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< Back Pumpkin Chocolate Chip Muffins Prep Time: 15 Minutes Cook Time: 20-25 Minutes Serves: 12 muffins Level: Fall 2023 About the Recipe A tasty fall treat! Ingredients 1 2/3 cup flour 1 cup sugar 1 Tbsp pumpkin spice (cinnamon if no pumpkin) 1 tsp baking soda 1/4 tsp baking powder 1/4 tsp salt 2 eggs 1 cup pumpkin (1/2 a 1 lb can) 1/2 cup butter melted 1 cup (6 oz) chocolate chips Preparation Thoroughly mix flour, sugar, pie spice, baking soda, baking powder and salt in a large bowl. Break eggs into another bowl. Add pumpkin and butter and whisk until well blended. Stir in chocolate chips. Pour pumpkin mixture over dry ingredients and mix until well blended. Scoop batter into 12 muffin cups. Bake at 350° for 20-25 minutes. Previous Next

< Back Hotdish in a Pumpkin Prep Time: 30 Minutes Cook Time: 1 Hour + Serves: 4 Servings Level: Fall 2023 About the Recipe A great fall twist for hot dish! Ingredients 1 medium sized pumpkin 1 cup chopped onion 1/2 cup diced celery 4 oz sliced mushrooms 1 lb ground beef, browned 2 T butter 2T brown sugar 1/2 cup soy sauce 2 cups cooked rice Preparation Step 1 Cut off the top of the pumpkin, and clean out the inside. Step 2 Combine all the ingredients and then put in the pumpkin. Step 3 Bake at 325° until the pumpkin is tender, about 1 hour for a medium pumpkin. Step 4 Enjoy! Previous Next

< Back Ultimate Italian Squash Prep Time: 30 Minutes Cook Time: Approx 1 Hour Serves: 4 Level: Fall 2023 About the Recipe A delicious fall squash recipe. Submitted by Marjean Hogg Ingredients 4 medium acorn squash, split in half 3 tbsp. extra-virgin olive oil (or enough to brush on fleshy part of the squash) 6 tbsp. butter (or more depending on the dryness of the squash) 6 Tbsp. light brown sugar (or more depending on your desired sweetness) Salt and pepper to taste 1# bulk Italian sausage (I like the mild Italian sausage) 26-oz. jar marinara sauce 5-7 oz. shredded mozzarella cheese ¼ cup fresh basil Preparation Step 1 Preheat oven to 425°. Step 2 Halve squash and scoop out inside (I put the whole squash in the microwave for about 5 minutes until it is tender enough to cut in half and scoop out the inside seeds and membranes). Place the squash halves, open side up, on a foil lined baking sheet and brush the tops and openings of each squash lightly with the oil. (I brush the inside and fleshy sides with olive oil and turn upside down on a parchment paper lined jelly roll pan). Step 3 Bake until squash is fork tender. 50-55 minutes. While the squash is baking, brown the Italian sausage in a large skillet until cooked through. Drain. Add the full jar of marinara sauce and simmer until the squash is done baking. Step 4 Remove squash from oven. Scoop out cooked squash and put in a mixing bowl, being careful to leave the squash shells intact. Add butter and brown sugar into the cooked squash. Mash. Put the mashed squash back in the squash shells. Evenly divide the sausage and marinara mixture into the center of each squash half. Sprinkle with cheese. Place the squash back in the oven until the cheese is melted and bubbly, about 5 to 7 minutes. Remove from oven and sprinkle w/basil. Previous Next