Saturday, September 22, 2012

Signs of Fall . . . I Surrender

 I surrender.  That's what it feels like when I give in and turn on the furnace while putting on a pair of slippers . . . I'm admitting that summer is over and that makes me kinda sad because summer is my favorite season.  But in the spirit of the first day of autumn, I decided to try a new chili recipe that my boss gave me . . . BEST chili I've ever had in my life!  (Recipe below)
My second nod to autumn was to add Pumpkin Butter Cornbread to our dinner (Recipe Below).  I'm not a great fan of pumpkin or pumpkin butter but this sounded worth trying and I'm SO glad I did!
It came out moist, thick and such a pretty, golden color.  It's low in fat so unlike some cornbreads, this one is actually rather healthy.
So I've turned on the furnace, donned my slippers, rustled up some autumn 'eats' and I'm half way through with my fall decorating.
I was shocked at how many fall decorations I have and how long it is taking to get them up!  Here's a little sneak peak at my mantle/nook.  Not too many changes from last year, just some tweaking and moving things to different spots.  How about you?  Are you completely changing your fall look this year, keeping it the same or doing a little 'tweaking' of your own?  I surrender.  Happy Fall Y'all :)

Chay's Chili (My boss's friend gave her this recipe)
Ground beef (I used turkey)
16 oz. crushed tomatoes
1 white onion, chopped
1/2 red onion, chopped
3 cloves garlic, minced
1 can corn
1 can black beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 c sliced roasted red peppers (use ones in a jar w/juice)
3 oz. BBQ sauce
2 T cumin
Chili powder to taste
Pepper to taste
Crushed red pepper flakes to taste
Garlic powder to taste
Green jalapeno Tabasco (I didn't have this and it tasted fine)

Saute onions and garlic in oil; add turkey (or beef and brown.  Add crushed tomatoes and stir. Add corn, beans, red peppers.  Add spices and BBQ sauce.  Cover and simmer at least an hour or more.  To serve, top with shredded cheddar cheese and sour cream (I just used fat free sour cream and it was delicious.)

Pumpkin Butter Cornbread
1 cup flour
1 Tbsp baking powder
1 tsp kosher salt
1/2 tsp ground cinnamon 
1/4 tsp ground nutmeg
1/2 cup brown sugar
1 cup cornmeal
2 eggs (I used Egg Beaters)
1 cup pumpkin purée
1/4 cup vegetable oil  (I used Canola oil)
1/4 cup milk (I used skim milk)
Preheat the oven to 400 degrees and grease an 8×8″ square or round baking dish. In a medium bowl, combine the flour, baking powder, salt, spices, brown sugar, and cornmeal.  In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, milk. Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, Bake for 25-30 minutes or until a knife inserted in the center comes out clean.  Check often -- over baking can make cornbread very dry.

Linking to these parties this week . . .
The DIY Showoff
Marvelous Mondays
From My Front Porch to Yours
Under the Table and Dreaming


  1. Merci pour votre très gentil message...
    Tout comme vous je ne suis pas très enthousiaste de rentrer dans cette nouvelle saison... j'aime tant le printemps suivi de l'été...
    Une très jolie publication gourmande...
    gros bisous

  2. Love this post and blog..Looks so yummy! New fan from

  3. I am very happily surrendering to Fall...its my fav time of year!!! It is much cooler here now and I relish it, have the windows wide open and it smells soooooo good!!! Have my slippers on and socks too, but will not turn the furnace on yet....close everything up by 4 PM and the house stays warm. Am gonna try the pumpkin/corn bread, looks yummy!!!

  4. Hi Lauren,

    I know how you feel. Summertime is my favorite time of year. Then comes Spring. It's already cool here but not cold enough to put the heat on. Today it was in the low 60. Give me 70 - 80 degrees and I'm happy :)

    Thanks for the recipes.



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