½ cup apricot preserves
2 teaspoons Dijon mustard
1 teaspoon bottle minced garlic
1 teaspoon lower-sodium soy sauce
½ teaspoon Worchestershire sauce
¼ teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon black pepper
8 (4-oz) lamb loin chops, trimmed
Cooking spray

1. Combine first 5 ingredients in a small bowl; set aside. Combine salt, cinnamon, and pepper, and sprinkle over both sides of lamb. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook 5 minutes on each side or until desired degree of doneness. Remove skillet from heat; add apricot mixture, turning lamb to coat. Place 2 chops on each of 4 plates; spoon remaining apricot mixture evenly over chops.
Yield: 4 servings (serving size: 2 lamb chops and about 2 tablespoons sauce).

1 ½ cups sugar
¼ cup flour
3 eggs
½ cup melted butter
½ cup buttermilk
1 tsp vanilla
1 tsp lemon juice

Mix sugar and flour until well blended. Add remaining ingredients and beat with egg beater until smooth and creamy. Do not overbeat. Bake in uncooked pie shell in slow oven (325 degrees) for about 60 minutes until center is set

Combine serves 70
2 t with cup of hot water

Ingredients:1 cup unsalted butter
2 cups all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1 (12 ounce) jar lemon curd
1/2 cup toasted and chopped almonds

Directions:
1. Preheat oven to 375 degrees
2. In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs
4. Press 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees for 10 minutes. Remove and let cool slightly.
Spread the lemon curd over the baked layer.To the remaining 1/3 of crumb mixture add the nuts. Sprinkle over the top of the lemon curd.
5. Lower oven temperature to 350 degrees. Bake bars for 25 minutes or until lightly browned.

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

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

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