Pumpkin Macaroni and Cheese

The recipe I followed came from Onceamonthmom.com and can be found here.  I thought that it sounded interesting and the reviews say it is tasty.  I took it to a carry in today at work and there were no leftovers!  In fact, several people asked for the recipe.  The website says that the dish is great as a side, or hearty enough to be a main dish.  After eating it myself, I would suggest eating it as a side. It's yummy, but might be too strong as the main course.

1/2 pound elbow macaroni, or other small pasta
1/4 cup butter
3 Tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2.5 cups low-fat milk
1/2 cups pumpkin puree (Disclaimer:  I realized after freezing the first batch that one of the cans of pumpkin I bought was actually pumpkin pie mix... so hopefully that one is just as good.  Just may have a little extra zing!)
2 cups grated cheddar cheese
1/4 cup grated swiss cheese
1 teaspoon brown sugar
1.5 teaspoon salt
1/2 teaspoon pepper

Topping:
2 Tablespoons olive oil
1 cup bread crumbs
1 cup grated swiss cheese #2

Directions:

Cook pasta according to package directions. Reserve 1 cup water from pasta, and drain the rest. Put macaroni back into pot and add water. Set aside. Sauce: Melt butter in medium saucepan over medium heat. Gently whisk in flour, cinnamon, nutmeg until smooth. Whisk in milk. Bring to a boil, and reduce heat to simmer. Whisk in pumpkin and stir in cheddar cheese and swiss cheese. After cheese melts, add brown sugar, salt, and pepper. Pour sauce into pot with macaroni and reserved water. Mix well, then pour into 9×13 baking dish. To make topping: Mix olive oil, bread crumbs and swiss cheese #2 in small bowl, top macaroni and cheese with topping. Bake at 350 for 25 minutes, or until bubbly.

Freezing Directions:

Prepare as directed above, but do not add topping, and do not bake. Place topping in quart bag without the oil. 

To serve:  
Thaw. Mix topping bag contents with 2 Tablespoons olive oil.  Sprinkle topping evenly over macaroni and cheese. Bake at 350 degrees for 25 minutes, or until bubbly and brown.

Servings: 8

Max and Erma's Tortilla Soup Copycat

I found this recipe and decided to give it a go. I LOVE this soup at the restaurant.

To prepare:
Pull out of the freezer and dump into the crockpot. Cook on Low for 6-8 hours. If it's too thick you can thin with chicken broth or milk (or water). Before serving shred chicken. Toast tortilla strips (or fry in oil).
Serve with tortilla strips and colby cheese.
YUM!

Pumpkin Pancakes

-2 cups all-purpose flour
-3 tbsp. brown sugar
-2 tsp. baking powder
-1 tsp. baking soda
-1 tsp. ground allspice
-1 tsp. cinnamon
-1/2 tsp. ground ginger
-1/2 tsp. salt
-1 and 1/2 cups milk
-1 cup pumpkin puree
-1 egg
-2 tbsp. vegetable oil
-2 tbsp. vinegar

Combine milk, pumpkin, egg, oil, and vinegar.  In a separate bowl, mix the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt.  Stir wet ingredients into dry ingredients just enough to combine.

Heat a lightly oiled griddle or frying pan over medium heat.  Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.  Brown on both sides.

From freezer:  Reheat pancakes 10-20 seconds in the microwave.  Serve with cinnamon syrup.

I got the recipe for the cinnamon syrup from Allrecipes.com:
http://allrecipes.com/recipe/cinnamon-syrup/

Lettuce Wraps--Replay

Haven't had these in a while and when I thought about them, it made my mouth water! :) So, I took that as a sign that I should do them again for all of us!
The original recipe is here. I put them together just a little differently this time and when you thaw (or not) you'll just throw the contents of the bag into a skillet and stir fry until the carrots are tender and the green onions are just wilted.
To serve, pull off leaves of lettuce (Bibb or Iceberg) and put a spoonful of the mixture inside. Roll like a burrito (wrap) and enjoy. Don't forget the Mai Ploy sauce (Sweet Chili sauce). Yum!

Cranberry Chicken

I thought this recipe sounded like fall.  I hope you enjoy!  The original recipe came from a blog post here,

2 apples, cut in wedges
1 small onion, chopped
2 pounds chicken breasts
Juice of 1 1/2 lemons (about 1 1/2 Tablespoons)
1 Tablespoon quick cooking Tapioca
1 1/2 Tablespoons honey
1 can cranberry sauce

Combine all ingredients in a freezer bag.

On serving day, throw in the crock pot.  4 hours if thawed, 6-8 hours if frozen.

Serve over rice or couscous.

Baked Oatmeal

My only favorite recipe from PA.  Eat for breakfast or anytime!

4 cups oatmeal
pinch of salt
1 T baking powder
1 tsp cinnamon
1 tsp vanilla
1 1/2 cups brown sugar
3 eggs
1 1/2 cups milk
1 1/2 sticks melted butter

Mix and bake in 9x13 pan at 350 for 30 min.  Add any canned or fresh fruit you desire.  I like to pour milk over the hot oatmeal and enjoy!

Bacon Ranch Chicken

This has become a family favorite since my sister noticed it on Pinterest last spring. Hope you enjoy it!
You can find the post I used as inspiration here, although I also read that it was originally a Taste of Home recipe?

On cooking day, simply pour the contents of the bag into the crock pot and cook on high for 4 hours or low for 6 hours. When you're ready to serve, boil the pasta and shred the chicken in the crock pot (I use a pastry  blender for easy shredding!). Serve the alfredo-like-sauce over the pasta with garlic bread and a salad. YUM!