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.

Turkey Focaccia club

This was a new recipe I tried, out of my latest taste of home magazine. It sounds like any other club sandwich except for the cranberry pecan mayonnaise...it was divine. Honestly, I don't even like cranberries, but I loved this mayo. I made these on homemade focaccia, which actually turned out pretty good...amazing!

Cranberry Pecan Mayonnaise:

1/2 c. mayonnaise

1/2 c. whole-berry cranberry sauce

2 Tbsp dijon

2 Tbsp. chopped pecans, roasted (I left these out, but would love

to try it with)

1 Tbsp honey

Sandwich

1 loaf focaccia

lettuce

1/2 lb sliced turkey

1/4 lb. sliced gouda (used cheddar)

tomatoes

6 bacon strips

In a small bowl, combine mayo, cranberry sauce, mustard, pecans and honey. Then I'm sure you can figure out the rest. Combine it all together into sandwich yumminess.

Emeril's Chicken Marsala

I've been meaning to post this recipe after I made it a few weeks ago and have finally gotten around to it. I'm a huge chicken marsala fan and this is by far the best recipe that i've tried. I think the addition of the spices in the dish make it amazing.

1/2 c. flour

1 tbsp essence, recipe follows:

2 1/2 tbsp paprika

2 tbsp salt

2 tbsp garlic powder

1 tbsp black pepper

1 tbsp onion powder

1 tbsp cayenne

1 tbsp dried oregano

1 tbsp dried thyme

2 boneless, skinless chicken breasts, pounded thin

1 tbsp olive oil

4 tbsp butter

3 c. sliced mushrooms (cremini, oyster, shiitake)

3/4 c. marsala (found with vinegars/cooking wines)

1 c. chicken stock

salt/pepper

chopped chives for garnish

Directions: In a bowl combine the flour and essence, combine. Dredge chicken in flour mixture, remove excess flour. Heat the oil in a large skillet until very hot, add 1 tbsp butter. Cook chicken on both sides until golden brown. Transfer to a plate and set aside. Add 1 tbsp of remaining butter and add mushrooms. Saute. Add the marsala wine and bring to a boil, scraping bottom of pan to remove any browned bits. When the wine has been reduced by half, add chicken stock and cook until sauce is slightly thickened. Add chicken back to pan. I also added a little cream to my sauce. My only complaint was that I let it simmer a little too long and there wasn't quite enough "sauce" but honestly it was heavenly! My mouth is watering now just thinking about it. Serve over rice or pasta.

Pina Colada Muffins

I'm submitting this recipe for Tavia because she is the one who introduced our family to this yumminess.

Pina Colada Muffins
Makes 12 large muffins or around 36 mini muffins

1 can (19 oz) crushed pineapple (drained)
1 c. sour cream
1/2 c. sugar
1 egg
1/4 c. butter
1 tsp. rum extract (I didn't use this--I put in vanilla extract instead)
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. coconut

Drain pineapple. Mix sour cream, sugar, egg, butter, and extract. Stir in dry ingredients into sour cream mixture. fold in coconut and drained pineapple.

(Optional: drizzle light frosting)

Bake at 375 degrees for around 15 minutes.

(Note: I make these in the little tiny muffin tins and then only bake them for about 9 minutes)