INGREDIENTS
- 4 eggs
- 1 15oz. can canned pumpkin
- 1 cup vegetable oil
- 1 cup orange juice
- 3 cups sugar (1-1/2 brown sugar; 1-1/2 cup white sugar)
- 3 cups flour
- 1 tspn baking powder
- 1-1/2 tspn baking soda
- 1-1/2 tspn cinnamon
- 1 tspn nutmeg
- 2/3 cup nuts (pecans or walnuts)
- 2/3 cup cranberries or golden raisins

DIRECTIONS

1. Prepare – Two 9x5 loaf pans with cooking spray.
   
2. Combine – All dry ingredients in separate bowl (leave out nuts/cranberries).
   
3. Mix – Beat eggs w/whisk then add pumpkin, oil & OJ all at one time in large bowl. Mix until blended.
   
4. Blend – Slowly blend small batches of dry ingredients into pumpkin mixture. Use whisk to stir. Add nuts/cranberries to last remaining batch of dry ingredients to coat.  Mix in remaining flour/sugar w/nuts & thoroughly combine.
   
5. Heat oven to 350 degrees.  Have a cookie sheet on oven rack to keep loaf pans flat on rack.  Evenly pour batter into each loaf pan.  Each pan should fill to at least half way.
   
6. Bake – 55 minutes to 1 hr.  If loaf appears done but toothpick in center is still a bit wet, turn oven off and leave loaf in oven another 5 minutes.  Test w/toothpick again.  If still wet, leave loaf in oven but open door slightly.  Remove after several minutes.
   
7. Note – Test both loafs.  I’ve had one loaf get done 5 minutes before the other loaf.

SERVINGS: 8

INGREDIENTS

- 6 bacon slices, broke into smaller pieces
- 6 oz. Baby Portobello mushrooms, sliced
- 6-7 eggs
- 1 ½ cups Half and Half
- ½  teaspoon salt
- ½  teaspoon black pepper
- Sprinkle some nutmeg
- 1 teaspoon fresh or dried dill
- 2 tablespoon chopped parsley
- Several sundried tomatoes or thin tomato slices to decorate the top and/or red pepper slices
- 1 cups grated Grueyre or Asiago cheese
- 1 tablespoon scallions, finely sliced, or sprinkle some chives

DIRECTIONS

1. Cook the bacon:  In a skillet over medium heat, cook the bacon for 5 to 6 minutes, or until lightly browned but not quite crisp. Drain on a paper towel-lined plate. Can be done the day before.
2. Sauté the asparagus in frying pan over low heat with water & little butter till al dente. Cook mushrooms with some butter in same pan and/or red pepper slices,  add scallions, cool.
3. Make the filling: In a large bowl, whisk the eggs, then whisk in Half & Half, salt, pepper, parsley hot sauce and chives & dill if available. Sprinkle some nutmeg.
4. Prepare Quiche dish with prepared pie crust.
5. Assemble the quiche:  Spread half of the grated cheese over the bottom of the crust and sprinkle the bacon, asparagus, mushroom (leave several asparagus spears for decoration) on top. Sprinkle with the scallions. Pour ¾  the filling over the ingredients.  Sprinkle remaining cheese.  Decoratively place the remaining asparagus spears, sundried tomatoes/red pepers on top. Cover with remaining filling.  Poke all items to get covered with the filling.
6. Bake the quiche:  Preheat oven temperature to 375°F. Transfer the baking sheet to the oven and bake for 45 minutes. Check to see if the cheese on top has browned, and if so, cover loosely with foil. Continue baking for 15 to 20 additional minutes, or until the edges are set and the center is still a little wobbly. Total baking time is 60 to 65 minutes.  If quiche is still slightly wobbly, leave in oven with heat turned off.  You can even crack the oven door open slightly using a pot holder.
7. The quiche is done when a toothpick inserted into the center of the quiche comes out clean. Remove from rack to cool for at least 2 hours before slicing.
8. Cool the quiche: Transfer the pan to a wire rack and cool for at least 2 hours before slicing.

INGREDIENTS

- 1 cup Crisco
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 2 tablespoon milk
- 3 cups flour

DIRECTIONS

Cookies: Add Crisco, sugar, eggs, vanilla in a large mixing bowl and beat with a mixer until creamy.

Stir in baking powder then gradually add fl our and stir until blended together. Wrap dough in plastic wrap and refrigerate at least up to three hours.

Lightly sprinkle an inverted cookie sheet and rolling pin with fl our. Roll dough out onto an inverted cookie sheet. Press cookie cutter into dough and remove excess dough around cutter. Work excess cookie dough back into a ball and repeat process. Bake cookies for 8 minutes (they should not turn brown).

Icing: you can make your own Royal icing or use Betty Crocker Cookie Icing in a pouch.

Royal Icing

- 2 egg whites, beaten
- 4 cups confectioners’ sugar
- 1/4 tsp cream of tartar
- 1 Tbs Karo Syrup
- 2 Tbs lemon juice

Using an electric mixer, beat egg whites until peaks form. Gradually add in sugar, karo syrup and cream of tartar until mixture is thick enough to hold its shape. Decorate top of cookies and let sit to harden.

Prep Time: 15 minutes | Cook Time: 8 hours on Low

INGREDIENTS
- 4 chicken breasts (boneless, skinless) - or - 1 rotisserie chicken (deboned and cut into pieces)
- 2 tablespoons butter
- 1 can Cream of Chicken Soup
- 1 can Cream of Celery Soup
- 3 1/2 cups chicken broth
- 1 oz onions fi nely diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 2 chicken bouillon cubes
- 1 (10 oz) can Biscuits

DIRECTIONS

EXCLUDING THE BISCUITS: Put all ingredients in the slow cooker, cover and cook on LOW for 8 hours. About an hour before serving, remove chicken and pull into pieces (if you used chicken breasts) and then return chicken pieces to the soup mixture.

Place the torn biscuit dough into the slow cooker; cook until the dough is no longer raw in the center. Serve up and enjoy this nourishing meal with family and friends!