Go to Cornbread

This is another great recipe from My Kitchen Cafe . This recipe is a great addition to the fabulous chili recipe I posted earlier. Tastes great with the whipped honey butter .

Go-To Cornbread
(Printable Version)
½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny - don't be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.

Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

Classic Red Chili

This great chili recipe came from Melanie at My Kitchen Cafe. This is a great recipe when feeding young and old. It was a great addition to our Halloween Festivities... Enjoy!!!
Classic Red Chili
(Printable Version )
*Makes 12-14 servings
2 medium onions, diced
2 teaspoons salt
2 to 2 1/2 pounds ground beef
3 large cans (29 ounces each) pinto beans, drained
46 oz. (one large can) tomato juice
1 (8 oz.) can tomato sauce
(I also added 1 29 oz can diced tomatoes and 2 4 oz cans of diced green chilis)
1 cup ketchup
2 bay leaves
1/2 cup water
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
2 teaspoons cumin
1 1/2 tablespoons brown sugar

Brown the hamburger and onion in a large skillet. Drain grease. In a small bowl combine the 1/2 cup water with the garlic salt, pepper, chili powder, cayenne pepper, cumin and brown sugar.

In a large pot, combine tomato juice, beans, tomato sauce, and ketchup. Stir in hamburger and onions and seasoning/water mixture. Mix well. Stir in bay leaves.

Bring to a boil over medium-high heat, then reduce heat and simmer over medium-low heat for an hour, stirring occasionally (this can simmer for as long as 4-5 hours).

Recipe Source: adapted from My Kitchen Cafe

Dinner in a Pumpkin

This recipe was inspired by my good friend DANA in Washington. She will often use smaller sugar pumpkins and microwave them for approx. 6 minutes and spoon the warm filling into each pumpkin for individual servings:)

This is a great meal for this time of year!! It is easy and tastes great. If you find it difficult to clean the inside of your pumpkin , try using an icecream scoop to help clean out the stringy strands and seeds. Hope you have a fun and safe Halloween!!

Dinner in a Pumpkin
(Printable Version)
1 medium pumpkin
1 chopped onion
2 pounds ground beef
4 Tbsp soy sauce
4 Tbsp brown sugar
2can cream of chicken soup
4cups cooked BROWN rice (or you can use white…I prefer brown since it’s healthier)
2 can sliced water chestnuts drained(optional)
2 can slice mushrooms(optional)

Cut off top of pumpkin and thoroughly clean out seeds and pulp. If desired draw a face on outside of pumpkin with permanent marker or acrylic paint. (This is a great thing to let kids help you with)
Preheat oven to 350 degrees.
In a large skillet cook onions and hamburger until hamburger is cooked and onions are tender.
Drain drippings. Add soy sauce, brown sugar, and soup.
Simmer 10 minutes stirring occasionally. Add cooked rice and water chestnut, and mushrooms.
Spoon mixture into cleaned out pumpkin shell.
Replace pumpkin top and place entire pumpkin with filling on a baking sheet.

Bake 1-2 hours (depending upon the size of the pumpkin) It will be done when the inside of pumpkin is tender. Put pumpkin on a plate. Remove pumpkin lid and serve meat and some of the cooked pumpkin.

(If you want more of a stroganoff falvor try adding sour cream to the mixture)

Pumpkin Bars for A Crowd

If you are looking for a pumpkin bar recipe to feed a large crown, then this is your recipe.....
Pumpkin Bars (from real mom kitchen )

Printable Version
6 eggs
1 1/2 cup oil (I use canola)
3 cups sugar
1 1/2 tsp vanilla
1 large can (29 oz) pumpkin
3 1/4 cup flour
1 1/2 tsp. baking soda
1 Tbsp cinnamon
1 1/2 tsp. salt
chocolate chips or cream cheese frosting work well with these bars

Mix together eggs, oil, sugar, vanilla, and pumpkin. Fold in dry ingredients and pour into jelly roll pan (13 x 18 pan) . (At this point you sprinkle half the pan with 1 cup of chocolate chips) Bake at 350 for 30 to 40 minutes until a toothpick inserted in the center comes out clean. Do not over bake. Frost with cream cheese frosting.

Cream Cheese Frosting

( use this recipe to frost half the cake. You could use it to frost the whole thing, but I like a good layer. So if you frost the whole pan, I would recommend doubling this recipe)

1 (8 oz) package of cream cheese (I use light)
8 Tablespoons butter, softened
1 cup powdered sugar
1 tsp vanilla

Blend together cream cheese and butter until smooth. Beat in powdered sugar and vanilla.

Mini Pumpkin Cakes

My friend "HOT PANTS" inspired me to try these fall treats. You can find the original recipe in the October Issue of Southern Living .
Mini Pumpkin Cakes
(Printable Version)

Makes 8 pumpkins
Ingredients

* 3/4 cup butter, softened
* 1 (8-oz.) package cream cheese, softened
* 2 cups sugar
* 2 large eggs
* 1 1/2 cups canned pumpkin
* 1/2 teaspoon vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon pumpkin pie spice
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* Caramel-Rum Glaze*
* Or Vanilla Glaze
* Caramel Stems, Leaves, and Vines (optional, instructions below)

Preparation

1. Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in pumpkin and vanilla.

2. Combine flour and next 4 ingredients; gradually add to butter mixture, beating at low speed just until blended. Spoon batter into 2 lightly greased pumpkin-shaped muffin pans, filling three-fourths full.

3. Bake at 350° for 24 to 26 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).

4. Cut rounded tops off muffins to make them flat. Invert top muffins onto bottom muffins, forming pumpkins. Drizzle Caramel-Rum Glaze over pumpkins. Decorate with Caramel Stems, Leaves, and Vines, if desired.

*Vanilla Glaze may be substituted.( I used a thin creamcheese frosting)

CARAMEL STEM: Press 1 caramel between fingers, lengthening to 1 1/2 to 2 inches to form a stem. Curl stem gently.

CARAMEL LEAVES: Roll caramels into 2-inch squares on a flat surface, using a rolling pin. Cut into leaves, using a paring knife. Gently press tips of leaves to flatten, if desired. Score leaves, using a paring knife. Pinch bottoms of leaves together.

CARAMEL VINES: Cut 1 caramel into 3 equal pieces. Squeeze each piece gently to flatten, and roll between hands or on a flat surface into a long thin rope. Twist ends to curl.

Note: We tested with Wilton Dimensions Multi-Cavity Mini Pumpkin Pans. Only have one pan? Bake batter in two batches, washing and drying pan between batches.

Carmel Rum Glaze

This recipe goes with Mini Pumpkin Cakes, Mini Pumpkin-Molasses Cakes
(Makes about 1 1/2 cups)
Ingredients
* 1 cup firmly packed brown sugar
* 1/2 cup butter
* 1/4 cup evaporated milk
* 1 cup powdered sugar, sifted
* 1 tablespoon rum

Preparation

1. Bring first 3 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil, whisking constantly, 1 minute. Remove from heat; gradually whisk in powdered sugar and rum until smooth. Whisk gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Use immediately.

Taco Soup

I have been making Taco Soup for years ...tonight I tried a new version and we absolutely loved it. It is a little spicy but we like spicy around here. You can substitute an additional can of diced tomatoes instead of the Rotel to make a milder version.The combinations of flavors were wonderful.

Taco Soup

(Printable Version)
• 2 pounds ground beef
• 1 to 2 diced onions
• 1 (14 1/2-ounce) can diced fire-roasted tomatoes
• 1 (10-ounce) can RO*TEL® diced tomatoes and green chilies
• 1 (15-ounce) cans black beans
• 1 (29-ounce) can pinto beans
• 1 (15 1/4-ounce) can whole kernel corn, drained
• 2 (4 1/2-ounce) cans chopped green chiles
• 1 (1-ounce) envelope taco seasoning
• 1 (1-ounce) envelope ranch salad dressing and seasoning mix
• Garnishes: Corn chips, cheese, sour cream, green onions
1. In a large skillet, cook beef and onions over medium heat until beef is no longer pink. Drain, using a slotted spoon, as you transfer browned beef and onions to a Dutch oven, stockpot or slow cooker.
2. Add tomatoes, black beans, pinto beans, corn and green chiles. Stir in the taco seasoning and ranch salad dressing mix.
3. If you’re cooking on the stovetop, cover the pot and simmer soup over low heat for 30 minutes up to 1 hour, stirring occasionally. If you’re using a slow cooker, cook on low heat for 6 to 8 hours.
4. Garnish individual servings with corn chips, cheese, sour cream and green onions, if desired.

Candy Corn Cookies

This is a fun treat for the Halloween season ...feel free to substitute your favorite sugar cookie for this recipe.
(Printable Version)

Candy Corn Cookies
Ingredients

1-1/2 cups butter, softened
1-1/2 cups sugar
2 eggs
1/2 teaspoon vanilla extract
3 cups all-purpose flour (not packed)
1 teaspoon baking soda
1/2 teaspoon salt
Yellow and orange paste food coloring
Directions

In a large bowl, cream butter ,sugar and eggs until light and fluffy. Beat in vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well.
· Divide dough into thirds. Press one-third of the white dough evenly onto the bottom of a loaf pan that you have lined with foil, waxed, or parchment paper. Place another one-third of the dough into a bowl and add yellow and red food dye to make it orange (refer to the chart on the back of your box). Once it is mixed evenly, press the orange dough evenly over the white dough.

· In another bowl, add the final amount of dough and dye it yellow. Press that evenly over the orange dough. Cover and refrigerate until firm (2 hours or overnight is best).

· Once chilled, invert your loaf pan and unwrap the dough. Flip it back over and place it on a cutting board. Cut the loaf crosswise into 1/4-inch slices using a sharp knife, trimming edges to make them even, if necessary. Cut each slice into 6 wedges.

· Place wedges 1-inch apart onto an ungreased cookie sheet. Bake for 7 to 10 minutes in a preheated 375-degree oven. Place cookies straight into a bowl with the remaining 1/2 cup sugar and coat. Place coated cookies on a baking rack to cool.

Ranch Style Biscuits and Gravy

Serve this wonderful Ranch-style gravy over hot split and buttered buttermilk biscuits. Biscuits with gravy make a great breakfast with fresh fruit, or serve along with a complete breakfast.

Sausage Gravy
Ingredients:
· 8 ounces breakfast sausage
· 2 tablespoons shortening or lard
· 3 tablespoons flour
· 1 1/2 to 1 3/4 cups milk
· salt and pepper, to taste
· dash cayenne pepper, optional
Preparation:
Cook sausage in a medium skillet over medium-low heat, stirring and breaking up with a spatula. With a slotted spoon, removed the browned crumbled sausage to a paper towel-lined plate. Add 2 tablespoons shortening, vegetable oil, or lard to the drippings in the skillet. Add flour, stirring until blended and bubbling. Gradually add 1 1/2 cups milk; continue stirring and cooking until thickened and bubbly. Add the crumbled sausage. If too thick, add a little more milk. Taste and add salt and pepper. Stir in a dash of cayenne pepper, if desired.
Serve over hot split and buttered biscuits. Serve sliced tomatoes or fresh fruit with these, or serve as part of a bigger breakfast.Serves 4 to 6.


Buttermilk Biscuits
Yield 15
Ingredients
4 cups all-purpose flour
1 tablespoon salt
1 tablespoon baking powder
1/2 teaspoons baking soda
1 cup vegetable shortening, cold, cut into 1/2-inch pieces(can substitute cold butter)
1 1/2 to 2 cups buttermilk, plus additional for brushing
Directions
Preheat the oven to 375 degrees F.
Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.
Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter.(I just cut my biscuits in squares then there is no wasted dough). Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 minutes until risen and golden brown.

Stuffed Pizza Rolls

Stuffed Pizza Rolls as seen on Our Best Bites
(Printable Version)
1 roll refrigerated pizza dough* (or make your own)
marinara/pizza sauce
2 T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

*You can use regular pizza dough, or thin crust.

Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.(I baked mine at 375* for approx. 15 minutes)

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares
Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after) You just need to be able to enclose the toppings in the dough so keep that in mind.
When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter (I tried both and there's not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese. (In lieu of the Parmesan, garlic, and Italian seasoning you could substitute garlic bread seasoning.)

Banana Cookies

I found myself with a bunch of really ripe bananas..... the kids preferred these cookies over banana bread. They are similar to the zucchini cookies I posted a couple of weeks ago. They would make a great sandwich cookie using cream cheese icing. They remind me of a " muffin top ". I did not use cloves I think I may be phobic of the strong taste. These could be classified as a breakfast cookie.

Banana Cookies from Simply Recipes

(Printable Version)
INGREDIENTS
• 1/2 cup of unsalted butter, room temperature
• 1 cup of sugar
• 1 egg, room temperature
• 1 cup of mashed bananas (about 2 ½ large bananas)
• 1 teaspoon of baking soda
• 2 cups of flour
• pinch of salt
• 1/2 teaspoon of ground cinnamon ( Used 1 tsp)
• 1/2 teaspoon of ground mace or nutmeg
• 1/2 teaspoon of ground cloves ( I didn’t use this)
• 1 cup of pecans (walnuts and chocolate chips are fine alternatives)
METHOD
1 Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
2 In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.
3 Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.
4 Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.
Makes about 30 cookies.