Spinach-and-Cheese Puff

INGREDIENTS
Butter, for baking dish
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 1/2 cups half-and-half
3 large eggs, lightly beaten
1 1/2 cups coarsely grated Gruyere cheese (about 6 ounces)
Coarse salt and ground pepper
1/4 teaspoon ground nutmeg

DIRECTIONS
1. Preheat oven to 350 degrees. Butter a shallow 1-quart baking dish.
2. In a large bowl, combine spinach, half-and-half, eggs, 1 cup Gruyere, 2 teaspoons salt, 1/8 teaspoon pepper, and nutmeg; stir to combine. Spread evenly in prepared baking dish, and top with remaining 1/2 cup Gruyere. Bake until set and top is golden brown,
30 to 35 minutes.

: from Martha Stewart, Everyday Food :

Apple, Endive and Grape Salad

Corriander-Crumbled Lamb Cutlets

INGREDIENTS
125g plain/all-purpose flour
3 tbsp milk
2 eggs
160g panko breadcrumbs
1 + 1/2 tbsp finely chopped Italian/flat-leaf parsley
2 tbsp finely chopped coriander/cilantro
1 tsp finely grated lemon zest
1 tsp ground cumin
1/2 tsp cayenne powder
12 lamb cutlets (French-trimmed if you can)
Salt and pepper
Oil, for frying

DIRECTIONS
1. Put the flour in a wide, flattish bowl and set aside. Lightly beat the eggs and milk in another bowl and also set aside. Mix together the breadcrumbs, parsley, coriander, lemon zest, cumin and cayenne in a third bowl, then season with salt and pepper and mix through.
2. Dip lamb cutlets in flour, shake off the excess, then dip in the beaten egg then breadcrumbs.
3. Heat oil in a large frying pan over medium heat and then fry the cutlets in batches till they are golden brown on each side and just cooked through (don’t overcook unless you happen to enjoy the sensation of chewing on leather!), then set aside to rest for a minute or two before serving.
4. Serve with herbed yoghurt and a bitter green salad.

HERBED YOGURT
125mL thick Greek yoghurt
1 tbsp finely grated lemon zest
1 tbsp finely chopped Italian/flat-leaf parsley
2 tbsp finely chopped coriander/cilantro

Mix altogether and serve with lamb cutlets.

Pumpkin Pie a la Easy

Submitted by Wendi.

INGREDIENTS
1-1/4 c. all purpose flour
3/4 c. quick or old-fashioned oats
1/2 c. packed brown sugar
1/2 c. pecans, chopped
2/3 c. butter or margarine, melted
4 eggs
2 cans (15 oz. each) solid pack pumpkin
2 cans (14 oz. each) sweetened condensed milk (NOT evaporated milk)
2 t. ground cinnamon
1 t. ground ginger
1/2 t. ground nutmeg
OR use 3 _ t. of Pampered Chef Pantry Cinnamon Plus-YUM!
1 t. salt
Thawed frozen whipped topping (optional)
Pecan halves (optional)

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Combine flour, oats and brown sugar. Chop pecans and add to Batter Bowl.
3. Melt butter and add to dry ingredients; mix well. Press mixture onto bottom of pan. Bake 15 minutes.
4. Meanwhile, lightly beat eggs. Add pumpkin, sweetened condensed milk, spices and salt; whisk until smooth. Pour over crust.
5. Bake 30-35 minutes or until filling is set and knife inserted in center comes out clean. Let cool at room temperature. Cut into squares.
6. Garnish each serving with whipped topping using, pecan halves and additional ground cinnamon (or Cinnamon Plus), if desired. Refrigerate any leftover pie squares.

Spiced Pumpkin Tartlets

Submitted by Wendi.

INGREDIENTS
1 package (15 ounces) refrigerated pie crusts (2 crusts)
1 can (15 ounces) solid pack pumpkin
2 cups thawed, frozen whipped topping
1 teaspoon Cinnamon Plus Spice Blend
1 package (3.4 ounces) cheesecake instant pudding and pie filling
Powdered sugar (optional)
1/4 cup pecans, chopped
1 small orange (optional)

DIRECTIONS
1. Preheat oven to 400ºF. Allow pie crusts to stand at room temperature 15 minutes. Roll 1 crust into a 12-inch circle. Using a scalloped bread tube, cut out 12 pastry pieces (9 from outer edge and 3 from center of pastry circle); press 1 into each cup of a stoneware muffin pan. Prick bottom of pastry with pastry tool. Bake 14-18 minutes or until golden brown. Let stand 5 minutes. Remove tart shells from pan to cooling rack; cool completely. Repeat with remaining crust to make 24 tart shells.

2. Meanwhile, combine pumpkin, whipped topping and spice blend in a bowl; whisk until smooth. Add pudding mix; whisk until smooth and thickened. Refrigerate until ready to use.

3. Lightly sprinkle tart shells with powdered sugar, if desired. Attach open star tip to a decorator; fill with pumpkin mixture. Pipe into tart shells. Chop pecans; sprinkle over tartlets. Zest orange; sprinkle zest over tartlets, if desired

Cook's Tip: Pumpkin pie spice can be substituted for the Cinnamon Plus Spice Blend, if desired.
Tart shells and filling can be prepared up to 1 day in advance. Store shells in resealable plastic food storage bag at room temperature. Store filling, covered, in the refrigerator; fill tart shells just before serving.

Butterfinger Carmel Apples

Submitted by Wendi.

INGREDIENTS
6 wooden craft sticks (found in cake decorating or hobby shops)
6 tart apples-firm
1 package caramels (about 50)
2 tablespoons water
2 Nestle Butterfinger Candy Bars

DIRECTIONS
1. Line tray with wax paper. Insert 1 wooden stick into stem of each apple.

2. Microwave caramels and water in large, microwave safe bowl on HIGH power for 2 minutes. Microwave at additional 10-20 second intervals, stirring until smooth.

3. Dip each apple in melted caramel; scrape excess caramel from bottoms. Quickly roll bottom half of apples in chopped Butterfinger, and then place on prepared tray.

4. Refrigerate for 45 minutes or until set. Store apples in the refrigerator in airtight container. Apples are best if they are served the same day as they are prepared.

NOTE: If caramel becomes firm, return to microwave oven for 20-30 seconds or until dipping consistency. Cook’s Tip: Be sure apples are completely dry before dipping---otherwise the caramel will not stick to the apple.

Be creative - you can roll your caramel apples in all kinds of toppings: Chopped CRUNCH bars, pretzels, Oreos, Heath (toffee) bars…etc, etc.

Spooky Eyeball Tacos

Submitted by Wendi.

INGREDIENTS
1 pound ground beef
1 pkg. Taco Seasoning mix
12 taco shells
¾ cup chunky salsa
¾ cup sour cream
1 can sliced pitted ripe olives
Chopped lettuce

DIRECTIONS
Mix meat and seasoning mix. Shape into 36 (1 inch) balls. Place on stoneware bar pan. Bake at 350F for 15-20 minutes or until cooked through. Fill each taco shell with 1 meatball and chopped lettuce; drizzle with salsa. Top with two meatballs dipped in sour cream and garnished with olives to make “eyeballs,” Kids will LOVE this!

Jack-O-Lantern Casserole

A delicious, festive Halloween dinner!
Submitted by Wendi.

INGREDIENTS
1 medium pumpkin
1 chopped onion
1-2 pounds ground beef
2 tablespoons soy sauce
2 tablespoons brown sugar
1 (4oz) can mushrooms (optional)
1 can cream of chicken soup
1 ½ - 2 cups cooked rice
1 (8oz) can sliced water chestnuts

DIRECTIONS
Clean out pumpkin and decorate outside with black permanent marker, if desired. Brown hamburger and onion. Mix in remaining ingredients. Put pumpkin on cookie sheet. Fill pumpkin with mixture. Place in oven and bake pumpkin with lid on for 1 hour at 350F or until pumpkin is tender. Ladle onto plates out of the pumpkin!

Curried Pumpkin Soup

This is a great fall and winter soup. Very yummy and savory! You can substitute a variety of squashes for the pumpkin and butternut squash. Since the soup is pureed you can cut the veggies large to save time, it just might take longer to cook. - From Liz :)

Makes 8-10 servings

INGREDIENTS

2 tbsp unsalted butter

2 onions sliced

2 carrots peeled and sliced

1 apple peeled, cored and sliced

1 tbsp curry powder or seasoning

¼ cinnamon stick & 3 cloves

1lb butternut squash peeled, seeded, sliced

1lb peeled pie pumpkin seeded, sliced

6 cups water or vegetable broth

1 cup whole milk or heavy cream

Snipped chives for garnish

DIRECTIONS

Melt butter in large saucepan over med heat. Add onions, carrots and apple and sauté over med-low heat until onions are translucent. Add curry, spices (you can make a sachet with cheese cloth for the cinnamon stick and cloves or you can just throw them in and fish them out one by one later, instead of the single sachet) and remaining vegetables. Pour in water and bring to gentle simmer until vegetables are very soft, about 45min.

Remove spices and puree vegetable mixture in food mill, food processor or glass blender. If you want really smooth soup, pass pureed soup through strainer (I don't do this... I like a few chunks in my soup plus I am always cutting corners for time). Add the milk or cream and taste to adjust seasoning. Heat gently until warmed through. Garnish with chives.