Pumpkin Whoopie Pies

Pumpkin Whoopie Pies (from here)

3 c. flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tbsp cinnamon
1 tbsp ground ginger
1 tbsp ground cloves
2 cups firmly packed brown sugar
3 c. pumpkin puree, chilled  (I didn't chill it.)
2 large eggs
1 tsp pure vanilla extract

Frosting: recipe from Megan's Whoopie Pie's

Preheat oven to 350.

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until combine. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

Using a small icecream scoop, drop tablespoons of dough onto prepared baking sheets (dough wasn't a typical cookie dough thickness...more like cake batter, but a little thicker than that...somewhere in between).

Bake for 12 mins convection, 15 non-convection

Let cool and fill with frosting.

Teriyaki Stir Fry Sauce

Teriyaki Stir Fry Sauce (from here)

1/4 c. soy sauce
1 c. water
fresh grated ginger (we don't like it, so i didn't use it)
3 tbsp brown sugar
1 minced garlic clove
2 tbsp cornstarch
1/4 c. cold water

Combine 1 c. water, soy sauce, brown sugar, garlic, and ginger in a sauce pan and bring to a boil, stirring constantly.

Dissolve cornstarch in 1/4 c. cold water and add to sauce.

Stir constantly and allow the sauce to thicken. If the sauce is too thick, add a little water or soy sauce to thin. I put this over vegetables and chicken with rice for stir fry. We decided that adding some red pepper flakes next time might be a good addition. I will pretty much NEVER buy stir fry sauce again.

Chicken Tortilla Soup

Chicken Tortilla Soup (from here, but I modified quite a bit)

Notes: I did this in the crock pot and shredded the chicken. I liked it very much! We served it with the Member's Mark tortilla chips from Sam's Club. So good!

1 onion, chopped
3 cloves garlic, minced
1 tbsp olive oil
2 tsp chili powder
1 tsp dried oregano
1 (28oz) can crushed tomatoes (I used 1 16oz can diced, might try 2 cans next time)
4 cups water + 4 tsp chicken stock powder (instead of canned)
1 cup whole corn kernals, cooked (I used canned)
1 4oz can chopped green chile peppers
1 15oz can black beans, rinsed and drained
1/4 cup chopped fresh cilantro (didn't have, but it would probably be good)
2 boneless skinless chicken breast halves (I used 4 frozen chicken breast tenderloins)

optional toppings:
tortilla chips
avacado
cheese
green onions

I dumped it all in the crock pot and put it on high for 4 hours. Check the original link for stove top directions.

Megan's Amazing Cream Pie Cookies

(from Megan Hebdon) - These were incredibly delicious

The cookies were:
2 Devil's Food cake mixes
5 eggs
1 cup oil
extra flour
some water (1/4-1/3 cup)

Bake at 350 for 8-10 minutes.  

The frosting is:

6 oz. secret ingredient (:)
1/2 cup plus 2-3 tablespoons butter
2 teaspoons vanilla
powdered sugar
1 small container marshmallow fluff

Beat secret ingredient, butter, and vanilla.  Add powdered sugar until desired consistency.  Add marshmallow fluff.  Pipe in between cookies.

Baked Oatmeal

Baked Oatmeal (original from KraftyKatrina.blogspot.com, but I can't find the original link)

Sadly, I haven't made this since we moved here. I lost my recipe binder that I used before we moved, and I FINALLY found it last month. I just made this again today. Instead of using oil, I used some left over pumpkin. I added cinnamon and pumpkin pie spice. This is an easy and delicious breakfast.

3 cups quick cooking oatmeal
1/2 c. sugar
1/2 c. packed brown sugar
1 tsp. salt
1/2 tsp. baking powder
1 cup milk
1/2 cup vegetable oil
2 eggs

In a large bowl, combine all ingredients. Pour into a greased 9x9x2 (sometimes I use 8x8). Bake, uncovered, at 350 for 30 to 40 minutes, or until set. Serve with milk (I never do this, but that's what the original recipe suggests).