Flourless Peanut Butter-Chocolate Chip Cookies

Ingredients

1 cup creamy peanut butter

3/4 cup sugar

1 large egg

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup semisweet chocolate morsels

Parchment paper

Preparation

1. Preheat oven to 350°. Stir together peanut butter and next 4 ingredients in a medium bowl until well blended. Stir in chocolate morsels.

2. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.

3. Bake at 350° for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to wire rack, and let cool 15 minutes.

Argentine Empandas

INGREDIENTS:

***Crust***
1 2/3 cup all-purpose flour
1/8 teaspoon salt
4 ounces butter or margarine
1/3 cup milk
***Filling***
1 pound ground beef
2 tablespoons vegetable oil, olive preferred
1 large onion, finely chopped
1 red bell pepper, seeds and stem removed, finely chopped
2 jalapeno chiles, seeds and stems removed, minced
1 medium potato, peeled, boiled, finely chopped
2 hard cooked eggs, finely chopped
10 green olives, finely chopped
2 tablespoons raisins
1 tablespoon ground paprika
1 tablespoon chopped fresh parsley or substitute dried
salt and freshly ground black pepper, to taste
***Glaze***
1 egg, beaten
1 tablespoon milk

DIRECTIONS:

To make the crust, sift the dry ingredients into a bowl. Work the margarine or butter into the flour using your fingers or two forks. Add the milk and mix just until the dough comes together and can be formed easily into a ball. Refrigerate for at least an hour.

Saute the beef in a skillet until well done, stirring frequently with a fork to keep the meat broken-up. In a separate skillet, saute the onion, bell pepper, and jalapenos until the onions are a golden brown.

Combine all the remaining ingredients for the filling and nix well. Preheat the oven to 400 degrees F. Divide the dough in two and roll out to a thickness of 1/8-inch and cut into circles 7" in diameter. Spoon the filling onto one half of each leaving room to fold in half and seal. Press the edges with the tip of a fork and cut a 1" slice in the top. Place on an ungreased baking pan. Combine the ingredients for the glaze. Bake for 10 minutes. Reduce the heat to 350 degrees F and continue baking until the crust turns light brown. Brush the tops with glaze and bake for an additional 5 minutes.

NUTRITION:

381 calories, 27 grams fat, 23 grams carbohydrates, 13 grams protein per serving.

Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

I cooked it without the things in italics.
From Here: http://www.cdkitchen.com/recipes/recs/262/Argentine_Empanadas22263.shtml

Honey Garlic Chicken

• Boneless, Skinless Chicken Breats, I used 4
• 3 Garlic Cloves, smashed and chopped
• 1 Teaspoon Dried Basil (I used Fresh)
• 1/2 cup  Soy Sauce
• 1/2 cup Ketchup
• 1/3 cup Honey

Add all ingredients to Gallon Size Freezer Bag.  When you are ready to cook this, put all ingredients into a crockpot and let cook for 3-4 hours on high.\

Garlic Worcestershire Chicken

CHICKEN MARINADE
1 1/2 c. white vinegar 1 tbsp. salt 3 tbsp. Worcestershire sauce 3 tbsp. garlic powder 1 stick butter, melted Pepper to taste Mix ingredients. Marinade chicken several hours or overnight. Grill.

Sausage and Potato Breakfast Casserole

Ingredients

Serves 6 servings

1 lb sausage (bulk breakfast) 2 tbsps all purpose flour 1 12 cups milk (nonfat) 1 lb potatoes (frozen shredded hash brown)

4 green onions (finely chopped) 1 14

1	Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes.
2	Arrange potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture and remaining 1/4 cup cheese.
3	Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining green onions and serve.

Pizza Dough

1 T Yeast
1 C + 2T warm water
2 T oil
1/2 tsp salt
3 C flour

Put yeast in warm water and stir together.  Combine dry ingredients in a large bowl.  Then add the oil and water/yeast mixture.  Mix together, then knead 6-8 minutes.  Add toppings Bake at 400 degrees for about 20 minutes.

Pumpkin Bread

Ingredients

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

By: http://allrecipes.com/recipe/downeast-maine-pumpkin-bread/

Cherokee Pow Wow Pumpkin Stew

Cherokee Pow Wow Pumpkin Stew


2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
2 cups beef broth
2 pound small new or fingerling potatoes
4 carrots, sliced, or ½ pounds baby carrots
1 large green bell pepper, chopped
2 cloves garlic, minced
1 bay leaf
1 onion, chopped
2 teaspoons salt
½ teaspoon ground black pepper
1 tsp Lawry’s seasoning salt (optional)
1 can (14.5 oz) whole diced Italian-seasoned tomatoes, chopped
2 cups cooked or canned pumpkin

Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook evenly until brown. Transfer meat to a 2-quart or larger slow cooker. Mix in remaining ingredients and simmer in high for 3–4 hours or low for 6–8 hours. Serve with salad, cheese and crackers, cornbread, or tortillas. Serves 8.

http://ldsliving.com/story/66075

http://ldsliving.com/story/66143-food-dish-lds-living-in-the-kitchen-pumpkin-recipes

Pasta with Pumpkin Alfredo

Pasta with Pumpkin Alfredo
By Our Best Bites

1 package fresh pasta
10 oz Alfredo sauce
½ tablespoon real butter
¼ cup finely minced onion
½ cup canned pumpkin
2 tablespoons chicken broth
1 tablespoon choped fresh sage
½ tablespoon fresh thyme

Follow instructions on pasta to cook. In a separate sauce pan melt butter on medium heat. When melted, add onion. Make sure onion is very finely diced to create a smooth sauce without chunks. Saute onions until soft. Add chicken broth and herbs.

Use a spatula to deglaze the pan a bit and get any cooked bits of onion off the bottom. Add pumpkin and whisk to combine. Add Alfredo sauce, stir to combine, and cook until heated through. Depending on the Alfredo you use, you may need to adjust salt and pepper. Serve on top of prepared pasta and top with freshly grated Parmesan cheese and a sprinkling of extra herbs. Pair it with a salad and breadsticks for a great meal.

http://ldsliving.com/story/66075

http://ldsliving.com/story/66143-food-dish-lds-living-in-the-kitchen-pumpkin-recipes

Pumpkin Pie Milkshake

Pumpkin Pie Milkshake

By Our Best Bites

1/3 cup pumpkin puree, canned or homemade
¼–½ cup milk
¼ teaspoon vanilla
½ teaspoon cinnamon
1/16 teaspoon ground cloves
1/16 teaspoon nutmeg
2 tablespoons brown sugar
2 cups vanilla ice cream
1-2 graham crackers

Put everything but the graham crackers into the blender. Start with ¼ cup milk and slowly add more if needed to make the blender process it all. Sprinkle crushed graham crackers on top before serving.

http://ldsliving.com/story/66075

http://ldsliving.com/story/66143-food-dish-lds-living-in-the-kitchen-pumpkin-recipes

Pumpkin Pancakes

Pumpkin Pancakes
Lee Davi; California

Serves 8
2 cups flour
¾ cup sugar
½ teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves, ground
3 eggs
1 cup yogurt
¾ cup milk
½ teaspoon vanilla
1 cup pumpkin puree

In a large bowl, stir together the flour, sugar, salt, baking powder, baking soda, and spices (may substitute with 1 ½ or 2 teaspoons pumpkin pie spice instead). In a separate bowl, beat eggs well with electric hand mixer until frothy; add yogurt, milk, vanilla, and pumpkin puree. Mix well. Pour the egg mixture into the flour mixture and stir until just blended. Spoon the batter onto a preheated, oiled griddle, using ¼ cup batter for each pancake. Cook pancakes slowly over a low-medium heat for approximately 4–6 minutes, flipping as soon as you see air bubbles start to break. Serves 8

http://ldsliving.com/story/66075

http://ldsliving.com/story/66143-food-dish-lds-living-in-the-kitchen-pumpkin-recipes

Pumpkin Sloppy Joes

Pumpkin Sloppy Joes
Geri Thomas; Tooele, UT

1 1/2 pounds ground beef
1 finely chopped onion
12 ounces chili sauce
1/2 cup pumpkin
1 teaspoon salt
1 teaspoon pepper
1 teaspoon pumpkin pie spice
1 8-oz can tomato sauce

Mix and brown together the ground beef and onion. Add the chili sauce, pumpkin, spices, and tomato sauce. Simmer mixture about one hour. Serve on buns.

http://ldsliving.com/story/66075

http://ldsliving.com/story/66143-food-dish-lds-living-in-the-kitchen-pumpkin-recipes