Malia's Artichoke Pasta

1/4 cup olive oil
1 clove garlic
1/4 cup butter
Melt over med. heat.
Add:
1 tsp. flour and cook 1 min.
Add:
1 cup chicken broth and cook 3 min.
Add:
1 TBS. lemon juice
2 TBS. chopped parsley
salt and pepper
Cook 5 min. over med. heat
Add:
1 can cut olives
1 can artichoke hearts, chopped
Mushrooms
3 TBS. Parmesan cheese (I always add more)
Cook 5 min.
Serve over linguine noodles

Grandma Anderson's Pumpkin Bars

1 large can pumpkin
1 large can (13 oz.) evaporated milk
1 cup sugar
3 eggs
4 tsp. pumpkin pie spice or 1/2 tsp. ginger, 1 tsp. cinnamon, 1/4 tsp. cloves

Combine and pour into 9 x 13 inch pan. Sprinkle with 1 box dry yellow cake mix; drizzle with 1 cup melted butter. Top with 1- 1/2 cups chopped nuts. Grandma likes walnuts. Bake 350* for 1 hour.

White Chili-Our new favorite!

1 lb. boneless, skinless, chicken breasts
1 medium onion, chopped
1 1/2 tsp. garlic powder
2-15 1/2 oz. cans great northern beans, rinsed, drained.
14 1/2 oz. can chicken broth
2-4oz. cans chopped green chilis
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 c. sour cream
1/2 c. whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilis and seasonings. Bring to a boil. Reduce heat an simmer uncovered, for 30 minutes. Remove from the heat; stir in sour cream and whipping cream. Serve immediately. Serves 7.

How I make it... I always double it if more than 4 people are eating (it's so good!)
First I put the chicken breasts in the crock pot with about 1/2-1 cup of chicken broth and cook until no longer pink. Then cut up the chicken into bite size pieces, and rinse out the crock pot. Put everything in the crock pot except the whipping cream and sour cream on low for 4-5 hours. About an hour before serving put in the whipping cream and sour cream, stir well. When everything is warm, serve. Some people like to add cheese to it. Hot rolls are delish to go with it too!

Thompsons Pumpkin Bars

Pre-heat the oven to 350*F. Grease a cookie sheet.
Mix together
4 eggs
1 2/3 C. sugar
1 C. oil
1 15oz. can of pumpkin
Set aside.

Mix together
2 C. Flour
2 tsp. baking powder
1 tsp. Cinnamon
1 tsp. Salt
1 tsp. baking soda

Mix dry and wet ingredients together. Bake at 350*F for 20-25 minutes. Let cool.

Frosting
6 oz cream cheese
2 Tbsp Butter
2 Tbsp vanilla
4 C. powdered sugar.

Whip it good, frost when cool.

My twist. When the batter is mixed I add 2/3 of a bag of mini-chocolate chips. Then pour the batter into the cake pan, and sprinkle the rest of mini chocolate chips over the top.

I use canned cream cheese frosting because I am lazy, and hate making frosting!

Corn Maze Munch

2 TBS. butter
3 cups corn chex
1/2 tsp. salt
3 cups cheese popcorn
1 pkg. (18-1/2 oz.) candy corn
1 pkg. (14 oz.) Halloween -colored milk choc. M & M's
2 pkgs. (4 oz. each) corn nuts
1 cup raisins
1 pkg. caramel popcorn with peanuts (I used munch and crunch)

In large skillet, melt butter and add corn chex and toss to coat. Cook and stir on med. heat until cereal in lightly browned. Sprinkle with salt; set aside to cool.

Meanwhile, in a large bowl, combine the remaining ingredients, add corn chex and toss to coat. Store in an airtight container.

Rotini and sweet pepper primavera

Ingredients
14 ounces asparagus spears
2-1/2 cups dried rotini or gemelli (8 ounces)
1 large red or yellow sweet pepper, cut into 1-inch pieces
1 cup sliced zucchini or yellow summer squash
1 10-ounce container refrigerated light Alfredo sauce (I used a 15oz jar)
2 tablespoons snipped fresh tarragon or thyme (I just used dried thyme)
1/4 teaspoon crushed red pepper
Fresh tarragon (optional)

Directions
1. Snap off and discard woody bases from asparagus spears. Bias-slice asparagus into 1-inch pieces.
2. Cook pasta according to package directions, adding asparagus, sweet pepper, and squash to pasta the last 3 minutes of cooking. Drain. Return pasta and vegetable mixture to hot saucepan.
3. Meanwhile, for sauce, in a small saucepan combine Alfredo sauce, the 2 tablespoons tarragon, and crushed red pepper. Cook and stir over medium heat about 5 minutes or until mixture is heated through. Pour sauce over pasta and vegetable mixture; stir gently to coat. If desired, garnish with fresh tarragon. Makes 4 servings.

This was really easy and good. Heath thought it needed some meat so next time I might add some chicken.

recipe from better homes and gardens

Caramel Corn

Ingredients:
4 cups popped corn (about 1/4 cup un-popped)I just pop one bag of buttered microwave popcorn
1/3 cup brown sugar
1/4 cup butter
2 Tbsp Karo
1/8 tsp. baking soda
1/2 tsp. vanilla

Directions:
Place popped corn into a greased 13x9 pan in a warm oven. (300*F). Combine brown sugar, butter, and Karo in a medium saucepan. Cook to hard ball stage (225*F) stirring constantly over medium heat. Stir in soda and vanilla. Mix well. Pour caramel over warm popped corn. Stir gently to coat. Return to oven at 300* for 15 minutes. Stir as you take out of oven. Transfer to greased wax paper. Cool completely. Break into clusters. Yield: 4 cups.

Grandma P's Cinnamon Muffins

Ingredients for muffins:
1/2 cup margarine/butter
3/4 cup sugar
2 eggs
2 1/4 cups flour
2 1/4 tsp. baking powder
3/4 tsp. salt
1 1/2 tsp. nutmeg
3/4 cup milk

Ingredients for sauce:
1/2 cup sugar
1 1/2 tsp. cinnamon
1/4 cup milk
2 TBS. light corn syrup
2 TBS. butter

Directions: Cream butter, sugar and eggs. Combine dry ingredients and gently blend into creamed mixture. Stir in milk and spoon lightly into greased muffin tins.
Bake at 350 for 20 minutes.

For sauce: Combine sugar and cinnamon then add all other ingredients. Cook until thickened. Serve over top of warm muffins.

The Best Cornbread

Ingredients:
2 cups Bisquick
4-6 Tbsp. cornmeal
1/2- 1 cup sugar
2 eggs
1 cup milk
1/2 cup melted butter

Directions:
Combine Bisquick and sugar in a mixing bowl. Add eggs and milk. Stir until well blended. Mix in the melted butter. Place in a greased 9" square pan. Bake at 350 for 35-40 minutes

Beef Stew

I just made this stew yesterday because I wanted an easy no-stress meal.

Approximately 1 lb beef for stewing. I buy the already cut packages in the fresh meat section because I hate cutting it myself!
3 medium potatoes
1/2 lb baby carrots
1 package beef stew seasoning

Add any vegetable you like, such as celery. Neither of us like celery so I didn't, this is all that I added and it was yummy!

Cut up your potatoes into even pieces. Put your meat and veggies into your crock pot. I am lazy and didn't even cut the carrots. In a small bowl pour in your seasoning with a cup of water or beef broth. Stir it until it dissolves, or isn't in big chunks anymore. Pour into crock pot. Add water until it is almost all covered. You can use all water, or do a 50/50 water and beef broth. Give it a quick stir. Cover and cook on low for 7-8 hours, or on high for 3-4.

I served this with the Pillsbury French bread. It would also be good in bread bowls or with rolls.

Snicker Surprise Cookies

Ingredients:

2 sticks butter (softened)
1 cup creamy peanut butter
1 cup light brown sugar
1 cup sugar
2 eggs
1 tsp. vanilla
3 1/2 cups sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 bag mini snickers bars

Directions: Combine the butter, peanut butter, and sugars using a mixer on a medium to low speed until light and fluffy. Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, baking soda and salt. Cover and chill dough for 2-3 hours. Unwrap candy bars, remove dough from fridge and form a thin layer of dough around each candy bar. Place on a greased cookie sheet and bake at 325 for 10-12 minutes. Let cookies cool on baking rack.
Makes 2 dozen cookies.
To spruce up the surprises, sprinkle with powdered sugar and drizzle melted chocolate (I used 1 cup powdered sugar, 1 Tbsp. cocoa and about 1 Tbsp. milk) over the top of each cookie.

Hamburger Stroganoff

This is an easy dinner that everyone likes.

1 lb hamburger
chopped onion if desired
garlic salt
Cook in frying pan and add 1 can cream of mushroom soup and 1 cup sour cream. Warm and serve over wide noodles.

Pie Crust

This is such a basic recipe but it turned out perfectly.

Ingredients:

• 1/2 cup shortening
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup ice water

Directions:

1. Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together (a tablespoon at a time), and mix lightly with a fork. To double this recipe, use 1 cup shortening, 2 1/2 cups flour, 1 teaspoon salt, and 1 cup cold water.
2. Roll gently, one crust at a time, on a floured pastry cloth, to about an inch larger than pie plate. Fold carefully in half. Lift to pie plate, and unfold. Fit into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim. For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork.

Mrs. Sigg's Fresh Pumpkin Pie

This recipe uses fresh pumpkin puree and it is so yummy! Here's the link for a great picture tutorial on how to bake your pumpkin: http://www.ourbestbites.com/2009/09/homemade-pumpkin-toasted-pumpkin-seeds.html

Ingredients:

• 1 sugar pumpkin
• 1 recipe pastry for a 9 inch single crust pie
• 2 eggs
• 1 cup packed light brown sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 teaspoons pumpkin pie spice
• 1 (12 fluid ounce) can evaporated milk

Directions:

1. Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
4. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.