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Make Life Easier!

It can be a real hassle sitting at the dinner table arguing with a two year old about why he has to eat his vegetables or trying to convince your ten year old to eat a carrot stick instead of a brownie. It takes a lot of creativity to get all of the family members to eat the five to nine recommended servings of fruits and vegetables per day. Here is an option to make things easier for you. Just as Jessica Seinfeld talks about in her book, Deceptively Delicious, (which I highly recommend) we can add purees of healthy, nutrient-packed, organic fruits and vegetables to our meals and even our desserts by using purees.

The recipes I have put on this site include either a vegetable or a fruit puree, sometimes even multiple purees. By adding these purees, you are increasing the amount of fruits and vegetables eaten and you are often able to decrease the amount of fats or oils that a recipe calls for.You can lower the calories in a recipe while at the same time adding more flavor. It is easy, convenient, and your children will never realize that you are getting them to eat their veggies.

Make the purees yourself or let me make them for you. I order organic produce in bulk through Sprouts Marketplace. I steam the produce until it is just tender enough to puree. I then freeze the puree in ice cube form to avoid any unnecessary cooking that would lead to the loss of valuable nutrients. I freeze the puree in ice cube form to make it easier to add them to your recipes. Start adding puree to your recipes and you will quickly see just how easy it is to get your family to eat their fruits and vegetables.


Big Batch Vegetable Soup
2 tablespoons olive oil
2 cups chopped onions or leeks
1 cup thinly sliced celery
2 teaspoons Italian seasoning
3 cans (14.5 ounces) vegetable or chicken broth
1 can (28 ounces) diced tomatoes with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables (I like to do potatoes, cabbage, carrots, zucchini, yellow squash)
4-6 cubes of pureed Carrots, Cauliflower, Sweet Potato or Butternut Squash

Heat oil in a large stockpot over medium heat. Add onions, celery and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.Add broth, tomatoes and their juice, tomato past, and 2 1/2 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.Add vegetables and puree to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper as desired.

Creamy chicken soup
1/2 lb. baby carrots, sliced lengthwise and then crosswise
1 med. red onion
few stalks celery, sliced
3 Tbsp. chicken bouillon
1/2 Tbsp. basil
4 red potatos, sliced thin
1 C. broccoli florets (no stalks)
1/2 C. frozen peas
1 ½ C. milk
4 cubes of pureed Carrot or Butternut Squash
1/2 C. flour
1 C. diced cooked chicken
8 oz. cheese, diced

Boil until tender carrots, onion and celery, water in the pot should just cover the vegetables. Toss in the bouillon and basil as it boils. Add potatoes, broccoli and peas. Boil for 5-10 mins. or just until potatoes start to tender. In a separate bowl, whisk milk, carrot or butternut squash puree and flour together until smooth. Stir into pot. Add cheese and chicken. Simmer and stir until cheese melts and potatoes are perfect.

Hamburger Soup
1 1/2 lbs. hamburger
2 c. cubed potatoes
3 carrots, diced
2 onion, chopped
3 T. minced parsley
3/4 c. diced celery
1 bell pepper, chopped (opt)
1 qt. tomatoes
1 T. sugar
1 bay leaf
1 garlic clove minced
1 tsp. Worcestershire sauce
3 T. catsup
Salt and pepper to taste
1 ½ qt. water
4 cubes of pureed carrots
4 cubes of pureed butternut squash or sweet potato

Combine all ingredients except puree together and bring to a boil. Simmer for 3 hours. Add puree during the last 30 minutes of cooking.

Tortilla Soup
4 chicken breasts
1 onion, chopped
2 cans beef broth
2 cans chicken broth
1 can tomato sauce
4 cubes of pureed butternut squash, carrots or sweet potato
1 tsp cumin
1 tsp chili powder
salt to taste
Worcestershire sauce to taste

Boil chicken, cut or shred it. Add all ingredients together and cook over heat until good flavor. Pour into bowls and add as a garnish: cilantro, diced tomatoes, shredded cheese, avocado, and squeezed lime.

Pear Soup
6 pears
4 cubes of pureed Sweet Potato or Apples
3 tablespoons lemon juice
3 tablespoons butter
1 tablespoon minced fresh sage leaves
1/2 cup packed light brown sugar

Peel, halve and core the pears. In a large bowl, toss pears with puree and lemon juice to prevent oxidization. Melt butter in an ovenproof skillet over medium-low heat, let cook until butter begins to brown. Add sage to butter, allow caramelizing. Add brown sugar and a pinch of salt. Add pears to mixture, and roll them around to coat thoroughly.Broil pears in skillet, stirring occasionally, until pears are light brown, about 15 minutes.Puree pears and brown butter mixture in a blender until smooth. Pour into room temperature soup. If preparing ahead of time, refrigerate and reheat slightly before serving.

Taco Soup
2 lbs ground beef
1 med onion
1 tsp salt & pepper
1 packet ranch dressing mix
1 packet taco seasoning
2 4oz cans diced green chilies
1 can diced tomatoes
1 can pinto beans - drained
1 can white beans - drained
1 can black beans
1/2 small frozen bag of corn
4 cups water
4-6 cubes of pureed Carrot, Spinach, or Butternut Squash
2 Tbs chili powder

Brown beef with onion, salt and pepper. Drain the grease. Add remaining ingredients except for toppings. Cook over low heat for one hour. Serve in large bowls with cheese, chips and sour cream.

Quick Vegetable Soup
2 cans (14 oz) Chicken broth
4 cubes of pureed Yellow Squash, Carrots or Butternut Squash
½ tsp basil
¼ tsp garlic powder
1 can diced tomatoes
1 package (about 9 oz) frozen mixed vegetables (about 2 cups)
1 cup uncooked macaroni
Cooked and diced chicken, ground beef or turkey (optional)

In medium saucepan mix broth, basil, garlic powder, tomatoes, and vegetables. Over medium-high heat, heat to boil. Stir in macaroni and optional meat. Reduce heat to medium. Cook 15 minutes or until macaroni is done, stirring occasionally.

Main Dishes

Chicken and Rice
4 chicken breasts cut in half
1 pkg. onion soup mix
1 c. rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 ½ cans of milk
4 cubes of pureed butternut squash, carrots, or yellow squash

Place chicken in a 9x13 pan. Mix onion soup mix, rice, cream of chicken and cream of mushroom soups, milk, and puree over chicken. Bake, covered with foil in a 350 degree oven for 1-1 ½ hours.

BBQ Turkey Burgers
¼ cup chopped onion
¼ cup BBQ sauce, divided
2 cubes of pureed Butternut Squash, Spinach, or Carrot
2 T. dry breadcrumbs
2 t. prepared mustard
¾ t. chili powder
½ t. garlic powder
¼ t. salt
1 lb. ground turkey

Combine onion, 2 T. BBQ sauce, puree, breadcrumbs, and the next 5 ingredients (breadcrumbs through turkey) in a medium bowl. Divide turkey mixture into 4 equal portions, shaping each into a 1 ½ inch thick patty.Heat a grill pan coated with cooking spray over medium high heat. Place patties in pan; cook 7 minutes on each side or until done.

Baked Beans
10 slices cooked bacon cut into pieces
½ lb. ground beef or turkey
½ c. chopped onions
Brown all together.

1/3 c. sugar
1/3 c. brown sugar
2 T. molasses
¼ c. bbq sauce
4 cubes of pureed Carrots or Butternut Squash
¼ c. ketchup
2 T. prepared mustard
½ t. salt
½ t. pepper
½ t. garlic powder
1 c. crushed pineapple with juice
16 oz. kidney beans (drained)
16 oz. butter beans (drained)
16 oz. pork n beans

Mix all together and bake at 350 degrees for 1 hour.

Sweet & Smoky BBQ Beans
1 medium onion, halved and thinly sliced (1/2 cup)
1 red or green sweet pepper, chopped (3/4 cup)
2 large ripe tomatoes, chopped (2 cups)
3 15 oz. cans kidney beans, rinsed and drained
1 8 oz. can tomato sauce
4 cubes of pureed Carrots, Butternut Squash or Apples
1 8 oz. can crushed pineapple, undrained
1 Tbsp. molasses or maple syrup
1 Tbsp. Worcestershire sauce

Coat large saucepan with cooking spray. Heat over medium heat. Add onion and sweet pepper. Cook and stir 5 minutes or until tender. Stir in tomatoes, beans, tomato sauce, puree, undrained pineapple, molasses, and Worcestershire sauce. Bring to boiling, reduce heat. Simmer, covered, 10 minutes. Uncover, simmer 10 minutes or until desired consistency.

Chicken Nuggets Parmigiana
1 jar (26 oz) pasta sauce
4 cubes of pureed Spinach, Butternut Squash or Carrots
1 package (12 oz) refrigerated or frozen fully-cooked chicken nuggets (18 nuggets)
2 cups shredded mozzarella cheese (about 8 oz)
1 Tbsp. grated parmesan cheese

Preheat oven to 375 degrees in 13 X 9 inch baking dish, evenly spread combined puree and 1 ½ cups pasta sauce. Arrange chicken nuggets in dish, top with remaining sauce and sprinkle cheeses.
Cover with aluminum foil and bake 25 minutes. Remove foil and bake an additional 5 minutes.

Cheese-Stuffed Meat Loaf
1 ½ lbs. ground beef or turkey
1 jar (26 oz) pasta sauce
4 cubes of pureed Spinach, Carrots or Butternut Squash
1 large egg, slightly beaten
¼ cup plain dry bread crumbs
2 cups shredded mozzarella cheese (about 8 oz)
1 ½ tsp. parsley

Preheat oven to 350 degrees. Combine pasta sauce and puree. In large bowl, combine ground beef, 1/3 cup pasta sauce mixture, egg, and bread crumbs. Season, if desired, with salt and pepper. In 13X9 inch baking or roasting pan, shape into a 12x8 inch rectangle.
Sprinkle 1 ½ cups cheese and parsley down center leaving ¾ inch border. Roll, starting at long end, jelly-roll style. Press ends together to seal.
Bake uncovered 45 minutes. Pour remaining sauce over meat loaf and with remaining ½ cup cheese. Bake an additional 15 minutes or until sauce is heated through and cheese is melted. Let stand 5 minutes before serving.

Saucy Chicken
2 lbs chicken
1 (8oz) bottle Russian or French salad dressing
4 cubes of pureed Yellow Squash, Carrots or Butternut Squash
1 envelope onion soup mix (dry)
¾ cup apricot jam
Hot cooked rice

Place chicken in 13x9 inch baking pan. Combine dressing, puree, soup mix and preserves; mix well. Pour over chicken.
Bake at 350 degrees for 1 hour or until chicken is tender and juices run clear; halfway thru cooking time, spoon sauce over breasts. Serve over hot cooked rice.

Chicken Parmesan
4 chicken breasts
2 cans stewed tomatoes
3 cubes of pureed Yellow Squash, Carrots or Butternut Squash
2 ½ Tbsp cornstarch
½ tsp oregano or basil
¼ tsp hot pepper sauce (opt)
¼ cup Parmesan cheese

Preheat oven to 425 degrees. Slightly flatten each chicken breast; place in baking dish.
Cover with foil; bake 20 minutes or until chicken is no longer pink in center. Remove foil and drain.
In large saucepan, combine tomatoes, puree, cornstarch, oregano, and pepper sauce. Stir to dissolve cornstarch. Cook, stirring constantly, until thickened.
Pour sauce over chicken; top with cheese.
Return to oven; bake, uncovered, 5 minutes or until cheese is melted. Serve with rice or pasta.

Chicken Nuggets (from "Deceptively Delicious" - found on Oprah.com)
1 cup whole-wheat, white or panko (Japanese) breadcrumbs
1/2 cup flaxseed meal
1 Tbsp. grated Parmesan
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 teaspoon onion powder
8 cubes of pureed sweet potato, spinach, or beets
1 large egg, lightly beaten
1 lb. boneless, skinless chicken breast or chicken tenders, rinsed, dried and cut into small chunks 1/2 tsp. salt
1 Tbsp. olive oil

In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers. In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture. Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated. Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes. Then turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut through a piece to check that it's cooked through.) Serve warm.

Italian Meatloaf (from "Deceptively Delicious" - found on Oprah.com)
1 cup Italian-style (seasoned) breadcrumbs
1/2 cup milk
2 Tbsp. olive oil
1/2 onion, finely chopped
2 celery stalks, finely chopped
1 pound lean ground turkey
1/2 cup grated Parmesan
4 cubes of pureed carrot
1/4 cup ketchup
1 tsp. salt
1/4 tsp. pepper
1 cup tomato sauce
4 slices turkey bacon

Preheat the oven to 350°. Coat a 9" x 5" loaf pan with cooking spray.In a large bowl, soak the breadcrumbs in milk.Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the onion and cook, stirring occasionally, 7 to 10 minutes. Add the celery and cook 3 to 4 minutes longer. Scrape the mixture into the bowl with the breadcrumbs. Add the turkey, Parmesan, carrot puree, ketchup, salt and pepper, and stir to combine.Turn the mixture into the loaf pan and smooth the top. Spread tomato sauce over the meatloaf and lay the strips of bacon on top. Bake until the center of the meatloaf is no longer pink and the bacon begins to brown, 45 to 50 minutes. Cut into slices and serve.

Quesadillas (from "Deceptively Delicious" - found on Oprah.com)
1 tbsp. olive oil
1/2 pound chicken cutlets or boneless chicken breast, rinsed and dried
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. chili powder, or to taste
1/2 cup canned navy beans, drained and rinsed
1/2 cup reduced-fat sour cream
4 cubes of pureed Butternut Squash
1/2 cup shredded reduced-fat Cheddar cheese
4 (8-inch) whole-wheat tortillas
1/2 cup bottled salsa

Preheat oven to 400°. Coat a large baking sheet with cooking spray.Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil. Sprinkle the chicken with salt, pepper, and chili powder, add it to the pan, and cook until no longer pink in the center, 4 to 5 minutes per side for cutlets. For chicken breast, cook 5 minutes per side, reduce heat to low, cover, and cook 9 to 10 minutes longer. Cut the chicken into thin slices, or puree it, if necessary.In a small bowl or mini-chopper, mash the beans with the sour cream. In another bowl, stir together the butternut squash puree and the cheese.Spread the bean mixture over two of the tortillas, then arrange the chicken slices or spread the pureed chicken on top. Spread the cheese mixture over the other two tortillas and press one of each together to form sandwiches. Place on the baking sheet and bake until the tortillas are crisp, 5 to 6 minutes. Cut into wedges and serve with salsa.

Macaroni and Cheese (from "Deceptively Delicious" - found on Oprah.com)
1 1/2 cups elbow macaroni
1 Tbsp. olive oil
1 Tbsp. flour
1/2 cup milk
4 cubes pureed Butternut Squash
1 1/2 cups shredded reduced-fat Cheddar cheese (about 8 oz.)
4 oz. (almost 1/4 cup) reduced-fat or nonfat cream cheese
1/2 tsp. salt
1/8 tsp. paprika
1/8 tsp. pepper

Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander. While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes. Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

Picante Salsa Chicken
4 chicken breasts
1 ½ cups salsa
2 cubes of pureed Yellow Squash, Carrots or Butternut Squash
3 Tbsp brown sugar
1 Tbsp mustard

Place chicken in 2 quart shallow baking dish. Mix salsa, puree, sugar and mustard. Pour over chicken. Bake at 400 degrees for 30 minutes or until chicken is no longer pink in center. Serve with hot cooked rice.

Chicken Gumbo
3 Tbsp cooking oil
1 lb chicken breast, cut into pieces
½ lb smoked sausage, cut into ¾ inch slices
1 bag (16 oz) frozen vegetables
1 can (14 oz) stewed tomatoes
4 cubes of pureed Yellow Squash, Carrots or Butternut Squash
1 ¼ cup water

Heat oil in large saucepan over high heat. Add chicken and sausage; cook until browned, about 8 minutes. Add vegetables, tomatoes , puree, and water; bring to boil. Reduce heat to medium; cover and cook 3 minutes.

Breakfast Foods

Scrambled Eggs
2 large eggs
4 large egg whites
1/4 cup reduced-fat sour cream
1/2 cup pureed cauliflower
2 Tbsp. grated Parmesan
Pinch of salt
1 tsp. olive oil

In a large bowl, whisk together the eggs, egg whites, sour cream, cauliflower puree, Parmesan and salt.Coat a large nonstick skillet with cooking spray, then set the pan over medium-high heat. When the pan is hot, add the oil. Add the egg mixture, reduce the heat to low, and cook, stirring frequently with a silicone spatula, until the eggs are scrambled—firm but nice and moist—2 to 3 minutes.

Pancakes (from "Deceptively Delicious" - found on Oprah.com)
1 cup water
4 cubes pureed sweet potato
1/4 tsp. cinnamon or pumpkin pie spice (optional)
1 cup pancake mix
Nonstick cooking spray
1 Tbsp. canola or vegetable oil
Pure maple syrup, for serving

In a large bowl, mix the water, sweet potato puree, and cinnamon or pumpkin pie spice, if using. Add the pancake mix and stir just to combine—the batter should be lumpy.Coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil, and spoon the batter onto the griddle or pan, using 1/4 cup batter for each pancake.Cook until bubbles form on top of the pancakes and the batter is set, 2 to 3 minutes. Then use a spatula to flip the pancakes and cook them until golden brown on the other side, 2 to 3 minutes.

Buttermilk Pancakes
1 ¾ c flour
3 T sugar
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 ¾ c buttermilk (or almost 1 ¾ c milk with 1 ¼ T lemon juice)
2 T melted butter
4 cubes of pureed Sweet potato
3 egg yolks

Mix all dry ingredients. Beat egg whites separately and then fold all other ingredients into batter. Let stand for 2 minutes before cooking. Cook on griddle.


3 eggs
1 ½ c. milk
½ cube butter, melted
4 cubes of pureed apples or yellow squash
3 c. bisquick or other baking mix
1 c. cornmeal
1 tsp. baking powder
1 c. sugar

Beat eggs, add mix, butter, and puree. Fold in dry ingredients. Don’t over mix. Pour in greased 9x13 inch pan. Bake at 350 for 35-40 minutes. For muffins bake at 400 for 18 minutes. Makes 30 muffins.

Raisin Whole Wheat Bread
5 ½ c. hot water
2/3 c. cooking oil (light tasting olive oil)
1 c. honey
1 tsp. salt
2 T yeast
4 tsp. cinnamon
1 c. ground raisins
8 cubes pureed apples
12-13 c. whole wheat flour

Combine hot water, oil, honey, salt, raisins, puree, cinnamon and yeast. Mix. Add 6 cups of flour and blend well. Gradually add remaining 6-7 cups of flour. Knead. Divide into loaves and let rise. Bake 350 for 50-55 minutes.

Blueberry Muffins
2 ½ c. flour
2 ½ tsp. baking powder
1 c. sugar
1 c. buttermilk (or almost 1 cup milk with 1 T. lemon juice)
2 eggs, beaten
½ cube melted butter
4 cubes pureed Apple or Yellow Squash
1 ½ c. blueberries

Sift dry ingredients together into a large bowl. Add buttermilk, eggs, melted butter and puree. Mix well. Fold in blueberries. Put into well greased muffin tins. Bake at 400 for about 20 minutes.

Blueberry Orange Muffins
1 package Blueberry Muffin mix
2 cubes of pureed yellow squash
2 egg whites
½ cup orange juice
1 tsp. grated orange peel

Preheat oven to 400 degrees. Grease muffin cups (or use paper liners).
Rinse blueberries from mix with cold water and drain.
Empty muffin mix into large bowl. Break up any lumps. Add egg whites, puree, orange juice, and orange peel. Stir until moistened, about 50 strokes. Fold blueberries gently into batter.
For large muffins, fill cups 2/3 full. Bake for 18-21 minutes or until toothpick inserted near center comes out clean. Cool in pan 5-10 minutes. Carefully loosen muffins from pan. Remove to cooling racks.

Chocolate Chip Banana Muffins
¾ cups firmly packed brown sugar
1/4 cup butter, softened
4 cubes of pureed Apples, Yellow Squash, Butternut Squash or Sweet Potatoes
3 medium ripe bananas, mashed
2 eggs
1 t. vanilla
2 cups flour
1 t. baking soda
¼ t. salt
½ cup semi-sweet chocolate chips

Heat oven to 350 degrees. Combine brown sugar and butter in large mixer bowl. Beat until mixture is creamy. Add bananas, puree, eggs, vanilla; continue beating until well mixed.Combine flour, baking soda and salt in medium bowl. Stir flour mixture into banana mixture by hand until just moistened. Stir in chocolate chips. (I have also made this without chocolate and they are still really good.)Spoon batter into greased muffin tins. Bake for 18-23 (I like 17 so they are really moist) or until light golden brown. Let stand 5 minutes and remove from pans.

Coconut Banana Bread
2 1/4 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 stick butter, softened
4 cubes of pureed Apples
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla
3 large eggs
1 tablespoon freshly grated lemon zest (optional)
3 mashed ripe banana
4 cubes of pureed Yellow Squash or Sweet Potato
3 tablespoons sour cream
3/4 cup chopped macadamia nuts (optional)
1 cup sweetened flaked coconut

Preheat oven 350. Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugar, purees, beat in the vanilla, the eggs, the zest, the banana, and the sour cream. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. Pour the batter into greased muffin tin, Bake 15-18 mins or bread pan, Bake 40-50 mins

Pumpkin Bread
1 (15 ounce) can pumpkin puree
4 eggs
1/2 cup vegetable oil
4 cubes of pureed Yellow Squash or Apples
2/3 cup water
3 cups sugar
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup semi-sweet chocolate chips (optional)
1/4 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Grease and flour 3 loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, puree, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the 3 prepared pans. Bake for about 50 minutes in preheated oven.


Pumpkin Cookies
½ cube butter
4 cubes of pureed Apples or Sweet Potato
1 ½ c sugar
1 egg
1 c pumpkin
½ c nuts
1 c chocolate chips
2 ½ c flour
1 tsp. baking powder
1 tsp soda
½ tsp salt
1 tsp cinnamon
1 tsp vanilla
1 tsp nutmeg

Cream together butter, sugar, and egg. Mix in pumpkin and puree. Mix in all dry ingredients. Add vanilla, chocolate chips and nuts. Bake at 350 for 12-15 minutes.

Oatmeal Cookies
1 cube butter
4 cubes pureed Apples
1 ½ c sugar
1 tsp baking powder
¼ tsp baking soda
½ tsp cinnamon
¼ tsp cloves
2 eggs
1 tsp vanilla
1 ½ c flour
2 c oats

Beat butter for 30 seconds. Add puree, sugar, baking powder, baking soda, cinnamon and cloves. Beat until combined. Beat in eggs and vanilla. Add flour. Then add oats. If desired add 1 cup of raisins or substitute 1 cup of chocolate chips for the cinnamon and cloves. Bake at 375 for 8-10 minutes.

Malted Milk Ball Cookies
½ cup butter, softened
3 cubes of pureed Apples or Sweet Potato
1 ¼ cups brown sugar
1 cup granulated sugar
1 ½ tsp. baking soda
½ tsp. salt
3 eggs
¼ cup cooking oil
1 ½ tsp. vanilla
3 ½ cups flour
1 ½ cups whole bran cereal
3 cups malted milk balls, crushed (or chocolate chips)

Preheat oven to 375 degrees. In a mixing bowl beat butter and puree with mixer on medium to high speed for 30 seconds. Add sugars, baking soda, and salt. Beat until well combined, scraping sides of bowl occasionally. Beat in eggs, oil, and vanilla. Beat in as much flour as you can with mixer. Stir in any remaining flour and the cereal. Reserve ½ cup crushed malted milk ball candies to sprinkle on top. Stir remaining candies into dough.
Shape dough into 1 ½ inch balls. Place balls 2 inches apart on ungreased cookie sheet. Bake for 8-10 minutes or until golden. Place cookie sheet on wire rack. Immediately sprinkle tops of warm cookies with reserved crushed candies. Cool on cookie sheet for 2 minutes. Transfer to wire rack. Cool completely.

Apple Cookies
1/2 cup butter
1 cup sugar
8 cubes of pureed apple
1 teaspoon baking soda
2 cups flour
1/2 teaspoon salt
3/4 cup chopped raisins
3/4 cup chopped nuts
1 teaspoon ground cinnamon
1 teaspoon ground cloves

Cream butter and sugar together. Add apple puree and blend into mixture. Sift flour. Add baking soda, salt and spices to flour. Sift again. Add sifted dry ingredients to shortening and stir until smooth. Add raisins and nuts. Drop onto a greased baking sheet spacing approximately 2 inches apart. Bake at 375 degrees for approximately 12 minutes.

Chocolate Pudding Cookies
2 1/4 C Flour
1 tsp. Baking Soda
1/2 C Butter (softened)
4 cubes of pureed Apples
1/4 C Sugar
3/4 C Brown Sugar
1 tsp. Vanilla1
(4 oz) chocolate instant pudding (or vanilla for a white cookie)
2 eggs
1 (12 oz) package of chocolate chips
pinch of salt

Mix flour and salt with baking soda and set aside. Combine butter, sugars, vanilla and pudding mix in a large bowl. Beat until smooth. Beat in eggs one at a time. Gradually mix in flour mixture. Add chocolate chips. Bake at 375 degrees for 8-10 minutes.