Peanut Butter Pumpkin Soup

4 tablespoons unsalted butter

4 cups pumpkin pie filling

2 cups pureed sweet potatoes

1 cup peanut butter

6 cups chicken or turkey broth

1 teaspoon freshly ground black pepper

1 teaspoon salt

chopped chives for garnish

sour cream for garnish

Melt butter in a soup pot over medium heat. Stir in

pie filling, sweet potatoes and peanut butter. Add

broth, pepper and salt; stir well until smooth. Reduce

heat and simmer for 20 minutes. To serve, garnish soup

with chives and sour cream. Serves 8.

Poem: I'm not a witch but no one can tell

Poem: I'm not a witch but no one can tell

I'm not a witch but no one can tell

because I still have all my herb books and ale.

I fashion my potions to help those feel better 

but many consider me evil and scattered.

Soups, brews, lotions and salves~

I make all of these just by using all plants.

My knowledge of picking, crushing and drying

then caldron-ing it up until its ready for bottling. 

I'm not a witch but no one can tell

My garden grows greener than any oh well.

My herbs are all flourishing and producing my tools

my mortar and pestles are working to brew.

Clipping, cutting and wrapping in red ribbon

I give you a gift of the magic I'm willing.

Tinctures and poring; directions for use.

Stepping and steaming are all of good use.

I'm not a witch but no one can tell

plants are a bounty and healings prevail.

written by: Pamela Price Svoboda

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Harvest Chili has pumpkin puree and cream cheese in it

I love to cook what I've named "Harvest Chili."

I usually fix this chili every Autumn during the months of October and November when the fall flavors are so prevalent and when the weather gets a chill in the air.  

The base of my Harvest Chili is pumpkin or butternut squash and cream cheese. I prefer a chili that has a really thick gravy to it because I like to be able to dip crusty bread in the sauce and have it stick to it. 

These ingredients make it soooo smooth and creamy and perfect for dipping in bread. Give my recipe a try- It's different but I think you'll love it! Also... I wish my photo had been better but as you can tell it's a bit blurry. I guess I moved when I took the picture. 😖

 Harvest Ingredients

• 1 medium size butternut squash or 1 can pumpkin puree
• 3 - yellow, red  & green bell peppers
• 6 oz diced celery
• 1 large potatoes
• 1 large sweet onion diced
• 1 finely grated carrot
• 2 - 80z cream cheese
• 1 can - Chicken or beef stock
• 1 stick of butter
• salt and pepper

Step 1: Cooking the harvest ingredients

• Sautee diced onions, celery and bell peppers with butter in bottom of your soup pot.
  

• When soft and translucent add your small diced potatoes and butternut squash (or 1 can of pumpkin).  Cover with all chicken stock and any water to cover all.
  

• Cook on medium until all the veggies are soft and falling apart.
  

• Use an emerging blender or put in an electric blender to blend smooth.
  

• Add 2 8oz of cream cheese.
  

• Stir until the cream cheese has melted and blended throughout the soup.
  

• Turn on low - add water if needed
  

Step 2: Repairing the meat and seasoning

For this step you can use your favorite chili con carne/chili recipe or try this one-

Note: this recipe also works well with chicken instead of ground beef-

• Brown 2 pounds of ground beef in large fry pan: drain all fat
  

• Add this list of spices to meat and simmer for 30 minutes-

• 1 quart cold water
• 1 (6-ounce) can tomato paste
• 2 cloves of garlic, minced
• 1 tablespoon vinegar
• 1 teaspoon Worcestershire sauce
• 3 tablespoons chili powder
• 1 tablespoon salt
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon marjoram
• 2 bay leaves

Step 3:

• Add 4 cans of beans - pinto, black beans, kidney beans, chili beans, or northern etc-
  

• Add 1 or 2 large cans of tomatoes. I like lots of tomatoes
  

• Remember to remove the bay leaves from the pot-
  

Step 4:

Combine everything into the pot of harvest ingredients and simmer for 1 hour-

Keep checking and adding water if chili is to thick

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This is what it looks like after you simmer the pumpkin and cream cheese in it. See how the color changed ~

My Closing Thoughts ~

• Oh my gosh this post was involved. Gesh! It made me tired just writing the ingredients down. Ha! But once you start making it its not as bad as the long list looks. LOL! You will like the taste. The creaminess of the pumpkin and cream cheese makes it wonderful. Trust me. Wink ~
• Or... just open 6 cans of your favorite chili and add a can of pumpkin and 1 block of cream cheese. Now that's what I'm talking about when I say EASY. hehehe!

 - "Live everyday like a holiday." Pam

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► 🛒 ❤ Chili Seasoning / https://amzn.to/3HW0CkQ

► 🛒 ❤ Can Chili / https://amzn.to/39SaPSV

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Gingerbread Latte Recipes

 What's Not-ta-like about a Gingerbread Latte!

Yes indeed Starbucks sales them, the local coffee shop in the mall sales them- And my kitchen at home has them too! Oh yes, Gingerbread Latte is a favorite coffee drink for many people. It's a drink that reminds me of the fall season, Halloween, Thanksgiving and Christmas all rolled up in one. I guess that's because I drink it during these holidays more than the any other time of the year; come to think of it, these spices are also used the most during this time of the year as well. If you love the taste of cinnamon, ginger, nutmeg or vanilla; then you will love this hot coffee drink. And Oooo yes! You can't drink it without whipped cream and gingerbread cookies either!

Now let's talk about the recipe. The Internet has many different ones that vary slightly. Many of them call for gingerbread flavored syrup but you need to know that this syrup is seasonal in many markets. But don't let that scare you. You can still make delicious gingerbread lattes by making your own homemade syrup. Recipes Below-

If you can't find the syrup at your market and you don't have the time to make it yourself, you can also order it from several online sources.

🛒Gingerbread Latte Syrup

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Recipe 1 / Ingredients:

1/2-1 fluid ounce gingerbread-flavored syrup (seasonal in some markets)

4 ounces espresso

4-5 fluid ounces steamed milk

2-3 tablespoons frothed milk or whipped cream (optional)

1 pinch ground cinnamon

     Measure syrup into serving mug or cup.

     Brew espresso, and steam the milk, producing a small amount of frothed milk, or crema.

      Add espresso to mug or cup, then steamed milk, and top with froth/crema (or whipped cream, if desired). Sprinkle lightly with ground cinnamon and serve.

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Recipe 2 / Ingredients:

2 fluid ounces espresso coffee

2 tablespoons gingerbread flavored syrup

1/2 cup milk, steamed

1/8 cup whipped cream

1 pinch ground nutmeg

1 pinch ground cinnamon

1/2 teaspoon vanilla powder

  In a coffee mug, combine espresso coffee with flavored syrup. Pour in steamed milk. Top with whipped cream, and sprinkle with nutmeg, cinnamon, and vanilla powder.

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Homemade Gingerbread Syrup

Gingerbread flavored syrup is available seasonally in some markets. Look for it in the flavored syrup aisle. If you can't find it at your market, you can easily make your very own "Homemade Gingerbread Syrup" that's perfect for gingerbread latte and as a syrup pored over coffee cake and pancakes! You can also order it from several online sources.

Gingerbread Syrup Recipe

1 1/2 cups water

1 cup fine granulated sugar (bakers sugar is great for this)

2 teaspoons ground ginger

1/4 teaspoon ground cinnamon

1/4 teaspoon vanilla extract

Combine the water, sugar, cinnamon, ginger, and vanilla in a small to medium saucepan.

Bring mixture to a boil then reduce heat and simmer uncovered for 20 minutes. When done, pour into a melt-proof container and let cool. It will thicken a bit more once cooled.

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📅 August is National Coffee Month

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Ginger & Whip | A disgustingly, wonderfully sweet gingerbrea… | Flickr

Egg Salad Sandwich

Enjoy this list of egg salad recipes in honor of National Sandwich Month and all Egg Holidays!

Egg salad is part of an American tradition of salads involving a high-protein or high-carbohydrate food mixed with seasonings in the form of spices, herbs, and other foods, and bound with an oil-based dressing. Its siblings include tuna salad, chicken salad, potato salad, ham salad, pasta salad, lobster salad, crab meat salad, etc.

Egg salad is often used as a sandwich spread, typically made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery or onion, salt, pepper and

paprika.

A closely related sandwich filler known worldwide, is Egg Mayonnaise, where chopped hard-boiled egg is mixed with only mayonnaise.

Egg salad can be made creatively with any number of other cold foods added. Tomatoes, onions, lettuce, pickles, pickle relish and cucumber are common. Other variations can include cooked lentils, peas, beans, olives, peppers, or cottage cheese.

Nutrition

Eggs are one of the most highly nutritional foods that you can eat. In fact, one average sized egg contains about 75 calories, 6.25 grams of protein, and 220 milligrams of cholesterol. It also contains large amount of vitamins, minerals, macro and micronutrients (including but not limited to: carotenoids, choline, betaine, and many others). In essence, in one small package, eggs provide our bodies with essential amino acids.

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Recipe: Old Fashion Egg Salad

• 1/4  cup Mayonnaise
• 2 teaspoons Lemon juice
• 1 teaspoon Dried minced onion
• 1/4  teaspoon  Salt
• 1/4  teaspoon  Pepper
• 6  Hard-boiled eggs
• 1/2  cup Finely chopped celery

In a bowl, combine mayonnaise, lemon juice, onion,

salt and pepper.  Add eggs and celery then mash.  Cover

and chill.  Serve on a lettuce leaf or spread on bread.

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Recipe: My Youtube Video for National Egg Salad Week  from over 15 years ago! Yep way back in 2007!

• 3 large hard boiled eggs
• 1 tablespoon grated cheddar cheese
• 1 tablespoon chopped onions
• (dryied minced onions work also)
• 1 or 2 tablespoons chopped celery
• 1/2 teaspoon yellow mustard
• 3 tablespoons mayonnaise
• 1/4 teaspoon Mrs. Dash table blend
• salt & pepper to taste.

mix well / refrigerate

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Recipe: Breakfast Bacon & Cheese Egg Salad

This recipe served me well for many ah breakfast! Yep.... you don't have to eat egg salad sandwiches just for lunch ya know. Hey.... it is bacon and eggs!

• 6 Hard-boiled Eggs, peeled and chopped
• 1/2 cup Mayonnaise
• 1 Celery Stalks finely chopped
• 1 Green Onion or Scallion Sliced
• 4 strips chopped Bacon - cooked crisp & drained
• 2 tablespoons Fresh Parsley, finely chopped
• 1/4 cup grated cheddar cheese
• 1 teaspoon mustard
• Salt & Black Pepper to taste

Mix & mash all together. Serve on toasted bread.

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Recipe: Bacon & Horseradish Egg Salad

This is my favorite egg salad recipe because I'm crazy about horseradish and I'm crazy about bacon.

• 6 Hard-boiled Eggs, peeled and chopped
• 1/2 cup Mayonnaise
• 1 Celery Stalks finely chopped
• 1 Green Onion or Scallion Sliced
• 4 strips chopped Bacon - cooked crisp & drained
• 1 tablespoons cream Horseradish
• 2 tablespoons Fresh Parsley, finely chopped
• 1 teaspoon mustard
• Salt & Black Pepper to taste

Instructions: Mix and mash all together.

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Low-Fat Yolkless Egg Salad

• 6 large Eggs; hard-cook -- discard yolk for another use.
• 3 tablespoons  Sweet pickle relish
• 2 tablespoons  Green onions -- chop fine
• 1 tablespoon  Pimiento; dice -- opt
• 1/2  cup  Cooked -- mashed potatoes
• 3 tablespoons  No-fat mayo
• 1 tablespoon  Creamy mustard blend
• 1/2  teaspoon  Salt
• 1/4  teaspoon  Pepper
• 2 teaspoons  Curry powder -- opt

Chop egg whites. Combine egg whites, relish, green onions and pimientos; set mixture aside.  Combine mashed potatoes and next 4 ingredients; stir in curry powder.  Fold into egg mixture. Serve as a salad, sandwich filling or stuffing for veggies.

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Dill Egg Salad

This egg salad is for all those who love the herb Dill!

• 8 eggs
• 1/4 cup mayonnaise
• 2 tablespoons prepared Dijon-style mustard
• 1 teaspoon dried dill weed
• 1 teaspoon paprika
• 1/2 red onion, minced
• salt and pepper to taste

1. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove

from hot water, cool, peel and chop.

2. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.

3. Serve on bread as a sandwich or over crisp lettuce as a salad.

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Kickin Egg Salad

We call this one kickin because of the red pepper in it.

If you like red pepper then you will love this one.

• 4 boiled eggs
• 1/4 cup mayonnaise or fat-free mayonnaise
• 1/4 cup light sour cream
• 1 teaspoons mustard
• 1 teaspoon red pepper
• 1 stalk celery, finely chopped
• 1 tablespoon sweet pickle relish
• 1/4 teaspoon paprika
• salt and pepper to taste

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resource / gone-ta-pott / my youtube / wikipedia /