Consumer Banking Pumpkin Decorating Contest
All of our branches hosted their annual pumpkin decorating contest and did they bring the talent or what?! Congrats and thank you to all those who participated and a special shoutout to our winners.
1st Place : Village West
2nd Place : Olathe, 151st & Leavenworth South
3rd Place : Prairie Village & 1 Ward Parkway
RECIPE ROUNDUP!
As the leaves start to change and the weather gets cooler, here is a Fall recipe roundup that are sure to please. Warm up on a crisp autumn day with soups, pot pies, roasts, and casseroles. Don't forget dessert, apple crisps and pumpkin EVERYTHING!
DIY Pumpkin Spice Latte
Starbucks who? These homemade Slow Cooker Pumpkin Spice Lattes are just perfect for a fall get together, and couldn’t get any easier.
Ingredients:
7 cups hot brewed coffee
1 canned 100% pumpkin puree (not pie filling)
1 1/2 cups half and half or heavy cream
1/2 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1 tsp. vanilla extract
7 Tbsp. white sugar
Whipped cream (homeade if your are feeling ambitious)
Nutmeg for garnish
Instructions:
1. In a 5 quart or larger slow cooker, add the coffee, pumpkin, half and half, nutmeg, cinnamon, vanilla and sugar. Stir.
2. Cover and cook on HIGH for 45min- 1 hour, or until hot.
3. Stir, and serve topped with whipped cream and nutmeg.
The Best Classic Chili
Nothing like a warm bowl of chili on a chilly fall evening. This traditional recipe is just like mom used to make.
Ingredients:
1 tablespoon olive oil
1 medium yellow onion -diced
1 pound 90% lean ground beef
2 1/2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons granulated sugar
2 tablespoons tomato paste
1 tablespoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper* -optional
1 1/2 cups beef broth
1 (15 oz.) can petite diced tomatoes
1 (16 oz.) can red kidney beans, drained and rinsed
1 (8 oz.) can tomato sauce
Instructions:
1. Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
2. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
3. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
4. Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
5. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
6. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
Old Fashioned Apple Crisp
A true classic Fall dessert, this easy apple crisp recipe is reminiscent of generations past. Pop this apple crisp in the oven and wait for the delicious smell to waft through your house!
Ingredients:
6 golden delicious apples, peeled and chopped - (other varieties can be used, can also be sliced)
2 Tbsp granulated sugar
1 3/4 tsp ground cinnamon, - divided
1 1/2 tsp lemon juice
1 cup light brown sugar
3/4 cup old fashioned oats
3/4 cup all-purpose flour
1/2 cup cold unsalted butter, diced into small cubes
pinch of kosher salt
Instructions:
Preheat oven to 350 F degrees. Butter an 8x8 baking dish, or spray with non-stick cooking spray. Set aside.
In a mixing bowl, add chopped apples, granulated sugar, 3/4 tsp of the cinnamon and lemon juice. Stir to combine, then transfer to prepared baking dish.
In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp cinnamon, salt, and diced cold butter). Use a pastry cutter to cut the butter into the oat mixture, using a slight downward twisting motion, until mixture resembled pea-sized crumbs. Alternatively, you can use two forks or even your hands to cut butter into the mixture.
Spread topping over apples in baking dish, and gently pat to even it out. Bake 40-50 minutes, until golden brown and bubbly.
Serve warm and enjoy!
Perfect Pot Roast
A Simple Yet Perfect Pot Roast With Carrots, Potatoes, Onions, Fresh Herbs And Roasted Garlic. It’s Tender, Flavorful And Requires Just One Pot!
Ingredients:
4 lb boneless chuck roast - marbled
kosher sea salt
ground black pepper
3 tbsp vegetable oil - divided
4 large carrots - cut into 1-inch pieces
1 1/2 lb small red potatoes - or gold potatoes
1 yellow onion - chopped
3 cup beef broth
1 cup water
2 tbsp aged balsamic vinegar
2 tbsp Worcestershire sauce
6 cloves roasted garlic - minced
4 sprigs fresh thyme - stems removed
1 tbsp fresh parsley - chopped (optional)
Instructions:
Preheat oven to 350 degrees.
In a large Dutch-oven set over medium-high heat, add 2 tablespoons oil.
Meanwhile, generously salt and pepper both sides of the chuck roast. When the oil is hot, add the roast and brown both sides, about 5 minutes on each side. Transfer the roast to a plate.
Add the remaining 1 tablespoon of the oil to the pot. Add the carrots, onion and potatoes. Cook the vegetables until they begin to brown, about 8-10 minutes. Add the beef broth, water, balsamic vinegar, Worcestershire sauce, roasted garlic, thyme and a few pinches of salt and pepper.
Return the roast to the pot and bring to a simmer. Cover with a lid and transfer to the oven to roast for 3½ hours or until fork-tender.
Transfer the roast to a cutting board and tent with foil. Let rest for 10 minutes before serving. Garnish with fresh parsley, if desired.
Pumpkin French Toast Sticks
These Pumpkin French Toast Sticks are so quick and easy to make, there's no reason not to try them! Each bite is filled with cinnamon, sugar, & just the right amount of pumpkin!
Ingredients:
1 loaf french bread or brioche cut into 1" thick slices, then into thirds
4 large eggs
2/3 cups milk
1/2 cup pumpkin puree
1 1/2 tsp vanilla extract
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/4 cup granulated sugar
1 1/2 tsp ground cinnamon
Instructions:
Set a large non-stick skillet set over medium heat, add a small amount of butter and melt.
In a small rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice.
Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2 minutes on each side.
Meanwhile, in a small rectangular baking dish, combine the sugar and cinnamon, set aside.
Remove the fully cooked french toast sticks from the skillet and immediately roll in the cinnamon sugar mixture. Serve hot with maple syrup or buttered pecan syrup.
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