Saturday, November 5, 2011

Pumpkin pumpkin!

Although I still have my seeds from the Jack-o-Lantern to roast I am in a big time pumpkin mood. Here are some recipes I sent out in my newsletter this week. The pumpkin cornbread is awesome!

Pumpkin Cornbread
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons brown sugar
1 cup shredded 2% cheese
1 large egg
3/4 cup milk
1 cup canned or fresh pumpkin puree
2 tablespoons butter, melted
Cinnamon Butter
4 tablespoons butter
2 teaspoons honey
1/2 teaspoon ground cinnamon

Heat oven to 375°. Grease and flour a bread loaf pan or put muffin cups in a 12-muffin tin. Combine cornmeal, flour, baking soda, baking powder and salt in a mixing bowl.In another bowl, whisk together the brown sugar, egg, milk, pumpkin and butter. Combine the dry and wet mixtures then add the cheese and then stir until well mixed. Fill a loaf pan or muffin cups about 3/4 full and place pan in the oven. Bake for about 18 minutes or until a tooth pick can be inserted into the middle of the loaf or muffin and comes out clean/dry. Let cool on a cooling rack.
While bread or muffins cool, combine all cinnamon butter ingredients in separate bowl and stir until blended. Serve with muffins or bread.

Spicy Pumpkin Chili Recipe
1 pound ground lean turkey,lean beef or soy crumbles
1/2 teaspoon crushed red pepper flakes, or to taste
1 teaspoon minced garlic
1/2 large onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can Great Northern beans, drained and rinsed
1 (8 ounce) can tomato sauce
1 (4 ounce) can tomato sauce with garlic and onions
2 (14.5 ounce) cans petite diced tomatoes
1 (14.5 ounce) can fire roasted diced tomatoes
1 (15 ounce) can pumpkin puree
2 teaspoons pumpkin pie spice
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt, or to taste
Heat a large skillet over medium-high heat; cook and stir the beef in the skillet until crumbly and no longer pink, about 5 minutes. Stir in the red pepper flakes, garlic, and onion; continue cooking until the beef has browned and the onion has softened and turned translucent. Add the green and red bell pepper and cook 5 minutes more.
While the beef is cooking, combine the kidney beans, black beans, Great Northern beans, tomato sauce, tomato sauce with garlic and onions, petite diced tomatoes, fire roasted diced tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, cumin, and salt. Stir in the ground beef mixture. Cook on Low until the chili is hot, 1 to 2 hours. This recipe was adapted from

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