Jell-O-Lantern

Jell-O-Lantern 1-3/4 cups boiling water

1 pkg. (8-serving size) JELL-O Orange Flavor Gelatin

1 cup cold water

1/2 cup mandarin oranges

1/2 cup cold milk

1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding

2 cups thawed COOL WHIP Whipped Topping

19 Vanilla Wafer Cookies

1. Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. 2. Pour 1-1/2 cups of the gelatin into 9-inch round cake pan sprayed with cooking spray. Refrigerate 2 hours until set.

3. Add milk to remaining gelatin; stir until well blended. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. 4. Gently stir in whipped topping; spoon over gelatin in pan. 5. Arrange cookies in single layer over pudding mixture. (Pan will be full and cookies will form crust when unmolded.) Cover with plastic wrap.

6. Refrigerate 4 hours or until firm. 7. Unmold onto serving plate just before serving and top with mandarin oranges.

Chocolate Spidey Cakes

Spidey Cakes

Cupcakes prepared as you wish
Frosting
Chocolate Sprinkles
Licorice
Marshmallows
MM's or Dots

1. Frost cupcake with frosting of your choice.

2. Dip frosted cupcake in chocolate sprinkles to coat.

3. Cut licorice to desired length for spider legs and insert legs into frosting.

4. Push a Dot candy onto the tip of a toothpick. Insert toothpick into cupcake.

5. Cut marshmallow in half.

6. Place marshmallows, cut side down, on cupcake to form eyes.

7. Using a small dab of frosting, "glue" an M&M or other colored candy onto the end of each marshmallow half.

Candy Corn Cupcakes

Candy Corn Cupcakes

1 cup milk, room temperature
6 egg whites
1 tsp almond extract
1 tsp vanilla extract
2 1/4 cups cake flour
1 3/4 cups sugar
4 tsp baking powder
1 tsp salt
3/4 cup butter (6 oz), softened
Food Coloring

1. In a mixing bowl, sift together cake flour, sugar, baking powder, and salt. Set aside.

2. In a separate bowl, whisk together milk, egg whites, almond extract, and vanilla extract.

3. Add butter to the dry ingredients and mix on low speed until the mixture looks like sand.
4. Add in about 1/2 cup of the milk/egg mixture and mix until a "dough" forms.
5. Keeping mixer on low speed, slowly drizzle in the rest of the milk and egg mixture.

6. Divide batter in half. Tint half yellow, and half orange.

7. 2 cupcake pans with cupcake wrappers, totaling 24 cupcakes.

8. Scoop 1 1/2 Tbsp of yellow batter into each cupcake wrapper.

9. Top yellow batter with 1 1/2 Tbsp of orange batter.

10. Bake at 350 for 18 to 20 minutes. Cool and frost!

Halloween Cutesy Cutouts

Halloween Cutesy Cutouts

1 cup butter
1 1/2 cup powder sugar
1 egg
1 tsp baking soda
1 tsp cream of tartar
1 tsp vanilla extract
1 tsp almond extract
2 1/2 cups flour

1. Cream together butter and powder sugar.

2. Add in egg and beat until smooth and creamy.

3. Mix in baking soda, cream of tartar, vanilla, and almond extracts.

4. Mix in flour and refrigerate for about 30 minutes or until dough is firm.

5. Roll out on floured surface and cut with cookie cutter.

6. Bake at 375 for 8 to 10 minutes. Cool Completely. Frost with Vanilla Almond Buttercream.


Vanilla Almond Buttercream

1 cup butter
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
6-8 cups powder sugar
3-4 Tbsp milk

1. Cream together butter and about half of the sugar.

2. Add in extracts and milk.

3. Beat in enough of the remaining sugar to get the spreading consistency you'd like.

4. Tint with gel food coloring and frost as desired. (I did boy and girl skeletons and candy corn.)

Chicken Potpie

So this recipe came about because of Dave, my husband. He took a frozen potpie to work yesterday for lunch. He was not impressed with it at all. He called me, and told me that he was really looking forward to a good potpie. "I bet you could make a better one." Think that's a challenge? Well, I did. I didn't have a recipe so I just did this. Basic, and quick to prepare. However, plan ahead. This has to bake for an hour and a half in the oven. I actually prepared it early in the day and kept it in the refrigerator until I was ready to bake it. Made dinner VERY easy. It turned out really good. I can honestly say that we both may have "over indulged" in dinner. (However, doing Weight Watchers I still had plenty of points left.) FYI: 8 pounds down!

Chicken Potpie

1 box of premade pie crust. (2 crusts)
1 1/2 cups cooked sliced carrots
2 potatoes, diced and cooked
1 cup sweet peas
1 cup corn
2 cups cooked, diced chicken
4 Tbsp butter
3 Tbsp flour
1 1/2 cups chicken broth
1 1/2 cups milk
1/2 tsp pepper
1/4 tsp salt
1/2 tsp Franks Red Hot (Yes, we really do put that "stuff" on everything.)
1 egg white

1. Line a pie dish with one crust.

2. Mix together the carrots, potatoes, peas, corn, and chicken. Set aside.

3. In a saucepan, melt the butter.

4. Stir in flour.

5. Slowly stir in the chicken broth. (Mixture will be very thick.)

6. Slowly add in the milk. (Mixture will obviously thin out now.)

7. Cook over medium heat until boiling. Boil, while stirring constantly, for 2 minutes.

8. Pour veggie and chicken mixture into the pie crust. (You may have a little left over veggie mix.)
9. Pour all of the sauce mixture over the veggies. (It will look like a lot of sauce, but it get soaked up and thickens a bit during baking.)

10. Top with the second pie crust. Crimp edges as desired.
11. Brush with egg white.

12. Bake at 350 for an hour and a half.

13. Let set for about 15 minutes before serving. Filling is HOT HOT HOT!

Creamy Strawberry Jello

This recipe was originally from my Aunt Nancy. She is hands down, the queen of Jello. She makes it for every holiday or get together and she's probably got a million different recipes. All very good. The recipe on here is adapted from one of her recipes for a Raspberry Jello. I used strawberries with mine and I'm not sure if she blends the berries in hers or just mixes them in. (I blended for a creamier consistency.) Either way you make it, it's a crowd pleaser!

Creamy Berry Jello

1 small package of Jello (Strawberry, Raspberry, or Cherry)
1 cup boiling water
3oz cream cheese
10oz pkg. frozen berries
2 cups Cool Whip, plus additional for garnish

1. Mix together boiling water and Jello.

2. Using a handheld mixer, mix in the cream cheese.

3. Add in the berries and let set for about 10 minutes or until berries are no longer frozen.

4. Blend again to combine berries.

5. Fold in Cool Whip and let set.

6. Garnish with additional Cool Whip.

Chicken Penne Primavera

This is the first time I made this recipe. Another Taste of Home classic. We thought it was great. Will definitely be a meal we make often here. These warm, homey dishes are what makes fall so much fun. Love to cook this kind of food, but love to eat it even more!

Chicken Penne Primavera

1 pkg. penna pasta, cooked according to directions on pkg.
1 lb. boneless skinless chicken breasts, cooked and thinly sliced
1 small onion, chopped
2 Tbsp olive oil
1 pkg. snow peas
1 small red pepper, chopped
2 tsp minced garlic
4 Tbsp butter
2 Tbsp flour
3 cups milk
1 8oz pkg. cream cheese, cubed (For added flavor, you could use an 8oz tub of onion and chive cream cheese.)
3/4 cup parmesan cheese

1. Cook onion, peas, and red pepper in olive oil until tender. Remove from heat and keep warm.

2. Melt butter in sauce pan. Stir in flour until blended. Slowly stir in milk and bring to a boil.

3. Cook on medium heat until thickened.

4. Add cream cheese, parmesan cheese, garlic, salt, and pepper. Cook on low heat until cheese is melted and sauce is heated through.

5. Toss with veggies, chicken, and pasta.

Oatmeal Craisin Cookies

I'm not the hugest fan of Oatmeal cookies, but these are amazing. My husband, on the other hand, loves them. They are hands down, his favorite cookie. He literally CANNOT eat just one of them. One of my favorite things about baking these cookies, is the smell they leave in the house. Yum. It just smells like cinnamon deliciousness. I left a plate on the counter last night, 14 cookies. Woke up this morning, they were gone. I had one. . .which means he had. . .more than one!

Oatmeal Craisin Cookies
3 Weight Watchers Points for Two Small Cookies

4 Tbsp butter
4 Tbsp oil
2 egg whites
1/2 cup cinnamon applesauce
1/2 cup sugar
1 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1 tsp baking soda
2 cups flour
3 cups oatmeal
1 cup craisins
1 cup Sun Maid Yogurt Covered Raisins

1. Cream together butter, oil, egg whites, and applesauce.

2. Add in sugar and brown sugar.

3. Mix in flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Continue mixing until combined. Then add in the oatmeal, and mix again.

4. Stir in Craisins and yogurt covered raisins.

5. Scoop by Tbsp onto cookie sheet.

6. Bake at 350 for 10 minutes.

Cheddar Cheese Ball

Here is another classic recipe of my mom's. I'm not quite sure where she got it, or when she started making it. I do know that it was at every holiday that we had. When it comes to Christmas, our meals were big, but the appetizers were huge! We always started with loads and loads of appetizers. So much so, that in recent years, the meal has kind of gone to the wayside. Sure there's still a ham, and usually some potatoes, but there's no more sit down dinner. We eat our way through the day, and top it all off with lots and lots of Christmas cookies. There's nothing better! I make this Cheese Ball a lot. Not just for holidays. It's become our "date-night-in" staple. Pop in a movie, throw together a cheese and cracker platter, grab a bottle of wine, and there's our date night.

Cheddar Cheese Ball

1 8oz brick of cream cheese
1 cup finely shredded cheddar cheese
1 Tbsp finely chopped green pepper
1 Tbsp finely chopped onion
1 tsp lemon juice
1/2 tsp Worcestishire sauce
Chopped Nuts

1. Mix together cream cheese, cheddar cheese, green pepper, onion, lemon juice, and Worcestishire sauce.

2. Form into a ball.

3. Roll in nuts.

Cucumber Pita Triangles

My mom used to make these a lot for get togethers when I was younger. She didn't use pita bread, however, she used the mini snack size rye bread. You can make it either way. I love both!

Cucumber Pita Triangles
1 Weight Watchers Point for Two Cucumber Pita Triangles

2 Pita pocket rounds, cut into triangles, and separated.
1 8oz brick of reduced fat cream cheees
1 pkg. of Hidden Valley Ranch dressing and dip mix
1 to 2 Fresh cucumbers, sliced

1. Mix together cream cheese and ranch seasoning.

2. Spread a little of the cream cheese mixture onto the pita bread.

3. Top each triangle with a cucumber.

Mom's Waffles

Mom's Waffles

1 cup flour
1 Tbsp baking powder
1/2 tsp salt
2 eggs - separated
1 2/3 cup milk
4 Tbsp melted butter
1/2 tsp cinnamon
1 tsp vanilla extract

1. Mix together flour, baking powder, and salt.

2. Add in egg yolks, milk, butter, cinnamon, and vanilla.

3. Mix until smooth.

4. Beat egg whites until stiff peaks form.

5. Fold into batter until evenly combined.

6. Drop, in 1/4 increments onto each waffle grid of a hot waffle iron.

7. Close waffle iron and let cook for 3 minutes.

8. Remove from iron, and serve.

Baked Pepperoni PIzza Mac

Each year for Christmas, my Grandma Dorothy and Grandpa Dale get me a subscription to Taste of Home Magazine. I look forward, every month, to when that magazine comes in the mail. There's always something new to make. Even my husband pages through looking for something to challenge me with. This recipe, however, was no challenge at all. We love pasta, and the kids love pizza. This was pasta is quick, easy, made with ingredients we always have, and a real pleaser for everyone. As always, I did make a few changes to the recipe to better suit our tastes.

Baked Pepperoni Pizza Mac

3 cups uncooked elbow macaroni
4 eggs, slightly beaten
2/3 cup parmesan cheese
1/2 cup sour cream
1/2 tsp garlic powder
1/4 tsp paprika
Salt and Pepper to taste
3 cups pizza sauce
4 cups mozzerella cheese
1 pkg. Hormel mini pepperoni
Chopped onion, green pepper, olives, or whatever pizza toppings you like

1. Cook macaroni according to package directions, drain and set aside.

2. Mix together eggs, parmesan cheese, sour cream, garlic powder, paprika, salt, and pepper.

3. Mix together egg mixture with pasta and spread in a greased 9 x 13 baking dish. Bake at 375 for 10 minutes.

4. Spead sauce on top of pasta.

5. Top with half of the cheese.

6. Sprinkle on the pepperoni, and top with remaining cheese.

7. Top with your additional pizza toppings and bake another 15 to 20 minutes.

8. Let set for about 15 minutes before cutting.

Ultimate M&M MINI's Cookies

Ultimate M&M MINI's Cookies

1 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 12-ounce package M&M’S MINIS Milk Chocolate Candies

1. Preheat oven to 350°F.

2. In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla.

3. Slowly add in flour, baking soda and salt.

4. Stir in M&M’S.

5. Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets.

6. Bake 9 to 10 minutes or until edges are lightly browned and centers are still soft. Do not overbake.

Upside Down Apple Cinnamon Cake

So, if you don't already know this, I am on the Weight Watchers plan. (6 pounds down!) At times. . .it sucks. SO, last night I was checking out Martha Stewart's website for some slightly less indulgent treats. I came across an Apple Upside Down Cake. It looked SO GOOD! (I was craving something sweet!) When I saw the recipe, I thought I had to make it. However, I wanted a gooey caramel sauce with it too. (I also added a vanilla glaze.) So I took the idea of a caramel roll, and mixed it up with the idea of an Apple Upside Down Cake. And here it is. . .

Upside Down Apple Cinnamon Cake

Caramel:
5 Tbsp butter
2/3 cup brown sugar
2 Tbsp milk

Cake:
2 apples, peeled and sliced
8 Tbsp butter
1/2 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cup flour
1/4 cup sour cream
1/4 cup milk

Glaze:
1 cup powdered sugar
1 tsp vanilla
2 to 3 Tbsp milk

1. Melt together butter, brown sugar, and milk. Pour into the bottom of a 9" round pan.
2. Arrange apples over the caramel mixture in whatever pattern you'd like.

3. In a mixing bowl, cream together butter and sugar until light and fluffy.

4. Add in eggs one at a time. Stir in vanilla.

5. In a separate bowl, sift together flour, baking powder, and salt.

6. Add the dry ingredients to the butter mixture.

7. Slowly add in milk and sour cream.

8. Spoon cake batter over the top of the apples.
9. Bake at 350 for about 30 minutes or until toothpick inserted into cake comes out clean.
10. Cool for about 10 minutes then invert onto a plate. Cool completely.
11. Whisk together the ingredients for the glaze, and glaze the cake!

Halfway Homemade Sneaky Spaghetti

Ok, I'll admit it. I almost always use store bought spaghetti sauce. It's quick. It's easy. It's healthy. (Inexpensive too!) The kids used to LOVE spaghetti when they were toddlers. Maybe it's the idea of getting messy that got them loving it so much. Over the years, I've tried to sneak many extra veggies into their spaghetti sauce, simply because I knew they'd eat it and like it. This combination just works for us. The sweetness from the onion and carrots really can kick up a jar of spaghetti sauce.

Halfway Homemade Sneaky Spaghetti

1 lb ground beef
1 Tbsp olive oil
1/2 onion, chopped
1/2 green pepper, chopped
2 stalks celery, chopped
1/4 cup finely chopped carrots
1 clove garlic, minced
1 jar spaghetti sauce
1 small can of italian tomato paste
1/2 cup water

1. In a skillet, brown your ground beef until no longer pink. Set aside.

2. In that same skillet, saute onion, green pepper, celery, and carrots in olive oil until tender.

3. Put beef back into the skillet with the veggies and mix in the sauce, tomato paste, and water.

4. Simmer on medium heat until warmed through.

5. Serve over your favorite noodles.

Swedish Meatballs

Hey? My dishes are blue! I know, I know, all of my pictures are with the same dishes, on the same surface, with the same background. Not this time! We went over to my sisters house to watch the Vikings game on Sunday (Yeah, we won!) She made tons of snacks and appetizers. . .so I made dinner. So here you go, my food on her plate.

Swedish Meatballs

Meatballs:
1 lb hamburger
1/3 cup milk
1 egg
1/2 cup bread crumbs or cracker crumbs
1 tsp salt
1 tsp pepper
1 small chopped onion
2 cloves garlic

1. Mix together all ingredients.

2. Form into 1 1/2" meatballs.

3. Bake at 350 for 25 to 30 minutes.

Sauce:
1 can cream of mushroom soup
1 1/2 cups sour cream
1 pkg. of brown gravy mix
1/2 to 3/4 cup of milk
1 tsp garlic powder
1 tsp Franks Red Hot
salt and pepper to taste

1. Mix all ingredients together in a sauce pan.

2. Heat over medium heat until bubbly.

3. Toss with meatballs, and serve over hot, cooked, noodles.

Honey Almond Green Beans

My youngest daughter, Tessa, is two years old. She LOVES raw veggies with dip. Carrots, broccoli, cauliflower, cucumbers, celery, all of it. Not, however, a fan of cooked veggies. I think what makes this veggie something she'll eat is the almonds. I make this dish often, at least once a week. Tessa loves almonds, cashews, peanuts, or any kind of nut. I guess if I get in the habit of tossing a few nuts in with the veggies, she just may love them all!

Honey Almond Green Beans

1 bag of french cut green beans (I always buy the kind you can steam in the package in the microwave.)
1 Tbsp butter
1 Tbsp soy sauce
1 1/2 Tbsp honey
1/2 tsp salt
1/4 to 1/2 tsp pepper
1/4 cup slivered or sliced almonds

1. Steam green beans as directed on package.

2. In a saute pan, melt butter.

3. Toss in green beans and fry a bit to sear the outside.

4. Mix in soy sauce, honey, salt, and pepper. Toss to coat.

5. In a separate pan, toast almonds until slightly darkened.

6. Mix almonds with the green beans and serve.

Pancakes!

Pancakes!

1 cup flour
2 tsp baking powder
3 tsp sugar
1/4 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
1 egg
1 cup milk

1. Mix together all ingredients.

2. Drop, 1/4 cup at a time, onto hot griddle.

3. Cook until bubbly on top and flip.

4. Continue cooking a few more seconds, and take off of heat.

5. Repeat until all the batter is gone.

NOTE: I have three kids and a husband. . .If I want enough pancakes for everyone to eat. . .I double this recipe.

Gooey Caramel Brownies

OK, so a few days ago I was DYING for melty, yummy, chocolatey, treat. That same day I had grabbed some caramels from the store, (was thinking apples at the time.) We've all seen the classic recipes for caramel brownies that start with a chocolate cake mix, butter, evaporated milk, and caramels. Well, I had no cake mix and I had no butter. I did however, have a brownie mix and evaporated milk. . . not to mention the caramels for those apples I intended to make. I decided to attempt a quick and easy treat, with a gooey, caramely, center. Mixed 'em up, tossed 'em in the oven, and crossed my fingers. WOW! So good! The brownie was perfectly cooked, and the caramel was great. The only thing I'd do different next time. . .top with chopped, salted peanuts.

Gooey Caramel Brownies

1 pkg family size brownie mix, plus ingredients to prepare
1 bag of Kraft caramels
1/4 cup evaporated milk
1 cup mini chocolate chips

1. Prepare brownie mix as directed on package.

2. Spray a 9 x 13 pan with Pam for Baking.

3. Pour half of the brownie batter into the 9 x 13 pan and bake at 350 for 10 minutes.

4. Meanwhile, in a microwave safe bowl, melt together the caramels and evaporated milk.

5. Sprinkle chocolate chips over baked portion of brownie batter, and then top with melted caramel.
6. Spoon the rest of the brownie batter over the caramel, swirl, and bake at 350 for 20 to 25 more minutes.

Warm and Cozy Beef Stew

Warm and Cozy Beef Stew

4 medium sized potatoes, cleaned and diced
1 bag of baby carrots, diced
1 onion, chopped
5 ribs of celery, thick sliced
1 3 pound chuck roast, diced
1 can cream of mushroom soup
1 pkg. Lipton Onion Soup mix
1tsp salt
1 tsp pepper
1 tsp garlic powder
few dashes of Franks Red Hot sauce

1. In a 9 x 13 baking dish, layer potatoes, carrots, celery, onions, and beef. Gently stir.

2. Sprinkle meat and veggies with salt, pepper, Franks, garlic powder, and Lipton Onion Soup Mix.

3. Spoon cream of mushroom soup over the entire thing. (For a creamier stew, you can use two cans of the soup.)

4. Cover with foil, and bake for 1 hour at 350.

5. Uncover, and continue baking for another hour.

"Everything" Pull Apart Bread

"Everything" Pull Apart Bread

1 loaf of Rhodes frozen bread dough, thawed
1/4 cup melted butter
1/4 cup parmesan cheeses
1 tsp poppy seeds
1 tsp sesame seeds
1/2 tsp garlic powder
1 tsp minced onion

1. Spray a 8" or 9" round cake pan with Nonstick baking spray.

2. Cut bread into 24 pieces and spread evenly in pan.

3. Mix together parmesan cheese, poppy seeds, sesame seeds, garlic powder, and minced onion.

4. Sprinkle cheese mixture evenly over the bread.

5. Drizzle bread with melted butter.

6. Let rise till almost doubled in size.

7. Bake at 350 for 25 minutes.

Thick and Creamy, Cheesy Broccoli Soup

Thick and Creamy, Cheesy Broccoli Soup

1 chopped onion
2 10oz bags of frozen, chopped broccoli
1 10oz bag of frozen, chopped cauliflower
1 1/2 cups chicken broth
2 cloves minced garlic
1/2 tsp Franks Red Hot
1/2 tsp pepper
1/2 tsp salt
1 can Campbell's Broccoli Cheddar Soup
1 can Campbell's Cream of Chicken Soup
1 1/2 cup sour cream
6 oz cubed Velveeta cheese

1. In a soup pot, mix together onion, garlic, broccoli, cauliflower, chicken broth, Franks, salt, and pepper.

2. Bring to a boil and boil for about 10 minutes or until veggies are tender.

3. Reduce heat to low, and add in soups, sour cream, and Velveeta.

4. Cover, and let heat through.

Crispy Chicken Crescent Bundles

Crispy Chicken Crescent Bundles

2 cups cooked, shredded chicken
1 80z brick of reduced fat cream cheese
2 Tbsp milk
1 clove garlic, minced
salt and pepper to taste
2 pkgs. reduced fat crescent rolls
1 cup bread crumbs
1 can cream of chicken soup
1/2 cup milk
paprika, salt, and pepper

1. Mix together chicken, cream cheese, milk, garlic, salt, and pepper.

2. Unroll crescent rolls and separate into 16 triangles.

3. Scoop 1 heaping Tbsp of chicken mixture into the bottom portion of the crescent roll.

4. Roll up and pinch any edges so you don't see the filling.

5. Brush Chicken Bundles with water, and roll in bread crumbs.

6. Place on a cookie sheet and bake at 350 for about 25 minutes.

7. In a small microwave safe bowl, mix together Cream of Chicken soup, milk, paprika, salt, and pepper. Microwave on high for about 2 minutes.

8. Pour over the top of chicken bundles.

Peanut Chicken Lo Mein

Peanut Chicken Lo Mein

2 Boneless, skinless chicken breasts, diced

¼ tsp salt

1 cup chicken broth

1 Tbsp light brown sugar

½ tsp cornstarch

2 Tbsp lime juice

2 Tbsp sweet chili sauce

2 Tbsp creamy peanut butter

½ tsp ginger

1 Tbsp soy sauce

1 tsp. dark sesame oil

1Tbsp. peanut or vegetable oil

1 ½ cups frozen sugar snap peas

1 red bell pepper, diced

Garnish: chopped peanuts

1. Whisk together, chicken broth, brown sugar, cornstarch, lime juice, chili sauce, peanut butter, ginger, and soy sauce. Set aside.

2. Heat sesame and vegetable oil in a large skillet. Add chicken and stir fry for about 5 minutes or until chicken pieces are slightly browned and no longer pink inside.

3. Add peas, red pepper, and salt. Stir fry an additional 2 to 5 minutes or until veggies feel crisp/tender.

4. Stir chicken broth mixture and add to skillet. Bring to a boil and cook, stirring constantly for two to three minutes.

5. Remove from heat and serve over hot cooked rice for stir fry, or mix together with whole wheat spaghetti noodles for lo mein.

Pumpkin Pancakes

Pumpkin Pancakes

1 cup flour
2 tsp baking powder
1 egg
1 cup milk
1 tsp vanilla
1/2 tsp cinnamon
2 Tbsp brown sugar
1/4 tsp cloves
1/4 tsp nutmeg
1/2 cup pumpkin puree or canned pumpkin
2 Tbsp oil

1. Mix together milk, egg, and sugar, and oil.

2. In a separate bowl, mix together flour, baking powder, cinnamon, cloves, and nutmeg.

3. whisk together the dry ingredients in with the wet ingredients.

4. Add in the pumpkin and whisk until smooth.

5. Drop onto hot griddle, 1/4 cup of batter at a time.

6. Cook until top of the pancake is bubbly and popping. Flip and continue cooking about 1 minute.

7. Serve with syrup!

Pumpkin Muffins

Pumpkin Muffins
Makes 32 muffins or 2 loaves of bread

2/3 cup shortening
3 cups sugar
4 eggs
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg
1/4 tsp ginger
1/2 tsp baking powder
2 tsp baking soda
3 1/2 cups flour
2 cups pumpkin puree, or canned pumpkin
2/3 cup water

1. Cream together shortening and sugar. Add in eggs 1 at a time.

2. Stir in cinnamon, cloves, nutmeg, ginger, baking powder, and baking soda.

3. Next add in the pumpkin puree or canned pumpkin.

4. Mix in flour.

5. Slowly add in water.

6. Spray muffin pan with nonstick cooking spray.

7. Scoop about 3 Tbsp of batter in each muffin cup.
8. Bake at 350 for 25 minutes.

Pumpkin Puree

Pumpkin Puree

1. Wash Pumpkins.

2. Cut Pumpkins into manageable pieces, and scoop out insides.


3. Put Pumpkins cut side down, in a baking dish. Add a little bit of water to the pans to help the pumpkin stay moist during cooking.

4. Bake at 350 for about 2 hours or until Pumpkins are darker in color, and fork tender.


5. Scrape the pumpkin out of the shell.

6. Cool completely.

7. Blend, using a hand held blender, until pumpkin is perfectly pureed.

8. Store as you wish. I divide my Pumpkin into 1/2 cup increments, and put it in snack sized Ziploc bags and freeze. That way I can take out only what I need for baking.