Pumpkin bars with cream cheese pumpkin pie frosting

1 can pumpkin

2 eggs

½ cup oil

1 tsp vanilla

1 cup sugar

2 cups flour

¼ tsp ground ginger

1/8 tsp ground cloves

1 tsp cinnamon

1 tsp baking powder

½ tsp baking soda

Frosting

8 oz cream cheese

1 stick butter, softened

1 tsp vanilla

1 tsp pumpkin pie spice

1 cup powdered sugar

Instructions:

Preheat oven to 350*

In small bowl mix together pumpkin, eggs, oil, vanilla, and sugar until fluffy.

In a large bowl mix together flour, ginger, cloves, cinnamon, baking powder, and baking soda.

Add wet mixture to dry mixture and blend together.

Spray 8x8 pan with non-stick

Pour mixture into pan.

Bake for 30-35 minutes.

Remove from oven and let cool to room temperature.

Make frosting by combining cream cheese, butter, vanilla, pumpkin pie spice, and powdered sugar.

Spread on top of bars.

Serve or keep refrigerated.

Creamy Potato Soup

3 Tbsp butter

1 cup yellow onion, diced

1 cup carrots, diced

1/4 cup all-purpose flour

2 cups chicken stock

2 cups milk

1 1/3 lbs potatoes, peeled and diced

1 cup cheddar cheese, shredded

1/2 cup sour cream

1 tsp salt

1/2 tsp black pepper

Instructions:

Heat a large pot over medium-high heat add butter. 

Add onion and carrots; saute for 5 minutes, stirring occasionally, until soft.  

Sprinkle the flour on top of the onion and carrots, and stir until combined.  

Saute for an additional minute to cook the flour, stirring occasionally.  

Stir in the chicken stock until combined.  

Stir in the milk and potatoes until combined.  

Continue cooking until the mixture reaches a simmer, but is not boiling.

Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally.

Add cheese, sour cream, salt and pepper.  Stir until cheese is melted.  

Cucumber Avocado Rolls

1 Avocado

1/8 cup fresh dill

1/4 cup capers

2 teaspoons Lime Juice

¼ teaspoon Salt

1 Cucumber; cut into long strips with a peeler or mandoline

Smoked or Sweet Paprika for Garnish

Instructions:

Combine avocado, dill, capers, lime juice, and salt in a bowl, mashing into a spread.

Take 1 cucumber strip and spread a thin coat of the mixture along the length of the cucumber.

Roll it up and repeat. Sprinkle with a little paprika and serve right away.

*Do not make until just before serving.  The water content of the cucumber with the salt will breakdown and your rolls will become mush.

Cucumber Dill Salad

1 large cucumber, peeled and sliced (I left some of the peel on for color)

1 tsp coarse sea salt

1 Tbsp light sour cream

1 tsp scallion, finely chopped

1 tsp fresh dill, chopped

1 tsp vinegar

1/2 tsp sugar

Instructions:

In a strainer place cucumbers topped with salt.

Mix together sour cream, scallion, dill, vinegar, and sugar. Cover and place in fridge.

Let cucumbers drain and dressing chill for an hour.

Rinse cucumbers under running water and pat dry with paper towel.

Toss dressing with cucumbers and serve.

Broccoli Pasta Salad

1/2 box elbow macaroni – prepare following box directions

1 cup Veganese/mayo

1/4 cup red wine vinegar

1/4 cup sugar

3 cups broccoli, chopped

1 cup Cheddar cheese, shredded

1/2 cup roasted, unsalted sunflower seeds

1/2 cup bacon bits

4 scallions, diced or ¼ cup red onion, diced

Instructions:

Mix together for dressing, in small bowl, whisk together mayonnaise, vinegar and sugar; set aside.

In large bowl, add broccoli, cheese, sunflower seeds, bacon, onion, and cooled pasta.

Toss to combine.

Add dressing; toss to coat.

Refrigerate, covered, until chilled, at least 1 hour.

Asiago Bisque

1 medium yellow onion, chopped

½ bag baby carrots, sliced

8 Tbsp butter

2 large white potatoes, peeled and chopped

1 cup white wine

2 cups chicken stock

2 cups half & half

2 cups Asiago cheese, shredded

Instructions:

In a large sauce pot melt butter and saute onions and carrots until tender.

Add potatoes, wine and chicken stock. Cover and cook for 20 minutes.

Add half & half and cook another 5 minutes.

Remove from heat and stir in the Asiago cheese.

With an immersion blender, blend soup until creamy or until slightly chunky

Garnish with cheese

Stuffed Shrimp

24 shrimp, peeled and deveined, remove tail

½ lb crab meat, shelled

1 tsp lemon juice

½ tsp Old bay

½ tsp Mrs. Dash

¼ tsp pepper

1/8 tsp cayenne

1 cup Italian bread crumbs

½ cup butter, melted

1 tsp parsley, chopped

1 cup Parmesan, shredded

Instructions:

Preheat oven 375*

Spray baking dish with non-stick

Butterfly each shrimp and form into a circle  

In a bowl mix together all ingredients (except parsley and Parmesan

Place a spoonful of crab meat mixture on top of the circle.

Top with fresh Parmesan

Bake for 15 minutes.

Remove from oven, sprinkle with parsley.

Makes approximately 40 shrimp.