Pumpkin Bars

Pumpkin Bars

(Jeanne Tripp - Anderson cookbook)

Combine and mix well:

4 Eggs

1 2/3 cups Sugar

1 cup Oil

1 can Pumpkin puree (14-16 oz)

Sift together:

2 cups Flour

2 tea. Cinnamon

¼ tea. Nutmeg

1 tea. Salt

1 tea. Baking Soda

2 tsp. Baking Powder

chopped nuts (optional)

Combine dry & wet ingredients and nuts, mix well.  Pour into an ungreased cookie sheet (1/2 sheet pan) and spread.  Bake in 350 degree preheated oven for 20 to 25 minutes.

Frosting:

1 cube Margarine (1/2 cup)

8 oz Cream Cheese

1 tea. Vanilla (to taste)

Powdered Sugar (enough to create soft peaks)

Mix together until soft peaks form. Spread over cooled cake. ENJOY!!!

Creamy Cheesecake Pie

tastes just like the real thing only much easier and much quicker!

Crust:
1 1/4 cup Graham Cracker Crumbs
1/4 cup Butter or Margarine - melted

Filling:
8 oz Cream Cheese - softened
1/2 cup Sugar
1/2 tsp. Vanilla
Dash of Salt
1 Tbls. Lemon Juice
2 Eggs

Topping:
1 cup Sour Cream
2 Tbls. Sugar
1/2 tsp. Vanilla

Combine crumbs & butter - Press into buttered 8in. pie plate. (I usually just buy the pre-made crusts)
Beat softened  cream cheese until fluffy  - gradually blend in 1/2 cup sugar, lemon juice, vanilla, and salt - add eggs 1 at a time beating after each - Pour into crust - Bake at 325 for 25 - 30 mins or until set.
For topping combine ingredients and spoon over top of pie - bake 10 more mins.
Cool - Chill - Serve with favorite fruit topping - ENJOY!!!

FYI:  it is 353 calories for 1/8 of the pie (without fruit topping).

Peanut Butter Cup S'mores Bars

Okay, this is officially my new favorite dessert!!! I was introduced to it at girls camp and had to ask the camp cook for the recipe - she told me where to find it online.  The first thing I did when I got home from camp (before unpacking and showering) was find the recipe so I could make it!!! I know that I'm pathetic but it is that good!!!

 Here are two versions - the second is the one the camp cook made - I've made both and am undecided which is better.  The first is messier than the second but both are oh so good!!! Just typing this post is making me need them right now!!!!

Peanut Butter S'mores Bars

5.0 from 6 reviews

Author: Pinch of Yum

Ingredients

• 1/2 cup butter, softened
• 1/4 cup packed brown sugar
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/4 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 6 graham crackers, crushed into fine crumbs
• 2 Giant Hershey's milk chocolate bars, 7 ounces each
• 1 jar marshmallow cream, 7 ounces
• 1/2 cup peanut butter  * when I made this one I left out the peanut butter because I was taking it to a BBQ and didn't know if anyone had allergies - so it was just S'mores Bars and they were a big hit!!!

Instructions

1. Preheat the oven to 350 degrees. Line a square baking dish with parchment paper.
2. Beat the butter and sugar until fluffy. Add the egg and vanilla and mix well. Add the flour, baking powder, and salt. Stir in the graham cracker crumbs.
3. Press 2/3 of the dough into the bottom of the baking dish. Press the chocolate bars on top of the dough. They should make an even layer in an 8x8 pan. Melt the peanut butter for about 30 seconds in the microwave and drizzle it over the chocolate bars.
4. Spread the marshmallow cream over the chocolate and peanut butter.
5. Roll the remaining 1/3 dough onto the chocolate foil wrappers (or some other nonstick surface). When you've made an even square, gently peel it off and press it on top of the marshmallow cream.
6. Bake for 30 minutes or until golden brown on top. Let cool for best serving results (see notes).

Notes

For best cutting and serving results, i.e. the least amount of gooey mess, let cool 12 hours (I let mine cool overnight). Remove parchment paper and slice with a knife, wiping it down between each slice to remove the lovely mallow fluff. I baked for 30 minutes and the edges got a teeny bit dry. The non-edge pieces were perfect, though. If your oven runs hot (like mine) I'd go for closer to 25 minutes bake time. I used crunchy peanut butter!

Recipe by Pinch of Yum at http://pinchofyum.com/peanut-butter-smores-bars

Peanut Butter Cup S’mores Bars (the sweet life (adapted from Pinch of Yum and Sprinkle Some Sunshine))

yield: 16 large/20 small squares

Ingredients

▪   1/2 cup butter, softened

▪   1/2 cup packed brown sugar

▪   1/4 cup sugar

▪   1 egg

▪   1 teaspoon vanilla

▪   1 1/4 cups flour

▪   1 teaspoon baking powder

▪   1/4 teaspoon salt

▪   1 cup graham cracker crumbs

▪   16 peanut butter cups, regular size

▪   1 1/2 cups marshmallow fluff* * When I made this one I didn't have any marshmallow fluff so I just used mini marshmallows and put a thick layer on top of the peanut butter cups. It was way less messy when I cut into it but still tasted great!!!

*Fluff is pretty impossible to measure, so this doesn’t have to be an exact amount, just kind of eyeball it. As long as you have enough to cover the PB cups, you’re good to go.

Directions

1.            Preheat the oven to 350 degrees.  Line an 8×8 baking dishing with parchment paper; coat lightly with cooking spray.

2.            In a large bowl of the bowl of stand mixer, beat butter and sugars until fluffy.  Beat in egg and vanilla until combined.  Scrape down the sides.  With the mixer on low, stir in the flour, baking powder, salt, and graham cracker crumbs until mixed.

3.            Spread 2/3 of the dough on the bottom of the prepared baking dish.  Lightly press the peanut butter cups into the dough, then spread marshmallow fluff on top.  Press the remaining dough on a non-stick surface into the shape of an 8×8 square.  Place the square on top of the fluff and press down lightly.

4.            Bake for 30 minutes or until the edges just begin to brown.  Allow to cool for at least two hours* to give the bars a chance to set, then remove from the pan and cut into squares with a large, sharp knife.

*Originally I said the bars needed to cool for 8 hours, but after making them again I’ve realized they’re ready to go after only about 2. I also bet they are DAAANG good straight from the oven

Pumpkin Roll

Yum Yum Yum !!!

Pumpkin Roll

preheat oven to 350

Cake

*Mix for 3 minutes:

3 eggs

1 cup sugar

*Add and mix:

2/3 cup pumpkin

1 tsp soda

1 rounded tsp pumpkin pie spice

3/4 cup flour

*Pour into greased (with parchment paper) 10x15 jelly roll pan

*Bake at 350 for 13 minutes

*Turn out of pan onto paper towels coated with powdered sugar

*Roll up and let cool

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Filling

*mix:

1 cup powdered sugar

8 oz cream cheese

4 Tbsp butter

1/2 tsp vanilla

_________________________________

*Unroll cake and spread filling over entire cake

*Roll back up and serve or refrigerate

Gingerbread or Gingercake

Years ago gingerbread was often served as bread with supper and this bread reminds me of the bread they bring to your table at Mimi's Cafe. Soup and gingerbread make a great combination. With four more tablespoons of sugar added, the flavors are more dessertlike, and the gingerbread becomes Gingercake.

1/2 cup (1 stick) butter, room temperature
3/4 cup sugar
1 egg
1/2 cup molasses
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon group cloves
1 cup boiling water

Preheat the oven to 350 degrees. Butter and lightly flour a 7 x 11-inch baking dish.

Put the butter and sugar in a mixing bowl and beat until creamy and blended. Add the egg and molasses and mix well. Add the flour, salt, baking soda, ginger, cinnamon, and cloves, and beat until well blended. Stir in the boiling water and quickly pour into the baking dish. Bake for 35 to 40 minutes, or until a toothpick comes out clean when inserted in the center of the cake, or the sides of the cake shrink a little around the edge of the baking dish. Serve warm.

Katy's Oatmeal Kookies

1 cup Brown Sugar
1 cup Granulated Sugar
1 cup Vegetable Shortening
2 Eggs
2 tsp Vanilla
2 Tbsp Milk
2 Cups All Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2 cups Quick Oatmeal

Preheat oven to 350 F. Grease cookie sheet. Beat shortening and sugars until creamy. Add eggs, vanilla and milk; mix well. Combine flour, baking powder baking soda and salt. Add to shorening mixture; mix well. Stir in oatmeal and Additions** if desired. Using rounded tablespoons, spoon drops of dough onto prepared cookie sheet, placing 2 inches apart. Bake 10 minutes or until edges are light brown. Let stand 5 minutes before removing to racks to cool.

Additions**: 1 cup Chocolate Chips or Peanut Butter Chips*;
OR 1 cup Raisins and 1 cup Chopped Walnuts or Pecans; OR 2 cups Coconut

Happy Halloween, Happy Fall! - pumpkin cake -

I crave pumpkin when fall comes around each year! I love pumpkin cookies, pumpkin pie, pumpkin bars, pumpkin bread, and pumpkin rolls. However, I have never made a pumpkin cake and that is what I wanted. By the process of trial and error I came up with this delicious pumpkin bundt cake recipe:



Pumpkin Bundt Cake
1 spice cake mix
1 1/3 cup water (or as called for on cake box)
3 eggs (or as called for on cake box)
1/4 cup flour
1/4 cup sour cream
1/2 can pumpkin (= just a little more than 3/4 cup)
1/4 - 1/2 teaspoon cinnamon

Mix all ingredients together with mixer for at least 3 min. Pour into greased bundt pan and bake at 330 degrees for about 50 min. Let cake cool in the pan for 10 - 15 min before turning out. Let cool completely before frosting or drizzling with cream cheese frosting.

Cream Cheese frosting
8 oz cream cheese - softened
1/2 cube butter (1/4 cup) - softened
1 teaspoon vanilla
powdered sugar - enough to make the consistency you want

mix together until desired consistency is reached. This is at least twice as much frosting as needed so cut recipe in half or make two or three cakes!

This is what we delivered as our "booing" treat this year.

Cereal Treat

This is one of the my all time favorite sweet and simple recipes. Our home teacher brought it to us last Christmas and we loved it so much that I had to call his wife and ask for the recipe. It is quick easy and yummy!


Cereal Treat
6 cups corn chex or rice chex (or both!)
6 cups golden grahams
2 cups coconut
1 cup slivered almonds
Topping
1 cube butter (1/2 cup)
1 cup karo syrup
1 cup sugar
Boil topping over stove for 2 minutes and then pour over cereal. Stir together. Enjoy!