pumpkin bread with craisins and walnuts.

If you like Craisins, they're a must in this recipe!

1 1/2 c. whole wheat flour, fluff flour before measuring

1 t. baking soda

1/2 t. salt

1 t. cinnamon

1/2 t. ginger

1/4 t. nutmeg

1/2 c. butter, at room temperature

1 c. organic sugar (suggested: Wholesome Sweetners)

2 eggs, at room temperature

1 t. pure vanilla extract

1 c. canned pumpkin

1/2 c. walnuts, chopped, optional

1/2 c. craisins, optional

Preheat oven to 350 degrees. In a medium sized bowl, sift together whole wheat flour, baking soda, salt, cinnamon, ginger and nutmeg. In another bowl, cream together butter and sugar. Beat in eggs and vanilla. Beat in canned pumpkin. Add dry ingredients to wet ingredients in 2 or 3 shifts while beating ingredients together. When batter is fully combined, stir in chopped walnuts and craisins. Pour batter into greased loaf pan. Bake for 50 to 60 minutes.

xx.

val

pumpkin cookies with brown butter icing.

Normally I like to come up with my own recipes, but I got the recipe for these delicious treats from the ultimate expert in tasty cookies, Martha Stewart. They are soft, moist and amazing.

Cookies:

2 3/4 c. all purpose flour (I use whole wheat flour)

1 t. baking powder

1 t. baking soda

1 1/4 t. coarse salt

1 1/2 t. ground cinnamon

1 1/4 t. ground ginger

3/4 t. ground nutmeg

3/4 c. (1 1/2 sticks) unsalted butter, softened

2 1/4 c. packed light brown sugar

2 large eggs

1 1/2 c. (14 oz) canned solid-pack pumpkin

3/4 c. evaporated milk

1 t. pure vanilla extract

Icing: (I normally cut this recipe in half.)

4 c. confectioners' sugar, sifted

10 T (1 1/4 sticks) unsalted butter

1/4 c. plus 1 T evaporated milk

2 t. pure vanilla extract

Preheat oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl; set aside. Mix together butter and brown sugar on medium speed until pale and fluffly, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.

Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2" plain tip (such as Ateco #806). Pipe 1 1/2 inch rounds onto parchment- lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks for 5 minutes. Transfer cookies to wire racks; let cool completely.

For the icing, put confectioners' sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners' sugar, scraping any browned bites from sides and bottom of the pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days (if they last that long).

xx.

val

slow cooker turkey chili.

So easy. So yummy.

1.25 lbs ground turkey (Suggested: Jennie O)

1/2 green bell pepper, washed and chopped

1/2 onion, chopped

1 can kidney beans

1 can pinto beans

1 can tomato sauce

1 can rotel

2 T cumin

1 t. chili powder

1/2 t. cayenne red pepper

In a large skillet over medium heat, cook defrosted ground turkey in a tablespoon of olive oil until turkey is brown. Add the cooked turkey to your slow cooker. In the same skillet, saute chopped green pepper and onion for 5 to 6 minutes. Add to the slow cooker. Turn your slow cooker to low and add kidney beans, tomato sauce, rotel and spices. Stir to combine. Let sit with lid on for 6 to 8 hours. 6 to 8 hours allows time for all the flavors to blend. Serve with shredded cheddar, sour cream, chopped green onion, etc.

Note: this would be great with a can of corn, black beans, chopped tomatoes instead of rotel for less of a kick, or a few splashes of tabasco for more of a kick, etc.

xx.

val