Drink: Chai Tea Mix

Recipe by Jo

Ingredients:

1 cup nonfat dry milk powder

1 cup powdered non-dairy creamer

1 cup French vanilla flavored powdered non-dairy creamer

2 1/2 cups white sugar

1 1/2 cups unsweetened instant tea

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground cardamom

Directions:

In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.

To serve, stir 2 heaping tablespoons of Chai tea mixture into a mug of hot water.

Appetizer: Roasted Pumpkin Seeds

Recipe by Rosemary

Ingredients:

1 1/2 cups raw whole pumpkin seeds

2 teaspoons butter, melted

1 pinch salt

Directions:

Preheat oven to 300 degrees Fahrenheit.

Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Dinner: Old Fashioned Chicken Pot Pie

Recipe by PINK ROSES

Ingredients:

2 pounds cooked chicken, chopped

1 (15-ounce) can mixed vegetables

1 (10.75-ounce) can condensed cream of potato soup

1/4 cup milk

1/4 teaspoon black pepper

1/4 teaspoon dried thyme

1/4 teaspoon dried parsley

Salt to taste

1 recipe pastry for a 9-inch double crust pie

Directions:

Preheat oven to 350 degrees Fahrenheit. Roll one ball of pie crust out to fit a 9-inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.

In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.

Bake in the preheated oven for 25 to 30 minutes, or until golden brown.

Dessert: Chocolate Chip Pumpkin Cookies

Recipe by Diane

Ingredients:

1 cup shortening

2 cups white sugar

2 eggs

2 teaspoons vanilla extract

1 (15-ounce) can pumpkin puree

4 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1 pinch ground nutmeg

1 cup semisweet chocolate chips

1 cup chopped walnuts (optional)

Directions:

Preheat the oven to 375 degrees Fahrenheit. Grease cookie sheets.

In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.

Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.

These recipes are shared at AllRecipes.com. Check out more on our Pinterest page! (www.pinterest.com/houseboatmag)