SHRIMP KRISPIES

SHRIMP KRISPIES
These were quite tasty. You would never guess shrimp was in them. I just used the fresh shrimp at WinCo.

12 oz. cooked shrimp, thawed and chopped (I got small and didn't chop it)
8 oz. cream cheese
2 shallots, finely chopped
1 tsp ginger root, minced
1 T chives, chopped
1 tsp. sesame oil
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Wonton wrappers (I used small square)
Sesame seeds

Preheat oven to 425. Mix first 6 ingredients together until well blended. Place 1 T of shrimp mixture in the center of each wonton wrapper. Bring corners of wrapper together, twist and pinch tight. Place in baking pan (used cookie sheet). Brush with water and sprinkle with sesame seeds. Bake 10-12 minutes or until golden brown. Drain on paper towels. Serve with dipping sauce.

DIPPING SAUCE:
2 T soy sauce
1 T rice vinegar
1 T cold water

FRUIT SALSA & SWEET CHIPS

FRUIT SALSA
This is really good and easy to make. Took about 1/2 to cut up all the fruit. Next time I would do red onion.

1# Strawberries
1 cup pineapple, diced
2 kiwis, peeled and diced
1 peach, peeled and diced
8 oz raspberries (I used blackberries), sliced in halves
1/8 onion, diced
1 1/2 Tbsp lime juice
dash salt and pepper

In a large bowl combine all the ingredients. Cover and marinate in fridge for 30 minutes or more (the longer the better). Serve with sweet chips (see below).

Rather than dicing or chopping by hand - use food processor to "chunk" the fruit.

SWEET CHIPS
Easy and good. I also used some left over wonton wrappers that I had.

6 flour tortillas
softened butter
2 T sugar (I like more with more sugar that cinnamon)
2 T cinnamon

Preheat oven to 350. Coat top side of tortillas with a very thin layer of butter. Slice tortillas into triangles (can use pizza cutter). Put on cookie sheet (don't overlap) and bake until desired crispness (was about 10 minutes). Remove and let cool.

PUMPKIN

I just love pumpkin stuff - is pumpkin a power food? I sure hope so :-)

HOW TO COOK A PUMPKIN:

http://hubpages.com/hub/How-to-Cook-Fresh-Pumpkin

YUMMY PUMPKIN DESSERT

Naomi Raven served this at a ladies soup night. I really liked it. You could really taste the pumpkin.

1 can (big one) pumpkin

1 can evaporated milk

1 1/2 cups sugar

4 tsp pumpkin spice

3 eggs, beaten

1/2 tsp salt

Mix all together and pour into a 9 x 13 dish. Cut in the following:

1 yellow cake mix

1/4 cup butter (melted)

Bake at 350 for 40 minutes.

PUMPKIN CRUNCH DESSERT
Really, really good. Best when cold - but good hot too. Scott's favorite pumpkin dessert.
UPDATE: I have started using 9x13 stoneware (works a lot better).

1 yellow cake mix
1 can (15 oz) solid pumpkin
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp cinnamon
1/2 tsp salt
1/2 cup chopped pecans
1 cup butter (melted)

Preheat oven to 350. Grease bottom of pan (used round stoneware). Beat pumpkin, milk, eggs, sugar, cinnamon and salt. Pour into greased pan. Sprinkle cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake for 50-55 minutes.

Variation (found in Provo guy recipes):
Same as above except:
28 oz can of pumpkin
1 cup sugar
no salt
Line a 9x13 with wax paper. Pour pumpkin mixture into pan. Sprinkle yellow cake mix over pumpkin mixture. Top with chopped walnuts and gently pat into cake. Check cake after 50 mintues (350 degrees). If a knife comes out clean it is done. Should be done around 60 minutes. Let cake cool (if going to be eating that day let cool in fridge so it is cold when being eaten). After cool, turn over onto serving board. Peel off waxed paper. Mix and spread on cake the following frosting:
3/4 cup powdered sugar
3/4 cup whipping cream (whip it before adding)
8 oz cream cheese - room temperature

BEST EVER PUMPKIN BARS
Good, not rich. Lisa's family LOVES these!
1 box yellow cake mix (reserve 1/2 cup to add to the topping)
1/4 cup oil
4 large eggs
1 can sweetened condensed milk
1 (15 oz) pumpkin
1 tsp. almond extract
1/2 tsp. cinnamon
1/2 tsp. salt
You could also add nuts to the crust.

Preheat oven to 350. Mix cake mix, oil and 1 egg. Press into a 9x13 greased pan.
Combine the remaining ingredients and beat on medium speed. Pour over crust.
Bake 40-50 (I did 30-35 minutes - burns easily) minutes or until the center is set.

WHOLE WHEAT PUMPKIN NUT BREAD

We really liked this bread. It didn't taste "healthy".

Taste of Home Contest Winning Recipes 2006 pg. 153.

CHERIE'S PUMPKIN BISCUITS
Provo Guy's recipes
YUM!
1 1/2 cup flour (to get a good biscuit I had to add an additional 1 cup+ more flour)
3 tsp baking powder
1 tsp salt
1/4 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/3 cup cold butter
3/4 cup pumpkin (cooked or canned)
3/4 cup milk

Mix dry ingredients in a bowl. Cut in butter with a pastry blender until crumbly (I think I used a knife). Stir in pumpkin and milk to form a soft dough. Roll out on a floured surface to 1/2" thickness (or if you don't add more than what flour is called for, just scoop out with a scooper or spoon). Cut with a biscuit cutter and place on a greased baking sheet. Bake at 450 for 15-20 minutes. Serve with butter and honey (4-8 T butter, 1/4-1/2 cup honey).

PUMPKIN CREAM CHEESE MUFFINS
adapted from Annie's Eats
http://www.bakedperfection.com/2008/10/pumpkin-cream-cheese-muffins.html
MUFFINS:
3 cups flour
1 tsp. cinnamon
1 tsp. nutmeg
2 tbsp pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 eggs
1 ¼ cups vegetable oil2 cups sugar
2 cups pumpkin puree

FILLING:
8 oz. cream cheese, softened ½ cup sugar
1 cup powdered sugar

STREUSEL:
1/2 cup sugar
¼ cup and 1 tsp. flour
4 tbsp. butter, cubed
1 ½ tsp. cinnamon

Filling: Combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth. Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours. (I only let it sit in the freezer while I made the rest of the recipe. The log was soft when I cut it, but it still worked well. Just a little messy)
Muffins: Combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In the bowl of an electric mixer, combine the eggs, oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix on low speed until just combined.
Streusel topping: Combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.
Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well halfway with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake for 20-25 minutes. Let cool completely before serving.

AUTUMN SURPRISE

These are from the Friend. It was fun to have the kids help make them because they didn't loose interest since there was only 3 ingredients.

1 box spice cake mix

1 small can (15 oz) pureed pumpkin

1 bag (12 oz) semisweet choc. chips

Walnuts (A. Marilyn added and liked)

Mix together and cook for 20 minutes at 325.

SPICY PUMPKIN BREAD

by Rose http://reinsrecipes.blogspot.com/2007/10/pumpkin-muffins-bread-and-almost.html

This is a really good recipe. Not necessary, but I have added 1/2-1 cup of chocolate chips.

2 cups sugar ( I usually use part brown sugar--can cut down to 1 2/3 cups if just making it for myself)

2/3 cup oil (or even 1/2 if you're really dieting :) --then substitute the rest with buttermilk to equal 1 cup)

1/3 cup buttermilk

1-2 T applesauce

3 large eggs

1 can solid pack pumpkin (16 ounce) (cooked & smashed sweet potatoes work too)

3 cups all purpose flour (1/2 ww flour good too)

2 teaspoon ground cloves (I only add 1 tsp)

2 teaspoon ground cinnamon

2 teaspoon ground nutmeg

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup coarsely chopped walnuts (optional but good!)

Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans.

Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin.

In another large bowl sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder.

Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired. Divide batter equally between prepared pans.

Bake until tester inserted into center comes out clean, about 1 hour 10 minutes.

Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool.

APRICOT-FIG BUTTER

CINNAMON TOAST TRIANGLES WITH APRICOT-FIG BUTTER

I thought this might taste interesting because it kinda smelled weird when I was cooking it, but I was surprised at how good it was. Jackson just kept on wanting more and more. Scott was suspicious and was trying to figure out what was in it before he would try it - I didn't tell him because I knew he wouldn't try it (to this day he still won't eat Farmer's Chop Suey because he watch me make it one time). He tried it and really liked it.

EVERY INGREDIENT IN THIS RECIPE EXCEPT THE CINNAMON CONTAINS IRON. IF YOU WANT EVEN MORE IRON - TRY TO USE CINNAMON BREAD THAT IS FORTIFIED WITH IRON.

1 loaf Cinnamon swirl bread (used Cinnamon Burst bread from WinCo (bakery section))
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12 - dried mission figs (snip the ends)
18 - dried apricots
3/4 cup prune juice
2 TBSP Molasses
1 tsp Cinnamon

Put above ingredients (not bread) in a large glass bowl. Cover and microwave on high for 7-9 minutes, stirring several times. Remove, uncover and let cool several minutes. Puree mixture in a food processor or blender (used the BrAun).

Toast the bread and spread on apricot-fig spread. Can either eat open face or put another piece of bread on top. Cut each slice into 4 triangles.

2 triangles = 4g fiber and 3 mg iron.