Pumpkin Bars

Combine the following ingredients and mix well:
4 eggs
1 cup vegetable oil
2 cups sugar
1 15oz. can pumpkin

Mix together the following ingredients and then add slowly to the above wet mixture.
2 cups flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp ground clove
1/2 tsp nutmeg
(the cinnamon, ginger, ground clove and nutmeg can be substituted with 1 Tbsp. + 1/2 tsp pumpkin pie spice)

Pour into greased and floured (sides & bottom) jelly roll pan.
Bake at 350 degrees for 20-25 minutes.

Cream Cheese Frosting:
4 oz. Cream Cheese
3 Tbsp. Butter softened
1 tsp vanilla
2 1/4 cups Powdered Sugar

Cream together the cream cheese, butter and vanilla until smooth.
Slowly add the powdered sugar.

Frost and Enjoy!!!

Toffee

1 lb Butter
1 lb Sugar( 2 1/4 cups)
1/4 C White Karo Syrup
1/4 C Water
1 pkg Chocolate Chips (I use Guittard Milk Chocolate)
1 pkg almonds

Chop almonds

Cook first four ingredients untill mixture turns brown( with blue smoke) approx 350 degrees.
Stirring Constantly.
Pour on cookie sheet.
Sprinkle choco chips on top( toffee will be VERY hot) wait a few minutes and spread the choclate to cover the toffee mixture. Sprinkle with chopped almonds. ( do this when choclate is went or they will not stick to the toffee)
Cover w/ aluminum foil and put some place cool ( I put it in the garage)
after the choclate has set use a knife to cut into pieces.

Cinnamon Bars

1 C Butter
1 C Firmly packed brown sugar
1/3 C White Sugar
2 Eggs
1 1/2 tsp Vanilla
1 1/2 C Flour
1 tsp Baking soda
2 1/2 C Quick Oats
1 pkg Hersheys Cinnamon Chips ( I get these at Albertsons)

Combine all ingredients.
Spread batter into lightly greased pan
Bake on 350 for 25-30 min

Cool and cut into squares.

Seven-Layer Magic Cookie Bars

1 1/2 c. graham cracker crumbs
1/2 c. (1 stick) butter, melted
1 14-oz. can Eagle Brand sweetened condensed milk
1 c. (6oz) butterscotch-flavored chips
1 c. (6oz) semi-sweet chocolate chips
1 1/3 c. flaked coconut
1 c. chopped walnuts

Preheat oven to 350 degrees. (325 if using a glass pan)
In a small bowl, combine graham cracker crumbs and butter; mix well. Press the crumb mixture firmly onto the bottom of a 13x9 inch baking pan. Pour condensed milk evenly over the crumb mixture. Layer remaining ingredients evenly in the order listed. Press down firmly with a fork. Bake for 25 minutes, or until lightly browned. Let cool. Chill if desired. Cut into bars or diamonds. Store leftovers covered at room temperature. Makes 24-36 bars.

Pumpkin Spice Dessert

Crust
1 c. prepared biscuit mix (Bisquick)
1/2 c. quick rolled oats
1/2 c. brown sugar
1/4 c. butter

Mix biscuit mix, oats, brown sugar and butter until crumbly. Press into a 9x13-inch metal pan. Bake 10 minutes at 375 degrees.

Middle Layer
1 can (16oz) pumpkin
1 tall can evaporated milk
2 eggs
3.4 c. sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves

beat pumpkin, milk, eggs, sugar, salt and spices until well mixed. Pour over crust. Return to oven and bake 25 minutes longer.

Topping
1/2 c. walnuts or pecans, chopped
1/2 c. brown sugar
2 Tbsp butter

Mix chopped nuts, brown sugar and butter until crumbly. Sprinkle over pudding. Return to oven and bake 15 to 20 minutes longer. Cool. Serve topped with whipped cream. Makes 24 servings.

Frozen Lemonade Pie

1 Can frozen Raspberry lemonade
1 1/2 Gallon Vanilla ice cream
1 Gram Cracker pie crust
1 bag Frozen raspberries


Soften the ice cream, put in a large bowl and add the frozen Raspberry lemonade and the frozen raspberries. Stir until well blended. Spoon into gram cracker crust and freeze until ice cream has set back up.

* you can also use plain pink lemonade*

Chocolate Layer Dessert

1 cube butter
1 c. flour
1 c. finely chopped nuts

Mix together and press into a 9x13 baking dish.
Bake at 350 for 20minutes

1 8oz cream cheese
1 c. pwd sugar
1 c. Cool whip

Mix together and spread on COOLED crust.

3 c. milk
1 6oz pkg chocolate instant pudding

Mix for 3 minutes on low. Spread over cream cheese layer.
Cover with the rest of the Cool Whip (big container).
Grate Hershey or Skor candy bar over top.

Keep refrigerated.

Rocky Road Brownies

Mix together:
1/3 c. coco
1 c. melted butter
2 c. sugar
add:
4 eggs (1 at a time)
1 1/2 c. nuts
1 1/2 c. flour
1 tsp vanilla
dash of salt

Mix well, pour into cake pan and bake at 350 for 30 minutes. Remove from over and cover with miniature marshmallows. Return to over for 5 minutes.

Frosting
1/2 cube butter
1/4 c. cocoa
1/4 c. milk
2 cups pwd. sugar
1 tsp. vanilla
dash of salt

Put on right out of oven. Refrigerate for 2 hours before cutting.