makeover beef & potato soup

ingredients
1-1/2 lbs lean ground beef
3/4 cup chopped onion
1/2 cup all-purpose flour
2 cans (14-1/2 oz. each) chicken broth
5 medium potatoes, cubed
5 medium carrots, chopped
3 celery ribs, chopped
3 tsp. dried basil
2 tsp. dried parsley flakes
1 tsp. garlic powder
1/2 tsp. pepper
12 oz. reduced-fat process cheese (Velveeta), cubes
1-1/2 cups 2% milk
1/2 cup reduce-fat sour cream

directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink;  drain.  Combine flour and 1 can broth until smooth.  Add to beef mixture.  Bring to a boil;  cook and stir for 2 minutes or until thickened.

Transfer to a 5-quart slow cooker.  Stir in the potatoes, carrots, celery, seasonings and remaining broth. Cover and cook on low for 6-7 hours or until vegetables are tender.  Stir in cheese and milk.  Cover, cook 30 minutes longer or until cheese is melted.  Just before serving, stir in sour cream.

(tasteofhome.com/healthycooking  --  Slow-cooker easy, this coup is a Christmas Eve tradition after church services. -Sheila Hoderman-Berthold, N. Dakota)

chicken pillows

ingredients
2 chicken breasts (cooked and shredded) or one large can of cooked chicken
1 (8-oz) can of cream cheese
2 cans of crescent rolls
onion flakes (to taste)
salt and pepper (to taste)
croutons (crushed)

directions
Mix chicken, cream cheese, onion flakes, salt, and pepper.  Place small amount in the center of each roll.  Roll it up and sprinkle with crushed croutons.  Bake at 375 degrees for 10-14 minutes, until golden brown.

pumpkin bread

ingredients

1 cup(s) (packed) light brown sugar

2 large egg whites

1 cup(s) pure pumpkin (not pumpkin pie mix)

1/4 cup(s) canola oil

1/3 cup(s) low-fat plain yogurt

1 teaspoon(s) vanilla extract

1 cup(s) all-purpose flour

3/4 cup(s) whole wheat flour

1 1/2 teaspoon(s) baking powder

1 teaspoon(s) ground cinnamon

1/2 teaspoon(s) ground nutmeg

1/2 teaspoon(s) baking soda

1/2 teaspoon(s) salt

directions

1. Preheat oven to 350 degrees F. Spray 8 1/2" by 4 1/2" metal loaf pan with nonstick cooking spray with flour.
2. In large bowl, with wire whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine.
3. In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not overmix.
4. Pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Invert pumpkin bread onto wire rack; cool completely.

Read more: Healthy Pumpkin Bread Recipe - Good Housekeeping 

old-fashioned soft pumpkin cookies

ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick) softened
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
glaze (recipe follows)

Preheat oven to 350 degrees.

Combine four, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl.  Beat sugar and butter in large mixer bowl until well blended.  Beat in pumpkin, egg and vanilla extract until smooth.  Gradually beat in flour mixture.  Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15-18 minutes or until edges are firm.  Cool on baking sheet for 2 minutes;  remove to wire racks to cool completely.  Drizzle glaze over cookies.

glaze
Combine 2 cups sifted powdered sugar, 3 tablespoon milk (or cream), 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

(recipe from verybestbaking.com)

Fun twist - add mini chocolate chips and/or pumpkin flavored cream in the glaze!

angel pie with chocolate filling

ingredients
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 cup finely chopped pecans
1/2 teaspoon vanilla

Combine first 3 ingredients in mixing bowl;  beat until foamy throughout;  add sugar, 2 tablespoons at a time, beating after each addition until blended;  beat until very stiff peaks;  fold in nuts and 1/2 teaspoon vanilla;  spoon mixture into lightly greased 8-inch pie pan and make nest-like shell, building up sides 1/2 inch above.

Bake at 300 degrees for 50-55 minutes.
Cool.

filling
1 4-oz. package Baker's German Sweet Chocolate
3 Tablespoons water
1 cup whipping cream
1 teaspoon vanilla
3 Tablespoons sugar

Place chocolate and water in top of double boiler;  stir until blended;  cool until thickened.  Whip cream;  add vanilla and sugar;  fold chocolate mixture into cream;  pile into meringue shell.
Chill 2 hours.
Serves 6.

Optional:  Cover with sweetened whipping cream and top with grated chocolate.

*I got this recipe from my mom.  The original source is unknown.

pumpkin pie

ingredients
1 cup light-brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon cloves
1 1/2 cups fresh pumpkin puree
3 large eggs, plus 1 egg for glaze
1 1/2 cups evaporated milk or half&half or cream
1 tablespoon heavy cream

directions
1.  Preheat oven to 425 degrees.  Line a baking sheet with parchment paper;  set aside.  In a large bowl, combine sugar cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs.  Beat well.  Add evaporated milk, and combine.  Set aside.

2.  Prepare your crust.

3.  Make the glaze: Beat the remaining egg, and combine with heavy cream.  Brush glaze very lightly on edges of pie shell.  Fill pie shell with pumpkin mixture.  Transfer to prepared baking sheet.

4.  Bake for 15 minutes.  Reduce heat to 350 degrees and continue baking for 45 minutes or until done.

pumpkin puree
1 sugar pumpkin

1.  Preheat oven to 400 degrees.  Using a sharp paring knife, cut several slits in pumpkin, piercing skin all the way through (this will let steam escape).  Place in a baking dish; pour about 1 inch water in bottom of dish.  Bake until skin is easily pierced and inside is very soft, 1 1/4 to 1 1/2 hours.

2.  Cut off top of pumpkin, and scoop our seeds; discard both.  Peel, and discard skin.  Place pumpkin in the bowl of a food processor; puree until smooth.  Store in an airtight container in the refrigerator up to 2 days or in the freezer up to 1 month.

(recipes from Martha Stewart Living)

old-fashioned sour cream cookies

These cookies are perfect for cutting out and decorating!

1/2 cup shortening or butter
1 cup sugar
1 egg
1 tsp. vanilla
2 2/3 cup flour
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 cup sour cream

Heat oven to 425 degrees.  Mix shortening, sugar, egg, and vanilla.  Blend dry ingredients and add to creamed mixture alternately with sour cream.  Roll 1/4 inch thick on well floured pastry cloth.  Cut with 2-inch cutter, place on greased baking sheet.  Sprinkle with sugar (optional).  Bake 8-10 minutes.  Makes 4 to 5 dozen 2-inch cookies.

Frosting
1 box powered sugar
1 tsp. vanilla
1-2 Tbsp. butter or cream or cream cheese
couple drops of desired food coloring
add milk 1 Tbsp. at a time until desired consistency


**This recipe is from my mom's recipe collection.  I think it came out of an old Betty Crocker Cookbook.  This is a family favorite! My mom makes these cookies every Valentine's Day.  When we were young, she would frost the cookies and then put our names on them.  Mmmm!

apple crisp

6 large apples (tart)

1/2 cup flour

1 cup brown sugar

1 tsp cinnamon

1 cup oatmeal

1/2 cup butter

Peel, core, and slice apples into a baking dish so it is about 3/4 inch thick.  Combine remaining ingredients using fingers or pastry blender.  Sprinkle topping over apples and bake at 375 degrees for 30 minutes.  Serve warm with ice cream.

quinoa and black beans

Ingredients:
1 tsp vegetable oil
1 onion, chopped
3 garlic cloves, minced
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 tsp ground cumin
1/4 tsp cayenne pepper
salt and pepper to taste
1 cup frozen corn
2 (15oz) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro (optional)

Heat the oil in a medium saucepan over medium heat.  Stir in the onion and garlic, and saute until lightly browned.

Mix quinoa into the saucepan and cover with vegetable broth.  Season with cumin, cayenne pepper, salt and pepper.  Bring the mixture to a boil.  Cover, reduce heat, and simmer 20 minutes.

Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through.  Mix in the black beans and cilantro.

(recipe from allrecipes.com)

butternut squash soup

 (Makes 6-8 servings, 1 cup each)

Ingredients:
1 3-pound butternut squash - peeled, seeded, and cut into 1-inch cubes (5-6 cups)
3 Tbsp. extra virgin olive oil
2 tsp. salt
Pinch of freshly ground black pepper
1 Tbsp. butter
1 large yellow onion, diced (about 1 1/2 cups)
1 Tbsp. chopped fresh sage or 1-2 tsp. dried sage
6 cups chicken broth
Sprinkle freshly grated Parmesan cheese on top of each bowl

Preheat oven to 400 degrees F.  In a large bowl, toss the squash with 2 Tbsp. of the olive oil, 2 tsp. of the salt, and the pepper.  Place the squash on a rimmed baking sheet and roast in an oven for 15 minutes or until they are caramelized;  set aside.

In a Dutch oven or a large stockpot, heat the butter and the remaining oil oven medium heat.  Add the onion and sage and saute, stirring occasionally, until the vegetables are translucent and tender, 10 minutes.  Add the squash, broth, and the remaining salt and bring to a boil.  Lower heat and simmer for 30 minutes or until the liquid is flavorful.  Remove from heat.  Using a blender or a food processor, blend the soup in batches until smooth.  Return to the pot and keep warm.  Top with a little freshly grated Parmesan cheese.

(recipe from chocolateveggies.com)