Pumpkin Cheesecake

1 1/2 c. gingersnap cookie crumbs
1/4 c. butter, melted
8 oz pkg. cream cheese, softened
1 c. sugar
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. ground cloves
1 16 oz. can pumpkin (2 cups)
4 eggs

Heat oven to 350 degrees. Mix cookie crumbs and butter. Press into bottom of 9x13 springform pan. Bake 10 minutes. Cool. Reduce oven temp to 300 degrees. Beat cream cheese, sugar, cinnamon, ginger, and cloves in large mixing bowl on medium speed. mix until smooth and fluffy. Add pumpkin. Beat in eggs, one at a time on low speed. Pour over crumb mixture. Bake until center is firm, about 70 minutes. More or less depending on your oven. Cool to room temperature. Cover and refrigerate overnight. Serve with Cool Whip.

NOTE: I made this with graham crackers for the crust since I didn't have gingersnaps and it turned out great. I also used puree from my pumpkin, not canned pumpkin, and it was wonderful! We all gobbled it up. YUM.

Fiber Rich Muffins

These are very good and very healthy at the same time! We had them for breakfast when Neal and Marilyn were visiting us. I hope you can find the cereal mix at the grocery store! I got mine at Winco. (The recipe is actually on the cereal box)

1 cup Hodgson Mill Multi Grain Hot Cereal
1 cup unbleached flour
1 TBSP baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1 cup shredded carrots (I used my mini chopper instead of shredding)
1 cup peeled and chopped apples
1/2 cup milk - can be skim
2 eggs or 4 egg whites
1/4 cup vegetable oil (I only had olive oil and it was fine)
1 tsp vanilla
1/2 cup chopped pecans (optional)

Preheat oven to 400 Fahrenheit. Line 12 muffin cups with paper liners or grease muffin cups. Blend together dry ingredients. Add remaining ingredients and mix until blended. Batter will be thick. Spoon into muffin cups. Bake 20-22 minutes or until golden brown.

Chicken Soup with Lentils and Barley

This is so tasty! We love it, perfect for chilly evenings. It is pretty inexpensive too. The recipe would feed about 4 people, without leftovers so you might want to double the recipe.

1/2 cup dry lentils
1 cup sliced leeks or chopped onion
1/2 cup chopped red or green sweet pepper
1 clove garlic, minced
2 TBSP margarine or butter
5 cups chicken broth
1 1/2 tsp snipped fresh basil or 1/2 tsp dried basil, crushed
1 tsp snipped fresh oregano or 1/4 tsp dried oregano, crushed
3/4 tsp snipped fresh rosemary or 1/4 tsp dried rosemary, crushed
1/4 tsp pepper
1 1/2 cups chopped cooked chicken or turkey
1 1/2 cups sliced carrots
1/2 cup quick-cooking barley (I used regular, cooked through just fine)
1 can (14.5 oz) diced tomatoes (I used petite cut)

Rinse and dry lentils then set aside. In a large saucepan cook leeks or onion, sweet pepper and garlic in butter or margarine till tender. Stir in chicken broth, basil, oregano, rosemary, pepper and lentils. Bring to boil, reduce heat, cover and simmer for 20 minutes.
Stir in chicken or turkey, carrots and uncooked barley. Return to boiling, reduce heat, cover and simmer again for 20 minutes or until carrots and barley are tender. Stir in undrained tomatoes. Heat through. Enjoy it with rolls!

Dreamsicle Pie

I found this recipe online and we had it for our FHE treat last night. YUM!!! It tastes just like those orange ice cream bars.

8 oz. pkg. cream cheese softened
1 cup orange juice
1 3-4oz. pkg. instant vanilla pudding [dry]
1 3-4oz. pkg. orange Jell-o [dry]
12 oz. container of Cool Whip

9 -inch graham cracker pie crust

Beat cream cheese on high until smooth. Beat in orange juice, pudding mix and Jell-o. Stir in half of the Cool Whip. Pour this mixture into the pie crust. Top with the remaining Cool Whip. Garnish with orange slices and mint leaves. Refrigerate for three hours or over night.

Applesauce Muffins

We ate these for breakfast this morning, and they were delicious! We left out the raisins though, since non of us care for them.

Recipe makes 24 muffins, so half the recipe if you want to try them first. Here is the link to where I found the the recipe.

• 4 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 tablespoon ground allspice
• 2 teaspoons baking soda
• 1 cup butter or margarine, softened
• 2 cups sugar
• 2 eggs
• 2 cups applesauce
• 2 tablespoons vanilla extract
• 1 cup raisins

In a bowl, combine flour, cinnamon, allspice and baking soda; set aside. In a mixing bowl, cream butter and sugar. Beat in eggs, applesauce and vanilla; stir into dry ingredients just until moistened. Fold in raisins. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.

Pumpkin Pie Squares

I love these almost more than pumpkin pie! It's not healthy...but oh so good!

1 c. flour
1/2 c. quick oats
1/2 c. brown sugar, packed
1/2 c. butter
16 oz. pumpkin
2 cans evaporated milk
4 eggs
1 1/2 c. sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp ground cloves
1/2 c. chopped pecans or walnuts
1/2 c. brown sugar, packed
2 Tbl. butter

Combine flour, rolled oats, 1/2 c. brown sugar, and 1/2 c. butter in mixing bowl. Mix until crumbly, using electric mixer on low speed. Press into ungreased 9x13 pan. Bake at 350 degrees for 15 minutes. Combine pumpkin, evaporated milk, eggs, sugar, salt, and spices in a mixing bowl; beat well. pour into crust. Bake at 350 degrees for 30-40 minutes. Combine pecans, 1/2 c. brown sugar, and 2 Tbl butter. Sprinkle over pumpkin filling. Return to oven and bake for 30 minutes or until filling is set. Cool in pan and cut into 2 inch squares. Serve with whipped cream or cool whip.

Chicken Rolls

I have fond memories of these growing up....

2 large pkg crescent rolls
1 large pkg cream cheese
1/4 c. butter (optional)*
2 medium green onions, chopped
2 c. cubed chicken or turkey
1 small can sliced mushrooms, drained (optional)
dash of pepepr

Cream cheese and butter until soft and well blended. Add chicken, pepper, mushrooms, and onions. Place 1/8 to 1/4 c. of mixture in center of each crescent roll. Wrap dough around the mixture and seal well. Bake at 350 degrees until brown, about 15 minutes.

Make a gravy from broth or chicken soup and serve over rolls.

If desired, melt 1/4 cube butter. Mix 1 c. dressing bread, and 1/4 c. chopped pecans. Dip each roll into butter, then roll in dressing/pecan mixture before baking.

*Can substitute a little plain yogurt, cream soup, or gravy for butter.

Lasagna

This is a recipe from Better Homes and Gardens. I have a lot of home canned tomatoes I need to use so I tried this recipe. It is the best lasagna we have ever had. YUM!!! Pair it with homemade breadsticks.

2 Tbl. Onion Flakes
1/8 tsp Garlic Powder
1 qt. tomatoes
2 6oz cans tomato paste
1/2 c. water
2 Tbl. Sugar
1 lb mozzarella cheese
1 lb. cottage cheese
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp oregano
1 bay leaf
1 1/2 lbs ground beef
12 lasagna noodles
Parmesan cheese

Blend tomatoes, tomato paste, onion flakes, garlic powder, salt, pepper, oregano, sugar and water. Brown ground beef, drain, and add to above blended ingredients in a large pot. Add bay leaf and simmer uncovered for 30 minutes. Boil 12 lasagna noodles in salted water (1 Tbl), also add a little vegetable oil to keep the noodles from sticking together. Boil for 10 minutes. Drain in a colander and rinse well. Pat dry with paper towels. Fill 9x13 greased pan with alternate layers of noodles, grated mozzarella cheese, cottage cheese, sauce, and Parmesan cheese. Bake at 350 degrees for 45 minutes to 1 hour.

This works great as a freezer meal too! Just like if  you were to buy a Stouffer's lasagna. Assemble the lasagna, then freeze.