"Soup" Recipe Group - January 2012

French Onion Soup

(brought by Loni Gibb)

1 TB. Olive Oil

4 C. sliced onions

-Sauté for 12 minutes

Add 1 tsp sugar

2 quarts Beef Broth

-Simmer 12 minutes

Top with baguette & gruyere cheese

Mexican Chicken Tortilla Soup

(brought by Melissa Sharp)

Put 2 frozen chicken breast into crockpot

Add: 1 can diced tomatoes

1 can black beans

2 cans cream of chicken soup

1 cup water

1 can corn

Simmer on low for 8+ hours or high for 6hours. Serve with crushed chips and sour cream

Vegetable Noodle Soup

(brought by Melanie Keene)

2 T, extra virgin olive oil

1 rib celery, sliced (about 1 cup)

1 medium carrot, sliced (about ¾ cup)

1 clove garlic, smashed

¼ medium onion (about ½ cup)

¼ tsp Kosher salt

1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti noodles

4 cups chicken broth

Small handful of  fresh parsely leaves

½ lemon, juiced

Freshly ground pepper

Directions: Heat the olive oil in a medium saucepan over medium heat; add all the vegetables , garlic and onion. Season with the salt and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth and bring to a boil over high heat. Cook, covered until pasta is just tender, about 8 minutes. Stir in herbs, lemon juice and black pepper to taste.

Chicken Noodle Soup

(brought by Lisa Connolly)

2-3 Chicken breasts, cooked and shredded

3 Tbsp “Better than Bullion” chicken base

10 Cups Water

3-4 Carrots, chopped

2 celery stalks, chopped

1 small onion, chopped

Salt and pepper to taste

Noodles, cooked

Heat water in a large stock pot. Add bullion and mix well. Add carrots, celery, onion and chicken, Bring to a low boil. Cook for 15 minutes. Add cooked noodles. Simmer for 20 minutes. Add salt and pepper as needed.

Home-style Chicken Noodle Soup

(brought by Niki Tippets)

1 can chicken broth (or add bouillon to 10 oz water)

¼ c. butter

1 lb carrots, chopped

3 stalks celery

4 cups water

Salt and pepper

Thyme

Basil

Garlic powder

3-4 C. cooked, chopped chicken

8-12 oz noodles (Amish Country Kitchen brand, extra wide hom-style noodles are the best)

Sauté carrots, onion and celery in butter until onion is almost translucent in sauté pan. (Or you can do it all in one pot to cut down on the mess). In large pot, on medium heat, add broth and water to veggies. Add lots of salt and pepper. Then add other seasonings, to taste. With thyme being the smallest amount of the three. Be generous with your seasonings and taste to see if you like it. It really can’t be messed up and it always tastes better once it cookes for a while. Add the chicken and bring the soup to a boil, stirring often. Add the noodles and cook until soft, approximately 10 minutes. Do not let the noodles get mushy! Enjoy your soup!

Garden Vegetable Soup

(brought by Kim Routsong)

2/3 C sliced carrots

½ C diced onion

2 garlic cloves, minced

3 cups fat-free broth (vegetable, chicken or beef)

1 ½ C diced green cabbage

½ C green beans

1 Tbsp tomato paste

½ tsp dried basil

½ tsp dried oregano

½ tsp salt

½ C diced zucchini

In a large saucepan, sprayed with cooking spray, sauté the carrot, onion, garlic over low. Heat until softened, about 5 minutes.

Add broth, cabbage, beans tomato paste, basil, oregano and salt; bring to a boil.

 Lower heat and simmer, covered about 15 minutes or until beans are tender.

Stir in zucchini and heat 3-4 minutes. Serve hot.

Chicken Tortilla Soup

(brought by Nancy Sutherland)

4 corn tortillas

½ C onion, chopped

3 boneless, skinless chicken breast halves

1 garlic clove, pressed

¼ tsp chili powder

¼ tsp ground cumin

2 cans (14.5 ounces, each) chicken broth

1 can diced tomatoes, undrained

1 can chopped green chilis, undrained

4 teaspoons , fresh cilantro, snipped

 2 ounces reduced fat cheddar cheese, shredded (1/2 Cup)

4 thick slices fresh lime

Preheat over to 400. Cut tortillas into ½ inch strips and bake until crisp.

Meanwhile, chop onions. Cut chicken into ½ inch pieces. Heat4 qt pot over medium-high heat, spray with vegetable oil. Add chicken, cook and stir 3 minutes. Add onion, garlic pressed, chili powder and cumin. Cook and stir 2 minutes. Stir in broth, tomatoes and chilis. Bring to a boil. Reduce heat and simmer, 10 minutes.

Sprinkle soup with tortilla strips, cilantro, shredded cheese and sour cream. Garnish with a lime, if desired.

Chicken Tortilla Soup

(brought by Melissa Tate)

3 chicken breasts (frozen or fresh)

2 cans stewed or diced tomatoes, undrained (15 ounces each)

2 cans black beans, undrained (15 ounces each)

1 cup salsa

1 can tomato sauce

Tortilla chips

Sour cream

Cheddar cheese, grated

Directions:

Combine all ingredients except chips, sour cream and cheese in slow cooker. Cover. Cook on low for 8 hours.

Just before serving, remove chicken breasts and slice into bite-size pieces. Stir into soup.

Serve with chips, sour cream and cheese.

Tortilla Soup

(Kalie Sharp, Brought by Shayla Asay)

1 lb. chicken breast, shredded

1 tsp. oregano

1 tsp. cumin

1 ½ tsp. chili powder

1 medium onion, chopped

1 can navy beans

1 can white corn

2 c. chicken broth

½ lb velveeta cheese

12 oz. sour cream

Boil chicken in water with carrots and celery.  Reserve 2 cups of the broth.  Remove and shred chicken.  Sautee onion in a little oil.  Then add oregano, cumin and chili powder.  Then add beans, corn, and chicken broth.  Cook 5 minutes until hot.  Then add the velveeta and sour cream until warmed throughout.

Serve with toasted tortillas cut into strips and sliced avocado.

 African Chicken-Peanut Soup

(Emily Gibb brought by Loni)

1 ½ c. cubed peeled sweet potato

½ c. chopped onion

½ c. diced red bell pepper

2 cloves garlic, minced

1 jalapeno pepper, seeded and minced

2 c. chopped cooked chicken

1 c. salsa

½ t. cumin

2 16 oz. cans chicken broth

2 15 oz. cans chicken & rice soup

1 15 oz. can black beans, drained

1/3 c. creamy peanut butter

1. Sauté sweet potato, onion, bell pepper, garlic and jalapeno for 5 minutes in small amount of oil.

2. Stir in chicken and next 5 ingredients; bring to a boil. Simmer on low 10

minutes. Add peanut butter and cook 2 minutes.

* In place of the 2 cans of chicken and rice soup I just add more chicken broth and 1/2-1 cup of cooked

"Sweet Bread" Recipe Group - December 2011

Rolls/ Cinnamon Rolls

(demonstrated and brought by Lisa Connolly)

In a small bowl:

                1 C. warm water

                2 tbsp. yeast

                1 tbsp. sugar

In a sauce pan:

                Scald 1 ½ C. milk

Then add to the milk:

                1 C. butter or margarine

                1 C. sugar

                1 TBSP. salt

In BIG mixing bowl:

                6 eggs, slightly beaten

Mix yeast mixture and milk mixtures into the bowl of eggs.

Add:

                9 cups of flour and mix well.

Cover the bowl with plastic wrap and put into the refrigerator for 3 hours or overnight. Take the bowl out of the refrigerator until room temperature, about 3 hours.

For rolls:

Grease baking sheets and shape into rolls. Let rise 2-3 more hours. Bake @ 350 for 12-15 minutes until golden brown. Spread butter on top of rolls after you take them out of the oven.

For cinnamon rolls:

½ C. butter melted

Mix : 1 Cup brown sugar & 1 Tbsp. Cinnamon

Roll out half the dough onto a floured surface. Spread the melted butter on the dough. Sprinkle the sugar mixture on top of the margarine. Roll up the dough. Cut with dental floss and place on greased cookie sheet. Let rise for about 2 more hours. Bake at 350 for about 13-15 minutes. Cool slightly. Drizzle icing over top of cinnamon rolls.

Sweet Potato Quick Bread

- Parent’s Magazine Nov. 2011- (Brought by Shayla Asay)

1 TBS Vegetable Oil (I omitted)

½ C. Butter

½ C. Brown Sugar

½ C. Sugar

2 eggs, slightly beaten

1 ½ C. leftover sweet potatoes, mashed

1 C. A/P flour

1 C. whole wheat flour

½ tsp. salt

1 tsp. baking soda

1 tsp. ginger

1 tsp. cinnamon

1/3 C. hot water

Heat oven to 325, and oil a 9x5 inch loaf pan.

Combine the butter and sugars. Mix in the beaten eggs and mashed sweet potatoes and blend until smooth.

In a bowl, combine the flours, salt, baking soda, and spices. Add the dry ingredients to the sweet potato mixture, alternating with the hot water.

Bake for 70 minutes or until toothpick comes out clean. (I baked as muffins for 17ish minutes).

Poppy Seed Bread

(brought by Heidi Pettingill)

Mix:

3 C flour

2 ½ C. sugar

1 ½ tsp. salt

1 ½ tsp. baking powder

Add:

1 ½ C. oil

3 eggs

1 ½ tsp each: vanilla, almond & butter flavoring extracts.

Pour into 2 sprayed loaf pans.

Bake at 350 for 1 hour.

When it comes out poke holes in and pour/baste glaze on.

Glaze:

¼ C. orange juice

¾ C. sugar

½ tsp. each vanilla, almond &butter flavoring extracts.

Zucchini-Blueberry Bread

(brought by Loni Gibb)

Beat together:

3 eggs

1 Tbs Vanilla

2 C Sugar**

1 C oil

2 C grated zucchini

1 C bluerries

ADD:

3 C flour (Shayla always does half with whole wheat flour)

1 Tbs cinnamon

1 tsp salt

2 tsp soda

½ C nuts (optional)

Bake at 325 for 1 hour in 2 greased and floured loaf pans. (I sprinkle cinnamon and sugar in the bottom of the pan).

**If blueberries have not been sweetened, add an additional ½ C. sugar.

Pistachio Bread

(Brought by Bryn Seymour)

Makes 2 loaves

1 box yellow cake mix

1 large box instant pistachio pudding mix

4 eggs

8 oz sour cream

¼ C oil

¼ C water

Grease and flour 2 loaf pans or a bundt pan. Mix batter and pour into prepared pans. Bake @ 350 for 4550 minutes. Let fully cool before removing from pans.

Cranberry-Orange Bread

(brought by Nikki Tippetts)

2 C flour

1 C. sugar

1 ½ tsp. baking powder

1 tsp. salt

½ tsp. baking soda

2 TBSP. shortening

¾ C. orange juice

1 TBSP. orange peel

1 egg (beaten)

1 C. fresh or frozen cranberries (chopped into halves)

½ C chopped pecans (optional)

Grease bottom only of 9x5 loaf pans. Combine flour, sugar, baking powder, salt, soda & mix. Cut in shortening. Add orange juice, orange peel and egg to dry ingredients. Add cranberries and chopped nuts until just moist. Put in loaf pan and bake at 350 for 55 minutes.

"Freezer Meals" Recipe Group - November 2011

I apologize this is SO delayed!
Without further ado, some of the recipes shared at the Freezer Meal recipe group...

Marie Callender’s Chicken Pot Pie

(brought by Loni Gibb)

Filling:
2 cups water
14 ounces boneless, skinless chicken breasts,
cut into 1/2-inch pieces
2 carrots, peeled and cubed (about 1 cup)
2 ribs celery, sliced (about 1 cup)
1 medium onion, chopped (about 3/4 cup)
2 tablespoons chicken bouillon granules
1/4 teaspoon black pepper
1/4 cup butter
4 tablespoons cornstarch
1 tablespoon flour
1 cup heavy whipping cream
1 cup frozen peas
Homemade Crust (I used premade frozen crusts):
2 cups flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water

To make the filling: In 4-quart saucepan combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes stirring frequently until thickened. Add peas and set aside.

To make homemade crust: Combine flour and salt. Using pastry blender, cut in shortening until particles the size of small peas form. Sprinkle one tablespoon of water at a time over flour mixture and toss with fork to blend. Add enough water to hold the dough together. Form into 2 balls. Roll out bottom crust on floured surface to 1 inch larger than inverted 9-inch deep-dish pie plate. Lift dough off floured surface by rolling onto rolling pin and unroll over pie plate. Ease the dough into the plate loosely and press in place. Trim bottom crust even with edge of plate.
To assemble: Pour filling into bottom crust. Roll out top crust, cut slits for steam to escape. Cover filling with top crust and fold top crust under bottom crust. Seal crust and flute edge. Cover with foil and write directions for freezer meal. Cover with foil and label for freezer meals.
Thaw completely in fridge. Bake in a 400 degree F oven for 35 to 40 minutes or until the crust is golden brown and filling is bubbling. Let stand 15 to 20 minutes before serving.

Rosemary Chicken with Zucchini

(Brought by Loni Gibb)

1 lb. potatoes, quartered

2 carrots, peeled and cut into 2 in. sticks

2 small zucchini, cut into 2 in. sticks

2 Tbs. olive oil

2 Tbs. whole-grain mustard

1 Tbs. fresh rosemary

1 ½ tsp. kosher salt

½ tsp. pepper

4 6 oz boneless, skinless chicken breasts

Mix potatoes, carrots and zucchini in bowl with olive oil, mustard, rosemary, ½ tsp. salt, and ¼ tsp. pepper.  Season the chicken with 1 tsp salt and ¼ tsp pepper.

Combine into baking dish.  Roast at 400 for 20 minutes. Toss the vegetables, turn the chicken and continue roasting until the chicken is cooked through (about 20 more minutes).

Chicken & Sweet Potatoes

(Emily Gibb brought by Loni)

4 med. Chicken thighs, skin removed (I always use boneless skinless chicken breasts)

1 t. ground cumin

1/4 t. ground cinnamon

1 T olive oil

3 med. sweet potatoes, peeled and cut into 1/2-inch chunks

1 med. onion, sliced

1 can diced tomatoes in juice

3 T. creamy peanut butter

1/2 t. salt

1/2 t. crushed red pepper

2 garlic cloves, minced

1/4 c. packed fresh cilantro leaves, plus 2 T. chopped cilantro (for serving)

1. Rub chicken with cumin and cinnamon; set aside. In a non-stick 12-in. skillet, heat oil over medium heat. Add sweet potatoes and onion; cook until onion is tender, 12-15 minutes, stirring occasionally. Remove sweet potato mixture from pan. Increase heat to med-high. Add seasoned chicken, and cook 5 minutes or until chicken is lightly browned on both sides.

2. Meanwhile, mix together tomatoes, peanut butter, salt, crushed red pepper, garlic and 1/4 c. cilantro leaves.

3. Add sweet-potato mixture and peanut butter sauce to skillet with chicken; heat to boiling over high heat. Reduce heat to low; cover and simmer 25 minutes or until juices run clear when chicken is pierced with tip of knife. To serve, sprinkle with chopped cilantro. Serves 4.

This is yummy served with rice or couscous, but it's also okay by itself. It's one of my favorites!

African Chicken-Peanut Soup

(Emily Gibb brought by Loni)

1 ½ c. cubed peeled sweet potato

½ c. chopped onion

½ c. diced red bell pepper

2 cloves garlic, minced

1 jalapeno pepper, seeded and minced

2 c. chopped cooked chicken

1 c. salsa

½ t. cumin

2 16 oz. cans chicken broth

2 15 oz. cans chicken & rice soup

1 15 oz. can black beans, drained

1/3 c. creamy peanut butter

1. Sauté sweet potato, onion, bell pepper, garlic and jalapeno for 5 minutes in small amount of oil.

2. Stir in chicken and next 5 ingredients; bring to a boil. Simmer on low 10

minutes. Add peanut butter and cook 2 minutes.

* In place of the 2 cans of chicken and rice soup I just add more chicken broth and 1/2-1 cup of cooked

Pizza Pasta Casserole

(brought by Jessica Gibb)

2 lbs ground beef (or venison)

1 large onion

2 jars spaghetti sauce

16 oz. shredded mozzarella cheese

1 package (16 oz) spiral pasta, cooked and drained

8 oz. sliced pepperoni

Cook beef and onions, drain. Stir in sauce and pasta. Transfer to two 9x13 pans and sprinkle with cheese. Arrange pepperoni on top. Bake at 350 for 25-30 minutes. (You can cook one pan now and freeze the other for later, simply thaw and bake).

Spanish Pork

(brought by Aubrey Clayton)

To prepare: thaw and trim pork loin into chops with very little fat

Ingredients:

6 thick boneless pork chops

1 (15 oz) can tomato sauce

½ -1 C water

Garlic powder

1 chopped Onion

Cooked rice

Directions: In a Crockpot: add tomato sauce, ½ C water and onions. Season with garlic and stir. Add pork chops and turn in sauce. Cook on low for 6-8 hours or on high for 3-4 hours.

Shred pork and mix it with the sauce. Season with salt and pepper, to taste. Serve over rice. (You may want to add a little more water to loosen the mixture if needed).

This is easy to double or triple and then repackage and freeze in appropriate amounts!

Roasted Butternut Soup

(Brought by Sarah Harward)

( FYI: For a quick soup with similar taste and texture use a can or pumpkin (not the pumpkin pie

filling, just the pumpkin puree) and eliminate the roasting. Dice the onion, shred the carrots, and mince

or press the garlic, sautéing them with the celery. This variation can be served without putting it in the

blender. It will not be completely smooth, but that is not a bad thing.)

Toss together and place in a single layer on a baking sheet:

2 ½ pounds butternut squash, peeled, seeded, and cut into 1-inch chunks

1 onion, quartered

4 carrots, peeled and cut into 1-inch chunks*

2 cloves of garlic, peeled and cracked

1 Tablespoon extra-virgin olive oil

Salt and pepper

Cook vegetables at 425o F. until tender and caramelized about 40 minutes.

In a Dutch oven sauté until tender (about 5 minutes):

2 Tablespoon butter

1 stalk celery, diced

Dash of cayenne pepper

Salt and pepper

Add and bring to a boil and then simmer for 10 minutes:

4 cups chicken stock or vegetable broth

1 – 2 cups water

2 sprigs fresh thyme

1 bay leaf

Roasted vegetables

Remove and discard bay leaf and thyme sprigs. Puree soup in a blender until smooth, working in batches. Add additional salt and pepper**, if needed and adjust thickness of soup by adding additional broth or water, as needed.

Soup can be garnished with sour cream, yogurt, or mascarpone cheese. You can also top with parsley, toasted pumpkin seeds, or diced red pepper.

*Additional vegetables, such as parsnips or sweet potatoes, can be added or substituted.

**Cardamom is a pleasant addition to change the flavor.

Black Bean Enchiladas

(Brought by Lucy Benson)

Ingredients:

2 Cans of black beans (drained, but not rinsed)

Pork Roast- cooked and shredded, add as much as you want

1-2 Tbsp Fajita seasoning

½ C salsa

2 C cheese (divided)

10 whole wheat or corn tortilla shells

1 regular size can of Green Enchilada Sauce

Directions:

Mix the first 4 ingredients together. Add 1 C of cheese.

Fill  and roll tortillas and put in 9x13 pan.

Pour green enchilada sauce on top. Top with remaining cup of cheese.

Bake 350 for 15-20 minutes.

Robby’s Spaghetti Sauce

(brought by Nikki Tippetts)

½ C. finely chopped carrots

1 chopped onion

Mushrooms

1 lbs. Italian sausage, cooked

30 oz. can tomato sauce

30 oz can tomatoes crushed in puree

5-7 fresh basil leaves

1 tsp. Italian Seasoning

1 tsp salt

½ C. finely chopped celery

4 cloves, garlic

Olives

30 oz. can whole peeled tomatoes

30 oz can diced tomatoes 8 oz can tomato past

1 tsp parsley flakes

1 ½ tsp sugar

1/3 C olive oil

Fry veggies in olive oil until carrots are tender. Combine all ingredients in crock pot. Season to taste. Cook all day. 1 30 oz can is 4 C. chopped tomatoes (about 6 large tomatoes). 

"Fall Favorites" Recipe Group - October 2011

For October's Recipe Group we shared "Fall Favorite" recipes & dishes.

Here is a peek at what we shared this month!

FALL FAVORITE RECIPES:

Apple Crisp – “Grandma Waterbury”

(brought by Jessica Gibb)

8 C. thinly sliced and peeled apples

4 T. flour

1 C. sugar

1 C. water

1 ½ t. cinnamon

1 ½ C quick oatmeal

1 ½  C. brown sugar

1 ½ C. flour

1 C. butter

Preheat oven to 375 degrees and prepare a 9x13 pan.

Combine apples, 4 T flour, sugar, water and cinnamon. Put in pan.

Mix together oatmeal, brown sugar, 1 ½ C. flour, and butter. Crumble over the apples.

Bake at 375 degrees for 40 minutes.

Serve with ice cream or whipped topping.

Fall Snack Mix – Sundaybaker.net

(brought by Aubrey Clayton)

1 box of peanut butter ritz (Aubrey recommended omitting)

1 bag of mini-pretzels, any preferred shape

1 large jar of roasted peanuts

1 bag of m&ms

1 bag of candy corn

½ C. light corn syrup

½ C. butter

2 T. baking soda

1 C. sugar

In a very large sprayed roasting pan, mix together the pretzels, crackers and peanuts.

In a medium saucepan, mix together the sugar, butter and corn syrup. Over medium heat, bring to a boil, stirring constantly for 5 minutes.

Remove the mixture from the heat and add the baking soda and vanilla. Pour the hot mixture over the pretzel mix and stir to coat everything.

Heat in 250 degree over for 30 minutes, stirring every 15. Pour contents onto wax paper immediately upon removal from oven. Let it cool for just a few moments and then start breaking apart the pieces that are stuck together (leave some of the gooey peanuts stuck together because that is the best part!)

Let it cool completely. Put into containers (I usually fill two ice cream buckets full) and add in the m&ms and candy corn (don’t add until the mix is cooled). Mix together with your hands. Keeps in an airtight container for several days!

Of course you can always add your own add-ins in this mix and change up the candy colors for different seasons.

Curry Carrot Soup

(brought by Julianne Kress)

1 pound carrots, coarsely chopped

1 medium white onion and 1 medium red onion, diced

2 t. butter

1 medium potato, peeled, diced

½ t curry powder

¼ t salt

¼ t pepper

4 C. chicken broth

In a large saucepan, sauté onions and carrots in butter until onions are tender. Add potatoes and curry powder; cook for 2 minutes stirring occasionally. Add broth, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 15 to 20 minutes or until the vegetables are very tender. Cool slightly. Process in batches in a food processor or blender until pureed. Return to the pan and heat through. Yields 6 servings.

Pumpkin Gingerbread Trifle- Kalie Sharp

(brought by Shayla Asay)

2 pkgs. (14 ½ oz.) gingerbread cake mix

1 pkg. (4.6 oz) cook-and-serve vanilla pudding mix

3 c. milk

1 can (29oz.) solid-pack pumpkin

½ c. brown sugar

1 carton (12oz.) cool whip, thawed

Prepare and bake gingerbread according to package directions, using 2 9in. round baking pans. Cool completely on wire racks.

In large saucepan combine pudding mix and milk, stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from heat and cool to room temperature. Combine pumpkin and brown sugar and stir into pudding.

In trifle bowl, crumble 1 gingerbread cake; gently pressing it down. Top with 1/2 of the pudding mixture and ½ of the cool whip. Repeat layers. Cover and refrigerate overnight.

Sugar Cookies

(brought by Lisa Connolly)

¾ C. shortening (part margarine)

1 C sugar

2 eggs

1 tsp vanilla

1 tsp baking powder

1 tsp salt

2 ½ C flour

Mix thoroughly shortening, sugar, eggs and vanilla. Blend in flour, baking powder and salt. Cover and chill at least 1 hour. Heat oven to 400. Roll dough 1/8 inch think on lightly floured board. Cut into desired shapes. Place on ungreased baking sheets. Bake 6-8 minutes or until very light brown.

Libby’s Pumpkin Cranberry Bread

(brought by Maria Call)

3 C all-purpose flour

5 t pumpkin pie spice

2 t baking soda

1 ½ t salt

3 C. sugar

1 (15 oz) can Libby pure pumpkin

4 eggs

1 C. vegetable oil

½ C. orange juice

1 C. fresh or frozen cranberries

Preheat oven to 350. Grease and flour two 9x5 inch loaf pans.

Combine flour, pumpkin pie spice, baking soda and salt in a large bowl. Combine sugar, pumpkin, eggs and vegetable oil and orange juice in a large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir until just moistened. Bake for 60 to 65 minutes or until wooden pick inserted comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Caramel Apple Bites

(brought by Aubrey Clayton)

Apples cut into bite size pieces

Caramels

Tooth picks

As you cut your apple pieces, put them in a bowl of lemon juice and water to keep them from turning brown.

Unwrap caramels and roll them out with a rolling pin and cut into 3 pieces.

Take an apple piece and pat it dry, stack caramel sheet on top and secure with a tooth pick.

Broccoli Cheese Soup
(brought by Melanie Morales)
1-2 lb fresh broccoli florets
2 medium potatoes, peeled, cubed and cooked until tender OR 1 can diced potatoes, drained
1-2 medium carrots, peeled and cubed
2 chicken bullion cubes
1 can cream of chicken soup
1 large can evaporated milk
8 oz cream cheese, softened
Boil broccoli and carrots in 3 cups water with bullion cubes until tender.  Add soup, milk, and cream cheese.  Bring to a low boil, stirring constantly until well combined.  Remove half of the mixture at a time and blend in blender until soup is smooth.  Return to pot, add potatoes and season with salt and garlic powder to taste.  Serve with grated cheddar cheese.  
Notes- this recipe is very versatile and forgiving.  Adapt it to your family's liking.  Tastes best served immediately.

Pumpkin Chocolate Chip Cookies
(brought by Melanie Morales)
1 c pumpkin puree
1 c sugar
1/2 c vegetable oil
1 egg
1 T vanilla extract
2 c flour
2 t baking powder
2 t cinnamon
1/2 t salt
1 t baking soda
1 T milk
1 c milk chocolate chips
Combine pumpkin, sugar, oil, egg and vanilla.  In a separate bowl, stir together flour, baking powder, salt and cinnamon.  Dissolve baking soda in milk and mix into flour mixture.  Add to pumpkin mixture and blend well.  Add chocolate chips.  Drop on greased cookie sheet.  Bake at 350 degrees for 10-12 minutes.
Very soft cookies- almost taste more like a muffin top!

Caramel Apple Cider

(brought by Loni Gibb)

Mug of Hot Apple Cider

1 TB (more or less) of Caramel

Stir and top with Whip Cream – Enjoy!

Caramel Sauce  - Kim Beazer

(brought by Loni Gibb)

1 stick butter

2 C. Dark Brown Sugar

1 C. light Corn Syrup

Dash salt. Bring to boil. Boil 10 min. Remove from heat add

1 can sweetened condensed milk.

1 tsp vanilla

Caramel for Dipping Apples

(brought by Melanie Keene)

1 pkg Caramels

Peel off paper and put in bowl in Microwave for 2 Minutes

Stir well and Add:

1 can Sweetened Condensed Milk

Microwave for 2 more minutes.

Dinner in a Pumpkin

(brought by Loni Gibb)

1 small to medium pumpkin

1 onion, chopped

2 Tbl. Vegetable oil

1 ½ - 2 lbs ground beef

2 Tbl.  Soy Sauce

2 Tbl. Brown Sugar

1 – 4 0z. sliced mushrooms, drained

1 – cn cream of chicken soup

1 ½ C. cooked rice

1 – 8oz. sliced water chestnuts, drained

Cut off the top of pumpkin and thoroughly clean out seed and pulp. Paint an appropriate face of the front of the pumpkin with a permanent marking pen or acrylic paint. Preheat oven to 350.

In a large skillet, sauté onions in oil until tender. Add meat and brown. Drain drippings from skillet. And Add Soy sauce, brown sugar mushrooms, soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet. Bake 1 hour or until inside meat of the pumpkin is tender.

 Put pumpkin on a place. Remove pumpkin lid and serve meat. For your vegetable, scoop out cooked pumpkin and serve. Serves 6

Pumpkin Cheesecake

(brought by Lucy Benson)

¾ C graham cracker crumbs

½ C ground pecans

2 T white sugar

2 T brown sugar

¼ C butter

¾ C white sugar

¾ C canned pumpkin

3 egg yolks

1 ½ t ground cinnamon

½ t ground mace

¼ t salt

3 (8 oz) packages cream cheese

3/8 C white sugar

1 egg

1 egg yolk

2 T whipping cream

1 T cornstarch

½ t vanilla extract

½ t lemon extract

Preheat oven to 350 degrees. Combine the graham cracker crumbs, ground pecans, 2 T white sugar, 2 T brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch spring-form pan.

Combine ¾ C of the white sugar, pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.

Beat cream cheese with an electric mixer until light and fluffy.

Downeast Maine Pumpkin Bread

(brought by Sarah Harward)

1 (15 oz) can pumpkin

4 eggs

1 C oil

2 t baking soda

½ t salt

1 t ground cinnamon

2/3 C water

3 C sugar

3 ½ C flour

1 t nutmeg

½ t ground cloves

½ t ground ginger

Preheat oven to 350. Grease and flour 3 7x3 loaf pans

Mix pumpkin, eggs, oil & water & sugar. Add dry ingredients. Pour in pans.

Bake 50 minutes, until toothpick comes out clean. (I add some chocolate chips).

Pumpkin Bars

(brought by Sarah Harward)

2 C flour

2 t cinnamon

2 t baking powder

1 t baking soda

1 t salt

4 eggs

1 2/3 C sugar

1 (16 oz) can pumpkin

1 C oil

Chopped pecans (optional)

Beat eggs, pumpkin, sugar and oil. Add dry ingredients. Mix in nuts. Pour in an ungreased 15x10x1 jelly roll pan.

Bake at 350 for 25-30 minutes. Cool & top with cream cheese frosting.

Frosting:

3 oz cream cheese

¼ C maragine

1 t vanilla

+/- 2 C powdered sugar

Cream together.

Join us  next month!

November 4^th @ 7:30PM

The theme is “Freezer Meals & Casseroles”.