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October Recipes


This quesadilla is stuffed with pepper jack cheese and spiced pumpkin puree and all the trimmings!


1 (8 inch) Whole Wheat Tortilla

1/2 Cup Pure Pumpkin Puree

1/4 tsp. Chili Powder

1 Dash Ground Cumin

3 Tbsp. Pepper Jack (or mozzarella) Cheese (3/4 oz.)

Nonstick Cooking Spray

2 Tbsp. Pico de Gallo (or Chunky Tomato Salsa)

1 Tbsp. Nonfat Plain Yogurt

1 tsp. Fresh Cilantro (chopped, for garnish)

Spread half of tortilla with pumpkin; stopping 1/2 inch from edge. Top with chili powder, cumin, and cheese; fold in half. Heat nonstick skillet lightly coated with spray over medium heat. Add tortilla; cook, turning once, for 4 to 5 minutes, or until cheese is melted and tortilla is golden brown. Place on serving plate. Top with salsa and yogurt. Sprinkle with cilantro if desired.

Yield: 1 serving


Soft, moist, and loaded with pumpkin, chewy oats and rich chocolate chips are a perfect fall treat!

3 Cups All-purpose Flour

2 1/2 tsp. Baking Soda

1/2 tsp. Salt

1 Tbsp. Ground Cinnamon

1/2 tsp. Ground Ginger

1/2 tsp. Ground Nutmeg

1/8 tsp. Allspice

2 1/2 Cups Rolled Oats

1 1/3 Cup Butter (softened)

1 Cup Granulated Sugar

1 Cup Brown Sugar

3 Eggs

1 Tbsp. Pure Vanilla Extract

1 (15 oz) Can Pumpkin (not pumpkin pie filling)

2 Cups (12 oz.) semisweet chocolate chips

Position rack in center of oven and preheat to 350 degrees F. Generously butter a rimmed 12x18x1 inch baking sheet; set aside.

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Mix in oats until well-blended. Set aside. In a large bowl, use an electric mixer to beat butter until creamy. Blend in sugar and brown sugar and beat on medium-high speed for 3 minutes or until light and fluffy. Mix in the eggs, one at a time, until combined, then add the vanilla and pumpkin and mix until smooth.

Blend in the flour mixture until just combined, and stir in the chocolate chips. Spread in an even layer in the prepared pan.

Bake for 25 to 30 minutes or until light golden brown and a toothpick inserted in the center comes out just clean (do not overbake). Cool in the pan on a wire rack. Cut into 24 or 36 bars, depending on what size you like them.

Yield: 24 to 36 bars.


1 Refrigerated Pie Crust

1 Cup Sugar

3 Tbsp. All-purpose Flour

1 pkg. (8 oz) Cream Cheese (softened)

1 pkg. (3 oz) Cream Cheese (softened)

1 tsp. Ground Cinnamon

1/4 tsp. Ground Nutmeg

1/4 tsp. Ground Ginger

1/4 tsp. Ground Cloves

3 Eggs

1 Can (15 oz) Pumpkin (not pumpkin pie mix)

1 Tbsp. Milk

Heat oven to 375 degrees F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.

In large bowl, beat sugar, flour and both cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.

Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design. Turn pie plate one-fourth turn and repeat.

Cover edge of crust with 2 to 3 inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator. Servings 8.



1/4 Cup Powdered Sugar (to sprinkle on towel)

3/4 Cup All-purpose Flour

1/2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Ground Cinnamon

1/2 tsp. Ground Cloves

1/4 tsp. Salt

3 Large Eggs

1 Cup Granulated Sugar

2/3 Cup LIBBY’S® 100% Pure Pumpkin

1 Cup Walnuts (chopped, optional)


1 pkg. (8 oz.) Cream Cheese (at room temperature)

1 Cup Powdered Sugar (sifted)

6 Tbsp. Butter (softened)

1 tsp. Vanilla Extract

Powdered Sugar (optional for decoration)

Preheat oven to 375 degrees F. Grease 15 x 10 inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.


2 Tbsp. Olive Oil

5 Chicken Thighs

Salt and Pepper

3 Garlic Cloves (minced)

1 Cup Chicken Stock

8 Strips Bacon (cooked, drained,
and chopped into small pieces)

5 Thin Lemon Slices

2/3 Cup Heavy Cream

2 Green Onions (chopped)

Heat olive oil in a large skillet on medium-high heat. Generously season chicken thighs with salt and pepper - make sure to season under the skin too. Add chicken thighs skin side down to the hot skillet. Cook for about 5-7 minutes on high-medium heat, covered, skin side down, without flipping, checking occasionally, until the skin side is very well browned.

Remove chicken from the skillet.

Add minced garlic and a small amount of chicken stock to deglaze the pan and cook the garlic for about a minute. Add
the remaining chicken stock (1 cup). Add half the cooked bacon. Add chicken back to the pan, on top of bacon and in the chicken broth. Arrange 5 thin lemon slices around chicken thighs - and cook, simmering, covered, for about 20 minutes, until chicken is done and is no longer pink in the center.

After chicken is cooked, remove it from the skillet. Remove lemon slices from the skillet - it’s very important that you remove them now, do not leave them in for the sauce otherwise it will be too sour. Add 2/3 cup heavy cream to the skillet. Bring to boil and mix everything well, scraping from the bottom. Immediately reduce to simmer, add chicken thighs back to the skillet and reheat.

To serve, spoon some of the sauce over the chicken thighs, and sprinkle with remaining chopped bacon and chopped green onions. Yield: 5 chicken thighs.


2 Cups Sugar

2 Cups Water

1/2 tsp. Cinnamon (divided)

1/2 tsp. Nutmeg

1/2 Cup Butter (divided)

6 Medium Apples

2 Cups Flour

1 tsp. Salt

3/4 Cup Shortening

1/2 Cup Milk

Preheat oven to 375 degrees F and grease a 9” x 13” baking dish. In a saucepan, combine 2 cups sugar, water, 1/4 tsp. cinnamon and nutmeg, and cook over medium heat, stirring constantly, until sugar is dissolved. Add 4 Tbsp. butter; stir until melted. Set syrup aside.

Peel, core and chop apples; set aside. Sift flour, baking powder and salt in a bowl. Cut in shortening until dough
resembles crumbs. Add milk and stir.

Divide dough into 6 balls. Using a rolling pin, roll each ball out to a 1/4-inch-thick square. Spoon apples into each square, reserving some for later. Combine remaining 2 Tbsp. sugar and 1/4 tsp. cinnamon; sprinkle mixture over apples. Dot with remaining 4 Tbsp. butter, then fold corners into center and pinch edges to form a star-shaped pouch.

Place bundles in baking dish and pour syrup over the top. Sprinkle any remaining apples around bundles. Bake 30 minutes, or until golden brown. Serve warm, spooning the syrup from the pan over the top. Top with whipped cream. Serves: 6.



2 Granny Smith Apples

2 1/3 Cups All-purpose Flour

1 1/2 tsp. Ground Cinnamon

1/2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/4 tsp. Salt

1/4 tsp. Ground Cloves

1/4 tsp. Grated Nutmeg

1 1/4 Cup Packed Brown Sugar

3/4 Cup Unsalted Butter

2 Large Eggs

1/2 Cup Tart Dried Cherries

1/2 Cup Walnuts


1/2 Cup Packed Brown Sugar

3 Tbsp. Unsalted Butter

3 Tbsp. Milk

1/2 tsp. Vanilla Extract

1 Cup Confectioners’ Sugar

1/2 Cup Walnuts

Cookies: Heat oven to 375 F. Line 3 large cookie sheets with parchment. Grate 1 apple on large holes of box grater. Chop remaining apple.

In a small bowl, whisk flour, cinnamon, baking powder, baking soda, salt, cloves, and nutmeg. In a large bowl, beat sugar and butter until fluffy. Beat in eggs, one at a time until well blended. Beat in flour mixture just until blended (dough will be thick). Stir in apples, cherries and walnuts.

Drop dough by heaping tablespoons onto prepared cookie sheets, 2-inches apart. Bake 10-12 minutes, until tops spring back when pressed. Transfer cookies to wire rack to cool.

Frosting: In a small saucepan, combine brown sugar, butter, and milk. Bring to a boil over medium heat, stirring occasionally. Boil for 2 minutes. Remove saucepan from heat; stir in vanilla. Let mixture cool about 2 minutes. Stir in confectioners’ sugar until smooth. Spread frosting in the center of the cooled cookies. Reheat frosting over low heat, if necessary, to keep it a smooth, spreadable consistency. Sprinkle with walnuts. Let stand until frosting sets.

Yield: 3 dozen cookies


1 1/2 Cups Basmati Rice

1 1/2 lbs. Green Beans (trimmed)

3 Tbsp. Vegetable Oil

1/2 tsp. Sugar

3/4 lb. Lean Ground Turkey

1 Clove Garlic (minced)

1 Small Half-sour Pickle (finely chopped)

2 tsp. Asian Chile Paste

1 Cup Chicken Broth

2 Tbsp. Low-sodium Soy Sauce

1 Tbsp. Dry Sherry or Rice Vinegar (not seasoned)

2 tsp. Cornstarch

Bring a large pot of water to a boil. Stir in the rice, cover and boil until tender, about 18 minutes; drain well and keep warm.

Meanwhile, preheat the broiler. Toss the green beans, 1 1/2 tablespoons vegetable oil and the sugar on a rimmed baking sheet. Broil, stirring once, until the beans are tender and charred, about 8 minutes.

Heat the remaining 1 1/2 tablespoons vegetable oil in a large skillet over high heat. Add the turkey and cook, breaking it up with a wooden spoon, until browned, 3 minutes. Add the garlic, pickle and chile paste and cook until the garlic is slightly golden, about 3 minutes.

Whisk the chicken broth, soy sauce, sherry and cornstarch in a bowl. Add the green beans to the skillet with the turkey mixture and cook, stirring, 1 minute. Add the soy sauce mixture and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Serve with the rice.

Yield: 4 servings