iced pumpkin cookies

iced pumpkin cookies, originally uploaded by alamodestuff.

These are great: moist, easy, delicious. A must for the Fall holidays. I'll be adding this to my 'recipes' page above for future reference.

Recipe from Allrecipes
Found via McCall Randall

Cincinnati Chili and Jalapeno Corn Bread

Every fall/winter, I break out some of my favorite recipes.  I started posting many of them here on the blog to share with you and to keep them close at hand [check out this great pumpkin soup recipe].  I was surprised that I hadn't shared this recipe with you sooner.  It's easy and full of flavor.  What's more, the kids like it because you can add toppings and make it your own.  I always make my jalapeno corn bread to accompany it.

[source]

Cincinnati Chili is characterized by it's unique blend of cinnamon, clove, allspice, and chocolate.  It is usually served with spaghetti or on hot dogs.  In Cincinnati, true enthusiasts have their chili in a variety of ways:

• two-way: spaghetti and chili
• three-way: spaghetti, chili, and shredded cheese
• four-way: spaghetti, chili, shredded cheese, and either diced onions or kidney beans
• five-way: spaghetti, chili, shredded cheese, diced onions, and kidney beans
• cheese coney: hot dog topped with chili, shredded cheese, diced onions, and mustard
• chili cheese fries: French fries topped with chili and shredded cheese

source

Cincinnati Chili:

Ingredients:
2 tbsp oil
2 1/2 lbs ground beef (or turkey)
1 qt cold water
1 (6 oz ) can of tomato paste
2 large onions (diced)
1 1/2 tbsp vinegar
1 tsp Worcestershire sauce
1 clove garlic (crushed)
2 tbsp chili powder
5 bay leaves
2 tsp Cinnamon
1 tsp allspice
2 tsp cayenne pepper
1 1/2 tbsp unsweetened cocoa
salt and pepper to taste


Instructions:
In a heavy gauge pot, heat oil, add beef until brown, add onions and water and bring to a boil.  Reduce to a simmer and add tomato paste and all other ingredients and let simmer 1 1/2 to 2 hours.  Adjust with salt and pepper to taste.  Remove bay leaves before serving.

yields 6 to 8 servings


Jalapeno corn bread (recipe from Cooks.com) - printable version here

Ingredients:
3 c. corn bread mix
2 1/2 c. milk
1 Sm can of cream corn
1/2 can jalapenos (6 oz)
1 1/2 c. grated cheddar cheese
1 lg onion (grated)
1/2 c. vegetable oil
3 eggs, beaten
1 tsp. sugar


Instructions:
In large mixing bowl, mix milk, oil, eggs, sugar, grated onion, cream corn, jalapenos and grated cheese.  Add corn bread mix.

Pour into 2 round greased and preheated pans.  ( I always make one without the jalapenos and one with)

Bake 25 minutes at 450 degrees or until tests done.  Cut into wedges to serve.

There's a chill in the air

It's official...Fall is here in RI. It was cold this weekend - turn on the heat, get out the slippers, sip some hot cocoa cold.

My positive spin on Fall...love the colors, smell in the air, change in wardrobe, apple picking (we did and now we are up to our ears in them), and Halloween (my favorite holiday).

Fall's major drawback for me...it's cold! Arrgh! And hubby was in sunny San Diego this weekend.

Well, I did manage to make some new bags last week. Here's one of them.

Once again, while strolling the isles at my local hardware mega store, I found this great chain and knew I had to incorporate it into one of my bags. On a side note, the employees at said hardware chain find me amusing. Anyway, this satiny gunmetal gray fabric has gorgeous texture and sheen. This bag would be perfect for a night out on the town!

Hopefully, I'll have it listed for purchase this week.

Great Fall recipe - pumpkin soup with homemade croutons

One of the things I love about this time of year is breaking out my favorite Fall recipes. As I make them in the coming weeks, I'll share them here. You should know that I'm an okay cook. I'd love to be great but don't have the time or patience. I look for easy recipes with lots of flavor. So, rest assured, the recipes I post will be simple but yummy!

Pumpkin Soup with homemade croutons (originally from allrecipes.com)

INGREDIENTS - Soup
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree (two cans 15oz. of pumpkin puree)
1 teaspoon chopped fresh parsley (I've used dry)
1 cup chopped onion
1/2 teaspoon chopped fresh thyme (I've used dry)
1 clove garlic, minced
1/2 cup heavy whipping cream (I've used half/half)
5 whole black peppercorns

DIRECTIONS
1) Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

2) Puree the soup in small batches (1 cup at a time) using a food processor or blender. I have a hand held mixer/chopper I use right in the pot.

3) Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
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INGREDIENTS - croutons
1/2 loaf of fresh Italian or French bread diced (the other 1/2 loaf is great for dipping)
olive oil - aprx. 3-4 tbsps.
various seasonings

DIRECTIONS
1)In a bowl, mix the diced bread with olive oil (I just drizzle until nicely coated). Add seasonings of your choice: garlic powder, thyme, salt, pepper, etc. Toss thoroughly.

2)Bake at 350 degrees for 5 minutes, turn or toss and bake for an additional 5 or so minutes until golden brown and crunchy.

Serve the soup warm with a few croutons on top!

Enjoy!