Pumpkin Biscuits

I don't know why I don't have a picture of these. Just trust me on this one, they're GOOD!


Oh don't these sound like they would go perfect with your Thanksgiving dinner?

Give them a try.

Ingredients:

2 cups all purpose flour

3 TBS. sugar

2 tsp. baking powder

1 1/2 tsp. cinnamon

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. ground nutmeg

1/4 cup cold butter, cut into small pieces

1/4 cup milk or buttermilk

1/2 cup canned pumpkin

Cooking Spray

Directions:

1. Preheat oven to 450 degrees.

2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and next 6 ingredients; cut in butter with a pastry blender or you can use 2 knives, until mixture resembles coarse meal.

3. Combine milk and pumpkin; add to flour mixture, stirring just until moist. Turn the dough onto a slightly floured surface and knead lightly 5 times. Roll the dough to a 1/2 inch thickness. Cut into 12 biscuits with a 2 1/2 inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray. Bake for 11 mins. or until golden.

ENJOY!

Crockpot Spicy Chicken Pumpkin Soup

This recipe is fantastic. Such a wonderful array of flavors bouncing around your mouth. It'll make you happy, trust me.

Spicy Chicken Pumpkin Soup

6 boneless skinless chicken breasts halves, cut into 1 inch cubes
1 sweet onion, halved and thinly sliced
3 cloves of fresh garlic, minced
1 TBS minced fresh ginger (worth it)
1/2 to 3/4 tsp crushed red pepper flakes (Here's where you heat comes in so adjust to your liking.)
2 stalks celery, diced
2 carrots, diced
1 can 15oz pumpkin
1 can mango nectar (Asian food isle)
1/2 fresh lime juice
1/2 cup creamy peanut butter
4 cups chicken broth
1/2 cup minced cilantro
1/2 heavy cream
1 TBS cornstarch
2-4 cups of hot cooked rice (jasmine or basmati)
3 green onions, minced
1/2 cup unsalted peanuts chopped (optional)

DIRECTIONS:

1. Heat 1 TBS of oil in large skillet over medium heat. Add chicken and cook , stirring occasionally, about 3 mins. Add onion, garlic , ginger and red pepper flakes; Cook 1 or 2 minutes longer or until mixture is fragrant. Remove from heat.

2. Place the chicken mixture in a Crock Pot. Add celery, carrot, pumpkin, mango nectar, lime juice, peanut b utter, broth and 2 c ups water; stir to combine. Cover and cook on LOW 8 hours or on HIGH 4 hours.

3. Mix cream and cornstarch together in small mixing bowl. Stir mixture into soup. If soup was cooked on the LOW setting, turn setting to HIGH . Simmer, uncovered 10 minutes or until soup thickens. To serve, mound rice in soup bowls and ladle soup around the rice.

4. Sprinkle cilantro, green onions, and peanuts on top.

Enjoy!
Serve with my homemade Pumpkin Biscuits! YUM!
This recipe is featured in the Gooseberry Patch cookbook Slow-Cooker Fall Favorites. (affiliate link)

Gingerbread Cake

I made this for dessert last night and it was a hit.

Wet Ingredients:

1/4 of butter, softened
1/4 cup of coconut oil
1 egg
1/2 c. of molasses
3/4 c. honey

Dry Ingredients:

2 1/2 c. white/ wheat flour
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
2 tsp baking powder
1/2 tsp. salt

1 cup hot water

Directions:

Preheat oven to 325.
Whisk together the wet ingredients.
In a separate bowl whisk together the dry ingredients.
Slowly add dry ingredients to the wet and blend thoroughly.
Add your cup of hot water and blend.
Mixture will be soupy. I was a little concerned here but trusted that all will be well and it was! Don't freak out! LOL.

Pour into 9" greased square pan.
Bake for 50-55 mins or until knife comes out clean from center. It's best when eaten warm.
Top with freshly whipped cream and you have a wonderful dessert!
Enjoy!