Gingersnaps

2 1/2 c. shortening
3 c. sugar
3/4 c. molasses
3 eggs

Cream together in a very large bowl. Then add:

6 c. flour
3/4 tsp salt
2 tsp baking soda
1 T. cinnamon
1 T. ground cloves
1 T. ground ginger

mix together very well. Chill dough in the refrigerator for several hours. Roll into 1 inch balls and then roll each ball into sugar. Flatten with the palm of your hand on a cookie sheet. Bake at 350 for 8-10 minutes.

Sticky Toffee Pudding

This is a traditional English recipe and it is delicious.

1 C dates, chopped

1 t baking soda

4 T butter

3/4 C sugar

2 eggs

1 1/2 C flour

1 t baking powder

3/4 C brown sugar

6 T heavy whipping cream

1/2 C butter

Oven 350F; 30-40 min

Prepare an 8” square pan. Put dates in 10oz water and bring to boil. Add in baking soda and leave to stand.

Cream butter and sugar together. Add dates and all the liquid. Beat eggs and add to the rest of the ingredients. Fold in the flour and pour into pan (it’s very runny at this point). Bake.

To make suace, put brown sugar, cream, and butter into a saucepan. bring to boil and simmer for 3 min.

Cut the cake into 8 portions. Pour lots of warm sauce over the top of warm cake. Enjoy!

Sugar and Spice Nuts

Makes about 5 cups. Prep time 15 min., bake: 55 min.

3/4 cup sugar

1 Tbsp. Sweet Spice Blend

3/4 tsp. salt

1 egg white

1 Tbsp. water

1 pound pecan nuts or other combination of raw nuts.

Combine first 3 ingredients in a medium bowl and set aside.

Beat egg white and 1 Tbsp. water in medium bown until foamy.

Add nuts to egg white mixture to coat evenly.

Add nuts to sugar mixture, stirring until evenly coated and place in a single layer on a buttered jelly roll pan.

Bake at 275 for 50-55 min, stirring every 15 min. Spread on wax paper and cool completely.

Store in an airtight container.

Sweet Spice Blend

Makes 6 Tbsp. Prep. time 5 min. (A 2 oz. jar of ground cardamom will cost about $10 - you can use cinnamon in it's place.

2 Tbsp. light brown sugar

2 Tbsp. ground cinnamon

4 tsp. dried ground ginger

1 tsp. ground nutmeg

1/2 tsp. ground clover

1/2 tsp. ground cardamom

Combine all ingredients in a small bowl. Store in an airtight container.

Roasted Green Beans with Almond Aioli

1/2 cup toasted slivered almonds, divided
2 cloves of garlic, finely chopped
2 tsp. fresh lemon juice
1/2 cup Mayonnaise
Salt and freshly ground black pepper
1 lb. fresh green beans or asparagus, trimmed
2 Tbsp. Olive Oil

Preheat oven to 425 deg
Process 1/4 cup almonds, garlic, lemon juice and mayo in food processor until smooth.  Season with salt and pepper.  Turn into small bowl. 
Arrange green beans in roasting pan or baking sheet; toss with olive oil.  Season, if desired with salt and pepper.  Roast, turning once, 15 minutes or until lightly golden brown.  Arrange on serving platter, then drizzle with aioli and garnish with remaining almonds, lemon zest and a drizzle of lemon juice.

Ailoi can be made up to 4 hours in advance and refrigerated.  Bring to room temperature before serving.

Layered Sun-Dried Tomato Dip

1 pkg cream cheese (8 oz) softened, divided
1/4 c. basil pesto (store bought or homemade)
1/2 c. sun-dried tomatoes in oil, drained, chopped
1/4 c. fresh parmesan cheese
1 container (8oz) sour cream
1 garlic clove
2 tsp Italian seasoning
1/4 c. pitted ripe olives, sliced
1 T. finely chopped basil
Additional chopped sun-dried tomatoes (optional)
Toasted French Bread slices

Preheat oven to 350. Combine half the cream cheese and pesto. Mix well and spread into bottom of a small baking dish (I mix it in my kitchenaid). Blot excess oil from tomatoes. Combine the rest of the cream cheese, tomatoes, parmesan, sour cream, garlic, and seasoning mix. Spread over pesto mixture. Bake 20-25 minutes until bubbly and hot. Garnish with olives, basil, and additional sun-dried tomatoes if desired.

Blue Cheese Pear Flatbread

1 1/4 c. warm water
2 T. olive oil
1 pkg active dry yeast
1 tsp sugar
31/4-3 1/2 c. flour
1 tsp salt
cornmeal
2-3 pears thinly sliced
1 cup thinly sliced sauteed sweet onion (I carmelize them by sauteeing them in oil and then adding a tsp of sugar once soft until they turn a golden brown color)
blue cheese
1 T. olive oil

Combine warm water, oil, yeast, and sugar. stir to dissolve yeast. Let stand about 10 minutes or until foamy. Combine 2 3/4 c. flour and the salt. add in yeast mixture. Add in as much of the remaining flour as you can. Turn dough out on floured surface until dough is smooth and elastic. place dough in an oiled bowl turning once to grease all sides. Cover and let rise in a warm place until double in size. Preheat oven 450. Punch dough down. Divide into 9 equal portions (I am too lazy and just do one or 2 really big ones.) roll each into an oval shape. Sprinkle a baking sheet with cornmeal. place bread on. Top with pear, cheese, and onion. Bake until golden brown.

***You can cheat if you need a timesaver by buying refrigerated pizza dough (in a can) and using that as the flatbread base.

*** You can also top with Apples, bacon, and white cheddar cheese

Or Top with sauteed mushrooms (with balsamic vinegar added to them at the end of cooking)goat cheese, and thyme leaves

Spinach Puffs

1 box Pepperidge Farm Puff Pastry dough (in freezer section usually by frozen fruit)
1 box frozen spinach
1 packet Leek soup
8 oz. sour cream
1 Tablespoon Flour

Let the dough and spinach completely thaw. Drain excess water from spinach. Cut each circle dough into 4 equal parts. press cut dough into the bottom and up the sides of a mini muffin tin. Mix the rest of the ingredients and fill the dough in the muffin tin past the top. Bake at 375 until edges of dough is lightly browned. Makes 24.

CHEESE FLAN

This is the dessert from Stake Women's conference

Carmel Sugar:

1 cup water

1/4 cup granulated sugar

1 drop lemon juice

Bring ingredients to a soft simmer or soft boil in a sauce pan until amber honey in color, this process will take about 15 to 20 minutes and it will reduce down to about 1/2 cup. When it starts changing to that amber, honey color, take from heat and stir a couple of tlbs of water to cool it down, but before pouring into a 9" round cake pan, place pan in the oven while cooking the carmel sugar so the pan is warm (this will prevent hot carmel mixture from turning into hard candy). When ready pour mixture quickly trying to cover bottom of pan, set aside. The sugar will be very hot, be careful not to burn yourself.

Custard Filling:

12 oz. can evaporated milk

14 oz. can sweetened condensed milk

6 oz. cream cheese

5 eggs

1 tsp. vanilla extract

4 oz. butter, softened

Cream the cream cheese and the softened butter together, then add and mix the eggs one at a time until well incorporated into the creamed mixture, then blend the sweetened condensed milk, then the evaporated milk and vanilla.

Pour into your prepared carmel sugar pan, then bake in a water bath at 325 oven for 60 minutes until set, or a firmness to the touch. (I usually use a 9X13 aluminum pan). Place flan in pan first then carefully add enough water to be about 1/2 full, place in pre-headed oven. If flan seems to be getting too brown on top and you still have time left on the cooking time, place loosely a piece of aluminum foil on top to stop the browning process.
When done, cool at room temperature then place in refrigerator over night. To serve invert onto a platter and slice.

CHICKEN PASTA SALAD

This is the salad from Stake Women's Conference

16 oz. Rotini pasta, cooked al dente

16 oz. Bow Tie pasta, cooked al dente

1 cup diced celery

1/2 cup chopped green onions

12 oz. fresh green beans (or substitute fresh snow peas)

2 cups red grapes, halved

1 can 12-20 oz. pinneapple tidbits, drained reserving juice

1 cup sliced toasted almonds

1 bag baby spinach (10-11oz.)

1 & 1/2 lbs cooked, shredded chicken breast

DRESSING

1 cup mayonaise

1 cup Miracle Whip salad dressing

2 tlbs finely minced fresh ginger root

1 tsp garlic salt

3 tbls reserved pinneapple juice

1 tbls soy sauce

2 tbls honey

Cook pasta as directed on package. Drain, rinse and cool.

In a large bowl, combine pasta and salad ingredients except for almonds and spinach. In a small bowl mix dressing ingredients. Add 1/2 of almonds to salad along with dressing and toss gently to incorporate. Layer salad and spinach to serve. Sprinkle spinach and the rest of almonds on top.

Recipe serves 12 1 1/3 cup servings.

To roast almonds preheat oven to 350. Spread almonds on a cookie sheet and roast for 5-7 min.

Disneyland's Oatmeal Cookies

Disneyland’s Oatmeal Cookies

3 1/4 c Flour

1 T Baking powder

1 1/2 tsp Ground cinnamon

1 tsp Salt

1 tsp Baking soda

2 1/8 c Shortening

1 3/4 c Brown sugar packed

1 1/2 c Granulated sugar

3 lg Eggs

1 tsp Vanilla extract

4 c Rolled oats

2 1/2 c Dark raisins

Blend flour, baking powder, cinnamon, salt and baking soda in mixing bowl. Set aside until needed. Cream shortening with brown sugar and granulated sugar until fluffy. Beat in eggs and vanilla until smooth. Mix in reserved flour mixture until well blended, about 2 minutes. Add oats and raisins. Mix until blended, about 1 minute. Using ice cream scoop (size #24), scoop out cookie dough into 4 dozen large balls. Place about 6 balls on each lightly greased baking sheet, pressing down until about 1/4-inch thick and 3 inches in diameter. Bake at 350 degrees for 9 to 12 minutes or until browned. Cool slightly, then remove cookies from sheets and cool on racks. Recipe by: Disneyland via Los Angeles Times Per serving (excluding unknown items): 185 Calories; 10g Fat (47% calories from fat); 2g Protein; 23g Carbohydrate; 11mg Cholesterol; 99mg Sodium

Pear Pie

Even if you don't love pears, give this a try. It is almost like a pear custard pie.

1 1/2 c. sugar
1/3 c. butter
6 T. flour
3 eggs
1 1/2 tsp vanilla
4-5 sliced and peeled pears

Beat all together until very frothy. Arrange ripe pear slices in an unbaked pie shell. Pour egg mixture over. Bake at 325 for 40 minutes or until a knife comes out clean. If it browns too much, cover with a loose foil tent.

Chocolate Fudge Pie

The recipe I had for this pie actually called this pie French Silk but being the pie expert that I am, it isn't light and silky; it is more like fudge so I had to change the name to make it fit. (Maybe we just made it wrong and it really is silky:)) Whatever it is, it's good though.

1 cup sugar
3/4 c. butter
3 squares unsweetened chocolate, melted, and cooled
1 tsp vanilla
3 eggs
Baked pie crust

Beat sugar and butter on medium speed about 4 minutes til fluffy. Add chocolate and vanilla. Add eggs, one at a time, beating on high after each addition and scraping sides of bowl constantly. Put into pie shell. Cover and chill 5-24 hours. Top with whipped cream and chocolate curls.

Southwest Pumpkin Soup

2 T Olive Oil
3 Cups Chicken Broth
1 15 oz can drained black beans
1 Cup Heavy Cream (Can use half and half for healthier version!)
1 1/2 tsp ground cumin
1 tsp salt
1 medium onion, finely chopped
1 14.5oz can diced tomatoes
2 15oz cans pumpkin puree
1 T Curry powder
1/2 tsp chili powder
Garnish with tortilla chips, sour cream and chives

In sauce pan over medium heat, add oil and saute onions 5-10 minutes.  Add broth, tomatoes, black beans and pumpkin.  Bring to a boil and reduce heat.  Add rest of ingredients and simmer.  Add more salt and black pepper to taste as well as more broth if the soup seems too thick.

Sweet Corn Pudding

I love this dish for its versatility...it works at Thanksgiving or a casual barbecue!

Sweet Corn Pudding

1 8oz pkg cream cheese—softened

2 eggs, beaten

1/3 cup sugar

1 8oz pkg cornbread/muffin mix

1 16oz can creamed corn

2 1/3 cup frozen sweet corn (or canned)

1 cup milk

2 T butter or margarine

1 tsp. salt

¼ tsp nutmeg

• Blend cream cheese, eggs, sugar
• Add remaining ingredients; mix well
• Pour into greased crockpot
• Cover and cook on high 3-4 hours

Cream Cheese Pumpkin Muffins

These are FABULOUS if I do say so myself:)

Batter:
2 1/4 c. flour
1 1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp coriander
1/2 tsp salt
2 eggs
2 c. sugar
1 c. canned pumpkin
1/2 c. oil
1/2 tsp vanilla

Cream ingredients. Add dry ingredients. Mix til combined.

Filling:

6 oz. cream cheese
1egg
1 T. sugar

Topping:
3/4 c. flaked coconut
1/2 c. pecans (optional)
1/4 c. sugar
1/2 tsp cinnamon

Spoon batter into 24 muffin tins filling 1/2 full. Spoon cream cheese mixture evenly over and spread more batter over. Sprinkle on topping. Bake at 350.

Our Thanksgiving Menu

We're creatures of habit, and on Thanksgiving, it's no different. Over the years our Thanksgiving menus have changed very little...with a few tweaks here and there on time tested favorites. I'm always open to trying some new dishes and improving upon the classics. What are your most cherished Thanksgiving recipes? I'd love to hear what you serve the ones you love most on the day we give thanks.

Last year's menu at the Wallace/Littlewood Thanksgiving table

Pumpkin Fudge

This should be called Pumpkin Pie Fudge! I make this every year...it's a great seasonal gift. Reduce the ginger and cloves if you want to tone down the flavor a bit.

Pumpkin Fudge

Makes 3 pounds

3 cups sugar

¾ cup (1 ½ sticks) butter

1 (5 ounce) can evaporated milk

½ cup canned pumpkin

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground cloves

1 (10 ounce) package butterscotch flavor pieces

1 (7 ounce) jar marshmallow crème

1 teaspoon vanilla

½ cup toasted chopped pecans (optional)

Line a 13 x 9 x 2 inch baking pan with foil, extending foil over edges of pan. Butter or spray foil, set aside.

In a heavy, 2 quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and cloves.  Cook and stir over medium-high heat until mixture boils.  Clip candy thermometer to side of pan.  Reduce heat to medium-low; continue to boil at a moderate, steady rate, stirring constantly, until thermometer reaches 234 degrees or mixture reaches soft-ball stage, about 20 to 25 minutes.

Remove pan from heat. Stir in butterscotch pieces until melted.  Stir in marshmallow crème and vanilla until well combined.  Pour mixture into prepared pan, spreading evenly.  Sprinkle with pecans.  Score into 1-inch pieces while warm.  When fudge is firm, use foil to lift out of the pan.  Cut fudge into pieces. 

Karen Peterson's Pear, Apple, and Cranberry Crisp

4 pears
6 apples
3/4 cup dried cranberries
1 t. grated orange zest
1 t. grated lemon zest
2 T. freshly squeezed orange juice
2 T. freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup flour
1 t. cinnamon
1/2 t. ground nutmeg

For the topping:
1 1/2 cups flour
3/4 cup sugar
3/4 cup brown sugar, lightly packed
1/2 t. kosher salt
1 cup old fashioned oatmeal
2 sticks cold, unsalted butter, diced

Preheat oven to 350
Peel and core apples and pears and cut into large chunks. Place fruit in a large bowl and toss with cranberries, zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9X13 pan.
For the topping, combine the flour, sugars, salt, oatmeal and cold butter in a mixing bowl. Mix on low 1-2 minutes or until the mix is in large crumbles. Sprinkle evenly over the fruit.
Place the baking dish on a parchment-lined sheet pan and bake for 50-60 minutes, until the top is brown and the fruit is bubbly.
A perfect autumn treat!

Candy Corn Cookie Bark

Candy Corn Cookie Bark

1 1/2 cups oreo cookies, crushed into large pieces
1 cup candy corn
1 1/2 cups pretzel sticks, crushed into large pieces
1 package of almond bark
brown/orange sprinkles

Place pretzels, oreos and candy corn (reserving about 1/2 c of oreos and candy corn for topping) into 9x13 dish lined with wax paper. Melt almond bark, pour over top. Sprinkle remaining sprinkles, oreos and candy corn over top. Cool. Break into large pieces.

Dinner in a Pumpkin

A Fun and Festive Meal for Halloween Night!

2 lbs hamburger
1/4 c. soy sauce
2 T. brown sugar
1 onion chopped
1 can cream of chicken soup
2 c. cooked rice
4. oz can mushrooms (optional)
8 oz can sliced water chestnuts (optional)

Cut off top of pumpkin and clean out the inside. Cook hamburger with onion and add salt and pepper to taste. once browned, add soy sauce, brown sugra, msuhrooms and soup. simmer 10 minutes. Stir occasionally. Add rice. Mix together and spoon into pumpkin. Replace the pumpkin top. place entire pupkin on baking sheet and bake at 350 for an hour.

Hot Chocolate

This will warm you up!

3/4 c. water
1 tsp. salt
2/3-3/4 c. cocoa
1-2 tsp. vanilla
1-2 c. sugar
1 can evaporated milk
1/2 gallon milk

In a large sauce pan combine water, salt, cocoa, vanilla and sugar and bring to a boil. Take off heat and immediately add evaporated milk and 1/2 gallon of milk. Stir. Serve with whipped cream or marshmallows.

Ghostly Graveyard

package of Halloween oreos- crushed (reserve 10)
4 T. butter
8 oz. cream cheese
1 cup powdered sugar
1 cup cool whip
1 small package instant chocolate pudding
1 small package instant vanilla pudding
3 cups milk

Combine butter and oreos and press in 9x13 pan. Refrigerate. Mix cream cheese, sugar, and cool whip and spread over crust. Refrigerate. Mix puddings and milk and spread over cream cheese mixture. Top with cool whip and 10 more crushed oreos. Decorate the top with candy pumpkins, candy corns, gummi spiders, etc. Can place cookies in vertically to look like headstones. Happy Halloween!

Pumpkin Spiced Cream Cheese Breakfast Rolls

Pumpkin Spiced Cream Cheese Breakfast Rolls

from the Picky Palate

2 packages/cans Crescent Rolls (or your favorite cinnamon roll dough)

half a block of cream cheese (4oz), softened

1/4 c brown sugar

1/4 c canned pumpkin

1/4 tsp cinnamon

1/8 tsp ground nutmeg

1.  Preheat oven to 350 degrees F. Layout crescent rolls to form one long rectangle.   Mix cream cheese, brown sugar, pumpkin, cinnamon and nutmeg; beat until well combined.  Spread mixture over dough leaving a 1/2 inch border around edges.  Roll up, then cut into 1 inch pieces.  Place around 2 9 inch greased cake pans.

2.  Bake for 28-30 minutes or until rolls are golden brown. Frost rolls while still warm with cream cheese frosting recipe.

Frosting

Half a block of softened cream cheese

1/2 cup powdered sugar

1/2 tsp vanilla

1 T canned pumpkin

1.  Mix all ingredients into a large bowl until smooth. 

Pumpkin Gooey Butter Cake

CAUTION: BUTTER AND CREAM CHEESE GOODNESS AHEAD!

Pumpkin Gooey Butter Cake

Cake:
1 (18 oz) package yellow cake mix
1 egg
8 T butter

Filling:
1 (8oz) package softened cream cheese
1 (15oz) can pumpkin
3 eggs
1 tsp vanilla
8 T butter, melted
1 (16oz) box powdered sugar
1 tsp cinnamon
1 tsp nutmeg

Preheat oven to 350

~Combine cake mix, egg and butter and mix well.
~Pat the mixture into the bottom of a lightly greased 9x13 baking pan
~Filling: beat cream cheese and pumpkin until smooth. Add eggs, vanilla and butter: beat. Add powdered sugar, cinnamon, nutmeg; mix well.
~Spread pumpkin mixture over cake mixture and bake for 40-50 min.
~Do not overbake; center should be a little gooey.

Cheese Bread

1 c. milk, warmed. Add:
3 T. sugar
1 T. salt
1 T. margarine

dissolve 2 packages of yeast in 1 c. warm water. when foamy, add to milk mixture.

Add:
1/2 c. toasted onions
1 c. grated cheddar (I love sharp, can use what you like)
4 1/2 c. flour

Knead. Let rise til about double in size. Form and put into a loaf pan. Let rise again. Bake at 375 for 30 minutes.

Mini Ham & Cheese Rolls

I got this recipe from Kenzi Hardy and the love of these little rolls has spread like a virus around the ward!

Mini Ham & Cheese Rolls

2 T dried minced onion
1 T mustard
2 T poppy seeds (you can get away with using 1 T to conserve poppy seeds...they're kinda expensive!)
1/2 cup butter, melted
24 Kings Hawaiian rolls (or any other sweet roll)
1/2 lb sliced ham (black forest ham is especially good with this)
1/2 lb swiss cheese (I bought the great value slices, then used half on each sandwich)
Mayo

Preheat oven to 325
~Combine onion flakes, mustard, poppy seeds, butter
~Split rolls, spread mayo on inside. Make sandwiches with ham and cheese.
~Arrange sandwiches in baking dish, drizzle poppy seed mixture over top.
~Cover and bake for 15 to 20 minutes, or until cheese is melted.

Highly addictive!!!

Pumpkin Chocolate Chip Cookies

1/2 c. shortening
1 1/2 c. white sugar
1 egg
1 cup canned pumpkin
1 tsp vanilla
2 1/2 c. flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 c. or more chocolate chips

Cream ingredients. add dry ingredients. Bake at 350.

White Chicken Chili

2-3 chicken breasts
1 T. oil
1 c. onion
1 minced clove of garlic
3 C. chicken broth
2 T. cilantro
1 16 oz can butter beans (small beans if you can find them, otherwise use normal sized ones)
1 can notrhern beans
1 can white kidney beans
1 can white corn
2 T. lime juice
1 T. cumin
1 T. oregano
2 tsp. tabasco sauce
Salt

Heat oil in a skillet and saute chicken with the onion and garlic. Add the rest of the ingredients. Simmer 20-30 minutes. Serve with tortilla chips, sour cream, shredded cheese, avocado if desired.

***You can make this in a crock pot after sauteeing the onion
***If I am in a huge rush I will sometimes use a large can of chicken and onion flakes. Still tastes good but the other version is better

Southwestern Layered Salad

This is the salad I brought to Ladie's Night Out a few weeks ago. Someone asked for the recipe, but I can't remember who! So, here it is:

Layered Southwestern Salad

Southern Living, April 2001

Dressing:

Process until smooth:

1/3 c. fresh cilantro, chopped

½ c. fresh lime juice

½ c. olive oil

½ c. sour cream

1 t. sugar

½ t. salt

½ t. pepper

Layer in a 3 qt. glass serving dish:

16 oz. romaine lettuce, shredded

5 plum tomatoes, chopped

1 15 oz can black beans, rinsed and drained

            1 small purple onion, chopped

8 oz. Mexican cheese, 4 cheese blend, shredded

15 oz. Mexicorn (corn with green and red peppers), drained

            6 oz. can sliced ripe olives

            2 c. tortilla chips, crushed

Toss with dressing just before serving.  Serves 8-10.

Winter Salad

1 large head green ruffled lettuce
1-2 medium red apples cut in chunks with peel on
1/2 c. pecan halves, toasted in oven for 6-8 minutes
4 oz. feta cheese
1/2 c. dried cranberries
1 bunch green onions sliced

Dressing:
1/2 c. olive oil
3 T. lemon juice
3 T. red wine vinegar
3 T. sugar
1 T. dijon mustard
1 T. water
salt, pepper

Pumpkin Whoopie

Stupid name. Great dessert.

1 15 oz can of pumpkin
3 eggs
1 c. brown sugar
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 12 oz can evaporated milk
1 box yellow cake mix

Mix all but cake mix together and pour into a greased 9x13 pan. Sprinkle the cake mix on top. Melt 2/3 cup butter and drizzle on top of cake mix. bake at 350 for 50 minutes. Cann add chopped nuts to the top during the last 20 minutes of baking time. Top with cool whip when serving.

Zucchini Chocolate Cake

This is one of the most moist, delicious cakes ever. Even my family who hates veggies requests it all the time. And it has to be healthy with all the zucchini right?

1/2 c. butter
1/2 c. oil
1 2/3 c. sugar
2 eggs
1 tsp vanilla
1/2 tsp chocolate flavoring (optional)
2 1/2 c. flour
1/4 c. cocoa
1 tsp. baking soda
1/2 tsp salt
1/2 c. buttermilk
2 c. shredded zucchini
1 package chocolate chips
1/2 c. nuts (optional)

cream butter, oil, eggs, sugar. Add flavorings. Combine dry ingredients. Add buttermilk then add zucchini. pour into 9x13 pan. Sprinkle with chocolate chips and nuts. Bake at 325.

Frosting:
1/4 c. butter
2 T. cocoa
1/2 box powdered sugar
3 T. milk
1/2 tsp vanilla

Mix all in saucepan except sugar and vanilla. Heat until it boils, then add sugar and vanilla. pour over warm cake.

FALL PUMPKIN SQUARES

2 t Cinnamon
1 t Baking Soda
1 t Salt
1 t Vanilla
4 Eggs or Egg substitute
2 C Sugar
2 C Flour
2 C Pumpkin
1 C Oil (may replace some or all with applesauce)

Mix all together. Use a jelly roll pan or a 9 x 13 pan. Pour into pan and bake at 350
E for 20-30 minutes. Use toothpick method for doneness.

Frosting:
8 oz Cream Cheese
1/4 C Butter
2 C Powdered Sugar

Amy Lanning's Chicken Tortilla Soup

Chicken Tortilla Soup (Amy Lanning) note--corrected recipe!!

Ingredients:
1 large diced white onion
2 minced garlic cloves
2 TBS oil
4 oz. can of green chilies
1 can (15 oz) stewed tomatoes (Mexican style)
2 cans chicken broth
2 cans creamy chicken soup
1 tsp Worcestershire sauce
1 tsp cumin
1 tsp chili powder
½ tsp Tabasco
4 TBS flour
½ Cup water
1 chicken (rotisserie) shredded
4 oz. Velveeta cheese
1/3 Cup sour cream

Toppings:
chopped cilantro
corn tortilla strips (Jose Peppers will sell their tortilla strips cheap)
avocado (diced)

Directions:
1. Sauté (5 min.): onion, garlic, and oil.
2. Add (then simmer 20 mins.): chilies, tomatoes, broth, creamy chicken soup, Worcestershire sauce, chili powder, cumin, Tabasco.
3. Mix: flour and water (smooth consistency), then add to soup, bring to boil and simmer 5 minutes.
4. Add: chicken, sour cream, and Velveeta cheese.
5. Add: garlic powder, salt, and pepper to taste.
6. Garnish with toppings: tortilla strips (corn tortillas sprayed with Pam, salted and baked in oven until crispy), cilantro, and avocado to taste. (Serves 8 people)

Pumpkin Bread/Muffins

This my friends recipe which makes the best pumpkin muffins ever!

1/2 Cup Butter softened

1 Cup Sugar

2 eggs

1 Cup Pumpkin

1 Tbsp. Pumpkin Spice

1 1/4 tsp. Baking Soda

1/2 tsp. Salt

1 2/3 Cup Flour

1 Cup Choclate Chips (optional)

Bake 350 for 35 - 40 min for med size loaf

Bake 350 for 18- 20 min for 1 dozen muffins

Northwoods Wild Rice Soup

Northwoods Wild Rice Soup

3 cups cooked wild rice
2 cups cubed 1 inch cooked turkey or chicken
1 cup cooked ham
1 cup shredded carrots
1 cup sliced 1/2 inch celery
1 qt. half and half (I use fat free)
1 1/4 cups chicken broth
1 med. onion, chopped
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup flour
3 tbl. butter, melted

In a pot combine all ingredients except flour and butter. Cook over medium heat, stirring occasionally, until heated through (15 to 20 min. ). In a small bowl stir together flour and butter; stir into hot soup. Continue cooking, stirring occasionally, until thickened (5 to 8 min.). Voila!

The Best Caramel Corn EVER!!!!!

Caramel Corn

3 large bowls fresh popped plain popcorn (from a popcorn popper--not a microwave bag)--Large bowls like you would put a big salad in to take to a party.
3 cups brown sugar
1 1/4 cups corn syrup
1 can sweetened condensed milk
1 cube butter

Heat to boiling 3 cups brown sugar and 1 1/4 cups corn syrup. Add 1 can sweetened condensed milk. Return to a boil. Take off heat and add 1 cube or 1/2 cup butter; melt thoroughly. Pour evenly over 3 bowls of popcorn and coat completely. Lay out on wax paper to set and cool. Enjoy!!!! It's ooey, gooey, goodness!!!

Creamy Chicken and Potato Soup

A delicious, easy soup

1 T. margarine
1 small onion, diced
1 c. sliced carrots
2 large potatoes
3 c. chicken broth
2 c. cooked chicken
parsley
salt
pepper

White Sauce:
1 c. milk
1/4 c. flour
1 8oz package cream cheese

Sautee onion in margarine. Add carrots, potatoes and chicken broth, simmer until tender. Add cooked (cubed or shredded) chicken and simmer. Meanwhile make the white sauce by smoothing flour, milk and cream cheese. Combine and simmer until thick. Add salt, pepper and parsley to taste. Serve in a bread bowl or with homemade rolls.

Apple Dumplings

from The Pioneer Woman

Really easy...REALLY good.

2 Granny Smith Apples, peeled, cored, and cut into 8 slices each
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 tsp vanilla
1 small can Mt. Dew (I used sprite I had on hand)
Cinnamon

Roll each apple slice into a crescent roll. Place in a 9x13 dish. Melt butter, add sugar and barely stir. Add vanilla, stir. Pour over apples. Pour soda around the edges of the pan. Sprinkle with cinnamon.

Bake at 350 for 40 min. Serve with vanilla ice cream!

Sweet Potato Peanut Soup

This soup has a bit of everything. It's thick, chunky and so warm and nourishing!

Sweet Potato Peanut Soup

1 TB vegetable oil
1 large onion
1 medium sweet potato
2 cloves garlic
8 cups chicken broth
1 tsp dried thyme
1/2 tsp cumin
3 cups thick and chunky salsa (medium can get a little spicy, so try mild if you want less heat)
3 cans (16oz) rinsed garbanzo beans
1 cup diced zucchini
2/3 cup creamy peanut butter (i know, crazy!)
4-5 cups cooked rice (the more rice, the thicker; reduce rice for a less "stoupy" consistency)
garnish with roasted peanuts

saute onions, sweet potato and garlic in oil. stir for 5 minutes. add broth, thyme and cumin and bring to a boil. reduce heat and simmer covered for 18 minutes. add salsa, beans and zucchini. simmer for 10 minutes. add peanut butter and rice. let thicken. serve with peanuts on top.

Something Smells Good....

This month we're collecting recipes that warm us up from the inside out! Soups, bread, casseroles, whatever helps you usher autumn into your kitchens!