Ingredients:
2 and 1/4 cups flour
1 tsp baking soda
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 package of instant vanilla pudding (3.4 ounce size)
2 eggs
1 tsp vanilla extract
2 cups semisweet chocolate chips
1 cup chopped walnuts

Directions:
Preheat oven to 350. Sift together the flour and baking soda and set aside. In a large bowl, cream the butter, brown sugar and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and walnuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until edges turn golden brown. Yields 3 dozen cookies.

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Cheeseburger Soup (submitted by Mom)

Ingredients:
1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 Tablespoons butter or margarine, divided
3 cups chicken broth
4 cups diced, peeled potatoes
1/4 cup flour
2 cups American cheese, cubed (8 oz)
1.5 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream 

Directions:
In a 3 quart saucepan, brown beef; drain and set aside.
In the same saucepan, saute onion, carrotsm celery, basil, and parsley in 1 Tbs butter until veggies are tender (about 10 minutes.)
Add broth, potatoes, and beef. Bring to a boil. Reduce heat, then cover and simmer for 10-12 minutes until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil.
Cook and stir soup for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper. Cook and stir until cheese melts.
Remove from heat; blend in sour cream.
Yield: 8 servings 

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Creamy Two Layer Pumpkin Pie (from www.kraftfoods.com)

Ingredients:
4 oz. cream cheese, softened
1 TBS sugar
1 cup cold milk, + 1 TBS cold milk separated
1.5 cups thawed Cool Whip
1 ready-to-use graham cracker crust (extra large size if possible)
1 can (15 or 16 oz.) pumpkin (not the pie filling)
2 packages of Instant Vanilla Pudding mix (the 4 serving size packages)
1/4 tsp ground cinnamon
1/8 tsp ground ginger

Directions:

Beat cream cheese, 1 TBS milk, and sugar in large bowl with wire whisk until well blended. Stir in whipped topping. Spread onto bottom of crust. Pour 1 cup milk into medium bowl. Add pumpkin, pudding mix and spices. Beat with wire whisk for 2 minutes. Mixture will be thick. Spead over cream cheese layer. Refrigerate for 4 hours or until set. Garnish with additional whipped topping if desired. Store leftover pie in refrigerator.For a low-calorie version, click here.

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Cranberry Pumpkin Bread (recipe from Mom)

Ingredients:

2 slightly beaten eggs
2 cups sugar
1/2 cup oil
1 cup of canned pumpkin
2 & 3/4 cups flour
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1 cup chopped cranberries

Directions:

Combine the first four ingredients and mix well.
Combine flour, pie spice, soda and salt in a large bowl.
Add the pumpkin mixture and stir until moistened.
Fold in the chopped cranberries.
Spoon the batter into 2 greased and floured loaf pans.
Bake in a 350-degree oven for 1 hour or until toothpick inserted in the center comes out clean.

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Easy Chicken Parmigian

Ingredients:

4 skinned and boned chicken breast halves
1 large egg, lightly beaten
1/2 cup Italian-seasoned breadcrumbs
2 tablespoons butter or margarine, melted
1 3/4 cup spaghetti sauce
1/2 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
1/4 cup chopped fresh parsley
Directions:

Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dip chicken in egg, and dredge in breadcrumbs.

Cook chicken in butter in a large skillet over medium-high heat until browned on both sides. Spoon spaghetti sauce over chicken; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

Sprinkle with cheeses and parsley; cover and simmer 5 additional minutes or until cheeses melt. (We like to serve the chicken on a bed of thin spaghetti!)

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Blue-bana Bread (recipe from Mom)

Ingredients:
2 cups sugar
2 sticks of butter
4 eggs
2 tsp vanilla 
4-5 mashed bananas
4 cups of flour
2 cups of blueberries (frozen or fresh)
3 tsp all-spice
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Directions:
Preheat oven to 350 degrees. Grease and flour 2 loaf pans.
Cream butter and sugar. Beat in eggs.
Add vanilla, then fold in mashed bananas.
Fold in 2 cups of flour, then use 2 tsp of flour to coat blueberries in separate bowl.
Mix remaining flour with remaining dry ingredients and fold into mixture.
Fold in the coated blueberries. Divide batter into the 2 loaf pans.
Bake in oven for approx. 60 minutes or until knife comes out clean.

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Brunch Casserole (submitted by Vicky)

Directions:

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Taco Soup (submitted by Amber)

Ingredients:
1 lb ground beef
1 onion
1 pkg taco seasoning mix
1 can red kidney beans
2 15 oz cans diced tomatoes
1 8oz can tomato sauce
1 15oz can corn, drained
1 cup water
2 tbsp sugar

Directions:
Saute ground beef and onion until cooked – drain.
Add remaining ingredients – bring to a boil, then simmer for 20 minutes.
Serve topped with colby jack cheese and sour cream.

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Corn Casserole (submitted by Renee)

Ingredients:
1 can kernel corn
1 can cream corn
1 box Jiffy cornbread
1 cup of milk
2 tbsp margarine or butter

Directions:
Combine all ingredients in a greased loaf pan.
Bake uncovered in a 350 degree oven for about an hour.

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Jambalaya (from Real Simple magazine)

Ingredients:
1 tablespoon olive oil
1 16-ounce package kielbasa, cut into 1?4-inch rounds
1 28-ounce can whole tomatoes
1 8-ounce box jambalaya rice mix (like Zattaran’s)
1 1-pound package peeled and deveined raw shrimp
1/4 teaspoon hot pepper sauce (optional)

Directions:
Heat the oil in a saucepan over medium heat.
Add the kielbasa.
Cook until browned, about 4 minutes.
Add the tomatoes along with 1?2 cup of water and their liquid and crush with the back of a spoon.
Bring to a boil. Add the rice mix.
Reduce heat, cover, and cook for the time specified on the package.
Add the shrimp, stir, cover, and cook until pink, 3 to 4 minutes.
Add the hot pepper sauce (if using). Spoon onto plates.
Yield: Makes 4-6 servings

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Empanadas (from Real Simple magazine)

Ingredients:
2 tablespoons olive oil
1 package refrigerated pizza dough (about 1 pound)
Flour for the work surface
1 16-ounce can refried beans
1 1-pint container fresh salsa
1 8-ounce package shredded Cheddar
Sour cream (optional)
Note: I add 1 lb hamburger with taco seasoning

Directions:
Heat oven to 400° F.
Spread 1 teaspoon of the oil on a baking sheet.
Divide the dough into 6 equal portions. (Note: I only get 4 portions…)
Roll each into an 8-inch round on a lightly floured surface.
On half of each round, spread some of the beans, then top with 1 1/2 tablespoons of the salsa and 2 tablespoons of the cheese.
Fold over the other half of each round, covering the filling, and press the curved edge with your thumb to seal.
Lightly brush the tops of the empanadas with the remaining oil, then transfer to the baking sheet.
Bake for 12 to 15 minutes or until golden.
Serve with a dollop of sour cream, if desired. (Note: a dollop of guacamole is good, too!)

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