Devil’s Food Pumpkin Muffins

Originally submitted by Shauna Cook

1 box Devil’s Food cake mix
1 15oz. can pumpkin

Mix the cake mix and pumpkin together, adding the pumpkin a little at a time. Mix until well blended and a cookie dough consistency. Spray muffin tins with non stick spray. Fill muffin tins ¾ full. Bake at 350 degrees for 21 to 26 minutes.

Danish Pastry

Originally submitted by Tami Tolman

First Dough:

1 cup sifted flour
½ cup butter or margarine

Cut together like a pie crust. Add 2 Tablespoons water. Mix with fork and divide in half. (handle as little as possible) Spread each half on an ungreased cookie sheet full length and 3 inches wide.


Second Dough:

½ cup butter or margarine
1 cup water
1 cup sifted flour
1 teaspoon almond extract
3 eggs

Bring water and butter to a boil. Add the almond and remove from heat. Stir in all the flour at once and immediately after removing from heat stir until it makes a thick, smooth ball. Add the eggs one at a time, stirring until smooth after each addition. Divide onto the two strips already on the cookie sheets and spread evenly. Bake 45 minutes at 350 degrees until top is crisp and lightly browned. Remove from oven and cool.


Frosting:

4 cups powdered sugar
¼ cup milk
1/3 cup butter
¼ teaspoon salt
1 teaspoon almond extract

Combine all ingredients and beat until smooth. Spread on cooled pastry. Top with sliced almonds.

Not So Tuna Salad

Originally submitted by Christie Pethel

(I usually half it. It makes a lot.)

4 cups soaked almonds. (Cover almonds with water and let soak 8 hours)
5 tablespoons lemon juice
6-8 green onions (minced)
2 Tablespoons dry dill
1 Tablespoon salt
5-7 celery stalks (minced)
2 dashes cayenne pepper (optional)
1 large clove garlic (minced)

Put almonds in food processor until finely chopped. Add the remaining ingredients. It will form into a ball. Everything should be finely minced together. If you don’t have a food processor, crush the nuts down to a coarse crumb and dice all the ingredients up and add to mixture. Serve over sliced tomatoes, crackers, or my favorite; bagels. Use anywhere you would use tuna salad. You can dip with celery, put in wraps, or on bread as a sandwich. It is very addictive.

Authentic Mexican Roasted Salsa

Originally submitted by Janelle Bryner

(Uses all fresh ingredients)

4 – 6 large roma tomatoes
3 cloves garlic
7 – 10 sprigs of cilantro
2 Serrano peppers
1/8 cup or less onion (yellow is best)
salt

Roast tomatoes and Serrano peppers on the stove until softened. They will be burned on their skins. (To roast: put in a frying pan on medium heat with no oil until blackened and soft.) Toss them in a blender. Add the garlic, cilantro, onion and salt and. then blend until the cilantro and garlic are in very small pieces. Sample it and add more of whichever ingredient you would like. Salty chips require less salt in the salsa. The smaller the Serrano pepper the hotter it is. Try it on your eggs.

Broccoli Salad

Originally submitted by Julia Fergusen

1 bunch broccoli cut in pieces
½ cup chopped red onion
1 cup raisins, grapes or craisins
½ cup sunflower seeds, pecans or almonds
4 or 5 slices bacon, crumbled

Dressing:

1 cup mayo
1/3 cup vegetable oil
1/3 cup vinegar
½ cup sugar

Whole Wheat Muffins

Originally submitted by Anne Ivie

½ cup margarine
1 teaspoon baking soda
1 cup brown sugar
¼ teaspoon vanilla
1 egg
1 cup water
2 cups whole wheat flour
1 cup nuts, if desired

Cream butter and sugar. (Or melt butter and add sugar to it.) Add egg. Add water and flour alternately. Put in greased or paper lined muffin tins. Bake at 425 degrees for 15 minutes.

Mandarin Nut Tossed Salad

Originally submitted by Shauna Cooke

1 package (16 oz) ready to serve salad greens
1 can (11 oz) mandarin oranges, drained
¾ cup chopped salted peanuts
½ cup to 2/3 cup Italian salad dressing
1 Tablespoon reduced sodium soy sauce

In a bowl, combine the salad greens and oranges. Sprinkle with the peanuts. Combine the salad dressing and soy sauce. Drizzle over the salad and toss to coat.