Pumpkin Turkey Chili

Below is a recipe from my friend Oriana Montani. She created it
herself.

Here is what she did to make Pumpkin Turkey Chili:

Saute yellow and yellow pepper and onion with two cloves of garlic.
Add ground turkey and brown
Add can of pumpkin puree, can of Kidney, can of corn, and can of diced tomatos.
Add half cup of chicken broth
I put a little dark beer in (like 1/4 cup) but you don't need it

Spices--I used chili powder, smoked chipotle chili powder, cumin, corriander, cinnamon, salt and pepper (to taste).

I would say I used a lot of the two chili powders and then probably a teaspoon on the others. I just added the spices to taste, but this should be a good base for you.

Good luck! This was one of my favorite meals that I have made. Hope you have the same experience.

Pumpkin Pie Cobbler

Pumpkin Pie Cobbler
From the Kitchen of Rebecca McGuigan


One 21 oz. can pumpkin filling
1 tsp pumpkin pie spice
1 box yellow cake mix
1 cup butter, melted


Stir pumpkin pie filling and pie spice. Pour into 13 by 9 " baking dish. Sprinkle dry cake mix evenly over pie filling. Sprinkle walnuts(optional) over the cake mix. Drizzle melted butter over the cobbler. Bake at 350 for 50 minutes. Add vanilla icecream. Enjoy!!

How to Make Pumpkin Puree

How to Make Pumpkin Puree

by Williams-Sonoma

Pumpkin puree is a key ingredient in fall pies, but it can also be used in breads, custards, ice creams, soups and a host of other dishes. If you’d rather skip the canned stuff, here’s how you can make it at home:

Roast the pumpkin
Place a small whole pumpkin on a baking sheet and roast it in a preheated 350°F oven until it can be easily pierced with a knife, 1 to 1 1/2 hours. For a shorter roasting time, slice the pumpkin in half and roast it, cut side down, in 1 inch of water in a baking dish until tender, about 45 minutes.

Scoop & puree
Let the pumpkin cool, then cut it in half crosswise (if not already done) and scoop out and discard the seeds. Scoop out the flesh with a large spoon and puree the flesh in a blender or food processor or with a food mill.

Now that you have the base ready, try these recipes featuring pumpkin puree. Substitute homemade puree for canned when applicable.

Pumpkin Pancakes

Pumpkin Pancakes
From the Kitchen of Heather Thomas

1 1/3 cups buttermilk
3/4 cup pumpkin
4 eggs (seperated)
1/4 cup sugar
3/4 tsp vanilla extract
1/2 stick of butter (melted)
1 1/3 cups flour
1 3/4 tsp pumpkin pie spice
1 tsp baking soda
1tsp baking powder
1/4 tsp salt

On low speed mix egg yolks, milk, pumpkin,sugar, and vanilla. wisk in butter. wisk in dry ingredients. In seperate bowl beat egg whites. Fold egg whites into batter.

* I think the recipe is from a Bon Appetit magaine a few years ago if you wanted to try to look it up. They are delicious and sooo fluffy:) Hope you like them!

Candy Corn Martinis

Candy Corn Martinis
From the Kitchen of Carolyn Schroder

candy corns in the bottom of martini glass

3/4 OJ (more or less depending on your taste)
1/2 vodka (more or less)
1/2 tsp vanilla extract
1/2 tsp cocoa powder

shake above in a shaker thing- with ice. pour over candy corns.... it tasted like orange sherbert. made about 3 martinis

Harvest Moon Macaroni

Harvest Moon Macaroni
Courtesy of: Rachael Ray, Fright Night
Shared by Brienna Drnec




1 pound macaroni such as cassarecci, strozzopretti or ziti with lines
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 tablespoons fresh thyme, finely chopped
3 tablespoons butter
3 tablespoons all-purpose four
1 cup chicken stock
1 1/2 cups whole milk
Salt and freshly ground black pepper
Nutmeg, grated to taste
1 (10-ounce) box frozen butternut squash, defrosted
A few dashes hot sauce
1 cup grated Parmigiano-Reggiano
1 cup extra-sharp yellow Cheddar
A handful fresh parsley leaves, finely chopped
1 teaspoon sweet paprika
Bring water to a boil, season with salt and cook macaroni to al dente.

Preheat broiler and place rack in middle of the oven.

Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.

Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.

Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.

Harvest Pumpkin Cookies

Harvest Pumpkin Cookies
from: Homemade Cookies and Bakery Treats Cookbook

2 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground all spice
1 cup butter, softened
1 cup sugar
1 cup canned pumpkin (can be either regular or pumpkin pie mix)
1 egg
1 tsp vanilla
1 cup chopped pecans
1 cup dried cranberries
Pecan halves (about 36...for decorating cookie)

Preheat oven to 375. Combine flour baking powder, cinnamon, baking soda, salt and all spice in a medium bowl.

Beat butter and sugar in a large bowl with electric mixer at medium speed until light and fluffy. Beat in pumpkin, egg, and vanilla. Gradually add flour mixture. Beat at low speed until well blended. Stir in chopped pecans and cranberries, if desired.

Drop heaping tabelspoonfuls of dough 2 inches apart onto ungreased cookie sheets. Flatten slightly with back of spood. Press one pecan into center of each cookie.

Bake 10-12 minutes or until golden brown. Let cookies stand on cookie sheets for 1 minute and then transfer to wire racks to cool completely. Store tightly covered at room temperature or freeze for up to 3 months.

Makes about 3 dozen.

Pumpkin Pie Playdough

Pumpkin Pie Playdough
Shared by Denise Pugh

2 cups flour
1 cup salt
1 TBSP Cream of Tartar
1-2 TBSP Pumpkin Pie Spice
2 cups water
3 TBSP oil
Orange Food Coloring (2 parts yellow, 1 part 1)

1. Mix water, food coloring, and oil in saucepan over medium heat.
2. In a separate bowl mix flour, salt, cream of tartar, and pumpkin pie spice
3. Gradually add this mixture to the water mixture.
4. Cook and stir over medium heat until lumps disappear.
5. Kneed on a floured surface until smooth
6. Cool slightly and store in air tight container

My cousin used quart sized freezer bags and she said those work well and keep the dough fresh. Since I doubled the recipe when I made it, I am keeping it in one of those big ziplock plastic containers and it seems to be doing well.

Pumpkin Muffins

Pumpkin Muffins
From the kitchen of Renee Hill

1.5 cups all-purpose flour
1 tsp baking powder
1 15 oz can solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
1.25 cups plus 1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups

DIRECTIONS:
Put oven rack in middle positiona nd preheat oven toe 350F. Put liners in muffin cups.

Whisk together flour and baking powder in a small bowl.

Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about 3/4 full), then spinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wodden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Pumpkin Mousse

Pumpkin Mousse
from: Light & Tasty


SERVINGS: 4
TIME: Prep/Total Time: 15 min.

Ingredients:
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup fat-free whipped topping, divided

Directions:
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping.
Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping.

Nutrition Facts
One serving:2/3 cup mousse with 2 tablespoons whipped topping
Calories: 95
Fat:0 g
Saturated Fat:0 g
Cholesterol:2 mg
Sodium:351 mg
Carbohydrate:19 g
Fiber:1 g
Protein:4 g
Diabetic Exchange:1/2 starch, 1/2 fat-free milk.

Kitty Cat Brownies

Kitty Cat Brownies
by: Betty Crocker


This recipe is sooooo cute and looks super easy, but you have to see all of the diagrams to make it!

So click here to see the recipe!!!

Scarecrow and Spider Cupcakes

Scarecrow and Spider Cupcakes
by: Betty Crocker

Prep Time:30 min
Start to Finish:50 min
Makes:16 cupcakes

1 1/2 cups Original Bisquick® mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons shortening
1 tablespoon vanilla
1 egg
1 tub Betty Crocker® Rich & Creamy vanilla or butter cream ready-to-spread frosting
8 fudge-dipped flat-bottom ice-cream cones
Betty Crocker® Fruit Roll-Ups® strawberry chewy fruit snack rolls
Shredded whole wheat cereal biscuits, crushed
Assorted candies, such as candy corn, red string licorice and small gumdrops
32 candy eyes
1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
48 large black gumdrops
Black shoestring licorice, cut into 4-inch pieces
1. Heat oven to 375ºF. Place paper baking cup in each of 16 regular-size muffin cups, or grease and flour muffin cups.
2. Beat Bisquick mix, sugar, milk, shortening, vanilla and egg in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about half full.
3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediantly remove from pan; cool completely. Frost and decorate cupcakes as directed below for Scarecrows and Hairy Spiders.

Scarecrows: Frost 8 cupcakes with vanilla frosting. Decorate each ice-cream cone with bow made with fruit rolls. Place ice-cream cone upside down on each cupcake for hat. Arrange crushed cereal on cupcakes for hair. Use candy corn for nose, red licorice and small gumdrops for mouth and candy eyes for eyes.

Hairy Spiders: Frost 8 cupcakes with chocolate frosting. Squeeze large black gumdrops, one at a time, through garlic press to form hair; arrange on cupcakes. Insert black licorice pieces into cupcakes for legs. Place candy eyes on large black gumdrops for eyes.
High Altitude (3500-6500 ft) Use paper baking cups. Increase milk to 2/3 cup. Bake 20 to 25 minutes.
Nutrition Information

1 Serving: Calories 350 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 7 g); Cholesterol 15 mg; Sodium 190 mg; Total Carbohydrate 66 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4 %; Iron 4 % Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Do-Ahead Tip
Bake ahead and freeze the unfrosted cupcakes for up to 3 months, then frost and decorate when needed. Frozen cupcakes are also easier to frost!
Success
Black string licorice is easier to work with when it’s slightly warm. Soften in the microwave on Medium (50%) for 5 to 10 seconds.

CARAMEL CORN

CARAMEL CORN
by: Anna McElligott

3 bags of PLAIN microwave popcorn (popped)

2 cups packed brown sugar
2 sticks unsalted butter or margarine
1/2 cup white corn syrup
1/4 tsp. cream of tartar
1 tsp. salt

1 tsp. vanilla
1/2 tsp. baking soda

pecans (optional)

Put popped popcorn in large enough container to mix it up in. Spray pan with Pam.
Combine in saucepan the brown sugar, butter/margarine, corn syrup, cream of tartar, and salt and bring to a boil over medium heat. Boil for no longer than 5 minutes. Remove from heat.
Stir in the 1 tsp. vanilla and 1/2 tsp. baking soda. It will foam up when you do that.
Pour over popcorn and stir it up to blend. You can add your nuts here.
Bake in a preheated oven at 250F for 1 hour, stirring every 15 minutes. (This is important to get the caramel coating over all the popcorn).
When you remove it from the oven, you will need to stir it up every minute until it's cool (it only takes about 5 minutes or so to cool). This will keep the popcorn separated and independent of each other.
Store in airtight container. It lasts for a couple of weeks (unless it's eaten, of course).

Great Pumpkin Cookie Recipe

Great Pumpkin Cookie Recipe
by: Gayle Carmichael

2 c. flour
1 cup quick or old fashioned oats (uncooked)
1 t. baking soda
1 t. cinnamon
1/2 t. salt
1 c. butter or margarine (softened)
1 c. firmly packed brown sugar
1 c. sugar
1 egg, slightly beaten
1 t. vanilla
1 c. pumpkin
1c. choc. cips or raisins or nuts (whatever you like)

Preheat oven to 350
In a medium bowl: Combine flour, oats, baking soda, cinnamon, & salt

In a large bowl: Cream butter, gradually adding sugars, beating til light & fluffy (I use a little less sugar than called for). Add egg & vanilla & mix well.

Alternate adding dry ingredients & pumpkin to butter/sugar mixture, mixing well after each addition. Stir in chips, raisins, nuts, etc.

Use a lightly greased cookie sheet & bake 12 to 18 min. (for large cookies) until cookies are firm & lightly browned.

Halloween Fun with Betty Crocker

Just Click on the links below to see the simple recipes :)

Jack o Lantern Pizza

Jack o Lantern Cake

Hot Spiced Cider

Candy Corn Cookies

Halloween Pot Pie

Critter Bagel Sandwiches

Halloween Chex Mix

"Scary Night" Caramel Brownies

Witches Hats

I thought these were super cute for the kiddos!!!

Click on the link to see the recipe from Betty Crocker for
witches hats

Enjoy....they'd also be super cute for a Halloween Party!!!