Fall Harvest Alfredo

2/3 C. Magic Mix
1 C. Water
1/4 C. Shredded Parmesan Cheese (If you use canned parmesan cheese it will be thicker)
1/2 C. Cooked and Pureed Pumpkin
1/2 t. Cinnamon
Dash of Nutmeg
1/4 C. Sour Cream or Cream Cheese
1 C. chopped Chicken
4 C. favorite pasta
Chopped Apple (to garnish, 1/2 an apple per person)

Instructions
1. Get you noodles boiling and chicken cooking.
2. Make a white sauce from magic mix by combine magic mix and water in sauce pan over medium high heat, stirring constantly until it boils and thickens. Once the sauce is thickened, turn heat to low and add parmesan cheese, pumpkin, spices, and sour cream.
3. Combine noodles, chicken, and sauce and serve immediately.
4. Garnish with chopped apples.

From: everydayfoodstorage.net

Chocolate Truffles with Sea Salt

8 to 9 ounces good semisweet chocolate
8 to 9 ounces good bittersweet chocolate
1 14-ounce can sweetened condensed milk
1 tablespoon vanilla extract
8 ounces meltable milk chocolate

Heat chocolate and condensed milk in a double boiler over medium low heat until chocolate is melted. Stir—mixture will have a slight marshmallow texture.Stir in vanilla. Cover and refrigerate for two hours. Roll in balls, then roll in melted chocolate coating. Sprinkle with sea salt or other fine, coarse sprinkles.

From: thepioneerwoman.com

Spaghetti with Artichoke Hearts and Tomatoes

NOTE: I tried to make this recipe according to my dietary restrictions and so I replaced the heavy cream with coconut milk. Holy. Stinkin'. Goodness. I can't imagine it tasting better with cream. Even if I were eating dairy, I'd make this with coconut milk. I'm stuffed.

2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 medium onion, finely diced
1 14.5 ounce can artichoke hearts (quartered or whole), drained
1 14.5 ounce can diced tomatoes with juice
1 cup heavy cream
1/2 cup chicken broth, more as needed
1/2 teaspoon nutmeg
salt & pepper to taste
1 pound thin spaghetti
1 cup freshly grated Parmesan cheese
2 tablespoons chopped chives or other herbs

Cook spaghetti till al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chopped chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

From: thepioneerwoman.com

Heavenly Harvest Cookies

• 4 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon allspice
• 2 cups vegetable shortening
• 2 cups granulated sugar
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 2 large eggs
• 4 teaspoons vanilla extract, divided
• 2 cups raisins and/or chocolate chips (I like raisins or a combo . . . the chocolate chips by themselves seem to overpower the overall flavor of the cookie)
  
• 1 cup nuts, chopped (optional - I prefer pecans)
  
• FROSTING
• 2/3 cup butter, softened
• 3 teaspoons to 4 rum extract
• 4 cups powdered sugar
• 1/2 cup Evaporated Milk

FOR COOKIES:

PREHEAT oven to 350° F.

COMBINE flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl. Beat shortening and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and 2 teaspoons vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts. Drop by rounded teaspoons onto ungreased baking sheets.

BAKE for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting.

FOR FROSTING:

BEAT butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin).

From: Amanda Wilkinson

Harvest Pumpkin Brownies

1 (16 oz.) can pumpkin
4 eggs (1/4 C. dry egg powder + 1/2 C. water)
3/4 C. vegetable oil (or 3/4 C. white bean puree)
2 t. vanilla
2 C. whole wheat flour
2 C. sugar
1 T. pumpkin pie spice
2 t. ground cinnamon
2 t. baking powder
1/2 t. salt

Mix wet ingredients (including the water needed for your powdered eggs but not the dry egg powder…remember you DON’T need to mix these before adding to your recipes) Mix dry ingredients with wet ingredients. Pour into 9×13 pan and bake at 350 for 25-30 minutes. Allow to cool and frost with cream cheese frosting or dollup cinnamon whipped topping.

From: everydayfoodstorage.net

Gluten Free 10 Minute Flat Bread

1/4 cup flour
1/3 cup water
1/8 tsp salt
2 tsp oil

Combine all ingredients except oil. Heat a 6" NONSTICK skillet (must be nonstick) fairly hot. Spread 1 tsp oil into skillet, then add the thin batter. Cover and cook 2 minutes. Uncover, spread with 1 tsp oil and cook uncovered 5 minutes. Flip the bread and cook another 5 minutes uncovered and serve. You can keep cooking/flipping to get it as crispy as you want. Any flour will work, but some may need more water to get a thin batter. Can be used as a tortilla, sandwich 'bread', crispy bread, pizza crust, etc.

Note: I don't use as much oil. I add just enough to the pan so that the bread doesn't stick and then I skip the step of adding more oil before flipping. I then use the bread as a tortilla for open faced tacos.

Allergy Free Muffins

No wheat, dairy, egg, or sugar- but tastes great!

1 T ground flax seed
3 T water
1 c oat flour (put oatmeal in a coffee grinder or food processor to create flour)
1 t baking powder
1/2 t salt
2 T rice syrup or other sweetener
1/3 c almond milk
1 T oil
add-ins: blueberries, peaches, etc.

Mix ground flax seed with water and set aside. In a separate bowl mix the dry ingredients. Then add the wet ingredients. Once the flax seed combination becomes gelled, add it to the wet and dry ingredients. Mix in add ins. I love peaches in mine. Cook for 15 minutes at 425. You will be surprised by the taste and light texture.

Do you have any suggestions for add-ins? I'd love to know what you put in yours.