Yummy! Pumpkin pudding

Made this in the glass pie plate as directed and also in large muffin tins. Delicious!
Ingredients

• 4 large eggs from pastured chickens
• 1 15 oz. can pumpkin
• 1/2 cup of full fat coconut milk or heavy cream
• 1/2 tsp salt
• 3/4 tsp. NuNatural brand no-carb stevia powder
• 2 teaspoons cinnamon
• 3/4 teaspoon ground ginger
• 3/8 teaspoon cloves
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees. Butter a pie pan or casserole dish.
2. In a large bowl beat the eggs. Beat in the pumpkin and coconut milk or cream. Add the salt, stevia, spices and vanilla, mixing thoroughly. If you’d like to be certain you can taste and add more sweetener. (Raw eggs from pastured hens won’t hurt you.)
3. Pour into buttered pie pan or casserole dish. Place on the middle rack of the oven and bake for 30-40 minutes, or until the center is just slightly jiggly. It will continue to set while it cools.
4. Place on a cooling rack and then refrigerate until chilled. Serve topped with nuts/seeds and whipped cream, coconut cream or yogurt cheese.

FROM: http://www.nourishingdays.com/2009/04/stevia-sweetened-pumpkin-pudding-dairy-free/

Bananas - who knew?

This smoothie is more like cool, liquid pie. YUM.

Chop two frozen bananas. Add one regular banana, 1/4 tsp vanilla and 1-2 tsp cinnamon. Add milk to blend.

I'm considering adding a touch of pumpkin last time. I think it would be a good imitation of DQ's pumpkin pie blizzard.

White Chicken Chili

Ingredients:
3 jalapeno peppers
3 Poblano peppers
3 Anaheim peppers
2 med. onions
6 garlic gloves
1 tbs, ground cumin
11/2 tsp. ground coriander
2 cans white kidney (cannellini) beans, drained
3 cupes chicken broth
3 tbsp. lime juice (2 limes)
1/4 c. minced cilantro
4 scallions

Directions:
1. Lightly brown chicken. Add salt and pepper. transfer to plate.
2. Finely chop 3 poblano, 3 anaheim, 2 jalapeno and 2 onions. Saute in Dutch oven or large pot. Add garlic, cumin, and coriander. Saute until soft (about 15 minutes) and remove from heat.
3. Take 1 cup of above mixture plus 1 cup of beans and 1 cup of broth and process in the blender until smooth. Add back to Dutch oven with 2 cups of broth and the chicken. Bring to a boil then reduce heat and simmer until chicken is 160 degrees (30-40 minutes).
4. Remove chicken, let it cool and then shred it.
5. Stir in remaining beans and last diced jalapeno. Continue simmering until beans are hot and chili is thickened.
6. Add back shredded chicken, lime juice, cilantro, scallions and simmer. Add salt and pepper to taste.

Where to get what

Wheat:
Mountain Plains Stone Ground Flour (Powell, WY)

Sugar:
Wyoming Sugar, LLC (Worland, WY)

Coffee:
??

Fruit/veggies:
Straw Igloo (Powell, WY)
Raspberry deLight Farms