The BEST Pumpkin Bread!!!

Tags

Bake, baking, bread, pumpkin, recipe, Thanksgiving, vegetarian

Want a seasonal treat to share with friends, family and neighbors? Or just something to make your home smell fabulous and enjoy with your morning coffee? This pumpkin bread will fill the bill. It is so moist and delicious!!! I’ve been making it like crazy for the last month or so and everyone that has had it, just loves it! It’s pretty easy to make too!

I can’t take credit for this recipe. It comes from the Food Network Kitchen. I do like that the one recipe makes 2 large or 3 medium size loaves, so there is some for you and some to share! You could even add some raisins or nuts to this, if you like!

I hope you enjoy it as much as our family does!

The BEST Pumpkin Bread

3 cups sugar

1 cup vegetable or canola oil

4 eggs

15 oz can of puréed pumpkin

3 1/2 cups all purpose flour

2 tsp salt

2 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp all spice

1/2 tsp ground cloves

2/3 cup water

Preheat the oven to 350 degrees.

Butter and flour two large loaf or 3 medium loaf pans.

Blend together sugar and oil until well mixed. Next add the eggs and pumpkin and mix until combined. In a separate bowl, combine all of the dry ingredients and whisk until well combined. While the mixer is running spoon the dry mixture into the wet. About half way through add half of the water, then continue adding the dry ingredients and at the end add the remaining water.

Pour and equal amount of batter into each loaf pan. Bake for 60-70 minutes. To check for doneness, insert a toothpick in the center and it should come out clean.

Allow to cook in pans for 10 minutes and then turn out of pans and continue to cool loaves on a rack. It will slice cleaner when it has been allowed to cool for a while.

Enjoy!!! Happy Thanksgiving!!!

1 Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.

2 Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.

3 Combine the flour, salt, baking soda, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.

4 Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

Southwest Cornbread and Chorizo Dressing – A Thanksgiving Staple!

Tags

Butternut Squash, Chorizo, cornbread, Dressing, Friendsgiving, mushrooms, side dish, Stuffing, Thanksgiving

I love chorizo!!! So why not put it in your Thanksgiving dressing (or stuffing!)?!? The combination of fresh baked cornbread, chorizo and fresh veggies makes this stuffing a homerun. It is my absolute favorite dish on the Thanksgiving table.

You can find the recipe here.

Barbecued Turkey – Delicious and it Frees Up Your Oven!

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barbecue, bbq, Friendsgiving, recipe, Thanksgiving, Turkey

We started barbecuing our turkey years ago! It’s so delicious and it frees up your oven for all the other stuff you need to cook. Best of all, it gives my husband something to do! LOL!

Click here for my recipe.

Happy Thanksgiving!!!

Spicy Pumpkin Hummus – The Perfect Thanksgiving Dip!

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appetizer, dip, Friendsgiving, healthy, hummus, pumpkin, Thanksgiving, vegan, vegetarian

I had an extra can of pumpkin puree hanging out and we were having a family birthday luncheon, so I thought we needed a pumpkin flavored dip. I’ve made hummus plenty of time. It’s so easy!!! Why not add that pumpkin flavor for a perfect fall dip! Our whole family loved this dip and it was so easy to make and healthy to boot!

If you’ve never made hummus, it’s one of those things where you just dump all the ingredients in your food processor and blend it up. That’s it!

This recipe has some spice to it with the cayenne pepper. I didn’t find it super spicy, but you can add that pepper a little at a time and taste along the way if you want to control the spice level.

I hope you like it! It’s a great add to your Thanksgiving or Friendsgiving appetizer table! And if you end up with a bunch of leftovers, you could use it to make this awesome Hummus Crusted Chicken!

I hope you and your loved ones have a blessed Thanksgiving! I’m always grateful for all of you that take the time to read my blog!

Spicy Pumpkin Hummus

1 – 15 oz can of pumpkin puree

1 – 15 oz can of garbanzo beans (chickpeas), drained & rinsed

Juice of one lemon

3 tbsp tahini

2 tbsp olive oil

1 garlic clove

1 tsp Cayenne pepper (or less if you don’t want it as spicy)

1 tsp cumin

Salt and pepper to taste

Put pumpkin and garbanzo beans in food processor and blend until fairly smooth. Add all other ingredients and blend until smooth and completely blended. Scrape sides of bowl and continue to blend as needed.

This can even be made the day before as it’s one of those things that gets better as it sits.

Makes about 3 cups of hummus.

Enjoy!

Wild Rice Stuffed Acorn Squash and Air Fried Bacon Brussel Sprouts – Just Yum!!!

Tags

acorn squash, Air fryer, Bacon, brussel sprouts, healthy, recipe, Thanksgiving, vegetarian, wild rice

So I had never tried acorn squash and I have never met a brussel sprout I’ve liked, but this has all changed now! This squash dish will likely be taking the place of my Southwest Chorizo Dressing on our Thanksgiving table. That says a lot, if I’m willing to go without chorizo!!! LOL! And the fact that I ate more than one brussel sprout said a lot for that dish! They were really good!!!

These two dishes went really well together. The acorn squash is pretty sweet and the sprouts are bitter, so they compliment one another. Not to mention when you cook the bacon, you can use it for both dishes. Or you could leave out the bacon and have a great vegetarian dish!

Now I faked the brussel sprout recipe, but I cannot take credit for the squash recipe. I got this from the Food Network app after seeing Katie Lee make it on The Kitchen. She described the acorn squash flavor as a mix of butternut squash and sweet potato. I would say that is right on!

Basically, I will say this acorn squash recipe is one of the most delicious dishes I’ve made in a very long time and my hubby was in agreement on that. So give it a try!

Step one: Both recipes are going to use bacon, so dice up an entire 1 pound package of bacon. Cook bacon in a skillet on the stove top over medium heat until crispy. When done, use a slotted spoon to transfer bacon to a plate covered with a paper towel. Retain the bacon grease for the brussel sprouts.

Wild Rice Stuffed Acorn Squash

2 acorn squash

3 tbsp olive or avocado oil

Kosher salt and fresh ground pepper

1 tbsp unsalted butter

1/3 cup panko bread crumbs

1 tbsp chopped fresh flat leaf parsley

1/4 tsp garlic salt

3 1/2 oz shiitake mushrooms, thinly sliced (I actually used my favorite type of mushroom, maitake)

1/2 cup thinly sliced leeks, white and light green part only

1 1/2 cups cooked forbidden or wild rice (I cooked with homemade chicken stock for more flavor)

1/4 cup dried currents (I couldn’t find these at the store, so I used dried cranberries)

2 tbsp low sodium soy sauce

1 tbsp honey

1 tbsp sherry vinegar

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Cut the squash in half lengthwise and use a spoon to scoop out the seeds and discard. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on the lined baking sheet and bake until tender, 25 to 30 minutes. Leave the oven on at 400 degrees F.

3. Heat the butter and 1 tablespoon olive oil in a large skillet over medium-low heat until the butter is melted. Add the breadcrumbs, increase the heat to medium high and cook, stirring constantly, until the breadcrumbs begin to turn golden brown. Stir in the parsley and garlic salt. Transfer to a dish.

4. Wipe the skillet clean. Heat the remaining 1 tablespoon olive oil over medium heat. Sauté the mushrooms and leeks until tender, 5 to 6 minutes. Stir in the kale and garlic and cook until the kale wilts, about 5 minutes. Stir in the rice, currants, soy sauce, honey, 1/3 of the cooked bacon and vinegar. Season with salt and pepper.

5. Scoop some of the mixture into the cavity of each acorn squash half and top with the reserved breadcrumbs. Bake until heated through, 25 to 30 minutes.

Air Fried Bacon Brussel Sprouts

1 pound brussel sprouts, trimmed and cut in half

1/2 thickly sliced leeks, white and light green part only

1/2 cup mushrooms, thickly sliced (again I used the maitake’s here)

Bacon and grease

Salt and pepper

Toss the brussel sprouts, leeks and mushrooms in the reserved bacon grease. Add the remaining bacon and season with salt and pepper. Put all ingredients in the basket of your air fryer and cook on high for 15-18 minutes until as crispy and/or charred as you like. Stir once or twice during cooking time.

Hope you love it as much as we did!!!

A Favorite Thanksgiving Side Dish – Sweet Potatoes and Apples

Tags

side dish, Sweet Potatoes and Apples, Thanksgiving, vegan, vegetable, vegetarian

About 20 years ago (man, I’m old!), I was at an office potluck and a co-worker of mine brought the most wonderful sweet potato dish. Keep in mind, prior to this I did not like sweet potatoes. My mom didn’t cook them much at all growing up, so my only exposure was that dish where they’re covered in marshmallows and to top it off, I don’t like marshmallows much either! Anyway, this dish my coworker brought was both sweet and savory. In addition to the sweet potatoes, there were apples in the dish.

I asked her for the recipe and she said she didn’t have it. Her mother had made the dish for her to bring, so I asked her to please ask her mom for the recipe. She comes back into work and tells me that her mom won’t give her the recipe. It’s a “secret” family recipe. What’s a girl gotta do to get that stinkin’ recipe!?! Thanksgiving was coming and my friend said that her mom would make those sweet potatoes every year, so I gave her marching orders to hover around her mother and take copious notes. Well she came through!!!

This dish has been a family favorite for the last 20 years and it always gets rave reviews when I share it with others. I’ve taken it to a few church potlucks and the such.

Not only is this dish delicious, it’s also pretty darn easy to make. Nothing complicated, but the flavors come together wonderfully! The recipe I have is pretty rough and these days I usually just make it from memory. It’s kind of a vegetable lasagna as you’re simply layering the ingredients and it’s easy to increase/decrease the recipe based on how many people you’re feeding. I hope you and your family enjoy it as much as we do!

Sweet Potatoes and Apples

4-5 large sweet potatoes, peeled and cut in half, short-ways

2 – 15 oz cans apple pie filling
Butter or margarine
Brown sugar
1 tbsp Brandy
Place sweet potatoes and 1 tbsp brandy into large pot of water making sure to cover potatoes. Bring to a boil and let boil for about 15-20 minutes or until potatoes are tender. Remove potatoes from hot water and slice into ½ inch slices. Spray a baking pan with non-stick spray and spread one layer of sweet potatoes, then thinly cover this with a layer of pie filling (about ½ can or more if you need it), spoon dots of butter over apples about a teaspoon or so 2-3 inches apart. You just want them spread apart. Then sprinkle about 1/3 cup brown sugar. Now repeat these layers. I usually try to end with the brown sugar on top. Bake in a 350 degree oven for 30-45 minutes until warmed through and bubbly. If you’re making a bigger batch, it may need to cook longer.
You really can’t go wrong with the amounts of the ingredients, so play with it and see what looks good to you. It’s amazing how much flavor that little bit of brandy in the water adds!

Thanksgiving Part 5 – The Best Dressing EVER!!!! Lets Just Say There Is Chorizo In It!!!

Tags

cornbread, side dish, Southwest Chorizo Dressing, Stuffing, Sunset Magazine, Thanksgiving

For some odd reason that I don’t understand, I am the only person in my family that likes stuffing/dressing. Who are these people I live with??? Since they don’t much care for it, I rarely make it. Thanksgiving is my one exception though! I ALWAYS make dressing on Thanksgiving and several years ago I came across a recipe that is so fantastic, even my dressing-free family and friends love it. One of my girlfriends stakes her claim on our leftovers every year!

One year we picked up a holiday edition of Sunset magazine and this is where I found my all-time favorite dressing recipe. This dish is extremely colorful and the variety of unique ingredients create a bold, bright flavor. Let’s just say there is chorizo involved! CHORIZO!!!! Geez I love that stuff!!! There is also fresh baked corn bread, mushrooms and butternut squash, just to name a few.
I just know you and yours will love it as much as we do!!!

Southwest Cornbread and Chorizo Dressing

1 butternut squash (1 1/4 to 1 1/2 lb.)

2 tablespoons firmly packed dark brown sugar

1 onion (6 oz.)
1 red bell pepper (8 oz.)
1 fresh fennel head (9 oz.)
1 pound mushrooms
1 pound chorizo sausage (see notes)
1/4 cup (1/8 lb.) unsalted butter
1/2 cup chopped fresh cilantro
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh thyme leaves
2 large eggs
1 cup fat-skimmed chicken broth 
CORNBREAD (RECIPE FOLLOWS)

Preparation
1. Peel and seed squash. Cut into 1-inch chunks; you should have about 3 cups. In a 3- to 4-quart pan over high heat, combine 1/2 cup water with brown sugar and the squash. Bring to a boil, cover, reduce heat to medium, and cook, stirring once, until squash is almost tender when pierced, 8 to 10 minutes. Uncover and cook, occasionally stirring gently, until most of the water is evaporated, 3 to 5 minutes longer. Remove from heat and let cool.
2. Peel and chop onion. Rinse, stem, seed, and chop bell pepper. Rinse fennel and trim off and discard base of head and tough stalks. Chop enough fennel to make about 1 cup. Rinse mushrooms and slice 1/4 inch thick.
3. Squeeze sausage from casings and break into chunks into a 12-inch frying pan or 5- to 6-quart pan over medium-high heat; stir often until lightly browned and crumbly, 7 to 10 minutes. Pour sausage into a wire strainer to drain; discard fat.
4. Preheat oven to 350°. Add butter to unwashed pan over medium-high heat; when melted, add onion, bell pepper, and fennel and stir often until vegetables begin to soften, 7 to 8 minutes. Add mushrooms and stir until limp, about 3 minutes. Remove from heat and stir in sausage, cilantro, sage, and thyme. Add squash.
5. In a large bowl, whisk together eggs and broth. Break cornbread into 1/2-inch chunks and drop into bowl. Add sausage mixture and stir gently to combine. Scrape dressing into a buttered 9- by 13-inch baking dish and cover with foil.
6. Bake until hot in the center, 40 to 50 minutes. Uncover and bake until top is crisp and golden brown, 10 to 15 minutes longer.
Makes 10-12 servings. 
Cornbread: Preheat oven to 400°. In a bowl, mix 2 boxes (8 1/2 oz. each) corn muffin mix, 3/4 cup milk, and 2 large eggs until blended but still slightly lumpy. I have also used Marie Callender corn bread mix. Just follow package instructions. Pour batter into a buttered 9- by 13-inch baking pan. Bake until top is golden brown, 15 to 20 minutes. Let cornbread cool in pan on a rack.

Thanksgiving Tips Part 4 – Barbecued Turkey – Great Tasting and It Frees Up Your Oven!

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barbecue, Barbecued Turkey, Grilling, Holidays, how to, Thanksgiving

Inside Kel's Kitchen

I think we can all agree that the backbone of a great Thanksgiving dinner is the turkey! I know for me, if I screw up the turkey I feel like I have failed as a Thanksgiving host.

I forget exactly how we discovered it, but about 20 years ago my husband and I discovered the joy of the barbecued turkey. This moist, smokey flavored bird is definitely the star of the meal. An unexpected perk to barbecuing the bird, is that you don’t have a huge turkey hogging up your oven. I have never been blessed with two ovens, so on a big cooking day oven space is at a premium. Since I usually put my husband in charge of the barbecuing, it keeps him occupied and out of the kitchen. Prior to putting him to work on the barbecue, he was always sticking his finger in to taste things…

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Thanksgiving Tips Part 3 – It’s All In The Prep!!!

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food prep, Holidays, organization, Thanksgiving

Inside Kel's Kitchen

The planning and shopping are important, but it’s the prep that will really reduce the stress of preparing a large dinner like Thanksgiving. As you do your prep, try to think of every litle thing you can do ahead of time. Even if it doesn’t seem like much, unwrapping your butter to put on a dish or opening the cans of cranberry sauce, will shave minutes off your Thanksgiving Day work. Trust me! It all adds up and you’ll cherish those free moments on the day of thee holiday!

Let’s Get Prepping!!!

My key to a relaxing Thanksgiving day is to hit the prep activities hard. I usually take the day before Thanksgiving off from work and work my rear off that day Go dish by dish and think about what you can do in advance

• Brine your turkey?

• I usually stuff my turkey with fruit, so I have that…

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Thanksgiving Tips Part 2 – Making That Grocery List and Shopping

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grocery list, Holidays, shopping, Thanksgiving

Here are my Thanksging tips continued from my earlier post… 1. Decide what to make and what to buy. I’m not a great baker and my husband LOVES the sweet rolls from our Win…

Source: Thanksgiving Tips Part 2 – Making That Grocery List and Shopping