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.

Banana Bread Cookies

I saw this recipe on Stephanie's blog and thought it sounded fabulous. I didn't want to lose it or forget about it, so I posted it here!

Cookies

3/4 c. shortening

3/4 c. brown sugar

1 egg

1/2 tsp. banana flavoring (or extract...hard to find...Chicagoan's I found this at Strack and Van Til by Target!)

1 tsp. vanilla

2 c. flour

1/4 tsp. salt

1 tsp. baking soda

2 ripe bananas, mashed

Mix shortening, brown sugar, egg, banana flavoring, and vanilla. Mix in a different bowl flour, salt and soda. Add flour mixture. Rotate bananas into batter, then mix well. Drop onto greased cookie sheet and bake at 375 for 8-11 min. (You can also add milk chocolate chips to batter (about half a bag)...which I recommend!)

Frosting

(This is what really makes the cookie good!)

6 T. Brown Sugar

4 T. Milk

4 T. Butter

Powdered Sugar

Bring all brown sugar, milk and butter to a boil. Take off heat, and add powdered sugar until frosting consistency (about 1 1/2 - 2 cups).

Artichoke & Chicken Alfredo Over Wilted Spinach

A coworker shared this recipe with me, and I think it is fantastic. It's pretty fast and easy to make, so that makes me like it even more!

2 lb. chicken tenders
1/4 t pepper
8 oz. sun-dried tomato Alfredo sauce (I used Classico Sun-Dried Tomato Alfredo)
2 T dry white wine
12 oz. quartered marinated artichoke hearts, drained
1/2 cup grated Asiago cheese, divided
12 oz. fresh baby spinach
2 t fresh lemon juice

1. Sprinkle chicken tenders with pepper, and place in a lightly greased 9x13 inch baking dish. Stir together Alfredo sauce and white wine, and spoon evenly over chicken. Cut artichoke quarters in half, and arrange over chicken; sprinkle with 1/4 cup cheese.

2. Bake at 35- degrees for 35-40 minutes or until sauce is bubbly and chicken is done.

3. Meanwhile, thoroughly wash spinach. Cook spinach in a lightly greased skillet over medium-high heat 2-3 minutes or just until wilted; sprinkle with lemon juice. Place spinach on serving platter, and top with chicken tenders. Spoon artichoke mixture over chicken, and sprinkle with remaining 1/4 cup cheese.

Strawberry Dessert

This is one of my favorite summer desserts. It so pretty and absolutely delicious.

1 package white cake mix (1 cake mix makes 2 desserts, but the rest of the ingredients are for one dessert)
1 8 oz. package cream cheese
1 pint whipping cream
1 cup powdered sugar
1 package Strawberry Danish Dessert (made with 1 1/2 cups cold water)
2 pounds strawberries, cleaned and sliced

Backe 1/2 white cake mix in greased and floured 9x13 pan until golden brown. FILLING: whip cream until soft peaks, slowly add powdered sugar, add cream cheese. Spread over cooled cake. TOPPING: Cook Danish dessert as directed on package. When cool, fold in strawberries. Chill in fridge. Serve very cold.

Note: Since it only calls for 1/2 cake mix, you can bake two cakes and freeze the other one to use later.

Pumpkin-Cinnamon Streusel Rolls

I saw this recipe on my friend Liz's blog and think they look amazing. I even stole her picture :-) I haven't tried them yet, but know I will soon, for sure!


1 package dry yeast (2 1/4 tsp)
1/4 cup warm water
3 3/4 cups flour, divided
1/2 cup canned pumpkin puree
1/2 cup skim milk
1/4 cup melted butter
1 Tbsp sugar
1 1/4 tsp salt
1/4 tsp nutmeg
Cooking Spray
3 Tbsp sugar
3 Tbsp brown sugar
2 Tbsp flour
1 1/2 tsp cinnamon
2 Tbsp chilled butter

Glaze:
3/4 cup powdered sugar
1 Tbsp hot water
1/4 tsp vanilla

1. Let yeast dissolve in warm water in large bowl; let stand 5 minutes

2. Add 3 cups flour, pumpkin puree, and next 5 ingredients to yeast mixture; beat with a mixer at medium speed until smooth. Turn dough out on floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 3/4 cup flour, 1 Tbsp at a time, to prevent dough from sticking to hands (dough will feel tacky).

3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in size.

4. Combine 3 Tbsp sugar, brown sugar, 2 Tbsp flour, and cinnamon in a small bowl. Cut in chilled butter with a pastry blender or 2 knives.

5. Punch down dough, cover and let rest 5 minutes. Roll dough on floured surface into 12X10-inch rectangle. Sprinkle with brown sugar mixture. Roll up rectangle tightly, starting with long edge. Cut roll into 12 1-inch slices (mine made 18). Place in baking pan coated with cooking spray. Cover and let rise 25 minutes or until double in size.

6. Preheat oven to 375.

7. Uncover rolls. Bake at 375 for 20 minutes or until golden brown. Cool at least 15 minutes.

8. Drizzle glaze over buns.

(For those who care: 219 calories, 6.2 fat grams, 1.2 grams fiber per roll if you make 12 rolls)