recipe
Oct
25
2010

The Muzzled Magpie

That’s me.  I honestly have too much to do today (and this week) to write much of a post for you.  And I guess when all else fails give you good people a recipe or two.  I am making cookies today – Hallowe’en cookies.  I LOVE Hallowe’en as you know.  Part of my costume arrived in today’s mail.  Everyone has all their things except Benjamin and his will be here no later than Wednesday.  Or it better!

Still no washer.  I am keeping my composure but just barely.  We have two parties this weekend so I need for all my stuff to work.  I need to finish mine and Ben’s costumes.  Bake…bake…bake.  Decorate…decorate…decorate.  And waiting on my washer is not making things go smoothly.  Not at all.

So I will stop complaining because really what good will it do?  None.  I will just leave you with a couple of great recipes to tide you over till I can post some pictures of our costumes and the cookie making projects.

I feel like  I have posted these recipes before but I can’t find them on here!  Even so they are worth repeating!

Dinner In A Pumpkin
Select a pumpkin that’s slightly flattened on the bottom. It should be sturdy, balanced, and able to easily stand on it’s own.
pumpkin

1 medium to large size round pumpkin – about 7 to 10 pounds
2 lbs. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
3/4 cup brown sugar
2 T. lemon juice
1 can pork & beans (15 to 16 oz.)
1 16 oz can chopped cooked tomatoes
1 16 oz. can tomato sauce
2 cups rice, uncooked
1/2 tsp. salt
1/4 tsp. black pepper

Wash the pumpkin. Cut a circular piece out the top to form a lid. Scrape out the seeds and stringy membrane with a large metal spoon and discard. Also check the bottom of the lid and scrape off and stringy area.

In a large skillet, lightly brown the ground beef, then drain off any excess fat. Add onion and chopped green pepper, saute lightly and drain again. In a large bowl, combine tomatoes, tomato sauce, bean, rice, brown sugar, lemon juice and seasonings. Combine with meat mixture, stir to mix all ingredients together.

Place the pumpkin on a parchment or foil-lined cookie sheet. Spoon mixture into the pumpkin cavity. Loosely place the lid on the filled pumpkin. If you like at this time you can spray the outside of the pumpkin with cooking spray and it will be nice and shiny when it is done. Bake at 350° for one hour. Remove the lid, reduce heat to 300° and bake one more hour.

Carefully lift the pumpkin and place on a serving platter  and place lettuce leaves around the bottom as a garnish.  When serving, scoop out part of the baked pumpkin with each portion, if desired. Serve with a loaf of warm crusty French or Italian bread.
I think I am serving this for Halloween night this year.

Now a sweet recipe for you.
Pumpkin Oatmeal Cookies
I have never made this recipe so we will be trying this one together.  I will post my results soon.
1 cup canned pumpkin
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 3/4 cups rolled oats
1 egg(beaten)
1 1/2 cups all purpose flour
3/4 cup shortening
1 cup raisins or craisins
1/2 cup chopped pecans tossed with 1TBSP all purpose flour
1 /2 teaspoon baking soda
1/4 teaspoons nutmeg
3/4teaspoon cinnamon
1 teaspoon salt
Preheat oven to 400 degrees.
In a mixing bowl, stir together flour, sugar, baking soda, cinnamon, nutmeg and salt. Add and mix shortening. Stir until mixture is crumbly. Stir in egg, pumpkin, oats and raisins(or nuts). Drop teaspoonfuls of dough onto an ungreased cookie sheet. Bake 12-15 minutes or until beginning to brown around the edges and dry in the center.
Happy Baking!

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Susan….Hang in there Susan… I will make a wish for you…that your washer arrives SOON!

Love and washing machine wishes
Victoria in Houston

I could send you a washboard if you have a big tub to wash your clothes! ;-)

Thanks for the recipes. I have been on a pumpkin kick of late. Made brownies from a box yesterday and added dollops of canned pumpkin to the top just before baking. Pretty good I thought!

Kat

Susan…I don’t know if you have tried the Pumpkin Oatmeal Cookies, but you should. I love them, my son loves them, and now everybody at work loves them because I brought some in. They are quite yummy. The only thing I changes was to add some Hershey’s cinnamon chips to the mix. The little bites of cinnamon just adds to the pumpkin. Thanks so much for sharing the recipe!!!
Blessed Be
Kat