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Posts Tagged ‘autumn’

 

4 12 oz cans white beans, drained
2 small cans green chile, fire roasted (mild or medium heat) – don’t drain
1 14 oz can white or yellow corn, drained
1/2 each of yellow, orange and red bell pepper, chopped
2 pounds chicken breast cooked and chunked
3 Tbsp of McCormicks Fajitas seasoning mix (approx half of a 1.12 oz pkg)
2 c chicken broth
3 c half and half
1 Tbsp cracked pepper
1 tsp cumin

Mix everything but the chopped bell pepper into a crockpot.  Fry the bell pepper in a tsp of vegetable or olive oil until slightly cooked (2 minutes, stirring).  Throw in the crockpot with the rest.

Cook on high heat for approximately two hours.

You may add some corn starch thickener if you prefer a thicker soup.  Add it the last twenty minutes of cooking.

Serve with any of the following:  dollop of sour cream, grated cheese, tomatoes, avocado chunks.

Serve with sweet cornbread.

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It’s that time of year! And these are a delicious way to enjoy it.

3 Tablespoons butter (browned)
5 1/2 cups mini marshmallows
1 Tablespoon brown sugar
2 teaspoons pumpkin pie spice
1 cup butterscotch chips

Butter a 9×13 pan (or 10×10 if you’d like thicker treats). In large saucepan on medium high heat stir butter until melted. Continue stirring until butter turns brown. Don’t overcook or scorch. Lower temp to low-medium and add marshmallows, stirring constantly until melted. Remove from heat.

Add the brown sugar and pumpkin pie spice and stir together. Add the butterscotch cups and stir until mixed and is beginning to melt.

Pour into pan. Let cool, Cut into squares and serve!

Perfect for parties.

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Froggie’s Sweet and Savory Pumpkin Soup.

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This soup has it all…………a creamy blend of subtle hint of cinnamon and nutmeg with a warm kick with chipotle pepper and cumin.  I thought of mole sauce when I was making it, wanted a nutty chile undertone.  The nutty comes in the form of the browned butter used to bake the pumpkin, and the pumpkin flour seeds that act as garnishes.   And just because I can, I dropped some semi sweet chocolate into it.   Because everything is better with chocolate.

This is a perfect course for a holiday, Autumn/Fall or even Christmas meal.

Preparing the Pumpkins

Use only sugar or Cinderella pumpkins for they have the best texture and taste.  I find that the 2-3 pound ones have a better flavor.

Preheat oven to 375.

Cut the top of stem off, and quarter the pumpkin.  Remove the seeds with a spoon.  Using a fork or kabob or anything sharp, poke lots of holes in the meat of the squash.

Using 1/4 cup of salted butter heat on stovetop, allowing to boil.  Stir and watch carefully as the boiling butter begans turning brown.  It will look like the color of a brown paper grocery bag.  When it hits that color, immediately remove from heat so you don’t scorch it.

Ever so carefully, spoon the browned butter over the holes of the prepared pumpkin quarters.  Place in oven and let cook 1 to 1.5 hours, depending on size.

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Butter just prior to browning

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Browned butter. Remove from heat immediately after it gets to this point. It adds a bit of a hazelnut flavor.

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Pour browned butter over the prepoked holes.

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Just out of oven. Meat is soft. Don’t waste any of the butter, add to the soup.

Meanwhile, lets prepare the soup.

Ingredients:

1 Tablespoon olive oil
1/2 medium white onion, chopped
1 medium tomato, chopped
1 garlic cloves, chopped
4 slices bacon, chopped into small pieces
1/2 teaspoon ground cumin
1 chipotle peppers (canned in adobo, 1 for mild, 2 for spicy), chopped
1-2 cups chicken stock, depending on desired thickness and how thick your pumpkin purée is (May substitute vegetable stock if desired)
2 Tablespoons semi-sweet chocolate
1 Tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 fresh ground ginger
1.2 teaspoon dried oregano
1 teaspoons salt, more to taste
1 Tbsp lime juice
4 cups chopped, cooked pumpkin* (1 3-4 pound fresh or canned
1 cup half and half or cream

Garnishes:
Toasted, shelled pumpkin seeds
Cilantro
feta cheese
Method
1 Heat oil in a large pot (8-quart) on medium high heat. Add the onions,bacon and tomato and cook for 3-4 minutes, until softened. Add the garlic, cumin, and chipotle, cook for 1 minute more.
2 Add the chicken stock, chocolate, cinnamon, nutmeg, ginger, oregano, and salt. Bring to a simmer, reduce the heat and simmer for 20 minutes, partially covered.

Remove pumpkin from oven.  The meat will be tender.  Let cool slightly and use a spoon to scoop away from the skin.  Blend and then add to pot.
3 *If you are working with raw pumpkin seeds, now would be a good time to toast them. (If your pumpkin seeds are already toasted, skip this step.) Just spread them out in an even layer in a frying pan on medium high heat. Stir with a wooden spoon while toasting, until the pumpkin seeds are fragrant and are lightly browned. Remove to a bowl.
4 Remove the soup from heat and purée in blender. Return the puréed soup to the pot.
5 Add half and half, as well as lime juice. Adjust seasonings to taste, adding more salt, cumin, oregano, or chipotle to taste. If the soup is too thick, add more stock or half and half to desired consistency.
Serve with toasted pumpkin seeds, feta cheese and chopped cilantro.

The pumpkin farm had some gorgeous gourds so I scooped them out and spooned the soup in just prior to serving.  Very sophisticated soup and was an excellent intro to the main dish.  





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pumpkin white chocolate snickerdoodles

Pumpkin White Chocolate Snickerdoodles

 

Pumpkin White Chocolate Snickerdoodles

Ingredients

1 1/2 cups sugar
1/2 cup butter flavored shortening
1/2 cup butter, softened
1/2 cup pureed/canned pumpkin
2 eggs room temperature
1 Tbsp pure vanilla
1 1/2 tsp. cream of tartar
2 3/4 cup flour
1 tsp. baking soda
1/8 tsp. baking powder
1/2 tsp. salt
3 tsp. pumpkin pie spice
1 cup white chocolate chips
3 tsp. cinnamon
4 Tbsp sugar
1 tsp. pumpkin pie spice
Cream butter, shortening and sugar on low with mixer, or by hand (don’t overmix it). Stir in pumpkin, eggs, vanilla and cream (mix) together.
In a separate bowl combine, cream of tartar, flour, baking soda, baking powder, pumpkin pie spice and salt.
Gradually add this mixture to the creamed mixture and stir until well combined. Add white chocolate chips and mix until well combined.
Cover and freeze for 20-30 minutes.
Combine sugar, cinnamon and pumpkin pie spice in a small bowl. Form dough into small balls, roll in sugar/cinnamon mixture and then place on a greased cookie sheet.
Bake at 375 for 8 minutes.

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Fall is my most favorite time of year.  By far.  I love the crisp of the air, I love the changing colors in the mountains.  They say your most favorite season is the one you first fell in love with.  For me, this is true.  I fell in love during Autumn.  So besides that nostalgic rush of memory that revives and tingles my endorphines, I embrace the pumpkins and the jonathan apples and the Autumn brown/copper/orange/yellow/burgundy colors.

I decided I liked pumpkins so much I was going to use them as a container for my pumpkin desserts this year.  Because you normally have to cook pumpkin for about an hour I was concerned about the integrity of my “container” so I opted just to create the shell as a base and place my already cooked pumpkins into the scooped out base.  I had to choose a pumpkin that was large enough to set a pumpkin sized pie into the base.  Consequently I needed to cut about four inches from the center of the pumpkin so I could have a cover-looking sized cover for the top.

So if you are going to do this, choose a large enough pumpkin, make sure you clean out the bottom well enough to place a pumpkin pie.

It makes a delightful setting!  I did two pies:  one a traditional pumpkin pie with baked leaf pieces (you can dust with cinnamon sugar or glaze with an apricot or strawberry jam to make the shimmery ones) prior to cooking.  Not only are they easy to do, they are very tasty and compliment the pie.

I also did a pumpkin dessert.  Super easy and very tasty.  I love streusel-type toppings on just about anything.

Pumpkin Dessert

INGREDIENTS:
1 (18.25 ounce) package yellow cake mix
1/3 cup butter, melted
1 egg

1 (29 oz) can pumpkin
1/2 c brown sugar
2/3 c milk
3 eggs
2 tablespoons pumpkin pie spice

1/4 c butter, chilled
1/2 c white sugar
3/4 chopped walnuts or pecans

DIRECTIONS:
1. Preheat oven to 350 degrees and lightly grease a 9×13 inch baking dish.
2. Set aside 1 cup of cake mix. Combine remaining cake mix with melted butter and 1 egg and mix until well blended; spread mixture in the bottom of the prepared baking dish.
3. In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin pie spice; mix well and pour this mixture over cake mix mixture in baking dish.
4. In a small bowl with a pastry blender, or in a food processor, combine chilled butter and white sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped walnuts over all.
5. Bake 45 to 50 minutes, until top is golden.

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We got our first snowfall here in the Utah mountains last week.  Just enough to sprinkle a bit of white, but the snow line came down to just above the benches.  I went up to Squaw peak in Provo canyon and got a few pictures.   It was a good thing I did because it has already melted where these pictures were taken.

 

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