Jenny's Roast Pumpkin Lasagna

Roast Pumpkin LasangaFrom: http://www.pumpkinrecipes.org/
Ingredients:
2 Cups Ricotta Cheese
1 Egg, scrambled
Nutmeg
1 sugar Pumpkin or Butternut Squash
½ medium-sized onion, white or yellow, chopped
½ cup vegetable or chicken stock/ water
1 clove garlic, minced
¼ teaspoon nutmeg
Sage, dried 1/8 teaspoon or fresh chopped ¼ teaspoon
½ Cup Parmesan Cheese
¼ cup brown sugar
2 cups shredded Mozzarella
Olive Oil
1 Box of Lasagna noodles
Directions:
1) Preheat the oven to 350 degrees F.
2) Bring water to a boil and then add the lasagna noodles.
3) Meanwhile, while the noodles are cooking, peel, deseed, and chop up the sugar pumpkin or squash, half an onion, and coat all with oil, salt, and brown sugar, and ¼ teaspoon sage and spread evenly on a baking sheet. Roast at 375 degrees F for 10- 14 minutes. When the pumpkin is fully cooked, add the garlic and cook for an additional 3 minutes. Take out and allow to cool a little.
4) Scoop the pumpkin into a blender filling half-way each time and pureeing until smooth. Empty the contents into a bowl.
5) Separately, combine and stir the two cups ricotta, the mixed egg, ¼ cup parmesan, 1 cup of the mozzarella, ¼ teaspoon nutmeg in a bowl with a couple pinches of salt and a sprinkle of pepper.
6) Drain the noodles when done cooking according to the directions on the package.
7) Begin layering the lasagna by putting some oil on the bottom of the baking dish. Then add a layer of pumpkin, then add a layer of noodles, then add a layer of the ricotta and mozzarella mixture, another layer of noodles, pumpkin mixture, and so on, alternating ricotta mixture and pumpkin layers. The top should be noodles, cover with the remaining shredded mozzarella and the rest of the parmesan and drizzle with oil. Cover with baking dish with foil.
8) Bake at 350 degrees F for 40 minutes. Uncover and bake for an additional five minutes.
Author: Melissa Bump

Amy's Pumpkin Bread

Pumpkin Bread

Mix:
3 C. sugar
1 C. oil

Add:
1 (15oz) can of pumpkin
4 eggs, beaten

Mix below dry ingredients alternately with 2/3 c water
3 1/2 C. flour
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1/2 tsp cloves
1 C. chocolate chips (optional...when is chocolate optional?)

Pour into two greased loaf pans. Bake at 350 for 1-1 1/2 hours until the crack on top looks dry. If you make muffins or smaller loafs, the baking time will be less. I do the mini loaf pans for about 45 minutes.

Crescent's Pumpkin Coconut Bread

Pumpkin Coconut Bread

Beat Together:
1 1/2 C. Oil
5 Eggs

Stir In:
1 can (14.5oz) Pumpkin

Sift Together and Add:
2 C. flour
1 1/2 C. Sugar
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda

Stir In:
2 (3oz) pkgs coconut pudding/pie filling mix
1 C. Chopped nuts
1 C coconut

Bake @ 350 in 2 greased loaf pans for about an hour.

Susan's Pumpkin Whoopie Pies with Cream Cheese Filling

Pumpkin Whoopie Pies with Cream Cheese Filling

Makes 12-14

3 cups AP Flour

1 Tablespoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground ginger

½ teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 cup brown sugar

1 cup Splenda (use could white sugar if you like)

1 cup vegetable oil

1 - 15 oz. can of pumpkin

2 large eggs

1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. 

Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.

Cream Cheese Filling

1 - 8 oz. package of cream cheese, softened

1 stick of unsalted butter, room temperature

1 - 16 oz. package of powdered sugar

about a capful of vanilla extract

a pinch of cinnamon (to taste)

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece. 

Enjoy right away or chill overnight.

Stef's Pumpkin Chili

Pumpkin Chili

Ingredients

• 2 pounds ground beef
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 (15 ounce) cans kidney beans, drained
• 1 (46 fluid ounce) can tomato juice
• 1 (28 ounce) can peeled and diced tomatoes with juice
• 1/2 cup canned pumpkin puree
• 1 tablespoon pumpkin pie spice (Didn't have so I found alternative here)
• 1 tablespoon chili powder
• 1/4 cup white sugar

Directions

1. In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour.

Turkey Waldorf Pita (Stef)

Turkey Waldorf Pita

Ingredients

• 1 cup cubed cooked turkey
• 2 celery ribs, chopped
• 1/2 cup chopped, peeled tart apple
• 1/2 cup halved seedless grapes
• 1/4 cup chopped walnuts
• 1/4 cup mayonnaise
• 4 lettuce leaves
• 2 (6 inch) pita breads, halved

Directions

1. In a bowl, combine the turkey, celery, apple, grapes, walnuts and mayonnaise. Place a lettuce leaf in each pita half; fill with turkey salad.

Caramel Toffee Fruit Dip (Susan)

Caramel Toffee Fruit Dip

1- 8oz package of cream cheese, softened
3/4 Cup Brown sugar
1 tsp vanilla (you can add more to taste)
Toffee Bits - found in baking section, try the kind with chocolate if you want!

Combine cream cheese, brown sugar, and vanilla.  Add desired amount of toffee bits.

Praline Sweet Potatoes & Apples (Jenny)

Praline Sweet Potatoes & Apples

(from Pampered Chef)

1/4 cup butter or margarine

3 medium sweet potatoes (1 pound), peeled and sliced 1/4 in thick

1/4 cup packed brown sugar

1/4 cup chopped pecans

1/4 tsp ground cinnamon

1/8 tsp salt

2 apples, peeled,cored and sliced

In 10-in skillet, melt butter over medium heat. Add sweet potatoes; cover and cook over medium heat 5 minutes. Turn slice over. Reduce heat; cover and cook 5 minutes longer. Remove potatoes from skillet. Stir in sugar, pecans, cinnamon and salt. Return potatoes to skillet with apples; mix lightly to coat. Cook stirring occasionally, 5 minutes or until potatoes and apples are glazed and tender. Yeild 4 servings 

Apple Cinnamon Bismarks (Jenny)

Apple Cinnamon Bismarks

(from pampered chef)

1 pkg grand-size refigerated buttermik biscuits

1 cup canned apple pie filling

3/4 cup sugar

3/4 tsp ground cinnamon

6 tbsp butter or margarine,melted

Pre-heat oven to 375. Place biscuits 2 inches apart on greased baking shet. Bake 11-15 minutes or until golden brown. Meanwhile, place pie filling in large bowl; mix well with pastry blender until no apple chunks remain. Spoon filling into cake decorator or pastry bag fitted with large tip; set aside. In medium bowl, combine sugar and cinnamon, Dip hot biscuits in butter; turn over to coat both sides. Add to sugar mixture; turn over to coat completely. Insert tip of decorator into sides of biscuits; squeeze small amount fo filling into centers. serve warm. Makes 8

Bethany's Wanna-be PF Chang’s Lettuce Wraps Recipe

Wanna-be PF Chang’s Lettuce Wraps Recipe


Ingredients for pouring sauce:
1/4 cup sugar
1/2 cup warm water
2 tablespoons gluten free tamari (or regular soy sauce if you’re not concerned about gluten)
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 teaspoon hot water
1 tablespoon dijon mustard
2 cloves garlic, minced

Ingredients for stir-fry sauce:
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Ingredients for chicken stir-fry:
2 tablespoons extra virgin olive oil
2 tablespoons sesame oil
2 boneless skinless chicken breasts, cubed to 1/2″
1 – 8oz can sliced water chestnuts, minced to the size of corn kernals
1/2 cup mushrooms, minced to the size of corn kernals
1/2 onion, chopped fine
3 cloves garlic, minced fine
6 large leaves of iceberg lettuce or nappa cabbage

To make the pouring sauce:
In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and throw in the fridge until you’re ready to eat.
Just before serving, combine 1 teaspoons hot water with dijon mustard and garlic and mix in small bowl. Add to the pouring sauce, 1/2 a teaspoon at time to taste.

To make the stir-fry sauce:
Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.

To make the chicken stir-fry:
Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until mostly cooked through, about 5 minutes.
Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish.
Serve stir-fry with iceberg lettuce or nappa cabbage leaf wraps and top with pouring sauce.

Variation: you can do the same thing with ground beef, if you like.

Bethany's Orange Julius

Orange Julius
6 oz. frozen orange juice concentrate
1 cup milk
1 cup water
1/2 cup sugar (or 1/4 cup regular sugar, 1/4 cup powdered sugar)
1 tsp. vanilla extract
8-9 ice cubes

1. Combine all ingredients except ice cubes in blender.
2. Blend for about 1-2 minutes, adding ice cubes one at a time

Chili-Lime Popcorn (Martha Stewart)

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup popcorn kernels
• 1 1/4 teaspoons chili powder
• 1 1/4 teaspoons ground cumin
• 1/2 teaspoon coarse salt
• 1 tablespoon finely grated lime zest
• 1 large lime wedge (about 2 limes total)

Directions

1. Heat 1 tablespoon oil with 3 popcorn kernels in a large, heavy saucepan over medium heat. When kernels pop, add remaining 1/2 cup kernels. Cook, covered, shaking pan occasionally, until popping slows, 6 to 7 minutes. Remove pan from heat; let stand, covered, 1 minute.
   
2. Stir together spices, salt, and zest in a small bowl. Toss hot popcorn with remaining tablespoon oil in a large bowl; sprinkle with spice mixture. Squeeze lime wedge over popcorn. Toss to coat.
   

Renee's Blueberry Scones with Lemon Glaze

Blueberry Scones with Lemon Glaze by Tyler Florence

Scones

2 c all purpose flour

1 T baking powder

½ t salt

2 T sugar

5 T unsalted butter

1 c heavy cream

1 c fresh blueberries

Lemon Glaze

½ c freshly squeezed lemon juice

2 c powdered sugar, sifted

zest of 1 lemon, finely grated

1 T unsalted butter

Preheat oven 400.  Sift together flour, baking powder salt, and sugar.  Cut in butter.  It should look like coarse crumbs.  Make a well in center and pour in heavy cream.  Fold together until just incorporated.  Do not over-work.  Toss the blueberries in some flour, helps not sink while baking, and fold them into batter. Try not to mash.

Press dough into 12”x 3”x 1-1/4” rectangle, Cut in ½ and ½ again making four 3” squares. Cut on a diagnoal and place on cookie sheet.  Bake 15-20 minutes. 

In a microwave-safe bowl, mix powdered sugar and lemon juice until dissolved.  Add the lemon zest and butter.  Nuke for 30 sec.  Whisk the glaze to smooth out any lumps and drizzle over the tops of scones. (He suggests letting the scones cool a little before glazing, and waiting a minute after glazing, but who can wait that long!)

Renee's Lemon Chicken

Chicken

4 boneless skinless chicken breasts(cut in bite sized chunks)

2 T cornstarch

¼ t. salt, dash of pepper

1 T oil

Sauce

1-1/2 c water

2-1/2 T cornstarch

fresh squeezed lemon juice  from 1-1/2 lemons

1/3 c white sugar

1 t. chicken bouilion

zest of one lemon

Sauce:  In saucepan, bring all but the ingredients but the lemon zest to a boil. Taste and adjust if needs more lemon juice or sugar.  When you like it, remove from heat and stir in zest.

Chicken:  In a mixing bowl, stir together salt pepper and cornstarch.  Then add chicken and stir to coat.  Heat oil in large non-stick pan.  Brown chicken until golden and just cooked through(about 5-8 minutes).  Add enough sauce to coat and bring to boil again then turn off and serve.  Serve extra sauce with meal for your rice.  

Double Tomato Bruschetta

Double Tomato Bruschetta (Kellie Hood)

Ingredients

• 6 roma (plum) tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• 2 cups shredded mozzarella cheese

Directions

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.

Asian Style Lettuce Wraps

Asian Style Lettuce Wraps  (Amy's)

4 Heads of Romaine lettuce leaves
2tsp toasted sesame oil
2 lbs ground sausage or spicy italian pork
1/4 head of purple cabbage
1/2 head cabbage

Prep: Heat oil in skillet and then add ground meat. Stirring continually, break up into small bits as it cooks. Chop cabbage thinly then add to cooked meat. Continue cooking, stirring occasionally for 2-3 miutes. Turn off heat and cover with lid.

Spicy Sauce:
1 c corn syrup
1/2 c rice vinegar
1/2 Tbs peanut butter
1/2 crushed red chili pepper
1/3 c. soy sauce

Bring ingredients to a boil and cook 3-4 minutes. Heat before serving. Place spoonfuls of meat on lettuce leaves and pour heated sauce over them.

Caramel Apple Salad

Caramel Apple Salad
From Taste of Homes Cookbook

3 Granny Smith or other green apples, diced
3 red apples, diced
6 bars (2.07 oz each) Snickers
1 tub Cool Whip

Mix apples and chopped candy bars in large serving bowl until well blended. Gently stir in whipped topping. Refrigerate until ready to serve. Makes 20 servings.

Crab Brushetta

Crab Brushetta
From: Taste of Homes Magazine

1/2 cup finely chopped shallots
2 garlic cloves, minced
2 tbsp plus 1/4 cup olive oil, divided
2 can (6oz each) lump crab meat, drained
1 cup chopped seeded plum tomatoes
1 1/2 tsp minced fresh basil or 1/2 tsp dried basil
3/4 tsp minced fresh oregano or 1/4 tsp dried oregano
8 slices Italian bread (1/2 inch thick)

In a large skillet, saute shallots and garlic in 2 tbsp oil until tender. Add the crab, tomatoes, basil, and oregano; cook and stir for 5-6 minutes or until heated through. Removed from heat. Brush both sides of each slice of bread with remaining oil. In another large skillet, toast bread for 1-2 minutes on each side. Cut each slice in half; top with crab mixture. Yield: 16 appetizers.

Spinach Salad

1/2lb fresh mushroom, sliced
1 red onion
2-3 bunches of spinach (bagged)
1 head of lettuce (romaine)
1/2lb grated Swiss cheese
1 pkg cooked bacon, broken into bite sized pieces (or bacon bits)
1/2 c. chopped celery

Dressing
3/4 C. sugar (Splenda works too)
1 tsp dry mustard
1tsp salt
1 1/2 T poppy seeds
1 C. Oil
1/2 C. apple cider vinegar
1 T. Grated onion

Place all salad ingredients in a bowl. Toss refrigerated dressing over salad and serve.

Just a wee bit....

A wee bit of me...How is that even possible. There isn't anything wee about me. Unless it is a Wii bit about me...but I digress. I will give you a little at a time...don't want to overwhelm anyone.

how often do you do laundry?

A better question is, "Do you ever stop doing laundry?" With 5 kids you can imagine. Then add to that Hubs who really likes a fresh pair of pants/shorts and refuses to use a towel more than once...yeah. Between the people in my house and the beds and towels and hand towels and wash clothes and rags....there is almost always a load running.

what is your favorite type of cookie?

Pretty much if you have just taken it out of the freezer, I will devour it. I don't love fresh hot cookies. I will eat them, of course, because who turns down a cookie? But take them out of the freezer, watch out. And just a side note, raisins should never be cooked. Ever. Especially not in a cookie. I'm just saying.

What would you do with an extra $2000 per month?

Oh, the possibilities. With that much more, I am sure that I would pay someone to do some of my deep ugly cleaning...dusting, mopping, wall cleaning, vents, LAUNDRY, etc. But I ain't paying some-one the whole $2000 for that. I think I would save up for a fun vacation. And we could fly. And stay in hotels. And eat out everyday for a week!!  But my reality is it would probably go to debt and food and clothing and field trips for my kiddoes. BORING!

What was/is your favorite subject in school?

Choir was probably my favorite, but if my boyfriend was in the class, I was happy. I know, I know. Lame. But what teenage girl isn't at least a little bit lame. (Yes, I know lame is such an '80's term...but hey, it works!)

Have you ever ridden in a hot air balloon?

I would have to say no. There isn't enough hot air to lift me off anything. Plus, it's a basket. 100+ feet off the ground. With fire blowing right above you. No seat belts. No parachute option. I would say that's pretty unsafe. But that's just me. That being said, we live where the largest hot air balloon festival is hosted every year and that is quite an amazing sight to see. I'm glad someone is willing to risk their life for my enjoyment.

What was your high school mascot?

Me! I was the mascot. Okay, so that lasted about 2 months, but it was fun being a Bobcat. Fun having 13 and 14 year old pull your tail, and making little kids cry. Mocking the cheerleaders and not getting in trouble. Getting to be the center of attention for a few hours. It was great. But, it also gets really hot in there. And messes up my teenage girl hair. So I stopped.

If you had the chance to go into space, would you?

If you promised that the spaceship wasn't a Southwest made vessel, I might consider it. Who am I kidding. I remember seeing what happened to the Challenger. Yeah, I don't want to leave my 5 kids motherless. For what? To be able to get a really cool window seat. I'm good.

How often do you go dancing?

Ummmm....never. Hubs is Deaf. Meaning, he hears nothing. Nada. That includes music. I wrote about that here. So dancing will have to wait.

Would you rather drive or fly?

If it's just me, I would rather fly. Faster. Easier. Plus someone brings me peanuts and half a soda. Awesome. If it is with Hubs, driving is a lot of fun...an extended period of uninterrupted time. If we have all 5 kids, that's a tough call. Would we have our own personal jet? Because even though the flight is faster, we have to deal with all those grouchy, impatient co-passengers. I don't handle rolling eyes very well. Driving is a little crazy, and I lose a lot of hair and I am pretty sure there is a place on my brain with a bunch of scar tissue from our last trip. But it is do-able...and affordable.

Have you ever been caught re-gifting?

I have never been caught. But I have only re-gifted once. Well, as long as you don't count handing down clothes to my kids..."Hey, look! Mommy got you some new pants! Oh, the hole? It's the style these days. I know. They do look like Kobe's old pants. Nice." If you don't count that, then once...a few weeks back. But they were unused baby clothes. Never worn...not even once. But caught, never.

And there you have it. My long winded answers to all those questions.

Hey, I rarely post on this blog. So if you like what you read, check out my main blog, Ooops...There Goes My Mind.. Would love to see ya there!!


Thanks, Leigh Ashley, for letting me share a wee bit of me!