Sunday, November 1, 2009

Halloween Eats

Last night everyone minus my youngest sister Emily (who had to work night shift) came over to our house to enjoy a little get-together before heading out to a few of the neighbors' houses for some laid-back trick-or-treating. Hopefully I will have some pictures to post soon of the kids in their outfits- until then I will share a few recipes we utilized to make the evening's meal frighteningly delicious. :) The Black Bean and Pumpkin Chili I've made before and liked it even better this time around (throwing in a few of my own twists) and my mom made a big batch of Pumpkin Cinnamon Rolls that not only went great with the chili but also make for a great breakfast the next day!!! (and snack... and lunch...).

Black Bean 'n' Pumpkin Chili (Crockpot)

1 medium onion, chopped
1 medium sweet yellow pepper, chopped (I used a red bell pepper this time, just as good)
3 garlic cloves, minced
2 tablespoons olive oil
3 cups chicken broth
2 cans (15 ounces each) black beans, rinsed and drained (this time was 1 can black beans, 1 can kidney beans)
2-1/2 cups cubed cooked turkey (this could be any meat, really- I used leftover pork from making Spicy Carolina BBQ Pork and leftover chicken from making homemade chicken broth- I think the spicy pork really made the dish- I'll add the recipe on at the bottom of this post)
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1/2 teaspoon salt

In a large skillet, saute the onion, yellow pepper and garlic in oil until tender. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients.
Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings (2-1/2 quarts).


Pumpkin Cinnamon Buns

2 tablespoons active dry yeast
1/2 cup warm water (110° to 115°)
4 eggs
1 cup shortening
1 cup canned pumpkin
1 cup warm milk (110° to 115°)
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup instant vanilla pudding mix
1/3 cup instant butterscotch pudding mix
1 teaspoon salt
7 to 8 cups all-purpose flour

FILLING:
1/4 cup butter, melted
1 cup packed brown sugar
2 teaspoons ground cinnamon

ICING:
3 tablespoons water
2 tablespoons butter, softened
1 teaspoon ground cinnamon
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract


In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Roll each portion into a 12-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 22-28 minutes or until golden brown. In a small bowl, combine the water, butter and cinnamon. Add confectioners’ sugar and vanilla; beat until smooth. Spread over buns. Serve warm. Yield: 2 dozen.

Spicy Carolina BBQ Pork (Crockpot)

2 onions, quartered
2 Tbsp. brown sugar
1 Tbsp. paprika
2 tsp. salt
1/2 tsp. pepper
1 (4-6lb.) boneless pork butt or shoulder roast
3/4 c. cider vinegar
4 tsp. Worcestershire sauce
1-1/2 tsp. crushed red pepper flakes
1-1/2 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. garlic salt
1/4 tsp. cayenne pepper
Hamburger buns

Place onions in crockpot. Combine the brown sugar, paprika, salt and pepper and rub mixture over roast. Place roast in crockpot. In a bowl, combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper. Mix well. Drizzle 1/2 of vinegar mixture over the roast. Cover and refrigerate remaining vinegar mixture. Cover; cook on Low for 10 hrs. or High 6 hrs. Remove the meat and onions and drain. Shred meat and serve with onions on hamburger buns. Use the remaining vinegar mixture to drizzle over the sandwiches.

1 comment:

The Dunns said...

I ate so much last night it was SCARY... :)