Pumpkin Chocolate Chip Cookies

These cookies are not low fat or low calorie. They are just decadent and delicious. It's hard to eat just one. Some of my family members call them the good pumpkin cookies. They are a little more work than some of the others, but are definitely worth the time and effort. Be sure to make the frosting, it makes the cookies unique and good.


Cookies:
2 cups shortening
2 cups white sugar
1 29-ounce can pumpkin
2 eggs
2 teaspoons vanilla
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
2 packages chocolate chips

Frosting:
6 Tablespoons butter
1/2 cup milk
1 cups brown sugar, packed
3 cups powdered sugar (It could take a little more.)
1 1/2 teaspoons vanilla


To make cookies, cream shortening and sugar. Mix in pumpkin, eggs and vanilla. In a separate bowl, combine flour, soda, baking powder, salt and cinnamon. Add to the pumpkin mixture. Stir in the chocolate chips. Scoop (1 Tablespoon scoop)onto greased cookie sheet and bake at 350 degrees for 12-16 minutes.

To make frosting: Combine butter, milk and brown sugar in a large saucepan. Boil for 2 minutes. Take off heat, let cool. Be sure NOT to add the powdered sugar until mixture is really cool. (It will probably take at least 1 hour or longer.) When cool, add powdered sugar and vanilla. Add more powdered sugar if it’s too thin. You want it a little thin so it will spread easily over the cookies.
I start the frosting before I make the cookies and let it cool while the cookies are baking.

Frost cooled cookies and serve. Makes about 6 dozen cookies.

Be sure to wait until the Butter mixture is cool before you add the powdered sugar or the sugar will melt and the frosting will never thicken up.

BEAN TACO SOUP

1 lb. chopped chicken, roast beef or ground beef
1 onion, chopped
1 (16 oz) can kidney beans, with liquid
1 (16 oz) can white beans, with liquid
1 (16 oz) can pinto beans, with liquid
1 (16 oz) can whole kernal corn, with liquid
1 can Ro-tel tomatoes with chilies and liquid
1 (16 oz) can stewed tomatoes, with liquid
1 pkg. taco seasoning mix
1 pkg. Ranch dressing mix

Saute ground beef & onion; drain. Add remaining ingredients, bring to boil and simmer for 15-20 minutes. Top with sour cream, tortilla chips and grated cheese. If using chopped and cooked chicken or roast beef, saute onions in a little oil and then add meat. Could be heated in a crockpot until well blended.

EASY BUTTERSCOTCH POUND CAKE

1 pkg. yellow cake mix (dry)
1 cup sour cream
1 small vanilla pudding mix (dry)
1/2 cup vegetable oil
4 eggs
1 pkg. butterscotch chips

Directions:
1. Preheat oven to 350 degrees.
2. Combine 1st 5 ingredients. Mix well for 4 minutes.
3. Gently stir in butterscotch chips.
4. Pour into well-greased and floured bundt pan and bake.
5. Bake for approximately 1 hour (generally takes the full time). Or until toothpick put in center comes out clean.
6. Cool in pan for 10 minutes. Remove cake from pan and cool completely.

CROCK POT CHICKEN

4 chicken breasts halves (about 4 oz. each)
1 (16 oz.) mini carrots
1 small cabbage, cut into pieces
2 (14 oz.) cans mexican stewed tomatoes

Layer into crockpot in order given. Cook on low for 6 to 8 hours.

GREEN TOMATO RELISH

Grind together and drain:
2 gallon green tomatoes
5 green peppers
12 large onions
Add:
2 quarts vinegar
2 quarts sugar
2 Tbsp mustard (dry)
1 tsp. tumeric
2 tsp. allspice
1 tsp. cloves
1/2 tsp. cayenne pepper
1/2 cup salt

Cook slow 30 minutes. Seal. Makes about 18 pints.

Pumpkin Swirl Rolls

These rolls are delicious and much more healthy than most sweet rolls.
Ingredients
DOUGH:
• 4-1/2 to 5 cups all-purpose flour
• 3 cups whole wheat flour
• 2 cups quick-cooking oats
• 2/3 cup packed brown sugar
• 2-1/2 teaspoons pumpkin pie spice
• 1-1/2 teaspoons salt
• 1 teaspoon sugar
• 2 packages (1/4 ounce each) active dry yeast
• 1-1/2 cups warm water (120° to 130°)
• 1 cup canned pumpkin
• 1/3 cup unsweetened applesauce
• 1/3 cup canola oil
• 2 eggs, lightly beaten
• 1/2 cup raisins (optional)
FILLING:
• 1/4 cup butter, softened
• 1/2 cup packed brown sugar
• 2 teaspoons ground cinnamon

Directions:
In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar and yeast. Beat in the warm water, pumpkin, applesauce and oil just until moistened. Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough. Add raisins.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 9-in. rectangle; brush with butter to within 1/2 in. of edges. Combine brown sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each half into 18 rolls. Place seam side down on two greased cookie sheets.
Cover and let rise until doubled, about 45 minutes. Bake at 350° for 25-35 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks. Yield: 36 rolls

I glazed mine, after placing them on the cooling racks, with a medium thin glaze made from powdered sugar and milk with a small amount of orange extract. I like to glaze them while they are still warm so the glaze melts into the swirled areas.

Banana Cream Pie

This is a very creamy and delicious pie. Worth the extra effort to make your own filling. Easy and absolutely yummy.

1 9 inch baked pastry shell or 1 graham cracker crust
3 Tbs. cornstarch
1/4 tsp. salt
1 2/3 cups water
1 (14 oz.) can sweetened condensed milk
3 egg yolks, beaten
2 Tbs. butter
1 tsp. vanilla extract
3 medium bananas, sliced and dipped in lemon juice
Cool Whip (optional)

In a heavy saucepan, dissolve cornstarch and salt in water. Stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Arrange 1 banana on pie crust. Mix the rest of the bananas with the filling. Pour filling over bananas. Cover and chill for at least 4 hours. Top with cool whip.

Orange, Orange Fruit Salad

This is for Rebecca and Dalene. This is the salad I had at Colton's birthday party. It's very easy and tastes delicious.

4 – 1 cup servings
1 pt per serving

1 box sugar free/fat free instant vanilla pudding
1 can mandarin oranges, drained
8 oz. fat free cool whip
1 box sugar free orange jello

Dissolve jello in 1 cup boiling water. Stir until dissolved. Add 5 ice cubes to water to make 1 cup. Add water to jello and stir until the ice cubes are melted. Let set 5 to 10 minutes in the refrigerator, 'til barely soft set. With electric mixer whip in pudding mix (dry). Beat until well mixed. Let stand for 15 minutes in the refrigerator. Fold in cool whip and oranges. Let set.

Lemon Pineapple Salad

Rebecca and Dalene, this is for you. This is the salad I had at Colton's birthday party. It's very easy and tastes wonderful.

1 box instant sugar free vanilla pudding
1 can crushed pineapple; well drained
1 8 oz container Fat Free Cool Whip
1 box sugar free lemon Jello

Dissolve Jell-O in 1 cup boiling water. Add 5 ice cubes
to a cup and fill with cold water; add to Jell-O.
Stir until melted. Set aside in refrigerator so it
sets a little bit (about 5 or 10 minutes).
With electric mixer, beat dry instant pudding mix into
Jell-O, beating until pudding is well mixed. Let stand
for 15 minutes in refrigerator. Fold in thawed
cool whip and pineapple.
Makes 4 one cup servings. 1 point per serving.

I drain the pineapple in my colander and press it with a rubber spatula so that it is very well drained.

Soft Buttercream Frosting

This is the frosting I used on Lexi's birthday cake. Excellent tasting without a powdered sugar or greasy taste or texture. But it is a very soft frosting. It also has less sugar than most frosting.

Makes about 6 cups
Ingredients

• 1 1/3 cups granulated sugar
• 7 large egg whites
• Pinch of salt
• 1 1/4 pounds (5 sticks) unsalted butter, cut into tablespoon-size pieces, softened
• 2 teaspoons pure vanilla extract

Directions

1. Combine sugar, egg whites, and salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water. Whisk constantly until sugar has dissolved and mixture registers 160 degrees on an instant-read thermometer. (You could use a double boiler, then transfer it to a mixer bowl.)
2. Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff, glossy peaks form, and mixture is cool, about 10 minutes.
3. Switch to paddle attachment. With mixer on medium speed, add butter, 1 or 2 tablespoons at a time, mixing well after each addition. Mix, scraping down sides of bowl as needed, until mixture is smooth. Mix in vanilla extract.
Use immediately, or refrigerate in an airtight container for up to three days.

SWEET AND SOUR BEANS

1 lb. bacon (fried crisp and crumbled)
2 lg cans pork and beans (drained) (30 oz) (remove pork)
1 onion (chopped)
1/3 cup catsup
1 green pepper (chopped)
1/3 cup brown sugar
1 can crushed pineapple w/juice (15 oz)

Mix altogether and bake at 325 degrees uncovered 1 1/2 to 2 hours. I put it in my crockpot on low until hot (about 5-6 hours). If desired you can saute the onion and pepper in bacon grease.

Easy Chicken Pot Pie

1 (12.5 oz) can Snow's chicken
2 (15 oz) cans Veg-All mixed vegetables
1 (12 oz) jar chicken gravy
1 dash sage (opt)
salt and pepper to taste
1 package of 2 premade Western Family refrigerated pie crusts

Drain chicken and vegetables. In a large bowl, mix the first five ingredients. May add 1/4 cup milk if desired. Place 1 pie crust into deep dish pie pan. Spoon mixture into pie crust and top with second pie crust. Crimp edges together. Make 2 or 3 slits in top crust and bake at 400 degrees about 50-60 minutes or until golden brown. Let rest for 5 minutes. Cut and serve.

Lazy Days Potato Salad

This one is for you Diane. It is really quick, and tastes good.

1 can (14 1/2 oz) sliced potatoes, drained
1/4 cup thinly sliced celery
1/4 cup sliced green onion
1/4 cup shredded carrot
1 can (2 1/4 oz) sliced ripe olives, drained
2 Tbsp chopped dill pickle
1/2 cup mayonnaise
1 to 2 Tbsp Dijon mustard
1/4 tsp garlic powder
1/4 tsp pepper

In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, mustard, garlic powder and pepper. Drizzle over potato mixture and toss to coat. Cover and refrigerate until serving.

Yield: 4 servings

2/3 cup (prepared with fat free mayonnaise) equals 93 calories, 3 g fat, 3 mg cholesterol, 780 mg sodium, 16 g carbohydrate, 3 g fiber, 1 g protein

2/3 cup = 2 WW points

Brattens Boston Clam Chowder

My niece called yesterday for this recipe, so I decided to post it here. It is easy to make but very good tasting.

2 (6 1/2 oz) cans minced clams
1 cup chopped onion (chopped fine)
1 cup diced celery
2 cups diced potatoes
3/4 cup butter or margarine
1/4 cup flour
1 quart half & half cream
1 1/2 tsp salt
white pepper to taste

Drain juice from clams and pour juice over veggies. Add enough water to barely cover. Simmer until tender. Melt butter. Add flour and blend. Then add cream, cook until thick and smooth. Add undrained veggies and clams. Heat thoroughly. Enjoy!! I like vegetables so I added 2 cups diced carrots.

Fudge Frosting

This is the fudge frosting I used to frost the cupcakes last week. Very easy...no powdered sugar. Tastes like a nice, soft fudge. Delicious.

2 Cups granulated sugar
1/2 Cup baking cocoa
1/2 Cup butter, cut into chunks
1/2 Cup milk
2 Teaspoons vanilla extract

In a small saucepan, combine the sugar, cocoa, butter, and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in vanilla. Stir until smooth. Frost cake or cookies as desired.

Chocolate Easter Eggs

This is a wonderful Easter treat. These are so easy and very delicious. Lemon pudding is my favorite, but I also like chocolate and vanilla. I'm going to try chocolate with a bit of mint flavoring for chocolate mint eggs. I hope it's as good as it sounds. You could make other shapes and have them for any holiday you'd like.

Ingredients:
1 pkg. (4 serving size)Chocolate Flavor Instant Pudding & Pie Filling (DO NOT USE SUGAR FREE)
1/3 cup boiling water
1/3 cup butter or margarine, softened
3 cups unsifted powdered sugar
1 pkg. (8 squares)Semi Sweet Baking Chocolate
2 squares White Baking Chocolate

Preparation:
Stir dry (unprepared) pudding mix, boiling water and butter in large bowl until well blended.

Add powdered sugar by cupfuls, stirring after each addition until mixture forms a ball. Form scant tablespoonfuls of pudding mixture into about 30 small (about 1 1/2 inches long) oval shaped eggs. (If pudding mixture is too soft, refrigerate for about 15 minutes to firm slightly before shaping.) Refrigerate eggs until firm, about 30 minutes.

Microwave semi sweet and white chocolates in separate bowls on HIGH 1 1/2 to 2 minutes or until slightly melted. Stir until chocolates are completely melted.

Dip eggs into semi sweet chocolate. Refrigerate on wax paper lined tray until chocolate is firm, about 15 minutes. Drizzle with white chocolate. Store in refrigerator.

You can use any flavor of pudding mix.

Manicotti

I got this recipe from a friend. It is yummy and simple to make. Low-fat and delicious.
Ingredients
10 manicotti shells
2 cups reduced fat spaghetti sauce
2 egg whites lightly beaten
1 (15 ounce) container low fat cottage cheese
1 TBSP fresh parsley, snipped
1/4 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
1 3/4 cups mozzarella cheese, shredded
1/2 cup grated parmesan cheese, fresh is best
Directions
Cook the manicotti shells according to package directions. Drain, rinse with cold water and drain again. Arrange the shells in a single layer and set aside.
Spread 1/2 cup spaghetti sauce in bottom of 13” x 9” baking dish.
For the filling, stir together egg whites, cottage cheese, parsley, salt, pepper, and nutmeg until well combined. Stir in 1 1/4 cup mozzarella cheese and 1/4 cup parmesan cheese.
Preheat oven to 350 degrees. To assemble, spoon the cheese mixture into manicotti shells and place the filled shells in a single layer in the baking dish. Spread the remaining 1 1/2 cups spaghetti sauce on top. Sprinkle with the remaining mozzarella cheese and remaining parmesan cheese. Bake 35 minutes or until bubbly.

Pineapple Beef Stir-Fry

1 cup unsweetened pineapple juice
1/4 cup white wine or reduced sodium chicken broth
2 Tbsp. brown sugar
2 Tbsp. reduced sodium soy sauce
1/4 tsp cayenne pepper
1 beef top sirloin steak (1 lb.) cut into thin strips
2 Tbsp. cornstarch
2 large carrots, sliced
1 small onion, halved and sliced
1 medium green pepper, julienned
1/3 cup fresh snow peas
3/4 cup unsweetened pineapple tidbits
2 cups cooked brown rice

1. In a small bown, combine the first five ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refridgerate for 30 minutes. Cover and refrigerate remaining marinade.
2. In a small bowl, combine corstarch and reserved marinade until smooth; set aside.
3. Drain and discard marinade from beef. In a large nonstick skillet or wok, stir-fry beef in 1 tsp. oil for 2-3 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
4. Stir-fry carrots and onion in remaining oil for 4 minutes. add green pepper and snow peas; stir-fry for 2-3 minutes longer or until vegetables are crisp-tender.
5. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef and pineapple; heat through. Serve with rice.

Makes 4 servings
1 cup stir-fry with 1/2 cup rice is 8 Weight Watchers points

Beef Stroganoff

1 Tbs. vegetable oil
1 boneless beef sirloin steak or beef top round steak, 3/4 inch thick (about 1 pound) cut into thin strips
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (regular, 98% fat free or Healthy Requests)
1/2 tsp. paprika
1/3 cup sour cream or plain yogurt
4 cups whole wheat or regular egg noodles, cooked and drained
chopped fresh parsley

Heat the oil in a 12 inch nonstick skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Reduce the heat to medium. Add the onion to the skillet and cook until it's tender. Stir the soup and paprika in the skillet and heat to a boil. Stir in the sour cream. Return the beef to the skillet and cook until the beef is cooked through. Serve the beef mixture over the noodles. Sprinkle with the parsley.

Makes 4 servings
Each serving is 6 Weight Watchers points

Calzones

This is one of my family's very favorite meals. Because you make the dough for the crust in the bread machine, it is so easy. You can put the crust on the timer before work and have the dough ready when you get home. You can also brown the sausage the day before and refrigerate it until you get ready to make the calzone. My grandkids often request this for dinner. You can make the dough for the crust by hand if you don't have a bread machine.

Makes 1 - 1 pound calzone (I split it and make two smaller ones.)

Ingredients:
Crust
1 1/4 cups water
1 teaspoon salt
3 cups bread flour
1 teaspoon powdered dry milk
1 1/2 Tablespoons sugar
2 teaspoons active dry yeast

Filling
3/4 cup pizza sauce
3/4 cup cooked sausage
1 1/4 cups shredded mozzarella cheese
2 Tablespoons butter or margarine, melted

Directions:
1. Place water, salt, bread flour, dry milk, sugar, and yeast in the pan of the bread machine in the order suggested by the manufacturer. Select dough cycle and start. (We’ve doubled it and done it by hand many times.)
2. After cycle ends, roll out dough on a lightly floured surface; shape into a 16 x 10 inch rectangle. Transfer to a lightly greased cookie sheet. Spoon pizza sauce down center of dough; add sausage and cheese for filling. Make diagonal cuts 1 1/2 inches apart down each side, cutting to within 1/2 inch of the filling. Criss cross strips over filling, sealing with water. Brush top with melted butter. (I add pepperoni, green peppers, onions, browned ground beef and anything else I have and want to add.)
3. Bake at 350 degrees F. For 35 to 45 minutes.

Chicken with Clementine Glaze

This is so yummy...light and tender. It is also quick and easy. I added some brown rice and green salad. Very delectable dinner.

Yield: 4 servings
Ingredients
6 clementines
2 tablespoons olive oil
4 chicken cutlets, pounded thin
Salt and pepper to taste
2 teaspoons sugar
2 tablespoons butter
2 tablespoons lemon juice
Directions
1. Cut the clementines in half and juice them.
2. Meanwhile, heat the olive oil in a skillet over medium heat. Season chicken with salt and pepper, then cook the cutlets in the skillet, turning over once, until browned on both sides, about 6 minutes total. Transfer the chicken to a plate.
3. Pour off the excess oil from the skillet, then add the sugar and cook, stirring with a wooden spoon, for 15 seconds. Add the clementine juice (be careful; it will steam up at first) and cook until thickened slightly, 2 to 3 minutes. Add the butter and swirl with a spoon until it's evenly melted into the liquid, about 30 seconds. Add the lemon juice and swirl. Return the chicken to the skillet and turn to coat with sauce. If necessary, reduce heat to low and cook the chicken, covered, until cooked through. Serve with sauce.

I don't use the oil, I just spray the pan with non-stick cooking spray.
I only use about 2 teaspoons of butter, just enough for a touch of flavor and to make the glaze a little more creamy.
I'm going to try it with oranges when clementines are no longer in season.
About 4 points per serving.