Wednesday, October 10, 2007

Pumpkin Chocolate Chip Cookies

These soft cookies are a fall favorite in my family, and I've been meaning to share the recipe here for over a month now! The kids and I made another double batch yesterday and their numbers are rapidly diminishing. :)

Pumpkin Chocolate Chip Cookies

1/2 C. butter or butter flavored Crisco
3/4 C. brown sugar
2 eggs
1/2 tsp. vanilla
1 C. canned pumpkin puree
2 C. flour
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. baking soda
1/4 tsp. salt
1 C. chocolate chips

Cream together butter and brown sugar, then add eggs, vanilla, and pumpkin and beat well. Combine the flour, baking powder, cinnamon, baking soda, and salt, and stir into mixture. Stir chocolate chips into the batter, and drop by spoonfuls onto greased cookie sheet. Bake at 375 degrees for 10-12 minutes.


Tuesday, October 9, 2007

Taco Salad

Two recipes in one day! I guess I'm making up for not posting any in so long!

This recipe is one my mom has made for a number of years. I hadn't made it in awhile and finally prepared it for dinner last night. It's such a wonderful salad, I just have to share the recipe. Our version has changed somewhat over the years, but I will post the original recipe to the best of my memory. Some of the ingredients you just add as much as you prefer. The original recipe is for twice the amount I suggest - and my family has been known to consume it all in one night - but unless you have a very, very big bowl, you may want to see if the smaller portion is enough. :)

Taco Salad

1 head of iceberg lettuce, chopped
1 bunch of green onions, chopped
tomatoes, diced
1 lb. hamburger meat
1 15oz. can Ranch Style beans
shredded cheddar cheese
1 bag chile cheese flavored Fritos
creamy italian dressing

Mix together the lettuce, green onions, and tomatoes in a large bowl. Brown the hamburger meat and warm up the beans on the stove. Drain the hamburger meat and drain and rinse (with warm water) the beans. Stir into the salad mixture. Add desired amount of cheese. Crunch up the Fritos and either stir directly into the salad before serving, or add to individual servings to maintain crunchiness. Add dressing if desired.

Variation: Though the dressing was always very yummy in the salad, to keep the salad healthier, we no longer use it. The Fritos flaver it enough. Personally, I like to use baked Tostitos in place of the Fritos. They don't give the additional flavor, so I also add a little picante sauce, like a dressing. Today I tried something new since I didn't have any picante sauce. I sprinkled just a little Lawry's Seasoned Salt into my bowl of salad. Perfect! I think this will be my new preferred way to eat it! Of course, the rest of my family still sticks with the Fritos. And I must say, they really do make the salad extra yummy!!!


Pumpkin Cream Muffins

This delicious recipe comes from the Gooseberry Patch Pumpkin Cookbooklet #15. I made it for the first time today, and even though I didn't have quite enough cream cheese and I forced all of mine into 12 muffins instead of the 18 it was supposed to make, they still turned out super yummy!

Pumpkin Cream Muffins

1-1/3 c. sugar, divided
1-1/4 c. all-purpose flour
2 t. cinnamon
1 t. baking soda
1/2 t. salt
3 eggs, divided
3/4 c. oil
1 c. canned pumpkin
8-oz. pkg. cream cheese, softened (I used about 5 oz. of fat-free cream cheese)

1/4 c. sugar
1/4 t. cinnamon
3 T. all-purpose flour
2 T. butter

Combine one cup sugar, flour, cinnamon, baking soda, salt, 2 eggs, oil and pumpkin; set aside. In a separate bowl, blend together cream cheese, remaining sugar and remaining egg. Pour pumpkin mixture into greased muffin cups, filling 2/3 full. Place a heaping teaspoon of cream cheese filling in the center of each muffin. Sprinkle each with one teaspoon topping mixture. Bake at 350 degrees for 15 to 18 minutes. Makes 1-1/2 dozen muffins.