Pumpkin Bars

4 eggs
2 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 cup chopped walnuts


Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour the bottom and sides of a 10x15 inch jelly roll pan
In a large bowl, combine eggs, sugar, oil and pumpkin; beat until smooth. Stir in the flour, baking powder, baking soda, cinnamon, ginger, salt and cloves.
Spread batter into prepared pan. Sprinkle with chopped walnuts. Bake for 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow to cool completely.

Frost with cream cheese frosting.

1 pkg. cream cheese
1 stick of butter
1 tsp vanilla
2 c powder sugar

Mix until smooth, frost bars and enjoy! Store leftovers (if your family who only had a "little bit" leave any)

Peanutty Candy Bars

4 c quick cooking oats
1 c brown sugar
2/3 c butter melted
1/2 c plus 2/3 c peanut butter
1/2 c light corn syrup
1tsp vanilla
1pkg butterscotch chips
1 c semisweet chocolate chips
1 c chopped salted peanuts

In a large bowl, combine oats, brown sugar, butter, 1/2 c peanut butter, corn syrup and vanilla. Press into a 9x13 pan. Bake at 375 degrees for 12-14 minutes, or until mixture is bubbly around the edges.

In a microwave safe bowl, melt butterscotch chips and chocolate chips until smooth. Stir in peanuts and remaining peanut butter. Spread over oat mixture. Refridgerate for 1 hour (at least) before cutting.

(its ok if you don't however....they just get a little soft)

Secret Recipe Raspberry Bars

Ingredients
3/4 cup butter, softened
1/2 cup sugar
1 3/4 cups flour
1/3 cup pecans, chopped
1/4 teaspoon almond extract
1/4 teaspoon salt
8 ounces seedless raspberry preserves (1 cup)
1/2 cup sweetened flaked coconut
Cooking Directions
Preheat oven to 350° F.

Using mixer, beat together butter and sugar at medium speed.

Add flour and mix well. Add chopped pecans, almond extract, and salt, stirring until the flour mixture resembles coarse crumbs.

Reserve 1 cup of the flour mixture and press the remainder into the bottom of an ungreased 9x13-inch baking dish.

Spread raspberry preserves evenly over the crust.

Sprinkle the reserved flour mixture over the preserves.

Sprinkle the coconut on top.

Bake until the crust and topping are golden, 25 to 30 minutes. Let cool and cut into squares.

Mexican Brownies

Prep Time: 30 Minutes
Start to Finish: 3 Hours 30 Minutes

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1 tablespoon ground cinnamon
Water, vegetable oil and eggs called for on brownie mix box
1 cup semisweet chocolate chips (6 oz)
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar
1 cup chopped pecans, toasted


1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2. In medium bowl, stir together dry brownie mix and cinnamon. Add pouch of chocolate syrup, water, oil and eggs; stir until well blended. Stir in chocolate chips. Spread in pan.
3. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 2 hours.
4. In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk. Heat to boiling. Remove from heat; cool to lukewarm, about 30 minutes.
5. Gradually beat powdered sugar into brown sugar mixture with wire whisk until blended, then beat until smooth. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Spread frosting over brownies; sprinkle with pecans. For brownies, cut into 5 rows by 4 rows. Store tightly covered.

20 brownies

7 Layer Bars

INGREDIENTS (Nutrition)
1/2 cup unsalted butter
1 1/2 cups graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
1 1/3 cups shredded coconut

DIRECTIONS
1.Preheat oven to 350 degrees F (180 degrees C).
2.Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
3.Spread crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.
4.Bake until edges are golden brown, about 25 minutes. Let cool.