Pumpkin Pie Bites (Bakerella)

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter

Optional
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Drizzle melted white chocolate on top

Makes 24 pies. Refrigerate

Marla's Sweet Potaoes

2 c. cooked, mashed sweet potatoes (I have used fresh and canned and think they both turn out great.)

1 - 1/2 c. brown sugar

3/4 stick butter (everything tastes better if you use real butter instead of margarine)

1/4 t. nutmeg

2 eggs

1 c. milk

3/4 t. cinnamon

Mix together well. Bake in casserole dish for 35 minutes at 400 degrees. (Now this is a bit tricky because it depends on the pan you use. If you spread it thinner in a 9x13 or such, then this time is probably good, but I always make it in a circular, deeper dish and it needs to cook for about an hour to be sure it's cooked all the way through)

Add following topping and bake for 10 minutes longer.

3/4 c. corn flakes

1/2 c. brown sugar

1/2 c. chopped pecans

1/2 stick melted butter.

Gluten Free Pumpkin Chocolate Chip Cookies

(A Betty Crocker Recipe)

3/4 cup canned pumpkin
1/4 cup butter (soft)
1 teaspoon vanilla
1 egg
1 box chocolate chip cookie mix (Betty Crocker, Gluten Free)
1/2 cup raisins
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice



Bake at 350 for on grease cookie sheets for 13-15 minutes

Poppy seed cookies (cindy mcarthers recipe)

my very favorite cookie right now!! and this picture does not do them justice, they really are not yellow.


this is doubled, i also double the double for ocpm test week

1 cup butter, softened
4 cups flour (do 3 1/2 and slowly add other 1/2 if needed)
1 pkg cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
3 teaspoons poppy seeds

beat butter, cream cheese, sugar and vanilla until fluffy
add flour and poppy seeds, mix until soft dough and not sticky!
roll out dough thin
cut out circles 3 in?
add a tiny bit of jam to one side and fold over, press down edges with a fork to seal
bake at 375 for 7-10 minutes
cool cookies
glaze


glaze:
1 cup powdered sugar
2 1/2 tablespoons half and half (or milk)
1/2 teaspoon almond extract

drizzle over cookies

Punpkin Cake 2 (Spring Lake 5th ward)

Cake:
1/2 cup oil
2 cups sugar
4 eggs
16 oz pumpkin, or two cups
2 cups bisquick
1 teaspoon cinnamon


Frosting:
8 oz cream cheese, softened
1/3 cup butter, softened
1 Tablespoon milk
1 teaspoon vanilla
2 cups powdered sugar


1. mix together all ingredients for 2 minutes, no lumps
2. bake at 350 for 20-30 minutes
3. cool and frost

Pumpkin Cake 1

cake:
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon cloves
1 cup oil
1 (16 oz) can or two cups pumpkin
4 eggs

optional: 1/2 cup raisins, 1/2 cup nuts

frosting:

2 cups powdered sugar
1/3 cup butter, softened
1 pkg cream cheese, softened
1 Tablespoon milk (add more if needed)
1 teaspoon vanilla


1. heat oven to 350. grease jelly roll pan. combine all ingredients in large bowl, beat until moist. stir in raisins and nuts at this time if using them. pour into greased pan.
2.bake at 350 for 25-30 minutes. cool 1 hour or until completely cooled.
3. in small bowl combine all frosting ingredients, beat until smooth. spread over cooled cake. cut into bars. refrigerate

Peanut Chicken (Hailey Harrison)

Marinade:
8 TBSP soy sauce
3 TBSP brown sugar
1 TBSP. lime juice
1/4-1/2 t crushed red pepper
3 minced garlic cloves

Marinade chicken and bbq on grill. Dip in refrigerated sauce

Dipping sauce:
2 TBSP brown sugar
3 TBSP soy sauce
2 TBSP lime juice
4 TBSP peanut butter ( 1/2 chunky, 1/2 creamy)
1/4 tsp crushed red peppers
1 minced garlic clove

Meatballs

1 lb hamburger
5-6 crackers crushed
small onion
parmesan cheese
garlic
salt and pepper

Combine all ingredients and roll into small bite sized balls. Fry in olive oil until lightly browned. ADD: one small can italian w/ herbs tomato sauce. simmer about 45 minutes.
Eat like this or add to a pasta

Souvlaki- Kabobs (Brother in law Ken)

1/2 cup olive oil
1/4 cup lemon juice
2 TBSP red wine vinegar
2 TBSP oregano
1 TBSP season salt (Lawry's)
pepper
2 Lbs chicken or turkey
bite sized veggies (cherry tomatoes, pineapple, green peppers, mushrooms etc)

Mix together and add 1 can 7-up, pepsi, dr pepper etc. Marinate overnight
Put on skewers and BBQ

Blankets for Baby Jerzi

Needed an alternative to knot-tying fleece. So I used a thick ribbon, ironed it in half and sewed a pattern around the edges. Turned out super cute, will be able to do edges better next attempt! Leave a good 1-2 inch length of ribbon on edges.

Brownies (Karlene's)

1 cup butter
1/2 cup cocoa
2 cups sugar
4 eggs
1 tsp. vanilla
1 1/2 cups flour
1/2 tsp salt


On stove melt butter, add cocoa. Take off stove and add sugar, stir well. Add eggs 1 at a time. Add vanilla, flour, and salt.
Pour in greased/floured 9x13 in. pan. Bake for 25-30 minutes at 350

Mini Caramel-Pumpkin Cheesecake Bites (picky -palate.com)

8 whole Oreos, finely ground in food processor
1 1/2 Tablespoons melted butter
8 oz softened cream cheese
1/2 Cup granulated sugar
1/2 Cup pumpkin puree (I used Libby’s)
1 large egg
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon fresh ground nutmeg
3 Litehouse Lowfat caramel dip (comes in a package of 6 20z little cups)
12 Pumpkin Spice Hershey Kisses, unwrapped
1. Preheat oven to 350 degrees F. Combine ground Oreos and melted butter into a bowl until well combined. Spoon into 12 mini cheesecake cups that have been sprayed with cooking spray. Press into the bottom of each cup so the crust is flat. Partially bake for 10 minutes then remove from oven.
2. In a stand or electric mixer beat the cream cheese, sugar and pumpkin until smooth. Beat in egg, vanilla, cinnamon and nutmeg until combined. Pour evenly into the 12 cups filling about 3/4 way full. Spoon about a teaspoon of caramel into the tops of each filled cup and swirl with a toothpick gently. Bake for 25-28 minutes or until cheesecake is cooked through. Let cool completely.
3. Remove cheesecakes from pan and top each with a spoonful of remaining caramel and a Pumpkin Spice Hershey Kiss. Refrigerate until ready to serve.
12 mini cheesecakes

Grasshopper Tarts (By Peabody)

Chocolate Tart Shell:
1 ½ cups all-purpose flour
1/3 cup unsweetened cocoa powder (I like Green and Black’s)
2/3 cup granulated sugar
pinch of salt
½ cup unsalted butter, chilled, diced into small pieces
2 large egg yolks
1 TBSP Crème de Mente (or 1 tsp peppermint extract)
1 TBSP whole milk

Using a food processor, add the flour, cocoa powder, salt, and sugar. Pulse for about 10 seconds until all ingredients are combined.
Add the butter. Make sure to spread the pieces evenly through out the bowl. Pulse until the dough forms into pieces (about the size of couscous).
Add egg yolks, Crème de Mente, and milk. Pulse until completely combined and it has formed into dough.
Divide in half. Form into disc shape. Wrap in plastic wrap and refrigerate for 30 minutes (or up to overnight).
Remove from fridge and lightly flour a work surface. Roll out and form into tart pan/tart rings. Prick the dough with a fork. Cover with parchment paper and use beans or pie weights to hold dough down.
Bake for 8 minutes on 350F. Remove from oven. Carefully remove parchment paper and weights. Place back into oven and bake for another 5 minutes.
Remove from oven and let cool on a wire rack.

Filling:
8 ounces milk chocolate, finely chopped
5 TBSP unsalted butter
1 large egg yolk
¼ cup water
handful of mint leaves

In a small saucepan bring 1 cup (but you will only be using ¼ cup of it) water and mint leaves to a boil. Remove from heat. Let sit for 1 hour. Strain out the mint leaves and set aside.
Using a double boiler, melt chocolate and butter together, just until smooth. Set aside.
Bring ¼ cup of the mint water to a boil.
Whisk egg yolk in small heatproof bowl.
Gradually whisk in ¼ cup boiling mint water to temper the egg yolk. Place bowl over a small saucepan that has shallow simmering water (or you can use another double boiler) until instant-read thermometer inserted into egg mixture registers 160°F, about 3 minutes.
Whisk egg mixture into chocolate mixture and whisk until smooth.
Pour chocolate filling into crust. Cover and chill overnight or up to 2 days.
Garnish with marshmallow topping in whatever patterns you would like.
Before serving, let tart soften slightly at room temperature.

Marshmallow Topping:
1 ½ cups marshmallows
1 TBSP Crème de Mente
1 TBSP whole milk
couple drops of green food coloring
In a small saucepan combine all ingredients and melt marshmallows down over low heat. When marshmallows have melted and it looks sauce-like, remove from pan. Decorate tart.Grasshopper Tatrs

Pretzel Salad

2 1/2 cups pretzels (crushed)
1 1/2 cups butter (melted)
8 oz. cream cheese (softened)
1 1/2 cups sugar
2 containers cool whip (or one large perhaps?)
1 large box raspberry Jello
2 cups pineapple juice
1 bag frozen raspberries

Mix pretzels and butter; Bake 10 minutes on 400, cool.
Mix cream cheese, sugar, and 1 container cool whip, spread on cooled crust.
Mix Jello and pineapple juice making jello following recipe.
When partial set add raspberries, and layer on cream cheese. Refrigerate to set and top with cool whip.

Cookie Salad (Aunt Debbie)

First time I remember having this salad was at Bunco in Mona with aunt debbie and her friends. It was so much fun, I loved having that time with her and will remember that experience every time I eat this salad! Love her!!



3 oz pkg vanilla pudding
1 cup buttermilk
20 oz can mandarin oranges (drained)
15 oz can pineapple chunks (drained)
10 oz cool whip
1/2 pkg mini marshmallows
1 pkg keebler fudge striped cookies

Mix pudding and buttermilk. Add other ingredients. Break up cookies and add. Mix well, chill and serve. But actually I only add the cookies right before the salad is served otherwise they get soggy! Top with a few large pieces.

Cafe Rio Salads (Grams and my own twists)

Cafe Rio Pork (or chicken)

1 pork roast
4 cloves of garlic (minced)
1 can dr. pepper
salt and pepper

Put roast in crock pot, season with s&p and garlic. Add dr. pepper (or other soda- pepsi, coke etc.) Cook on low setting for 6-8 hours. Make dressing. When roast is done drain and pull pork with forks. Wipe out crock pot and put pork back in. Add:

1 small can diced green chiles
3/4 cup brown sugar
add some green enchilada sauce to wanted consistency (1/2 cup- 1 cup?)

warm up 20 minutes. Start making beans and rice.

Beans and Rice

1 box Zatarains Black beans and rice

Cafe Rio Dressing

1 buttermilk ranch dressing packet (make as recipe says. Mix with sour cream)
2 tomatillos
1/2 bunch cilantro
1 clove garlic (minced)
lime juice (jesse likes ALOT)
1 jalapeno (do not use seeds unless want it HOT)

Use food processor or blender to blend all ingredients well. Refrigerate.

Warm up tortillas one at a time in frying pan, top with cheese before serving.
Add your meat, some cooked corn, beans and rice, dressing and top with tortilla strips.

Oriental Pasta Salad (A Riley Family Friends)

1 small pkg baby spinach (tear/cut into smaller pieces)
1 8oz pkg bow tie pasta (cooked, drained. cooled)
2-4 TBSP sesame seeds
1/2 cup sunflower seeds
1 small can diced water chestnuts
1 cup bean sprouts (optional, never use them)
4 chicken breasts (grilled, heavily seasoned w/ lemon pepper, and pulled)

Add all ingredients together. Make Dressing.

Dressing:

1/2 cup cooking oil
1/2 cup sugar
1 tsp salt
1 tsp sesame seeds
3 TBSP soy sauce
2 TBSP seasoned rice vinegar
1/2 tsp sesame seed oil
1 tsp fresh garlic

Combine and pour over pasta, mix well. Refrigerate. Better cold. And always double the dressing because I think its too dry without and love lots of chicken in it, makes it more of a meal!

Harvest Stew - (Nats recipe, go to it here)

Stew Meat
3 Carrots
A couple handfuls of fresh or frozen Green Beans (if possible, just use canned if that is all you have)
1-2 small Zucchini
1 bag frozen sweet corn (fresh is best)
4-5 medium Tomatoes (or canned)
1 Onion
Garlic
5-6 Mushrooms, quartered
Chicken Stock, broth 4 cups +
Herbs, fresh if you have them


Start by slicing the onions in half rings, then sauteing them in a little bit of butter. I added the meat that I had cubed and sauted that with the onions pushed to the side. Since I knew the meat might be tough, I boiled it in the stock for an extra hour since I had the time. No problem if you don't have that kind of time, just continue to the next step after adding the stock to the meat and onions. Add the carrots. Let that simmer with the meat and onions for a bit, since they take the longest to cook. Add some fresh pressed garlic, I seriously added about 1/2 head. Add the rest of the vegetables. Simmer until the veg are tender crisp. Add some fresh herbs basil, chives, oregano, and sage. Just add whatever flavor you have on hand or something you like if you taste it and it needs more flavor.

Creamy Mushroom and Chicken Soup (Family Fun Magazine)

6 tablespoons butter
1 medium onion, chopped
3 tablespoons flour
2 teaspoons salt
1 teaspoon pepper
6 cups chicken broth
1 1/2 pounds sliced mushrooms
3/4 cup sliced celery
3/4 cup chopped carrots
2 cups quartered baby red potatoes
1 cup chopped yellow squash
2 cups frozen corn kernels
2 teaspoons thyme
2 cups light cream
3/4 cup grated parmesan cheese, plus more for topping
2-3 cups cooked chicken

1. In a large pot, melt the butter over medium heat. Add the onion and sauté until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.

2. Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil.

3. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired. Makes about 15 cups.

Broccoli Soup

2 cans chicken broth
1 cup water
1 package frozen broccoli or equal amount of fresh broccoli
Onion

1. Boil these together until dark green and smells good!

2. Blend up in blender/ food processor. Keep it chunky (Rylee likes it this way best)

3. Put back in pan and heat up and whisk with 1 large can cream of chicken soup and cheese.

Tasty Taco Soup

2 cans light kidney beans
2 cans dark kidney beans
1 can black beans
2 cans diced tomatoes (basil and onion)
1 bag frozen sweet corn
1 pound hamburger (seasoned with 1 pack mild taco seasoning)
10 oz. Tomato juice (or more if needed!)


Toppings:
Cheese
Sour cream
Tortilla chips

Warm up and serve over brown rice and top with all toppings.

Creamy Chicken Tortilla Soup

4 cans diced jalapeno tomatoes
2 cans diced drained green chiles
1 Large box chicken broth
2 small cans refried beans
2 cups corn
1 can drained black beans
4 cups shredded cooked corn
(Can also throw in leftover rice from the fridge!)


Toppings:
Cheese
Tortilla chips
Sour cream
diced avacado (optional)
1. Combine tomatoes, chiles, and broth in large pan. Stir in beans and corn. Bring to a boil; reduce heat to low and simmer 5-10 minutes, stir frequently.
2. Add chicken, heat.
3. Top and serve