Pumpkin Rice Pudding

I got this recipe from here. Thanks to Chennelle...she is the one who sent me the links to these.

Ingredients

• 2 cups water
• 1 cup arborio rice
• 3 cups reduced-fat (2%) milk
• 1 cup solid-pack pure pumpkin (not pumpkin pie filling)
• 3/4 cup honey
• 1 teaspoon vanilla extract
• 3/4 teaspoon ground cinnamon, plus more for garnish
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/3 cup heavy whipping cream, whipped

Directions

Preheat the oven to 375F.

Bring the water to a boil in an ovenproof 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.

In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.

While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Cover and transfer to the oven. Bake until the liquid has reduced by about a third and the mixture is foamy and bubbling, 45 to 50 minutes. Remove from the oven and stir well to combine all the ingredients. Transfer to a large bowl, then cover and chill in the refrigerator for at least 8 hours or overnight. The pudding will keep for up to 4 days in an airtight container in the refrigerator. Serve with a dollop of whipped cream and a sprinkling of cinnamon.

Pumpkin Cornbread

I got his recipe here. I hope you enjoy! I cannot wait to try this.

1 cup flour
1 Tbsp baking powder
1 tsp kosher salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup brown sugar
1 cup cornmeal
2 eggs
1 cup pumpkin purée
1/4 cup olive oil
1 Tbsp molasses

Preheat the oven to 400 degrees and grease an 8×8″ baking dish. In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal.

In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.

Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible.

Bake 30 minutes or until a knife inserted in the center comes out clean.

Serve warm!!!!!

Bruschetta Pizza

8 ServingsPrep: 25 min. Bake: 10 min.

Ingredients

• 1/2 pound reduced-fat bulk pork sausage
• 1 prebaked 12-inch pizza crust
• 1 package (6 ounces) sliced turkey pepperoni
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1-1/2 cups chopped plum tomatoes
• 1/2 cup fresh basil leaves, thinly sliced
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
• 1/2 teaspoon balsamic vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Additional fresh basil leaves, optional

Directions

• In a small skillet, cook sausage over medium heat until no longer
• pink; drain. Place crust on an ungreased baking sheet. Top with
• pepperoni, sausage and cheese. Bake at 450° for 10-12 minutes or
• until cheese is melted.
• 
  
• In a small bowl, combine the tomatoes, sliced basil, oil, garlic,
• thyme, vinegar, salt and pepper. Spoon over the pizza. Garnish with
• additional basil if desired. Yield: 8 slices.
• 
  

Black Bean Pitas with Avocado Salsa

avocado salsa

2 avocados, pitted and diced

1 1/2 to 2 cupes roma tomatoes, diced

4 green onions, chopped

2 tablespoons lime juice

2 tablespoons fresh cilantro, chopped

1/4 teaspoon salt

Combine all ingredients in a medium bowl and set aside.

black bean pitas

1 tablespoon olive oil

1/2 cup chopped onion (sweet or red work well)

1 teaspoon minced garlic 

1/4 teaspoon ground cumin

1 16oz can black beans, rinsed and drained

1/4 salt (optional)

1/4 cup mayonnaise (no substitute or it will taste funny)

1/2 teaspoon minced chipotle peppers in adobo (can be found by the canned green chiles usually)

1 cup chopped lettuce

Pitas or Wraps

Heat oil in skillet over medium-high heat. Add onion, cook until clear. Stir in garlic and cumin. Add beans and salt. Heat thoroughly. Lightly mash the bean mixture, cover and set aside.

Combine the mayonnaise and chipotle in a small bowl. Taste and see how spicy/mild the mixture is and add more of mayo or peppers as needed. With small children, you can leave out the chipotle peppers all together.

To make the pitas, spread the mayonnaise over the pita/wrap, then add the bean mixture on top of the mayo, and top with salsa and lettuce.

***Got the recipe from my cousins website listed here.  I haven't tried these, but once again...I didn't want to loose the recipe and not know where to find it.

Fudgy Black Bean Brownies
Makes 16 Servings

One 15 ½-ounce can black beans, drained and rinsed very well

3 large eggs

3 tablespoons canola oil

3/4 cup granulated sugar

1/2 cup cocoa powder

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract, optional

1/2 teaspoon baking powder

Pinch salt

1/2 cup mini chocolate chips, divided

1. Preheat the oven to 350°F. Spray an 8 X 8-inch baking pan with nonstick cooking spray and set aside.

2. Place the black beans in the bowl of a food processor; process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla extract, peppermint extract, baking powder, and salt and process until smooth. Add ¼ cup of the chips and pulse a few times until the chips are broken up a bit.

3. Pour the batter into the prepared baking dish and sprinkle the top with the remaining ¼ cup chocolate chips.

4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides and a toothpick inserted in the center comes out clean. Cool in the pan before slicing.

Wheat Bread

Wheat Bread

3 ¼ cup Whole Wheat flour (for 100% Whole Wheat do 6 1/4 cups Whole Wheat. No White flour.)

3 cups White flour

2 tsps salt

5 tbs brown sugar or 3 ½ tbs honey

1 egg

¼ cup vegetable oil

1 ¼ cups lukewarm water

1 ¼ cups lukewarm milk

1 ½ tbs yeast

Dissolve yeast in the water and milk. Set aside. Mix flours, salt, and sugar (if using the honey mix it with the water, milk and yeast). In a separate bowl mix egg and oil. Combine the egg and yeast mixtures with the dry ingredients for about 1 minute on lowest mixing speed. The dough will wet and course. Let the dough rest for 5 minutes to fully hydrate the flour.

Continue mixing the dough until it pulls away from the sides of the bowl and clings to the mixing hook. Dough will be slightly sticky. (If you touch your finger to the dough and it doesn’t pull away easily, add more flour. If the dough doesn’t stick at all add more water)

Knead the dough for 1 mintue by hand. Place dough in an oiled bowl that’s big enough to hold the dough when it is double in size. Cover the bowl with plastic wrap and refrigerate over night.

Remove dough from refrigerator 3 hours before you plan to bake. Divide dough into two equal parts. Roll the dough into loaves and place into greased bread pans. Or roll into balls for rolls and place on a greased cookie sheet or baking pan. Brush loaves with oil and let rise at room temperature for 2-3 hours or until loaves dome about 1 inch above the rim. Let rolls rise till double in size. Brush rolls with egg wash before baking. (1 egg white with 2 tbs water)

Bake loaves at 350º for 20 minutes, then rotate; rotate rolls after 10 minutes. Continue to cook loaves for another 20-30 minutes, rolls for 10-20 or until the crust is a rich brown.

Remove bread from pans and place on a cooling rack. Brush bread with shortening or butter to make a soft flaky crust.

Abuelo's Papas con Chile

I have tasted these potatoes at the restaurant but I don't want to miss the recipe that they gave out so I am going to put it on here so I can try it.

3 lbs. red potatoes
3 oz cream cheese – cut into 2" squares
½ cup heavy cream
10 oz Velveeta – cut into 2 " squares
½ TBS salt
¾ tsp granulated garlic
¼ cup sour cream
½ cup diced red bell peppers
½ cup diced green bell peppers
2 cans chopped green chiles
½ cup chopped green onion tops
2 TBS of finely chopped jalapeño – seeds removed

1.Wash and scrub potatoes until clean
2.Place potatoes in a pot covered with water and boil until soft.
3.Drain potatoes
4.Add the rest of ingredients and mash. Be sure all ingredients are incorporated.