Link: http://www.foodnetwork.com/recipes/george-duran/pumpkin-chocolate-chip-cookies-recipe/index.html

Amazing! Delicious! We make these for Halloween Party at our kids pre-school. There are never any cookies left!

Ingredients

* 1 cup (2 sticks) unsalted butter, softened
* 1 cup white sugar
* 1 cup light brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup canned pumpkin puree
* 3 cups all-purpose flour
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 2 cups (12-ounce bag) milk chocolate chips, not semisweet
* Nonstick cooking spray or parchment paper

Directions

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

A SECOND Version of the Pumpkin Chocolate Chip Cookies....

Ingredients:
4 cups all-purpose flour
2cups raw oatmeal
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 ½ cups butter(or oleo)
2 cups brown sugar
1 cup white sugar
1 egg
1 teaspoon vanilla
1 can (16 oz) pumpkin
2 cups chocolate chips

Preheat oven to 350 degrees.
Combine flour, oats, soda cinnamon and salt.
Cream butter, adding sugars , egg, vanilla, and pumpkin.
Stir in dry ingredients, adding chips when well mixed.
Drop by teaspoon full on cookie sheet, I use my stone wear.
Bake for 15 minutes ( a little longer if needed).
It makes a big batch, but freezes well

Ingredients:
1 jar Muirhead Pecan Pumpkin Butter
1 Yellow Cake Mix, Reserve 1 cup
1/2 cup butter melted
1/4 cup butter softened
3 eggs
1/8 cup milk
1 tbs Flour
1/4 cup sugar
1 tsp cinnamon

Directions
1. Mix remaining mix with 1/2 cup melted butter and 1 egg
2. press lightly into the bottom of 9 x 13 pan
3. mix 1 jar of muirhead pecan pumpkin butter with 2 eggs and 1/8 cup milk
4. Pour over cake mixture
5. mix 1 cup of reserved cake mix with 1 tbs flour, 1/4 cup sugar, 1/4 cup soft butter and tsp cinnamon
6. mix and crumble
7. spread over top of pumpkin layer
8. bake at 350' for 35-40 minutes until golden

Wonderful soup!

One 8oz. can of cooked artichoke hearts
4 cups chicken stock
% cup white wine
2 oz. diced onion, 2 oz. diced celery
1 oz. minced garlic
l cup heavy cream
1 oz. grated Parmesan cheese
Saut6 onions, celery and garlic in butter, add chicken stock and artichoke hearts
Simmer for 20 minutes, add heavy cream, simmer for 10 minutes
Puree the soup until smooth; add Parmesan cheese, season with salt and pepper
Finish with fresh chopped basil

Jumbo Shells
1 Large Ricotta Cheese
2 Eggs
parmigiano–reggiano cheeses
grated mozzarella cheese
One large box of jumbo shells
Boiled and heavily salted water in oil to keep from sticking
Do not cook all the way. Cook to less than complete.

In a large mixing bowl mix add one large container of Ricotta Cheese mix in large with a mixing spoon or fork add two eggs and stir. Then add ½ to ¾ cup of grated parmigiano-reggiano cheeses. One cup grated mozzarella 1 Tablespoon finely chopped Italian parsley pinch of salt and a light dash of cinnamon and a light dash of nutmeg

In a prepared pan by putting sauce at the bottom of the pan. Stuff shells with about 2 Tablespoon of mixture and place in pan. Shells should be side by side. Don’t over crowd the shells. Sprinkle light coating of parmigiano-reggiano cheeses and grated mozzarella cheese on top of shells and the lightly cover with sausage. Keep additional sauce in bowl for additional coverage on dinner plate.

Preheat oven to 375
Bake for about 30 -45 minutes until cheese filling bubbles and warm all the way through.

Serve with warm Italian bread, fresh green beans lightly seasoned with lemon juice, green salad with Italian olive oil and red wine vinegar

INGREDIENTS

Crust:

½ cup packed brown sugar
2 tablespoons butter, melted
2 tablespoons corn syrup
1/2 cup pecan halves
2 refrigerated pie crusts, softened according to box

Filling:

2/3 cup granulated sugar
2 tablespoons flour
1/2 teaspoon ground cinnamon
4 Granny Smith apples, washed, cored and thinly sliced

METHOD

• Pre-heat oven to 425 degrees. Grease 9-inch pie pan with cooking spray.

• In small bowl, mix brown sugar, melted butter, and corn syrup. Spread in bottom of pie pan. Top with pecan halves.

• Unroll one pie crust and lay gently over pecans.

• In small bowl, mix sugar, flour, and cinnamon.

• Arrange half of apple slices on top of crust. Sprinkle with half of sugar mixture. Repeat.

• Top with second crust and pinch edges to seal.

• Cut slits in top of pie.

• Place pie pan on cookie sheet in middle rack of oven.

• Bake pie 8 minutes. Reduce oven temperature to 350 degrees. Bake additional 35 to 45 minutes.

• Remove pie from oven and immediately run knife around edge of pie.

• Turn pie pan upside down on serving plate and lift off pie pan.

• Serve immediately or chilled.

I am not a fan of tuna and I love this recipe.
You may want to double or triple it … my neighbor liked this so much she hid it from her husband!

Curried Tuna Salad

2 - 5 oz can tuna
6 to 8 tbsp homemade mayo, based on your preference (see recipe below)
3 tbsp parmesan cheese
3 tbsp relish
1/8 cup chopped onion
½ tsp curry
2 tbsp parsley
1 heaping tbsp minced garlic
2 hard boiled eggs
Mix together and serve alone or with crackers or toast

NOTE: jar mayo can be used but the homemade version makes a big difference.
Homemade mayo can not be used after 4 days.

Homemade Mayo

1 egg
1 tbsp white wine vinegar
1 tsp dry mustard
¼ tsp lemon pepper
Salt and pepper
1 cup vegetable or canola oil

Mix all but oil together in food processor
Add oil through tube

12 cups popped popcorn
1 cup dried cranberries
1 cup whole almonds
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup light corn syrup
2 Tblsp orange juice
2 tsp. vanilla
1/2 tsp baking soda

preheat oven to 275 degree

In a very large bowl, combine popped corn, Cranberries & almonds then set aside, In a 2 gt. sauce pan cook & stir butter,brown sugar, & corn syrup over med.
heat until butter is melted. Stir in orange juice and bring to boiling over

med. Heat. Broil @ a steady rate for 5 min. Remove from heat.
Stir in vanilla, & soda. Mixture will foam up.
Pour the syrup over the popcorn, Mix well, to coat well. Transfer to a large

baking pan or roasting pan. Bake for 30 min. stiring twice, Transfer to GREASED FOIL. Cool. Makes 20- 1/2 cup servings.

This wonderful holiday dessert is my daughters favorite treat! She likes this so much that she wished she could have it as her 16th birthday cake. Since this recipe is one my neighbor Trudy makes...I had to call and ask her if she would make it for my daughter because my daughter was afraid I would not make it as well as Trudy. My dear friend made the Pumpkin Roll and the 16th birthday evening was a hit! Now that my daughter has gone off to college.... Trudy couldn't see her going off without a Pumpkin Roll to fill her frig. Every College Kiddo needs a late night treat to fill hours of study.

Hope you enjoy this dessert as much as our family~!

Pumpkin Roll

jelly roll baking pan
sugared thin cotton hand towels
1 cup sugar
1 can pumpkin
3 eggs
¾ cup flour
½ tsp soda
½ tsp baking soda
½ tsp cinnamon
¾ cup walnuts if desired

Cream Cheese filling

½ cup butter
1 - 8 oz cream cheese
1 tsp vanilla
2 cup powdered sugar

Prepare jelly roll sheets: melt 3 tbsp butter in microwave. Spread and completely cover the butter in thin layer on jelly roll pan and cut piece of wax paper to fit and place on top of butter in pan. Completely cover top of wax paper with melted butter as well.

Prepare sugared towel – lay thin hand towel on counter and sprinkle all over with powdered sugar

Sift together flour, baking soda, and cinnamon and set aside.
Combine pumpkin, sugar and eggs with mixer.
Gradually add sifted ingredients into the pumpkin/egg/sugar mixture and mix well.
Pour on to prepared jelly roll sheet and sprinkle with ¾ cup chopped walnuts if desired.

Bake for 15 minutes, remove from oven and cool for 15 min
Turn pan upside down, laying on sugared towel
Lift pan off and gently peel wax paper off
Roll up on towel and let sit till completely cooled OR (can be refrigerated this way overnight if needed)

Prepare Cream Cheese filling

Unroll Pumpkin Roll, spread filling, and re-roll

Store one of three ways …

(1) Refrigerate several days
(2) freeze, cut to serve and let sit at room temp for a few minutes
(3) eat frozen.