Pumpkin Bisque

This was one of those ideas that kinda scared me. I wasn't sure if I really wanted to try. I had this idea for a pumpkin soup... a thick, creamy soup. I like thick soups. So, I figured, why not. I mean, I had all the ingredients, what could it hurt. I am SOOOOO glad I did! This soup was so good, My husband (who was really doubting it) has already asked when I will be making it again.
I'm also betting it would be even better with fresh pumpkin, instead of canned, but canned is what I had.

Pumpkin Bisque

1 cup pumpkin
half an onion chopped
1 tbs bacon fat
1 tbs Garlic Garlic
3 cups heavy cream
2 cubes chicken bouillon
3 egg yolks, beat slightly
salt and pepper to taste

Heat bacon fat in pan. Add onions, cook until translucent. Add pumpkin, Garlic Garlic, some salt and pepper. Whisk in heavy cream. Add bouillon cubes.
Temper eggs by adding a little of the hot soup to eggs and beating with a fork. Repeat. Then add egg mixture to soup. Cook on medium, stirring constantly. Soup will thicken and start to bubble. Add salt and pepper to taste.
Enjoy.

Side note, I think this would be better completely creamy, by blending with immersion blender. (I don't have one, so we had our chunky) My husband, prefers the chunks of onion for texture. I'll leave that up to you to decide.

Garlic Garlic is made by Tastefully Simple, you can get it from the website on the top, right of this page.

Praline Pumpkin Dessert

Happy Thanksgiving everyone!! This is what I made for dessert today. I made one for all my guys at work, and they gobbled it right up.

I found this recipe online at http://www.pumpkinnook.com/ Pretty neat little website all about pumpkins. This dessert is very good. I can't wait to make it again. It is definitely better served warm. I plan on serving it with my home made pumpkin spice ice cream.

go here for the full recipe. http://www.pumpkinnook.com/cookbook/recipe49.htm

Definitely, try this. It's so yummy and super easy.

Pumpkin Cheesecake

Ohh... Now this..mmm.....this is soooo good. Oh.. you have to try it. But you can't, because I think I'm going to eat it all. I also got this recipe out of my KitchenAid Best Loved Recipes cookbook. Oh... mmmm sooo sooo good. Cheesecake

Pumpkin Spice Ice Cream

If I have made awesome ice cream before... I have made super awesome ice cream now. This is so yummy. I can't wait to try it over warm pecan pie....oh..yummo! This is totally my recipe, and boy, did I surprise myself.

Pumpkin Spice Ice Cream

1 2/3 cups heavy cream
1 2/3 cups half and half
1 cup canned pumpkin
1 cup sugar
1/2 tsp pumpkin pie spice
1 tsp vanilla
6 egg yolks

Cream egg yolks and sugar in stand mixer. Add pumpkin and pumpkin pie spice. Mix to combine.

Heat half and half in a sauce pan until very hot, but not boiling. Stream in a little into egg mixture while beating on low. Once combined, add a little more. Combine. Stream in rest of half and half while still beating mixture. Beat for 1 minute. Pour complete mixture back into sauce pan, cook over medium heat, stirring constantly, until bubbles form on side of pan. Strain into a large spouted bowl. (I like my Pampered Chef batter bowl for this) Add in heavy cream and vanilla. Mix to combine. Let cool and refrigerate for at least 4 hours. Freeze in ice cream maker according to manufacture directions. Enjoy.

Pumpkin Brownies with White Chocolate Frosting

These are delicious! I found the recipe in one of my all time favorite cookbooks. My KitchenAid Best Love Recipes book. I have wanted to make these for a while, but kept putting it off for some reason or another. Oh, they are so yummy. It is a small batch, but they are very rich, so you don't need a huge piece.

Primo Pumpkin Brownies

3/4 cup packed brown sugar
1/2 cup softened butter
1 tsp vanilla
1 egg
1 1/3 cup flour
1 cup canned pumpkin
2 tsp pumpkin pie spice
1 tsp backing powder
1/4 tsp salt
2 heath bars crushed up. (my addition, since I couldn't find toffee baking bits)

Preheat oven to 350 degrees. Grease 8x8 baking dish. Beat sugar,butter, and vanilla in stand mixer. Beat until smooth. Add egg, beat until fluffy. Add rest of ingredients. Mix until combined. Spread into pan. Bake 45 min. Allow to cool completely.

White Chocolate Cream Cheese Frosting.

3 tbs heavy cream
2/3 cup white chocolate chips
1 brick of cream cheese, soft
2/3 cup powdered sugar

Heat cream in sauce pan, till bubbles form on sides. Remove from heat. Add white chocolate. Stir until completely melted. Whip cream cheese and sugar in stand mixer. Stream in chocolate mixture. Whip until smooth.

Frost cooled brownies with cool frosting.

Pumpkin Chili

Pumpkin Chili...Yep, I went there. I came across a few different recipes and just had to give it a try. Many were skeptical...including me. I have only ever had pumpkin in sweet dishes, never savory. I'm glad I gave this a try. It was very good, with just a hint of pumpkin. I made mine a little on the spicy side, but my family gobbled it right up. Only change I will make, is the beef broth. I think it would be better to change it out for tomato sauce.

Pumpkin Chili

1 can pumpkin

2 bell peppers, diced

1 onion, diced

2lbs ground beef

1 tbs Garlic Garlic

1 tbs Fiesta party dip mix

1/4 tsp pumpkin pie spice

2 cans Dark kidney beans

1 can black beans

1 can chili ready diced tomatoes

2 cans beef broth

Brown up ground beef with peppers and onions. Drain. Rinse and drain all beans. Add all ingredients to crock pot. Mix to combine. Cover and cook on low about 5 hours. Salt and pepper to taste. Serve with shredded cheese and sour cream.

Garlic Garlic and Fiesta Party dip mix are from Tastefully Simple. Click the web link to the right, to order.

Yes, I'm a Huge Slacker.....but I promise to make up for it.

I know I have been a huge slacker... But I have been cooking.. LOTS! I have some awesome new recipes.
I doing a Five Days of Pumpkin, starting tomorrow. Then, I am doing 25 days of cookies starting December 1st. I will be trying all new cookie recipes. Yep. NEW! I am so excited!