“I love anything and everything pumpkin and like to try all the pumpkin recipes. Here are a few I really like. Part of the fun for me is what I serve it in!” Mitzi, Lenexa store team member
- 2 pounds ground beef
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can black beans, drained
- 1 (46 fluid ounce) can tomato juice
- 1 (28 ounce) can peeled and diced tomatoes with juice
- 1 can pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 tablespoon chili powder
- 1/4 cup white sugar
- 1 small bag frozen corn
In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour.
This sweet dip is a great appetizer for your Halloween and Thanksgiving events. Serve with apple slices, ginger snaps, pretzels, graham crackers, whatever makes you happy!
- 1 (8 ounce) package cream cheese, softened
- 2 cups confectioners’ sugar
- 1 (15 ounce) can solid pack pumpkin
- 1 tablespoon ground cinnamon
- 1 tablespoon pumpkin pie spice
- 1 teaspoon frozen orange juice concentrate
In a medium bowl, blend cream cheese and confectioners’ sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.
These are very moist and always are gone quick!
- 4 eggs
- 1 2/3 cups white sugar
- 1 cup vegetable oil
- 1 (15 ounce) can pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 (3 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups sifted confectioners’ sugar
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 10×15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.
Pumpkin Dog Treat
Can’t leave the pooches out of the pumpkin fun!
- 1 can 100% pure pumpkin puree
- 1/2 cup dog safe peanut butter
- 1 cup plain yogurt
Blend all 3 until smooth. Pour into ice cube trays – freeze for 12 hours. Pop single cubes into their food dish for a seasonal treat.
Grilled Polenta Cakes
Experience polenta in a whole new way!
- 2 tablespoons olive oil plus extra for grilling
- ¾ cup red onion, finely chopped
- 2 cloves garlic, peeled, finely minced
- 1 quart chicken stock (or broth)
- 1 cup coarse ground cornmeal
- 3 tablespoons butter, unsalted
- 1-1/2 teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 ounces parmesan cheese, grated
Preheat the oven to 350 degrees. Line a 9-x13-inch cake pan with parchment paper and set aside. In a large oven-safe saucepan heat oil over medium heat. Add onion and cook for 4 to 5 minutes or until they begin to turn translucent. Reduce the heat to low. Add garlic and sauté for 1 to 2 minutes, stirring constantly to prevent burning. Turn heat back up to high. Add stock and bring to a boil. Gradually add the cornmeal, a little at a time, whisking to combine after each addition. Place in oven and cook for 35 to 40 minutes or until mixture is creamy, stirring every 10 minutes to prevent lumps from forming. Remove from oven. Add butter, salt, pepper, and cheese. Using a large spoon, stir mixture together until butter and cheese is melted and all ingredients are thoroughly combined. Pour polenta into the cake pan, cover and place in the refrigerator until completely cooled.
To serve, heat a gas grill (or non-stick sauté skillet) over medium heat. Remove polenta from the refrigerator and turn out onto a clean cutting board. Using a sharp knife, cut into square, round, or triangle shapes. Using a pastry brush (or spray oil), coat each side of the polenta cakes with oil. Place on the hot grill and cook until heated through and grill marks are evident. Remove from grill and transfer to a serving platter. Serve warm.
Makes 8+ servings.
Serve these savory “cakes” topped with roasted red pepper slices that have been tossed in a bit of balsamic, olive oil, salt, and pepper…..and friends, you have a beautiful side dish (or dinner)!