Squash soup

1 Squash roasted and scoop out meat
6 cup chicken stock (my aunty sandy uses 3 cups, depends on how thick/thin you want it)
1 2/3 cup heavy whipping cream
4 Tablespoon butter
salt
cayenne pepper
sour cream to dallop

stir and heat

you could blend it for smoothness or just whisk it, i definatley blend it.

Pumpkin Bars

Fall is my favorite season, that's why I live in Hawai'i! This lastest batch is so good, I didn't even bother to make the frosting. I added 2 of my own variations on the flour and butter.

                                                                   

INGREDIENTS:

·       3/4 cup butter

·       2 cups white sugar

·       4 eggs, beaten

·       1 (15 ounce) can pumpkin puree

·       2 cups all-purpose flour (I use Whole Wheat Pastry Flour for more nutrition – no one notices!)

·       2 teaspoons baking powder

·       1/2 teaspoon baking soda

·       1/2 teaspoon salt

·       1 teaspoon ground cinnamon

·       1/4 teaspoon ground nutmeg

·       1 cup chopped walnuts

·       Frosting 

·       1 (3 ounce) package cream cheese, softened

·       1/3 cup butter, softened (I use coconut oil)

·       1 teaspoon vanilla extract

·       3 cups sifted confectioners' sugar

---

DIRECTIONS:

1.   Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10x15 inch jellyroll pan.

2.   In a large bowl, cream together 3/4 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin. Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; stir into the pumpkin mixture. Mix in walnuts. Spread evenly into the prepared pan.

3.   Bake for 30 to 35 minutes in the preheated oven, or until toothpick inserted near the center comes out clean. Cool completely before frosting.

4.   In a medium bowl, mix together the cream cheese, 1/3 cup butter, and vanilla until smooth. Gradually blend in sugar, beat until smooth. Spread over cooled pumpkin bars. Cut into squares.

Pumpkin Smoothie

Fall Freeze
Yield: 3 cups (720 mL) cup
Processing Time: 1 minute

Ingredients

Prepare Frozen Pumpkin Cubes

1/2 cup (120 mL) apple juice

1 15 oz. (450 mL) can pumpkin

Place apple juice and pumpkin in blender. Run on high for 10 seconds to mix. Spoon by tablespoons into an ice cube tray and freeze.

When Frozen Pumpkin Cubes are Ready

8 oz. (240 mL) apple/cinnamon yogurt

1/3 cup (80 mL) brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

1 tray pumpkin cubes

Place all ingredients in blender and run on HIGH. Use tamper to press ingredients into the blades while processing. In 30-60 seconds, the sound of the motor will change and four mounds should form in the mixture. Stop machine. Do not overmix or melting will occur. Serve immediately

Pumpkin Fondue - soooo cute!

Pumpkin Fondue

0

 like 

Serving Size:

4

Ingredients:

• 1 medium red or orange pumpkin, about 10-12 inches in diameter, or 4 small, round Gold
• Nugget squash or similar
• 3-4 tablespoons olive oil
• a few torn thyme sprigs or sage leaves
• sea salt and freshly ground black pepper

For the fondue

• 2 teaspoons potato flour or cornstarch
• 1 1/4 cups dry white wine, such as Riesling or Grüner Veltliner, or hard cider
• 1 garlic clove, peeled and halved
• 1 bay leaf
• 14 oz. Gruyere (or see other cheeses mentioned), derinded and thinly sliced or shredded
• 2 tablespoon Kirsch (optional)
• 8-10 oz. Taleggio or Fontina cheese, derinded and thinly sliced or grated
• 1/4 cup heavy cream or crème fraîche

Method:

Preheat the oven to 375°F. Cut a lid off the pumpkin or the squashes and, if necessary, take a thin slice off the base so that the shell(s) will stand upright without wobbling.

Scoop out the seeds and enough flesh to leave a shell about 1 inch thick (small squash are fine as they are, just remove the seeds). Rub with the oil inside and out, season with salt and pepper, add a few herb sprigs to the cavity, and bake in the preheated oven for about 50 minutes for a large pumpkin or 40 minutes for small squash. Bake the lids as well, if liked, for around 20–25 minutes, depending on size.

Meanwhile, make the cheese fondue. Mix the potato flour with 2–3 tablespoons of the wine and set aside. Put the remaining wine in a medium-sized, heavy-based saucepan over medium heat and bring to a boil. Simmer for 2–3 minutes, then add the garlic and bay leaf and reduce the heat. Add the Gruyere cheese and, stirring all the time, allow it to melt. When melted, remove and discard the garlic and bay leaf then stir in the potato flour mixture and the Kirsch (if using) until smooth. Add the Taleggio and stir frequently over low heat until the cheese melts. Add the cream, season to taste, and stir over the heat until you have a smooth, velvety texture.

To serve, pour the fondue into the baked shell(s), cover with the lid(s), if using, and carry to the table.

Cooking with Pumpkins and Squash Brian Glover. Ryland Peters & Small, $15.95, 2010. Photo credit: Peter Cassidy

Orange Pecan Pork and Rice

                                                                   

Orange Pecan Pork and Rice is an easy one pan meal that is bursting with flavor and color.

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 65 minutes

Ingredients:

• 1 (6 ounce) package long grain rice mix
• 1/3 cup chopped pecans
• 1 shallot, finely chopped
• 1 cup orange juice
• 3/4 cup chicken broth
• 1 tablespoon butter
• 4 (1-inch) center cut pork chops
• Salt and pepper to taste

Preparation:

Preheat oven to 350 degrees F. In 9" square pan, place rice mix, pecans, and shallot. In small saucepan, combine seasoning packet, orange juice, chicken broth, and butter. Bring to a boil and pour over rice in pan. Top with pork chops, sprinkle with salt and pepper, and cover tightly with foil.

Bake at 350 degrees F for 45-50 minutes or until pork chops are thoroughly cooked and rice is tender. Serves 4

Easiest Meals Ever

OK mom's. We know you have them. Those "go to" meals when time is short. Those recipes that are as tasty as they are simple. PLEASE share them with us, so we all have a secret bag full of easy meals to feed our families. Send the recipe to info@thecenterofpower.com and I'll post it here. Spread the work, easy meal planning is here!

Oh the concentration!

When you just need a few minutes to get the dishes done, this is a great fun tray-time activity.
You need: Playdoh, Spaghetti, Pasta shapes or Cheerios.
Put the playdoh in a big lump, stick in pieces of spaghetti and then get your toddler to thread the pasta shapes or Cheerios onto the spaghetti. It's great for their fine motor skills.... and for getting those dishes done! If you want to dye your pasta then check out this website.