Thanks for the ideas! The pasta, soup and pancakes sound yummy. I make pancakes using cottage cheese and whole wheat flour, will have to sub some pumpkin and see how they come out.
1 box Betty Crocker Fudge Brownies Mix (the 18.3-oz. Family Size box)
2 tbsp. Better ‘n Peanut Butter, room temperature
Directions:
Preheat oven to 350 degrees. Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else). Spray a small baking pan (8" X 8" work best - no larger!) with nonstick cooking spray and pour in the mixture. Spoon 2 tbsp. of Better ‘n Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around. Cook for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked. Remove from oven. Cover with aluminum foil and let cool in fridge for a couple of hours. Cut into 36 squares and serve.
Serving Size: 1 piece (approx. 1.3 oz.)
Calories: 63
Fat: 1g
Sodium: 56mg
Carbs: 13.5g
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2 pounds boneless pork, cut into one inch cubes
1 teaspoon each salt, black pepper, chili powder
1 cup all-purpose flour
1/3 cup bacon drippings
2 cups chopped onion
1 cup chopped bell pepper
1 cup chopped green chilies
3 cups raw pumpkin, cut into ½ inch cubes
2 cans (16 oz.) yellow hominy, with liquid
2 cans ready-to-use vegetable broth
2 cups water
In a large skillet, sprinkle pork with salt, black pepper and chili powder, dredge in flour.
Brown the pork in the bacon drippings, remove pork to large saucepot Add onions, bell pepper, canned green chilies, pumpkin, hominy, vegetable broth and water to pork. Bring to a boil, reduce
heat, cover and simmer for 1½ hours or until pork is tender. Taste and add more salt, pepper or chilipowder if needed.
Serve with cornbread.
This recipe would work well in a slow-cooker.
"When facing a difficult task, act as though it is impossible to fail. If you're going after Moby Dick, take along the tartar sauce."
2 pounds boneless pork, cut into one inch cubes
1 teaspoon each salt, black pepper, chili powder
1 cup all-purpose flour
1/3 cup bacon drippings
2 cups chopped onion
1 cup chopped bell pepper
1 cup chopped green chilies
3 cups raw pumpkin, cut into ½ inch cubes
2 cans (16 oz.) yellow hominy, with liquid
2 cans ready-to-use vegetable broth
2 cups water
In a large skillet, sprinkle pork with salt, black pepper and chili powder, dredge in flour.
Brown the pork in the bacon drippings, remove pork to large saucepot Add onions, bell pepper, canned green chilies, pumpkin, hominy, vegetable broth and water to pork. Bring to a boil, reduce
heat, cover and simmer for 1½ hours or until pork is tender. Taste and add more salt, pepper or chilipowder if needed.
Serve with cornbread.
i have made pumpkin pancakes too those are really yummy............
anther way i do it is just patty them with just a bit of brown sugar fry in butter ok low fat butter..kind of like the sweet potato patties in the store....great side dish.
1 can pumpkin
1 pkg dry cake mix (spice cake or chocolate is the best)
1 cup water
Directions
Pour dry cake mix into bowl, add water and pumpkin, mix thoroughly.
Spray cake pan with cooking spray.
Pour mix into cake pan.
Bake at 350 for at least 40 minutes.
Let cool and cut into 12 servings.
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Rachel Ray on the food network mixes canned pumpkin(not pie filling) into couscous,orzo,polenta and pasta. You can do a search at Foodnetwork.com for pumpkin recipes.
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