Pumpkin Cookies

Perfect for a halloween bake sale!

Ingredients

1 cup butter or margarine, softened
1 cup white sugar
1 cup packed brown sugar
1 egg or egg replacer
1 teaspoon vanilla extract
1 cup pumpkin puree
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup chocolate chips
2 1/2 cups all-purpose flour

Directions

Preheat oven to 350 degrees F (175 degrees C).
Cream together butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.
In a separate bowl, mix together the oats, baking powder, cinnamon, salt, chocolate chips and flour. Stir into pumpkin mixture.
Drop cookies by the heaping teaspoonful on to cookie sheets covered with parchment paper. Bake 12 to 15 minutes or until slightly browned around edges.
Remove from oven and place on cooling racks.

Beet Lentil Salad- Thanks Mom

3 fresh beets
1/4 cup olive oil
salt/pepper
1 can (19 oz) lentils (could use more...), drained and well rinsed
1 cup diced carrot
1/2 cup+ chopped parsley
2 Tbsp fresh lemon juice
1 garlic clove, minced
2 apples
1/4 cup+ feta cheese (optional)

Peel beets and cut into 1/2" pieces. Toss with 1 T oil, salt and pepper and spread out on large baking sheet. Roast at 400 deg. stirring once or twice until beets are tender...15-25 minutes. Place in large serving bowl.Stir in lentils, carrots and parsley.

Whisk together remaining olive oil (3 T), lemon juice, garlic and 1/2 tsp each salt and pepper. Stir in to lentil mixture.

Coarsely chop apples and stir in to salad, Sprinkle with feta, if using. Serve at room temperature.