Brought to you by Catoctin Mountain Orchard.

It’s “pumpkin season” and I have been wanting to bake these cookies for a while now, so I had to try it out for you!

First, pre-heat your oven to 375 degrees. Take out a non-stick cookie sheet or line a cookie pan with parchment paper.

In a bowl, pour in 1 cup of pumpkin puree, sugar, oil, vanilla and one egg. Mix well.

In another bowl, stir together the flour, baking powder, cinnamon and salt. In a smaller bowl, dissolve the baking soda with the milk (it’s a very small amount). Then, add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Stir or mix in a stand mixer.

Next, add in a cup of chocolate chips and chopped walnuts (optional). Stir.

Scoop out 1.5 tablespoon of your cookie mix and drop in mounds on the cookie sheet. Bake for 10-12 minutes. Then move to wire cookie rack to cool.

INGREDIENTS: I got the recipe here! 

• 1 cup pumpkin puree
• 1 cup granulated sugar
• ½ cup oil (canola or vegetable)
• 1 teaspoon vanilla
• 1 large egg
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 cup semi-sweet chocolate chips
• 1 cup chopped walnuts (optional but highly recommended)

Brought to you by Catoctin Mountain Orchard 

Low and slow is all you need to remember to make this delicious roast in your slow cooker…and boy does it smell good when you get home!

I used a 4 lb. roast for the crock pot and marinaded it overnight with a beef marinade that I found at my local grocery store.

Slice your vegetables– baby red potatoes, yellow onion, and carrots chopped into large chunks.

After you place your roast in the crock pot, lay your veggies all around the roast. Then, use a package of beefy onion soup mix and sprinkle it over top of the roast and vegetables.

Pour a cup of beef broth and a cup of water into the crock pot.

Then, set your crock pot to low 8-10 hours (depending on your settings).

When the roast is tender and fully cooked, slice or pull apart the roast into chunks and serve with your cooked vegetables from the crock pot.

Ingredients:

• 3-4 lb. roast (top round, rump roast, chuck roast)
• 1 package of beefy onion soup mix
• 1 cup beef broth
• 1 cup water
• 1 cup beef marinade (of your choice)
• 1 yellow onion
• 3-4 carrots
• 1 lb. baby red potatoes.