Pumpkin Chocolate Chip Cakies ***

(luckymommyto2boys ~ Amy)

1/2 cup vegetable oil
1 cup canned pumpkin
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups self-rising flour
1 teaspoon cinnamon
1 cup milk chocolate chips

Preheat oven to 375.
Mix oil, pumpkin, sugar, and egg.
Add in vanilla and mix.
Add flour, cinnamon, and chocolate chips and mix.
Drop by spoonfuls onto lightly greased cookie sheet.
Bake for 10-12 minutes.
Makes about 3 dozen cookies.

Crockpot A-1 & Dijon Steak ***

(luckymommyto2boys ~ Amy ~ via crockpot365.blogspot.com)

4-6 steaks, or a hunk of tri-tip you cut into 4-6 steaks
2 T A-1 sauce
2 T dijon mustard
1/4 cup white wine

Combine the A-1 steak sauce and the dijon mustard in a little bowl.
Paint the sauce mixture on all sides of each piece of meat.
Place the meat into your crockpot.
Pour in the 1/4 cup of white wine.
Cook on low for 6-8 hours.
Serve with potatoes or rice or french fries or vegetables or something that you normally want to eat with steak.

Creamy Ranch Mushroom Chops ****

Astrid

4 boneless pork chops (I started mine frozen)
1 packet ranch seasoning
1 can cream of mushroom soup
1 soup can chicken broth
1 block cream cheese

Spray a crockpot with cooking spray, and put all ingredients but cream cheese in. Cover, and cook on low "all day" (I did 10 hours, but you could do less). Before serving, stir in cream cheese until melted. The sauce is also delicious with veggies!
* Amy's notes: I used 8 small boneless chops and doubled the sauce. I browned my frozen chops first and then cooked on high for about 3.5-4 hours. When ready to serve, I put 2 cups of juice and the cream cheese in a skillet and stirred until melted.

White Chicken Chili ****

(luckymommyto2boys ~ Amy)

1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
4 cooked, boneless skinless chicken breast halves, chopped
2 (14-oz) cans chicken broth
1 (4-oz) can chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
¾ teaspoons cayenne pepper (original recipe said 1 ½)
3 (14.5-oz) cans great northern beans, drained, divided
1 (4-oz) cup shredded Monterey Jack cheese
Chopped jalapeno pepper, optional

In a large saucepan over medium heat, cook the onions and garlic in oil for 10 minutes or until onions are tender. Add chicken, chicken broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.
Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated thoroughly. Top each serving with cheese and jalapeno pepper if desired.
Yield: 10 servings

Sauteed Spinach **

Michelle (MMmom)

2 lb fresh spinach, washed and trimmed
2 tbsp butter
2-3 cloves garlic, minced
Salt & Pepper

Sauté garlic in butter over medium heat until just softened—do not brown!. Add spinach and sauté until it begins to wilt. Season with salt & pepper. Serve immediately. Yields: 4 servings

Saucy Mozzarella Patties ****

(Jessica?)

1 jar of your favorite tomato sauce or 16-24 oz homemade marinara/pasta sauce
1 lb ground turkey (or meat of your choice)
1 cup breadcrumbs
2 cups breadcrumbs
1 egg
salt & pepper to taste
garlic powder to taste
butter or margarine
olive or veggie oil
1 cup shredded mozzarella cheese (or fave melting cheese)
½ cup grated or shredded Parmesan cheese

Place ground meat into a large mixing bowl. Add egg & incorporate into meat. Add 1 cup bread crumbs. Add salt, pepper & garlic powder to taste. Combine ingredients by hand until well-blended.
Heat non-stick frying pan. Melt about 1 TB of butter & about 1 TB of olive oil in pan. Put 2 cups bread crumbs into flat dish.
Measure 1/3 cup of meat with a 1/3 measuring cup & flatten meat into a patty, like a hamburger. Press patty into dish with bread crumbs to coat/bread patty.
Cook patty in butter & olive oil just until both sides are browned. Depending on size of pan, cook 3-4 patties at once. Place patties in a flat baking dish, sprayed with cooking oil if desired. Repeat until all of meat mixture is used.
Spoon some sauce onto top of each patty. Sprinkle with Parmesan. Sprinkle with mozzarella. Drizzle more sauce on top of cheese. Bake at 350* until cheese is melted and bubbly, but not brown; about 15-20 minutes.
Makes 6-8 patties.
*For kids, ¼ measuring cup of meat is a great serving size.

Scrambled Egg Muffins **

SCRAMBLED EGG MUFFINS
Katie (Katiedid) from Taste of Home

½ pound bulk pork sausage
12 eggs
½ cup chopped onion
¼ cup chopped green pepper
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
½ cup shredded cheddar cheese

In a skillet, cook the sausage over medium heat until no longer pink; drain. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese. Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Yield: 1dozen.
Katie's Notes: I used bacon instead of the sausage (maybe 10 slices of center cut) and Mexican blend cheese.