Oh dear! Does it suffice to say that I have been on my deathbed for a week and have now come back to the land of the living? Can you say “FLU”? And quite honestly, I don’t know if I had the pig flu or not, but whatever it was it was awful. Oh I hope that none of you get it. My sister says that even the flu virus is supposed to be especially bad this year and coming from one who knows, take my advice and start a Vitamin C regimen as soon as is humanly possible.
As with all things, though you might be sicker than a dog, the world does not stop. In fact, besides work (of which I missed 4 1/2 days) there was a funeral and a wedding. And it has started to chill up around here. The leaves are turning and there are patches and flecks of red, yellow, orange and gold dotting the mountainside. And as I’ve now emerged from my bed with a bit of a froggy voice and a little cough I’m in need of some easy and warm delightful comforts. Yes, this is turning into a food blog, I know. But, we must eat. So here are two easy treats for you to make. And when I say easy, they really are. Especially the soup. Both are some of my favorite fall dishes and some that I’m sure you will enjoy.
1 lb. hamburger, browned, seasoned and drained
1 15 oz. can of corn, drained
1 15 oz. can of kidney beans, drained and rinsed
1 28 oz. can of diced tomatoes, juice and all
1/3 Cup chunky salsa
1 4 oz. can green chiles
4-5 teaspoons chili powder
3 teaspoons worcestershire sauce
salt and pepper
In a large stew pot, brown hamburger and season with worcestershire sauce and salt and pepper. Add all the rest of the ingredients and season with chili powder and salt and pepper. Let simmer for at least 30 minutes.
Serve with sour cream, grated cheddar cheese and corn or tortilla chips.
Yield – 8 servings
Pumpkin Spice Cookies with Maple or Orange Dream Icing
2 1/2 Cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground clove
1/2 teaspoon salt
1/2 Cup butter, softened
1 1/2 Cups granulated sugar
1 Cup canned pumpkin puree
1 teaspoon vanilla extract
Preheat oven to 350 degrees Farenheit (175 degrees Celsius). In a large bowl, cream together butter and granulated sugar. Add pumpkin, egg and vanilla and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls. Bake for 12-15 minutes in preheated oven. Cool cookies and drizzle with either maple or orange dream glaze.
3 Tablespoons maple syrup
3 Tablespoons water
1 3/4 Cup powdered sugar
Combine and drizzle over cookies.
Orange Dream Glaze
2 Cups powdered sugar
3 Tablespoons fresh squeezed orange juice
2 teaspoons grated orange peel
1 Tablespoon butter
Combine all of the above ingredients adding orange juice until perfect drizzling consistency is achieved.
I hope your harvest is cool with some warm delights beckoning at home. Enjoy!! And don’t get sick!