This Halloween, learn how to bake pumpkin seeds in the oven for a special post-pumpkin-carving treat. When you sit down to make your jack-o-lanterns, save the seeds you clean out of your pumpkins to roast later. Baking pumpkin seeds is easy and makes for a yummy, healthy snack during the autumn months.
Yield: 3 loves (16 slices each), approximately 48 servings
2 packages (8 ounces each) cream cheese, softened
1/4 cup sugar
1 tablespoon milk
3 cups sugar
1 can (15 ounces) solid-pack pumpkin
1 cup canola oil
1 cup water
4 cups all-purpose flour
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup chopped walnuts
1 cup raisins
1/2 cup chopped dates
1 cup confectioners’ sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons 2% milk
Additional chopped walnuts
Preheat oven to 350°. Grease and flour three 8×4-in. loaf pans. In a small bowl, beat filling ingredients until smooth.
In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates.
Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter.
Bake 65-70 minutes or until a toothpick inserted in bread portion comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving.
Just before serving, if desired, in a small bowl, mix confectioners’ sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts. Yield: 3 loaves (16 slices each).
1 slice equals 189 calories, 8 g fat (2 g saturated fat), 27 mg cholesterol, 132 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Pumpkin Swirl Bread in Country Woman Christmas Annual 1997, p19
Yield: 6 Servings Slow Cook: 10 to 12 hours (low) or 5 to 6 hours (high)
2 pound boneless beef chuck pot roast
15 ounce can chili beans in chili gravy
11 ounce can whole kernel corn with sweet peppers, drained
10 ounce can diced tomatoes and green chiles, undrained
1 teaspoons finely chopped canned chipotle pepper in adobo sauce
Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. Place meat in the cooker. In a medium bowl combine chili beans in gravy, corn, tomatoes and chiles, and chipotle pepper. Pour mixture over meat.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Transfer meat to a cutting board. Slice meat; arrange in a shallow serving dish. Using a slotted spoon, spoon bean mixture over meat. Drizzle with enough of the cooking liquid to moisten.
Nutrition Facts (Cowboy Beef)
Per serving: 307 kcal cal., 7 g fat (2 g sat. fat, 89 mg chol., 655 mg sodium, 23 g carb., 5 g fiber, 37 g pro.
Percent Daily Values are based on a 2,000 calorie diet
1/2 c. yellow grape tomatoes or pear tomatoes, halved
1/2 c. garbanzo beans or chickpeas, rinsed and drained
1/2 c. coarsely chopped walnuts, toasted
4 thick-sliced bacon strips, cooked and crumbled
1/2 c. tart cherry preserves
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
2 tsp. Dijon mustard
1 garlic clove, minced
1/4 tsp. salt
1/8 tsp. pepper
Preheat oven to 400°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into 1/2-in. pieces.
In a large bowl, combine salad greens, apples, carrot, tomatoes, beans, walnuts, bacon and cooled beets. In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad. Yield: 10 servings (1 cup each).
1 cup salad with about 1 tablespoon vinaigrette equals 181 calories, 10 g fat (2 g saturated fat), 4 mg cholesterol, 221 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.
Originally published as Harvest Salad with Cherry Vinaigrette in Taste of Home September/October 2013, p3-7