Pumpkin Cake Mix Cookies

 The first time I had these cookies was at a New Year's Eve party at my sister Rhoda's house.  I could not stop eating these cookies, especially when there is hot coffee!  My mouth is watering just telling you about them.  I will not tell how many cookies I actually ate that night but I will share this wonderful recipe with you.

2 boxes of spice cake mix
1 Lg. can of pure pumpkin
2 eggs
1 tsp. pumpkin pie spice
1 tsp. cinnamon
Mix all the ingredients together well in a large bowl.  Spoon onto cookie sheet and bake at 350 degrees for 12 minutes.  You can check the cookies with a toothpick to check for "doneness". These I frosted with cream cheese icing. You can also make a glaze to pour over top of them or sprinkle them with powdered sugar.  However, they are great plain as well.

Buttermilk Coffee Cake

The original recipe comes from the "Mennonite Country-Style Recipes and Kitchen Secrets" cookbook.  I discovered this recipe about 6 years ago.  I made it for the first time for our community group from church and it was a huge hit and it was asked for regularly.  Since then, it has become one of my favorite "go-to" recipes.  It is so simple to throw together.  Not to mention, I always have all these ingredients in my pantry.  This is great for Saturday morning brunch or Thursday night dessert!  Just don't forget to serve it with good coffee... it is a must! 

Buttermilk Coffee Cake

2 1/2 c. flour
1/2 tsp. salt
1 tsp. cinnamon
1 c. brown sugar
3/4 c. white sugar
3/4 c. oil (i have never tried this with butter, i always use canola oil or coconut oil)

Mix these ingredients thoroughly with hands until crumbly.  Reserve 1 1/2 cups of crumbs for the top of cake. 

1 egg
1 c. thick sour milk, buttermilk, or plain yogurt
1 tsp. baking powder
1 tsp. baking soda

Combine and add to remaining mixture and beat for 2 minutes.  Pour into a greased 9x13 pan and sprinkle with reserved crumbs.  I like to sprinkle with chopped pecans and extra cinnamon as well...  Bake at 350 degrees for 30 minutes.  This cake is very easy to over bake.  I typically will set my timer for 25 minutes.  Check with a tooth pick for done-ness in the center. 

Grilled Pesto Bruschetta

This is a recipe that you will make over and over again... I first made this when Joe and I were away for our anniversary in April.  We through this together one of the evenings and we have had it countless times since.  It is so yummy and not to mention so easy! 

Grilled Pesto Bruschetta
1 Loaf of French Bread
1 small container of pesto (or make your own, recipe coming soon!)
2-3 medium size tomatoes
1 bock of fresh mozzarella cheese (you can use shredded cheese too but it is not as good)
3-4 T. olive oil

So I start by slicing the bread in about 1 inch thick slices.  On one side I brush with olive oil and on the other side I smear with pesto.  Slice tomatoes and lay on top of pesto.  You can also dice the tomatoes if you prefer smaller pieces.  Then I slice the mozzarella cheese to lay on top.  When your grill is nice and hot put on and close the lid to help with melting the cheese.  Watch the bottom side so it does not burn.  These can be done in the over on a cookie sheet at well at 400 degrees for about 10 to 15 minutes.  However, there is something really special about these over a charcoal fire, especially if you are already grilling some meat to go with them!

Chickpea Curry

All you vegetarians out there listen up!  This is so good and you won't believe how incredibly fast and easy this meal is to make!  I whipped this one out in less than 15 minutes and it is so healthy.  I found this recipe randomly on the internet (i don't remember where) and made a few minor changes.  I decreased the cayenne pepper to a 1/2 a tsp. because we have kids and i didn't want to make it too spicy.  But if I were making this only for adults I would go full throttle and put it all in.  It does need a good bit of salt but just keep tasting and use your own judgment.  I will say, this recipe does not make a huge meal so I plan to double it next time so I have leftover for lunch the next day.  

2 tablespoons vegetable oil
2 onions, minced
5 cloves garlic, minced
2 teaspoons fresh ginger root, finely chopped
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
2 (15 ounce) cans garbanzo beans
1/2 cup chopped fresh cilantro
Salt and pepper to taste

Heat oil in pan and saute onions and garlic.  After they become translucent add the spices.  Cook for just a minute.  Then add the beans with liquid from can (or 1/2 c. broth or water). Cook till all is combined and heated through. Before serving stir in cilantro. Serve over rice or couscous.

Moroccan Tagine

This is so yummy!  I make this dish almost every week for dinner.  It is that good!  I originally got this recipe from a my friend Karla who has a recipe blog with her sisters.  I don't know the original source of this recipe. However, I have altered it a good bit to my liking and this is what I have come up with.  By the way, this recipe is also great for you vegetarians out there.  It is a complete meal even without the chicken.  If you want to make this veggie style omit the chicken and substitute the chicken broth for veggie broth.  I would also add a second can of chickpeas just for a little extra kick. 

2 skinless, boneless chicken breast halves - cut into chunks
(you could use chicken on the bone also. just toss it in frozen or fresh and before serving pick the meat off the bones and serve.)
1/2 onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 carrot, peeled and chopped
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can chicken broth
1 teaspoon pepper
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoon garam masala (don't omit this... it makes the dish! you can find it at whole foods or health food stores)

Toss everything into the crock-pot and cook on high for 4-6 hours or toss everything into a stock pot and bring to boil.  Once it reaches a boil turn down the heat and simmer for an hour or until the chicken is cooked and the squash is soft. Serve with crusty bread or over brown rice for eating.

Baked Oatmeal

This recipe is one that I have adapted from many different recipes I have tried over the years.  I was always frustrated at how much sugar most recipes call for and it seemed to defeat the purpose of having something healthy like oatmeal.  This is a delicious breakfast you can feel good about feeding your family.  It is hearty, healthy, and oh so tasty!  Try this tomorrow for breakfast.  You won't regret it.
 
1 c. oil or butter
1 c. honey
4 eggs
5 c. rolled oats (the regular not the instant, they're healthier!)
1/2 c. flax seed meal
1/2 c. wheat germ
4 tsp. baking powder
2 tsp. salt
2 c. milk
1 T. cinnamon
1 c. chopped pecans (optional)
2 c. fresh or frozen peaches or blueberries (optional) 

Beat eggs, honey, and oil together in large bowl. Add dry ingredients and pour into a greased 9x13 pan and bake for 30 - 40 minutes at 350 degrees. Serve hot with milk or with plain yogurt.

Wild Rice and Orzo Salad

This is a recipe I received from my dear friend Brooke.  She made it for our annual summer camping trip and it was a huge it.  I love the sweet yet tangy flavor of this salad.  It is so tasty and filling that I often just make this for a light dinner or lunch.  Enjoy!  

Orzo, 2 cups-ish, cooked to al dente
1 red, orange or yellow pepper, diced finely (or a combo)
1 small red onion, diced finely
1 c. currents or craisins
2 c. corn
1/2 c. sliced almonds
1 c. wild rice, cooked

Dressing:
1/2 c Olive Oil

1/4 c red wine vinegar or apple cider vinegar
2 T lemon juice
2 T sugar
2 T honey
1 T sesame oil
1/2 t salt
1/2 t garlic powder

Nutty Granola

6 c. rolled oats
1 c. flax seed meal
1 c. wheat germ
1 c. almonds
1 c. pecans
1/2 c. sunflower seeds
1/2 c. pumpkin seeds
1/2 c. chopped coconut
1 T. cinnamon
1 stick of butter
1 c. honey or pure maple syrup


Mix everything in large bowl except the butter and honey. Microwave the honey and butter till the butter is melted and combined with the honey. Pour over the oat mixture and toss to coat. Grease a large cookie sheet and pour mixture onto sheet and bake at 400 degrees in 10 minute increments till golden brown and toasted.

Lentil and Feta Salad

1 c. lentils
4 garlic cloves, crushed
1 red onion, chopped
1 red pepper
1 c. cilantro, chopped
1/3 c. lemon juice
2 T. olive oil
4 oz. feta cheese
2 small diced tomatoes
Salt and pepper to taste

Bring 2 cups of water to boil in a pot and add lentils. Simmer for 20 minutes. Drain and toss in a large bowl for mixing adding pepper, onion, cilantro, feta, and tomatoes. Whisk lemon juice and oil together and pour over mixture and toss to coat. Add salt and pepper to taste.

Asian Cabbage Salad

4 c. purple cabbage, shredded finely
1 bunch green onion, chopped
1 c. fresh broccoli, chopped 
1/2 c. craisins
1 pkg. raman noodles
1/4 c. sesame seeds
1/4 c. sunflower seeds
1/4 c. sliced almonds
1/2 c. apple cider vinegar
1/2 c. olive oil
2 T. honey

Shred cabbage into a large bowl and add chopped green onion. In a small skillet, saute the crushed raman noodles, sesame seeds, almonds and a tablespoon of butter. When nicely browned add to the cabbage bowl. In seperate bowl whisk together oil, vinegar, honey, and the raman seasoning packet. Pour over the salad and toss to coat. Serve immediately. Only put dressing on when you are ready to serve otherwise the nuts get soggy.

Grandma's Cinnamon Rolls

Cinnamon Rolls
1 1/2 T. yeast
1/3 c. sugar
1/2 c. oil
1 egg
1 1/2 c. warm water
3 1/2-4 c. flour
1 tsp. salt

Combine the following ingredient in a mixer and kneed about 5 minutes. Keep it sticky. This is the key to fluffy rolls. Cover and let rise once. Kneed down and roll out.
Combine 1 T. cinnamon and 1/3 c. brown sugar. Smear 3 T. soft butter on the dough then sprinkle with the cinnamon sugar mixture. Roll tightly then cut into 12 pieces. Place in 2 greased 9x13 pans. Let rise until doubled then bake for 20 minutes at 350 degrees.

Frosting:
1/2 c. butter
1 c. brown sugar
1/4 c. milk
2 c. powdered sugar

Melt butter and brown sugar in a sauce pan and bring to boil for 2 minutes. Add milk and cool to lukewarm. Gradually add powdered sugar till you reach the consistency you like.

Peanut Butter Pie

small box of vanilla (chocolate pudding to make chocolate peanut butter pie)
1 baked pie shell, 9 inch
1 - 8 oz cool whip
2/3 c. powdered sugar
1/3 c. peanut butter, creamy

Mix pudding according to directions. Let set up, then mix with 1/2 of the cool whip. For the crumbs mix together the powdered sugar and peanut butter. Save half of the crumbs for the top of the pie and the other half for in the bottom of pie shell. Add pudding mixture, top with other half of cool whip and crumbs. Chill for one hour before serving.

Fresh Strawberry Pie

1 1/4 c. sugar
pinch of salt
1/4 c. cornstarch
1 1/2 c. water
1 pkg. strawberry jello
1 qt. fresh strawberries
1 baked pie shell, 9 inches

Clean strawberries. Mix together sugar, salt, cornstarch, and water in a saucepan and bring to boil. When mixture turns clear remove from heat and stir in jello. Chill for a little till it starts to set. Fold in berries and pour into pie shell. Chill at least one hour before serving. Top with whipped topping to serve.

Old Fashion Custard Pie

9 inch pie crust, unbaked
4 eggs
2 1/2 c. milk
1/2 c. sugar
1 tsp. vanilla
1 tsp. almond extract
1 tsp. salt
1 tsp. nutmeg

Bake pie crust for 10 minutes at 400 degrees. Meanwhile, beat eggs in large bowl add the rest of the ingredients and mix well. Pour into pie shell cover the edges with foil and bake for 20 minutes at 400 degrees. When done, a knife inserted in center will come out clean. Cool before cutting.

Apple Crumb Pie

5-7 tart apples
1 9 inch unbaked pie crust
1/2 c. sugar, 1/3 c. sugar
3/4 tsp. cinnamon
2-3 T. flour, 3/4 c. flour
6 T. butter

Peel, core, and slice the apples. Mix 1/2 c. sugar, cinnamon, and 2-3 T. flour in with the apples. Place the apples into the pie shell. Mix 1/3 c. sugar, with 3/4 c. flour and cut in butter. Sprinkle the crumbs over the apples in the pie shell. Bake for 35-40 minutes at 400 degrees.

Puppy Chow

1 pkg. semi-sweet chocolate chips
1/4 c. peanut butter
6 c. Chex Cereal
1 c. powdered sugar

In large bowl melt chocolate chips and peanut butter. Stir in cereal very gently till all of it is coated. Place powdered sugar in in a gallon size zip lock bag. Add the cereal mixture to the bag and shake to cover. Keep refrigerated when done.

High Fiber Bars

3 c. rolled oats
1/4 c. flax seed meal
1/4 c. wheat germ
1 c. mixed nuts
1/2 c. dark chocolate chips
1/4 tsp. salt
1 c. peanut butter
1/2 c. honey

Melt peanut butter and honey together in a bowl in the microwave. Combine all the other ingredients in a bowl except the chocolate chips. Pour the peanut butter mixture over the oat mixture and combine. After well mixed, add the chocolate chips. Press into a 9x9 pan and let cool. After cooled, cut into squares.

Little Piece of Heaven

2 8oz. blocks of cream cheese
1 c. sugar, divided
1/2 tsp. vanilla
1/8 tsp. cinnamon
2 pkg. crescent rolls
1 stick of butter, melted

Grease a 9x13 pan. Roll out 1 pkg. of crescent rolls and press in bottom of pan. Then mix together cream cheese, 1/2 c. sugar, and vanilla. Spread on top of the dough. Then top with the second pkg. of rolls. Mix together 1/2 c. sugar with cinnamon and sprinkle on top of the dough. Melt the butter and pour over the top. Bake for 30 minutes at 350 degrees.

Soft Buttermilk Cookies

Batter:
3 c. sugar
1 c. butter
1 c. crisco
4 eggs
2 c. buttermilk
3 T. vanilla
6 c. flour
1/2 tsp. salt
2 tsp. baking soda
6 tsp. baking powder

Frosting:
1/2 c. sugar
3/4 c. milk
1 stick of butter
powdered sugar

Beat sugar, butter, crisco, and eggs together. Add buttermilk and vanilla. Combine with rest of ingredients and beat well. Drop onto cookie sheet and bake for 10 minutes at 350 degrees. For the frosting, boil the sugar, milk, and butter for one minute. Add powdered sugar till you reach the right consistency.

Buttermilk Cutout Cookies

Cookie Batter:
1 c. butter
1 1/2 c. sugar
3 eggs
5 c. flour
1 T. gluten
1 tsp. baking soda
3 tsp. baking powder
1 c. buttermilk, sour cream, or plain yogurt
1 tsp. vanilla

Frosting:
2 c. powdered sugar
1 stick of butter
1 tsp. vanilla
milk

Mix all together, adding flour last. Chill batter over night. (at least 12 hours) After chilling the dough, roll out with flour and cut out cookies. Bake on a cookie sheet at 350 degrees for 10 minutes. In a mixer, beat powdered sugar, butter, and vanilla adding milk to get a good consistency.

Mocha Truffle Cookies

1/4 c. butter
1/4 c. semisweet chocolate chips
1 1/2 tsp. instant coffee
1/3 c. sugar
1/3 c. brown sugar
1 egg
1 tsp. vanilla
1 c. flour
1 T. plus 2 tsp. cocoa
1/4 tsp. baking powder
1/8 tsp. salt
1/3 c. english toffee bits
1 square dark chocolate, melted

Melt butter and chocolate in microwave, stir until smooth. Stir in coffee and dissolve. Cool for 5 minutes. Transfer to mixing bowl and add remaining ingredients except the toffee bits. Mix well then stir in the toffee bits. Drop onto a greased cookie sheet and bake at 350 degrees fro 8-10 minutes. Makes 15 cookies.

Grandma's Chocolate Cake

2 c. sugar
1 c. shortening
1/2 c. cocoa
2 eggs
1 c. hot water
1 tsp. baking powder
1 T. vanilla
1 c. sour milk
2 c. flour
2 tsp. baking soda
1 tsp. salt

Mix all ingredients in a large bowl and beat for 3 minutes. Pour into a greased 9x13 pan and bake for 35-40 minutes at 350 degrees.

Texas Sheet Cake

Cake Batter:
2 c. flour
2 c. sugar
2 eggs
1/2 c. sour cream, buttermilk, or plain yogurt
1/2 tsp. salt
1 tsp. baking soda
2 sticks butter
1 c. water
4 T. cocoa

Frosting;
1 stick butter
6 T. milk
4 T. cocoa
4 c. powdered sugar
1 tsp. vanilla

Mix all the cake batter ingredients except for butter, water, and cocoa. In a saucepan bring the butter, water, and cocoa to a boil. Remove from heat and add to the other ingredients. Combine well and pour into a greased 10x15 sheet pan. Bake for 20 minutes at 350 degrees. While these are baking bring butter, milk, and cocoa for the frosting to a boil in a saucepan. Remove from heat and add powdered sugar and vanilla. Beat until smooth and spread over cooled cake.

Frosted Bananna Bars

Batter:
1/2 c. butter
2 c. sugar
3 eggs
2 c. flour
2 c. mashed banana (3 medium bananas)
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt

Frosting:
1/2 c. butter
8 oz. cream cheese
4 c. powdered sugar

Cream together butter and sugar. Add eggs, bananas, and vanilla and mix well. Add remaining ingredients and mix till combined. Pour into greased 15x10 pan. Bake for 25 minutes at 350 degrees. While baking, cream together butter and cream cheese for the frosting and gradually add powedered sugar. Spread over cooled bars.

Gorrilla Bread

1/2 c. sugar
1 T. Cinnamon
20 Buttermilk Biscuits
8oz. cream cheese
1 stick of butter
1 c. brown sugar
1 c. pecans

Combine sugar and cinnamon in separate bowl. Separate biscuits and flatten each on with your hand. Divide cream cheese into 20 equal pieces and place a piece on each biscuit. Fold the biscuit in half and pinch to seal. Grease a bunt pan and place the chopped pecans in the bottom. Next roll each biscuit in the cinnamon sugar and place a row in the bunt pan. Then sprinkle more of the cinnamon sugar. Repeat in with each layer. In a saucepan, melt the butter and brown sugar till it comes to a boil. Remove from heat and pour over the layers in the bunt pan. Bake at 350 degrees for 30 minutes. Flip bunt pan over onto a plate while still hot.

Zucchini Bread

3 eggs
1 c. oil
2 c. sugar
3 tsp. salt
1/4 tsp. baking powder
1 tsp. baking soda
3 tsp. cinnamon
2 c. shredded zucchini
3 c. flour
1 c. nuts

Mix all ingredients and bake 350 degrees for 1 hour. Makes 2 loaves.

Byler Whole Wheat Bread

2 T. Lecithin
2 T. Gluten
1 T. Salt
2/3 c. oil
3/4 c. honey
1/2 c. potato flakes
1 egg
4 1/2 c. hot water
14 c. whole wheat flour
3 T. Yeast
1 T. Vinegar
1/2 c. flax seed meal
1/2 c. wheat germ

Mix all ingredients except for flour, yeast, vinegar, flax seed, and wheat germ. Beat well on speed 2. Then add 4 cups of flour pluss flax seed and wheat germ. Start mixing adding yeast and vinegar. Once incorporated, add remaining flour while mixing on speed 1. Stop adding flour when the dough starts to pulls away from the sides of the bowl. Once it has formed a ball kneed for 10 minutes on speed 1. Divide into 4 loaves and let rise till doubled. Then bake at 350 degrees for 30 minutes.

Sweet Potato Black Bean Salad

2 med. sweet potatoes, peeled and cut into 3/4 in. cubes
1/4 t. red pepper flakes
2T. fresh lime juice, plus wedges for serving
1 can black beans, rinsed and drained
1/2 med. red onion
1/2 c. fresh cilantro, chopped

preheat oven to 450. Place sweet potatoes on rimmed baking sheet - drizzle with 2 T. oil. sprinkle with red pepper flakes, salt and pepper, toss to coat. Roast on lower rack until tender, tossing once during cooking, 25-30 min.
In large bowl whisk lime juice with 2 T. olive oil, season with salt and pepper. Add sweet potatoes, onion, beans and cilantro. mix to combine.

Fresh Fruit Dessert

Crust:
1 1/2 c. flour
1 stick of butter (melted)
1 c. finely chopped pecans
Bake @ 350 degrees for 15 minutes in a 9x13 pan.

Cream Cheese Layer:
8oz. cream cheese
8oz. cool whip
1 c. powdered sugar
Beat together in mixer and spread over top of cooled crust.

Fruit Topping:
2 c. sugar
2 c. water
6 T. cornstarch
pinch of salt
Bring to boil stirring constantly until thick. Take off of heat and add 1 box of jello (whatever flavor of fruit you are using) and cool. After it has cooled add 2 quarts of fresh fruit. The spread fruit topping over the cream cheese layer. Cool in fridge for at least 2 hours before serving.

New Orleans Style Shrimp and Rice

1 stick of butter
1 T. plus 1 tsp. flour
2 bell peppers
1 onion
2 celery stalks
1 28 oz. can tomatoes
1 can chicken broth
fresh parsley
1 1/2 tsp. Cajun seasoning
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. hot sauce
1 lb. of raw shrimp

In dutch oven melt butter add flour and stir until lightly browned. Then add everything but shrimp and bring to boil. Simmer for 30 minutes. Then add shrimp and cook for 3-5 minutes. Serve over Rice

Craisin Couscous Salad

1 c. couscous
1/2 c. craisins
1 chopped cucumber (seeded and peeled)
1/4 c. balsamic vinegar
1/4 c. olive oil
1/2 c. feta
1/4 c. sliced Almonds
1/4 c. sliced green onion
1 tsp. garlic powder
Add to taste:
Salt
Pepper


Cook couscous according to instructions on package. Mix the couscous with everything else in bowl and mix. You can eat either hot or cold. We like it cold. It is great served with Chicken or pork.

Mediterranean Couscous Salad

1 c. couscous
1 chopped cucumber (seeded)
1/2 c. feta
1 c. tomato chopped
1/2 c. sliced green onion
1/4 c. cilantro chopped
1/4 c. red wine vinegar
Salt
Pepper
Garlic Powder

Cook couscous according to directions and add the rest of ingredients and mix. Serve hot or cold.

Chicken Lettuce Wraps

3 tablespoons oil
4 boneless skinless chicken breasts
2 cup water chestnut
1 cup mushroom
1 small chopped onion
4 cloves minced garlic
Head of iceberg lettuce

Special Sauce

1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste

Stir Fry Sauce

* 4 tablespoons soy sauce
* 4 tablespoons brown sugar
* 1 teaspoon rice wine vinegar

1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4 to 5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16. Top with"Special Sauce".

Summer Corn Salsa

Drain:
15 oz shoe peg white corn (works with regular too!)
15 oz. black eyed peas or black beans

1 large red pepper, diced small
1 red onion, diced fine
1/2 c fresh or frozen cilantro, finely diced
Combine all.

Sauce: 1/2 c sugar
1/2 c vinegar
1/4 c olive oil
2 T Tiger Sauce

Combine sauce ingredients, let sugar dissolve, then pour over salsa and mix. Serve with tortilla chips.

Pumpkin Donut Holes

2 cups all-purpose flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup pumpkin
2 eggs
1/4 cup milk
1/4 cup shortening, butter, or margarine, softened

In a medium mixing bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Add pumpkin, eggs, milk, and shortening, butter, or margarine; beat with an electric mixer on low speed till mixed.

Drop into heated oil and fry till golden brown. Roll in cinnamon sugar, powdered sugar, or a glaze.

Almond Thumbprint Cookies

Cream together:
¾ cup softened butter
½ cup white sugar
2 egg yolks
1 tsp vanilla
Gradually add 1 ¾ - 2 cups flour until you get a soft dough. Roll into 1" balls. (If dough is too sticky, refrigerate 20 minutes) Using your finger, or similar shaped utensil (wooden spoon handle?) form "thumbprints" in each cookie. Bake at 350 for 10-12 minutes. (The bottoms of the cookies will only be starting to brown.) While cookies are still warm, re-indent each thumbprint. Cool and fill with raspberry jam. Drizzle the following glaze over cookies:
2 tsp soft butter
1/2 tsp almond extract (or vanilla)
1-2 Tbsp milk
enough icing sugar to make a thin icing

If you really only make the balls 1", you will get about 5 dozen. I think half a recipe of glaze is plenty for the cookies, and half the amount almond extract that the recipe asks for is enough, in my opinion.

Bran Flax Muffins

1 1/2 c. flour (half wheat, half white)
3/4 c. flax meal
3/4 c. oat bran or wheat bran
1 c. honey
2 t. baking soda
1 t. baking powder
1/2 t. salt
2 t. cinnamon
1 1/2 carrots, shredded
2 apples, peeled and shredded or 1 c. applesauce
1 c. nuts, chopped
3/4 c milk
2 eggs, beaten
1 t. vanilla

Mix together flour, flax, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Stir in apples, carrots and nuts. In separate bowl, combine eggs, milk, and vanilla. Pour liquid into dry mixture, and stir to just mixed. Fill muffin tins 3/4 full. Bake at 350 for 15-20 minutes. Makes 15 muffins.

Pumpkin Squash Soup

1 small pumpkin, chopped into pieces (or use any squash)
1 large onion
2 small potato, chopped
2 med carrots, chopped
1 clove garlic, minced
2 C chicken broth (or to just cover)
salt and pepper to taste
1 Tblsp butter


Bring all ingredient to boil and simmer till tender. You can puree in a blender if you want a smooth soup or you can mash with a potato masher for more texture! 

Serve with crusty bread for dipping.

Indian Chicken

Heat in large skillet:
2 T margarine
1 T vegetable oil (basically enough of both/either to saute the onion in)
Saute 1 med. onion, chopped
Combine and add to onions:
3 T flour
2 T curry powder (I like madras curry for an extra kick, and I add extra)
1 t ground ginger
2 t salt
Combine and add to onion mixture:
1/3 c honey
1/4 c soy sauce
3 c chicken broth
3-4 c drained chick peas
approx. 1 lb. cooked, shredded chicken
Cook over high heat, stirring, until sauce thickens. Serve over rice.

Oatmeal Cake

1 c. quick oatmeal
1 1/4 c. boiling water
1/2 c. margarine or shortening
1 c. brown sugar
1 c. white sugar
2 eggs, beaten
1 1/3 c. flour
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda

Pour boiling water over oatmeal; let stand for 10 minutes. Cream margarine and sugars together. Add to oatmeal, then add eggs. Add dry ingredients to oatmeal mixture. Bake at 375 in a 9x13 pan for 20-30 minutes. Remove, then turn oven to broil.

Frosting:
2/3 c. brown sugar
6 tbsp. butter or margarine, melted
4 tbsp. cream or milk
1/2 c. quick oatmeal
1/4 c. pecans
1/4 c. coconut

Put frosting on cake and back into oven until frosting bubbles, about 2 minutes.

Mocha Cheesecake

Crust: 8 chocolate graham crackers, crushed (in the blender, of course)
1/8 c. sugar
5 tbsp. butter or margarine, melted

Filling:
6 oz. semisweet chocolate
3 pkg. (8 oz each) cream cheese
1/2 c. sugar
2 lg. eggs
1 c. heavy cream
1/3 c. very strong coffee
1 tsp. vanilla

Preheat oven to 350 F. Melt the chocolate, set aside. In large
mixing bowl, beat cream cheese and sugar until light. Add the eggs,
one at a time, beating well after each addition. Beat in heavy
cream. Pour melted chocolate slowly into cheese mixture, then add
coffee and vanilla. Stir well to blend ingredients Pour into crust
and bake 45 min. or until edges are puffed up slightly. Cool in oven
with door cracked open, then cool to room temp. Chill thoroughly
(preferably overnight).

You'll probably be tempted to overbake it...don't do it! It might be
a little shaky when you turn off the oven, but it will set up. Also,
try not to over-mix it. I think those 2 things are the leading cause
of cheesecake cracks.

Pumpkin Muffins

Mix:
1 c. flour
3/4 tsp baking soda
1/2 tsp each: baking powder, cinnamon, salt

Whisk together:
3/4 c. sugar
1/2 c. pumpkin
2 eggs

Add:
5 Tbsp butter, melted
1/2 c. milk
Mix until smooth; add flour mixture and stir until combined. Bake at 375 for 15 min. Makes 12 muffins.

Blueberry Coffee Cake

Heat oven to 375*. Grease 9" pan, square or round.

Prepare Crumb Topping and set aside:
Cut 1/4 cup margarine or butter into a mixture of 1/2 cup sugar, 1/3 cup flour and 1/2 tsp cinnamon. Mix until crumbly.

Mix together:
2 cups flour
3/4 cup sugar
1/4 cup butter
3/4 cup milk
2 1/2 tsp baking powder
3/4 tsp salt
Beat for 30 seconds. Fold in 2 cups fresh or frozen blueberries.
Spread in pan, sprinkle with topping.

Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes.

Top with Reg. glaze:
1/2 cup icing sugar
1/4 tsp vanilla
1 1/2 - 2 tsp hot water

Lemon Glaze:
juice from one lemon
with 1/2 icing sugar

Two-Tone Brownies

Brownies:
1 c. chocolate chips
1/2 c. butter or margarine, softened
1 c. sugar
3 eggs
1 tsp. vanilla
1/4 tsp. baking soda
1 1/4 c. flour
3/4 c. walnuts, chopped (optional)

Cookie Dough Layer:
1/2 c. butter or margarine, softened
1/2 c. brown sugar
1/4 c. sugar
3 tbsp. milk
1 tsp. vanilla
1 c. flour
1 c. chocolate chips

Brownies: Melt chocolate chips. Set aside, allowing to cool slightly. In mixing bowl, cream butter and sugar. Add eggs, vanilla, and baking soda. Mix well. Stir in melted chocolate. Add flour to batter and mix. Stir in walnuts. Spread into greased 9x13 inch baking pan. Bake at 350 F for 16 to 22 minutes or until a toothpick inserted near the center comes our clean. Let brownies cool (or mostly cool).

Cookie Dough: In mixing bowl, cream butter and sugars. Beat in milk and vanilla. Gradually add flour Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies and carefully spread over top. Cut into squares. Store in refrigerator.

Pakistani Kima

Saute in skillet:
3 T. butter or margarine
1 c. chopped onion
1 clove garlic, minced

Add:
1 lb. ground beef (Brown well)

Stir in:
1 T. curry powder (the madras curry is good since it's spicier)
1 1/2 t. salt
dash pepper, cinnamon, ginger, and tumeric
2 c. cooked tomatoes
2 potatoes, diced
2 c. frozen peas or green beans

Cover and simmer 25 min. Serve over rice.

Bean and Avocado Salad

2 c. cooked corn, fresh or frozen
2 avocado, peeled and diced
2 roma tomatoes chopped
1/2 c. red onion, finely diced
5 cloves garlic
1 can black beans or black eyed peas

Dressing:
2 Tbsp. fresh lime juice
1/4 c. chopped cilantro
1/4 tsp. salt
1/8 tsp. pepper

Corn Casserole

1/2 cup butter
1 box of corn muffin mix
1 can creamed corn
1 can corn, drained
2 eggs
1 cup sour cream

Mix together and bake in a greased 9x13 pan for 30 minutes at 350 F.

Double Chocolate Biscotti

This is what I made for our community group tonight. My friend Brooke had shared this recipe with me a couple weeks ago and I modified it slightly to my liking. Below is the recipe I made and it turned out great. However, i cut my biscotti in half lengthwise to make them more appropriate sizes for snacking and dipping in coffee. This recipe is a great one for experiments with different types of nuts, chocolates, cake mixes, etc... Let me know what you try and how it turns out!

1 chocolate cake mix
1 c. flour
1/2 c. butter, melted
1/4 c. semi-sweet chocolate chips melted
2 eggs
1 t. vanilla
1/2 t. almond extract
1/2 c. slivered almonds
1/2 c. chocolate chips
1 10 oz pkg dark chocolate chips
2 T. shortening

Combine all the ingredients except the reg & dark chocolate chips, almonds and shortening. Stir in almonds and regular choc chips. Shape into 1 or 2 loaves (depending on how big you want your biscotti to be) on a cookie sheet lined with parchment paper. Bake at 350 for 30-35 minutes. Allow to cool at least 15 minutes. Cut into lengths, lay on cookie sheet on their sides, bake again for 10-15 minutes til firm.
Melt dark chocolate chips with shortening and drizzle over top or dip or dip one end into the chocolate.

Moroccan Lentil Soup

2 onions, chopped
6 cloves garlic, minced
1 teaspoon ginger
6 cups chicken stock
1 cup lentils
2 (15 ounce) can garbanzo beans, drained
1 (14.5 ounce) can diced tomatoes
1/2 cup diced carrots
1/2 cup chopped celery
2 teaspoon garam masala
1 teaspoon ground cumin

Toss everything into stock pot or crock-pot and cook for 6-8 hours on low and 4-6 hours on high.

Taco Soup

1 lb. ground beef/turkey
1 pkg. taco seasoning
1 can diced tomatoes
2 cups corn
1 cup black beans (dried)
1 cup kidney beans (dried)
1 onion chopped
5 cloves garlic
4 c. tomato juice
salt and pepper to taste

Brown ground beef/turkey in skillet. Toss all ingredients into the crock-pot and turn on. Cook for 8 hours on low or 5 hours on high. Serve with cheese and sour cream.

Chicken Posole

1-10oz can green chili enchilada sauce
2 chicken breast
1 onion chopped
4 cloves of garlic
1 T. cumin
2 c. frozen corn
1 can diced tomatoes

Toss everything into the crock-pot and cook on low for 5-8 hours or high for 4-6 hours. Serve with brown rice, tortilla chips, fresh cilantro, shredded cheddar cheese, and sour cream.

Serves 6