Fresh Winter Squash Soup (serve in pumpkin)

**INGREDIENTS**
2 tbsp butter

1 tsp sugar

3 cups chicken stock

1 tsp fresh sage, chopped

1 tsp fresh marjoram, chopped

1 tsp fresh oregano, chopped

4 cups butternut squash or banana, peeled and diced

1/4 tsp cinnamon, ground

1/4 tsp cloves, ground

Salt and freshly ground black pepper, to taste

1 poblano pepper or mild chile, roasted, peeled and diced

Garnish with coarse sea salt, 1 tbsp sour cream

*DIRECTIONS*

In a large saucepot, melt butter. Then, add the sage, marjoram and oregano. Allow to cook over low heat until the butter starts to brown (not burn) for about 5 minutes.Once the butter is a golden brown, remove the pot from the heat, strain and throw away the herbs (if you plan on serving in a pumpkin, make about 3 more tablespoons of the butter herb mixture and set aside for the directions below). Place the strained butter back in the pot and saute the squash, cinnamon, cloves, salt and pepper for approximately 10 minutes, until the squash starts to soften. Pour in stock and simmer until the squash breaks down and the soup is creamy. Remove it from heat and stir in the pepper and the sugar.

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*SERVE IN A PUMPKIN*

Serve in heated bowls to keep nice and warm for this winter season OR to serve the soup in a pumpkin, cut the top out of a pumpkin like you would a jack-o'-lantern. Clean out the pumpkin with a sharp spoon. Make sure you clean it out the best you can. Make a few tablespoons of the herbal butter using the directions above. Brush the insides and the rim of the cleaned-out pumpkin with the butter. To give the pumpkin a little bit of smoky flavor, hold the pumpkin over a charcoal fire or grill for a few minutes. Pour the squash soup into the pumpkin.

Pumpkin Butterscotch muffins (mini)

INGREDIENTS
1 3/4 cups all-purpose flour
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup melted butter
1 cup canned pumpkin
1 (6 ounce) package butterscotch chips


DIRECTIONS
Preheat oven to 350 degrees. Grease mini-muffin pan with cooking spray.
Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean. Bake for 10 to 12 minutes.

Easy Easy Delicious Pumpkin Pie

INGREDIENTS:

*1 pack of Pillsbury Ready Roll out Pie crust
*4 eggs
*1 15oz can of 100% pure pumpkin
*1 3/4 cup sugar
*1/2 tsp salt
*2 teaspoons of Cinnamon
*2 cans of milnot Evaporated milk (12oz each)

MAKES:
TWO 9 inch pies OR One 9x13 Cake pan by putting two of the pie crusts together and shaping the dough out to fit the pan.



DIRECTIONS:
To make the filling first, beat the Eggs, add Sugar, Pumpkin, salt and mix together. Add cinnamon and evaporated milk to the mixture. Pour the filling into your pie crust of choice and bake at 350 degrees for 50-60 minutes. Test if the pie is done by piercing the center of the pie with a butter knife. If it comes out clean the pie is done. If it doesn't come out clean, bake at 5 minute intervals and test until done. Let Stand and Cool. Top each piece with Cool Whip if desired. Keep refrigerated with leftovers.

Easy Mouth watering Mashers

INGREDIENTS
1 1/2 pounds new potatoes, peeled and sliced into chunks
1/3 cup PHILADELPHIA Chive & Onion Lt Cream Cheese Spread

1 Pinch Chive

DIRECTIONS
Cook potatoes in boiling water in large deep saucepan 20 minutes or until tender.
Drain potatoes well; return to saucepan. Add cream cheese spread; mash with potato masher until light and fluffy. Sprinkle over chives and season to taste.

Broccoli and Cheese Casserole

INGREDIENTS
2 lbs. frozen broccoli, thawed
1 10 3/4 oz. can Cream of Mushroom Soup
1 medium onion, diced
1 lb. med. sharp Cheddar cheese, grated
2 eggs
salt and pepper, to taste
1 pkg. Ritz crackers crushed

DIRECTIONS
Combine all ingredients except Ritz crackers in a large bowl. Mix well. Spoon into 13x9 inch pan. Cover with foil and bake at 350°F for 50 minutes. Remove foil and sprinkle crushed Ritz crackers on top of casserole. Bake, uncovered, for an additional 10 minutes or until crackers are golden brown. Let sit for 10 minutes before serving.