Pumpkin Bars/Applesauce Bars

2 C flour
1 1/2 C Sugar
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1/4 tsp cloves
1 16 oz can pumpkin
1 C cooking oil
1-2 C chocolate chips (optional)

Combine dry ingredients. Stir in eggs, pumpkin and oil until thoroughly combined. Fold
in chocolate chips. Spread in an ungreased 15x10x1 inch pan. Bake at 350* for 25-30 minutes
or until a toothpick inserted comes out clean. Cool on a rack.
Frost with cream cheese frosting if you omitted the chocolate chips.
(For APPLESAUCE bars, prepare as above except use 16oz can of applesauce instead of pumpkin

Pumpkin Bread by Marilyn Macdonald

1 C Vegetable Oil
4 eggs
3 C sugar
2 C Pumpkin
2/3 C water

Mix and beat well.

sift the following ingredients then add to mixture above

3C Flour
1/2 tsp salt
3 tsp soda
1 tsp cinnamon
1 tsp nutmeg

mix well. Stir in
1 C Nuts (pecans of course)

Bake in 4 greased and floured loaf pans or 1 lb coffee cans
fill 1/2 way and bake at 350* for 40-50 minutes (loaf pans)
60-70 minutes (coffee cans)

Pumpkin Cookies by Stephanie Doll Dunklee

1 C Shortening
2 C Sugar
2 eggs
4 C Flour
1/2 tsp cinnamon
1/2 tsp cloves
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 C Pumpkin (or applesauce)
3 C Chocolate Chips

Cream Sugar and Shortening. Mix in eggs. Add all dry ingredients and mix well (dough will be crumbly)
Add pumpkin and mix well. Add Chocolate Chips. Drop onto cookie sheet and bake for 12-15 minutes at 375*. Makes about 5-6 dozen

Pumpkin Pancakes

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
...1/2 teaspoon ground cinnamon
2 eggs, separated
1 cup milk
1/2 cup cooked or canned pumpkin
2 tablespoons vegetable oil

Spicy Chicken Corn Chowder

• 5 bacon slices, chopped
  
• 2 tablespoons butter
  
• 1 medium onion, chopped
  
• 2-4 cloves of garlic, finely minced
  
• 1 1/2 lbs. boneless, skinless chicken breasts, chopped into 1/2" pieces
  
• 1 cup chopped red or orange bell peppers (about 1 large)
  
• 3-4 tablespoons all-purpose flour
  
• 6 cups low sodium chicken broth
  
• 3 1/2 cups russet potatoes, peeled, cut into 1/2-inch cubes
  
• 1 teaspoon ground cumin
  
• 1 1/2 tablespoons chopped fresh thyme (or 2 teaspoons dried)
  
• 1 (16 oz.) bag frozen corn kernels
  
• 2 cups half and half or cream
  
• 2 cups shredded Monterey Jack cheese (plus more for garnish)
  
• 1-2 (4 oz.) can chopped green chilies
  
• 1/4 teaspoon Tabasco sauce
  
• 1/2 cup green onions (plus more for garnish)
  
• 1/2 cup fresh cilantro, chopped (plus more for garnish)
  

Cook bacon in large pot over medium-high heat until crisp. Transfer bacon to paper towels to drain and cool; crumble and reserve for garnish. Pour off all but 1/4 cup drippings from pot. Add butter to pot and melt over medium-high heat. Add onions, garlic, chicken breasts, and bell peppers; saute until onions are soft and chicken is golden brown, about 10 minutes. Add flour; stir and simmer for 1 to 2 minutes.

Whisk in broth, then add potatoes, cumin, and thyme; bring to a boil. Reduce heat to medium-low, and simmer uncovered until potatoes are somewhat tender, about 8 minutes.

Add corn, half and half, cheese, green chilies, and Tabasco; simmer until corn is tender, about 8 more minutes. Add green onions and chopped cilantro and simmer for 5 minutes. Season with salt and pepper.

Garnish with crumbled bacon, additional shredded cheese, green onions, and cilantro.

Chicken Tortilla Soup

INGREDIENTS:

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil

DIRECTIONS:

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Tuna Cheese Swirls

1/3 C Chopped Onion
1/3 C Chopped Bell Pepper
3 TBS Shortening (oil)
1/4 C Bisquick
1 Can Cream of Mushroom or Celery Soup
1/2 C Milk
1 Can Tuna (drained)
1 Can Peas (drained)
2 C Bisquick
1/2 C Water
3/4 C Grated Cheese

Cook onions and green peppers in shortening, till tender. Add bisquick and soup, gradually add milk, Boil 1 minute. Add tuna and peas. Keep warm until biscuits are ready. Mix bisquick with water. Roll out into rectangle, sprinkle with cheese. Roll dough into long tube. Cut into 1 1/4in sections. Pour soup into sprayed pan then lay biscuits on top. Bake 20-25 minutes at 425 degrees.




Notes from AM: Some things I change- add an extra can of soup and probably another 1/2 cup of milk.

For the biscuits... I do 1 1/2 recipe (so 3 c bisquick, 1 C Water). I also only cut mine about 1/2 inch. This should give you enough to cover the top of a 9x13 pan.

Pumpkin Bars by April Gustafson

2 C flour
1 1/2 C Sugar
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1/4 tsp cloves
1 16 oz can pumpkin
1 C cooking oil
1-2 C chocolate chips (optional)

Combine dry ingredients. Stir in eggs, pumpkin and oil until thoroughly combined. Fold
in chocolate chips. Spread in an ungreased 15x10x1 inch pan. Bake at 350* for 25-30 minutes
or until a toothpick inserted comes out clean. Cool on a rack.
Frost with cream cheese frosting if you omitted the chocolate chips.
(For APPLESAUCE bars, prepare as above except use 16oz can of applesauce instead of pumpkin

Crumb-Topped Pumpkin Cheesecake Bites

Crumb Crust
2 c. all-purpose flour
2/3 c. packed brown sugar
1/2 c. uncooked regular oats
1/2 tsp. salt
1/3 c. finely chopped pecans (or walnuts)
3/4 c. butter, melted
Combine flour, sugar, oats, salt, and nuts in a medium bowl. Add melted butter and
combine with hands until mixture is coarse and crumbly.
For mini tarts, drop a generous teaspoon of mixture into each hole;
for cupcake-sized tarts, line a tin with foil
cupcake liners and drop a generous tablespoon into each liner. Press down.
Use
leftover mixture to sprinkle on tarts before baking.
Pumpkin Cream Cheese Filling
1 small can pumpkin
2 8-oz. packages cream cheese (light works great), softened
1 tsp. vanilla
3 eggs
1 c. sugar
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
Combine pumpkin, cream cheese, sugar, and vanilla with an electric mixer until smooth.
Add eggs and seasoning and mix completely. Spoon into prepared crust (1 Tbsp. for
minis, 2 generous Tbsp. for regulars) and
sprinkle with reserved topping. Bake at 350;
for mini tarts, bake for about 15 minutes. For the regular tarts, bake closer to 20. If
you'd like the crumb topping a little darker, you can turn the broiler on for a few
minutes, but you have to keep a close eye on them because they will literally burn in a
few seconds.
Allow to cool completely and then refrigerate for at LEAST 24 hours. Run a knife around
the edge of each tart to loosen and then gently pop out with the knife. Serve with
sweetened whipped cream if desired.
Makes 12 regulars and 24 minis or 2 pans of each.

Meatball Stew

(feeds 25)
1/4 c. Onion-- Saute in 4 T. oil
1 1/2 c. Bread Crumbs -- soak in 2/3 c. Milk
Add to 3 lbs. Hamburger
2 t. Salt
3 eggs
Mix well-- refrigerate 1 hour

1 1/2 c. chopped celery
3 large onions, chopped fine
6 c. potato cubes
9 carrots, sliced
5 tsp. salt
Pepper
8 c. Water
3 cans petite diced tomatoes
Cook vegetables 1/2 hour. Add meatballs and cook 1/2 hour longer.

Creamy Chicken and Noodles

Boil 2-3 chicken breasts until fully cooked(I add onion and celery salt to water). Remove Chicken and shred into pieces. Bring broth from chicken to boil; add 2 boullion cubes if necessary for more taste. Add wide egg noodles-- boil for 1/2 of the time on the package directions. Add enough milk to make broth look milky (more milky than watery) Add thickener (I start with 1c water whisked with 1/2 c Flour) Add chicken back into pot. Simmer-- will thicken as it simmers- be sure to stir frequently to prevent sticking. Add salt and pepper to taste. Serve over mashed potatoes or eat as is.

Sour Cream Pork Chops by Anne-Marie

6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream

Directions: Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil. Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.Preheat oven to 200 degrees F (95 degrees C). After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.

Chocolate Popcorn by Anne-Marie

1 pkg. microwave popcorn (kettle corn)
2 C miniature marshmallows
8 oz. white chocolate
2 oz. dark or milk chocolate

Pop popcorn and remove all unpopped kernels. You can even use the low fat one. In a large bowl add marshmallows to popcorn. Melt white chocolate and coat the popcorn and marshmallows. Pour out on wax paper to set up. Melt dark chocolate and drizzle over popcorn with a fork. Let it set up as well. Break into pieces and ENJOY!!

Ultimate Scalloped Potatoes by Anne-Marie

Ingredients
1 teaspoon butter or margarine, softened
1 large garlic clove, peeled
1 cup heavy or whipping cream
1/3 cup milk
1 teaspoon salt
1/8 teaspoon freshly ground pepper
2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1 cup coarsely shredded Gruyere cheese
1/4 cup finely shredded Parmesan cheese

Directions
1. Heat oven to 350 degrees F. Butter a 2-quart shallow baking dish.2. Lightly crush garlic with side of knife. Heat cream, milk, garlic, salt and pepper in small saucepan over medium-high heat, until small bubbles appear around edge of pan; remove from heat and let stand 10 minutes. Discard garlic.3. Meanwhile, pat potato slices with paper towels. Arrange half the potatoes in overlapping slices along the bottom of prepared dish. Pour half the cream mixture over the potatoes, then sprinkle with half the cheeses. Repeat with remaining potatoes, cream mixture and cheeses. Bake 60 to 70 minutes, until top is a deep brown and potatoes are tender when pierced with a knife. Makes 6 servings.Pro tip: Because potatoes can darken once sliced, prepare this dish right before you plan to bake it. Parboiling or letting the sliced potatoes stand in cold water before baking will reduce their starch content and make the dish runny.

Pink Fluff by Anne-Marie

1 small box Vanilla (cook to serve) pudding
1 small box Tapicoa (cook to serve) pudding
1 small box Strawberry - or whatever fruit flavor (cook to serve) jello
3 cups water
12 oz Cool Whip
2 pints Stawberries (or whatever fruit you go with)

Bring water to boil on stove, empty contents of vanilla, tapioca and jello into the boiling water and stir. Keep stirring until it boils again, then pour contents into a bowl, let cool for 30 mins and then put in the fridge overnight.Next day, add sliced fruit and Cool Whip. Mix together and serve.You'll want to add the fruit and Cool Whip just before serving.

Chicken Tortilla Soup by Anne-Marie

Cook Time: 8 Hours
Ready In: 8 Hours 30 Minutes
Yields: 8 servings
"A quick, no-fuss version of chicken tortilla soup! All you do is put everything into the slow cooker, and turn it on. Then garnish with baked corn tortilla strips!"

INGREDIENTS:
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

DIRECTIONS:Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.Preheat oven to 400 degrees F (200 degrees C).Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.