Happy Holidays !

Holidays are around the corner so please Post your favorite holiday dish!Post Your favorite holiday memory!

Pumpkin Yeast Bread made by Emily Gene D.

3/4 cup of canned pumpkin
2/3 cup of water
1 3/4 teaspoon of yeast
1 Tablespoon of butter
1/4 cup of brown sugar
1 1/2 teaspoon of fine sea salt
3 cups of white/wheat flour

Proof the yeast in the 2/3 cup of water. Add the pumpkin and butter to the mixer. Cream with brown sugar. Add the salt and flour. Beat with dough hook five minutes after it pulls away from the sides of the bowl. Let rise in bread pan and bake at 350 for 40 min

Thank you so much Emily!!!!!

I Love You Cooking Class! Fall is here and the secret ingredient is "Pumpkin " Recipes from our class!

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!

Layered Enchiladas A Deb.Bee Exclusive

1.2 lbs of ground turkey or ground beef
1 green pepper chopped
1 onion chopped
2 garlic cloves
1 teaspoon of cumin
2 teaspoon of chili powder
1/2 teaspoon of salt
3 cups of mild cheese
8 oz of weight watchers cream cheese whipped or use regular if you want.
1 1/2 cup of water or (skim milk for calcium)
1/2 cup of Shirley J Universal Cream Sauce
1 Tablespoon of fresh lemon or lime juice which ever you have in the fridge, if you have to buy then get lemon
15 regular size corn tortillas

Brown your ground meat; drain. Add peppers, onions, and garlic; cook until onions are clear. Mix in spices. In a bowl mix your Shirley J Universal Cream Sauce with cold water, then pour in a sauce pan let it bubble and stir then when thick ad cream cheese and lemon or lime juice. Mix through and take off stove. In oiled crock make a layer each of tortilla, meat, Shirley J cream cheese sauce and shredded cheese. repeating this again. Then layer the top with tortillas, Sauce, and cheese. Cover and cook on high for 1 1/2 to 2 hours on high. Serve from crock. Serves approx 6

Enjoy!!!

Deb.Bee

Shirley J Chicken Pot Pie:

My boys favored this recipe in our little cook off! Quick and simple. Shirley J style!



Ingredients:

2 large chicken breasts, cooked and cut into cubes
3 cups water
1 cup Shirley J Signature Cream Sauce Base
2 stalk celery, diced
1 medium onion, diced
1 cup diced carrots
3 cups potatoes, cooked, peeled, cubed

1 cup frozen peas
1 teaspoon Shirley J chicken bouillon
Pie crust to top a 9x13 pan

Directions:

Preheat oven to 400º. Whisk together water and Shirley J Signature Cream Soup Base. Add all ingredients together and bring to a boil, simmer until flavors are blended (8-10 minutes). Put in 9 x 13” pan. Put crust on top. Bake 40 minutes or until brown.

Lets do a Chicken Pot Pie Throw Down!

One of my favorite shows to watch is Bobby Flays Throw Downs. I ordinarily do not like TV, but when my husband turns on the "food net work" I admit, I am drawn to it. I am going to attempt to make the Famous "Casserole Queens" pot pie throw Down with a Shirley J Twist! You be the Judge! Here it is!
30 min
yields 6-8 servings
easy
Ingredients

* 1 sheet frozen puff pastry
* 2 tablespoons butter
* 1 roasted chicken, shredded
* 1/4 cup chopped red sweet pepper
* 2 medium shallots, thinly sliced
* 3/4 teaspoon salt
* 1/2 teaspoon dried tarragon, crushed
* 1/4 teaspoon black pepper
* 3 cups of water ( you can add milk if you prefer)
* 1 cup Of Shirley J Universal

* 1/3 cup dry white wine
* 1 1/2 cups peas, blanched
* 1 1/2 cups carrots, blanched
* 2 potatoes, peeled, diced, and boiled
* 1 egg plus 1 tablespoon milk, for egg wash

Directions

Thaw puff pastry according to package directions.

Preheat oven to 425 degrees F.

Meanwhile, in a large skillet melt butter over medium-high heat. Add chicken, sweet pepper, and shallots and cook 5 minutes, stirring frequently. In another bow; mix your water or (milk) with Shirley J, salt, tarragon, and black pepper. Cook and stir until thickened and bubbly. Stir in wine, peas, carrots and potatoes; heat thoroughly. Transfer the hot chicken mixture to a 1 1/2-quart casserole. Place pastry over the hot chicken mixture in casserole dish. Brush puff pastry with egg wash then cut slits in the pastry to allow steam to escape. Bake in the preheated oven for 30 to 45 minutes.

This turned out too yummy!!! Lets see what you can come up with!

Bon Appetite!!!

Creamy White Chicken Chili courtesy of Jessica Olsen

I made this recipe for Sunday dinner. This recipe won the Shirley J Universal Cream Sauce recipe contest and it was so good I could not resist the delectable temptation for a second bowl! I wanted to share it with you!

Ingredients:
1/2 cup Shirley J Universal Cream Sauce
1 pound boneless, skinless chicken breasts(3-4), cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 TB garlic powder
1 TB oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 1/2 cup of made up Shirley J Chicken Bouillon (see Shirley J Chicken Bouillon label for recipe)
2 cans (4 ounces each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 teaspoon pepper
1/4 tsp cayenne pepper
1 cup sour cream
1 1/2 cup water

Directions:
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Make Shirley J Universal Cream Sauce in separate pan. Remove from the heat; stir in sour cream and Shirley J Universal Cream Saucemixture. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips, lettuce, and tomatoes.

Makes about 6 servings.
I did not do the chip,lettuce and tomato option, instead I put cilantro, a dollop of fat free sour cream and a slice of avocado! Heavenly!!

Thanks Jessica!

Bon Appetite!

Deb.Bee