Pumpkin Bacon Sauce

If you are looking for more of a "grown-up" Halloween dinner, this recipe for pumpkin bacon sauce will not disappoint!

Fall=pumpkin everything. That’s a fact. However pumpkin doesn’t always mean sweets like cookies, cakes, and breads (although I love those too!). Pumpkin works just as well in savory dishes! I always make it a point to make a new savory pumpkin recipe every year, and so far, I’ve never been disappointed. So grab some pumpkin and local bacon and head to the kitchen!

 {Pumpkin Bacon Sauce}

 {Serve the sauce over whatever you prefer be it pasta, rice or steamed veggies like cauliflower!}

 {Want a bite?  Head to the kitchen and get cooking!  This was done in under 30 minutes!}

Two years ago:  Lazy Pizza Dough

Pumpkin Bacon Sauce
adapted from Created by Diane

1/2 pound bacon (local), diced
1/2 medium onion (local), diced
4 cloves garlic (local), minced
12 oz tomato sauce
1 cup pumpkin puree
1 cup broth
1/4 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper flakes
1 cup Greek plain yogurt
Pasta, cooked (rice, steamed cauliflower, etc)

1. Fry bacon until crispy.
2. Turn heat down, and add onions and garlic. 
3. Cook onions and garlic until transparent and fragrant. 
4. Add tomato sauce, pumpkin, broth, nutmeg, and pepper flakes, stirring to combine. 
5. Allow to simmer 10-5 minutes or until thickened. 
6. Turn off heat and add yogurt. 
7. Season to taste with salt and pepper. 
8. Serve over cooked pasta. 

The Hubby loved this! Several co-workers were lucky that I was able to sneak some out of the house! Not a bad word to say about this recipe, and I even brought steamed cauliflower to serve it with at work instead of pasta. Everyone was surprised at how delicious a savory pumpkin recipe can be! Won’t they be even more surprised when I bring a Pumpkin and White Bean Stew for our potluck on Halloween? It’s just as delicious!

Do you use pumpkin for more than just sweets? Comment below with some of your favorite recipes because I am always looking for more ideas (and I don’t think I have all of my pumpkin-eating out of my system)!

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Halloween | Frozen Hand in the Punch

You can't have a Halloween party without red punch and a hand in that punch!  So easy but cool!

 {Frozen Hand in the Punch}

 {Freezing the water in the glove}

 {Set in the freezer, and be careful when peeling the glove off!  Mine broke several times}

 
Frozen Hand in the Punch

NON-latex, powder-free gloves
Rubber bands
Water
Punch

1. Fill each glove with water and tie off with a rubber band.
2. Freeze overnight.
3. Allow the hand to sit out for a few minutes before use so the glove is easier to remove; if you are in a hurry, it can be run under cool tap water.
4. Remove glove.
5. Place hand in punch.  Bonus if a "finger" falls off!

Hopefully these easy recipes gave you some ideas about your Halloween party this year!  Or at least with your family!

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Halloween | Band-Aids

Continuing on with Halloween week...

BAND-AIDS!  Don't these just look gross?!  They were actually delicious and incredibly easy to make.  Plus, the messier you make them, the more gross they look!  Perfect finger food for a Halloween party or after-school kiddo snack!

 {Spidey showing off the KY Proud jelly and band-aids!  I don't know about you, but insects chewed me up this year!  LOTS of band-aids were used!}

 {Band-Aids are actually quite delicious!}

One year ago:  Beer Cheese 

Two years ago:  Roasted Apple Spice Cupcakes

 

Band-Aids

Graham crackers
1-8 oz cream cheese, softened
Red jelly (I used strawberry-rhubarb from the farmer's market)

1. Break each graham cracker into 4 pieces (along the seams)
2. Smear some cream cheese in the center of each small graham cracker square.
3. Dab about 1/4 teaspoon of red jelly onto each cream cheese center.  Bonus if you miss and it falls off!

These would have to be made the day of a party because the graham crackers would get soggy, and then you would have a bloody mess on your floors (see what I did there---LOL).

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Halloween | Mummy Dogs

Welcome to Halloween week here at a girl eats world!  I'll be sharing some incredibly easy Halloween recipes that can be done either for parties or just for some family fun!  All of these recipes are kid friendly!

First up is Mummy Dogs; it's a variation on pigs in a blanket.  Little did I know that The Hubby LOVES pigs in a blanket so this recipe was a big hit.  He also said that the "mummy" theme was cool and any excuse to make more of these was good for him!  (guess I'll have to add it to my arsenal of I-don't-feel-like-cooking-so-here's-something-quick).

 {Mummy Dogs}

 {Nice spread right?}

 

 {This is so easy that the kids can help with this one!}

Mummy Dogs

1 package of 8 hot dogs
1 can crescent roll dough
Mustard (optional)

1. Preheat oven to 375.
2. Open the hot dogs and crescent dough.
3. Unroll the crescent dough into squares (two triangles still held together) and pinch the seams together.  
4. Using a pizza cutter, cut the square into 1/4 inch wide strips (should get about 8 strips).
5. Grab a hot dog and wrap 4 strips haphazardly around the hot dog.
6. Place on baking sheet.
7. Repeat until all hot dogs are mummified.
8. Bake until hot dogs are hot and crescent dough is cooked, about 11 minutes.
9. Using a toothpick and mustard, place "eyes" on the mummies.
10. Serve.

If you use cocktail wieners, just cut the strips in half after you cut them length-wise.  This recipe is really just a guideline so give yourself plenty of everything!  These can also be made a day ahead and popped into the oven right before the party starts!

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Beef Teriyaki

I love making easy recipes like this teriyaki in the crock-pot.  I made this several times because there was never enough sauce! (for me at least)  So finally it was at a triple recipe of the sauce that I was finally happy; not that I minded eating this three times over the course of 6 weeks or so....

 {Beef Teriyaki}

 {I thickened the sauce then added the steamed vegetables}

One year ago:  Sauerbraten (German Pot Roast) 

Two years ago:  Spiced Cider

Beef Teriyaki
from Betty Crocker

Makes 4 servings

1 1/2 lb beef round steak, trimmed of fat, cut into thin bite-size strips
3/4 cup soy sauce
6 tablespoons packed brown sugar
3 teaspoon fresh ginger, minced
3 clove garlic (local), minced
2-8 oz cans sliced water chestnuts, drained
3/4 cup beef broth plus 2 tablespoons
1 bag (1 lb) frozen broccoli, carrots & cauliflower, thawed
2 tablespoons cornstarch
Cooked rice or noodles

1. Place meat in a crock-pot.
2. Mix soy sauce, sugar, ginger, and garlic together until combined; pour over meat.
3. Cover; cook on low heat setting about 6 hours. 
4. About 30 minutes before serving, drain liquid and place in a saucepan; mix 2 tablespoons broth and cornstarch together.
5. Add cornstarch to beef liquid and heat until thickened.
6. Add thawed vegetables and water chestnuts to thickened liquid and cook until vegetables are tender.
7. Add vegetable mixture to meat and stir to combine.
8. Serve over rice or rice noodles.

If you like this, try recipes like Cashew Chicken or Coconut Lime Chicken, both easy and made in the crock-pot!

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Sloppy Joes

The Hubby is pretty awesome when he indulges my crazy recipes.  So every once in a while, I make a recipe that I know he will love or at least one of his past favorites (it helps to balance everything!).  I'd been wanting to share my Sloppy Joe recipe for a while, but I don't make it very often.  Plus, I'd been seeing on Pinterest that it can be done in a crock-pot!  Like I really needed another excuse to make this recipe....

 {Sloppy Joes}

 {Top view, and yes, I served it with steamed broccoli although The Hubby wanted fries!}

One year ago:  Roasted Garlic and Chili Pasta with Shrimp

Sloppy Joes

2 pounds ground beef (local)
1 large onion (local), chopped
2 cloves garlic (local), minced
1-8 oz can tomato sauce
2-6 oz can tomato paste
1/2 cup ketchup
1/3 cup packed brown sugar
3 tablespoons soy sauce
12 hamburger buns

1. Brown ground beef with onions and garlic cloves.
2. Combine tomato sauce, tomato paste, ketchup, brown sugar, soy sauce, and browned meat into slow cooker, stirring to combine.
3. Turn on low and cook 6-8 hours.
4. Serve on hamburger buns. 

This recipe works very well on the stove too!  Brown the meat, then add remaining ingredients and allow to simmer for 15-20 minutes.

As a personal note--please don't buy those spice mixes from the store!  They are made to last for years (seriously, check the expiration date!), and they can be made just as easily with items you have at home!  If you need taco mix or fajita mix, make them from scratch too!

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Chicken Enchilada Soup

Nothing warms you up than to have dinner when you get home, and have it be a bit spicy!  I loved this soup, and so did The Hubby!  He STOLE my lunch for the next day!  Darn him!  My favorite part is that you make the enchilada sauce yourself (it's easy I promise!), and then the rest is just a put-in-the-crock-pot-and-go!

 {Chicken Enchilada Soup}

 {Garnish with whatever you like because between you and me, the above picture looks a bit boring!}

Two years ago:  Stifado (Greek Stew)

Chicken Tortilla Soup

Sauce
2 tablespoons butter
1/4 cup all purpose flour
2 teaspoons ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/2 teaspoon chili powder (use 1/4 if you don't like too much spice)
3 cups chicken or vegetable broth
1-6 oz tomato paste

2 pounds chicken thighs, boneless and skinless
1 -15 ounce can diced tomatoes
1 medium onion (local), chopped
1-4 ounce can chopped green chile peppers
2 cloves garlic (local), minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1-16 ounce package frozen corn (I used local corn that I froze)
1 can black beans, drained and rinsed
1 tablespoon chopped cilantro, plus more for garnish if desired
Tortilla chips, sour cream, cheese 

1. Make the sauce by heating butter in a skillet until hot.  Add flour and spices and cook for 1 minute (basically making a spiced roux).  Add broth and tomato paste stirring to combine.  Bring to a simmer and allow to thicken and reduce for about 10 minutes.  Pull to the side to cool.
2. Place chicken, tomatoes, enchilada sauce, onion, green chiles, garlic, cumin, chili powder, salt, pepper, bay leaf, corn, and beans. 
3. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
4. Stir in cilantro right before serving.
5. Top soup with crushed tortilla chips, cheese, sour cream, and more cilantro if desired. 

I could practically live on soup, but The Hubby cannot (it's not a meal, he says).  Which are you?  Do you love soup, or is it okay every now and then?

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Pumpkin Juice

I'll let you in on a little secret--I am slightly obsessed with Harry Potter!  I've always been intrigued by the pumpkin juice the author mentions several times, and I have been looking around on the internet for a recipe that sounded decent.  In the end, I just winged it, and it was delicious!

 {Pumpkin Juice}

 {So delicious!  I couldn't keep it in the house!}

Pumpkin Juice

Makes 12 cups

2 1/2 cups pumpkin puree
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground  nutmeg
1/4 teaspoon ground cloves
2-3 cups apple juice (local), depending on how thin you want the juice (I used 3 cups)
1 1/2 cups pineapple juice

1. Mix pumpkin and spices together until combined.
2. Mix remaining ingredients together in a large pitcher.
3. Chill overnight.
4. Serve (stir before serving as the pumpkin will settle and separate a bit). 

This was incredibly delicious!  I made at least three pitchers over the last few weeks.  I gave some to my mom, and she immediately asked for the recipe!  This would be great for Halloween parties because it can be made a day or two ahead of time!

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Pleasing Your Palate | Crock-pot/Slow Cooker

The weather is getting colder, and I know that many of you are pulling out your crock-pot for the first time since the end of spring.  As for me, I use it all year round!  In honor of the beginning of crock-pot season, I've rounded up my absolute favorite crock-pot recipes!

 {BBQ Meatballs}

 {Beef with Gravy and Buttered Noodles}

 {Chicken Cordon Bleu}

 {Chicken Parmesan}

 {Chipotle-Coffee Pot Roast}

 {Middle Eastern Garlic Chicken}

 {Ratatouille}

{Posole Verde}

 {Shredded Buffalo Chicken Sandwiches}

What recipes are you looking forward to making in your crock-pot this winter?

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Pumpkin-Oat Chocolate Chip Cookies

Let me be very honest with you--I wasn't too sure about pumpkin and chocolate together.  I really wasn't.  However, I've seen pumpkin-chocolate THIS and pumpkin-chocolate THAT so I decided that since many others seemed to like it, I'd give it a try.  Then lo and behold, this recipe popped up on one of the fellow food bloggers that I follow.  Fate was practically begging me to try this combination!

 {Pumpkin-Oat Chocolate Chip Cookies}

 {Leaning tower of cookie goodness!}

 {To get the pretty chocolate chips on the outside, just press some in the dough before baking}

This cookie practically changed my fall recipe line-up; it's getting added every year from now on!  Even The Hubby said that he wasn't too sure about how they would turn out because he said it was a weird combination; for the record, he ate about a dozen cookies.  Like most oatmeal cookies, letting them sit for about 24 hours (if you can manage it!) really deepens the flavors.

Two years ago:  Beef and Cabbage
Three years ago:  Pumpkin Bread

Pumpkin-Oat Chocolate Chip Cookies
from Cooking Classy

Makes 4 dozen cookies (yield will vary according to the size of the cookie)

2 1/2 cups all-purpose flour
1 1/2 cups quick oats
1 teaspoon baking soda
3/4 teaspoon salt
1 3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup unsalted butter, softened
1 1/3 cups packed light-brown sugar
2/3 cup granulated sugar
1 large egg (local), room temperature
1 tsp vanilla extract
1 1/4 cups canned pumpkin puree
1 cup mini semi-sweet chocolate chips
1 cup chopped pecans or walnuts (optional)

1. Preheat oven to 350 degrees. 
2. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until creamy. 
4. Blend in egg, and then blend in vanilla extract and pumpkin puree. 
5. With mixer set on low speed, slowly add in dry ingredients and mix until combined. 
6. Mix in chocolate chips and pecans (if you want some chocolate to show through set some aside to press into tops before baking). 
7. Let batter rest 5 - 10 minutes (this just gives the oats some time to absorb the liquids so batter isn't so sticky and cookies don't spread so much). 
8. Scoop dough out 2 tablespoons at a time (I used a 1 1/2-inch cookie scoop, which I recommend using for evenly shaped cookies and fill it heaping), and drop onto baking sheets, spacing cookies 2-inches apart. 
9. Bake in preheated oven 12 - 14 minutes or until edges begin to turn golden. 
10. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. 
11. Store in an airtight container. 

Since this recipe made quite a large amount of cookies, I took about 2 dozen to work.  Three hours--that's how long they lasted.  I set them out about 10 AM, and when I walked by about 12:45 PM (to grab one for a mid-afternoon snack) they were GONE!  Everyone who had one sent me an email that they were fantastic, and they really really were!

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The KY Proud Incredible Food Show

The food show this year was great!  In case you haven't been to a food show, it's very similar to Saturday mornings at the grocery store; people are making food with the products that they are wanting to sell.  In the instance of the Incredible Food Show, it's KY Proud products specifically, and only one day a year.

 {The KY Proud Incredible Food Show}

I love this food show because when I go to Liquor Barn or Good Foods Co-Op, I see all these KY Proud products for sale, and I always wonder if they are any good.  The Incredible Food Show vendors mainly sold at those two places so it's a good time to pay $20 and sample everything you've been wondering about.

There are SO SO MANY beer cheeses, salsas, barbeque sauces, jams, jellies, and marinades that if you proclaim to not like any of them, this would be the place to find the one you love!  Plus, they have several different types of meats to try--goat, alpaca, etc--that I was in heaven because I love to try new foods.

{Sweet Potato Casserole Ice Cream--OBSESSED}

What did I take away from the food show this year?

• I tried goat roast, bacon, and jerky.  All extremely delicious!  I even bought jerky for The Hubby to try, and he loved it too!  I might be adventurous and make it one day!
• I tried Sweet Potato Casserole Ice Cream from The Comfy Cow (out of Louisville); WOW!!!  It was delicious!  In fact, I'm planning on recreating it this weekend!  If you are in Louisville, I would check them out because they had an ice cream with bacon in it!  I know when I go I will stop by!
• Roasted Garlic Jelly from Rattlesnake Farm is still my absolute favorite; I tried the one with Bourbon in it, and I can see myself pouring a jar over a pork roast in the crock-pot--just fantastic!
• I didn't get to try any alpaca, but I plan on visiting the farm for a tour and buying some sausages when we go.
• If you love frilly flavored coffees, Coffee Times Coffee House on Regency has two delicious flavors--Bourbon Ball and Pumpkin Pie.  Both were delicious!
• Just in case anyone is wondering, my KY Bourbon Barrel Ale Beer Cheese is my absolute favorite.  Not because I make it, but because I use real cheese (sorry cold-pack fake cheddar cheese spread).

Now, I didn't take many pictures despite actually having my camera (I was too busy looking and tasting!). 

Did you go to the food show?  What was your favorite part?

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Food for Thought

I am unabashedly happy this week.  The reason?  No reason!  I am happiness, and happiness is me. 

Is my life perfect?  Not by a long shot, but I know that there are people out there that are praying for what I have.  What I have is pretty awesome.  I have a man who loves me and all my flaws; I have a job that I absolutely love waking up to every morning; I have a beautiful family that loves and supports me.

I will be at the Incredible Food Show tomorrow and reporting back on Monday.  If you go, say hi!

Have a fabulous weekend!
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Fried Apples

Apple season is in full swing here in the Bluegrass!  Orchards like Reed Valley and Evan's have stands at the local farmer's market where you can try different types of apples and buy them for ridiculously low prices!

Take advantage by making this quick and easy recipe for one of my favorite apple dishes--fried apples!

 {Fried Apples with ice cream}

 {Apples from Reed Valley Orchard--some were galas (yellow) and pixie crisps (red)}

 {Cooked apples}

 {Showcasing the wonderful KY Proud products that went into this delicious dessert!}

One year ago: Cauliflower Rice
Two years ago: Pumpkin Bars

Fried Apples

Makes 8 servings

8 apples (local), cored and sliced into 1/2 inch wedges
3 plus 1/2 cups cider (local)
4 tablespoons cornstarch
6 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves

1. Place apples and 3 cups cider in a large pan on medium heat.
2. Cook apples until fork-tender, about 15 minutes.
3. Meanwhile, mix remaining 1/2 cup cider, cornstarch, and spices together.
4. Once apples are done, remove them with a slotted spoon and turn the pan up to medium-high.
5. Add spice cider mixture and heat until thickened.
6. Add cooked apples back to spiced sauce and stir to coat the apples.
7. Serve.

Use apples that you would eat plain; I personally don't like Granny Smith apples, so I used one of my favorites, Gala, along with a new favorite, Pixie Crisp.

You know that picture with the melting ice cream?  Yeah, it didn't last long!  The ice cream went with it perfectly!  My mom and I also bought almond croissants from Le Matin French Bakery and had fried apples with that too.  I'm pretty sure you can have fried apples with anything and for any meal.

I'm so happy to join the Dead Easy Desserts challenge this month hosted by franglais kitchen and maison cupcake

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Chickpea and Kale Salad

I won't lie--I've never been a fan of kale.  I'd tried it a few times, but this year when I saw it was on sale, I got a pound (which with leafy greens, is quite an amount!) and experimented.  I saw this recipe and made it because I had everything, and it sound delicious!  I ate it every day last week for lunch, and I was a bit mad when The Hubby found it, tried it, and ate the rest!  However, hearing him say he liked it was priceless--he didn't know it was healthy and had kale. 

 {Chickpea and Kale Salad}

 {This salad--really really really easy!}

 {Close up view}

One year ago:  Baked Potatoes (Crock-pot)

Chickpea and Kale Salad
from wishful chef

Makes 8 servings

2 cans chickpeas, rinsed and drained
6-8 leaves kale (local), chopped
1/4 cup fresh parsley (local), chopped
4 tablespoons olive oil
2 clove garlic (local), chopped
4 tablespoons lemon juice
salt and pepper, to taste
1/2 cup Parmesan cheese, grated

1. In a bowl, combine chickpeas, kale, parsley, olive oil, garlic and lemon juice. 
2. Add salt, pepper and grated cheese. 
3. Toss all ingredients together and mix well. 
4. Cover bowl and refrigerate. 
5. Best served immediately and at room temperature . Top with more grated cheese for presentation.

Have you ever had kale?  Did you like it?  I have a bit left over so I am going to saute it.  Maybe next year, I'll get a bit more fancy with it!

 Thanks to Lisa's Kitchen and Tinned Tomatoes for holding this vegetarian challenge!

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Pumpkin Sage Rice

I've seen a few recipes on Pinterest with pumpkin and sage so I thought that I would give it a try with some Parmesan cheese and rice.  This was so delicious that I couldn't stop taking little bites even after I had eat dinner.  I was so excited to take this to work as lunch for a few days, but The Hubby ate it all!  I was so mad at him!  I'm really glad he loved it, but he could have left me a little!  Lesson learned---I need to squirrel away my favorite recipes so I have some for the next day (mainly to see how it tastes, reheats etc. plus I like it).

 {Pumpkin Sage Rice}

 {Closer view of the pumpkiny goodness!}

One year ago:  Annie's Apple Cake

Two years ago:  Baked Egg in Roasted Tomato Cups

Pumpkin Sage Rice

Makes 4 servings

1 cup brown rice, soaked to speed up cooking
2 cups broth
2 tablespoons butter
1/2 cup milk
2 tablespoons cream cheese
3/4 cup pumpkin puree
1/2 to 3/4 cup Parmesan cheese (depending on how cheesy you want it, but the more you put in the less you will taste the pumpkin)
1 tablespoon fresh sage (local), chopped (1 1/2 teaspoons dried)

1. Combine rice and broth in a pan and cook until rice is done adding more broth as necessary.
2. Add butter and stir until melted.
3. Add milk, cream cheese, and pumpkin and stir until melted (if using dried sage, add here).
4. Add cheese and stir until combined.
5. Turn off heat and add sage, stirring to combined.
6. Add salt and pepper to taste.
7. Serve.

The pumpkin and sage were not overwhelming so I can imagine serving this to kids because it does taste creamy and cheesy.  This is also the perfect fall recipe if you don't really care for sweets.  Plus, I feel that pumpkin is very under-utilized for its savory qualities.  Speaking of which, you can also try this Pumpkin and White Bean Stew for another delicious and savory recipe.

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