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

Peach Delight

I got this recipe from my friend Jane and it's super gooooooood! I again used those fresh peaches from the farmers market! (note that I only made a half batch but this recipe makes a full 13x9)

2 cups flour
1 cup pecans
2 sticks butter, melted

Mix these three together and place in 13x9 pan.  Bake at 350 for 25 minutes.

8 oz cream cheese
8 oz Cool Whip
2.5 cups powdered sugar

Mix and spread over first layer once it's cooled.

Add 4 cups fresh diced peaches

1 cup water
1 cup sugar
4 TB flour
4 TB peach jello

In saucepan combine ingredients and cook on medium heat until thick.  Remove from heat.  Once cooled pour over other ingredients and place in fridge to chill.

okra and tomatoes

I thought I would try this one since I had all that fresh okra from the farmers market! It was super delicious!

Ingredients
4 slices bacon, diced into small pieces
1 small onion, peeled and chopped
2 cloves garlic, minced
2 (15-ounce) cans diced tomatoes
1 tablespoon chicken base (I didn't have this so just used a little chicken stock)

1 tablespoon sugar
2 cups fresh okra, cut into 1-inch pieces (may use frozen, if fresh not available)
Fresh ground black pepper
Directions
Cook bacon slightly. Saute onion and garlic with bacon until tender. Add tomatoes, chicken base, sugar and pepper. Stir well and let simmer for about 20 minutes. Adjust seasoning if needed. Meanwhile wash okra and remove fuzz if using fresh and cut into pieces. Add the okra and simmer until okra is done, about 20 more minutes (less if using frozen okra.)

Red Velvet Cupakes with Cream Cheese Frosting

this is MY FAVORITE cupcake...seriously divine!!!!!!!

for the cupcakes:

2.5 cups all purpose flour

1.5 cups sugar

1 tsp. baking soda

1 tsp. salt

1 tsp. cocoa powder

1.5 cups veg oil

1 cup buttermilk, room temp.

2 large eggs, room temp.

2 TB red food coloring

1 tsp disilled white vinegar

1 tsp vanilla extract

For frosting:

1 pound cream cheese, softened

2 sticks butter, softened

1 tsp vanilla extract

4 cups powdered sugar

chopped pecans for garnish

Preheat to 350. Line cupcake pans with cupcake papers. 

In med. bowl sift together flour, sugar, baking soda, salt, and cocoa powder.  In a lg bowl beat together the eggs, butter, oil, buttermilk, food coloring, vinegar, and vanilla with hand mixer.  Add the dry ingred. to wet mixture slowly and mix until smooth. 

Pour into cupcake wrappers and bake for 20-22 minutes.  Cool.

For frosting:

beat cream cheese, buter, and vanilla together.  Add sugar and on low speed, beat until incorporated.  Increase speed and beat until light and fluffy!

Tex-Mex Cheddar Mac

This one is super easy (like 20 minutes) and was really good.  Essie devoured it!

1 pkg Kraft Mac n Cheese (7 oz)
1 lb ground beef
1 cup salsa
1 cup cheddar cheese

Prepare Mac'n'Cheese according to directions.
Brown beef in skillet on medium heat until no longer pink.  Add salsa and cook an additional 5 minutes.
Add meat mixture to mac'n'cheese...stir to combine and top with cheese!

Beef and Cheddar Potpie

6 TB Butter
1 sm onion, chopped
1.5 pounds ground sirloin
28 oz can diced tomatoes
1 cup beef broth
salt & pepper
1.5 cups flour
2 tsp baking powder
2 c shredded sharp cheddar cheese
1/2 c milk

Preheat to 375.
Spray 9x13 pan.
In lg pan, heat 2 TB butter over medium high heat.  Add onion and cook til tender but not brown.  Add beef and cook til no longer pink.  Add tomatoes and beef broth and season with salt and pepper.  Reduce heat and let simmer 20 minutes until most of liquid is gone.  Pour into prepared baking dish.

In lg bowl combine flour, baking powder and 1/2 tsp salt.  Using your fingertips blend remaining 4 TB butter and cheese until mixute becomes crumbly.  Gather the dough and make a big ball and press or roll out to 1/2 inch thickness.  Using 3 inch cookie cutter (I used a glass) cut out biscuits.  Re-rolll scraps until all dough has been used up.  Layer biscuits on top of beef mixture and bake for 35 minutes til browned.