Pumpkin Cookies

This recipes I'd like my friends to try.
I use it still and in days gone by.
When Autumn ripens squash like yellow gold.
They make a cookie fit for any jar to hold.
One half cup of shortening, butter is best,
Cream with 1 1/2 cups sugar, but do not rest
Until 2 beaten eggs are used, fresh from the nest then all success will follow in this test.
One cup of squash and one of raisins, ground
One cup of nuts in soft batter drowned.
One half teaspoon of cinnamon, the same of nutmeg too.
One half teaspoon of cloves sends flavor through and through.
With one teaspoon of soda, the same amount of salt
Will make four dozen cookies without a single fault.
All of these spices sifted with 3 cups of flour
Will bring you baking joy for work of just one hour.
By spoonfuls mold and drop upon a sheet
You'll find these nicely browned will be a treat.
(Bake at 375 12-15 min. I also use milk chocolate chips instead of nuts and raisins.)

A pioneer Recipe by Alice L. Welling

Fruit Salsa

Mango
Strawberries
Onion
Tomatoes
Parsley or Cilantro
Juice of a lime
Small drizzle of olive oil
Salt and pepper to taste

Chop up fruit, onion, and tomatoes. Toss with remaining ingredients and serve with chips!

Avacado Black Bean Dip

1 can black beans
3-4 avocados, chopped
1 can black eyes peas
drained salt, pepper, and garlic to taste
1 can sweet corn, or 1 cup frozen
1 fresh squeezed lime
1 purple onion, chopped
1/2 cup Italian dressing
3-4 roma tomatoes, chopped

Mix and enjoy!

Macaroons

1 package coconut
1 can sweeten condensed milk
1 tsp vanilla

Mix all ingredients together. Spray cookie sheet (parchment paper works much better) drop by teaspoonful on cookie sheet. Bake at 350 for 12 to 15 minutes. Enjoy!
(Gluten Free)

Flylady Spaghetti Sauce

2 Tbsp Olive Oil
1 tsp minced garlic
28 oz crushed tomatoes with puree (I used petite diced also)
2 Tbsp dried parsley
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes

Heat olive oil and saute garlic, be careful not to brown the garlic. Add the tomatoes and then the spices, stir well and let simmer for 15 minutes, serve over pasta

Amy's notes: I found this on flylady.net. It is a quick and easy spaghetti sauce recipe that my kids love. Just don't go overboard on the red pepper flakes. I used it for many of my marinara sauce needs. Michael likes it smoother, so I will stick in the food processor.

Gluten Free One Pan Spaghetti

Gluten Free - One Pan Spaghetti
Debbie Wood (I got it from Melanie)

1 lb bulk pork sausage or ground beef
3 1/2 cups water
15 oz can tomato sauce
1 Tbsp minced dried onion
1 tsp salt
1 tsp dried oregano
1 tsp Worchestershire sauce (Gluten Free would be Lea & Perrins)
1/2 tsp sugar
1/2 tsp dried basil
1/4 tsp garlic powder (or to taste)
1/4 tsp pepper
1 6 oz package spaghetti noodles (Gluten Free if if you need that)
1 cup cheddar cheese, shredded


Cook meat on medium-high heat until no longer pink. Drain fat. Stir in water and rest of ingredients except the noodles and cheese.

Bring mixture to a boil. Break spaghetti into 2-inch pieces and drop into the boiling mixture. Stir.

Cover and simmer 30 minutes, stirring often. Remove pan from heat.

Add the shredded cheese and stir until melted.

Makes 4-6 Servings.

NOTES: I prefer to use the thinnest spaghetti noodles I can find to use in this dish (such as "EnerG" brand rice spaghetti noodles). However, any GF noodles will work, such as spirals or shells. This dish can also be cooked the day before and put in the fridge. Leftovers taste great. Just FYI, when it had hamburger in it the sauce was a little thinner than we like it, so just add a little cornstarch when its almost all done.

Amy's notes - I don't think that it needs to cook for the full 30 minutes with angel hair pasta. BOTH of the big girls loved it. We did hamburger and I added the onions, salt and pepper to that while it cooked, then I drained the fat.