SOUTHWEST SPAGHETTI SQUASH

SERVES 4 

Ingredients

1 spaghetti squash (3 pounds)
1 (14 ounce) can Mexican-style tomatoes, undrained
1 (14 ounce) can black beans, drained and rinsed
3/4 cup monterey jack cheese, divided
1/4 cup finely chopped cilantro
1 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon black pepper

Directions

1Preheat oven to 350°F.
2Cut squash in half lengthwise.
3Remove and discard seeds.
4Place squash, cut side down, in greased baking pan.
5Bake 45 minutes to 1 hour or until just tender.

6Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl.

7Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.
8Spray 1 1/2 quart casserole with nonstick cooking spray.
9Spoon mixture into casserole.
10Sprinkle with remaining 1/4 cup cheese.
11Bake uncovered, 30 to 35 minutes or until heated through.
12Serve immediately.

PUMPKIN SPICE CHOCOLATE CHIP CAKE

PUMPKIN SPICE CHOCOLATE CHIP CAKE

1 pkg. yellow cake mix
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
2 eggs
1/4 c. water
1 (16 oz.) can pumpkin
1 (16 oz.) pkg. chocolate chips

Blend cake mix with dry ingredients. Mix in eggs, water and pumpkin. Stir in chocolate chips. Pour into greased and floured 10 inch bundt pan. Bake 350 degrees 45 minutes or until cake tests done. Cool on rack 10 minutes. Remove from pan and cool completely. Mix glaze and drizzle over cake.

GLAZE:
1 c. powdered sugar
2 tbsp. milk
1 tsp. cinnamon
Few drops of orange food color

Applesauce Cookies

Makes 24

Ingredients:
3/4 cup shortening
1 cup packed brown sugar
1 egg
1/2 cup applesauce
2 1/4 cups all-purpose flour 1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1 cup raisins
1/2 cup chopped walnuts

Directions:
1. Preheat oven to 375 degrees F ( 195 degrees C ). Grease cookie sheets.
2. In a large bowl, cream the shortening, sugar, and egg. Stir in the applesauce. Sift together the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Then mix in the raisins and nuts.
3. Drop by teaspoonfuls onto the prepared cookie sheets. Bake 10 to 12 minutes in the preheated oven. Remove to cool on wire racks.

Servings Per Recipe: 24
Calories: 158  Total Fat: 6.8g  Cholesterol: 9mg  Sodium: 81mg 
Total Carbs: 23.4g  Dietary Fiber: 0.6g  Protein: 1.7g

from Allrecipes.

My Mom made these cookies and they are really good. The texture is was makes them special for me - they are sorta crispy on the outside, but fluffy on the inside. So good!