Pumpkin Patch Bites, Kira

1 box pie crust
6 oz sliced ham
8 oz sliced extra-sharp Cheddar, Swiss, Gruyere cheese
1 large egg, lightly beaten
Preparation
1. Heat oven to 425. Line baking sheet with nonstick foil.

2. On work surface, unroll pie crust and cut each of the 2 crusts into 12 pumpkin shapes with a 3-in. pumpkin cookie cutter. Using a 2-in. round cutter, cut 24 rounds from the sliced ham and cheese.

3. Put 2 slices each ham and cheese in the center of each 12 pumpkins. With a small brush, brush beaten egg around edges.

4. Top with remaining pumpkins, carefully pressing on edges to seal. Using a spoon, make ridges on pumpkins by pressing into tops in a few places. With a small knife, pierce ridges in a couple of places to vent.

5. Place on prepared pan. Brush top with beaten egg. Bake 10-12 minutes until light golden. Let cool on rack a couple of minutes before serving.

Melinda's Pumpkin Spice Bars

Click HERE for my recipe!

Pumpkin Chip Muffins By Alyssa

4 eggs
2 C sugar
1 16oz. can pumpkin
1 1/2 C oil
3 C flour
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1-2 Cups Chocolate Chips

Beat eggs, sugar, pumpkin, and oil.  Combine dry ingredients in another bowl.  Add to pumpkin mixture and mis well.  Fold in Chocolate chips.  Fill greased muffin tins and bake at 400 Degrees for 15-20 minutes.

Yam & Sweet Potato Bisque by: Becka Elton

1/2 lb. chopped Red Onion
2 T. Butter
1 clove Garlic
6 1/2 c. Water
1 1/2 lb. Yams, peeled & chopped
1 1/2 lb. Sweet Potatoes, peeled & chopped
1 can Corn
1 cube Knorr Vegetable Bouillon (can be found at Albertsons, Walmart does not carry this)
1 1/2 tsp. Salt
1/8 tsp. Thyme
1/4 tsp. Black Pepper
1 Bay Leaf
1 1/2 tsp. Parsley
1 c. Cream

Saute the first 3 ingredients in a large stock pot.  Add all the rest of the ingredients except cream to pan and bring to a boil.  Simmer for 25 minutes until potatoes are tender.  Remove the bay leaf.  Bermix soup for 3 minutes.  (I just use my blenderand blend it smooth.  Be careful if using blender as the hot liquid will cause the lid to shoot off making a horrible mess and burning you in the process! ;)  Just blend small amounts at a time.)  Add the cream, stir and serve!  So yummy!

Spicy Tex-Mex Chicken Cobbler, By Lara

1 medium onion (sliced)
2 TB oil
15-oz black beans(rinsed and drained)
10-oz can diced tomatoes (with onion, lime and cilantro)
10 oz red enchilada sauce
2 cups of cooked and shredded chicken
1 tsp. salt
1/2 tsp. cumin
1/2 tsp. chili powder
1/2tsp. dried oregano
1/2 tsp. pepper

Saute onion in hot skillet with oil on medium heat for 3-4 minutes or until tender. Stir in the rest of the above ingredients. Bring to boil, then reduce heat and simmer, uncovered for 15 minutes. Put into dish that can bake.

1 1/2 cups bisquick
2/3 cups milk
1 egg
1/2 cup shredded cheese
1/4 cup cilantro

Combine baking mix, eggs and milk in medium bowl, stir until smooth. Fold in Cheese and cilantro, then pour over chicken mixture.

Bake at 400 degrees for 20 minutes or until toothpick inserts in and comes out clean.

1/2 cup shredded cheese
1/3 cup cilantro
1 to 2 avocados
1 TB lime juice
sour cream

Sprinkle top with cheese and cilantro. Sprinkle avocado slices with lime juice and arrange on the cobbler. Serve with sour cream if desired.

Recipe Swap Blog

Here is our Recipe Swap food blog. This will help help everyone get all the yummy recipes.