Pumpkin Chili

I had made a pumpkin chili last year, that was amazing! But sadly it is lost in my pintrest archives. So I made this one, that was equally as good. So to make sure I don't lose this one, I need to document it. :)
I adapted my on flair from this basic recipe: Pumpkin Chili

Pumpkin Chili

Ingredients:
       

3 tablespoons olive oil    

1 pound ground turkey                        

1 small onion, chopped     

1 green bell pepper, seeded and chopped                                         

1 jalapeño, seeded and finely chopped     

2 cloves garlic, minced      

1 15-oz. can pure pumpkin   

2 15-oz. cans diced tomatoes, un drained     

2 cups low-sodium chicken broth          

1 1/2 tablespoons chili powder        

1 tablespoon cumin                 

1 tablespoon pumpkin pie spice

1 15-oz. can kidney beans, drained and rinsed

1 15-oz. can white great northern beans, drained and rinsed

1 15-oz. can black beans, drained and rinsed

 

Preparation:

 

1. Warm oil in a large pot over medium heat. Cook turkey, stirring, until no pink remains, about 8 minutes. Add onion, bell pepper, jalapeño and garlic. 

 

2. Add tomatoes, pumpkin, broth, chili powder, cumin, pumpkin pie spice and 1/2 tsp. salt. Bring to a boil. Reduce heat to medium-low and stir in all beans. Cover and simmer, stirring occasionally, until chili thickens slightly, about 30 minutes. Taste and season with salt and pepper.

 

3. Serve with sour cream, grated cheese, and green onion garnishes.

 

We like ours a little bit spicier, so going forward I may not deseed the whole pepper, or add another small one. Also you do not get an intense pumpkin flavor, we may also go with another 1/2 a can on pumpkin.
 And of course add any beer with meal!!
Cheers! Happy fall!

Pumpkin Peanut Butter Cookies

Sounds "delish" right? Well they will be for your furry 4-legged friend. These are doggie cookies.
I found a basic recipe and modified it a little. The first batch I over cooked a little but my pup-pup didn't seem to mind at all, she gobbled it right up.

She stole the first cookie from me, before I could get the picture.

So she got a second cookie, we are up to 4 so far today.

Pumpkin Peanut Butter Cookies

2 1/2 cups flour (whole wheat is best, but all purpose does the job too)

2 eggs (I only had 1 on hand so I cut the flour to 2)

3/4 cup canned pumpkin

3 Tbsp peanut butter

1/3 cup quick oats

water (or chicken broth, low sodium) as needed to bring the dough together

1. Preheat oven to 350 degrees

2. Mix together (I used the kitchen aide stand mixer) flour, eggs, pumpkin, peanut butter in a bowl. Add water as needed to help make the dough workable. Dough should be dry and stiff.

3. Roll the dough into a 1/2 inch thick disk and cut into pieces (you could be boring and cut into squares) but I used cookie cutters. (Pumpkin, candy cane, star...)

4. Bake in preheated oven for 20-30 minutes, until hard.

5. Let them cool on a cooling rack and let pup-pup enjoy.

I put too much water in when I was working the dough, so if I wanted to I could have just spooned the dough on the cookie sheet press down a little and bake that way, but I really wanted shapes. So while I was working the dough into the disk with the rolling pin, I just sprinkled and added more flour and it worked out great.

Pumpkin Pancakes

Being that my boyfriend and I (and apparently my dog) are self proclaimed pumpkin aficionados we try to find any and all basic recipes in a pumpkin version.

Pumpkin Pancakes

2 cups all-purpose flour
3 Tbsp packed brown sugar
1 Tbsp baking powder
1/2 tsp pumpkin pie spice
1/2 tsp salt
1 3/4 cups milk
3 eggs (lightly beaten)
3/4 cup canned pumpkin
1/4 cup vegetable oil

1. In large bowl combine: flour, brown sugar, baking powder, pumpkin pie spice and salt. In a second bowl combine eggs, milk, pumpkin and oil. Stir wet mixture into the dry until slightly lumpy.

2. Heat a lightly greased griddle over medium heat. Pour batter making (your) normal sized pancakes. Cook until golden brown; turn when tops are bubbly

Easy as that.

~Enjoy~

Pumpkin Cheesecake

Thanksgiving has come early. This is one of Josh and mine favorite recipes and its become sort of a Thanksgiving tradation. If we dont take it to his dad's house for Thankgiving we are not invited in.







Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs
5 Tbsp butter (melted)
1 cup + 1 Tbsp sugar
24 oz cream cheese (room temp)
1 tsp vanilla extract
1 cup canned pumpkin
3 eggs
1 tsp cinnamon
1/2 tsp allspice

1. Mix graham crackers, melted butter, and 1 Tbsp sugar in small bowl. Press firmly into spring form pan. Bake at 350 for 5 min, and set aside.
2. In large bowl, mix cream cheese, 1 cup sugar, and vanilla with mixer until smooth. Ass the remaining ingredients and mix well.
3. Pour into crust and bake at 350 for 60-70 minutes. The top will begin to brown and crack. 4. Remove from oven and let cool at room temp for atleast an hour.
5. Run knife around the side of the pan (sometime dipping the knife in warm water helps) and remove outter ring, cover with plastic wrap and place in refrigerator.