recipe book for the holidays

8/14/2019 Recipe Book for the Holidays

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********************Beverages********************

WASSAILMichelle & Brian

*This is our favorite drink to make around the holidays, especially at Halloween.It warms us up after trick-or-treating.

1 quart apple juice2 cups pineapple juice1 cup orange juice1 cup apricot nectar

1/2 cup brown sugar1 tsp cloves2 cinnamon sticks2 tsp lemon juice

Simmer for 30 minutes.

FRUIT SMOOTHIES/POPSICLES

Jason & Lisa*I had this at a scrapbook party. It’s muy bueno!

1-2 frozen bananas1 cup frozen strawberries1 cup regular orange juice

Blend in a blender, adding water if it is too thick. ENJOY! If you want to freezethis as popsicles it is a healthy treat!



********************Appetizers********************

SHRIMP CHIP DIPSheri

*One batch is never enough. We always have to double or triple this because it isso good!

8 oz cream cheese1 heaping Tbsp real mayonnaise1 Tbsp onion juice (or grated onion)1 Tbsp lemon juice1 small can shrimp (drained)

Mix with electric mixer. (Stir in shrimp if you want them whole.) If it is too thick,add the shrimp juice from the can. Serve with potato chips.

QUICK CHILI-CHEESE DIPDean & Lisa

*When eating, try to get some of each ingredient onto the chip for maximum

munchy-taste.8 oz can Hormel chili (no beans)8 oz pkg cream cheese8 oz cheddar cheese (any kind)Tabasco or other hot sauce (optional)Tortilla chips, white or yellow

Allow cream cheese to soften and then spread it evenly over the bottom of adeep (2-inches or more) 8-inch by 8-inch, or 8-inch round, Corning or Pyrexdish. Spread chili evenly over the cream cheese layer. Slice the cheddar andevenly distribute the slices over the chili. Shake on hot sauce if desired.Microwave on high for 3-5 minutes.



POTSTICKERS AND EGG ROLLSJason & Lisa

*I had a Japanese roommate, and she taught me how to make these.

2 pkg Won Ton wrappers or egg roll wrappers1 head Chinese cabbage2-3 carrots1 bunch green onions½ pkg mushrooms½ lb cooked ground meat (sausage is the most flavorful, but you can

use beef, turkey, shrimp, or pork)Dash of soy sauceDash of pepperDash of Worcestershire sauce

DIPPING SAUCE:Equal parts of the following:Lemon juice VinegarSoy sauce

Chop all raw vegetables into tiny pieces. Mix in meat and spices. Forpotstickers, put 1 tsp filling inside wrapper and seal with water. (Fold whatever shape seems to stay together.) For egg rolls, put about ¼ cupmixture and seal with water into an egg roll shape. For baking, bake untilcrisp and golden brown. For frying, fry. For potstickers, place in a skillet (not your best one) on high for 1-2 minutes, until bottoms are browned. Turn heatto medium, add ½ cup water, and place lid on tight for 10 minutes to steam.

CREPESJason & Lisa

*We could live on these. They are very easy to make, too!

¼ cup melted butter¼ tsp salt2 ½ cups milk 4 eggs2 cups flour

Blend all ingredients. Pour ¼ cup batter at a time into a medium-heat frying pansprayed with Pam. It will spread out like a tortilla. Turn once, so both sides arecooked. Serve like burritos with powdered sugar, butter, jam, fruit, whippedcream, syrup, yogurt, or whatever you want!



************************Breads************************

PARKER HOUSE ROLLSDeAnn

*This is Jill Eves’ recipe. It’s really good and seems to never fail, as long as the yeast you use is good. The kids like to eat a little of the dough before it’s cooked.

2 Tbsp yeast, dissolved in 1 cup warm water (add a little sugar)6 eggs, well beaten½ cup sugar (double if making cinnamon rolls)3 tsp salt

1 cup shortening, melted2 cups warm water9 cups flour

Mix eggs, sugar and salt. Add melted-cooled shortening and warm water. Addthe yeast mixture. Mix well, add flour, and beat in Mixmaster or Bosch for 10minutes. You can refrigerate overnight. Roll out on flour top and use #2 ½ canto cut out. Fold over and pinch edge. Place on greased cookie sheet. Rollsshould touch each other. Let rolls rise. Bake at 375 ° for about 12 minutes or untilgolden brown. Brush tops with margarine or butter while warm if desired.

You can make cinnamon rolls with this recipe, too. Roll the dough out on afloured surface. Melt 1 cube of margarine and spread on the dough. Sprinkle on brown sugar, cinnamon and raisins. Roll up. Cut with dental floss. Let themrise, cook the same as above, frost with frosting.



********************Soups & Salads*******************

CANDACE’S POTATO SOUPMichelle & Josh

*WE LOVE THIS STUFF!!! Quick, easy, and YUMM-O!

6 cups water10 potatoes1 Tbsp minced onion or 1 chopped onion6 chicken bouillon cubes1 tsp parsley

Bring above ingredients to a boil. Add 1 pint half-and-half (or canned milk); let boil. Add ¼ cup flour and 1 cube butter; let boil. Add 1 cup or more of cheese.

EASY CHILISheri

*This is always a perfect recipe to have ingredients on hand for a quick dinner.

1 onion1 lb ground beef 1 large can of diced tomatoes1 large can of chili beans

Brown onion and hamburger in large pot. Dump in chili beans and tomatoes.Season with Chili powder.



ORIENTAL CHICKEN SALADDeAnn

*This recipe was from Linda (Higgs), Gary’s sister. Whenever we get together with their family, she brings this. But when we get together with DeAnn’s side of

the family, I usually bring this. It’s really delicious! (I recently posted this on a website that is directed to low fat chicken recipes .)

6 pkgs Ramen noodles (oriental flavor), broken up1 pkg sliced almonds

Toast these in a broiler on a cookie sheet.

2 large heads of cabbage, chopped finely 2 bunches of green onions, sliced½-1 pound of cooked, cubed chicken or turkey

Mix all of the above together.

Stir the following together to make the sauce/dressing:

6 pkgs oriental flavoring from the Ramen noodles4 Tbsp apple cider vinegar4 Tbsp soy sauce1½ cups oil (I substitute ½ water)6 to 8 pkgs Equal or sugar to taste

Mix well; pour over salad and stir.

This makes a LARGE salad. Half of the recipe just about fills the largest yellow/green Tupperware bowl.

http://www.low-fatchickenrecipes.com/





CHICKEN TACO SALADDeAnn

*This isn’t really a recipe. I just made it up from taco salads in restaurants, butsomeone wanted the recipe added to Lisa’s book, so here it is. You can eat a

whole bunch and it’s pretty low calorie, especially if you use Wow tortilla chips or baked tortilla chips.

LettuceTomatoesCheese, gratedOlives, slicedDark red kidney beans (or other canned beans). (You could even use

refried beans) Avocado, if desired (cubed with a little lemon juice on it so it won’t go

brown)Green onions (sliced)Chicken

To cook the chicken for this salad you can boil it, take it off the bones, shred it,put it in a frying pan and add seasoning such as chili powder, salt and pepper,and garlic. A little salsa added to cook the chicken with is good, too. Lisa andSheri like to boil the chicken for 3 hours so it’s really well cooked. You could brown the raw, cut up chicken in a frying pan, too. Whichever way you like will work.

The dressing is sour cream (we use fat free) with some chili powder and salsamixed in. Add a little milk if it’s too thick.

To serve, put some tortilla chips, broken up, on your plate, then the lettuce andall the other toppings. Add the dressing last. Some people like to break up chipson top instead of the bottom.



********************Main Courses********************

THE HIGGS’ FAVORITE PASTA DISHMichelle & Brian

*This is actually a dish Lorre Fleming made up. It has been our favorite eversince she made it for us after we had Mason.

1 pkg rigatoni/macaroni noodlesSmall whipping creamSmall half-and-half ½-1 bottle of Tai sweet chili sauce (depending on how spicy you want it)Fresh grated Parmesan cheese

You can use any of the following: ham (we always use ham), bacon,prawns, or chicken1 onion

Boil noodles until firm; drain noodles. In a separate pan, sauté ham and onionsin butter until cooked. Combine meat mixture to drained noodles, then add chilisauce and stir. Right before serving, add cream, half-and-half and Parmesanunder low heat.

Important tip: Do not let sauce boil or it will curdle. We always serve with bread and salad.

EASY SLOPPY JOESSheri

*EASY! I make this all the time!

1 lb ground beef Hamburger buns1 can of generic Manwich (Manwich brand is too sweet.)

Brown the hamburger. Dump in the sauce. Serve on hamburger buns. Eat withmilk and potato chips.



GREEN CURRY CHICKENMichelle & Brian

*Brian discovered this on one of our visits to see my family. I never thought he would enjoy international foods like I have.

4-6 chicken breasts (chopped)1-2 onions1 can coconut milk Asian rice (jasmine or basmati)1 pkg frozen french sliced green beans3-4 potatoesGreen curry paste

Sauté onions and chicken until done. Boil potatoes until firm - but not mushy -and remove from heat. Add green beans and green curry paste to chicken andonions, then stir. (Start off with small amount of paste depending on how spicy you want it.) Add milk and potatoes, then stir. Heat until warm. Serve with rice.

HAUTE CUISINE TUBE STEAKSReed

*The pile of bread, tube steaks, and goo will be quickly eaten by young family members who will then ask, “When does mom get home?”

2 hot dogs per person2 slices bread per person Assorted spices, ketchup, pepper, Texas Pete, A1 Steak Sauce, mustard,

BBQ sauce, Worcestershire sauce, most anything red or brown

1. Cut hot dogs into bite-size pieces. Other leftover meats work OK, too.2. Put meat in frying pan and cook slowly.3. Add red and brown stuff. Heat and stir ingredients until they become a

pleasing combination of tube steak and goo.4. Toast bread.5. Pour ingredients over toast.



SPAGHETTI AL SUGO ROSSO E BASILICOJason

*This recipe took two years to perfect while I was on my mission in Italy.

Three large cans of peeled, diced tomatoes OR 14-16 fresh Roma tomatoesExtra virgin olive oilFresh garlicFresh basilBox of pasta (Barilla is the best)SaltFresh Parmesan cheese from the deli (not Kraft canned, grated Parmesan)

The secret to this: quality time invested in the right ingredients. The brand of tomatoes you use is unimportant but I’ve found that fresh tomatoes are muchsweeter than canned tomatoes. I usually use generic canned, peeled, dicedtomatoes. Olive oil is key, and it must be extra virgin. The garlic should be fresh.The basil usually comes in a small plastic box in the salad area of the grocery store. I suppose any brand of pasta will do for those who’ve never eaten pastaevery day for more than 700 consecutive days. But if you really care, Barilla isthe best you’ll find at most stores. Even the right salt is important. Sea salt hasthe best taste but iodized is ok, too.

Pour about a half-cup of olive oil into a large saucepan. While the stove warmsup the olive oil at medium-high (about 8 on an electric stove), crush three garliccloves with a knife or garlic press. Place the garlic into the oil, which should behot by now. Allowing the garlic to cook a couple minutes, open your cans of tomatoes. Just as the garlic appears to be turning a golden brown, pour in thetomatoes. Put in a half-teaspoon of salt. Chop the basil and add all of it. Do notcover with a lid, but a screen will be a good idea. This will make a mess. Once thesauce begins to boil, reduce the heat to medium-low (about 3 on an electric stove)and let it cook for an hour or more, stirring occasionally with a wooden spoon. After the first 45 minutes, add another quarter-cup of olive oil. The sauce will bedone when most of the water has boiled away and the sauce has a very thick, oily texture. At that point, remove the sauce from the heat, cover, and set it aside.

In a large pot, add water and place on the stove. Crank the burner to high andadd salt. Add one tablespoon of salt for every two quarts of water. Do not addoil. Once the water begins to boil, put in the desired amount of pasta and cook itcovered at medium-high (about 8) for just under the recommended time on the box to make the pasta a little al dente , or firm. Be sure to stir the pastaoccasionally to keep it from sticking, but don’t use oil to prevent the sticking.Just stir it and keep the spaghetti separated. Strain it, put it on a plate, add sauceand serve with fresh grated Parmesan cheese wedge, not Kraft in a can. Romanoand peccorino cheeses are good, too. You won’t need much more than a half-cupof sauce for a whole plateful of pasta. To store the spaghetti without it clumpingtogether, add a small amount of the sauce and stir until well coated.



CHICKEN AND POTATO CASSEROLEMichelle & Josh

*I have only been married for a month, and I have made this TWICE! It takes

only about 10 minutes to prepare and it is so dang good!1 pkg chicken (cooked and cubed)1 pkg cubed hash brownsSeason-all1 cup cheese (I use a little bit more)Salt and pepper1 cup sour cream (I use a whole container)1 can cream of chicken or celery soup1 can French fried onions (a little minced onion works if you don’t havethis)

Cook and season cubed chicken. Mix everything together, but only use half of theFrench fried onions. Bake at 350 until heated through. Sprinkle with the rest of the onions and bake for 10 more minutes.

GARLIC CHICKEN AND RICECarolyn

*The first time I had this dish, Adam and I had been invited to the Outer Banksfor a few days by one of Adam’s soccer friends (Chad Richmond) and his mother.This is her recipe. That was our first trip to the Outer Banks.

Boneless, skinless chicken breastsSoy sauceSesame oilFresh garlic (minced)Fresh or ground gingerRice

Place chicken breast in baking dish. Pour soy sauce to almost cover breasts.Sprinkle sesame oil over breasts. Spread minced garlic over chicken, about 1clove per breast. Grate fresh ginger or sprinkle ground ginger over breasts. Bakein oven at 375 until slightly brown and well-cooked. Serve over bed of rice.(Great with steamed green beans.)



CHOPPED STEAK AU JUSCarolyn

*This is Reed’s favorite.

Ground round or sirloinBeef brothSliced onions or mushrooms (or both)SaltPepperGarlic powder

Form beef into plump patties. Season on both sides. Place patties in very hotskillet (an iron skillet is best). Sear both sides well, remove and put aside. Stirfry onions/mushrooms. As the veggies start to brown, put to side of skillet andreturn patties to center of skillet. Pour beef broth over patties and veggies.Lower heat to simmer. Do not cover. Let simmer 5 minutes. Serve in individual bowls.

FETTUCCINE CARBONARA Carolyn

*Many years ago while living in New York, we used to go to dinner in Goshen, NY at La Monicas. Me and a friend (Ed Schwartz) used to share this dish with muchfun.

1 lb fettuccini noodles4-6 slices of bacon (cooked and crumbled)1½ cups heavy cream or half-and-half 1 egg (beaten)½ cup Parmesan cheese¼ cup parsley (flaked dried or fresh chopped)½ stick melted butter

Prepare bacon ahead of time. While fettuccine is cooking per pkg instructions,set out cream, beaten egg and other measured ingredients. Drain fettuccine welland place in large bowl. Quickly, while still very hot, add all ingredients and tossgently. Serve while hot.



STUFFED PEPPERSCarolyn

4 large bell peppers1½ lbs ground round

1 cup instant rice (uncooked)½ jar Classico sausage, pepper, and onion sauce1 jar Classico tomato and basil sauce1 egg (beaten)Italian seasonings (garlic powder, basil, oregano, parsley) ½ to 1 tsp eachParmesan cheese

Cut gently around stem of peppers. Remove stem, seed and veins from peppers.In large bowl mix meat; rice; egg; seasonings; and the ½ jar of sausage, pepper,and onion sauce. Stuff mixture in peppers and place in deep baking dish. Bakeor broil about 400 until peppers start to bubble and brown. Remove and drainoff any liquid, pour tomato and basil sauce over peppers. They should be well-covered. Sprinkle with cheese. Place in oven and bake at 350 about 45 minutesto an hour.

SHRIMP SCAMPI OVER LINGUINICarolyn

*This dish took me years to get Reed to like as much as I do.

Peeled and de-veined shrimp (8-10 per person)½ cup butter¼ cup olive oil (extra virgin)Parmesan cheese½ lemon juiceParsley BasilOregano2-3 fresh garlic cloves (minced)Linguini

Line baking dish with shrimp. Squeeze lemon over shrimp. In a microwave bowl butter and melt gently. Add olive oil, parsley, basil, oregano, and garlic. Stir andpour evenly over shrimp. Sprinkle with Parmesan cheese. Place in fridge. Cook linguini to pkg instructions. When linguini is nearly done, place shrimp under broiler at 375 until shrimp has curled, pink and browned on top. Drain linguini well. Serve scampi over linguini. The amounts will vary according to serving.



EASY SPAGHETTISheri

*EASY! This is a no-brainer.

Pasta (any kind you have in the pantry)Hunts spaghetti sauce (This tastes the best.)

Cook pasta. Drain. Open can of sauce. Dump in pasta. Stir. Eat. Serve with breadand butter and a bag of instant salad.

POTATO CHIP CHICKENDean & Lisa

*This recipe is measured for one person but can be multiplied for the desirednumber of servings.

1 skinless, boneless chicken breast1/3 cup potato chips, crushed (regular potato chips will do, such as Lays)1/3 tsp sage¼ tsp marjoram1/3 tsp garlicBlack pepper1 tsp margarine, melted2 drops lemon juice

Preheat the oven to 350 ° . Add lemon juice to melted margarine in a medium-sized bowl. Mix chips, sage, marjoram, and garlic in a separate medium sized- bowl. Add pepper to taste. Dip chicken breast into the margarine so that it iscompletely coated, then roll in the chip mixture until evenly coated. Repeat foradditional servings. Place chicken breast(s) in a shallow baking dish. Add any remaining chip mixture to the top of the breast(s) and drizzle any remainingmargarine on top, as well. Bake for 35 to 50 minutes, depending on size of chicken breast(s). Chicken breast should be white and juicy inside when done.Can substitute mayonnaise for margarine for a tangier chicken breast.



LASAGNA Michelle & Brian

* I discovered this when we first got married. I was learning to cook and I waslooking through my Betty Crocker cookbook. We tried it and loved it.

12 oz ground beef 1 onion2 cloves garlic, minced7½ oz can tomatoes, cut up8 oz can tomato sauce6 oz can tomato paste2 tsp basil1 tsp oregano6 dried lasagna noodles1 egg, beaten15 oz ricotta or cottage cheese¼ cup Parmesan or Romano cheese3 Tbsp parsley 6 oz mozzarella cheese

1. For sauce, in a medium saucepan, cook meat, onion, and garlic till brown.Drain fat.2. Stir in undrained tomatoes, tomato sauce, paste, basil, oregano, ¼ tsp pepper.Bring to boil, reduce heat. Cover and simmer for 15 min, stirring occasionally.3. Meanwhile you can cook the noodles or you can buy the new noodles so youdon’t have to do all the work.4. For filling, combine egg, ricotta or cottage cheese, the ¼ cup Parmesan orRomano cheese, and parsley.5. Layer half the noodles in a 2-quart baking dish. Spread the half of the filling,top with half of the meat sauce and half mozzarella cheese. Repeat layers. If desired, sprinkle Parmesan cheese on top.6. Bake at 375 for 30 to 35 min. Let stand for 10 minutes before serving. Weserve with garlic bread or salad.



MEATBALLS AND SPAGHETTIDeAnn

*This was my mom’s recipe we all grew up with. She got it from Shirley Fields (arelative) and it’s more of a Greek style than Italian. When I was a teenager, I

made a big pot of this for our whole Sunday School class for a Christmas party. It was a big hit.

1 lb hamburger1 cup bread crumbs½ tsp nutmeg2 eggs½ lb sausageGarlic to tasteSalt and pepper1 large can of tomato juice

Form mixture into balls and roll each ball in flour to coat. Bring a large can of tomato juice to a boil. Add the meatballs, let it come to a boil again, and turndown to boil gently. Boil for ½ hour. Add to spaghetti.



********************Desserts********************

TEXAS SHEET CAKEDeAnn

* I took this to my work when I first started working there in 1988. Ever sincethen, they always want me to bring this for parties, etc. They think it’s the only thing I make that’s good. I like making it, however, because I always have theingredients on hand.

Mix together:2 cups flour2 cups sugar

½ tsp saltBring to a full boil and add to the above:

4 Tbsp Cocoa1 square margarine½ cup oil1 cup water

Mix in the remaining:½ cup buttermilk 1 tsp soda

2 eggs, beaten1 tsp vanilla

Bake in greased and floured sheet cake pan at 400 ° for 18 minutes or until done.Let the cake cool, frost while frosting is hot.

FROSTING:4 Tbsp Cocoa5-6 Tbsp canned milk 1 square margarinePinch salt

Bring to a full boil. Add 1 lb powdered sugar, 1 tsp vanilla and 1 cup chopped nutsif desired.

NOTE: I put a little lemon juice in regular milk in place of buttermilk. I also justuse regular milk in the frosting. Don’t add vanilla in the frosting if it’s too runny.



FRUIT SALSA Jason & Lisa

*I discovered this when I sold Pampered Chef, and it is our family’s favoritehealthy snack!

3 Granny Smith apples1-2 cups strawberries4 kiwi2 orangesBrown sugar or frozen juice concentrate

Chop everything into salsa-sized pieces. You may want to squeeze the orangesand discard the fibrous part. Stir in 1-2 Tbsp brown sugar or frozen juiceconcentrate, to taste. Serve with cinnamon-covered baked tortillas, or serve onangel food cake with whipped cream!

YUMMY BROWNIESMichelle & Josh

*These are the best brownies ever! They are awesome warmed up with ice creamand chocolate and caramel syrup. VOILA! Brownie sundaes that rule!!

2 squares margarine2 cups sugar4 eggspinch salt

1 tsp vanilla3 heaping Tbsp cocoa1 heaping cup flournuts (optional)

Melt margarine. Add to sugar and beat. Add eggs, one at a time, and beat. Addsalt, vanilla, and cocoa. Mix. Add flour and mix slightly. Add nuts.

Bake at 375 ° for 30 minutes in a greased 9” x 13” pan.



NO-BAKE COOKIESSheri

*These are the best if you eat them hot on the spoon before they set up.

3 cups oatmeal½ cup peanut butter½ cup margarine½ cup milk 2 cups sugar¼ cup unsweetened cocoa

Melt the last 4 ingredients in a saucepan. Bring to a boil, and boil for one minute.Take off the heat and add peanut butter and oatmeal. Stir quickly and spoononto waxed paper. Let dry overnight for hard cookies.

DIVINITY Dean & Lisa

*If done properly, the candy should be stiff on the outside, soft on the inside and will literally melt in your mouth.

2½ cups sugar½ cup light corn syrup½ cup water¼ teaspoon salt2 egg whites1 teaspoon vanillaSifted powder sugar

In a large buttered saucepan, stir sugar, corn syrup, water and salt. Clip a candy thermometer to the side of the pan, keeping the bottom tip of the thermometerfrom touching the bottom of the pan. Cook over medium heat, stirringconstantly, until the mixture reaches 260 ° F (hard-ball stage). Remove from heatand remove the thermometer from the pan. Immediately beat egg whites (DONOT USE A PLASTIC BOWL) until they form stiff peaks. Gradually pour thesugar mixture (CAUTION -- VERY HOT) over the egg whites while beating atslow speed. Once the mixture has been completely added, continue to beat onhigh speed. Add vanilla and continue to beat until the mixture holds its shape.Quickly drop teaspoonfuls onto waxed paper and let cool.



LISA'S DEEP DISH APPLE PIEDean & Lisa

*This recipe was Jason’s request.

7-8 cups Granny Smith apples, cut into ½-inch chunks (approximately)½ cup granulated sugar1 tsp cinnamon1 Tbsp brown sugar1 Tbsp margarine, divided into ½ tsp pieces1 apple pie crust (see next recipe)

Preheat oven to 375 ° . Peel, core, slice and chop apples and put them into a largemixing bowl. Add granulated sugar and cinnamon and fold gently, so as not to bruise the apple pieces. Line a 9½ inch, deep crust pie pan with crust and pourthe apple filling into it. Sprinkle with brown sugar and margarine pieces. Place

second crust on top of the filling and pinch (flute) crusts together at the edge.Make two or three small slits in the top crust to let out steam. Bake for 45-55minutes or until a knife can be easily inserted into the apples. Let stand for twohours before serving.

APPLE PIE CRUST:1 tsp cinnamon2 cups all-purpose flour2/3 cup shortening1 Tbsp granulated sugar1 Tbsp margarine

6-7 Tbsp cold waterMix flour, cinnamon and sugar. Cut shortening and margarine into the dry ingredients until the mixture is approximately pea-sized balls. Add cold waterone tablespoon at a time until the dough can hold a ball shape. Divide in half androll each half until it is a 12 to 13 inch circle.



PUMPKIN PIEDeAnn

*This was my Mom’s recipe from a really old cook book that she must have hadfrom when she got married. We all like it because it’s not too spicy. Who

wouldn’t like a pie with a whole cup of sugar in it? We always double this recipe because a big can of pumpkin is about 3 cups.

1½ cups canned pumpkin1 cup sugar1 cup canned milk 2 eggs1 Tbsp butter/margarine¼ tsp salt¼ tsp cinnamon¼ tsp nutmeg

Bake in an uncooked pie shell at 425 ° for 15 minutes. Then bake another 40 to 45minutes at 350 ° . It’s done when a knife inserted in the middle comes out clean. You can put foil around the edges so the edge of the crust doesn’t burn. Thisrecipe makes only one pie.

SHALON’S OATMEAL CHOCOLATE CHIP COOKIESJason & Lisa

*My friend, Shalon, used to make these at her house when we were little. I wouldalways bring some home for my family because they were so good.

1½ cups brown sugar1½ cups shortening2 tsp vanilla2 tsp baking soda4 cups oatmeal (blended or

oat flour if desired)

¾ cups walnuts (optional)1½ cups granulated sugar4 eggs1½ tsp salt3 cups flour1 pkg chocolate chips

Cream sugar and shortening. Add eggs and vanilla; mix well. Add remainingingredients and drop on greased cookie sheet. Bake 12 min at 350.



PUMPKIN CAKE ROLLJason & Lisa

*My mom used to make this every Christmas, so now we do. This year, Jason andI made seven of these to share with our neighbors and friends.

Beat 3 eggs for 5 min while gradually adding 1 cup sugar.

STIR IN:2/3 cup pumpkin1 tsp lemon juice¾ cup flour1 tsp baking powder2 tsp cinnamon1 tsp ginger½ tsp nutmeg½ tsp salt

FILLING:1 cup powdered sugar8 oz cream cheese, softened1 Tbsp butter, soft½ tsp vanillaBeat until very smooth.

Mix well. Spread on greased and floured jelly roll pan. Top with 1 cup finely chopped nuts (optional). Bake at 375 ° for 15 minutes. Turn out on a dish towelthat has been sprinkled with powdered sugar. While still warm, roll up in a log.Cool, unroll, and spread with filling. Roll it back up again, without the towel of course. Freeze if desired.

KIND OF HEALTHY CARROT CAKEJason & Lisa

*This is a recipe from my mom’s friend, Vicki, but we altered it, so that it would be better for us. That way we can have four pieces, instead of three.

2 cups flour2 tsp baking soda1 tsp salt1 tsp cinnamon2 cups sugar3 cups carrots, grated1½ cups apple sauce6 egg whites, 2 yolks3/4 cup raisins1 cup nuts (optional)

FROSTING:1 lb powdered sugar½ cups lite margarine8 oz lite cream cheese (Neufchatel)2 tsp vanilla(This cake is very moist, so you may not want frosting.)

Mix together dry ingredients. Add the carrots, then the oil. Beat in the eggs oneat a time. Bake at 350 for 35-40 minutes for sheet cake, 20-25 minutes for jellyroll pan. For frosting, mix margarine and cream cheese together. Addpowdered sugar, then vanilla. You can put raisins in the frosting, if you so desire.

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