Recipe for Pumpkin beef crockpot, Buffalo Meatball Pumpkins, Jack-o-Lantern Cheesy Beef Taco Dip. Here are a few recipes for slow cooking into Halloween.
Recipe for Pumpkin beef crockpot
Slow cook beef – pumpkin soup
- 1.5 lb beef stew meat – cube
- 1 small pumpkin
- 2 large tomatoes
- 1 cup chopped bell peppers
- 2 carrot
- 1 sweet onion
- 3 cloves garlic
- 16 oz kidney bean can
- 15 oz pumpkin mix can
- 4 cups low sodium beef or chicken broth
- 3 Tbsp soy sauce
- 2 Tbsp ketchup
- 2 Tbsp red wine
- 1 Tbsp chopped basil
- 1 Tbsp chopped oregano
- 1/2 cup chopped parsley
- 1 Tbsp cooking oil
- Salt & freshly ground pepper to taste
- Slow cook pumpkin soup
- Cube all meats if not already done so. Crush garlic.
- In a container, combine to marinade stew beef, garlic, and soy sauce for 20 minutes.
- While marinating, finely diced sweet onion and tomatoes. Also cut and chop carrot, bell pepper, and all other herbs.
- Cut the pumpkin into halves, scoop out seeds, reserve them for roasting or so. Just dice/cube cut all the flesh. Note that you can warm the pumpkin a bit to soften it up for easier handling.
- In a wok or large enough saucepan over medium-high heat, add 1 Tbsp oil.
- When hot, stir in sweet onion and tomato.
- When softened, add ketchup and wait until they’re giving off reddish juice.
- Now stir in the marinade beef and then wine to brown them.
- When beef is finely brown, remove from heat and transfer into your slow cooker/crockpot.
- Add the rest of the ingredients, mix and slow cook for 6 to 8 hours on low.
- Before serving, test and adjust taste accordingly with salt and ground pepper.
- Serve hot/warm on a crockpot at your party with some funky witches’ fingers bread.
Buffalo Meatball Pumpkins
- 2 1/2 pounds Daily Chef – Casa di Bertacchi meatballs, about 75
- 38 pretzel rods, or other pretzel sticks
- 1 bunch of fresh parsley, or cilantro
- 1/3 cup butter
- 1/2 cup buffalo sauce
- 1/4 cup pumpkin puree
- 2 tbsp ranch dressing
- Put the meatballs into the slow cooker, cover, and heat on high for 3 – 3 1/2 hours.
- Pour the buffalo sauce (recipe below) over the meatballs and stir to coat.
- To make the buffalo meatballs look like pumpkins, put them on a tray.
- Break the ends off of the pretzel rods and insert them into the meatballs. Cut a small hole in the top of each meatball before inserting the pretzel, if necessary.
- Finish them off with a green parsley leaf.
- Melt the butter and then stir in the buffalo sauce, pumpkin puree, and ranch dressing.
Jack-o-Lantern Cheesy Beef Taco Dip
For the Dip:
- 1/2 lb. (225g) lean ground beef (it’s less greasy than regular beef)
- 1 Tablespoon (15ml) olive oil
- 4 green onions, chopped
- 7 oz. (198g) canned diced green chilis
- 2 Tablespoons (30ml) chili powder
- 2 teaspoons (10ml) ground cumin
- 1 teaspoon (5ml) paprika
- 1 jalapeño, minced (or to taste)
- 1 cup (240ml) mayonnaise
- 8 oz. (226g) cream cheese
- 1/2 teaspoon sea salt, or to taste
- 8-12 oz. (226-340g) shredded cheddar cheese, divided
- Serve with tortilla chips or crackers
For the Jack-o-lantern face:
- 3 Tortilla chips, preferably blue tortilla chips for eyes and nose
- Jalapeño, for stem
- sliced black olives, for teeth
- Preheat the oven to 375°F. Set aside about 1/2 cup shredded cheddar cheese, which is for the topping. The remaining cheese is for the dip.
- Heat pan on medium-high, add oil, and cook beef until brown. Add green onions, green chili, chili powder, ground cumin, paprika, jalapeño. Cook for about 1 minute until combined.
- Add mayo, cream cheese, salt, and remainder of the cheddar cheese. Turn heat to low. Stir for about 2 minutes or until the cheeses completely melted. Use paper towels to blot any excess grease released from the beef.
- Transfer dip to a round 8-inch baking dish. Top with remaining cheddar cheese.
- Bake for 10-15 minutes or until the top layer of cheese is melted and dip is bubbly.
- Make a jack-o-lantern face by using 3 tortilla chips: two for the eyes, one for the nose. Lay black olives to make the teeth and add jalapeño stem on top. Serve with tortilla chips.