Easy Pumpkin Recipes ~ Julie Lence

 Fall is in the air! Actually, at my house, fall has been in the air for a few weeks. It’s such a short season (or it feels that way to me) that I begin decorating right after Labor Day, regardless of the temperature outside. I set out my scarecrows, autumn scented candles, and pumpkins. And when I’m done, I have a taste for something pumpkin-y and visit the bakery for whatever I can find. This is easier for me, because hubby and kiddo aren’t fans of everything pumpkin. If you and your family are, check out these easy pumpkin recipes below. They’re sure to satisfy everyone’s cravings.

 

Pumpkin Dip:

Ingredients:

8 ounce package cream cheese, softened 

¾ cup pumpkin puree

3/4 cup powdered sugar

1 tablespoon cinnamon

2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

 

Directions:

To soften the cream cheese, plate it on a plate and microwave for 5 seconds on High power. (Alternatively, allow the block of cream cheese to sit at room temperature for 30 minutes.)

Place the cream cheese, pumpkin puree, powdered sugar, cinnamon, pumpkin pie spice, and vanilla extract in a food processor (or a stand mixer fitted with paddle attachment or electric hand mixer). Blend until fully combined, stopping and scraping with a spatula as needed.

Serve with apple or pear slices, pretzels, vanilla wafers, graham crackers

Serve immediately or refrigerate until serving. Stores refrigerated for up to 1 week.

https://www.acouplecooks.com/pumpkin-dip/

 

Pumpkin Bread:

Ingredients:

1 cup granulated sugar

½ cup light brown sugar

1 ¾ cup all-purpose flour

1 teaspoon baking soda

¾ teaspoon salt

2 teaspoons pumpkin pie spice

¾ cup canned pumpkin puree

2 large eggs, beaten

½ cup flavorless oil

⅓ cup water

1 teaspoon vanilla

Directions:

Preheat the oven to 350, and spray a 9x5" bread loaf pan with cooking spray. Ensure a rack is in the center position of the oven.

In a large bowl, whisk together the sugars, flour, baking soda, salt, and pumpkin pie spice.

Make a hole in the center of the mixture, and add all remaining ingredients: pumpkin, eggs, oil, water and vanilla.

Stir everything together very well, but try not to over-mix.

Scrape the batter into the pan, and place in the oven. Bake for 60 minutes, and then test the center of the bread for wetness with a long toothpick. If the toothpick comes out clean, the bread is done. If not, add another 5 minutes of baking time and test again.

Ensure the bread is fully done before you remove it from the oven or it will sink as it cools.

*** Walnuts or chocolate chips can be added

https://www.dessertfortwo.com/easy-pumpkin-bread/

 

Pumpkin Bread Pudding:

Ingredients (For the bread pudding)

1 pound loaf sourdough or artisan bread (12 cups bread chunks)

5 eggs

2 cups whole milk

1 cup pumpkin puree

¾ cup brown sugar

½ cup granulated sugar

½ tablespoon vanilla extract

1 ½ tablespoons pumpkin pie spice

1 pinch salt

Ingredients for the Bourbon Sauce:

½ cup granulated sugar

¼ cup whole milk

¼ cup salted butter

2 tablespoons bourbon

1 teaspoon vanilla extract

 

Directions:

Preheat the oven to 350 degrees Fahrenheit. Butter or grease a 9 x 13-inch baking dish.

Cut or tear the bread into 1-inch squares. Place it in the baking dish and place in the preheating oven for 5 to 10 minutes until lightly dried but not browned.

Meanwhile, whisk the eggs. Then whisk in the milk, pumpkin puree, brown sugar, granulated sugar, vanilla, pumpkin pie spice, and salt. Pour it over the bread in the pan and mix it with your hands until fully coated.

Place in the oven and bake 45 to 50 minutes, until it is puffed and golden and you can no longer see standing liquid. Allow to cool for at least 15 minutes before serving.

***Make ahead: This recipe is great made ahead: make it day of and allow to sit at room temperature until serving, or make it 1 day in advance and refrigerate. If you’d like, you can crisp up the top by reheating it in a 350 degree oven until warmed.

Directions for the Bourbon Sauce:

Prior to serving, in a small saucepan, whisk together all bourbon sauce ingredients over medium heat. When it starts to simmer, simmer lightly bubbling for 3 minutes, maintaining the heat at medium to medium low so that it doesn’t bubble heavily. Once it turns golden brown at about 3 minutes, taste and make sure the flavor is caramelly with a hint of bourbon (the bite of the bourbon should be cooked out). Remove from the heat and strain it into a pitcher. Makes ¾ cup; make up to 3 days in advance, refrigerate, and warm over medium heat before serving. 

https://www.acouplecooks.com/pumpkin-bread-pudding/

 

 

 

Chicken Wild Rice Soup

 by Shanna Hatfield

Happy New Year, friends! I hope your 2024 is off to a wonderful beginning for you and the year ahead full of promise!

During these cold winter days, we enjoy warm, filling meals, like this easy Chicken & Wild Rice Soup!

 

Creamy Chicken and Wild Rice Soup

1 1/2 pounds of skinless, boneless chicken breast

1 32-oz box of chicken stock

1/2 cup celery

1/2 cup carrots

1 16-oz. bag of frozen mixed vegetables

1 16-oz. bag of wild rice blend

salt

seasoning

1 cup heavy cream

Spray the inside of your slow cooker with a non-stick cooking spray. I used a 5.5 quart Crock Pot, so if yours is smaller, just reduce the amount on the ingredients accordingly.

Cut chicken into bite-sized pieces and add to the slow cooker. Sprinkle with salt and seasoning (I used about 1 tsp. salt and 1 tbsp. seasoning).

Chop celery and carrots into pieces about 1/4 inch thick. Add to chicken. Add frozen veggies and the rice. (I used a blend of long grain brown, sweet brown, black and wild rice).

Pour the chicken stock in, cover and set your Crock Pot to cook on low for eight hours. (Mine ended up cooking 10 by the time I got home, which was just a tad longer than it should have gone).

About 10 minutes before you are ready to serve, add 1 cup of heavy cream to the soup and stir thoroughly to mix.

Serve with a garnish of parsley, shredded cheese, or toasted bread crumbs.

Perfect for a cold wintery day!

Find more of Shanna's recipes on her website at http://shannahatfield.com

Delicious Fall Recipes ~ Julie Lence

 Wine Braised Beef w/ Mushrooms

Ingredients:

5lbs Chuck Roast, cut into 3-4 inch pieces

2 Tbsp Olive Oil

Generous amounts of kosher salt and pepper

1 Medium onion, finely diced

2 Large carrots, peeled and finely diced

2 Bay Leaves

4 Garlic Cloves, smashed

2 Tbsp Tomato Paste

3 Tbsp flour

1 lb. Crimini Mushrooms

3 Cups Light red wine (like a pinot noir)

3 Sprigs Fresh Thyme   

Directions:

Preheat oven to 350°F.

Pat dry meat and generously salt and pepper all sides.

In a large braiser or Dutch oven, heat oil until shimmering. In small batches, brown all sides of the meat. About 2 minutes per side. Set meat aside.

Reduce heat to medium low and add onions, carrots and bay leaves. Saute until carrots and onions are just tender, about 5 minutes. Add garlic and cook for 2 more minutes.

Stir in tomato paste. Sprinkle the mixture with flour and stir until absorbed. Slowly stir in the wine and add the mushrooms.

Place the meat back to the braiser in a single layer. The meat should sit just above liquid line. For a good braise, you don't want it fully immersed in the liquid. Tuck the thyme between pieces of meat and bring the dish to boil. Cover and place in preheated oven. Cook for 2 ½ -3 hours. Meat should gently fall apart with a fork when done.

Serve in a shallow bowl over a bed of creamy mashed potatoes and alongside some hearty vegetables.

https://themodernproper.com/wine-braised-beef-with-mushrooms

 

 Apple Cider Pork Chops

Ingredients:

2 Tbsp Olive Oil

6 Boneless Pork Loin Chops (6-8 ounces each) about ¾ inch thick

1 Garlic Clove, minced

1 Tbsp Dijon Mustard

1 Tsp Honey

½ tsp Apple Pie Spice

½ tsp coarsely ground pepper

1/4 tsp dried thyme

1/4 tsp salt

1 Cup Apple Cider

1 Tbsp plus 1 Tsp cornstarch

2 Tbsp water

Minced Parsley

Directions:

In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides.

 

Meanwhile, in a small bowl, combine next seven ingredients; stir in apple cider.

 

Pour over pork chops. Reduce heat to medium-low; cook, covered, until a thermometer inserted into chops reads 145°, 4-5 minutes. Remove chops from skillet; let stand for 5 minutes.

 

In a small bowl, mix cornstarch and water until smooth; stir into cider mixture in skillet. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Pour over chops; sprinkle with fresh parsley.

Cooking Tips:

Make a couple of crosswise slices just barely through the outer layer of fat, and pork chops will be less likely to curl when cooking.

 Use fresh pressed apple cider for an intense apple flavor in your sauce.

 https://www.tasteofhome.com/recipes/apple-cider-pork-chops/

 

 Braised Chicken Thighs and Apples

Ingredients:

8 bone-in chicken thighs (2 to 2 1/2 pounds)

Kosher Salt and fresh ground pepper

2 Tbsp Vegetable Oil

2 Tbsp Fresh Thyme Leaves

1 Bunch Leeks (White & Green parts) Halved lengthwise & sliced

¼ Cup Dry White Whine

1 Cup Low Sodium Chicken Broth   

½ Cup Apple Cider

2 Tbsp Unsalted Butter, at room temp

2 Tbsp Flour

Directions:

Preheat the oven to 425 degree F. Sprinkle the chicken generously with salt and pepper. Heat the oil in a large, deep ovenproof skillet over medium-high heat. Place the chicken in the skillet skin-side down and cook, flipping once, until golden on both sides. Transfer to a plate.

Reduce the heat to medium, add the thyme and leeks to the skillet and cook, stirring occasionally, until softened, about 4 minutes. Pour in the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the skillet is nearly dry. Stir in the broth, apple cider and a pinch each of salt and pepper and bring to a boil.

Use a fork to mash the butter and flour together in a small bowl until smooth. Whisk the butter-flour mixture into the skillet until dissolved. Stir in the apples and remove from the heat. Nestle the chicken skin-side up in the skillet along with any collected juices from the plate. Bake until the chicken is cooked through, about 25 minutes. 

https://www.foodnetwork.com/recipes/food-network-kitchen/braised-chicken-thighs-and-apples-5496986

 

 

Valentine's Day Dinner Recipes ~ Julie Lence

 

February is upon us, and if you’re like me and most of the country, you’re wondering what to do for Valentine’s Day this year. Many years ago, hubby and I were big on fans of the Valentine’s Day traditions; roses, cards, going out to dinner. But as we aged, our enthusiasm for Valentine’s day waned. The roses were the 1^st to go. They don’t last long, so in place of the red petals, he brings home a  bouquet of mixed flowers, and usually a day or two before Valentine’s Day. Cards were nixed a few years back, too. (It was kiddo, who, when searching for a birthday card for hubby, became aggravated when he couldn’t find a nice one and did the math, showing how much we spent each year on cards for all occasions, then pointed out they all landed in the trash. Hence, we adopted a new tradition of not buying cards for any occasion and it’s worked out pretty well.) Lastly, several years back, I grew tired of the crowds and hurriedness of Valentine’s Day dinner in a restaurant and decided I’d rather cook something special at home, and when I say cook, I mean hubby cooks. (He’s a better chef than me!) So, if you’re like us and plan to have dinner at home, here are a few recipes I pulled from the internet to make your night special Enjoy!

(Please note I have not made any of these dishes, so I cannot comment on the taste.)

White Wine Coq Au Vin
Country Living 

White Wine Coq Au Vin

Ingredients:

2 tsp. olive oil

4 oz. pancetta, cut into 1/2-inch pieces

1 (3 1/2- to 4-pound) whole chicken, cut into 10 pieces

Kosher salt and freshly ground black pepper

1 lb. cremini mushrooms, quartered

2 medium onions, chopped

2 leeks (white and light green parts only), halved and sliced

2 cloves garlic, chopped

2 tbsp. all-purpose flour

1 (750-milliliter) bottle dry white wine

1/2 c. chicken stock

2 tbsp. Dijon mustard

6 sprigs thyme

2 bay leaves

1/4 c. fresh tarragon, chopped

 

Directions:

Preheat oven to 350°F. Heat oil in a large Dutch oven over medium heat. Add pancetta and cook, stirring occasionally, until browned, 2 to 4 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Season chicken with salt and pepper. Cook, skin side down, until golden brown, 5 to 7 minutes. Transfer to plate. 

Increase heat to medium-high. Add mushrooms and cook, stirring occasionally, until browned, 6 to 8 minutes. Reduce heat to medium-low and add onions, leeks, and garlic. Cook, stirring occasionally, until light golden brown and tender, 8 to 9 minutes. Add flour and cook, stirring, 1 minute. Gradually add wine, stirring constantly. Add stock, mustard, thyme, and bay leaves; bring to a simmer. 

Return pancetta and chicken (skin sides up) to pot; cover and transfer to oven. Cook until chicken is fork-tender and cooked through, 1 hour and 15 minutes to 1 hour and 30 minutes. Discard thyme and bay leaves. Serve topped with tarragon

 

Strip Steak w/ Lemon Mashed Potatoes
Country Living 

Strip Steak with Lemon Mashed Potatoes 

Ingredients:

1 1/2 lb. Yukon gold potatoes, peeled and cut into 2-inch chunks

Kosher salt and freshly ground black pepper

1 c. fresh or frozen peas

2 tsp. lemon zest plus 2 tablespoons juice

3 tbsp. olive oil, divided

2 (3/4-inch-thick) strip steaks (about 1 1/2 pounds total)

2 small shallots, thinly sliced

1/2 c. dry white wine

1 1/2 tbsp.

unsalted butter

 

Directions:

Preheat oven to 425°F. Place potatoes in a large pot; cover with cold salted water. Bring to a boil, reduce heat, and simmer until tender, 15 to 18 minutes, adding peas during the last 3 minutes of cooking. Drain and return vegetables to the pot. Add lemon zest and juice and 2 tablespoons oil; mash. Season with salt and pepper. 

Meanwhile, heat remaining tablespoon oil in a large skillet over medium-high heat. Season steak with salt and pepper. Cook to desired degree of doneness, 3 to 5 minutes per side for medium-rare. Transfer steak to cutting board and let rest 5 minutes before slicing; reserve skillet. 

Reduce heat to medium. Add shallots to reserved skillet; cook, stirring occasionally, until tender, 2 to 4 minutes. Add wine and 1/4 cup water. Cook, scraping up any browned bits with a wooden spoon, until liquid is reduced by half, 4 to 6 minutes; remove from heat. Add butter and swirl pan to melt; stir in juices from cutting board. Season with salt and pepper. Serve steak topped with sauce and potatoes alongside.

 

Sweet & Smokey Salmon
Country Living 

Sweet-and-Smoky Cedar-Planked Salmon 

Ingredients:

2 tbsp. light brown sugar

2 tsp. smoked paprika

1 tsp. grated lemon zest 

Kosher salt

Freshly ground black pepper

1 2 1/2-pound skin-on salmon fillet

 

Directions

Soak a large cedar grilling plank (about 15 inches by 7 inches) in water, 1 to 2 hours.

Heat grill to medium. Combine sugar, paprika, lemon zest, and 1/2 teaspoon each salt and pepper in a bowl. Season salmon with salt and rub spice mixture all over flesh side. 

Place salmon on soaked plank, skin side down. Grill, covered, to desired doneness, 25 to 28 minutes for medium.

 

Pork Roast w/ Dried Fruits
Country Living 

Pork Roast with Dried Fruit and Fresh Herbs 

Ingredients:

1 c. dried figs

1 c. dried apricots

1 c. dried cherries

2 1/2 c. dry red wine

3 stick cinnamon

2 1/2 tbsp. finely chopped fresh rosemary

1 1/4 tsp. salt

1 tsp. Fresh ground black pepper

2 clove garlic

2 tbsp. extra-virgin olive oil

3 1/2 lb. boneless pork loin roast

 

Directions:

Heat oven to 500 degrees. Bring the dried fruit, wine, and cinnamon sticks to a boil in a small saucepan. Remove from heat and let steep for 20 minutes. Drain the fruit, discarding the cinnamon sticks. Toss the rosemary, salt, pepper, and garlic together and rub 2 tablespoons of the mixture on the inside of the roast. Layer with the steeped fruit and roll the roast tightly into a log. Tie with butchers twine. Rub the outside of roast with oil and the remaining rosemary mixture and place on a rack set in a roasting pan. Reduce oven temperature to 325 degrees and roast until temperature reaches 155 degrees, about 1 hour. Allow pork to rest for 15 minutes before slicing.

*** For more recipes, here is the link to Country Living:

https://www.countryliving.com/food-drinks/g1115/romantic-valentines-day-dinners/?slide=43 

Recipes for 4th of July backyard cooking By: Julie Lence

The beginning of July always brings the same question in my home: What are we cooking for 4^th of July? Sometimes, it’s a whole chicken. Other times, it’s ribs, and if we’re joining friends, I’m tasked with bringing the pasta salad. In the stories I write, on the occasions my characters take time off from ranch work to enjoy a picnic or the 4^th of July party, they usually enjoy beef roasting on a spit, fried chicken, and some type of sweet. I’m sharing recipes from those old-time days that can be prepared for this year’s celebration.

courtesy of Family Circle

Glazed Ribs:

Ingredients:

4lbs spareribs

1 15oz can tomato sauce

1 7oz envelope onion salad dressing mix

¼ cup vinegar

1/4 cup light molasses

2 T. salad oil

1 tsp dry mustard

1 cup water

Directions:

Place ribs meat side up in open shallow roasting pan. Heat remaining ingredients to boiling, stirring constantly. Boil and stir for  minutes. Pour sauce mixture over meat. Roast in oven at 350 degrees for 1 ½ hours or until done, basting 4–5 times.

courtesy of Bake or Break

Ranch-Hand Cobbler

Ingredients:

½ cup butter

1 cup flour

1 cup sugar

2 tsp baking powder

½ tsp salt

1 cup milk

3 cups fresh fruit (1 cup each of blackberries, blueberries, peaches or apples)

Directions:

Preheat oven to 350. Melt butter in a 9 inch square baking dish in oven. Mix together flour, sugar, baking powder, salt and milk. Pour over butter. Add fresh fruit on top. Do not mix. Bake 40 minutes. Serve warm. (serves 6) 

      

courtesy of Cooking with Janica

Fried Chicken… The Only Way 

For those feeling really adventurous: (After reading this, I believe this last recipe is to be cooked over an open fire.)

Select a young chicken between 2 ½ lbs and 3 ½ lbs. Remove wings, legs, thighs. Cut remainder in pieces. Split the breast in half then cut in half again if the chicken is large. Carefully dry each piece.

Beat 2 eggs with 2 Tbsp of water. Dip chicken in egg (salt and pepper to taste) and then roll in flour. If each piece is not thoroughly coated, repeat process. Place on paper towel and let stand. In frying pan, place enough butter or lard, using half & half, to make fat in the pan 1 inch deep. Set on a good brisk fire and put chicken on to fry.

In order to cook the chicken in good shape, it will have to be watched constantly while it’s frying. Turn often so it doesn’t burn. Keep fire hot, yet not so hot that the grease will smoke or burn. After chicken is cooked, place on paper towels to drain and dry.

Note: Do not, under any circumstances, steam this fried chicken or cover the pan while frying. This should only be done in the event one is frying an old, tough chicken. An old, tough chicken will never make a good fried chicken regardless of how you cook it.   

    

Amazon

***Note: I have not tried any of these recipes, so I cannot give an opinion on the taste. They, along with several others, are found in: Original Cowboy Cookbook by: “Wild Wes” Medley, Rodeo Champion   

available on Amazon

www.amazon.com   

• ISBN-10: 096336510X
• ISBN-13: 978-0963365101