Roasted Pumpkin Seeds

I have tried many pumpkin seed recipes, this one is our favorite. The Worcestershire sauce adds great flavor! -Kristin

3 c. raw pumpkin seeds
2 T. butter
3/4 t. salt
1/4 t. garlic powder
2 t. Worcestershire sauce

• Rinse the raw pumpkin seeds and remove any extra liquid. Lightly dry with dish towel.
• Melt better in sauce pan. Add the remaining ingredients.
• Spread on an ungreased baking sheet.
• Bake the seeds at 275 for 60 minutes. Stir at 15 minutes, 30 minutes, 40 minutes and again at 50 minutes.
• Let cool and then enjoy.

Now Foods Pumpkin Seed Raw, 1-pounds (Pack of 4)
- Raw Pumpkin Seeds - 2lb.

Chicken Spaghetti Casserole

This is a fantastic, easy meal that your family will love...we sure did! This was super impressive to all my kids...they said it is one of their new favorites. I adapted this recipe from pioneerwoman.com -Kristin

2 c. cooked, diced chicken
2 cans cream of chicken
3 c. grated sharp cheese
1/4 c. finely diced green pepper
1/2 c. finely diced onion
1 (4 oz.) jar diced pimentos, drained
1 pound dry spaghetti, broken into 2 inch pieces
2 c. chicken broth
1 t. seasoned salt
1/8 t. cayenne pepper
salt and pepper to taste

• Cook spaghetti according to directions and drain.
• Combine all the rest of the ingredients except one cup of cheese.
• Place into a 9 x 13 baking dish.
• Sprinkle reserved cheese over.
• Bake at 350 for 45 minutes. (If the cheese starts to get too browned, cover with foil)

Butternut Squash Puree

This is another fabulous recipe off the Pioneer Woman's website. I love squash but getting my family to eat it is not so easy. I usually end up with it all to myself....I really don't mind- especially with this stuff. It is creamy deliciousness!!! -Kristin

1 Butternut Squash
1/2 stick butter
2-4 T. maple syrup
Dash of salt

• Slice the squash lengthwise and clean out the seeds.
• Place face down on a baking sheet and pour a cup of water on it.
• Bake at 350 for 30-50 minutes until a fork goes in easily.
• Remove from oven.
• Cut the butter into a bowl.
• Scrape the flesh out of the squash and place over the butter.
• Pour the maple syrup over.
• With a potato masher, mash the squash until large chunks are gone.
• Add a dash of salt.
• Place the mixture into a food processor or blender and puree.
• Taste and add more maple syrup if desired.

Pumpkin Bread

This has a wonderful fall flavor! You will get two beautiful pumpkin flavored loaves with this recipe.-Sarah

1 cup oil
4 eggs, beaten
15 oz. pumpkin
3 cups sugar
3 1/2 cups flour
2 t. baking soda
2 t. salt
1/2 t. cloves
1 t. cinnamon
1 t. allspice
1 t. nutmeg

• Mix oil, eggs and pumpkin until well combined.
• Mix dry ingredients and add to wet. Combine well, the batter will be very thick.
• Spread into two greased loaf pans and bake at 350 degrees for about 1 hour.

Ham Loaf with Sauce

I've adapted this recipe from a cookbook and I am so excited! I grew up eating ham loaf with this sauce and I loved it! I never make it because the ham loaves that you buy are so expensive and never go on sale. This dish was just like I remembered, and my family loved it too!-Sarah

ham loaf (makes 2)
1 pound fully cooked ham, ground (4 cups)
1 pound ground pork
2 eggs
1/2 cup milk
1 t. Worcestershire sauce
3/4 cup plain dry bread crumbs
1 t. ground mustard
1/4 t. salt
1/4 t. pepper

ham loaf sauce
1 can cream of tomato soup
1 cup brown sugar
1/2 cup vinegar
1 t. dry mustard
1/4 cup water

• For the ham loaves: mix all except the meat together in a bowl.
• Add the meat and mix well.
• Form into 2 loaves and place in a greased 9x13 pan.
• For the sauce: mix all ingredients together and pour over loaves.
• Bake at 350 degrees for 1 1/4 hours until meat is 160 degrees. Baste occasionally with sauce and serve with remaining sauce spooned over meat.

Mom's Quick Gravy

My Mom came up with this recipe and I've been using it for years. It comes together in a snap and tastes good every time.-Sarah

1 cup milk
1 1/2 t. chicken bouillon
2 T. flour or Wondra

• Mix all together and heat on the stove in a small saucepan until thickened.

Curry Chicken Casserole

My mother in law, Gail gave me this recipe before we got married, it was a favorite meal of my husband's growing up, and it's still delicious!-Sarah

1 can cream of chicken soup
1 can cream of celery soup
1 large can chop suey vegetables, drained
1 can sliced water chestnuts, drained
1/2 t. curry pow. (I use a LOT more, we love curry!)
1/2 cup Miracle Whip
1 t. lemon juice
2 cups diced cooked chicken

rice, cooked
rice noodles

• Mix all in a casserole dish, stir in a little milk if you think it's too thick.
• Bake, uncovered at 350 degrees for 45 minutes.
• Serve over rice with rice noodles on top.