Pumpkin Bars

4 eggs

1 cup sugar

1 cup vegetable oil (I used ½ cup oil, ½ cup applesauce)

1 (15-oz.) can pumpkin puree

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

Frosting:

1 (8 oz.) cream cheese

½ cup butter, softened

1 teaspoon vanilla

3 cups powdered sugar

In a medium bowl, mix eggs, sugar, oil, and pumpkin with mixer until light and fluffy. Add flour, baking powder, baking soda, cinnamon, and salt. Stir into the pumpkin mixture until thoroughly combined.

Spread the batter evenly into an ungreased jellyroll pan. Bake @ 350° for 25-30 minutes. Cool before frosting.

To make the frosting, cream together the cream chesse and butter. Stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars.

Lemon Cream Pasta with Chicken

I got this recipe from Allrecipes.com, but after making it once, I made several changes that I thought worked better, so below is my version!

INGREDIENTS

· 6 skinless, boneless chicken breast halves

· 1 lemon, quartered

· 4 teaspoons garlic powder, divided

· 2-3 garlic cloves

· 2 teaspoon ground black pepper, divided

· 4 (14.5 ounce) cans chicken broth

· 1/2 cup fresh lemon juice (I used a little less)

· 1 (16 ounce) package penne pasta

· 2 cups (1 pint) heavy cream

· 1 teaspoon grated lemon zest (optional)

· Fresh grated parmesan cheese

DIRECTIONS

1. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake for 40 minutes @ 350° (or just sauté in a skillet, until juices run clear and chicken is no longer pink inside).

*I used chicken from the freezer that I had already cooked and chopped. I just squeezed some lemon juice over it, sprinkled it with lemon pepper and garlic powder, and heated in a skillet.

2. Meanwhile, in a large saucepan, season the chicken broth with the remaining 1 teaspoon garlic powder and 1/2 teaspoon pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally for about 25 minutes. Then drain remaining liquid. (*I just used the pan lid to drain the excess liquid).

3. Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Sprinkle parmesan cheese on top. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

Makes about 6 servings.

Zucchini Carrot Cake

My good friend Rachel gave me this recipe. I made it over the weekend and we all loved it. My Dad even said it was better than carrot cake he had at a well known restaurant!

4 eggs

1 ½ cup sugar

2/3 cup oil

2/3 cup applesauce

2 cups grated zucchini

2 cups grated carrot

2 ½ cups flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

1 cup coconut

1 cup chopped nuts (opt.)

Beat eggs w/oil, applesauce, and sugar. Gradually add the dry ingredients, zucchini, and carrots. Fold in coconut and nuts. Bake in greased jellyroll (bar) pan @ 350° for 30-35 min., or until cake tests done. This recipe can be halved and cooked in 9x13 pan for same amount of time.

Icing:

6 oz. cream cheese

2 tsp. vanilla

6 Tblsp. Shortening

4 cups powdered sugar

Texas Sheet Cake

Texas Sheet Cake

2 cups sugar

2 cups flour

1 tsp. baking soda

4 Tblsp. Cocoa

½ tsp. salt

1 cup cooking oil

1 cup water

2 eggs

½ cup buttermilk (or regular milk + ½ tsp. vinegar or lemon juice. Let set for 10 minutes)

1 tsp. vanilla

Add water, oil, and cocoa together and bring to a boil. In a separate bowl, mix sugar and flour. Pour boiling mixture over sugar and flour. Add remaining ingredients and mix well. Bake 20 minutes @350° in sheet cake (bar) pan. Let cool slightly, then frost.

FROSTING:

Bring to a boil:

½ cup butter or margarine

4 Tblsp. Cocoa

4 Tblsp milk

Then add:

1 pound (about 3 ¾ cups) powdered sugar

1 tsp. vanilla

Then whip together. Spread on cake.

CALYPSO CLUB SANDWICH RING

This may sound different, but it's so yummy!

2 packages (11 ounces each) refrigerated French bread dough
1 egg white, lightly beaten
½ tsp. Sesame seeds (optional)
1/3 cup mayo
1 Tbsp. Dijon mustard
2 tsp. Honey
1 medium red bell pepper
1 medium green bell pepper
1 small red onion
2 cups thinly sliced lettuce
2 cans (8 oz. each) pineapple slices, drained
6-8 oz. thinly sliced deli ham
4-6 oz. thinly sliced swiss (or provolone) cheese


Preheat oven to 350 degrees. Place dough, seam side down, on Large Round Stone. Join ends of dough together to form one large ring. Using Serrated Bread Knife, make eight diagonal cuts, 1/2 inch deep, on top of dough.

Brush egg white over dough using pastry brush; sprinkle with sesame seeds. Bake 26-30 minutes or until deep golden brown. Immediately remove bread to cooling rack; cool completely.

Combine mayo, mustard, and honey in Small Batter Bowl; mix until well blended. Slice bell peppers and onion. Thinly slice lettuce.

To assemble sandwich, cut bread in half horizontally using Bread Knife. Place bottom half of bread on large serving platter. Spread half of the mayo mixture over cut side of bottom half of bread; top with pineapple slices. Arrange meat and cheese evenly over pineapple; layer with half of the bell pepper slices. Top with lettuce, remaining bell pepper slices and onion slices. Spread remaining mayo mixture over cut side of bread top; place over bottom half. Cut into wedges.
Yield: 8 servings

SAVORY SANDWICH RING

This is a fun recipe for a brunch or luncheon. It's easy, but looks fancy!

2 packages (11 ounces each) refrigerated French bread dough
1 egg white, lightly beaten
3 garlic cloves, pressed
1 teaspoon Italian Seasoning mix
1 medium green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 medium tomato, thinly sliced
1/2 cup pitted ripe olives, sliced
8 ounces thinly sliced deli meat, such as ham, turkey, hard salami, or bologna
4 ounces thinly sliced cheese, such as Swiss, Muenster, American, or Provolone
2 cups thinly sliced lettuce
1/4 cup plus 2 tablespoons Italian salad dressing, divided


Preheat oven to 350 degrees. Place dough, seam side down, on Large Round Stone. Join ends of dough together to form one large ring. Using Serrated Bread Knife, make eight diagonal cuts, 1/2 inch deep, on top of dough.

Combine egg white, garlic, and seasoning mix; brush over dough using pastry brush. Bake 26-30 minutes or until deep golden brown. Immediately remove bread to cooling rack; cool completely.

Slice bell pepper, onion, tomato, and olives.

To assemble sandwich, cut bread in half horizontally using Bread Knife. Place bottom half of bread on large serving platter. Arrange meat and cheese evenly over bottom half of bread. Top with lettuce. Drizzle 2 tablespoons of salad dressing evenly over lettuce. Top with bell pepper, onion, tomato, and olive slices. Brush cut side of bread top with remaining dressing using clean pastry brush; place over bottom half. Cut into wedges.
Yield: 8 servings

Italian Crock Pot Chicken

4-6 boneless, skinless chicken breasts (halves)

1 can cream of chicken soup

2 (8oz.) package cream cheese (can use one, but 2 makes a creamier sauce)

1 package Good Seasons Italian dressing mix

Combine soup, cream cheese & dressing mix. (I soften in the microwave). Pour over chicken in crock-pot. Cook 3-4 hours on high, or 6-8 on low. (Best if you don't stir until it's done).Serve over rice or noodles.

O'Henry Bars

This was a treat my Grandma would always make. They are easy to make and very yummy!

1 cup sugar 5-6 cups Rice Krispies

1 cup Karo syrup 1 cup chocolate chips

1 cup peanut butter 1 cup butterscotch chips

Bring sugar and Karo syrup to a boil over low heat. Remove from heat. Add peanut butter and stir until smooth. Pour over Rice Krispies and mix until coated. Press into buttered bar pan, using wax paper. Melt together chocolate chips and butterscotch chips in the microwave. Cook for a minute at a time until melted (about 1-2 minutes, don’t cook too long!) Spread over Rice Krispies mixture. Cool and cut into squares.