Pumpkin Bread Puddin'

Ingredients

• 1 egg
• 3 egg yolks
• 1 1/2 cups whole milk
• 2/3 cup sugar
• 3/4 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 1/2 cups white bread cubes
• 3/8 cup miniature chocolate chips
• 2 tablespoons brown sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 large custard cups.
2. Whisk together the egg and egg yolks in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves; whisk into a smooth batter. Add the bread cubes and toss gently to dampen. Set aside for 15 minutes.
3. Pour the batter evenly into the prepared cups. Sprinkle chocolate chips and brown sugar over each portion. Arrange the custard cups in a shallow baking pan. Pour hot water into the baking pan to halfway up the sides of the custard cups.
4. Bake in preheated oven until pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes.

**I doubled the recipe. Instead of using custard cups, I poured all ingredients in a greased 9x13 pan and baked for about 45 min. Add some vanilla ice cream and it was unbelievably delicious.**

from: http://allrecipes.com

Pumpking Chocolate Chip cookies

2 c. flour
1 c. old fashioned oats
1 tsp baking soda
1 tsp cinnamon
1 egg, slightly beaten
1 cup pumpkin (NOT PUMPKIN PIE FILLING, just PLAIN OL PUMPKIN!!)
1/2 tsp salt
1 c. butter/margarine (softened)
1/2 c. packed brown sugar
1/2 c. white sugar
1 tsp vanilla
1 c. (or more ) chocolate chips
Preheat oven to 350 degrees and lightly grease a baking sheet or two.
Combine dry ingredients, then alternate mixing dry and pumpkin. Separately, cream butter and gradually add sugars and then egg and vanilla. Mix all ingred together and form cookies!

Bake 20-25 mins, or til cooked through. YUM.

Chicken-Orzo Soup

Yield: 4 servings (serving size: about 1 1/2 cups)

Ingredients

• 1 (32-ounce) container fat-free, less-sodium chicken broth, divided
• 1/2 cup uncooked orzo
• 2 teaspoons olive oil
• 2/3 cup coarsely chopped carrot
• 1/2 cup coarsely chopped celery
• 1/2 cup chopped onion
• 3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
• 1 1/4 cups water
• 3 fresh parsley sprigs
• 1 fresh thyme sprig
• 4 cups fresh baby spinach
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

1. Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done. Drain.

2. While orzo cooks, heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add carrot, celery, onion, and chicken; cook 3 minutes, stirring constantly. Stir in remaining 2 1/4 cups broth, 1 1/4 cups water, parsley, and thyme; bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Discard herb sprigs. Add orzo, spinach, juice, salt, and pepper; simmer 1 minute.

from: cookinglight.com