Crock-Pot Pumpkin Butternut Squash Chili

I enjoy making a batch of this Chili every Autumn. It is super hardy for those cold evenings (though, we have yet to experience a crisp Fall night yet this year!). The dish is delightful when accompanied by fries, cornbread, or all by itself.

Ingredients:

• 1 cup chopped onions
• 2 tablespoons of taco seasoning
• 2 cups butternut squash, peeled and cut into cubes
• 2 cups pumpkin, peeled and cut into cubes
• 1 cup corn- canned, fresh, or frozen
• 2 cups cooked black beans- from the can or fresh
• 2 cups diced fresh or canned tomatoes
• 1 1/2 cups fresh peppers- I used bell peppers, but any variety will do
• 2 cups chicken or veggie broth

Simply toss all the ingredients into a crock-pot and cook on low for 6-8 hours, stirring occasionally. When finished, serve with a side dish of your choice.

Hope you enjoy the Fallish cuisine!

Nancy Jane

Maple Walnut Pumpkin Cake

 

Fellow pumpkin enthusiasts, you will surely enjoy this cake. It is so cinnamony, pumpkiny, and mapley. The pastry is filled with a plethora flavors, it doesn't need frosting, a simple powder sugar topping will do.

The maple syrup brings a whole new divine twist. It's not overpowering, just a lovely sweet addition.

The cake is extremely easy to bake...and devour.

Ingredients:

• 2 3/4 cup flour
• 2 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 cup milk
• 3/4 cup 100% pumpkin purée
• 1 1/2 teaspoon vanilla
• 1 cup maple syrup
• 1 cup packed brown sugar
• 2 large eggs
• 3/4 cup soft butter
• 2 cups chopped walnuts

Preheat oven to 375°F.

Except for brown sugar, combine dry ingredients in a bowl.

In a separate bowl, combine eggs, butter, and brown sugar. Mix in pumpkin purée, milk, maple syrup, and vanilla until completely mixed.

Pour dry ingredients into the wet ingredients, stir until the dry mixture is completely mixed into wet ingredients. Then add walnuts and stir.

Grease a cake pan and pour cake batter in it. Bake for 40-50 minutes, or until finished.

When cooled, serve with a fresh cup of coffee in your favorite mug. Hope you enjoy this Fall time treat!

Nancy Jane

Planting a Plethora of Pumpkins

Today is the first day of Summer! Which means pumpkin planting time, my favorite time of the year!

The obsession of growing pumpkins started two years ago when I moved home. We had some old seeds and I needed something productive to do.

Who knew this would start a pumpkin mania...

The first variety grown was Musque de Provence. Boy were they absolutely stunning! We did not expect the seeds to all germinate. So when they were sown, a lot were put in the ground. That year I ended up with over 30 pumpkins...it was out of control!

We were told to plant pumpkins by an old gardener by the 4th of July. This is why we start in June just in case it takes a while for them to sprout or if replanting is needed. Last year the weather made it hard for the seeds to develop, so they ended up not popping up until the end of July. Which meant I didn't get any pumpkins until the end of October. Boo!

This year I am growing Cinderella's Carriage, Jack Be Little, Sugar Pumpkins, and Triple Treat. One for looks, one for cuteness, another one for eatin', and one for carvin'. Well, there are culinary plans for all of them.

The hardiness and beauty of pumpkins make them incredibly attractive to grow. Nothing beats homemade pies made from freshly picked pumpkins.

K.E.G likes to say that hot off the press garden pumpkins add some pizazz to the land.

Now get to planting your pumpkins!

Nancy Jane