Table traditions and potpourri of pumpkin sweets

Family traditions are just the absolute best. I know there were many Sunday afternoons when our mother was so tired and wanted to rest, but getting together as family was always a priority.

I know our family is not unique, and many families have this tradition, as do my cousins, Jan and Richard Kinsey. Sunday meals together with their children are very special.

This week I want to share a couple of recipes that Jan and Richard like for their Sunday family meals. Then I will include a couple of recipes that I love for fall and also to share with family.

Walter McIlhenny's Chili

In the Kinsey household it's known as Tabasco Chili. This classic recipe was served by Walter McIlhenny, the founder of Tabasco, to his Marine Corps buddies who visited him at the island.

1/3 cup vegetable oil

3 pounds lean beef chuck, well trimmed, cut into 1-inch cubes

1 cup chopped onion

3 garlic cloves, minced

3 tablespoons chili powder

2 teaspoon ground cumin

2 teaspoon salt

2 teaspoons Tabasco pepper sauce

3 cups water

1 (4-ounce) can chopped green chilies, drained

Cooked rice

Chopped onion, shredded cheese and sour cream as toppings

In a 5-quart Dutch oven or heavy saucepan, heat oil over medium-high heat. In three batches, brown the beef well, removing each batch with a slotted spoon. Set aside.

Add the onion and garlic to the pot and cook for 5 minutes, or until tender, stirring frequently. Stir in the chili powder, cumin, salt, and Tabasco sauce, and cook for 1 minute. Add the water and chilies and bring to a boil. Return the beef to the pot. Reduce the heat and simmer, uncovered, 1 1/2 hours, or until the beef is tender. Serve the chili over rice with onion, cheese, and sour cream, if desired.

Crockpot Potato Soup

Jan likes this recipe so she can put it on before church and let it cook all day until suppertime or all day while at work. She does not get to stir it while away from home, and it turns out just fine. Also, she likes to cook on the low setting for best results. This is not a soup you want to rush.

5 pounds potatoes, peeled and chopped

1 small onion, chopped

1 pound sliced bacon, fried crisp and crumbled

1 (8 ounce) package cream cheese, softened

3 (14 1/2 ounce) cans chicken broth

1 (10 3/4 ounce) can cream of chicken soup

1/4 teaspoon pepper

Place all ingredients in crock pot. Cook on low 8 to 10 hours or high 4 to 5 hours. Stir occasionally and mash potatoes a bit when done.

If you like a thinner soup, add more chicken broth.

Pumpkin Crisp

Louise Wallace from the Senior Center brought this in to share with everyone and it just screams fall. The aroma this puts off is so warming and pleasing, not to mention it was delicious. The pecans are optional, but I can't imagine it without them. It really added a nice crunch and taste.

For the crust:

1 (18.25 ounce) package yellow cake mix, minus 1 cup (reserve)

1 egg, beaten

1/2 cup butter, melted

For the filling:

1 (29 ounce) can pumpkin puree (not pumpkin pie mix)

2 eggs, beaten

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 cup white sugar

2/3 cup evaporated milk

For the topping:

1 cup reserved yellow cake mix

3/4 cup white sugar

1/2 cup butter, softened

1 cup pecan pieces, optional

Preheat oven to 350 degrees. Set aside 1 cup cake mix for the topping. Combine remaining cake mix, 1 egg and melted butter. Pat into a 9x13-inch baking dish. In a large bowl mix pumpkin, 2 eggs, spices, half-cup sugar and milk. Pour over the cake mix crust. Ina small bowl, combine 1 cup cake mix, 3/4 cup sugar, cut in 1/2 cup softened butter until mixture resembles crumbs. Sprinkle mixture on top of pumpkin mixture. If using the pecans sprinkle over topping. Bake at 350 degrees for 55 minutes or until toothpick comes out clean.

No-Bake White Chocolate Pumpkin Fudge

12 ounces white chocolate chips

5 3/4 tablespoons coconut oil

1/3 cup canned pumpkin puree

1 teaspoon cinnamon

1/2 to 3/4 teaspoon ginger

1/2 teaspoon allspice

1/4 teaspoon nutmeg

The seeds of one vanilla bean, optional

Cut the coconut oil into about 8 pieces. This is usually in a solid form, much like a butter consistency. In a microwave safe bowl, microwave the white chocolate chips and coconut oil on half power in 30 second increments, stirring after every 30 seconds. Once completely melted, take out of the microwave and add the pumpkin puree, spices and the seeds of the vanilla bean, if using. At first the oil might separate and it might look curdled. Just keep stirring and stirring. It'll come together after about a minute. Pour into a parchment or wax paper lined loaf pan. Place in the freezer or refrigerator to firm up. It takes about 45 minutes in the freezer. Store in the fridge or freezer. Yield: 32 pieces

Notes: You can also use 2 1/2 teaspoons pumpkin pie spice instead of the separate spices.

Pumpkin Sheet Cake with Cream Cheese Frosting

1 (16 ounce) can pumpkin, not pumpkin pie mix

2 cups sugar

1 cup vegetable oil

4 eggs, beaten

2 cups flour

2 teaspoon baking soda

2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. Pour into a greased 10×15-inch baking pan. Bake for 25-35 minutes at 350 degrees. Cool the cake completely and then frost it with the cream cheese frosting.

Cream Cheese Frosting:

5 tablespoons butter, softened

3 ounces cream cheese, softened

1 teaspoon vanilla

1 3/4 cups powdered sugar

3-4 teaspoons milk

Chopped pecans for the top, if desired

Beat the butter and cream cheese together. Add the vanilla and blend till smooth. Gradually add the powdered sugar and mix well. Add the milk a bit at a time until you get it to a spreadable consistency. Spread over cooled cake and top with toasted chopped pecans and decorative candy pumpkins.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.