Dinner in a Pumpkin

1- medium sized pumpkin, cleaned (you can leave a little stringy stuff)
1 lb ground beef
1 onion, chopped
2 T soy sauce
2 T brown sugar
1 container of fresh mushrooms, sliced
1 c. cream of chicken
1-1/2 c. rice, cooked
1 can of sliced water chestnuts, drained

Pre-heat oven to 400. Place prepared pumpkin on a baking sheet. Cook pumpkin for 30 min. or until it is semi-soft (this will vary depending on thickness of pumpkin).
Meanwhile:
Cook ground beef adding onions and mushrooms until both are wilted. Add soy sauce, brown sugar, cream of chicken, cooked rice and water chestnuts. Combine well. Place ingredients in partially cooked pumpkin. Bake for 30-40 min (until the insides are warm) at 400. Serve directly from pumpkin and enjoy a festive meal.

Pumpkin Choco Chip Cookies

Chocolate Chip Pumpkin Cookies
from allrecipes.com with modifications by Christina
INGREDIENTS:
1 cup butter
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1-1/2 (15 ounce) can pumpkin
puree
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 cup semisweet chocolate
chips
1 cup chopped walnuts
(optional)
DIRECTIONS:
1.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2.
In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.
3.
Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.

Enchilada Casserole

Tonight's Dinner

1 lb ground beef
Corn tortillas (it's very important that you use corn, not flour).
1 T chili powder
1 clove garlic, crushed
1 diced onion
1 can enchilada sauce (10 oz)
1 can kidney beans, drained
1 can corn, drained
2 c. grated cheese of your choice

Brown onions, add ground beef until cooked. Next add kidney beans, chili powder, grlic, corn, enchilada and tomato sauce. Spray a 9X11 pan, cover bottom layer in corn torillas. Add a layer of ground beef mixture, then cheese, then tortillas, etc. Continue layering unil pan is full. Cover with foil and bake at 350 for 30 min (Uncover the last 10 min). Serve with sour cream if desired.