Artichoke Parmesan Sourdough Stuffing

1 lb mushrooms, sliced
1 Tbs. butter
2 onions (3/4 lb. total), chopped
1 cup chopped celery
2 Tbs. minced garlic
About 2 cups chicken broth
1 loaf (1 lb.) sourdough bread, cut into 1/2" cubes
2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
1 cup freshly grated parmesan cheese
1 1/2 tsp. poultry seasoning
1 1/2 Tbs. minced fresh rosemary leaves, or 3/4 tsp. crumbled dried rosemary

* 1 lb. Jimmy Dean (or similar) sausage, browned. (The recipe didn't call for this, but I added it and it was very good)

Salt and pepper
1 large egg

In a 12" frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until veggies are lightly browned--about 15 mins. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl.

Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Mix in sausage, if using. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.

Preheat oven to 325-350 (use temp. that turkey requires). Spoon stuffing into a shallow 3-qt. (9x13) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150 degrees in center) or lightly browned, about 50 minutes.

Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.

This is a Sunset magazine receipe that we all thought was great~

Submitted by: Emily Sprague

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

Tiramisu

17 oz mascarpone cheese (I use 3 small containers)
3 egg yolks
1/2 c sugar
1/2 c heavy cream
2 c brewed espresso or really strong coffee
1/3 c marsala wine (Italian brands are less sweet)
2 pkg lady fingers (the hard ones, not the ones like twinkees)
cocoa powder for dusting on top of the dessert
Combine 1st 4 ingredients with electric mixer. Beat until fluffy and smooth.
Brew espresso. Combine it with the marsala wine. Dip lady fingers in espresso mix and arrange in pan (I put the lady fingers in the pan 1st. Then, using a soup spoon, I spoon the espresso mix onto each of the lady fingers. That's about 1-2 spoonfuls each lady finger. You don't want them to be too wet or you have a hard time spreading the custard on top of them). Spread 1/2 the mascarpone mix onto the lady fingers. Add another layer of lady fingers, spooning espresso mix onto each lady finger. Carefully spoon the rest of the mascarpone on top and spread it over all the lady fingers. Dust the top with cocoa powder using a sieve or flour sifter. Refrigerate the whole thing at least 2 hrs. It should be fairly set when you serve it.
diana