It doesn't get any easier or yummier than this!

What You'll Need:

1 15 oz Can of Pumpkin
4 eggs
3/4 Cup Veggie Oil
2 Cups Sugar
2 Cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Cinnamon
1/2 tsp Nutmeg

CREAM CHEESE FROSTING (Combine until smooth):

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Preheat oven to 350. In the mixer, combine pumpkin, oil, eggs and sugar. Mix on low speed until blended. In a separate bowl, combine flour, baking soda, baking powder, salt and spices. Remove from mixer and stir in the dry mixture. We recommend using paper cups but you don't, grease the muffin pan. Cook for 20-25 minutes.

Perfect to try this month in celebration of Harvest Festival or Oktoberfest!

Allow two thin cut pork loins per person ( chicken can also be used, i.e. chicken tenders). Pound each piece of meat with a mallet until thin. Lay pieces of meat in a single layer on wax paper. Sprinkle each side with pepper, paprika, garlic salt, then flour.  Dip each piece in an bowl in which you have mixed 1 egg with some water.   Then press into fine bread crumbs. Repeat with each piece of meat and stack on a plate lined with wax paper.  Let sit for at least 20 minutes.
 
While waiting to cook the meat, put on a large pot of water to boil.  Mix together spaetzel and set aside.

 
1 1/2 c. flour
1/4 t. salt
1/4 t. ground nutmeg
2 eggs
1/2 c. milk
 
Mixture should be smooth but not runny, more like thick pancake batter.
 
Have your salads ready etc.  Then fry the meat in hot vegetable oil, just enough to coat pan and keep meat from sticking.
Watch the heat, remember the meat is thin and will cook quickly. Keep warm on a serving platter.  The water should be at a boil.  Have a colander in the sink ready to drain the noodles.  Put the dough through a spaetzel maker (if you do not have one, you can push the dough through the holes of an extra colander) into the boiling water.  This will cook very quickly.  It is done when it comes to the top of the water, usually by the time you get all the dough through it is ready to be drained.  Toss with a little butter or make a gravy to which you have added marjoram flakes for an authentic flavor.
Serve hot.

What you will need:

 
1/2 c. butter
1 c. sugar
2 eggs
2 c. flour
1 t. soda
1/2 t. salt
 3 large bananas (really ripe are the best)
1 c. chopped walnuts (optional, may want to leave out if this is for your toddlers)
 
1.  Cream together the butter and sugar. Then beat in the eggs.
2. Mix in the dry ingredients and then add the mashed bananas and nuts
3.  Pour into a greased 9x5x2 inch loaf pan and bake at 350 degrees for 50-50 minutes.  You can also use small individual loaf pans for cupcake tins just watch the time, won't take as long.

This one never lasts at a party!

What You'll Need:

2 8 OZ. cream cheese
1 lb ground turkey
1 1/2 jars medium heat salsa ( I like Herdez brand)
1 package Taco seasoning (I use Lawrey's brand)
4 oz. or more Pepper Jack cheese grated
2 - 3 tomatoes chopped
1 bunch green onions chopped - with some of the green parts too

In a glass baking dish spread softened cream cheese on the bottom. In a frying pan cook the turkey, crumble, and drain any fat. Add taco seasoning and heat through. Add salsa and heat through. Pour on top of the cream cheese layer and spread evenly. Add cheese, then green onions, then tomatoes.

Bake 350 degrees  20 - 25 minutes, or until bubbly.

Serve with tortilla chips

 

This easy one bowl recipe is a great last minute dish the entire family will love. Clean up is a snap.

What you'll need:

2 boxes frozen broccoli spears or tops
1 cup mayo
2 cans Cream of Celery soup
3 cups sharp cheddar cheese
2 green onions
1 egg
Salt & pepper to taste 

Follow the directions for thawing the frozen broccoli. Mix all the ingredients thoroughly (whip the egg prior to adding to the bowl) and transfer to 9 x 12 casserole dish. Bake at 375 for 35 minutes or until sides are brown and bubbling. Remove dish and add crushed goldfish for crunchy topping and bake for 5-10 more minutes. Let stand for 5 minutes. 

Try it for your next picnic at the park. Hummus is also a great snack to serve with raw veggies.

What You’ll Need
2 (15 oz) cans garbanzo beans, rinsed and drained  
1/3 cup fat-free yogurt  
1/3 cup tahini (sesame seed paste)  
3 garlic gloves  
1/2 cup chopped and drained sun-dried tomatoes packed in oil  
1 t. dried oregano   
2 t. lemon juice  

1. Process garbanzo beans, yogurt, tahini and garlic in the food processor until smooth.  
2.  Stir in sun-dried tomatoes and herbs then season to taste with the lemon juice.  

Refrigerate two hours before serving.  Makes 8 servings.

Summer time is a great time to serve fresh vegetable platters and with this dip you will want to have lots of veggies cut up to replenish the tray because it is a crowd pleaser. Try adding some new vegetables to the stand by carrot and celery sticks, broccoli and cauliflower florets, cherry tomatoes and mushroom caps such as: jicama sticks, zucchini or crook neck squash slices.  Side note: children will usually try new vegetables if they are raw. 

1 cup chopped fresh spinach
1/2 cup chopped fresh parsley
1/2 cup chopped fresh chives
3/4 t. fresh ground pepper
1/2 t. salt

Add all the ingredients to 2 cups Hellmans mayonnaise (or 1 cup mayo and 1 cup non-fat sour cream) and chill for at least 2 hours before serving.  Makes 2 cups of dip.

(This dip can be made in the food processor, saves time in the chopping process!) 

 

Take advantage of the last harvest! Here's a great recipe to also get more vegetables in your families diet.  This recipe will make two loaves one for your family and one for a neighbor or the freezer.

3/4 cup vegetable oil
3 eggs, beaten
2 t. vanilla
1 1/2 cup sugar
3 cups shredded zucchini
3. cups flour
1 t. baking soda
1 t. baking powder
1 t. salt
2 t. cinnamon 

Mix together all the dry ingredients and set aside.  Next in a large bowl mix together all the ingredients down to the flour.  Stir in dry ingredients and pour into 2 greased and floured 5 x 9 x 2 inch loaf pans.  Bake a 350 degrees until toothpick comes out clean, about 1 hour. 

Here is a light dessert that is sure to please and looks terrific.

1 pineapple scooped out (use 1/2 to dice into small pieces and 1/2 to dip)*

1 egg, well beaten

2-4 T. sugar

1 t. flour

1 8 oz. carton whip cream, whipped

Assortment of fresh fruit ie. strawberries, blueberries, kiwi, seedless grapes, banana rounds and apple slices (cut and drizzle with lemon right before making platter), etc.

In small sauce pan cook egg and sugar until bubbly then add flour to thicken. Remove from heat and add small pieces of pineapple and whipped cream. Place on platter and add fruit with toothpicks, kabobs or *scoop out 1/2 the pineapple to make serving boat, dice fruit then with the other 1/2 of pineapple cube into pieces to place on serving platter.
 

Add a little authenticity to your Cinco de Mayo festivities! 

1 8oz. package of softened cream cheese
1 can sweetened condensed milk
1 can evaporated milk
4 eggs
1 t. vanilla
1/2 c. sugar
 
 
1. Place 1/2 c. sugar in an 8" round cake pan. Stir constantly over high heat until sugar liquefies and turns light golden brown.  Remove from heat and make sure the bottom of the pan is coated with the carmelized sugar.
2. Mix eggs into softened cream cheese and then stir in milk.
3. Pour into cake pan.
4. Set into a pan of hot water and bake at 350 degrees for 45 min.
5. Cool.  Turn onto serving plate when ready to serve.
 
Note:  This delicious flan is more like a cheesecake instead of traditional custard.

California Fruit Pizza
 
1 recipe sugar cookie dough (package or home made)
1 8oz. package of cream cheese
1/4 c. sugar
1 8oz. container of whipped topping
2 c. fresh halved strawberries plus what ever you would like to top your pizza i.e., kiwi, mandarin orange slices, blueberries
 
1. On a large pizza pan roll out sugar cookie dough (1 package out of the dairy case will make a large pizza) bake until golden brown.
 
2. Mix together cream cheese, sugar and whipped topping.  Spread on cooled "pizza".
 
3. Decorate with your selection of fruit.  Chill until serving time.

Easter will come and go and you might find yourself with lots of left over hard boiled eggs. What to do? My research has turned up several ideas, some old, some new and some that had me wondering!
 
The obvious deviled eggs and egg salad sandwiches can take on a new twist by adding curry or chili sauce to your tried and true recipe. Eggs Divan are an old time favorite but what about an egg pizza? Can you image, that recipe sounded just like a regular pizza but added sliced hard boiled eggs instead of pepperoni. Sounded like a pretty desperate attempt at using up those eggs!

I finally settled on this one—it's perfect for my family's desire for hot and spicy, and takes care of the ham and egg left overs...yeah.
 
Spicy Eggs 'N' Ham
 
3 T. butter
3 T. flour               
1 t. dry mustard
3/4 t. salt                                   
1/8 t. pepper
1 1/2 c. milk
1 T. Worcestershire
1 T. chili sauce
Dash of Tabasco
6 hard boiled eggs, peeled and sliced
2 c. diced, cooked ham
3/4 c. diced sharp cheddar cheese
2 T. chopped parsley

Heat oven to 400 degrees.  In a saucepan melt butter, stir in flour, salt, pepper, mustard and then the milk. Stir until thickened.  Stir in Worcestershire, chili sauce and Tabasco.  In a 1 1/2 quart casserole, arrange layers of eggs, ham, cheese and sauce. Sprinkle with paprika. Bake 25-20 minutes. Right before serving sprinkle with chopped parsley. Makes 4-5 servings.
 
Note: Recipe adapted from the Goodhousekeeping Cookbook.

For St. Patrick's Day, here is a easy treat or a compliment for that corn beef and cabbage dinner.
 
What You'll Need:
3 c. flour
2/3 c. sugar
2 t. baking powder
1 t. soda
1 t. salt
1 3/4 c. buttermilk
2 eggs, beaten
2 T. melted butter
 
Measure flour, sugar, baking powder, soda and salt into a large mixing bowl.  At this point if your family likes raisins (a good source of iron and fiber) you could stir in 1 1/2 cups of seedless raisins.  Combine buttermilk, eggs and butter and add to the dry ingredients mixing just until flour is moistened. Turn into a greased 2 quart round casserole and bake at 350 degrees for about one hour. Remove from the dish while warm but allow to cool before cutting.

What You'll Need

1 pound salmon, cut into 2 individual portions

1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
2 shallots, minced
1/2 cup vodka
1/2 cup chicken stock
1 – 15oz can crushed tomatoes
Coarse salt and pepper
1/4 cup heavy cream
fresh basil, sliced thinly

Preheat oven to 400°

CREAM SAUCE
Heat oil in a sauté pan over moderate heat.
Add garlic, and shallots and gently sauté for 3 to 5 minutes.
Carefully add vodka to the pan (it may ignite) and allow to reduce.
Add chicken stock, tomatoes.
Bring sauce to a boil then and reduce heat and simmer.
Season with salt and pepper.

In the meantime, place salmon on a lined baking sheet.  Season with salt and pepper and a drizzle of olive oil.
Roast in oven until desired doneness, 12 – 15 minutes.

Transfer salmon to individual plates. Top with cream sauce. Serves 2

Recipe Provided By Our February Featured Neighbor: Melanie Barsuk
 

For those of you not partaking in alcohol this season, try this refreshing drink! It's our version of the Sea Breeze but we use diet friendly ingredients!

What you'll need:

Diet Cranberry Juice (Ocean Spray brand has only 5 calories per 8 oz serving!)

Lemon or Lime flavored sparkling water

Lemon or Lime wedges

Ice Cubes or Crushed Ice

Combine equal part Cranberry Juice with lemon or lime flavored sparkling water. Add lemon or lime wedge for garnish. This drink can be served in any glass. You might want to try it in a champagne flute to ring in the New Year!

Makes 5 doz.
2 3/4 c. flour
3 t. baking powder
1 t salt
3/4 t. cinnamon
1/8 t. nutmeg
1/2 c. butter
1 1/2 c. sugar
1 egg
1 t. grated lemon
1 t. vanilla
1/4 c. milk
 
1.  Cream together the butter and sugar in a large bowl.  Beat in the egg and lemon and vanilla.
2.  Stir in the dry ingredients, alternating with the milk to create a stiff dough.
3.  Divide the dough in half and add food color to one half to create pink.  Dough may be easier to work with if you chill for at least 2 hours or overnight before making the canes.
4. To make a cane, pinch off enough dough to form a thin 5 inch long roll.  Your little experts with play dough will make quick work of the two batches of dough. Then take one of each color and twist together and shape into a cane.
5. Place on a non stick cookie sheet and bake at 350 degrees for about 10 min.
 
These tasty little cookies are fun to make and add interest to your holiday cookie plate.  They also make great gifts or tied with ribbon can be hung from the tree.

4-5 medium sized sweet potatoes

3/4 cup sugar
1/2 t. vanilla
1/4 lb. butter
 
Boil potatoes until soft.  Peel and mash, adding the above ingredients.  Place in 1 1/2 quart casserole and top with little marshmallows.  Heat in a moderate oven until marshmallows are golden brown.
 
Sweet potatoes are a great source of vitamin A and always good this time of year.  If your little ones turn their nose up at these gems, try this recipe.  It's so yummy, it taste like pie without the crust.

1/2 c. sugar                                                                         

2 eggs

1/4 c. oil

1 1/2 c. pumpkin pie mix

1 1/2 c. flour

1 t. baking powder

1 t. soda

 

1. Grease and flour a loaf pan and preheat oven to 325 degrees.

2. Mix together the first four ingredients in a large bowl.

3. Add dry ingredients and mix until combined.

4. Pour into the loaf pan and bake about 45 minutes or until a pick comes out clean.  Cool well before slicing.

This  is a very moist bread with a wonderful pumpkin pie taste that stands alone and with the reduced sugar and fat makes a great fall treat.

This dip has been passed around our family and friends for so long, who can remember the author/inventor? Sure, everyone has THE artichoke dip, but this one disappears faster that you can say "how do you make this"?

1 can artichoke hearts (non-marinated)

1 cup mayo

1 cup parmesan cheese

2 teaspoons chopped garlic

Pre-heat oven to 325º. Chop artichokes into small pieces. In large bowl, combine artichokes, mayo, cheese and garlic. Spread into pie plate, sprinkle with paprika, and bake for 30 minutes. Serve with crackers. Could not be easier. Think you have a better version? Tell us about it!