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Freezer finds

Last night I was cleaning out my fridge and kept coming up on 1/4 full cans of pumpkin puree.  Apparently when I was on my pumpkin kick last week, I was opening up a new can every time I made something instead of checking the fridge for leftovers.

And yes I still use Libby’s pumpkin puree. I love the stuff and really don’t have the time to make my own. I’m a working woman!

Another discovery in the fridge/freezer clean up was that a lid on one of my Tupperware containers had cracked open, leaving me with a bowl full of uncovered mystery frozen brown stuff.  Curiosity set in and I decided that whatever the brown mystery stuff was would be for dinner last night. Turns out it was Wes’ dads homemade gumbo.  His parents had sent us home with some a month or so before they made the big move, so we decided to freeze it for the cooler months.

Luckily, a slight cool front did blow through, so gumbo was an absolutely perfect dinner option  To accompany the gumbo and to use up some of the pumpkin puree, I decided pumpkin cornbread was in order.

It may not sound like a winning combination, but I thought it worked.  Here’s the recipe I used:

Pumpkin Honey Cornbread
3/4 cup Cornmeal
1 cup flour
3/4 tbsp baking powder
3/4 tsp salt
1/2 cup applesauce
1 cup milk
1 egg, beaten
1 tsp vanilla
2 tbsp butter
3/4 cup pumpkin puree
1/4 cup honey, for drizzling

Preheat oven to 425 degrees

Sift together cornmeal, flour, baking powder, and salt. In a separate bowl, whisk the egg until “foamy.”  Add in applesauce, milk, pumpkin puree, vanilla, and melted butter. Mix together. Once combined, add in flour mixture.  Pour batter into a well greased 8×8 glass bowl.  Drizzle honey overtop the cornmeal batter.  Bake for 20 minutes.  Serve warm with butter and extra honey.

It is really yummy and not too sweet, so it works well with a savory meal. Of course you can choose to eat some for dessert, like I did, covered in honey.

Although the mystery dinner experience turned out to be a positive, I am hoping for a deep freeze to add to my garage very soon so that this isn’t a normal occurrence. I also would like to be able to stock pile Blue Bell Butter Crunch whenever it is on sale, and my current freezer situation only allows me to hold three half gallons. That just isn’t going to cut it folks.

It sure would be wonderful if I could work out some kind of agreement with Blue Bell where they could sponsor me in my marathons.  I could wear a shirt: “Fueled by Blue Bell” or “Runs on Ice Cream.” I wish.

Oh and a reminder, please vote if you have time.  I am closing in on the leader 🙂  Here is the link!  Quinoa stuffed peppers

September 23, 2011 - 9:01 am

Sarah Beauregard - OMGosh! That looks sooo good!

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