Hello, Hesperia and "Happy Fall."

This is my favorite season. It's time to start baking and getting ready for the holidays ahead. I usually start with the pumpkin cookies and go from there. My grandchildren love going to the pumpkin patch. This year they grew some in their garden and were delighted. They all help Shalon in the kitchen and make lots of "messes" too. Fun, fun, fun!

I've been having some problems with my back for over a month and unable to cook as much. Gary has been helping me a lot, so I've been searching my files for a few simple leftover recipes. They can be made ahead and frozen too. This is for you, Gary, and anyone helping other people. They are very good recipes. Feel free to call if you have a problem. I told my husband, if your grandkids can do it, so can you. And he is!

Have a wonderful Thanksgiving. See you next month.

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I've been asked to repeat this wonderful recipe from my cousin Jeana Christofferson, who lives in Utah. Once again, thank you, Jeana.

Jeana's Pumpkin Cookies
1/2 cup shortening
1 cup sugar
1 cup pumpkin
1 egg
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt

Cream shortening, sugar and pumpkin; add eggs and mix well. Add sifted dry ingredients and mix well. Drop a spoonful onto cookie sheet. Bake in a 375-degree oven for 10 to 12 minutes.

Frosting
3 tablespoons butter
4 teaspoons milk
1/2 cup brown sugar
1 cup powdered sugar
3/4 teaspoon vanilla

Cook butter, milk and brown sugar until dissolved. Cool and add powdered sugar. Add vanilla and spread on warm cookies.

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"To be thankful is to be full of thanks."
- Charlene Peters

Shalon's Old Fashioned Sugar Cookies
1/2 cup sour cream
1 teaspoon vanilla
1 egg
1 cup sugar
1/2 cup real butter, softened
1/2 teaspoon salt
1 teaspoon soda
3 cups flour

In a bowl, cream together butter, sugar, egg and vanilla. Sift flour, soda and salt together. Add half of the flour mixture to creamed mixture. Mix well then add the other half. Roll out dough to quarter inch thickness, then cut. Bake for 10 minutes in a 375-degree oven. Frost cookies when cool.

Butter Cream Frosting
3/4 cup real butter
3/4 cup shortening
4 2/3 cups powdered sugar
1 1/2 teaspoon lemon juice
1 1/2 teaspoon vanilla
1/3 cup water

Mix butter, shortening and sugar. Beat until very creamy. Add lemon juice and vanilla. Mix until well blended. Add water and mix until very light.

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"Food imaginatively and lovingly prepared, and eaten in good company, warms the being with something more that the mere intake of calories."
- Marjorie Rawlings

If you don't like mincemeat, you just might change your mind after making these cookies. They are very different and very good. Give them a try.

Charlene's Mincemeat Cookies
1 cup shortening
1 1/2 cups sugar
3 eggs
3 cups flour, unsifted
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups ready-to-use mincemeat (in the jar, not the box)

Preheat oven to 375 degrees and grease a baking sheet. In a large bowl, beat shortening and sugar until fluffy. Add the eggs and mix well. Gradually add in the dry ingredients, mixing well after each addition. Stir in mincemeat and combine well. Drop by teaspoonfuls about two inches apart on baking sheet.

Bake 8 to 10 minutes. Completely cool cookies before covering. For softer cookies, cover when slightly cooled.

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"Whenever you are sincerely pleased you are nourished."
- Ralph Emerson

This is a simple and delicious recipe for left over turkey.

Charlene's Turkey Casserole
2 to 3 cups cooked turkey
*Mrs. Cubison's "10 minute recipe" regular dressing mix (use both envelopes)
1 can cream of chicken soup
Water

Place turkey in bottom of a 9 x 13 pan. Top with dressing mix. Mix together soup and half can of water. Pour over dressing. Cover with foil. Bake, in a 350-degree oven for 20 minutes or until thoroughly heated.

*If you cannot find the dressing mix envelopes, you can use two packages of Mrs. Cubison's breadcrumbs.

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"Everything should be made as simple as possible, but not simpler."
- Albert Einstein

Here's another great recipe for left over turkey.

Charlene's Turkey Paprika
1 package noodles
1/4 cup butter
2 cups fresh mushrooms, sliced
1 cup onion, sliced or chopped
1 clove garlic, crushed
1/4 cup flour
3 tablespoon paprika
2 1/2 cups chicken stock (turkey stock if you boiled neck, etc. and didn't use)
1 tablespoon lemon juice
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
3 cups turkey, chopped
1 1/2 cups sour cream

Cook noodles and set aside. In large skillet melt butter. Sauté mushrooms, onion and garlic. Add flour and paprika. Remove from heat and add stock, lemon juice, salt, pepper and bay leaf. Simmer for 10 minutes and remove bay leaf. Add turkey and simmer for another 10 minutes. Stir in sour cream. Heat but do not boil. Serve over cooked noodles.

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"We do not remember days, we remember moments."

- Cesare Pavese