••••HAPPY HANDBAG DAY;)••••

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••••ENJOY YOURS TODAY!!!

••••SLOW COOKER PUMPKIN CHILI••••

(Source: theseasonedmom.com & photos also)

SLOW COOKER PUMPKIN CHILI 

Author: The Seasoned Mom

Prep time:  30 mins

Cook time:  6 hours

Total time:  6 hours 30 mins

Serves: 8-10

 

INGREDIENTS

• 2 lbs. lean ground beef
• 1 onion, diced
• 2 (15 ounce) cans pinto beans, rinsed and drained
• 2 (15 ounce) cans corn, drained
• 2 (14.5 ounce) cans fire-roasted diced tomatoes (undrained)
• 1 (15 ounce) can pumpkin
• ¼ cup Del Diablo Merlot (or other similar red wine)
• 3 tablespoons chili powder
• 1 teaspoon minced garlic
• ½ teaspoon pepper
• ½ teaspoon salt
• Beef broth, chicken broth, or water to thin the chili if desired
• Optional (for serving): corn chips, sour cream, shredded cheese, or green onions

INSTRUCTIONS

1. In a large skillet, cook beef over medium heat until no longer pink. Drain fat off of beef and transfer meat to a 5-6-quart slow cooker.
2. Add remaining ingredients. Stir to combine.
3. Cover and cook on low for 4-6 hours. Check consistency of chili when it’s done. If you prefer a thinner, more soup-like consistency, stir in some broth or water, as desired and heat through.
4. Top individual bowls of chili with corn chips, sour cream, shredded cheese, and green onions, as desired.
   

   

   
   

   
   

   
   

   
   

   
   

   
   

••••MORE ABOUT EGGS••••

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••••HAPPY WORLD EGG DAY RECIPES••••

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••••HAPPY BIRTHDAY CHEVY CHASE!!!

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••••HAPPY 72 YEARS YOUNG!!!

••••BAKED PUMPKIN SPICE DONUTS••••

(Source: spaceshipsandlaserbeams.com & photos also)

••••THESE LOOK SO GOOD!!!

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Servings: 36 Mini Cake Donuts

Pumpkin Spice Mini Cake Donuts

• 1/2 cup Brown Sugar
• 1/4 TB Baking Soda
  
  
• 1/2 teaspoon Baking Powder
• 1 cup Flour
• 1/3 cup Sugar
• 1/8 teaspoon Ground Nutmeg
• 1 teaspoon Pumpkin Pie Spice
• 1 teaspoon Cinnamon
• 1/8 teaspoon Ground Cloves
• 1/3 teaspoon Salt
• 1 tablespoon Butter (melted)
• 1 Egg (beaten)
• 1 teaspoon Vinegar
• 1/2 cup Heavy Whipping Cream
• 1 teaspoon Vanilla Extract
• 3/4 cup Pumpkin Puree

Instructions

1. Preheat oven to 350 degrees.

2. In a small bowl, melt 1 teaspoon butter in the microwave. Remove and let cool.

3. In a large mixing bowl, combine dry ingredients: brown sugar, baking soda, baking powder, flour, sugar, ground nutmeg, pumpkin pie spice, cinnamon, ground cloves, and salt. Using a fork, stir.

4. Once melted butter has cooled, add beaten egg, vinegar, heaving whipping cream, and vanilla extract. Whisk together.

5. Add egg mixture to dry mixture in large mixing bowl. Stir well.

6. Add pumpkin puree to mixture. Stir until all ingredients are evenly combined.

7. Spray the donut pan with nonstick cooking spray.

8. Using a disposable piping bag, fill with mixture. Try to eliminate air bubbles, pushing mixture toward the tip. Using scissors, snip the tip of the piping bag.

9. Slowly fill each donut cavity halfway full.

10. Bake first batch of mini cake donuts for approximately 10 minutes. Remove. Let cool. Use a butter knife or spoon to gently release the donuts or turn the pan upside down and gently tap the pan on the counter. They should fall onto the counter top. Watch out or one will probably fall right into your hand, begging to be eaten while it’s warm.

11. Wipe the donut pan clean and repeat steps 9 and 10.

Pumpkin Spice Glaze

• 1 cup Brown Sugar
• 1 cup Powdered Sugar
• 1 teaspoon Cinnamon
• 1 teaspoon Pumpkin Pie Spice
• 1/4 cup Half & Half

Instructions

1. Combine all ingredients in a small mixing bowl. Stir well with a whisk or fork. Reduce or add amount of powdered sugar to get desired consistency.

2. Using a brush or small spoon, add glaze to donuts. Let set for 10 minutes.

3. Serve with sprinkles, if desired.

••••BROWNED BUTTER PUMPKIN AND CHICKEN PASTA••••

(Source: karmelowly.pl & photos also)

••••BROWNED BUTTER PUMPKIN AND CHICKEN PASTA••••

(3-4 servings)

Ingredients:

•  450 g pumpkin, peeled and cubed
• 2 chicken breasts, cubed
• 2 tablespoons brown sugar
• 2 tablespoons butter, unsalted
• 1/2 teaspoon salt
• 1 teaspoon rosemary, chopped
• 200 g pasta
• 1/2 cup parmesan, grated
• 1 onion, sliced
• 1/2 cup cashews, toasted for serving

Ingredients for the sauce:

• 5 tablespoons butter, unsalted
• 1/4 tsp salt
• 1/4 cup heavy cream

Preparation:

1. Pre-heat oven to 22o oC.
2. Cook pasta according to package directions, drain.
3. Melt butter in microwave and mix with brown sugar, salt, rosemary. Toss with cubed pumpkin, lay in single layer on baking pan. Bake until caramelized, about 40 minutes, turning every 10 minutes as needed.
4. Meanwhile, place wide and deep pan over medium heat, add oil, onion and chicken and cook until browned, Transfer to a plate and set aside.
5. Heat butter with salt in the same pan over medium heat until starts to tint to a light brown. Be cautious, as the line between brown butter and burned butter is very fine. Remove from heat when browned, add cream and stir continuously. Season to taste if necessary.
6. Place pasta and chicken back in warm pan of brown butter cream sauce, add cheese and stir. Mix in pumpkin, half of the croasted cashews and toss. Top with remaining cashews and serve warm.