Pumpkin Chocolate Chip Cookies

FOUND IT: On Allrecipes.com, with a reference from my friend Erin.

Yes, another pumpkin recipe. Maybe I should change the name of the blog. Give me ideas for something that'll alliterate with both pumpkins and mac and cheese.

Ingredients:

• 1 cup pumpkin pureee
  
• 1/2 cup sugar
• 1/2 cup Splenda
  
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional, I skipped them)

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in to wet ingredients. Add flour mixture to pumpkin mixture and mix well.

Stir in vanilla, chocolate chips and nuts. Drop by spoonful on greased cookie sheet and bake at 350 for approximately 10 minutes or until lightly brown and firm. These are soft, fluffy cookies so they won't get really dark or firm.

Pumpkin Macaroni and Cheese

FOUND IT: Where else? Keyingredient.com

As I've mentioned previously, I cook pumpkins down from scratch in big batches every year, and as such I'm always looking for new ways to cook it. This isn't the kind of recipe I would ever try if "pumpkin" hadn't been in the title - with that said, it's not bad and much healthier than your average mac and cheese. Just make sure you're using good cheese, because a little bit of cheese has to go a long way here.

Ingredients:

• 2 cups pumpkin puree
• ½ cup milk
• ¼ cup plus 2 Tbsp. grated Parmesan
• 1 cup sharp cheddar cheese
• ½ cup grated (I just used 1 1/2 cups of sharp cheddar)
• ¼ tsp ground mustard
• ½ tsp. Worcestershire sauce
• ¼ tsp ground red pepper
• Salt and pepper
• 10 oz. small pasta

Boil pasta according to package directions to al dente. Heat pumpkin puree in a medium
saucepan over medium to high heat. Add milk and thoroughly combine. Turn heat down to low. Add ¼ cup parmesan cheese, ½ cup cheddar cheese, and the mozzarella cheese. Stir until melted into pumpkin mixture. Add mustard, worchestire sauce, red pepper, and salt & pepper. Mix pumpkin sauce with drained pasta until thoroughly combined. Mix in rest of cheddar cheese.

Sprinkle extra cheese (if you have any) on top and bake in a 9x9 baking dish at 350 for ten minutes. Allow to cool for 3-5 minutes before serving.

Sauteed Apples

FOUND IT: On Allrecipes.com

I have over 40 lbs of apples on hand and needed a side dish for pork chops, so this filled in nicely. With the amount of sugar in it, it's basically pie filling, but you could call it a serving of fruit.

Ingredients:

• 2 tablespoons butter
• 2 large tart apples - peeled, cored and sliced 1/4 inch thick
• 1 teaspoon cornstarch
• 1/4 cup cold water
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
  

In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

Crock Pot Mac and Cheese

FOUND IT: It's a Paula Dean recipe.

Until I made this one, I thought there was only two ways to make mac and cheese: on the stove or in the oven. This one creates a third option - in the crock pot. The volume of pasta would suggest a small recipe, but this filled my small crock pot, and easily serves 4.

Ingredients:

• 2 cups uncooked elbow macaroni (slightly more than half of a 1 lb box).
  
• 4 tablespoons butter, cut into small cubes.
• 10 ounces grated sharp Cheddar
• 3 eggs, beaten (less if you don't want them)
  
• 1/2 cup sour cream
• 1 (10 3/4-ounce) can condensed Cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup whole milk (I used skim)
  
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

(The recipe calls for 3 hours, but make sure it doesn't get dry and add liquid if you need to. When I made it, it was really good at 2 hours, and not as good at 3.)

Foolproof Mac and Cheese

FOUND IT: My mother-in-law spotted it in a Cooks Illustrated publication.
MODIFIED IT: I removed the bread crumb topping, which I've never been a big fan of, and replaced it with some extra cheese on top. Other changes are noted below.

Ingredients:

1 lb elbow macaroni
Table salt
4 tbsp unsalted butter
5 tbsp flour
3 12-ounce cans evaporated milk (I use two and 1 1/2 cups skim milk)
2 tsp hot pepper sauce
1/8 tsp nutmeg
1 tsp dry mustard
8 ounces extra sharp cheddar, shredded
5 ounces American cheese, shredded (You can use mild cheddar, or just skip it and replace it with sharp cheddar)
2 ounces Monterey Jack cheese, shredded

(The recipe calls for you to save 1/2 cup of the pasta water. If you use the skim milk as I did above, you don't need it.)

Boil macaroni in a large pot with 1 tbsp of salt until al dente. Save 1/2 cup pasta water, then drain and rinse with cold water. Set aside.

Melt butter in the now empty pot, cooking until it becomes foamy. Whisk in the flour until it starts to brown a little, then whisk in the milk, hot sauce, nutmeg, mustard, and 2 tsp of salt, stir and simmer until the mixture *starts to* thicken, roughly 4-5 minutes. Off heat, stir in cheeses and reserved cooking water (if you're using it). Stir in pasta and mix until coated.

Pour mixture into 13x9 baking dish, top with some extra shredded cheese (maybe some jack or mild cheddar), and bake at 350 for 20-25 minutes. Let cool 5-10 minutes before serving.

Roasted Pumpkin Seeds

FOUND IT: It's a Martha.

Roasting pumpkin seeds is a nice bonus when cooking down dozens of pumpkins, as I plan on doing this year. I usually double the recipe, as I'm usually cooking at least two pumpkins at a time.

Ingredients:

• Seeds from one medium pumpkin (roughly 1 cup)
  
• 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 (I use olive oil)
  

Line a baking sheet with parchment paper. Spread seeds on parchment in an even layer. Bake at 250 until dry, stirring occasionally, about 1 hour. Let cool. (Actually, I usually go straight from oven to pan.)

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. They'll never last that long.

Pumpkin Waffles

FOUND IT: At my friend Erin's blog about her adventures in Alaska.

I always love a good pumpkin recipe. This one makes a lot, so cut it in half if you're only feeding 2-4 people.

Ingredients:

2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk (Skim milk works.)
1 cup pumpkin, canned or fresh
3/4 stick (6 tablespoons) unsalted butter, melted

Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth. In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Folk them gently into the waffle batter, until just combined. Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions. Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.

Pumpkin Zucchini Bread

FOUND IT: At this site.

I love pumpkin, and cook a bunch of it down from scratch using the oven version of this recipe every year. As such, I've always got a bunch of it around this time of year. And, like everyone else in the Midwest, I've got a ton of zucchini around. This recipe uses a little of both, and it's delicious.

Ingredients:

• 3 eggs, slightly beaten
• 2 cups sugar
• 1 Tablespoon vanilla
• 2 cups pumpkin puree, from a can or fresh
• 1 cup shredded zucchini
• 1 cup butter or margarine, melted
• 3 cups flour
• 1 Teaspoon baking powder
• 1/2 Teaspoon salt
• 1/2 Teaspoon cinnamon
• 1/2 Teaspoon ground nutmeg
• 1/2 Teaspoon ground cloves
• 1 cup chopped or ground walnuts (optional)
• (I added a cup of chocolate chips)

Spray two bread loaf pans, or a loaf pan and a round cake pan, as I did. Mix eggs, sugar and vanilla in a bowl. Stir in pumpkin puree and butter(or margarine). Mix flour, baking soda, and spices in a separate bowl. Stir dry ingredients into the first bowl containing the egg mixture. Stir in the shredded zucchini. Stir in nuts and chocolate chips, if you are using them. Divide the batter into the two pans. Bake at 350 for 45 to 50 minutes. Test bread with a knife or a toothpick to see if it is done. Remove the bread from the oven and let rest for ten minutes before cooling on a wire rack.

Manchego Chorizo Mac and Cheese

FOUND IT: In Rachael Ray's Magazine.

I had been considering modifying my stove top recipe to use manchego and chorizo, but then I found this recipe so I didn't have to. Feel free to substitute in any veggies you like, just chop them small because they don't have much time to cook. I've already used spinach, peas, carrots, corn and asparagus.

Ingredients:

1 lb cavatappi, or any small cut pasta, really.
1/2 raw chorizo (or, grill a bunch of chorizo the night before and save a couple to chop up and use the next day)
3 tbsp butter
2 shallots, chopped (I use half of a small onion)
3-4 cloves garlic, chopped
3 tbsp flour
1/3 cup dry sherry
1 cup chicken stock
1 cup milk
2 cups (or more) shredded manchego cheese
2 cups frozen peas (or any vegetable that you can chop small, really)

Cook pasta to al dente in salted water, drain and set aside.

While the pasta is cooking, remove the casings from the chorizo, and brown them in a skillet. roughly 2-3 minutes or until done. Remove from heat and allow to drain on a paper towel.

Melt the butter over medium-high heat in a skillet with high sides. Add the shallots (or onions) and garlic and cook until tender, roughly 5 minutes. Whisk in the flour, then the sherry, then the stock, then the milk. Keep stirring until it starts to thicken. It shouldn't be like paste, but it should be thicker than it is when you start.

Salt and pepper this mixture, and add the vegetables and the cheese. Stir until the cheese is melted, then add the pasta. Serve with the chorizo as a garnish.

Easy Chicken Parmesan

FOUND IT: In a magazine from Kraft

I've tried making Chicken Parm in several different ways, and never really done it well. This one is so easy that it's probably cheating, but it's better than any of my previous attempts.

Ingredients:

3 cups rotini pasta (I had penne on hand, so I used that.)
Ten Ritz Reduced Fat crackers, crushed (I used about half a tube in the food processor.)
3 tbsp grated parmesan, plus some to top it off
1 tsp dried oregano leaves
1 egg white (I used the whole egg)
4 small boneless skinless chicken breast halves (I bought 3 big ones and made them into six thin ones)
2 cups of your favorite pasta sauce
At least 1 cup of shredded mozzerella cheese

Heat a large skillet (but pick one you can cover) on medium-high heat and add a couple of turns of oil. Crush the crackers, and combine the crumbs with the grated parmesan and oregano in one bowl. Beat the egg in another. Dip chicken in the egg, then the crumbs, coating the chicken in crumbs. Once your chicken breasts are coated, cook them in a single layer in the skillet, turning once. It'll take 3-4 minutes per side.

While they're cooking, boil the pasta, strain it and set it aside. Once the chicken is cooked through, add a cup of the sauce, spreading evenly, then put the mozzerella and parmesan cheeses on top and cover the skillet, simmering on low heat until the cheese is melted. Toss the pasta with the remaining sauce, and serve the two together.

Asparagus Tempura

Found it: In Everyday with Rachael Ray

This is an interesting new way to serve asparagus, and I'm always interested in new ways to serve vegetables. It's a little plain, but you could probably fix that by adding more spices to the batter or adding spices to the finished product. I haven't tried it yet, but I'm guessing you could also replace the seltzer water in the batter with beer for beer battering.

Ingredients:

1 lb asparagus
4 cups vegetable oil (just use enough to get about an inch/two inches in the bottom of the kettle you're using, or use a deep fryer if you have one)

For Batter:

3/4 cup flour
1/2 cup corn starch
3/4 tsp salt
1/2 tsp baking soda
1/2 cup seltzer water, room temperature

For dipping sauce:

1/4 cup plain yogurt
2 tbsp mayonnaise
2 tbsp dijon mustard
1 tbsp honey

Heat the oil in a large saucepan for several minutes on high, then turn it down to medium-high to maintain temperature of about 375 degrees. Combine all batter ingredients to form a sticky batter. Dip asparagus into batter one at a time and place in the oil. Cook the asparagus in 3-4 batches, each of which will take around 2 minutes. You can keep earlier batches warm in a 200 degree oven if needed. They're done when they're golden brown. Serve hot.

Combine the four sauce ingredients to make a dipping sauce.

Oatmeal Raspberry Bar Cookies

FOUND IT: On Cooks.com

I was recently given some raspberries from the first picking of the season, then needed a recipe to make some kind of dessert for a barbecue. This one was pretty easy and not bad.

Ingredients:

1/2 c. butter, soft
1/2 c. light brown sugar
1 c. flour
1/4 tsp. baking soda
1/8 tsp. salt
1 c. rolled oats
3/4 c. fruit only seedless raspberry jam (I used a cup of fresh raspberries in the food processor, and didn't remove the seeds)

Line an 8 inch square pan with aluminum foil and then spray the foil with cooking spray or butter. Mix all the ingredients together, except the raspberries. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the fruit to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top and lightly press it into the jam. Bake 35 to 40 minutes at 350 and allow to cool on a wire rack before cutting.

Acorn Squash with Cranberries

FOUND IT: On Cooks.com

I'm not a big squash fan, but I like it this way, mainly because I love cranberries.

Ingredients:

2 acorn squash
1/2 c. fresh cranberries
1/2 c. brown sugar
2 tbsp. melted butter
1/2 tsp. ground cinnamon

Cut squash in halves lengthwise; remove seeds. Combine cranberries, brown sugar, butter, and cinnamon; fill squash halves with this mixture. Place in shallow baking dish and surround with 1/2 inch water. Bake at 350 degrees for 50 minutes or until squash is done.

Cranberry Orange Nut Bread

FOUND IT: On Cooks.com

Cranberries are one of my favorite things. I like summer as much as the next guy, but I also love the first fresh cranberries of the fall.

Ingredients:

1 3/4 cups flour
3/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 c. butter, softened
Juice and grated peel of 1 orange
1 egg
1 c. cranberries, chopped
1/2 c. chopped nuts

Grease bottom of loaf pan, 9 x 5 x 3 inches. Mix flour, sugar, baking powder, salt and baking soda. Stir in butter until mixture is crumbly. Stir in orange peel (about 1 tablespoon), the juice of 1 orange and 1 egg. Stir only until the flour is moistened. Stir in cranberries and nuts. Spread evenly in pan.

Bake at 350 until wooden pick inserted in center comes out clean, 55 to 65 minutes. Original recipe says to let it stand for at least 8 hours. I've never made it more than half an hour or so before I cut into it.

Stove top mac and cheese

FOUND IT: On Good Eats.

I have about half a dozen mac and cheese recipes I use from time to time, but this one is the easiest. If you want to add some meat, try a couple of chopped up, cooked chicken breasts, or, make it into Buffalo chicken mac and cheese by adding that chicken and upping the hot sauce (to taste). This recipe serves about 4, but is easy to double if you're serving more, or halve if you're serving less.

Ingredients:

• 1/2 pound elbow macaroni
• 4 tablespoons butter
• 2 eggs
• 6 ounces evaporated milk (I rarely have this around, so I use 3/4 cup skim milk)
  
• 1/2 teaspoon hot sauce
• 1 teaspoon kosher salt
• Fresh black pepper
• 3/4 teaspoon dry mustard
  
• 10 ounces sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Spinach Artichoke soup

FOUND IT: My friend Miranda sent me this Spinach-Artichoke Dip recipe, which got me started.
MODIFIED: I added some liquids to make it into a soup in an attempt to duplicate a Chicken Florentine Soup I had in a restaurant, and some protein to make it a one-dish meal.

Ingredients:

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic salt
• salt and pepper to taste
• 1 (14 ounce) can artichoke hearts, drained and chopped (I don't like big chunks of artichoke, so I chop it up in the food processor.)
  
• 1/2 cup frozen chopped spinach, thawed and drained (I just use a full box.)
  
• 1/4 cup shredded mozzarella cheese
• 1-2 boneless chicken breasts, chopped bite size
• 1 quart chicken stock or broth.

Stir all ingredients (except stock and chicken) together, then add chicken and pour stock on top. Stir briefly, then cook on low in a crock pot for 3-4 hours, stirring occasionally, until chicken is cooked.

Beer Cheddar Soup

FOUND IT: At Cooks.com

I modified this recipe on 9/24/2011 to add and adjust some ingredients and change the cheese sauce process a bit.

Ingredients:

1/2 cup bacon, diced
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
3/4 cup chopped bell pepper (I prefer red, green works)

4 cloves garlic
3 cups chicken broth or stock
1 can of beer (12 oz)
4 cups milk
1 lb sharp cheddar cheese, shredded
2/3 cup flour

1/4 cup butter

1 tsp dry mustard

1 tsp hot sauce
Salt and pepper to taste

Saute bacon in a large soup pot until crisp, and set aside on a paper towel. In the bacon drippings, saute the vegetables and garlic until the onions are transparent. Add stock and beer to pot and heat to boiling. Then reduce it to a simmer and cook until vegetables are tender, roughly 20-25 minutes.

While the vegetables are cooking, heat a medium saucepan over medium heat and melt the butter. Once the butter has melted add the flour, whisking the two together and letting the flour brown for 2 minutes or so. Whisk in the milk next, then the dry mustard and hot sauce and heat to near boiling. Once this mixture is hot, add the cheese and stir until it melts.

Add the cheese mixture to the soup pot. Use an immersion blender at this point (or a regular blender in shifts) to puree it down to a smooth texture. Season the soup to taste and heat it to desired serving temperature. Garnish with the bacon.

This recipe makes about six servings.

Sun-Dried Tomato Chicken Roll Ups

FOUND IT: In Rachael Ray's magazine.
MODIFIED IT: A little.

Ingredients:

2 eggs
1 cup seasoned bread crumbs
1 1/2 cups ricotta cheese (I've skipped this the last couple of times and not missed it)
1 cup oil-packed sun-dried tomatoes, drained and chopped (see below)
8 chicken breast cutlets (I usually just buy four chicken breasts and turn one thick breast into two thin ones, then pound them thinner.)
1/2 pound deli-sliced provolone cheese (use whatever cheese you like here)
1/4 cup olive oil

The first time I made this recipe, I had a hard time finding the sun dried tomatoes, but was able to find Classico Sun-Dried Tomato Pesto. I used about half a jar of that instead and loved it.

I also frequently add a slice of capicola or prosciutto in with each roll up.

Beat the eggs in a shallow bowl, and place the bread crumbs in another one. Dip each cutlet in the eggs, then bread crumbs, and place them on a work surface. Place one slice of cheese on each cutlet, then the capicola if you're using it, then the tomatoes and the ricotta, roll them up and secure with a toothpick. Cover a baking sheet with foil and put the finished roll ups on it. Drizzle the olive oil over the roll ups, and bake at 400 for 20 minutes or until the chicken is done.

Sweet Potato Muffins

FOUND IT: In a Penzey's catalog.

These are easy, good and fairly healthy.

Ingredients:

1 stick butter
1 1/4 cup sugar (or Splenda)
2 eggs
1 1/4 cups cooked, mashed sweet potatoes, about one good sized potato (see microwave note below)
1/3 cup milk
1 1/2 cups flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ground nutmeg
1/2 cup raisins
1/4 cup chopped pecans (optional)

Topping (I skipped this):

2 tbsp sugar
1/4 tsp cinnamon

Cream the butter with the sugar, then add eggs one at a time. Stir in the sweet potatoes and the milk. In a separate bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. Combine the two mixtures, stirring until moistened. Fold in the raisins and pecans. Spoon into greased muffin tin (or silicon liners). Fill to about 2/3 of capacity. Sprinkle topping on if you're using it, then bake at 375 for 25-27 minutes.

To microwave sweet potato, wash it off, poke some holes in it with a fork, wrap it in plastic wrap and microwave for 8-10 minutes.

Strawberry Rhubarb Crunch

FOUND IT: In a Penzey's catalog.

I had been waiting for the first rhubarb of the season to try this recipe. I made it last night to rave reviews.

Ingredients:

1 cup flour
1 cup brown sugar, firmly packed
3/4 cup oatmeal, uncooked
1 stick butter, melted
2/3 cup sugar (can be replaced with Splenda)
2 tsp cinnamon
2 cups diced rhubarb (2-3 good sized stalks)
2 cups strawberries (I used more, because I had more)
1 cup water
2 tbsp cornstarch
1 tsp Vanilla

Combine flour, both sugars, oatmeal, butter, and cinnamon in a large bowl and mix until crumbly. Press half of that mixture into the bottom of a 13x9 baking dish. Spread the strawberries and rhubarb over that. In a small saucepan, combine the water, cornstarch and vanilla over medium-low heat until mixture becomes clear and thick, stirring constantly. (The recipe says this takes five minutes, it took me much less). Pour this mixture over the strawberries and rhubarb, then cover with the remaining crumb mixture, and bake in a 350 oven for 60 minutes. Serve warm with vanilla ice cream or whipped cream.