​Annual Harvest Party Recipes​

​I thought I would post the recipe's I used for my Harvest Party dishes here.
I bought a Mealthy Pot some time back and more recently purchased a Ninja Foodi which I use almost exclusively now. Most of the recipes posted here where made in part with the Ninja Foodi.
​Enjoy...​

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Many of the recipe's come from the new cook book by Louise Long, Flavors of Fall which I have linked to. I encourage you to purchase this cookbook and support a great cook and teacher! To that end I will not republish the recipes here but give you tips on the changes I made to my versions.

So here are the recipes I served at the party with any tips or changes:

Pumpkin Pie Hot Chocolate - P. 20

• I pretty much made this to recipe but used puree from home grown sugar pumpkins

​Hot Spiced Apple Cider - P. 14

• I used our home grown apples and a couple of pears
• I added a little agave to sweeten

Pumpkin Chili

• Not a fan of the Lima beans so I used Black Eyed Peas
• Pumpkin puree was from our sugar pumpkins
  

Order your Flavors of Fall cook book from the Salted Pepper!

Order Here!

I doubled this recipe cause it goes fast!

Mel's Famous Corn Bread

• 1 box Jiffy corn bead mix
• ¼ cup oil
• 2 to 4 eggs (less makes a lighter bread)
• 1 12 oz can creamed corn
• 1 12 oz cut corn kernels
• Optional:
  • 1 can diced green olives
  • 1 cup pepper jack cheese
  • 1 dollop honey

Mix ingredients and pour into a 9X9-greased pan and bake a t 350 for approximately 45 minutes.

Mom's Zucchini Bread

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

I add Chia seeds, about 3 table spoons, and I usually switch up the nuts with pecans or half and half.

Best Ever Instant Pot Chili Recipe (Using Dried Beans without Pre-Soaking or Cooking!)

I linked to this one here and these are my changes:

• I used fresh tomatoes and canned sauce from our tomatoes instead of the canned tomatoes
• Added fresh Inca Red Drop peppers we grew

Just love that you can use dried beans and it is done in about an hour! I mix up the beans with red, black, lental, what ever strikes me at the moment!

Happy Cooking! Hope you enjoy replicating these and adding your own twists to them 😁