Weekend Linkage Fall Flavors Edition 4

We’re wrapping up this month’s celebration of fall flavors. There are a few recipes missing because I’ve been a bit under the weather and wasn’t able to get the posts for Thursday, Friday, and Sunday (tomorrow) finished. They’ll be coming and I will post them on the proper dates and will add the links on the main post when that is done.

Here are some delicious recipes for your perusal.

I am all about quick and easy for most recipes and this Cheesy Ground Beef, Rice and Broccoli Skillet Recipe from Hot Eats and Cool Reads fits that description.

Tiffany from Eat at Home has an Ingredient Spotlight linky every week and this week’s theme was pumpkin recipes. If you want some new ways to eat pumpkin I’m pretty sure you can find something there.

This Sausage and Corn Chowder from The Country Cook would be great on a chilly evening.

Jamie from Love Bakes Good Cakes has a recipe for homemade Alfredo sauce you can whip up in no time.

 

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Slow Cooker Broccoli Soup

This is one of my all time favorite soups especially since it is made in the slow cooker so I can go on about my day and have a delicious and filling supper that evening.

 

Slow Cooker Broccoli Soup

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 6 cups chopped broccoli, stems and florets
• 1 pound red potatoes, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/8 teaspoon cayenne pepper
• 5 1/4 cups chicken broth
• 2 to 2 1/2 cups shredded cheddar cheese
• 1 cup half and half or light cream.

Cooking Directions

1. In a 4 quart slow cooker combine the broccoli, potatoes, onion, garlic, and cayenne pepper. Pour the broth over the vegetables and stir.
2. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours.
3. Add in the cheese about 1/4 cup at a time, stirring well between each addition, until melted then pour in half and half.
4. Stir and serve.

You may also like:

• White Chicken Chili
• Cheesy Vegetable Soup
• Southwestern Pinto Bean Soup

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Pumpkin Buttermilk Pancakes

These pancakes are the traditional fluffy buttermilk pancakes with a hint of pumpkin and spice flavor. The base mix is the same as the regular buttermilk pancake recipe but I’ve streamlined the assembly to make these quicker and easier to make.

Pumpkin Buttermilk Pancakes

      

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 2 cups buttermilk pancake mix
• 2 eggs
• 1 1/2 cups buttermilk
• 3/4 cups pumpkin
• 2 Tablespoons melted and slightly cooled butter
• 1 teaspoon pumpkin pie spice
• 1 stick butter, for the pan

Cooking Directions

 

1. Heat a skillet over medium heat until a drop of water sizzles when it hits. Grease lightly with butter.
2. Place 2 cups of the pancake mix and the pumpkin pie spice in a bowl or pitcher. Whisk together.
3. Blend together the eggs, butter, pumpkin and buttermilk until smooth.
4. Pour the pumpkin mixture over the dry ingredients and stir until just blended. Batter will be thick
5. Pour approximately 1/4 cupful of batter onto the hot pan. Cook until the edges have set and the bubbles have popped. Flip and cook until golden on the other side.
6. Serve hot with butter and your favorite syrups.

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Thanks for stopping by. I love to hear from my readers so comments are welcome. I have over 100 more recipes in the index if you want to check them out.

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Southwestern Beef and Black Bean Bake

This dinner takes around an hour from to start to finish but it isn’t complicated and only takes a skillet and a baking dish. You can customize the spiciness level your family prefers by using a hotter diced tomatoes with green chiles or enchilada sauce. I would keep one of those mild to make sure you don’t start any five alarm fires in your mouth.

 

 

Southwestern Beef and Black Bean Bake

Recipe by Micha @ Cookin’ Mimi

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced or pressed
• 2 cups (1 15 ounce can drained and rinsed) black beans
• 1 10 ounce can diced tomatoes with green chiles
• 1 small can red enchilada sauce
• 1 1/2 cups shredded cheddar cheese
• 9-12 corn tortillas, torn

Cooking Directions

1. Preheat oven to 350 degrees
2. Spray a 9×9 inch baking dish.
3. In a large skillet over moderate heat brown the ground beef, onions, and garlic until meat is cooked through and the onions are softened. Drain off any fat.
4. Add the black beans, tomatoes with chiles, and enchilada sauce to the skillet. Simmer for 15-20 minutes.
5. Ladle a small amount of the meat mixture in the bottom of the prepared dish. Top with 1/3 of the tortillas, 1/3 of the meat mixture and 1/3 of the cheese. Repeat layers until ingredients are gone.
6. Bake in the preheated oven for 20-25 minutes or until bubbly and golden.
7. Let rest for 10 minutes before serving.

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Pumpkin Spice Sweet Rolls

Cinnamon rolls are a favorite treat and these sweet rolls with pumpkin in both the dough and the filling are a welcome change from the traditional rolls.

Pumpkin Spice Sweet Rolls

Recipe by Micha @ Cookin’ Mimi adapted from Six Sisters’ Stuff

Ingredients

For the dough:

• 1/4 cup warm water
• 2 1/2 teaspoons yeast
• 1 teaspoon sugar
• 1/2 cup milk
• 2 eggs
• 1 cup pumpkin puree
• 1/3 cup butter, melted
• 3/4 teaspoon pumpkin pie spice
• 1 teaspoon salt
• 1/2 cup white sugar
• 5-6 cups flour

For the filling:

• 1/2 cup pumpkin puree
• 1/2 cup softened butter
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 2 Tablespoons pumpkin pie spice

For the icing:

• 2 cups powdered sugar
• 2 Tablespoons softened butter
• 1/2 teaspoon vanilla
• 1 Tablespoon milk

Cooking Directions

For the dough:

1. In a medium bowl mix together the warm water, yeast, and 1 teaspoon sugar. Stir to combine and let sit for 10-15 minutes or until mixture is foamy.
2. In the bowl of a stand mixer fitted with a flat beater stir together the milk, eggs, pumpkin, butter, 1/2 cup sugar, salt and the 3/4 teaspoon pumpkin pie spice. Mix until well blended. If you don’t have a stand mixer you can do this with a hand mixer or a spoon.
3. Add 4 cups of the flour and the yeast mixture. Stir until combined.
4. Switch to the dough hook and knead for 5 minutes. Add in the additional 1-2 cups of flour 1/2 cup at a time until the mixture starts to clean the sides of the bowl. You want a soft dough but not an overly sticky one. If you’re doing this by hand flour a clean surface, turn the dough out and sprinkle with flour. Knead by hand for 8-10 minutes or until you have a soft dough. Form into a ball
5. Place the ball of dough into a greased bowl. Flip to make sure that all sides have been greased. Cover with sprayed plastic wrap or a damp tea towel.
6. Set in a warm draft free place and let rise for 1 hour or until the dough has double in size.

For the filling:

1. Beat together the softened butter and 1/2 cup pumpkin until smooth. Set aside.
2. In another bowl mix together the brown and white sugars, and 2 Tablespoons pumpkin pie spice.

Assembling and baking the rolls:

1. When dough is ready roll out on a floured surface. You’ll want 16 by 21 inch rectangle. You don’t have to be precise.
2. Spread the pumpkin/butter mixture over the dough and sprinkle with the sugar and spice mixture.
3. Roll up tightly starting with a long edge, pinching the edge to seal.
4. Cut the jagged edges off and then slice into 12 rolls.
5. Place into a greased 9 by 13 inch pan or 2 8 inch cake pans.
6. Cover with sprayed plastic and let rise for 30 minutes.
7. While rolls are rising preheat oven to 400 degrees.
8. When the rolls are almost doubled bake for 15-20 minutes or until golden brown.

For the icing:

1. In a medium bowl mix together the powdered sugar, 2 Tablespoons softened butter, vanilla, and enough milk to achieve the desired consistency. Spread over warm rolls.

 

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Thanks for stopping by. I love to hear from my readers so comments are welcome. I have over 100 more recipes in the index if you want to check them out.

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