Salsa for Canning

12 cups blanched, skinned, and diced tomatoes
4 cups diced green peppers
2 to 2 1/2 cups diced onion
2-4 jalapenos, chopped
2 cloves minced garlic
1/3 cup lemon juice
1-2 Tbsp canning salt
8-9 pint jars
sugar, salt, and lemon juice for jars

Bring tomatoes, salt, and lemon juice to a boil, turn down heat a little and let them simmer down, stirring often as to not let them burn.  Cook tomatoes down until a bunch of the water has cooked off.  Add peppers, onions, and garlic.  Simmer until desired consistency.  Meanwhile, put 1/2 tsp salt, 1 Tbsp lemon juice, and 1-2 tsp sugar into each pint jar (while still hot from sterilizing).  When salsa is at the desired consistency, ladle hot salsa into hot jars, leaving 1/2" head space.  Wipe rims and put on lids.  Process in a hot water bath (35 min for pins, 45 min for quarts).

Recipe by Meredith

Pumpkin Chili

2lbs ground beef
1 medium, or 1/2 large onion, chopped
2 (16oz) cans mild chili beans
2 (14.5oz) cans diced tomatoes
2 cups pumpkin puree
1/2 to 1 cup beef broth
2 Tbsp chili powder
2 tsp pumpkin pie spice
1 1/2 tsp salt
1 tsp pepper
2 tsp brown sugar -OR- 1/2 a Hershey bar

Brown beef with chopped onion.  Drain off excess fat.  Add remaining ingredients.  Bring to a boil, then reduce and simmer.  Serve hot with traditional chili toppings.

Recipe modified from original found HERE.

Pumpkin Blueberry Bread Pudding with Custard Sauce

8 slices of bread, toasted
1/4 cup butter, softened
1 cup frozen blueberries
1 cup canned pumpkin
1 cup brown sugar
3 eggs
1 tsp cinnamon
2 cups milk

Spread butter evenly over toasted slices of bread.  Cut or tear bread into pieces and place into a greased 2 qt baking dish.  Sprinkle blueberries over bread pieces.  In a bowl, mix together the remaining ingredients.  Pour pumpkin mixture over bread and blueberries.  Bake at 350 for 1 hour, until set and when a knife inserted in the middle comes out clean.  Serve warm with butter sauce on top.

Butter Sauce

1/4 cup butter
1/4 cup sugar
1 cup half and half or heavy cream
3 egg yolks

Melt butter in saucepan.  Add half and half and heat until bubbles form around the edge of the saucepan. Meanwhile, scramble egg yolks and mix in sugar.  When half and half is heated enough, pour about 1/4 to 1/2 cup of hot mixture into egg mixture, mix well, then return egg mixture to the saucepan.  Heat over medium-low, stirring constantly, until mixture coats the back of a spoon.

Recipes by Meredith

Libby's Pumpkin Roll

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar (optional)

 PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

 

Recipe from Allrecipes.com
 

Applesauce

12 cups apples; peeled, cored, and chopped into chunks
produce protectant or lemon juice
1 cups sugar (or up to 2 if you want it sweeter, less if you don't)
2 tsp cinnamon
1 cup water

Sprinkle produce protectant or lemon juice on apples as you peel and slice them.  Put ingredients into crockpot or large saucepan.  In crockpot, cook on high for 3-4 hours; in saucepan, cook on medium heat for 35-35 minutes, until apples are tender and can be mashed with a fork.  Put into hot, sterile jars and process in hot water bath.  Makes 2 quarts.

Recipe by Meredith

Crockpot Apple Butter

5-6 lbs apples; peeled, cored, and chopped
1 1/2 cup sugar (I used brown and tastes great!)
2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt

Put all ingredients into crockpot and cover.  Cook on high for 1 hour.  Reduce to low and cook overnight for 8 or so hours (or all day).  Stir, use hand-held immersion blender to get desired consistency.  Removed lid, cook on high until as thick as you want it.  Process in sterile jars in hot water bath.  Or put in airtight container to freeze.  Makes 5 pints.

Recipe modified by Meredith from one found HERE.

Pumpkin Pancakes

picture of pumpkin cinnamon roll pancakes

1 1/2 cups milk
1 cup pumpkin puree
2 eggs
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt

Combine dry ingredients.  Combine wet ingredients plus pumpkin.  Then mix all ingredients together.  Add extra milk to desired pancake batter consistency (not too runny).  Pour onto hot griddle; might need to spread batter out into a circle, as it is a little thick.  Cook until browned on both sides and cooked through.  Serve hot.

Pumpkin Cinnamon Roll pancakes - use pumpkin pancake batter plus cinnamon roll filling from Cinnamon Roll Pancake recipe.  Top with cream cheese frosting and pecans.

Recipe tweaked by Meredith from one found HERE.

Apple Nachos

5-6 apples, sliced
fruit protector or lemon juice
1 bag caramels
2/3 cup half and half
2 cups marshmallows
splash of half and half
mini chocolate chips
crumbled Heath bar

Slice apples and arrange on plate.  Sprinkle with powdered fruit protector or lemon juice to prevent browning.  Melt caramel and half and half over medium heat and stir until smooth and creamy.  Set aside.  Microwave marshmallows and splash of half and half until melted, stir until smooth.  Drizzle caramel and marshmallow sauces over apples.  Sprinkle chocolate chips and Heath bar chips on top.  May also use nuts, coconut, or other favorite toppings.

Recipe by Meredith

Zucchini "Pancakes"

2 medium zuchhini (about 3/4lb)
1/4 cup chopped onion
2 large eggs, slightly beaten
6-8 Tbsp flour
1 tsp baking powder
1 tsp salt
1/2 tsp pepper

Mix together all ingredients.  Grease a hot skillet with butter and/or olive oil.  Drop zucchini mixture onto hot skilled in heaping spoonfuls.  Cook pancakes for about 2 minutes on each side, until golden brown.  May be kept warm in an oven heated to 300 degrees.  Serve hot with salsa, marinara, sour cream, etc.

Recipe modified from version found HERE.

Chocolate Chip Pumpkin Loaf

1 1/2 cups of sugar
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 2/3 cups flour
2 teaspoons pumpkin pie spice -OR- 1/2 teaspoon cloves, 1/2 teaspoon nutmeg, & 1/2 teaspoon all spice
2 eggs
1 cup canned pumpkin
1/3 cup water
1/2 cup oil
12 ounces chocolate chips (2 cups)
1/2 cup almonds or walnuts (I prefer to use walnuts)

Mix the dry ingredients in one bowl and the wet ingredients in a second bowl. Then combine the ingredients.

Bake at 350 degrees. Ready when toothpick comes out clean.
Regular loaf: 1 hour 15 minutes
Mini loaf: 50 minutes
Muffins: 18-20 minutes
Mini muffins: ~13 minutes


Recipe from Chrystal

Sauteed Apples

• 1/4 cup butter
• 4 large tart apples - peeled, cored and sliced 1/4 inch thick
• 2 teaspoons cornstarch
• 1/2 cup cold water
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon

1. In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
2. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.
3. Throw in some craisins or walnuts for fun!
   

Recipe from Allrecipes.com

Sweet Potato Crunch Casserole

3+ cups cooked sweet potatoes
1/2 cup sugar
2 beaten eggs
1/4 cup butter, melted
1/2 cup milk
1 tsp. cinnamon

Mix all ingredients then transfer to a greased 9x13 baking dish.

Topping:

1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
2 and 2/3 Tbsp. butter

Crumble these all together. Spread over potato mixture. Bake at 350 degrees for about 45 minutes (until crispy). Serves about 10-12.

Recipe from Aunt Pam

Pumpkin Sugar Cookies

3/4 cup butter, softened
1 cup sugar
1 egg
1/2 cup pumpkin
1/2 tsp vanilla
1/2 tsp salt
1/2 tsp baking powder
2 1/2 cups flour

Cream together butter and sugar. Then mix in egg, pumpkin, and vanilla. Add salt and baking power. Mix in flour last. Refrigerate at least 2 hours, best if refrigerated overnight. After chilled, roll dough out onto floured surface. Cut with cookie cutters. Bake at 400 for 6-8 minutes.

An Original recipe by Meredith

Pumpkin Cream Cheese Icing

1 Tbsp butter, softened
2 oz cream cheese, softened
1 1/2 Tbsp pumpkin
1/4 tsp cinnamon
2 cups powdered sugar

Mix all ingredients. Spread over cooled cookies or cakes.

An Original recipe by Meredith

Peach Preserves

3 cups peaches, diced and peeled
2 cups sugar
2 Tbsp lemon juice
3-4 maraschino cherries, crushed or diced

In a 10 inch skillet, boil all ingredients slowly, stirring constantly. Boil 10 minutes or until desired thickness. Let cool in skillet. When cool, pour into sterile jars and seal.

Recipe from Mary

Pumpkin Butter

1 (29oz) can pumpkin puree
3/4 cup apple juice
2 tsp ground ginger
1/2 tsp ground cloves
1 1/2 cups sugar
2 tsp ground cinnamon
2 tsp ground nutmeg

Combine pumpkin, apple juice, spices, and sugar in a large saucepan. Stir well. Bring mixture to a boil. Reduce heat and simmer for 30 minutes or until thickened. Stir frequently. Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles. Wipe jar rims. Cover at once with metal lids, and screw on bands. Process in a boiling water bath for 10 minutes.

Recipe from Allrecipes.com

Fresh Pumpkin Pie

1 sugar pumpkin
1 pie crust
2 eggs
1 cup brown sugar
1 Tbsp flour
1/2 tsp salt
2 1/2 tsp pumpkin pie spice
1 12oz can evaporated milk

-Cut pumpkin in half and remove seeds. Place cut side down on cookie sheet, lined with slightly oiled aluminum foil. Bake at 325 for 30-40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape pumpkin from flesh. Mash or puree in small batches. Increase oven to 450.
-In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups pumpkin, pumpkin pie spice, and evaporated milk. Stir well after each addition. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around edges to prevent over browning. Bake at 450 for 10 minutes, then reduce the oven temp to 350. Bake an additional 40-50 minutes, or until a toothpick comes out clean. Remove foil about 20 minutes before pie is done. Cool pie; refrigerate overnight for best flavor.


Recipe from Allrecipes.com (I think)

Pumpkin Bread

3 1/4 cups flour
2 tsp baking soda
1 tsp ground nutmeg
2 cups pumpkin puree
1 cup vegetable oil
1/2 cup chopped walnuts (optional)
1 1/2 tsp salt
1 tsp cinnamon
3 cups sugar
2/3 cups water
4 eggs

Mix all ingredients. Pour into three 7x3 or two 8x4 greased and floured loaf pans. Bake at 350 for approximately 1 hour.

Recipe from Allrecipes.com