MOMS Club of San Diego, CA - Carmel Mountain Ranch

MOMS Club, Moms Offering Moms Support

Online Member Cookbook

Are you stumped for what to make for breakfast, lunch, dinner, snack?


Here are some tried and tested recipes from our members that may become yummy exciting options and favorites in your home.



Pumpkin cookies


Pumpkin Cookies

1 – small can pumpkin

1 – box of spice cake mix

Heat oven to 350. Mix pumpkin and cake mix. Using a spoon or scooper drop dough onto cookie sheet. Bake 10-12 minutes or until toothpick comes out clean.


Pasta with Pumpkin and Sausage

1 tablespoon extra-virgin olive oil, plus 1 tablespoon   1 pound bulk sweet Italian sausage -
4 cloves garlic, cracked and chopped                       1 medium onion, finely chopped
1 bay leaf, fresh or dried                                      4-6 springs sage leaves, cut into chiffonade, 2 tbsp
1 cup dry white wine (can use chicken stock)           1 cup chicken stock, canned or paper container
1 cup canned pumpkin                                           1/2 cup heavy cream
1/8 teaspoon ground cinna                                ½ teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper                                  1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.  Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.  Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.


Pumpkin Soup - creamy southwestern style


Butter, UNSALTED  ¼ cup (1/2 stick)

Onion, Yellow  1 large, chopped

Garlic  2 cloves, chopped

Sugar  Raw, 1 teaspoon

Chicken Broth  3 cups

Libby’s 100% Pure Pumpkin  1 can (15oz)

Evaporated Milk, 2 %  1 can (12 oz)

Salt  ½ teaspoon

Ground Cinnamon  1/8 teaspoon

Chili Powder  ½ teaspoon

Cumin  1 teaspoon

In a large pot melt the butter. 

Add chopped onion, garlic and sugar; cook until translucent, about 5 minutes.

Add broth, salt, chili powder, and cumin.

Bring to a simmer, stir occasional, cook for 15 minutes.

Stir in pumpkin, evaporated milk, and cinnamon.

Cook , stirring occasionally, for 5 more minutes. Remove from heat.

Process in a food processor until smooth.  Return to pan and serve warm.

GREAT with cheddar cheese toasts.

Yields – 4  servings



Pumpkin Pancakes (using Bisquick All Purpose baking mix)

2 cups Bisquick

2 tablespoons granulated sugar

2 teaspoons baking powder

1-2 tablespoons of flax seed meal

1 teaspoon Cinnamon

1 cup milk

1 teaspoon of vanilla

2 eggs

1 cup pumpkin puree

Pam Spray for the pan/griddle

Combine ingredients together until well mixed.  Drop onto pan/griddle in ¼ - ½ cup amounts.  Cook on first side till bubbles start to form on the edges and golden brown on bottom side and then flip to other side and cook till golden brown.  Serve Warm. 

Makes roughly 4-8 pancakes depending on how big they are.


Pumpkin Scones



  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract


  • 2 cups confectioners' sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.


Shelby's "You Don't Know It Has Pumpkin" smoothie

Combine the following ingredients into a blender pitcher in this order:

1 banana (frozen if you got it)

1 cup of frozen blueberries

1cup of frozen fruit mix (papaya, mango, pineapple, strawberries)

1 cup vanilla or plain yogurt

1/2 cup pumpkin

1-2 teaspoons of flax seed meal (optional)

1/4 cup oats (quick, rolled, instant - optional)

Pour apple juice until  fills 1/2 of the pitcher

Pour in Orange juice until is fills  the remaining space in the pitcher to the top.

Blend away!


Makes one full pitcher of smoothie.


Easy Refrigerator Pickles

6 cups thinly sliced pickling cucumbers (about 2 pounds)
2 cups thinly sliced onion
1 1/2 cups white vinegar
3/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
4 garlic cloves, thinly sliced

Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.

Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.

Note: Pickles may be stored in the refrigerator for up to one month.

Yield:  7 cups (serving size: 1/4 cup)

CALORIES 28 (10% from fat); FAT 0.1g (sat 0.0g,mono 0.0g,poly 0.1g); IRON 0.1mg; CHOLESTEROL 0.0mg; CALCIUM 7mg; CARBOHYDRATE 7g; SODIUM 64mg; PROTEIN 0.3g; FIBER 0.3g

Cooking Light, AUGUST 2007



Healthy and Easy - Chinese Baby Boy Choy

Ingredients: baby boy choy, sesame oil, oyster sauce

Put boy choy in boiling water for apr. 3-5 minutes (don't overcook).  Drain. Add 4 tlb spoon of sesame oil, and some oyster sauce (add as much or little as you like). Enjoy as a side dish with steak, chicken, or fish.


Green Beans with Almonds (courtesy of Williams-Sonoma)
Featured at November "Thanksgiving Sides" Potluck Recipe Club
2lbs slender green beans, trimmed
1/2 Cup slivered blanched almonds
2 Tablespoons unsalted butter
1 Tablespoon olive oil
4 shallots, thinly sliced
Freshly ground pepper
2 Tablespoons chopped fresh flat-leaf (Italian) parsley
Fill a large pot three-fourths full of lightly salted water and bring to a boil over high heat.  Add the beans.  Cook the beans until tender, about 5 minutes.  Drain into colander, refresh with cold water, and pat dry with paper towels.  Set aside.  (The beans can be prepared up to this point  day in advance, covered tightly, and refrigerated until needed.)
In a large frying pan over medium heat, toast the almonds, stirring continuously, until golden brown, about 3 minutes.  Transfer to plate and set aside.  In the same pan over medium heat, melt the butter with olive oil. Add the shallots and saute until translucent and beginning to brown, 4-5 minutes. Raise the heat to medium-high and stir in the beans.  Saute, stirring continuously, until heated through and beginning to brown, about 4 minute.s  Season with salt and pepper and stir in the parsley and almonds.  Transfer to a warmed serving bowl and serve at once. 
Serves 8-10.

South Carolina Shrimp Gumbo

Servings: 10 Servings



Heat bacon drippings in large saucepan. Add 1/2 cup flour, or enough to blend with drippings. Add salt. Stir until as brown as possible without burning. Add onion, celery, and pepper, and stir until wilted. Add tomatoes and cook for a minute or two, stirring constantly. Add sausage, cut into circles, and the water. Cook all together until well done; then add shrinp. Cook shrimp only a short time (about 7 minutes), or it will break into pieces. Serve over hot rice. Yield: 10 servings.

From , by the editors of the Progressive Farmer Magazine. Downloaded from Glens MM Recipe Archive, G Internet.

Blue Cranberry Sauce

Featured at the November "Thanksgiving Sides" Potluck Recipe Club

"Better than your regular ol' Cranberry Sauce"

Yields 20 servings



I like to make this as a side in addition to traditional cranberry sauce at Thanksgiving. It is pretty popular with my family. I  have used frozen blueberries as well as fresh, either way works.



12oz. package fresh cranberries

2 1/4 cups water

1 cup and 2tbsp. white sugar

2 1/4 tsp. ground cinnamon

1/2 tsp ground nutmeg

4 1/2 cups fresh blueberries



Wash and pick over cranberries. Place in a medium saucepan with water and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.


Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.


Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.


Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.


Collard Greens with Bacon

Chef's tip: don't overcook the bacon. It should be barely brown around the edges and still somewhat raw-looking in the middle.


  • 4 strips thick-sliced bacon, sliced crosswise into 1/2-inch pieces
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 Tbsp sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Several dashes hot sauce
  • 1/4 cup apple-cider vinegar
  • 2 pounds collard greens, stems removed, sliced into 3-inch-wide strips (can substitute kale or chard)
  • 1 cup chicken broth (or water)*


1 Heat a large skillet on medium heat. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally. Add the onions and cook until they have softened and are just starting to brown.
2 Add the garlic, salt, pepper, sugar and hot sauce. Cook until the garlic becomes fragrant, about a minute. Add the vinegar, bring to a simmer, and cook until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the pot.
3 Add the collard greens and the chicken broth (or water) and bring to a simmer. Reduce the temp to medium-low. Cook, stirring occasionally, until the collard greens have wilted and have lost their brightness. Season to taste with additional vinegar and hot sauce. Serve with some of the pan juices from the pan.
Serves 6 to 8.


Boysenberry Cobbler

Featured at the November "Thanksgiving Sides" Potluck Recipe Club


Berry Mixture:
1 1/2 Tbsp cornstarch
1/3 cup sugar
4 cups boysenberries
1/8 cup water
1 Tbsp butter
1 Tbsp lemon juice
Batter topping:
1 cup flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 Tbsp soft butter
1 egg slightly beaten
3 Tbsp of milk


1 Preheat oven to 350°F.
2 In a saucepan mix cornstarch, sugar, and water. Add berries and cook on medium to medium high heat until mixture is thickened, about 15 minutes. Add butter and lemon juice. Pour into an 8" baking dish.
3 Prepare the batter by mixing all of the batter ingredients and beating with a spoon until the batter is smooth.
4 Drop the batter over the berry mixture. Bake 25-30 minutes at 350°F.
Let cool. Serve with whipped cream or ice cream. 


Sweet Potato Casserole (courtesy of Ruth's Chris Steakhouse):

Featured at the November "Thanksgiving Sides" Potluck Recipe Club

For the crust (topping):
one-half cup brown sugar
3 tablespoons flour
one-half cup chopped nuts (pecans preferred)
2 tablespoons butter, melted

For the sweet potato mixture:
3 cups mashed sweet potatoes (about 6 medium sweet potatoes, baked until fork tender, then peeled and mashed)
1 cup sugar
one-half teaspoon salt
1 teaspoon vanilla
2 eggs, well-beaten
one-half cup (1 stick) butter, cut into small pieces

Combine ingredients of crust mixture in mixing bowl, and reserve.

Combine mashed sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl. Combine thoroughly. Pour mixture into buttered baking dish.

Sprinkle the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes at 350 degrees. Allow to set at least 30 minutes before serving.

Serves eight.

Sweet Potato Casserole

Featured at the November "Thanksgiving Sides" Potluck Recipe Club  

Yams                     29 oz and 16 oz canned, drained, CLEANED and mashed

Sugar                     1/2 cup

Eggs                       2, if using substitute don’t use whites

Butter, Salted    1/2 stick, melted

Cinnamon           1 teaspoon

Vanilla                   1 teaspoon


Brown Sugar      1/2 to 1 cup

Butter, Salted    1/2 stick, melted

Walnuts               up to 2/3 cup, chopped

Mix all the casserole ingredients together in a large mixing bowl.

Place into a lightly greased baking dish, spreading flat.

Sprinkle enough brown sugar to cover top lightly,  but evenly.

Drizzle with melted butter.

Top with walnuts.

Bake, uncovered,  at 350 degrees for 45 minutes till brown.

Yields -- 6 to 8 servings


Creamy curry chickpea & turkey soup
Featured at November "Thanksgiving Sides" Potluck Recipe Club
6 TBS extra virgin olive oil
1/4 cup minced shallots OR 1 small sweet onion
1/4 cup minced celery
2 tsp minced garlic
1 tsp curry powder
4 cups vegetable or chicken broth
1 can chickpeas, drained and rinsed
1 TBS tomato paste
1/2 tsp kosher salt
1/2 cup frozen peas
1/2 lb ground turkey
Heat oil in medium saucepan and add shallots and celery and cook for 3 minutes until vegetables soften.  Add garlic and curry powder and cook 30 seconds.  Add broth, chickpeas, tomato paste, salt, and pepper.  Bring soup to simmer and cook for 10-15 minutes.  Remove from heat and let cool slightly.  Puree the soup in batches in the blender. Meanwhile, cook ground turkey in pan.  Once meat is cooked through return the soup to the saucepan and bring to a boil.  Add frozen peas and cook additional 2-3 minutes.  Serve garnished with snipped chives or green onion.


(recipe is from Dec. 2009 cookie exchange)


Pre-heat oven to 350 degrees


1 ½ Cups all purpose flour

1 tsp Baking Soda (not baking powder)

1 tsp salt

2 tsps ground cinnamon

½ tsp ground nutmeg


1 cup shortening (Crisco)

1 cup sugar

1 cup firmly packed brown sugar

2 eggs

1 tsp lemon extract

3 cups quick cooking oatmeal

1 cup chopped pecans (optional)

½-1 cup of raisins (your preference)


Combine first five ingredients, set aside

Beat shortening and sugar until fluffy, beat in eggs and lemon extract

Add flour mixture into creamed shortening, mixing well

Add oats/pecans/raisins and mix with hands


Shape into 1-inch balls and place on lightly greased cookie sheets

Bake at 350 degrees for 10 – 12 minutesMakes approximately 3 dozen cookies


No Bake Cookies
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract
1. in a medium saucepan, combine sugar, milk, butter, cocoa.  Bring to a boil, and cook for 1 1/2 minutes.  Remove from heat and stir in peanut butter, oats, and vanilla.  Drop by teaspoonfuls onto wax paper.  Let cool until hardened. 
Makes 36 cookies


Raspberry Oatmeal Bars
3 cups quick cooking oats
1 1/2 cups flour
1 cup packed brown sugar
1/2 tsp. baking soda
1 cup butter, melted
16 oz. seedless raspberry jam (can use any flavor jam)
Grease 9x13 glass dish.  Heat oven to 350 degrees.  Combine oats, flour, brown sugar, and baking soda in large bowl.  Pour in melted butter and mix until crumbly.  remove 1 cup of mixture.  Press remaining mixture into the bottom of dish.  Spread the jam evenly to  within 1/2 inch of edges.  Crumble the remaining mixture over the jam.  Bake about 40 minutes or until golden brown.  Cool completely, then cute into bars.  Enjoy!