Pumpkin Cookie Dip

Cream:

2 C powdered sugar

2 8oz pkg cream cheese

Blend:

1 30oz can of pumpkin pie puree

2 t ground cinnamon

1 t ginger

Mix all together and serve in a carved out pumpkin with gingersnaps or vanilla wafers.

Ginger snap cookies

3/4 C shortening

2 t baking soda

1 C sugar

4 T molassas

1 egg

2 C flour

1 t ginger

1 t cloves

1 t cinnamon

Cream shortening. Add sugar, molasses, and egg. Beat well and add sifted dry ingredients. Beat until smooth. Mixture well be very stiff. Take a tsp. of mixture roll into ball, then roll ball in bowl of sugar. Bake on a greased cookie sheet at 350 for 10-12 min.

Chicken Pot Pie with Cheddar Cheese Crust

Filling:

6 T butter

1/2 C flour

1/2 C chopped onion

2 C chicken stock

1/4 C white cooking wine

1 1/2 C half and half ( or milk)

1/2 t ech of slat and pepper

1 10oz package frozen pea/carrot mix

3/4 C canned corn, drained

2 C generous cups cooked diced chicken

In medium pot, melt butter, add onion and saute until tender. Mix in flour until smooth. Whisk in the stock and white cooking wine until smooth and thick. Add the remaining ingredients and warm through.

Crust:

2 C flour

1 t salt

2/3 C plus 2 t shortening

4-5 T cold water

1 C sharp cheddar cheese

3 T parmesean cheese

1/4 t paprika

Mix all ingredients together. Split into 2 balls. One for top and one for bottom. Take top crust and roll-out. Sprinkle sharp cheddar cheese, grated parmesean cheese and paprika over top. Roll into crust. Place bottom crust in pan, put filling in pan and top with cheddar cheese crust. Cook at 400 for 30 minutes or until golden brown and bubbly. Enjoy!

Pumpkin Bread

5 C sugar
1 1/2 C oil ( substitute 1 cup applesauce and 1/2 C oil)

6 eggs

1 C water

1 large can pumpkin

5 1/4 C flour

3 t baking soda

2 1/4 t cinnamon

2 1/4 t nutmeg

2 1/4 t salt

1 t ginger

1 t cloves

2 1/2 C nuts (optional)

Makes 4 large, or about 7 smaller loaves. Bake 350 for 1 hour 10 minutes. Bake a little less time for smaller loves.

Chocolate Cobbler

First layer:

1 C flour

2 t baking powder

1/4 t salt

3 T cocoa

3/4 C sugar

1/2 C milk

1/3 C melted butter

1 1/2 t vanilla

Mix dry ingredients, mix in milk, buttter, and vanilla until smooth. Pour mixture into an ungreased 8 inch baking dish.

Second layer:

1/2 C sugar

1/2 C brown sugar

4 T Cocoa

Mix together and sprinkle over the wet mixture. Do not mix in. Pour 1 1/2 cups hot water over dry mixture, do not mix. Bake for about 40 min. at 350

Potato Cheese Soup

4-6 diced potatoes

1 diced onion

1-2 C shredded cheese

2/3 C flour

6 chicken bullion cubes

6 C milk

2 cubes butter

Dice potatoes - boil until tender. In a separate pan, melt 2 cubes of butter on medium heat. Add 2/3 C flour and whisk until smooth. Slowly, while stirring, add 6 cups mild. Cook over medium-low heat, stirring constantly until cream begins to boil. Do not boil. While heating cream, add 6 bullion cubes. When cream reaches desired thickness pour over to drained, cooked potatoes. Add cheese. Stir well and salt and pepper to taste.

Posse Stew/Pantry Chilli

1lb ground beef, browned with salt, pepper, minced onions

1 can "ranch style" beans w/jalapenos

1 can black beans, rinsed

1 can corn

2 cans tomato sauce

green onions

fresh cilantro

*Can serve with cheese and tortilla chips

This stew is great because you can substitute or add whatever you want. Try

canned green beans, kidney beans, white beans, garbanzo beans, hominy, white or brown rice, grilled chicken...

Spinich Quiche

In medium skillet, Saute:

3 garlic cloves, chopped

1 small onion, chopped

1-2 T butter

Separate bowl, wisk:

4 eggs

3/4 C milk

Season with Salt and Pepper

Add to pan:

1 can drained mushrooms

1 6oz package herb and garlic feta, crumbled

1/2 cup cheddar cheese

Salt and Pepper to taste

Place pan mixture into 1 (9inch) pie crust. Top with egg mixture.

Bake at 375 for 15 minutes, sprinkle top with 1/2 cup cheddar cheese and return to oven for 30-40 minutes until center is set.

Scotcheroos

1 C sugar

1 C light corn syrup
1 C creamy peanut butter
6 C rice krispies
1 C butterscotch morsels
1 C chocolate chips

Combine sugar and syrup in a 3-quart saucepan. Cook over medium heat. Stirring frequently until mixture boils. Remove from heat. Stir in peanut butter and rice krispies. Press mixture into buttered 9x13 inch pan. Melt chocolate and butterscotch chips together (using double boiler to microwave). Stir until well blended. Spread evenly over rice krispie mixture. Cool.

Chicken Chowder

4 C chicken broth

3 chicken bullion cubes
1 1/2 C sliced carrots
1 C diced celery
1 onion
3 C diced peeled potatoes
1/4 C margarine
1/4 C flour
1 can evaporated milk
chicken or turkey chunks
salt and pepper to taste

Simmer broth, bullion cubes, carrots, celery, onions, and potatoes until vegtables are tender. Melt margarine and add flour and mix until smooth. Slowly add mixture to soup. Add evaporated milk and chicken chunks and stir. Season soup to taste.

Pasta E Fagioli

1 pound ground beef

1 small onion, diced (1C)
1 large carrot, julienned (1C)
3 stalks celery, chopped (1C)
2 cloves garlic, minced
2 14.5oz can diced tomatoes
1 15oz can red kidney beans (with liquid)
1 15oz can great northern beans (with liquid)
1 15 oz can V-8 juice
1 T white vinegar
1 1/2 t salt
1 t oregano
1 t basil
1/2 t pepper
1/2 t thyme
1 pound (1pkg ditali pasta)

Brown ground beef in large pot over medium heat. Drain most of the fat. Add onion, carrot, celery, and garlic and saute for about 10 minutes. Add remaining ingredients, except pasta and simmer for 1 hour. About 50 minutes into simmering, cook pasta for about 10 minutes or just until pasta is aldente, or slighly tough, Drain. Add the pasta to the large pot of soup. Simmer for 10 minutes more and serve. Feeds 8-10 adults.

Black Bean Pumpkin Soup

3 15.5oz can black bean, rinse and drain
1 C drained canned tomatoes, chopped
1 1/4 C chopped onion
1/2 C minced shallot
4 garlic cloves minced
1 T+2 t ground cumin
1 t salt
1/2 t fresh ground black pepper
1/2 stick unsalted butter
4 C beef broth
1 16pz can pumpkin puree
1/2 C dry sherry
1/2 lb cooked ham, cut into 1/8 inch dice
3-4 T sherry vinegar

Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds

In food processor coarsely puree bean and tomatoes. in 6 qt heavy kettle cook onion, shallot, garlic, cumin, salt and pepper in butter over moderate heat stirring until onion is softened and beginning to brown. Stir in bean puree, Stir in broth, pumpkin, and sherry until combined and simmer uncovered, stirring occasionlly, 25 minutes or until thick enough to coat the back of a spoon.

Just before serving add ham and vinegar and simmer soup. Stirring until heated through. Season soup with salt and pepper. Add garnish

Miguel's Sauce

Miguels Sauce

2 C whipping cream
1 C sour cream
2 t chicken bullion
2 t jalapeno juice (from a jar of nacho jalapenos)
2 T melted butter
1 1/2 T flour
2 minced jalapenos
2oz jack cheddar cheese

Brong whipping cream to a simmer, turn off heat and add sour cream. Stir to blend. Add bullion and juice, return to heat. In separate pan, melt butter and add flour. Cook for 1 minute. Add flour mix to milk mix. Heat and stir until thick. Add minced Jalapenos and Cheese. Stirl until melted. Serve warm.