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Chicken Salad

Ingredients

4 cups diced cooked chicken – leftover roasted chicken is great
1 stalk celery, sliced lengthwise and cut into 1/4-inch pieces
1/4 cup sweet onion diced
1 1/2 teaspoons finely chopped fresh tarragon
2 tablespoons finely chopped parsley
1 cup mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper

Directions

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

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Pumpkin Curry Soup Recipe

Pumpkin Curry Soup

Pumpkin Curry Soup is made with pumpkin puree. If you have the time make your own puree and freeze for future use.

Ingredients

2 tablespoons butter
1 cup chopped onion
2 large cloves garlic – finely chopped
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 cups chicken stock
2 cups of pumpkin puree
1 1/2 cups of evaporated milk

Directions

Melt butter in large saucepan over medium-high heat. Add onion and garlic and cook stirring frequently for 2 to 3 minutes or until tender – do not burn the garlic. Stir in curry powder, salt and pepper and cook for 1 minute.

Add chicken stock and pumpkin puree, bring to a boil. Reduce heat to low and cook while stirring occasionally for 15 to 20 minutes. Stir in evaporated milk. Pour soup into a food processor or blender and blend until smooth.

Look at other pumpkin recipes https://traderscreek.com/recipes/recipe-index/

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Pumpkin Pancakes Recipe

Pumpkin Pancakes

Pumpkin Pancakes simple to make, is a great autumn breakfast and uses the pumpkin you grew earlier in your garden

Ingredients

2 cups all-purpose flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1 1/4 teaspoons pumpkin pie spice
1 teaspoon salt
1 1/2 cups evaporated Milk
1/2 cup Pumpkin puree
1/4 cup water
1 large egg
2 tablespoons vegetable oil

Directions

Combine the dry ingredients – flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl. Combine evaporated milk, pumpkin puree, water, egg and 2 tablespoons oil in small bowl and mix well. Add to the dry ingredients. Stir just until moistened.

Heat your skillet or griddle over medium heat and brush lightly butter. Pour batter onto hot griddle in the size you like and cook until bubbles begin to burst. Turn (cooked side should be browned) and continue cooking for 1 to 2 minutes. Repeat with remaining batter.

Look at other pumpkin recipes https://traderscreek.com/recipes/recipe-index/

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Pumpkin Cranberry Bread Recipe

Pumpkin Cranberry Bread

Pumpkin Cranberry Bread – like a squash, pumpkin lends itself to making a flavorful bread. Adding cranberries just is the perfect touch

Ingredients

3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
2 cups pumpkin puree
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup dried cranberries

Directions

Preheat oven to 350 degrees fahrenheit. Grease and flour two 9 x 5-inch loaf pans.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin puree, eggs, oil and juice in large mixer bowl and beat until just blended. Add pumpkin mixture to flour mixture and stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove to wire racks to cool completely.

Recipe makes two loaves.

Look at other pumpkin recipes https://traderscreek.com/recipes/recipe-index/

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Pumpkin Muffins Recipe

Pumpkin Muffins

Pumpkin Muffins like all breads make good use of the pumpkin flavor. You can use any frosting you like to finish the pumpkin muffins

Ingredients

3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
2 cups of pumpkin puree
4 large eggs
1/2 cup vegetable oil
1/2 cup water or orange juice

Directions

Preheat your oven to 350 degrees Fahrenheit. Paper-line or grease 30 muffin cups.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl and beat until just blended. Add flour mixture to pumpkin mixture and stir just until moistened. Spoon batter into prepared muffin cups – filling 3/4 full.

Bake for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Once cooled you can leave  our muffins plain or use any frosting you like as an additional touch of taste and color.

Look at other pumpkin recipes https://traderscreek.com/recipes/recipe-index/

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Pumpkin Pie Homemade Recipe

Pumpkin Pie

Pumpkin Pie is a super easy recipe. There is no better pumpkin pie than one made from scratch. If you use homemade pumpkin puree all he better.

Ingredients

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
2 cups of pumpkin puree
1 1/2 cups Evaporated Milk
1 unbaked 9-inch deep-dish pie shell

Directions

Preheat your oven to 425 degrees Fahrenheit

Mix the dry ingredients – sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir the pumpkin puree into the eggs then add the dry ingredient mixture. Gradually stir in evaporated milk.

Pour all into the pie shell.

Bake in oven for 15 minutes then reduce temperature to 350 degrees Fahrenheit and continue baking for another 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.

Look at other pumpkin recipes https://traderscreek.com/recipes/recipe-index/