Halloween, chilly weather and pumpkin everything must mean fall has arrived!

 Monster Spaghetti Sauce                                                                                                                                                                                                   by Melissa Spelts Serving Size: 7

Halloween night is such a fun time for children. The idea of knocking on neighbors doors for pillowcases full of free candy is spookerific. As a mom, I’ve found myself so caught up in the parties at school and costumes that dinner comes last minute. These meals are quick and easy ways to fill those little bellies before they are overwhelmed with sweets.

I like my spaghetti sauce a little spicy. This is such a simple recipe. Just add a few things, a little meat and voila you are done.

In a saucepan add:

2 – 15 oz cans tomato sauce

1 – 15 oz – 1 can of diced jalapeño tomatoes, or diced Italian tomatoes if you don’t like it spicy. I like using these already seasoned cans of tomatoes. They make the sauce really yummy and I don’t have to add any additional spices to my sauce.

1 – can of tomato paste (for thickening)

1 pound of cooked ground beef.

For the Monster Spaghetti, I used meatballs from Costco. I warmed them up in the oven or microwave separately and added to the sauce.

Add a dollop of sour cream to each eyeball (meatball) and a sliced olive for the middle of the eye.

Add spaghetti noodles, garlic bread from the grocery store and your favorite veggie and you have a yummy meal.

Mummy Dogs

by Melissa Spelts

6 c. flour

1 pkg (1 Tbsp) yeast

3 tsp. sugar (optional)

1 tsp. salt

1/3 c. oil

2 ½ c. hot water

Mix 3 cups of flour, yeast, sugar, and salt. Add the hot water and oil. Mix together with a spoon and then add 3 more cups flour. Leave spoon in the bowl and stir down every 10 minutes for a total of 50 minutes. When the dough is ready to us,e spread flour on your counter and roll flat. Make small strips and wrap around a hot dog. Make sure to leave space for the mummies eyes.

I got this recipe from Brandy Avner and it’s become a family favorite. We use it for homemade pizzas, rolls, loaves of bread and cinnamon rolls. It’s super easy and you don’t need a Bosch to make it.

Pumpkin Chocolate Chip Cookies

by Bailey Carrillo

1 c. white sugar

1 c. crisco

1 egg

1 c. canned pumpkin

2 c. flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

½ tsp. salt

1 tsp. vanilla

1 ½ c. chocolate chips

Set oven to 350 degrees. Cream white sugar and Crisco; add egg and pumpkin. Mix in next 5 ingredients (flour, baking powder, baking soda, cinnamon, salt); add vanilla and chocolate chips. Drop from spoons onto a cookie sheet and bake for 12 to 15 minutes until edges of cookie are slightly browned. Makes about 2 ½ dozen cookies.

Yellow squash soup, warm meals, easy meal, winter soup yellow Squash Soup

by Bailey Carrillo at scratchkitchen2

1 small yellow onion

1 Tbsp butter

4 Medium summer squashes

4 Medium carrots

2 teaspoons (to taste) Knorr chicken bullion

1 c. cream

In a large pot dice and sauté the onion in butter. Cut off the ends of the squash and dice it leaving the skin on. Skin and dice the carrots. Add the squash and carrots to the sautéed onion. Put enough water in the pot to cover the contents. Add two teaspoons of Knorr chicken bullion powder and boil until the carrots can be mashed with a fork. Puree contents (including the liquid) then return to pot. Add enough water for consistency and 1 tsp Knorr bullion for each cup of water. Remove from heat and add one cup of cream. Serves for about 4.