Grandma Jacobs Chicken and Noodles- Yummmm

2 1/2 Cups Flour
1/3 Cup Water
3 Eggs
1 TBLS Oil (any kind, olive, vegetable, canola etc...0
1 Tsp. Salt

Combine flour and remaining ingredients and blend at low speed. Beat 2 minutes. Add enough flour to make a soft dough. Turn dough out onto floured board or counter (Mom used an old tablecloth but I think that is messy and not necessary). Knead in enough flour until to make a soft dough-not too sticky but like a baby's bootyhind. Don't over work the dough - be gentle but firm. Cover and let rest for 30 minutes. Roll out and cut with pizza cutter. Mom liked the noodles as thin as possible- you can roll to your liking. Once rolled use a bench scraper and release any noodles that are sticking and keep them from sticking together by flouring as you go- be sure to be gentle with them. At this point you can cook them or freeze them. This recipe doubles well so while making the mess you might as well make a double batch. Mom would make a double batch and freeze one and cook the other. To cook- use either home made stock(recipe to follow) or buy boxed stock from the store- either way you gotta cook chicken if you want her authentic chicken and noodles. Get the stock to a rolling boil and drop the noodles gently into the liquid. Once you get all the noodles in reduce the heat and simmer gently. Low and slow is the process here- the longer you can cook the better. On average about 2-3 hours. At the end Mom always added a can or two of cream of chicken soup to add richness. I suspect she added a stick of butter also but she would not have admitted it- she did something to make them especially good- mine never turn out as good as hers were. Maybe it was LOVE!

Jamaica's Hummus

2 cans garbanzo beans, drained and rinsed
2-3 cloves garlic
1/4 C olive oil (approximately)
1/2 t cayenne pepper

Mix all ingredients in food processor on low. Add more olive oil (if needed) to achieve desired texture.

Jamaica's Roasted Red Pepper Pasta Sauce

2 medium onions, diced
1 large red pepper, diced
3-4 cloves garlic, minced
1/4 C olive oil
1 t dried rosemary
1 t dried oregano
1/2 t crushed red pepper
1/2 t dried basil
5 large cans crushed tomatoes
salt and pepper to taste

Coat the bottom of a large stock pot in olive oil and heat on medium-low. Add onions, pepper, garlic and spices. Cook until onions are clear and garlic is golden. Add tomatoes. Cook covered for 4-12 hours. Serve immediately. If freezing, cool the entire batch. Fill quart size freezer bags half full (to allow for expansion). To reheat, simply peel off freezer bag and cook covered over medium heat for about ten minutes, stirring occasionally.

Pumpkin Pie

1 package cream cheese, softened
2 cans pumpkin
1/3 C sugar
1/4 t salt
2 eggs
3/4 C half and half
2 T butter, melted
1 t vanilla
1/2 t cinnamon
1/2 t ginger
1/2 t nutmeg

Stir cream cheese with hand mixer or Kitchen Aid until smooth. Add pumpkin and stir until combined. Add remaining ingredients and stir until well mixed. Bake in pie crust (if desired) in 350 degree oven for 45 minutes or until a toothpick inserted in the center comes out clean. I highly recommend serving cold with whipped cream.

Note: I made this with one egg one time because I ran out. It doesn't work.

Jamaica's Pumpkin Pie Cupcakes

1 box yellow cake mix (+ eggs and oil per box directions)
1 lg. can pumpkin pie mix
1 tub cream cheese frosting

Mix cake mix according to box directions. Mix in pumpkin pie mix. Bake according to box directions. Ice with cream cheese frosting.

Jamaica's Chili Roasted Pumpkin Seeds

3 C pumpkin seeds, washed
1 T chili powder
2 t cumin
1 t garlic powder
1 t onion powder
1 t crushed red pepper
1 t black pepper
1 T kosher salt
1 t dried rosemary
2 T canola oil

Mix all ingredients. Spread seeds on ungreased baking sheet and bake in 350 degree oven for 20 minutes (stirring once half-way through) or until seeds are lightly crisp.

Taco Soup

(adapted from http://crockpot365.blogspot.com) large can diced tomatoes
1 small can of tomatoes with chilis
2 cans kidney beans, drained
2 cans pinto beans, drained
2 cans corn
1 packet taco seasoning
1 packet ranch dressing mix

Mix in Crockpot and cook 7-9 hours on low.

Note: This recipe would be good with ground turkey or beef. It is even better the next day. I topped with cheddar cheese and sour cream.