Pumpkin Bars

4 large eggs
1 cup vegetable oil
2 cups granulated sugar
1/2 teaspoon salt
2 cups canned pumpkin
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
FROSTING:
3 ounces cream cheese -- softened
1 teaspoon vanilla
1 tablespoon milk
2 1/2 cups powdered sugar

Preheat oven to 350 ° and prepare a spray a jelly roll pan (cookie sheet with sides). Combine eggs, oil, sugar and pumpkin together and beat until smooth. Combine dry ingredients together and add to pumpkin mixture. Spread in prepared pan and bake for 30 minutes,

For Frosting, beat cream cheese, milk and vanilla until smooth. Add the powdered sugar and continue beating until the desired spreading consistency is reached (might need to add a drop or two of milk). Spread frosting on cooled bars.

Pizza Quiche

8 ounces cheddar cheese -- shredded
8 ounces mozzarella cheese -- shredded
6 ounces pepperoni sausage -- diced
1 medium tomato -- chopped
1/2 package spaghetti seasoning mix
1 pinch Italian seasoning
2 cups milk
4 large eggs
1 cup Bisquick baking mix -- heaping

Grease a 10" pie pan and place first 6 ingredients in pan. In blender, mix the milk, eggs, Bisquick and blend for 5 minutes or longer. Pour over cheese mixture in the pie pan. Bake at 350° for about 45 minutes or until golden brown. Leave in oven with heat off for another 15 minutes.



NOTES : This is great. If you want to double it, it will make a nice 9 X 13 dish. Really good.

Sausage, Potato and Cabbage Stew

2/3 pound kielbasa, sliced
1/2 red onion -- chopped
2 tablespoons spicy brown mustard
1 1/2 tablespoons white wine vinegar
4 cups chicken broth
3 cups store bought coleslaw mix -- about 7 ounces
salt & pepper
1/4 cup chopped flat-leaf parsley


In a large pot, cook the kielbasa and onion over medium heat until the onion is tender, about 10 minutes. Stir in the mustard and vinegar, then add the chicken broth, potatoes and coleslaw mix. Bring to a boil, then lower the heat and simmer until the potatoes are tender, 15 to 20 minutes. Stir in parsley and season with salt and pepper. Serve with crunch french or sourdough bread.

Oatmeal-Chocolate Chip Cookies

3 cups brown sugar
2 cups margarine
2 teaspoons vanilla extract
2 large eggs
4 cups quick cooking oats
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
2 cups chopped walnuts -- optional

Heat oven to 350°. In a large bowl, mix brown sugar, margarine, vanilla and eggs with an electric mixer. Combine flour, oatmeal, baking soda and salt, stir into the margarine mixture. Add chocolate chips and nuts.

Onto cookie sheets, drop dough by rounded tablespoonfulls about 2 inches apart. Bake for 9 to 11 minutes, or until golden brown. Cool slightly; remove from cookie sheets to cooling racks.

Cindy's Banana Bread

3 1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1 teaspoon salt
4 large eggs
4 large ripe bananas -- (1 cup mashed)
1 cup vegetable oil
1/2 cup buttermilk -- plus 1 tablespoon
2 teaspoons vanilla extract
2 cups chopped nuts

In a large bowl stir together flour, sugar, baking soda and salt. In another mixing bowl combine eggs, bananas, oil, buttermilk and vanilla. Add to flour mixture, stirring just until combined. Fold in nuts. Pour into greased 9"X 5"X 3" baking pan. Bake at 325 degrees for 1 hour and 20 minutes or until bread tests done. Cool on wire rack.

Makes two loaves.

Autumn Apple Cake

1 cup raisins or currants
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups vegetable oil
1 cup granulated sugar
1 cup dark brown sugar
4 large eggs
1 teaspoon vanilla
3 cups apples -- peeled and thickly sliced
1 cup chopped pecans

Preheat oven to 350°. In a small bowl, soak currants in water to cover for 1 hour. Sift dry ingredients together. In a large bowl with electric mixer, beat oil and sugars until well blended (about 6 minutes). Add eggs, one at a time, beating well after each addition. Beat in vanilla then gradually beat in flour mixture. Fold currants into batter along with apples and pecans. Spoon batter into greased 9: tube pan. Bake for 1 1/2 hours or until cake tester inserted in center comes out clean. Remove from oven. Cool in pan on wire rack.


Serving Ideas : You don't need a frosting on this cake, but you could put a glaze over the top, or you could serve with whipped cream.


NOTES : This is a delicious apple cake. Really moist. It makes a lot, so if it's just for the family, when it' baked cut in half and freeze second portion for a later date. WONDERFUL!

Pumpkin Cheesecake with Caramel Rum Sauce

CRUST:
2 cups crushed cinnamon graham crackers
1/4 cup butter
FILLING:
4 8-ounce packages cream cheese -- softened
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons pumpkin pie spice
3/4 teaspoon cardamon
CARAMEL RUM SAUCE:
1/3 cup packed brown sugar
1/3 cup whipping cream
2 tablespoons butter
1/3 cup whipping cream
1 tablespoon spiced rum or 1/4 teaspoon rum extract

Heat oven to 300°. Spray 9-inch springform pan with cooking spray. Wrap foil around pan to catch drips. In a small bowl, combine graham cracker crumbs with butter and press in bottom and 1-inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.

In a large bowl beat cream cheese with sugar until light and fluffy. Beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust. To remaining batter, add pumpkin, cardamon and pumpkin pie spice and put on top of batter already in pan.

Place a shallow pan in oven and fill half full of boiling water (this keeps cheesecake from splitting). Bake for 1 hour and 20 minutes, or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still giggles slightly when moved. Run a small spatula around edge of pan to loosen cheesecake. Turn oven off and open door at least 4 inches. Let cheesecake remai in oven for 30 minutes. Cool in pan on cooling rack for 30 minutes. Cover loosely, refrigerate at least 6 hour. To serve, top each slice with whipped cream drizzled with the rum sauce.

Swedish Apple Pie

2 1/2 cups Apples -- peeled and sliced
1 cup sugar
3/4 cup butter or margarine -- melted
1 teaspoon cinnamon
1 teaspoon sugar
1/2 cup walnuts -- chopped
1 cup all-purpose flour
1 large egg -- slightly beaten
pinch salt

Grease a 9" pie plate with butter. Fill 2/3 full with apples. Mix 1 teaspoon sugar and 1 teaspoon cinnamon over apples. In a separate bowl, mix 1 cup sugar with the flour and salt. Stir to combine thoroughly. Mix melted butter and the egg and combine it with the sugar-flour mixture. Stir in Walnuts. Spread mixture out on top of the apples. Bake at 350°for approximatley 65 minutes, or until golden brown and apples are tender.