Old Fashioned Soft Pumpkin Cookies

From the Libby Label

Dough:
3 cups all purpose flour
1 tsp. ground cinnamon
1 cup pumpkin solid pack
1 3/4 cups sugar
1 tsp. baking powder
1 tsp baking soda
1/2 tsp gound nutmeg
1 egg
1 tsp. vanilla extract
1/2 tsp salt
1/2 cup(1 cube) butter/ or margarine, softened
Optional:
1 1/2 cups milk chocolate chips
1 cup raisins
1 cup nuts(chopped)
1 cup rolled oats
1/2 cup crushed pineapple(drained)

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl.
Cream butter, sugar, in a large mixing bowl. Add pumpkin, egg and vanilla, beat until light and creamy.
Mix in dry ingredients until well blended. Fold in chocolate chips or nuts or any other of  the optional
ingredients wanted.  Drop by tablespoosful onto parchment paper on cookie sheets. ( or lightly spray cookie sheets with Pam or another vegetable spray) Bake in a preheated oven at 350° for 15 to 20 minutes.  (Test for doneness with a cake tester or a clean knife inserted into a cookie and when pulled out comes our clean.)
Glaze:
2 cups powdered sugar, 3 Tbsp. milk, 1 Tbsp melted butter. 1 tsp vanilla or orange flavoring.
Stir until well blended and smooth; frost the top of cookies and let set until dry.

Chicken & Broccoli Alfredo for a Crowd
Servings: about 1 1/2 cups each
Cook: 20 min.
This scrumptious pasta dish features easy clean-up...the pasta, broccoli, chicken and cheesy sauce all cook in the same saucepot!
What You'll Need
1 package (1 pound) linguine
2 cups fresh or frozen broccoli florets
3 tablespoons butter
1 3/4 pounds skinless, boneless chicken breast halves, cut into cubes
1 can (26 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup milk (I have used whipping cream or half and half to make it more like authentic Alfredo tasting.
1 cup grated Parmesan cheese
1/2 teaspoon ground black pepper

How to Make It
    •    1 Prepare the linguine according to the package directions in a 6-quart saucepot.  Add the broccoli during the last 4 minutes of the cooking time.  Drain the linguine mixture well in a colander.

    •    2 Heat the butter in the saucepot over medium-high heat.  Add the chicken and cook until well browned, stirring often.

    •    3 Stir the soup, milk, cheese, black pepper and linguine mixture in the saucepot and cook until the chicken is cooked through, stirring occasionally.  Serve with additional Parmesan cheese.

Recipe Tip    •    Easy Substitution: Or you can substitute spaghetti for the linguine. Also you could substitute green peas if you are not a fan of broccoli.

Lettuce Wraps

Ingredients:

8 oz Chicken/ beef/pork, ground or cut into thin strips (2 large boneless skinnless)

3 tablespoon cucumbers, diced

3 tablespoon carrots diced fine

1 tablespoon garlic minced

3 tablespoons Lee Kum Kee Hoisin sauce

1 tablespoon Lee Kum Kee Sesame Oil

2 teaspoons minced ginger

1 tablespoon Rice Vinegar

2 cans (8 ounces each) water chestnuts, drained and chopped

1 bunch green onions, washed and sliced fine

2 cups fresh mushrooms, sliced

Heat pan, add a little cooking oil, add chicken (or desired meat). Cook half way, then add cucumber, carrots, and remaining vegetables, and spices. Stir in Hoisin sauce and Stir-fry evenly. Add Lee Kum Kee Seasame Oil. 

1/2 package (6.5 ounce) thin rice sticks, cooked according to directions on package.

 3 small heads of lettuce, cored wash and pull leaves apart. Stack upside.  down on a draining towel. Refrigerate until ready to use. 

Dipping Sauce:

1/4 cup sugar

1/2 cup water

2 tablespoons soy sauce

2 tablespoon vinegar

1 tablespoon lemon juice

1/2 teaspoon sesame oil

1 tablespoon hot mustard or  brown spicy mustard

2 teaspoons hot water

1 - 2 teaspoons red chili garlic sauce 

Dissolve sugar in water. Add soy sauce , rice vinegar, lemon juice and sesame oil. Mix hot mustard with hot water. Add garlic sauce. Stir into the refrigerated sauce. Serve with lettuce wraps and cooked ricesticks. 

Sauceage and Cream Cheese Stuffed Mushrooms

2 pounds whole mushrooms cleaned and stems removed 1/2 pound (1/2 pound package) Hot ground sausage 1/2 pound (1/2 pound package) reg.ground sausage 1 8 oz. package regualar cream cheese (slightly softened) 1 to 2 tablespoons Worcestershire sauce Brown sausages together and freeze the other half of each package for another use. When sausage crumbeled and brown add the cream cheese and Worcestershire sauce. Mix well. Cream cheese should be thoroughly dispersed through out the cooked sausage. Line Mushrooms on baking sheet and fill each mushroom with 1 to 2 teaspoonsful of sausage mixture. Bake on sheet in 350° oven for 20 t0 25 minutes. Serve hot. Should make about 3 Dozen mushrooms depending on the size of the mushroooms.

Chocolate Chip Pudding Cookies

3 2/3 cup flour
1 1/2 tsp baking soda
1 1/2 cups butter or margarine, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
1 package (6-serving size) Jell-O Brand Chocolate Instant Pudding and Pie Filling
1 1/2 tsp vanilla
3 eggs
3 cups chocolate chips
1 1/2 cups chopped nuts (optional)
Mix flour with baking soda. Combine butter, sugars, pudding mix and vanilla in a large mixing bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips. ( and nuts if desired) Batter will be stiff. Drop by rounded tablespoonfuls
onto ungreased baking sheets (I like to line the pans with a sheet of parchment paper)about 2 inches apart. Bake 350°for 12 minutes. Makes about 6 dozen.

Fresh Mango Salsa by Susan Neal via Studio 5 recipes

3 medium ripe tomatoes, diced
1 large Mango (or 2 medium), diced
1/2 bunch cilantro, chopped
1 white onion chopped
2 Tbsp. Fresh lime juice
1/4 cup sliced green onions
Salt and pepper to taste,
Combine all ingredients and allow to macerate in juices for a couple of hours in fridge.

Creamy Tomatillo Dressing (by Susan Neal via Studio 5 recipes)

1 cup Buttermilk
1 cup mayonnaise
1 pkg dry ranch dressing
2 jalapenos (to taste)
2 tomatillos
1/2 bunch cilantro (fresh)
2 cloves garlic
1/2 fresh lime juice
Add all ingredients to the blender and blend until smooth.
Tip: I like to make a lot of this and freeze in small batches so I can easily make the dressing quickly for dinner without having to have tomatillos on hand. Blend all the ingredients except the buttermilk and mayonnaise. Freeze this in 3 small containers. To use, thaw (it goes pretty quick, but you speed up the process by running hot water over the container) and mix with enough mayonnaise and buttermilk for a dressing consistency.