Cranberry Salsa

1 pkg. fresh cranberries (run through the food processor or use a hand chopper)
1 chopped jalapeno
1 cup chopped cilantro
2/3 cup sugar
juice from one lime

Mix all together & serve with chips or crackers.

(Add more or less of each ingredient based on your taste.)

Cauliflower Casserole

This recipe was adapted from Taste of Home here.

1 medium head cauliflower, broken into florets
1 c (8oz) sour cream
1 c (4oz) shredded cheddar cheese
1/2 c crushed cornflakes
1/2 c diced orange or red sweet pepper
1/2 c diced yellow sweet pepper
1/4 c grated Parmesan cheese
Paprika

Place 2 in. of water in a large pot and place steaming basket, making sure that it is not submerged under water.  Add cauliflower to steaming basket and cover the pot.  Set the burner to medium high heat for 10 minutes, or until cauliflower is crisp, yet tender. 

If you do not have a steaming basket, place 1 in. of water in saucepan; add cauliflower, and bring to a boil.  Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender.

In a large bowl, combine cauliflower, sour cream, cheddar cheese, cornflakes and peppers.  Put into a greased 2 qt. baking dish.  Sprinkle with Parmesan cheese and paprika.

Bake, uncovered, at 325° for 30 minutes or until heated through.

Pumpkin Spice Cake

1 chocolate cake mix
2 tablespoons pumpin-pie spice
2/3 cups pumpkin
1/4 cup softened butter
3 eggs
3/4 cup water
1 cup finely ground pecans

Heat oven to 350 degrees. Lightly grease pan(s). I use the Great Pumpkin Pan from Williams Sonoma, which makes a beautiful cake, but you can also use 2 rounds or a rectangle pan.

Place all ingredients in a large mixing bowl and beat using a mixer set on medium-high speed until batter is smooth.

Fill cake pan(s). Bake for about 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack before frosting.

If you are using the Great Pumpkin Pans, trim the cake halves before stacking to make a clean shaped cake. Top with cream cheese frosting, a vanilla glaze or other icing.

Pumpkin Bread

1 can (15 oz.) pumpkin
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 large eggs
3 cups all-purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts, if desired (I leave them out)

Heat oven to 350 degrees. Grease bottoms only of two 8" loaf pans.

Mix pumkin, sugar, oil, vanilla and eggs in a large bowl. Stir in remaining ingredients except nuts. Then stir in nuts if desired. Divide batter evenly between pans.

Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes in pans on wire rack. Then, loosen sides of loaves with a knife and remove from pans. Place on a wire rack to cook completely.

Wrap tightly and store at room temperature for up to 4 days. Refrigerate for up to 10 days.

Pumpkin Crumble

Here is the pumpkin dessert recipe from the LIFE Group Thanksgiving dinner.

1 pkg. yellow cake mix
1 16oz. can solid pack pumpkin
1 12oz. can evaporated milk
3 eggs
1 C brown sugar
1/2 C granulated sugar
4 tsp. pumpkin pie spice
1/2 tsp. salt
1 C chopped pecans (I omitted, but I'll bet it would be good, if you like nuts!)
1 C melted butter
Whipped Topping

Preheat oven to 350 degrees. Grease bottom of 9x13-inch pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Optional: Top with pecans. Drizzle with melted butter. Bake for 50-55 minutes or until golden. Cool. Serve with whipped topping.