Eggnog

EGGNOG - non alcoholic, non pudding
*is is hard to find a recipe without alcohol or pudding for eggnog and I rarely have pudding so this is an adaptation from an cooking light alcohol recipe and I think it turned out delicious.  If someone else has one better let me know!!

3 1/2 C milk
1/2 cup sweetened condensed milk
1 Tbsp flour
1/4 tsp nutmeg
2 egg yolks
1 tsp vanilla extract
1/2 tsp rum extract

Combine both milks, flour and nutmeg in a saucepan and bring to a boil stirring constantly.  Put the egg yolks in a bowl.  Whisk 1 C of the boiling mixture into the egg yolks gradually.  Add egg yolk mixture into the saucepan and cook for 1-2 more minutes or until slightly thickened.  Remove from heat and add vanilla and rum extract.  Cool in refrigerator for at least 4 hours.  Carefull because this can form a skin on the top while cooling.

Note - first of all I realize that rum and vanilla extract do contain alcohol but...
Also, use the nutmeg and rum extract to taste.  I find that I liked a little more but this is a good jumping point.

Dinosaur Cookies

DINOSAUR COOKIES

1/2 C butter
1/2 C unsweetened cocoa
2 C sugar
1/2 C milk
3 C oats
1/2 C peanut butter
1 tsp vanilla

Bring butter, cocoa, sugar, milk to a boil.  Cook for about 2 minutes, don't burn.  Add rest and drop on foil.

Pumpkin Whoopie Pies

PUMPKIN WHOOPIE PIE
*the main recipe from Libby's

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teasppon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup pumpkin
1 teaspoon vanilla extract

Bake at 350 for about 11 minutes if you are doing mini whoopie pies (about 1 tsp size).  I have only made mini ones since that is what we like :)

Whoopie Pie Filling

WHOOPIE PIE FILLING
*this is a good substitute if you don't have marshmallow creme around

1 egg white
1/8 tsp cream of tartar
2 Tbsp milk
2 C powdered sugar (more/less for texture)
1 tsp vanilla
3/4 C shortening

Beat the egg white and cream of tartar for about 10 minutes until fluffy and stiff.  Add vanilla, milk and half of the powdered sugar.  Whip together.  Add shortening and the rest of the powdered sugar.  Whip and enjoy.

Pumpkin Cookies

PUMPKIN COOKIES
*this recipe is from allrecipes.com, I modify the original by using applesauce and a little less sugar and adding ginger and cloves and a touch of baking powder.  Frosting makes a little too much so I just double drizzle :)

Ingredients

• 2 cups shortening
• 2 cups white sugar
• 2 cups canned pumpkin
• 2 eggs
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 4 cups all-purpose flour
• 6 tablespoons butter
• 8 tablespoons milk
• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla extract
• 1 cup packed brown sugar

Directions

1. Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.
2. Drop from spoon to cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C).
3. To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Spread over warm cookies.

Sweet Butternut Squash Soup

SWEET BUTTERNUT SQUASH SOUP

1lb - 1 1/2 lb butternut squash or acorn squash
1/2 C onions, diced
2 C broth
1 Tbsp brown sugar
1 tsp lemon juice
dash of garlic salt, pepper, nutmeg
8 oz cream cheese

Cook everything together except cream cheese.  If you have an immersion blender then you can blend it to make it smoother.  I don't have one so I just smash up the squash and it works good.  Add cream cheese and cook until cheese is combined.

Mac & Cheese

MACARONI AND CHEESE
*finally a good mac and cheese recipe that doesn't require insane amounts of specialty cheeses and other ingredients (those recipes are super good but just not worth it for me :)  This recipe originally came from allrecipes.com

1 (8 ounce) package elbow macaroni
1 (8 ounce) package shredded sharp Cheddar cheese
1 (12 ounce) container small curd cottage cheese
1 (8 ounce) container sour cream
1/4 cup grated Parmesan cheese
pepper to taste
dash of paprika
1 cup dry bread crumbs or cracker crumbs

Cook pasta.  Combine everything except bread crumbs and put in a 9x13 pan.  Sprinkle crumbs on top.  Cook at 350 for 20 minutes

Ham and Potato Soup

HAM AND POTATO SOUP

4 medium potatoes, diced
1/4 - 1/2 C diced ham (I use lunchmeat ham and it works well enough :)
3 stalks celery, chopped
2 carrots, chopped
1/2 C onion, diced
4 C chicken/vegetable broth (if you don't want it really brothy then just ad 3 1/4 - 3 1/2 C)
1/2 tsp garlic salt
dash of pepper
dash (small) of thyme

4 Tbsp butter
4 Tbsp flour
2 C milk

I just put the vegetables/ham in the crock pot with broth and seasonings.  Cook for a few hours on high.  When vegetables are tender then make the roux with the butter, flour and milk.  Add to crock pot and cook a little longer on low.

Butternut Squash Soup

BUTTERNUT SQUASH SOUP

1 lb butternut squash, peeled and seeded, cut into cubes
3 carrots, sliced
1 C onion, chopped
1 C red lentils, rinsed (you can use green also)
2 Tbsp ketchup
1 tsp ginger
1 Tbsp lime juice
1 tsp cumin
1/2 tsp curry powder
1/4 tsp garlic salt
1/4 tsp black pepper
4 C chicken/vegetable broth

Throw it into a slow cooker for about 5 hours on high.  Garnish with sour cream and cilantro if wanted.
This soup doesn't have a lot of broth but is super tasty!