October Recipes!!!

For October, the Recipe Club members were asked to submit their favorite fall recipes. Here are the results:

Green Mountain Pizza- Tiffany Gremmert

¾ C Alfredo Sauce

1 pizza crust (Boboli)

10 large fresh spinach leaves

6 green onions sliced

2 check breast halves cooked and shredded (8 oz. canned)

½ lb. bacon, crispy cooked ½ “ pieces

1 C grated mozzarella cheese

1 C grated swiss cheese

Preheat oven to 450°. Spread Alfredo sauce evenly over pizza crust. Arrange spinach leaves over sauce. Add green onions, shredded chicken and bacon. Sprinkle cheese over top. Bake 15 minutes or until bubbly.

“Buttered”Noodle- Shoko Malsom

Another easy, quick dish that’s healthy and loved by my kids! Serve with cooked broccoli or some other green vegetables. Don’t tell the kids that it’s butternut squash! They’ll never know. --Shoko

8 oz. whole-wheat spaghetti or other pasta

½ cup butternut squash puree*

¼ cup milk

2 tbsp butter or trans-fat-free margarine spread

2 tbsp grated Parmesan cheese

¼ tsp salt

*Pureed Butternut Squash

Can be prepared in advance. Peel, trim, and cut up the squash. Put the squash in a microwave safe bowl. Add 2 tbsp of water. Loosely cover with plastic wrap and cook in 1-minute increments until tender. Put the cooked squash in a food processor or blender and puree until smooth. Unused portion can be frozen in a ziplock bag for later use.

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.

1. Drain, return the pasta to the warm pot, and stir in the squash puree, milk, butter, Parmesan, and salt.

Pumpkin Chili Recipe- Laurel Morris

1.5 pounds ground chuck

1 – 15 oz can dark red kidney beans

1 – 15 oz can light red kidney beans

2 – 14 oz cans pumpkin puree

2 – 28 oz cans crushed or diced tomatoes

4 cups beef broth

1 large onion, diced

1 large green pepper, diced

2 cloves garlic, diced

3 teaspoons cumin

1 teaspoon chili powder, or more to suite your tastes

1 teaspoon salt

1 teaspoon pepper

2 teaspoons dried cilantro

2 teaspoons dried oregano

1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2. Add ground beef and vegetables to crock-pot. Then add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Turn to low for 6 - 8 hours, or high for 4 hours

Maple-Dijon Chicken With Sweet Potatoes- Krissy Moore

Ingredients:

1 pound boneless, skinless chicken pieces

1 onion, chopped

3 garlic cloves, chopped

1 teaspoon dried thyme

3 tablespoons maple syrup

2 tablespoons Dijon mustard

2 sweet potatoes, peeled and chopped

1 cup chicken broth

2 bay leaves

Cooking Directions:

Put the chicken into the crockpot and toss with the onion, garlic, thyme, maple syrup, and Dijon mustard.

Place the sweet potatoes on top of the chicken.

Pour in the broth and add the bay leaves.

Cover and cook on low for 5 to 7 hours, or on high for 3 to 5 hours.

The chicken is done when it is cooked through and the vegetables reached the desired tenderness.

*The Thyme was pretty strong the first time so we use a little less than 1 tsp.

TACO SOUP- Diane Poulter

1 packet taco seasoning

1 packet ranch dressing mix

1 lb ground beef

1 can diced tomatoes

1 can original Rotel

1 can corn

1 can diced green chiles

1 can kidney beans

1 can black beans

1 onion chopped

brown beef with garlic powder, salt, pepper, chili powder; drain and pour in crock pot.

pour all cans in crock pot UNDRAINED

add taco and ranch packets and onion

cook on low 6-8 hours

serve with chips, sour cream and grated cheese

Nacho Casserole- Emilee Anderson

1 can condensed Fiesta Nacho Cheese Soup

1/2 cup milk

1 jar (16 oz) salsa

1 bag tortilla chips

1 can refried beans

1/2 lb taco meat (ground beef with taco seasoning)

1 cup shredded cheddar cheese

Preheat oven to 400 degrees. In 13 x 9 backing dish stir undiluted soup with milk, spread evenly. Top with a layer of tortilla chips, then layer with refried beans. On top of the beans layer the taco meat and 1/2 the salsa. On top of the salsa add another layer of tortilla chips with the rest of the salsa and cheese (I even add cheese at other places in the layers because I'm obsessed with cheese).

Bake for 20 minutes or until hot.

Serve with additional tortilla chips.

Pinto Beans/Re-fried Beans- Camille Neibert

Place large package of pinto beans in a large pot. Cover beans with water (about an inch or two above the beans will be the water line)

Soak over night.

DRAIN water from soaked beans.

Add new water to cover beans and then add the following ingredients;

Add :

1 onion, chopped

2-4 TBS fresh Garlic, chopped

1 lb. bacon, chopped (uncooked)

3-4 TBS Beef Bullion (I have used chicken bullion instead. either is fine)

Bring to a boil. Turn to low and simmer 4-5 hours.

Chicken and Rice Casserole- Sandy Gripshover

2 CUPS COOKED RICE

2 CANS CREAM OF CHICKEN SOUP

6-8 PIECES OF SKINLESS, BONELESS CHICKEN TENDERS

2 TABLESPPONS WATER

SALT & PEPPER

LINE 13*9 PAN WITH ALUMINUM FOIL

PLACE CHICKEN PIECES IN PAN AND COVER WITH CREAM OF CHICKEN SOUP

ADD WATER, SALT & PEPPER

BAKE AT 375 FOR 45-60 MINUTES

MEANWHILE YOU CAN COOK RICE ACCORDING TO PACKAGE DIRECTIONS

PLACE CHICKEN OVER RICE

SEASON TO TASTE

***EASY CLEAN UP JUST THROW AWAY ALUMINUM FOIL***

ENJOY!!

DINNER IN A PUMPKIN- Thu Blackwell

I love pumpkin! Pre-cook the ground beef and rice mixture, then bake it in a pumpkin. To serve, you scoop out some of the filling and some cooked pumpkin from the side - it is so delicious (it melts in your mouth!) Tip: If you plan on cooking this after Oct. 31st, make sure you purchase a pumpkin BEFORE Halloween. I've noticed that you can't find any after Nov. 1st. You'll want a pumpkin no taller than 8" or 9" (so it will fit well in your oven). So yummy!

For fun - you can paint a face on it (before baking), or draw one with permanent markers. :o)

1 Medium sized pumpkin
2 lb. ground beef
1 lg. onion

2 cloves garlic, minced

1/3 to 1/2 c. soy sauce (depending on your taste - It may seem like a lot, but it is well absorbed and enhances the flavor of the pumpkin)
1 can cream of mushroom soup
1 can cream of chicken soup
1 4 oz. can of mushrooms - drained and chopped
2 T. brown sugar
4 c. under-cooked rice (brown or white, the rice will continue to cook in the oven)

Preheat oven to 375 degrees. Using a sharp knife, cut about 2-3 inches around the stem - leaving a 4-5 inch opening. Cut at a diagonal (towards the stem) so the top will not fall in. Remove seeds and pulp. Brown ground beef and chopped onion. In a medium bowl, combine meat mixture, pre-cooked rice, and remaining ingredients. Spoon mixture into pumpkin and replace top. Place pumpkin on a foil lined baking sheet. Bake about 2 hours on bottom oven rack, or until pumpkin flesh is soft and tender (test by inserting fork). Serve by scooping out some cooked pumpkin along with the meat filling. Sprinkle pumpkin with a little salt if desired.

Black Beans with Ham Crock Pot Meal- Sharman Pope

1 small bag black beans (presoak over night)

1 large onion

2 ham hocks or hambone with lots of meat

1/2 pkg pepperoni

1 cup celery

1 tsp cumin

1 tsp salt

1 tsp black pepper

1 small chopped jalepeno (if desired)

Cook on low for 8 hours. Serve over bed of white rice.

Creamy Pumpkin Soup- Stacey Ro

1 medium onion, chopped

2 tablespoons butter or margarine

2 (14.5 ounce) cans chicken broth

2 cups sliced peeled potatoes

2 cups canned cooked pumpkin

2 cups milk

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup sour cream

1 tablespoon chopped fresh parsley

3 bacon strips, cooked and crumbled

1. In a large saucepan, saute onion in butter until tender. Add the broth, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes. Remove from the heat; cool. Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan. Add the milk, nutmeg, salt and pepper; heat through. Meanwhile, combine the sour cream and parsley. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon.

You could serve this in a hollowed-out pumpkin for a festive look.

Ritz Cracker Pork Chops- Allison Waters

* 1 cup crushed crackers

* garlic powder OR garlic salt (depending on how salty you like your food) - to taste

* ground pepper - to taste

* 2 eggs - beaten

* 4 pork chops

* 1/4 cups butter

** heat oven to 375

** in a shallow bowl combine crushed crackers, garlic powder OR garlic salt, and pepper - in another shallow bowl beat eggs

** dip pork chops in eggs and then cracker mixture

** place pork chops in a casserole dish - cut butter into little cubes and place on and around pork chops

** cover and bake for 45 minutes - turning once - uncover and broil for the last 5 minutes