Harvest Pumpkin Bars

Ever heard of the King Arthur Flour Company? Their cookie cookbook has some of the best cookie recipe's I have ever tasted. Every one so far has been fantastic and the selection is pretty decent. All kind of different cookies with a resource section that is a must for a beginning baker. I could go one but this isn't a commercial. Suffice to end with at least check it out at the local library if only to try this recipe.
If you like pumpkin pie than you will probably enjoy these bars. The cream cheese frosting gives it a pumpkin cheesecake taste and it has a moist and tender texture. It is very simple and even with the frosting the only difficult part was waiting until the bars were cool enough to frost. I made two batches for each family thanksgiving event we attended and they were enjoyed by all who ate them. Tonight I decided to try a variation on the recipe and added a cup of chocolate chips to the recipe and didn't make the frosting. It was a good decision, they turned out great.

A cup of chocolate chips might be too much unless you are like me and honestly can't think of a situation where there could be such a thing as too much chocolate.

Homedesigned Chili

For once I can actually include a recipe without fear of being yelled at by lawyers. I 'designed' this recipe with only a little help from various online recipes. Mostly to see how long it should cook and the ratio of meat to beans to use. I like using the crockpot for stuff like this, especially when I am making it on one of Fettish's work days. The Kid needs two naps a day and I hate leaving a pot simmering on the stove when I am in the bedroom with him. Our cats are inquisitive and I would hate to have something bad happen.
The chili turned out deliciously. The amount of beans and meat was just right, it was very savory and warming. There are tons of leftovers, enough to be able to freeze a few portions for future lunches.

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• 1 lb ground beef or meat of your choice
• 8 oz pinto beans, if using dry beans soak according to package directions
  
• 15 oz red beans, i used canned organic beans, rinsed
  
• 1 Tbl olive oil
• 1/2-1 Cup beef broth
  
• 1 onion, diced
  
• 3 cloves garlic, minced
• 2 cans diced tomatoes
• 1 (4 oz) can diced green chili's
• 1 (8 oz) can tomato sauce
• 2 Tbl chili pepper
• 1/2 tsp cumin
• 1/8 tsp cayenne pepper
• salt and pepper to taste
  

Heat olive in skillet at medium heat, add half of the onion and cook until translucent about 5 minutes. Add garlic and cook for about 1 minute then add the beef. Brown beef being sure to break up big chunks. Put everything from the pan and all remaining ingredients into the Crockpot and cook on high for 1 and 1/2 hours, then turn down to low and cook another 6-8 hours. Enjoy with cheddar, sour cream, crackers, or whatever you like.