• 2 Tbsp butter
• 1 1/2 cups white rice
• 1/2 cup onion, chopped
• 1/2 cup green bell pepper, chopped
• 1 clove garlic, minced

• 2 cups water
• 1 can diced tomatoes with green chiles
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp salt

1. In a large saucepan, melt the butter over medium heat. Add the rice, onion, peppers, and garlic.
2. Cook until the rice is browned and vegetables are tender.
3. Stir in the water, tomatoes, chili powder, cumin, and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes.

• olive oil
• 1 cup chopped onion
• 2 cloves minced garlic
• 3/4 cup diced carrots
• 3/4 cup celery
• 1 Tbsp oregano
• 1 Tbsp basil
• 1 Tbsp parsley

• 6 cups chicken broth
• 3/4 cup ditalini pasta (or other small pasta)
• 1 lb precooked meatballs
• 1 5 oz pkg. spinach
• 1 clove minced garlic
• 2 Tbsp lemon juice

1. Heat oil in large pot over medium high heat. Add onion and garlic. Saute 5 minutes or until beginning to soften.
2. Stir in celery and carrots and cook 5 minutes more or until onion is softened.
3. Add spices. Cook 1 minute more.
4. Stir in broth and bring to boil.
5. Reduce to medium heat. Add pasta and cook at a low boil for 5 minutes (or half the stated directions on the package)
6. Add meatballs. Reduce heat to medium low and simmer for 10 minutes.
7. Heat 2 Tbsp olive oil in skillet over medium heat. Add remaining garlic. Saute for 5 minutes.
8. Add spinach. Cook 3-5 minutes turning constantly so spinach becomes evenly coated and wilted, but still bright in color.
9. Add spinach and lemon juice to soup. Season with salt and pepper.

• 12 oz. chow mein noodles
• 11 oz. butterscotch chips
• 1 cup peanut butter

1. Line counters with wax paper.
2. Melt butterscotch chips in a double boiler.
3. Add peanut butter and stir. Stir until smooth.
4. Add noodles about 1/3 at a time, stir to coat noodles.
5. Turn off the heat.
6. When all the noodles are coated, drop teaspoonful of mixture onto wax paper.
7. Let set and cool completely.

Note: If the mixture stiffens before all Haystacks are set out, reheat mixture on stove top.

• 3 eggs
• 1 cup sugar
• 3/4 cup pumpkin
• 1 tsp lemon juice
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1 tsp ginger
• 2 tsp cinnamon
• powdered sugar

• 1 cup powdered sugar
• 1 8 oz. pkg of cream cheese, softened
4 Tbsp butter 1 tsp vanilla extract Powdered sugar for garnish

1. Preheat oven to 375.
2. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice.
3. In a separate bowl, mix flour, salt, baking powder, cinnamon, ginger, and nutmeg.
4. Combine both and stir until well blended.
5. Spray a large non-stick cookie sheet with cooking spray. Pour the batter evenly onto the cookie sheet.
6. Bake 12-15 minutes or until a toothpick comes out clean.
7. Sprinkle a clean kitchen towel heavily with powdered sugar.
8. After baking, turn the cookie sheet onto the towel, the cake should slide out onto the towel.
9. Roll up the cake into the towel. Let cool 30-40 minutes.
10. Stir together the cream cheese, powdered sugar, vanilla and butter. Mix well.
11. After the roll has cooled, unroll it and spread evenly with filling.
12. Roll back up without the towel. Wrap in foil or plastic wrap and refrigerate for at least an hour, or until filling is firm.
13. For an added garnish, sprinkle with powdered sugar before serving.