Pumpkin Chocolate Chip Cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup white sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups (12-ounce bag) milk chocolate chips, not semisweet
• Nonstick cooking spray or parchment paper

Directions

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

weekend -- had leftovers & used it in White Bean Chicken Chili tonight.

Ingredients:

1 medium onion, chopped
1 large jar Randall Great Northern Beans (not drained)
2 tsp. cumin
1 can beer
1 jar salsa (16 oz.)
1 can chicken broth
2 chicken breasts boiled and shredded
1 brick (8 oz) Monterey Jack Cheese, shreeded

Saute onion in butter until soft, then add rest of ingredients EXCEPT cheese.
Bring to boil to heat through.

You can either add the cheese to chili during cooking, or sprinkle on top when serving.

Also, I always add the entire can of chicken broth, but if you want the chili thicker, you don't have
to add the entire can - you can play with the recipe to make it to your liking!

Easy Fajita Chicken

Best 3 Recipe Ever: 4-6 frozen chix breast, 1 pkg taco seasoning and 1 c. salsa. Put in crockpot and set on low for 6-8 hrs or high for 3-4 hrs. Shred. You can eat it plain, on a tortilla, taco salad, add sour cream, beans, corn, guacamole, shredded cheese (all or nothing). Kids love it!

Apricot Chicken

Apricot Chicken (catalina dressing, onion soup mix, apricot preserves). My kids like the sweet flavor of it, and I serve it with brown rice and steamed veggies....well, I serve brown rice and steamed veggies with just about every meal! I'm boring!

Pumpkin Chocolate Chip Muffins

 Ingredients:
3 1/3 cups all purpose flour 2 sticks butter (softened)
2 cups granulated sugar 1/2 tsp. salt
2 Tbsp Pumpkin pie spice 4 large eggs
2 tsp. baking soda 2 cups plain pumpkin (16 oz. can)
1/2 tsp. baking powder 2 cups (12 oz. chocolate chips)

Directions:
1.) Heat oven to 350°. Grease muffin cups or use foil or paper baking cups.

2.) Thoroughly mix flour, sugar, pie spice, baking soda, baking powder, and salt in large bowl.

3.) Break eggs into another bowl. Add pumpkin and butter. Whisk until well blended.

4.) Stir in chocolate chips. Pour over dry ingredients and fold in with a rubber spatula just until moistened.

5.) Scoop better evenly into muffin cups.

6.) Bake 20-25 minutes or until puffed and springy to the touch in the center.

Nutritional Information:
Makes 30 regular sized muffins
240 calories each

Savory Monkey Bread

What we had for dinner: spaghetti and meatballs.....easy....w/ herb parmesan monkey bread. My kids love this recipe and it is so easy! (From my cousin Heidi!). 2 cans refrigerator biscuits; 3 tbls parmesan; 1 tbls parsley; 1 tsp sugar; 1/4 tsp dried oregano, basil, thyme, garlic powder, pepper; 1/4 cup butter. Mix dry ingredients; cut biscuits into quarters and place in large bowl; melt butter and pour over cut biscuits, add dry ingredients and toss to coat well. Place mixture in 9 in glass pan (or loaf pans) and bake @ 350 for 20 mins or until slightly browned! Enjoy!!

Pirate Stew

Spray crock pot with cooking spray and layer in:
2 sliced onions, 2 medium sliced potatoes, 1 pound ground beef, 1/2 cup uncooked rice, 1 cup sliced carrots adding salt & pepper to each layer....mix 1 can tomato soup with 1 cup boiling water and pour over top....cover and cook 4 to 6 hours on low.

Slow Cooker Brown Sugar Pork Loin

 Cook Time: 9 Hours

Ingredients:
1 boneless pork loin roast, 4 - 6 pounds
1 clove garlic, halved
Salt and pepper
1 1/3 cups brown sugar, divided
1 T. Dijon Mustard
1 T. Balsamic Vinegar
1/4 tsp. Cinnamon

Preparation:
Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.
In a cup or bowl, combine 1 C. of the brown sugar, the mustard, and vinegar. Rub all over the roast.

Cover and cook on LOW for 7 - 9 hours. Pour off the excess juices.

Combine the remaining 1/3 C. brown sugar with cinnaman; spead the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer. Slice and serve.

Serves 6-8

I usually take the juices and make a sweet gravy to use over the meat and mashed potatoes. So good!