Fall into the magic. I had not thought about this time of year as magical, but as I thought about it, it truly is. Have you ever worked hard on a warm autumn day to rake a pile of leaves, only to have the kids come and jump in it?
The season is also magical due to Halloween traditions. When else is it OK to be transformed into superheroes, princesses or race car drivers?
I also love the official lighting of the spooky pumpkin face.
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While candy is the big prize, try to remember to eat something nutritious first.
Enjoy the following recipes that use convenient preparation methods and seasonal produce.
SLOW COOKER UNSLOPPY JOES
Serve with fresh buns, vegetables and dip. As theGo-to Gadget contest wraps up on Oct 30,I have to give credit to my slow cooker. With a busy family and differing schedules, we could not manage warm and comforting meals without it. This recipe works well when you are rushed and is great for kids on Halloween night. The secret ingredient that promises unsloppy is oatmeal.
1 lb. lean ground beef 454 g
1 medium onion, finely chopped
1/4 c. yellow pepper 60 mL
1 stalk celery, finely sliced
1 10 oz. can sliced and drained mushrooms
1 14 oz. can beans with tomato sauce
1 14 oz. can tomato soup
1/2 c. ketchup 125 mL
2 tbsp. chili powder 30 mL
1 tbsp. brown sugar 15 mL salt, pepper and dash of cayenne to your taste
1/4 c. oatmeal 60 mL
Brown the beef, onion, yellow pepper and celery in a skillet for about seven minutes to remove the pink from the meat. Transfer to a slow cooker and add the mushrooms, beans, soup, ketchup, chili powder, sugar, salt and peppers. Combine well and cook for about six hours on low or about three hours on high. Add oats and cook on high for 20 additional minutes. Turn the slow cooker to warm and serve when desired. Scoop into fresh buns just before serving.
PUMPKIN SPICE COOKIES
Served with hot tea or cold milk, these cookies are a fun form of pumpkin pie. They are a great accompaniment to applesauce or canned peaches and pears.
1 c. butter or margarine 250 mL
1/2 c. white sugar 125 mL
1/2 c. brown sugar 125 mL
1 egg
1 tsp. vanilla 5 mL
1 c. canned pumpkin 250 mL
2 c. flour 500 mL
1 tsp. baking soda 5mL
1 tsp. baking powder 5mL
1 tsp. cinnamon dash of nutmeg 5mL
1/2 tsp. salt 2 mL
Optional:add 1 c./ 250 mL of dark chocolate chips or chopped pecans to the cookie dough for more texture.
Preheat the oven to 350 F (180 C). Beat the butter or margarine together with the sugars until creamed. Add the egg and vanilla and beat. Add the pumpkin, flour, soda, powder, cinnamon, nutmeg and salt to the creamed mixture and combine well. Add the chocolate or pecans if desired. Drop onto an ungreased cookie sheet and bake for 12 minutes.
Adapted from Prairie Pooches &Friends Favourite Recipes Cookbook, www.prairiepoochesrescue.com.
PUMPKIN CRANBERRY BREAD
The tart red berries make this treat unique. I often make it at the same time as the spice cookies to use up the canned pumpkin.
3 c. flour 750 mL
4 tsp. pumpkin pie spice 20 mL (or a combination of:
1/2 tsp. cloves 2 mL
1/4 tsp. ginger 1mL
2 tsp. baking soda 10 mL
1 1/2 tsp. salt 7 mL
3 c. sugar 750 mL
2 c. canned pumpkin 500 mL
4 eggs
1 c. oil 250 mL
1/2 c. orange juice 125 mL
1 c. fresh or frozen cranberries 250 mL
Preheat oven to 350 F (180 C).
Grease and flour two loaf pans. Combine the flour, spice, soda and salt in a mixing bowl. In a separate bowl, combine the sugar, pumpkin, eggs, oil and orange juice. Beat until well combined, then gradually add the flour mixture. Fold in the cranberries and pour into prepared pans. Bake for 60 minutes or until a toothpick comes out clean. Cool and remove from the pans.
Source: allrecipes.com.
Glaze the above pumpkin treats with a combination of 1 c./250 mL of icing sugar, 1 tsp./ 5 mL lemon juice and 2 tbsp./ 30 mL water if desired.
CHOCOLATE ZUCCHINI BUNDT
Use the zucchini that lurks in garages, basements and cold rooms after an abundant harvest. This cake is terrific for decorating for that Halloween party. Everybody loves chocolate.
2 c. flour 500 mL
2 c. sugar 500 mL
3/4 c. cocoa 175 mL
2 tsp. baking soda 10 mL
1 tsp. baking powder 5 mL
1/2 tsp. salt 2 mL
1 tsp. cinnamon 5 mL
4 eggs
1 1/2 c. oil 375 mL
3 c. grated zucchini 750 mL
Optional:
3/4 c. chopped pecans 175 mL
Preheat oven to 350 F (180 C). Grease and flour a bundt pan.
In a mixing bowl, combine the flour, sugar, cocoa, soda, powder, salt and cinnamon. Add the eggs and oil, mix well. Gently fold in the zucchini and nuts (if desired).
Pour into the pan. Bake for 50 minutes or until a toothpick comes out clean.
Cool and frost with your favourite icing.
Source: allrecipes.com.
Variation: Make this recipe into cupcakes rather than a cake. After pouring into muffin tins, bake for 20 minutes.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact:
