Pumpkin Cookies

In keeping with the spirit of all things pumpkin, here is another fabulous cookie recipe that I got from my cousin, Kylie. These cookies are really soft and literally melt in your mouth. Happy Halloween!!
1/2 cup sugar
1/2 cup brown sugar
1 cup butter, softened
*Mix together, then add:
1 cup canned pumpkin
1 tsp. vanilla
1 egg
*Mix well, then add:
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
3/4 cup chopped nuts (optional but recommended)
*Drop by spoonfuls onto cookie sheet. Bake at 350 for about 9 minutes. (My oven took about 12). Let them cool and then frost with:
3 Tbs. butter
1/2 cup brown sugar
*Bring to a boil for 1 minute, then add:
1/4 cup milk
*Beat until smooth, then add:
2 cups powdered sugar

Pumpkin Pie Dessert Squares

I love pumpkins. I love carving and decorating with them. I love pumpkin cookies, cakes, rolls, cheese cake, ice cream, shakes, soups...shall I keep going? But mostly I LOVE pumpkin pie. By far, in my opinion, the best pie at Thanksgiving. Anyway, this dessert is for all you pumpkin lovers.

Crust
1 pkg. yellow cake mix - minus 1 cup
1/2 c. butter, melted
1 egg

Filling
1 lb. can pumpkin (it has to be Libby's-it's the best)
1/2 c brown sugar
1/4 tsp. salt
2 1/2 tsp pumpkin pie spice
2 eggs
2/3 c milk

Topping
1 c cake mix
1 tsp cinnamon
1/4 c sugar
1/4 c butter

Grease 9 X 13 in. cake pan. After taking out 1 cup cake mix for topping combine remaining cake mix, butter and egg. Press in bottom of pan. Prepare filling, mix until smooth, pour over crust. For topping combine ingredients and sprinkle over filling. Bake at 350 , for 45-50 min. or until knife inserted in center comes out clean. Cut in squares and top with whipped cream. Enjoy!

Spaghetti Chicken

I got this recipe from my cousin, Debbie, a few years ago. It puts a new twist on spaghetti and it's really good.10-15 frozen chicken tenders

1/2 onion, chopped

1 envelope spaghetti sauce seasoning (I like Lawry's)

*Put in crockpot on high for 3 hours

*Melt in saucepan:

1/4 cup butter

2 cans cream of chicken

8 oz. cream cheese

*Add to crockpot and cook for a few more hours. (I turned mine to low). Serve over Angel Hair pasta or spaghetti noodles.

Fabulous Pumpkin Cookies

Holly got this recipe from her beautiful friend, Brittney, and we have fallen in love with these cookies. These are a must have in the Fall.
2 cups sugar
1 cup shortening
1 cup butter, soft
*mix then add:
2 eggs
2 tsp. vanilla
2 cups pumpkin
*mix then add:
2 tsp. baking soda
4 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 tsp. pumpkin pie spice
2 tsp. nutmeg
2 tsp. cloves
5 cups flour
1 bag chocolate chips

Bake at 350 for 15 minutes. Cool before frosting with...

1 cube butter, soft
4 cups powdered sugar
1/4 cup milk
1 tsp. vanilla
dash of salt

Red Velvet cupcakes

Food Networks Red Velvet Cupcakes courtesy Paula Dean

**Ingredients:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

**Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter , softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

**Directions:
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Green Tortilla Soup

I got this recipe off the Rachel Ray show. It was very flavorful and light. It was my first time cooking with tomatillos and it went pretty well. I'm not scared of them anymore!

2 cups chicken stock or broth
2 cups water
1 1/2 frozen, white corn
3 or 4 chicken breasts, diced
1 onion, diced
2 garlic cloves, minced
2 tsp. cumin
1 jalapeno, seeded and chopped
10 to 12 tomatillos, washed, cut in half and pureed in blender
1/2 bunch cilantro, chopped
zest and juice of 1 lime
cheese
tortilla strips or chips

Put all of the ingredients except cheese and tortilla strips into crockpot. Cook on low for 4 to 5 hours. Serve with tortilla strips or chips and cheese. Top with a dollup of sour cream.

Do you believe in Magic Bars?

1 cube butter, melted

1 1/2 cups graham cracker crumbs

1 can sweetened condensed milk

1 bag milk chocolate chips

1 1/2 cups coconut

1 cup finely chopped walnuts

*Combine butter and crumbs and mix well. Press into the bottom of a 9X13 pan. Pour milk evenly over crumbs. (I don't use the whole can). Spread last three ingredients over milk and press down lightly. Bake at 350 for 25 minutes. Cool before cutting.

*Can also use a combo of semi-sweet and butterscotch chips.