Spiced Pumpkin Seeds

1 1/2 tbls margarine or butter, melted
1/2 tsp salt
1/8 tsp garlic salt
2 tsp Worcestershire sauce
2 C raw whole pumpkin seeds

Preheat oven to 275 degrees
Combine the margarine, salt, garlic salt, Worcestershire sauce and pumkin seeds.
Bake for 1 hour, stirring occasionally.

Creamy Chicken Noodle Soup

My friend Kenon made us this soup and I loved it.

1-2 lbs Chicken, cut up and cooked or shredded if you use a Rotisery chicken.
2 cloves or 1 tsp garlic, minced
1 medium onion, chopped
3 celery ribs, chopped
6 cups chicken broth
1 tsp basil
1 tsp oregano
1 tsp parsley
2 bay leaves
3 carrots, diced
1-2 10 oz cans cream of chicken soup
1 pkg egg noodles, the thick ones in the frozen food isle are the best.

- Sautee onion, celery and garlic in a tablespoon of oil, until onion is translucent.
- Add chicken broth on herbs.
- About 20 minutes before serving add the cream of chicken soup, carrots and egg noodles.

Courtesy of Kenon Wakefield.

Caramel Stuffed Apple Cider Cookies

I was watching Studio 5 on KSL a couple of weeks ago and they made these cookies. I had to try them and I am so glad I did. They are amazing, from the minute you poor the apple cider into the batter your mouth is watering. My kids don't like them, which leaves them all to my husband and I, too bad. The are best to eat warm so if they cook down just throw them in the microwave for 12 seconds and it softens the carmel perfectly. These are the perfect fall treat. Enjoy.

Ingredients:
1 c. softened butter
1 c.granulated sugar
1/2 t.salt
1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10
packets (this is about 1 cup)
2 eggs
1 t. vanilla extract
1 t. baking soda
1/2 t. baking powder
1 t. ground cinnamon
3 c. all purpose flour
1 bag

Method:

· Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)

· In a small bowl whisk together flour, baking soda, baking powder and cinnamon.

· With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.

· Beat in eggs, one at a time. Add vanilla and mix well.

· Gradually add flour mixture to butter/egg mixture. Mix until just combined.

· Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)

· When you are ready to bake, unwrap your caramels.

· Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)

· Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.

· Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over- bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.

· Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container. Kraft Caramels (14 oz)

Courtesy of: Studio 5 on KSL

Pumpkin Pancakes

Ingredients

HOT CIDER SYRUP
3/4 cup apple cider or juice
1/2 cup packed brown sugar
1/2 cup corn syrup
2 tablespoons butter
1/2 teaspoon lemon juice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

PANCAKES:
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 Pumpkin Spice
2 eggs, separated
1 1/4 cup milk
1/2 cup canned pumpkin
2 tablespoons canola oil



Directions• In a large saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Let stand for 30 minutes before serving.
• For pancakes, in a large bowl, combine the dry ingredients in another bowl; whisk the egg yolks, milk, pumpkin and oil until smooth. Stir into dry ingredients just until moistened. In a small bowl, beat the egg whites until soft peaks form; fold into batter.
• Pour batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup. Yield: 15 pancakes (1 cup syrup).

Courtesy of: Taste of Home

Spaghetti with Italian Meatballs

SAUCE:
3/4 cup chopped onion
1 garlic clove, minced
1 tablespoon Crisco® Olive Oil
1 can (28 ounces) Italian crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1 cup water
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper

MEATBALLS:
4 slices white bread, torn
1/2 cup water
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
1 garlic clove, minced
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1 pound lean ground beef
2 teaspoons Crisco® Olive Oil
1 package (16 ounces) spaghetti

Directions
1. In a large saucepan, cook onion and garlic in oil until tender. Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Meanwhile, in a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine the eggs, Parmesan cheese, garlic, basil, parsley, salt and bread. Crumble beef over mixture and mix well. Shape into 1-in. balls.
3. In a large nonstick skillet coated with cooking spray, brown meatballs in batches in oil over medium heat.
4. Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink.
5. Cook spaghetti according to package directions; drain. Serve with meatballs and sauce. Yield: 10 servings.

Courtesy of: Taste of Home

White Chicken Chili

INGREDIENTS

SAUTE TOGETHER UNTIL CHICKEN IS GOLDEN BROWN:
2-3 chicken breasts, cubed
1 med onion, chopped
1 1/2 tsp garlic powder
1 tbs oil

ADD AND THEN SIMMER UNCOVERED FOR 30 MINUTES:
3 15 oz cans great northern beans, drained and rinsed
1 14.5 oz can chicken broth
2 cans green chilies
1 tbs jalapenos
1 tsp salt
1 tsp cumin
1 tsp dried oregano
1/2 tsp black pepper

REMOVE FROM HEAT AND ADD:
1 cup sour cream
1 cup whipping cream

DIRECTIONS
1. Stir in and let sit for 5 minutes.
2. Serve with chips, sour cream, and cheese.

Courtesy of:Candi McMullin

Fresh Pear Bread

Ingredients:
3 eggs
1-1/2 cups sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 cups finely chopped peeled ripe pears (about 4 medium)
1 teaspoon lemon juice
1 cup chopped walnuts (optional)

Directions:
1. In a bowl, combine the eggs, sugar, oil and vanilla; mix well.
2. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. (Batter is thick like cookie dough)
3. Toss pears with lemon juice.
4. Stir pears and walnuts into batter.
5. Spoon into two greased 9-in. x 5-in. loaf pans.
6. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean.
7. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

Courtesy of: http://www.tasteofhome.com/recipes/Fresh-Pear-Bread