The Ultimate Pumpkin Bread

Okay, so here's my last pumpkin post for the week and it's a good one. I just spotted this on Barbara Bakes who got it from Streaming Gourmet. All I can say is look at the ingredients. 1 cup of butter, 3 cups of sugar how could this be bad? According to Barbara it tastes just like the Great Harvest Bread Co. Pumpkin Bread. Delish! I'm a chocolate girl so I decided to go that route this time but I also think it would be really good to do half chocolate chips and half nuts.

See you next week when we'll be starting our Thanksgiving Countdown!

Ultimate Pumpkin Bread

Barbara Bakes & Streaming Gourmet

Yields 2 Medium Loaves

Ingredients:

3 cups all-purpose flour

1 tsp pumpkin pie spice

2 tsp ground cinnamon

1/2 tsp salt

1 tsp baking soda

1/2 tsp baking powder

3 cups granulated sugar

1 cup butter, really soft, half melted really

3 large eggs

1 16 oz can of pure pumpkin

1/2 -1 cup mini chocolate chips or 1/2 cup pecans or 1/2 cup of each

Method:

1. Preheat oven to 350˚F and spray two medium loaf pans with nonstick cooking spray.

2. In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.

3. In the bowl of a stand mixer with the wire whisk attached, dump in the sugar. Take the butter and put it in the microwave for about 30 seconds, so that it is half melted. Dump it into the sugar. Add the eggs. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.

4. In three batches, add the dry ingredients mix gently until each batch is just incorporated. Scrape the sides between each batch. Mix in chocolate chips.

5. Pour batter into prepared pans. Bake side-by-side for about one hour or until an inserted knife comes out clean the top is golden.

Posted by: Sallie

Pumpkin Spice Magic Bars

Here's a new twist on an old favorite. I found these delicious pumpkin flavored Magic Bars on Picky Palate. Just like the delicious Magic Bars but with a fall twist. Jenny added cream cheese and pumpkin to make these perfect for Fall. She baked hers in a mini cheesecake pan but I doubled the recipe and used a 9x13 pan (see note at bottom). The one thing I changed was to use cinnamon graham crackers. Really yummy, give them a try!

Pumpkin Spice Magic Bars
adapted slightly from Picky Palate

1/4 Cup melted butter
3/4 Cup cinnamon flavored or regular graham cracker crumbs
2 oz softened cream cheese
3/4 Cup pumpkin puree, Libby’s
3 Tablespoons sugar
1/4 teaspoon cinnamon
1/2 Cup chocolate chips
1/2 Cup coarsely chopped cashews
3/4 Cup sweetened shredded coconut
1/2 Cup sweetened condensed milk
Caramel ice cream topping to drizzle (or make your own if you’d rather)

1. Preheat oven to 350 degrees F. Place melted butter and graham cracker crumbs into a bowl; mix to combine. Press into the bottom of mini cheesecake cups. Bake for 8 minutes then remove from oven.
2. In a bowl beat the pumpkin, softened cream cheese, sugar and cinnamon until smooth. Spoon evenly over each graham cracker crust, about 2 small spoonfuls. Next layer chocolate chips evenly over pumpkin layer following with cashews, coconut and condensed milk. Bake for 22-25 minutes or until top is golden brown. Remove and let cool. *Before bars completely cool, take a plastic knife and run around edges to loosen. It becomes very sticky and difficult to remove from the cups if you do not loosen.
3. Once cooled, carefully remove from cups and arrange onto serving tray. Drizzle with warm caramel and serve. 12 mini magic bars

*Note- To make these in a 9x13 pan (which is what I did) double the recipe. I cooked the crust for the same amount of time and the bars for just a few minutes longer. Just make sure the top is golden brown and you are good to go.

Posted by: Sallie

Spiced Pumpkin Cookie Cakes

Sweet little pumpkin cookie cakes, sandwiched with orange cream cheese icing in the middle - autumnal whoopie pies. Think pumpkin gingerbread. I loved the bright flavor of the orange zest in the cream cheese icing. All of the recipes I've tried from the Sweet Melissa Baking Book seem to have unique touches that make them stand out from the crowd. (Like the toasted almonds in her lemon bars.) I didn't worry about using a pastry bag. Instead I just used a cookie scoop and used a frosting knife for the icing.. I also made mine slightly bigger than called for in the recipe.

Spiced Pumpkin Cookie Cakes

Sweet Melissa Baking Book

For the Cookie cakes:

1/2 cup firmly packed light brown sugar

1/2 cup granulated sugar

8 tablespoons(1 stick) unsalted butter, at room temperature

1/4 cup molasses

1 large egg

1 cup pumpkin puree fresh or canned

2 cups all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon freshly ground nutmeg

3/4 teaspoon kosher salt

1/2 cup whole milk

Confectioners sugar for dusting

For the cream cheese filling:

6 tablespoons unsalted butter, softened

6 tablespoons cream cheese, softened

3/4 cup confections' sugar

3/4 freshly grated orange zest ( about 1/2 orange)

1/2 teaspoon pure vanilla extract

Directions:

Before you start Position a rack int he center of your oven. preheat the oven to 350. Line a cookie sheet with parchment paper or aluminum foil.

In the bowl of an electric mixer fitted with the paddle attachment, mix together the brown and white sugars on low speed to get rid of any lumps. Add the butter, and beat together until light and fluffy, 1 to 1 1/2 minutes. Add the molasses and egg, and mix to combine. Scrape down the sides of the bowl. Add the pumpkin puree and mix to combine.

In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

Add the flour mixture to the pumpkin mixture in the three batches, alternating with the milk. Mix well after each addition. Scrape down the sides of the bowl. Blend thoroughly, but do not over beat.

Using a pastry bag fitted with an Ateco #808 1/2 inch round pastry tip, pipe the dough into cookie cakes about 1 1/2 inch in diameter onto the prepared cookie Sheet. (Alternatively, drop the dough by rounded teaspoonfuls, onto the prepared cookie sheet or use a cookie scoop) Bake for 12 to 15 minutes, or until a wooden skewer inserted into the center of one of the cookies comes out clean.
Remove to a wire rack to cool completely before filling.

To make the Filling:In the bowl of and electric mixer fitted with the paddle attachment, combine the butter, cream cheese, confectioners' sugar, orange zest, and vanilla. Start mixing on low speed and then continue on medium speed until just fluffy and smooth, 2-3 minutes. Do not over beat.

To complete the cookie cakes:Turn half of the cookie cakes upside down onto a freshly lined cookie sheet. Using a pastry bag fitted with a 1/4 inch round pastry tip( she uses Ateco #801) (or using a resealable plastic bag with a corner cut off or a knife), pipe or place about 1 teaspoon of filling onto each upside-down cookie cake. Place the remaining cookie cake halves(right side up) on top.Refrigerate briefly until set, 15-20 minutes. Dust with confectioners' sugar before serving.Keep the cookie cakes refrigerated in an airtight container for up to 4 days.

Posted by: Sallie

Homemade Pumpkin Puree

I hope everyone had a fabulous Halloween. We had such a great time. I loved dressing the kids up and I even dressed up to help at one of my daughter's school parties. The kids in the neighborhood were so cute at the school Halloween Parade and of course our Neighborhood Party was the best! (Thanks Jen & Robyn ) ! Today I'm going to show you how to make your own Homemade Pumpkin Puree. This was a first for me too and luckily I found some great directions at Our Best Bites. It was actually pretty simple and not too gross. I'm so excited to have a stockpile in the freezer for all the yummy pumpkin recipes I love to make . I'll be sharing a few with you throughout the week and next week it's on to Thanksgiving. I can hardly wait!

Sugar Pumpkins You should be able to find them in the produce section of most grocery stores right now and they're pretty inexpensive. They are smaller and darker than a regular carving pumpkin.

Step 1: Preheat oven to 350 degrees. Slice pumpkin in half and remove stem. You can cut it in quarters if you want, or just leave it halved. It doesn't really matter. I cut mine in halves.

Step 2: Using a spoon, scrape out all of the stringy stuff and the seeds. If you want to toast the seeds, make sure to save all this junk in a bowl and not the trash can! You'll be left with just the pumpkin rind and the flesh.

Step 3: Spray a foil-lined baking sheet with non-stick spray. Place your pumpkin cut-side down on the sheet.

Also, during this step, I would recommend covering the pumpkin with another piece of foil. This is so it doesn't dry out. Depending on your pumpkin, it may be overly moist instead. See the solution to that in step 6!

Step 4: Cook pumpkin in your 350 degree oven for 50-60 minutes or until it's tender when pierced with a fork. When done, remove from oven and let cool on the baking sheet.

Step 5: Use a spoon to scrape out the flesh and discard the skin/rind. It should be super soft and easy to scoop right out, kind of like scooping out an avocado.

Step 6: Place pumpkin pulp in a food processor and process until smooth. (Or you can just mash it with a fork or potato masher) Now. If your pumpkin is on the dry side, you can add a little water (or juice depending on what you're making) at this point to get the consistency you want.

If it's too moist, just put your puree in a strainer to let some of the moisture seep through.At this point you can use it in any recipe that calls for pumpkin puree or canned pumpkin.

I bought 4 small pumpkins and got about 4 cups puree total. And if you are trying to gauge- One 15 oz. can equals 1 3/4 cups pumpkin puree and one 29 oz. can (the biggie) equals 3 1/2 cups pumpkin puree.

*I was just going to throw away the seeds but my daughter begged to make pumpkin seeds. I made these. I didn't taste them but the kids loved them.*

Posted by: Sallie

Halloween Dinner Ideas

Halloween is such a fun holiday. It's so fun to plan themed meals, especially when there are kids involved. I live in the greatest neighborhood where every year we block off our whole neighborhood and everyone brings chili, baked pastas, and every type of treat imaginable.The adults chat and eat while the kids jump in the bounce houses and visit the cotton candy machine.

I still try to do a Halloween breakfast or some type of festive lunch or dinner close to Halloween just for fun. My sister always has her in-laws over for fun Halloween meals. Whatever you do I hope you find something below that you will enjoy and have a fabulous Halloween!

Taco Soup
Ezra Pound Cake.com

2 pounds ground beef
1 to 2 diced onions
1 (14 1/2-ounce) can diced fire-roasted tomatoes
1 (10-ounce) can RO*TEL® diced tomatoes and green chilies
2 (15-ounce) cans black beans
1 (16-ounce) can pinto beans
1 (15 1/4-ounce) can whole kernel corn, drained
2 (4 1/2-ounce) cans chopped green chiles
1 (1-ounce) envelope taco seasoning
1 (1-ounce) envelope ranch salad dressing and seasoning mix
Garnishes: Corn chips, cheese, sour cream, green onions

1. In a large skillet, cook beef and onions over medium heat until beef is no longer pink. Drain, using a slotted spoon, as you transfer browned beef and onions to a Dutch oven, stockpot or slow cooker.
2. Add tomatoes, black beans, pinto beans, corn and green chiles. Stir in the taco seasoning and ranch salad dressing mix.
3. If you’re cooking on the stove top, cover the pot and simmer soup over low heat for 30 minutes up to 1 hour, stirring occasionally. If you’re using a slow cooker, cook on low heat for 6 to 8 hours.
4. Garnish individual servings with corn chips, cheese, sour cream and green onions, if desired.

Jack-O-Lantern Quesadillas

My Recipes

Ingredients :
16 (8-inch) flour tortillas, preferably red or orange
8 teaspoons vegetable oil
4 cups grated pepper Jack cheese (12 oz.)

Preparation :
Preheat broiler to high and place an oven rack about 5 inches from heat source. Line a baking sheet with foil and mist with nonstick cooking spray. Stack 8 tortillas on a cutting board and use a sharp paring knife to trim away some of top, leaving a 1-inch "stem" so tortillas are shaped like pumpkins. Repeat with remaining 8 tortillas. Use a knife to cut two triangles for eyes and a crescent for a mouth into 8 tortillas.

Warm 1 teaspoon oil in a large skillet over medium heat. Add a tortilla without eyes and mouth, sprinkle with a scant 1/2 cup cheese. Cover with cutout tortilla. Cook until underside is golden, 1 to 2 minutes, slide onto baking sheet, and repeat to make three more quesadillas.
Place baking sheet under broiler and broil until tops are golden. Slide onto a serving platter and loosely tent with foil to keep warm. Repeat with remaining tortillas and cheese. Serve immediately.

Dinner In A Pumpkin

All Recipes

Ingredients:

1 1/2 pounds ground beef

1 pound ground pork sausage

salt and pepper to taste

2 tablespoons pumpkin pie spice

2 tablespoons brown sugar

2 (14.5 ounce) cans chicken stock

1 1/2 cups long grain and wild rice mix

1 sugar pumpkin

1 (10.75 ounce) can condensed cream of celery soup

1 (10.75 ounce) can condensed cream of mushroom soup

2 (4 ounce) cans mushroom stems and pieces, drained

2 (14.5 ounce) cans French cut green beans

Directions:

In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned. Mix in salt and pepper, pumpkin pie spice, and brown sugar. Drain meats, and mix in chicken stock and rice. Cover, and cook 25 to 30 minutes, until rice is tender. Preheat oven to 400 degrees F (200 degrees C). Remove and reserve top of pumpkin. Scoop out seeds and stringy pulp. Mix cream of celery soup, cream of mushroom soup, mushroom stems and pieces, and green beans into the beef and sausage mixture. Spoon mixture into the pumpkin, and replace pumpkin top. Place pumpkin on a large baking sheet, and bake 1 hour in the preheated oven, or until pumpkin is tender. Scoop out portions of filling and parts of the cooked pulp to serve.

Pumpkin Dip

All recipes

Ingredients:

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

Directions:

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. Serve with ginger snaps, fruit, graham crackers, etc...

Roasted Pumpkin Soup with Cider Cream

Williams Sonoma

Ingredients:

4 baking pumpkins or kabocha squash, each about 2 lb., quartered and seeded

Olive oil as needed

Salt and freshly ground pepper, to taste

4 carrots, peeled and thickly sliced

6 shallots, thickly sliced

2 celery stalks, thickly sliced

4 garlic cloves, minced

3/4 tsp. freshly grated nutmeg

1 Tbs. minced fresh sage

12 cups chicken broth

1 cup heavy cream

1/2 cup apple cider, reduced to 2 Tbs. and cooled

Directions:Position 1 rack in the upper third of an oven and 1 rack in the lower third, and preheat to 425°F.
Divide the pumpkins among 2 baking sheets. Drizzle the pumpkins with olive oil and season with salt and pepper. Place the pumpkins, cut side down, on the baking sheets. Roast, turning the pumpkins occasionally, until they are tender and beginning to brown, about 45 minutes; rotate the baking sheets halfway through the roasting time. Let the pumpkins cool, then scoop the flesh into a bowl.
In a large stockpot over medium-high heat, warm 2 Tbs. olive oil. Add the carrots, shallots, celery, salt and pepper. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes. Add the garlic, nutmeg and sage and cook, stirring frequently, for 1 minute. Add the pumpkin flesh and broth, cover the pot and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Using an immersion blender, puree the soup until smooth.
In a bowl, whisk the cream until slightly thickened. Whisk in the reduced apple cider until blended. Ladle the soup into warmed bowls and drizzle with the cider cream. Serve immediately. Serves 12 to 14.

Pumpkin-Shaped Chocolate Cake

Delish.com

Ingredients:

2 package(s) (18.25-oz.) chocolate cake mix, plus additional ingredients as directed on package

1 1/4 cup(s) confectioners' sugar

1 tablespoon(s) (light) corn syrup

4 teaspoon(s) milk

red and yellow food coloring , or orange, if available, optional

1/3 cup(s) chocolate frosting

1 wafer ice cream cone

1 small tube green decorating icing , optional

edible leaf or petal sugar decorations, for garnish, optional

Directions:

Mist two standard 12-cup Bundt cake pans with nonstick cooking spray. Prepare cake mixes as package label directs for 2 Bundt cakes. Bake as directed. Cool in pans for 10 minutes, then invert cakes onto wire racks to cool completely. You can also prepare cakes one at a time using the same pan. Meanwhile, prepare glaze: In a small bowl, stir confectioners’ sugar, corn syrup and 4 tsp. milk together with a fork until smooth. Blend in remaining 1 tsp. milk, if necessary, for desired consistency. If you like, use food coloring to tint glaze orange, or just leave glaze white. Trim the flat side of each cake with a serrated knife so it’s even. Place one cake, rounded side down, on a serving plate. Spread chocolate frosting on top (not a thick layer, just enough to hold the two cakes together). Position second cake on top of the first, flat side down. Stir glaze again and drizzle over cake. Invert ice cream cone into hole in top of cake to make the pumpkin’s stem. If you like, use green icing to decorate the cone and arrange edible leaf decorations around it.

Slithering Snake Sandwich

Better Homes and Gardens

Ingredients
1 16-ounce loaf frozen bread dough, thawed
4 ounces sliced mozzarella cheese, diagonally cut in half
4 ounces sliced cheddar cheese, diagonally cut in half
1 3.5-ounce package sliced pepperoni
1 8-ounce can pizza sauce
1/2 cup red, green, and/or yellow sweet pepper strips
1 strip roasted red sweet pepper
2 pimiento-stuffed olives
Directions
1. Place thawed bread dough on a lightly floured surface. Roll into a 22-inch long rope. Place on a large greased baking sheet forming a "snaky S" shape. Let rise in a warm place for 1-1/2 to 2 hours or until double in size. Bake in a 350F oven for 20 minutes or until lightly browned and bread sounds hollow when lightly tapped. Remove from baking sheet to a wire rack. Cool to room temperature.
2. Hollow out the center portion of the loaf about 1-inch deep and 1-1/2-inches wide, leaving about 2-inches on each end of the loaf. Layer cheeses down the center of loaf, pressing cheese slices down into the hollowed portion of the loaf. In a medium bowl, stir together the pepperoni and pizza sauce. Spoon atop the cheese. Top with the strips of sweet pepper. Place on a greased baking sheet and bake in 350F oven for 15 to 20 minutes or until heated through and cheese is melted.
3. Make a slit in the front of the loaf and insert a roasted red pepper strip for a tongue; insert two pimento stuffed olives with toothpicks for eyes. Makes 8 servings.

Jack-O-Lantern Sloppy Joe Pie

Taste of Home

1-1/2 pounds lean ground beef
1/2 cup chopped onion
2 teaspoons all-purpose flour
1 cup salsa
1/2 cup chili sauce
1 cup frozen corn
1 can (4 ounces) chopped green chilies
2 tablespoons brown sugar
1 sheet refrigerated pie pastry
1 egg
Orange paste food coloring

Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a small bowl, combine the flour, salsa and chili sauce until blended; stir into skillet. Add the corn, chilies and brown sugar.
Transfer to a deep-dish 9-in. pie plate. Unroll pastry; place over filling. With a sharp knife, cut out a face to resemble a jack-o'-lantern; flute edges. Beat egg and food coloring; brush over pastry.
Bake at 450° for 9-11 minutes or until crust is golden brown and filling is bubbly. Yield: 6 servings.

*You could easily do this with a pot pie too*

The Ghost of Monte Cristo Sandwiches

adapted from Martha Stewart

4 slices Country Potato Bakery Bread or any high quality white bread
4 slices Baby Swiss Cheese
2 slices Oven Roasted Breast of Turkey
2 slices Sliced Baked Ham
3 large eggs
1/4 cup milk
1/2 teaspoon coarse salt
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
Confectioners' sugar, for dusting (optional)

Directions
Lay bread slices on work surface. On 2 bread slices, place 1 slice cheese, 1 slice turkey, 1 slice ham, and 1 more slice of cheese; top each with remaining bread slice.
Using a 5-by-4-inch ghost-shaped cookie cutter, cut out a ghost-shaped sandwich; repeat with remaining ingredients. Set aside.
In a shallow dish, whisk together eggs, milk, and salt.
In a large nonstick skillet, heat butter and olive oil over medium-low heat. Dip each sandwich in egg mixture to coat well on both sides, and place in skillet. Cook, turning once, until golden brown and cheese is melted, about 4 minutes per side. Serve immediately, dusted with confectioners' sugar, if desired.

*I think I am going to make this as French Toast for a fun Halloween Breakfast.*

Ooey Gooey Pumpkin Cakes

Paula Deen

Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla extract
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
Fresh whipped cream, for topping
Candy for toppings (recommended: M and M's, Reese's pieces, crushed Snickers, Heath bars, mini chocolates, peanuts)
Special Equipment: 10 (5-inch) removable bottom tart pans
Directions
Preheat oven to 350 degrees F.
Cake:
Combine the cake mix, egg and butter and mix well with an electric mixer. Divide the mixture into 10-equally sized balls. Flatten each ball with the palm of your hand and gently press into the bottom of each tart pan.
Filling:
In a large bowl, beat the cream cheese and pumpkin until smooth with an electric mixer. Beat in eggs, vanilla and butter. Add the powdered sugar, cinnamon, nutmeg, and mix well. Spoon a scant 1/2-cup of the pumpkin mixture over cake batter in the tart pans and bake for about 40 minutes. Make sure not to over bake as the center should be a little gooey. Let cool in the pans for 10 minutes before removing.
Serve with fresh whipped cream and candy topping.

No Tricks, Just Treats

I have to resign myself to the fact that from now until Jan. 1st there will be way more treats than necessary around here. I gave up long ago trying to be the candy police and do what a good Mom should and dole out a few pieces a day. Instead I just smile when I see their bright orange pumpkins, overflowing with the evening's treasure and beautifully, sticky, Halloween faces. And then I let them eat it. Until it's gone. Is that a crime? I figure they're going to eat it anyway so why not just go for it? Just in case the kids eat all their candy before you can steal some of the good stuff ( a.k.a. chocolate) here are some of my favorites for this year. Am I the only crazy Mom who lets her kids do this ? Tell me I'm not alone in this!

Candy Corn Rice Krispie Treats

Candy Corn Cookie Bark

No Bake Spider Web Cheesecake

Buttermilk Donuts with Maple Glaze

Caramel Apple Cider

Monster Munch

Pumpkin Cookies With Brown Butter Frosting

Witch Finger Cookies

Pumpkin Cake Pops

Apple Cider Spice Donuts

Halloween Petit Fours

Bread stick Mummy Dogs

Pumpkin Spice Magic Bar Minis

I'll be back tomorrow with some great main dishes for Halloween Dinner!

Posted by: Sallie

Cheesy Chili Mac w/ Corn and Green Chilies

First, off the subject, a little funny story for Monday. Apparently Halloween has come early to my house this year. Let me explain. We have a very sweet neighbor who gives out candy to all the school kids walking home on Thursdays. Of course my youngest felt left out so her sweet sister Emma took her over to get some too. Apparently they figured if they could get candy on Thursday why not Monday, and Tuesday, and Wednesday, you get the picture. I apologized to my neighbor for the repeated intrusions but thankfully she just laughed and said it was fine. I had to sit my kids down for a little talk about how it isn't polite to keep asking her for candy everyday.

Today the kids were happily playing in the garage and when it was time for school I noticed they had candy! I asked where they got the candy from and they said, the neighbor, and I said I thought we talked about not going over there everyday, and Emma said oh, not her, the other neighbor to which I replied how did you get candy from them and she said oh, we just knocked on the door and asked! Goodness. What am I going to do?

Well, onto the recipe for today. After the successful homemade mac and cheese,I spotted a similar recipe in the same book for Chili Mac. I've actually never tasted it but what caught my eye was the variation that called for corn, cilantro and diced green chilies! Yum! And as if that wasn't convincing enough it a nice, healthy layer of melted cheese. It was done in about 30 minutes and thanks to the gooey cheese, the little kiddies couldn't even detect the green chilies and gobbled it right up.

Cheesy Chili Mac with Corn and Green Chiles
slightly adapted from The Best Skillet Recipes

**If you want a traditional chili mac, omit the corn, chiles and cilantro**

1 tablespoon vegetable oil

1 medium onion, minced

1 tbsp chili powder (you can reduce this to 3/4 tbsp. if you're worried about too much heat)

1 tbsp ground cumin

3 garlic cloves, minced or pressed

1 tbsp brown sugar

1/2 tsp salt

1 lb. ground beef ( the original recipe calls for 90% lean)

15 oz can tomato sauce

2 cups water

8 oz. (about 2 cups) elbow macaroni or 2 1/2 cups small shells

1 8 oz pkg. (2 cups) shredded Mexican cheese blend **I used Colby cheddar**

ground black pepper

1 cup frozen corn

1 4.5 oz can diced green chilies

2 tbsp. minced fresh cilantro

Heat oil in a 12-inch non-stick skillet over medium heat. Add onion, chili powder, cumin, and salt and cook, stirring often until softened 5-7 minutes. Stir in garlic, brown sugar, and cook until fragrant (about 30 seconds). Add the beef and cook until lightly browned and no longer pink. Drain grease if necessary.

Stir in the water and tomato sauce, then add the pasta. Cover, increase heat to medium-high, and cook, stirring often and adjusting heat to maintain a vigorous simmer until pasta is tender, about 9-12 minutes.

Off the heat, stir in 1 cup of the cheese, corn, green chilies, and cilantro. Season to taste with salt and pepper. Sprinkle remaining 1 cup cheese over top, cover , and let stand off heat until cheese melts. Serves 6.

*If you want to kick it up a notch add 1/2 tsp. of red pepper flakes along with the chili powder*

Posted by: Sallie