Squash Quinoa Soup

Servings: 6

Prep Time: 15 mins

Total Time: 32 mins

Ingredients:
12 oz. skinless, boneless chicken breast halves, cut into 1-inch pieces
1/3 cup finely chopped shallot or green onion (only the white part if using green onions)
2 tsp. olive or canola oil
2 14-ounce cans reduced-sodium chicken broth
1 5.5-ounce can apricot nectar
1 lb. butternut squash, peeled, halved, seeded and cut into 1-inch cubes
3/4 cup quinoa, rinsed and drained
1 tsp. ground cumin
2 small zucchini, halved lengthwise and cut into 1-inch pieces

Directions:
In saucepan cook chicken and shallot in hot oil over medium heat 2 to 3 minutes or until shallots are tender, stirring occasionally.  Add broth, apricot nectar, squash, quinoa, and cumin.  Bring to boiling; reduce heat.  Simmer, covered, 5 minutes.  Add zucchini.  Cover and cook 10 minutes more until squash and quinoa are tender.  Season to taste with salt and ground black pepper.  Makes 6 (1-1/3 cup) servings.


Recipe from Better Homes and Gardens

Pumpkin Bars

2 cups flour
2 cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 tsp ground cloves
1 cup oil
2 cups pumpkin
4 eggs

• Preheat oven to 350*.  Prepare a 15x10 pan.
• Blend together all ingredients and mix at low speed for 2 minutes.  Pour into pan and bake for 25-30 minutes.  Let cool.  Frost. (Frosting recipe below).

Frosting:

2 cups powdered sugar

1/3 cup butter

3 oz cream cheese

1 Tbs milk

1 tsp vanilla

• Combine ingredients to make frosting.  Spread frosting over cooled pumpkin bars.  Store in refrigerator.

(Recipe from Emily C.)

Apple Crisp

APPLE CRISP

INGREDIENTS:

12 cups Apples, thinly sliced

Topping:

2 cups Oatmeal

2 cups Flour

2 cups Brown Sugar

1 tsp. Salt

2 tsp. Cinnamon

1 cup Butter, softened

DIRECTIONS:

Preheat oven to 350.

Place apple slices in a 12x9 baking dish. Combine the topping dry ingredients. Cut in the softened butter until the mixture is crumbly. Sprinkle the topping evenly over the apples.

Bake for 45 min. Serve in bowls with a little milk poured on top. Makes 8 nice size servings.

Pumpkin Cookies

Pumpkin Cookies

This is one of our favorite Fall treats! You can either use a small can or a large can of pumpkin. I've included amounts for both ways below.

Yield: 2 1/2 - 3 dozen medium-size cookies (small recipe)
-or- 5 - 6 dozen (large recipe)
Oven temp: 350 degrees F.


Ingredients:

(Small)
1 small (15 oz) can pumpkin
1 box spice cake mix
1 cup (half of 12oz pkg) chocolate chips

-or-

(Large)
1 large (1lb 13oz) can pumpkin
2 boxes spice cake mix
2 cups (a 12oz pkg) chocolate chips


Directions:
Preheat oven to 350 degrees F. Mix all ingredients and drop by spoonful onto greased cookie sheet. Bake for 12-15 minutes or until toothpic inserted in center comes out fairly clean.