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Pumpkin Chili
By Gayle (adapted from Wind & Willow)
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• 1 Wind & Willow Pumpkin Pie Cheeseball Mix (you will not use the topping part of the cheeseball mix)
• 1 lb Ground Turkey (or beef)
• 4 Bacon Slices, cooked and crumbled
• 1 Chili Seasoning packet (I use Lawry's)
• 1 Onion, diced
• 1 15.25oz can Kidney Beans, drained & rinsed
• 1 15oz can Pinto Bean, drained & rinsed
• 1 30oz can Chili Beans in sauce
• 1 15oz can White Beans, drained & rinsed
• 3 14.50oz cans Ready Peeled Diced Tomatoes
• 2 Serrano peppers, finely diced
• 1/2 cup water
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In a large stewpot, brown turkey meat and chopped onion. Once cooked drain off any fat. Add chili seasoning, Pumpkin Pie seasoning mix along with the rest of the ingredients. Cook on medium high heat till chili comes to a boil. Turn down to simmer and cook for 30 minutes. Serve chili topped with shredded cheese, sour cream or all your favorite toppings.
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Pumpkin Ooey Gooey Bars
By Wind & Willow
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• Wind & Willow Pumpkin Pie Cheeseball Mix
• 1 box Yellow Cake mix
• 1 stick Butter, melted
• 3 Eggs
• 8 oz Cream Cheese
• 3 cups Powdered Sugar
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For the crust combine cake mix, melted butter and 1 egg. Press into a 9" x 13" pan. For the topping combine Cheeseball Mix (topping used later), cream cheese, 2 eggs and powdered sugar. Combine mixture until smooth. Pour mixture into pan on top of crust and sprinkle with topping from cheeseball. Bake for 40 minutes. Let cool before serving. Tastes great with whipped cream or a scoop of vanilla ice cream.
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• 2 oz Bourbon / Whisky
• 1 oz Winter Ambrosia Vinegar
• 1/2" piece Ginger
• Simple Syrup
• Lemon Club Soda
• Apple Wedges for garnish
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In a shaker, muddle ginger pieces. Add Bourbon, Winter Ambrosia Vinegar and a splash of simple syrup (apprx 1-2 Tbsp). Shake cocktail. Pour over ice and top with lemon club soda. Garnish with an apple wedge. Cheers!
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