I'm going to turn my kids orange.
In the last 3 days, they've had Pumpkin Waffle Sandwiches --twice; Pumpkin-laced Quesadillas; Crockpot Beef Roast with Pumpkin snuck into the gravy (oh, it was really good!), and now pumpkin chocolate chip cupcakes.
Obviously, it's time to shop for new veggies.
I just love the Deceptively Delicious concept so much, I can't stop trying to put it into practice! The problem is, I really do need to grocery shop--I had hoped to go on Wednesday, but it looks like I won't get to it before tomorrow.
Before I go crazy spending oodles of time prepping and pureeing vegetables, though, I think what I'll try first is getting a few jars of baby food in a variety of veggie choices, and use them in some of Jessica Seinfeld's recipes. If they are as big a hit as I think they will be, I'll go head first into Fresh Veggie Puree Production! I'm just so excited about this idea, I can't tell you!
Meanwhile, two of the spur-of-the-moment recipes listed above were such a hit with my family, I just have to share them here. Enjoy! (I dare you!!) :)
Crockpot Beef Roast
This is a variation of the Cream of Mushroom Soup/Onion Soup Mix standard, adapted to what I had on hand...and spiked with Pumpkin! Yum!!
3-4 lb chuck roast
1 can cream of mushroom soup, condensed (10 3/4 oz)
2 cups (give or take) beef stock
1 cup pumpkin puree
1T onion powder
Lightly oil or spray crock with "Pam;" place roast in crock and cover with soup, stock, onion powder and pumpkin. Cook on low for 6-8 hours, stirring occasionally (if you think of it). Remove roast and slice or shred, then return to gravy; add salt and pepper to taste. Serve over wide noodles, with sides of red cabbage and green beans. MMMM!
Pumpkin Chocolate Chip Muffins
No need to hide the pumpkin here--yum! Deceptively Delicious has a recipe for these using a combo of pumpkin and butternut squash purees. I only had pumpkin, and I substituted an on-hand cake mix for the dry ingredients. Jessica Seinfeld's recipe didn't call for eggs, so I left them out. It worked!
1 pkg dry Carrot Cake mix
1 1/2 cups pumpkin puree
1/2 c. water
1/2 c. vegetable oil
1 cup semi-sweet chocolate chips
I divided this into 20 full-size cupcakes, and 1 dozen mini cupcakes (probably the equivalent of 24 cupcakes, total). Bake at 350 for about 20-25 minutes, 'til top springs back when touched. (The mini cakes took less time, of course, but I didn't pay attention to how long.) Serve as is, or with a sprinkling of confectioner's sugar. Of course, Cream Cheese frosting would be a nice touch as well. You make the call.