Thursday, September 16, 2010

MMM Fall Foods

As much as I loved our summer and the wonderful sunshine and warm weather, I am excited about the change in the season.  I love when the leaves start to fall and all our favorite comfort foods fill our home with a warm aroma.  I love pulling out my fall candle scents and decorating in pumpkins and leaves.  This year I have even found a new love of SCHOOL.  Now with the Lil' E in Kindergarten and Doble and Razy in Preschool, I have a couple hours a week to go shopping alone or do some fun crafts.  Who knows maybe I will even get some blogging done. 
As a tribute to the change in season and the start of fall (I know I am a bit early), I made Pumpkin Chili for dinner.  I had a bunch of requests for the recipe so here I am sharing it with you.  Enjoy! And Happy Fall!!
Pumpkin Chili

2 lbs ground beef
1 large onion, diced
1 green pepper, diced
3(15oz) cans kidney beans, rinsed and drained
2 (15oz) black beans, rinsed and drained
1 (48oz) tomato juice
1 (28oz) peeled and diced tomatoes
1/2 cup (15oz) canned pumpkin puree
1/4 cup white sugar
1TB pumpkin pie spice
1TB chili powder
2 tsp cumin
1-2tsp cayenne pepper (depending on preference)

Cook beef.  Stir in the onion and cook for another 5 minutes.  Stir in beans, juice, tomatoes, and pumpkin puree.  Add sugar and spices.  Simmer for one hour. 

I like to let it simmer longer sometimes.  It is very good the first night, but even better the next. 

When I use the big can of pumpkin puree I like to use the remaining pumpkin to make pumpkin bars. 

Pumpkin Bars
4 eggs
2 cups sugar
2 cups pumpkin puree
3/4 cup melted butter
2 cups flour
2 tsp. baking pouder
1 tsp baking soda
1/2 tsp. cinnamon

3 oz cream cheese
6 TB butter
1 tsp vanilla
1 TB milk
2 cups powdered sugar

Preheat oven to 325.  Cream eggs and sugar.  Add pumpkin and melted butter.  Add in dry ingredients and mix well.  Pour into a greased 11x17 jelly roll pan for 25 minutes.  When cooled frost with the cream cheese frosting.