••••SOUNDS GOOD TO ME!!!
Sunday, October 11, 2015
••••HAPPY SAUSAGE PIZZA DAY••••
(Source:nationaldaycalender.tumblir.com & playing forceps.com & deviantart.com & fitnessfrozengrapes.com)
Saturday, October 10, 2015
••••HAPPY HANDBAG DAY;)••••
(photo-Google+ & nationaldaycalender. Tumblr.com & keep calm-o-matic.uk)
••••ENJOY YOURS TODAY!!!
Friday, October 9, 2015
••••SLOW COOKER PUMPKIN CHILI••••
(Source: theseasonedmom.com & photos also)
SLOW COOKER PUMPKIN CHILI
Author: The Seasoned Mom
Prep time:
Cook time:
Total time:
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
- 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.
- Add remaining ingredients. Stir to combine.
- 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.
- Top individual bowls of chili with corn chips, sour cream, shredded cheese, and green onions, as desired.
••••MORE ABOUT EGGS••••
(photos- theanimalsofaustralia.com & lifeofstuff.com & nairaland.com & theincredibleegg.com & towndish.com & shadesofcinnamon.com)
Thursday, October 8, 2015
••••BAKED PUMPKIN SPICE DONUTS••••
(Source: spaceshipsandlaserbeams.com & photos also)
••••THESE LOOK SO GOOD!!!
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.
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