October Eats and Sweets {week 4}

Here we are…the last Tuesday in October!  That means this is my last edition of October Eats and Sweets!  I have some yummy ones to finish off the month with.  First off, another soup…


 

Slow Cooker Kielbasa and White Bean Stew with Tomatoes and Spinach

 

(Makes about 6 generous servings)

1 lb. (2 cups) dried small white beans
1 onion, chopped into fairly small pieces
1 T finely minced garlic
1 tsp. dried rosemary, crushed
1/2 tsp. dried thyme, crushed
6 cups homemade chicken stock or canned chicken broth
1 can (14.5 oz.) petite dice tomatoes
14 oz. Kielbasa sausage, cut into half-moon slices (use low-fat turkey Kielbasa for South Beach Diet)
4 packed cups fresh spinach, coarsely chopped
freshly grated Parmesan cheese for serving (optional)

Pick over the beans, removing any broken ones, and add beans to the slow cooker. Chop onion, mince the garlic, and crush the spices with a mortar and pestle (or meat mallet) and add to the slow cooker. Add the chicken stock and diced tomatoes to the slow cooker and start to cook on low.

Cut the sausage in half lengthwise, and then slice it into half-moon slices. If you’re going to be cooking this while you’re not home, add the sausage now and cook on low for 8-10 hours (I would say closer to 10 or 11 hours), or until the beans are nicely softened. If you will be home, I would cook the other ingredients about 5-6 hours and then add the sausage. It will work either way, but the sausage will be softer if you add it for the entire cooking time.

When beans are done to your liking, chop the spinach, turn the slow cooker to high, and cook about 30 minutes more. Serve hot, with freshly grated Parmesan cheese for sprinkling on the stew if desired.

Recipe Source:  Kalyn’s Kitchen


Next up…the sweets!  My friend brought these blondies over last week to eat while we carved pumpkins.  They were so good!  They are super rich, but oh so worth it.  Not to mention…what a great way to use up some of your leftover Halloween candy!



Butterfinger Blondies


1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)

Preheat oven to 350°.  Cream butter and sugars in mixing bowl.  Add the vanilla and eggs and mix until incorporated.

On low add your dry ingredients (flour, salt and baking soda) until just combined.  Stir in your chopped Butterfinger.
Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.

Remove from oven and cool completely.

BUTTERFINGER BUTTERCREAM:

Ingredients1/2 cup room temp butter (1 stick)
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)

InstructionsCream the butter and shortening together until smooth.  Add in you powdered sugar on low speed. Turn speed up to medium and mix until smooth.

Stir in your chopped Butterfinger. (I sprinkled mine on top rather than stirring them in!)

Spread on your cooled blondies.


Recipe Source:  Six Sisters Stuff


Happy Halloween to everyone!


britni

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