Mrs. Santa's Magical Cookies

We went on a train ride to the North Pole! While riding Mrs. Clause came by and made sure to give us Santa's favorite cookie recipe! Enjoy!

1 1/2 cups white sugar
The giggle from an elf
2 cups of brown sugar
found high on the shelf.
1 pound of sweet butter
A reindeer's shy wink,
Three eggs freshly chosen,
Fiary dust colored pink.
1 1/2 teaspoons Salt
A wish from a child,
1 1/2 teaspoons Soda,
One griffin smile - wild.
6 cups of white flour
One gallon of Joy
The twinkle that's found
in a small girl or boy.
2 cups nuts if you like them,
If not. leave them out.
6 cups chocolate chips
remove all signs of doubt
2 tablespoons Vanilla,
A huge dash of love.
A sprinkle of peace
From the wings of a dove.

Cream the butter and sugar ten mionutes for sure,
Mix in giggles and winks, add the eggs and beat more.
Add salt, soda, flour, fairy dust and the wish.
The griffin's sweet smile and beat well - What a dish!
Add the chips and vanilla, and nuts if you will,
Sccop with small ice cream scooper and your cooke sheets fill
Bake 350 degrees, 7 minutes 'til done.
Eat with love, joy and peace and have bundles of fun!

Merry Christmas to everyone!

Creamy Chicken and Vegetable Pockets

This is a great meal if you want to prepare the mixture the night before so the next day it won't take very much prep. If you have yourself a food chopper, it will come in mighty handy for this recipe.

2 cans crescent rolls

3 lg chicken breasts, boiled, then finely chopped

3 carrots, minced

3 celery stalks, finely chopped

1 1/2 c frozen broccoli, finely chopped

2 green onions, sliced thin

3 cloves garlic, minced

1 Tbls parsley

1/2 cup chicken broth

8 oz cream cheese

1 can Cream of Chicken soup

1 soup can milk

1/2 cup sour cream

In a pot boil your chicken breasts til nearly cooked through. While chicken is cooking, chop up your vegetables and put them in a skillet. Season with salt and pepper and/or any other seasonings you like. Start to saute on medium heat. Check your chicken. The outsides should be all white. Pull them out with tongs and chop them up, even using your food chopper. Add to sauteing vegetable mixture. Pour in chicken broth and continue to cook until chicken broth is all gone. If you're preparing this meal the night before, allow to cool and refrigerate overnight. The next day, add your cream cheese to the mixture. Stuff mixture into crescent rolls and place on a cookie sheet lined with parchment paper. If you aren't preparing the night before, proceed with cream cheese and fill rolls with mixture. Bake at 350 for 13-15 minutes. While pockets are cooking, make your chicken gravy. In a saucepan, add Cream of Chicken Soup, milk and sour cream. Heat through. Put 1 or 2 pockets on your plate, add gravy and enjoy :)

crescent roll recipes II

Click here

Sweet Potato Hash Browns

Click Here

BHG Best Brunch Recipes

Click HEre

Christmas Brunch Recipes BHG

Click Here

Monkey Bread Baby

Monkey Bread

Cooking With Beans II

THIS is a site that explains the different types of beans.

Strawberry pretzel salad

http://www.justapinch.com/recipe/pretzel-salad-by-leslie-holt-2holts

Cinnamon Roll Sugar Cookies

Cinnamon Roll Sugar Cookies

Chewy Ginger Cookies

Chewy Ginger Cookies
3/4 c shortening (butta flava)
1 1/4c sugar, divided
1 egg
1/4. c molasses
1 tsp. vanilla extract
1/2 tsp ground cloves
2 c. all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. baking soda
1/2 tsp. salt

In a mixing bowl, cream shortening and 1 cup sugar. Add the egg, molasses and vanilla; mix well. Combine dry ingredients, add to creamed mixture and mix well. Roll into 1-in balls; toll in remaining sugar. Place 1 -1/2 inch apart on ungreased baking sheets. Bake at 375 for 10 minutes until lightly browned. Cool on wire racks, store in an airtight container. Makes about 4 dozen.

Quick Rolls

Quick Rolls

Chicken and broccoli casserole

Ingredients:
2 cups cooked rice
3 cups broccoli ( I left mine raw and it was perfect)
6 cups boneless, skinless cheicken breasts
1 can, 10 oz. condensed cream of chicken soup
3 cups shredded cheddar
1 cup sour cream
1/2 cup mayonnaise
1 tsp lemon juice
1/2 tsp kosher salt
1/4 tsp ground pepper

Method:
Heat oven to 350 degrees
Lighly coat a 9x13 baking dish with cooking spray
spread the rice evenly in the bottom of the dish
Add the Broccoli on top of the rice, spread evenly
Add cubed chicken next
In a large bowl mix the soup, 2/3 of the cheese, sour cream, mayonnaise, juice, salt and pepper. I also added 3/4 soup can of water to thin it out enough to pour
Pour the mixture on evely, spreading to the edge, top with the remaining cheese and bake for 40 minutes util golden and bubbly. Let rest at least 5 minutes then serve.

I added diced water chestnuts for crunch, but my husband did not like that...thought it added to much of an asian twist. However, we did add some crushed potatoe chips on the top for some crunch and that worked well. (Add these just before serving)

Moroccan Style Stuffed Acorn Squashes

Moroccan Style Stuffed Acorn Squashes

Chicken Pot Pie in the Crockpot

Chicken Pot Pie in the Crockpot

Crescent Roll Recipes for the Holidays

Crescent Roll Recipes for the Holidays

Claire's Cowboy Caviar

A close friend of mine shared this recipe with me and I just got it all thrown together for our dinner tomorrow night. I added a can of rinsed pinto beans to it. I plan on using tortilla chips and multigrain chips from Costco. Claire really loves it with Fritos. I also plan on cooking up some chopped up chicken and throwing it in there to add some protein and make it go further for my family of seven :)

1 can of black beans, drained and rinsed to get all the gooey stuff out.
1 can black eyed peas, drained and rinsed to get all the gooey stuff out.
3 -4 tomatoes (I used tomatoes on the vine)
3-4 avocados, diced
1 bunch green onion
1 bunch cilantro (more if you love it!)
1 pkg of dry Italian dressing (make according to pkg directions) - I just sprinkled on the dry stuff to taste.

Chop, pour and blend together. Serve with chips.

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

Mexican Pizza

Mexican Pizza

Healthy Holiday Dips

Healthy Holiday Dips

Cran-Apple Salsa

Pumpkin Brownies

Pumpkin Brownies

Pumpkin Pie Bread

Pumpkin Pie Bread

What you need:

3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
3 teaspoons pumpkin pie spice
1 teaspoon salt
3 cups white sugar (told you it had some calories!)
1 cup vegetable oil
4 eggs
1 (15 ounce) can pumpkin puree
1/2 cup water


What you do:

Preheat oven to 350 degrees F. and grease two 9x5 inch loaf pans.

Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.

In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water.

Divide batter evenly between the pans and bake for 60 to 70 minutes (or until it passes the toothpick test)

For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.

ranch-roll-ups

ranch-roll-ups

Candy Corn Fondant

Candy Corn Fondant

Pumpkin Spice Whoopie Pies

Pumpkin Whoopie Pies

Double Decker Pumpkin Bread

Double Decker Pumpkin Bread

Pumpkin Bean Soup

Pumpkin Bean Soup

Pumpkin Bread Pudding

Pumpkin Bread Pudding

Pumpkin Cookies!

http://www.bhg.com/recipe/cookies/melt-in-your-mouth-pumpkin-cookies/

Fondant How-to!

Marshmallow Fondant

Pumpkin Poptarts

http://blogs.babble.com/family-kitchen/2010/10/07/make-your-own-edible-jack-o-lanterns-pumpkin-poptarts/

Carmel Apple Salad

http://thecraftymamablog.blogspot.com/2010/09/caramel-apple-salad.html

Pumpkin Mousse

http://thecraftymamablog.blogspot.com/2010/10/pumpkin-mousse.html

Pumpkin Waffles

Ingredients
U.S.
Metric
Conversion chart
2 1/2 cup(s) all-purpose flour
1 tablespoon(s) baking powder
2 teaspoon(s) cinnamon
1 teaspoon(s) ginger
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 teaspoon(s) fresh-ground nutmeg
1/4 teaspoon(s) cloves
4 large eggs
2 cup(s) buttermilk
1 cup(s) pumpkin purée
1/2 cup(s) dark brown sugar
1/4 cup(s) (1/2 stick) unsalted butter, melted
1 teaspoon(s) pure vanilla extract
Directions
Preheat a waffle iron. Combine the flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, and cloves in a large bowl and set aside.
Whisk together the eggs, buttermilk, pumpkin purée, sugar, butter, and vanilla in another large bowl until smooth. While whisking, add the flour mixture and blend until smooth.
Generously coat the waffle iron with vegetable oil and cook the batter in the waffle iron as recommended in the manufacturer's instructions. Repeat with remaining batter.

Pumpkin Bread

U.S.
Metric
Conversion chart
2 stick(s) unsalted butter, melted, plus more for greasing pans
2 1/2 cup(s) all-purpose flour, plus more for dusting pans
1 cup(s) light-brown sugar
1 cup(s) granulated sugar
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
2 teaspoon(s) cinnamon
3/4 teaspoon(s) ground cloves
2 cup(s) grated pumpkin (use a small-holed grater)
3 large eggs
1/2 cup(s) buttermilk
1 1/2 teaspoon(s) vanilla extract
Directions
Preheat oven to 350°F. Butter and flour two 9- by 5-inch loaf pans or two 8-inch cake pans and set aside.
Combine flour, sugars, baking powder, baking soda, and spices in a large bowl. Add grated pumpkin and toss.
Whisk eggs, buttermilk, butter, and vanilla in a medium bowl and stir into dry ingredients.
Transfer to prepared pans and bake on middle shelf of oven until a wooden skewer inserted into center of bread tests clean, about 35 minutes. Cool in pans on a wire rack. Run a knife around edges to release bread from pans.

Conrbread Cake

Cornbread Cake
1 c. sugar
1 c. margarine
1 ½ c. flour
1 c. cornmeal
2 t. baking powder
2 t. salt
2 beaten eggs
1 ½ c. milk

Cream sugar and butter. Add rest of ingredients. Put in a greased 9x9 pan. Bake 350 for 30 minutes or until toothpick comes out clean. Can be doubled and baked in 9 x 13 for approximately one hour.

Homemade Oreos

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Cinnamon Biscut Peach cobbler

Ingredients

• 1-1/2 cups all-purpose flour
• 1 tablespoon plus 1/3 cup packed brown sugar, divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 6 tablespoons cold butter, cubed
• 1/2 cup 2% milk
• 2 tablespoons butter, melted
• 3/4 cup chopped walnuts
• 3/4 teaspoon ground cinnamon
• 
  FILLING:
• 1 cup packed brown sugar
• 2 tablespoons cornstarch
• 3/4 teaspoon grated lemon peel
• 1 cup water
• 9 cups sliced peeled peaches

Directions

• In a small bowl, combine the flour, 1 tablespoon brown sugar, baking powder, salt and baking soda; cut in cold butter until mixture resembles coarse crumbs. Stir in milk just until blended.
• Transfer to a floured surface; knead 10-12 times. Pat into a 12-in. square. Brush with melted butter.
• Combine the walnuts, cinnamon and remaining brown sugar; sprinkle over dough to within 1/2 in. of edge. Roll up jelly-roll style. Seal dough; set aside.
• For filling, in a large saucepan, combine the brown sugar, cornstarch and lemon peel. Gradually stir in water until blended. Add peaches. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Transfer to a greased 13-in. x 9-in. baking dish.
• Cut biscuit dough into twelve 1-in. slices; arrange biscuits over filling. Bake, uncovered, at 400° for 20-25 minutes or until golden brown. Yield: 12 servings.

Nutrition Facts: 1 serving equals 329 calories, 13 g fat (5 g saturated fat), 21 mg cholesterol, 210 mg sodium, 52 g carbohydrate, 3 g fiber, 5 g protein.

maple-nut pie

ingredients

• 1 Recipe Single-Crust Pie Pastry, see recipe or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
• 1-1/2 cups pure maple syrup
• 3 eggs
• 6 Tbsp. butter, softened
• 1/3 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 cups coarsely chopped walnuts, toasted
• 1 Tbsp. vanilla
• 2 Tbsp. light rum (optional)
• 1/4 tsp. freshly ground nutmeg
• Rum raisin or vanilla ice cream

directions

1. Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Prick bottom and sides of pastry with fork. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 5 minutes more or until crust is lightly browned cool. Reduce oven to 350 degrees F.

2. In saucepan bring maple syrup to boiling. Reduce heat. Simmer, uncovered, for 10 to 12 minutes or until reduced to 1 cup.

3. In medium bowl beat eggs with electric mixer on medium to high speed until thick and lemon colored, about 5 minutes.

4. In large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated and brown sugar; beat to combine. Beat in reduced syrup and eggs. Fold in walnuts, vanilla, rum, and nutmeg. Pour into prebaked crust.

5. Bake pie on baking sheet in lower third of oven 35 minutes or until set around edges; cool. Serve with ice cream. Makes 10 servings.

nutrition facts

• Calories526,
• Total Fat (g)30,
• Saturated Fat (g)8,
• Cholesterol (mg)82,
• Sodium (mg)135,
• Carbohydrate (g)60,
• Fiber (g)2,
• Protein (g)7,
• Vitamin C (DV%)1,
• Calcium (DV%)7,
• Iron (DV%)13,
• Percent Daily Values are based on a 2,000 calorie diet

whole wheat spice bars with maple-cream icing

ingredients

• 1/2 cup butter, softened
• 1/3 cup packed brown sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup molasses
• 1/2 cup water
• 2 eggs
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• Maple-Cream Icing

directions

1. Preheat oven to 375 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, cinnamon, ginger, baking soda, and salt; beat until combined.

2. Add molasses, the water, and eggs; beat until well mixed. Beat in all-purpose flour and whole wheat flour.

3. Spoon batter into prepared pan, spreading evenly. Bake about 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on wire rack.

4. While bars are cooling, prepare Maple-Cream Icing. Spoon icing over uncut bars; spread evenly. Let stand until set. Cut into bars. Makes 32 bars.

Maple-Cream Icing: In a medium bowl, stir together 1/3 cup dairy sour cream, 1 teaspoon vanilla, and 1/2 teaspoon maple flavoring. Gradually whisk in 3 cups powdered sugar, whisking until smooth

Sweet Potato Cupcakes

ingredients

• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup butter, softened
• 1-1/2 cups sugar
• 3 eggs
• 1 17.2-oz. can vacuum-packed sweet potatoes (unsweetened), mashed
• 1/2 tsp. vanilla
• 1 Recipe Cream Cheese Frosting, below
• Finely shredded orange peel

directions

1. Preheat oven to 350 degrees F. Line twenty four 2-1/2-inch muffin cups with paper bake cups; set cups aside.

2. In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside.

3. In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating on low speed after each addition until combined. Add sweet potatoes and vanilla, beating until combined. Add flour mixture; beat until combined (batter will be thick).

4. Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan and cool completely.

5. Place Cream Cheese Frosting in large resealable plastic bag. Cut a 1/4-inch opening in one corner of bag. Pipe frosting on top of cupcakes. Sprinkle with orange peel. Makes 24 cupcakes.

Mini Fluted Tube Variation:Coat 8 fluted individual tube pans with nonstick baking spray. Spoon batter into pans. Bake 30 minutes or until tops spring back when lightly touched. Cool in pan on wire rack 1 minute. Remove from pan and cool completely. Omit Cream Cheese Frosting and finely shredded orange peel. Dust cooled cakes with powdered sugar.

Cream Cheese Frosting: In large mixing bowl beat one 8-ounce package cream cheese, softened, and 2/3 cup butter, softened, with electric mixer on medium speed for 30 seconds. Add 2 tablespoons bourbon or milk and beat until combined. Beat in 8 cups powdered sugar, about 1/2 cup at a time, until smooth and of a good piping consistency. Makes 4-1/3 cups.

Make Ahead:Freeze unfrosted cupcakes in airtight containers up to 1 month. Store frosting in an airtight container in refrigerator up to 3 days.

nutrition facts

• Calories400,
• Total Fat (g)17,
• Saturated Fat (g)10,
• Monounsaturated Fat (g)5,
• Polyunsaturated Fat (g)1,
• Cholesterol (mg)71,
• Sodium (mg)210,
• Carbohydrate (g)60,
• Total Sugar (g)48,
• Fiber (g)1,
• Protein (g)3,
• Vitamin C (DV%)9,
• Calcium (DV%)3,
• Iron (DV%)5,
• Percent Daily Values are based on a 2,000 calorie diet

Apple Pecan Salad

ingredients
Nonstick cooking spray
3 Tbsp. packed brown sugar
3 Tbsp. finely chopped pecans
3 small small sweet apples, halved and cored
1 Tbsp. butter, melted
1/3 cup canola oil
1/4 cup apple cider
1/4 cup cider vinegar
1 Tbsp. honey
1/4 tsp. salt
1/4 tsp. ground black pepper
6 cups mesclun mix or torn mixed greens
1/4 cup coarsely chopped pecans, toasted (optional)
directions
1. Preheat oven to 425F. Line baking sheet with foil; lightly coat with cooking spray. In bowl combine brown sugar and finely chopped pecans. Place apple halves, cut sides up, on baking sheet. Brush tops of apples with butter; sprinkle with brown sugar mixture. Bake 15 minutes or until just tender when pierced with a fork.

2. Meanwhile, in a screw-top jar combine oil, cider, vinegar, honey, salt, and pepper. Cover; shake well.

3. Arrange greens on serving platter; top with apple halves. Spoon melted sugar and pecans from baking sheet atop salad. Shake dressing; drizzle desired amount on salad. Sprinkle with coarsely chopped pecans. Pass remaining dressing. Makes 6 servings.

nutrition facts
Calories380, Total Fat (g)30, Saturated Fat (g)4, Monounsaturated Fat (g)16, Polyunsaturated Fat (g)8, Cholesterol (mg)8, Sodium (mg)328, Carbohydrate (g)28, Total Sugar (g)22, Fiber (g)4, Protein (g)4, Vitamin C (DV%)19, Calcium (DV%)6, Iron (DV%)7, Percent Daily Values are based on a 2,000 calorie diet

Autumn Harvest Stew

melissabirdjv says:
I forgot to add that I left the pork as a whole loin to cook then cut it up after it was cooked and ...... more
ingredients
1 pound boneless pork shoulder
2 cups cubed, peeled sweet potatoes
2 medium parsnips, peeled and cut into 1/2-inch pieces (1 3/4 cups)
2 small cooking apples, cored and cut into 1/4-inch slices (1 3/4 cups)
1 medium onion, chopped
3/4 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups apple cider or apple juice
directions
Trim fat from meat. Cut pork into 1-inch cubes.

In a 31/2- or 4-quart crockery cooker layer potatoes, parsnip, apples, and onion. Sprinkle with thyme, rosemary, salt, and pepper. Add meat. Pour apple cider or juice over all.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours or until meat and vegetables are tender. Ladle into bowls. Makes 4 servings.

nutrition facts
Servings Per Recipe 4 servings Calories365, Total Fat (g)8, Saturated Fat (g)3, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)76, Sodium (mg)392, Carbohydrate (g)37, Total Sugar (g)7, Fiber (g)7, Protein (g)24, Vitamin A (DV%)121, Vitamin C (DV%)40, Calcium (DV%)7, Iron (DV%)16, Percent Daily Values are based on a 2,000 calorie diet

Peanut Butter Apple Bacon Sandwich

ingredients
1/4 cup peach preserves
Dash cayenne pepper (optional)
8 slices whole grain bread
1 large yellow or green crisp apple, cored and very thinly sliced
8 slices applewood-smoked bacon or other bacon, crisp-cooked and drained
1/4 cup creamy peanut butter
2 to 3 Tbsp. butter, softened
directions
1. In a small bowl stir together preserves and cayenne pepper. Place 4 slices of bread on work surface; spread slices with preserves. Top with apples and bacon. Spread one side of remaining bread slices with peanut butter; place, spread side down, over apples and bacon. Spread sandwich tops with some of the butter.

2. Preheat griddle or very large skillet over medium heat. Place sandwiches, buttered side down, on griddle. Carefully spread unbuttered bread with butter. Cook 2 to 3 minutes per side or until bread is golden and sandwiches are heated through. Makes 4 servings.

nutrition facts
Calories470, Total Fat (g)23, Saturated Fat (g)7, Monounsaturated Fat (g)8, Polyunsaturated Fat (g)3, Cholesterol (mg)33, Sodium (mg)831, Carbohydrate (g)59, Total Sugar (g)22, Fiber (g)8, Protein (g)18, Vitamin C (DV%)6, Calcium (DV%)32, Iron (DV%)34, Percent Daily Values are based on a 2,000 calorie diet

Apple Sausage Rigatoni

6 oz. dried rigatoni (about 2 cups)
8 oz. cooked smoked sausage, halved lengthwise and cut into 1-inch pieces
1-1/2 lb. Golden Delicious apples, cored and cut into 1/2-inch thick slices
1/2 cup whipping cream
1/2 cup crumbled Gorgonzola or other blue cheese
Snipped fresh basil (optional)
directions
1. In a 4-quart Dutch oven cook pasta according to package directions; drain. Set aside.

2. In same Dutch oven cook sausage until lightly browned. Add apples; cook, stirring occasionally, until apples are lightly golden, 5 to 7 minutes. Stir in cooked pasta, whipped cream, and cheese. Heat through. Garnish with basil. Makes 4 servings.

nutrition facts
Calories613, Total Fat (g)34, Saturated Fat (g)16, Monounsaturated Fat (g)12, Polyunsaturated Fat (g)3, Cholesterol (mg)92, Sodium (mg)1056, Carbohydrate (g)56, Total Sugar (g)17, Fiber (g)5, Protein (g)26, Vitamin C (DV%)14, Calcium (DV%)13, Iron (DV%)13, Percent Daily Values are based on a 2,000 calorie diet

Plum Salad

ingredients
1 or 2 heads radicchio (about 4 cups)
1/2 of a 6-oz. bag baby spinach (4 cups)
4 plums, quartered and pitted
1/2 cup pecan halves, toasted
6 slices bacon, crisp-cooked and crumbled
2 Tbsp. raspberry vinegar
1 Tbsp. Dijon-style mustard
1/2 tsp. salt
1/4 tsp. ground black pepper
1/3 cup extra-virgin olive oil
1/4 cup crumbled Gorgonzola cheese
directions
1. Cut radicchio in wedges. Place in salad bowl with spinach, plums, nuts and bacon.

2. In small bowl whisk together vinegar, mustard, salt and pepper. Whisk in olive oil; drizzle on salad. Toss gently to combine. Sprinkle cheese. Serves 6 to 8.

nutrition facts
Calories265, Total Fat (g)24, Saturated Fat (g)4, Monounsaturated Fat (g)14, Polyunsaturated Fat (g)4, Cholesterol (mg)13, Sodium (mg)531, Carbohydrate (g)9, Total Sugar (g)5, Fiber (g)2, Protein (g)6, Vitamin C (DV%)16, Calcium (DV%)6, Iron (DV%)6, Percent Daily Values are based on a 2,000 calorie diet

Pumpkin Cider Stew

3 Tbsp. all-purpose flour
2 tsp. fennel seeds, crushed
2 tsp. kosher salt or 1 1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
2 lb. beef chuck roast, cut into 1-inch cubes
2 medium onions, halved, sliced, and broken into thin slivers
2 Tbsp. olive oil
1 14-oz. can beef broth
1-1/2 cups apple cider
1/4 cup cider vinegar
6 or 7 miniature white and/or orange pumpkins, or half a 5-lb. pie pumpkin, or 2 lb. potatoes
2 medium parsnips or carrots, peeled and cut into 1-inch pieces, or 8 oz. baby carrots with tops, scrubbed and trimmed
2 Jonathan or Gala apples, cored and cut into wedges
Fennel Seeds (optional)
directions
In a self-sealing plastic bag combine flour, the 2 teaspoons crushed fennel seeds, salt, and pepper. Add beef chunks. Close bag; shake to coat. In a Dutch oven brown half the beef and half the onion at a time in 1 tablespoon of hot oil. Return all meat and onion to Dutch oven. Add broth, cider, and vinegar. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 hours.

Meanwhile, if using miniature pumpkins, cut a 1/2-inch slice from the bottom of each; discard slice. Scoop out seeds and fibrous strings. If using pie pumpkin, peel, seed, remove strings, and cut into large chunks. If using potatoes, peel and cut into wedges.

Add pumpkin pieces or potatoes,and parsnips or carrots to beef mixture. Return to boiling; reduce heat. Simmer, covered, for 25 minutes more. Add apples; cover and simmer 5 to 10 minutes more or until vegetables and fruit are tender. Ladle into bowls or pumpkin bowls* to serve. Sprinkle with additional fennel seeds. Makes 8 servings
To Make Pumpkin Bowl: For each pumpkin bowl, cut a 1-inch slice from the stem end of a 1-1/2 to 2-lb. pumpkin; set aside stem. Scoop out seeds and fibrous strings. Ladle soup in bowl; replace stem. Or, if desired, place hollowed pumpkin with top in a shallow baking pan. Bake in a 350 degrees F. oven for 1 to 1-1/4 hours or until tender. Season inside of pumpkin with salt. Serve as above.

TIP: Miniature pumpkins can be hard and the skin tough. To make them easier to eat, remove the stem from and carefully peel each pumpkin. You can cut large miniatures into wedges.

nutrition facts
Calories283, Total Fat (g)8, Saturated Fat (g)2, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)68, Sodium (mg)749, Carbohydrate (g)27, Total Sugar (g)12, Fiber (g)4, Protein (g)27, Vitamin C (DV%)26, Calcium (DV%)6, Iron (DV%)25, Percent Daily Values are based on a 2,000 calorie diet

Pumpkin Cider Stew

3 Tbsp. all-purpose flour
2 tsp. fennel seeds, crushed
2 tsp. kosher salt or 1 1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
2 lb. beef chuck roast, cut into 1-inch cubes
2 medium onions, halved, sliced, and broken into thin slivers
2 Tbsp. olive oil
1 14-oz. can beef broth
1-1/2 cups apple cider
1/4 cup cider vinegar
6 or 7 miniature white and/or orange pumpkins, or half a 5-lb. pie pumpkin, or 2 lb. potatoes
2 medium parsnips or carrots, peeled and cut into 1-inch pieces, or 8 oz. baby carrots with tops, scrubbed and trimmed
2 Jonathan or Gala apples, cored and cut into wedges
Fennel Seeds (optional)
directions
In a self-sealing plastic bag combine flour, the 2 teaspoons crushed fennel seeds, salt, and pepper. Add beef chunks. Close bag; shake to coat. In a Dutch oven brown half the beef and half the onion at a time in 1 tablespoon of hot oil. Return all meat and onion to Dutch oven. Add broth, cider, and vinegar. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 hours.

Meanwhile, if using miniature pumpkins, cut a 1/2-inch slice from the bottom of each; discard slice. Scoop out seeds and fibrous strings. If using pie pumpkin, peel, seed, remove strings, and cut into large chunks. If using potatoes, peel and cut into wedges.

Add pumpkin pieces or potatoes,and parsnips or carrots to beef mixture. Return to boiling; reduce heat. Simmer, covered, for 25 minutes more. Add apples; cover and simmer 5 to 10 minutes more or until vegetables and fruit are tender. Ladle into bowls or pumpkin bowls* to serve. Sprinkle with additional fennel seeds. Makes 8 servings
To Make Pumpkin Bowl: For each pumpkin bowl, cut a 1-inch slice from the stem end of a 1-1/2 to 2-lb. pumpkin; set aside stem. Scoop out seeds and fibrous strings. Ladle soup in bowl; replace stem. Or, if desired, place hollowed pumpkin with top in a shallow baking pan. Bake in a 350 degrees F. oven for 1 to 1-1/4 hours or until tender. Season inside of pumpkin with salt. Serve as above.

TIP: Miniature pumpkins can be hard and the skin tough. To make them easier to eat, remove the stem from and carefully peel each pumpkin. You can cut large miniatures into wedges.

nutrition facts
Calories283, Total Fat (g)8, Saturated Fat (g)2, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)68, Sodium (mg)749, Carbohydrate (g)27, Total Sugar (g)12, Fiber (g)4, Protein (g)27, Vitamin C (DV%)26, Calcium (DV%)6, Iron (DV%)25, Percent Daily Values are based on a 2,000 calorie diet

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