Pumpkin Baked Apples

1 pie pumpkin (pie pumpkins are smaller than the ones you carve)
2 apples (I used granny smith)
sugar, brown sugar, cinnamon to taste

Preheat oven to 350 (I convected to speed things up). 

Scoop out alll the pulp and seeds from pumpkin.  Peel and slice apples and mix with sugar, brown sugar, and cinnamon.  Pour apples into the hollow pumpkin and place the top back on.  Bake until pumpkin turns black (could take a few hours).  You can also use the pumpkin flesh to bake a fresh pumpkin pie so this recipe actually will make you two desserts!

Enchilada "ish" casserole

I kinda just threw this one together...using stuff I had left over in the fridge etc.

1/2 lb sirloin
1/2 sm onion
1 can diced green chiles
1 tsp cumin
1/2 can black beans
2 green onions diced
2 cups shredded cheese
1 can enchilada sauce
1TB oil
1TB flour
1 cup chicken broth
2 TB cilantro
corn tortillas

Brown meat with onions and add cumin, green onions, black beans and cook a lil bit longer.

In pot add oil and flour and stir to create a paste. Add cilantro, enchilada sauce, and chicken broth.  Bring to a boil and then let simmer for a bit.

Cover the bottom of 13x9 pan with corn tortillas.  Pour meat Mixture on top and cover with diced green onions, cheese, and pour half the sauce on top.

Add another layer of corn tortillas on top and cover with a lil more cheese and sauce. 

Bake at 350 for 20 minutes.

Paprika Chicken with Cream Sauce

I found this recipe and thought I'd give it a whirl..it was actually very tasty!!!

1/2 cup all purpose flour
2 tsp paprika
1 tsp garlic powder
1 tsp black pepper
1 tsp ground red pepper

4 boneless, skinless chicken breasts
1/4 cup butter
1 can cream of mushroom soup
8 oz sour cream
2 green onions, sliced

Stir flour, paprika, pepper, garlic powder, red pepper together.  Heat butter in skillett over medium high heat.  Coat chicken in flour mixture and add to skilllett.  Cook chicken for 10 minutes or until well browned on both sides.  Remove chicken from skillett. 

Stir the soup and cream cheese and green onions together in the skillet until boiling.  Return chicken to skillet and cook an additional 5 minutes or until no longer pink.

Beef and Black Bean Sliders

I saw this recipe on Food Network and thought I'd give it a try! It was really very good and Travis couldn't even tell it had black beans hidden in it! I didn't take a pic of the final product though!

1/4 cup cooked black beans (I used canned)
1/2 pound sirloin
2 TB olive oil
1 tsp garlic powder
salt and pepper
1 TB dijon mustard
1 package little Hawaiian Rolls

Preheat a grill pan and coat with oil lightly.  In bowl mash the the black beans, 1 TB olive oil, and garlic powder.  Add the sirloin to the black bean mixture .  Season with salt and pepper.  Divide meat mixture up into 8 equal portions...they will be very small.  Make into patties...press in the center.  Lightly brush the outside of the burgers with Dijon mustard and place mustard side down on the grill.  Brush the other side as well.  Cook on each side for approximately 3-5 minutes until done.  Serve on toasted rolls.

The toasting of the rolls made this dish along with the brushing of mustard.  The mustard gives a great flavor and wonderful crust to the burgers!

Fried Green Tomatoes

Ingredients
3 or 4 large firm green tomatoes
Salt
2 cups vegetable or peanut oil, for deep-frying
1 cup buttermilk
2 cups self-rising flour
Freshly ground black pepper

Directions
Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for salt to pull the water out of the tomatoes, approximately 30 minutes.

In a skillet, heat the oil for deep-frying over medium-high heat.

Dip the tomatoes into buttermilk, then dredge them into flour with a dash of pepper. Deep-fry until golden brown