Pumpkin Squares

These were requested by Jaime. Summer recently made these and received rave reviews!
Pumpkin Squares - LaDawn Cook

Crust: Mix and spread in a 9 x 13 pan
½ cup melted butter
1 egg
1 pkg. less 1 cup (save for topping) yellow cake mix

Filling: Mix well and pour over crust
3 ½ cups pumpkin
2 eggs
½ cup brown sugar
2/3 cup milk
2 ½ tsp. pumpkin pie spice* (see below)

Topping: Mix until crumbly and sprinkle over top.
1 cup cake mix
¼ cup sugar
¼ cup softened butter
¼ cup flour
1 tsp. cinnamon
1 cup nuts

Bake at 350 for 45-50 minutes. Serve topped with whipped cream.

*In place of pumpkin pie spice you can use: 1 tsp. cinnamon, 3/8 tsp. nutmeg, 3/8 tsp. cloves, ¾ tsp. ginger.

Soup Recipes

Our October Recipe Club theme was soups. We tried many different soups and they were all delicious!
Recipes are posted below.

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup - Jaime B.
(from Emeril Lagasse)

1 (1 1/2 pound) butternut squash, peeled seeded and rough chopped
3 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup Italian sausage, removed from the casing
1 cup small dice onion
1/2 cup small dice carrot
1/2 cup small dice celery
1/2 cup small dice leeks
2 tablespoons minced shallots
1 tablespoon minced garlic
2 teaspoons apple cider vinegar
11/2 quarts chicken stock
2 teaspoons maple syrup
1 teaspoon fresh chopped sage leaves

Preheat the oven to 425 degrees F.
Place the chopped squash in a medium-size mixing bowl. Drizzle the squash with 2 tablespoons of olive oil and season with 1/4 teaspoon of salt and 1/8 teaspoon black pepper. Line a sheet pan with parchment paper or aluminum foil and place the squash on top of the sheet pan. Set the sheet pan into the oven and roast for 30 minutes, or until the squash is lightly caramelized and tender.
Remove the squash from the oven and set aside. Place a 1-gallon saucepan over medium high heat and add the remaining 1 tablespoon of olive oil to the pan and render the Italian sausage. Cook, stirring often until the meat is caramelized and has released most of its fat, about 3 minutes. Add the onions, carrots, celery and leeks in the pan and sweat, stirring often for 5 to 7 minutes. Add the shallots and garlic to the pan and sweat for 1 minute stirring continuously. Deglaze the pan with the vinegar and add the chicken stock to the pan. Place the squash in the pan with the maple syrup and sage.
Bring the pan to a boil and reduce to a simmer. Continue to cook the soup for 30 minutes, or until the vegetables are all tender. Use an immersion blender to puree the soup to a smooth consistency and velvety texture. Alternately, you can puree the soup in batches using a blender. Taste the soup and re-season if necessary with 1/2 teaspoon of salt and 1/8 teaspoon pepper. Keep warm until serving.

Baked Potato Soup

Baked Potato Soup – Laura L.

(serves 4)
4 Yukon gold potatoes
1 (5.5) package of au gratin instant potato mix
1 (10.5 oz) can of chicken broth
1 1/2 cups water
1 cup heavy cream
1 sweet onion
1/4 tsp pepper
bacon
sour cream
cheddar cheese
green onion (2 tbsp) and chives (green portion of green onion)

Peel and dice into chunks the potatoes, then place them in boiling water and cook till pretty much soft. Do not over cook.
Chop onion (both green and sweet) and sautee with butter. When soft, puree in food processor.

Cook a few strips of bacon and then chop them up for later (garnish)

Add cream, au gratin cheese mix (you can trash the dried potatoes, you don't need them), chicken broth, and pureed onions into a large sauce pan.

Puree potatoes... I like to add milk to the food processor so that it purees better. Do not completely puree all potatoes unless you do not want any chunks.

Combine ingredients in large sauce pan.
Garnish with cheddar cheese, sour cream, bacon, and chives.

White Bean Chili

White Bean Chili – Tracy W.
2 large onions
1/3-cup flour
4 cups chicken broth (two cans is what I use)
4 (4 oz.) cans green chilies
3 cups half and half (I just use the whole carton) (fat free is an option I have not tried)
3 (15 oz.) cans small white beans (drained)
4 cups shredded cooked chicken (about 5 breasts)
1 Tablespoon chili powder
1 Tablespoon Tabasco
1 Tablespoon ground cumin
2 teaspoons salt
1/2 teaspoon pepper
1 1/2 Cups Jack cheese
1 Cup sour cream

Chunky Salsa, Cilantro, blue tortilla chips on top

Simmer chopped onions in 6 T. spoons butter (you could use less). Add flour.
Add broth; cook until thickened. Add all but cheese and sour cream. Let simmer for 20 minutes (I never do this, no time). Add cheese and sour cream, just till melted. Serve.

This makes a lot. It does freeze well. (really, you should freeze half unless you are feeding a crowd. I would say this serves 20)

Pumpkin Soup

Pumpkin Soup – Summer H.

2 tsp. butter
2 tsp. minced shallots
1 tsp. minced garlic
4 bay leaves
¼ tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. ground allspice
1 tsp. nutmeg
2 cups chicken broth
2 cups whipping cream
½ cup brown sugar
3 cups canned pumpkin (1 large can)
2 tsp. salt
¼ tsp. white pepper

In a pot over medium heat, simmer shallots and garlic in butter till shallots are translucent, but not browned. Add bay leaves, cinnamon, cloves, allspice, and nutmeg and cook for a few minutes. Add chicken broth and simmer for 10 minutes. Add whipping cream and brown sugar and stir until sugar is dissolved. Add pumpkin slowly while stirring. Add salt and white pepper and simmer for 30 minutes. Remove bay leaves.

This makes enough to serve 4-6 people. If feeding a crowd, double the recipe.

Black Bean Chicken Enchilada Soup

Black Bean Chicken Enchilada Soup – Mindy H.

3 boneless, skinless chicken breasts (cooked and cubed)
2-3 Tblsp oil
1 medium onion, thinly sliced
3 chopped carrots
6-8 cans chicken broth
1 can diced tomatoes
2 cans black beans, rinsed & drained
2 small cans summer crisp corn
1 cup white rice
1 tsp. salt
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. marjoram

1 bunch finely chopped cilantro
1 bunch thinly sliced green onion

Toppings: shredded cheese, avocado, tortilla chips

Heat oil on low to medium heat. Add onions (I also liked some crushed garlic), carrots and sauté. Add chicken broth, beans, corn, tomatoes and simmer 20 minutes. Add rice and spices. Cook 20-25 minutes on low. Stir in the cooked and cubed chicken. Just before serving add the green onions and cilantro.
Serve with shredded cheese, avocado, and tortilla chips.

Hearty Chicken Noodle Soup

Hearty Chicken Noodle Soup – Cynthia R.

Roux:
2 C flour
1 C butter or margarine, melted
Mix flour and butter together until well blended. Store in fridge. When ready to use, add to hot liquid a little at a time. Stir constantly until the preferred consistency is reached.

2 tsp. chicken soup base
3 C chicken broth
2 C chopped carrots
2 C chopped celery
1/4 C chopped onion
2 cans cream of chicken soup
1/4 C evaporated milk

Heat chicken soup base and stock together. Add carrots, celery and onions and simmer until vegetables are tender. Add cream of chicken soup and milk. Thicken with roux as desired, then add cooked chicken and noodles. Salt and pepper to taste. Makes about 2 1/2 qts or 10 one cup servings.

Borshch

Borshch – LaDawn C.

1/2 head cabbage (I like purple)
1-3 beets (LaDawn uses at least 3)
4-6 carrots
1 red pepper
2 green pepper
parsley &/or dill
2 bay leaves
2 cloves garlic
1 onion
7-8 potatoes
oil or butter
1-2 cans tomato sauce
2 Tbs. salt
2 beef bouillon cubes

Cut and sauté carrots, beets, and onion. Boil diced potatoes with salt. Cut peppers and cabbage. Add tomato sauce to carrot mixture. When potatoes are almost soft, add carrot mixture and cabbage mixture. When cabbage is almost done add parsley, garlic and bay leaves. Serve with sour cream.

Tortilla Soup

Tortilla Soup – Lori S. (from Kennon B.)

2 (4-ounce) skinned and boned chicken breast halves, cubed
2 cups frozen whole kernel corn, thawed
1 large onion, chopped
2 garlic cloves, pressed
2 (14 ½ oz.) cans low-sodium fat-free chicken broth
1 (10 ¾ oz.) can tomato puree
1 (10 oz.) can diced tomatoes and green chiles, undrained
1 tsp. salt
2 tsp. ground cumin
1 tsp. chili powder
1/8 tsp. ground red pepper (cayenne)
1/8 tsp. ground black pepper
1 bay leaf
4 (5 ½ inch) corn tortillas
Garnish: chopped fresh cilantro

Combine first 13 ingredients in a 4-quart slow cooker.
Cover and cook at HIGH 6 hours. Discard bay leaf.
Cut tortillas into ¼ -inch wide strips; place on a baking sheet
Bake tortilla strips at 375 for 5 minutes. Stir and bake 5 more minutes or until crisp. Serve tortilla strips with soup. Garnish with fresh cilantro, if desired.
Yield: 10 cups
Reference: Southern Living, 1998 Annual Recipes, p. 291

Autumn Soup

Autumn Soup – Julie C.

1 lb Ground Beef
1 cup chopped onion
3 cups water
1 cup cut-up carrots
1 cup diced celery
1 cup cubed pared potatoes
2 tsp salt
1 tsp bottled brown bouquet sauce
1/4 tsp pepper
1 bay leaf
1/2 tsp basil
1 can (28oz) diced tomatoes

In large saucepan cook and stir meat until brown. Drain off fat. Cook and stir onions with meat until onions are tender, about 5 minutes. Stir in remaining ingredients; heat to boiling. Reduce heat, cover and simmer 20 minutes.

Split Pea Soup

Split Pea Soup – Tracy W.

2 cups of split peas
1/4 cup olive oil or butter
2 yellow onions finely chopped
2 carrots finely chopped
2 celery stalks finely chopped
2 cloves of garlic finely chopped

6-8 cups of chicken stock
1 piece of smoked ham
2 large fresh parsley sprigs
2 bay leaves
1 teaspoon dried thyme
salt and pepper
parsley
lemon wedges

Sort through peas. Sauté first stuff. Add stock, peas, ham, seasons, bring to a boil.

I cook bacon, then set aside for topping instead of ham, then cook veggies in some of the bacon grease. What can I say, I'm from the South.

Cheese is also good on top.

White Bread

White Bread (For Bosch or Kitchen Aids) – Tracy W.

5 cups warm water
2 tablespoons yeast
2 tablespoons salt
5 tablespoons (scant 1/3 cup) sugar
1 stick of butter, cut up

10-15 cups flour

Put all ingredients in Bosch mixer except flour. With mixer on low speed, add flour 1 cup at a time, until bread dough cleans the sides of the mixing bowl and doesn’t stick to fingers when pinched. (Mix until not sticky, but don't over mix and add as little flour as possible, but you don't want it sticky.) Put dough into a large bowl, cover partially with a lid, and let rise approximately 1 hour, until double in bulk. Roll dough over 3-4 times to push air out, then divide into half, then divide each half in half, making 4 loaves. Shape into ovals by rolling in hands, and place in loaf pans. Let rise 20-30 minutes.

Bake at 350 for 30-35 min. To make French bread, omit butter and bake on a cookie sheet.

S'mores Bars

S'mores, by Laura L.

8 cups golden grahams
1/3 cup Karo syrup
5 cups marshmallows
1 cup marshmallows
1 1/2 cups milk chocolate chips
6 tbsp butter
1 tsp vanilla

Melt butter, syrup, 5 cups marshmallows, chocolate chips over med low heat. Add vanilla once melted. Pour over cereal in a large bowl. Mix with cereal. Pour in additional 2/3 of the 1 cup of marshmallows, mix (not to melt). Press in lightly greased 13 x9 pan. Top with remaining 1/3 cup marshmallows.

BBQ Side Dishes

In August our theme for Recipe Club was BBQ side dishes. See below for the yummy recipes.

Asian Noodle Salad

Asian Noodle Salad – Lori S.
- From Pioneer Woman Cooks
adapted from Jamie Oliver

SALAD INGREDIENTS:

1 packages linguine noodles, cooked, rinsed, and cooled

1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions (green onions)
3 peeled, sliced cucumbers
chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet

DRESSING:

Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapeños, chopped
More chopped cilantro

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.

This makes a TON of salad. If you won’t be eating it all right away, only add the dressing to part of the salad, and save the rest of the salad without dressing.

*Dressing keeps up to three days before serving, WITHOUT cilantro.

Dutch Oven Cobbler

Dutch Oven Cobbler – Jaime B.

2 cans fruit filling in syrup (Jaime used raspberries & peaches)
1 pkg. white or yellow cake mix
Ground cinnamon to taste
1/3 stick of butter

Place a 12-inch dutch oven on 15 hot charcoals. Pour the cans of fruit filling in the bottom of the dutch oven. Sprinkle the dry cake mix over the fruit filling. Sprinkle the cake mix with cinnamon. Cut butter into small slices and place on top of cake mix. Put the lid of the dutch oven on, and place 10 hot charcoal briquettes on the lid. Cook for 45 minutes. Serve with whipped cream.

Baked Beans

Baked Beans – Cynthia R. (from Rachael Ray)

6 C prepared bbq baked beans, any brand (the large can)
3 slices bacon, chopped into 1/2 inch pieces
1 med. red onion, finely chopped
1/4 C brown sugar
1 tsp pepper
2 Tb chopped parsley leaves (optional)

Pour beans into casserole dish and place in oven.

In a small nonstick skillet, cook bacon over medium high heat 2-3 minutes. Add onions and cook 3 minutes longer. Slide the beans out of the oven. Scatter the onions and bacon around the beans. Sprinkle brown sugar and black pepper over the onions.

Bake beans with toppings 10 minutes longer. Garnish with parsley and serve.

Mac and Cheese

Mac and Cheese – Laura L.
3 1/3 C cooked macaroni (1 3/4 raw)
1 tbsp butter
1 tbsp flour (Wondra brand is much less gritty for this)
1 tsp salt
1/4 tsp pepper
1 1/4 C milk
1 tbsp. instant minced onion
2 tbsp dry mustard
1 tsp. Worcestershire sauce
2 C shredded cheddar cheese

Melt butter in 2 quart skillet over low heat. Stir in flour, salt and pepper until smooth. Remove from heat. Gradually stir in milk. Add onion, mustard and Worcestershire sauce. Cook over medium heat until thickened. Stir in cheese until melted.

Combine cooked macaroni and cheese sauce, place in 1 1/2 quart greased baking dish. Bake in oven at 350 for 30-35 minutes.

Corn Salad

Corn Salad – Cynthia R. (from Summer)
2 cans corn, drained
1 bell pepper, chopped
1 small red onion, chopped
1 ½ cups cheddar cheese, shredded
1 Tblsp. Mayonnaise
1 bag chili cheese Fritos, crushed

Mix everything except the Fritos together. Add the chips just before serving.

Baked Beans

Baked Beans - Julie C.

1 lb 13 oz can of baked beans
3 slices cut bacon
1/2 medium chopped onion
3/4 cup catsup
1/4 cup brown sugar
1 tsp mustard
1/2 tsp liquid smoke
1/2 8 oz crushed pineapple and juice

Brown bacon and onion until tender. Add remaining ingredients. Stir well. Pour in baking dish. Bake for 30-40 minutes at 375. I just put it all in the crock pot to cook for a few hours.

Appetizers & Desserts

Our first Recipe Club night theme was Appetizers & Desserts. We had a variety of yummy treats. See recipes below.

Baked Brie

Baked Brie – Jaime B.

1 triangle of Brie cheese
1 can of Pillsbury crescent roll dough

*honey

Trim the rind off of the cheese. Cut the cheese in half, to form 2 equal pieces. Using the triangles of cheese, form a rectangle – putting the 2 pieces back together. Wrap up the cheese with the crescent dough. Bake according to crescent roll package directions, until dough is golden brown. *Can be served with honey, or on its own.

Summer Delight

Summer Delight – Jen W.

Crush 2 rolls of Ritz crackers and mix with 3/4 cup melted butter to form crust. Push down in cake pan.

Soften 1/2 gallon of vanilla ice cream and mix in 2 small packages of coconut cream pudding mix. (I couldn't find it so I used banana cream) Spread on top of crust.

Soften 1 small container cool whip. Spread on top of ice cream.

Top with coconut (you can toast it if you want to).

Freeze 24 hours before serving.

Hot Spinach & Artichoke Dip

Hot Spinach & Artichoke Dip – Audrey M.

1 jar (6 oz) marinated artichoke hearts, drained and coarsely chopped
1 pkg. 9-11 oz frozen creamed spinach
1/4 cup mayonnaise
1/4 cup sour cream
1 small garlic clove, pressed
1/2 cup grated Parmesan cheese

Diced red peppers or tomatoes for garnish

Preheat oven to 375 degrees. Mix all ingredients together in bowl. Place in oven proof baking dish and cook for 20-25 minutes. Serve with tortilla chips and salsa of your choice. Doubles quite easily for more people.

Triple Layer Bars

Triple Layer Bars – Summer H.

1/2 cup butter
1 1/2 cup graham cracker crumbs
7 oz. flaked coconut (2 2/3 cups)
1 (14oz) can sweetened condensed milk
1 (12oz) bag milk chocolate chips
1/2 cup creamy peanut butter

Preheat oven to 350 degrees (or 325 for glass dish). Melt butter in oven in a 9x13 pan. Sprinkle graham cracker crumbs evenly over melted butter. Then sprinkle coconut evenly over graham cracker crumbs. Pour sweetened condensed milk over coconut. Bake 25 minutes or until lightly browned. In a small saucepan, over low heat, melt chocolate chips with peanut butter until smooth. Spread evenly over hot coconut layer. Let cool completely and cut into bars.

Crab and Cream Cheese Wontons

Crab and Cream Cheese Wontons – Laura L.

1 package wonton wrapping paper
1 stick cream cheese
green onions (to taste preference)
1 can crab meat
1 red bell pepper (amount also to taste preference)
1 tsp soy sauce or 1 tbsp teriyaki sauce
1 jar sweet chili sauce

You will need a deep fryer and a food processor

First add green onion and red bell pepper and finely chop in food processor. If you don't want crab then simply do not add it at this point, the non crab ones taste great too. If you do, then add lightly softened cream cheese and crab (drain first!). Add soy or teriyaki sauce.

Fill a small bowl with water and dip finger tips into bowl. Use finger to wet the edges and corners of the won ton paper. Do it just like you would lick an envelope to seal it, but that is not very hygiene conscious so just use a wet finger instead. Place a small spoonful ( about 1/2 a tbsp) If you place too much it will leak out once you are frying them. Fold paper in half at an angle. Crimp the edges with your fingers to ensure a good seal. Gently bend the edges until they look like a wonton. Drop into fryer until golden brown. Serve with sweet chili sauce for dipping.

This is actually really easy, and if you have kids, they will LOVE stuffing and folding the wonton paper. That is the only part that takes some time, but I think it is fun.

Scotcheroos

Scotcheroos (or Scooteroos) by Joelle H.
No Bake!

Nonstick cooking spray
1 1/2 cups creamy peanut butter
1 cup granulated sugar
1 cup light corn syrup
6 cups toasted rice cereal
1 2/3 cups (11oz. package) butterscotch morsels
1 cup (6 oz) semi-sweet cholcolate morsels

Coat 13 x 9 inch baking pan with cooking spray

Combine peanut butter, sugar and corn syrup in large saucepan. Cook over medium heat, stirring frequently, until melted. Remove from heat. Add cereal; stir until thoroughly coated. Press onto bottom of prepared baking pan.

Microwave butterscotch morsels and semi-sweet chocolate chips in large, uncovered, microwave-safe bowl on High (100%) power for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Spread over cereal mixture.

Refrigerate for 15-20 minutes or until topping is firm. Cut into bars.

Makes about 30 bars

Chocolate Crinkles

Chocolate Crinkles – Julie C.

1/2 cup butter or oil
4 squares unsweetened chocolate
2 cups sugar
4 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup powdered sugar
1 cup nuts

Melt chocolate in butter. In mixer beat in chocolate and butter. Add sugar and mix well. Add eggs, vanilla and mix well. Add flour, baking powder, salt, and mix well. Add nuts. Refrigerate several hours or overnight.

With powdered sugar in bowl, drop teaspoonful of dough in. Cover with sugar and then roll into a ball. Place on cookie sheets and bake at 350 for 8-10 minutes. Don't overcook.

Bacon Wrapped Water Chestnuts

Bacon Wrapped Water Chestnuts - Lori S.

3 cans whole water chestnuts
1 ½ lbs. lean bacon (center cut)
1 cup brown sugar
1 cup ketchup

Drain the water chestnuts. Cut bacon strips in half. Wrap halved bacon strips around water chestnuts and secure with a toothpick. Place bacon wrapped water chestnuts on a broiler pan and bake for 50 minutes at 3250. Meanwhile, heat brown sugar and ketchup in a saucepan over medium heat, just until sugar dissolves. Dip the baked chestnuts into the brown sugar/ketchup mixture, and place them back on the cleaned broiler pan (or 9 x 13 pan).
Bake for another 50 minutes at 3250.
Transfer chestnuts from broiler pan to a serving dish.
Bacon wrapped water chestnuts can be made ahead of time, and then reheated in the microwave just before serving.

Apple Dip

Apple Dip – Heather M.

8 ounces cream cheese, softened
1/3 cup sugar
1/3 cup brown sugar
1 tsp vanilla
pinch salt

Mix all ingredients together until smooth. Serve with your favorite kind of sliced apples.

Spinach Dip

Spinach Dip – Cynthia R.

1 pkg. (10 oz) frozen chopped spinach
1 container (16 oz) sour cream
1 C mayo
1 pkg. Knorr brand dry vegetable soup mix (in the yellow packet)
1 can (8 oz) water chestnuts, drained and chopped
3 green onions, chopped

Thaw spinach and squeeze the water out (I put it in the center of a kitchen towel and twist it). Combine all ingredients and chill about 2 hours. Serve with cubed French bread or veggies. Can hollow out and serve inside a French bread round, bell pepper, cucumber, tomato, etc.