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)

Chocolate Pear Bread

I got this recipe out of the newspaper! SOOOO yummy!!

1c buttermilk

1/2 t baking soda

1/2 c butter, softened

1 c sugar

2 large eggs

1 3/4 c all purpose flour

1/2 c coco

1 t cinnamon

1/2 t baking powder

1/2 t salt

1 riped peeled, core removed pear chopped

1/2 c chopped walnuts

Preheat oven to 350 degrees. Grease loaf pan and set aside. Measure buttermilk into small bowl and stir in baking soda. Set aside.

Cream 1/2 c butter in a large mixing bowl. Gradually add sugar, beating well at medium speed. Add eggs one at a time beating after each addition. Stir in buttermilk and soda mixture. Sift coco, cinnamon, baking pwerder adn salt. Add to creamed mixture in bowl blending well. Fold in pears and walnuts.

Turn batter into pan and bake for 1 hour. Remove from pan after cooling for 15 minutes.

****TIPS****

* set timer for 45 minutes and begin checking for doneness then

* toasted nuts are great in this

* a large apple makes a great substitute

* SUPER yummy served with chocolate honey butter!

Chocolate Honey Butter

1/2 c butter softened

2 T chocolate syrup

2 T honey

1/4 c powdered sugar

Combine all ingrediants in bowl and beat until light and fluffy

Camille's Tater Tot Mexican Hotdish

1lb hamburger
taco seasoning
1 can black beans
1 can corn
1 can nacho chedder cheese soup
1 pkg tater tots


Brown beef and season as package dictates. Drain black beans and corn. Mix with seasoned beef. Spray non stick cooking spray in a 9x13 pan, spoon in beef mixture. Spread cheese over top, layer with tater tots.

Bake 350 degrees for 1/2 hour

Gina's Frosting

4c powder sugar
3/4 c crisco
2T water
1/4 t salt
1/2 t almond or 1 t vanilla flavoring

Place half of powder sugar in bowl. Add shortening, salt, flavoring. Beat on medium speed until fluffy. Add remaining powder surgar powder surgar, mix until blended....add coloring until desired hue is acquired. Frost and decorate away! Keeps serveral weeks

Spagetti salad

5-6 different veggies washed and cut up to make approx 4-5 cups. A variety of colors is recomended like different peppers, cucumbers, tomato, carrots...whatever you have!

box of pasta or small box of spagettie cooked according to al dente box directions. Immediately rinse with cold water.

8oz zesty italian dressing

2-4 t salad supreme seasoning. (add according to your taste preference)

Toss all of the above and enjoy!

Crock'd Pot Swiss Chicken

6 boneless chicken breast
2 can cream of chicken soup
1 box stove top stuffing
4 oz swiss cheese
1/2 c chicken broth
1/2 Parmesan cheese shredded

Place chicken in bottom of prepared crock'd pot. Put swiss cheese on top of chicken (slices or shredded work) In medium bowl mix soup, broth, stuffing mix, seasoning packet and then spoon on top of chicken. Cook 6-8 on low.

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)