Pumpkin Cheesecake / Amy Fagg

1 1/2 cups gingersnaps, crushed
1/2 c finely chopped pecans (optional)
1/3 cup margarine, melted

Spread into springform pan or pie dish. Bake at 350 for 10 minutes.

2 (8 oz) pkg cream cheese
3/4 cup sugar
1 t vanilla
3 eggs
1 cup pumpkin
3/4 t cinnamon
1/4 t nutmeg

Mix cream cheese, 1/2 cup sugar and vanilla and add eggs 1 at a time, mixing well in between. Hold out 1 cup batter; then add remaining sugar, pumpkin, and spices and mix well. Marble with first mixture. Bake at 350 for 55 minutes.

Chocolate Drop Cookies / Amy Fagg

Cream:
1/2 c softened butter
2 T shortening
1 2/3 cups sugar

Add:
2 eggs
2 t vanilla
6 T cocoa

Combine:
2 1/2 cups flour
2 t baking powder
1/2 t salt

Add dry ingredients to wet ingredients. Mix well. Add 1/3 cup milk. Drop spoonfuls into powdered sugar and roll around. Place on greased cookie sheet or cover cookie sheets with aluminum foil. Bake at 350 for 10-12 minutes.

Pumpkin Chocolate Chip Cookies / Amy Fagg

1 spice cake mix (chocolate may be used also)
1 can (29 oz) pumpkin
1/2 bag mini semi-sweet chocolate chip cookies

Mix all ingredients. Bake at 350 for 20-25 minutes.

Pudding Chocolate Chip Cookies / Amy Fagg

2 sticks (1 cup) margarine
1/4 cup granulated sugar
3/4 cup brown sugar (packed)
1 t vanilla
2 eggs, beaten
1 pkg (3.9-4 oz) instant pudding mix (any kind can be used, I like chocolate and vanilla)
2 1/4 cups flour
1 1/2 cup semi-sweet chocolate chips
1 cup chopped nuts (optional)

Mix together margarine, sugars, vanilla, eggs and pudding mix. Add flour and mixe well until blended. Fold in chocolate chips and nuts. Drop by teaspoonful onto cookie sheet sprayed with non-stick spray. Bake at 350 for eight to ten minutes. Do not overbake.

Poppy Seed Bread / Amy Fagg

3 cups flour
1 1/2 t salt
1 1/2 t baking powder
2 1/2 cups sugar
1 1/2 t poppy seed
1 1/2 t vanilla
1 1/2 cup milk
1 1/8 cups oil
3 eggs
1 1/2 t almond extract

Mix together ingredients and beat 2 minutes. Grease and flour 2 bread pans. Bake 1 hour and 15 minutes in 350 oven or until very golden brown.

Glaze:

3/4 cup sugar
1/4 cup orange juice
2 T melted butter
1/2 t vanilla
1/2 t almond extract

Mix together and pour over warm bread.

Harvest Loaf / Amy Fagg

1 3/4 cups flour
1 t soda
1 t cinnamon
1/2 t salt
1/2 t nutmeg
1/4 t ginger
1/2 t cloves
1/2 cup margarine
1 cup sugar
2 eggs
3/4 cup pumpkin
3/4 cup chocolate chips

Combine all ingredients. Bake at 350 for 65-75 minutes.

Pumpkin Bread / Shauna Kuykendall (Mom)

2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 lb. pumpkin
2/3 cup water
1 t cloves
3 1/3 cups flour
2 t soda
1 1/2 t salt
1 t cinnamon
1 1 2 t baking powder
2/3 cup nuts (optional)

In large bowl, combine shortening and sugar. Stir in eggs, pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon and cloves. Bake at 350 for 70 minutes.

This is the recipe that my husband loves me to add chocolate chips to.

Lemon Bread / Shauna Kuykendall (Mom)

1 cube margarine
1 cup sugar
2 eggs
1/2 t lemon extract
1/2 t vanilla
1 1/2 cups flour
1 t baking powder
1/4 t salt
1/2 cup milk

Mix all ingredients. Put in greased loaf pan. Bake at 350 for 30 to 45 minutes.

Glaze:
Juice of 1 lemon (6 T lemon juice)
1 cup powdered sugar

Mix together and pour over warm bread.

Bunny Buns (Episode 003)

Just click here for the pdf file!!

Baked Ziti (Episode 023)

Baked Ziti

1 - 16 oz package ziti
1 - 26.5 oz jar prepared spaghetti sauce (I usually add a third can when doubling this recipe. 1.5 cans is perfect - if I wasn't doubling it I may just add a can or two of tomato sauce to stretch the sauce a little)
1 t oregano
1 t basil
6 oz shredded mozzarella cheese
6 oz sliced provolone cheese
1 1/2 C sour cream
1 lb ground beef
1 chopped onion (I don't put in the onion, but use dehydrated onion or some other oniony thing)
grated parmesan cheese

Brown beef and onion. Add spaghetti sauce and spices. Simmer 15 minutes while cooking ziti noodles.

In a buttered 9x13 baking dish layer 1/2 ziti, provolone, sour cream, 1/2 meat sauce, remaining ziti, mozarrella cheese and sauce. Sprinkle parmesan cheese on top.

Bake at 350* for 30 minutes or until hot and melty.

Serves a hearty 8