Dinner In a Pumpkin.

Ingredients:

1 Large Pumpkin

Onions

Hamburger

Potatoes

Pepers

Salt

Pepper

Garlic Salt

Red Sauce

Cheese

Butter

Rice

(anything else you want in it.)

Directions:

Carve out the pumpkin and wash it out so it is nice and clean.

Sautee everything you want in your pumpkin (onions potatoes pepers etc.)

After those are done put everything in the pumpkin.

Put in the oven on a cookie sheet that is covered in tin foil.

Take it out when the pumpkin is soft or it looks good.

After you take it out put some butter in it and some cheese and put the lid back on.

Dish it up.

If you would like you can eat the pumpkin. (it is verrrryyy good!) I like it best with Brown Sugar on it. Or you can just put salt and peper on it!

ENJOY!

French Onion Soup.

Ingredients

• 5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
• 3 tablespoons butter
• 1 teaspoon salt
• 2 cups white wine
• 10 ounces canned beef consume
• 10 ounces chicken broth
• 10 ounces apple cider (unfiltered is best)
• Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
• 1 loaf country style bread
• Kosher salt
• Ground black pepper
• Splash of Cognac (optional)
• 1 cup Fontina or Gruyere cheese, grated

Pumpkin Bars.

Ingredients

Bars:

• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 15-ounce can pumpkin
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda

Icing:

• 8-ounce package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Pumpkin Bread.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 cups shredded fresh pumpkin
• 1 cup toasted pumpkin seeds

Directions:

Preheat the oven to 325 degrees F.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.

In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

Grilled Cheese Sandwiches.

Ingredients

• 8 (1/2-inch thick) slices country-style sourdough bread
• 12 ounces Monterey jack, farmhouse Cheddar, Gruyere, or imported Swiss cheese, thinly sliced
• 4 tablespoons unsalted butter

Ad-ins--choose one:

• 8 slices smoked bacon, cooked and broken into 1-inch pieces,
• 2 vine-ripened tomatoes, sliced, and drained on paper towels for 5 minutes, or
• 8 slices baked ham

Directions

Heat a large skillet over medium-low heat. Place 4 slices of bread on a cutting board and generously butter the top sides of each slice. Melt another tablespoon of the butter in the skillet; swirl around to coat the pan.

Lay 2 slices of bread, buttered side down, in the skillet. Put a few slices of the cheese on the bread. Lay the bacon, tomato, or hamon top of the cheese. Cover with a few more slices of cheese. Top with 2 of the remaining slices of bread, placed buttered-side up. Cook, without pressing, until the bread browns and the cheese is slightly melted, about 5 minutes. Turn the sandwiches with aspatula and add a small hazelnut-size piece of butter to the pan. Cook slowly, adjusting the heat as needed to melt the cheese completely before the sandwiches are brown, about 3 to 4 minutes more. Repeat with the other 2 sandwiches. Serve.

Chicken and Cheese Enchiladas.

Ingredients

• 1 small red onion, halved
• 1 1/2 pounds tomatillos, husked and rinsed
• 1 to 2 serrano chile peppers, stemmed and seeded
• 1/2 cup low-sodium chicken broth
• Kosher salt
• Pinch of sugar
• 8 corn tortillas
• 3 cups shredded rotisserie chicken
• 2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
• 1/3 cup fresh cilantro
• 2 tablespoons extra-virgin olive oil, plus more for greasing
• 3/4 cup crumbled queso fresco or feta cheese

Directions

Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.

Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.

Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes.Garnish with the onion rings, queso fresco and any remaining cilantro.

Parmesan, Basil and Lemon Wafers

Ingredients:

1 cup shredded Parmesan

• 2 tablespoons shredded basil leaves
• 1/2 tablespoon grated lemon zest
• 
  

Directions:

Preheat oven to 400 degrees F.Mix all ingredients together in a bowl. Transfer a heaping tablespoon of Parmesan mixture onto a silicone or parchment-lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended for this recipe. Repeat with the remaining cheesemixture, spacing the spoonfuls about 1/2-inch apart. Bake for 3 to 5 minutes or until golden and crisp. Cool and use a flat spatula to transfer from lined baking sheet.

Crecent Mummy Dogs.

Ingredients:

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or Pillsbury Crescent Recipe Creations flaky dough sheet.
2 1/2 slices (2.5 oz.) American Cheese slices, quartered
10 large hot dogs.
Cooking spray
Mustard or Ketchup, if wanted

Directions:
Heat the oven to 375 degrees F.
Crescent Rolls: Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal.
Recipe Creations: Unroll dough; cut into 4 rectangles.
With a knife or kitchen scissors, cut each rectangle length wise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices in to quarters (1/2 slices cheese, cut in half.)

nocouponWrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On un-greased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray

Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. High Altitude (3500-6500 ft): Bake 15 to 19 minutes.

With mustard, draw features on "face."

Hot Chocolate!

Ingredients:

Hot Water

Powder Chocolate

m n' m's

Whip Cream

Directions:

Pour the hot water in a cup

Put the Chocolate in the cup and stir it

Put the m n' m's in the drink

Your choice to put whip cream on top

enjoy

caution it will be hot!

Night Crawler Noodles.

Ingredients

• 1 pound rice noodles
• 1 cup frozen green peas
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1/2 teaspoon chili paste
• 1 tablespoon peanut butter
• 1 cup diced roasted red peppers (from water-packed jar)
• 2 tablespoons chopped fresh cilantro leaves

Directions

Cook rice noodles according to package directions, adding peas for the last 30 seconds of cooking. In a large bowl, whisk together the soy sauce, sesame oil, chili paste (if using) and peanut butter. Add the diced roasted peppers to the bowl and stir to combine. Drain rice noodles and transfer to the bowl. Toss to combine. Sprinkle chopped cilantro on top and serve warm.