Iced Pumpkin Cookies

Mix:

2 1/2 cups flour

1 tspn. baking powder

1 tspn. baking soda

2 tspns. cinnamon

1/2 tspn. nutmeg

1/2 tspn. cloves

1/2 tspn. salt

Set aside.

In electric mixer, mi:

1/2 cup softened butter

1 1/2 cups white sugar

1 cup pumpkin

1 egg

1 tspn. vanilla

Add dry ingredients & mix well.

Drop on cookie sheet & bake at 350 for 8-10 minutes.

Glaze:

2 cups powdered sugar

3 Tblspns. milk

1 Tblspn. melted butter

1 tspn. vanilla

Drizzle glaze over baked cookies.

Holly's Swiss Spinach Pasta

I had a bunch of spinach dip leftover from our SuperBowl party and this is what I came up with...

1 pkg. Knorr Vegetable Dip prepared as the Spinach Dip recipe on back of package.

1 cooked and shredded chicken breast

1 package bowtie pasta, cooked as directed

Grated Swiss Cheese

Directions:

Mix spinach dip, chicken, pasta, and some cheese together then place in baking dish. Top with cheese. Bake at 350 for 25-30 until heated through and cheese melts.

Mexican Pizza

1 Prebaked Pizza Crust
Refried beans
Sliced ripe olives, drained
1 medium tomato, chopped
3/4 cup shredded cheddar cheese
3/4 cup shredded mozzarella cheese
1 cup shredded lettuce


Directions:

Spread refried beans over crust and add cheese, onion, and olives. Bake at 450 until beans are warm and cheese melts (8-10 minutes) Top with olives, tomato, cheeses and lettuce. Cut into serving-size pieces. Serve immediately or refrigerate.
You can add guacamole, salsa, sour cream, onion, etc.
Recipe adapted from www.tasteofhome.com

Mexican Lasanga

1 1/4lbs. ground beef*
1 medium onion, chopped
4 garlic cloves, minced
2 cups salsa
1 can (16 ounces) refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
1/4 teaspoon pepper
6 flour tortillas (10 inches)
3 cups (12 ounces) shredded Mexican cheese blend, divided
2 cups crushed tortilla chips
Sliced ripe olives, guacamole, chopped tomatoes, sour cream etc.

Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.
Spread 1 cup meat mixture in a greased 13-in. x 9-in. baking dish. Layer with two tortillas, a third of the meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture. Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips.
Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired.

*You can also use shredded beef or chicken*
Recipe from http://www.tasteofhome.com/

Callie's Sausage Dip

1 pound Italian sausage
8 oz cream cheese
1 can Rotell

Cook sausage
Add sausage, Rotell, and cream cheese to crock pot. Heat and stir until cheese melts and everything mixes nicely. Serve with crackers or chunks of French Bread.

Cheesy Sausage Penne

My great friend, Callie, made this for us several nights ago and it was yummy! She got the recipe from her sister, Courtney. Thanks girls!

1 pound bulk Italian sausage

1 garlic clove, minced
1 jar (26 ounces) Hunt’s® Spaghetti Sauce Traditional
1 package (16 ounces) uncooked penne pasta
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
4 green onions, sliced
2 cups (16 ounces) shredded cheddar cheese
Directions:
In a large skillet, cook the sausage over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cook pasta according to package directions; drain. Meanwhile, in a small bowl, combine the cream cheese, sour cream and onions. In a greased shallow 3-qt. baking dish, layer half of the pasta and sausage mixture. Dollop with half the cream cheese mixture; sprinkle with half the cheddar cheese. Repeat layers.Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 12 servings.