Roasted Pumpkin Seeds

pumpkin seeds (fresh out of the pumpkin)
salt
olive oil
optional seasonings: garlic powder, seasoning salt, bbq seasoning, cinnamon & sugar, pumpkin pie spice, be creative!

This is more of a method than a recipe! Rinse pumpkin seeds in a colander until clean. Measure the seeds in a cup measure. Place the seeds in a medium to large saucepan. Add 2 cups of water and 1 tablespoon of salt for every half cup of pumpkin seeds. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and drain.

Preheat the oven to 400°F. Coat the bottom of a baking sheet with olive oil, about a teaspoon or so. Spread the seeds out over the roasting pan in a single layer, and toss to coat. Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds. Stir every 5 minutes. Keep an eye on the pumpkin seeds so they don't get over toasted. Remove from oven. While still warm, sprinkle with additional seasonings if desired, though these are delicious as is. Allow to cool, and enjoy!

adapted from simplyrecipes.com

Twice-Baked Potato Casserole

1 1/2 lbs red potatoes (about 6 med)
salt
pepper
1 lb. bacon, cooked & crumbled
sour cream
mozzarella cheese
cheddar cheese
green onions, sliced

Bake potatoes, then cut them into bite-sized pieces. Place half of the potatoes in a greased 9x13 baking dish. Sprinkle with salt, pepper, 1/2 the bacon, sour cream (just spoon dollops over the potatoes then spread around), shredded cheeses, and green onions. Repeat layers. Bake at 350 for 20-25 min. until cheese is melted.
*Amounts above are according to taste.

adapted from tasteofhome.com

Mom's Au Gratin Potatoes

4-5 small potatoes
1/2 tsp. salt
1/4 tsp. garlic powder

4 Tbs. butter
4 Tbs. flour
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
2 c. milk

ham (cut into bite-sized pieces); optional
shredded cheddar cheese

Peel potatoes, or scrub them and leave the skins on. Slice potatoes 1/4" thick. Place potatoes in a large pot and cover with water. Add salt and garlic powder. Bring potatoes to a boil and cook about 5 min. until they are slightly soft, but still firm (par-boiled). Meanwhile, prepare white sauce (I use the microwave): Melt butter, whisk in flour slowly, add salt and seasonings, then whisk in milk. Microwave for 2 minute intervals, whisking in between, until mixture thickens.

In an 8x8 baking dish layer potatoes, ham, sauce, and cheese. Repeat. Bake at 350 for 20-30 minutes until hot and bubbly. Double recipe to fill a 9x13 pan.

Utah Scones (French Beignets)

1 cup warm water

1 cup warm milk

1 Tbsp. dry active yeast

3 Tbsp. granulated sugar

1/4 cup melted butter, cooled

1 Tbsp. salt

5 – 6 cups bread flour

Vegetable oil for deep frying

Combine warm water and warm milk (think baby-bottle warm).  Stir in the sugar.  Add dry active yeast and stir lightly.  Allow yeast to activate, about 10 minutes.  In a stand mixer, fitted with a bread hook, add milk mixture and melted cooled butter.  Add the salt.  Start the mixer and add the flour one cup at a time until the dough pulls away from the sides of the bowl.  Dough should be slightly sticky but workable.  Cover the dough in the bowl with a towel.  Set in a warm place and allow to rise until double (about 1 - 1 1/2 hrs.)

Pour your oil in a large pan (with sides deep enough to fully immerse the scones) or a deep fryer and heat slowly over medium heat.  While the oil is heating, roll the dough out onto the counter, without flour, into a large rectangle about 1/2 inch thick.  You may choose to butter the counter lightly.  Using a pizza cutter, cut into 12 squares, then 1/2 each square to make 24 triangles.

Heat oil to between 350 – 360 degrees and cook scones until golden brown on each side. Drain on a paper towel. Serve immediately, but don't burn your fingers!  Original beignets are tossed in or sprinkled with powdered sugar (Mmm!), or try it Utah style and serve with honey butters.  But don't miss enjoying them with buttermilk syrup!

Recipe slightly adapted from www.make-it-do.com

Quinoa Burritos

1 Tbs. oil
1 onion, chopped
2 cloves garlic, minced
3/4 c. quinoa, rinsed
1 1/2 c. chicken broth (1 can)
1 tsp. cumin
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. pepper
1 c. frozen corn
1 can black beans, drained
1/2 c. cilantro, chopped
1 chicken breast, shredded

Saute' onion in oil for 4 min. Add garlic and saute' for 1-2 min. Add quinoa and chicken broth. Stir in seasonings. Bring to a boil, cover, and reduce heat. Cook for 20 min. Stir in corn, black beans, and chicken. Add cilantro before serving. Serve in tortillas w/ sour cream, salsa, and cheese.

Mojo Fondue Broth

5¼ c. vegetable or chicken broth
1 tsp. cumin*
1 tsp. jerk seasoning*
1 tsp. pepper*
¼ c. orange juice, fresh-squeezed
2 Tbsp. lime juice, fresh-squeezed
1 Tbsp. garlic, minced
¼ c. cilantro, chopped

Combine ingredients on stovetop and heat to a boiling.  Transfer to fondue pot.  This recipe is similiar to our favorite broth at the Melting Pot! *Spices may be increased according to taste.

Dippers: Beef, Chicken, Shrimp, Salmon, Lobster, Broccoli, Potatoes, Mushrooms, Potstickers

Milk Chocolate Fondue

3/4 cup half & half
12 oz. milk chocolate chips
1 cup mini marshmallows or ½ cup marshmallow creme

Heat the half & half. Add chocolate chips and whisk until melted and smooth. Add the marshmallow and stir until melted. Transfer to fondue pot. Serves 6+ adults.

Dippers: Rice Crispie Treats, Pound Cake, Strawberries, Bananas, Marshmallows, Cheesecake, Brownies, Cream Puffs, Pretzels

Favorite Cheese Fondue

1 cup chicken broth
1 clove garlic, cut in half
1 Tbs. lemon juice
2 tablespoons flour
8 oz. Gruyere cheese
10-12 oz. sharp Cheddar cheese

Shred the cheese. Place the cheese and the flour in a Ziploc bag and shake to coat. Set aside. Vigorously rub the inside of a saucepan with the cut sides of the garlic, discard the garlic. Add the chicken broth and lemon juice to the pan and bring to a simmer. Turn the heat down to medium-low. Add the cheese a little at a time, stirring constantly. Stir just until cheese has melted and mixture is creamy. Remove from heat to pre-heated fondue pot on low-med temp. Serves about 6.

Dippers: Cubed Bread (French, Sourdough, Rye, etc.), Broccoli, Cauliflower, Carrots, Green Apples

Chicken Cobb Pasta Salad

½ -¾ lb cooked bow tie pasta
2 cups cooked chicken cut into bite sized pieces (sauté the chicken)
10 oz. bacon, fried and crumbled
4 oz. grated cheese
Black olives
Lettuce and spinach leaves. About 4 big handfuls.

Dressing:
1 tsp Dijon Mustard
¼ cup red wine vinegar
1 cup olive oil
1 tsp honey or sugar
1 clove garlic
Salt and freshly ground pepper

Make the dressing and let it sit for at least ½ hour. Cook, drain and rinse the pasta so it will not be hot when you put in on top of the lettuce. Put the bacon, chicken, olives and cheese on top and toss with dressing. You will likely not need all the dressing so go lightly. This salad makes a light yet filling main dish! Serves 8-10.

Perfect Potatoes Au Gratin

4 whole Russet Potatoes, Scrubbed Clean
2 Tablespoons Butter, Softened
1-½ cup Heavy Cream
½ cups Whole Milk
2 Tablespoons Flour
4 cloves Garlic, Finely Minced
1 teaspoon Salt
Freshly Ground Pepper, to taste
1 cup Sharp Cheddar Cheese, Freshly Grated

Preheat oven to 400 degrees. Smear softened butter all over the bottom of a baking dish. Slice potatoes, then cut slices into fourths. In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper. Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes. Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly. Allow to stand for a few minutes before serving.
 
*Add some cubed ham to make this a main dish!

Holly's Baked Macaroni and Cheese

2 cups macaroni
1 cup milk
2 cups shredded cheddar cheese
1 can cream of chicken soup
1/8 tsp. garlic powder
1/4 tsp. dry ground mustard
pepper to taste

Boil the macaroni until tender.  Meanwhile, mix the milk, cream of chicken soup, and seasonings in an 8x8 baking pan. Drain the macaroni and combine with the soup mix and cheese.  Top with more shredded cheese if desired.  Bake at 350 for 1/2 hour.

Green Onion Cheese Ball

16 oz. (2 pkg's) cream cheese (softened)
1/4 cup sliced green onions
1 medium clove garlic, minced or pressed
1/8 tsp. onion powder
sliced almonds

Combine cream cheese, onions, garlic, and onion powder. Form into a ball and coat with sliced almonds. Refrigerate until firm.

Granola

6 c. old fashioned oats
1/2 tsp. salt
1/2 tsp. cinnamon
1 c. coarsely chopped walnuts
1 c. coarsely chopped almonds
1 c. coarsely chopped pecans
1/2 c. milled flax seed
1/2 c. pure maple syrup
1/2 c. honey
1 c. raisins, craisins, or dried blueberries

Put the oats in a large bowl, stir in salt and cinnamon. Add the nuts and then pour the syrup over all. Stir to combine, then add the fruit and mix it in. Spread on 2 large cookie sheets sprayed with cooking spray. Bake in a 300 degree oven for 30 minutes. Let it cool, and then put it into an airtight container.

Hawaiian Haystacks

3 cups cooked rice
1 can cream of chicken
¾ can water
1 small can chicken (or cooked chicken, chopped up)
chow mein noodles
cheddar cheese
toppings: pineapple tidbits, carrots, celery, green onions, coconut, tomatoes, etc.

Combine chicken, soup, and water and heat through to make gravy. To assemble “haystacks” layer rice, chow mein noodles, gravy, cheddar cheese, then add desired toppings.

Sheepherder Spuds

2-3 large potatoes, peeled and diced
1 onion, chopped
1 lb sausage
Water

Brown and drain sausage. Mix potatoes, onion, and sausage in a pot or crock pot. Add just enough water to cover. Cook until potatoes are very soft. Mash a little with a potato masher. If not thick enough, add a few tablespoons of potato flakes.

Sausage and Green Bean Casserole

1/2 - 1 lb. sausage, browned and drained
2 cups mashed potatoes
frozen green beans (thawed) or canned beans
1 can cream of mushroom
½ can water

Place mashed potatoes in casserole dish. Sprinkle with sausage. Top with green beans. In a bowl, combine cream of mushroom soup and water. Pour over green beans (you may not use all of it). Bake at 350° for 30 min. or until hot and bubbly. Can also be made on the stove top: Brown and drain sausage, leave in pan. Layer with green beans and sauce. Top with mashed potatoes. Heat over medium heat until warm through.

Creamed Eggs on Toast

6 Tbs. butter
6 Tbs. flour
3/4 tsp. salt
3 cups milk
3-4 eggs, hard boiled
toast

Boil eggs: Place eggs in a pot and cover with cold water. Cover and heat to a rolling boil. Turn off the heat and move the pan off the heat. Allow pan to sit for 16 minutes, then transfer eggs to ice water to stop the cooking.

While eggs are cooking, melt butter then stir in flour and salt. Whisk in milk. Microwave in 2 minute increments, stirring in between, until thickened. Dice eggs and add to sauce. Serve over toast. Serves 6.