Pumpkin Pie Squares

1 cup all-purpose flour
1/2 cup oatmeal
1/2 cup brown sugar
1/2 cy butter or margarine -- melted

FILLING:
1 large can pumpkin
2 cans evaporated milk
4 large eggs
1 1/2 cups granulated sugar
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1 teaspoon salt

TOPPING:
1/2 cup brown sugar
1/2 cup chopped pecans
2 tablespoons butter or margarine -- softened

Combine first 4 ingredients until crumbly; press into a greased 9 X 13 pan. Bake at 350° for 20 minutes or until golden brown. Meanwhile, beat filling ingredient in a mixing bowl until smooth; pour over crust. Bake for 45 minutes.

Combine pecans, brown sugar and butter; sprinkle over top. Bake an additional 15 to 20 minutes longer or until knife inserted near the center comes out clean. Cool and store in the refrigerator. Makes 16 to 20 minutes

Pumpkin Gingerbread Trifle

2 14 oz. packages gingerbread mix
1 5.1 ounce package cooked vanilla pudding
1 30 ounce can pumpkin pie filling
1/2 cup brown sugar
1/3 teaspoon cardamon or cinnamon
12 ounces whipped topping
1/3 cup gingersnaps -- optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar and cardamon into pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle on the top with crushed gingersnaps, if desired. Refrigerate overnight


NOTES : This makes a bunch. I think one box of gingerbread is enough, or make your own in a 9 X 9 pan. Will overflow a trifle bowl, so I would use a larger bowl. Very tasty and easy to make. I don't feel the sugar is necessary - seems to be sweet enough without it.

Homemade Noodles

1 1/2 cups all-purpose flour
2 large eggs
1/4 teaspoon salt

Combine ingredients in food processor. Process until grain-like. Transfer to bowl and press crumbs together. Knead a few time to incorporate and set aside in a covered bowl to rest while you're assembling the pasta machine. Divide dough in halve and cover the rest up. On the thickest setting (1) run the pasta through that setting several times to knead the dough. Fold it over itself and feed it. After you feel it is correct, narrow the thickeness each time and stop after you've ran it through #4. Cut the dough using the machine and lay it out to dry (hanging is best).


NOTES : This recipe made making the noodles a breeze. It was so easy.



NOTES : This recipe made making the noodles a breeze. It was so easy.

Cindy's Mac & Cheese

1 16 oz package penne rigate pasta
3/4 pound sharp cheddar cheese -- grated
1/2 pound Gruyere cheese -- grated
1/2 cup shredded Asiago or Parmesan cheese
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Heat oven to 350°. Coat a 2-quart broiler-safe oval baking dish with nonstick cooking spray. Bring a large pot of lightly salted water to boiling. Once water boils, add penne. Cook 6 minutes, then drain. In a large bowl toss together the cheddar, Gruyere and Asiago. Set aside.

Meanwhile, melt butter in medium-size saucepan over medium heat. Whisk in flour until smooth and slightly bubbly. In a thin stream, whisk in milk. Stir in onion powder, salt and cayenne. Bring to a boil , reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups cheese mixture.

In pasta pot, stir together the cooked penne and the cheese sauce. Pour half into prepared baking dish. Sprinkle with a generous cup of the cheese. Spoon remaining penne into dish and top with remaining cheese.

Bake at 350° for 20 minutes. Increase oven temperature to broil and cook 3 minutes, until top is lightly browned. Cool slightly before serving.


NOTES : This is rich and good. I think it best prepared as a side dish. I can see it pared with ham and a great vegetable.

Mayonnaise Chocolate Cake

4 cups all-purpose flour
2 cups sugar
8 tablespoons cocoa
3 teaspoons baking powder
3 teaspoons baking soda
2 cups mayonnaise
2 cups water
2 teaspoons vanilla extract

Sift together flour, sugar, cocoa, baking powder and baking soda. Mix together the mayonnaise (not Miracle whip), water and vanilla. Mix dry ingredients and wet ingredients together until smooth and blended. Pour into a lightly greased 9 X 13 pan and bake at 350° for 45 minutes or until done. Frost as desired.


NOTES : I love the taste of this cake. I like to serve it cold from the refrigerator...don't know why, but that's how I like it.

Banana Chocolate Chip Muffins

1/4 cup sour cream
1 teaspoon soda
1/2 cup butter -- softened
3/4 cup sugar
1 egg
1 1/2 cup flour
1/4 cup wheat germ (optional) I didn't use any!
1/2 teaspoon salt
1 cup mashed bananas
1 cup chocolate chips
1 teaspoon vanilla

Mix sour cream and soda and set aside. Mix the rest of the ingredients together, then add sour cream mixture. Don't over mix. Bake at 350 for l8 minutes.

Cranberry Applesauce Muffins

1 cup unsweetened applesauce
1/3 cup vegetable oil
1 large egg -- beaten
2 cups all-purpose flour
1/2 cup white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup fresh or frozen cranberries -- chopped
1/2 cup pecans -- chopped

1. Preheat oven to 350 degrees F . Grease and flour a muffin pan, or use paper liners.

2. In a small bowl, mix together applesauce, oil and egg. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened. Fold in cranberries and pecans. Spoon into muffin cups, 2/3 full.

3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.