Do you save certain recipes for certain times of year? I know I was waiting all September for it to finally get cool enough to make a pot of chili! Once October hit, I was ready to break out the pumpkin foods--I don't like pumpkin drinks though.
I served a big pot of chili just last week to some of my Junior League ladies. We had a little potluck night with the exec girls as we went through boxes and sorted event supplies. Everyone brought a little something, and it really made for a nice and easy fall get-together that you could replicate!
We had chili and baked potatoes with all the toppings, cornbread muffins, and a few different desserts to round it all out. Afterwards, the girls were asking for my chili recipe so I wanted to share:
Crock-pot Chili:
1 lb ground beef (or venison if you've got a freezer full like I do!)
2 16 oz cans of Bush's Best Chili Kidney Beans Spicy Chili Sauce
2 16 oz cans of black beans, rinsed and drained
1 can of sweet corn
1 10 oz can of Rotel Hot Diced Tomatoes With Habaneros
1 large can of crushed tomatoes
1 small can of tomato paste
1 mild chili seasoning packet
Cook the ground meat with half of the packet of mild chili seasoning (especially if venison) until well done. Drain. Add with rest of ingredients in crock pot. Cook on high for four hours, or low for six to eight. Serve with sour cream and Tillamook Mexican 4 Cheese Blend.
Another fun fall recipe is my favorite easy "healthy" pumpkin muffins. Easy, because no measuring. Healthy, because they're much lower in carbs and sugars than regular muffins but just as delicious!
Low Carb Pumpkin Muffins
1 15 oz can of pure pumpkin puree
1 box of Pillsbury sugar free yellow cake mix
1 tablespoon of pumpkin pie spice
Semi-sweet chocolate chips (optional, but I mean, come on)
Mix all ingredients until smooth. Grease muffin tin. Bake in regular muffin tin for 18-20 minutes at 350 degrees. Makes roughly 16 muffins.
And if you're looking for something not so healthy, but oh so delicious, my friend Kim shared an easy "semi-homemade" pumpkin cinnamon roll recipe that was easy and fun to make! I honestly felt so accomplished after rolling these up and baking them successfully. And they made the house smell too good!
Semi-Homemade Pumpkin Cinnamon Rolls
3 packages of crescent rolls (4 rolls per container)
1 15 oz can of pure pumpkin puree
1/2 cup of brown sugar
1 tablespoon of pumpkin pie spice
Lay dough on lightly floured surface, pinching together the seams. Mix pumpkin, brown sugar, and spices. Spread with half of the pumpkin mixture, and sprinkle with cinnamon to taste. Tightly roll lengthwise, and slice into 2 inch sections. Bake at 350 degrees for 25-30 minutes.
Homemade Cream Cheese Frosting
1 8oz block of cream cheese, softened
3 cups of powdered sugar
1 tablespoon of vanilla
4 tablespoons of melted butter
Mix ingredients thoroughly with mixer. Add milk by the tablespoon if you desire a thinner, more glaze-like texture. Ice cinnamon rolls quickly after removing from the oven while still warm.
There is enough frosting and pumpkin puree mix to save and make a second batch for your neighbors or next weekend!
Share your favorite recipes in the comments so I can try something new this weekend!
