This is the time of the year when pumpkins are plentiful.

After you have carved the face and used them for punch or soup bowls, now it time to bake. I want to share a few recipes some are my old favorite and today I have a new recipe to share.

.

There's no shame in using canned pumpkin. Even professional bakers do it. But if you're using fresh, choose small, flavorful sugar pie pumpkins--and save the big ones for carving.

NO BAKE PUMPKIN PIE 

INGREDIENTS

* 1 (9 inches) prepared graham cracker crust

* 1 (.25 ounce) package unflavored gelatin

* 1 teaspoon ground cinnamon

* 1/2 teaspoon ground ginger

* 1/2 teaspoon ground nutmeg

* 1/2 teaspoon salt

* 1 (14 ounce) can sweetened condensed milk

* 2 eggs, beaten

* 1 (15 ounce) can pumpkin puree

DIRECTIONS

1. In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat.

2. Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.

My Labor Day weekend recipes would be incomplete without my yummy quick dessert on summer's last holiday. HAVE A GREAT LABOR DAY

Creamy Fruit Dip with Fresh Fruit

·  1 (8 ounce) package cream cheese, softened

1 (7 ounce) jar marshmallow cream

3 drops vanilla extract

3 cups of your favorite fresh fruit

    In a mixing bowl or food processor, combine the cream cheese and marshmallow cream. Blend until smooth. Add the vanilla. Continue blending until the mixture is thick and creamy.

LET'S CELEBRATE LABOR DAY

This is great for a BBQ, I double the recipe and use a cooler and everyone can help them self, this is better than soda any day.

Old-fashioned Lemonade

1 ¼ cups granulated sugar

½ cup boiling water

1 ½ cups fresh lemon juice

4 ½ cups cold water

Ice cubes

Lemon Slices

Place sugar, boiling water, and lemon juice in a 2 quart pitcher and stir vigorously with a spoon until sugar is dissolved. Cover and store in refrigerator until ready to use. Add cold water, ice cubes and lemon slices. Stir. Pour over ice cubes in a 10 to 12 ounce glass.

Yield: 6 to 8 servings.

LET'S CELEBRATE LABOR DAY

 Labor Day weekend recipes flavor summer's last holiday with a feast of great grilling recipes, appetizers, and desserts.

MELIZE COWBOY STEAK 

Ingredients:

• 2 pounds porterhouse steak
• 5 cloves garlic, minced
• 1 tablespoons chili powder
• 3 tablespoons vegetable oil
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper

Preparation:

Combine garlic, chili powder, salt, oil and pepper in a small bowl. Mix until it forms a thick paste. Rub paste over the entire surface of the steak. Wrap steak in plastic wrap and refrigerate for several hours. Preheat grill. Grill steak over as high a heat as you can for 2 minutes. Flip and continue grilling for 2 more minutes. Move to a cooler part of the grill or reduce heat to medium. Continue grilling until done. About 4 minutes per side.

HONOR YOUR FATHER THIS YEAR

 By cooking up something special,  lets Grill up some chicken for Father's Day. My Lemon Chicken recipe is toe tapping good, and to make this dinner really special add grilled vegetables to complete your meal. I added a few of my father's favorite vegetable, they might become your fathers favorite too. Now firer up the grill and enjoy Father's Day.

EASY GRILLED LEMON CHICKEN

INGREDIENTS

1/2 cup fresh lemon juice

1/2 cup soy sauce

1/2 teaspoon ground ginger

1/4 teaspoon ground black pepper

4 (6 ounce) skinless, boneless chicken breast halves

DIRECTIONS:

Rinse chicken breasts and pat dry with paper towels. Stir together the lemon juice, soy sauce, ginger, and black pepper in a bowl; pour into a large, resealable plastic bag. Add the chicken breasts, seal the bag, and massage to evenly coat chicken with lemon juice mixture. Place in refrigerator to marinate at least 20 minutes, or up to 24 hours

.

Preheat an outdoor grill for medium-high heat. Lightly oil grill Drain and discard marinade from the bag, and place chicken on preheated grill about 4 inches from heat source for about 6 to 8 minutes on each side Cook until chicken is no longer pink and juices run clear.

VEGETABLE GRILLED UP JUST RIGHT

GRILLED EGGPLANTS

4 baby eggplants (4 ounces each)

Slice each of the eggplants lengthwise in half.

Toss eggplants in prepare vinaigrette as directed below. Grill until tender

Each serving: About 90 calories

GRILLED PEPPERS

2 medium yellow peppers

2 medium red peppers

Cut each lengthwise in half and discard seeds. Place peppers on grill over medium heat and cook, turning peppers occasionally and brushing with some vinaigrette until peppers are browned and tender when pierced with a fork.

Serve with remaining vinaigrette.

Each serving: about 95 calories

GRILLED ZUCCHINI

Slice each of 4 small zucchini (6 ounces each)

Cut lengthwise in half. Prepare vinaigrette as directed. Toss zucchini in vinaigrette. Grill until tender.

Each serving: About 85 calories,

GRILLED PORTOBELLO MUSHROOMS

Trim tough stem ends from 2 medium-size portobello mushrooms (4 ounces each) or 8 jumbo mushrooms. Rinse; pat dry. Prepare vinaigrette as directed. Toss mushrooms in vinaigrette. Grill until tender.