Roasted Pumpkin Nachos

Roasted Pumpkin Nachos

Roasted Pumpkin Nachos

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Previously, I had made this dish with black beans and corn off the cob in the summer.  Wanting to try it with fresh fall ingredients, I replaced the corn with roasted pumpkin – yum!!  It’s also good with butternut squash.

              Lesle Harwood                                                                       Douglassville, Pennsylvania

Roasted Pumpkin Nachos Recipe

 

Roasted Pumpkin Nachos

4 cups cubed fresh pumpkin or butternut squash (about 1 lb.)

2 Tbsp. olive oil

¼ tsp. salt

1/8 tsp. pepper

1 package (13 oz.) tortilla chips

1 can (15 oz.) black beans, rinsed and drained

1 jar (16 oz.) salsa

3 cups (12 oz.) shredded Mexican cheese blend

Optional topping:  minced fresh cilantro, sliced green onion and hot pepper sauce

 

Preheating oven to 400 F.  Place pumpkin in a greased 15×10 in baking pan.  Drizzle with oil; sprinkle with salt and pepper.  Toss to coat.  Roast 25-30 minutes or until tender, stirring occasionally.

Reduce oven setting to 350 F.  On a greased 15×10 baking pam, layer half of the chips, beans, pumpkin, salsa and cheese.  Repeat layers.  Bake 8-10 minutes or until cheese is melted.  Add toppings of your choice.  Serve immediately.        12 servings

 

(Recipe for Roasted Pumpkin Nachos was in www.tasteofhome.com, 2014)

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Chocolate Strawberry Shortcakes

Chocolate Strawberry Shortcakes

Chocolate Strawberry Shortcakes

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Shortcakes is one of the greatest desserts, especially when using fresh strawberries.  These chocolate strawberry shortcakes are a great treat to serve to guests.

Taste of Home Test Kitchen

 

Chocolate Strawberry Shortcakes Recipe

 

Chocolate Strawberry Shortcakes

1 quart fresh strawberries, sliced

2/3 cup sugar, divided

2 cups flour

¼ cup baking cocoa

½ tsp. baking soda

2 tsp. baking powder

¼ tsp. salt

½ cup cold unsalted butter

2/3 cup plus 1 Tbsp. miniature semi-sweet chocolate chips, divided

¾ cup half-and-half cream

1 egg white, lightly beaten

1 Tbsp. coarse sugar

½ pint heavy whipping cream

3 Tbsp. confectioners’ sugar

¾ cup hot fudge ice cream topping

10 fresh strawberries or grated chocolate, optional

Grated chocolate, optional

 

Combine strawberries and 1/3 cup sugar; refrigerate if desired.  In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar.  Cut in butter and 2/3 cup chips until crumbly.  Add half-and-half and stir until just moistened.

Divide dough into 8 patties, about ¾ inch thick.  Place on parchment paper-lined baking sheets.  Brush with egg whites; sprinkle with coarse sugar and remaining chips.

Bake at 450 F. for 13 minutes or until toothpick inserted near the center comes out clean.  Cool.  Meanwhile, in a small bowl, beat whipping cream and confectioners’ sugar until stiff peaks form.  Refrigerate.

To assemble, split shortcake in half.  Place cake bottoms on dessert plates.  Top with about two-thirds of strawberries, whipped cream and fudge topping.  Replace shortcakes tops; top with remaining berries. Cream and topping.  Garnish with chocolate if desired.            8 servings

 

(Recipe for Chocolate Strawberry Shortcakes was on www.tasteofhome.com, 2014)

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