Pumpkin Chocolate Chip Cookies

My favorite cookies ever!!! Especially in the Fall!

Ingredients

• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour (I did 1 cup white flour and 1 cup whole wheat flour)
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
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Directions

1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, cinnamon, nutmeg, ginger, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla and chocolate chips.
3. Drop by spoonful on greased cookie sheet and bake at 365 degrees F for approximately 12 minutes or until lightly brown and firm.

Creamy Shrimp and Tomato Chowder

Once Fall hits I start craving soups like crazy. So we've been eating a ton of soup lately and I have a few more to make this week. Enjoy!

Time: 18 minutes

Serves 6-8

Ingredients:

2 stalks celery, chopped (1 cup)

1 medium onion, chopped (1/2 cup)

1 Tbs olive oil

2 14.5 oz cans diced tomatoes with basil, garlic, and oregano, undrained

8 oz medium peeled cook shrimp

1/2 cup whipping cream

1/2 cup water

Ground black pepper

Directions:

In a large saucepan cook celery and onion in hot oil just until tender. Stir in tomatoes; heat through. Add shrimp, whipping cream, and water. Cook over medium heat just until hot. Season to taste with pepper.

Pumpkin Roll

Okay, so these are absolutely amazing!! Thanks to Larissa for the recipe! They're really rich though, don't try eating more than one at a time.

Ingredients:

Cake:

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 tsp lemon juice

3/4 cup flour

1 tsp baking powder

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp salt

Filling:

8 oz. cream cheese, softened

4 Tbs butter, softened

1/2 tsp vanilla

1 cup powdered sugar

In a large bowl combine eggs and sugar. Add pumpkin and lemon juice; mix until blended. Add flour, baking powder, spices, and salt. Mix well. Spread batter into greased wax paper-lined cookie sheet. Bake @350 F for 15 minutes (or until toothpick comes out clean when poked into the middle). Cool 15 minutes. THen place cake on clean tea towel (or a towel with no texture) sprinkled with powdered sugar. Remove wax paper and cool 10 more minutes. Roll cake up in towel. Set aside.

Beat together cream cheese and butter. Stir in powdered sugar and vanilla until smooth. Unroll cake. Even spread filling over cake. Roll up cake. Wrap in plastic wrap. Cover and chill for at least 1 hour. Slice and serve sprinkled with powdered sugar and whipped topping. Refrigerate or freeze any leftovers.

Enjoy!

Chicken Rolls

Ingredients:

8 oz. cream cheese, softened

1 cube butter, softened

3-4 cooked and cubed chicken breasts

3 cans crescent rolls

1 cube butter, melted (for dipping)

cornflake crumbs

Directions:

Mix cream cheese, butter, and chicken in a bowl. Unroll crescent rolls. Put a spoonful of mixture in center of separated crescent roll. Roll tightly. Roll crescent roll in melted butter and then roll in cornflake crumbs. Bake @ 350 F for 15 minutes or until golden. Serve with creamy gravy (see below)

Gravy:

Mix and heat 1 can cream of chicken soup and half a can of milk.