Poinsettia Drive

Easy dessert with pumpkin goodness. They will love it.

1 can (29 oz.) pumpkin, solid pack

12 oz. can evaporated milk

3 eggs

1 1/2 cups sugar

1 teaspoon cinnamon

1/2 teaspoon salt

Combine above ingredients; pour into greased 13 x 9 pan.

1 pkg. yellow cake mix - sprinkle, dry, over pumpkin mix

1/2 cup chopped pecans - sprinkle over cake mix

1 cup butter - melt and drizzle over all

Bake at 350 for 50-55 minutes until golden brown. Top with whipped topping or ice cream.

This recipe came from a MOPS Newsletter that Seven Rivers Presbyterian Church sent out many years ago. Not sure which church member it came from. All I can say is thank you for sharing because it is a real winner. (I just learned that it was Melissa Wood recipe :0) )

Picture Food Network

Preheat oven to 400°. Cut sweet potatoes and russet potatoes into 1/8-inch-thick slices, using a mandoline or sharp knife. Toss together potatoes, 3/4 cup heavy cream, and salt in a large bowl. Transfer to a lightly greased 2-qt. gratin dish, and spread potatoes into layers. Top with 1 cup Gruyère cheese. Pour 3/4 cup more heavy cream over potatoes, and sprinkle with remaining 1/2 cup Gruyère. Cover loosely with aluminum foil. Bake at 400° for 40 minutes. Uncover and bake 20 to 25 minutes or until potatoes are tender and cheese is golden brown. Transfer to a wire rack; cool 5 minutes

Mix whip cream. Fold in mayo, sugar, apples- cut into pieces, raisins, walnuts. Chill

Photo AE Dairy

Seven Rivers Presbyterian Church

Soup:

2 tablespoons butter, at room temperature

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

1 medium carrot, peeled and chopped into 1/2-inch pieces

3 cloves garlic, minced

3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)

6 cups low-sodium chicken stock

1/4 cup chopped fresh sage leaves

Kosher salt and freshly ground black pepper

Crostini:

1/2 baguette, sliced diagonally into 1/2-inch thick slices

Extra-virgin olive oil, for drizzling

2 tablespoons chopped fresh sage leaves

1 cup (2 ounces) grated fontina cheese

Kosher salt

Directions

In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.

For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.

To serve, ladle the soup into bowls and garnish with the cheese crostini.

Cook's Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.

This recipe is from Giada De Laurentiis

1 3/4 cups graham cracker crumbs

3 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1 stick melted salted butter

FILLING:

3 (8-ounce) packages cream cheese, at room temperature

1 (15-ounce) can pureed pumpkin

3 eggs plus 1 egg yolk

1/4 cup sour cream

1 1/2 cups sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

1/8 teaspoon ground cloves

2 tablespoon all-purpose flour

1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

12 slices of French bread or sourdough bread thin sliced (6 slices cut up into cubes)

2 8 oz. pkg of cream cheese

1 cup of blueberries

12 eggs

1/3 cup maple syrup

2 cups milk

1 tablespoon of cinnamon

dash of nutmeg

For the sauce

1 cup of sugar

2 tablespoons of cornstarch

1 cup of water

1 cup of blueberries

1 tablespoon butter

Arrange the bread in a buttered 13 x 9 inch pan; cut the cream cheese into squares and place over bread; sprinkle the blueberries over the cheese; arrange the bread cubes over the top of the blueberries.

In a large bowl mix the eggs, syrup, milk, cinnamon, and nutmeg whisk well pour the mixture over the bread mixture; chill the mixture overnight.

Bake at 350 for about an hour or till it is puffed and golden brown.

1 1/2 cups old-fashioned rolled oats (not quick-cooking)

1/2 cup all-purpose flour (spooned and leveled)

1/2 cup raisins

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons unsalted butter, room temperature

1/2cup packed dark-brown sugar

1/4  cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

Preheat oven to 350. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.

Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets, Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely. Makes 24