Pumpkin Cookies

Ingredients:
2 cups Flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup shortening
1 cup sugar
1 cup pumpkin
1 egg
1 teaspoon vanilla



Directions:

Preheat the oven to 250 degrees. Begin by sifting the first 5 ingredients together in a medium-sized mixing bowl; set aside. In a large mixing bowl cream the sugar and shortening, then add the pumpkin; blend well. Add the egg; beat well.



Next, gently stir in the dry ingredients, a little at a time, to form a smooth batter. Finally, add the vanilla and stir to combine.



Drop by tablespoonfuls onto a cookie sheet and bake for around 12 minutes.



Once cookies are done, cool for a few minutes on the cookie sheet, then transfer to wire racks to cool completely.


Verdict:

Laura - Thumbs Up - These were delicious. I gobbled them up. The batter is very fluffy and not like a regular cookie dough. The cookies are more like cake than a cookie.

Randy - Thumbs Up - Randy liked them.

Nathan - Thumbs Up - Nathan loved these cookies. He licked the batter from the bowl and couldn't wait for the cookies to come out of the oven. He said these reminded him of muffins.

Leftovers: Leftovers didn't last long. I keep them in a ziploc container in the pantry.

Pumpkin Muffins

Ingredients:
1.5 cups all-purpose flour

1 tsp baking powder

1 cup canned solid-pack pumpkin (from a 15-oz can) (I accidentally put the entire 15 oz. can in, with no ill effects at all)

1/3 cup vegetable oil

2 large eggs

1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)

1.25 cups plus 1 Tbsp sugar

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon




Directions:


Put oven rack in middle position and preheat oven to 350F. Put liners in muffin cups.

Whisk together flour and baking powder in a small bowl. Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined. Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack for 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Makes 1 dozen


Verdict:

Laura - Thumbs Up - These are the best muffins I have ever had. Yummy!!! I'm going to make these again and again.

Randy - Thumbs Up - Randy said these muffins were ok.

Nathan - Thumbs Up - Nathan loved these muffins. He ate a whole muffin all by himself.

Samantha - Thumbs Up - Samantha loved them.

Leftovers: I put the leftovers in the freezer. Then, I just pull one out when I'm ready to eat one. I put it on the counter to thaw for a few minutes. These are so good!

Pumpkin Polenta with Sausage and Black Beans

From Rachael Ray 365: No Repeats



Ingredients:
1 tablespoon extra-virgin olive oil
3/4 pound chorizo, casing removed, chopped (I used turkey sausage.)
1 medium onion, chopped (I omitted the onions.)
1 15-ounce can black beans, rinsed and drained
2 pimiento peppers or roasted red peppers, chopped (I omitted the peppers.)
3 cups chicken stock or broth
2 tablespoons unsalted butter
1 14-ounce can pumpkin puree
1 cup quick-cooking or instant polenta
1 tablespoon chopped fresh thyme
Salt and Pepper
1 cup shredded Manchego or sharp or smoked Cheddar cheese
1/4 cup fresh flat-leaf parsley, chopped



Directions:

Heat a medium nonstick skillet over medium-high heat. Add the EVOO and chorizo. Cook for a minute or two, then add the onions and cook for 3 minutes. Add the black beans and pimientos and heat through for another minute to two.



In a large saucepan, bring the chicken stock and butter to a boil and stir in pumpkin. Add the polenta and stir until it masses, about 2 minutes. Remove from the heat and add the thyme, salt, pepper and cheese. Adjust the seasonings.



Pour or spoon the polenta onto the plates. Top with chorizo and beans and garnish with parsley, then serve.

Makes 4 or 6 servings.

Verdict:

Laura - Thumbs Up - This meal was fast and simple. It also tasted delicious. The polenta was very filling. This recipe would be 6 servings for my family.

Randy - Thumbs Down - Randy only ate the sausage. He doesn't like black beans and didn't want to try the polenta.

Nathan - Thumbs Up - Nathan loved the turkey sausage and beans. He had about three bites of the polenta. I call that a success.

Leftovers: The leftovers heated up well. I seem to have lots of polenta leftover. Next time I make it, I'll half the recipe.