Pumpkin Cookies

Two of my favorite things - cookies and pumpkin. You put them together and that sounds like a great fall treat. Thanks to Brooke for sending me this recipe. I can't wait to try these.

Ingredients
Cookies
1 c shortening
1 c white sugar
1 c pumpkin
1 egg
2 c flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3/4 c raisins, optional

Frosting
3 tbsp butter
4 tsp milk
1/2 c brown sugar
1 c powdered sugar
1 tsp maple flavoring

Directions
Cookies- Cream shortening and sugar. Add pumpkin and mix. Add egg and mix well. Add dry ingredients and mix until well blended. Drop by spoonful onto ungreased cookie sheet. Bake at 375 degrees for 10-12 minutes.

Frosting- Melt butter over stove. Add milk and brown sugar until it dissolves. Remove from stove and add powdered sugar and maple flavoring. Spread over warm cookies.

Recipe courtesy - Brooke C of Oklahoma

Bacon Cheeseburger Casserole

This recipe knocked one out of the park. First, the smell coming from the oven was almost too much to take. Then when we tasted it....yummy, yummy.

Ingredients
1 lb ground beef
1 onion, chopped
1/3 c ketchup
2 tbsp yellow mustard
1 c shredded cheddar cheese
8 slices bacon, cooked, crumbled
4 c frozen bite-size tator tots

Directions
Heat oven to 400 degrees. Brown meat with onion in a skillet. Drain. Stir in ketchup and mustard. Spoon into a 9-inch square baking dish sprayed with cooking spray. Top with remaining ingredients. Bake for 30-35 minutes or until casserole is heated through and tator tots are golden brown. Note- I used ground chuck and turkey bacon.

Freezer Directions
Make as directed placing in a foil pan and cover with heavy duty foil. To serve, thaw and bake as directed for 35-35 minutes. I baked this one with the foil on and then removed it for the final 10 minutes.

Recipe courtesy - Kraft food and family

Gluten Free Mixture - Flour Substitute

I have a couple friends who have a gluten restrictive diet. I have asked them to share their recipes with me. This one comes from Carmen. She uses this as a flour substitute.

Ingredients
2 1/2 c rice flour
1 c potato starch flour
1 c tapioca flour
1/4 c garbanzo bean flour
1/4 c cornstarch
2 1/2 tbsp xanthan gum

Directions
Mix all ingredients together.

Some tips from Carmen - I store it in the freezer in a ziploc bag. I use brown rice flour because it offers more vitamins, minerals, and fiber. The potato starch flour is used to help baked foods have a lighter texture and maintain moisture. Tapioca flour is used to lighten bake goods and help them brown. It also makes the items a little chewy. Garbanzo bean flour adds protein. Cornstarch has no nutritional value but helps with texture. Xanthan (pronouned zan-thun) gum helps hold the baked goods together. Can substitute unflavored gelatin for xanthan gum. If the recipe calls for 1 teaspoon of xanthan gum use 2 teaspoons of unflavored gelatin. Xanthan gum runs about $14 per pound. I keep it in the fridge and a pound lasts about a year for me.

Recipe courtesy - Carmen O of Georgia

Gluten Free Peanut Butter Cookies

Thanks to my friend Lisa for sending me a gluten free cookie recipe. I am always looking for new recipes especially ones for restricted diets.

Ingredients
1 c peanut butter
1 c sugar
1 egg
1 tsp vanilla

Directions
Preheat oven to 350 degrees. Mix all ingredients together. Scoop and roll into balls. Place onto a cookie sheet 2 inches apart. Flatten slightly with a fork. Bake 8-10 minutes. You can also dip one end into melted chocolate.

Recipe courtesy - Lisa B of Tennessee

Tomato Cucumber Salad

Ingredients
Tomatoes, diced
Cucumbers, slightly peeled and diced
Olive oil
Red wine vinegar
Sea salt
Pepper
Italian seasoning

Directions
Place tomatoes and cucumbers in a bowl. Drizzle with olive oil and red wine vinegar. Sprinkle with sea salt, pepper and Italian seasoning. Cover and refrigerate until ready to serve.