Sweet Potato Minestrone

1 Tsp vegetable oil
1 large onion, chopped
2 large stalks celery, chopped
2 1/2 tsp Italian seasoning
salt and pepper to taste
1 (28 ounce) can Italian-style diced tomatoes
5 cups vegetable broth
2 large sweet potatoes, peeled and diced
2 large carrots, sliced thin
6 oz green beans, cut into 1 inch pieces
5 cloves garlic, minced

Heat oil in a soup pot over medium-high heat. Saute onion, celery, Italian seasoning, salt and pepper until tender, about 5 minutes. Stir in tomatoes, with the juice, broth, sweet potatoes, carrots, green beans and garlic. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes.

Vegetarian Stew

1 onion, chopped
3 carrots, peeled and chopped
3 potatoes, peeled and chopped
1 parsnip, chopped
1 turnip, chopped
1/4 cup uncooked white rice
1 tsp ground black pepper
1 tsp ground cumin
1 tsp salt
2 1/2 cups water


In a large pot over medium-high heat, combine onion, carrots, potatoes, parsnip, turnip, rice, pepper, cumin, salt and water. Boil until vegetables are tender, about 30 minutes, adding more water if necessary.

Leftover Mashed Potato Soup

1 Tbs butter
1 large onion, chopped
6 cups leftover mashed (cooked) potatoes (or freshly made)
2 (14.5 ounce) cans chicken broth
1/2 cup milk


In a medium soup pot melt butter over low heat, and saute onions until tender.

Stir in the mashed potatoes, and then slowly add the chicken broth.

Stirring, add milk (use more or less to achieve desired creaminess).

Cook until heated through and season with salt and pepper to taste.

Curried Pumpkin Soup

4 Macintosh apples: peeled, cored and chopped
1 Tbs butter
1 onion, finely chopped
2 cloves garlic, crushed
1 Tbs curry powder
1 tsp ground cumin
1 (15 ounce) can pumpkin puree
4 cups chicken broth
1 cup water


Melt butter in a large saucepan over medium heat. Add onion, garlic, curry, and cumin; saute, stirring often, until onion is soft and fragrant.

Stir in apples, pumpkin, broth, and water. Bring to a boil, stirring often. Cover, and reduce heat to low. Simmer for 25 minutes, stirring occasionally.

Puree soup in a food processor or a blender, in small batches.

Return soup to saucepan; reheat, covered, over low heat.

Butternut and Acorn Squash Soup

1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
3 Tbs butter
1/4 cup chopped sweet onion
1 quart chicken broth
3 Tbs packed brown sugar
1/2 (4 ounce) package cream cheese, softened
1/2 tsp ground black pepper
dash of ginger
curry powder to taste
fresh parsley, for garnish


Preheat oven to 350° F. Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.

Melt the butter in a skillet over medium heat, and saute the onion until tender.

In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. Do this in small batches!

Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.

Cheesy Vegetable Soup

1 Tbs olive oil
3 cloves garlic, minced
1/2 cup chopped onion
5 potatoes, peeled and cubed
2 cups chopped carrots
6 cups milk
2 (10 3/4 ounce) cans condensed cream of Cheddar cheese soup
2 Tbs flour
2 cups shredded Cheddar cheese, divided
1 cup frozen green peas
1 cup frozen corn kernels
1 cup broccoli florets
salt and pepper to taste


In a large skillet over medium high heat, combine the olive oil, garlic to taste, and onions. Saute for about 5 minutes, or until the onions are tender. Remove from heat and reserve for later.

In a large pot over high heat, combine the potatoes and carrots and add water to cover. Bring to a boil and reduce heat to low. Cover and simmer until vegetables are tender. Drain the water and add the milk. Continue to cook over low heat until milk starts to simmer.

Stir in the cheese soup, then stir in the flour slowly, until mixed. Add 1 1/2 cups of the cheese, the reserved onion mixture, peas, corn and broccoli and heat through. Garnish with remaining 1/2 cup of cheese.

Wild Rice Soup

1/2 cup uncooked wild rice
3 Tbs butter
1 onion, chopped
1 cup chopped celery
3 Tbs all-purpose flour
salt and pepper to taste
1 (10.75 ounce) can chicken broth
2 cups milk
2 cups diced chicken


Prepare rice according to package directions.

Melt the butter or margarine in a large pot over medium heat. Add the onion and celery and saute for 5 to 10 minutes, or until almost tender.

Stir in the four and salt and pepper to taste. Add the broth and milk and stir until soup thickens.
Add the rice and the chicken and allow to heat through, about 10 minutes.

Harvest Pumpkin Soup

2 small sugar pumpkin (or canned pumpkin)
3 cups chicken stock
3/4 cup heavy whipping cream
1/4 tsp ground nutmeg
1/2 tsp ground sage
1 1/2 tsp salt
4 Tbs sour cream


Preheat oven to 400° F. Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins.

Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream.

Pumpkin Bars

2 cups flour
2 cups white sugar
1 cup vegetable oil
1 cup chopped walnuts
2 tsp baking powder
2 tsp salt
2 tsp ground cinnamon
4 eggs
2 cups canned pumpkin
2 tsp baking soda

Preheat oven to 350 degrees F. Grease two 9 x 13 pans.

Mix all ingredients until well blended.

Bake for 25 minutes. Cool and frost bars with Cream Cheese Frosting.

Tip: You could tint the frosting orange for Halloween!

Ghosts in the Graveyard

This recipe is from Kraft.

15 Oreo Chocolate Sandwich Cookies , crushed
3 cups cold milk
2 pkg. (4 serving size) Jell-o Chocolate Flavor Instant Pudding & Pie Filling
1 (12 ounce) tub Cook Whip Whipped Topping, thawed, divided

Assorted decorations:
3 Cameo Creme Sandwich Cookies
decorating gel
5 candy pumpkins
10 pieces candy corn


Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in 3 cups of the whipped topping and half of the cookie crumbs. Spread evenly into 13x9-inch baking dish; sprinkle with the remaining cookie crumbs.

Refrigerate at least 1 hour. Meanwhile, decorate creme sandwich cookies with decorating gel to resemble tombstones. Set aside until ready to use.

Insert decorated cookies into top of dessert just before serving. Add candies. Drop large spoonfuls of the remaining whipped topping onto dessert to resemble ghosts. Cover and store leftover dessert in refrigerator.

Spooky Witches Fingers

1 cup butter, softened
1 cup powdered sugar
1 egg
1 tsp almond extract
1 tsp vanilla extract
2 2/3 cups flour
1 tsp baking powder
1 tsp salt
3/4 cup whole almonds
1 (.75 ounce) tube red decorating gel


Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.

Preheat oven to 325°F. Lightly grease baking sheets.

Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.

Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.

Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

So gross yet so good!

Halloween Layer Cake

1 3/4 cups cake flour
1 tsp baking soda
1 tsp salt
1 1/2 cups white sugar
1/3 cup shortening
1 cup buttermilk
3 egg whites
4 (1 ounce) squares unsweetened chocolate, melted
1 tsp butter
1/3 cup butter, softened
1 1/2 Tbs orange zest
1 tsp lemon zest
1/4 tsp salt
1 egg yolk
4 cups sifted powdered sugar
1 Tbs orange juice
2 tsp lemon juice


Preheat oven to 350°F. Line the bottoms of two 8 or 9 inch round cake pans with parchment paper.

Sift together the flour, baking soda, salt, and white sugar.

Beat shortening until light and fluffy. Mix in dry ingredients. Add 3/4 cup of buttermilk and mix until all flour is dampened. Then beat with electric mixer. Add egg whites, melted chocolate, and remaining buttermilk, beat well and pour batter into prepared pans.

Bake at 350°F for 30 minutes. When cake is cool frost between layer and over top and sides with Golden Orange Frosting. Mark outlines of Halloween cats and bats by lightly pressing cookie cutters into frosting. Melt 1 square unsweetened chocolate with 1 tsp. butter. Using a food safe brush, fill in the outlines with the chocolate mixture.

To Make Golden Orange Frosting: Cream together butter, orange zest, lemon zest, and salt. Add egg yolk and mix well. Add powdered sugar, alternately with orange juice and lemon juice, beating well after each addition. Makes 2 cups frosting, or enough to cover tops and sides of two 9 inch layers.

Halloween Popcorn Pumpkins

5 cups popped popcorn (make sure you get all of the hulls out!)
1 cup candy corn
1 cup chopped salted peanuts
1/2 cup butter or margarine
3 cups miniature marshmallows
4 drops red food coloring
3 drops yellow food coloring
4 sticks red or black licorice, cut into thirds


Grease a muffin pan and set aside. Place popcorn (with no hulls!), candy corn and peanuts into a large bowl and set aside.

Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange. When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow.

Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it. Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!

Black Halloween Punch

1 (.13 ounce) envelope unsweetened grape soft drink mix
1 (.13 ounce) envelope unsweetened orange soft drink mix
2 cups white sugar
3 quarts cold water
1 liter ginger ale


To make a frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard.

Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.

Pumpkin Seeds with Sugar & Spice

1 cup raw pumpkin seeds, rinsed and dried
6 Tbs white sugar, divided
1/4 tsp salt
1/2 tsp pumpkin pie spice
1 Tbs vegetable oil (or olive)


Preheat the oven to 250F. Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.

In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.

Fall Harvest Soup

1 (29 ounce) can solid-pack pumpkin (not pumpkin pie filling)
1 (14.75 ounce) can creamed corn
1 cup 2% low-fat milk
1 (14.5 ounce) can chicken broth
1/2 cup apple cider
1/2 cup water
2 tsp butter
1/8 tsp ground mace
salt and pepper to taste
1/4 cup frozen corn, thawed


Combine the pumpkin and creamed corn in a blender; pulse to puree the mixture for 1 minute or until smooth. Add the milk and continue to pulse the mixture for another minute, or until well combined. Pour pumpkin mixture into a 3 to 4 quart saucepan over medium heat.

Immediately stir in the broth, apple cider, water, butter, and ground mace. Heat for 15 minutes, stirring occasionally. Salt and pepper to taste. Add thawed corn kernels and cook for an additional 5 minutes.

Fall Harvest Baked Apples

8 red apples, cored
1/4 cup butter
1/3 cup maple syrup
1/2 tsp ground cinnamon
1/3 tsp ground ginger
1/2 lemon, juiced
1 tsp vanilla extract
1/3 cup coarsely chopped walnuts (optional)


Preheat oven to 350°F. Place apples in a 9x13 inch baking dish.

In a small saucepan over medium heat, combine butter, maple syrup, cinnamon, ginger, lemon juice and vanilla. Bring to a boil, and drizzle equally over apples.

Cover with foil, and bake in preheated oven for 20 minutes. Remove cover, and continue to bake for 10 minutes, or until apples are tender. Serve warm.

Apple Walnut Cake

4 cups apples, cored and chopped
2 cups white sugar
3 eggs
1/2 cup vegetable oil
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1 cup chopped walnuts


Preheat oven to 350°F. Grease and flour a 10 inch Bundt pan. Combine apples and sugar. Make sure apples are measured exactly or cake will be too heavy and mushy. Let stand a few minutes.

In a large bowl, beat eggs slightly, then beat in oil and vanilla. Mix in flour, soda, cinnamon and salt. Stir in apple mixture and chopped walnuts. Pour batter into prepared pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Applesauce Cake

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 cup applesauce
1/4 cup vegetable oil
4 eggs
1/2 cup water


Preheat oven at 350°F. Grease and flour three 8x4 inch loaf pans.

In a large bowl, stir together cake mix, instant pudding mix, nutmeg, and cinnamon. Add the applesauce, oil, eggs and water. Blend for 3 to 4 minutes using an electric mixer. Divide the batter evenly between the prepared pans.

Bake for 50 to 55 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Sweet Potato Pound Cake

1 cup butter, softened
2 cups white sugar
2 cups cooked and mashed sweet potatoes
1 tsp vanilla extract
4 eggs
3 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp salt

1 cup sifted powdered sugar
5 tsp orange juice
2 Tbs grated orange zest


Preheat oven to 350°F Grease and flour a 10 inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.

In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.

Pour batter into 10 inch tube pan. Bake at 350°F for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.

To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.

Pumpkin Cake

1 1/2 cups vegetable oil
2 cups white sugar
4 eggs
3 cups flour
2 tsp baking soda
2 tsp baking powder
3 tsp ground cinnamon
1 tsp salt
2 cups solid pack pumpkin puree
1/2 cup chopped walnuts


Preheat oven to 375°F. Grease and flour a 10 inch tube pan. Sift together flour, soda, baking powder, cinnamon and salt. Set aside.

In a large bowl, combine oil and sugar. Add eggs one at a time and mix well. Add the flour mixture and beat until smooth. Add nuts and pumpkin and blend until smooth. Pour batter into greased 10 inch tube pan.

Bake at 375°F for 1 hour or until a toothpick inserted into the center of cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with powdered sugar before serving.

Caramel Apple Eclair Cake

5 pounds Golden Delicious apples - peeled, cored and chopped
1 tsp ground cinnamon
1 cup white sugar
1 tsp flour, or as needed (optional)
2 (3.5 ounce) packages instant French vanilla pudding
3 cups milk
1 cup sour cream
1 (8 ounce) container frozen whipped topping, thawed
1 (14.4 ounce) box cinnamon graham crackers
1 (18 ounce) container caramel apple dip


Combine the apples, cinnamon and sugar in a saucepan and set over medium heat. Cook, stirring occasionally, until the apples are tender. If the mixture ends up with a lot of liquid, mix in a little bit of flour, and simmer until thickened. Remove from the heat and allow to cool to room temperature.

In a large bowl, whisk together the instant pudding and milk until smooth. Stir in the sour cream and fold in the whipped topping.

To assemble the cake, line the bottom of a 9x13 inch baking dish with a single layer of cinnamon graham crackers. Use a slotted spoon to make a thin layer of the apple mixture. Top with a generous layer of the pudding, about 1/3. Repeat layers until you have three layers of apples and pudding and four layers of crackers.

Warm the caramel apple dip in the microwave oven until it can be easily poured. Pour this over the top layer of graham crackers. Refrigerate for at least overnight, but up to 24 hours before serving.

Pumpkin Brownies

Brownies:
1 (15 ounce) can solid pack pumpkin
4 eggs
3/4 cup vegetable oil
2 tsp vanilla extract
2 cups all-purpose flour
2 cups sugar
1 Tbs pumpkin pie spice
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Frosting:
6 Tbs butter or margarine, softened
1 (3 ounce) package cream cheese, softened
1 tsp vanilla extract
1 tsp milk
1/8 tsp salt
1 1/2 cups powdered sugar


For brownies:
Preheat oven to 350°F.

In a mixing bowl, beat pumpkin, eggs, oil and vanilla until well mixed. Combine dry ingredients; stir into pumpkin mixture and mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350°F for 20-25 minutes or until brownies test done with a wooden toothpick. Cool.

For frosting:
In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Add powdered sugar; mix well. Frost brownies. Store in the refrigerator.

Fudge Brownies

1 cup butter or margarine
6 (1 ounce) squares unsweetened chocolate
4 eggs
2 cups sugar
1 tsp vanilla extract
1/2 tsp salt
1 cup flour
2 cups chopped walnuts (optional)
powdered sugar


Preheat oven to 325°F.

In a saucepan over low heat, melt butter and chocolate; cool for 10 minutes. In a mixing bowl, beat eggs, sugar, vanilla and salt. Stir in the chocolate mixture. Add flour and nuts; mix well.

Pour into a greased 11-in. x 7-in. x 2-in. baking pan (cake pan). Bake at 325°F for 45-50 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool. Dust with powdered sugar.

Lemon Pound Cake

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
4 eggs
1 cup water
1/3 cup vegetable oil


Preheat oven to 350°F. Grease and flour one 10 inch bundt pan.

Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed for 2 minutes. Pour into prepared pan.

Bake at 350°F for 50 to 60 minutes. Let cake cool in pan for 10 minutes then remove from pan and let cool completely. Sprinkle with confectioner's sugar or cover it with frosting.

Lemon Apricot Cake

1 (18.25 ounce) package lemon cake mix
1 cup apricot nectar
3/4 cup vegetable oil
1/3 cup white sugar
4 eggs
2 cups confectioners' sugar
3 Tbs lemon juice
1 dash vegetable oil


Preheat oven to 325°F (165°C). Grease one 10 inch tube or bundt pan.

Combine the cake mix, white sugar, 3/4 cup vegetable oil, and apricot nectar together. Beat in the eggs one at a time, mixing well after each addition. Pour the batter into the prepared pan.

Bake at 325°F (165°C) for 1 hour. Let cake cool in pan for 10 minute then invert onto a serving dish and pour glaze over cake while it is still warm.

To Make Glaze: Combine the confectioners' sugar, lemon juice and the 3 drops of oil, mixing until smooth. Use immediately to pour over still warm cake.

Chocolate Rum Cake

1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup white rum
1/2 cup chopped walnuts
1/2 cup butter
1 cup white sugar
1/4 cup white rum
1/4 cup water


Preheat oven to 325°F (165°C). Grease one 10 inch Bundt pan. Place chopped nuts in the bottom of the Bundt pan.

With an electric mixer beat cake mix, pudding mix, eggs, oil, 1/2 cup of the water, and 1/2 cup of the rum on high speed for 2 minutes. Pour batter into prepared Bundt pan over the top of the chopped nuts.

Bake at 325°F (165°C) for 50 to 60 minutes.

To Make Rum Glaze: In a saucepan combine the butter or margarine, sugar, 1/4 cup of the rum, and 1/4 cup of the water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake.

Easy Slow Cook Caramel Rice Pudding

3 cups cooked white rice
1/2 cup raisins
1 tsp vanilla
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 Tbs sugar
1 tsp ground cinnamon

Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.

Mix all ingredients except sugar and cinnamon in cooker.

Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding.

Sprinkle pudding with sugar and cinnamon. Serve warm.

Coffee with a bit of Toffee Cake

Sorry it's been such a long while. But life sometimes gets to you like that. I thought I would restart with a rockin' cake recipe! Enjoy!


1/4 cup instant coffee granules or crystals
1/4 cup boiling water
1 box Moist white cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 container (1 lb) vanilla frosting
1/4 cup caramel topping
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped


Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In small bowl, dissolve coffee granules in boiling water.

In large bowl, beat cake mix, 1 cup water, the oil, eggs and coffee mixture with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Pour into pan.

Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.

In medium bowl, mix frosting and caramel topping. Frost cake with frosting mixture. Sprinkle with toffee candy. Store loosely covered at room temperature.
High Altitude (3500-6500 ft): Bake 33 to 38 minutes.