Thursday, September 27, 2012

Peter, Peter, Pumpkin Eater!

Oh my goodness, I can't wait to try lots of new pumpkin recipes I've been collecting lately. I have some sweet memories of my mom cutting and boiling pumpkins to make pumpkin pie, but that was it. I have no idea when this big pumpkin recipe craze hit, but I'm so glad it did. 10 years ago my sister-in-law gave me a recipe for Pumpkin Pie Crunch and she told me how wonderful it was. The next year I made it and fell in love. It was my favorite pumpkin recipe for sure. About 8 years ago I found a recipe for Pumpkin Fudge. I made some for co-workers and they asked for the recipe. I've tried a Pumpkin Bread recipe from my friend, Julia.

Last year I found this recipe for Pumpkin Muffins and they were a huge hit at home. I also tried a Pumpkin Cookie recipe another friend, Laura,  recommended and knew I had found my new favorite cookie. I also made Pumpkin Dip, pancakes, and 4-layer cake. Now I have tons of new recipes I can't wait to try:
Pumpkin Rice Krispie Treats
Pumpkin French Toast
Pumpkin Frappe
Pumpkin Cinnamon Buns
Pumpkin Bread in Crock Pot

To find all 21 pumpkin recipes I've tried, including Pumpkin Pasta, click here.

Do you have a favorite Pumpkin Recipe to share?

Monday, September 24, 2012

Downeast Maine Pumpkin Bread

recipe from my friend, Julia

15 oz can pumpkin puree
4 eggs
1 c vegetable oil
2/3 c water
3 c sugar
3 1/2 c all-purpose flour
2 t baking soda
1 1/2 t salt
1 t ground cinnamon
1 t ground nutmeg
1/2 t ground cloves
1/4 t ground ginger

1. Preheat oven to 350. Grease and flour 3 7x2" loaf pans.
2. In a large bowl, mix together pumpkin through sugar until well blended. In a separate bowl, whisk together the flour through ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

In my opinion: This bread was so moist and delicious. I only wish I had made it sooner.

Thursday, September 20, 2012

Crock Pot Brunswick Stew by Paula Deen

2 c new potatoes
2 c (16 oz) frozen lima beans (thaw)
2 c (16 oz) frozen corn (thaw)
1 onion, chopped
3 lb boneless beef roast, trimmed
28 oz crushed tomatoes
28 oz BBQ sauce
1 1/2 c beef broth

This calls for a 4 quart cooker. I used a 5 quart, as you'll see in the pictures, and it was not big enough. Also, I'm not sure why it calls for thawed veggies as they'll be in the pot for 9 hours. Mine just sat out on the drive home from the store and also while I chopped the potatoes and onions.

1. In a 6 quart cooker, combine potatoes through onion.

2. Place roast on veggies.

3. Pour sauces over. Cover & cook on high 1 hour.

4. Reduce heat to low and cook 8 hours.
5. Using 2 forks, shred meat.

Serve with bread.

Tuesday, September 18, 2012

Quick & EASY Chicken Stir Fry by Minute Rice

1 lb boneless skinless chicken breasts, cut into thin strips
1 t garlic, minced
1 T oil
1 1/2 c water
1/4 c lite soy sauce
1 T sugar
16 oz pkg frozen stir-fry vegetables
2 c white rice, UNCOOKED

1. Cook and stir chicken and garlic in hot oil in large skillet on medium-high heat 5 minutes or until chicken is cooked through.
2. Add water, soy sauce, sugar, and vegetables; stir. Bring to boil.
3. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Fluff with fork.

In my opinion: Wow, this was so easy and delicious! I have seen this recipe on the rice box for years and now I'm beating myself up for not trying it sooner.

Thursday, September 6, 2012

Chili-Lime Southwest Wraps by Paula

This is what went inside the tortillas. I didn't think a picture of the wrap all rolled up would really capture the colorful ingredients. I did find a great pic on Paula's site:

                                                   Chili-Lime Southwest Wraps
  1. ½ cup mayonnaise
  2. 1 tablespoon lime juice
  3. 1 teaspoon chili powder
  4. 3 cups shredded cooked chicken
  5. 1 (10-ounce) can diced tomatoes and green chiles
  6. 1 (15.25-ounce) can black beans, rinsed and drained
  7. 1 (15.25-ounce) can whole-kernel corn, rinsed and drained
  8. ½ cup chopped cilantro
  9. 7 (10-inch) flour tortillas
  10. Raffia, optional
  1. In a large bowl, combine mayonnaise, lime juice, and chili powder. Stir in chicken, tomatoes and green chiles, beans, corn, and cilantro. Spoon mixture into each
  2. tortilla. Roll up tortillas, and cut in half. Secure with raffia,
  3. if desired.
In my opinion: I just loved these wraps! My mixture turned out quite runny so next time I will definitely drain the cans much better, even the tomatoes and chiles.

Chicken in Gravy by Kraft

 I'm not sure the picture does this recipe justice, this is a good meal!

4 slices bacon, chopped
4 sm. boneless, skinless breast halves (1 lb)
4 lg carrots (1 lb, thinly sliced)
1 lg onion, ch
1 c fat-free, reduced sodium chicken broth
2 oz cream cheese, cubed
3 c hot cooked brown rice (I used white)

1. Cook & stir bacon until crisp. Drain on paper towels. Discard drippings from skillet.
2. Add chicken to skillet; cook 5-6 minutes on each side or until golden brown and done.
3. Transfer chicken to plate; cover to keep warm. Add veggies and 1/2 c broth to skillet; cover & simmer 10 minutes or until veggies are tender.
4. Stir in remaining broth & cream cheese; cook, uncovered, 2 minutes or until cream cheese is melted & sauce is thickened, stirring frequently. Return chicken to skillet; cook 2 minutes or until heated through. Spoon rice onto serving plate. Serve chicken and gravy over rice.

In my opinion, this is surprisingly good. The carrots were sweet and a nice addition to this meal. It was quick and easy. We will have it again.