Thanks Jasdip, for starting this this morning. I tried at 3 a.m., but it was still down for maintenance.

Roasted PumpkinApple Soup
From EatingWell

Apples add just a hint of sweetness to this velvety pumpkin soup. Try it as a delightful first course for a special meal or for dinner with grilled sharp Cheddar sandwiches.

12 servings, about 1 cup each

Ingredients

� 4 pounds pie pumpkin or butternut squash, peeled, seeded and cut into 2-inch chunks (see Tip)
� 4 large sweet-tart apples, such as Empire, Cameo or Braeburn, unpeeled, cored and cut into eighths
� 1/4 cup extra-virgin olive oil
� 1 1/4 teaspoons salt, divided
� 1/4 teaspoon freshly ground pepper
� 1 tablespoon chopped fresh sage
� 6 cups reduced-sodium chicken broth or vegetable broth
� 1/3 cup chopped hazelnuts, toasted (see Tip)
� 2 tablespoons hazelnut oil

Preparation

1. Preheat oven to 450�F.

2. Toss pumpkin (or squash), apples, olive oil, 1 teaspoon salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, for 30 minutes. Stir in sage and continue roasting until very tender and starting to brown, 15 to 20 minutes more.

3. Transfer about one-third of the pumpkin (or squash) and apples to a blender along with 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches. Season with the remaining 1/4 teaspoon salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes. Serve each portion topped with hazelnuts and a drizzle of hazelnut oil.

Tips & Notes

� Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat in the microwave on High, covered, stirring frequently, or on the stovetop over medium heat.

� Tips: Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibres with a spoon.

� To toast chopped nuts, small nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Now the goblins have put weird thingys in our recipes!

Porky Pine Waffles

2 cups leftover mashed potatoes
1/2 cup shredded cheddar cheese
3 eggs
1/2 cup milk
2 T. butter or margarine
1 cup all purpose flour
2 t. baking powder
1 8 ounce can pineapple tidbits, juice drained and reserved
1/2 pound fresh pork sausage links
1 cup maple syrup

Combine the potatoes and cheese in a mixing bowl. Beat eggs with milk, reserved pineapple juice and butter; stir into potato mixture and mix well. Combine flour and baking powder; stir into potato mixture and mix well. Set aside. Brown pork sausage. Drain and cut into bite sized pieces. In a saucepan, combine sausages, pineapple and maple syrup; heat through. Bake the waffles. Serve waffles topped with the sausage pineapple mixture. Yield 4 servings.

From Recipes Tried & True by Bobbie Q

Sue

My Late friend Barbara use to make that wonderful Lemon Cake. It is awesome.

These are so easy. Who knew 4 ingredients could taste so good.

BAKED APRICOTS (Diana, my sis)

5 cans apricot halves, drained
1 lb. (2-1/2 c.) brown sugar
1 round pkg. Ritz crackers, crushed
1-2 c. butter, melted

Place 1/2 the apricots in a casserole. Sprinkle with 1/2 the brown sugar, 1/2 the crackers and 1/2 the butter. Repeat. Bake at 300 degrees for 50-60 minutes.

This one's for Glenda!!!

CHOCOLATE-COVERED FIGS WITH SEA SALT

8 oz good quality dark chocolate
12 fresh figs
1/4 tsp coarse sea salt

Place the chocolate in a microwaveable bowl and microwave on high for 30 seconds. Stir. Microwave on high for 30 seconds more and stir again until the chocolate is completely melted.

Holding fig by the stem end, dip in the melted chocolate and set on a wax paper-lined tray. Sprinkle with the salt. Let stand until the chocolate is set.

luckygardnr can you fix the amounts of ingredents on your recipe, I'd like to save it. Thanks

I'm making this 2-nite....it's better in the winter. :0)

Tamalie Pie

Filling

1 lb ground beef
1 cup chopped onion
1 green pepper chopped
1 can (15oz) tomato sauce
1 can(28oz) tomatoes cut up
1 can (17oz) drained kernel corn
1/2 cup sliced pitted black olives
1 clove garlic, minced
1 TBL sugar
1/2 tsp salt
2 tsp chili powder
dash of black pepper

1 cup grated cheddar cheese

Crust
3/4 cup yellow cornmeal
1/2 tsp salt
2 cups cold water
1/2 tsp chili powder
1 TBL butter

Directions:

To make filling; brown ground beef, ionions & green pepper; drain. Add the remaining ingredients, except cheese. Bring to a boil;simmer, uncovered for 20 min or until thickened. Set aside.

To make crust; combine conmeal, salt , water & chili powder in a saucepan. Cook on medium-high, sirring constantly until thick. Add butter, mix well. SPread half of crust mixture over the bottom of a 12-in x 8-in x 2-in baking dish.Add filling. THen spoon the rest of the crust mixture on top. Bake at 375 for 45 minutes. Top with grated cheese.

---------------------------------------------------------

Here's a picture of the bran muffins I made last night.

{{!gwi}}

This is my MIL's recipe and is SO good! I've made these for 30 years.

Alice's Tangy Lemon Bars
2 cups flour
1 cup butter or margarine
1/2 cup powdered sugar
Cut butter into flour and powdered sugar. Pat into a 9x13 pan. Bake in preheated 350 degree oven for 15 minutes
Remove from oven.
2 cups sugar
4 tablespoons flour
1 teaspoon baking powder
4 eggs (beaten)
6 Tablespoons lemon juice
Mix sugar, flour and baking powder. Add eggs and lemon juice. Blend. Pour over baked mixture. Bake 25 minutes at 350.
Cool bars for frosting.
Frosting:
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla
4 tablespoons butter (softened)
2 tablespoons lemon juice

How thoughtful of you, Patti. Guess I'll have to save recipe until next fig season.

I DO love figs.

Sorry Joann! I guess I should have paid attention to the preview! Hope this is better.

Roasted PumpkinApple Soup
From EatingWell

Apples add just a hint of sweetness to this velvety pumpkin soup. Try it as a delightful first course for a special meal or for dinner with grilled sharp Cheddar sandwiches.

12 servings, about 1 cup each

Ingredients

4 pounds pie pumpkin or butternut squash, peeled, seeded and cut into 2-inch chunks (see Tip)
4 large sweet-tart apples, such as Empire, Cameo or Braeburn, unpeeled, cored and cut into eighths
1/4 cup extra-virgin olive oil
1 1/4 teaspoons salt, divided
1/4 teaspoon freshly ground pepper
1 tablespoon chopped fresh sage
6 cups reduced-sodium chicken broth or vegetable broth
1/3 cup chopped hazelnuts, toasted (see Tip)
2 tablespoons hazelnut oil

Preparation

1. Preheat oven to 450�F.

2. Toss pumpkin (or squash), apples, olive oil, 1 teaspoon salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, for 30 minutes. Stir in sage and continue roasting until very tender and starting to brown, 15 to 20 minutes more.

3. Transfer about one-third of the pumpkin (or squash) and apples to a blender along with 2 cups broth. Puree until smooth. Transfer to a Dutch oven and repeat for two more batches. Season with the remaining 1/4 teaspoon salt and heat through over medium-low heat, stirring constantly to prevent splattering, for about 6 minutes. Serve each portion topped with hazelnuts and a drizzle of hazelnut oil.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat in the microwave on High, covered, stirring frequently, or on the stovetop over medium heat.

Tips: Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibres with a spoon.

To toast chopped nuts, small nuts and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.