Ya'll know what's hap-"pinning"? FOOD! That's what hap-pinning! With the upcoming holidays I seriously have food and new recipes on the brain and I love it. I get this random spurt of 'gourmet' motivation and cut out every Southern Living recipe I like and plaster it on the side of my fridge until I make it. Thanksgiving is being held at my Mother-in-law's house this year and I'm signing up (we send out a huge e-mail of who's brining what) for Southern Living's new Sweet Potato Casserole with Cranberry recipe and then something dessert wise I'm thinking. Anyway, today I wanted to share two new recipes we've tried in the last week or two. So enjoy and link up below with what's hap-"pinning" in your life and remember, it can be absolutely anything. My fabulous co-host Jenn and I are ready to see what's going on so happy Wednesday ya'll!
Pumpkin Honey-Beer Bread
Ingredients
- 2 cups sugar
- 1 cup canola oil
- 2/3 cup beer (at room temperature)
- 1/4 cup honey
- 4 large eggs
- 1 (15-oz.) can pumpkin
- 3 1/2 cups all-purpose flour
- 2 teaspoons table salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- Shortening
Preparation
1. Preheat oven to 350°. Beat first 4 ingredients at medium speed with a heavy-duty electric stand mixer until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin, and beat at low speed just until blended.
2. Whisk together flour and next 4 ingredients in a medium bowl until well blended. Add flour mixture to pumpkin mixture, and beat at low speed just until blended. Divide batter between 2 greased (with shortening) and floured 9- x 5-inch loaf pans.
3. Bake at 350° for 55 minutes to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning if necessary. Cool bread in pans on a wire rack 10 minutes. Remove from pan, and cool 30 minutes before slicing.
2. Whisk together flour and next 4 ingredients in a medium bowl until well blended. Add flour mixture to pumpkin mixture, and beat at low speed just until blended. Divide batter between 2 greased (with shortening) and floured 9- x 5-inch loaf pans.
3. Bake at 350° for 55 minutes to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning if necessary. Cool bread in pans on a wire rack 10 minutes. Remove from pan, and cool 30 minutes before slicing.
Ingredients
- 1 lb chicken breast cooked and shredded
- 1 15 oz can corn
- 1½ 15 oz diced tomatoes drained
- 1 can black beans, drained
- 6 cups chicken stock
- ½ tsp. cumin
- ½ cup onion chopped optional
- 1 small can diced green chilis
- 2 tsp. minced garlic
- ¼ tsp. chili powder
- 1½ tsp. salt
- ¾ tsp. pepper
- monterey jack cheese, shredded
- corn tortillas for chip topping we cut and fried corn tortillas
- avocados cubed
Instructions
- Cook and shred (or cube) chicken.
- Add all the ingredients, except the cheese, corn tortilla strips and avocados to your crock pot. Cook on low for 8 hours (or high for 3-4 hours).
- Add cheese just before serving.
- To make this soup extra delicious, add some crunchy tortilla strips. Slice up corn tortillas with a pizza cutter. Flash Fry in hot oil and sprinkle on top of your soup. Add cubed avocados too!
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