Pumpkin Squares

I just thought I would let you all know that I tried making the Pumpkin Squares that is in the October 2009 Family Fun Magazine. They turned out really good! I wanted to make the cider caramel sauce, but I didn't have all the ingredients, so I just frosted it with canned frosting. I used my own fresh pureed pumpkin to make it.

If you like pumpkin stuff you should try this recipe!

-Amy

For the Pumpkin squares:

1 Cup sugar

1 1/2 Cups flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

3/4 Cup vegetable oil

1 (15 oz) can of pumpkin or 2 cups fresh pureed pumpkin

2 large eggs, lightly beaten

Ice cream for serving (optional)

For the cider caramel sauce:

1/2 Cup brown sugar, packed

1 Tablespoon cornstarch

2/3 Cup apple cider

2 Tablespoons heavy cream

1 Tablespoon butter

salt to taste

1. Heat oven to 325*. Grease a 9x13 inch baking pan and set it aside.

2. In a large mixing bowl, combine the first 6 ingredients for the squares. Add the oil, pumpkin, and eggs, and whisk until the batter is evenly blended. Pour the batter into the prepared pan and smooth the top.

3. Bake the cake until a toothpick inserted in the center comes out clean, about 30 min. Remove the pan and allow it to cool completely on a wire rack, about 1 1/2 hours.

4. Just before serving the cake squares, make the cider caramel sauce. In a medium size saucepan, whisk together the brown sugar and corn starch. Add the cider and stir well to dissolve the other ingredients. Cook the mixture over medium high heat, whisking constantly, until large bubbles form around the perimeter of the pan, about 3 minutes. Reduce the heat to low and allow the sauce to continue to simmer until it thickens, about 2 minutes more.

5. Remove the sauce from the heat and whick in the cream and the butter. Let the sauce cool slightly, then taste it and add a pinch of salt, if necessary.

6. To serve the dessert, cut the baked cake into 3 inch squares and top each with a scoop of icecream, if you like, and a drizzle of warm cider cramel sauce. Makes 12 squares and about a cup of sauce.

Cookie Pie

15-oz package Chips Ahoy Cookies

8.12-oz Cool Whip

2 cups milk

Quickly dip cookies in milk, shake off excess liquid, and layer in 9 inch pie plate, breaking cookies to fill any gaps.  Once the first layer is complete, top with a thin layer of Cool Whip.  Repeat twice more, making the last layer of Cool Whip a bit thicker.  Garnish with chocolate syrup if desired.  Place is freezer 2-3 hours before serving.  Serves 6-8.

Note:  You must dip cookies quickly (I dipped, counted 1,2,3 then took cookie out) or your pie will be very soggy.  Make sure to shake off excess milk as well so that you do not have a puddle of milk in your pie.  You will have leftover milk but you need that amount to completely submerge the cookie.  For me, the 8-oz of cool whip only made two layers.  I also think you can use any type of cookies.  I used a generic chocolate chip cookie and it turned out good.

Melissa

Gunpowder Chicken

2 C. cooked chicken, seasoned with pepper

2 cans cream of chicken soup

1 C. (8-oz) low fat plain yogurt

3 C. cooked white rice

2 C. crushed Ritz crackers

1 T. poppy seeds

1 cube melted butter

Shred chicken and mix with soup and yogurt. (Don't substitute yogurt for anything else, this is what gives this dish it's unique flavor).  Layer rice in bottom of 13x9 pan sprayed with Pam.  Spread chicken/soup mixture on top of rice.  Mix crushed Ritz crackers, poppy seeds, and melted butter in a small bowl and put this on top of soup mixture.  The poppy seeds are optional, but these are what gives it the name "gunpowder".  Bake at 350 for 30 minutes.

Melissa

Snack Mix Recipe

Sticks and Stones

4 T. butter
1/4 C. frozen orange juice concentrate or apple juice concentrate
1/4 C. brown sugar
2 t. cinnamon
3 C. oatmeal cereal squares (I used Quaker Oatmeal Squares)
2 C. pretzel sticks
1 1/2 C. whole almonds (mine were actually roasted almonds because I thought that sounded good)
1 C. craisins or raisins

Heat the oven to 300. Place the butter, juice concentrate, and sugar in a large, microwave safe bowl and microwave on high for 45 seconds to melt the butter. Stir in the cinnamon.

Spread the oatmeal squares, pretzels, and almonds in a single layer on a baking sheet. Toss the pieces with the melted butter mixture to coat. Bake the mix, stirring the pieces every 10 minutes, until the mixture is dry to the touch and the nuts are lightly toasted, about 30 minutes. Remove the pan from the oven, then stir in the dried fruit. Let the mix cool completely before storing it in an airtight container.

Natalie's Notes: I baked it for 30 minutes, but I wouldn't say it felt dry to the touch when I took it out. I had never made it before and I didn't want to burn it, so I just took it out after 30 minutes. I thought for sure that the pretzels and cereal were going to be soggy, but after it cooled off, they were dry and crunchy. And, I stored mine in a paper lunch sack so it would stay crunchy.

Taco Tortilla Bowl--from Amy

I made this and served it in the tortilla bowls (I made 5 bowls), which was really good. We had leftovers so we ate it just on normal tortillas the second time. I also used fresh tomatoes instead of canned ones.


1 T Oil
1 medium red or greem bell pepper, sliced
1 small onion, sliced
1 package taco spices and seasonings
1 can (14.5 oz) diced tomatoes, undrained
1 can (14.5 oz) black beans, drained
2 cups shredded cooked chicken or turkey
1/2 cup water
2 cups hot cooked rice
4 burrito size flour tortillas

Heat oil over medium-high heat and cook pepper and onion, stirring occasionally, until tender. Stir in next 5 ingredients. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, 3 minutes. Stir in rice; heat through.

Meanwhile, spray both sides of each torilla with nonstick cooking spray and press into oven-safe bowls to form bowl shape. Bake at 425, 10 minutes or until edges are golden. Let cool 3 minutes. Remove tortillas from bowls and cool completely.

Serve rice mixture in tortilla bowls with your favorite taco toppings, such as shredded cheese, lettuce, guacamole and sour cream.

2 new recipes that David and the kids both liked!

Vegetable Beef Skillet:

1 lb ground beef
1 Cup chopped onion
1 can beef broth
1 1/2 cups of bow tie pasta
1/2 Cup water
1 tsp. Italian seasoning
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
1 Cup chopped sweet yellow pepper
1 Cup chopped zucchini
2 Cups chopped tomatoes
1 Cup shredded cheddar cheese

- In a large skillet, cook beef and onion until meet is no longer pink; drain. Stir in broth, pasta, water, and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

-Add yellow pepper and zucchini; cover and cook 2-4 minutes longer or until pasta and vegetables are tender, stirring occasionally. Stir in tomatoes; sprinkle with cheese.


Zippy BLT Wraps

3 Tbsp mayonnaise
4 tsp. salsa
4 tortillas, room temperature
1/4 tsp. garlic powder
dash each salt and pepper
12 slices of bacon
4 lettuce leaves
1 large tomato
1/2 medium ripe avocado, peeled and sliced

-Cook bacon. Spread mayonnaise and salsa down the center of each tortilla. Sprinkle with garlic powder, salt, and pepper. Top with bacon strips, lettuce, tomato, and avocado. Roll up tightly.

Chicken Pizza

INGREDIENTS

• 2 skinless, boneless chicken breast halves (I've used canned chicken too).
  
• 1 (10 ounce) can refrigerated pizza crust (and I've used precooked crust)
  
• 1/2 cup Ranch-style salad dressing
• 1 cup shredded mozzarella cheese
• 1 cup shredded Cheddar cheese
• 1 cup chopped tomatoes
• 1/4 cup chopped green onions
• (I've added sliced olives too)
  

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a pizza pan or medium baking sheet.
2. Place chicken in a large skillet over medium-high heat. Cook until no longer pink, and juices run clear. Cool, then either shred or chop into small pieces.
3. Unroll dough, and press into the prepared pizza pan or baking sheet. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven.
4. Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion, and chicken on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 20 to 25 minutes, until cheese is melted and bubbly.