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.