15 Bean Soup

from the kitchen of Jen

15 Bean Soup mix and packet
1 pkg. hamhock or hamshanks
2 cans stewed tomatoes
2 T. crushed garlic
3-4 chopped carrots
1 chopped onion
1 t. chili powder
1/2 t. chili pepper

Put in all ingredients. Fill with 3-4 cups water. Cook on low for 24 hrs. 3 hrs before serving shred hamhock. Can add 1 or 2 cups water for more soupy taste. I serve in bread bowls. Easy and yummy.

Crockpot Salsa Chicken

(shredded chicken for soft tacos)

from the kitchen of Jen

4 breasts of chicken
1 jar salsa
1 can green chilis (for added spice, optional)

Cook from frozen or thawed on low for 4 hrs. After 4 hours, shred with 2 forks, and cook another hour or two.

Super yummy. I put chicken in tortillas. I use uncooked tortillas for a fresh taste. You can add cheese, lettuce, olives, tomatoes, avocados, sour cream, to name a few. I also serve with black beans and Knorr fast spanish rice.

Roasted Winter Vegetable Soup

from the kitchen of Jen

4 carrots
4 parsnips
1 butternut squash
2 sweet potatoes
kosher salt & pepper to taste
4 cans chicken stock

Cut veggies in bite size pieces. Place on baking sheet. Drizzle w/ oil, salt, and pepper. Bake at 350 for 35 mins, turning veggies occasionally. Blend cooked veggies w/ chicken stock until smooth. Warm on stove when mixed.

Chicken, Lime, Orzo Soup

from the kitchen of Jen

3 T. Olive oil
2 medium red onion, thinly sliced
10 garlic cloves, thinly sliced
2 green chilis, thinly sliced
1 1/2 lbs chicken breast, matchstick cut
2 1/2 qts. chicken broth
1/2 c. fresh lime juice (can use bottled), I put a little extra
2 large tomatoes, seeded, chopped (optional)
1/2 c. cilantro (I use whole bunch)
1 1/2 c. orzo, rice-shaped pasta

1. Cook orzo in a pot of boiling salted water until just tender (add a little oil to prevent sticking). Drain well.
2. Heat oil in a large saucepan over medium heat. Add onion, garlic, and chilis. Saute until onion begins to brown, about 4 mins.
3. Add chicken and saute 1 min, add broth, lime juice, and tomato. Simmer until chicken is cooked through, about 3 mins.
4. Mix in orzo, then chopped cilantro. Season soup with salt and pepper.
5. Garnish with cilantro sprigs

This is one of my favorite soups my culinary arts sister makes. I make it without tomatoes. Yummm

Apple Pie

from the kitchen of Syd

1 pie crust
1 jar of apple pie filling
3/4 C flour
1/3 C butter
1/3 C brown sugar

Heat pie filling.  Pour into an uncooked pie crust.  Dot with 1 T butter.
Mix flour, butter,  & brown sugar until crumbly.  Crumble on top of pie filling.  Bake at 350 for 1 hour.

Apple Pie Filling

If you missed the Apple Pie Filling class that Syd taught here is the delicious recipe!
It is very quick and easy!  And oh so yummy!

from the kitchen of Syd

9 C water
3 1/2 C sugar

Bring to a boil.

In a seperate bowl, mix together:
1 C sugar
1 C cornstarch
1/4 tsp nutmeg
1/8 tsp cloves
2 tsp cinnamon
1/4 tsp salt
1 C water
3 T lemon juice

Add to sugar/water mixture and cook until clear.

Slice apples and place in quart jars.  Pour syrup over and process for 25 minutes.  Makes 6 quarts.

Taco Soup

from the kitchen of Christine
This soup is so easy and has amazing great flavor:

1 lb ground beef
1 onion, chopped well
1 (15 oz ) can of black beans
1 (15 oz ) can of pinto beans
1 (15 oz ) can of kidney beans
1 (15 oz ) can of chili beans
1 (28 oz ) can of peeled, diced tomatoes
2 (15 oz ) soup cans of water
1 (16 oz ) jar of mild salsa (choose a salsa that has great taste to your liking; it adds a lot of flavor)
1 (16 oz) can of Italian seasoned tomato sauce
1/2 cup fresh, chopped cilantro leaves (or more to your liking)

Brown ground beef and onion in a LARGE pot (this makes a ton so be prepared to share with a neighbor or freeze some leftovers for a busy day!). Drain fat. Add the rest of the ingredients (liquids and all) to the pot. Heat through. In a bowl layer shredded lettuce, sour cream, grated cheese, crushed tortilla chips, olives, etc. Pour soup over the top and Enjoy!

Zupas Roasted Red Pepper Soup

from the kitchen of Amberly

2 tbsp. butter
2 cups diced onion
¾ cup diced celery
1 ½ tbsp. diced garlic
2 tsp. dried thyme
1 ¼ cups heavy cream
7 cups vegetable/Chicken stock
1-28oz. can roasted red peppers or 2-16oz Cans
2 tsp. dry basil
½ tsp cayenne pepper
1 bay leaf
2 tsp. kosher salt
1 large or two small cans of fire roasted tomatoes
1 tbls crushed red pepper flakes
1-3 Tbls of sugar-Depending on how you like it

Method:
1. Start by melting 2 tbsp. of butter in a medium sized soup pot.
2. When melted add diced onion, celery, thyme, basil, cayenne pepper, salt, red pepper flakes, and garlic. Sautee vegetables for about 10 minutes until the vegetables are tender, stirring frequently.
3. Add the Stock, and roasted red peppers into the soup pot and bring to a simmer.
4. Use a hand blender and blend until the soup has a smooth texture, add sugar
5. Then add cream and a bay leaf and simmer for an additional 20 minutes. pick out the bay leaf to finish

Pumpkin Cake Roll

From the kitchen of Marlayne

Cake:
3 eggs
1 C. Sugar
2/3 C. solid pack pumpkin
1 tsp. Lemon juice
¾ C. flour
1 tsp. Baking powder
2 tsp. Cinnamon
1 tsp. Ginger
½ tsp. Nutmeg
½ tsp. Salt

FILLING:
1 C. Confectioners’ sugar
2 pkgs. (3 ounces each) cream cheese
4 T butter
½ tsp. Vanilla

To make cake, beat eggs in mixing bowl at high speed for 5 minutes; beat in sugar until blended. Stir in pumpkin and lemon juice. Combine flour, baking powder, spices and salt; fold into pumpkin mixture. Spread in greased and floured 15-in X 10-in X 1-in jellyroll pan. Bake at 375 for 15 minutes. Remove cake from oven; turn out on clean linen towel liberally dusted with confectioners’ sugar. Starting at narrow end, roll towel and cake together; cool. Make filling by combining ingredients and mixing until smooth. Unroll cooled cake; spread with filling to within 1 in. of edges. Roll back up; chill, Dust with additional confectioners’ sugar before serving. Yield 10-12 servings.

Pumpkin Spice Bread

From the kitchen of Marlayne

3 C sugar
1 C vegetable oil
4 eggs, lightly beaten
1 Can (16 oz.) solid pack pumpkin
3 ½ C. flour
2 tsp. Baking soda
1 tsp. Baking powder
1 tsp. Salt
1 tsp. ground cinnamon
1 tsp. Ground nutmeg
½ tsp. ground cloves
12 tsp. ground allspice
½ C. Water

In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased 9-in X 5-in X 3-in loaf pans. Bake at 350 for 60-70 minutes or until brad tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely. Yield: 2 loaves

Pumpkin Chocolate Chip Cookies

from the kitchen of Marlayne

1 ½ c. Shortening
3 C Sugar
3 Eggs
6 tsp. Pumpkin Pie Spice
1 ½ tsp. Soda
1 ½ tsp. Salt
6 C. Flour
3 C. Solid pack pumpkin
Add choc. Chips
Nuts

Cream shortening, sugar, eggs, and pumpkin.
Sift Flour, spices, soda, & salt together. Stir into cream mixture. Mix well, add choc chips and nuts. Bake @350 for 15 minutes.
May frost with choc. Frosting if desired

Pumpkin Butterscotch Bars

from the kitchen of Marlayne

• 1 recipe cookie base
• 1 cup all-purpose flour
• 1 cup quick or old-fashioned oats
• 3/4 cup firmly packed brown sugar
• 1/2 cup chopped walnuts
• 1/2 cup flaked coconut
• 1/2 teaspoon baking soda
• 3/4 teaspoon pumpkin pie spice
• 3/4 cup butter or margarine, melted
• 1 recipe fudge
• 2 tablespoons butter or margarine
• 2/3 cup (5 fl.-oz. can) Evaporated Milk
• 3/4 cup granulated sugar
• 1/2 cup 100% Pure Pumpkin
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels
• 3/4 cup chopped walnuts, divided
• 1 teaspoon vanilla extract

Directions:

PREHEAT oven to 350° F.  Line 15 x 10-inch jelly-roll pan with foil.

FOR COOKIE BASE:

Combine flour, oats, brown sugar, nuts, coconut, baking soda and pumpkin pie spice in medium bowl; mix well. Stir in butter; mix well. Press into prepared jelly-roll pan.

Bake for 13 to 15 minutes or until slightly brown. Cool in pan on wire rack.

FOR FUDGE:

Combine butter, evaporated milk, sugar, pumpkin, pumpkin pie spice and salt in medium, heavy-duty saucepan. Bring to a boil, stirring constantly, over medium heat. Boil, stirring constantly, for 8 to 10 minutes. Remove from heat.

Stir in marshmallows, morsels, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour over cookie base; sprinkle with remaining nuts. Refrigerate until firm before cutting into bars.

Crunchy Pumpkin Dessert Squares

from the kitchen of Jackie

1 can (30 ounces) pumpkin pie filling
1 can (12 ounces) fat-free evaporated milk
3 eggs
1 package (18-1/4 ounces) yellow cake mix
2/3 cup chopped pecans
1 cup reduced-fat butter, melted
1-1/4 cups fat-free whipped topping

Directions
In a large bowl, combine the pie filling, milk and eggs; beat on medium speed until smooth. Pour into an ungreased 13-in. x 9-in. baking pan. Sprinkle with cake mix and pecans; drizzle with butter.
Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers. Yield: 20 servings.

Salsa Chicken

from the kitchen of Cheryl

Mix in crock pot: 2 cup salsa
1 can black beans, drained
1 can corn, drained
Add: 4 frozen chicken breasts
Cook on high for 4 hours. Check at 3 and 3 ½ hours to see if chicken is cooked. Shred chicken.
Add: 1 cup cheddar cheese
½ cup sour cream
Serve in a tortilla or over rice.

Sausage Stuffing

from the kitchen of Niki

1 lb pork sausage
3/4 cup butter or margarine
2 large stalks celery with leaves, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
9 cups soft bread cubes (about 15 slices bread)
1 1/2 tsp chopped fresh or 1/2 tsp dried thyme leaves
1/2 tsp ground sage
1/4 tsp pepper

1. Cook 1 lb pork sausage over medium heat, stirring occasionally, until no longer pink; drain reserving drippings. Substitute drippings for part of the butter. Set aside.
2. In a 4 quart dutch oven, melt butter over medium high heat. Cook celery and onion in butter, stirring occasionally, until tender; remove from heat.
3. In a large bowl, toss celery mixture and remaining ingredients, including cooked sausage. Use to stuff one 10 to 12 pound turkey. 12 servings

Frosty Pumpkin Squares

from the kitchen of Niki

1 quart (4 cups) vanilla ice cream
1 ¼ cups graham cracker crumbs (about 16 squares)
¼ cup butter or margarine, melted
1 cup canned pumpkin (not pumpkin pie mix)
½ cup packed brown sugar
½ tsp salt
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg

Let ice cream stand at room temperature 30-45 minutes to soften.
Meanwhile, in a small bowl, mix cracker crumbs and butter; reserve 2 to 3 tablespoons crumb mixture. In ungreased 8 or 9 inch square pan, press remaining crumb mixture firmly and evenly over bottom.
In large bowl, beat remaining ingredients with wire wisk until well blended. Stir in ice cream with spoon. Spread over crunb mixture in pan. Sprinkle reserved crumb mixture over top.
freeze uncovered at least 4 hours or until top of pumpkin mixture is firm, then cover and return to freezer. Let stand at room temperature 15 to 20 minutes before cutting. 9 servings

Pumpkin Chiffon Pie (no-bake)

from the kitchen of Carol W.

This is a lighter version of pumpkin pie. If you don't care for the baked pumpkin you might like this instead.

3/4 C sugar
1 1/4 C pumpkin
2/3 C canned milk
3 eggs, separated
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
One envelope Knox gelatin + 1/2 C cold water

Beat stiffly egg whites + 1/2 C sugar.
Heat pumpkin, sugar, milk, spices and salt in double boiler or heavy pan. When to boiling point add slightly beaten egg yolks and cook until thick. Dissolve gelatin in water and add to mixture. Cool, then add beaten egg white meringue and fold in thoroughly. Pour into baked crust and refrigerate. Top with cream to serve.

Pumpkin Coffeecake

from the kitchen of Carol W.

1/2 C butter
3/4 C sugar
1 tsp vanilla
3 eggs
2 C flour
1 tsp baking powder
1 tsp baking soda
1 C sour cream
1 3/4 C (16-oz. can) pumpkin
1 slightly beaten egg
1/3 C sugar
1 tsp pumpkin pie spice
Steusel

Cream butter, 3/4 C sugar and vanilla in mixer bowl. Add 3 eggs, beating well. Combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with sour cream. Combine pumpkin, beaten egg, 1/3 C sugar and pie spice. Spoon half of batter into 13x9 baking dish; spread to corners. Sprinkle half of Streusel over batter. Spread pumpkin mixture over Streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining Streusel over top. Bake in 325 degree oven 50-60 minutes or until toothpick inserted in center comes out clean.

Streusel: Cut 1 C firmly packed brown sugar, 1/3 C butter and 2 tsp cinnamon together until blended. Stir in 1 C chopped nuts.

Pumpkin Pudding

from the kitchen of Alisha

1 1/4 c. milk
3/4 c. instant vanilla pudding
1 c. cooked pumpkin
1 tsp pumpkin pie spice
1 envelope whipped topping mix or 1 cup whipping cream
Bananas (optional)
nuts (optional)

Whip the whipped topping mix (according to package instructions). OR whip 1 c. whipping cream and add 2 Tb of sugar.
In a separate bowl Combine milk, vanilla pudding, and beat. Add pumpkin, pumpkin spice and beat for 1 minute. Fold whip topping/whipped cream into the pudding/pumpkin mix. Chill for 3 hours. Fold in nuts and or bananas right before serving (optional) Garnish with additional whipped cream or nutmeg.

Dinner in a Pumpkin2

from the kitchen of Amberly

1 small to medium sized pumpkin
1 onion chopped
2 Tbs soy sauce
2 Tbs Brown Sugar
1 1/2-2 lbs ground beef
1 can of mushrooms drained, or 1 cup fresh mushrooms sliced
1 can of cream of cream of chicken
1 1/2 cups cooked white rice
1 8oz can of sliced water chestnuts drained

Clean out pumpkin well and draw a face on it with a marker.
preheat oven to 350 degrees.
brown meat and onions, drain.
add soy sauce and brown sugar and mushrooms and soup.
simmer for 10 min stirring occasionally.
add cooked rice and water chestnuts.
Put mixture into cleaned pumpkin.
Place pumpkin on a baking sheet and bake for 1 hour or until inside of pumkin is tender.
remember...use a CLEANED OUT pumpkin and discard insides :)
Makes a great Halloween meal!

Pumpkin Bread With Cream Cheese Spread

from the kitchen of Dawnyle

5 eggs
1 1/4 cup oil
1(15 oz) can pumpkin
2 cups flour
2 cups sugar
2(3 oz) pkg cook and serve vanilla pudding
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Beat eggs, add oil and pumpkin, beat until smooth. Combing dry ingredients. Gradually add to pumpkin mixture. Pour into 2 greased loaf pans. Bake at 325 for 75-80 minutes until toothpick comes out clean. Cool 10 minutes, remove from pans.

Spread

1/2 cup butter
8 oz cream cheese
1 cup brown sugar
1/9 tsp nutmeg

mix and spread on slices of bread.

Mom's Pumpkin Cinnamon Roll's

from the kitchen of Marlayne

13 C. Flour
4 pkg. Yeast
2 C. Pumpkin
3 2/3 C. Milk
8 T. Sugar
16 T Butter, divided
2 tsp. Salt
4 eggs, beaten
2 C. Brown Sugar
4 tsp. Cinnamon

Caramel Frosting:
4 T. Butter
½ C. Brown
2 T. Milk
½ tsp. vanilla
Sugar dash salt
½ Powdered sugar

In a mixing bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2-T. butter and salt until warm and butter is almost melted. Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in X 10-in rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side. Cut into 12 slices, 1 in. each. Place rolls, cut sided down, in a greased 13X9X2-in baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375 for 20-25 minutes or until golden brown. Cool on a wire rack. For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and ¼ C. confectioners; sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls. Yield: 1 Dozen

Pumpkin Spice Bars

from the kitchen of Sherry

4 eggs
2 cups sugar
1 cup vegetable oil
1 15 oz can pumpkin
2 cups flour
2 t baking powder
1 t baking soda
2 t ground cinnamon
1/4 t ground ginger
1/4 t cloves

Beat eggs, sugar, oil and pumpkin. Stir in flour and remaining
dry ingredients. Pour batter in greased jelly roll pan 15x101/2 or
cook longer in a 9x13 pan. Bake 350 degrees for 20-25 minutes.
Cool.

Cream Cheese frosting:
4 oz cream cheese softened
1/4 cup + 2 teaspoons butter
1 t vanilla
3 cups powdered sugar

Cranberry Pumpkin Muffins

from the kitchen of Diane

2 eggs, beaten
2 C sugar
 ½ C oil
1 C pumpkin
1 tsp baking soda
1 T pumpkin pie spice
½ tsp salt
2 ¼ C flour
1 C cranberries, chopped

Combine eggs, sugar, oil, and pumpkin; mix well. Combine flour, pie spice,
soda, and salt; stir in cranberries. Spoon into prepared muffin pan. Bake at 350
deg for 25 minutes.

Pumpkin Soup

from the kitchen of Holly

One med pumpkin, peeled, seeded, and diced
2 med. cooking potatoes, peeled and diced
1 med. onion, diced
2 celery stalks, sliced
1 tsp. nutmeg
2 tsp. dried parsley
1 c. plain soymilk

Directions:

In a large pot combine all veggies and cover with water. Boil until pumpkin and potato are cooked and easily mashed. Strain water off veggies and place into a blender or turn off the heat and use an immersion blender. Add soymilk and nutmeg and puree until blended well. Put back into the pot (if you used a regular blender) and add parsley. Serve with crusty bread.

Pumpkin Chocolate Chip Cookies

from the kitchen of Denise

1 cup brown sugar
1/2 cup sugar
3/4 cup margarine
1 cup pumpkin(from the can)
1 teaspoon vanilla
1 egg
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 package chocolate chips

Cream sugar, margarine, egg. Add pumpkin and vanilla. Mix in dry ingredients and chocolate chips. Bake at 350 degrees on ungreased cookie sheet for 10-12 minutes. Makes 3 dozen.

Perfect Pumpkin Roll

from the blogsite of My Kitchen Cafe

Cake:

1 cup sugar
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 eggs
2/3 cup mashed (canned) pumpkin
1/2 cup chopped walnuts (optional)

Filling:
8 ounces cream cheese, softened
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup powdered sugar

Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.

Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 14-15 minutes until edges pull away from the sides of the pan and center is done.

Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture - a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool. While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.