Spicy Pumpkin Soup

4 Tbsp unsalted butter
2 med yellow onions, chopped
2 tsp garlic, minced
1/2 tsp red pepper, crushed
2 tsp curry powder
1/2 tsp ground coriander
Pinch ground cayenne pepper (optional)
6 cups roasted pumpkin (actually it's butternut squash or any orange squash--this is what they call "pumpkin" around here)
5 cups chicken broth
2 cups milk
1/2 cup or less brown sugar
1/2 cup heavy cream

Melt butter over med-high heat. Add onions and garlic and cook, stirring often, about 4 minutes. Add red pepper, spices, pumpkin (squash), and chicken broth; blend well. Bring to a boil and reduce the heat; simmer for 10 minutes. Transfer soup, in batches, to a blender or food processor. Blend until smooth; return to saucepan. With soup on low heat, add mild and brown sugar, stirring to blend. Add cream and season with salt and pepper as desired.
YUMMY!!

Submitted by: Sue Ng

White Chicken Chili

1 1/2 lbs boneless, skinless chicken breasts
2 cans chicken broth
1 jar (48 oz) great northern beans, with liquid
1 medium onion, chopped
2 tsp minced garlic
1 can (3 oz) chopped green chilies, w/ liquid
2 tsp ground cumin
1 tsp ground oregano
Shredded cheese (cheddar/colby jack) and tortilla chips

Directions:
Bake Chicken breasts (350 for 30 min). Let cool and shred pieces. In a large pot, pour small amount of broth. Add onion and garlic and simmer until onion is wilted and hot. Add the chilies, stir, then add remaining broth and beans w/ liquid. Mix in the cumin and oregano. Bring to a boil and add the chicken. Cover and simmer for at least 30 minutes.
Serve topped with lots of shredded cheese and crushed chips.

**Note** GLUTEN FREE

Submitted by: Miriam

Cabbage Roll Skillet

Ingredients:
1 lb ground beef
1/2 medium onion (chopped)
2 cans tomato soup
2 lbs chopped cabbage
1/2 cups uncooked white rice
Salt (to taste)
1 can beef broth

Directions:
Brown the meet along with the onion in a skillet until done (drain off fat)
Add the remainder of the ingredients
Cook until cabbage is tender and rice is done (20-30 minutes)

If you like cabbage rolls and don't want to mess with the hassle, this is a really good alternative and it takes just as good.

Submitted by: Miriam

Frozen Frango Mint Dessert

Cream:
1 cup butter
3 cups powdered sugar

Add:
4 oz. unsweetened chocolate, melted & cooled
1 cup chopped nuts
4 eggs
1 tsp. vanilla
1 tsp. peppermint extract

Spoon into paper muffin cups & freeze. serve with whipped cream and a cherry on top.

My mom would make this dessert for special occasions (Christmas) when we were young and it is yummy!

Submitted by: Joanna Falk

Pumpkin Bars

Mix everything together:

4 eggs
1 2/3 cup sugar
1 cup cooking oil
2 cups pumpkin
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda

Bake in a jelly roll pan at 350 degrees about 30 minutes or until done.
Cool and frost.

Frosting:

1 - 3 oz. pkg cream cheese
1/2 cup butter
1 tsp. vanilla
2 cups powdered sugar

Mix and spread on pumpkin bars. Refrigerate and cut into bars.

These are a family favorite! Geoff says these are his favorite.

Submitted by: Joanna Falk