Pumpkin Chili

Submitted by J.C.

Ingredients
1.5 pounds ground chuck
1 – 15 oz can dark red kidney beans
1 – 15 oz can light red kidney beans
2 – 14 oz cans pumpkin puree
2 – 28 oz cans crushed or diced tomatoes
4 cups beef broth
1 large onion, diced
1 large green pepper, diced
2 cloves garlic, diced
3 teaspoons cumin
1 teaspoon chili powder, or more to suite your tastes
1 teaspoon salt
1 teaspoon pepper
2 teaspoons dried cilantro
2 teaspoons dried oregano
Method
1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2. Add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Bring soup to a boil and reduce to a simmer. Adjust seasonings to taste. Simmer far at least 1 hour, stirring from the bottom every 10 – 15 minutes.

Crock Pot Method
1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2. Add ground beef and vegetables to crock-pot. Then add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Turn to low for 6 - 8 hours, or high for 4 hours.

Serves 8.

Allergy Friendly Pumpkin Bread

Submitted by J.C.

Yield: 2 Loaves

-2/3 cup dairy-free shortening (Crisco, Earth Balance, or Spectrum Organic)
-2 1/2 cups granulated sugar
-4 Tbsp water
-1 (15-ounce) can pureed pumpkin (not pumpkin pie filling)
-1/4 cup orange juice
-3 cups unbleached all-purpose flour
-2 tsp baking soda
-1 tsp baking powder
-1 tsp ground cinnamon
-1/2 tsp salt
-1/2 tsp nutmeg

Preheat oven to 350 degrees. Spray two 8-inch loaf pans with dairy-free baking spray. In the bowl of a stand mixer fitted with the paddle attachment, cream together shortening and sugar. Add the water, pumpkin, and orange juice, and mix well. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, salt, and nutmeg with a wire whisk. Add this dry mixture to the shortening mixture, and combine thoroughy. Pour into the prepared loaf pans, and bake for 50-60 minutes, or until an inserted cake tester comes out clean. Cool completely before serving.

Freesing Tip: to freeze bread for later, wrap tightly in plastic wrap and then in aluminum foil. Label with name and date, and freeze for up to 2 months.

Chocolate Chip Pumpkin Cookies

Ingredients:
-1 cup shortening
-2 cups white sugar
-2 eggs
-2 tsp vanilla
-1 15 oz can pumpkin
-4 cups flour
-1 1/2 tsp baking soda
-1 1/2 tsp baking powder
-1 tsp salt
-1 tsp ground cinnamon
-1 pinch ground nutmeg
-1 cup semisweet chocolate chips

Preheat oven to 375 degrees - grease cookie sheets
In large bowl, cream together shortening and sugar until smooth. Beat in eggs. Stir in vanilla and pumpkin until well blended. Combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir into the pumpkin mixture. Mix in chocolate chips. Drop spoonfuls onto cookie dough and bake 12-15 minutes.

Pumpkin Muffins

-1 box yellow cake mix
-1 15/16 ounce can of pumpkin
-1 tsp ground cinnamon
-1/2 tsp ground cloves
-1/4 tsp ground cloves

Heat oven to 350 degrees.
Mix all inhredients until creamy.
Spoon into muffin cups/tray.
Bake about 22 minutes. Enjoy!

Pumpkin Dip

Submitted by S.A.

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 2 cups confectioners' sugar
• 1 (15 ounce) can solid pack pumpkin
• 1 tablespoon ground cinnamon
• 1 tablespoon pumpkin pie spice
• 1 teaspoon frozen orange juice concentrate

Directions

1. In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.

Pumpkin Cream Cheese

Submitted by S.A. 

Ingredients:

- 8oz low fat cream cheese, softened

- ½ cup canned pure pumpkin

- 1 1/2 tsp pumpkin pie spice

- 1 tsp vanilla

- 2 tbsp brown sugar

- dash of salt

Directions:

In a large bowl, combine all ingredients and mix until smooth and creamy.

Chicken Alfredo Pizza

Submitted by S.A.

1 package pizza crust (I like Trader Joe's pizza dough)

1/2 cup Alfredo sauce (from can or homemade recipe)

2 cups cooked chopped chicken

1/2 cup diced red bell pepper

1 cup sliced cherry tomatoes

1-2 cups mozzarella and Parmesan cheese 

-preheat oven to 450

-roll out dough on lightly floured surface, place on pizza pan (preferable) or cookie sheet

-spread sauce

-top with chicken, tomatoes, bell pepper

-spread cheese over top

-bake for 20-25 min (or as written on what pizza crust/dough package) 

* We add crushed red pepper to the "Adult half" of the pizza before baking, So Good!

* recommended side a light/ simple salad

Pumpkin Cheesecake

Submitted by J.C.

3 pkg.s (8oz.) cream cheese softened

1 c sugar

2 eggs

1/4 cup packed brown sugar

1 3/4 c pumpkin puree

2/3 c evaporated milk

2 tbsp. Cornstarch

1 1/4 tsp Ground Cinnamin

1/2 tsp. Ground Nutmeg

TOPPING

1 c (8oz.) sour cream, at room temp.

1/2 tsp vanilla

3 tbsp. sugar

Beat  cream cheese and sugars in a large mising bowl until fluffy. Beat in pumkin, eggs and evaporated milk. Add cornstarch, cinnamopn, and nutmeg;beat well. Pour into a prepared graham cracker, or cookie crust. Bake at 350 degrees edge is set but center still moves slightly, about 55 to 60 minutes it takes. Let cool completely, then you can frost with topping, or you can add the whip cream or cool whip to each piece when you eat it!!

Easy Cherry-Almond Coffe Cake

Submitted by J.C.

1 can (1s 2.4 oz.) Pillsbury refrigerated cinnamin roll's w/icing

1 cup cherry pie filling (from 21`oz. can) or any filling you like!

1 tbls. slivered almonds 

1. Heat oven to 375, Spray 8inch pie pan w/cooking spray, or use throw-away foil pan, still spray

    Cut each roll into 4 pieces, place rounded side down in pan. Spoon pie filling over dough. Sprinkle with almonds.

2. Bake 25 to 35 minutes or until deep glolden brown, time will vary, make sure middle is done. Place heatproof plate upside down over coffee cake, turn over onto another plate to serve or keep in orig. pan.

3. Remove cover from icing, microwave on high 3 to 5 seconds, or use as is, and drizzle over cake. Cut into wedges, and serve warm.

Southwest Oven Fried Chicken

Submitted by T.H.

3-4              chicken breasts, skinless &boneless  

1/4 cup        low fat mayonnaise  

2 tsp            freshlime juice  

1 tsp            chili powder 

1/2 tsp         salt

1/4 tsp         pepper 

1 cup           Panko breadcrumbs  

¼ cup         fresh cilantro     

In a large bowl mix mayo, lime juice, chili powder, salt, andpepper

Mix well and dip each chicken breast into themixture

Combine bread crumbs and cilantro in shallow dish

Coat each chicken breast in bread crumb mixture 

Cooking Directions:

Thaw chicken & preheat oven to 425°

Bake uncovered for 25 minutes or until chickenjuices run clear and the internal temperature reaches 170° 

Serve with Spanish Rice and Beans

Taco Soup

Submitted by J.C.

1 LB. GROUND BEEF OR TURKEY (BROWNED W/ONION)

1 CAN DICED TOMATOES (14OZ)

1 CAN TOMATO SAUCE

1 CAN CORN

1 CAN KIDNEY BEANS ( I USUALLY DRAIN HALF OF JUICE FROM THIS CAN

( YOU CAN SUBSTITUTE NOODLES OR OTHER BEANS)

1 CAN OLIVES (SLICED, WHOLE OR CHOPPED)

1 MEDIUM CHOPPED ONION ( OR DRIED MINCED ONION)

1 PACKET OF TACO SEASONING (MILD OR SPICY)

ADD 2 CUPS OF WATER

I ALSO ADD PEPPER TO TASTE, SPICY SEASON TO TASTE, & SOME 

GARLIC SALT, ALL TO TASTE IF YOU WISH)

*DO NOT DRAIN ANY OF THE CANS, ADD EVERYTHING. COOK MEAT & SATEE ONIONS SEPERATELY FIRST, THEN ADD TO PAN, PUT IN CROCK POT ON LOW FOR A FEW HOURS, OR YOU CAN WARM UP ON STOVE.

 I ALSO COOK CORNBREAD, OR QUESEDILLA, OR ADD TORTILLA CHIPS ON THE SIDE. ENJOY!

New York Deli-Style Mac & Cheese

Submitted by S.A.


Ingredients:

1 pound cavatappi pasta, or any shape you like

Salt and freshly ground black pepper

3 tablespoons butter, plus 1 tablespoon, divided

3 tablespoons flour

2 cups chicken stock

1 cup milk

1/4 cup spicy deli mustard

3 cups New York aged sharp cheddar (12 ounces), grated

1/2 pound deli pastrami, roughly chopped

6 slices rye toast, crumbled

Serves 4 -6

 

Directions:

Pre-heat broiler to high or oven to 400°F.

Place a large pot of water over high heat and bring it up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook until al dente, according to package directions.

While the pasta is cooking, heat a medium size skillet over medium heat and add the butter. When the butter melts, add flour and cook about a minute. Whisk in stock, milk and spicy mustard and bring up to a bubble. Stir in the cheese in a figure-eight motion, reserving enough to sprinkle on the top of the casserole, until it's all melted. Fold in the pastrami and season with salt and pepper to taste.

When the pasta is done, drain it well and combine with sauce. Pour into a baking dish and top with reserved cheese and crumbled rye toast. Dot the top of the casserole with butter and place in oven until cheese is brown and bubbling.

Cilantro Lime Chicken Tacos

Submitted by S.A.

Ingredients:

cooking spray for sauteing

2-3 large boneless, skinless chicken breasts, cut in bite sized pieces

salt and pepper to taste

1 teaspoon garlic powder

1/2 cup cilantro lime pesto (recipe follows)

flour or corn tortillas

preferred taco garnishes (salsa, sour cream, cheese, etc) 

Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes. 

* To make ahead/freezer meal - Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos. 

 Cilantro Lime Pesto:

1 cup fresh cilantro leaves (do not include stems)

2 1/2 tablespoons extra virgin olive oil

2 tablespoons sliced, toasted almonds

3 tablespoons chopped, fresh garlic

1 1/2 teaspoon lime juice

1/2 cup shredded asiago (Parmesan or Romano can be substituted too)

1 1/2 teaspoon kosher salt

1/4 cup chicken broth 

Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes

Chicken Alfredo Pizza

Submitted by S.A.

Ingredients:

1 package pizza crust (I like Trader Joe's pizza dough)

1/2 cup Alfredo sauce (from can or homemade recipe)

2 cups cooked chopped chicken

1/2 cup diced red bell pepper

1 cup sliced cherry tomatoes

1-2 cups mozzarella and Parmesan cheese 

Directions:

-preheat oven to 450

-roll out dough on lightly floured surface, place on pizza pan (preferable) or cookie sheet

-spread sauce

-top with chicken, tomatoes, bell pepper 

-spread cheese over top

-bake for 20-25 min (or as written on what pizza crust/dough package)

Cheesy Hashbrown Casserole with Ham

Submitted by T.H.

1 - bag frozen, potatoes

1 - 8 oz container sour cream

1 - 10.5 oz can cream of chicken soup

1/2 cup butter, melted

1 small onion, chopped fine

1 - 16 oz package cubed ham

1 1/2 cups shredded cheddar cheese  

Stir all the ingredients together. Place into a lightly greased casserole dish (9 x 13 in). This is optional but you can add a bit more cheese on top if you like. Bake at 350 degrees for 45 min - 1 hour. Let cool a bit and serve. 

Crockpot Directions:

Coat the inside of a slow cooker with cooking spray or butter. Spoon the potato mixture into the slow cooker. Cover, and cook on Low for 4 hours.

Baked Spaghetti



Submitted by S.H.

Ingredients

• 1 (16 ounce) package spaghetti
• 1 pound ground beef
• 1 medium onion, chopped
• 1 (26 ounce) jar meatless spaghetti sauce
• 1/2 teaspoon seasoned salt
• 2 eggs
• 1/3 cup grated Parmesan cheese
• 5 tablespoons butter, melted
• 2 cups small curd cottage cheese
• 4 cups shredded mozzarella cheese

Directions

1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.
2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
3. Place half of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.

***You can even split in half and make two casseroles. One to eat and one to freeze!

Make Ahead Freezer Chicken Pot Pie

Submitted by S.H.

3 tbsp butter, divided
6 boneless, skinless chicken breasts, cut into cubes OR 4 cups of leftover cooked chicken
1 cup mushrooms, sliced
3 sticks celery, sliced
3 carrots, sliced
¼ cup green onions, sliced
1 leek, sliced
1 clove of garlic, minced
2 tsp fresh thyme, chopped or 1 tsp dried thyme
1 tsp salt
Fresh ground black pepper
1 cup chicken stock (decrease amount if using leftover gravy)
3 tbsp all-purpose flour
½ cup whipping cream
2 packages of premade pie crusts
1 egg, lightly beaten

Heat 2 tsp of butter in a Dutch oven over medium-high heat and brown the chicken. Set aside.

Add remaining butter to the pan and add mushrooms, celery, carrot, onion, leek, garlic, thyme, salt and pepper. Cook until vegetables are softened.

Add half of the chicken stock and bring to a boil. Cook for 3 minutes or until the liquid is slightly reduced.

Blend flour with remaining chicken stock and stir into vegetables. Cook until the mixture thickens. If using leftover gravy, adjust amount of chicken stock accordingly.

Return chicken and any juices to the pan. Stir in cream and bring to a boil. Reduce heat and simmer for 5 minutes or until chicken is just tender. If using leftover chicken, reduce cooking time accordingly.

Fill pie crusts with the chicken and vegetables, cutting slits in the top.

If baking immediately, brush crust with egg and bake in 400 F oven for 25 to 30 minutes or until filling is bubbly and pastry is golden. If freezing for later, freeze without baking and then bake in 400 F oven for 60 minutes.