, chopped
4 chunks peeled fresh ginger
Saute' until onion is transparent.  Remove the ginger chunks.

Add:
2 TBL cream cheese

Mix squash mixture, cooked onions, and cream cheese together in a blender until well-pureed.  (I have also used my immersion blender.)  Add milk or half and half  if needed to make the desired consistency for your liking.  Salt and pepper as desired.

Italian Beef Pizzaoli

Italian Beef Pizzaoli

This is a recipe I found online that was originally supposed to be made in the oven using a couple of steaks.  When I read it, I decided to make it in the crock pot with a beef roast...goes a long ways and I like leftovers!!
So, here it is!  Enjoy!!

Italian Beef Pizzaoli
3-4  lb boneless chuck roast
3 TBL olive oil
8 oz. crimini mushrooms, quartered
1 onion, chopped
3 cloves garlic, minced fine
1 tsp oregano
1 TBL sundried tomatoes, oil pack  ** see note
1/4 c balsamic vinegar
1 - 14 - 15 oz can diced tomatoes
1 c jarred roasted red peppers, chopped
2 TBL fresh basil, torn into small pieces

Brown the meat on all sides till well-browned.  Place in crock pot.
Mix together all remaining ingredients, except the fresh basil.  Place on top of the meat.
Put on the lid and cook on low for 8 hours.  Add the fresh basil for the last half hour.
Remove from crock pot and "pull," like you would pull pork.  Put back in the crock pot juices and veggies.
Serve over cooked rice.
I think it would also be very good served as an Italian sandwich...on a hard roll with sharp provolone cheese.

**I could not find sun-dried tomatoes in oil, so I bought the dried ones and soaked them overnight in a couple TBL of olive oil.  Seemed to work fine.  And I added the olive oil to the crock pot.

Shrimp Mozzarella Skewers

I was looking at some pics to upload to Facebook, and saw a picture of this recipe.  I made them last Christmas Eve.  Both my men thought they were wonderful!  (The guys are right!!)   So, here's a great recipe to try!


Shrimp Mozzarella Skewers
16 large, fresh shrimp
12 - 16 oz. fresh mozzarella, cut into 3/4 inch cubes
sea salt and fresh ground pepper, to taste
flour
2 beaten eggs
3/4 - 1 c panko bread crumbs
oil for deep frying
grated rind and juice of one lemon
3 crushed bay leaves


Make sure shrimp are peeled and deveined.   Thread shrimp and cheese onto skewers that have been soaked in water for 30 minutes.  Sprinkle with salt and pepper.  Roll in flour.   Dip each skewer in egg and then roll in panko bread crumbs.  Freeze for 45-60  minutes.
When ready to fry, heat oil to 350*.  Carefully place skewers into oil and fry for 4-5 minutes, until crisp and golden.  Remove from oil, drain on paper towel and place on warmed serving plate.  Drizzle lemon juice over and sprinkle with lemon rind and crushed bay leaves.  Serve immediately!

Cool Pineapple Cake

My mom sent me this recipe.  I have not tried it yet but my sister has and mom said it was really good...a cool, summery type dessert! I will be making it soon!


Cool Pineapple Cake
1 baked cake (white or yellow), baked according to package directions


Cool the cake completely.  Poke a few  holes in the cake.
Then pour 2 cans, yes, 2 cans, crushed pineapple, in juice, over the top of cake, juice and all.  Set aside.
Meanwhile, mix together 2/3 c cold milk  and 1 sm. box instant vanilla pudding.  Mix well, until smooth.
Add 8oz Cool Whip.  Mix well.  Spread over the top of the cake and pineapple.  Chill for at least 30 minutes.
A cool and refreshing summer dessert!  

Thanks, Mom and Carol!!

Fresh Peach Cobbler

Sorry...I've been slacking on this whole recipe blog thing!  Well, here's a goodie to make it up to you! 
It's the time of the summer when all the fresh fruits start to be ready and this recipe will put peaches to good use!!  It is VERY easy but very yummy!  Try it and see what you think!


Fresh Peach Cobbler
5 - 6 peaches, peeled and sliced
5 slices white bread (can be honey white, homemade, whatever you like but wheat bread does not do well in this recipe)
1 1/4 c sugar
2 TBL flour
1 beaten egg
1 stick butter, melted
1 tsp cinnamon
1 tsp vanilla 
Preheat oven to 350*.  Spray a 9X9 pan (or 3 qt. casserole) with non-stick spray.
Place peaches in the prepared pan.  Cut crusts from bread and cut into cubes.  
Place over the peaches.  Set aside.
In separate bowl mix the remaining ingredients.  Pour over the prepared peaches.  Make
sure the bread cubes are well covered with batter.  Bake for 35-45 minutes or until golden brown.
Best if served warm with ice cream or whipped cream!


This recipe can be made with many other fruits as well!  

Peanut Butter Meltaway Cake

So, it has certainly been a while since I have posted a new recipe.  Life has been crazy busy, but the school year is nearly done and maybe, just maybe, life will slow down a little!
The recipe today is a favorite of my family...a recipe I got from a friend many years ago...and one I have made MANY times!
It does take a little while to do as there are some steps to do but it is worth EVERY minute spent preparing it!  If you are a chocolate/peanut butter lover, you will be happy!

Peanut Butter Meltaway Cake
Layer 1:
In a small saucepan:
1 c butter
1/4 c cocoa powder
2 eggs, beaten
1/2 c sour milk
Melt butter, add cocoa.  Mix together eggs and sour milk and add to melted butter/cocoa mixture.  Bring just to boiling. Stir well.   Remove from heat and immediately add 1 c cold water and 1 tsp vanilla.    Set aside.
Meanwhile, in a large mixing bowl:
2 c sugar
2 c flour
pinch salt
1 tsp baking soda
Mix together and add liquid.  Mix well, beating till smooth.  Pour into a 13X9 baking pan that has been lightly sprayed with non-stick spray.  Bake at 350* for 40 - 45 minutes.  Remove from oven and cool completely.
Layer 2:
Melt one cup peanut butter in the microwave for about one minute.  Pour and spread melted peanut butter over the cooled cake.  Refrigerate for 20 minutes.
Layer 3:
1/2 c butter
1/3 c cocoa
4 1/2 c powdered sugar
1 tsp vanilla
6 TBL sour milk
In large saucepan, melt butter over low heat.  Add cocoa and bring just to a boil.  Remove form heat.  Add remaining ingredients.  Beat with wire whisk till smooth.  Pour on cake.  Icing will be runny but will thicken and harden a bit as it cools.  Cool and store in  refrigerator.