Feeling a hint of Autumn in the air...

[Syntyr]

And you know what that means? Time for homemade tamales and all kinds of pumpkin recipes. Love pumpkin baking, just makes the house smell so wonderful.

I think I will make pumpkin cookies. I haven't made them in forever. The kids will love it.

And I'm grateful I don't have to hoard canned pumpkin anymore.

Sounds nummy! Fall in Houston means I can go to the outdoor ranges and shoot skeet without feeling like I am fixing to die after being dipped in a pool of hot sweat!

[MotherBear]

I would like to register a complaint: it's supposed to hit 95 today. Exactly how am I supposed to make Toscana soup with French bread without feeling ridiculous when it's 95 degrees outside? It's soup time, and the weather is obligated to cooperate with me!

[WildBill]

I would like to register a complaint: it's supposed to hit 95 today. Exactly how am I supposed to make Toscana soup with French bread without feeling ridiculous when it's 95 degrees outside? It's soup time, and the weather is obligated to cooperate with me!

I feel your pain. When it gets colder, I'm fixin' to make me a mess o' beans.

[CHLLady]

I would like to register a complaint: it's supposed to hit 95 today. Exactly how am I supposed to make Toscana soup with French bread without feeling ridiculous when it's 95 degrees outside? It's soup time, and the weather is obligated to cooperate with me!

I know! I'm still in summer clothes and just got a pedi.

Hmm, Toscana Soup, care to share the recipe?

Syntyr, yes I know what you mean. I'm about to call and make an appointment for more gun training. It's been way to hot out.

Well, I did try the pumpkin poppers. I'm not sure about the recipe. It just didn't seem pumpkiny enough. The kids liked them though, and it gave me a reason to use my large mini muffin pan.

[MotherBear]

Hmm, Toscana Soup, care to share the recipe?

With pleasure! It's one of my favorites. Inspired by the soup at Olive Garden, but not identical.

3 links sweet Italian sausage
2 medium baking potatoes
2-3 slices bacon, diced
3/4 c. onion, diced
1 med-large clove of garlic, minced
2 c. kale or escarole, chopped
4 Tbsp. chicken bouillon powder
4 c. water
1/2 c. whipping cream

Remove sausage from casings and brown in skillet, breaking up, until cooked through. Place onion and bacon in a large saucepan and cook over medium heat until onions are tender. Add garlic and cook one more minute. Add chicken bouillon powder, water and potatoes; simmer 15 minutes. Add sausage, kale and cream and simmer 4 minutes longer. I like to sprinkle it with Parmesan cheese.

[WildBill]

Hmm, Toscana Soup, care to share the recipe?

With pleasure! It's one of my favorites.

Thanks for the recipe. I will have to try it [once the weather cools down].

[WildBill]

Here's my version of a Tuscan Bean Soup.

1 lb Great Northern Beans
Soak overnight in 6 cups of water

Add the beans, soaking water and the remaining ingredients to a large stock pot.
Bring the mixture to a boil, lower heat and simmer for 3 hours.

2 cups Mirepoix Blend (onion, celery, carrot), fresh or Kroger Brand Recipe Beginnings
1 can (14.5 oz) Diced Tomatoes
2 cups, Collard Greens, chopped
2 small zucchini, sliced
4 cloves garlic, minced
2 Bay Leaves
1 tsp Fines Herbes, Penzey's
1 tsp Italian Seasoning, Penzey's
1 tsp White Pepper, freshly ground, Penzey's
1/4 lb bacon [Blue Ribbon], cut coarsely and cooked until crispy
32 oz Chicken Broth
2 oz Busha Browne, Hot & Spicy Pepper Sherry [or any dry sherry]
2 oz Extra Virgin Olive Oil

[bauer]

Pumpkin can also be used to make lasagna and to stuff raviolis.

One of the greatest things I've ever eaten was pumpkin/mushroom stuffed raviolis at a hole in the wall restaurant in ATL. I can still taste it as I type this.

[WildBill]

Pumpkin can also be used to make lasagna and to stuff raviolis.

One of the greatest things I've ever eaten was pumpkin/mushroom stuffed raviolis at a hole in the wall restaurant in ATL. I can still taste it as I type this.

I was in Round Rock last night and had dinner at the Main Street Grill. I had to try the fried avocado. It was very good.

[WildBill]

Here is my "award-winning" bean chowder recipe:

Wild Billz Beanz

1 lb dried Pink Beans
1 smoked ham hock
1 can (14.5 oz) Hunt's Diced Tomatoes
2 bay leaves
1 lb bacon, Blue Ribbon Thick Cut, coarsely chopped
1 lb ground beef [chuck or round]
2 cans (10 oz) Campbell's Condensed Tomato Soup
1 cup dry red wine
3 fresh jalapenos, seeded and finely diced
4 cloves garlic, smashed and diced
1/2 cup fresh cilantro, stems removed and finely chopped
2 stalks celery, coarsely chopped
1 white onion, coarsely chopped
1 red onion, coarsely chopped
1/4 tsp Penzey's Garlic Powder
1/2 tsp Penzey's White Peppercorns, freshly ground
1/2 tsp Tony Chachere's Seasoning
2 Tbl Penzey's Chili 2000 Seasoning
2 Tbl Penzey's Ancho Chili Powder
4 Tbl Tiger Sauce

Sort and soak 1 lb of pink beans in water overnight.
Drain and add 2 quarts [8 cups] fresh water to the beans in a Stock Pot.
Add bay leaves, ham hock, tomatoes and bring to a boil.
Turn down heat to simmer.

Meanwhile, brown 1/2 lb bacon in a frying pan until brown. Transfer the bacon into the beans and save the fat.
Sauté the white onion, celery, garlic and jalapenos in the bacon fat for a few minutes until fragrant.
Season with a little garlic powder and fresh ground pepper. Add the mixture to the beans.

Cook the remaining 1/2 bacon in a frying pan until brown.
Transfer the cooked bacon to the beans and save the bacon fat.

Brown the ground beef in the bacon fat, season with Tony Chactere's, garlic powder and a little fresh ground pepper.
When the meat is cooked add the red wine and simmer for about 5 minutes. Add the mixture to the beans.

Remove the ham hock and bay leaves.

Add Tomato Soup and Tiger Sauce and continue to simmer. Skim away the scum and fat that rises to the surface.
Add the chopped/stemmed cilantro and the chopped red onion about an hour before serving.

Beans are better if allowed to cool and store overnight in the refrigerator.
Re-heat the next day and serve. Water may be added if the beans need more liquid.

[MotherBear]

Saving all these fall recipes in case the temperature drops below 90 anytime soon!

[bizarrenormality]

My forecast is chili today and hot tamale!

I won't tell you what the FWeather app says.

[CHLLady]

Thank you MotherBear and Wild Bill for sharing your recipes! I've had a sick kid and new braces lately and ran out of soup ideas. MotherBear, do you peel & cube the potatoes? I've never used kale or escarole before, can I sub with fresh spinach?

Wild Bill your bean chowder sounds hearty and something hubby would appreciate. Does this do well in the crock pot? Also, where can I find Penzey's brand and Tiger Sauce? I've never heard of it.

Darn it! We were at a church fair today and it felt like Houston, muggy and hot! I'm ready to crank up the fireplace already, this heat needs to go away!

[WildBill]

Wild Billz EZ Beanz

This is a simplified version for bean chowder.
1 1/2 cups dried Pink Beans
3 slices of Blue Ribbon thick sliced bacon, cut into 1/4" pieces
1/4 lb ground beef or pork
1 can (10 oz) Ro-Tel Original Recipe
1/3 cup celery, coarsely chopped
1/3 cup white onion, coarsely chopped
1/4 tsp Penzey's Garlic Powder
1/2 tsp Penzey's White Pepper, freshly ground
1 tsp Penzey's Cilantro, dried, or 1/4 cup chopped, fresh cilantro
2 tsp Penzey's Chili 2000 Seasoning
2 tsp Penzey's Ancho Chili Powder
1/2 tsp Tony Chachere's Seasoning
1 can Campbell's Tomato Soup

Sort and soak 1 1/2 cup of pink beans in water overnight.
Drain and add 6 cups of fresh water to the beans in a 3 quart sauce pot.
Add the ancho chile powder, Chili seasoning and bring to a boil.
Turn down heat to simmer for about one hour.

Meanwhile, cook the bacon in a frying pan. When the bacon is almost done, add the ground beef [pork].
When the ground beef [or pork] is browned add chopped onion and celery to the pan and saute for a few minutes until fragrant.
Season with the garlic powder, Tony Chachre's and ground pepper. Add the mixture to the sauce pot.

Add the Ro-Tel and continue to simmer for another hour.

Skim away the scum and fat that rises to the surface.
Add the Tomato soup, cilantro and stir.
More water may be added if the beans need more liquid.

[WildBill]

Thank you MotherBear and Wild Bill for sharing your recipes! I've had a sick kid and new braces lately and ran out of soup ideas. MotherBear, do you peel & cube the potatoes? I've never used kale or escarole before, can I sub with fresh spinach?

Wild Bill your bean chowder sounds hearty and something hubby would appreciate. Does this do well in the crock pot? Also, where can I find Penzey's brand and Tiger Sauce? I've never heard of it.

Darn it! We were at a church fair today and it felt like Houston, muggy and hot! I'm ready to crank up the fireplace already, this heat needs to go away!

The bean chowder is very hearty, with some cornbread, a meal in itself.

I have never cooked them in a crock pot, but I suppose it would work well. Usually I cook them on a Sunday morning, simmer the pot and fill the house with good aromas all day long.

I like Penzey's spices. They are fresher and more aromatic that most that you find in the grocery store. I usually buy them online, but they have retail stores in
Arlington and Dallas. http://www.penzeys.com/cgi-bin/penzeys/ ... tores.html" onclick="window.open(this.href);return false; You can always use another brand like McCormick, Schilling if you like.

Tiger Sauce is a sweet and hot sauce that is good on beef, chicken and shrimp. You can find it at Kroger's, Walmart and HEB in the condiment aisle with other hot sauces.