Thursday, September 29, 2022

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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Tuesday, September 27, 2022

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.
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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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Saturday, September 10, 2022

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 spicesherbs, and other foods, and bound with an oil-based dressing. Its siblings include tuna saladchicken saladpotato saladham saladpasta saladlobster saladcrab 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 /

Thursday, August 11, 2022

Toasted Creamy Avocado Sandwich / What's in that sandwich?


I saw this sandwich picture and it looked so good I tried to recreate it. So what's in that sandwich?

  • I toasted my bread just like in the picture. Not sure what kind of bread it was but I had a fresh made loaf of white bread, so I went with that. I cut my slices a bit thicker than the standard slice.
  • Then I smushed up a bowl of avocado. Do I spread it on plain or do I make it into guacamole first? I wasn't sure so I went with plain first. 
  • I then sliced up cucumbers and layered it on. Do you think it's cucumbers? I think it was cucumbers. It looked like it had 2 layers so I sliced up 2 thin layers of cucumbers.
  • Then I layered sprouts on the sandwich. I wonder what kind of sprouts it was. Bean sprouts, alfalfa sprouts, I will go with what I've got. 
  • Then comes the white stuff. What do you think that layer is? Is it cottage cheese? Is it cream cheese? Is it feta cheese? I couldn't tell from the picture, so I just mixed all 3 together. LOL! 
  • I went heavy on the salt and pepper.
  • I made my sandwich a tall sandwich just like the picture. So tall I could barely get my mouth around it. Yum!
Then I tasted..... this tastes really creamy
Then I tasted again..... this tastes really different

It tasted very light. It tasted a bit to light but good. So I took the remaining smushed avocado and made guacamole and tried that instead of plain and I like it much better. That flavor move made it feel more satisfying. I loved the layer of cucumbers. The sprouts were.... just ok. The sandwich was so beautiful though. But I have to be honest I was hungry again after 2 hours. It didn't fill me up. But it did make me crave the creamy sandwich again. 

What do you think was in the sandwich?
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Happy National Sandwich Month everyone

"Live everyday like a Holiday" Pam

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Wednesday, August 10, 2022

Chip Buddy Sandwich


"A chip sandwich, chip butty, (in British English) or french fry sandwich (in North American English) is a sandwich made with bread or bread roll (usually white and buttered) and chips (french fries), often with some sort of sauce such as tomato sauce (i.e. ketchup) or brown sauce.  It was originally considered a working-class meal, served in pubs. The chip butty is a vegetarian-friendly, albeit junkfood, dish and has recently made a comeback. It is more common in the north of England."

"A football chant (sung to "Annie's Song" by John Denver) called "The Greasy Chip Butty Song" is popular with the supporters of Sheffield United Football Club."

Variants include chip bap or barm, using a floury bap or barm cake instead of white sliced.

Barm cake:  is type of bread roll, similar to an English muffin, with flour on top. It has a characteristically strong flavour that comes from the traditional barm leaven made from a natural leaven with the addition of hops. However, the Barm Cake is more likely made from commercial yeast these days."

The original barm cake is found in areas of North West England. In wider northern England, a similar bread roll would be known instead as a "breadbun", "breadcake", "bap" or even (in the enlarged form of Tyneside) a "stotty".

Chips are a popular filling, sold in most fish and chip shops in the north west of England often called simply a 'chip barm'.

Ingredients
  • Chips from a chippy
  • Batch Loaf Bread or (according to preference) sliced white bread, or pitta bread for kebab-shop style
  • Butter
  • Tomato Sauce (ketchup) (optional)

  1. Make sure you get your chips from a reputable chippy, and make sure they're not too greasy and have been well drained.
  2. Take two slices of batch loaf (the heel works best) and butter both on one side, then apply ketchup and spread evenly over the bread.
  3. Next add Chips in a manner akin to herringbone floor tiling, making sure to minimise any gaps. You can add multiple layers.
  4. Put both slices of bread together and eat immediately.
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Resources:This article is licensed under the GNU Free Documentation License. It uses some material from Wikipedia/article chipbutty/and other related pages/ gone-ta-p0tt /Top Photo by: flickr.com/djackmanson