Pumpkin Muffins

by Allison Soine

1 box Carrot Cake Mix
1 can pumpkin puree
1 bag chocolate chips
1 can cream cheese frosting(optional)

Mix together carrot cake mix and pumpkin puree (NOT the ingredients on the cake mix box). Stir in chocolate chips. Fill cupcake tins 2/3 full. Bake at 350 for 19-24 minutes. Cool, then frost. Makes ~24 muffins.

Chicken Fajita Soup

by Katie Larimore

1.5lb chicken breast
salt and pepper to taste
cilantro, a good handful for soup, and extra for top
1 red bell pepper, chopped
1/2 red onion, chopped
4 garlic cloves, chopped (or as much as you want to taste)
1 jalapeno, minced (remove seeds if you don't want spicy, I leave them in)
2 14oz cans fire roasted tomatoes
chicken broth (only use as to thin soup to your liking, I use maybe a cup)
1 T cumin (more or less to taste)
1 T smoked paprika (more or less to taste)
1 T chili powder (more or less to taste)
Juice of one lime
EVOO

Optional toppings:
avocado, chips, cheese, sour cream, green onions, etc

1) Season chicken breast with salt and pepper and grill, cut into bite sized chunks and set aside. If no grill available you can cut into chunks first and saute in pan with a little EVOO.
2) Heat large sauce pan with EVOO and place bell pepper, onion, garlic, jalapeno, cilantro, half of lime juice, cumin, paprika, and chili powder and saute until veggies begin to soften. Add chicken, tomatoes, broth and rest of lime juice, bring to a boil. Add more seasoning, if needed.
3) reduce heat and simmer at least 30 minutes so flavors can meld together
4) serve with desired toppings! (I like to layer chips and cheese on the bottom and top with soup, then sou cream and cilantro...yum!)

Chipotle Scalloped Sweet Potatoes

by Nyssa Rupp

• 2 cups heavy cream
• 1 heaping tablespoon chipotle pepper puree
• 3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick
• Salt and freshly ground black pepper

Preheat oven to 375 degrees F.

Whisk together cream and chipotle puree until smooth.

In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.  (I however like to use a 9 X13 baking dish)

Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned

Pumpkin Crunch

by Christy Harker

Preheat oven to 350 degress
1 can (12 oz) of evaporated milk
1 can (30 oz) pumpkin (NOT pumpkin pie filling)
1 cup of sugar
3 eggs
1 tsp of cinnamon
1 box of yellow cake mix with pudding in the mix
1 cup of chopped walnuts or pecans- optional
2 sticks melted butter (1/2 cup margarine ok)
Mix first five ingredients and pour into greased 9x13 pan (no flour)
Spread dry cake mix evenly over the pumpkin mixture. Spread and pat chopped nuts on top of cake mix. Drizzle melted butter on top. Bake for 50 minutes. Serve warm or cold.

Pecan Cheesecake

by Julie Drinkwater

Cheesecake Recipe With Caramel Pecan Topping

Crust

4 oz Graham cracker crumbs

2 tbs Melted butter

Filling

5 blocks 2.5 lbs cream cheese

2 egg yolks

5 eggs

3 tbsp Flour

¼  tsp salt

1 cup sour cream

1 ¾  cups sugar

1 tsp vanilla

Topping

5 tablespoons butter

¾  cup pecan halves

¾  cup light brown sugar, packed

1 cup heavy cream

Preheat oven to 450 degrees F.

Crust

Grease a 10-inch spring form pan . If needed, use a rolling pin with the cracker crumbs in a sealable plastic bag to crush them. Blend the crumbs with the melted butter, press it into the bottom of the pan, and chill.

Filling

In a mixer with a whisk attachment, place the softened cream cheese and whip it. Add the sugar and continue to mix until blended. Add the flour and salt and blend.

Add the yolks and eggs gradually one at a time, scraping in between.   Add the vanilla. Add 1 cup of sour cream and mix.

Fill the spring form pan with mixture. Bake at 450 degrees F for 15 minutes, then turn the oven down to 250 degrees F and bake for 1 more hour. Then, turn the oven off and let it cool in the oven 1 hour. The cake will still shimmy, but it is done, it will set up as it chills. Refrigerate the cake overnight. Remove from the spring form pan, slice with a hot, dry knife.

Topping

Heat the 5 tablespoons of butter and pecan halves in a saucepan over medium heat. Cook, stirring, until the butter is lightly browned and pecans are aromatic. Add the brown sugar to the butter and cook, stirring, until the sugar is dissolved. Stir in the cream until well blended and heat through. Pour over cooled, sliced cheesecake and serve.

Dinner in a Pumpkin

by Tasha Enderby

Ingredients

• 1 1/2 pounds ground beef
• 1 pound ground pork sausage
• salt and pepper to taste
• 2 tablespoons pumpkin pie spice
• 2 tablespoons brown sugar
• 2 (14.5 ounce) cans chicken stock
• 1 1/2 cups long grain and wild rice mix
• 1 sugar pumpkin
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 (4 ounce) cans mushroom stems and pieces, drained
• 2 (14.5 ounce) cans French cut green beans

Directions

1. In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned. Mix in salt and pepper, pumpkin pie spice, and brown sugar.
2. Drain meats, and mix in chicken stock and rice. Cover, and cook 25 to 30 minutes, until rice is tender.
3. Preheat oven to 400 degrees F (200 degrees C). Remove and reserve top of pumpkin. Scoop out seeds and stringy pulp.
4. Mix cream of celery soup, cream of mushroom soup, mushroom stems and pieces, and green beans into the beef and sausage mixture. Spoon mixture into the pumpkin, and replace pumpkin top.
5. Place pumpkin on a large baking sheet, and bake 1 hour in the preheated oven, or until pumpkin is tender. Scoop out portions of filling and parts of the cooked pulp to serve.

Mac and Cheese

by Ashley O'Hara

Ingredients:

16 oz (450 g) uncooked medium shell pasta

1 pkg (12 oz/350 g) frozen butternut squash, thawed

1 can (12 oz or 370 mL) evaporated milk

2 cups (500 mL) shredded six-cheese Italian cheese blend

1/8 - tsp (0.5 mL) ground nutmeg

½ tsp (2 mL) salt

Additional ground nutmeg (optional)

Directions:

1. For pasta, bring salted water to a boil in covered (4-qt./3.8-L) Casserole. Cook pasta according to package directions. Carefully remove ¼ cup (50 mL) of the cooking water for later use. Drain pasta; return to Casserole and set aside.
2. For sauce, place squash into (3-qt./2.8-L) Saucepan; gradually add milk, whisking constantly using Silicone Sauce Whisk. Cook over medium-high heat 3-4 minutes or until mixture begins to simmer. Reduce heat to medium. Add cheese; cook 3-4 minutes or until cheese is melted and mixture returns to a simmer, whisking constantly. Add nutmeg, salt and reserved cooking water; stir until smooth. Add sauce to pasta; mix to coat.
3. To serve, divide pasta among serving bowls; sprinkle with additional ground nutmeg, if desired.

　

Yield:

6 servings

Nutrients per serving:

Calories 500, Total Fat 14 g, Saturated Fat 8 g, Cholesterol 45 mg, Sodium 520 mg, Carbohydrate 68 g, Fiber 3 g, Protein 24 g

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