Pumpkin pudding & homemade gingersnaps

My friend Jennifer introduced me to this Rachel Ray pumpkin pudding. The pudding has a mousse-like c0nsistency. I love to make homemade gingersnaps and dip them in the pudding. I would have this over pumpkin pie anyday. This is one of my top five desserts!

1 14oz. can sweetened condensed milk
1 15 oz can pumpkin puree
1 tsp cinnamon
1 tsp allspice
1 tsp ginger
1 tsp ground cloves
1 5.1 oz pkg instant vanilla pudding
3 c. heavy cream

In a mixing bowl combine sweetened condensed milk, pumpkin, spices, pudding and a splash of water (about 1/4 c.) Mix everything together until smooth, about 2 minutes. In a separate bowl whip cream until stiff peaks form, gently fold into pudding mixture. Chill

Gingersnaps:I love gingersnaps...unfortunately my kids aren't big fans, so we make them once a year at Christmas. We love to dip half of the cookie in white chocolate, of course our other favorite way to eat these yummy cookies is to dip them in the pumpkin pudding. This recipe makes a lot!
2 c. margarine or butter
3c. sugar
3/4 c. molasses
3 eggs
cream: then add
6 c. flour
6 tsp baking soda
3/4 tsp. salt
1 tsp. ginger
3 tsp. cinnamon
1 tsp. cloves

Mix well, roll into balls and roll in granulated white sugar . Bake at 350 for 7-10 minutes.

Kris' corn chowder

This recipe came from my friend Kris, who is a fabulous cook. I am a huge soup fan and am always looking for new recipes. This is a perfect soup for those cold rainy Oregon days! (Or cold rainy days anywhere!)

6 slices bacon
1 onion
1 large green pepper
2-3 tbsp flour
3 1/2 c. chicken broth
1 c. dry white wine or sherry
3 c. corn
1 large potato, cubed or grated
1 c. heavy cream or half-n-half

Fry bacon, remove from pan then add onion and pepper to the bacon fat and saute. Transfer to a large stock pot and sprinkly with flour. Add wine, reduce by half. Add broth and let thicken. Add potato and corn, cook until potatoes are done. Add bacon back in...add cream. Stir and enjoy.

Chalupas-a family favorite!

My family has been making this recipe for years, i'm not sure where it came from or why we call them chalupas, since they are more of a mexican casserole. But we love them. Whenever I ask Brent for meal suggestions, he always says Chalupas first. They are delicious

1 c. chopped onion

2 Tbsp melted butter

1 lb. ground beef

2 Tbsp flour

3 Tbsp chili powder

1 1/2 c. Tomato soup

1 1/2. c. light cream

salt

tortillas

1 1/2. c. Cheddar cheese

Saute the onion in butter until soft, add ground beef and cook until brown. Add flour, and chili powder and cook for 5 minutes. Add 1/2 c. water, and soup. Simmer until thickened, add cream (I have also substituted milk and it turns out fine, but the cream gives it a yummy richness, of course :)...simmer a few more minutes. Consistency should not be runny. In a greased 9x13 layers tortillas, meat mixture and cheese, (like a lasagna) Bake at 325 until cheese is bubbly.

caramel marshmallow treats

This came from a taste of home magazine!

5 cups rice cereal, roughly crushed

14 oz. can sweetened condensed milk

1 pkgs (14 oz) caramels

1 c. butter cubed

1 tsp cinnamon

1/2 tsp vanilla

1 pkg (16oz) large marshmallows

Line two cookies sheets with waxed papers. Put rice cereal in bowl. In a double boiler melt butter, caramel and milk. Remove from heat and add cinnamon and vanilla. With a toothpick dip each marshmallow into caramel, coating entire piece. Press marshmallow bottoms into cereal.