Pumpkin Chocolate Chip Cookies

Happy Halloween!

This combination sounds weird but it isn't. It's delicious!

2 sticks unsalted butter, softened
1 C. sugar
1 C. brown sugar
2 eggs
1 tsp. vanilla
1 C. pumpkin puree
3 C. flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice
2 C. chocolate chips


Beat butter until smooth. Add in sugars, a little at a time, until the mixture is light and fluffy. Beat in eggs one at a time, then add vanilla and pumpkin.
In a separate bowl, combine flour, baking soda, salt, cinnamon, and pie spice.
Slowly beat the flour mixture into the batter evenly. Add chocolate chips.

Bake @ 350* for 10-15 minutes or until the cookies are slightly browned.

{LDM}

Cheddar Squash Muffins

2 eggs
1/2 C. water
1 C. roasted squash (any variety), mashed
16oz. box oatmeal muffin mix
1/2 C. finely shredded cheddar cheese
1/4 C. green onions, chopped

Combine eggs, water, and squash. Whisk in muffin mix, cheese, and onions.

Spoon batter into muffin tins, filling 2/3 full.

Bake @ 400* for 15-20 minutes, until toothpick inserted comes out clean.

{LDM}

Sour Cream Raisin Pie

From your great-Grandma S.

Food is tied so dearly to memory. Today would have been your great-Grandpa R.'s 87th birthday. That man loved pie- it was his favorite dessert, especially sour cream raisin.

Pour hot water over 1 C. raisins for 20 mins. drain, combine with:

1/2 C. sugar
1 T. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt

Add:

1 1/3 C. sour cream
3 egg yolks, beaten
1 T. melted butter
1 tsp. vanilla

Blend until smooth, pour into single prepared, unbaked 9" pie crust.

Bake @ 400* for 10 minutes. Reduce to 325*, bake additional 45 minutes.

Cool and top with meringue:

Beat to a soft peak- 3 egg whites (saved from pie filling yolks). Slowly add 6 T. sugar, beating until soft peaks form.
Spread onto baked pie, and brown @ 350* for 10-12 minutes.

{LDM}

Fall Four-Cheese Lasagna

2 C. peeled and diced pumpkin (use sugar pumpkin)
1 eggplant, sliced thin
5 tomatoes
1 pint ricotta cheese
9 oz. crumbled feta cheese
2/3 C. prepared pesto
2 eggs, beaten
Salt and pepper to taste
1-15oz. can tomato sauce
1 box lasagna noodles, cooked as directed
1 1/3 C. shredded mozzarella
1 C. grated Parmesan cheese

Place pumpkin on a baking sheet and roast @ 375* until browned and tender, about 30 minutes. Saute eggplant turning once, until tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender.

Combine together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.

Spoon half of the tomato sauce into a 9x13 baking dish. Add pasta. Top with eggplant slices and half the ricotta mixture. Cover with more pasta. Arrange the roasted tomatoes evenly over this layer and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half of mozzarella. Top with remaining pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.

Bake @ 375* for 30 to 40 minutes, until golden and bubbly.

{LDM}

Harvest Salad

1 tablespoon butter
3/4 C. almonds, blanched and slivered
16oz. baby spinach
1 C. dried cranberries
1/2 C. crumbled goat cheese
2 T. toasted sesame seeds
1 T. poppy seeds
1/2 C. sugar
2 T. red onion, minced
1/4 tsp. paprika
1/4 C. white wine vinegar
1/4 C. cider vinegar
1/2 C. vegetable oil

In medium saucepan, melt butter. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

In a large bowl, combine the spinach with the toasted almonds and cranberries. Add goat cheese.

Dressing:
Whisk together sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil.

Toss spinach mixture with dressing, and serve immediately.

{LDM}

Daddy's Chili

Your Daddy isn't too keen on beans ... so I finally found a recipe for a bean-less chili for football Sundays!

1 pound ground beef
1 small onion, chopped
1 small green pepper, chopped
1 clove garlic, minced
1-14oz. can fire roasted dice tomatoes, undrained
1 C. root beer
2 T. chili powder
2 T. tomato paste
2 T. minced chipotle peppers in adobo sauce
1 T. cumin
1 beef bouillon cube

Cook the beef, onions, green pepper, and garlic over medium; drain.
Add the tomatoes, root beer, chili powder, tomato paste, chipotle peppers, cumin, and bouillon. Bring to a boil.

Reduce heat and cover, simmer for 30 minutes.

Serve garnished with shredded cheddar, green onions, sour cream, black olives, fresh avocado, etc.

{LDM}

Pumpkin Cream Cheese Muffins

Cream Cheese Filling:
1-8oz. pkg.cream cheese
1 egg
1 tsp. vanilla
3 tsp. brown sugar

Streusel Topping:
4 1/2 T. flour
5 T. sugar
3/4 tsp. ground cinnamon
3 T. butter
3 T. chopped pecans

Batter:
2 1/2 C. flour
2 C. sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
2 eggs
1 1/3 C. canned pumpkin
1/3 C. oil
2 tsp. vanilla

Filling:
In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.

Streusel topping:
In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.

Muffin batter:
In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Add eggs, pumpkin, oil and vanilla. Beat together until smooth.

Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture into center of the batter.

Bake @ 375 degrees* for 20 - 25 minutes.

Cranberry Warmer

2 C. apple cider
6 C. cranberry juice
1 C. orange juice
6 T. lemon juice
4 whole cloves
2 cinnamon stick
6 T. sugar

Combine all ingredients in crockpot, heat through on low.

Best if served after several hours to incorporate flavor.

Optional: add splash Jack Daniels!

{LDM}

Oatmeal Chocolate Cake

From your great-great Grandma E.

Mix together and cool:
1 C. rolled oats
1 1/2 C. boiling water

Mix:
1/2 C. shortening
1 1/2 C. sugar
2 eggs
1 C. flour
1/2 C. cocoa
1 tsp. soda
1 tsp. salt
Dash vanilla

Add to the oatmeal mixture and incorporate until smooth.

Bake @ 350* for 35 minutes.

Icing:

Boil until thick: (6 mins)
1 C. powdered sugar
2 C. coconut flakes
1/2 C. milk

Pour over cake.

{LDM}

Sweet Potato Fries & Dipping Sauces

4 small sweet potatoes
1 T. butter, melted
1/4 tsp. Lawry's
Dash or two pumpkin pie spice

Scrub potatoes and cut lengthwise, and into quarters. Cut each quarter into 2 wedges.
Arrange potatoes in single layer in coated baking dish.
Combine butter and spices and brush onto potatoes.

Bake @ 450* for 20 minutes or until tender.

Chipotle Mayo:
1/2 C. mayonnaise
2 chipotle peppers in adobo sauce
1 T. adobo sauce
Combine ingredients in food processor, and blend until smooth.
Garnish with dried parsley.

Sweet Dipping Sauce:
1/2 C. sour cream
1/4 C. brown sugar
1/4 C. crushed pineapple
Combine ingredients and mix until brown sugar dissolves.
Refrigerate before serving.

{LDM}

Butternut Squash Soup

Your buddy JW's grandma likes to share her squash harvest with us, so I found a soup recipe to try this fall. You loved squash baby food when you were little.

3 T. unsalted butter
1 large onion, diced
2 large Gala apples, peeled, cored, and chopped
3 pounds butternut squash, peeled and cubed
1/2 tsp. ground ginger
1-32oz. box chicken broth
1 C. apple cider
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 C. heavy cream

Melt butter in stock pot over medium-high heat. Stir in onion and apples; saute 5 minutes until onion is translucent.
Add squash, ginger, broth, cider, salt, and pepper. Bring to a boil; reduce heat, cover and simmer 20-25 minutes or until squash is very tender. Let cool 5 minutes.

Process soup in very small batches in blender or food processor until smooth.
Return soup to pot and add cream. Season with salt to taste.

Serve garnished with shredded Gruyere and crusty white bread.

{LDM}

Calico Beans

This is true comfort food! I love eating this with homemade wheat bread or rolls and lots of butter ... perfect for fall.

1 large can baked beans
1 can butter beans
1 can kidney beans
1/2 pound bacon, fried and drained
1 T. diced white onion
1 tsp. salt
1/2 C. brown sugar
1 tsp. dried mustard
2 tsp. vinegar
1/2 C. ketchup
1 pound ground beef, cooked and drained

Drain juice off butter beans and kidney beans- reserving 1/2 C. for recipe and discard rest.
Combine all other ingredients, and bake @ 350* for 1 hour, or on low in crock pot for 2 hours.

{LDM}

Glazed Apple Cookies

1/2 C. shortening
1 1/3 C, brown sugar
1 egg
2 C. flour
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 C. chopped nuts (optional)
1 C. chopped apples
1/4 C. milk

Mix well; drop by spoonful on cookie sheets. Bake @ 350* for 12 - 15 minutes. Remove from oven, ice while warm with glaze.

Glaze:
1 C. powdered sugar
1 tsp. vanilla
2 T. softened butter
Enough milk to thin out to drizzle

{LDM}

Pumpkin Pie

I first made this recipe in college for a communal-style Thanksgiving dinner with roommates and friends. I defaulted to your Grandma G. for a recipe ... and she sent me a Xeroxed copy right off the 'Libby's Pumpkin Puree' label.

She also wrote on the bottom, this pie recipe uses 1 can each of pumpkin (15 or 16oz) and 1 can (12oz.) of evaporated milk. NOT sweetened condensed milk!!!! Because she figured her 19-year old would need that clarification!

2 eggs, slightly beaten
1-15oz. can pumpkin puree
3/4 C. sugar
1/2 tsp. salt
2 tsp. pumpkin pie spice
1-12oz. can evaporated milk
1 9" pie crust, I use the 'deep dish, 4-cup volume' style (the 2-cup volume crusts yield two pies)

Place pie crust on preheated cookie sheet for stability.
Mix ingredients together in order given. Pour into unbaked pie shell. Bake @ 425* for 15 minutes. Reduce temperature to 350*, and bake additional 40-50 minutes, or until knife inserted comes out clean.

Serve topped with homemade whipping cream.

{LDM}

Warm Butternut Squash Salad

Nothing smells better than roasted squash on a fall afternoon!


1 medium butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced
1/2 tsp. ground allspice (I skip this)
2 T. EVOO
Salt, to taste
1-15oz. can chickpeas, drained and rinsed
1/4 C. red onion, diced
1/4 C. fresh parsley, diced

For tahini dressing:
1 medium garlic clove, minced
1/4 C. lemon juice
3 T. well-stirred tahini (sesame paste)
2 T. water
2 T. EVOO

Preheat the oven to 425°F.

Combine the butternut squash, garlic, allspice, olive oil, and salt. Toss to coat. Roast on baking sheet @ 425* for 25 minutes, or until soft. Let cool.

In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Drizzle tahini dressing. Serve immediately.

{LDM}

Cranberry & Avocado Salad

For the dressing:
1/3 C. sugar
1 1/2 T. poppy seeds
1 1/2 T. sesame seeds
1/2 tsp. paprika
2 tsp. dried mustard
1 T. minced onion
1/2 tsp. sea salt
1/4 tsp. black pepper
1/2 C. white balsamic vinegar
1/3 C. vegetable oil
1/3 C. EVOO

For the salad:
12oz. baby spinach, arugula, field greens
1 small bunch cilantro, leaves removed whole from stems
2 medium avocados, peeled and halved
3/4 C. Craisins
3/4 C. candied or glazed almonds

For the dressing, combine all ingredients in glass jar and shake well to dissolve sugar.

For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 C. of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table.

{LDM}

Four Layer Pumpkin Cake

1 pkg. yellow cake mix
1 can pumpkin (divided)
1/2 C. milk
1/3 C. oil
4 eggs
1 1/2 tsp. pumpkin pie spice (divided)
1-8oz. cream cheese
1 C. powdered sugar
1-8oz. carton Cool Whip
1/2 C. caramel topping
1/4 C. chopped pecans

Beat cake mix, 1 C. pumpkin, milk, oil, eggs, and 1 tsp. pumpkin pie spice in large bowl with electric mixer.
Pour evenly into two 9" round greased and floured cake pans.

Bake @ 350* for 28-30 minutes. Cool cakes 10 minutes after baking.

Beat cream cheese in bowl until creamy. Add sugar, remaining pumpkin and pumpkin pie spice. Mix well. Stir in Cool Whip.
Cut each cake in half horizontally.
Spread cream cheese filling between all layers. Do not frost top of the cake.
Drizzle caramel over top, and sprinkle with nuts.

{LDM}

Roasted Brussel Sprouts

Don't be scared. These are delicious!

1 pound fresh Brussel sprounts, washed and very bottoms removed
2 T. olive oil
Sea salt, to taste
Fresh cracked black pepper

Toss Brussel sprouts in oil to generously coat.
Add salt- I add a lot- and pepper.

Pour into baking dish, and bake @ 450* for 30-40 minutes, until golden brown.

{LDM}

Apple Poppy Seed Salad

This is yet another recipe from my most favorite cookbook ever- a compilation of Grandma G's old coworkers at the clinic in my hometown. I've had this cookbook since December of 1999. It taught me how to cook!

1 head lettuce, chopped
3 celery stalks, chopped
3 green onions, chopped (through the green, too)
2-3 Golden Delicious apples, diced
1 C. shredded cheddar cheese

Dressing:
1/2 C. sugar
1 tsp. dry mustard
1 tsp. milk
1/3 C. vinegar
2 T. onion, chopped
1 C. oil
1 1/2 T. poppy seeds

Layer vegetables and apples in large serving bowl. Sprinkle cheese over top. For dressing, combine sugar, mustard, salt, vinegar, and onion. Gradually add oil, beating constantly. Stir in poppy seeds. Pour over salad.

Chill just momentarily prior to serving.

{LDM}

Lemon Bread

From great-Grandma D.

1 pkg. lemon cake mix
1 pkg. vanilla instant pudding
1 C. water
4 eggs
1/2 C. vegetable oi;
1/4 C. poppy seeds

Mix all together and beat until smooth; pour batter into greased 9 x 5 loaf pan.

Bake @ 350* for 45-60 minutes.

{LDM}

Baked Apples

Every fall in our household, we'd have a traditional fall meal of meatloaf, baked squash, and baked apples. I can remember the combination of those items baking together and the wonderful way it scented the entire house. I love fall! Baked apples is basically a really decadent way to eat applesauce!

1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 C. sugar
6 similarly sized Granny Smith apples
2 T. butter
1 C. apple juice

Core each apple, but leave the bottom of the apple intact to preserve the juice. Peel away the skin at the top 1/2" on apples. Place in casserole dish.

Combine the spices and sugar together. Fill each apple cavity with mixture, and place 1 tsp. butter on top.

Pour apple juice around apples. Bake @ 325* for 45-60 minutes, until apples are soft to the touch.

To serve, place in separate serving bowls, and slice in half. Add a splash of whipping cream, if desired.

{LDM}

Pumpkin Dip

8oz. cream cheese, softened
2 C. powdered sugar
1-15oz. can pumpkin puree
1 T. cinnamon
1 T. pumpkin pie spice
1 tsp. frozen orange juice concentrate

Cream together cream cheese and powdered sugar until smooth.
Add pumpkin a little at a time, until fully incorporated. Add the rest of the ingredients.

Serve with gingerbread squares and fresh sliced pears.

{LDM}

Cranberry Chutney

Chutney is like a thick, spiced fruit salsa that has been cooked. It's a really versatile item. This version is great on roasted pork loin or grilled pork chops.

1-12 oz. bag fresh or frozen cranberries
1 1/4 C. sugar
3/4 C. water
1 large apple, chopped
2 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves

In a saucepan, combine all ingredients; bring to a boil, stirring constantly. Reduce heat; simmer for 15-20 minutes or until apple is tender and mixture thickens. Serve warm on entrees, or over cream cheese with crackers.

Store in refrigerator.

{LDM}

Apple Cream Bars

1 yellow cake mix
1/4 C. brown sugar
1/2 C. softened butter
1/2 tsp. cinnamon
3 apples, cored and sliced thin
1 C. sour cream
1 egg

Mix dry cake mix and butter together until crumbly. Measure 2/3 C. of this mixture and set aside.

Press remaining crumb mixture into bottom of lightly greased 9x13" pan. Layer sliced apples over crust in pan. Blend sour cream and egg until smooth. Pour evenly over apples. To remaining crumb mixture, add cinnamon and brown sugar. Spread over top.

Bake at 350* for 30 minutes until firmly set and apples can easily be pierced with fork.

{LDM

Caramel Apples

From your great-Grandma S.

These are so fun to make, and are a tradition in our family each fall.

1/2 C. butter
2 C. brown sugar
1 C. light corn syrup
Dash salt
1-14oz. can sweetened condensed milk
1 tsp. vanilla
10 apples- Haralson are usually the best- washed and dried

In 2qt. pan, melt butter, add brown sugar, corn syrup, and salt. Cook over medium, stirring occasionally until mixture comes to full boil. Stir in milk, continue cooking and stirring constantly until candy thermometer reaches 245* (about 20-25 minutes)- seriously, pull up a stool and STIR!

Remove from heat and stir in vanilla. Cool just slightly.

Insert posicle stick into core-part of apples and dip in caramel, twirling to remove excess.

Set on wax paper and chill.

To serve, remove from fridge at least 10 minutes prior to soften caramel.

{LDM}

Pumpkin Bread

From Mama's cousin M.

1 1/3 C. sugar
1/3 C. shortening
1/3 C. water
1 C. pumpkin
2 eggs
1 2/3 C. flour
1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. cloves
3/4 tsp. salt

Mix all ingredients well; pour batter into greased 9 x 5 loaf pan.

Bake @ 350* for 45-50 minutes.

{LDM}

Baked Caramel Corn

From great-Grandma S.

5 qts. popped popcorn or puff corn
1/2 C. butter
1 C. brown sugar
1/4 C. dark corn syrup
1/2 tsp. salt
1/4 tsp. soda
1 tsp. vanilla

Preheat oven to 250*, place popcorn on large pan and keep warm in oven.

In large pan, cook together butter,brown sugar, syrup, and salt.
Boil for 5 mins without stirring. Keep it on low heat or it will scorch.

Remove from heat and add soda and vanilla. Pour over popcorn and bake 1 hour, stirring every 15 minutes.

{LDM}

Apple Crisp

From Mama's auntie A.

Fill 9 x13 pan 2/3 full of peeled and sliced apples.

Top with:
1 C. sugar and 2 T. cinnamon.

Mix together 2 C. flour, 1 C. brown sugar, 1 C. butter, and 2 tsp. baking powder.

Sprinkle over top of apples.

Bake @ 350* for 30-60 minutes until browned and bubbly.
(wide variance of cooking time depends on type of apples used)

Serve warm with whipped cream or vanilla ice cream!

{LDM}

Apple Pie Bars

Your buddies big T. and little T. have a great-grandma who makes these bars, but she calls them apple slices.
You have a great-grandma who makes these, too! Lucky little kids.

5 C. tart peeled and sliced apples
1 1/4 C. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
Combine ingredients together in bowl.

Prepare crust:
2 1/2 C. flour
1 tsp. salt
1 egg, separated
Milk enough when added to egg yolk makes 2/3 C.
2 T. sugar
1 C. crushed cornflakes

Make crust, roll half to fit bottom of 10 x 15 pan, put cornflakes on crust, top with apples, then sugar mixture. Top with other half crust, pinch edges. Brush top crust with the reserved egg white and sprinkle with a mixture of 2 T. sugar, and 1/2 tsp. of cinnamon.

Bake @ 400* for 45 minutes - an hour, or until crust is lightly browned.

Drizzle with icing:
1 C. powdered sugar
1 1/2 tsp. milk
1/2 tsp. vanilla

{LDM}

Marble Pumpkin Cheesecake

From Grandma G.

1 1/2 C. gingersnap cookies, crumbled
1/4 C. unsalted butter
2- 8oz. packages cream cheese, softened
3/4 C. sugar, divided
1 tsp. vanilla
3 eggs
1 C. canned pumpkin
1 1/2 tsp. pumpkin pie spice

Combine crumbs and butter. Press firmly on bottom and up sides of pie plate. Bake for 5 minutes @ 400*. Remove from oven and cool.
In large bowl, beat cream cheese, 1/2 C. sugar, and vanilla.
Beat in eggs, one at a time. Reserve 1 C. o f batter.
Add remaining sugar, pumpkin, and spice to batter and mix well.

Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect.

Bake @ 325* for 45-50 minutes, or until cheesecake springs back when lightly touched.

Serve chilled.

{LDM}

Pumpkin Bars

From your great-Grandma S.
This recipe is so simple and the perfect dessert for the entire month of October!

2 C. sugar
4 beaten eggs
2 C. canned pumpkin
1 C. oil
2 C. flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. cinnamon

Mix sugar, eggs, pumpkin, and oil.
Sift dry ingredients together, and add to pumpkin mixture.

Pour into greased 10x15 pan.
Bake @ 325* for 20-30 minutes.
Cool completely before icing.

Cream Cheese Icing
3oz. cream cheese
3/4 stick butter
1 tsp. vanilla
1 tsp. cream
1/2-3 C. powdered sugar

Add all ingredients and mix well, adding powdered sugar in even amounts until desired consistency and flavor is achieved.

{LDM}