Filling
Blend pumpkin and milk together until smooth; then add the pumpkin mix. Mix for 2 minutes until very smooth; pour into pie shell, refrigerate for 1 hour and serve.

BREADS
Christmas Caramel Rolls
18 frozen dinner rolls
1 small package butterscotch pudding (not instant)
1/2 cup brown sugar
1/2 cup white sugar
1 stick butter
1/2 tsp. cinnamon
Pecans (if desired)

Place frozen dinner rolls in greased Bundt pan. Sprinkle with butterscotch pudding. In saucepan bring sugars and butter to boil. Pour mixture over dinner rolls. Sprinkle with cinnamon. Sprinkle with pecans if desired. Set on counter, covered overnight. The next morning, bake at 350 for 30 minutes or until golden brown and bubbly.

Fresh Cherry Bread
8 Tablespoon butter, softened
3/4 cup granulated sugar
2 eggs, beaten
2 Tablespoon pure vanilla extract (can use imitation vanilla)
1 3/4 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 cup cherry pie filling

Preheat oven to 350 degrees
Grease 9x5 inch loaf baking pan.
Beat butter and sugar in a large bowl until light and fluffy. Beat in eggs and vanilla. Sift flour, baking powder, salt and cardamom in another bowl; stir mixture into butter mixture. Stir in cherry pie filling. Spoon batter into prepared baking pan. Bake about 45-55 minutes or until a wooden pick inserted in center comes out clean. Remove from oven and cool in pan 10 minutes. Remove from pan and cool on a wire rack. Makes one loaf.

Pumpkin Harvest Loaf
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup butter
1 cup sugar
2 eggs
3/4 cup canned pumpkin
3/4 cup Gourmet Semi-Sweet Chocolate Drops
1/2 cup nuts (optional)

Grease 1 regular size loaf pan or two small loaf pans. Preheat oven to 350 degrees. Sift dry ingredients together. Cream butter. Add sugar gradually and blend in eggs. Add pumpkin and dry ingredients alternately. Stir in chocolate chips and nuts. Bake large loaf for 65 to 75 minutes or small loaf 45-50 minutes. Insert knife into middle of loaf, when it comes out clean your loaf is done.

DESSERTS
Apple-Cranberry Streusel Pie
1 9 inch pastry shell 2 21 ounce cans apple pie filling 1 cup sweet dried cranerries 1/2 teaspoon ground cinnamon 1 teaspoon pure vanilla extract 1/3 cup all-purpose flour 1/4 brown sugar, packed 3 tablespoons of butter

Mix pie filling, cranberreis, cinnamon and vanilla until well blended.Spoon mixture into baked shell. Mix flour and brown sugar. Cut in butter with a pastry blender until course crumbs form; sprinkle evenly over filling. Bake 35-45 minutes or until filling is bubbly. Remove from oven and serve plain or with ice cream.

Cranberry Cream Cheese Bars
Crust:
1 package moist yellow cake mix
1/2 cup butter or margarine, softened
1 egg
1/4 cup chopped pecans
Filling:
1 8oz package cream cheese, softened
1/4 cup powdered sugar
1 egg
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 10oz can whole berry cranberry sauce

Preheat oven to 350 degrees. Using an electric mixer, beat cake mix, butter and egg on low speed until crumbly. Stir in pecans. Press mixture evenly onto bottom of an ungreased 13x9 baking pan. Bake until crust is set but not browned, about 8-10 minutes. Filling: Beat cream cheese and sugar until fluffy. Beat in egg, vanilla, cinnamon and nutmeg. Pour mixture over crust. Spoon cranberry sauce over mixture in three long rows, then swirl with a knife. Bake until set about 30-40 minutes. Remove from oven: cool completely. Cut into bars. Store in refrigerator.

Grandma's Peach Cranberry Cobbler
This sweet treat is the perfect ending to your dinner party or can be a wonderful complement to your Sunday brunch. Enjoy with ice cream for an especially rich dessert!

1/2 cup butter, melted
1 package cranberry bread mix
1 tablespoon granulated orange peel
2-29 ounce cans peach slices in light syrup, drained - 1 cup reserved syrup
1 teaspoon vanilla extract
1 egg, slightly beaten
1/3 cup dried cranberries
Topping:
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon
1 tablespoon granulated orange peel

Preheat oven to 375 degrees. Pour melted butter in bottom of 9x13 baking pan. Combine muffin mix, 1 tablespoon granulated orange peel, reserved peach syrup, vanilla, and egg. Stir until moistened, about 1-2 minutes. Drop batter by spoonfuls over melted butter. Gently spread batter in pan. Put peaches over batter. Sprinkle cranberries over peaches. Sprinkle topping mixture over cranberries. Bake 50-60 minutes or until edges are golden brown and filling is bubbly. Remove from oven. Cool slightly, and serve warm.

Jackie's Homemade Pumpkin Pie
This recipe makes one 10 inch pie
3 eggs
2 3/4 cups canned pumpkin ( Approximately 1 1/2 cans of pumpkin 15oz cans)
1 cup sugar
3/4 tsp of salt
2 3/4 teaspoons of pumpkin pie spice
2 1/4 cups of evaporated milk ( can use reg milk, but taste better with evaporated)
Pie Crust
1 1/3 cups all-purpose flour
1/2 teaspoons salt
1/2 cup shortening
3 to 4 Tablespoons cold water

Heat oven to 425 degrees. Prepare pastry shell. Beat eggs slightly with rotary beater: beat in remaining ingredients. Pour into pastry-lined pie pan. (10") (To prevent spills, place pie pan on oven rack or on open oven door when filling with pumpkin mixture.) Cover pie crust with aluminum foil or pie shield. Bake for 15 minutes. Reduce heat to 350 degrees. Bake an additional 55 minutes or until knife inserted in center comes out clean. Last 30 minutes remove foil or pie shield so that crust will brown. Cool. If desired, serve with sweetened whipped cream.

Mom's Sugar Cookies
2 Eggs
3 Tablespoons Milk
3 Cups of All-Purpose Flour
1 Cups Sugar
1 Teaspoon Baking Soda
1 Teaspoon Cream of Tartar
1 Teaspoon Vanilla
1/2 Teaspoon Salt
2 1/2 Sticks of Butter Softened

Mix the eggs and milk together and set aside. Mix all the dry ingredients and add the egg/milk mixture to it. Mix thoroughly. Refrigerate 20 minutes. Roll out dough on lightly floured surface and cut out the cookies. Bake at 350 degrees for 10-12 minutes. Have Fun Frosting Cookies!!

Pumpkin Bars
2 Cups sugar
1 Cup oil
3 Cups pumpkin
2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoon baking powder
2 Cups all-purpose flour

Preheat oven to 350 degrees. Blend together sugar, oil, pumpkin and eggs. Add dry ingredients and mix until well blended. Spread onto a greased jelly roll pan. Bake 25 minutes or until toothpick comes out clean.
Frosting
3oz Cream Cheese
1 Teaspoon vanilla
6 Tablespoon butter
1 Tablespoon milk
1 3/4 cups powdered sugar

Cream together cream cheese and butter. Add the vanilla, milk and powdered sugar. Blend until smooth and frost bars when cooled.

Rhubarb Crisp
1 cup all-purpose flour
3/4 cups quick-cooking oatmeal
1/2 cup brown sugar,packed
1 teaspoon ground cinnamon
1/2 cup butter, melted
4 cups fresh rhubarb, diced
1 cup granulated sugar
1 tablespoon cornstarch
1 cup water
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Mix flour, oatmeal, brown sugar and cinnamon in a bowl; stir in butter. Press half the mixture into an ungreased 9-inch square baking pan. Top with rhubarb. Mix granulated sugar and cornstarch in a medium saucepan. Stir in water and vanilla until blended. Cook and stir over medium heat until thick and clear. Carefully pour over rhubarb. Sprinkle evenly with remaining crumb mixture. Bake 1 hour. Serve warm or cold. Refrigerate leftovers. Makes 9 servings.

Strawberry-Rhubarb Topping
Serve this good topping, warm or chilled, over custard, ice cream, pound cake and other desserts.

4 cups fresh rhubarb, cut into 1-inch pieces
1/2 cup granulated sugar
1/3 cup water
2 1/2 teaspoons cornstarch dissolved in 1 tablespoon water in a cup
3 cups fresh strawberries, sliced
1 teaspoon pure vanilla extract

In a saucepan, over medium heat, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, until rhubarb is tender, about 6 minutes. add cornstarch mixture, stirring constantly until mixture boils. Cook and stir until thickened. Remove from heat; stir in strawberries and vanilla extract. Refrigerate. Makes 5 servings.

MAIN DISHES
Baked Oatmeal
This is a great way to start those cold Wisconsin winter mornings! Plan ahead, this one needs to sit overnight. It is worth the wait though, and it freezes nicely in individual portions so it will always be ready!

1/2 cup vegetable oil
3/4 cup white sugar
2 Eggs
1 1/2 cups milk
1/2 teaspoon salt
2 Tablespoons baking powder
3 cups quick oats
1/2 cup raisins
2 Tablespoons brown sugar
1/2 teaspoon cinnamon

Beat together oil and sugar. Mix in eggs, milk, salt, baking powder and oatmeal. Beat well, and then stir in raisins. Pour into 9x13 pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight. Next morning, preheat oven to 350 degrees. Bake until firm, about 45 minutes. Serve hot with warm milk and cinnamon sugar.

Chicken Soft Tacos
3 pounds frozen chicken breast
2 cans diced tomatoes with green chiles
1 tablespoon Worchestershire Sauce
1 teaspoon chile powder
1 teaspoon garlic powder
1 teaspoon oninon powder
soft shell tacos
your favorite taco toppings

Place frozen chicken breasts in slow cooker. Mix tomatoes and spices together and pour over chicken. Cook on high 3 to 4 hours or until juices run clear. Shred chicken and heat through. Place in shell, top with your favorite taco toppings and enjoy!

Couscous with Rhubarb and Asparagus
1 1/4 cup vegetable or chicken broth
2 teaspoons butter
1 cup couscous
3 thin stalks rhubarb, cut into 1/2 inch pieces
1 bunch asparagus, cut into pieces
1 tablespoon minced onion
1 teaspoon lemon zest
2 teaspoons lemon juice
2 tablespoons olive oil
1 1/2 tablespoon honey
1/2 teaspoon fresh ground black pepper
1/4 cup toasted slivered almonds

Preheat oven to 425. In a medium saucepan, bring broth and butter to a boil. Stir couscous into broth, remove from heat, cover and let sit for 5 minutes. In a medium mixing bowl, combine rhubarb, asparagus, onion, lemon zest and juice, oil, honey and pepper. Place mixture on nonstick baking sheet and roast for 6 to 8 minutes or until asparagus is tender and rhubarb is just about to fall apart. Fluff couscous with fork and gently toss with the rhubarb mixture. Top with slivered almonds and serve immediately.

Mike's Awesome Pasta
1 cup red cooking wine
1/4 cup olive oil
6-8 cloves minced garlic
Scallions to taste
1 sliced green pepper
1 jar of whole button mushrooms
12 ounces angel hair pasta
2 chicken breasts, cooked and diced
fresh grated parmesan (optional)

Cook pasta according to package directions. Meanwhile, saute the garlic and the sliced onion bulb part of the scallion in olive oil on medium heat until it is golden brown, approximately 10 minutes. Add the scallions, green peppers, mushrooms, and wine increasing the heat slightly for another 5 minutes. Add cooked chicken and pasta, mix well and simmer for another minute. Serve immediately with fresh parmesan if desired.

SALADS AND SIDES
Aunt Madge's Fruit Salad
1 large can fruit cocktail
1 large can mandarin oranges
1 large can chunk pineapple
2 Bananas (optional)
1 Tablespoon cornstarch
1 12oz container of whipped cream

Drain pineapple juice into saucepan. Whisk in cornstarch. Bring mixture to a boil while stirring until clear. Cool. Drain all other fruits and combine into a bowl with pineapple juice mixture. Stir. Just before serving add the whipped cream and banana. Makes 6-8 servings.

Celery-Sage Dressing
1lb loaf day old bread cut into cubes
1 Cup butter
1 Cup diced celery
1 Cup chopped onion
2 Tablespoons Rubbed Sage
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chicken broth or milk
May add more or less salt & pepper. Season to your taste.

Remove the crust from the bread and cube. Melt butter in sauce pan, add celery and onion and cook with frequent stirring until soft. Add onions & celery mixture to the bread and seasoning. Toss together until well mixed. Cool. Drizzle the cold broth over the bread mixture, then mix lightly with a fork ( your hands work well to!) Stuff into turkey cavities. This will fill an 18 to 24lb turkey.

Cranberry Sweet Potato Casserole
1 8oz can chunk pineapple, drained, reserve syrup
1/2 cup orange juice
1 8oz package of cream cheese, cubed
1/8 teaspoon of nutmeg
pinch of salt
2 17oz cans of sweet potatoes, sliced
1/2 cup sweet dried cranberries
1/2 cup chopped pecans

Preheat oven to 350 degrees. Add enough water to reserved syrup to measure 1/2 cup; place in a saucepan. Add orange juice, cream cheese, nutmeg and salt. Stir over low heat until smooth. Add sliced sweet potatoes, cranberries and 1/4 cup pecans; mix lightly. Spoon mixture into a 1 1/2 quart baking casserole. Sprinkle with remaining 1/4 cup pecans. Bake about 20 minutes or until hot. Refrigerate leftovers.

Cranberry Vinaigrette
Perfect for fresh fuits and salads
3 tablespoons olive oil, divided
2 tablespoons minced red onion
1 cup whole cranberries
1/2 cup cranberry juice
1/2 cup fresh orange juice
2 tablespoons red wine vinegar
2 tablespoons honey
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Stir and cook red onion and 1 tablespoon olive oil in a small saucepan over medium heat until softened; set aside.
Bring cranberries, cranberry juice and orange juice to a boil a small saucepan. Boil until reduce to 1 cup, about 10 minutes. Puree mixture in a blender with remaining olive oil, onions, vinegar, honey, salt and black pepper until smooth. Pour vinaigrette into a glass container. Refrigerate. Makes 1 cup.

Sweet Potato Casserole
3 cups sweet potato, cooked and mashed
3/4 cup sugar
1 teaspoon vanilla
pinch of salt
1/2 cup butter, melted
1/3 cup milk
2 whole eggs, beaten
1 cup brown sugar
1 cup pecans, chopped
1/3 cup flour
1/3 cup butter