Pumpkin chocolate chip bars

from: Martha Stewart

2 cups all-purpose flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree (not pumpkin pie filling)
1 package (12 ounces) semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.

2. With a stand or electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Add pumpkin puree and mix well. The mixture will look somewhat curdled. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

3. Spread batter evenly in prepared pan. Bake bars for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached.

4. Cool bars completely in pan. Cut into squares and serve.

Recipe from Martha Stewart

Pear and spinach sald with basil vinaigrette

salad:

spinach
feta
candied pecans
craisins
pears


dressing:

1 c oil
1/2 c white vinegar
1/2 surgar
2Tbls dried basil
2tsp garlic pepper
pinch of salt

Chicken and Wild Rice Soup

from Julie Nicholls

¼ cup butter plus 2 T olive oil

1 finely chopped onion

¾ cup chopped celery

¾ cup sliced carrots

½ pound fresh sliced mushrooms

¾ cup all-purpose flour

6 cups chicken broth

1-2 t chicken bouillon

2 cups cooked wild rice

1 pound boneless skinless chicken breasts, cooked and cubed

1 T lemon juice

1 t salt

1 t curry powder

1 t mustard powder

1 t Worcestershire sauce

½ t ground black pepper

Dash of Tabasco

1 dried parsley (or 2 T fresh flat-leaf parsley, chopped)

1 cup slivered almonds, optional

2 cups half-and-half, plus extra if needed to think final soup

Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and sauté for 5 minutes. Add mushrooms and sauté for 2 more minutes. Then add flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.

Next, add the rice, chicken, bouillon, seasonings, parsley, and almonds if using. Allow to heat through, then pour in the half-and-half. Let simmer for 1-2 hours (or place in crockpot on low setting for 3-4 hours). Do not let boil. Taste, adjust seasonings, and serve with crusty bread.

Nancy's Sausage and Mushroom chili

from: Nancy Powell

1/4 c. butter
1/4 c. flour
1 1/2 c. chicken broth
2 c. half and half- I use fat free, can't tell the difference
1 1/2 t. chili powder
1 t. cumin
1 t. Italian seasoning
1/2 t. salt
1/2 t. pepper
1 medium onion, chopped
1 lb. Italian sausage
2 c. sliced mushrooms
2 cloves minced garlic
3 cans navy beans (drained)
1 1/2 c. Monterey Jack cheese, shredded
1/4 c. sliced green onions

Melt butter and whisk in flour, over med-high heat. Gradually add chicken broth and half & half. Whisk constantly so it doesn't stick. Simmer until thick. Remove from heat and let sit while you cook sausage and onions. Once the sausage is cooked through add mushrooms and garlic. Let mushrooms cook down until they are pretty soft. Pour half and half mixture over the top and add all the spices and remaining ingredients. Let simmer at least 30 minutes or all day. Enjoy.

Spicy Pulled Pork

from: mom


2 C. brown sugar
4 T. minced garlic
2 T. Tabasco sauce
4 tsp. salt
1/2 tsp pepper
2 tsp chili powder
2 tsp cinnamon
2 tsp cumin

mix together and cover boneless pork roast. Wrap roast in 4 layer of tin foil and bake at 285* for about 8 hours or cook all day in crock pot.

Oatmeal Chocolate Caramel Bars

Makes a 9X13 pan of bars


1 1/2 c flour
1 1/2 c old-fashioned oats
1/4 tsp salt
1/2 tsp baking soda
1 1/2 c brown sugar
1 c melted butter


14 ounce bag of caramels
1/2 c whipping cream or milk
1 12-oz package of semisweet chocolate chips (I used milk choc.)


Preheat oven to 350 degrees. Mix the first six ingredients together and sprinkle half on the bottom of a 9X13 baking pan and press. Bake 10-15 minutes, until lightly browned.


Meanwhile, melt the caramels and the whipping cream or milk in a saucepan over low heat or in the microwave at 50% power, stirring often, until the mixture is smooth. When the bars have been removed from the oven, sprinkle chips over the crust and pour the melted caramel over the top. Sprinkle the rest of the crust over the top and bake in the oven for an additional 10-12 minutes, until the caramel is bubbling and the edges are lightly browned. Cool the bars completely before serving so they can set up properly

skillet summer vegetable lasagna

from America's test kitchen

I have squash coming out my ears so this recipe was perfect! It's delicious and easy!

*Serves 4-6

2 tablespoons extra virgin olive oil
1 yellow onion, chopped fine
4 garlic cloves, minced
1 (28-oz.) can diced tomatoes
Salt and pepper
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 small zucchini, cut into 1/2 inch chunks
1 small yellow squash, cut into 1/2 inch chunks
1/4 cup shredded fresh basil
1 cup part skim ricotta cheese
1 cup freshly grated Parmesan cheese

Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.

Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.

Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add basil and half of the rictotta cheese and half of the Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta cheese over the noodles, season with salt and pepper, and sprinkle with remaining Parmesan cheese.