I love to cook and wanted to share a couple fall recipes we like. Hope you enjoy as much as we do.
Pumpkin Bars with Cream Cheese Frosting
1 2/3 cups sugar
1 cup canola oil
1 can (15 ounces) pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 package (8 ounces) cream cheese, softened
1/2 cup (1 stick) butter, softened
3-4 cups confectioners’ sugar
1-2 teaspoons vanilla extract
Preheat oven to 350 degrees and grease a 9×13 baking dish.
Mix the eggs, sugar, oil and pumpkin with a mixer until light and fluffy.
Pour flour, powder, cinnamon, salt and baking soda into another bowl and mix.
Pour flour mixture into pumpkin mixture and mix until incorporated and smooth.
Pour the batter into the baking dish and level out the batter.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool before removing from the dish or frosting.
Frost the bars when they have cooled — To make the frosting: Combine cream cheese and butter in a bowl and mix until smooth. Add the sugar slowly until you reach the desired consistency. Stir in the vanilla.
Summer Squash Casserole
2 lbs. (about 6 C.) yellow squash or zucchini
1 C. chopped onion
1 can cream of chicken soup
1 C. sour cream
½ C. butter or margarine
1 package herb seasoned stuffing (or 4 C. dry stuffing)
In a saucepan cook sliced squash and onions in boiling salted water for 4-5 minutes. Drain. Combine soup and sour cream. Stir in carrots. Fold in drained squash and onions. Combine stuffing mix and butter or margarine. Spread half of this mixture in a 12 x 7 ½ x 2 baking dish. Layer with vegetable mixture and top with remaining stuffing mixture. Bake at 350 degrees for 25-30 minutes or until well heated.
More to come. Enjoy!