Pumpkin Chili *

1 pound ground beef, browned and drained
1/2 tsp crushed red pepper flakes
2 tsp minced garlic
1/2 large onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can Great Northern beans, drained and rinsed
2 (8 oz each) can tomato sauce
2 (14.5 oz each) cans petite diced tomatoes
1 (14.5 oz) can fire roasted diced tomatoes
4 oz can spicy V8
1 (15 oz) can pumpkin puree
2 tsp pumpkin pie spice
2 tsp chili powder
1 tsp ground cumin
1 tsp salt
2 tsp unsweetened cocoa powder
Shredded cheddar cheese, sour cream, jalapenos, fritos -- for topping

Put all in crock pot and cook on high for 4 hours or low for 8 hours. 

Serves 10

Monkey Bread *

3/4 cup white sugar
2 tsp ground cinnamon
3 (12 oz each) pkgs refrigerated biscuit dough, cut into smaller pieces
1/2 cup chopped walnuts
1/2 cup butter
1 cup packed brown sugar

Preheat oven to 350.  Grease a bundt pan.  Mix white sugar and cinnamon in a large plastic bag.  Place cut biscuits in bag in 10-15 pieces at a time and shake.  Arrange pieces in the bottom of the prepared pan.  Continue this process until all pieces have been used.  Sprinkle nuts among pieces as they are added.  If there is extra cinnamon sugar mix, pour over top of biscuit pieces.  In a small saucepan, melt butter and brown sugar.  Boil for 1 minute.  Pour over the biscuits.  Bake for 15 minutes.  Remove from oven and cover with foil to keep top from getting too crispy.  Bake an additional 20 minutes.  Let bread cook in pan for 10 minutes, then turn out onto plate. 

Pineapple Bake *

1 can (20 oz) chunk pineapples
1/2 cup sugar
3 Tbsp flour
1/4 cup melted butter
1 cup shredded cheddar cheese
4 oz sour cream
1/2 sleeve crushed ritz crackers (if you like crunch...I will omit if I make again)

Drain pineapples, saving 3 Tbsp juice.  Combine sugar and flour; add juice.  Add melted butter.  Stir in cheese, pineapples and sour cream.  Place in medium sized loaf pan.  Top with crackers (if you are using).  Bake at 350 for 20-30 minutes or until brown.

Minestrone Pasta Salad *

3 cups uncooked small pasta shells
2/3 cup Italian dressing
1/2 cup shredded Parmesan
2 carrots, sliced
1 green bell pepper, chopped
1 can kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 can Italian style stewed tomatoes, drained and roughly chopped

Cook pasta and drain.  Toss all together.  Serve warm or cold.  Flavor is best after being refrigerated at least 4-8 hours.