Leader Enterprise - Nov. 2, 2011 - Pumpkin

Can't Leave 'em Alone Pumpkin Bars 

When fall comes rolling in, my mind just swirls with all kinds of recipes I want to make using pumpkin! As I skip through Blogland, I've been reading about shortages again this year. Mercy me!! How thankful I am that I cooked up some pie pumpkins last year and am happy to have it in the freezer.


Why do we love pumpkin? Well, not only because its tasty but it has some natural health benefits too!

The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene (B-C). B-C is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, (B-C) performs many important functions in overall health.

Pumpkins are: Full of fiber--High-fiber foods help to keep us feeling full and satisfied.

Loaded with nutrients--In addition to fiber, there are many other nutrients packed into this gourd. Carotenoids like beta-carotene are plentiful, as is vitamin A (each 1/2-cup serving has 300% the daily value!). Muscle-fueling potassium? Yep, that too. Horray for pumpkin!

Delicious yet neutral--Pumpkin is naturally yummy with a creamy texture, but it's not that sweet on its own. Its mild taste makes it an excellent base for all sorts of flavors: cheesy,spicy, maple-y..even chocolatey! This means you can use it in SO many different recipes.

"Pie pumpkins" are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. They're only about 6-8" in diameter. Just like selecting any squash, look for one that is firm, no bruises or soft spots, and a good orange color. You can usually obtain about 3 or 4 cups of puree per pumpkin, with less water.

You can bake pumpkins or you can microwave them. That's the method I prefer.

This is how to prepare a pumpkin or butternut squash for cooking: Remove stem; wash exterior in cool or warm water, then poke a few times with a sharp knife so steam can escape, going all the way to the middle. Place on microwavable dish and cook on high for about 12 minutes for a medium size, increasing time as the size enlarges.

You know it is done cooking when a knife goes into the skin easily. Allow to cool 10 - 15 minutes, then cut in half and cool another 10 minutes. Scrape seeds out with large spoon or hard ice cream scoop. Meat will come away from skin easily. Mash or puree with a blender or hand mixer, then season and enjoy, or allow to cool and freeze in user-friendly portions.

I've make my own pumpkin pies using 'homemade' pumpkin puree. To eliminate watery pumpkin, I strain the pureed pumpkin through a cloth overnight in the fridge. If I use frozen pumpkin I do the same again as it thaws. It works great for anything you bake.

You can also bake a pumpkin in the oven, just like a butternut squash. Cut in half, scooping out seeds first. Put the prepared pumpkin upside down on a foil-lined cookie sheet, add about 1 cup of water to help prevent it from drying out and pop it in an 350 oven. It normally takes about 45 minutes to an hour; test it by sticking it with a fork to see if it is soft!

I have so many pumpkin recipes, it's very difficult for me to decide which ones to share. These are among my favorites.

CAN'T LEAVE 'EM ALONE PUMPKIN BARS

CRUST:

1 box yellow cake mix, reserve 1 cup
1/2 c. melted butter
1 egg, beaten
Mix together and press in 9" X 13" pan

MIDDLE LAYER:

2 eggs
2/3 c. evaporated milk
1/4 c. white sugar
1 tsp. cinnamon
1-15 ozs. can pumpkin
1/2 c. brown sugar
1 tsp. vanilla
1 tsp. pumpkin pie spice
Mix well and pour over crust.

TOPPING:

1 c. reserved cake mix
1/2 tsp. cinnamon
1/2 c. white sugar
1/2 c. melted butter
1/2 c. chopped nuts optional

Mix together and spoon over pumpkin filling.

Bake at 350* for 40-50 minutes. (it will be a bit soft still)
Serve with whipped topping, warm or cold.

PUMPKIN DIP
1 (8 ozs) pkg. cream cheese, softened
1/2 c. sour cream
2 c. powdered sugar
1 (15 ozs) can pumpkin
2 tsp. ground cinnamon
2 tsp. pumpkin pie spice
1 tsp. frozen orange juice concentrate, thawed
In medium bowl, blend cream cheese, sour cream and powdered sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice and orange juice concentrate until smooth and well blended. Chill until serving. Yield: 32 servings.Great for dipping apples, gingersnaps or graham crackers.


PUMPKIN CHOCOLATE CHIP MUFFINS
Dry:

1-3/4 c. flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
pinch of cloves

Wet:
1 c. pumpkin puree
1 egg, beaten
3/4 c. milk
1/3 c. vegetable oil
1/2–1 c. chocolate chips (depending on how chocolatey you want them)
1/4 c. pecans


Preheat oven to 400 degrees. In a large mixing bowl, stir together dry ingredients and make a well in the center. Combine wet ingredients. Add pumpkin mixture all at once to flour mixture. Add chocolate chips. Stir until just moistened. Spray muffin cups with non-stick cooking spray (or line with paper cups). Fill 2/3 of the way full. Sprinkle top of each muffin with pecans. Bake 20-25 minutes until golden. (You can also use a toothpick in the center to check for doneness). Remove from pan and serve warm. If desired, top with cream cheese frosting.

Pumpkin Pie Baked Oatmeal & Weekend Potluck #42

WELCOME TO WEEKEND POTLUCK! 

AND...

Where I share something worth sharing again...

This is a fabulous favorite of mine that has been featured at numerous linky parties.  Try it...you'll think you're having dessert for breakfast!
It's good for you too!

(click on link below for recipe) 

Pumpkin Pie Baked Oatmeal

Thanks for coming to share your amazing dishes with us this week...
Keep on keepin on....

Now, let's

take a quick peek back at last week...

The recipe with the most clicks was ~

One Pot Goulash by 

Love Bakes Good Cakes

Recipes that caught our attention ~

Chow Mein Stir Fry by 

Taste of August

Breaking Bad Bread Pudding by Kelli’s Retro Kitchen Arts

And, a personal favorite ~

Apple Sour Cream Cake with Browned Butter Frosting by A 'lil Country Sugar 

If you were featured, please snag the Featured button below....

Your hostesses ~

• Sunflower Supper Club ~ Kim & Julie
• Life As a Lofthouse ~ Holly
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Meet Penny ~ Tabitha
• The Better Baker ~ Marsha

Remember that when you link up, it shows on all SIX blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook,

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1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun

and rewarding experience for everyone!

Leader Enterprise - Nov. 7, 2012 - Couponing & Homemade Cleaners

photo credit: The Country Cook 

Using coupons is a great way to stretch your family’s budget.There are available coupons for things other than groceries too, like restaurants, toys,and even vacations. Experiment using coupons to help you save up to 90% to try new products you wouldn’t normally buy but will practically put to use.

Buying one or more Sunday papers that include coupon books, is a great way to get stocked up on savings. Check out websites, like www.thecouponclippers.com that offer coupons for cents on the dollar or www.coupondivas.com that offer tutorials to help you get started in the couponing game. Maybe you have a friend who will give you their coupons?  It never hurts to ask especially if those savings are being tossed in the trash.

Make it a goal to only buy grocery items on sale and with a coupon. Plan meals around those purchases.

Whether you are new to couponing or a seasoned saver, one of the first steps you need to consider is how to store and organize your coupons. I would suggest you always carry your coupons with you. Even though you think you’re just running into the store for one item, you might see something on sale or on the clearance rack that you have a coupon for, so you do want to keep it handy.

It might work for you to tuck your clipped coupons into a simple envelope. Or mark several envelopes with categories. Or store them according to expiration dates. Do what works best for you.

Maybe you’d prefer, as I do, an expanding file that is wallet size and easy to carry in your purse. Make sure it has tabs on top of the dividers. Mark each with the product category so you can find what you're looking for at a glance. I normally add my most recent coupons to the back of each divider, so that the oldest ones(most likely to expire first) are in the front.

Did you realize that whether you like or dislike a product, if you write to the company, they likely will send you coupons?  I've done it myself and was thrilled for what I have received. Free items even! It's worth some time and being able to email a company makes things quicker than ever before.

And did you know that expired coupons can be mailed to military families? They're able to use them in their base stores up to six months after expiration. One site to check out for details is www.coupsfortroops.com.

Thought I'd share a few Do-It-Yourself recipes to help stretch that budget.

NATURAL STAINLESS STEEL CLEANER

Wipe off any major caked on grime using a rag. Pour about a tablespoon or so of olive oil on a folded paper towel. You don’t want too much oil or you’ll leave streaks of oil on the fridge, but you want enough that it does the job. You may have to experiment a bit.

Wipe the fridge or appliance “with the grain” of the steel. Look for what direction the metal seems to naturally go. This stroking method worked better than using a circular motion, which left some streaks. You may have to reload your paper towel once or twice with more oil to cover the whole surface. Wipe off any excess oil using a dry paper towel.

HOMEMADE LIQUID FABRIC SOFTENER

6 c. hot water

3 c. white distilled vinegar

2 c. hair conditioner (any brand)

1 empty gallon container

In large (microwave safe) bowl, mix vinegar and hair conditioner together it will look a tad clumpy). Place bowl in microwave and heat for a minute or two. This will ensure the ingredients will blend together. Remove from microwave and stir. Add hot water and mix to blend. Pour mixture into a one gallon container and store in laundry room. 

Use same amount as you would store-purchased softener. (though I always use about half as much as the label says).

Note: Be sure to shake bottle well before adding to dispenser, downy ball or directly in rinse cycle. (I had an extra large bottle of Downy already, and just added this mixture to it. It works great and I still get the fragrance from the Downy.) 

I have a friend who raves about this DIY recipe for HOMEMADE SPRAY STARCH. She refuses to ever buy it again.

Simply add 2 TB. cornstarch to 2 cups water in a spray bottle.Shake and spray. VOILA!

This dessert would be a lovely addition to your Thanksgiving menu.
It comes from my blogging friend, Brandie, aka The Country Cook. She is well known for her amazing desserts. She gave me permission to use her photo.

PUMPKIN PIE DUMP CAKE

1 (15 ozs) can pumpkin puree (not pie mix)

1 (12 ozs) can evaporated milk

3 lg. eggs

1 c. sugar

1 tsp. ground cinnamon

1 (18 ozs) box Spice (or yellow) cake mix

1 c. butter, melted

Preheat oven to 350. Spray 9" X 13" baking dish with nonstick cooking spray. In medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon and blend until smooth. Mixture will be thin. Pour into prepared dish. Sprinkle dry cake mix over top of pumpkin mixture. Bake for 55-60 minutes. It might be a bit jiggly in middle when done. It will continue to set up as it cools. Cool at least 30 minutes before serving. Dollop each serving with whipped cream. Refrigerate any leftovers.

"God gave you a gift of 86,400 seconds today.
Have you used one to say thank you?" - William Arthur Ward 

Quick Corny Chili

                                                                     
                 

This delicious thick soup puts a 'twist' on your everyday chili recipe. 

Open a few cans, add them to browned ground beef, onions & celery and heat.  You're ready to serve!  EASY PEASY!!! 

I love this recipe so much I added it to my cookbook! 

It has several options too...you can make as the recipe states for more of a sweet & sour kind of chili, not using as much chili powder.  

Or...you can just add a pkg. of chili seasoning instead. You can melt cheese in it if you'd like.  Or top it with shredded cheese. 

 I love eating mine with corn chips. Saltines would be good also. 

However you decide to fix it, know that it's very yummy and easy.  Great for a busy night on the run. 

Serve with cornbread or a sandwich and your family will have happy tummies. 

QUICK CORNY CHILI 

1 lb. ground beef
1 med. onion, chopped
1/4 c. chopped celery
1 (16 ozs) can pork and beans, undrained
1 (16 ozs) can kidney beans, rinsed and drained
1 (15 ozs) can whole kernel corn, undrained
1 (10-3/4 ozs) can cream of tomato soup
1 (10-3/4 ozs) can vegetable soup
1/4 - 1/2 c. water
1/4 c. brown sugar, optional
(may use 2 Tb. brown sugar splenda)
1 Tb. vinegar
2 - 3 Tb. chili powder, to taste 


Brown ground beef, onion and celery; cook until tender; drain grease.  Add remaining ingredients, simmer until heated through. 



Yield: 8 - 10 servings 




Linked to Weekend Potluck
GBP Roundup - Soup's on

Skinny Pumpkin Pie

As we pumpkin pie lovers enjoy our piece(s) of YUM over the holidays, I think it's great to find a way to cut back on calories and fat. 

I was so happy to see this wonderful recipe at Serena Bakes Simply From Scratch

I am always looking for ways to cut back on fat and sugar in my recipes, so whenever I see anything that says SKINNY - It beckons to me loudly!

I do have a crustless sugar free pumpkin pie that I often make over the holidays, but love trying something new...especially since I do love pie crust. 

And you 'blind bake' the crust before adding the filling to keep it from becoming a soggy crust.  VERY yum!! I am a lover of crunch!

This pumpkin filling has yogurt in it, and that intrigued me too.  I believe it added smooth creaminess. I'm wild about CREAMINESS. 

This would make an awesome dessert for those who are watching their calories. 

I used partly Brown Sugar Splenda in my recipe, and the only thing you have to remember if you choose to do that, is to decrease baking time. 

Unless you have a taste tester with very sensitive taste buds, no one will ever guess this is SKINNY. 

It's delicious and yummy. 

SKINNY PUMPKIN PIE 

1 9" unbaked pie crust

1-3/4 c. pumpkin puree

1/2 c. brown sugar, +2 Tb.

(or 1/4 c. packed brown sugar splenda)

3 whole eggs

(or 2 eggs and 2 egg whites)

3/4 c. nonfat or lowfat greek yogurt 

1/2 c. (2%) milk

1/2 tsp. sea salt

1-1/2 tsp. cinnamon

1/2 tsp. ground ginger

1/2 tsp. allspice

1/4 tsp nutmeg

2 c. whipped cream, optional 

Preheat oven to 400. Place pie shell in pie plate and crimp edge. Prick bottom and sides of crust with fork, then line pie shell with heavy foil. Press firmly against sides of crust, (otherwise it will shrink). Roll excess foil in so edge of crust is exposed.

Bake for 20 minutes on middle shelf of oven. Remove foil and bake an additional 

6 - 8 minutes or until edges are lightly brown. Remove from oven and allow to cool a few minutes while making filling. 

Reduce oven temperature to 350 and lower oven rack. 

Add pumpkin, brown sugar, eggs, yogurt, milk, salt, and spices to mixing bowl.  Mix on medium speed scraping the sides of bowl about 3 times until pumpkin mixture is smooth and fully blended. 

Pour into prebaked pie shell. 

Bake 50 - 55 minutes or until edges of pie are set but center is still a little jiggly when pan is moved. Remove from oven and allow to cool to room temperature.

Serve warm or cold with whipped cream topping; sprinkle with a few toasted pecans for a special garnish. 

Linked to Weekend Potluck Foodie Friends Friday