Day 4 - Sour Cream Chocolate Chip Pumpkin Bread

   Sour Cream Chocolate Chip 
           Pumpkin Bread


3 cups flour
3 large eggs, beaten
2 cups sugar
1 cup oil
1 tsp vanilla
2 cups grated raw pumpkin
1 1/2 cups semi-sweet chocolate chips
1 tsp cinnamon
1 tsp ground nutmeg
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1/2 cup sour cream


Preheat oven to 350 degrees F. Grease
and flour two 9" x 5" x 3" loaf pans. Set
aside. In large bowl, mix flour, salt,
nutmeg, baking soda, baking powder,
cinnamon,  and sugar. In separate bowl,
mix oil, eggs, sour cream, vanilla, and
pumpkin. Mix wet ingredients into dry
and fold in chocolate chips. Pour into
prepared pans. Bake at 350 degrees F
for 60-65 minutes, or until a tester
comes out clean. Remove from oven
and cool in pan 10 minutes. After 10
minutes, remove from pan, cool
thouroughly. Serve thickly sliced with
butter. ENJOY!

29 Days of Pumpkin:

29 Days of Pumpkin:

Day 3 - Toasted Brown Sugar Pumpkin Seeds

     Toasted Brown Sugar Pumpkin Seeds


2 cups raw pumpkin seeds, unwashed
1/2 cup or 1 stick butter/margarine
1/2 cup brown sugar
2 tsps vanilla
1/4 tsp salt
1/4 tsp pepper
1/4 tsp pumpkin pie spice or
      can replace with cinnamon


Line 13 x 9 baking dish with aluminum 
foil and lightly spray with no-stick 
cooking spray. Preheat oven to 325 
degrees. Set pan aside. Melt butter in 
saucepan over medium heat and add 
brown sugar, vanilla, salt, pepper, and 
your choice of pumpkin pie spice or 
cinnamon. Stir for 1 minute, and 
remove from heat. Add pumpkin seeds 
to mixture and stir until thoroughly 
coated. Spread out in thin layer in 
baking dish, and bake in oven at 325 
degrees for 20-25 minutes, stirring
every 5 minutes. Remove from oven 
and spread on wax paper to cool. 
Or for a little fun variety...mix with 
popcorn in large bowl while warm for 
a sticky, drizzly treat!!! Can be used 
as a snack, add to salads, in nut 
mixtures...or use your imagination!!! 
Mmmm!








      

Pumpkin Bread Bowl Dip

           Pumpkin Bread Bowl Dip


1 Round of Sour Dough Bread
3 Sour Dough or White Bolillos bread rolls
5 cups Pumpkin
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 - 8 oz package cream cheese
1 - 5 oz container parmesan cheese




Cook pumpkin/ either 1 hour in pot with
1/2 cup water/ or microwave for 20 min...
stirring every 5 min. Drain all water. Pour 
into blender and add salt, pepper, garlic
powder cream cheese, and parmesan cheese.
Blend on puree until smooth. Take bread bowl
and cut out center. Chunk pieces of bread and
place around bowl. Take 3 bread rolls and pull
apart and place pieces around bowl on large
platter. Fill center of bread bowl with pumpkin
dip...garnish with your desire of small celery 
leaf, or cilantro. Serve warm....quick and ooooh
so yummy!!!!!! 

Day 1 of 29 day countdown till Thanksgiving...1 pumpkin recipe a day!

In an effort to find YUMMY pumpkin recipes to use every bit of those pumpkins that I just carved, I decided that maybe other pumpkin lovers may be searching also...so here I am to share my recipes!




My GOAL:  1 DELICIOUS PUMPKIN RECIPE
                 every day from today until
                 THANKSGIVING 
                 (29 Days)....and yes, we 
                 truly will be tired of eating 
                 pumpkin by then ;-)  
                 Cheers to all my fellow
                 pumpkin lovers!!




      DAY 1 : PUMPKIN THAI SOUP
                 1/2 onion, finely chopped (or 3
                    Tbsp minced onions)
                 2 Tbsp vegetable oil
                 1 Tbsp brown sugar
                 2 cloves garlic, crushed (or 1/2 
                    tsp garlic powder)
                 1 small pumpkin, about 5 cups
                 2 cups water
                 1 can coconut cream
                 1 Tbsp hot chili sauce
                 1 Tbsp fish sauce (don't gag 
                    while adding!)
                 2 Tbsp lemon grass, finely 
                    chopped
                    (or "GOURMET GARDEN" 
                    Lemon Grass in tube-located 
                    in fresh produce section in 
                    grocery store-
                    next to herbs)
                 1/4 Cup very finely chopped
                    fresh cilantro
                 1 Tbsp "Gourmet Garden" THAI
                    Herb and Spice Blend (can 
                    make soup without this
                    just an added bonus for 
                    GREAT authentic THAI
                    flavor)
                 1/2 tsp salt
                 1/4 tsp pepper
                 Whole Cilantro leaves for 
                             garnish


             Remove pumpkin meat from inside
   of pumpkin (beware of husbands and 
   sons who gag at the sight of you pulling
   the strings and goo from the pumpkin)! 
   In a large pot, place the pumpkin meat,
   salt, 1/2 of garlic, pepper, and water 
   and bring to boil. Reduce heat to low 
   and simmer with lid for 2 hours, or
   literally until mush!! In small frying pan,
   heat oil and cook onions until golden.
   Add brown sugar and remainder of garlic
   and cook over low heat until softened (8-
   10 minutes). Blend in coconut cream, 
   chili, lemongrass, fish sauce, chopped 
   cilantro, and Thai Herb and Spice Blend. 
   Simmer with onions for about 10 
   minutes. Remove from heat, and add 
   to pumpkin. 
   Puree until smooth in blender, or use 
   hand mixer in pot at puree setting.
   Adjust season to taste. 
   Ladle soup into bowls and garnish with
   fresh cilantro leaves. SERVE with a 
   smile (a very LARGE smile for picky
   toddlers!)
           
                


       (Makes about 4 servings)

            ENJOY!!!