Pumpkin Chocolate Chip Cookies

Last year I posted this recipe for pumpkin cookies, but I have a new favorite!

1 cup pumpkin
1 egg
1 1/2 cups sugar
1/2 cup shortening
1 t nutmeg
1 t cinnamon
1 t vanilla
2 1/2 cups flour
1 t salt
1 t baking soda
1 t baking powder
chocolate chips

Cream pumpkin, egg, sugar, and shortening. Add other ingredients. Mix well & add chocolate chips. Bake at 325 for 12-15 minutes (or longer if needed).

Manicotti

Super yummy! You might want to make a couple pans and put one in the freezer for later.

1/2 pint ricotta cheese
1 pound mozzarella cheese, grated
1 cup Parmesean cheese
1/2 cup parsley
2 eggs, beaten
2 tablespoons green onions, chopped
1/2 teaspoon basil
1/4 teaspoon nutmeg
1 pound hamburger
1 clove garlic, minced
1 onion, chopped
1/2 tablespoon oregano
1 tablespoon basil
1/2 teaspoon salt
3 16 oz. cans tomato sauce
1 can mushrooms

Make Sauce: Brown hamburger and onion. Add garlic, pregano, 1 T basil, salt, tomato sauce, and mushrooms. Simmer 1 - 1.5 hours.

Cook Pasta: Boise 8 ounce pkg. Manicotti (14-16 shells) in salted water (don't overcook). Drain and cool.

Make Filling: Combine ricotta, mozzarella, Parmesean, parsley (saving some to sprinkle on top), eggs, green onions, 1/2 t basil, and nutmeg. (SAVE 1/4 CUP PARMESEAN AND 1/4 CUP MOZZARELLA FOR THE TOP).

Stuff Manicotti shells with filling. Place 1/2 the sauce in bottom of 9x13 pan. Place filled shells on top of sauce and cover with remaining sauce. Sprinkle top with cheese and parsley. Cover with foil. Bake 350 degrees for 45 min. or 1 hour if prepared in advance.

Chicken Orzo Salad

1/2 box orzo

2 chicken breasts

1/2 bag spinach

small jar sun dried tomatoes

small jar marinated artichoke hearts

Kalamata Olives

small container Feta cheese

balsamic vinaigrette

Boil chicken breasts, cool.

Shred chicken and season with pepper and dried basil or Italian seasoning.

Cook orzo pasta. When done rinse with cold water until completely cool.

Drain (don't rinse) sun dried tomatoes and chop in pieces

Drain (don't rinse) artichoke hearts and chop in pieces

In large bowl, combine cooled pasta, shredded chicken, spinach, tomatoes, artichoke hearts, Kalamata Olives and Feta cheese. Add Balsamic dressing to your taste. Store in the fridge. In the morning, I've been putting in a small container to bring to work and sprinkling with a tiny bit of straight balsamic vinegar.

This makes 6-7 lunches.