pumpkin

Fall Harvest Chili

The pumpkin, butternut squash, and apple in this chili recipe give the perfect amount of fall flavors without too much sweetness.  This is a hearty, thick chili that is perfect for Halloween night and any fall potluck.  However, I’ll definitely be making this recipe through fall and winter.  It’s that good!

Heather shared this recipe a few years ago and it’s a new favorite.  This batch is bigger batch than the original recipe, so  I added a can of tomato sauce so it won’t get too dry.

Ingredients:

3 jars Trader Joe’s Fall Harvest Salsa

2.5 – 3 pounds of ground turkey

2 cups chopped white onion

8 ozs. tomato sauce

2 cans canellini beans, rinsed and drained

Brown the turkey and drain off the excess fat.  Put all of the ingredients in a crockpot on low for two to three hours.  Or you can simmer on the stove on low for 20 – 30 minutes.

Serve with a side of sour cream and corn scoops, tortilla chips, or cornbread.  I’ve tried it with all three!  Now you’re ready for potluck time!

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Thanksgiving Potluck Recipes!

  

   

Thanksgiving Day is almost here and it’s time to bust out our best appetizer, casserole, and pumpkin recipes.  We also have a few breakfast strata recipes that you can make the day before, pop in the oven, relax and watch the parade while breakfast cooks!:

Apricot Walnut Bites

Bacon Wrapped Cream Cheese Stuffed Peppers

Broccoli Quinoa Casserole

Brussels Sprouts Bon Vivant

Cheese Ball

Cranberry and Pumpkin Seed Bark

Creamed Corn

Make Ahead Mashed Potatoes

Pumpkin Bars

Pumpkin Bread

Pumpkin Chocolate Chip Bars

Pumpkin Soup

Spinach Cheese Strata

Stuffed Mushrooms

Tater Tot Breakfast Strata

National Pumpkin Day!

It’s National Pumpkin Day!  Get in the fall spirit by making one of our pumpkin recipes:

Pumpkin Soup

Pumpkin Bars

Cranberry and Pumpkin Seed Bark

Pumpkin Bread

Pumpkin Chocolate Chip Bars

Pumpkin Bread

pumpkin-bread2

When I think of Fall potlucks, I think of anything with pumpkin and spices.  This Pumpkin Bread recipe has been in my family for years and it’s a great choice for your fall potlucks. Pumpkin and applesauce make it extra moist on the inside with a crunchy crust on the outside!

I prefer it with the raisins and walnuts, but it’s equally as good without.   It is a vegan recipe and can also easily be converted to gluten-free using a gluten-free flour (I highly recommend Red Mill Gluten-Free 1 to 1 Baking Flour).

Ingredients:

3 cups canned pumpkin

1 cup applesauce

4 cups white sugar

1 cup oil

5 cups flour

1 1/2 tsp. cinnamon

1 1/2 tsp. ground cloves

4 tsp. baking soda

1 tsp. salt

2 cups raisins, optional

2 cups nuts, optional

In a large bowl, mix together the pumpkin, applesauce, white sugar, and oil.  In a separate bowl, sift together the flour, cinnamon, cloves, baking soda, and salt.  Add the dry ingredients to the wet ingredients and mix thoroughly.  Add in the optional raisins and nuts.

Pour into greased loaf pans.  This recipe makes 3 to 4 regular-sized loaves.

Bake at 350 degrees for 1 hour 15 minutes.  Start checking them at one hour.  If you’re using mini loaf pans, start checking them at 30 minutes.

Bread is done when a toothpick inserted in the middle comes out clean.  It will get extra brown and crunchy around the edges, which is what you want!  Let cool completely and wrap in foil until potluck time.  Serve with a side of butter or other spread (like pumpkin spice cream cheese!).

 

Pumpkin Chocolate Chip Bars

Pumpkin Chocolate Chip Bars

Pumpkin Chocolate Chip Bars with cream cheese and Heath Bar bits!  These moist, chocolately bars are simple to prepare.  The combination of pumpkin, spices, and chocolate chips make these perfect for any Fall-themed or holiday potluck dessert.

Joanna brought these yummy treats to a work potluck and they were a total hit.  Her addition of the cream cheese and Heath Bar to the original recipe puts these bars over the top (genius!).

Ingredients:

1 box of spice cake mix (dry)

1 – 15 oz. can of pumpkin

1 cup chocolate chips (I can’t lie. I added a little more than this.)

1 bar cream cheese, softened

1 bag of Heath Bar bits

Mix all of the ingredients in a bowl with a mixer.  Don’t worry if there are some chunks of cream cheese after your finished mixing (bonus bites of cream cheese in these bars is a good thing!)

Grease a 9 x 13″ pan.  Bake at 350 degrees for 25 to 30 minutes.  Let cool completely.  Cut into squares and store in an airtight container until potluck time!

Pumpkin Soup

Pumpkin Soup

This pumpkin soup is great for any Fall potluck!  The combination of pumpkin and cream cheese give it a rich, creamy texture and the cinnamon, ginger, and brown sugar provide just the right amount of sweetness.  The original inspiration for this soup came from The Joy of Cooking cookbook.  I omitted the ham and added a bar of cream cheese.

Ingredients:

1 T. butter or olive oil

1 cup minced onion

1/2 cup minced celery

3 cups canned pumpkin

3 cups scalded milk

1 bar of cream cheese

2 T. brown sugar

1/2 tsp. ground ginger

1/2 tsp. ground cinnamon

Salt, to taste

Black pepper, to taste

Heat the butter or olive oil in a soup pot over medium heat.  Add the onions and celery and cook until translucent, about 8 minutes.  Stir in the pumpkin, milk, sugar, ginger, cinnamon, salt, and pepper.

Heat through, but do not boil.  Use an immersion blender, or a regular blender, to puree the soup.

You can make this soup the day before your potluck.  Reheat the soup on low and then transfer to a crockpot for potluck time.  You can also serve it with a side of toasted pumpkin seeds or croutons for toppings!

Pumpkin Bars

Pumpkin Bars

These pumpkin bars are insanely delicious!  The combination of pumpkin and cinnamon, topped with a luscious cream cheese frosting make these bars a perfect dessert for any Halloween, Thanksgiving, or Fall potluck.  Thank you to Joyce, who got the recipe from Debbie, for sharing these!

Ingredients:

Bars:

4 eggs

1 cup oil

2 1/4 cup sugar

16 oz. can pumpkin

2 cups flour

1/2 tsp. salt

1 1/2 tsp. ground cinnamon

1 tsp. baking soda

1 cup chopped nuts, optional

 

Frosting:

3 oz. cream cheese, softened

6 T. butter or margarine, softened

1 T. half and half or orange juice (which ever you have)

2 cups powdered sugar

1 tsp. vanilla

Beat eggs, oil, and sugar.  Mix in pumpkin, then flour, salt, cinnamon, and baking soda. Stir in nuts.  Pour into a greased 12 x 11 inch baking pan (you can also use a 9 x 13 inch pan).  Bake at 350 degrees for 20 to 30 minutes.  Let cool completely.

Beat cream cheese with butter or margarine until creamy.  Add half and half or orange juice, powdered sugar, and vanilla.  Beat until smooth.

Spread the top with cream cheese frosting.  Cut into bars*.  Makes 40.  Refrigerate until potluck time.

*Alternate serving idea:  Use a 9 x 13 inch pan and serve it as a pumpkin cake instead!