The Wonderful World of Pumpkins! Pictures and Recipes…

Most of my friends and family know this by now…but I LOVE PUMPKINS. Everything about them. I sigh quite contently when I see one. Became ecstatic when I see a whole field of them. 😀 They ripen to full maturity in my favorite month of the year ~ October.

I had to pick the pumpkins that were growing out in the front yard ~ those little armadillo bug thingies were eating the bottoms of my pumpkins! Bloody wee buggers.

Thought I’d share some more of my pumpkin recipes ~

Click here for my Pumpkin Cobbler ~ and here for Dutchess’ Pumpkin Chocolate Chip Cookies.

I like to make the chili for potlucks ~

Pumpkin Turkey Chili

In a large chili pot (I use my enameled cast iron pot) place enough olive oil to cover bottom of pan and sauté:

1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 large yellow onion, chopped
1 head of garlic, chopped
1-1/2 cups of celery, chopped

Dump veggies into a bowl after sautéing and set aside.

In same pot add one package of ground turkey meat and brown. Add 5 TBSP of chili powder (I use 2 TBSP regular chili powder and 3 TBSP of New Mexican chili powder), 1-1/2 TBSP ground Cumin, 1-1/2 TBSP of Mexican Oregano, a dash of Kosher or sea salt and 1-2 TSP of black pepper.

Dump veggies back into pot.

Add 2 small cans of diced green chiles, 1 can of pumpkin (I use the big’un), 1 can of black beans and 1-2 cans of fat free chicken broth (veggie broth is good too).

Simmer for 2 hours and then serve.

Recipes ~ Grilled Chicken with Mango Salsa and Pumpkin Chocolate Chip Cookies

Last night I tried a couple of recipes ~ one of Rocco DiSpirito's recipes from the Biggest Loser.

Grilled Chicken with Warm Mango Salsa.

Click on above for the recipe ~ and below are my adaptations.

Instead of chicken thighs (which I don’t like) I used 4 skinless/boneless chicken breasts. I don’t know what nu-salt is, so I didn’t use salt at all. I peppered the crap out the breasts and then bbq’d them.

Then for the Mango Salsa I used 3/4 of a large red onion, 3 Roma tomatoes, 2 roasted Hatch Green Chiles, 1 large mango, juice and zest of 3 limes, and 1 cup of cilantro.

I only used 2 of the chicken breasts as there are only 2 of us ~ cut them up in strips and piled it onto our plates with the Mango Salsa and served with warm corn tortillas. Both my husband and I LOVED IT! Very tasty!

Leftovers will be used in a salad tonight…will use romaine and spinach and slice the rest of the chicken with mango salsa on top.


Next was Dutchess' Pumpkin Chocolate Chip Cookies!

I love, love, love Pumpkin ~ so had to try this recipe when Dutchess posted it on her blog.

If you click on the link above, that will take you to her recipe. I added 1/2 cup more pumpkin and 1/4 cup more flour…didn’t have almond extract for some reason (must pick some up as I’ll need it this autumn) so I upped the vanilla. And used pecans instead of walnuts (walnuts hurt my mouth…and pecans taste better!). The chocolate chips I used were Ghirardelli’s 60% Cacao Bittersweet Chocolate Chips.


I didn’t know if the cookies spread while baking so I placed them far apart on the cookie tin. FYI ~ they don’t! Pack ’em on that cookie sheet! 😀

Very good cookies! I highly recommend them!