We’ve thrown together some of our favorite recipes for the months to come, and beyond. These range from super simple to just a tiny bit more complex. Enjoy!
When the pumpkin muffins appear, it’s always a sign that the holidays are coming. It just makes me feel warm and fuzzy
1 box of spice cake
1 15-oz can of pumpkin
Mix the dry cake mix with the pureed pumpkin.
Line a muffin tin or pan with foil baking cups (lightly spray with non-stick spray if desired).
Divide the mixture between the twelve cups and bake at 325-250 degrees for ten to twelve minutes or until the tester comes out clean.
Fruit Cocktail Salad
1 can of fruit cocktail, drained
2 boxes of fruit jello (prepared as directed on box)
Cool whip (add to desired consistency)
Optional: mini marshmallows, shredded coconut or walnut pieces
In a bowl, combine ingredients and put it in the refrigerator to set.
Pretty easy! Our family calls this “fruit fluff”.
Pantry Raid Chili (from Robin Robertson’s cookbook)
Nothing says cooler temps like a bowl of chili. This one is super easy, healthy and loved by the whole family.
1 24-oz jar fire roasted chunky tomato salsa
2 Tbsp chili powder
1 tsp dried marjoram
½ tsp ground cumin
1 c water
3 c cooked pinto beans or 2 15-oz cans beans, rinsed and drained
1 Tbsp soy sauce
Freshly ground black pepper
2 c thawed frozen corn kernels
For garnish: Diced avocado, minced onion, vegan sour cream, shredded vegan cheese, and/or chopped fresh cilantro
- Combine salsa, chili power, marjoram, cumin, and water in a slow cooker and stir to combine.
- Add beans and soy sauce, and season to taste with salt and pepper.
Cover and cook on low for four to six hours.
- Stir in the corn kernels and cook, uncovered, for ten minutes longer to let the corn get hot.
Serve hot, garnished with your favorite chili toppings.
Here’s a vegan version of the one recipe everyone asks for when they visit:
Calabacitas (Mexican squash)
1 c onion, finely diced
3 cloves garlic, minced
1 c of frozen, roasted corn
4 zucchini, diced
2 tomatoes, diced
1 can roasted green chilis, diced
1 bunch fresh cilantro
2 Tbsp vegan butter substitute
Salt and Pepper to taste
Sauté the onions and garlic until browned.
Add in diced zucchini, tomatoes, green chilis and corn in that order.
Cover to cook thoroughly, about 20 minutes on medium heat after topping with the butter substitute throughout.
After the calabacitas are cooked, fold in the chopped fresh cilantro so it retains its flavor. (Some people who are not fans of cilantro have still liked this, because this method makes the flavor milder.)
This is the culinary equivalent of duct tape. I moved into the range-less upstairs apartment in my mom’s house to help care for her. I’ve always loved runny eggs & cheese grits, but had to figure out a way to make them without a stove. Enter the Instant Pot. The result is edible, good for hangovers, and allows the chef to go watch TV while it cooks.
5-7 Tbsp grits, old fashioned or quick. (No instant or artesian. Ursula’s pick: Weisenberger Mills grits)
1 1/4 c water
1-3 slices of bacon (already cooked)
1/2 tsp salt
1 Tbsp butter
Hot sauce to taste (Ursula’s pick: Cholula Hot Sauce)
Prep Grits: add grits, water and salt to a large ramekin. Stir & spoon off the chaff. (If you skim more than 3 Tbps of water off, add some back.) Add butter in one chunk, so it melts slower. Faster melt adds to the liquid content and slows the cook.
Cook Grits: Add a cup of water to your pot, with the rack at the bottom. Place your ramekin on the rack. Close and seal the lid, and pressure cook for 9-10 minutes with a quick release.
This’ll take 20-ish minutes overall, so go watch tv or take a catnap. It’ll beep like crazy when it’s done.
Cook Rest: After quick release, stir cheese into grits, add more cheese on top. Add eggs on top of cheese, pressure cook for 1 minute and wait 30 seconds before quick release for over-medium eggs. Add salt, pepper and hot sauce to taste.
Remove ramekin, add bacon on side. Eat in ramekin for fewer dishes.
Mom’s Curry Pumpkin Soup
1/2 c chopped onions
2 Tbsp unsalted butter
2 Tbsp flour
1 Tbs curry powder
3 c chicken or vegetable broth
1 can of pumpkin puree
1 Tbsp honey
Nutmeg to taste, probably about a teaspoon
1 cup heavy cream (or half and half will do fine)
In heavy saucepan cook onion in butter over moderate heat, stirring until onions are soft (about 3 minutes).
Add flour and curry powder and cook mixture over low heat, adding the chicken stock in a steady stream. (NOT all at once.) Then stir in pumpkin, honey, nutmeg, salt and pepper to taste. Simmer the soup, but do not let it boil, stirring occasionally for 15 minutes.
Stir in cream. Serve hot. Serves around six.
These were a holiday season breakfast treat that always made everyone stop talking. They really are absurdly delicious.
1 1/4 c currants (raisins won’t do!)
2 c sifted flour
2 tsp baking powder
1/4 tsp salt
1 Tbsp sugar
1/4 c shortening
1/4 c milk
3/4 c strawberry jam
Cream together shortening and eggs.
Add flour, dry ingredients, and milk.
This will form a doughy mixture. Place it on a floured surface.
Divide the mixture in half.
Pat half into circle in an 8″ round cake pan.
Spread strawberry jam on top.
Cover with remaining dough, patted out evenly over the circle.
Sprinkle with sugar.
Bake at 400° for 20-25 minutes.
Cool and cut into wedges.