Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bar Ingredients:

1 cup oil

3 eggs

2 cups pumpkin puree (15 oz can)

1-1/4 cup sugar

2 cups flour

1 tsp salt

2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon


Frosting Ingredients:

4 oz cream cheese, softened

1 stick butter, softened (1/2 cup)

2 cups powdered sugar

1 tsp. vanilla

1.  Combine the oil, eggs, sugar and pumpkin.

2.  In another bowl, combine the flour, baking soda, baking powder, salt and cinnamon.  Mix together.

3.  Add the dry ingredients to the wet and mix until just combined.

4.  In a greased jelly roll pan (cookie sheet 12x17) , pour the batter and spread out out.

5.  Bake at 350℉ for 25-30 minutes.  Let cool and set aside.

6.  Combine frosting ingredients and beat with an electric mixer.  (Double frosting ingredients if you like a lot of frosting, this barely makes enough to cover.

7.  Spread frosting over pumpkin bars.

From Amber's Kitchen

Apple Cider Donut Bundt Cake

For the Cake:
3 cups all-purpose flour
2 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp salt
1-1/2 TBS baking powder
1-1/2 cups granulated sugar
1/2 cup brown sugar
1 cup vegetable oil
3 eggs at room temperature
1 cup applesauce at room temperature
1 cup apple cider at room temperature
1 tsp vanilla extract

For the Cinnamon Sugar Coating:
1/4 cup unsalted butter melted
1/4 cup granulated sugar or raw sugar (I used a combination of the two)
2 tsp cinnamon

Instructions

1.  Preheat your oven to 325℉. Spray a bundt pan with non-stick spray and then dust with flour. Set aside.

2.  In a medium size mixing bowl, combine the flour, cinnamon, nutmeg, salt, and baking powder. Whisk to combine. Set aside.

3.  In a large bowl, combine the sugar, brown sugar and oil. Mix on medium speed to combine.

4.  Add the eggs to the sugar mixture and mix on medium speed for about two minutes.

5.  Add the applesauce and vanilla. Mix to combine.

6.  With the mixer on low speed, add 1/3 of the flour mixture, followed by half of the apple cider. Continue alternating the flour mixture and the apple cider, finishing with the flour mixture. Mix until no streaks of flour remain. The batter will be slightly thin, not thick.

7.  Pour the batter into the bundt pan and bake for 50 minutes. The cake is done when a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

8.  Let the cake cool for an hour in the bundt pan before turning it over onto a cake plate or cooling rack.

9.  When the cake is completely cooled, use a pastry brush, coat the cake in butter.

10. Combine the 1/4 cup sugar and 2 teaspoons cinnamon and then sprinkle onto the top and sides of the cake. To coat the sides, it's best to fill your hand with the mixture and pat it on the cake.

 from Cake by Courtney

Salted Carmel Rice Krispies

 1 cup butter (2 sticks)

7-1/2 cups marshmallows, divided

6 cups crisp rice cereal

1 cup caramel + 1/4 cup for topping if desired (Peter's Carmel recommended)

2 tsp sea salt, more or less to taste

1. Melt butter in saucepan over medium-low heat, and stir frequently while simmering until fragrant and nutty in color. Use a light colored pan so you can easily see the color change

2. Meanwhile, melt the caramel in a microwave safe bowl (plastic or silicone, not glass or ceramic) in the microwave in 30-60 second increments until melted.

3. Once butter is browned, stir in 5-1/2 cups of the marshmallows, reserve the other 2 cups for later.

4. Combine melted caramel with butter/marshmallow mixture and stir until combined and the marshmallows melt.

5. Pour the caramel/marshmallow mixture over your crispy rice cereal in a large mixing bowl and begin folding together.

6. Sprinkle salt over the top, then add remaining marshmallows and continue folding until combined.

7. Pour mixture into a greased 9x13 inch baking pan. Pack down gently until it's even on the top.

8. Drizzle the remaining caramel over the top, if desired. Let cool at least 30 minutes before cutting in squares.

from Orson Gygi

Pumpkin Chocolate Chip Muffins

 

1-2/3 cup flour (All-purpose or wheat)

1 cup sugar

1 TBS Pumpkin Pie Spice

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

2 eggs

1 cup canned pumpkin (9 oz)

1/2 cup butter, softened to room temperature or melted

1 cup chocolate chips

1.  Preheat oven to 350℉.  Line a 12 cup muffin tin with liners or grease.  

2.   In a large bowl put all ingredients except the chocolate chips.  Mix until no dry streaks remain.  Add the chocolate chips and stir to combine.

3.  Scoop batter evenly into muffin tins.  Fill 2/3 to 3/4 full.  (I got 18 muffins).  Bake for 18-25 minutes or until tops spring back lightly to the touch.  Remove from muffin tins and let cool completely on wire rack.

from Mel's Kitchen Cafe

Tayman Chocolate Gooies

 11-12 oz bag milk chocolate chips

1 can sweetened condensed milk

1/4 tsp. salt + 1 tsp salt

2 TBS butter + 1 cup butter

2 tsp vanilla

2 cup brown sugar

2 eggs

1 tsp baking soda

2 cups flour

2 cups oatmeal

1.  In a microwave safe dish add chocolate chips, sweetened condensed milk, 1/4 tsp salt, 2 TBS butter, and 2 tsp vanilla.  Microwave in short increments stirring in between until smooth.  Set aside to cool slightly.

2.  Cream together brown sugar, 1 cup butter, eggs, 1 tsp salt, baking soda, flour and oatmeal.

3.  In a greased 9x13 inch baking dish add 2/3 of the oatmeal mixture and press into pan.  Top with chocolate mixture and gently spread until it is evenly spread.  Crumble on top with reserved 1/3 of the oatmeal mixture. 

4.  Bake at 375℉ for 12-15 minutes.  When cool cut into squares.

from Taylor Horsley 

Sour Cream Pancakes

 1 cup sour cream

7 TBS Flour

2 TBS sugar

1 tsp. baking soda

1/2 tsp. salt

2 eggs

1/2 tsp vanilla

1 TBS butter to cook pancakes with more to serve with

1.  Whisk the eggs and vanilla together in a small bowl, set aside. 

2.   Using another small bowl, whisk together the flour,sugar,baking soda and salt. Set aside.

3.  Place the sour cream in a medium bowl, add the flour mixture and whisk until just combined,don't over mix. Whisk in the eggs and vanilla until just incorporated. 

4.  Heat a skillet under low to medium heat. Place 1 TBS of butter onto the skillet, swirl the butter around to coat the pan where the pancakes will cook. Pour the batter onto the skillet by 1/4 cupfuls. Cook until bubbles start to form on the surface and the edges start to brown. Flip the pancakes and cook about one minute more. 

5. When the pancakes are done they'll be a little on the soft side.Serve with butter and syrup.

from Pioneer Woman

Pumpkin Pie Cake

 

1 yellow cake mix

3 eggs

1/2 cup + 3 TBS butter, melted divided

1-1/4 cup sugar, divided

1 large can pumpkin (29 oz)

2/3 cup milk 

1-1/2 tsp. cinnamon

1.  Measure out 1 cup of the cake mix and set aside.

2.  Mix remaining cake mix with 1/2 cup melted butter and 1 eggs.  Press mixture into bottom of a 9x13 inch baking dish.

3.  Mix 2 eggs, 3/4 cup sugar, pumpkin, milk and cinnamon together.  Pour over 1st layer.

4.  Mix the 1 cup reserved cake mix with 1/2 cup sugar and 3 TBS melted butter.  Sprinkle this over the top of the pumpkin layer.  

5.  Bake at 350℉ for 1 hour.

Serve with whipped cream if desired

from Susan J.

Garlic Bread

 1/2 cup butter, softened

1 TBS finely minced garlic

1/2 tsp garlic powder

salt and pepper to taste

1 tsp parsley

1/4 cup grated parmesan cheese

1/4 cup shredded cheddar cheese

1 loaf French bread

1.  In a bowl mix softened butter, minced garlic, garlic powder, salt, pepper and parsley together.

2.  Add parmesan cheese and cheddar cheese.  Stir to incorporate.

3.  Slice loaf of French bread in half lengthwise.

4.  Place 1/2 of butter mixture on each half of bread.  Spread evenly on bread.

5. Place bread on tinfoil of silpat lined baking sheet and broil on high for a few minutes until butter and cheese are melted, bubbly and browned.  Cut in slices and enjoy.

from Lauren's Latest   

Cream Cheese Pumpkin Cake

F'or Cake: 

1 box spice cake mix with pudding in the mix (Betty Crocker or other brands)

3 eggs

1 cup canned pumpkin

3/4 cup water

1/2 cup vegetable oil

1/3 cup sugar

2 tsp pumpkin pie spice

For Cream Cheese Filling:

1 (8 oz) pkg cream cheese, softened

1/2 cup butter (1 stick) 

3 cups powdered sugar

Chocolate Chips, Optional (I used about 1/2 cup)

1.  Preheat oven to 350℉. Prepare a 9x13 inch  baking pan with non-stick spray.

2.  In a large bowl, mix together the cake mix, pumpkin, eggs, water, oil, sugar and pumpkin pie spice. Pour into the prepared pan.

3.  In another bowl, melt the butter and mix together with the room temperature cream cheese. Stir in the powdered sugar and mix until well combined.

4.  Place spoonfuls of the cream cheese mixture all over the top of the cake mixture. Using a knife, gently swirl through the cream cheese. Sprinkle chocolate chips on top and bake for 30-35 minutes.
When done, allow the cake to almost completely cool. If you cut before it cools, the cake will be too soft.

*I also think pecans sprinkled on top would be good.

From Blackberry Babe

Bacon, Egg and Cheese Biscuit Braid

 

2-1/4 cups self-rising flour*

1/2 cup cold butter, cubed

3/4 cup buttermilk

2 TBS butter divided

6 large eggs

1/4 cup sour cream

2 tsp chopped chives, or green onion

salt and pepper to taste

6 slices bacon, cooked and crumbled

1 cup sharp cheddar cheese, shredded (or your favorite kind)

1.  Preheat oven to 375℉ and line a baking sheet with parchment paper.

2.  Cut 1/2 cup cold cubed butter into the flour until it resembles cornmeal.  

3.  Make a well in the center of the flour mixture and then add the buttermilk.  Use a fork and work the buttermilk into the flour until it's fully moistened.

4.  Turn the dough onto a well floured surface and knead 6-8 times coating with flour.  Using a floured rolling pin roll the dough into an 8 x 12 inch rectangle.  Move to the parchment and reshape if needed.

5.  Whisk together the eggs, sour cream, and chopped green onions or chives and salt and pepper.

6.  Melt 1 TBS butter in a skillet and soft scramble the eggs.

7. Arrange the scrambled eggs down the center of the dough.  Sprinkle with the bacon crumbles and then the shredded cheese.

8.  Cut diagonal strips to within 1/4 inch of the filling on both sides.  Fold the strips over each other.  Shape and smooth with your hands if needed (Pinch tears in the dough together if needed.)

 9.  Brush the dough on all sides with the remaining 1 TBS butter, melted.

10.  Bake for 25 minutes.  (Broil the last few minutes if desired to brown the biscuit more.). 

11.  Cut in slices and serve.

* If you don't have self-rising flour, for each cup needed substitute: 

1 cup all-purpose flour, 1-1/2 tsp baking powder and 1/4 tsp salt whisked together

from Melissa's Southern Style Cooking