Pumpkin Chili - Friesen Style

1 lb. ground beef
2 cups pureed pumpkin
2 cans kidney beans (or beans of choice)
1/2 green pepper chopped
1 onion chopped
1 cup salsa
16 oz. canned tomatoes (more if desired, this was all I had on hand)
1 cup tomato sauce
1 tbsp. pumpkin spice
1 tbsp. chili powder
1 tsp. minced garlic (equivalent to 2 garlic cloves minced)
1/8 cup sugar

Cook beef in frying pan with onion and garlic. Drain off fat. Put into pot and add the rest of the ingredients. Simmer 1/2 to 1 hour. Serve with bread or biscuits (we enjoyed fresh biscuits with this meal). Top with shredded cheddar cheese if desired.

Crock Pot BBQ Chicken

4 lb. roasting chicken
1 1/2 cups of your favorite BBQ sauce

Place chicken in crock pot. Coat inside and outside of chicken with sauce. Cover with lid and turn on low for 8-10 hours. Enjoy a tender, tasty and fall off the bone chicken!

Cinnamon Raisin Bread for the Bread Machine

1 cup water
2 tablespoons margarine
3 cups flour
3 tablespoons sugar
1 1/2 teaspoons salt
1 or 2 teaspoons cinnamon depending on taste (I used 2 tsp.)
2 1/2 teaspoons yeast
3/4 cup raisins


Add all the ingredients in order given except the raisins. Add raisins in on the "add in" beep. Bake on "sweet bread" setting.

Slow Cooker Provencal Beef Stew

1 lb. boneless stewing beef
3 tbsp. flour
1 lb. sweet potatoes peeled and cut into 1" pieces
1 - 28 oz. can diced tomatoes
1 zucchini cut into 1" slices
1 onion chopped
4 cloves garlic minced
1/2 cup beef broth
1/4 cup sun dried tomato and oregano dressing (I used the epicure homemade sun dried tomato and herb dressing)
1/3 cup chopped fresh basil (I used 1-2 tsp. dried basil)

Toss meat with flour in slow cooker. Add remaining ingredients except fresh basil (I added the dried basil at this point). Stir in basil before serving. Cook on high 4-6 hours or low 6-8 hours.

Cheesy Italian Sausage Bake

2 cups penne pasta uncooked
3/4 lb. Italian sausage, casings removed (I used mild Italian sausage)
2 cups halved zucchini slices
1 red pepper chopped
1 cup tomato sauce
1/2 cup shredded cheddar cheese
1/4 cup shredded parmesan cheese

Cook pasta as directed on package. Brown sausage, stir to break up sausage. Drain fat. Stir in veggies and sauce. Cook 5-6 minutes until veggies are tender-crisp. Add cooked pasta and cheddar cheese. Mix well. Spoon into greased 9 x 13 pan and top with parmesan cheese. Bake 15- 20 minutes in 350 degree oven.

Carrot Sunflower Cookies

3/4 c. whole wheat flour
3/4 c. quick oats
1 tsp. cinnamon
1/4 tsp. baking soda
1/3 c. butter
1/3 c. packed brown sugar
1 egg
1 tsp. vanilla
3/4 c. finely shredded carrots
1/2 c. sunflower seeds, hulled
4 tbsp. milk (I used unsweetened almond milk)

Mix flour, oats, cinnamon, and soda; set aside. Cream butter and sugar until fluffy. Beat in egg and vanilla. Stir in remaining ingredients until blended. Drop by tablespoons 2 inches apart on greased cookie sheet. Flatten to 1/4 inch thick. Bake in preheated 375 degree oven for 10 minutes until lightly browned. Cool. Makes about 2 1/2 dozen.

Cheeseburger Soup

1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
4 cups chicken broth
4 cups cubed potatoes
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/4 cup sour cream

In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

Pumpkin Pancakes

2 cups all-purpose flour
2 heaping tablespoons ground flax (optional)
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil (I omitted this and used extra pumpkin)
2 tablespoons vinegar
3/4 cup mini chocolate chips (optional, but we didn't need syrup or toppings with the chocolate chips added)


In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, flax seed, brown sugar, baking powder, baking soda, pie spice, cinnamon, and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Chocolate Chip Pumpkin Cheesecake

1 cup Nilla Wafer crumbs ( I used Oreo baking crumbs and omitted the cocoa)
1/4 cup cocoa
1/4 cup icing sugar (I used less)
1/4 cup margarine melted
1/4 cup chopped pecans

Combine and press into springform pan. Bake 8 min at 350 degrees.

3 (8 oz.) pkg. cream cheese, softened (I used 1 pkg. no name brand & 2 pkg. Philly. The no name brand did not mix as well, leaving some white cream cheese chunks. These chunks tasted good and made it look like I used white and chocolate chips in the cake!)
3/4 cup sugar
3 tbsp flour
1 tsp pumpkin spice
1 cup canned plain pumpkin
4 eggs
1 1/4 cups chocolate chips (I used mini chocolate chips)

Increase oven to 400 degrees. In large bowl beat all ingredients for the cake except chocolate chips. Beat well to blend. Stir in chocolate chips, pour into crust. Bake 10 minutes then reduce temperature to 250 degrees. Bake 1 hour and 10 minutes more.

For best results in cooling all cheesecakes: leave in oven with oven off and door open for 15-30 minutes, then move to wire rack. With knife, loosen from side of pan.

Cool completely, remove pan ring. Refrigerate for 24 hours or freeze for best flavour and texture. You can eat it before 24 hours if you want, will taste good the next day too!

Carrot Casserole

4 cups chopped carrots
2 tbsp. butter
1 tsp. salt
1 tsp. sugar
2 tbsp. flour
1/4 tsp. pepper
1 onion finely chopped
1 cup sour cream

Cook carrots till almost done. Melt butter, stir in other ingredients, heat through. Stir in carrots, put in buttered 2L casserole.

2 tbsp. melted butter
1/2 cup shredded cheddar cheese
3/4 cup dry bread crumbs

Mix crumbs and cheese with melted butter. Sprinkle over carrots. Bake at 400 degrees for 20 minutes.

Pumpkin Chocolate Chip Cookies

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil (I used unsweetened apple sauce)
1 egg
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin spice
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
1/2 cup chopped pecans (optional)

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, spices, baking soda and salt. Add flour mixture to pumpkin mixture and mix well.
Add vanilla, chocolate chips and nuts.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm. Makes about 4 dozen.

Whole Wheat Peach Kuchen

I had bought some peaches and they were quite "woody" and not good for fresh eating. So I tried this new recipe and it turned out great! At least the peaches were not wasted!

3/4 cup whole wheat flour
1/2 cup white flour
2 tbsp. sugar
1/4 tsp. salt
1/4 tsp. baking powder
1/4 cup ground walnuts (optional - I did not add these)
1/4 cup butter/margarine
4 cups cut up peeled peaches
3 tbsp. sugar
1 tsp. cinnamon
1 cup plain yogurt or sour cream (I used yogurt)
1 egg
2 tbsp. sugar
1/2 tsp. vanilla

Combine first 6 ingredients in a large bowl. Cut in butter, until crumbly. Pat mixture over bottom and sides of pie pan. Arrange peaches in pastry, cut side down. Mix together second amount of sugar and cinnamon together. Sprinkle on top of fruit. Bake in 400 degree oven for 15 minutes. Combine last 4 ingredients and pour over hot peaches and bake 30 minutes more or until set.
Serves 6-8.

White Cake

1/2 cup margarine
1 1/4 cups sugar
2 eggs
1 tsp. vanilla
2 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 cup milk

Cream margarine and sugar. Add eggs one at a time, beating well after each egg. Stir in vanilla. Add sifted dry ingredients alternately with milk. Blend well. Pour into greased 9x13 pan. Bake at 350 degrees for 25-30 minutes.

Grandma's Green Bean Casserole

2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1 tsp. white sugar
1/4 cup onion, diced
1 cup sour cream
6 cups green bean pieces
2 cups shredded cheddar cheese
1/2 cup crumbled buttery crackers
1 tbsp. butter melted

Preheat oven to 350 degrees. Cook beans in boiling water till slightly tender (3 minutes if frozen, 5 minutes if fresh) and drain. Melt first amount of butter in pan. Cook onions in butter. Stir in flour till smooth. Add salt, sugar and sour cream. Add beans and cheese and stir to coat. Put into 2.5 quart dish. Toss cracker crumbs and melted butter together. Sprinkle on top of bean mixture. Bake 30 minutes.

Hot German Green Bean Salad

1 1/2 pounds green beans (about 6 cups cut in 1 inch pieces)
- cook, covered in boiling water until barely tender (about 5 minutes). Drain, reserve 1/4 cup cooking liquid.

6 slices bacon
- Fry until crisp; remove all but 2 tablespoons drippings from frypan. Drain bacon and crumble. Set aside.

2 tablespoons sugar
1 tablespoon lemon juice or white vinegar (I used lemon juice)
1/2 teaspoon salt
1 small onion chopped
- Add to bacon drippings along with reserved cooking liquid.

1/4 cup cold water
2 teaspoons cornstarch
-Mix together separately, stirring until dissolved. Stir into frypan. Cook until thick and clear, stirring constantly. Add cooked beans and heat through. Sprinkle with bacon and serve.

Saskatoon Pudding

3 cups saskatoons (I used 2 cups saskatoons and 1 ripe peach sliced into bite sized pieces)
juice from 1/2 a lemon ( about 1 1/2 tbsp. bottled juice)
1/3 cup granulated sugar
1 tbsp. flour
1/2 cup margarine
heaping 1/3 cup granulated sugar (original recipe asks for 1/2 cup)
1 egg
1/2 tsp. vanilla
1/2 tsp. almond extract
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup milk

Preheat oven to 375 degrees. Grease 8 x 8 inch cake pan. Wash and sort saskatoons and drain well. Place fruit in bottom of pan. Squeeze lemon juice over fruit. Combine 1/3 cup sugar and 1 tbsp. flour and sprinkle over top. Set aside. In mixing bowl, cream butter and sugar. Beat in egg, vanilla and almond extract until mixture is light and fluffy. Stir together flour, baking powder and salt. Stir in batter alternately with milk ending with flour mixture. Spread batter over fruit. Bake about 30-35 minutes or until top of pudding golden and tests done.

Peach Saskatoon Pie Filling

8 heaping cups fruit ( Mixture of peaches and saskatoons as per your preference. I prefer about 2/3 peaches and 1/3 saskatoons)
1 1/2 cups sugar or less if desired
5 tbsp. Minute Tapioca
1/2 cup water

Boil sugar, tapioca and water together. Add fruit. Let cool before putting into pie shell. Mixture or pies can be frozen. Makes about 2 pies worth of filling depending on size of pie pan.

Strawberry Rhubarb Pie Filling

4 cups diced rhubarb
4 cups diced strawberries
1 1/2 cups sugar
5 tbsp. Minute Tapioca
Just under 1/2 cup water

Boil sugar, tapioca and water together. Add fruit. Let cool before putting into pie shell. Mixture or pies can be frozen. Makes about 2 pies worth of filling depending on size of pie pan.

Pie Crust

5 cups flour
1 tsp. baking powder
3 tbsp. brown sugar
3/4 tsp. salt
1 lb. Tenderflake Lard
2 tbsp. vinegar
1 unbeaten egg

Sift flour, baking powder and salt. Add brown sugar. Add lard and mix well. Beat egg slightly in measuring cup, fill with water until 3/4 cup, add vinegar. Add all to flour mixture and mix lightly with fork. DO NOT use your hands to mix. Chill dough before rolling out.
Makes 3-4 double crust pies depending on size of pie pan.

Lazy Man's Cabbage Rolls

1 med. head cabbage (I used pre-packaged coleslaw mix)
1/2 c. rice
1-1 1/2 lb. ground beef
1/4 lb. ground pork, optional ( I did not use this)
1 lg. onion
2 tsp. salt
1/4 tsp. pepper
1 can tomato soup

Chop and boil the cabbage until partially transparent. Cook the rice according to the package directions. Brown meat and onions and season to taste. Combine cooked rice and meat.
Layer in a casserole starting with a layer of cabbage. Top with meat/rice mixture. Continue layering with cabbage layer on top. Dilute tomato soup as directed on the can and pour over entire casserole. Bake at 350 degrees for 1/2-3/4 hours. If preferred use tomato sauce instead of tomato soup.

Southwestern Chicken Salad Wrap

2 1/2 lbs. cooked chicken cubed
3/4 cup ranch dressing
1/3 cup sour cream
1 heaping tbsp. taco seasoning
2 stalks celery diced
1/3 cup salsa
1/2 cup shredded cheddar cheese
tortilla wraps

Combine all ingredients except cheese and tortillas. Let sit about 1/2 hour. The longer it sits the better the flavors will blend. Scoop chicken onto tortillas, sprinkle on cheese and roll up. You can either eat these wraps cold or bake in 350 degree oven for 10 minutes. We like them warmed up!
Makes 5-6 wraps.

'Skinny' Fettuccine Alfredo

12 oz (340 g) fettuccine or linguine pasta
1 cup 2 % cottage cheese
1/3 cup grated Parmesan cheese (I used a mozza/edam mix as I did not have parmesan)
1/4 cup milk
1tbsp. Epicure cheese, chives and bacon dip mix
1 tsp. garlic powder
salt and pepper to taste

Cook pasta according to package directions. Puree cottage cheese in food processor until smooth. Add remaining ingredients and pulse to combine. Add cheese mixture to drained pasta. Return to heat. Stir constantly for 1 minute. Serve immediately. I cut up chicken breasts and fried them in a frying pan and added cheese sauce to chicken instead of pasta. I served this over the pasta.

Oatmeal Bread

1 1/4 cups water
3 cups bread flour
2 tablespoons honey
1 1/2 tablespoons powdered milk
1 1/2 teaspoons salt
1/2 cup quick-cooking oats or ground flax seed
2 tablespoons butter or margarine or apple sauce
3 teaspoons active dry yeast

Add these ingredients into bread machine. First add liquids, then dry ingredients with yeast last. Makes a 1 1/2 pound loaf.