Pumpkin Black Bean Bake

Pumpkin Black Bean Bake

1 lb ground beef
2 cups 1/2" pieces peeled pie pumpkin (or winter squash)
1 medium onion, coarsely chopped
1 15 oz can black beans, rinsed and drained
1 cup frozen corn
1 4 oz can green chiles
1/2 tsp salt
1/2 cup low sodium beef broth
3 oz cream cheese, softened
1 package corn muffin mix
1 egg
1/3 cup milk
1/3 cup pumpkin puree (or packed canned pumpkin)

1. Pre-heat oven to 400 degrees.
2. In large skillet cook ground beef, cubed pumpkin and onion until meat is browned. Stir in black beans, corn, chiles and salt. Heat through, then stir in cream cheese and broth until mixed. Transfer mixture to 2 1/2 quart baking dish.
3. In a medium bowl, mix corn mix, egg, milk and pumpkin puree. Spoon over beef mixture.
4. Bake 20 minutes.

Notes: With the change in weather, I felt the need to make a "fall" type dinner tonight. This hit the spot. I thought it might be too "vegetabley," but it was delicious. I cut the recipe in half, and it still made enough for 4 full servings. I also sprinkled cheddar cheese on top, to go with the cornbread topping, and used garlic sea salt instead of just plain old salt. For my vegetarian friends, I'm sure it would be just as good without the ground beef.

Recipe Origination: "Better Homes and Gardens"

Puffy Apple Pancakes

Puffy Apple Pancakes

2 large apples (Granny Smith or something tart works best)
1 stick butter
6 eggs
1 1/2 cups milk
1 cup flour
1/4 cup sugar
1 tsp vanilla
1 tsp cinnamon
Brown sugar for sprinkling, if desired

1. Peel and slice apples (thin slices work best).
2. Melt stick of butter on the bottom of a 9 x 13 pan at 400 degrees
3. Spread apples on melted butter and bake for 5 minutes
4. Mix eggs, milk, flour, sugar, cinnamon and vanilla. Pour over apples. Sprinkle with brown sugar.
5. Bake for 20-ish minutes until lightly browned and puffed up

Notes: I love puffy apple pancakes!  The apples can be chopped instead of sliced, and it still turns out yummy.  You can even leave the peels on to save time!  If you're in a health kick, substitute whole wheat flour and replace half the sugar with ground flaxseed.  This dish is best served hot immediately after cooking.

Recipe Origination: My Mom. This is our Christmas morning breakfast. :)

Black Bean Veggie Burgers

Black Bean Veggie Burgers

6 oz prepared rice
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
1 tbsp olive oil
15 oz can black beans, rinsed and drained
1/2 cup frozen corn, thawed
2 cloves garlic, minced
1/4 cup quick cook oatmeal
1 large egg, beaten
1 tsp ground cumin
2 tsp ground chili powder
1 tsp chopped chipotle peppers in adobo sauce
1/4 tsp salt
1/4 tsp black pepper
cooking spray
buns
burger toppings

1. Cook rice and let cool.
2. Cook veggies (onion, celery, carrot) in oil over medium heat. Set aside.
3. Place 1/2 of beans in large bowl and mash completely. Add remainder of black beans, corn, garlic, oatmeal, egg and spices. Mix well.
4. Stir in cooled rice, cooked veggies, chipotle pepper, salt and pepper.
5. Form 6 patties (about 1/2 cup mix per patty). Place on tray, cover, and chil for at least 10 minutes.
6. Spray a skillet with non-stick spray and cook patties over medium heat about 5 minutes per side.
7. Serve with toppings.

Notes: Making the patties is a PAIN. The way I do it to avoid nasty hands is by tearing off 6 sheets of saran wrap, putting a scoop of burger mix on each one, and then shaping each into a patty inside the wrap. I freeze half of them for later and refrigerate the other half for dinner. This way I can make two meals in one. We like them best with homemade guacamole and chihuahua cheese! I really thought these would be disgusting the first time I tried them; but it's currently one of our favorite meals!

Slow-Cooked Pork Tacos

Slow-Cooked Pork Tacos

1 boneless pork sirloin (~2 lbs), cut into 1" pieces
1 1/2 cups salsa verde
1 chopped red bell pepper
1 chopped onion
1/4 cup chopped dried apricots
2 tbsp lime juice
2 minced garlic cloves
1 tsp groud cumin
1/2 tsp salt
Dash hot pepper sauce
Tortillas & toppings (cheese, guacamole, etc.)

1. Put all ingredients (other than tortillas & toppings) into slow cooker. Cover and cook on high 4-5 hours until meat is tender.
2. Shred pork with forks.
3. Fill up tortillas, top, and eat!

Notes: I don't chop up the pork, and I use a tenderloin (cheaper). I just throw the entire thing in, and it works out fine. I've also used regular salsa, which turns out good. If you like a little spice, I recommend a little more cumin and more hot pepper sauce...that's the way we like it at the Smith house :) We have a programmable slow-cooker, so this morning I set it for 5 hours before leaving for work, and then kept it on "warm" until I got home. It turned out tender and delicious. I'm not sure where this recipe orginated...it's a torn out one from a magazine, maybe Taste of Home???

Peanut Butter Chocolate Chunk Bars

Peanut Butter Chocolate Chunk Bars

1 1/2 cups flour

1/2 tsp baking soda

3/4 cup brown sugar

3/4 cup peanut butter

1/2 cup sugar

1/2 cup butter

1 egg

1 tsp vanilla

1 3/4 cup chocolate chunks

1. Pre-heat oven to 350

2. Mix brown sugar, sugar, butter and peanut butter

3. Add egg and vanilla - mix

4. Mix in baking soda, then flour (it will be getting very thick by now)

5. Stir in chunks

6. Press in the bottom of an 8 x 11 pan

7. Bake for 17 minutes

Notes: I almost don't want to post this because it's typically everyone's favorite at parties, and now everyone will know how ridiculously easy it is to make. From start to finish, including clean up, I can get it done in under half an hour. The original recipe (no idea where it's from since I've been making it since high school) calls for 5 more minutes of baking time and a 13 x 9 pan. I found that the smaller pan and "light" bake make them gooier and more wonderful. For something different, I've tried using white chocolate chips (okay), butterscotch chips (good), dark chocolate chips (good) and a mix of those (good.)

Raspberry Oatmeal Bars

For my first posts, I decided to share the two desserts I'm in the middle of making for Amy's baby shower tomorrow. You could say they're my "signature" desserts. If we're ever going to a party together and you'd like to make one, please check to make sure I'm not already bringing it :)

Raspberry Cream Cheese Bars

1 1/4 cups quick oats

1 cup flour

1 cup sugar

1 cup flaked coconut

1 cup chopped nuts (I don't like nuts in desserts, so I don't actually include them)

3/4 cup softened butter or margerine

1/2 packed brown sugar

1 cup raspberry jam (I've used strawberry and would like to try blueberry)

1/3 cup sugar

1 egg

1 package softened cream cheese

1. Pre-heat oven to 350

2. Mix oats, flour, 1 cup sugar, coconut, nuts, margerine and brown sugar. Reserve 1 1/2 cups for topping.

3. Pat remaining in ungreased 13 x 9 pan

4. Bake for 15 minutes and let cool at least 5 minutes

5. Spread with jam

6. Mix 1/3 cup sugar, egg and cream cheese and pour over jam

7. Sprinkle with reserve crumb mix

8. Bake 20-25 minutes (until golden) and allow to cool before cutting

Notes: This recipe was originally given to me by my Aunt Linda. I haven't changed a thing about it because it works out great. It's easy to make but takes an hour to do because of the separate baking times. For a healthier version, I've thrown in ground flax seed, reduced the sugar by 1/3 and used "no sugar added" jam. They still taste gooey and wonderful :)