Baked Quesadillas

1 c. chicken, cooked and cubed (or steak)
1 c. Monterey Jack cheese, shredded
1/2 c. Ranch Dressing
1 can (4 oz) diced green chilies
4 (9 in) flour tortillas

Combine meat, cheese, dressing and chilies.  Divide evenly among tortillas.  Fold tortillas in half.  Place quesadillas on baking sheet.  Bake at 350 for 15 minutes.

Ginger Persimmon Bread

1/2 cup persimmon pulp (hachiya persimmon, not fuyu)

1 teaspoon baking soda

1 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon fresh ground nutmeg

1/2 teaspoon ground ginger

3/4 teaspoon salt

1 heaping teaspoon finely grated fresh ginger

1/3 cup water

1 1/2 cups all-purpose flour

Place a rack in the upper third of the oven and preheat to 350 degrees F.

Grease a 9x4x3-inch loaf pan and set aside.

In a large bowl whisk together flour and salt.

In a small bowl, whisk together persimmon pulp and baking soda.  This will thicken the pulp a bit.

In a medium bowl whisk together sugar, oil, eggs, spices, and fresh ginger.  Once well incorporated, whisk in the persimmon mixture.  Pour the wet ingredients, all at once, into the dry ingredients.  Fold to incorporate.  Once no flour remains, pour into the loaf pan and place in the oven.

Bake loaf for 55 to 60 minutes, until a skewer inserted in the loaf comes out clean.  Allow to cool in the pan for 15 minutes, then invert onto a cooling rack to cool to room temperature before serving. Loaf lasts well wrapped at room temperature for up to five days.

*I used ground ginger (about 3/4 tsp) in place of the fresh ginger and it still tastes good!

Butternut Tomato Soup

4 c. cooked butternut squash
1 onion, skin removed and cut into large pieces
Drizzle of olive oil or butter
3 c. chicken broth
1 can evaporated milk
1 c. whipping cream or half & half
3 cans diced tomatoes (or fresh)
1/8 t. cayenne pepper 
2 t. salt, to taste
2 T. brown sugar
3 cloves garlic, minced
2 t. basil
2 t. Italian seasoning
1 t. black pepper

In a large soup pot saute onions in olive oil. While this is coming to heat, add squash to pan. Continue to cook for awhile until the onions are even more soft and then add the seasonings, garlic, and the chicken broth. Continue to simmer for a few minutes and then add the canned tomatoes. Let the soup simmer until it is warmed through and the squash has broken down nicely. Blend soup in a food processor or blender to the consistency that you like. Return soup to pan and return to simmering.  Add the evaporated milk and whipping cream. Season the soup to your desired liking (more kick, add cayenne pepper, more sweetness add more brown sugar, more salt, etc.). Serve this soup with grilled cheese sandwiches or warm bread out of the oven. Enjoy!

Pumpkin Waffles

1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg*
• 2 large eggs
• 1 cup whole milk
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. unsalted butter, melted and warm

*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.

DIRECTIONS

1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.

2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.

3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.

4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

5. Whip egg whites with a hand mixer on high, until stiff peaks form, about 1 1/2 – 2 minutes. Set aside.

6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.

7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.

8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.

9. Once the waffle iron is heated, you’re ready to pour the batter!

Pumpkin Pancakes

2 cups flour
2 tablespoons granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups milk
1 cup canned pumpkin
4 eggs, slightly beaten
1/4 cup margarine, melted
Directions:


Mix together dry ingredients.

Combine milk, eggs, margarine and pumpkin. Stir into dry ingredients until just blended.

Pour about 1/3 cup on to a hot griddle. Cook until top bubbles and turn and cook other side.

*recipe found here.

Sweet Pickle Relish

Sweet Relish

6 lbs cucumbers [Do not peel]
4 cups onions
2 green peppers
1 red pepper
Directions:
Grind and mix together with;
1/2 c canning salt
2 qts Boiling water.
Let stand for 1 hour.

Drain real well, then add the following,
1 tsp. mustard seed
1 tsp. tumeric
1 pint vinegar
5 cups sugar
1 Tbsp. corn starch
Boil 1/2 hour and seal hot in pint jars.
Makes around 6 pints.

*recipe found here.

Banana Pumpkin Muffins

2 ripe, large Bananas

1/2 cup canned pumpkin

1/2 cup granulated sugar

1/4 cup milk

1/4 cup vegetable oil

1 egg

1-3/4 cups all-purpose flour

2 tsp baking powder

1-1/2 tsp pumpkin pie spice, divided

1/2 tsp salt

1/2 cup packed brown sugar

1/2 cup chopped nuts or oats

Directions:

Puree bananas in blender (1 cup). Mix bananas, pumpkin, granulated sugar, milk, oil and egg in medium bowl until well blended.  

Combine flour, baking powder, 1 teaspoon pumpkin pie spice and salt in large bowl. Stir banana mixture into flour mixture just until moistened. Spoon batter into muffin tins sprayed with nonstick cooking spray.

Stir together brown sugar, nuts and remaining ½ teaspoon pumpkin pie spice in small bowl. Spoon 1 tablespoon sugar and spice mixture over each muffin.

Bake at 375º F 20 to 22 minutes or until wooden toothpick inserted in center comes out clean.

Serve warm.