Pumpkin Bread

3 cups white sugar
4 eggs
2/3 cup water
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
3 1/2 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 (15 ounce) can pumpkin puree
1 cup chopped walnuts
1 cup raisins
1 cup vegetable oil
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7 x 3 inch loaf pans.
Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree and water. Stir together flour, soda, baking powder, salt, and spices. Add to the pumpkin mixture, and mix until just combined. Stir in nuts and raisins. Divide batter into prepared pans.
Bake for 1 hour. Cool on wire racks.

I was in the mood for some pumpkin, so I tried this out. I left out the nuts and raisins, but it turned out fabulous! So moist and yummy!

Sugar Cookies

INGREDIENTS
3 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter
3/4 cup white sugar
1 egg
1/4 cup sour cream
1 teaspoon vanilla extract
DIRECTIONS
Sift flour, baking powder, and salt. Cream butter with sugar, beat in egg, then stir in sour cream and vanilla. Stir in flour mixture 1/3 at a time.
Wrap dough in wax paper and chill.
Roll out 1/4 inch thick. Cut out cookies with your favorite cookie cutters. Put on ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10 minutes

**I made these cookies, and they turned out SO great! They're still super soft nearly a week later. They also didn't expand and "balloon up" like so many sugar cookies. They stayed the size they were when put on the cookie sheet.**

Mexican Breakfast Casserole

6 corn tortillas cut into 1-inch pieces
2-7 ounce cans chopped green chilies
1 lb sausage, browned
1 lb shredded cheese
½ cup milk
½ teaspoon salt
½ teaspoon pepper
½ teaspoon cumin
½ teaspoon garlic salt
½ teaspoon onion salt
8 eggs

Layer tortillas, chilies, sausage, and cheese in a 9x13-inch pan. Mix egg, milk, and spices together. Pour over top of layers. Refrigerate overnight. Bake at 350 for 50-60 minutes; covered. Top with sour cream and salsa, if desired.

Brownies With Rice Krispies

1 cup butter
2 cups sugar
4 eggs
6 Tablespoons cocoa
1 cup flour
2 teaspoons vanilla
½ teaspoon salt

Mix all ingredients and bake at 350 for 25 minutes.

17 ounces marshmallow crème—spread over hot brownies

In a separate bowl melt
1 cup peanut butter
2 cups semi-sweet chocolate chips

After melted, add 3 cups Rice Krispies. Pour on top of the layered brownies and refrigerate until cool.

Frosted Peanut Butter Fingers!

Frosted Peanut Butter Fingers
1 cup butter, softened
1-1/2 cups packed brown sugar
1 cup sugar
2-1/2 cups creamy peanut butter, divided
1 egg
1-1/2 tsp vanilla extract
2-1/2 cups oatmeal quick cooking oats
2 cups flour
1 tsp baking soda
½ tsp salt

Chocolate frosting:
6 TBSP butter, softened
4 cups powdered sugar
½ cup baking cocoa
1 tsp vanilla
6-8 TBSP milk

Cream butter and sugars. Add 1 cup peanut butter, egg, and vanilla. Mix well. Combine oats, flour, baking soda, and salt. Add to creamed mixture. Spread into a greased cookie sheet. Bake at 350 for 13-17 minutes or until golden brown. Cool slightly on a wire rack; about 12 minutes. Spread with remaining peanut butter. Cool completely. Make frosting, spoon over peanut butter layer, cut and serve.

Pizza

Here's my mom's pizza recipe. It's my favorite!

Pizza
Dough:
1 cup water
1 Tablespoon dry yeast
3 cups flour
1/3 cup oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar

Sauce:
1 can tomato sauce (8 ounce)
1 Tablespoon sugar
¼ teaspoon oregano
½ teaspoon salt
¼ teaspoon marjoram
½ teaspoon rosemary (crushed)
Dash of cayenne pepper

Dough—Dissolve yeast in warm water. Add other ingredients. Mix well. Knead. Either let rise in warm place until doubled or put in refrigerator from 12 to 72 hours. Roll dough like pie crust. Place in pizza pan. Prick with fork. Add sauce. Add toppings. Bake at 400 for 10-15 minutes or until cheese bubbles or crust is golden brown.

Split Pea Soup

INGREDIENTS

* 1 tablespoon olive oil
* 2 cups chopped onion
* 2 cups chopped carrot
* 2 cups finely chopped celery
* 1/2 tablespoon minced garlic
* 1 cup yellow split peas
* 1 cup green split peas
* 8 cups fat-free chicken broth
* 1/2 teaspoon salt-free seasoning blend
* 1 teaspoon cumin
* 1 teaspoon salt


DIRECTIONS

1. In a large pot over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 50 minutes, stirring frequently. Puree with a blender or food processor if you want creamed soup. Return to pot, heat through, and serve. Add a cup or two cubed ham for added yumminess.