September 23, 2006

Some Yummy Recipes For
The First Day of Fall! (3)

Tonight we will be feasting on chili and cornbread! Won't you join us!


1 lb. ground beef
l onion (chopped)
2 garlic cloves, minced or you can use garlic powder
Cook together until meat loses it's red color.

1 can (2 cups) tomatoes, cut into small pieces and undrained
1 small can (8oz) tomato sauce
1 can dark red kidney beans (undrained) you can use 2 if you like more beans
2 tablespoons sugar
1 teaspoon salt
3/4 teaspoon cumin
2 tablespoons chili powder

Simmer 30 minutes or more. If too thick you can add a little water.
Sprinkle with cheese! Yum!

This next recipe brings along a little taste of Virginia. It is called Williamsburg Cornbread!

Williamsburg Cornbread

Melt 1 stick butter in an ungreased 8x8 pan. In a separate bowl beat two eggs. Add one box Jiffy cornbread mix, one 8oz. container sour cream, and one small can creamed corn. Mix together . Place mixture in the 8x8 pan and stir slightly so the mixture and the melted butter combine. Don't over stir! Bake in a 425degree oven for 30 minutes. Delicious with soups, stews, and chili! Enjoy a little taste of Virginia!

This next recipe comes from a dear friend that Miss Bonnie and I correspond with. You might know her as Magsmommy. She sent Miss Bonnie the recipe and said she always received compliments on it so of course we had to try it:) It is without a doubt the best pumpkin bread I have EVER eaten! Thanks so much, Magsmommy!

Pumpkin Cranberry Bread

3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups sugar
1 can (150z.) pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cups sweetened dried, fresh or frozen cranberries.

Preheat oven to 350degrees. Grease and flour two 9x5 inch loaf pans. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Next, in a separate large mixing bowl combine sugar, pumpkin, eggs, vegetable oil and orange juice ; beat until well blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans. Bake for 60-65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for ten minutes; remove to wire racks to cool completely. * For 5x3 inch mini-loaf pans: Prepare as above. Bake for 50-55 minutes. Makes 2 loaves or 5 mini-loaves.

These would be wonderful to take to neighbors to say "Happy Fall." Wrap in plastic wrap and then tie with a beautiful harvest bow. I think the recipient would be most happy!


Mrs. U said...

Thank you for sharing the Pumpkin Cranberry Bread recipe!! I'll be making this soon!! :)

Mrs. U

Kelli said...

I'll bet your house smells sooooo good!! I got your lovely letter this week, along with the cornbread recipe. I showed it to my sister and we plan on making it this week!!

Susan P. said...

Mrs. U, I am so glad you are going to make this because I know your family will love it:)

Kelli, how neat that you will be making the cornbread with your sister! Sisters are the best! Both of my sisters live 500 miles away but I consider them to be my best friends. Watch out when we get in the kitchen together, the flour "is a flying!" LOL

deb said...

Hi Susan, thanks for sharing the recipes! I've enjoyed catching up on all your posts--12 had acccumulated while I was out of town! Your fall home is beautiful!