Apple White Bean Chili

Adapted from Rachel Ray's Apple Chicken Chili. Per usual I didn't have everything the recipe asked for and figured I could make due without ;) It came out fabulous. I will definitely have to make this again for when the husband is home. The marvelously picky daughter ate it right up too!

Apple White Bean Chili
2 15oz cans of chili ready tomatoes
1 15oz can of white beans (next time I'll probably use two; well rinsed)
2 large apples diced (I didn't bother peeling them)
1 tbsp onion powder
1 tbsp minced garlic
1 tbsp hot chili powder
1 teas roasted cumin 
2 tbsp olive oil
2 fist fulls of mozzarella
3 slices pepperjack cheese
good amount of fresh ground pepper
1/4 cup flour
1 swanson chicken broth little pouches
1 cup water

Directions:
I made a roux from the flour and oil then added the tomatoes, beans, garlic, onion, cumin, chili powder, pepper.
Then I cut up the apples added them w/the water and chicken broth concentrate
I let it all simmer until the apples where tender then mixed in the cheese and served it with lime tortillas.
It was very yummy, and really hit the spot on this very rainy cold October day :)

Pumpkin Pie Bar

It's October, so I am craving pumpkin....anything pumpkin. I had some puree so thought I could make some pumpkin cookies. Found a bunch of recipes that just didn't seem to do it for me. Mainly because I didn't want to use a cup of crisco and I didn't have chocolate chips. So instead I came up with what I am going to call pumpkin pie bars. They have the flavor and the center has the texture of a pumpkin pie, but doesn't have the crust and can be cut into neat little squares.


Pumpkin Pie Bar
1 can pumpkin puree
1 cup sugar
1 cup whole wheat flour
1 1/2 teaspoons baking powder
2 eggs
1 teaspoon ground ginger
1 teaspoon cinnamon
pinch cloves/nutmeg
1/8 cup molasses

Combine all ingredients well. Bake in 5x9 pyrex dish in 350 degree oven for 40 minutes.

***note: I'm guessing on the size of the dish because it's my vintage pyrex dish that I got from my grandmother....