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Chili Shepherds Pie

As the temperature drops, comfort foods are in the cool air…….Chili Shepherds Pie is the best of two comfort foods!!

Chili Shepherds Pie

Chili is a must for fall, nothing warms the body and soul quite like a bowl of chili.

Everybody seems to have their favorite way of making mashed potatoes. Some cook them with the peel on, some without. Some add a little of the cooking water, some add cream or milk, some add butter, but whatever your way, creamy mashed potatoes always hit the spot.

Chili Shepherds Pie 4

Now these two together in the tradition of Shepherds Pie sounded like a hearty, fall dish to warm your innards.

This dish can be made from scratch, using leftovers, or by buying ready made at the local grocery store.

I have the chili recipe and my favorite way to make mashed potatoes recipe listed below.

Chili Shepherds Pie 3

If you have left over chili and mashed potatoes, just reheat them and follow the recipe.

If you are in a hurry and need a meal quick……use canned chili and ready made mashed potatoes.
I used a cast iron skillet, but you can chose your own vessel.

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Place the chili in the pan, sprinkle with cheese, and cover with mashed potatoes.

Broil until golden brown……serve and enjoy a two, two two fall foods in one………Chili Shepherds Pie!

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Chili Shepherds Pie

  • Author: Marty Boyd

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Ingredients

  • I recipe of Hearty Chili
  • 1 recipe mashed potatoes
  • 1 cup shredded cheddar cheese ( or cheese or your choice)

Instructions

  1. Preheat oven to broil.
  2. Place chili in a large cast iron skillet.
  3. Sprinkle cheese over chili.
  4. Cover with mashed potatoes.
  5. Spread the potatoes to cover the chili.
  6. Place under broiler for 5-7 minutes or until potatoes are golden brown.
  7. Remove from broiler.
  8. Serve and enjoy!

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Hearty Chili


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Ingredients

  • 1 pound ground beef
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 2 1/2 cups beef stock
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce cans pinto beans, drained and rinsed
  • 1 15 ounce can cannellini beans, drained and rinsed
  • 3 Tablespoons chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • ¼ cup cornmeal

Instructions

  1. In a large pot or Dutch oven, brown the ground beef with the onion and garlic over medium heat.
  2. Add remaining ingredients, stirring well. Cover and cook over low heat, stirring occasionally, for about 2 hours.

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Mashed Potatoes


Scale

Ingredients

  • 1 1/2 pounds potatoes, peeled and cut lengthwise into quarters
  • 1/2 teaspoon salt
  • 1/4 cup heavy cream
  • 2 tablespoons butter
  • Salt and Pepper to taste

Instructions

  1. Place the peeled and cut potatoes into a medium saucepan. Cover with cold water. Add a half teaspoon of salt to the water. Over high heat, bring to a boil. Reduce the heat to low to maintain a simmer, and for 15 to 20 minutes, or until are fork tender.
  2. Melt the butter and warm the cream in the microwave.
  3. Drain the water from potatoes, leaving potatoes in pan. Pour the heated cream and melted butter over the potatoes. Mash the potatoes using a potato masher, mashing until the potatoes are smooth. Don’t over-beat. Add salt and pepper to taste.

 

Caramel Pecan Apple Crisp Rings

Caramel Pecan Apple Crisp Rings were so good we had dessert before dinner……cause we can…..these were too tasty to wait. Plus they are cute as hell!!!!!

Caramel Pecan Apple Crisp Rings 4

Apples are finally in season …..they are truly my favorite fruit. I eat an apple a day…….not sure it keeps the Dr. away?

I have a fabulous recipe for apple crisp that I have had for years. It was originally a microwave recipe, that I modified and used all the time.

Caramel Pecan Apple Crisp Rings 3

I think the pecans in the topping make the recipe. So, how could I revamp an already great recipe to make it even better????

So glad you asked………make them individual and add caramel…….they are truly too die for! A cross between apple crisp and apple pie!

I must admit that I saw the mason ring idea on Pinterest……brilliant!

Continue reading “Caramel Pecan Apple Crisp Rings”

Starbucks Pumpkin Scones Copycat Recipe

Fall = cool temperatures, sweatshirts, falling leaves and PUMPKIN!!!!! Starbucks Pumpkin Scones Copycat Recipe!!

STARBUCKS PUMPKIN SCONES COPYCAT RECIPE 8

Starbucks Pumpkin Scones Copycat Recipe   …….that I copycatted from Damn Delicious….thank you Chungah for sharing the recipe for me to share…..Plus, they were totally awesome!!

STARBUCKS PUMPKIN SCONES COPYCAT RECIPE 7

I made a slight change to the recipe….I used buttermilk instead of milk, and I’m lazy, so I used my food processor. In reference to my laziness, I also patted the dough into a large circle that I cut into eighths and baked it whole…….I said I was lazy!!

STARBUCKS PUMPKIN SCONES COPYCAT RECIPE 3

But, truly these were delicious. Light and full of spicy pumpkin flavor… and I can’t say enough about the glazes……thats right two glazes…….dos…plural!

One sweet and one spicy, perfect toppers for the scones.

STARBUCKS PUMPKIN SCONES COPYCAT RECIPE 4

I must admit, I have never had a Starbucks Pumpkin Scone, but if they are anything like these……score one for Starbucks.

Well….Starbucks scores big with me on it’s coffee alone…….Caramel Macchiato …….Venti hot or Frappuccino…….my total fav!!!!

Don’t get me started on how much I love, love, love the Reduced Fat Cinnamon Swirl Coffee Cake. Want to see a grown woman cry? Drive me thru Starbucks and have them be out of Reduced Fat Cinnamon Swirl Coffee Cake……it’s not a pretty sight.

STARBUCKS PUMPKIN SCONES COPYCAT RECIPE

We do not live close enough to a Starbucks, but if we did……..lets just say I would be a frequent flyer.

Back to the scones……these have a lighter fluffier texture than a normal scone…….maybe it’s the pumpkin…..maybe it’s the buttermilk…….whichever….doesn’t matter, because they are sooooo good!
As I made mention to before, the glazes really push these over the top. Tim kept repeating how good the frosting was!

STARBUCKS PUMPKIN SCONES COPYCAT RECIPE 1

They also were easy to make…….well, if you use your food processor. Mix, dump, pat, bake,and glaze. Easy!

If it’s your turn to make the “Fall” treats for whatever occasion you may have coming up…….Starbucks Pumpkin Scones Copycat Recipe, is your new best friend….which may get you a few more after folks taste your scones!!!!

Starbucks Pumpkin Scones Copycat Recipe Collage

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Starbucks Pumpkin Scones Copycat Recipe

  • Author: Damn Delicious
  • Yield: 8 1x

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Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cut into cubes
  • 1/2 cup pumpkin puree
  • 3 tablespoons buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • FOR THE GLAZE
  • 1 cup confectioners’ sugar
  • 2 tablespoons milk
  • FOR THE SPICED GLAZE
  • 1 cup confectioners’ sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • Pinch of nutmeg
  • 2 tablespoons milk

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. In a food processor, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add cold butter, pulse to work the butter into the dry ingredients until it resembles coarse crumbs.
  3. In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, egg and vanilla. Pour mixture over dry ingredients and pulse until a soft dough forms.
  4. Place scone dough onto prepared baking sheet. Flatten into about an 8 inch circle with floured hands. Using a sharp knife dipped in flour, cut the scone circle into eighths leaving the circle intact. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
  5. To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside.
  6. To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.
  7. After scones have cooled slightly recut and make a small space between each scone.
  8. Let cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.
  9. Allow glazes to set before serving.