PUMPKIN BUTTERSCOTCH MUFFINS
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Thank you, Allrecipes.com. This super simple and quick recipe could not be more moist or delicious. The butterscotch chips really make 'em.

1 cake mix, your choice (spice, yellow, white, lemon, or orange)
1 15 oz. can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ginger
1 pkg. butterscotch chips (I used 1/2)

Preheat the oven to 350. Grease a 12 cup muffin pan or line with paper liners. In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Fold in butterscotch chips. Spoon equal amounts of batter into the prepared muffin cups. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. If making mini muffins, bake at 350 for 8-10 min.

I was filling these really full, and I got 16 muffins. I was making a double batch and just for fun, added about 1/4 c. of canola oil to the second batch to see if it made any difference. I don't think it changed the flavor or moistness at all, but the tops seemed to look a little smoother and more cakelike.

STUFFED YELLOW SQUASH

A really great way to use some of your squash bounty!
2 medium yellow squash
4 slices bacon
3 green onions, chopped
1/4 c. diced green pepper
1/4 c. grated carrot
1/4 c. diced mushrooms
1/2 c. bread crumbs
1/2 tsp. pepper
1/4 tsp. salt
3 T. butter, melted
4 T. grated parmesan cheese

Cook whole squash in enough boiling water to cover them for 10 minutes or until tender but still firm. Cut stems off and then cut in half. Scrape out pulp with a spoon. (You may discard the pulp or save it for the filling minus the seeds). Allow to drain and cool slightly. Meanwhile, fry bacon in a skillet. When crisp, remove bacon and most of the drippings from the pan. Add diced vegetables and saute for 5 minutes. Combine vegetables with crumbled bacon, bread crumbs, salt, pepper, and butter. Spoon stuffing into squash. Sprinkle with parmesan cheese. Bake at 375 for 20 minutes.

OREO ICE CREAM DESSERT


My mom-in-law first gave me this recipe and I have used it many times to wow birthday party guests or other crowds. I recently made it for my sis-in-law's baby shower and it was another hit. So I am posting it by request!

28 crushed Oreo cookies (can also crush a few more to sprinkle on top)
1/2 cup butter
1/2 gallon vanilla ice cream
1 jar hot fudge topping (I like Mrs. Richardson's Hot Fudge Topping)
1 (8 oz) cool whip

Melt butter & mix in Oreo cookie crumbs. Press into a 9x13 pan.
Freeze for at least 30 minutes until set.
Soften vanilla ice cream and spread over cookie crust.
Freeze for at least 30 minutes until set.
Pour jar of fudge topping over ice cream and try to spead evenly.
Freeze for at least 30 minutes until set.
Spread cool whip over fudge topping. (Optional sprinkle 2-3 crushed Oreo cookies over cool whip. Store in freezer. Take out 1-15 minutes before serving.

VARIATION: Use mint chocolate chip ice cream in place of vanilla and drizzle with caramel topping right before serving. Tastes almost exactly like Winger's Asphalt Pie!

TACO SOUP


There are many variations on this recipe so you can pretty much make it how your family likes it or with what you have on hand. I like this version because it just doesn't get much easier than opening up cans and dumping them in a pot! :)

Taco Soup

1 lb ground beef, browned and drained
1 (8 oz) can tomato sauce
1 (15 oz) can diced tomatoes
1 (15 oz) can corn
2 (15 oz) cans kidney beans (or 1 can kidney beans & 1 can black beans)
1 (4 oz) can mild diced green chilis
1 pkg taco seasoning

Combine all ingredients - no need to drain beans or corn, just use their juice for the liquid. If needed, you can add a tomato sauce can full of water.

In a crockpot, cook on low for 4 hours.

In a pot on the stove, bring to a boil and let simmer for 5-10 minutes to heat through and blend flavors.

To serve, sprinkle broken corn chips into a bowl, add soup, then sprinkle cheese on top. My family also adds a spoon full of sour cream and stirs that into each bowl of soup.

HOMEMADE CHEESE RAVIOLI

This may sound daunting at first. But if you have never tasted the delicate texture of "fresh" pasta, you deserve to! These come together easily once you get the techinique down.

1 pkg. wrappers (these work so well)
1 15 oz. carton ricotta cheese, strained*
4 oz. cream cheese, softened
1/2 c. parmesan cheese (the stuff in the green can)
1 egg
1/2 tsp. nutmeg
1 tsp. dried parsley

*Strain your ricotta cheese by placing into a fine mesh strainer and letting the excess water drip out for about an hour.
Combine ricotta with cream cheese, parmesan, egg, nutmeg, and parsley. Begin assembling the ravioli by placing a teaspoon of filling in the center of the wrapper. (You can add more if the wrapper is bigger, but if it's squishing out when you seal them, it's too much). Dip your fingers in a bowl of water and wet the edges of the wrapper. Fold in half and seal all edges. Place on a baking sheet or pan while finishing the rest. To cook, bring salted water to a boil and add ravioli, cooking about 3-4 minutes or until they float. Serve with your favorite pasta sauce.

CHERRY ZUCCHINI BREAD

2 eggs
2 c. grated zucchini
1 c. crushed pineapple, drained
1/2 c. chopped maraschino cherries
1 c. oil
3 tsp. vanilla extract
1/4 tsp. butter extract (optional)
2 c. sugar
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
3 c. flour
1 c. chopped pecans

Preheat oven to 350. In a large mixing bowl, beat eggs until fluffy. Add zucchini, cherries, pineapple, oil, vanilla, butter extract, and sugar. Sift the dry ingredients together and add to creamed mixture. Fold in the nuts last. Pour into greased loaf pans and bake for 30 minutes. Reduce the heat to 325 and bake 30 more minutes or until they test done with a toothpick.
Makes 2 loaves.

PARTY MEATBALLS

I really love to use this sauce on meatballs but it is also

good on Lil Smokies or hotdogs sliced in rounds.

1 bag frozen meatballs (about 80 meatballs) OR

make your favorite recipe starting with app. 1 1/2 lb. of ground meat
1 bottle chili sauce
1 jar grape jelly
1/2 c. barbeque sauce
1-2 tsp. liquid smoke (optional)
hot sauce or cayenne pepper, to taste (optional)

In a crockpot, combine chili sauce, grape jelly, barbeque sauce, liquid smoke, and hot sauce if desired. Add cooked meatballs (frozen ones are already cooked but you will need to cook your homemade ones before adding to sauce). Stir to coat. Cover and simmer meatballs in the sauce until warmed through, about 2 hours on low. Prepare for compliments and recipe requests.

INLAW'S SHRIMP SCAMPI

There is one unique ingredient my
Father in Law adds that makes

this recipe stand out. Fresh orange juice and zest!
Eat as-is or over pasta.

1 lb. raw shrimp
1 cube butter (I use 1/2 cube)
3 cloves garlic, minced
equal parts fresh lemon and orange juice
zest from lemon and orange
 1/4 c. white wine (optional)

Bring butter, garlic, juices, zest, and wine to a simmer. Add shrimp and cook until just pink.

COOKIE SALAD

Tell your kids you are having this with dinner and watch their expressions!

1 small pkg. vanilla instant pudding
1 c. buttermilk
6 oz. Cool Whip (you could use the full 8oz too and it would
turn out fine)
1 can fruit cocktail, drained (can also use pineapple chunks)
1 can mandarin oranges, drained
fudge stripe cookies, 1/4 - 1/2 of the package

In a bowl, combine the pudding mix and buttermilk. Whisk until smooth (it will be thick). Fold in Cool Whip and then add fruit. Refrigerate. Add crushed cookies right before ready to serve.

"FLOURLESS" PEANUT BUTTER COOKIES

I tried this without using any flour at all and they were alright.
By adding a little I found you really get the texture of the original
peanut butter cookie that I am used to. This recipe makes just enough
for a snack so go ahead and give it a try!

1 c. creamy peanut butter
1 c. white sugar
1 egg

(Optional-I also added:)
3 T. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla

Still simple stuff, just a little quicker than the original!

Preheat oven to 350. Combine ingredients and drop by spoonful onto greased cookie sheet. Smash down with a fork. Bake for 8 minutes. Allow to cool slightly and then transfer to a wire rack.

ZUCCHINI PARMESAN CASSEROLE


This time of year is when we seem to have an over abundance of zucchini. You might even find that some show up mysteriously on your front porch. This casserole works great as a side dish next to a grilled chicken breast. I eat warmed-up leftovers with a little ranch dressing on top.

4 eggs
1 tsp dried oregano
1/2 tsp each of garlic salt, pepper, & lemon pepper
2 Tbsp fresh parsley OR 1 Tbsp dried parsley
1/2 cup vegetable oil
1/2 cup milk
1/4 cup chopped onion
1/2 cup grated parmesan cheese
1 cup Bisquick
3 cups zucchini (1/2 inch chunks or thin slices) (can also use yellow crookneck squash {white flesh} or 1/2 zucchini 1/2 crookneck squash)
2 cups shredded cheese (use your favorite or whatever you have on hand - I've used cheddar, swiss, and pepper jack and they are all good)

In large bowl, beat together eggs, seasonings, oil, and milk. Add onion, parmesan cheese, & Bisquick. Mix well then stir in zucchini. Spread in greased 9x13 pan. Top w/ shredded cheese. Bake at 350 for approx 30 min. or until golden brown and table knife comes out clean. Easily half this recipe and put in 8x8 dish.

ZUCCHINI FETA CAKES

What? I like feta cheese, what can I say? I guess I figured if you bought feta to make the previous recipe, you might need another recipe to help use it up. Discovered this one in Taste ofHome's Healthy Cooking Magazine.

1 clove garlic, minced
2-3 tsp. oil, divided
1 c. shredded zucchini
1/4 c. panko bread crumbs (I'm sure plain crumbs would work fine because the crunch doesn't really survive the sauteing)
2 green onions, chopped
1 egg
2 T. parsley
1 T. dill
1/2 tsp. pepper
1/4 c. crumbled feta cheese

Saute garlic for a few minutes in a little oil to sweeten and mellow it out. Remove from heat and make cakes: place shredded zucchini in a colander and squeeze excess water out. In a bowl, combine zucchini, crumbs, onions, egg, herbs, pepper, and feta. Mix until combined. Preheat oil in a skillet. When hot, drop mixture by heaping tablespoons full into pan. Flatten slightly. Brown both sides until golden.

SPAGHETTI & GREEK MEATBALLS

Found at The Pioneer Woman's Tasty Kitchen. A classic with a twist of Feta.

1 lb. dried pasta

1 T. olive oil, divided

1/2 sweet onion, diced

1/4 tsp. kosher salt

freshly ground black pepper

1 garlic clove, finely minced

1 1/2 lb. ground meat (choice of ground beef, turkey, chicken, pork, or lamb)

1 T. Dijon mustard

1/2 tsp. ground coriander

1/4 tsp. nutmeg
1/2 tsp. ground cumin
2 T. parsley
1 jar your favorite spaghetti sauce
1/2 c. crumbled feta cheese

Cook pasta according package instructions. Drain and set aside. Add 1/2 T. olive oil to a large saute pan and heat to medium heat. Add the onions, salt, and pepper and cook until lightly browned and tender. Add garlic and cook for 1-2 minutes, taking care not to burn. Remove from heat. In a bowl, mix ground meat, Dijon mustard, coriander, nutmeg, cumin, 1 T. of parsley, and the onion/garlic mixture. Use your hands to mix thoroughly but gently. To form the meatballs, use a small ice cream scoop to make meatballs 1 1/2 inches in diameter. Heat remaining olive oil in saute pan over medium-high heat.  Add the meatballs (not touching) and cook for 2 minutes. Roll the meatballs and brown the other sides for 2 minutes each. When all sides are browned, pour the spaghetti sauce over the meatballs and bring to a simmer. Cook for an additional 10 minutes until the meatballs are cooked through. Serve over pasta topped with feta cheese and the remaining parsley.

HOMEMADE ROOT BEER

This is a must-have at our family reunion every summer.

This recipe makes ALOT!

1 bottle root beer extract

5 lbs. sugar

5 gallons water

5 lbs. dry ice

Blend extract into sugar. Add water and stir with a big spoon until sugar is dissolved. Add dry ice and allow to carbonate for about 1 hour. Do not seal the drink cooler while the dry ice is doing it's thing. Enjoy!

If doubling recipe, use 7lbs dry ice for 10 gallons water.

UN-FRIED ICE CREAM

1/2 quart vanilla ice cream
2 1/2 c. cornflake cereal, crushed
1 T. butter
2 T. sugar
1 tsp. cinnamon
6 marachino cherries
whipped cream, honey, chocolate sauce, caramel sauce to garnish

Shape 6 ice cream scoops into a ball and freeze on a wax-lined cookie sheet for about an hour. Mix remaining ingredients and spread on a baking pan and bake at 350°F until crisp and golden (watch closely-10 minutes max). Allow to cool. Roll ice cream balls in the cooled mixture and refreeze for 2 hours more. Serve with honey, caramel, or chocolate sauce drizzled over and a cherry on top.

TURKEY SAUSAGE AND BELL PEPPER PASTA
WEIGHT WATCHERS FRIENDLY

This tastes really good and comforting and comes together quickly.

1/4 lb. Italian turkey sausage, cut into 1/4 inch slices
2 bell peppers, your choice of red, yellow, or green
1 onion, sliced
1 c. sliced mushrooms
2 T. minced garlic
1/4 tsp. crushed red pepper flakes
1/4 tsp. oregano
1/4 c. chicken broth
2 c. cooked pasta (optional)
1 c. spaghetti sauce (optional)

Spray large skillet with cooking spray. Add sausage and stir frequently until no longer pink. Add peppers, onions, and mushroms. Cook and stir until tender-crisp. Add garlic, red pepper flakes, oregano, and chicken broth. Scrape bottom of pan to remove bits of flavor. Add spaghetti sauce and cooked pasta if desired. Simmer 5 minutes until warmed through.

BANANA CREAM FRUIT SALAD

This first time I had this, I literally watched my cousin prepare it
AT the family reunion FOR the family reunion. It's that fast and easy and really easy to double(or triple!)

1 can fruit cocktail (reserve juice)
1 small pkg. banana cream instant pudding
1 (8 oz) Cool Whip
1 c. mini marshmallows
sliced bananas

Drain fruit cocktail into serving bowl. Add dry pudding powder and stir to dissolve (it will be thick). Fold in fruit cocktail, then Cool Whip. Add marshmallows and just before serving the sliced bananas.

HERBED CHEESE AND CRACKERS

A savory little kid-snack made grown-up. 

Seen on The Food Network.

2 10 1/2 oz. boxes cheese sandwich crackers (Ritz Bitz with cheese)

1/3 c. vegetable oil

1 oz. pkg. dry ranch dressing mix
1 T. dried dill weed
1 tsp. garlic powder
1 tsp. celery salt

Put the crackers into a resealable bag or bowl. Mix together the oil, dry ranch, dill, garlic powder, and celery salt. Pour mixture over the crackers and turn to coat well. Refrigerate for at least 24 hours, turning the crackers occasionally to coat evenly. Allow to come to room temperature before serving. Store covered in the fridge.

CHOCOLATE ECLAIR DESSERT

2 sm. boxes vanilla or cheesecake flavored pudding
3 1/2 c. milk
1 8oz original or french vanilla Cool Whip
graham crackers (you use about 2 sleeves)
1 can milk chocolate frosting

In a large bowl, combine pudding mixes with milk and allow to sit for 5 minutes. Lightly spray a 9 X 13 pan with cooking spray. Make a layer of graham crackers in the pan, breaking when needed to make a flat layer. Fold cool whip into the pudding, then pour half over the graham crackers. Spread evenly. Cover with another even layer of graham crackers and then top with remaining pudding. Finally, add one more layer of graham crackers. Remove lid and foil seal from frosting and microwave for 20 seconds. Stir to smooth and then spread over top of crackers. Refrigerate at least 6 hours or overnight. Cut into squares and serve.

GARLIC PARMESAN NEW POTATOES

I made these with baby potatoes fresh from our garden. YUM!

1 lb. small red potatoes
1 T. butter
2 garlic cloves, minced
1 tsp. dill
ground pepper to taste
2 T. grated parmesan cheese (from the green can)

Boil potatoes in salted water until tender but not mushy, 10-15 minutes depending on their size. Drain in a colander. Meanwhile, melt butter in the same hot pan. Add garlic and stir until tender and fragrant. Add pepper and dill. Add potatoes back into pan and stir to coat. Top with parmesan cheese.

BBQ CHICKEN SPAGHETTI

If you are a fan of California Pizza Kitchen's Barbeque Chicken Pizza, think of that in pasta form. Recipe from Picky Palate.

2 chicken breasts, slow cooked in barbeque sauce
(or buy the already prepared kind like Lloyds)
1 lb. thin spaghetti noodles
2 T. extra virgin olive oil
1/2 large red onion, sliced
2 T. dry Ranch Dressing Mix
1/4 c. chopped fresh cilantro leaves (or more-to your taste)
pickled jalapeno slices, chopped (optional)

I cooked my chicken breasts in barbeque sauce in the crock pot on low for about 4 hours.
Cook spaghetti noodles according to package directions; drain. Place olive oil into a pan over medium heat. Saute red onions until softened and carmelized. Add cooked spaghetti to onions and  add dry Ranch Dressing seasoning and cilantro leaves. Add shredded BBQ chicken and chopped jalapenos if desired. Enjoy!

COWBOY CAVIAR

People go nuts over this fresh tasting dip at potlucks!

1 can shoepeg (white) corn, drained
1 can diced tomatoes, drained (can also use fresh)
1 can black beans or black eyed peas, rinsed and drained
3 avocados, minced
2 cloves garlic, minced
1/4 c. diced onion
1 pkg. dry Italian dressing mix
1 small bunch cilantro, minced
2 T. extra virgin olive oil
2 T. red wine vinegar
juice of 1 lime
tortilla chips or Scoops for dipping

Mix all ingredients except chips together in a bowl with a lid. Let stand at least 15 minutes before serving with chips.

CORDON BLEU BAKE
Found this at Matthew's Menu.

2 packages reduced sodium stuffing mix
1 can (10 3/4 oz) cream of chicken soup
1 c. milk
1/2 tsp. pepper
3/4 lb. sliced deli ham, cut into 1/2 inch strips or cubed ham
1 c. shredded swiss cheese
2 c. cheddar cheese shredded
2 c. cooked and shredded chicken (or turkey)

*This recipe makes ALOT which is great if your family is large or likes leftovers. Otherwise, it freezes well and would be nice to put half in the freezer for "one of those days!"
Preheat oven to 350. Prepare stuffing mixes according to directions on box. Meanwhile in a bowl, combine soup and milk. Put chicken in a greased 9x13 baking dish. Sprinkle with pepper. Layer with ham, swiss cheese and 1 cups of cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese. *At this point you can freeze. Then thaw in refrigerator overnight. Remove from fridge 30 minutes before baking. Cover and bake for 45 minutes, uncover and bake 10-15 minutes longer.

OATMEAL COCONUT COOKIES

If you are a chocolate lover, you can add chocolate chips, too.

Both ways are really good!

1 c. butter

1 c. sugar

1 c. brown sugar

2 eggs

2 tsp. vanilla

2 c. flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2-3 c. oatmeal*

7 oz. (1/2 the pkg) shredded coconut

(optional) 1 c. chopped walnuts or chocolate chips

(white chocolate chips would be good, too!)

Preheat oven to 350. Cream together the butter, sugars, eggs, and vanilla. Sift together the flour, baking powder, soda, and salt. Mix to combine. Add the coconut and nuts (if desired) and then *enough oatmeal to get a thick dough.  Add chocolate chips if desired. Bake for 10 minutes.

BLUE CHEESE AND BACON STUFFED MUSHROOMS

Another Taste of Home Magazine winner, especially if you like the
strong taste of blue cheese.

24 large fresh mushrooms
1 carton (8 ounces) reduced-fat spreadable chive and onion cream cheese
1 c. (4 ounces) crumbled blue cheese
4 green onions, minced
1 garlic cloves, minced
3/4 c. crumbled bacon or bacon bits, divided

Remove stems from mushrooms and set caps aside, discard stems or save for another use. In a small bowl, combine the cream cheese, blue cheese, onions, garlic and 1/4 cup bacon. Stuff into mushroom caps, a scant tablespoonful in each. Place mushrooms in a greased 15 X 10 baking pan. Sprinkle with remaining bacon. Bake, uncovered, at 375° for 18-22 minutes or until mushrooms are tender. Yield: 2 dozen.
These are really rich due to all of the cheese. When I made them, I reduced the cream cheese some and added some breadcrumbs and some minced mushroom stems.

BANANA CREAM PIE SMOOTHIE

Found in Cooking Light Magazine.

1 c. sliced ripe banana (about 1 large)

1 c. vanilla low-fat yogurt
1/2 c. 1% milk
2 T. graham cracker crumbs (about 1/2 cookie sheet)
1 T. nonfat dry milk powder
1/2 tsp. vanilla extract
3 ice cubes (about 1/4 cup)

Arrange banana slices in a single layer on a baking sheet, and freeze until firm (about 1 hour).
Place frozen banana and remaining ingredients in a blender. Process until smooth. Sprinkle with graham cracker crumbs. Serve immediately.
2 Servings