Jessica's Joyful Kitchen

This is my all time favorite savory pumpkin dish. I love the flavors of pumpkin with a touch of sweet peanut butter and savory curry. 1 pound noodles 5 tablespoons oil 3 cloves garlic, finely chopped 2 inches ginger root, minced or grated 1 red bell pepper, thinly sliced 1/2 teaspoon crushed red pepper flakes 1/4 cup creamy peanut butter 1/4 to 1/3 cup tamari dark soy sauce 1 (15-ounce) can cooked pumpkin 2 rounded tablespoonfuls red curry paste 3 tablespoons five-spice powder 16-24 jumbo shrimp , peeled and deveined 4 scallions, cut into 2-inch pieces, then thinly sliced lengthwise into matchsticks Heat a large pot of water for noodles. When water boils, salt it and add pasta to cook to al dente or with a bite to it. While pasta cooks, heat a large, deep skillet over medium heat with 2 tablespoons oil. Add garlic, ginger, red bell pepper, and pepper flakes to the pan and cook together a couple of minutes, then add peanut b...

Soft, chewy cookies stuffed with cool, creamy pumpkin and cream cheese filling. 1/4 cup butter, at room temperature 1/4 cup brown sugar, firmly packed 1/3 cup molasses 2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 teaspoon ground ginger 1/2 teaspoon cinnamon 1/2 cup milk 1/2 teaspoon lemon juice 3 Tablespoons (approx.) granulated sugar Preheat the oven to 375ºF. Cream the margarine and brown sugar then add the molasses, continuing to mix until well blended. In a separate bowl combine the flour, soda, salt, ginger and cinnamon. In a pourable measuring cup combine the milk and lemon juice. Add half of the dry ingredients to the creamed sugar. Blend, then continue with half of the milk. Add the remaining dry ingredients and milk. Drop rounded tablespoonfuls of batter, evenly spaced, onto a parchment lined cookie sheet. Sprinkle the granulated sugar into a shallow bowl and using a dampened, flat bottom glass, dipped into the sugar, flatten each cookie. Recover the...

3/4 cup  all-purpose flour   (90g) 3/4 cup white whole wheat flour  (90g) 2½   teaspoon   pumpkin pie spice ( 1 1/2 teaspoons ground cinnamon,  1/2 teaspoon ground ginger, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg) 1   teaspoon   baking soda ½   teaspoon   baking powder ½   teaspoon   salt 15 ounce can  pumpkin puree ½   cup   packed light brown sugar ½   cup   granulated sugar ½   cup   vegetable oil 3-4 Tablespoons milk 2   large   eggs 1   teaspoon   vanilla extract 3/4 cup chocolate chips, optional  3/4 cup chopped pecans, optional  1/4 cup raw, unsalted pumpkin seeds, optional  Also see this recipe   Preheat the oven to 425°F. Line a muffin pan with paper cupcake liners. In a large bowl, combine the flour, spices, baking powder, baking soda, and salt, then whisk together until combined. In a medium bowl,...

This dough is so pliable and super easy to work with. There is no chill time required, which equals hot, chewy, gingerbread cookies in about 20 minutes time! I’ll be using this as my fall dough and keep my traditional cookie dough recipe for use the remainder of the year. Yields 1 1/2 dozen 1/2 cup butter 1/2 cup molasses 1/2 cup sugar 2 and 1/4 cup plus 1/4 cup flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves Preheat oven to 350. In a small pot, melt butter. Stir in molasses and sugar, and cook until mixture is smooth and not grainy. Remove from the heat and cool to lukewarm. In a separate large bowl, combine 2 and 1/4 cup flour, soda, salt, ginger, cinnamon, nutmeg, and cloves. Pour butter mixture over dry ingredients and stir to combine. Work in remaining 1/4 cup flour. Dough should be like play dough. On a lightly floured surface, roll out to a g...

2 cups all-purpose flour (240g) 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 2 eggs 3/4 cup sugar (150g) 1/2 cup melted butter (113g), neutral oil (103g) or unsweetened applesauce (85g) 1 cup canned pumpkin (226g) 1 teaspoon vanilla extract 1 cup semi-sweet chocolate chips (180g) Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper. Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to i...

1 can black beans, drained 1 can diced green chilies  1 can diced tomatoes (14.5 oz size) 1 packet enchilada or taco seasoning mix 2 cups chicken broth 1 can (8 oz) tomato sauce 2-3 boneless chicken breasts 4 oz sour cream or cream cheese Toppings: shredded cheddar cheese, lime, avocado, or tortilla chips In crock pot, mix the enchilada packet together with the water and tomato sauce. Add chicken, black beans, chilies and diced tomatoes on top of that. Cook on low 6-8 hours. Stir in sour cream. Cover and cook about 20 minutes or until thickened. Before serving, take out chicken and shred or dice, then put back and stir it all together. Serve with shredded cheddar cheese, lime, avocado, or tortilla chips. Recipe courtesy of Real Mom Kitchen

These were delicious! We love to make healthy comfort foods on the weekends. 4 large russet or Idaho potatoes, scrubbed clean 2 tablespoons spicy brown mustard 1/4 cup milk Salt and ground black pepper 1/4 cup chives, chopped 1/1 2 cups leftover corned beef or thick deli slices (each about 1/4 inch), chopped 1 cup sauerkraut Preheat oven to 450 degrees F. Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh. Brush both inside and outside of potatoes with a touch of oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes. Mash the potato flesh with t...