Pumpkin Bars with Cream Cheese Frosting

This recipe is from Allrecipes. makes a large sheet pan for the holidays. and it is so good

Pumpkin Bars with Cream Cheese Frosting

4 large eggs

2 c white sugar

1 c oil

1 (15 oz) pumpkin puree

2 c flour

2 tsp baking powder

2 tsp cinnamon

1 tsp baking soda

3/4 salt

FROSTING

2 sticks of unsalted butter soft

8 oz cream cheese soft

4 c powdered sugar

2 tsp vanilla extract

Preheat the oven to 350 degrees F (175 degrees C). Grease a sheet pan, then line it with parchment paper and grease the paper.

Beat eggs in a large bowl with an electric hand mixer until foamy. Add sugar, vegetable oil, and pumpkin purée; beat on medium speed until incorporated, about 2 minutes.

Mix flour, baking powder, cinnamon, baking soda, and salt together in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, about 1 minute. Pour batter into the prepared pan and spread out the edges.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool completely, about 30 minutes.

While the cake layer is cooling, make the frosting: Beat cream cheese, butter, and vanilla in a bowl with an electric mixer until creamy. Gradually mix in confectioners' sugar until smooth.

Spread frosting evenly over cooled cake layer, then sprinkle with cinnamon.

Chili with Chipotle

 

CHILI WITH CHIPOTLE

2 lbs ground hamburger

1 yellow onion diced

1 green bell pepper diced

1 red bell pepper diced

4 cloves garlic minced

2 Tbls chili powder

1 Tbls smoked paprika

1 tsp cumin

1/2 tsp red pepper flakes

1 tsp dried chipotle pepper powder (mild) add more for hotter next time I will do 2 tsp

3 tbls tomato paste

2 diced roma tomatoes (I used 2 large tomatoes diced, seeds removed)

1 tsp Worcestershire sauce

1 tsp brown sugar

4 c beef broth

2 cans beans drained and rinsed

brown hamburger until brown and crisp in spots

drain and add onion, peppers and salt and pepper cook for 10-15 minutes

add garlic and spices

cook 2-3 minutes

add tomatoes paste cook 2-3 minutes

add tomatoes, Worcestershire sauce, brown sugar, and beef broth and beans

simmer for 1 hour until blended

add cheddar cheese, onions and Sour cream on top

make cornbread to eat with it.

 

Lentil and Sausage Soup

 

16 oz Italian sausage uncooked

2 large carrots, minced (I used food processor to carrots and celery to mince)

4 celery stocks, minced

4 tsp tomato paste

1 carton kettle and fire mushroom chicken broth 16.9 oz 

1 can 14 oz fire roasted diced tomatoes or crushed ( I blended the diced with an emersion blender)

1 tsp garlic powder

1/2 tsp salt and pepper

1/2 c pearl couscous uncooked (see note below) 

1/2 c brown lentils uncooked (see note below)You might not use all the lentils add a little at a time to the soup.

Fry Italian sausage in pot until cooked and remove from pan leaving in drippings

add carrots and celery to sausage drippings and cook for 5 mins until soft

add in tomato paste cook 1 minute

add in fire roasted tomatoes, mushroom broth, cooked pearl couscous, cooked lentils, garlic powder, salt and pepper

simmer low for 15 minutes, until blended

Pearl couscous: follow instructions on package. or I used my medium deep anyway cookware. added 1/2 c pearl couscous with 3/4 c water, drizzle of oil and salt. microwave 3 mins, stir, microwave 3 more minutes. this will be aldente. 

Brown lentils: follow instructions on package if uncooked. or I put 2 cups water with 1/2 c lentils, 1 bay leaf in pot, bring up to a boil, simmer place lid on for 20 mins until cooked. 

PRINTABLE RECIPE

MAKES 4 SOUPER CUBES TO FREEZE FOR FOOD PREP

Easy Crockpot Italian Wedding Soup

 This is mostly a dump and go crockpot soup. I modified it from freezer family meals. 

Easy Crockpot Italian Wedding Soup

1 bag (20 oz) frozen grass fed meatballs (target brand good and gather)

1 yellow onion diced or 1 cup frozen diced onions

1 bag (12 oz) frozen crinkle cut carrots (target good and gather)

1 block (10 oz) frozen spinach

1 TBLS Worcestershire sauce

1 tsp onion powder

1 tsp garlic powder

1 tsp Watkins brand steak seasoning or Montreal steak seasoning

6 cups water (or do chicken broth and skip bouillon)

6 tsp chicken bouillon clean Monday meals brand (or just do 6 c chicken broth) 

salt as needed if you don't use bouillon 

1/4 cup uncooked arcini tiny pasta (don't put in until last 30 mins of cooking)

Dump in all the frozen ingredients into a 4 Qt crockpot except the pasta.

set on high for maybe 3-4 hrs until onions and carrots soften

last 30 minutes decrease temperature to low and add pasta

Taste and season with salt and pepper if needed. 

(I didn't need to add any more salt with my bouillon and steak seasoning had salt and pepper in it.) 

PRINTABLE RECIPE

SIMPLIFIED RECIPE

Easy Crockpot Italian Wedding Soup

1 bag (20 oz) frozen meatballs

1 cup frozen diced onions

12 oz frozen carrots 

10 oz frozen spinach

1 TBLS Worcestershire sauce

1 tsp onion powder

1 tsp garlic powder

1 tsp Montreal steak seasoning

6 cups chicken broth 

1/2 tsp salt as needed 

1/4 cup uncooked arcini tiny pasta (don't put in until last 30 mins of cooking)

Dump in all the frozen ingredients into a 4 Qt crockpot except the pasta.

set on high for maybe 3-4 hrs until onions and carrots soften

last 30 minutes decrease temperature to low and add pasta

Taste and season with salt and pepper if needed. 

White Bolognese Sauce

1 lbs good quality ground sausage 

2 Tbls olive oil

2 ounces pancetta diced

1 medium yellow onion, chopped

1 celery, shipped

1 carrot chopped

2 cloves garlic minced

1 individual mini white wine

1 tsp fresh rosemary chopped

1 tsp fresh sage chopped

1/4 tsp ground nutmeg

1 tsp salt

1 tsp pepper

1 1/2 cup chicken stock

1 cup whole milk

1 lbs dried pasta

grated parmigiano reggiano to serve

Fry sausage and pancetta and 1 tbls olive oil until cooked, remove to paper towel

add 1 TBs olive oil to pan and cook carrots, onions and celery until cooked down

add garlic cook 1 minute

add rosemary, sage, nutmeg, salt and pepper

add white wine until evaporated

add chicken stock

cook on low for 30 minutes to reduce

after 30 mins add half of the milk, continue to simmer on low for 30 minutes

add the rest of the milk and continue to simmer until liquid gone

cook pasta al dente 

add pasta to sauce

add parmigiano reggiano,

enjoy

PRINTABLE RECIPE

Sweet Potato Polenta cornbread

This sweet potato polenta cornbread is so pretty in real life. You can see the chunks of sweet potato because I didn't puree it smooth. 

It is so good too. I love polenta  

1 Cup organic Polenta 

1 Cup all purpose flour

1 TBls baking power

1/2 tsp salt

1 Cup mashed cooked sweet potato

1 Cup buttermilk

2 large eggs

1/2 cup softened or melted butter

1/4 Cup honey (this isn't too sweet, if you like it sweeter increase to 1/2 c)

mix the dry together

mix the buttermilk, eggs, butter and honey

add the sweet potato

add wet to dry

grease and line with parchment paper an 8x8 pan

pour batter into pan

bake at 375 degrees for 25-30 mins

PRINTABLE RECIPE

Chicken and Cabbage Soup

I saw this recipe online. I changed a few things around. I love soup with cabbage.

1 cup diced white onion

4 cloves minced garlic

5 cups shredded green cabbage

14.5 fire roasted dice tomato with medium green chilies (Muir Glen organic brand)

 4 oz mild green chilies

15 oz pinto bean, drained and rinsed

1 tsp cumin

1 tsp chili powder

1 tsp garlic powder

1/2 tsp mexican oregano

1/2 tsp salt

32 oz chicken broth

1/2-3/4  lbs chicken breasts

1/2 lime, juice

Sauté onions and cabbage until soft, 6 minutes

Add garlic and cook 1 minute

add diced tomatoes, green chilis, beans, seasoning and broth

bring up the heat

Add in chicken breasts, turn heat to simmer for 30 minutes

take chicken out and shred.

Add back to pot

Add juice of 1 lime.

taste and season with salt and pepper to taste.

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