These are the perfect cookies for Fall because of the seasonal pumpkin flavor.  They turn out a beautiful rich golden color and are filled with nutritious pumpkin puree and sweet white chocolate chips.  Perfect for a Halloween party or an alternative to pumpkin pie on Thanksgiving.

Preheat oven to 375 degrees.  Grease cookie sheets.  In a large mixing bowl, beat together:

1 14oz can pumpkin puree

1 cup softened butter

2 cups sugar

Once mixed, add:

2 eggs

2 teaspoons vanilla

Beat until fluffy and mixed.  Once combined, add:

3 and 1/4 cups flour

2 teaspoons baking soda

3 teaspoons baking powder

1 teaspoon salt

2 teaspoons cinnamon

Mix until all ingredients are combined.  Dough should be thick, but moist.  Fold in:

1 12oz. bag of white chocolate chips

Drop rounded tablespoons of dough onto greased cookie sheets.  Bake about 10-12 minutes, but check after 8 minutes.  Cookies burn easily.  Cookies are done when edges are browned and leave no indentation when touched.

*Tip: Place a slice of bread in an air tight container with the cookies to prevent cookies from drying out.

Makes 4 dozen

This is my daughter’s favorite chocolate cake.  She loves to help me make it.  It is so moist and delicious.  Try frosting it with the Truffle Frosting for the most amazing dessert.

Preheat oven to 350 degrees.  Grease and flour to 8 or 9 inch round cake pans.  In a large mizing bowl, add:

1 cup unsweetened cocoa powder

1 cup very hot water

1 cup butter

Mix until butter is broken down and large lumps have melted away.  Then add:

1 cup buttermilk

2 eggs

1 tablespoon vanilla

2 1/2 cups sugar

Beat until mixture is smooth.  Add:

3 cups flou

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

Beat again until smooth.  Pour batter into prepared cake pans.  Bake about 35-42 minutes or until tooth pick comes out of the middle of the cake clean.  Allow to cool and then frost as desired.

Serves up to 16

This is a very easy frosting and so yummy!  Try it on the Whopper Cake or Chocolate Cupcakes.

In a medium sauce pan, over medium high heat, add:

1 1/2 cups heavy whipping cream

1/4 corn syrup

Bring mixture to a simmer and turn off heat.  Add:

12 oz semisweet chocolate chips

Allow to stand for a few minutes and then whip until mixture is smooth.  Cover and chill for about 1 1/2 hours or until desired consistency.  Beat with an electic mixture to fluff before frosting.  Frosts two 8 or 9 inch cake pans or 24c cupcakes.

This is a decedent dish that is very easy to make.  It great for a dinner party or special occasion dinner.

Preheat oven to broil.  Generously brush four salmon fillets (about 1-1 1/2 pounds) with olive oil, season with salt and pepper, and place on a baking sheet.  Place in oven and bake for about 10-15 minutes or salmon is flaky and cooked through.

While salmon is cooking, in a small skillet, over medium-high heat:

1/2 tablespoon olive oil

8 large sage leaves

Cook leaves for about 4 minutes or until crisp.  Remove leaves to paper towels and let cool.  Using the same skillet, add:

1/2 cup vodka

Bring to a boil and reduce by half.  Once liquid is reduced, add:

1 cup heavy cream

zest and juice from 1 lemon

Continue to boil for about 3 minutes then reduce heat to low, stirring frequently.  Once salmon is cooked, remove from oven and top with vodka cream sauce along with fried sage leaves.

Serves 4

I know sloppy joes remind people of middle school lunches, but I think they deserve a revised second look.  This sloppy joe recipe is amazing and full of different vegetables and rich flavors, so kids and adults will enjoy it alike.  I like to serve the sloppy joes on broiled or grilled thickly sliced sourdough, instead of the traditional hamburger bun.

In large pot, over medium high heat, add and brown:

2 pounds ground beef (80/20)

Cook beef until just no longer pink, breaking up with a large spoon.  Season with salt and pepper and reduce heat to medium.  Add:

4 minced garlic cloves

1/2 diced red onion

5 celery stalks, diced

1 red bell pepper, diced

1 tomato, diced

Cook for about 5 minutes, or until vegetables begin to soften.  Add:

1 tablespoon chili powder

1 cup BBQ sauce (store bought or home-made)

1/4 cup ketchup

2 tablespoons of water

Bring to a boil and cook for another 5 minutes, stirring occasionally.  Once mixture has thickened slightly, reduce heat and add:

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

! tablespoon honey

1 tablespoon brown sugar

1 tablespoon molasses

2 tablespoons apple cider vinegar

Cover and cook for about 15 minutes.  Remove cover and cook an additional 10 minutes or until mixture has thickened.  Garnish with chopped parsley or cilantro.

Serves 4-6