Pumpkin Mac and Cheese

Source: Better Homes & Gardens
Makes 8 servings


2 cups dried elbow macaroni
2 TB butter
2 TB flour
1/2 tsp salt
1/2 tsp pepper
1 cup whipping cream
1 cup milk
4 oz. Fontina cheese, shredded (1 cup)
15 oz. can pumpkin
1/2 tsp dried sage
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese
1/3 cup finely chopped walnuts
1 TB olive oil

1.  Preheat oven to 350.  Cook macaroni according to package directions.  Drain & return to pot.
2. In medium saucepan, melt butter over medium heat.  Stir in flour, salt & pepper.  Add cream & milk; cook & stir over medium heat until slightly thickened & bubbly.  Stir in Fontina, pumpkin, & sage until cheese is melted.  Stir sauce into pasta; transfer to oiled 13 x 9 baking dish.
3.  In small bowl combine bread crumbs, Parmesan, walnuts, & oil.  Sprinkle over pasta.  Bake uncovered 30 minutes or until bubbly & browned.  Let stand 10 minutes before serving. 

Peanut Butter Brownies

Source: Clean Eating (modified by Aimee)

4 oz. dark chocolate chips
3 TB butter
2 eggs, beaten
1/2 cup evaporated cane juice (or brown sugar)
1 tsp vanilla
1/3 cup spelt flour (or whole wheat pastry flour)
2 TB cocoa powder
3 TB smooth peanut butter

1. Preheat oven to 350.  In large microwave-safe bowl, combine chocolate & butter.  Heat 30 seconds, stir, and repeat until melted.  Stir in eggs, sugar, & vanilla.  Stir in flour & cocoa powder until just mixed.
2.  Spread batter into oiled 8-inch square baking dish.  Dot surface of batter with peanut butter; swirl through batter with a butter knife. 
3.  Bake 16 minutes or until cooked in the middle.  Let cool 20 minutes before slicing. 

Slow Cooker White Bean Chili

Source: Fresh from the Vegetarian Slow Cooker
(slightly modified by Aimee)

1 1/2 cups water

15 oz. can crushed tomatoes
2 cans (15 oz. each) white beans, drained & rinsed
(Great Northern beans work well)
15 oz. can hominy, drained & rinsed

1/2 cup chopped onion
2 cloves garlic, minced
1 jalapeno chile, seeded & chopped (optional)
1 TB chili powder
1/2 tsp cumin
1/2 tsp oregano
2 tsp cilantro
salt & pepper to taste

Combine all ingredients in slow cooker.  Cover & cook on low 6 hours. 

Plum Crisp

Source: PCrocker (Food.com)

Filling:
2 cups sliced plums
1/2 TB flour
1 TB sugar
1/2 tsp vanilla
1/4 tsp cinnamon

Topping:
6 TB flour
6 TB oats
1/4 cup brown sugar
pinch of salt
2 TB butter, melted

1. Preheat oven to 350 degrees. In a medium bowl toss plums, flour, sugar, vanilla, and cinnamon together.  Pour into ungreased 1 1/2-quart baking dish.
2. In a small bowl combine all topping ingredients. Mix with a fork until crumbly. Distribute topping mixture evenly over plums.
3. Bake 40 minutes or until topping is crispy and golden brown.