Noall Pumpkin Bars

The Noall's are perfectionists... but because they are... they have some darn good recipes... one of my favorite that they have is there Pumpkin Bars, I believe they are from some Uncle Paul... Anyways snuck a pic of the recipe after I made them last week... and thought the family may want to use it because they are SOOO easy and soo good. However, they are best refrigerated the next day.

• 4 Eggs
• 1 2/3 c sugar
• 1 c vegetable oil
• 16 oz of pumpkin
• 2 cups of flour
• 2 t baking powder
• 2 t cinnamon
• 1 tsp salt
• 1 tsp baking soda

Beat together eggs, sugar, oil, and pumpkin until light and fluffy. Add flour, baking powder, cinnamon, salt, and soda. Mix thoroughly. Spread patter in an ungreased 15x10x1 baking pan (Jelly Roll). Bake at 350 for 30 min. Cool, then frost with the following cream cheese frosting. Store in refrigerator in Tupperware.

Cream Cheese Icing

• 6 oz Cream cheese
• 1 c butter, softened
• 2 t vanilla
• 6 c powdered sugar

Cream together cream cheese and butter. stir in vanilla and add powdered sugar, a little at time beating well till mixture is smooth.

Pumpkin Bars

I know its the "wrong" time of year for anything pumpkin, but my roommate asked for these for her birthday last week, so I figured I would post the recipe. They're pretty simple to make, but they are also delicious! The original recipe is from Paula Dean.

Bars:

4 eggs

1 2/3 cups granulated sugar

1 cup vegetable oil

15-ounce can pumpkin

2 cups sifted all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

Icing:

8-ounce package cream cheese, softened

1/2 cup butter or margarine, softened

2 cups sifted confectioners' sugar

1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Pumpkin Dinner

I pretty much love pumpkin dinner. Ashley used to make it when I lived with her, which is when I got the recipe. I get excited when pumpkins start showing up at grocery stores because it means I can make pumpkin dinner. I have also made just the filling and put it in a 13x9 with cut up butternut squash put it on top. It's still pretty good even if isn't in a pumpkin : )

1 onion chopped
1/2 -1 lb ground beef
1 can cream of chicken
2 TBS soy sauce
2 TBS Brown sugar
2 C cooked rice

Clean out pumpkin. Salt and pepper. Bake at 350 for 1 hour. Saute onions. Add meat and brown. Drain grease. Add remaining ingredients except rice and simmer 8-10 minutes. Add rice and simmer another 5 minutes. Put mixture in pumpkin and bake for 1 hour at 350.

Pumpkin Snickerdoodles

I kept seeing this recipe posted and finally decided to try it- fabulous! Enjoy!



Pumpkin Snickerdoodle Cookies
Ingredients:
1 stick (1/2 cup) margarine
1/2 cup shortening
1 cup white sugar
1/2 cup light brown sugar
3/4 cup unsweetened pumpkin puree
1 large egg
3 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

Directions:
Preheat oven to 400 degrees. 
Mix together the margarine, shortening, sugars, pumpkin, and egg, beat well. Add in the flour, baking powder, baking soda, salt, and cinnamon and mix until well-blended.
Chill dough for about 30 minutes (or cheat like me and throw it in the freezer for about 10 minutes). Roll into balls the size of small walnuts.
In a separate bowl, mix 1/2 cup sugar with 1 Tablespoon cinnamon and 1/2 tsp ground ginger (more or less depending on how you like it). Roll dough balls in sugar mixture until completely covered.
Place dough balls about 2" apart on ungreased cookie sheet.
Bake 7-9 minutes until lightly browned, but still soft.
Makes about 4-5 dozen cookies.

http://www.sixsistersstuff.com/2011/09/fresh-food-friday-pumpkin-recipes.html