For the pumpkin chili, click on the link for the recipe! I also made traditional chili in case someone didn’t like pumpkin (not sure why, because I shun anyone who does not like pumpkin, bahaha) but it’s easy to throw it together in a crock pot, so I did!
Ingredients (serves 4)
1 lb ground beef
1 can chili beans
1 can Rotel (diced tomatoes with green chilies) (14.5 oz)
1 package chili seasoning
1 can diced tomatoes (14.5 oz)
1 can tomato sauce (8 oz)
Brown the ground beef, then combine all of the ingredients in a crock pot. Allow to cook for 1 hour on high, then continue to cook for at least 3 hours in the crock pot on low. I top mine with grated cheddar cheese and jalapeños, yummy!
While your chili’s are simmering in their respective crock-pot’s, get your Pumpkin Bread ready to bake!
Ingredients (makes 1 loaf)
1 cup white sugar
1/2 cup brown sugar
2 cups flour
2 tsp baking soda
1 tsp salt
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp allspice
2 large eggs (whisked)
1 cup whole milk
6 tbsp unsalted butter (melted)
1 can pumpkin puree (15 oz)
Combine sugars, flour, baking soda and spices in a bowl.
In a separate bowl combine the whisked eggs, milk, melted butter and pumpkin puree. Then, mix in the dry ingredients.
Now it’s time to pour the batter into a loaf dish and bake at 350° for 45-55 minutes.
The bread should come out golden brown, moist and delicious!
While the pumpkin bread is baking and bringing that amazing aroma into your home, get those little Pumpkin Rice Krispie treats going!
Ingredients (makes 8 pumpkins)
6 cups of Rice Krispies
4 tbsp butter
1 package mini marshmallows
orange food coloring
green gum drops
Melt the butter and marshmallows in the microwave for 3 minutes, stirring after 2 minutes. Then, add the orange food coloring, stir to combine. Add the Rice Krispies and stir to coat. Wait about 10 minutes for the mixture to cool then use a buttered spoon (or buttered hands, like I do!) to form the Rice Krispie treats into little Pumpkins. Top with green gum drops and you have a super cute, festive treat that is easy and everyone loves!
Now, right before your guests arrive prepare your Spinach Artichoke Dip.
Ingredients (serves 4-6)
4 oz frozen spinach
1 can artichoke hearts (14.5 oz)
8 oz package cream cheese
1/4 cup mayonnaise
1/4 cup sour cream
1/2 tsp salt
1/2 tsp garlic powder
1/2 cup grated mozzarella cheese
Start by thawing out the frozen spinach by placing it in a microwave-save dish covered with a lid and into the microwave for 5 minutes. While the spinach is defrosting, blend the artichoke hearts in a food processor until only small chunks exist. When the spinach has been defrosted combine this with the cream cheese, mayonnaise, sour cream, salt, garlic powder and artichoke hearts in a 20 oz small casserole dish.
Top with the mozzarella cheese.
Place in the oven set at 350° for 25-30 minutes. To make this dish fit in with the festive pumpkin-themed night, I hollowed out a small pumpkin and put the dip inside, SO CUTE!
Now it’s time to set up your yummy table of munchies before all of your pumpkin-loving guests arrive!
Now that all your food is ready to go, you can enjoy carving a pumpkin with your guests while they help themselves to chili and snacks!
Slow Cooker Pumpkin Chili is the perfect gluten free fall recipe combining tons of spices and flavor for a delicious dinner, requiring only 15 minutes of prep!
Oh my poor neglected blog! 🙁 Mr Rodas, the math professor I like to refer to as the “Grim Reaper”, does not realize that his 40 hours a week of pre-calc homework is affecting more than just those 15 dwindled down suckers still left in the class after the first two exams created by the math devil himself!
It’s affecting the thousands of my loyal blog followers that have not gotten to enjoy my witty sense of humor, delectable recipes or insight into my favorite things for an entire week! But no need to worry, I’ve made my grand entrance back into the blogosphere with an AMAZING new recipe for you all to enjoy in this, my favorite, fall season!!!