Pumpkin Crisp

1 (15 oz) can pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 (18.25 oz) package butter-flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Cool Whip

STIR together first 5 ingredients. Pour into a lightly greased 13x9 inch baking dish. Sprinkle cake mix evenly over pumpkin mixture;sprinkle evenly with pecans. Drizzle butter evenly over pecans.
BAKE at 350 degrees for 1 hour to 1 hour and 5 minutes or until golden brown. Remove from oven and let stand 10 minutes before serving. Serve warm or at room temp with cool whip on top.

Pumkin Bread

submitted by: Jennifer Pritchett
3 c sugar
1 c oil
4 eggs
1 (16)oz can Pumpkin
3 1/2 c flour
2 tsp. baking soda
2 tsp. salt
1 tsp. baking powder
1 tsp nutmeg
1 tsp. allspice
1 tsp cinnamon
1/2 tsp cloves
2/3 c water

Cream sugar and oil together, add eggs and pumpkin, sift remaining ingredients, add alternating with water, pour into pans. Bake 350 for 1 hour. I bought the small alum. loaf pans and am giving these as gifts to my neighbors. I bought colored plastic wrap and attached some candy corn, ribbon and pumkin poem to make an inexpensive but tasty treat. The poem will be posted on my blog a little later if you want it.

Pizza Crust

Submitted by: Regina Woodley

1 cup warm water
2 tsp. or 1 pkg. yeast
1 tsp. sugar
1 cup wheat flour
2 cup white flour
2 T. oil
1 tsp. salt
dried herbs (optional)

1. In a bowl mix water, yeast, and sugar. Let it sit for 5 minutes. (Go ahead and grate your cheese now!)

2. Add the other ingredients and knead on a lightly floured counter, add flour until it's no longer sticky. Form it into a bowl and put it into a greased bowl in a warm place and cover. Let it rise for about 15 minutes. (Cut up your toppings now!)

3. Roll it out on a lightly greased cookie sheet, add tpooings, and bake @ 375 for 25 minutes.

Swiss Steak

Submitted by: Jennifer Pritchett

2 lbs. tenderized round steak
1 envelope lipton onion soup mix
2 cans diced or stewed tomatoes
1/2 can water
salt
pepper
flour

Cut steak into serving portions. Mix salt, pepper, and flour in bowl. Coat steak in flour mix. Cover bottom of fry pan with light olive oil; brown steak. Arrange staek in a 13x9 pan. Sprinkle soup mix over steak and cover with tomatoes and water. Cover with alum. foil and cook at 350 for 45 min. Serve over rice. Yield 4-6

Pizza Sauce

Submitted by: Angela Mills (courtesy of Rachael Ray)

1 small onion diced or 1/2 of a large onion
2 tbsp. olive oil
3-4 cloves garlic
1 tbsp. tomato paste
1 15.5 oz. can of diced tomatoes
1/2 tsp. oregano (dried or fresh)
some salt and pepper

1. Put olive oil into a pan until it is hot. Then add onion, garlic, tomato paste, oregano, salt and pepper. Cook 2-3 minutes or until onion is softened.
2. Add diced tomatoes and bring to boil. Once at a boil, drop down to medium for about 10 minutes, stirring constantly.
3. Put it in a blender just to puree everything, if you wish, if not it will be great like it is.

Grape Salad

Submitted by: Destiny Perkins

1 8oz. block cream cheese
1/2 cup powdered sugar
1/2 tsp. vanilla
8 oz. sour cream
2 bags of grapes; 1 red and 1 green
1/2 cup brown sugar
1/3 cup pecan pieces

1. Rinse the grapes off and let them dry on a paper towel.
2. Beat cream cheese, powdered sugar and vanilla.
3. Fold in sour cream and then grapes and put in a serving dish.
4. Mix brown sugar and pecan pieces together and then sprinkle on the top of the grapes. Refrigerate until about 10 minutes before serving.

Black Bean Salsa

Prep: 15 min.

1 plum tomato
1 avocado
1/3 cup chopped red onion
1 (15oz) can black beans, rinsed and drained
1 1/2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
2 tablespoons lemon juice
1/8 teaspoon dried crushed red pepper (optional)
1/8 teaspoon salt
dash of garlic salt to taste

• Dice tomato. Peel, seed, and dice avocado. Combine tomato, avocado, onion, beans, and cilantro in a bowl.
• Whisk together oil and remaining ingredients. Toss with bean mixture. Cover and chill. Serve with chips. Yeild: about 3 cups.

From: Jennifer P.