Bread Pudding Pumpkin

By Rachael W.

(Enrichment Cooking Class - Apples/Pumpkins)

2 medium pie pumpkins (about 3 lbs. each)

4 eggs, lightly beaten

1 can (14 oz) sweetened condensed milk

1/2 cup packed brown sugar

1 t. salt 1 t. ground cinnamon

1 t. vanilla

3/4 t. ground nutmeg

6 cups cubed, crustless, day-old bread

1 can (8 oz) crushed pineapple, drained

1 cup chopped nuts

1 cup raisins

Whipped Cream or Cool Whip (optional)

Wash pumpkins; cut off tops and discard. Scoop out seeds and loose fibers. In a large bowl, wisk the eggs, milk, brown sugar, salt, cinnamon, vanilla & nutmeg. Stir in bread cubes, pineapple, nuts & raisins. Spoon into pumpkin shells. Place on a greased 15x10x1 baking pan. Loosely cover tops with foil. Bake at 350 degrees for 1 1/4 hours. Uncover, bake 15-30 minutes longer or until pumpkin is soft and a knife inserted near the center of bread pudding comes out clean. To serve, scoop bread pudding and cooked pumpkin into dessert dishes. Serve topped with whipped cream or cool whip.

Pumpkin Bars w/Cream Cheese Frosting

By Amanda H.

(Enrichment Cooking Class - Apples/Pumpkins)

4 eggs
1 cup oil
2 cups sugar
2 cups pumpkin, pureed (16 oz)
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. each of salt, ginger, cloves, nutmeg
2 tsp. cinnamon

In large bowl mix eggs, oil, sugar, pumpkin.
In separate bowl mix dry ingredients.
Add dry ingredients to pumpkin mixture.
Bake at 350 for 25-30 minutes in a greased bakers half sheet.
Let cool before frosting.

Cream Cheese Frosting
8 oz cream cheese
1 TBSP cream or evaporated milk
1/2 cup soft butter
3-4 cups powdered sugar

mix and frost.

Pico de Gallo

By Ann B.

2 - 15 oz cans of petite diced tomatoes with green chilies

1/4 cup diced red onion

1 Tbsp minced garlic

juice of 2 limes

2 Tbsp cilantro, plus extra for garnish

salt and pepper

Mix all ingredients. Serve with tortilla chips or over tacos.

Black Bean and Pumpkin Chili

By Kenna W.

(Enrichment Cooking Class - Apples/Pumpkins)

1 medium onion, chopped

1 medium sweet yellow pepper, chopped

3 garlic cloves, minced

2 Tbsp olive oil

3 cups chicken broth

2 cans (15 oz each) black beans, rinsed and drained

2 1/2 cups cubed cooked turkey ***

1 can (15 oz) solid pack pumpkin

1 can (14 1/2 oz) diced tomatoes, undrained

2 tsp dried parsley flakes

2 tsp chili powder

1 1/2 tsp dried oregano

1 1/2 tsp ground cumin

1/2 tsp salt

In a large skillt, saute onion, yellow pepper and garlic in oil until tender. Transfer to 5 qt. slow cooker; stir in remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. Yield: 10 serving (2 1/2 quarts)

***for the class Kenna used 1 lb ground turkey

Pumpkin Apple Cobbler

By Kenna W.

(Cooking Enrichment Class - Apples/Pumpkins)

8 Granny Smith apples - peeled, cored and sliced

3/4 cup pumpkin butter

1/2 (14 oz) pkg pumpkin quick bread mix

4 Tbsp butter

Sweetened whipped cream (optional)

Preheat oven to 350 degrees. In a medium bown, stir together the apples and pumpkin butter. Spread evenly in an 8-9 inch square baking dish. Pour the pumpkin bread mix into a bowl, and cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the top of the apples. Bake for 45 minutes in the preheated oven, or until the apples are tender enough to insert a fork. Serve with whipped cream.

Caramel Apple Dip

By Stephanie H.
(Enrichment Cooking Class - Apples/Pumpkin)

2 cups brown sugar

8 oz cream cheese

1 jar carmel topping or carmel dip

7 1/2 oz marshmallow fluff

1 pkg Heath toffee bits w/ or w/out toffee bits

-melt brown sugar and cream cheese in microwave 2 minutes. Stir, then mix in carmel topping and marshmallow fluff

-put into dish for serving and sprinkle top with toffee bits. (Can mix some into dip if desired)

-Chill for 4 hours or overnight

-Serve with Granny Smith Apples, or apple of your choice, cut into slices.

Pumpkin Roll

By Cathy B.
(Enrichment Cooking Class - Apples/Pumpkins)

Cake:

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup walnuts, chopped (optional)

Filling:

1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

FOR CAKE:

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Pumpkin Cake Surprise

By Kathryn A.
(Cooking Enrichment Class - Apples/Pumpkins)

1 white cake mix
2 Tbsp flour
1/2 cup butter
Mix together **reserve 1 cup for topping **

Add one egg to remaining mix and pat evenly on bottom of 9x13 pan.

In separate bowl combine:

30 oz 1 big fat can pumpkin
1/2 cup brown sugar
1/2 cup white sugar
1 tsp cinn
1/4 to 1/2 tsp cloves
1/4 to 1/2 tsp ginger
1/4 to 1/2 tsp nutmeg
1 can evaporated milk
3 eggs

Mix together and pour over crust .

Take remaining cup of topping and add 1 tsp cinn
1/4 cup sugar and sprinkle on top of pumpkin mixture.

Bake 350 degrees for 1 hour

Serve with whipped topping (recipe as follows)

1/2 cup sugar
1tsp vanilla
1 small carton of cold whipping cream

Whip together with electric whisk.

Mormon Beans

By Yvonne D.

(Food Storage Enrichment Class - Beans)

1-2 lbs ground beef
1 large onion, chopped
3 cans beans (15 ounce any variety), drained
1 can (53 oz) pork and beans
½ cup brown sugar
1 tsp salt
¼ tsp pepper
½ tsp dry mustard
½ tsp prepared (wet) mustard
½ cup ketchup
2 tsp white wine vinegar

Preheat oven to 400F.
Saute beef and onion until browned. Drain and rinse.
Combine remaining ingredients with beef and onion in 3-quart casserole or Dutch oven.
Bake uncovered 45 minutes. Beans will thicken as they cool. Continue baking if recipe appears too soupy.

How to Store and Soak Beans

By Yvonne D.

(Enrichment Bean Class)

http://www.centralbean.com/storeandsoak.html

Refried Beans

By Yvonne D.
(Enrichment Bean Class)

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and
chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin, optional
9 cups water

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Tasty Lentil Tacos

By Yvonne D.

(Enrichment Bean Class)

1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa
12 taco shells
1 1/2 cups shredded lettuce
1 cup chopped fresh tomato
1 1/2 cups shredded reduced-fat Cheddar
cheese
6 tablespoons fat free sour cream

DIRECTIONS:
1.
In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
2.
Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.

Red Beans & Rice

By Yvonne D.

(Enrichment Bean Class)

1 pound red kidney beans, dry
1 large onion, chopped
1 bell pepper, chopped
5 ribs celery, chopped
As much garlic as you like, minced (I like lots, 5 or 6 cloves)
1 large smoked ham hock, 3/4 pound of Creole-style pickle meat (pickled pork), or 3/4 lb. smoked ham, diced, for seasoning
1 to 1-1/2 pounds mild or hot smoked sausage or andouille, sliced on the bias
1/2 to 1 tsp. dried thyme leaves, crushed
1 or 2 bay leaves
As many dashes Crystal hot sauce or Tabasco as you like, to taste
A few dashes Worcestershire sauce
Creole seasoning blend, to taste; OR,
red pepper and black pepper to taste
Salt to taste
Fresh Creole hot sausage or chaurice, links or patties, grilled or pan-fried, one link or patty per person (optional)

Cooked White Rice

French Bread

----Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the, um, flatulence factor.) Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.
While the beans are boiling, sauté the onions, celery, bell pepper until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock (or ham or pickle meat), smoked sausage, seasonings, and just enough water to cover.
Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.)
If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.
Serve generous ladles-ful over hot white long-grain rice, with good French bread. Can also serve grilled or broiled fresh Creole hot sausage or chaurice on the side.YIELD: 8 servings

Vegetarian Version:

Follow the same instructions as for the regular version above, except:
Omit the ham hock (or ham or pickle meat), and the smoked sausage.Add 2 tablespoons vegetable oil along with the seasonings.Add 1 teaspoon (or enough as you like, to taste) of liquid smoke seasoning. The vegetable oil helps replace the fat you get from the sausage, and the liquid smoke flavoring helps replace the smokiness you get from the smoked sausage and smoked ham hock. Be very careful with liquid smoke, though ... a little goes a long way and it's really easy to overdo it.

Sandi's Apple Crisp

By Kelly C.

(Cooking Enrichment Class -Apples/Pumpkins)

5 - 6 Rome apples, peeled and sliced

Coat the sliced apples with the following ingredients:
1 cup sugar
2 Tbsp. flour
1 tsp. cinnamon
1/4 tsp. nutmeg

Topping:
1/2 cup flour
1/2 cup brown sugar
1/3 cup melted butter

Spray a 9" x 9" pan with Pam. Preheat oven to 425 degrees. Pour apple mixture into pan. Sprinkle with the topping mixture and bake for 20 minutes at 425 degrees, then bake for an additional 35 minutes at 350 degrees. Serve with ice cream.

Susie Braund's Pumpkin Roll

By Kelly C.

(Cooking Enrichment Class - Apples/Pumpkins)

3 eggs
1 cup sugar
2/3 cup pumpkin*
1 tsp. lemon juice
3/4 cup flour
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking powder
1 tsp. ginger
1/2 tsp. salt
1 cup chopped pecans (optional)

Beat eggs and gradually add sugar. Then add pumpkin and lemon juice. Add flour, cinnamon, nutmeg, baking powder, ginger and salt. Mix until well blended. Spread on a greased and floured jellyroll pan (also lined with waxed paper on top of greased pan). Sprinkle with chopped pecans. Bake at 375 for 15 minutes. Spread linen towel with powdered sugar. Turn and roll out onto towel. Roll towel and cake up together while hot and let cool about 30 minutes.

Unroll and spread with frosting:

1 cup powdered sugar
8 oz. cream cheese, softened
4 Tbsp. butter, softened
1/2 tsp. vanilla

Roll up again without towel. Keep in foil or plastic bag. Keep refrigerated. It doesn't cut well at room temperature. It freezes well.

*One small can of pumpkin makes two pumpkin rolls. As the first roll is cooling, start the second one.

Baked Potato Soup

By Kelly C.

4 large potatoes
2/3 cup butter
2/3 cup flour
1 1/2 quarts milk
salt/pepper
6 chopped green onions
1 cup sour cream
2 cups crisp-cooked bacon, crumbled (I used a package of pre-cooked bacon)
6 oz. grated cheddar cheese

Bake potatoes in oven. Cut potatoes in half and scoop out. Chop half of the potato peels into small pieces.

In large saucepan, melt butter. Slowly blend in flour. Gradually add milk to butter/flour mixture, whisking constantly. Add salt/pepper to milk mixture and simmer over low heat, stirring constantly. When mixture has thickened, add potatoes, peels, green onions, sour cream and bacon. Stir well and add cheese. When the cheese has melted, serve.

White Chicken Chili

By Ann B.

1 large onion - finely chopped
½ cup butter or margarine
¼ cup flour
1 sm. can chopped green chilies

1 ½ cups chicken broth (or 1 1/2 cups water & 3 chicken bouillon cubes)

2 cups milk
2-3 cloves garlic, minced
1 tsp. Tobasco (optional, I usually do not use this)
1 ½ tsp chili powder
1 tsp ground cumin
White pepper for taste
3 or 4 15oz. cans Great Northern Beans
4 boneless skinless chicken breast cooked and shredded or cubed
1 whole, dried chipotle chili, stem removed, or ½ teas. ground chipotle pepper
1 ½ cups grated Monterey jack cheese
½ cup sour cream (garnish)
In a skillet, cook onion in 2 Tbsps. of butter over medium heat until softened. In a large 3-4 qt. saucepan melt remaining butter (6 Tbsp.) over low heat and whisk in flour. Cook roux, whisking constantly, approx. 3 minutes. Add onions and green chilies. Gradually add chicken broth and milk while whisking mixture. Bring this to a boil and simmer, stirring occasionally, 5 minutes or until thickened.
Stir in garlic, Tabasco (optional), chili powder, cumin, and white pepper. Add beans, chicken and dried chipotle chili. (I use a whole chipotle chili and let it simmer in the soup 10 to 20 minutes, then remove. The longer it simmers the stronger flavor.) Cook soup over medium to low heat approximately 20 minutes, stirring occasionally. Stir in 1 cup of cheese until melted. Serve soup garnished with remaining cheese and sour cream.

5 Bean Chili

By: Teresa H.

1 1/2 pounds lean ground beef
2 cups chopped onion
1 (15-ounce) can light red kidney beans, drained
1 (15-ounce) can dark red kidney beans, drained
1 (15-ounce) can cannellini beans, drained
1 (15-ounce) can butter beans, drained
1 (15-ounce) can pinto beans, drained
2 (14 1/2-ounce) cans diced tomatoes with jalapenos
2 (1 1/4 ounce) packets chili seasoning mix
1 (8-ounce) can tomato sauce
1 cup water
Salt and pepper
Serve with cornbread/crackers
Suggested toppings: cornbread, sour cream, cheese, chips, and fresh cilantro

Easy Oven Fried Potatoes

By Carolyn Gibb

4 medium potatoes
3 tablespoons melted butter or mixture of equal parts butter and oil
1 teaspoon salt
1/2 teaspoon pepper, or to taste
1/4 teaspoon paprika
PREPARATION:
Peel potatoes then cut crosswise into 3/8-inch slices. Brush with melted butter and oil.
Bake at 425°, basting frequently with butter or butter mixture until tender and golden brown on both sides.
Sprinkle with salt, pepper, and paprika; serve immediately.
Serves 4.

Crockpot Wrapped Potatoes

By Carolyn G.

12 potatoes, more or less
foil for wrapping potatoes
PREPARATION:
Prick potatoes with fork and wrap each potato in foil. Fill dry crockpot with the wrapped potatoes. Cover and cook on LOW 8 to 10 hours, until potatoes are tender. Prick with a fork to check.