PUMPKIN CHOCOLATE CHIP OATMEAL COOKIES

Now that we've opened that can of pumpkin for the bread, we might as well continue baking and use it up! These come together fast but don't last long after coming out the oven. I hope you enjoy them too.

PUMPKIN CHOCOLATE CHIP OATMEAL COOKIES

1/2 c. butter, softened
2/3 c. sugar
2 eggs
1 c. canned pumpkin
1 1/2 c. flour
2 t. baking powder
1/2 t. baking soda
1 t. cinnamon
1/2 t. nutmeg
1/8 t. ground cloves
1 1/4 c. oatmeal (quick)
1 c. chocolate chips

Cream butter and sugar together. Add eggs and pumpkin. Add baking powder, soda, cinnamon, nutmeg, and cloves. Stir in flour, then add oats and chocolate chips. Spoon 2 inches apart on a greased cookie sheet. Bake at 375 degrees for 12 minutes. Makes about 3 dozen.

PUMPKIN CHOCOLATE CHIP BREAD

Yesterday I wanted to bake. I started with two loaves of white/wheat bread, added two loaves of white bread and then opened a can of pumpkin for a pumpkin loaf. Since the can was opened, I decided I might as well make cookies while I was at it. My kitchen looked like a war zone but boy did it smell good in here. I felt like I was in a bakery. Mmmm....fresh bread and spicy cinnamon wafted through the house. I don't have the picture downloaded yet but because I've been a blog slacker this week I decided to hurry and get this posted. Try making a few of these and wrapping them up pretty, it's a good excuse to go visit friends and neighbors!

PUMPKIN CHOCOLATE CHIP BREAD

1 c. brown sugar, packed
1/2 c. white sugar
1 c. canned pumpkin
1/2 t. salt
1/2 t. nutmeg
1/2 t. cinnamon
1/4 t. ginger
1/2 c. chopped nuts (I omitted these, my kids won't eat nuts.)
1/2 c. oil
2 eggs
1 t. baking soda
2 c. flour
1 c. chocolate chips or raisins. (I used chocolate of course!)

Combine sugars, pumpkin, oil, and eggs. Blend well. Add spices, soda, and flour. Mix well. Stir in chocolate chips and nuts. Bake in greased and floured loaf pan. I used my metal meatloaf pan. I prefer this pan over the glass Pyrex loaf pans because it is a little more shallow and wide. These helps to avoid a doughy center. Bake at 350 degrees for 65 - 75 minutes or until done. Remove from loaf pan and cool on rack.

TACO SOUP

Cold weather makes me crave comfort food like soup. I've been making several dinners of the comfort variety lately due to the temperatures in this valley. It seems like I can walk up to the school at 3:30 p.m. and I'm just fine wearing only sweatshirt, but by 4:15 I'm freezing and wishing I had on thermals and a hat. All it takes is for the sun to creep close to the West mountains and I'm ready to hibernate for the day.

I made this soup today in about 15 minutes. It is so fast it should get a speeding ticket (ha-ha lame!) Anyway, everyone loves it and there's plenty left over for lunch tomorrow. Remember those bottled tomatoes we did early this year? They add an extra special taste to this soup. If you don't have home canned tomatoes, diced ones from the store will work just fine.

TACO SOUP

1 lb. hamburger, browned
1 quart tomatoes (2 15 oz. cans diced tomatoes)
1 onion, chopped (cook with hamburger or add 1 T. dried, minced onion)
1 can black beans
1 can kidney beans
1 can garbanzo beans
1 can corn
1 pkg. taco seasoning
2 c. water

Mix all ingredients and heat through. Serve topped with cheese, green onions, olive slices, and sour cream. Put corn chips (Fritos or tortilla chips) to the side or underneath the soup in the bowl. Note: You can use any beans you like, the three listed above are what I prefer but pinto or white beans would be just fine.

SWEET AND SOUR MEATBALLS

Simple, fast, and yummy. This is a good one to double and freeze for a future meal. I got the recipe from my MIL years ago. One of her daughters received it from a YW leader when she was in mutual, so this recipe has at least 30 years of practice behind it. It works every time and my whole family loves it.

SWEET AND SOUR MEATBALLS

1 lb. breakfast sausage
1 lb. hamburger

Combine the meat and roll into 1-inch balls. Fry in a skillet at 350 degrees. Drain grease and set aside.

1 c. ketchup
1/4 c. chili sauce (Located by the ketchup in the store.)
1 T. lemon juice
1 T. soy sauce
1/4 c. water or use the liquid from the drained pineapple
1/4 c. brown sugar.
1 can (15 oz.) pineapple tidbits or chunks

Combine all ingredients but the pineapple. Put the meatballs back in the skillet. Pour the sauce over the meatballs and simmer for 15 - 20 minutes. Add the pineapple and heat through. Serve over steamed rice.

PEANUT BUTTER MIDDLE COOKIES

I'm a peanut butter and chocolate lover. These two ingredients were inspired! I love them combined in candy (Reese's), ice cream, sandwiches (PB and chocolate chip), and also in cookies. These cookies entail a little bit of work but are well worth the effort. The recipe makes just over 2 dozen cookies...enough to satisfy a craving but not enough to tempt you with leftovers for days.

PEANUT BUTTER MIDDLE COOKIES

COOKIE:

1 1/2 c. flour
1/2 c. baking cocoa
1/2 t. baking soda
1/2 c. sugar
1/2 c. packed brown sugar
1/2 c. butter, softened
1/4 c. creamy peanut butter
1 t. vanilla
1 egg

1. Combine flour, cocoa, and baking soda. Set aside
2. Beat sugar, brown sugar, butter, and 1/4 c. peanut butter until light and fluffy.
   
3. Add vanilla and egg. Beat well.
4. Stir flour into mixture until blended. Set aside

FILLING:

3/4 c. creamy peanut butter
3/4 c. powdered sugar

1. In a separate bowl, combine the filling ingredients.
2. Roll into 1 inch balls. The small side of a melon ball scoop is perfect.
3. For each cookie, shape about 1 tablespoon of chocolate dough around 1 peanut butter ball. Cover the peanut butter middle completely.
4. Place 2 inches apart on greased cookie sheets. You can lightly flatten each cookie with the bottom of a glass dipped in sugar if desired.
5. Bake at 375 degrees for 7 - 9 minutes or until set and slightly cracked.
   

SALMON CUPS

SALMON CUPS

This simple recipe comes from a Taste of Home cookbook. It's very easy and yummy for those who love fish and can be made using either canned or whole salmon. The man of the house isn't a big fan of fish, so I tend to cook my fish dinners on nights when he works late. He is always very grateful for my thoughtfulness-ha-ha!

SALMON CUPS

1 can (2 cups) salmon (Canned salmon has tiny bones in it. I pick them out because I don't want crunchy weird stuff in my food.)
3/4 c. crushed cornflakes
3 T. butter
1/2 t. garlic salt
1/8 t. pepper
2 eggs, beaten
2 T. green onions, chopped
1/2 c. milk

Combine all ingredients and put into 4 custard cups that are sprayed with cooking spray. Fill a small casserole dish with 1 inch of water. I use an 8 x 8 Pyrex pan. Place the custard cups in the water inside the 8 x 8 pan. Bake @ 375 for 30 minutes. Serve immediately with a squeeze of lemon if desired.

ROASTED CHICKEN PASTA

You may have noticed by now that I love pasta. This dish starts with a roux and is loaded with cheese and creamy sauce. The recipe calls for mushrooms but you'll notice there aren't any in my photo. This is because I forgot to purchase them-you know how you always forget at least one thing! Every time I make something that my oldest child loves she tells me it's a birthday dinner. In our family the birthday person gets to choose a restaurant to go to on their birthday and the food we cook on the day our family comes over to celebrate. She thinks this is a birthday dinner, I'm going to have to agree with her.

ROASTED CHICKEN PASTA

1-2 chicken breasts, cooked and thinly sliced (I roast it with a sprinkling of salt and pepper.)
3 Roma tomatoes, diced (I love Roma's, less liquid, more meat!)
1/2 pkg. button mushrooms, thinly sliced
3 green onions, sliced
1/2 lb. penne pasta, cooked
1 c. shredded mozzarella

CREAM SAUCE

2 T. butter
2 T. flour
1 qt. half and half
1 c. Parmesan cheese, shredded (Fresh of course! Not the green can!)
2 chicken bouillon cubes
1 t. black pepper
1 1/2 t. salt (or more)

1. Boil pasta (al dente), toss with a little olive oil, cover and set aside.
2. Melt butter then add flour. Stir together to create a roux. It should be very thick and slightly browned. This doesn't take long so don't walk away.
3. Slowly add half and half while whisking the entire time. Once the mixture is combined add the bouillon cubes. Add the Parmesan. Cook on Medium/Low heat until thickened. Do not cook on high, the milk will curdle. The sauce is done when it is thick enough to coat the back of a spoon. This takes a while and you will need to whisk the whole time.
4. Add salt and pepper. The sauce is best when it's very salty and peppery. Start with the above measurements and then add to your taste.
5. Mix the cooked pasta with the completed sauce. Place in a baking dish. I used an 8 x 11 Pyrex. You could use a 9 x 13 if you don't have the smaller size or use personal size dishes to serve individually.
   
6. Sprinkle more Parmesan over the noodles.
   
7. Layer sliced chicken, mushrooms, tomatoes, green onions, and cover with mozzarella cheese.
8. Bake at 400 degrees for 5-10 minutes until bubbly. You can heat under broiler for a few minutes (2-3) if you want to brown the cheese.
9. Serve immediately