Linda's Pie Crust

2 2/3 c. flour
1 tsp. salt (unleveled)
1 c. shortening (I add a spponful extra)

 Mix until crumbly, approx. the size of peas. Do not over mix, this is what helps make the crust flakey.

7-8 tbs. water

Add water until there is no cracking in the dough.  Use as desired.

Linda's Sugar Cookies

3/4 c. soft butter
1 c. sugar
2 eggs
1/2 tsp. vanilla or lemon (I use vanilla)

Mix thoroughly.

3 c. flour
1 tsp. baking powder
1 tsp. salt (don't leve)

Sift together then combine all ingredients.
Chill for at least 1 hr.  Roll out between 1/8 and 1/4 inches thick.  Cut into desired shapes.  Place on an ungreased cookie sheet (sprinkle with sugar if you are not planning on frosting them) and bake at 400 degrees for 6-8 minutes. 

Heather's Pumpkin Squares

2 cups sugar
4 eggs
1 cup oil
2 cups pumpkin (about 1/2 of a 29 oz can)
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp baking powder
6 oz mini chocolate chips
     (Either)
2 tsp cinnamon
1/2 tsp cloves
1/2 nutmeg
1/2 tsp allspice
    (Or)
1 tsp cinnamon
1 tsp pumpkin pie spice

Mix all ingredients together and bake on a cookie sheet (with at least 1 inch sides) or a jelly roll pan @ 350 degrees for 25-30 minutes.

Frositng:
3/4 cup softened butter
1 tbs milk
3 oz softened cream cheese
3 cups powdered sugar
1 tsp vanilla

Cream together and spread on cooled bars.

Indoor S'mores

(From Golden Grahams)

Ingredients:

Yield:

16-20

bars

Units: US | Metric

• 8 cups Golden Grahams cereal
• 6 cups miniature marshmallows
• 1 1/2 cups chocolate chips
• 5 tablespoons butter, cut in pieces
• 1/4 cup light corn syrup (optional)
• 1 teaspoon vanilla

Directions:

1. Grease 9x13 pan.
2. Pour cereal into large bowl.
3. Heat 5 cups marshmallows, chips, butter and corn syrup in medium saucepan over low heat.
4. Stir constantly until smooth.
5. Remove from heat and stir in vanilla.
6. Pour mixture over cereal; stir until coated.
7. Stir in remaining marshmallows.
8. Press into pan.
9. Refrigerate for 1 hour until firm.
10. Cut into bars.

Butternut Squash Soup

adapted from allrecipes.com

Ingredients

• 4 tablespoons butter
• 1-2 tsp powdered onion
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 2 medium potatoes, cubed
• 1 medium butternut squash - peeled, seeded, and cubed
• 1 (32 fluid ounce) container chicken stock
• salt and freshly ground black pepper to taste
• dash of cinnamon
• dash of chili powder
• clove of garlic

Directions

1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper. 
3.  Top with sour cream or bacon bits.

Nutritional Information

Amount Per Serving  Calories: 305 | Total Fat: 6.8g | Cholesterol: 21mg

Cream of Broccoli Soup

(from allrecipes.com)

 Ingredients

• 2 tablespoons butter
• 1 onion, chopped (I only used 1/4 onion)
• 1 stalk celery, chopped
• 3 cups chicken broth
• 8 cups broccoli florets
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• ground black pepper to taste

Directions

1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Nutritional Information

Amount Per Serving  Calories: 207 | Total Fat: 12.4g | Cholesterol: 32mg

Light Wheat Rolls

(allrecipes.com)

Ingredients

• 2 (.25 ounce) packages active dry yeast
• 1 3/4 cups warm water (110 degrees F/45 degrees C)
• 1/2 cup white sugar
• 1 teaspoon salt
• 1/4 cup butter, melted and cooled
• 1 egg, beaten
• 2 1/4 cups whole wheat flour
• 2 1/2 cups all-purpose flour
• 1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
4. Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
5. Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

Footnotes

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• If you would like to freeze the rolls, bake for 8 minutes, remove from the oven, allow to cool, bag, and freeze. Then when ready to use, thaw and finish the baking process.

Nutritional Information

Amount Per Serving Calories: 140 | Total Fat: 4.4g | Cholesterol: 19mg