Cindy's Recipes and Writings

Cheesy Chili Butter Beef Sliders

Posted on September 22, 2018 by Cindy Kerschner

This post is sponsored by Certified Angus Beef® Brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Cheesy Chili Butter Beef Sliders serve some for the big game or any time! Tender sirloin steak, spinach and roasted red peppers topped with a chili garlic cream cheese and butter spread.

It’s time for the game and everyone’s hungry! Finger food is always within reach.

My guy will invite some buddies over to watch the game and share some grub and a brew or two.
I’m all in for the food!
Football gives me a chance to get my sliders game on. Like this help yourself spread.

For today’s game, I made Cheesy Chili Butter Beef Sliders.

I use Certified Angus Beef® Brand sirloin steaks. These steaks always grill up juicy and delicious. Sliced beef for sliders needs to be tender. If you chose steak over luncheon roast beef you’re my kind of slider builder!
No one wants a dry sandwich. You won’t have that problem if you start with Certified Angus Beef® Brand steaks. I added to that deliciousness with a simple cream cheese and butter spread.

Cheesy Chili Butter Beef Sliders

Yum

Cheesy Chili Butter Beef Sliders

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12 sandwiches

Serving Size: 1 each

Cheesy Chili Butter Beef Sliders

Ingredients

1 (12 ounce) sirloin steak (I use Certified Angus Beef® Brand)
12 slider rolls
2 cups fresh spinach
1/2 cup roasted red peppers
1 tablespoon vegetable oil plus oil for grilling
salt and pepper to taste

spread

1/4 cup cream cheese
1/4 cup butter, softened
1/8 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Instructions

Grill steak to desired doneness. Rest 10 minutes before slicing.
Saute spinach in oil until wilted.

spread

Cream together cream cheese, butter, salt, chili, garlic and onion powders. Set aside.
Assemble sandwiches and serve.

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Food for Thought...Do you make beef sliders at your house? I’d love to hear how you top them in a comment below!

Posted in #bestangusbeef, beef, sandwich, What's For Dinner? | Tagged football | Comments Off

Pumpkin Grilled Cheese Sticks #PumpkinWeek

Posted on September 21, 2018 by Cindy Kerschner

This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.
Enjoy Pumpkin Grilled Cheese Sticks alone as a snack or lunch or with your favorite soup. Cheddar cheese with pumpkin cream cheese, lightly grilled.

Welcome to day 5 of #PumpkinWeek ! Our pumpkin loving group has been sharing our best pumpkin recipes all week! Follow the hashtag, #PumpkinWeek on social media for more great recipes!
Grilled cheese and soup weather is just around the corner. But then, so is pumpkin season. So why not combine the two?
I admit that Pumpkin Grilled Cheese Sticks sound a bit weird. Once you try pumpkin and cheese together you will wonder where this combo has been all your life!
I mix a bit of cream cheese with pumpkin puree for the filling. Don’t hold back on flavor by using process cheese food. Only real cheddar will do like Cabot Sharp!

Paired with my Spicy Pumpkin Soup it’s a win, win!

Here’s the recipe and don’t leave without entering our fantastic giveaway at the end of this post! Click HERE for prize list.

Pumpkin Grilled Cheese Sticks

Yum

Pumpkin Grilled Cheese Sticks

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 1 sandwich

Serving Size: 1 each

Pumpkin Grilled Cheese Sticks

Ingredients

2 thick slices of your favorite bread
2 ounces Sharp Cheddar, thinly sliced (I use Cabot Cheese)
1 tablespoon cream cheese
1 tablespoon pumpkin puree
1 tablespoon butter

Instructions

Spread butter on one side of each piece of bread. Place open-faced on hot griddle pan.
Mix together pumpkin and cream cheese. Spread on bread. Arrange cheddar slices on top. Grill until lightly browned and cheese has melted.
Cool slightly before cutting into sticks.

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Connect with Cabot on social media for news, recipes and offers!

Here are today’s #PumpkinWeek recipes! Thank you Terri from Love and Confections and Christie from and A Kitchen Hoor’s Adventures for hosting our event!

Beverages:

Pumpkin Juice from House of Nash Eats
Pumpkin Old Fashioned from The Redhead Baker
Pumpkin Pie Milkshake from The Beard and The Baker

Savory:

Black Futsu Pumpkin Pizza from Culinary Adventures with Camilla
Cheesy Pumpkin Pasta Bake from Hezzi-D’s books and Cooks
Ham & Cheese Stuffed Pumpkin Rolls from Amy’s Cooking Adventures
Mincemeat Pumpkin Pie from 4 Sons ‘R’ Us
Pumpkin Seafood Curry from A Day in the Life on the Farm
Pumpkin Cheddar Ale Soup from Strawberry Blondie Kitchen
Pumpkin Grilled Cheese Sticks from Cindy’s Recipes and Writings
Pumpkin Pepper Jack Macaroni and Cheese from Cooking with Carlee
Pumpkin Ravioli (Tortelli di Zucca) from Caroline’s Cooking
Pumpkin Sausage Penne Pasta from Jonesin’ For Taste

Baked Goods & Desserts:

Chocolate Cream Cheese Pumpkin Cake from Rants From My Crazy Kitchen
Chocolate Truffle Pumpkin Pound Cake from Family Around the Table
Easy Healthy Pumpkin Muffins from Everyday Eileen
No Bake Pumpkin Cream Cheese Pie from Eat Move Make
Pumpkin Bacon Waffles with Cinnamon Syrup from For the Love of Food
Pumpkin Caramel Scones from Cookaholic Wife
Pumpkin Chia Pudding from April Golightly
Pumpkin Chocolate Cheesecake Bars from Who Needs A Cape?
Pumpkin Chocolate Chip Muffins from The Crumby Kitchen
Pumpkin Chocolate Donuts from The Bitter Side of Sweet
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting from Daily Dish Recipes
Pumpkin French Toast from Seduction In The Kitchen
Pumpkin Fudge from Sweet Beginnings
Pumpkin White Chocolate Lava Cakes from The Spiffy Cookie
Pumpkin Pecan Pie Layer Cake from Love and Confections
Pumpkin Pie Dessert Dip from Hardly A Goddess
Pumpkin Pie Krispie Treats from The Mandatory Mooch
Pumpkin Pie Pop Tarts from Platter Talk

Posted in #pumpkinweek, cheese, pumpkin, sandwich, What's For Dinner? | 8 Comments

Spicy Pumpkin Soup #PumpkinWeek

Posted on September 20, 2018 by Cindy Kerschner

This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.

Spicy Pumpkin Soup blends fall spices with a bit of heat. Yogurt cools it down for an amazing taste!

Welcome to day four of #PumpkinWeek ! Our pumpkin loving bloggers have cooked up a delicious array of recipes to share with you! Follow the hashtag #PumpkinWeek to get in on all the fun!
Don’t forget to enter the giveaway below!
If you love pumpkin you need to try this soup. My Spicy Pumpkin Soup has a delicate balance of flavors. Chili powder, cinnamon, smoked paprika add the warmth. Cayenne kicks in a bit of heat. Cabot plain yogurt tames the taste, just right! I also make this with Cabot Vanilla Bean yogurt. Vanilla is wonderful for balancing flavors. The subtle sweetness adds the right touch to the mix!

Here’s the recipe and don’t leave without entering our fantastic giveaway at the end of this post! Click HERE for prize list.

Yum

Spicy Pumpkin Soup

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 3 cups

Serving Size: 1 cup

Spicy Pumpkin Soup

Ingredients

2 cups pumpkin puree
1 1/2 cups yogurt divided
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon cinnamon
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 cup pepitas

Instructions

Whisk together pumpkin, 1 cup yogurt, milk, and spices in a 2-quart saucepan. Bring to a boil, reduce heat and simmer for 5 minutes.
Portion and top with remaining yogurt and pepitas.

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Connect with Cabot on social media for the latest news, offers and recipes!

Here are today’s #PumpkinWeek recipes! Thank you Terri from Love and Confections and Christie from and A Kitchen Hoor’s Adventures for hosting our event!

Beverages:

Pumpkin Hot Chocolate from Sweet Beginnings

Savory:

Pumpkin Alfredo Stuffed Shells from The Crumby Kitchen
Pumpkin Joes from A Day in the Life on the Farm
Pumpkin Mashed Potatoes from Rants From My Crazy Kitchen
Roasted Pumpkin Queso from Culinary Adventures with Camilla
Spicy Pumpkin Soup from Cindy’s Recipes and Writings

Baked Goods & Desserts:

No Churn Pumpkin Pie Ice Cream from Daily Dish Recipes
Pumpkin Cake Roll with Cookie Butter Filling from Strawberry Blondie Kitchen
Pumpkin Cheddar Biscuits from A Kitchen Hoor’s Adventures
Pumpkin Cream Cheese Muffins from Family Around the Table
Pumpkin Crumb Bread from The Nifty Foodie
Pumpkin Cupcakes with Maple Buttercream from The Redhead Baker
Pumpkin Pudding with Sour Cream Vanilla Topping from Karen’s Kitchen Stories
Pumpkin Spice Dessert Hummus from For the Love of Food
Pumpkin Whoopie Pie Recipe from April Golightly

Did you miss day one, two or three of Pumpkin Week? Get the scoop by following the hashtag, #PumpkinWeek on social media and visit our Pinterest board for #PumpkinWeek posts and inspiration here!

Enter today for your chance to win an awesome prize pack from our sponsors!

a Rafflecopter giveaway

Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

Posted in #pumpkinweek, autumn, fall, pumpkin, soup, What's For Dinner?, yogurt | 4 Comments

Pumpkin Banana Walnut Muffins

Posted on September 19, 2018 by Cindy Kerschner

Pumpkin Banana Walnut Muffins sweet banana, tangy pumpkin and crunchy walnuts bring the taste of fall in one bite.

I’m so excited to be part of Fantastical Food Fight group challenge.

Each month a food theme is chosen and participants battle with their recipes linked in the blog hop below.
This month the group is going Bananas!!!!

I love the combo of bananas and walnuts. It’s a classic. I also love pumpkin and walnuts together. So why not combine them all? It is fall after all (almost)!

Yum

Pumpkin Banana Walnut Muffins

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 9 to 12 pieces

Serving Size: 1 each

Pumpkin Banana Walnut Muffins

Ingredients

1/3 cup pumpkin puree
1 medium ripe banana chopped (about 1/2 cup)
2 tablespoons butter
1 egg
1 cup flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts

Instructions

Cream together sugar, banana and butter.
Add pumpkin and egg.
In a separate bowl, mix together flour, baking powder and salt. Fold into wet mixture.
Grease muffin tin with vegetable shortening. Divide batter, filling compartments 3/4 full.
Bake at 375 degrees for approximately 30 minutes or until inserted toothpick comes out clean.

Notes

Yield will vary depending on size of banana. I get an average of 10 muffins per recipe.

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Please take the time to check out the awesome banana recipes links!

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