Pumpkin Butterscotch Cookies

Recipe to try....

Ingredients

2 c. unbleached all-purpose flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. ground cinnamon

2 large eggs

1 c. sugar

1/2 c. canola oil

1 c. canned pumpkin

1 tsp. vanilla extract

1 c. butterscotch chips

powdered sugar for dusting

Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and grease the paper. 

Combine flour, baking powder, baking soda, salt & cinnamon together in a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. 

On low speed, mix in the oil, pumpkin and vanilla until blended. Stop the mixer and scrape the sides of the bowl as needed during mixing. 

Mix in the flour mixture to incorporate it. 

Mix in the butterscotch chips.

Scoop out about 1/4 c. of dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart. 

Bake the cookies one sheet at a time, on the middle rack of the oven, until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. 

Cool them on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely. 

Dust the cookies lightly with powdered sugar. 

The cookies can be stored in a tightly covered container at room temperature for up to 4 days (but I doubt they will last that long!).

Blueberry-Pecan Scones

(I usually omit the pecans, b/c I don't really like nuts in scones or desserts)

• 1/2 cup 2% reduced-fat milk
• 1/4 cup sugar
• 2 teaspoons grated lemon rind
• 1 teaspoon vanilla extract
• 1 large egg
• 2 cups all-purpose flour (about 9 ounces)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons chilled butter, cut into small pieces
• 1 cup fresh or frozen blueberries
• 1/4 cup finely chopped pecans, toasted
• Cooking spray
• 1 large egg white, lightly beaten
• 2 tablespoons sugar

Preheat oven to 375°.

Combine first 5 ingredients in a medium bowl, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries and pecans. Add milk mixture, stirring just until moist (dough will be sticky).

Turn dough out onto a floured surface; pat dough into an 8-inch circle. Cut dough into 10 wedges, and place the dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle evenly with 2 tablespoons sugar. Bake scones at 375° for 18 minutes or until golden. Serve warm.

Amazing Banana Pudding

Ingredients:
2 bags Pepperidge Farm Chessmen cookies
4 to 6 bananas, sliced
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
16 oz whipping cream with ¼ cup sugar OR 1 (12-ounce) container frozen whipped
topping thawed

Directions:
With an electric mixer, beat the whipping cream until stiff. Place in large mixing bowl.

Into the original mixing bowl, combine the milk and pudding mix and blend well using an electric
mixer. Place the mixture into the large bowl with the whipped cream.

Into the mixing bowl, combine the cream cheese and condensed milk using an electric mixer,
blend until smooth. Place the mixture into the large mixing bowl with the cream and pudding
mixtures.

Fold the whipped cream, pudding mixture, and cream cheese mixture together.

If you are making a traditional banana pudding, pour ½ of the mixture into a 13 x 9 x 2 inch
baking dish lined with 1 bag of cookies. Add all the banana slices and cover with the remaining
pudding. Cover with the remaining cookies. (You may use a round bowl – individual dishes – or a
trifle bowl.)

Refrigerate until ready to serve.

Serves aprx. 12

Pumpkin Chocolate Chip Cupcakes

Filling:
1 pkg yellow cake mix w/pudding
8 oz pumpkin filling (or pumpkin pie filling)
3 eggs
2/3 cup water
1/3 cup oil
1 tsp cinnamon
1/4 tsp nutmeg
1 cup semi-sweet mini choc. chips.

Mix everything together and then mix in choc. chips
Bake at 350 degrees for 15-20 minutes


Frosting
Mix 2 tsp cinnamon in 1 container or vanilla cream cheese frosting


**The yellow cake mix w/pudding is with the rest of the cake mixes. Just look at the box and it should be advertised on there somewhere. Usually the bottom or top corner of the box.

Red Lobster Chedder Biscuits

Serves: 8
Prep. Time: 0:15
2 cups Bisquick® baking mix
2/3 cup milk - low fat okay
1/2 cup shredded mild cheddar cheese - low fat okay
1/4 cup butter OR margarine - melted
1/4 tsp. garlic powder OR granulated garlic
parsley flakes - as needed


-Combine Bisquick®, milk, and cheddar and beat with a wooden spoon for about 30 seconds.
-Spoon onto a lightly greased cookie sheet.
-Bake in 450 degree oven for 8 - 10 minutes.
-Combine butter and garlic powder and pour over hot biscuits; sprinkle with parsley

Meg's Meatballs

Ingredients:
1 pound of ground beef
1 pound of hot italian sausage
1 cup of shredded parm. cheese
1 cup of italian bread crumbs

Directions:
Mix that all together well ( you have to work it together really well)
Then use a BIG skillet to cook them
Blacken each side then pour a really laarge jar of prego or ragu regular sauce over the meatballs and put a lid over the skillet and let simmer for 15-30 minutes stirring occasionally.
Make your noodles and some garlic bread and salad and your set! hope you enjoy!!

Chicken Stew

Ingredients:
2 or 3 cups cooked pulled chicken (I use a Rotisserie chicken)
2 or 3 cups of chicken broth
3/4 stick of butter
2 c of milk
5tbs flour
salt and pepper to taste

Directions:
Bring broth to boil
Add chicken
Add butter
Reduce heat to Med
Mix milk and 5tbs flour together. Once well mixed add to chicken broth mixture.
Stir slowly until done.
Add salt and pepper to taste.
Add more milk or chicken broth if stew is too thick.

Serves aprx. 4