Category: Food

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Pumpkin Soup

pumpkins

Did you know that the largest pumpkin pie ever baked weighed 350 lbs. and measured five feet in diameter?

Ok, well, that’s just sick…

Anyway–on my never ending quest to find rational pumpkiny recipes that–

A) taste good

B) are quick and easy

C) have pumpkin in them–but are not pie

–we have found this lovely soup. It would be a good appetizer for your Thanksgiving meal–or a simple, festive supper for the Wednesday-evening-before-the-feast. It comes together pretty fast and has a very unique flavor, and will leave your family saying, “Ooooh, what is that?” It reminds me of split pea and ham soup only like you’d get on a cruise. The word luxurious seems to work here. It’s very good…you must trust me on this. And so much cheaper than a great, big boat.

 

 

Pumpkin Soup

Ingredients

1 tbsp. onion flakes

1/2 tsp. curry powder

1/4 tsp. coriander

1/4 tsp cumin

1/4 tsp. salt

1 Tbsp brown sugar

1 Tbsp butter

1 large can pumpkin (29 oz)

3-1/2 cups chicken broth

1 cup crumbled, cooked bacon or cubed, cooked ham

1 cup cream, half and half or canned milk

1/2 cup sour cream

In a large saucepan, combine onion flakes, spices, salt and butter. Stir in pumpkin, water, bouillon and meat until well combined. * Heat mixture to a boil, then reduce heat. Stir in cream and sour cream and heat through. Do not boil once the milk is added. Garnish with croutons and a dash of sage.

5.0 from 1 reviews
Pumpkin Soup
 
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Ingredients
  • 1 tbsp. onion flakes
  • ½ tsp. curry powder
  • ¼ tsp. coriander
  • ¼ tsp cumin
  • ¼ tsp. salt
  • 1 Tbsp brown sugar
  • 1 Tbsp butter
  • 1 large can pumpkin (29 oz)
  • 3-1/2 cups chicken broth
  • 1 cup crumbled, cooked bacon or cubed, cooked ham
  • 1 cup cream, half and half or canned milk
  • ½ cup sour cream
Instructions
  1. In a large saucepan, combine onion flakes, spices, salt and butter.
  2. Stir in pumpkin, water, bouillon and meat until well combined.
  3. Heat mixture to a boil, then reduce heat.
  4. Stir in cream and sour cream and heat through.
  5. Do not boil once the milk is added.
  6. Garnish with croutons and a dash of sage.

 

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Marvelous Pumpkin Bread

I’m about to say something that may be shocking to you, so be brave. I’m taking a deep breath…letting it out. Here goes.

I don’t actually like pumpkin pie.

I know, weird. I do like a lot of other stuff made with pumpkin, but the pie doesn’t do it for me. I love the look of it and the smell of it, but alas–it tastes raw, so I skip it. It must be because after some serious research, we found–to my dismay–that my family is pretty much the only one in America whose forefathers did NOT come over on the Mayflower. I figure it screwed up the pumpkin pie enjoyment microchip in my brain. At any rate, in order to keep the scent of cinnamon, cloves and nutmeg wafting through the house at this time of year–as it should–we make pumpkin bread. It is a fabulous replacement for pumpkin pie and P.S…it doesn’t taste raw.

Word to the wiser-than-me…Don’t double this batch. It comes way too close to sloshing over the side.

One more thing…

I usually make a bunch of little loaves, rather than 2 huge ones. For two reasons–First, I think it feels more like a delicacy to have tiny bites of something special.

Second, whenever I use 5 or 6 smaller pans, I put them all on one cookie sheet–because it’s easier to get them in and out of the oven. But what I’ve found is that the loaves are so much more moist when baked this way. I haven’t tried the cookie sheet thing with the bigger pans, but it works perfectly for the little ones.

Pretty dang good exchange for the aforementioned undesirable pie.

Heh, heh.

 

 

Pumpkin Bread

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

3 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1- 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

DIRECTIONS

Preheat oven to 350 degrees. Grease three 7×3 inch loaf pans. Shake cinnamon sugar into pan and coat all sides.

In a large bowl, mix together pumpkin, eggs, oil, water and sugar and blend well. Whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Marvelous Pumpkin Bread
 
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Ingredients
  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • ⅔ cup water
  • 3 cups white sugar
  • 3½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1- ½ teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground ginger
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease three 7x3 inch loaf pans.
  3. Shake cinnamon sugar into pan and coat all sides.
  4. In a large bowl, mix together pumpkin, eggs, oil, water and sugar blend well.
  5. Whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  6. Stir the dry ingredients into the pumpkin mixture until just blended.
  7. Pour into the prepared pans.
  8. Bake for about 50 minutes in the preheated oven.
  9. Loaves are done when toothpick inserted in center comes out clean.

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Ten Can Taco Soup

The mood today was something fast and very easy…

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Ten Can Taco Soup

Note: Don’t bother draining any of the juices–it makes the soup…soup!

Pour the following in a large soup pan.

2 cans shredded beef (or 1lb. ground beef- browned), or canned chicken

2 cans black beans

2 cans corn

2 lg. cans diced tomatoes

1 small can refried beans

1 can of water

1 pkg. Ranch dressing mix

1 pkg. Taco Seasoning.

Stir all ingredients together and heat to boiling, stirring occasionally. Reduce heat and simmer for 15 minutes. Serve with a dollop of sour cream and cheese cubes. Great with tortillas or baked pita bread.

Ten Can Taco Soup
 
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Ingredients
  • 2 cans shredded beef (or 1lb. ground beef- browned)
  • 2 cans black beans
  • 2 cans corn
  • 2 lg. cans diced tomatoes
  • 1 small can refried beans
  • 1 can of water
  • 1 pkg. Ranch dressing mix
  • 1 pkg. Taco Seasoning.
Instructions
  1. Don't bother draining any of the juices--it makes the soup...soup!
  2. Pour all ingredients in a large soup pan.
  3. Stir together and heat to boiling, stirring occasionally.
  4. Reduce heat and simmer for 15 minutes.
  5. Serve with a dollop of sour cream and cheese cubes.
  6. Great with tortillas or baked pita bread.

 

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Brownie Sandwich Cookies

Brownie cookies 004

Brownie Sandwich Cookies

1-1/4 cup butter

2 cups sugar

2 eggs

2 tsp. vanilla

2 cups flour

3/4 cup cocoa

1 tsp. baking soda

1/2 tsp. salt

Cream butter and sugar. Add eggs and vanilla. Add dry ingredients slowly. Drop on ungreased cookie sheet and bake at 350 degrees fro 8 minutes. Allow to rest on pan for a minute or two before removing to cool.

When completely cool, spoon about 1-2 tsp. of filling on back side of one cookie and press another cookie to form a sandwich.  Note: Add a few drops of color to filling for a holiday touch.

Cream Cheese Filling

1 c. powdered sugar

4 tbsp. butter

6 oz. cream cheese

1/2 tsp. vanilla

Mix filling ingredients together till smooth.

Brownie Sandwich Cookies
 
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Ingredients
  • 1-1/4 cup butter
  • 2 cups sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 2 cups flour
  • ¾ cup cocoa
  • 1 tsp. baking soda
  • ½ tsp. salt
Instructions
  1. Cream butter and sugar.
  2. Add eggs and vanilla.
  3. Add dry ingredients slowly.
  4. Drop on ungreased cookie sheet and bake at 350 degrees fro 8 minutes.
  5. Allow to rest on pan for a minute or two before removing to cool.
  6. When completely cool, spoon about 1-2 tsp. of filling on back side of one cookie and press another cookie to form a sandwich.
  7. Add a few drops of color to filling for a holiday touch.
Notes
Cream Cheese Filling 1 c. powdered sugar 4 tbsp. butter 6 oz. cream cheese ½ tsp. vanilla Mix filling ingredients together till smooth.

 

 

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World’s Best Caramel Popcorn Balls

So, have you been on the lookout for an incredibly good caramel popcorn recipe? This one is gonna knock you over…

No…really. These are that good. And if they were that good and a pain to make—it would still be worth the trouble. But the good news is that they are chewy and soft and have the best flavor I’ve ever tasted–for a popcorn ball–and they are fast and EASY. I’m serious.  I promise I wouldn’t make them otherwise. Are you ready?

Caramel Popcorn Balls

2 cups packed brown sugar

2 cups corn syrup

1 cup butter

2 tsp. salt

Large bowl of popcorn (about 6 quarts)

Heat brown sugar, corn syrup, butter and salt to simmering. Boil rapidly for 2 minutes.

Pour over popcorn and stir until all the popcorn is covered.

Allow to rest until cool enough to handle.

Cover hands with sandwich bags and form into balls. Cool completely. Wrap individually in plastic bags.

I always plan to give these away at the door to trick or treaters that I know–but it never happens. We usually don’t have any left! So I say…just eat them…

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What are YOU passing out for Halloween treats tomorrow?

5.0 from 1 reviews
World's Best Caramel Popcorn Balls
 
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Ingredients
  • 2 cups packed brown sugar
  • 2 cups corn syrup
  • 1 cup butter
  • 2 tsp. salt
  • Large bowl of popcorn (about 6-8 quarts)
Instructions
  1. Heat brown sugar, corn syrup, butter and salt to simmering.
  2. Boil rapidly for 2 minutes.
  3. Pour over popcorn and stir until all the popcorn is covered.
  4. Allow to rest until cool enough to handle.
  5. Cover hands with sandwich bags and form into balls.
  6. Cool completely.
  7. Wrap individually in plastic bags.