Pumpkin Bars {thanks Alison}

Pumpkin Bars

4 eggs beaten

1 2/3 cups sugar

1 cup oil

1-1lb. 13 oz. can solid pack pumpkin

2 cups flour

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

Mix and spread in an un-greased 10x15 inch pan.

Bake at 350 for 25-30 minutes.

Frosting

3 oz. cream cheese

2 cups powdered sugar

1/2 cup butter or margarine

1 tsp vanilla

Beat until creamy. Spread on pumpkin bars. Cut and enjoy!

Grab some BBQ sauce!!

BBQ Chicken Pizza

Ingredients:

2/3 c. BBQ sauce
1/2 lb. of diced cooked chicken breast (I used a rotisserie chicken from the supermarket to save time and plus they have good flavor)
1 bag shredded cheese- the pizza specific kind tastes the best
1/2 a medium red onion sliced
1 package refrigerated pizza dough

Directions:
Toss diced chicken with 2 Tbsp. of BBQ sauce and set aside. Shape dough to fill the sheet pan, about a 15 by 10-inch rectangle. Spread remaining barbecue sauce evenly over pizza dough. Sprinkle cheese, onions, and chicken over top. Bake for 20 minutes or until cheese bubbles.

BBQ Cups

1 ground beef, lean
1/2 cup BBQ sauce
1 can refrigerator biscuits
.75 cup cheddar cheese, grated

Brown meat, drain. Add the BBQ sauce and set aside. Place biscuits in ungreased muffin cups, pressing dough up sides of cup. Spoon meat mixture into cups and sprinkle with cheese. Bake at 400 for about 12 minutes. If you like a clean oven, put a pan underneath just in case they spill over a bit while baking.

Yummy Truffles

Truffles

1 package of oreos (any kind, but mint is fablulous!)

1 8oz. cream cheese

Smash up the oreos and mix with the cream cheese. Roll into balls and then freeze. Once frozen dip in melted bakers chocolate. For a professional look squiggle with chocolate of an alternating color. (if you want to use double stuffed oreos cut cream cheese to 6 ounces)

Enchilada Soup

Enchilada Soup

1 large can enchilada sauce (rosarita is my fave)

2 cups cooked chicken (shredded or cubed)

1 can cream of chicken soup

1 can chicken broth

1 can beef broth

1 small can chopped olives

1 onion chopped

1 green chili pepper chopped (fine)

2 cups shredded cheese

1/2 cup sour cream

How to make:

In a large pot combine enchilada sauce, soups, chicken, olives, onion, chili pepper and bring to a boil (stirring regularly). Lower heat and add sour cream and cheese immediately, stir to make sure it all melts and blends.

You can add and subtract just about anything but the soups, and enchilada sauce to your preference. You can add things like corn, black beans....etc. If you would like to thicken it up at boiling add a little instant potato in and stir.

Serve with crushed tortilla chips and enjoy!!!! It is one of my favorites!

Easy Beef Sandwiches

Beef Sandwiches

1 roast (any kind)
1 packet italian salad dressing
1 packet au jus gravy
1 can beef consumme

*Put roast in crock pot with all ingredients and cook all day on low. Shred and serve on hoagie buns! It's yummy, fast, and easy!

Patriotic Fun

The Fourth of July is on its way, and for every holiday I love having fun foods to create for the kiddos!!!! These are two they love, that I have picked up since being a Mom! Hope you enjoy them too!!!
Patriotic Pops

1 pkg. (4-serving size) JELL-O Cherry Flavor Gelatin
1 cup sugar, divided
2 cups boiling water, divided
ice cubes
2 cups cold water, divided
1 pkg. (4-serving size) JELL-O Berry Blue Flavor Gelatin 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

COMBINE dry cherry gelatin mix and 1/2 cup of the sugar in medium bowl. Add 1 cup of the boiling water; stir at least 2 min. until gelatin is completely dissolved. Add enough ice cubes to 1 cup of the cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Pour evenly into 16 (5-oz.) paper or plastic cups, adding about 1/4 cup of the gelatin to each cup. Freeze 1 hour.
MEANWHILE, combine dry blue gelatin mix and remaining 1/2 cup sugar in medium bowl. Add remaining 1 cup boiling water; stir at least 2 min. until gelatin is completely dissolved. Add enough ice cubes to remaining 1 cup cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 1 hour.
SPOON about 3 Tbsp. of the whipped topping over red gelatin in each cup; top evenly with blue gelatin, adding about 1/4 cup of the gelatin to each cup. Freeze 1 hour or until almost firm. Insert wooden pop stick or plastic spoon into center of each cup for handle. Freeze an additional 4 hours or overnight. To remove pops from cups, place bottoms of cups under warm running water for 15 sec. Press firmly on bottoms of cups to release pops. (Do not twist or pull pop sticks.) Store leftover pops in freezer.

Firecracker Cupcakes

1-1/2 cups BAKER'S ANGEL FLAKE Coconut, divided
4 drops each: blue and red food colorings
24 yellow cupcakes
2 cups thawed COOL WHIP Whipped Topping
24 red string licorice pieces (4 inch)

PLACE 1/2 cup of the coconut in each of two separate resealable plastic bags; set remaining 1/2 cup coconut aside. Add blue food coloring to coconut in one bag and red food coloring to coconut in second bag. Seal bags; shake until coconut is evenly tinted.
SPREAD tops of cupcakes with whipped topping. Sprinkle with red, white (uncolored) and blue coconut as desired; press coconut gently into whipped topping to secure.
INSERT licorice piece into top of each cupcake for the firecracker's fuse. Store in refrigerator.

Toss It Up

I don't know about you, but during the summer months I enjoy eating things a bit on the lighter side! Don't get me wrong, I love a good hearty meal; but the heat leaves me less eager to eat one. So I've decided to share a recipe this week that can be used as lunch, dinner, or any time you need a great pasta salad for a party!!!

Chicken Pasta Salad

12-16oz. cooked linguine

1lb. chicken cooked and cubed

1 1/2c. chopped walnuts or pecans

14oz. can marinated artichoke hearts (chopped)

1 small can asparagus spears cut (or use fresh)

1/4c. Parmesan cheese

1/4c. basil

*Toss ingredients with 1 cup Bernstein's Italian dressing and 1/4 cup olive oil!!!

*Another great thing is you can eat it warm or cold, just Toss It Up!!!