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Tuesday, October 31, 2017

Top 9 Thanksgiving Desserts

The month of November is here. Thanksgiving.  A month we celebrate being Thankful! Time to think about what we will bring to Thanksgiving celebrations with family and friends. Here is a collaboration of delicious desserts from myself and some farmwife friends that are perfect for that Thanksgiving feast.

The fall season is also the harvest season! For many of us we are busy helping bring in the bounty, whether it be directly in the field running equipment to harvest or preparing meals to feed our farmers on a daily basis and everything in between.

Fall season on the farm means a final harvest in the produce fields, harvesting the last of the seasons' vegetables.

Fall season on the farm means preparing for winter so livestock are well cared for. Silage may be chopped and packed, the last cutting of hay may be baled, repairs on barns, fixing fences while the weather is nice.

November, the end of fall season, when all the hard work comes together and looking back at the whole year and can celebrate the growing season. Thankful.

We celebrate with a bounty of food at our Thanksgiving meal. Just like we celebrate bringing our harvest in!

Enjoy these delicious desserts to top off your Thanksgiving meal as we celebrate another year of growing crops and raising livestock.

Pumpkin Pie from Stacy at The Backroad Life

Cake Mix Pumpkin Caramel Cookies from MaryBeth at The Fearless Kitchen

Pumpkin Sheet Cake with Cream Cheese Icing from Liz at Farmwife Cooks

Pumpkin Chiffon Pie from Leah at Beyer Beware

Easy Vanilla Sheet Cake from Jeanette at Fencerow To Fencerow

Pumpkin Chocolate Chip Muffins from Megan at These Old Cookbooks

Pumpkin Pull Apart Bread from Crystal at Chasing Saturdays

Pumpkin Hand Pies from Jent at Farmwife Feeds

Apple Cream Pie from Stacy at The Backroad Life

This post is sponsored by Indiana Soybean Alliance, but all thoughts/opinions are my own. 

Sunday, October 29, 2017

Pumpkin Pie

Pumpkin pie, the traditional pie for the Thanksgiving season. All the spice flavors blended together with the sweet pumpkin flavor is just so delicious! Topped off with a dollop of cool whip makes the perfect dessert for the great feast!

Pumpkin pie is right up there as one of my favorite pies along with Apple Cream Pie. I love them any time of year, but especially in the fall season when you can use fresh produce!

Since we grow pumpkins, I always like to make pumpkin puree from some of the pie pumpkins at the end of the season! I love pumpkin flavor stuff, especially baked deliciousness!! AND why let good pumpkin go to waste!!

So even though pumpkin in most popular in the fall season of the year, pumpkin can really be made anytime if the year...another reason why I like to freeze pumpkin puree.

Pumpkin Pie

3/4 cup sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ginger
1/8 tsp ground cloves
2 eggs
2 cups pumpkin puree (fresh or canned-15 oz. can)
1 can (12 oz. ) evaporated milk
1 unbaked 9 inch deep dish pie crust (or 2 regular crusts) - premade or homemade

whipped cream topping (optional)

In a medium mixing bowl add the sugar, cinnamon, salt, ginger, ground cloves and mix together until well blended. In a large mixing bowl add the pumpkin puree, beaten eggs, and evaporated milk and mix together. Add the dry ingredients to the wet ingredients mix together with a hand blender until well blended. Place the pie crust dish on a cookie sheet to prevent any spill over while baking. Pour the pumpkin mixture into the prepared/premade pie crust.

Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for 40 to 50 minutes. Knife check the center of the pie at the end. Cool. Serve with whipped topping.



Wednesday, October 18, 2017

Crock Pot Chicken Tortilla Soup

Fall is definitely here and what a great way to enjoy it with different Crockpot soups! This chicken tortilla soup is a delicious one, I love to mix in with my soup line-ups every now and then! This Crockpot Chicken Tortilla Soup recipe is definitely one you will want add to your dinner menu rotation.

A little spice and Mexican flavors combined together to make this crock pot soup delicious!

Delicious with and without additional toppings!

With fall season brings harvest. For my family that means pumpkin harvest and I help my dad and brother by running the grain cart. We are also a busy family with sports for the kids, so any kind of meal on the crock pot is super helpful for having dinner ready when we get home from a busy day.

Crockpot Chicken Tortilla Soup

 4 1/2 cups low sodium chicken broth (2 1/2 -12 oz cans)
1 can petite diced tomatoes
1 cup chopped onion
1 Tbsp minced garlic
2 tsp ground cumin
3/4 tsp paprika
1 Tbsp chili powder
1 1/2 lbs boneless skinless chicken breasts
1 can black beans, drained and rinsed
1 cup frozen corn
1/4 cup chopped fresh cilantro
salt and pepper, to taste

When serving:
Tortilla strips or tortilla chips
Shredded cheddar cheese
Sour cream

Add the chicken broth, canned tomatoes, onion, garlic, cumin, paprika, chili powder, corn, black beans, salt and pepper all together in a crock pot and whisk together so the mixture is well blended. Then add the raw chicken breasts into the crock pot and cover with the lid. Cook on low for 8 hours. Remove the chicken breasts and shred, then add the shredded chicken back into the crock pot along with the cilantro. Stir together well. Serve warm with shredded cheese, tortilla strips, and sour cream.

For additional flavors, add guacamole, avocado, diced tomatoes, hot sauce, etc. for your liking.


So warm up this fall during dinner with a nice delicious bowl of Crock Pot Chicken Tortilla Soup!

Wednesday, October 11, 2017

Turkey, Onion and Chive Pinwheels

I absolutely love pinwheels!! All different combinations of flavors! These Turkey, Onion and Chive Pinwheels are my go-to among different pinwheels.

Have a party or picnic that you need to bring a dish for? Pinwheels are perfect for ANY type of get together!

Need to prepare something fast for a carry-in? Pinwheels are super easy and come together fast to get several to share. They travel well and will be one of the first dishes to be empty at your party.

These Turkey, Onion and Chive Pinwheels are perfect for school lunches, after school snack, tailgating parties, and appetizers as well! You really can't go wrong!!

Make ahead of time and they keep well in the fridge for a few days.

They're for sure to be a potluck favorite!

Turkey, Onion and Chive Pinwheels

Flour tortilla shells
Philadelphia Onion and Chive Cream Cheese
Deli cheese slices (I like colby-jack cheese)
Shredded deli turkey
Shredded lettuce

Simply lay out a tortilla shell and spread the cream cheese evenly around the entire shell. On half of the shell layer the cheese, turkey, and lettuce in a somewhat thin layer. Roll up the shell tightly, but gently so it takes shape. Refrigerate for 30 minutes to firm up the cream cheese. Cut the ends off the tortilla roll and cut into 1-inch slices.


Sunday, October 1, 2017

Old Fashioned Rice Pudding

Rice pudding...such a creamy, healthy, and delicious dessert! Old fashioned comfort food at its best that is very easy to make and turns out so rich and tasty!

This recipe comes from a version of my grandma's recipe and I love the creamy sweetness of it!

There are so many variations of making rice pudding between using different rices and adding different flavors (just cinnamon, different fruits, chocolate, or caramel to mention a few). I love the raisins that is used in the recipe from my grandma.

If you need a simple, easy dessert that is flavorful that can be served warm or when it's cooled down.

The pudding starts out by cooking the rice on the oven, then poured into a casserole dish, and finished in the oven and creates a delicious homemade, old fashioned goodness you'll love.

Old Fashioned Rice Pudding

1/2 cup sugar
1/4 teaspoon salt
2 1/2 cups milk, scalded
1/3 cup uncooked rice
1/2 cup raisins
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons Clabber Girl Corn Starch

Combine the sugar, salt, milk, and rice in a medium sauce pan. While continuously stirring with a whisk, bring the rice mixture a boil. Be sure to not turn up the heat to bring to a boil faster, the rice mixture needs to come to a boil slowly to prevent burn and to start cooking the rice. After the mixture comes to a boil, add the vanilla, cinnamon, and nutmeg and stir in. Transfer the mixture into a greased 1-1/2 quart baking dish and cover with foil. Bake at 325 degrees for 45 minutes, stirring every 15 minutes. Add the raisins, stir them in, cover back up with foil, and bake for 15 minutes more. Enjoy warm or cool.



This post is sponsored by Clabber Girl but my
 thoughts/opinions are always 100% my own
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