Pumpkin Chicken Chili Fall Recipes #pumpkin #recipes

I know that pumpkin may sound like an odd ingredient to put into a chili recipe. But this chili is perfect for Fall night dinner, and certainly makes use of the stray can of pumpkin left over in the pantry.

No worries of your chili tasting like pumpkin pie, it won't, it will be unusual though, and I mean that in the best way.

This is the first time I have made Pumpkin Chicken Chili, but it certainly won't be the last. My family loved it, and the next time I make it, I'll make a double batch, and freeze half for another dinner.

I used chicken thigh meat instead of chicken breasts because I like the more flavorful dark meat. And it's less expensive, too.

Frugal Friday: Pumpkin Spice Muffins from 99 Cents Only Store #FrugalFriday #Frugal #dothe99

I will admit I am obsessed with shopping at the 99 Cents Only Store!! I have shopped at them since I was a teenager in Southern Cali and would get giants candy canes for my classmates for Christmas. That was well over 20 years ago and I was hooked with the low price on hundreds of items.

Now as a Mom I find the need to be frugal a fabulous adventure of what can I find a good deal on today. The 99 Cents Only Store makes it fun for even my son since he knows I will more than likely say yes to things he will ask for. We went in today to grab some bread and take a peek at the seasonal items that were in stock. I ended up finding some Pumpkin Spice themed decor and a muffin mix. I squealed and my husband rolled his eyes when I saw the Pumpkin Spice and Everything Nice sign. Its in my kitchen now! I decided to add my personal touch to a pre-made mixture by topping the muffins with honey and pumpkin seeds.

$3 for 3 items, I already had milk and eggs at home

It was hard to not buy ALL the Fall decor I spotted but I am waiting until we decide what our theme will be this year. I want simple with a tad of sparkle. I am sure I will find the things I need to make it happen. Here are some of the items I spotted on the shelves.

I was pleased with my semi homemade muffins that I will be bringing to work for a coworker who is celebrating her birthday. They are sweet and simple. I LOVE the Fall themed cupcake liners that I bought at the store.

Do you have a 99 Cents Only Store near you? What fabulous finds have you purchased there? Do you have any tips for a Semi-homemade recipe I can borrow for Fall Treats?

Turkey Pumpkin Sliders for Game Day Dinner and Giveaway #FosterFarmsGameday

* I was sent product coupons for my recipe. All opinions expressed are my own.

I must admit I am a bit of a bandwagon kinda gal when it comes to football. I know this may cause some die hard fans to gasp but I am a football fan and that is all that matters to me. I like to root for many teams and have a favorite of the 2 teams that are currently playing each time. I will always root for home teams near me out of loyalty to my area of course first. This time of year we like to watch college football sometimes more than NFL since it is people in school earning degrees and doing sports I find it an inspiration to my son to watch

A big part of football watching for many families is the food they eat during the game. There are many go to recipes for burgers, wings and dips that are traditional at a game day gathering. I wanted to try something a little more Fall inspired for my burgers this time. I found inspiration in one of my favorite Fall treats pumpkin spice! I added onions and pickles to help balance the sweetness of pumpkin puree and pumpkin pie spice.

Turkey Pumpkin Sliders Recipe

1 lb. Foster Farms Ground Turkey
1/2 cup pumpkin puree
1/2 cup diced red onions
1/2 cup diced dill pickles
1/2 cup seasoned bread crumbs
1/4 teaspoon pumpkin pie spice
dash of salt and pepper

Directions:
Combined all ingredients in a bowl. Form into small round patties. Place in pan to bake in oven at 350 degrees F. for approximately 30 minutes, or until the internal temperature reaches 165 degrees F. Your oven may vary on time. Allow to slightly cool and add toppings per guest taste.

Serving sliders at a Game Day gathering makes it easy to grab and eat while still sitting on the couch and watching the game. I serve two at a time to my family and let them add the toppings they like. I enjoy cooking with Ground Turkey for the lower fat content and variety of ways I can use it in everyday recipes. Foster Farms Simply Raised Ground Turkey is 100% natural*, California-grown with no added hormones, steroids or antibiotics ever. Visit fosterfarms.com for delicious and easy party meal ideas.

Foster Farms Gameday Sweepstakes

How you do Gameday with Foster Farms Simply Raised Ground Turkey?

Tweet/share a photo or video (less than 2 minutes) with #FosterFarmsGamedaySweepstakes and you could win a $100 retailer gift card this week, plus be entered to win a $1000 GameDay Party or VIP trip for 4 to the Foster Farms Bowl in Santa Clara, CA. For Foster Farms Game Day Sweepstakes official rules visit https://www.fosterfarms.com/fosterfarms-gameday-sweepstakes/

To enter, users simply need to share a photo or up to a 2-minute video demonstrating how they tackle their chicken come game day – whether it’s dressing up corn dogs or stuffing strips into wraps to satisfy the whole family long past kickoff. 

Entrants will qualify to win weekly gift cards worth $100, a First Prize of a catered home viewing party, plus the Grand Prize: a VIP trip for two to the Foster Farms Bowl! Plus, every video submitted generates a donation of 50 meals to local food banks – turning your Foster Farms fandom into real help for the hungry.

Giveaway for $82 worth of Foster Farms coupons for one winner.

1 Winner (US Only) they would get: ($82 in value).

1 of the $6.99 Foster Farms Turkey Tray Pack Item Coupon

5 of the $9.99 Foster Farms Frozen Cooked Chicken Coupons

1 of the $25 Foster Farms Free Whole Turkey Coupon

a Rafflecopter giveaway


*Limited to US residents 18 years old and above. Giveaway starts November 2, 2016 and ends on November 11, 2016 at 12:01 am PST. Winner will be emailed and has 48 hours to respond before another winner is selected. I was not paid for this giveaway or post. The opinions on this item are 100% mine and may vary from others. The sponsor is responsible for providing the prize.

Sour Cream Pumpkin Cake Recipe

I'm so happy to see everything is in full pumpkin mode!! The grocery stores and farmer's markets are bursting with beautiful colored pumpkins, and it just makes my heart happy seeing them all.

The same thing is true about cookbooks and magazines, they are filled with so many amazing and mouthwatering photos of delicious fall inspired foods.

A few years ago, I stopped buying many of my favorite magazines because the prices of some of them was just getting beyond what I could afford. But I do buy some of the seasonal issues, especially the fall themed ones. And this is where this delicious Sour Cream Pumpkin Cake recipe comes from.

It's in the Taste of Home Fall Baking magazine, and the magazine is really worth every penny, and one I'll be keeping for a long time to come.

In this cake, there is a spiced streusel center that perfectly complements the cinnamon and pumpkin flavors. The sour cream in it makes it moist and delicious. This cake makes about 12 serving, depending on how you slice it. It was a big hit with my family, and the recipe is one I'll be making again for Halloween.

Recipe for Sour Cream Pumpkin Cake

Ingredients:

2/3 cup packed brown sugar
1 1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 1/2 teaspoon cold butter

Batter:

1 cup butter, softened
2 cups sugar
4 large eggs
1 cup sour cream
1 cup canned pumpkin
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt

Glaze:

1 1/2 cups confectioners' sugar
2 tablespoons orange juice

Directions:

In a small bowl, combine the brown sugar, cinnamon, and allspice. Cut in butter until crumbly, set aside.

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream, pumpkin and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture.

Pour half of the batter into a greased 10 - inch fluted tube pan. Sprinkle with reserved crumb mixture; top with remaining batter. Bake at 350 degrees for 50-55 minutes or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients, drizzle over cooled cake.

Pumpkin Chocolate Chip Bread Recipe

Are you as happy as I am now that it's officially fall? This is absolutely my favorite time of the year, especially when it comes to cooking and baking. I love baking all things pumpkin and apple, and I'm always on the look-out for yummy new recipes.

This recipe for Pumpkin Chocolate Chip Bread comes from the cookbook, Sally's Baking Addiction. It's so incredibly moist and delicious. I ended up making another loaf the very next day because it was gone so quickly. The recipe is very easy to make, and I promise you will love the smell in your kitchen as it bakes in the oven.

I can't say enough about how wonderful this book is, and that I have been a big fan of Sally's blog, Sally's Baking Addiction for a very long time now.

Her recipes are always delicious and easy to follow, and her photography is simply mouth watering.

This bread would be fabulous for making two loaves at a time, one to keep at home, and one to give to a friend or share at work. Believe me, people will love this pumpkin bread, and love you for sharing with them!!

My granddaughter Ashley has turned into my little baking buddy. She adores baking with me and we have become a real team. She scoots the chair up to the counter, puts on her apron and is ready to go. She was very proud of this pumpkin bread and I'm hoping this instills a love of baking in her. You never know, she could be the next Sally!!

And excuse the messy background, that's just the real life of a blogger, right??

Here's the recipe for this yummy pumpkin bread. Just a note that the recipe calls for regular sized chocolate chips, but all I had on hand was the mini sized, so either size works.


Recipe for Pumpkin Chocolate Chip Bread

Ingredients:

1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon cloves
3/4 teaspoon salt
2 eggs
1 1/2 cup pumpkin puree
1/2 cup vegetable oil
1/4 cup orange juice
2/3 cup semi-sweet chocolate chips

Directions:

Adjust the oven rack to the lower third position and preheat the oven to 350 degrees. Spray a 9x5 inch loaf pan with non-stick cooking spray. Set aside.

In a large bowl, whisk the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves, and salt together, making sure to break up any large brown sugar lumps. Set aside.

In a medium bowl, whisk the eggs. Add the pumpkin, vegetable oil, and orange juice, whisking until combined. Pour the wet ingredients into the flour mixture and gently mix together using a rubber spatula or wooden spoon. There will be a few lumps. Do not over mix the batter. Gently fold in the chocolate chips.

Pour into the prepared baking pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean. Allow to cool in the pan on a wire rack before removing and cutting. The bread will stay fresh in an airtight container at room temperature or in the refrigerator for up to 10 days.

Pumpkin Cheesecake Recipe

Ingredients

Crust:

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

 

 

Directions

Preheat oven to 350 degrees F.

 

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring form pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

 

 

I don't know about you, but I always have the hardest time deciding what desserts we should have for Thanksgiving. I know that pumpkin pie is always a favorite, but sometimes it can be a little too predicable.

Last year my daughter Samantha made this delicious pumpkin cheesecake and shared it here it on the blog. It's well worth re-sharing, and I'm going to be making it for Thanksgiving this year. The recipe is pretty easy and the results are amazing. It went quickly and our family loved it.

It serves about 10, depending on how you slice it. And your kitchen will smell delicious as it bakes!

Glazed Pumpkin Bread

 

If it's fall, you can bet I'm busy in the kitchen making pumpkin bread. I just adore eating it, and a cup of tea with a slice of this bread in the afternoon is my idea of heaven.

 

This recipe is easy to make, and adding the powdered sugar glaze makes it even more delicious. I don't roast my own pumpkin, but use the canned kind, which is just as good in my book, and so much easier. The recipe makes two loaves.

 

As yummy as this is to eat at home, it makes a wonderful gift for a friend, neighbor, or even a surprise gift for your child's teacher. Either way, it's delicious, and a perfect way to embrace the fall season. 

 

 

Recipe for Glazed Pumpkin Bread

 

Ingredients:

 

3 1/2 c. all-purpose flour
1/4 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. each nutmeg, cloves, cinnamon
1 1/2 c. each granulated sugar and packed brown sugar
1 c. oil
2 c. canned pumpkin
4 eggs

For glaze:

1 cup powdered sugar
2 tablespoons milk
1/8 teaspoon vanilla extract

Directions:

 

Sift together flour, baking powder, baking soda, salt and spices. Add the sugars, mixing well.

Mix dry ingredients with the oil and pumpkin, stirring until well combined.Add eggs, one at a time, blending thoroughly. Pour into 2 greased and floured 9 1/2 x 5 1/4-inch loaf pans.Bake at 350 degrees for 50 to 60 minutes or until tester comes out clean. Cool for 5 minutes. Remove from pans. Place on wire rack to cool.
To make glaze, stir powdered sugar, milk and vanilla together in a small bowl. With a spoon, drizzle glaze over cooled loaves.

 

Makes 2 loaves.

 

Fall Cookie Favorite, Pumpkin Spice Cookies

Yesterday, it finally started to really feel like fall weather here. Fall makes me happy, and when I'm happy, I like to bake. I've been making quite a few apple desserts lately, and so I thought it was time to make something with pumpkin.

These Pumpkin Spice Cookies are pretty fabulous, and I made them fairly large, big enough so that one was enough for each of my grandchildren to enjoy.

I think that one of the delights of baking is the way the kitchen smells so heavenly when something good is in the oven. These cookies smell like fall itself, and should do just the trick if you need a yummy pumpkin treat fix.

I live near a wonderful market that sells fresh spices by weight, so I was able to go buy my fall spices that I need for my baking. They are super fresh and less expensive when you buy them this way. Who wants to open that bottle of pumpkin pie spice that has been sitting around for years because you only use a teaspoon or two of it every season?

So, if you are looking for a great cookie recipe, try these, soft and yummy glazed cookies, Perfect with a glass of milk on a chilly fall day.

Recipe for Glazed Pumpkin Spice Cookies

Ingredients:

2-1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1-1/2 cups sugar
1/2 cup butter, softened
1 cup canned pure pumpkin
1 egg
1 teaspoon vanilla extract

For glaze:

2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350. Spray cookie sheet with baking spray, or line with parchment paper.
Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Beat sugar and butter in a large bowl until well blended. Beat in pumpkin, egg, and vanilla until smooth.
Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared cookie sheet.
Bake for 10-12 or until edges are firm. Cool on cookie sheet for 5 minutes, then remove to wire rack to cool completely. Drizzle glaze over cookies.

To make glaze, combine powered sugar, milk and vanilla. Stir until smooth.

Makes about 18 large cookies.