Pumpkin Dip or Pumpkin Pudding

Now you need something special to do with the sweet meat of the pumpkin, which by the way, is one of those dynamic do good foods we need to partake of often.
This sweet pudding recipe can be used as a dip with very thin Ginger Snap cookies instead of a cracker. Thin,crisp chocolate cookies are also good!
Hope you will enjoy this delight !

(see below for more ideas!)

1 cup cream cheese
1 cup powdered sugar
1-15oz. can of pumpkin puree,fresh cooked,frozen or canned
1 teaspoon cinnamon
½ teaspoon ginger
1/8th teaspoon fresh ground nutmeg(optional but wonderful)

Mix until smooth, chill and enjoy.

OR: try on ice cream with a cookie crumble topping!
OR: try adding a little heavy cream to thin and use as a sauce over pound cake or pumpkin bundt cake, now make a cup of tea and enjoy!

PUMPKIN BARS WITH CREAM CHEESE FROSTING

2 C. FLOUR
2 t. BAKING SODA
1/2 t. SALT
2 t. CINNAMON
4 EGGS
2 C. SUGAR
2 C. PUMPKIN
1 C. OIL

CREAM SUGAR AND OIL TOGETHER
ADD EGGS AND PUMPKIN
MIX IN THE REST, MIX WELL
POUR ONTO GREASED JELLY ROLL PAN(LG.COOKIE SHEET WITH SIDES)
BAKE AT 350 FOR 20-25 MINUTES
TEST WITH TOOTH PICK AT ABOUT 18 MINUTES.SHOULD COME OUT CLEAN WHEN DONE.
COOL COMPLETELY ,THEN FROST!

***CREAM CHEESE FROSTING***

3 OUNCES CREAM CHEESE,SOFTENED
3/4 C. BUTTER,SOFTENED
MIX WELL
ADD 1 t. MILK OR CREAM
1 t. VANILLA
1 3/4 - 2 C. POWDERED SUGAR
BEAT UNTIL FLUFFY
SMOOTH ONTO TOP OF COOL PUMPKIN BARS
MAY DECORATE WITH PIECES OF NUTS OR SPRINKLE WITH CHOPPED NUTS.
CHILL IN FRIDGE TO SET FROSTING, THEN CUTS EASILY INTO BARS.
ENJOY!

ZUCCHINI FRITTATA

2 tbsp. salad oil 1 sm. onion,

finely chopped 1 clove garlic, minced or pressed

2 lg. Swiss chard leaves (including stems), coarsely chopped

1 med. zucchini, coarsely chopped

6 eggs

1/8 tsp. pepper

1/4 tsp. each dry basil & oregano leaves

1 c. (3 oz.) grated Parmesan cheese

Heat oil in large frying pan over medium high heat.

Add onion, garlic, chard and zucchini; cook, stirring occasionally until veggies are soft (about 5 minutes).

Remove from heat, cool slightly.

Beat eggs lightly with pepper, basil and oregano.

Stir in cheese and veggies.

Pour into greased 9" pie pan.

Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown.

Serve hot or at room temperature.

Makes 6 servings.

Eat hot or try this cold for a summer dinner treat!

LEMON SHERBET WATERMELON

A WONDERFUL TASTING MELON!

NEXT YEAR WE WILL GROW MANY NOW THAT WE KNOW THEY GROW EVEN IN A COOL SUMMER!

ENJOY!!!

ROASTED TOMATILLO SALSA

INGREDIENTS
1 pound fresh tomatillos, husks removed
1 head garlic cloves, separated and peeled (I use a bit more =0))
4 fresh serrano peppers
1 bunch fresh cilantro

1/2 fresh lime, juiced
1/2 cup water, or as needed
salt and pepper to taste

DIRECTIONS
Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast peppers and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
Place peppers and tomatillos in a blender with the garlic,lime and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

thanks to eliana for this great recipe. we had it at our potluck on sunday and it was awesome!

FRESH POTATOES !

THERE IS NOTHING BETTER THAN FRESHLY DUG POTATOES!
HAVE THEM FOR ANY MEAL!
SCALLOPPED, MASHED, FRIED, BOILED, BAKED, ROASTED
HASH BROWNS, POTATO SKINS
POTATO SALAD
POTATO SOUP OR ADD TO ANY SOUP OR STEW
POTATO PANCAKES- ADD GRATED ZUCCHINI (SQUEEZED DRY)

STORE DRY POTATOES IN A COOL, DARK,WELL VENTILATED PLACE TO AVOID THEM TURNING GREEN AND GROWING EYES.

EASY OVEN FRIES!
PREHEAT OVEN TO 425 DEGREES
2 TABLESPOONS OIL IN LARGE BOWL
ADD YOUR FAVORITE SPICES,SALT PEPPER,CAYANNE,BASIL,DILL,GARLIC OR ANY OTHERS YOU CAN THINK OF! A LITTLE DRY PARMESEAN IS GOOD.
MIX WELL.
ADD SEVERAL CUPS OF SLICED POTATO WEDGES AND MIX UNTIL WELL COATED.
POUR OUT ONTO BAKING/ROASTING PAN (DARK METAL WORKS WELL)

BAKE AT 425 FOR 20-25 MINUTES UNTIL CRISPY,
TURNING AT LEAST ONCE AFTER 15 MINUTES.

MAKE A SPECIAL DIPPING SAUCE OR CATSUP IS GOOD!

1/4 CUP MAYO
1/4 CUP CATSUP
DASH OF CAYANNE PEPPER
GARLIC
SALT & PEPPER TO TASTE

Gorganzola Cheese Coleslaw

8 slices of bacon, chopped and fried
3/4 C mayonnaise
2 Tbs red wine vinegar
1 Tbs honey
1/2 large head of cabbage
1 cup of crumbled gorganzola or blue cheese.
1/2 roasted, salted soy beans
Cook bacon until crisp, drain on paper toweling.
Mix mayonnaise, honey, vinegar together.
Stir in mixture to cabbage, add bacon and cheese, toss.
Season with salt and pepper to taste.
Sprinkle roasted soy beans over the top just before serving.

thanks Celeste for sharing this recipe !