Pumpkin pizza

I used regular pizza dough (cooked and cooled) and topped it with the following layers:
base layer
whip together:
6 oz cream cheese
1/4 cup sugar
1/2 tsp vanilla
1/2 tsp cinnamon
top layer
whip together:
1/2 cup milk
1 small package vanilla pudding
1/8 cup sugar
1 1/4 cup pureed pumpkin

Spread layers over crust and top with white chocolate chips, whipped cream, ice cream, cream cheese frosting, or nothing at all. DELICIOUS!!

Old Fashion Soft Pumpkin Cookies

SOFT is the key word in this recipe. These cookies are like a mini piece of cake. They are yuuuumy!
2 1/2 cups flour (I used 1 1/2 cups fresh ground red wheat and 1 cup white)
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups sugar
1/2 cup butter, softened
1 cup pumpkin puree
1 egg
1 tsp vanilla

Beat sugar and butter until well blended. Beat in pumpkin, egg and vanilla until smooth. Gradually beat in flour, baking soda, baking powder, cinnamon, and salt. Drop by spoonful on greased cookie sheet

Bake 350 15 minutes (a little longer for larger cookies)

Cool and glaze with:

1 cup powdered sugar 3 TBS milk, 1 tsp melted butter

Bean Quesadillas

I subbed for the dinner club this month and this is one of the dinners we got. I have eaten it for 3 days in a row. It is yummy! And now that avocado dont cost $25 each, it tastes even better with a mashed avacado on top. I should have gotten a better picture, but I was too excited to eat!


1 cup sliced onion
1 tsp minced garlic
1 tsp ground cumin
15 oz can black beans, drained (or bust out the beans from your food storage, that is what I will do when I repeat this recipe!)
15 oz can pinto beans, drained (same thing, think food storage!)
1 cup chopped tomato
cilantro to taste
salt and pepper to taste

Saute onion, garlic, and cumin in a skillet with 2 Tbs. oil until crisp tender, about 5 minutes. Add beans to skillet and mix. Add tomatoes and cilantro and stir.

warm one tortilla on stove top. Sprinkle with shredded cheese and put a heap of the bean mixture on top. Let warm thru a bit and toast the tortilla. Top with another tortilla and flip, crisping up the other side as well. Cut in wedges and serve with salsa, sour cream, or avocado.

If you double the recipe the filling freezes well and thaws out quick.

Orange rolls

I got this recipe from my talented friend Heather. These are some yummy rolls! I especially liked the dough I am going to use it and make cinnamon rolls this Sunday with it.

1 1/4c milk
1/3c butter (not margarine, BUTTER!)

1t salt
1 package of yeast
1/3c sugar
1 egg
1/2t baking powder
1/4t baking soda
3 1/4c. flour

Scald the milk and butter, until butter is melted- do not boil. Let cool on counter about 10 min then add yeast, salt & sugar. Mix well and let sit about 10-15min, until yeast is all bubbly.

Add egg and beat well. Mix in remaining ingredients- you may need to add a few more tablespoons of flour until the consistency is right. Knead dough two or three times and let rest in bowl for about 15min.

Roll dough into a rectangle about 1/4″thick. Spread with 3-4Tablespoons of softened butter, zest from a whole orange, and sprinkle with 1/2c sugar. Roll and cut like cinnamon rolls (you should have about 12 rolls). Place in pans and set into a warm oven (I preheat mine to 170, then turn it off) to rise for about 15-20min.

Bake at 425 for 12 min, or until slightly brown on the edges. For the frosting I blended 3-4Tablespoons of butter with 2 cups or so of powdered sugar and about 2 teaspoons of orange juice.

Creamy White Chili

This recipe originated from Shari.
You should take the time to read her post on chicken broth.
I didnt really follow the recipe in exactness. I just threw in what amounts looked good and it was delicious!! I think this recipe can be adapted easily to what you have on hand. If you are the type of person who needs to follow a recipe, go to Sharis blog and follow hers, dont skip this one! It is soooo yum!

Creamy White Chili

1/2 medium yellow onion, chopped
few red potatoes, cubed with peels still on (I used 4 pretty big spuds that I dug out of my garden)
1 clove of garlic
4 stalks of celery, chopped
32 oz chicken broth
2 cans of white beans, rinsed and drained
1 small can of green chilis
1/2 cup quinoa
few shakes of cumin
salt and pepper to taste
dollop of sour cream
1/2 cup whipping cream

In a large pan, saute onion, potatoes, celery, and garlic. Add chicken broth, spices, and quinoa to pan and bring to a boil. Simmer until potatoes and celery are tender. Remove from heat and add a little sour cream and whipping cream. Stir until combined and serve.