Pumpkin Spice Cookies

*I am posting this at David's request.  I also made these with Andria's kids, and they loved them so she requested the recipe a few years back too.  But no, they are not the same if you take everything out of them that makes them good to make them healthier, are they Ann?   ;)  Also, I have tried multiple pumpkin cookie recipes because I love them, and this one is the best.  It beats the others in moistness.  If you like pumpkin cookies, you will love these.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 1/2 tsps pumpkin pie spice (I don't always have this on hand so I substitute a combination of the spices that are used to make pumpkin pie spice: 1 tsp cinnamon, 1 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp allspice; I know this equals more than 1 1/2 tsp, but it turns out well  :) )
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (2 sticks) butter, softened
• 1 cup sugar
• 1 can (15 oz) pure pumpkin (use canned pumpkin, homemade isn't condensed enough because it hasn't been processed, will be watery, and won't turn out well; flavor and consistency inadequate)
• 2 large eggs
• 1 tsp vanilla
• 2 cups semisweet chocolate chips (I usually use milk chocolate)
• 1 cup chopped walnuts (opt, I never put these in)

PREHEAT oven to 375 degrees.  Grease baking sheets.
COMBINE flour, pumpkin pie spice (or substituted spices), baking powder, baking soda, and salt in medium bowl.  Beat butter and sugar in large mixing bowl until creamy.  Beat in the pumpkin, eggs, and vanilla.  Gradually beat in flour mixture.  Stir in morsels and nuts.  Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15-20 minutes or until edges are lightly browned.  Cool on baking sheets for 2 minutes; remove to wire rack to cool completely.

**Can also use raisins instead of chocolate chips or add oatmeal (would reduce flour to add oatmeal).

White Chicken Chili

Recipe by Our Best Bites

(I call this a chili, but it’s really a soup consistency.
If you want it thicker, just reduce the amount of broth.)

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro

1 32oz box chicken broth

Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado

Green onions, if desired (Sheri's addition)

Lime wedges to squeeze into soup, if desired (Sheri's addition)

Tortilla Chips or make your own tortilla strips

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes.

Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.

Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream. Serve with condiments. If you don’t have all those condiments- at least have sour cream! But honestly, it’s best with everything :)

Makes about 8 cups of soup.

 *Oh, and this freezes well. Sometimes I make a batch and when it cools I put single servings into zip-locks and pop them in the freezer. Makes a great quick lunch.

Fresh Peach Pie

*I first had this at Phillips' cabin when I was a teenager.  It stood out in my mind as being amazing so I was excited to find it in the West Side Cookbook.  When I had a bunch of fresh Brigham City peaches, I made it (and other recipes) to make sure I still loved it.  I did.  We did :)

Ingredients:

1 cup water
1 cup sugar
4 TB cornstarch
2 TB lemon juice (from a lemon or bottled)
dash salt
4 TB butter
(Red food coloring, opt.)

graham cracker crumbs
1 baked pie shell

Directions:

Combine top 6 ingredients and cook until thickened.  (Add food coloring if desired.)  Cool.  Slice peaches and add to cooled mixture.  Sprinkle cracker crumbs lightly in bottom of pie shell.  Add filling and chill.  Serve with whipped cream.

This pie has a buttery, lemony flavor.  Mmmmm.  Since I can't have gluten right now, I made this into a crisp instead of a pie with a gluten-free oatmeal crisp topping.  It was very good.  Filling is also good over ice cream or mixed into ice cream as a shake.

Refried Beans

Recipe from Our Best Bites.  They adapted it from The Homesick Texan.

Ingredients:

1 pound dry pinto beans, rinsed and sorted for stones and sad-looking beans

1 1/2 medium white or yellow onions, divided
6-8 cloves garlic, divided
1 jalapeno, seeded
2 tablespoons white vinegar or liquid from a jar of jalapenos or banana peppers
4-5 tablespoons bacon drippings (or lard or vegetable oil, but really, the bacon drippings)
salt to taste

Instructions:

Place the rinsed beans in a medium saucepan. Fill the pan with water so there’s 1″ of water covering the beans. Cover, bring to a boil, and boil for 15 minutes. Remove from heat and drain the beans.

Place the beans the pot of a slow cooker and fill the pot with water so there’s about 2″ of water covering the beans. Add the jalapeno, 1 onion, peeled and cut in half, and 4-6 cloves of smashed, peeled garlic. Cover and cook on high for 4-6 hours (high elevations may take longer, so plan accordingly).

When the beans are tender, reserve 1/3-1/2 cup of the cooking liquid and add the vinegar or liquid from the jarred peppers to the reserved liquid. Drain the beans, discarding the rest of the liquid. Place the beans (and cooked vegetables) in the jar of your blender. Add 1/3 cup of liquid and blend until the desired consistency is reached (I like mine pretty smooth), adding more liquid if necessary.

Mince the remaining 1/2 onion and 2-4 cloves of garlic. Heat the bacon drippings in a large cast iron skillet (if you have one) over medium heat. When the drippings are hot, add the onions and garlic and cook until tender. Add the bean puree and cook for 3-5 minutes, stirring frequently until the drippings and beans are incorporated and are light, fluffy, and hot. Salt to taste. Serve alongside Mexican food, wrapped in tortillas with cheese, or by themselves. Makes 8 1/2-cup servings.

Note: These taste like El Toro's refried beans, which I love.  I always wondered how they made them.

**I would definitely recommend the bacon drippings, and I like to use peppercini juice for the liquid.  I tend to use more liquid from the beans than it calls for because I don't like them too stiff.  I cook the onions most of the way, then add the garlic for about a minute.  Sometimes I add a little garlic salt if it needs more garlic or salt.

Sheri's Autumn Tossed Salad

*Mary beat me to it!  I planned to post this recipe tonight, then I saw Mary's (which looks really good).  Mine is slightly different than Mary's so I'll post it anyway.  I guess you can choose your nuts, cheese, fruit, and dressings, depending on what you like and what you have on hand.  You could combine recipes too I'm sure.  Mine doesn't have bacon, which is always good.  You can't go wrong with either one :)  Mary's is a bit fancier.


Dressing

1/2 cup lemon juice
1/2 cup sugar
2 tsp finely chopped onion
1 tsp Dijon mustard
1/2 tsp salt
2/3 cup vegetable oil
1 TB poppy seeds

Blend everything EXCEPT poppy seeds.  Stir in poppy seeds.
Cover and refrigerate dressing for 1 hour.

Salad

1 bunch romaine lettuce, torn in pieces
1 cup shredded swiss (can also cut it into small cubes if preferred)
1 cup cashews
1 apple
1 pear
1/4 cup craisins (or cranberries if preferred)

Pour dressing over salad and mix well.  Great fall salad :)

Autumn Chopped Salad

We had this salad with dinner (grilled pork chops and applesauce) last night and it was a huge hit! (Katie and James each had 3 servings.)  

Source: http://espressoandcream.com/2010/11/autumn-chopped-salad.html

Ingredients:

6 to 8 c. chopped romaine lettuce

2 medium pears, chopped

1 c. dried cranberries

1 c. chopped pecans

8 slices thick-cut bacon, crisp-cooked and crumbled

4 to 6 oz. feta cheese, crumbled

Poppy Seed Salad Dressing

Balsamic Vinaigrette

*I have also seen variations of this salad that use one pear and one apple or a different type of nut. 

Instructions:

In a salad bowl, combine the lettuce, pears, cranberries, pecans, and bacon. Serve with Feta cheese, Poppy Seed Dressing, and Balsamic Vinaigrette.  I know it seems weird but using both dressings really does give it a great flavor. The original recipe suggests 70% Poppy Seed and 30% Balsamic. 

The original recipe suggests store dressings, but we used the following:

Poppy Seed Dressing  

source: http://simpleyetgourmet.blogspot.com/2010/03/strawberry-spinach-salad.html
 
1/2 c. sugar
1 1/2 tsp. ground mustard
1/3 c. red wine vinegar
1/2 tsp. salt
1/8 c. chopped white onion
1 c. canola oil
1 tsp. poppy seeds
 
Combine everything in a blender EXCEPT poppy seeds. Stir in poppy seeds.

Balsamic Vinaigrette
1/3 c. flavored balsamic vinegar (such as cinnamon pear or pomegranate)
1/3 c. extra virgin olive oil
 
Mix well.

Zucchini Frittata

Source: "Taste of Home" Magazine November 2013
http://www.tasteofhome.com/recipes/zucchini-frittata-2

Ingredients:
4 c. finely chopped zucchini
1 small onion
8 eggs*
3/4 tsp. salt
1/8 tsp. pepper
1 c. shredded cheddar cheese
1 c. cubed fully cooked ham
**we thought that it would also be yummy to add bell peppers

1. In a skillet saute onions and zucchini until tender.  Place in 9x9 baking dish.
2.  In a bowl, whisk eggs, salt, and pepper; stir in cheese an ham.  Pour over zucchini mixture.
3. Bake @ 350 degrees for 35-40 minutes, or until a knife inserted in the center comes out clean.

*Note: original recipe slightly modified

• The original recipes calls for 4 eggs.  However, we thought that was not enough eggs, so we doubled the eggs.
• I also chose to bake it rather than cook it in the microwave. 

 Original Directions

1. In a 9-in. microwave-safe pie plate, combine zucchini and onion. Microwave, covered, on high for 3-4 minutes or until tender; drain.
2. In a bowl, whisk eggs, salt and pepper; stir in cheese and ham. Carefully pour over zucchini mixture. Microwave at 70% power for 8-9 minutes or until a knife inserted near the center comes out clean. Yield: 4 servings.

Café Rio Cilantro Lime Vinaigrette Dressing Recipe

Source: http://www.familycookbookproject.com/recipe/2793868/caf-rio-cilantro-lime-vinaigrette-dressing.html

Photo source:
http://sweetandspicyco.blogspot.com/2010/08/cilantro-lime-vinaigrette.html

1/4 c. Vinegar
1 can Diced Green Chilies (I used fire roasted)
1 Garlic Clove
pepper to taste
pinch of cumin
1 tsp. Salt
1 T. Sugar
1/2 c. Canola Oil
1/4 c. Fresh Lime Juice (or bottled)
1/2 c. Chopped Fresh Cilantro

Put all ingredients into a blender until slightly thickened.

Zucchini, Banana, and Flaxseed Muffins

modified from: http://www.marthastewart.com/851872/zucchini-banana-and-flaxseed-muffins

 

1 3/4 C. whole wheat flour* (spooned and leveled)
1/2 C. ground flaxseed
1 C. lightly packed light-brown sugar  (I like to reduce to 2/3 C.)
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. coarse salt
1 tsp. ground cinnamon
1 1/2 C. coarsely grated zucchini
1/3 C. mashed ripe banana (from 1 large banana)
3/4 C. whole milk ( I use 2%)
1 large egg, lightly beaten
1 tsp. pure vanilla extract
1/2 C. chopped roasted walnuts 

Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray or use cupcake liners. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini, banana, and walnuts and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix). 

Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes. 

Yield: 12-15 muffins (I have doubled it every time and get about 20 muffins)

* I have used a spelt flour and whole wheat flour combination that turned out well. 
For gluten free: Use 1 cup all purpose gluten free flour plus 3/4 cup almond flour. About any combination of gluten free flour would work. 

Cook's Note: Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat. 

Venison Roast

 slightly modified from: http://www.stacymakescents.com/crock-pot-venison-roast

1 venison roast (fresh or frozen)
2 C. water, stock, or broth (venison, beef, chicken – whatever ya got!)
1 medium onion diced or 3 Tbsp dry onion
2 garlic cloves, diced or 2 tsp garlic powder
Salt and Pepper to taste
2-3 Tbsp butter
1 tsp paprika
1 tsp thyme
1 tsp rosemary
5-10 potatoes quartered
2 C. chopped carrots
Salt and pepper the roast and sear it. Place roast in crock pot and add water or stock.  Add butter by placing it on top of roast.  Add remaining spices and onion.
Potatoes and carrots may be added at this time if you’re headed out for the day or you can add them about three hours prior to serving time.
Cook on low 10 hours or high 6 hours.
  
*I made this for dinner the other night and we all loved it. I used 3 deer roasts (2 of which were on the small side) and I doubled all of the other ingredients. I used fresh thyme and rosemary from Erin's garden.  

Notes from original author:

Butter is a must: Unlike a beef roast there will probably be very little fat on your venison roast.  The butter gives your roast a wonderful flavor and helps keep it moist.
Onions:  They say adding the onion early in the roast helps to reduce the gameness of the venison. 
Another variation to spices: Replace thyme and rosemary with Old Bay.
Other Veggies:   I had some left over green beans from the day’s lunch so I added them right before we had dinner, long enough to heat them through. You could add canned tomatoes as well if you like.
Leftovers:  Prepare some noodles in additional stock or water and add the leftovers to make a soup for the next few days.
Other game meats: This roast also works well for elk, mule deer or moose meat.

Salad - Becca's Favorite

We enjoyed this with our dinner tonight and it is one of my favorite salads.

Dressing

½ cup onion

1 tsp. salt

½ cup red wine vinegar

2 t. mustard

1 cup sugar or 1/2 cup agave syrup

1 cup olive oil

Salad

Red onion slices

Spring Mix /mixed with red leaf lettuce

Craisins

Sliced almonds

Feta cheese

Grape tomatoes

There are no amounts given for the salad.  I just do it to my liking.

Sheri's Favorite Cornbread

1 cup butter (can also use oil, don't need quite as much, probably about 2/3 cup)
1 cup sugar
3 eggs
2 cups flour* (I often do half white, half whole wheat; wheat pastry flour also works well and makes it lighter if you want to do 100% whole wheat)
1 cup cornmeal
4 tsp baking powder
1/2 tsp salt
1 cup milk (regular or buttermilk both work well)

Mix, and pour into a greased 13X9 pan (I often half the recipe and use an 8X8 pan).  Bake at 350 degrees for 25-32 minutes, until toothpick comes out clean.  Melt honey butter, poke holes in cornbread, and pour over the top when warm.  It soaks in and is very good immediately and later.  We like this served with soup.


*I made this gluten-free the other night, and it turned out really well.  It was very soft and fluffy.  I used the same measurement called for in recipe, but used HODGSON MILL Multi-Purpose Baking Mix (it's designed for pancakes, brownies, etc).

Honey Butter

1/2 cup butter
1 cup honey
2 tsp vanilla

Beat until creamy.  Store unused honey butter in refrigerator.  For this version of cornbread I do like to melt it and pour it on the cornbread while warm so it soaks in.  ONLY USE HALF OF THIS RECIPE OVER THE CORNBREAD.

*As you can see, this is not an anti-butter recipe.  I like butter :)  Mom's recipe in the original family cookbook calls for oil.  You can substitute oil if you prefer.

Decadent Chocolate Cake with Whipped Chocolate Frosting (GLUTEN-FREE!)

Source: Mel's kitchen Cafe

Yield: 12 servings

You'll need about 1/2 cup (maybe a bit more) dry quinoa for 2 cups cooked. Make sure to measure the quinoa for the cake recipe after it is cooked and cooled. Also, make sure to cook the quinoa in water not broth.

INGREDIENTS

Cake:
• 2 cups cooked and cooled quinoa (see note above)
• 1/3 cup milk
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup butter, melted and cooled
• 1 1/2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
Frosting:
• 2 1/4 cups heavy whipping cream
• 1 1/4 cups semisweet or bittersweet chocolate chips

DIRECTIONS

1. For the cake, preheat the oven to 350 degrees F. Lightly grease two 8-inch round cake pans. Line the bottoms of the pans with parchment paper.
2. Combine the milk, eggs and vanilla in a blender or food processor. Process just until combined. Add the cooked quinoa and the butter. Blend well until smooth.
3. In a large bowl, whisk together the sugar, cocoa, baking powder, baking soda and salt. Add the contents from the blender and mix with a wooden spoon or whisk until combined.
4. Divide the batter evenly between the two pans and bake on a rack in the middle position for 28-30 minutes or until a knife or toothpick inserted in the center comes out clean. Remove the cake from the oven and cool for 10 minutes. Invert the cakes onto cooling racks (remove the parchment paper stuck to the bottom of the cakes).
5. For the frosting, place the chocolate chips in a medium bowl. Heat the whipping cream in a saucepan until it gently simmers. Pour the hot cream over the chocolate chips and let the mixture sit for five minutes. Whisk to combine until it is glossy and smooth. Cover the bowl with plastic wrap and refrigerate until completely chilled and cold (2-3 hours). You can speed up this process by placing the bottom of the bowl in an ice water bath and stirring until cool. When fully chilled, use an electric mixer (stand mixer or handheld) to whip the mixture to soft peaks.
6. Place one cake layer upside down on a serving platter or plate. Top with a generous portion (about half) of the whipped frosting, spreading to within 1/2-inch of the edge of the cake (it will press to the edge when the top cake layer is put on).
7. Gently put the other cake layer upside down on top of the frosted layer. Spread the remaining frosting over the top of the cake. You could definitely frost the sides, too, but I like the more rustic look for this cake - frosting just the middle and top.
8. Chill the frosted cake in the refrigerator for at least 2 hours before serving to let the frosting set up a bit.

*This is a very rich, heavy, almost brownie-like chocolate cake.  You only need a small piece!  It does get better with time, so let it chill for at least 2 hours like the recipe tells you to do.  I think it's very good a few hours later or even the next day.

**I also wondered if the frosting would be good with some cinnamon in it, like Texas Sheet Cake frosting.

***Can also be used as brownies (again, better over time).  I just sprinkled chocolate chips and pecans on the top instead of frosting.