Zingy tomato, corn & avocado salad (Kim)

1 (16 oz) pkg. frozen corn kernals
2 (2.25 oz.) cans sliced ripe green olives, drained
1 red bell pepper, chopped
1 small onion, diced
5 cloves garlic, minced
1/3 c. olive oil
1/4 c. lemon juice
3 tbsp. cider vinegar
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. ground black pepper
4 avocados, peeled and diced

In a large bowl mix corn, olives, pepper and onion.
In a small bowl mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the fridge 8 hours or overnight. Stir avocados into the mixture before serving.

Pumpkin Muffins (Kim)

4 eggs
2 c. sugar (I use brown)
1/2 c. oil
1 c. milk
1 3/4 c. canned pumpkin (not pie filling)
3 c. flour
1 tbsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 c. dried cranberries (or raisins)

Beat eggs slightly. Add sugar, oil, pumpkin and beat thoroughly. Add dry ingredients and mix. Stir in cranberries. Fill greased muffin cups 2/3 full.
Bake 375˚ for 15-20 minutes.
Yield 18-24 good-sized muffins.

Holiday Punch (Kim)

Despite the ingredients, it is light tasting!

2 melted medium-sized tubs of Hagendas vanilla ice-cream
1/3 c. orange liquer
1/3 c. brandy
1/3 c. rum
2 c. orange juice
cloves
1/2 tsp. cinnamon
sprinkle of ginger

Just before serving mix in 1/2 bottle of ginger ale. Grate nutmeg on top.
Delicious.

Applesauce Cake (from the Moravian Cookbook) (Kim)

2 1/2 c. flour
2 c. sugar
1 1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 c. water
1/2 c. shortening
2 eggs
1 1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1 1/2 c. applesauce
1 c. raisins
1/2 c. chopped walnuts

Heat oven to 350˚. Grease a 9x13 pan or two 9" rounds.
Beat all ingredients on low speed for 30 seconds. Beat on high speed for 3 minutes. Pour into pan. Bake until toothpick comes out clean - 60-65 minutes for 9x13, 50-55 for rounds.
For small cake: cut ingredients in half and bake in a 9x9 for 50-55 minutes.

Toffee Squares (quick and easy!) (Kim)

warning: addictive

saltine crackers (enough to cover the bottom of a 9x13 pan)
1 c. butter
1 c. brown sugar
3/4 c. chopped walnuts (optional)
2 c. chocolate chips

1. Grease bottom of pan and line with crackers (they fit perfectly).
2. In pot over medium heat bring butter and sugar to a boil. Boil 3 minutes stirring constantly. Remove from heat and pour over crackers.
3. Bake in over at 400˚ for 5-6 minutes.
4. Pour chocolate chips over top and let sit for 1 minute. Then spread the melted chocolate evenly over toffee.
5. Sprinkle with nuts. Cool at least an hour in the fridge. Delicious!!
*note: when I made this the first time, it would have been better to use just a bit less of the caramel mixture, as when I poured it on top, some flooded underneath the crackers and made it a tiny bit tougher to remover from pan. Also, I found I didn't need quite all the chips. I think 1 3/4 did the job.

Sweet Potato, Carrot, Apple & Red Lentil Soup (Sandra)

1/4 c butter
2 lg sweet potatoes, peeled & chopped
3 lg carrots, peeled & chopped
1 apple, peeled & chopped
1 onion, chopped
1/2 c red lentils
1/2 tsp minced fresh ginger
1/2 tsp black pepper
1 tsp salt
1/2 tsp each: cumin, chili powder, paprika
4 c veg broth
plain yogurt for garnish

Melt butter in large heavy pot. Add chopped veggies & saute till softened. Stir in lentils, seasonongs & broth. Bring to a boil, then reduce heat, cover and simmer for 30 min. Puree soup until smooth. Serve with yougurt for garnish.