Pumpkin Chocolate Chip Cookies

• 1/2 cup shortening (I used oil)
  
• 1 1/2 cups white sugar
• 1 egg
• 1 cup canned pumpkin
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 cup chopped walnuts (optional)
• 1 cup chocolate chips
  

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
3. Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

(From Allrecipes.com)

Reeses Peanut Butter Egg Cookies

DIVINE!!

2 sticks softened butter
1 Cup packed brown sugar
1 Cup granulated sugar
3 Tablespoons corn syrup
2 large eggs plus 1 egg white
1 Tablespoon pure vanilla extract
3 1/2 Cups all purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3 Cups chopped Reeses Peanut Butter Eggs, 12 total eggs, you can also use regular Reeses Peanut Butter Cups 
1.  Preheat oven to 350 degrees F.  In a stand or electric mixer beat the butter, sugars and corn syrup until well combined….light and fluffy.  Beat in eggs and vanilla until well combined.
2.  In a large bowl, mix the flour, baking soda and salt.  Slowly add to wet ingredients along with the chopped Reeses Peanut Butter Eggs.  Mix only until just combined.  Using a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet.  Bake for 9-11 minutes until just turning golden around edges.  Let cookies cool for 5 minutes before transferring to a cooling rack.  Eat with tall glass of milk!!
4 dozen cookies

Jami's Buffalo Chicken Lasagna

Ingredients

...- 12 Whole Wheat Lasagna Noodles, uncooked
- 1 lb. Skinless Chicken Breast (cubed)
- 3 Cups Hunt's 4 Cheese Spaghetti Sauce
- 1 Cup Texas Pete Buffalo Style Wing Sauce
- 1.5 Cups Water
- 15 oz. Nonfat Ricotta Cheese
- 1/2 Cup Egg Substitute
- 1/2 Cup Blue Cheese Crumbles (or 2% Pepperjack Cheese)

Instructions

Preheat the oven to 350 degrees
Spray skillet with Non-Stick cooking spray
Cook chicken over medium high heat for 4 minutes or until almost done
Stir in sauces & water
In a small bowl, combine ricotta cheese and egg substitute
Spray a 9x13 pan with nonstick cooking spray
Spread 1 Cup of sauce in the bottom of pan
Arrange 4 noodles over the sauce
Spread more sauce then a layer of ricotta mixture
Add another layer of sauce and repeat the whole profess until you end with a layer of sauce.
Cover and bake 70 minutes
Uncover and place cheese on top, then back another 15 minutes uncovered
Let stand 10-15 minutes before serving

Brown Sugar Pork chops

1/2 cup brown sugar packed
1/2 cup apple juice
4 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon ground ginger

combine in sauce pan bring to a slight boil.
add
2 teaspoon corn starch
1/2 cup water

whisk into mixture. brush on 6 pork chops

grill as desired
bake 350 degrees for 20-30 minutes

(from AllRecipes)

Honey Garlic Chicken

4 chicken breasts
3/4 cup honey
3/4 cup soy sauce
3T ketchup
2 cloves crushed garlic
1teaspoon ground ginger
20 oz can pineapple tidbits
2 T cornstarch
1/4 cup water

mix honey, soy sauce, ketchup, garlic, ginger, juice from pineapple in bowl. pour over chicken in slow cooker. cover, cook 4 hours on high. stir in pineapple before serving. can thicken sauce with cornstarch and water to serve over chicken.

(From AllRecipes)

Pesto Lasagna

1 lb ground Turkey (browned)
1 16 oz package lasagna noodles
1 16 oz package frozen spinach (thawed)

Pesto Sauce:
1 1/2 cups fresh basil leaves
2 cloves garlic (peeled and cut in half)
salt and pepper to taste
1/2 cup olive oil
2 tablespoons parmesan cheese
Blend in a blender or food processor until smooth.

In a 13x9 pan assemble lasagna noodles, 1/2 pesto sauce, 1/2 spinach, 1/2 ground turkey (you can mix them together first to make it easier) noodles, rest of pesto, rest of spinach, rest of turkey top with mozzerella cheese if you desire. Bake 350* for 30-45 minutes.

Laura's semi-adapted version of HVR Honey Pepper Drummettes

• 2 dozen chicken drummettes OR CHICKEN BREASTS!
  
• ½ cup honey
• 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
• 2 tablespoons dijon mustard
• ¼–½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper

Instructions

Wash and dry the drummettes. Reserve in a Glad® Food Storage Bag.

In a small saucepan heat together the honey, dressing mix, mustard, black and cayenne peppers. When the honey is completely melted, cool slightly. Pour this mixture over the drummettes. Marinate 4–24 hours. Bake uncovered, in a 375°F oven for about 1 hour and 10 minutes, or until brown and glazed. Turn drummettes once after 40 minutes of baking.

Crockpot Chicken Tacos (With Leftovers for Tortilla Soup!)

• 1 envelope Taco Seasoning
• 6 pieces Boneless, Skinless Chicken Breasts
• 1 jar Salsa (16 0z)

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

Here is my own version of our favorite soup at the now-defunct Tia’s Tex Mex.

Tortilla Soup Ingredients:

approximately 1 cup of leftover chicken taco meat
1 32. oz box of chicken broth
1 can of Milder Ro-Tel (tomatoes with chilies)
1 can of corn
2 tablespoons fresh chopped cilantro
1 tablespoon lime juice

Dump everything in a pot and simmer for about 30 minutes. Garnish with crumbled tortilla chips and shredded cheese (Mexican blend).

(from tastykitchen.com)

Melissa's White Bean Sausage Rigatoni

* 2 cups dried rigatoni (8 ounces)
* 1 15-ounce can white kidney (cannellini), Great Northern, or navy beans, rinsed and drained
* 1 14.5-ounce can Italian-style stewed tomatoes, undrained
* 8 ounces cooked smoked turkey sausage, halved lengthwise and cut into 1/2-inch slices
* 1/3 cup snipped fresh basil or 1 tablespoon dried basil, crushed
* 1/4 cup shredded Asiago or Parmesan cheese (1 ounce)

Directions

1. Cook pasta according to package directions. Drain; return pasta to saucepan.

2. Meanwhile, in a large saucepan combine beans, undrained tomatoes, sausage, and dried basil (if using). Cook and stir until heated through. Add bean mixture and fresh basil (if using) to pasta; stir gently to combine. To serve, sprinkle each serving with cheese. Makes 4 servings.

Nikky's Cheesy Potato Soup

Let me just say this is my recipe and has no real recipe LOL. I throw things together to make it taste awesome ;)

5-6 peeled and diced potatoes

fat free milk

2 bouillon cubes

corn starch

cooked and chopped bacon

Velveeta cheese

salt and pepper to taste

put diced potatoes in pot with enough water to cover and the two bouillon cubes.

When potatoes are soft, fill the rest of the pot with the fat free milk

Bring to a boil

mix a couple Tbs corn starch with cold water and add to soup to thicken

add Velveeta, bacon, salt and pepper to your tastes

Enjoy :)