Post #69...Bacon and Sex

Post 69..of course about BACON

"Do you like Bacon? Wanna strip?"

 

"Hey baby, can I fry my bacon in your hot sizzling grill?

The people of Canada sure love their bacon. In a recent survey conducted by Maple Leaf Foods, 43% of the respondents said they would rather have bacon than sex. Are you surprised? If you knew Doug...than no!!

Some other interesting findings in the survey:

• Move over High Karate…23% of men ranked bacon as their number one favorite fragrance
• Four out of five respondents (82%) who said they love bacon also said they are good lovers
• Nearly one in four of respondents (23%) wondered if ‘my partner loves bacon more than me’

How about you? If you had to chose, would your choice be bacon or sex? Hmmmm….

Thanks to baconlube, Canadians will never have to choose between two of life’s greatest pleasures again. So you’re welcome Canada, you’re welcome — we’ve got your back, it said. And it’s kosher – no actual pork bellies were harmed in the making of this lube.

Bacon-Wrapped Cracker Appetizer Recipe

Ingredients:

• Club Crackers
• Bacon
• Grated Parmesan Cheese

Directions:

1. Preheat oven to 250 degrees.
2. Lay crackers face up (as many as you want) on a cookie sheet.
3. Scoop about 1 tsp. of grated Parmesan cheese onto each cracker.
4. Cut your package of bacon in half and carefully (so cheese does not fall off), wrap each cracker with a slice of bacon, completely covering the cracker (it should fit snugly around the cracker).
5. Place the bacon-wrapped crackers on to a baking sheet that has a rack on it.
6. Place in 250 degree oven for about 2 hours.

It’s said that how we eat is reflective of our appetite in bed. Food and sex: two universal experiences that can easily become addictive and all consuming. You don’t need to look far—The Food Network, billboards, TV spots to name just a few—to witness firsthand the explosive combination of food and sex.

Men are particularly enamoured of bacon, according to the same survey, commissioned, not surprisingly, by Maple Leaf bacon. Some 18 per cent said they can't survive without it, some days.

Bacon's appeal seems to be hardwired into our memories, particularly its distinctive, lingering smell. In the same survey, when men were asked to pick which smell they preferred among choices ranging from vanilla to musk, 23 per cent chose bacon as their favourite. "I remember being a kid and waking up and smelling that," Armstrong says. "It's like coffee in the morning; the smell is just wonderful -- unless you're hungover."
But bacon is even touted as a hangover cure by some. A story last year in the London Daily Telegraph said high levels of amino acids in bacon can help a hungover body feel better.

Praline bacon

4 pounds bacon (about 3 1/2, 500-gram packages), uncooked, chopped into 1/2-inch (1-centimetre) pieces
8 cups (2 litres) walnuts
1 cup (250 mL) maple syrup
3 cups (750 mL) brown sugar
Mix all ingredients together in a very large pot. Transfer to 400 F (200 C) oven for approximately 1 hour. Set timer for 30-minute intervals and stir occasionally. Mixture should reach 300 F (150 C). (Use a candy thermometer.) Using a slotted spoon, transfer onto baking sheet and cool in refrigerator. Recipe can also be cut in half.

 Think of bacon as the archetype of great sex. The satisfying crunch of perfectly crisped bacon, the delightful saltiness and the way it warms and coats the tongue..



I never got a birds and the bees speech as a child. The closest thing I ever got -- one time, my dad was cooking breakfast; he's like, 'Sex is a lot like this egg. First thing you gotta do is heat up the bed real nice, get it nice and warm, get it ready for her. Then, you gotta take her, crack her over the head and lay her out flat, alright? Come on now -- wait 'til she starts sizzlin' really good, then you can flip her on over -- there ya go. Don't get too excited or you get yellow stuff all over the bacon.'
Daniel Tosh

Bacon Cheeseburger Buns Recipe

This is a fun way to serve bacon cheeseburgers without all the fuss of assembling the sandwiches to serve a gang. These convenient packets can be dipped into ketchup or barbecue sauce as you eat them.

2 packages (1/4 ounce each) active dry yeast

2/3 cup warm water (110° to 115°)

2/3 cup warm milk (110° to 115°)

1/4 cup sugar

1/4 cup shortening

2 eggs

2 teaspoons salt

4-1/2 to 5 cups all-purpose flour

 

FILLING:

1 pound sliced bacon, diced

2 pounds ground beef

1 small onion, chopped

1-1/2 teaspoons salt

1/2 teaspoon pepper

1 pound process cheese (Velveeta), cubed

3 to 4 tablespoons butter, melted

Ketchup or barbecue sauce, optional

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add bacon and cheese; cook and stir until cheese is melted. Remove from the heat.

Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into an 12-in. x 8-in. rectangle; cut each into six squares. Place 1/4 cup meat mixture in the center of each square. Bring corners together in the center and pinch to seal.

Place 2 in. apart on greased baking sheets. Bake at 400° for 9-11 minutes or until lightly browned. Brush with butter. Serve warm with ketchup if desired.

Couple Night OutA French couple, an Italian couple, and a Polish couple go out to dinner.
The French husband says to his wife "pass the honey, honey."
The Italian man says to his wife "Pass the sugar, sweety."
The polish guy, not quite understanding the situation, says to his wife "pass the bacon you fat f*cking pig".

Bacon Caramel Popcorn


Bacon adds a whole new layer of flavor to traditional caramel corn in this recipe for Bacon Caramel Popcorn! Chunks of crispy, salty bacon are mixed with caramel corn and toasted pecans, and then everything is baked together until you have sweet, crunchy clusters. If you want to go really crazy, you can drizzle the whole thing with chocolate when you're finished

6 slices bacon

5 cups popped popcorn (preferably plain)

1/2 cup packed brown sugar

4 tbsp butter

2 tbsp light corn syrup

1/4 tsp baking soda

1/3 cup toasted, chopped pecans

Candy thermometer

 

1. Preheat your oven to 250 degrees F (121 C). Line a rimmed baking sheet with foil, and spray the foil with nonstick cooking spray.
2. Cook the bacon in a skillet until crispy, then drain off the fat and let it cool. Once cool, coarsely chop the bacon into half-inch pieces.
3. Place the bacon, popcorn, and chopped pecans into a large bowl and toss them together.
4. In a small saucepan, combine the brown sugar, butter, and corn syrup and stir them together over medium heat. Once the sugar and butter have melted, stop stirring and insert a candy thermometer 
5. Continue to cook the sugar until it reaches 238 degrees F (114 C) on the candy thermometer, which should only take 3-4 minutes.
6. Once at the proper temperature, remove the pan from the heat, add the baking soda, and stir vigorously. The sugar mixture will foam up, so be careful during this step.
7. Pour the foamy sugar over the popcorn mixture in the bowl and quickly stir everything together, making sure the popcorn, nuts, and bacon are coated with caramel.
8. Spread the popcorn out over the prepared baking sheet. Bake it for about 45 minutes, stirring every 15 minutes to distribute the caramel.
9. Once it is golden brown and crunchy, take the popcorn out of the oven and allow it to cool completely. Store Bacon Caramel Popcorn in an airtight container at room temperature for up to a week.

If you are looking for something to do with the excess bacon fat left over after step 2, try this recipe for bacon caramels!


Bacon Caramels

Despite what their name might suggest, Bacon Caramels actually have a subtle bacon taste, since the recipe does not call for any actual bacon in it. Rather, they are made with bacon fat instead of butter, so they have a slight undertone of a smoky, savory flavor. Of course, you can always top them with some crumbled bacon to boost the pork factor!

1 cup heavy cream

5 tbsp bacon fat

1 tsp salt

1.5 cups granulated sugar

1/4 cup light corn syrup

1/4 cup water

Flaked sea salt or crumbled bacon, as toppings (optional)

Candy thermometer

 

1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. In a medium saucepan, combine the salt, granulated sugar, light corn syrup, and water. Make sure your pan leaves enough room for the mixture to approximately quadruple in size. Place the pan over medium-high heat and stir until the sugar dissolves.
3. Once the sugar dissolves, insert the candy thermometerand cook the mixture, without stirring, until it reaches 330 degrees F (165 C) on the candy thermometer. It should be a medium-amber color and fragrant when it is ready.
4. While you wait for the caramel to cook, combine the heavy cream and the bacon fat in a small saucepan and place it over medium heat until it just reaches a simmer. Once simmering, take it off the heat and set it aside for now.
5. When the sugar has caramelized and reached 330 on the thermometer, begin whisking it and slowly drizzle in the hot cream mixture. It will steam and splutter quite a bit, so be careful to avoid burns. Once all of the cream is incorporated, continue to cook the caramel, stirring frequently, until it reaches 255 degrees F (123 C) on the thermometer.
6. Pour the caramel into the prepared pan. Let it sit for a few minutes, then while it is still warm, sprinkle the top with flaked sea salt or crumbled bacon (or a combination of both), if you desire.
7. Let the caramel cool completely at room temperature, for at least 4 hours or overnight.
8. Once set, remove the caramel from the pan using the foil as handles. Peel the foil off the back. Use a large sharp knife to cut it into small squares. For easiest storage, wrap each individual caramel in waxed paper or parchment paper.
9. Store individually wrapped Bacon Caramels in an airtight container or bag at room temperature for up to two weeks.

dont hate me because I'm ugly!!

Loaded Baked Sweet Potato Soup

serves about 4, can be easily multiplied
3 large sweet potatoes, peeled and cubed (I had 2lbs total after peeling and cubing)
2 tablespoons butter
1 1/2 tablespoons flour
1/2 sweet onion, diced (about 1/2 cup chopped)
2 garlic cloves, minced
2 1/2-3 cups low-sodium vegetable stock
1 1/2-2 cups low-sodium chicken stock
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon smoked paprika

for garnishes: bacon, mascarpone cheese, crumbled goat cheese & crispy shallots

Prepare potatoes: peel and cube sweet potatoes, then add to a microwave safe bowl. Microwave on high power for about 10 minutes or until fork tender, tossing 2-3 times during cook time. If you do not want to use the microwave, throw the potatoes on a baking sheet with a drizzle of olive oil, salt and pepper (you can omit/add less salt and pepper later if this is the case) and roast at 400 degrees for about 35 minutes. Using the microwave will help this soup come together in 30 minutes. Roasting the sweet potatoes adds a bit more “caramely,” deep flavor.
Heat a large pot over medium-high heat. Add butter and diced onions and cook for 5 minutes. Stir in garlic and cook for 1 minute more, then add flour and whisk continuously to create a roux with the onions. Cook the onion roux for about 2-3 minutes, until it starts to golden in color a bit and smell nutty. Add in stock, milk, smoked paprika and potatoes, then bring to a boil. Simmer for 15-20 minutes over medium heat, stirring often – especially scraping the bottom. The potatoes will begin to bread down at this time – if they are not as broken down as you’d like, mash a bit more with a fork. Turn heat down to low and add salt and pepper. Taste and adjust seasonings according to preference. If you’d prefer a thinner soup, add more stock to thin it out. You can also throw the soup in the blender to make it super creamy.
Serve hot with garnishes of crumbled bacon, mascarpone cheese, goat cheese, and crisped shallots.
Note: to crisp the shallots, I sliced 2 whole shallots very thinly, add a little canola oil over medium-high heat, and once hot added the shallots. I cooked them for about 2 minutes, then removed with a slotted spoon and let drain on a paper towel. So good.

Look it's a tomato, it's a blueberry..It's SUPERFOOD!!!

Tomatoes

Fresh tomatoes, salsa, pasta sauce--it's all very, very good for you! You've probably heard a lot about Lycopene, an antioxidant, already. So you know that tomatoes are supposed to be good for you. Did you also know the following facts about tomatoes:

Tomatoes are low in calories, high in fiber, and high in potassium. They are also a source of beta-carotene, alpha-carotene, and various polyphenols. They contain small amounts of B vitamins (thiamine, pantothenic acid, vitamin B6, and niacin), as well as folate, vitamin E, magnesium, manganese, and zinc.

Wow! All that and they're tasty, too!

Yogurt

Yogurt is a SuperFood because of two things it contains: prebiotics and probiotics (basically beneficial live bacteria and other microorganisms). They promote good "tummy" health and also work to fight different diseases ranging from cancer to diarrhea. It's also packed full of protein.

And here you just thought it tasted good...

 

Blueberries

Can you believe that something so small can be so powerful? They were once thought to be lacking because they contained very little vitamin C. Then it was discovered that the phytonutrients they contain still provide as much antioxidant protection to the body as 1,733 IU of vitamin E and more than 1200 milligrams of vitamin C.

So what can they do for you?

• They can give your brain cells a boost.
• They help to slow the effects of dementia and Alzheimer's disease.
• They work to help prevent cancer.
• They help your cells communicate more efficiently.
• They work to prevent cell mutations.

I LOVE BLUEBERRIES!!!!


 

Oats

The good news about oats is that soluble fiber found in them could lower your serum cholesterol levels, especially LDLs (the "bad guys"). More than that, oats have many other good qualties:

Oats are low in calories, high in fiber and protein. They're a rich source of magnesium, potassium. zinc, copper, manganese, selenium, thiamine, and pantothenic acid. They also contain phytonutrients such as polyphenols, phytoestrogens, lignins, protease inhibitors, and vitamin R (they're an excellent source of tocotrienols and multiple tocopherols - important members of the vitamin E family).

But you have to eat the "whole grain" good stuff--not the instant goop. Your oats need to include the bran, the endosperm and the germ.

 

Turkey

It's not just for Thanksgiving anymore! Skinless turkey breast is one of the leanest (meat) protein sources there is. Turkey also offers an array of nutrients: niacin, selenium, vitamins B6 and B12, and zinc. These nutrients are heart-healthy and are also valuable in helping to lower the risk for cancer.

And it also goes so well with yummy antioxidants like cranberries!

 

 

 

Soy

Adding more soy to your diet doesn't mean you have to suffer through eating a tub of tofu if you don't like it. There are many ways to add soy to your diet! You can enjoy whole soybeans, soy nuts, soy milk, miso... there's quite a list!

And what's so good about it? Well, soy is low fat, full of protein, includes plant-based omega-3 fatty acids, and a wealth of disease-fighting phytonutrients (including phytoestrogens). Soy also plays a role in preventing cardiovascular disease, cancer, and osteoporosis as well as helping to relieve menopausal and menstrual symptoms.

And the best news of all for some--you don't have to consume a ton of it to reap it's benefits.

 

 

Pumpkin

Pumpkin as a SuperFood might be a surprise to you. Like turkey, people probably only think of it in the Fall. And then, it's only thought of as a decoration rather than a food... or, if it is, then it's only ever made into Pumpkin Pie (one of my favorites).

But that's a shame because of all the good things that it contains! Pumpkin is known to be:

1. High in fiber.
2. Low in calories.
3. Full of disease-fighting nutrients like potassium, pantothenic acid, magnesium, and vitamins C and E.
4. One of the richest supplies of bioavailable carotenoids and are thus full of both alpha-carotene and beta-carotene.

Walnuts

Nuts may be high in calories (due to their fat content) but they are also good for your health! They are so powerful that eating a handful of nuts about five times a week can reduce your risk of heart disease by 15%-51%!

Many different nuts and seeds are just as beneficial (which is good, became I don't care too much for walnuts myself). Almonds, pistachios and pumpkin and sunflower seeds are also really good for you.

 

Tea

You've probably heard that tea is good for you. Just how is that? Well, here are some facts about tea:

Tea can lower your blood pressure, help prevent cancer and osteoporosis, lower your risk for stroke, promote heart health, play a probable role in preventing sunlight damage to the skin (such as wrinkles and skin cancer), and contribute to your daily fluid needs! How about that--all in one cup.

Beans

Beans include protein, soluble fiber, vitamin B, iron, potassium and magnesium. One of the best things that beans can do is to help you lower your intake of saturated fat and cholesterol (from beef, for example) and still get all the good things that meat would offer.

Also, the soluble fiber in beans helps to regulate your blood sugar and keep you from overeating. Beans are also known to contain cancer fighting agents.

All that... and they are yummy in chili!

 

Spinach

Yes, you do have to eat your spinach. The good news is that spinach is really tasty when used in place of lettuce in a salad! Add a few tomatoes and walnuts and you'll have a SuperFood SuperSalad!

But what exactly can spinach do for you? Is it as powerful as Popeye said it was? Let's find out. Here is a list of the known benefits of spinach:

1. Lessen your risk of cardiovascular disease, including stroke and coronary artery disease.
2. Lessen your risk of cancer, including: colon, lung, skin, oral, stomach, ovarian, prostate and breast cancer.
3. Lessen your risk of developing age related macular degeneration.
4. Lessen your risk of developing cataracts.

Broccoli

Broccoli--another cancer-fighting powerhouse! Broccolu also works to boost the immune system, lower the risk of developing of cataracts, support cardiovascular health, build bones, and fight against birth defects. Broccoli is an incredible nutrient-dense food. It packs in a high level of nutrition with very few calories (30 calories tin one cup!).

If you can't stand the bitter taste of broccoli, here's a tip for you: a pinch of salt helps it to taste sweeter. My own favorite tip: a pinch of curry powder in the water somehow makes broccoli taste cheesy! Without the calories...

 

Oranges

It's probably obvious--oranges are a fabulous source of vitamin C. Don't take the power of vitamin C for granted, though. Surprisingly, many people's diets are deficient in it! Our bodies can't make vitamin C and it's also water soluble, so it doesn't stay around for long either.

So, add some fresh squeezed orange juice back into your daily routine to help support your heart's health and prevent cancer, stroke, diabetes, and a host of chronic ailments!

 

Wild Salmon

Welcome to a new era--one where we've finally come to realize that there are fats that are good for you, like Omega-3 fatty acids. Omega-3's are another one of those nutrients that our bodies can't manufacture on our own. And salmon is one of it's richest sources!

Now, I don't like oily fish, so this is a hard one for me to incorporate into my diet. But I've been told that wild salmon is delicious, high in protein, widely available in canned form, easy to prepare, and, more important, high in beneficial omega-3 fatty acids, so I hope that you enjoy it!

It's The Great Pumpkin Hunt Recipes, Charlie Brown!

    When my children were little, we used to go Pumpkin Hunting in the beginning of October.  Now not much hunting was actually done, and no weapons were ever needed.  We would go to a local farm (that sadly is no longer there)..Pumpkin hunting included drinking samples of warm cider, buying fresh picked apples and aforementioned cider (fresh pressed), along with apples pie, and apple dumplings..all home made..we would watch the caramel apples being made in a huge copper pot.. and of course buy and eat said apples.  Oh yeah we would pick out pumpkins and buy them too.  Now going pumpkin hunting with six kids wasn't as easy as it sounds..we would get the largest pumpkin we could for the house..to be dutifully carved and set on the front porch on Halloween night..but each precious darlin' wanted their own pumpkins...good thing we had a van!! Small pumpkins would be given the jack o'lanternish faces thanks to Mom and her ever handy black marker.
     Pumpkin hunting was exciting as it was the kick off for the holiday frenzy that would follow on its heels.. Meg's Birthday...Halloween...Thanksgiving...Laura's Birthday.. Christmas Eve..Christmas Day..New Year's Eve and finally New Year's Day..at which point all I wanted to do was vegetate..at least till Valentine's Day!
    Needless to say, I love pumpkin... pumpkin anything...so there will be a plethora of pumpkin recipes till Thanksgiving...try a few and enjoy, my little foodies!!
    
Pumpkin
        

Pumpkin as a Super Food might be a surprise to you. Like turkey, people probably only think of it in the Fall. And then, it's only thought of as a decoration rather than a food... or, if it is, then it's only ever made into Pumpkin Pie ( my favorite pie right up there with squash pie).

 

But that's a shame because of all the good things that it contains! Pumpkin is known to be:

1. High in fiber.
2. Low in calories.
3. Full of disease-fighting nutrients like potassium, pantothenic acid, magnesium, and vitamins C and E.
4. One of the richest supplies of bioavailable carotenoids and are thus full of both alpha-carotene and beta-carotene.

Pumpkin Mac and Cheese

2 cups dried elbow macaroni (8 ounces)

2 tablespoons butter

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1  cup whipping cream

1 cup whole milk

4  ounces Fontina cheese, shredded (1 cup)

1 15 ounce can pumpkin

1 tablespoon snipped fresh sage or 1/2 teaspoon dried leaf sage, crushed

1/2 cup soft bread crumbs

1/2 cup grated Parmesan cheese

1/3 cup chopped walnuts

1 tablespoonolive oil

Sage leaves (optional)

 
1. Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.

2. For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.

3. In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.

 

 

 

 

Pumpkin custard

MIX in a medium bowl
1 cup warm water
2/3 cup powdered milk
2 eggs
ADD
1 15-oz can pumpkin purée
1/2 cup brown sugar
2 tsp ground cinnamon
1/2 tsp ground nutmeg/allspice
1/2 tsp salt
1/2 tsp baking powder

Mix well. Place custard mixture in a buttered 4 quart slow-cooker pot. Cook on low for 7 hours. Done when touching the center leaves no batter on your impeccably clean finger. Let cool for at least one hour before serving. Top with vanilla yogurt or toasted nuts. Refrigerate leftovers.

Pumpkin Pecan Tassies


A cross between pumpkin and pecan pie... YUMMY

1/2 cup butter, softened

1 package (3 ounces) cream cheese, softened

1 cup all-purpose flour

 

filling

3/4 cup packed brown sugar, divided

1/4 cup canned pumpkin

4 teaspoons plus 1 tablespoon butter, melted, divided

1 egg yolk

1 tablespoon half-and-half cream

1 teaspoon vanilla extract

1/4 teaspoon rum extract

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 cup chopped pecans

In a small bowl, cream butter and cream cheese. Beat in flour. Shape into 24 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups.
Bake at 325° for 8-10 minutes or until edges are lightly browned.
Meanwhile, in a bowl, combine 1/2 cup brown sugar, pumpkin, 4 teaspoons butter, egg yolk, cream, extracts, cinnamon and nutmeg. Spoon into warm cups. Combine the pecans and remaining brown sugar and butter; sprinkle over filling.
Bake 23-27 minutes longer or until set and edges are golden brown. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 dozen.

Harvest Pumpkin Dip

1 package (8 ounces) cream cheese, softened

2 cups confectioners' sugar

1 can (15 ounces) solid-pack pumpkin

3 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

1/2 teaspoon ground ginger

Apple and pear slices

In a large bowl, beat the cream cheese and confectioners' sugar. Gradually add the pumpkin, pie spice, vanilla and ginger; beat until smooth. Serve with fruit. Refrigerate leftovers. Yield: 3-1/2 cups.

 

Pumpkin Soup

1/2 cup finely chopped onion

2 tablespoons butter

1 tablespoon all-purpose flour

2 cans (14-1/2 ounces each) chicken broth

1 can (15 ounces) solid-pack pumpkin

1 teaspoon brown sugar

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon ground nutmeg

1 cup heavy whipping cream

In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook for 2 minutes or until heated through.

Fresh Pumpkin Soup Recipe

8 cups chopped fresh pumpkin (about 3 pounds)

4 cups chicken broth

3 small tart apples, peeled and chopped

1 medium onion, chopped

2 tablespoons lemon juice

2 teaspoons minced fresh gingerroot

2 garlic cloves, minced

1/2 teaspoon salt

 

TOASTED PUMPKIN SEEDS:

1/2 cup fresh pumpkin seeds

1 teaspoon canola oil

1/8 teaspoon salt

In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 8-10 hours or until pumpkin and apples are tender.
Meanwhile, toss pumpkin seeds with oil and salt. Spread onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 45-50 minutes or until golden brown. Set aside.
Cool soup slightly; process in batches in a blender. Transfer to a large saucepan; heat through. Garnish with toasted pumpkin seeds

Pumpkin Chili
1 lb ground beef

1 medium onion, chopped

2 cans (16 ounces each) hot chili beans, undrained

2 bottles (12 ounces each) chili sauce

2 cans (10-3/4 ounces each) condensed tomato soup, undiluted

1 cup canned pumpkin

2 teaspoons pumpkin pie spice

1 teaspoon salt

1 teaspoon sugar

1 teaspoon pepper

1 teaspoon chili powder

In a large Dutch oven, cook beef and onion over medium heat until no longer pink; drain. Stir in the remaining ingredients. Add water if desired to reduce thickness. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

recipe from Epicurious

Pumpkin Bread Pudding with Spicy Caramel Apple Sauce

Unsalted butter, for the pan

8 cups 1/2-inch cubed Pumpkin Bread (recipe follows) or other bread

2 cups heavy cream

1 cup whole milk

1 vanilla bean, split and seeds scraped

6 large egg yolks

1/2 cup sugar

3 tablespoons pure maple syrup

1 cup canned pumpkin puree, not flavored pie filling

2 tablespoons bourbon

Freshly whipped cream, for serving

Spicy Caramel Apple Sauce (recipe follows)

Shelled pumpkin seeds (optional), for garnish

1. Preheat the oven to 325°F. Butter a 10-inch glass baking dish.

2. Spread the bread cubes on a large baking sheet and bake in the oven, turning once, until lightly toasted, about 15 minutes. Let cool.

3. Combine the cream, milk, and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.

4. Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined. Discard the vanilla bean and whisk in the bourbon.

5. Scatter the pumpkin bread cubes in the prepared baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.

6. Place the dish in a larger roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour. Remove from the oven and the water bath and cool on a wire rack for at least 30 minutes before serving.

7. Serve the warm bread pudding topped with whipped cream and drizzled with spicy caramel apple sauce . Sprinkle with pumpkin seeds if desired.

Pumpkin Bread

4 tablespoons unsalted butter, softened, plus more for the pan

1 3/4 cups all-purpose flour

1/2 teaspoon fine salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1 1/2 cups sugar

1/4 cup vegetable oil

Scant 1 cup canned pumpkin puree, not flavored pie filling

2 large eggs

1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.

2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.

3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.

4. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.

Spicy Caramel Apple Sauce

1 cup heavy cream

1/2 cup apple juice

1 star anise

1 (1-inch) piece fresh ginger, peeled and chopped

4 cloves

2 cinnamon sticks

1/8 teaspoon freshly grated nutmeg

1 1/2 cups sugar

1 tablespoon apple cider vinegar

1 tablespoon apple schnapps (remember June & Doug's

rule...never cook with anything you wouldn't drink from a glass)

1. Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean small saucepan and place back over low heat while you make the caramel.

2. Combine the sugar, 1/2 cup water, and the vinegar in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Add the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.



recipe from Epicurious

Warm Pumpkin Salad with Polenta and Candied Pumpkin Seeds

1 1/2 cups yellow cornmeal (not coarse)

7 1/2 cups water

2 3/4 teaspoons salt

2 1/2 tablespoons unsalted butter

1 tablespoon sugar

1/2 teaspoon ground cumin

1/4 teaspoon cinnamon

1/4 teaspoon paprika

1/4 teaspoon cayenne

1/2 cup raw green (hulled) pumpkin seeds (pepitas)

1 tablespoon fresh pomegranate juice or cranberry juice cocktail

2 teaspoons Sherry vinegar

1 tablespoon minced shallot

6 tablespoons extra-virgin olive oil

1 small pumpkin or butternut squash (2 lb), peeled, quartered lengthwise, and seeded

1 (6-oz) piece Parmigiano-Reggiano

8 oz arugula, trimmed

Prepare polenta:
Bring cornmeal, water, and 2 1/4 teaspoons salt to a boil in a 4-quart heavy saucepan, stirring constantly. Reduce heat and simmer, stirring frequently, until polenta is creamy and tender, about 50 minutes. Remove from heat, then stir in 11/2 tablespoons butter and cool slightly.

Spoon polenta onto center of a lightly buttered large baking sheet, then spread evenly into a 10- by 7-inch rectangle (about 1/2 inch thick). Cover with plastic wrap, then poke several holes in wrap with a small sharp knife and chill 2 hours.

Candy pumpkin seeds:
Melt remaining tablespoon butter in a heavy saucepan over moderate heat. Stir in sugar, cumin, cinnamon, paprika, cayenne, and 1/4 teaspoon salt, then cook, without stirring, until caramelized. Add pumpkin seeds and cook, stirring occasionally, until seeds are puffed and golden. Transfer to a plate to cool. When seeds have hardened, break up any clumps with your fingers.

Make vinaigrette:
Whisk together pomegranate juice, vinegar, and shallot and let stand 5 minutes. Whisk in 3 tablespoons oil, remaining 1/4 teaspoon salt, and pepper to taste.

Roast pumpkin:
Preheat oven to 450°F.

Cut pumpkin quarters crosswise into 1/2-inch-thick slices. Toss with 1 tablespoon oil and salt and pepper to taste in a shallow baking pan and arrange slices in 1 layer. Roast in middle of oven until just tender, about 20 minutes. Remove from oven, then cover with foil to keep warm.

Fry polenta while pumpkin roasts:
Trim polenta into a 9- by 6-inch rectangle. Cut polenta into 6 (3-inch) squares, then halve each square diagonally. Heat 1 tablespoon oil in a large nonstick skillet until hot but not smoking, then cook polenta in 2 batches, turning once, until golden brown, about 8 minutes (if necessary, use remaining tablespoon oil for second batch). Transfer as cooked to a plate and keep warm, covered.

Assemble salad:
Shave 12 strips from cheese with a vegetable peeler.

Whisk vinaigrette, then toss arugula in a large bowl with enough vinaigrette to lightly coat. Place several pieces of pumpkin and 1 piece of polenta on each of 6 plates. Top with arugula, more pumpkin, and remaining polenta. Sprinkle with candied pumpkin seeds and top with Parmesan shavings, then drizzle with remaining vinaigrette.

• Polenta, spread on baking sheet and not yet fried, can be chilled up to 1 day. • Candied pumpkin seeds can be prepared 3 days ahead and kept in an airtight container at room temperature.
• To juice a pomegranate, firmly roll it on a work surface until it feels softer, then cut a small hole in skin and squeeze.

SLOW COOKING...slow, baby, that's how I like it!

10 AMAZING THINGS YOU CAN COOK IN A SLOW COOKER



1 Oatmeal: We love steel cut oats, and this recipe makes magic out of them. A perfect way to wake up in the morning!

• 2 Soufflé : this is definitely unusual, and not our favorite way to make a soufflé, but it's definitely doable!

• 3 Baked Potato:  just set it and forget it, and make a whole bunch at once!

• 4 Cheesecake: make a cheesecake, pan and all, inside your crock pot. Yes, it's possible!

• 5 Dulce de Leche: a more hands-off way to cook sweetened condensed milk.

• 6 Fruit Butters: our very favorite shortcut for making fruit butters. Cut them up, peel them, and pop them into the slow cooker!

• 7 Artichokes: it really doesn't take long to just boil an artichoke, but making them in a slow cooker is all about "the psychological pleasure of coming home after a long day to a fresh-steamed artichoke all ready to eat," as we wrote earlier.

• 8 Baked Apples, from No Monsters In My Bed: a perfect, easy, and delicious use for all those seasonal apples.

• 9 Brownies, from Martha Stewart: Who knew? Yes, sweet, sticky brownies can turn out wonderfully when baked in a slow cooker.

• 10 Bread, from Food.com: this is perhaps better for summertime baking, when you don't want the heat of your oven to overwhelm your home.




Oatmeal...

Spiced Porridge for a Crowd

Makes about eight 1-cup servings; recipe can be doubled

2 cups steel-cut oats
8 cups water
1/2 cup dried cranberries
1/2 cup chopped apricots
1/2 cup chopped dates
1/2 cup chopped figs or raisins
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/4 cup brown sugar
1/2 vanilla bean, split, or 1 teaspoon vanilla extract
1/2 teaspoon salt
zest of 1 orange

Toppings: chopped roasted nuts, jam, fresh fruit, more dried fruit, milk, yogurt, leftover eggnog

Combine everything except the orange zest and toppings in the bowl of a 3-quart or larger slow-cooker. Set the cooker on its lowest cook setting ("LOW" or 8-10 hours), and leave overnight.
If you happen to get up in the night, give the porridge a stir as you pass by. If not, no worries.
In the morning, break up the thin film that forms over the top of the porridge and stir it in. Scrape the sides and bottom. Stir in the orange zest.
Serve with toppings. Leftover porridge will keep refrigerated for at least a week. Reheat with a little milk or water to make creamy again.



Souffle

crockpot souffle

Orange Grand Marnier® Soufflé

2/3 cup sugar plus extra sugar, to coat slow stoneware and sprinkle on top of soufflé
1 orange, zest only
6 tablespoons flour
1/2 cup milk
8 egg yolks
4 tablespoons soft butter
6 tablespoons Grand Marnier® liqueur
1 tablespoon vanilla extract
10 egg whites
1 teaspoon salt
4 tablespoons sugar

1. Rub the interior of Crock-Pot® slow cooker stoneware with unsalted butter and sprinkle with extra fine sugar. Shake out excess sugar.
2. Mix 2/3 cup sugar and orange zest in a food processor.
3. Whisk the flour and milk in a saucepan to blend. Beat in the orange scented sugar. Stir over medium heat until sauce thickens, then whisk as sauce comes to a boil. Continue whisking for 30 seconds and then remove from the heat.
4. Let cool for a moment before beating in the egg yolks one at a time.
5. Add butter, Grand Marnier® and vanilla extract to the mixture and let stand at room temperature for 20 minutes to cool.
6. In a clean bowl, beat egg whites until foamy. Add salt and beat to soft peaks. Sprinkle in sugar and beat to stiff peaks. Add in 1/4 of whipped egg whites to base and fold in. Fold in remaining whites and then scrape the mixture into the sugar coated slow cooker.
7. Turn on High and cook for about 1 hour.
8. If desired, sprinkle the top of the soufflé with sugar and brulée with a torch. Spoon out and serve with chocolate sauce or crème Anglaise. Serves 8-10.


Baked Potato

Like other methods, this one involves wrapping your potatoes in foil. (You could add butter or a bit of salt for some kick, but this trick isn't about the seasonings.) Next, put your slow cooker on low and let the potatoes cook for roughly eight hours. When you're ready, so are they!


Cheesecake

crockpot cheesecake

Crust

- 1 cup graham cracker crumbs
- 2 TBSP brown sugar
- 3 TBSP melted butter

Filling

- 16 oz cream cheese, room temperature
- 3/4 cup white sugar
- 2 large eggs, room temperature
- 1/4 cup heavy cream
- 1 tsp real vanilla
- 1 TBSP flour

Directions.

Find a heat-resistant dish that will fit into your crockpot for the cheesecake. You are going to create a bain marie, or water bath. I used a 1.5 qt Corning Ware dish and it fit nicely into 6qt oval. I tried a round cake pan in a 4 qt round, and that fit too. But I opted for my 6qt, because I'm more comfortable with how it heats.

In a plastic zipper bag, beat the crackers into crumbs with a rolling pin. Put a cup of the crumbs into a medium bowl, and add melted butter and brown sugar. Stir until it's wet and crumby. Press the crumbs into the bottom of the dish you are going to use.

In a separate bowl, cream the cheese, sugar, eggs, flour, cream, and vanilla with a hand-mixer. Unless you have one of those fancy Kitchen Aids. Then use that. Pour the cheese mixture on top of the crust. Lick the bowl.

Add 1/2 to 1 cup of water to the bottom of your crockpot. Lower the dish inside, being careful to not slosh water into your cheesecake.

Cover and cook on high for 2-3 hours. Check after 1 hour, just in case. The cheesecake is done when the edges are no longer shiny and have set. Touch lightly to see that you don't get cheesecake filling on your finger---then you know it's done.

Cook it for exactly 2 hours. Let the cheesecake sit in the cooling crockpot for an hour, before removing and transferring to the refrigerator. Chill in the refrigerator for about 2 hours before cutting and serving.




Dulce le Leche

Dulce le Leche in a crock pot

• 2 14 oz. cans of sweetened condensed milk
• 3 half pint size jars
• crock pot
• water

1. Open cans of sweetened condensed milk and pour into three half pint jars, dividing evenly. Put on lids and rings.
2. Place jars into a crock pot.
3. Fill crock pot with water so that it covers the top of the jars.
4. Turn crock pot onto low and set timer for 10 hours.
5. After 10 hours and remove jars from crock pot.
6. Open the lid and grab a spoon!

Fruit Butter

fruit butter in a crock pot

To make apple or peach butter in the CrockPot, all you need to do is cut them up and peel them, if you wish, and pop them into the slow cooker. No need for water or other liquids. Add a little sugar, if you wish; we added about 1/4 cup of brown sugar to our five pounds of peaches — more for flavor than for sweetness. We added a lemon's worth of juice, just because these peaches were so low in acidity, and we added a few teaspoons of cinnamon and cloves.
We turned the slow cooker on low and cooked the peaches for about 14 hours. They were still a little watery after this, so we reduced the sauce on the stovetop for about a half hour after it finished cooking.
Ta-da! Easy peasy fruit butter.



Artichokes

So we turned to our favorite slow cooker book Not Your Mother's Slow Cooker Cookbook, an excellent and fresh compendium of recipes for just about everything you could think to cook (and a lot you wouldn't, too) in your slow cooker.


Here's how you cook artichokes in your slow cooker.

1. Clean and prep the artichokes.
Baby Artichokes
Snap off the dark-green outer leaves of the artichoke until only the pale, tender inner leaves remain.  Cut off the top 1/4 inch of the artichoke. Trim the stem end and any dark parts around the bottom. Rub the reserved lemon half over all the cut ends.
Whole Artichokes
Cut off the bottom of the sCut off the top 1/2 inch of the artichoke.tem, leaving about 1/2 inch. Pull off any small fibrous dark leaves around the base.  Using scissors, trim off the sharp, pointed tips of the remaining leaves. 

(NB..Acidulated water is a culinary term that refers to a mixture of water and an acid, such as vinegar, lemon, or lime juice. It’s used to prevent certain fruits and vegetables from browning, or oxidizing, when cut and exposed to air. Artichokes are especially prone to oxidation, and that’s why we recommend immediately rubbing their cut surfaces with extra lemon juice before submerging them in acidulated water.


2. Put the artichokes in the slow cooker with liquid. I put the artichokes stem-side down in my big slow cooker and sprinkled them with a little salt, pepper, and fresh-squeezed lemon. Then I poured over about 2 cups of water (adjust to the size of your slow cooker; you may need a little less) and a drizzle of olive oil. Oh, and three smashed cloves of garlic went in too. You could add herbs; rosemary and thyme would be lovely.

3. Cook on low for 6 hours or until the leaves can be easily pulled away. The final cooking time will depend on the actual heat of your slow cooker and the size of the artichokes. The large ones took nearly 7 hours, which may have been because I didn't pull out the choke. But the small one I put in was actually done in about 4 hours.

When the artichokes are finished you can use the heart for all kinds of good things, or just eat it straight. Scrape the flesh off the leaves with your teeth, dipping each one into garlic butter sauce or something else yummy.



Baked Apples

SLOW COOKER BAKED APPLES

*6 large baking apples
*2/3 cup brown sugar
*1/2 teaspoon ground cinnamon
*2 tablespoons butter, cut into 6 small pieces
*1/2 cup apple juice

Grease the crock pot with butter. Remove apple cores leaving 1/2 inch of flesh at the bottom. Mix cinnamon and brown sugar and pack into the apple cores. Arrange apples in cooker, right side up. If necessary, stack apples on top of each other, offset the stack apples so they aren't squarely on top of each other. Place butter on each apple and sprinkle with left over cinnamon and brown sugar mix. Cook on HIGH for 2.5 to 3.5 hours, until apples are slightly soft but not mushy.

Brownies

Slow-Cooker Triple Chocolate Brownies

Martha Stewart Recipe

 

• Nonstick cooking spray
• 1 1/4 cups all-purpose flour (spooned and leveled)
• 1/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 8 ounces bittersweet chocolate, chopped
• 1 cup sugar
• 3 large eggs, lightly beaten
• 1 cup walnut halves, coarsely chopped
• 1 cup semisweet chocolate chips (6 ounces)

1. Lightly coat a 5-quart slow-cooker insert with cooking spray. Line bottom with parchment paper and lightly coat with spray. In a small bowl, whisk together flour, cocoa, baking powder, and salt.
2. Place butter and chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring after each, until chocolate is melted. Add sugar; stir to combine. Stir in eggs. Add flour mixture, walnuts, and chocolate chips and stir just until moistened (do not overmix). Transfer to slow cooker and smooth top.
3. Cover and cook on low, 3 1/2 hours. Uncover and cook 30 minutes. Remove insert from slow cooker and run a knife around edge to loosen brownies. Let cool completely in insert on a wire rack, about 2 hours. Turn out onto a work surface and cut into 14 brownies.

The center may look undercooked when time is up, but it will be perfect once cooled.

Bread

Couldn't Be Easier Slow Cooker Bread

A fluffy, moist wheat and oat bread with a crisp crust. Perfect for baking bread without an oven.

• 1 tablespoon yeast
• 1/4 cup warm water
• 1 cup warm skim milk or 1 cup buttermilk
• 1/2 cup rolled oats
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 whole eggs
• 1/4 cup wheat germ
• 2 3/4 cups whole wheat flour

Grease a deep metal or glass bowl or 1 lb coffee can (we use a glass 18 cm Pyrex soufflé dish); turn slow-cooker on high to preheat.Dissolve yeast in water; combine with milk, oats, salt, oil, honey, egg, and wheat germ.

Add flour and knead until smooth and elastic, about 5 minutes.

Turn dough immediately into bowl or can; cover LOOSELY with foil.

In bottom of slow-cooker, place 1/2 cup of water and a trivet or some crumpled foil.

Place can or bowl on this; cover and bake on High for 3 hours.

Note: sides of bread brown and crisp beautifully, top will slightly brown and be soft to touch.

Yield: 1 medium sized loaf of bread.

Slow Cooker Herb Bread

This bread recipe gets baked in your slow cooker. The recipe comes from Salton Multipot Slow Cooker and was found on www.canada.com.

2 cups lukewarm water, divided

1 (8 g) package active dry yeast

1 tablespoon sugar

2 teaspoons cornmeal

4 1/2 cups all-purpose flour approximately

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried basil leaves

1/2 teaspoon salt

2 tablespoons olive oil

1 tablespoon milk, approximately

Preheat slow cooker unit, without the crock, on high.

Grease slow crock very well and line the bottom with a greased round of parchment paper.

Sprinkle interior of crock with cornmeal.

Stir yeast and sugar into 1/2 cup of the water, set in a warm place and let stand for 10 minutes or until very foamy.

Place flour in large bowl and mix in the herbs and salt.

Make a well in the centre and add the yeast mixture, remaining water and oil.

Mix by hand until a ragged dough forms.

Knead the dough on a well-floured surface for 8 to 10 minutes or until smooth and elastic (add up to 3/4 cup additional flour as needed to prevent sticking).

Place dough in the crock and brush the top with the milk.

Let stand in warm place for 5 minutes.

Place crock in slow cooker unit, cover and bake on high for 2 1/2 to 3 hours or until the dough springs back when lightly pressed on top and the sides of the loaf are browned.

Carefully remove crock and place on dry surface (otherwise crock may crack), allow to stand for 5 minutes, turn crock upside down and give it a sharp, quick shake to release loaf.

Cool completely before slicing.

who says they dont have fashion sense??