This is the time of year when pumpkins are plentiful. They not only make great fall decorations, but they are also very good to eat.
    Here are a few ideas how to "pumpkin up"  chili or soup, macaroni and cheese or make a smoothie.
    Stir a cup of pureed pumpkin or you can even use canned pumpkin into chili or black bean soup to round out the flavor and thicken the texture
    Or how about adding it to your favor macaroni and cheese recipe? It adds flavor which you would not expect. (Children might not like it, but adults will).
    Or make a smoothie by blending pumpkin with vanilla yogurt, pumpkin pie spice, orange juice, frozen banana chunks and ice cubes. Really refreshing and has an unique.
    To make pumpkin quesadillas, mix 1/2 cup of pumpkin and 1 tablespoon of chipotle chili sauce and cover 2 flour tortillas with the mixture. Sprinkle grated cheddar over of the filling, place another tortilla on top of each, and cook them in a hot buttered skillet until the outside has turned golden brown.
    The filling for pumpkin French toast can be made by pulsing 8 ounces of cream cheese, 1/3 cup of pumpkin, 1 tablespoon of maple syrup, and 1/2 teaspoon of pumpkin pie spice in a food processor.
    To prepare the French toast, cut a pocket in the side of 4 slices of thick piece of your choice of bread, and stuff  bread with 2 tablespoons each of the pumpkin cream cheese. Mix together 4 eggs, 1 cup of half and half, 1/4 cup of maple syrup, and 1/4 teaspoon of pumpkin pie spice. Add the bread to the mixture, allow it to soak for 1 minute, and cook the slices on a hot buttered skillet until they are golden brown.
************
    Our final pumpkin recipe is for a dip.
Pumpkin Dip
2 cloves garlic (Of course I leave
    out)
1 15 oz. can chickpeas, drained
    and rinsed
1 15 oz. can pure pumpkin
2 tsbp. almond or peanut butter
1 tsp. ground cumin
Juice of one lemon
1 tsp. olive oil
1/2 tsp. salt
Dash cayenne pepper (again
    optional)
    Puree all ingredients, in food processor or blender.
    Add ice water until the consistency is achieved. Pour into shallow bowl and decorate with chopped olives.

As promised, here are several quick and easy recipes for your children and you to make to enjoy Halloween and even share with their classmates at school.
    The first one has two versions, getting the same results. One has slightly less sugar. The other works well also. The Chef has made them with grandchildren and they both had a good time.
Monster Mouth (Sugar)
1 roll (16.5 oz) refrigerated
     peanut butter cookies (or you
    can make your own). I used
    already made (surprise!)
3/4 Cup hazelnut spread with
     cocoa
1 Cup miniature marshmallows
    Heat oven to 350°F. Shape dough into 16 balls. On un-greased cookie sheet,  3 inches apart.
    Bake 15 to 17 minutes or until light golden brown. Cool 2 minutes;

This fall-favorite dessert is perfect for any time of the year and is one that everyone will love. Have all the taste of apple pie without any of the guilt. This sweet treat is for calorie counters and has only 160 calories per serving and is a perfect size for you next family get-together!
Apple Walnut Crisp Recipe
    The Chef suggests using Golden Delicious apples since they are common to find year-round, but you can also use locally grown apples (many in the area)  when in season, for even more flavor.
    This recipe is stuffed with sweet cinnamon apples and chopped walnuts for a sweet, melt-in-your-mouth center. The apple crisp’s topping contains oats, brown sugar, ginger, cinnamon, nutmeg and sea salts to create an impeccable crumble finish.
    Chef Tip: top with a dusting of cinnamon.

Did you know that October is National Pizza Month? Well it is. So the Chef thought it might be a good idea to give reader different suggestions for tasty pizzas. Chef has tried several, some were OK others great, but you decide.
Making Your Own Pizza Dough
    Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. Make a well and add 1 1/3 cups warm water, 1 tablespoon sugar and 1 packet yeast. When foamy, mix in 3 tablespoons olive oil; knead until smooth, 5 minutes. Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour 30 minutes. Divide into two 1-pound balls. Use 1 pound per recipe unless noted.
Cooking Dough
 Place pizza stone or an inverted baking sheet on the lowest oven rack and preheat to 500 degrees.
 Stretch 1 pound dough on a floured pizza peel, large wooden cutting board or parchment paper.
 Top as desired, then slide the pizza (with the parchment paper, if using) onto the stone or baking sheet. Bake until golden, about  15 minutes.
    NOTE: As usual, Chef does not make it homemade. You may  purchase pre-made dough. It works just as well in my opinion, but that is how I fly.
 Margherita Pizza
 Stretch dough into two thin 9-inch rounds. Top each with 1/2 cup crushed San Marzano tomatoes, dried oregano, salt, pepper and olive oil; bake until golden. Sprinkle with 1/2 pound diced mozzarella, torn basil and salt. Bake until the cheese melts, then drizzle with olive oil.

    We have done recipes for sugar-free, gluten free, cookies, pies, main dishes, etc., but I guess we can't leave out our furry friends. I would not make these myself, so they have not been tried by the chef, but I'm sure they are good and a good way to save money.

With all the holiday recipes we are about to preview, we didn't want to leave out our friends who have to have gluten free recipes. They too need to have a great holiday season.
    So with this in mind, here are a few recipes which feature main course meals.
    In a couple of weeks, they will be included in the Halloween, Thanksgiving, and Christmas recipe lists.
Zucchini with Chickpea and Mushroom Stuffing
    A great vegetable dish that can be used as a centerpiece or as a side. Can be lovely when served with tomato based sauce and a green vegetable, or I have even had them with traditional roasted vegetables at Christmas."
4 zucchini, halved
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed 1/2
(8 ounce) package button
 mushrooms, sliced
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin,
    or to taste
1 (15.5 ounce) can chickpeas,
     rinsed and drained
1/2 lemon, juiced
2 tablespoons chopped fresh
     parsley sea salt to taste
ground black pepper to taste
     Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.

    With all the fall harvest just about coming to an end, this would be a good time to cook them all and freeze them.
    One way I like to freeze extra food I have either cooked or leftover, is to make up "TV" dinners. I have plastic trays which have several slots and I place a piece of meat, which might be leftover from a supper and then freeze it.
    Then the next time I might have leftover potatoes, which I place in the same container; vegetables, desserts, etc.
    This way when I am in a hurry, I just pull one or two out for a real quick dinner. That makes quick work or no work out of suppertime.
    You may also use the vegetables and fruits you have harvested, especially if you don't can them.
    Another way to use up leftovers or the harvest is to cook them and if vegetables place them in a big container in your freezer. Then when it is time to make soup on one of the cold winter days, you will have a good start on the vegetables you need. You might have to add a few other items, which don't freeze well, but it is all cooked and just need to be reheated.

  Even if the weather seems to be more summer like, fall is coming soon. Here are some good meals for fall.
Chicken Pot Pie
    A delicious chicken pie made from scratch with carrots, peas and celery.
1 pound skinless, boneless chicken breast halves - cubed
1 Cup sliced carrots
1 Cup frozen green peas
1/2 Cup sliced celery
1/3 Cup butter
1/3 Cup chopped onion
1/3 Cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 Cups chicken broth
2/3 Cup milk 2 (9 inch) unbaked
    pie crusts
    Why not try to add a little flavor to the  dish with  chicken broth
    Preheat oven to 425 degrees F (220 degrees C.)

    With school being back in session and football, volleyball, and cross country practice, the Chef thought it would be a good time to give you some recipes you can make in your slow cooker.It stays hot for a long time and when you athlete of band member or cheerleader comes home after practice, it will be ready to eat.
Slow Cooker Buffalo Chicken Sandwiches
    This is a spicy, hearty sandwich that will please those who love buffalo chicken wings. If you like, top these with blue cheese or ranch dressing.
4 skinless, boneless chicken
     breast halves
1 (17.5 fluid ounce) bottle buffalo
     wing sauce, divided 1/2
(1 ounce) package dry ranch
     salad dressing mix
2 tablespoons butter
6 hoagie rolls, split lengthwise
    Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
    Once the chicken has cooked, add  butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.
    Add a few chips and milk and its ready to be served.

    Now that school is in session, the chef sat down and talked to a few students asking for suggestions for their lunch boxes. Here are some of their ideas.
Lunch Box Pita Pockets
    Kids can assemble these pita meals themselves, right there at the lunch table
1/2 Cup deli ham, chopped
    Honey Ham
1/2 Cup shredded lettuce
1/4 Cup shredded carrot
1/4 Cup ranch dressing
1 pita bread round, cut in half
    Place ham, lettuce, and carrot in a resealable plastic bag. Pour ranch dressing into a small resealable container. Wrap  pita bread in plastic wrap.
    Pack the ham mixture, ranch dressing, and pita bread along with a spoon in a lunch box or bag until lunch time.
    Assemble pita pocket by spooning the ham mixture into each pita half and drizzling the ranch dressing on top.
    Chef's note: variations include chopped pepperoni, mozzarella cheese, and pizza sauce; chopped bacon, shredded lettuce, chopped tomato, and Ranch dressing; or sliced apples and peanut butter.

    Here are the final, really dangerous canning mistakes. Plus a list of some minor mistakes which won't help the taste of your product
    Major Canning mistake: Cooling pressure canner under running water. Calculations as to the processing time include the residual heat during the normal cool-down period as part of the canning process. Hurrying this process will result in under-processed food; siphoning of liquid from the jars and jar breakage may also occur.
    Letting food prepared for "hot pack" processing cool in the jars before placing them in the canner for processing. The heat curves are based on the food being hot at the beginning of the processing. The product could be under-processed.

    It is the time of season when you have a great variety of vegetables being harvested out of your home gardens. What to do with them?    
    One thing you could give them to me, (kidding) my garden only produced several cukes, and tomatoes, a couple of watermelons (the size of grapefruit) and one lonely pepper.
    Or you could can them. This recipe works with radishes, cukes, peppers, and of course cukes.
    Here are a few "no nos" or canning mistakes to prevent illness:
    Making up your own canning recipe: Without testing by experts, you will not know how long the products needs to be processed to be safe.
    Adding EXTRA starch, flour or other thickener to recipe. This will slow the rate of heat penetration into the product and can result in under cooking.
    Adding EXTRA onions, chilies, bell peppers, or other vegetables salsas., The extra vegetables dilute the acidity and can result in botulism poisoning.

Since Left Handers Day is August 13, the Chef thought it would be a good time for get recipes out for LEFTovers. So here is goes.

    It is about the season when tomatoes, squash, and zucchini are plentiful. Sometimes you might be overrun with the produce. What to do with them. You give them to your neighbors of course, but here are a few recipes you might try to use them up.
    The first one uses both zucchini and tomatoes. It is a simple vegetable dish that goes great with grilled meats or poutlry.
    Tomato Zucchini Casserole
11/2 cups grated Cheddar cheese
1/3 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced
1/4 cup butter
2 tablespoons finely chopped onion
3/4 cup fine bread crumbs
    Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan. In  large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
    Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.

Beat the Heat With an Old Fashioned Ice Cream Social
    "I scream, you scream, we all scream for ice cream!" How many times did you sing that when you were younger? I know I did. As a kid, one of my favorite treats was an ice cream sundae. As an adult, it still is!
    Why not invited some family and friends over this weekend and t create a sundae bar.  Here's the scoop on a few of my favorite toppings.
    Hot fudge is a classic. While recipes have the same foundation, there are many variations on how to make it.