Peanut Butter Pumpkin Cookies

LOVE these cookies! Super easy, super cute & not to mention super yummy!! We made them for FHE tonight and they were a hit.

Ingredients:
1 roll (16.5 oz) Pillsbury refrigerated peanut butter cookies
1 egg yolk
1/2 cup all-purpose flour
1/3 cup orange decorator sugar crystals
14 twisted butter-flavor pretzel sticks, broken in half

Directions:
1. Heat oven to 350°F. Spray cookie sheets with cooking spray. In medium bowl, stir cookie dough, egg yolk and flour until well mixed.
2. Pour sugar crystals into small bowl. Shape dough into 28 (1-inch) balls; roll in sugar crystals. Insert 1 pretzel piece into each ball for pumpkin stem. Using toothpick or tip of teaspoon, make lines around sides for pumpkin ridges. Place balls 2 inches apart on cookie sheets.
3. Bake 9 to 11 minutes or just until set in center when touched with fingertip. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.

Minestrone Soup

We had this at our Enrichment night last week and it was so yummy!

1/2 pound bacon
1/2 pound sausage
1 onion, chopped
Fry, then drain very well.

1 qt. tomatoes
3 large celery sticks, cut up
2 carrots, cut up
1 or 2 small zucchini, cut up
2 tsp. sweet basil
1/3 cup parsley
1/2 tsp. garlic powder (sometimes we use a clove of garlic cut up very fine)
Add all this together, with additional water.

simmer for 30 minutes.

Add:

2 cans bean with bacon soup
2 cans beef broth

simmer 1 hour.

Add 1 cup frozen peas just before the soup is served.

Serve with Parmesan cheese on top.

Pumpkin Pancakes

2 C. Krusteaz Complete
2 T. brown sugar
1 ½ t. pumpkin pie spice
½ C. canned pumpkin
1 1/4 C. water

So that is the real recipe however, I also add about ¼-1/2 C. applesauce, sprinkle of cinn/sugar and splash of vanilla, you can choose to do that or not. It is delicious either way. If it is too thick add more water.

Whipped topping
1 C. heavy whipping cream
2 T. real maple syrup
¼ C- ½ C. powdered sugar

whip together until it forms peaks.

After topping with whipped cream sprinkle pancakes with cinnamon.

Enjoy!

Note about Krusteaz- you can get a big bag of this at Sam's Club or Costco for under $6- it is great for food storage because it only requires water and is in a big "zip bag.". You could use another "complete" pancake mix or even just make up your pancake mix as directed and add the remaining ingredients. Add water until it's the right consistency, I would guess, if you do this.

Monster Cookies

Remember these, ladies?! :) I have grandma's original recipe, but it is so big, the batch makes like a million cookies. This is the shortened version. :) Don't these cookies just bring back so many memories?! I've decided to make these a new family tradition with my little family, maybe at Christmas time, in honor of Grandma & Grandpa Sutherland. I am gong to make these tomorrow with the girls.... umm, can't wait!

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate candies (M&M's)
1/2 cup chocolate chips
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins (if using), baking soda, and oatmeal. Drop by tablespoons (if you want to make smaller/normal size cookies) or you can make "monster-sized" ones like g-ma. Place 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

**Made 20 "Monster-sized" cookies. :) **

Caramel Toffee Fruit Dip

1 8-oz. package cream cheese (you can use light cream cheese)
3/4 c. brown sugar
1 1/2 tsp. vanilla (you can add more to taste)
Toffee bits (look by the chocolate chips in the baking aisle)

Allow cream cheese to reach room temperature. Combine cream cheese, brown sugar, and vanilla with an electric mixer. When ready to serve, stir in about 1/2 a bag of toffee bits with more sprinkled on top. Serve with assorted fruit.

Sweet & Spicy Pumpkin Seeds

We had these at Jess's baby shower & they are so so good! My new favorite! I like the combination of spicy and sweet.

(Recipe by Martha Stewart)
1 medium pumpkin
5 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of cayenne pepper, to taste
1 1/2 tablespoons peanut oil

Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.
**Pumpkin seeds must be completely dried out in the oven before combining with spices.**

In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool.

These may be stored in an airtight container for up to 1 week. Makes 1 cup.

GORP

Not sure why the name is GORP....but Dee Dee Baker made this every Fall, and since then, it has been a family favorite. We always make it General Conference Weekend.
Super easy to make. Really cute in a mason jar, and then given to families. We sometimes give it to the families that we "Boo". Love you guys!

Candy Corn
M&Ms
peanuts
raisins
Mix together and enoy....yummy!

Monster Munch (Halloween Popcorn Mix)

Got this recipe from one of my favorite websites (ourbites.com) and will be making it for the ladies I visit teach this year. Can't wait to try it!

1 package Almond Bark (1 lb)
2 bags popcorn
1 C candy corn
1 C dry roasted, salted peanuts
1/2 C Reeces Pieces

Pop popcorn and place in a large bowl. Much larger than you think you need. The largest you have. It will make mixing easier! Pour peanuts, candy corn, and reeces pieces on top.
Take a large knife and break up almond bark. Melt according to package directions... just chop it up a little and microwave it in intervals until smooth and melted. Pour over popcorn mixture.
Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps.
This makes a big batch so it's great for packing up into cute bags and sharing!

**If you've never bought almond bark before, you can find it in most normal grocery stores in the baking isle, usually by the chocolate chips. It comes in a 1lb brick, scored into squares and it melts really easily in the microwave or stove top. It tastes like white chocolate, but is much easier to work with.**

Super Easy Pumpkin Chocolate Chip Muffins

Can you tell I am on a pumpkin kick right now?! Umm, LOVE me some pumpkin & love this time of year! :)

2 spice cake mixes (Duncan Hines is what I used)
1 30-oz. can pumpkin
1 12-oz. bag of semi-sweet chocolate chips

Preheat oven to 350. Combine cake mixes and pumpkin. Add in chocolate chips.
Spoon mixture into lined muffin tins. This can make as many as 48 muffins or as few as 36, just depending on how full the tins are filled. These really don't rise very much, so you can fill the tins pretty full.
Bake for 22-25 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean.

Whole-Wheat Peanut Butter Waffles

2 1/2 cups whole wheat flour
4 teaspoons baking powder
1/2 cup creamy peanut butter
1 1/2 Tablespoons sugar
2 eggs, beaten
2 1/4 cup milk
1/4 cup vegetable oil (I use canola since it's a little healthier or use applesauce instead to make even healthier)
1/4 teaspoon salt
Cooking spray

In the bowl of an electric mixer combine first 8 ingredients.
Preheat waffle iron. When it is hot, spray the surface lightly with cooking spray.
Fill a medium size ladle with batter and pour onto waffle iron. Cook until waffle is golden brown- 3 -5 minutes.
Serve hot with maple syrup and/or fresh berries and a little powdered sugar.

makes 6-8 servings

Kiwifruit Pear Smoothie

8 oz plain yogurt (vanilla is good too)
1 cup pears, peeled & diced
1 banana, peeled & cut into chunks
1/4 cup honey
1 cup ice cubes
6 kiwifruits

Combine yogurt, pears, bananas and honey in blender. Pulse until smooth. Add ice cubes one at a time and process until smooth. Slice each kiwifruit in half and spoon fruit out into blender. Pulse just until blended.

I add 1 scoop of vanilla protein powder if I am drinking as a meal.

Makes 4 servings

Chicken Enchiladas!

This is one of my favorite dinners to make. I learned about it on Oprah (she had the chef on her show) It is yummy!!
Ingredients:
Roasted Chicken
16 ounce bottle or can enchilada sauce
6 low-fat or fat-free tortillas
1 jar salsa
2 cans refried beans
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded sharp Monterey Jack cheese
1/2 cup low-fat sour cream
1/4 cup kalamata olives , pitted
1 jalapeño , chopped and seeded

(optional) Garnish- avocado, sour cream, salsa, shredded cheese.

Serve with Mexican Rice

Directions
Heat oven to 400°.

Pour the can of enchilada sauce into a pie dish. Dip tortillas in the sauce to soften them.

On a cutting board, gently spread refried beans on one side of each tortilla. Add enough diced Roasted Chicken to cover the beans. Sprinkle with cheddar and Monterey Jack cheeses. Add olives, chopped jalapeño and salsa (optional).

Roll up the tortillas and place seam-side down in a 9" x 13" baking dish.

Blend the sour cream into the remaining enchilada sauce in the pie dish. Pour over enchiladas and sprinkle remaining cheese.

Cover and bake for 25-30 minutes until hot and bubbly.

I garnish them with a sour cream, little salsa, avocado, and cheese. Serve with Mexican rice. (I use the Lipton bag kind) Enjoy! :O)

Candy Corn Bark

A cute little gift I do for the ladies I visit teach.

Ingredients:
10 Halloween-colored chocolate sandwich cookies, chopped (I used regular Oreo's)
3/4 cup broken small pretzel sticks
12 ounce bag of white chocolate chips
1 cup candy corn
orange and brown sprinkles, or whatever color sprinkles you would like... green & purple could be cute too.

1. Line an 8x8 baking sheet with parchment paper and lightly grease with non-stick cooking spray.
2. Spread the cookies and pretzels in the bottom of the pan.
3. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. (White chocolate burns easily so watch carefully).
4. Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly.
5. Top with candy corn and sprinkles.

Let cool until firm. Break into pieces and store in an airtight container.

(Recipe from all recipes)

Toasted Pumpkin Seeds

1/2 C pumpkin seeds, clean and dry

1/2 T butter

1/4 t olive oil

1/4 t celery salt

1/4 t onion

1/8 garlic

1/8 paprika

pinch cayenne

Kosher salt

Preheat oven to 400 degrees. Melt butter and add olive oil to it. Place seeds in a small bowl and toss with butter and seasonings (except kosher salt). Lay in a single layer on a foil-lined baking sheet. (You can, of course, use any seasoning mix you want--be creative!)

Bake for 15-20 minutes or until golden brown. Give one a try and sprinkle on kosher salt if needed.

Tyler Florence's (from Food Network) Fall Salad

(This was served at Jess's baby shower as well and is soooooooo yummy! My new favorite!!)

Ingredients:

Candied Pecans:
2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/2 cup raw pecans

Maple-balsamic dressing:
1 small shallot, finely diced
1 teaspoon Dijon mustard
2 teaspoons balsamic vinegar
1/4 cup extra-virgin olive oil
2 teaspoons maple syrup
Kosher salt and freshly ground black pepper
1 head endive, separated leaves
2 hearts frisee, hand torn
1 large radicchio, torn leaves
1 red pear, sliced
1/4 cup shaved Parmesan


To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.

Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.


Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.

Cinnamon Rolls

Dough:
1/2 c. Sugar
1/2 c. Potato Flakes
1/2 c. Powdered Milk
2t. Salt
4 C. flour
1 Cube Margarine
3 C. Hot Water (don't get it too hot, or it will cook the potato flakes)

Mix all the above ingredients together, then add: 2 T Instant Yeast and 2 Eggs; Mix for 2 minutes.

Then add an additional 3-4 cups more flour and mix.
Let rise for 1 hour- covered with a damp cloth.
Divide the dough in half and roll out into rectangles.
Brush with softened or melted butter- ALL OVER
Sprinkle with Cinnamon and Sugar (1c sugar to 2T. cinnamon)
Roll up and cut each roll into 12 slices
Let rise again

Bake at 350- 375 for 10-13 minutes
Frost while still warm

Frosting:
8 oz. cream cheese, softened, room temp.
1t. pure vanilla extract
1 stick unsalted butter- room temp.
1 lb. confectioners sugar

Beat cream cheese and vanilla on medium until creamy. Gradually add butter, then reduce speed to low and add the powdered sugar.

Pumpkin Shaped Cheese Ball

I don't, personally, eat cheese balls, but I am making this for Jess's baby shower & thought it was a fun little appetizer for fall. :) It makes for a cute little centerpiece as well.

2 (8 oz) blocks extra-sharp Cheddar cheese, shredded
1 (8 oz) package cream cheese
1 (8 oz) container chive and onion cream cheese
2 tsp paprika
½ tsp red pepper
1 broccoli stalk
Red and green apple wedges
Sliced baguette and/or crackers

Combine the first ingredients in a food processor and process until blended. Scrape all of the cheese together and roll into a ball. Refrigerate 4 hours.

Shape the mixture into a ball that resembles a pumpkin. Score the sides with a knife. Use the broccoli stalk to resemble a pumpkin stem.

Serve with apples, baguette and/or crackers. Can be stored in refrigerator up to 2 days.

French Onion Soup

6 or 7 large onions (enough to fill up a large soup pan)
1/2 cup of white wine (cooking wine)
1 quart of beef stock or broth
2 cloves of garlic
salt and pepper
thyme to taste
1 bay leaf
Worshtershire sauce to taste

Directions:
Cut up all your onions. Put 2 tablespoons of butter in a pan on stove. Medium to med. low heat. Place all the onions in the pan. Add salt and pepper, garlic, thyme, and bay leaf. Cook on med. low heat for 25 to 45 min. Stirring frequently to promote even browning of the onions. Once they are brown and carmelized add the white wine and stir around to deglaze the pan. Then add 1 quart of beef stock, ( I added less than that, because I like it thicker. add what you like) Then add worshtershire sauce. Simmer for 10 minutes.
Croutons:
1 small crusty bread loaf
swiss cheese
Directions:
Toast bread in oven on broil, once toasted add cheese, and broil again until melted. Add to your soup. This is yummy with or without the bread. This is from Racheal Ray. I loved it.

German Pancakes

Preheat oven to 400

Melt 1/4 C butter in deep dish pie pan, 11x7 pan, or German Pancake pan
*** I realize that's a ton of butter. I'm just typing the recipe. You can reduce it, but the results might not be the same.***

While butter is melting-
Place in blender: (makes 1 pancake, I usually double and blend seperately)

1 C milk
2 eggs
2/3 C regular flour
2 T sugar
1/2 tsp salt
1/2 tsp lemon zest ( I don't measure it anymore, I just zest half a lemon)
1/2 tsp cardamom

blend quickly (like less than 30 seconds)

Remove pan from oven when butter is melted (watch carefully so it doesn't brown) and pour in batter.

Bake at 400 for 30-ish minutes. It depends on your oven. It should be golden brown, not too dark, not too light.

Top with powdered sugar and fresh lemon juice . . . and extra butter if you want to die.

Enjoy!

Colorburst Cupcakes

(This one is for you, Alisa. You were wanting to know how April made that cake for Peyton's party...here it is. This recipe is from Cathy. She made these cupcakes for her son's b-day as well. Not sure if this is the recipe April used, but it's the same "look" at least. I'm going to try these too... super cute!!)

1 white cake mix

2 eggs

1 C sour cream

1/2 C milk

1/3 C vegetable oil

Combine all ingredients until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes. Divide batter according to how many colors you are using. I used 5 colors and it worked out to a little over 1 cup for each color. Use food coloring to color batter to desired intensity. I used a 1/4 t and they were very bright! You could easily make pastel rainbows using a little less.

To get a layered stripe like I used, you'll want to put a spoonful of each color in the cupcake one at a time. The batter is thick, so it won't spread on it's own. A great tip is to set out a little bowl of water where you're working. Dip your finger in the water and then gently spread the batter out. The water will make it so the batter doesn't stick to your fingers. Another tip is to use a measuring spoon and some water to measure out how many teaspoons/tablespoons are going to fit in your cupcake. Then divide that by how many colors you have so you know how much of each color to use for each cupcake. For my 5 colors, it worked out perfectly with 2 t of each color in each cupcake. So I put in 2 t of blue in the bottom of each cupcake and spread it out with my finger. Then I put in 2 t of green on top of that, then yellow, etc.

Bake them according to the package directions, until a toothpick comes out dry. Top with frosting.

Pumpkin Pie Milkshake

(This ones for you, Shaunie. No need to stop at Jack in the Box) :)

1/3 C canned pumpkin
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
a few graham crackers

Pop it all in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.

Tip: Here's the problem with making thick, diner style milkshakes at home: A lot of times you have to add so much milk to the thing to get the blender to process that it turns into a milk-slushie instead. Or you have to blend and plunge, blend and plunge, etc. You know the drill, right? So if you have any trouble with your blender, I would recommend blending everything but the ice cream first and then mashing it into the ice cream by hand (well, with a hand. Holding a fork or spoon :) If your scooped ice cream sits out at room temp while you measure the other things and get them all ready, then by the time you mash it all together it should be a good consistency.

Sprinkle with crushed graham cracker crumbs before serving.