Pumpkin Spice Fruit Dip

1 pkg. (8 oz) Cream Cheese, softened
2 C Confectioners Sugar
1 can (15 oz) pumpkin puree
3 tsp. pumpkin pie spice
1 tsp. vanilla
1/2 tsp. ground ginger

In a large  mixing bowl combine the cream cheese and sugar, and beat until smooth.  Gradually add the pumpkin, spices and vanilla, and beat until smooth.  Serve with cut up apple slices or other fruit.  Refrigerate leftovers.  Makes about 3 1/2 C.

Pumpkin Spice Pancakes

Recipe originally from Annie's Eats

1 1/4 C flour
2 TBSP. brown sugar
2 tsp. baking powder
1/4 tsp. salt
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash of ground ginger
dash of ground cloves
1 C milk
1/2 C pumpkin puree
1 egg
2 TBSP. vegetable oil or melted butter

In a mixing bowl, combine flour, brown sugar, baking powder, salt and spices and stir with a fork to combine.  Mix together milk, pumpkin puree, egg and oil/melted butter.  Add these ingredients to dry ingredients and whisk together.  The batter might be a little lumpy.
Cook batter as you would normal pancake batter, using about 1/3 C scoop for each pancake.  Let small bubbles form on top of pancake, then flip and cook a few minutes longer.

Pumpkin Cream Cheese Muffins

Recipe originally from Annie's Eats.

For filling:
8 oz. cream cheese, softened
1 C. confectioner's sugar

For muffins:
3 C. flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 TBSP plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 eggs
2 C sugar
2 C pumpkin puree
1 1/4 C. vegetable oil

For topping:
1/2 C sugar
5 TBSP flour
1 1/2 tsp. ground cinnamon
4 TBSP cold butter, cut into pieces


To make filling: combine cream cheese and confectioner's sugar in a bowl and mix until smooth and well blended.  Place mixture on a piece of saran wrap and shape into a log about 1 1/2 inches in diameter.  Wrap tightly, and then reinforce with tin foil.  Transfer to freezer to chill, for at least 2 hours.

To make muffin mix:  preheat oven to 350 degrees.  Line muffin pan with paper liners.  In a medium bowl, combine flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda.  Whisk to blend.  In the bowl of an electric mixer, combine eggs, sugar, pumpkin puree and oil.  Mix until well blended.  Add in the dry ingredients, mixing just until incorporated.

To make topping:  combine sugar, flour and cinnamon in a small bowl, whisk to blend.  Add in butter pieces and cut into the dry ingredients using a pastry blender or two forks.  Cut until mixture is coarse and crumbly.   Place in refrigerator until ready to use.

To assemble muffins:  fill each muffin liner with  a small amount of muffin mix, just enough to cover bottom of liner (I used a heaping TBSP full), around 1-2 TBSP.  Slice the log of cream cheese into 24 pieces.  Place one slice in each of the muffin liners.  Divide remaining batter among the muffin cups, making sure to cover the cream cheese.  Sprinkle desired amount of topping over each of the muffins.

Bake for 20-25 minutes.  Cool on a wire rack completely.

Pumpkin Butterscotch Cookies

Original recipe by Annie's Eats.

2 C flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
2 large eggs
1 C sugar
1/2 C vegetable or canola oil
1 C pumpkin puree
1 tsp. vanilla
1 C butterscotch chips

Preheat oven to 325 degrees.  In a small bowl combine the flour, baking powder, baking soda, salt and cinnamon.  Whisk to blend, then set aside.  Using a large mixer and another bowl, combine the eggs and sugar; beat until smooth and light in color.  Blend in the oil, pumpkin and vanilla until well combined.  Add dry ingredients until mixed well. Fold in butterscotch chips.

Drop by spoonfuls onto cookie sheet (I sprayed mine with cooking spray).  Bake about 14-16 minutes, then allow to cool 5-10 minutes before transferring to wire rack.  Keep in an airtight container.

Oatmeal Cranberry White Chocolate Chip Cookies

2/3 C. butter
2/3 C. brown sugar
2 eggs
1 1/2 C old-fashioned oats
1 1/2 C flour
1 tsp. baking soda
1/2 tsp. salt
1 1/4 C dried cranberries (Craisins)
2/3 C. white chocolate chips

Preheat oven to 375 degrees.  Using an electric mixer, beat butter and brown sugar together until light and fluffy.  Add eggs, mixing well.  Combine oats, baking soda, flour and salt in a separate bowl.  Add to butter mixture slowly, mixing well.  Stir in dried cranberries and white chocolate chips.  Drop by rounded teaspoonful onto cookie sheet.  Bake for 10-12 minutes, then cool on wire rack.  Makes 2 1/2 - 3 dozen.

Sloppy Joes

This recipe originally from "Too Busy To Cook" Cookbook.

1 C chopped onion
1 can (8 oz.) tomato sauce
1 can Chicken Gumbo Soup
1/4 C ketchup
1 TBSP. Worchestershire sauce
1/2 TBSP. mustard
2 1/2 C cooked ground beef
1/4 C green pepper (optional)

Mix everything together in large pan. Cook till hot all the way through. Serve on hamburger buns.
***This is also a freezer recipe!!!***

Creamy Taco Mac

Recipe originally from Annie's Eats.

1¼ lbs. ground turkey
8 oz. dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. taco seasoning
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese (optional)

Directions:
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add the chopped onion to the skillet. Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Remove from the heat and top with shredded cheddar cheese, if desired.

Banana Oatmeal and Peanut Butter Muffins

Recipe originally from Annie's Eats.

Yield: about 18 muffins
Ingredients:
1½ cups all-purpose flour
1 cup old-fashioned oats
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 tbsp. applesauce
¾ cup light brown sugar
2 large eggs
1 cup mashed banana (about 3 bananas)
6 tbsp. creamy peanut butter
1 cup low-fat buttermilk

Directions:
Preheat the oven to 350˚ F. Line 18 muffin cups with paper liners. In a medium mixing bowl, combine the flour, oats, baking powder, baking soda and salt. Stir together with a fork to blend. In a large mixing bowl, whisk together the applesauce, brown sugar, eggs, banana, peanut butter and buttermilk until smooth. Pour the dry ingredients into the bowl with the wet ingredients and mix just until incorporated and fully blended. Divide the batter between the prepared muffin cups. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan5-10 minutes, then transfer to a wire rack to cool completely.

Source: adapted from Baking Bites

Italian Mac and Cheese

2 TBSP. butter

2 TBSP. flour

2 1/2 C milk

3/4 tsp. salt

1/4 tsp. crushed red pepper flakes

2 C Italian Blend shredded cheese

8 oz. (2 C dry) cooked macaroni noodles (or any other pasta noodles)

1 C Italian breadcrumbs

1 TBSP. olive oil

Melt butter in large saucepan. Add flour, cook and stir 1 minute. Add milk, salt and pepper flakes. Bring to a boil, stirring frequently. Reduce heat, simmer 2 minutes or until sauce thickens. Stir in 1 1/2 C cheese until melted. Stir in cooked macaroni, transfer to 8 or 9 inch baking dish.

Toss breadcrumbs with remaining cheese and olive oil. Sprinkle over mac and cheese. Bake at 375 degrees for 20-25 minutes or until topping is golden brown.

Salsa Chicken Salad

Makes about 4 dinner salads.

4 chicken breasts

torn salad greens of your choice

1 C frozen corn, thawed (or canned corn)

1 C black beans

1 C mexican-style cheese

1 C crushed tortillas

1/2 C salsa

1/4 C ranch dressing, plus some for topping

Preheat grill. Marinate chicken in ranch dressing for about 10 minutes. Grill chicken about 6 minutes on each side, or until cooked through. Slice chicken into strips.

Divide salad greens among 4 plates. Add chicken, and top with the corn, black beans, cheese, tortillas, salsa and some ranch dressing.

Mozzarella Burgers

1 lb. lean ground beef

1/2 - 3/4 C. shredded mozzarella cheese

1/2 C. bread crumbs

1/4 C. Barbeque sauce

4 hamburger buns

Preheat grill. Mix ground beef, 2-3 TBSP of the Barbeque sauce, cheese and bread crumbs. Use hands to knead together. Shape into 4 hamburger patties.

Grill, around 8 minutes on each side, or until cooked through, spreading remaining barbeque sauce on during last few minutes of grilling.

Also very tasty: try adding sauteed mushrooms as a topping for the burger.

Fruit Pizza

This recipe originally from Kim Harker.

Crust:

1/2 C butter

1 egg

1 tsp. cream of tartar.

3/4 C. sugar

1/2 tsp. soda

1 3/4 C flour

Cream butter, sugar and egg. Add dry ingredients and pat onto a pizza pan. Bake at 350 degrees for 10-12 minutes. Cool completely.

Topping:

1 (8 oz) pkg. cream cheese

2 TBSP. pineapple juice

1/2 C powdered sugar

Mix until smooth and easy to spread. Spread over cooled crust and top with fresh fruit like, blueberries, strawberries, pineapple, kiwi. You can also top with pie filling.

Pizza Casserole

2 Cups uncooked Rotini pasta

1 1/2 to 2 pounds ground beef

1/2 medium onion, chopped

salt and pepper to taste

1 (15 oz) can pizza sauce

1 (8 oz) can tomato sauce

1 (6 oz) can tomato paste

1/2 tsp sugar

1/2 tsp garlic salt

1/2 tsp oregano

2 Cups shredded mozzarella cheese

20-30 slices of pepperoni

Preheat oven to 350 degrees. Cook pasta according to package; drain and set aside.

Ground up beef and brown with onion until beef is cooked through. Drain fat, then season beef with salt and pepper.

Combine pasta, pizza sauce, tomato sauce, tomato paste, sugar, garlic salt and oregano in large bowl, or in the pot the pasta was cooked in. Add beef mixture and stir until well blended.

Place half of mixture in casserole dish, top with 1/2 of the cheese and 1/2 of the pepperoni. Repeat layers. Bake 25-30 minutes, or until heated through and cheese is melted.

Oreo Balls

This recipe originally from Sharon Thornblad.

1 pkg. Oreo cookies

1 pkg. cream cheese, softened

16 oz. white baking chocolate

Smash entire oreo package. Combine this with cream cheese; use hand mixer. Form dough into small balls (using a melon baller helps) and place on wax paper. Place in fridge or freezer until hard.

Melt chocolate, and dip frozen balls, covering completely. Place those back in the fridge until hard. Store in fridge.

*** I could not get white baking chocolate, so I used white chocolate chips for some. I also used regular milk chocolate baking chocolate for others.

Crockpot Stroganoff

Recipe originally from Karen Berthelson.

1 lb stew meat

1/2 C. chopped onion

2 cans cream of mushroom soup

1 C. mushrooms, sliced

1/4 tsp. pepper

1 C. sour cream

In crockpot, combine beef, onions, soup, mushrooms and pepper. Cover and cook on low for 8-10 hours or until meat is tender. Stir sour cream into mixture before serving. Cook egg noodles or rice to serve with.

*** If you are in a hurry, you can cook it all in a skillet, as long as the meat is already cooked.