Seasonal recipes

[Dreemer43081]

Pumpkin Soup

Ingredients

* 2 tablespoons finely chopped onion
* 1/2 teaspoon curry powder
* 1/4 teaspoon ground cumin
* 1/4 teaspoon ground coriander
* 1/4 teaspoon salt
* 1 tablespoon butter or margarine
* 2 15-ounce cans pumpkin
* 2 14-ounce cans chicken broth
* 1 tablespoon packed brown sugar or maple syrup, optional
* 1 cup half and half, light cream or milk
* Dairy sour cream (optional)
* Fresh sage leaves (optional)

Directions

1. In a large saucepan, cook onion, curry powder, cumin, coriander, and salt in hot butter until onion is tender. Whisk in pumpkin, chicken broth, and brown sugar or maple syrup, if desired, until well combined. Bring mixture just to boiling; reduce heat. Stir in half and half and heat through. If desired, garnish with sour cream and sage leaves.

[Dreemer43081]

Chops with Sweet Potato Chutney

ingredients

* 1/3 cup finely chopped shallots
* 1/4 teaspoon crushed red pepper
* 4 6-ounce pork loin rib chops, cut 1-inch thick
* 1/4 cup packed brown sugar
* 1/4 cup vinegar
* 2 tablespoons dried cranberries
* 1/2 teaspoon grated fresh ginger
* 1 medium sweet potato, peeled and coarsely chopped

Directions

1. Combine shallots and red pepper. Reserve 2 tablespoons shallot mixture for chutney. Rub both sides of chops with remaining shallot mixture. Place on the unheated rack of a broiler pan. Set aside.

2. For chutney, combine reserved shallot mixture, brown sugar, vinegar, dried cranberries, and ginger in a medium saucepan. Stir in sweet potato; bring to boiling. Reduce heat and simmer, covered, 10 minutes, stirring occasionally.

3. Meanwhile, broil chops 3 to 4 inches from heat to desired doneness, turning once (7 to 11 minutes for medium). Serve with chutney. Makes 4 servings.

[Dreemer43081]

New World Chili


Ingredients

* 1 lb. turkey breast tenderloin, cut into 1-inch pieces
* 1 28-oz. can diced tomatoes
* 1 15-oz. can black beans, rinsed and drained
* 1 8-oz. can tomato sauce
* 1 cup peeled, seeded and cubed butternut squash or pumpkin
* 1 medium onion, chopped
* 1/2 cup chicken broth
* 1/2 cup frozen whole kernel corn
* 1/2 cup dried cranberries
* 1 fresh jalapeño pepper, seeded and finely chopped
* 1 Tbsp. chili powder
* 1 clove garlic, minced
* Chicken broth
* 2 cups shredded fresh spinach
* 4 oz. Monterey Jack cheese with jalapeño peppers, shredded (1 cup)

Directions

1. In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 cup chicken broth, corn, cranberries, jalapeño pepper, chili powder, and garlic.

2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with cheese. Makes 6 servings

[Dreemer43081]

Pumpkin Cheesecake Recipe

Graham Cracker Crust:
1 cup graham cracker crumbs*
1/3 cup ground toasted hazelnuts (any type of nut may be used - your choice)
1/4 cup granulated sugar
1/4 cup butter, melted

* Finely ground ginger cookies may be substituted for all or part of the graham cracker crumbs.

Preheat oven to 350 degrees F. and position rack in center of oven (too high or too low of rack placement will cause baking problems). Lightly grease (butter) a 9-inch springform pan.

In a small bowl, combine graham cracker crumbs, hazelnuts, sugar, and butter. Mix well and press firmly onto bottom of prepared springform pan. Bake 7 minutes or until edges are light brown. Remove from oven and cool crust completely on a wire rack. Maintain oven temperature.

Pumpkin Filling:
2 (8 ounce) packages cream cheese, room temperature*
1 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1/4 cup sour cream
1/4 cup whipping cream
3/4 teaspoon ground cinnamon
1/3 teaspoon ground ginger
1/3 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 cup all-purpose flour
4 eggs, room temperature
1 1/2 cups pumpkin puree (either canned or homemade)

* To quickly bring cream cheese to room temperature, place unwrapped packages in a microwaveable bowl. Microwave on HIGH for 30 to 45 seconds or until slightly softened. Do not let it melt or get warm. Refrigerate if it does.

NOTE: Use a conventional oven rather than a convection oven in baking your cheesecake. The forced hot air from the convection oven causes too much browning and can often cause the center of the cheesecake to collapse.

In a large bowl, combine cream cheese, sugar, and vanilla extract. Add sour cream and whipping cream; beat, on low speed, just until smooth. Mix in cinnamon, ginger, nutmeg, cloves, and flour. Add eggs, one at a time, beating after each addition; beat in pumpkin puree. NOTE: Do not over beat the mixture. You want to avoid beating air into the mixture. Too much air will make the cheesecake fall.

Pour pumpkin mixture into prepared graham cracker crust, using the back of a spoon to spread evenly over the crust (this helps get rid of any extra air bubbles).

Place cheesecake in center of middle oven rack. Position a baking pan filled halfway with hot water on lower rack. Bake 15 minutes, then lower oven temperature to 300 degrees and bake another 70 minutes or until edges are light brown and center is almost set. NOTE: There should be no wet spots or liquid areas in the center of the cheesecake. Remember that a cheesecake continues to cook when it is removed from the oven.

Turn oven off. Let cake stand in oven, with door ajar, 30 minutes or until center is completely set.

Cool cheesecake completely on a wire rack before refrigerating. Cover with plastic wrap and refrigerate 12 to 24 hours before cutting (the cheesecake will solidify to a perfect consistency during this time).

To serve, slide a small knife around edges of cake to loosen it and remove sides of the springform pan; transfer onto a cake plate.

NOTE: If a crack should appear, simply blend together some sour cream, powdered sugar, and vanilla extract; spread over the top when ready to serve.

[Dreemer43081]

Spiced Pumpkin Mousse Trifle

3 cup heavy cream
1 (15-ounce) can pumpkin puree
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch ground cloves
Pinch salt
1 (7.5-ounce) jar marshmallow cream, divided*
3 cups chopped gingersnap cookies plus more for garnish
3 tablespoons dark rum

* Learn to make Marshmallow Fluff/Cream.

Using an electric mixer, beat the cream until stiff. Set aside 2 cups of the whipped cream for serving; refrigerate until ready to use.

In a large bowl, stir together the pumpkin puree, vanilla extract, cinnamon, ginger, cloves, and salt. Fold in 1/2 of the marshmallow cream, then 1/2 of the remaining whipped cream. Repeat and fold in the remaining 1/2 marshmallow cream and remaining 1/2 of the whipped cream until combine.

In a medium bowl, sprinkle the chopped gingersnap cookies with rum.

Spoon 1/3 of the pumpkin mousse into a clear glass serving bowl, spreading evenly. Sprinkle 1/2 of the gingersnap cookie mixture on top. Spoon another 1/3 of the pumpkin mousse over the cookie mixture. Repeat with the remaining 1/2 of the remaining gingersnap cookies, then top with the final layer of pumpkin mousse. Cover with plastic wrap and refrigerate at least 1 hour and up to 4 hours.

Just before serving, top with the reserved 2 cups whipped cream and sprinkle with the crushed gingersnaps.

Makes 10 to 12 servings.

[Dreemer43081]

Green Bean Supreme

3 (14.5-ounce) cans French-style green beans, undrained
4 uncooked bacon slices, chopped
2 tablespoons chopped onion
1 green bell pepper, cored, seeded, and chopped
1/2 cup chopped pimiento, drained
2 tablespoons butter or margarine
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (2-ounce) can mushrooms, undrained
1/2 pound processed American cheese, cut into cubes
1/4 teaspoon Worcestershire sauce
1 cup crushed Ritz crackers or canned onion rings (your choice)
Butter

Preheat oven to 350 degrees F.

In a large saucepan over medium-high heat, cook green beans with bacon pieces and onion long enough to cook bacon and season beans; remove from heat. Drain bean mixture and place into an ungreased 2-quart casserole dish.

In the same saucepan over medium heat, sauté bell pepper and pimiento in butter or margarine. Add mushroom soup, mushrooms, American cheese, and Worcestershire sauce. Cook, stirring occasionally, until cheese is melted and mixture is thick. Remove from heat and pour over beans.

Sprinkle the top with crushed Ritz crackers or onions rings and dot with butter.

Bake, uncovered, 30 minutes or until top is golden brown and thoroughly heated. Remove from oven and serve

[Dreemer43081]

Browned Butter Smashed Potatoes with Butternut Squash
1 pound (3 medium) yellow-flesh potatoes, cut into 3/4-inch chunks
1 small butternut squash (about 1 pound), peeled, seeded and cut into 1-inch chunks
Salt
3 tablespoons butter, divided
8 to 10 fresh (2 to 3-inch) sage leaves, stacked and cut across into ¼-inch strips
1/2 cup 1% milk (approximate)
Freshly ground black pepper, to taste

In a 3-quart saucepan over high heat, add potatoes and squash chunks with water; add 1 teaspoon salt. Bring just to boil; reduce heat to medium, cover, and cook until tender, approximately 12 to 15 minutes.

In a small frying pan or saucepan, add 2 tablespoons of the butter and the sage. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; remove from heat and keep warm.

When potatoes and squash are cooked, remove from heat and thoroughly drain the water off. Reduce heat to low, return pan with the drained potatoes and squash to burner, and shake 1 to 2 minutes; remove from heat.

Roughly mash with hand masher leaving mixture chunky. Gently mix in remaining 1 tablespoon butter and enough milk for consistency desired. Season with salt and pepper.

Spoon into a large serving bowl and drizzle with brown butter/sage mixture.
Makes 4 servings (about 4 cups).

[billynomates]

hey good recipes I don't like pumpkin but good to read septics talking about real ingredients.

[girlygirlxx]

Delicious 4 ingredient bundt cake

1 pkg Duncan Hines Spice Cake Mix
1 small can pumpkin
1/2 c applesauce
Mix ingredients together and add a small pkg of Hersheys Cinnamon Chips

Bake in a bundt pan at 350 degrees for about 40 min.

If you desire you can make a glaze of butter, powdered sugar and milk. Prepare at desired consistency to drizzle on the cake.

[Dreemer43081]

HOLIDAY PUMPKIN ROLL

Ingredients:

3 Eggs
1 cup Sugar
2/3 cup Pumpkin
1 teaspoon Lemon juice
3/4 cup All-purpose flour
1 teaspoon Baking powder
2 teaspoons Cinnamon
1 teaspoon Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
.
Filling:
8 ounces Cream cheese -- softened
4 tablespoons Butter -- or margarine
1 cup Powdered sugar
1/2 teaspoon Vanilla
Preparation:

In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.