Pumpkin Custard For The New Year 2010

Here's a quick and simple recipe for you to try as 2009 draws to a close. It is Pumpkin Custard and really really good!

INGREDIENTS:

1 15-ounce can of Libby's Pumpkin
1 Cup evaporated milk (low fat)
1/2 teaspoon of salt (sea salt is best for you)
1/2 cup of Sugar( you can use Splenda if you'd prefer to have all of the Aspertame poison in your system) 1/4 cup.
1 teaspoon of cinnamon seasoning
1/2 teaspoon of ginger seasoning
1/4 teaspoon of cloves
2 egg whites.

PREPARATION:

Mix the above ingredients together and spoon into muffin tin holders. Bake at 350 degrees for 15-20 minutes or until a knife comes out clean.

HAPPY NEW YEAR From
Steve and Kim

White Chicken Chili

Here comes the cold weather. What will you do, what will you do? Personally I find that cooking takes my mind off of the cold weather outside and helps me get rid of some of the stress that is always involved in fighting the weather. So, with that in mind, I'm going to give you one of my favorite winter-time recipes, White Chicken Chili.

INGREDIENTS:
4 Chicken breasts, cooked and cubed.
1 48-ounce jar of Great Northern Beans (some stores sell low sodium beans.)
1 15-ounce can of low sodium chicken broth.
1 16 ounce jar of medium salsa.
2 teaspoons of cumin.
1 teaspoon of chili powder.
2-3 cups of lite Mozzarella cheese.

PREPARATION:
Mix all of the ingredients except the cheese, simmer several hours on low in your favorite crockpot. Prior to serving, stir in the cheese until it melts.

Now sit back and enjoy the winter as it should be... nice and warm.
Let us know what you think. We always enjoy hearing from our readers.

Steve and Kim.

Here's another one of my favorite dishes for you to try.

Heather’s Homemade Chili

1 c Chunky Salsa
¼ c diced green chiles (optional!)
1 can kidney beans (washed/drained)
1 can black beans (washed/drained)
1 can diced tomatoes, undrained
1 lb Lean Ground Beef (93/7)
½ c each, chopped – yellow onion, green pepper, red pepper (celery and/or carrots optional)
1 tbsp Olive Oil
Chili powder, salt, pepper to taste

Heat oil in a large skillet and sauté all vegetables until tender. Add ground beef, chili powder, salt, and pepper.

In a large pot, combine meat and vegetables, and remaining ingredients. Bring to a boil, and let simmer for 25-30 minutes. Add additional seasonings to taste (optional – cumin, oregano, roasted red pepper flakes).

Serve topped with a sprinkle of cheddar cheese, and/or with a side of freshly baked cornbread. Enjoy!

What recipe do you associate with Fall? How do you take your chili?