We go to our cooking class hungry and we leave full. Not just from our good eats that everyone brings but our hearts and souls are filled from the warmth , love, and friendship which is shared by everyone! In my life of chaos I have one evening a month to be surrounded by some of the most amazing and talented women. I was so worried tonight about my dish not turning out... the rice did not cook and I did not have time to allow it to cook more. I am learning that things will always be fine when love is there and those who love you are very forgiving of your short comings! They even bring amazing dishes! I did not get everyone's recipe and their where so many amazing "good eats" but here are the ones I did get! Thanks! Our Theme was The Iron Chef with "Pumpkin" being the secret ingredient! Thanks to all the Chefs!
First we will start off with homemade
"Pumpkin Pie Spice" ~BY Roberta
This little gem can save you in bucks!
1/2 teaspoon of Cinnamon
1/4 teaspoon of ginger
1/8 teaspoon of cloves
1/8 teaspoon of nutmeg
And there you have it!
Now lets got to the main coarse:
Soup Glorious Soup especially "Pumpkin"
CREAMY PUMPKIN SOUP~BY Emily D.
INGREDIENTS:
16 ounces Pumpkin (canned or fresh pureed)
13.75 ounces Chicken Broth
1 Large Onion
2 Carrots(Wheels or diced)
2 cups half and half
1/4 cup Sour Cream
1/8 teaspoon Pepper
1 teaspoon Cinnamon
1/2 teaspoon Baking Soda
1/3 teaspoon(or less)Salt
4 teaspoons Artificial Bacon Bits
Preparation Directions:
In a Large pot add, chicken broth, onions, carrot, baking soda, salt and pepper. Simmer uncovered for ten to fifteen minutes 'til carrots are soft. Put soup into blender and blend until smooth. Return to pot. Add pumpkin and half and half. Simmer
uncovered for 10 minutes. Pour into soup crocks or soup bowls. Top with sour cream and artificial bacon bits.
Then Emily surprised us with "Pumpkin Yeast Bread" to go with the soup" will be posting that one soon
CURRIED PUMPKIN SOUP~ BY Buffy B.
INGREDIENTS:
1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 to 1 teaspoon curry powder
3 cups vegetable broth
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Fresh or frozen chives, optional
DIRECTIONS:
In a large saucepan. saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook an stir for 2 minutes or until thickened.
Add the pumpkin,milk,honey,salt,pepper and nutmeg; heat through. Garnish with chives if desired. Yield: 7 servings.
We had another Pumpkin soup by Eve and hopefully we will get that recipe.
All the soups were just wonderful they all had their own unique tastes that tantalized the taste buds!
Head on over to the hay ride and take a trip to the pumpkin patch and get served up a bowl of
BLACK BEAN 'N' PUMPKIN CHILI~ BY Mary Lou J.
INGREDIENTS:
1 medium onion chopped
1 medium yellow pepper, chopped
3 garlic cloves, minced
2 tablespoon of Olive Oil
3 cups of chicken broth
2 cans (15 oz each) black beans, rinsed and drained
2 1/2 cups of chicken or turkey
2 teaspoons of dried parsley flakes
2 teaspoons of chili powder
1 1/2 teaspoons of dried oregano
1 1/2 teaspoons of ground cumin
1/2 teaspoon of salt
1 can (15 oz) of pumpkin
1 can (15 oz) of diced tomatoes
DIRECTIONS:
Saute the onion, yellow pepper and garlic in oil until tender. Stir in remaining ingredients. Cover and cook on low until warm and flavorful. In crock pot about 4-5 hours. Serves 10 (2 1/2 quarts)
MMMMM Yummy...Now we are at the pumpkin patch, lets pick one out and go make "Dinner in a Pumpkin"
DINNER IN A PUMPKIN~ BY Roseanne C.
1 Medium (short) pumpkin
1 Onion
2 tablespoons of oil
2 lbs of hamburger
2 tablespoons of soy sauce
2 tablespoons of brown sugar
1 Can of mushroom soup
1 can of Cream of chicken soup
1 1/2 cups of cooked rice
1 cup of water chestnuts
Clean out pumpkin. Brown hamburger, onion, oil. Add other ingredients and spoon in pumpkin. Put lid on and bake 350 for about 2 hours.
DINNER IN A PUMPKIN~ BY Deb.Bee
INGREDIENTS
· 1 1/2 pounds ground beef
· 1 pound ground pork sausage
· Salt and pepper to taste
· 2 tablespoons( of Roberta's pumpkin pie spice mix)
· 2 tablespoons brown sugar
· 3 3/4 cups of water add 2 teaspoon of Shirley J Chicken Broth
· 1 1/2 cups long grain and wild rice mix( I used brown rice but expect a double amount of cooking time)
· 1 sugar pumpkin
· 1 cup Shirley J universal cream sauce to 4 cups of water ( I use this as it is less sodium than soup and heart healthy with 135 calories a cup and 3 points for weight watcher people)
· 2 (4 ounce) cans mushroom stems and pieces, drained
· 2 (14.5 ounce) cans French cut green beans
· One celery stock sliced
· 1/4 teaspoon of celery salt
· Optional 1 6oz can of water chestnuts drained
DIRECTIONS:
1. In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned. Mix in salt and pepper, pumpkin pie spice, and brown sugar.
2. Drain meats, and mix in chicken broth and rice. Cover, and cook 25 to 30 minutes, or until rice is tender. (Wait until rice is tender)
3. Preheat oven to 400 degrees F (200 degrees C). Remove and reserve top of pumpkin. Scoop out seeds and stringy pulp.
4. Mix Shirley J together and put in saucepan and cook until thicken then add mushroom stems and pieces, green beans, and water chestnuts into the Sauce then mix it into the beef and sausage mixture simmer a little longer. Spoon mixture into the pumpkin, and replace pumpkin top.
5. Place pumpkin on a large baking sheet, and bake 1 hour in the preheated oven, or until pumpkin is tender. Scoop out portions of filling and parts of the cooked pulp to serve.
Serves up to 10
No one got to try this because I did not have time to wait for my rice to get soft I used brown rice ( rice remained hard). I had hoped it might continue softening while baking. No such luck! But what I did do as not to waste this meal when I got home I put it back into my sauce pan and cooked it until rice was done and it was delish! I scooped out some cooked pumpkin to eat with it. So remember to wait for rice to cook or you can cook rice first and add it in cooked.
We had another dinner in a pumpkin and hopefully we will get that recipe it was Yummy!
Now what is a Pumpkin Dinner without "Dessert"
Holy Cow and what desserts!
IMPOSSIBLE PUMPKIN PIE~ BY DANA T.
INGREDIENTS:
1 cup of sugar
2 cups of pumpkin
1/2 cups of flour
1/2 cups of milk
4 eggs
1/2 cups of melted butter
1 tablespoon of pumpkin pie spice
DIRECTIONS:
Put into blender 30 seconds, pour into a 9" buttered pie pan
bake at 350 for 40 - 50 minutes
We also had two pumpkin pies ( You just got to have that)
One made by Becky R. and I believe one was by Marilynn will get the name of who made the other and hopefully their recipe!!!! Marilynn also brought some pumpkin pudding.
PUMPKIN CAKE~ BY ELLEN N.
INGREDIENTS:
1 yellow cake mix (reserve 1 cup for topping)
1/2 cup melted margarine
1 egg
Mix well press in bottom of 9x13 pan
Mix 1 can of pumpkin (2cups)
2 teaspoons of pumpkin pie spice
1/2 cup of brown sugar
2 eggs
2/3 cups of milk
Blend well and pour over crust
TOPPING:
1 cup of the cake mix
1/4 cup of brown sugar
1 teaspoon of cinnamon
1/2 cup of nuts
1/4 cup soft margarine
Mix together and sprinkle over filling
Bake 350 for 55 minutes
PUMPKIN CHOCOLATE CHIP COOKIES~ BY MARTHA
1 1/2 cup of butter
1 egg (stir together)
2 1/2 cups of flour
1 1/2 cups of sugar
1 teaspoon of cinnamon
1 1/2 teaspoon of baking soda
1 teaspoon of baking powder
add alternate to cream mixture with
1 cup of canned pumpkin
1 teaspoon of vanilla
1 cup of chocolate Chips
1 cup of nuts
Mix gently, when mixed drop by one teaspoon full on a greased cookie sheet.
Bake at 350 for 10- 12 minutes!
We also got to enjoy Jane M. homemade applesauce!
I had to try a little of everything, you could not go to a gourmet restaurant and pay mega bucks and do better!
Thanks everyone for sharing, that's what brings the sweetness in life! And "How Sweet it is" If I made any mistakes on the post forgive me and just let me know, like name credit or spelling!
XO
Please share more recipes in comments I will always be happy to post! I would love to hear from you!
Bon Appetite!
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The amount of pumpkin for my bread was 3/4 cup canned pumpkin - Em
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