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!

Cheesy Pasta Bake

CHEESY PASTA BAKE
*super fast and easy, just use whatever assorted frozen veggies you have - this is one of my favorite combinations

2 cans cream of mushroom soup
3/4 C milk
1 1/2 - 2 C cheese (use a mix of different cheeses)
1/2 C onion, chopped
2 cloves garlic, minced
1/8 C mushrooms, chopped
1/4 C roasted peppers
1/2 C peas
Dash of pepper
Dash of paprika

about 12 oz corkscrew pasta uncooked

Cook pasta.  Cook/thaw vegetables.  Combine everything but pasta in a 9x13 pan.  Stir in pasta and cook for about 20 minutes at 400 degrees

Chocolate Zucchini Brownies

CHOCOLATE ZUCCHINI BROWNIES
*this recipe is from allrecipes.com
Note - the batter will seem a little dry but don't worry because the zucchini will moisten it when cooking.  I usually don't like to over mix brownies but I would use a mixer for this!  The frosting isn't my favorite but it isn't too bad, use a different one if you like.  Don't over cook these ;)

Ingredients

• 1/2 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts
•  
• 6 tablespoons unsweetened cocoa powder
• 1/4 cup margarine
• 2 cups confectioners' sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.