Pumpkin Bars

Bars:

* 4 eggs
* 1 2/3 cups sugar
* 1 cup vegetable oil
* 15-ounce can pumpkin (1/2 of a large can)
* 2 cups sifted flour
* 2 teaspoons baking powder
* 2 teaspoons ground cinnamon
* 1 teaspoon salt
* 1 teaspoon baking soda

Icing:

* 8-ounce package cream cheese, softened
* 1/2 cup butter or margarine, softened
* 2 cups powdered sugar
* 1 teaspoon vanilla

Preheat the oven to 350 degrees F.

Combine eggs, sugar, oil and pumpkin on medium speed until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to pumpkin mixture and mix at low speed until thoroughly combined and batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars. I made these bars in a large cookie sheet and baked them for 23 minutes.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Zucchini Brownies

Prepare and shred enough zucchini to make two cups. Let drain while preparing the following:
Sift together:
2 cups flour
1 1/4 cups sugar
1 tsp salt
1 1/2 tsp baking soda
1/4 cup cocoa

Mix:
2 cups zucchini
1/2 cup oil
2 tsp vanilla

Combine the dry ingredients with the zucchini. Spread batter on to an oiled cookie sheet. Bake at 350 degrees for 18-20 minutes. After it is cooked, melt marshmallows over the top. Let cool. Then frost.

Recipes with history?

I'm working on writing a food history of pioneer Utah, and I was just wondering if anyone here has old family recipes going back several generations? Or perhaps a sourdough start with some antiquity? Or even just a story about a particular dish in your family? Drop me a line if you have goodies to share. Thanks.

Bisquick Coffee Cake

This recipe used to be on the back of the Bisquick box, but Betty removed it a few years ago. It's an easy, tasty treat when your cupboard is almost bare.








Coffee Cake
2 cups Original Bisquick mix
2/3 cup milk or water
2 tablespoons sugar
1 egg
Cinnamon Streusel Topping
1/3 cup Original Bisquick mix
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter or margarine
Directions:
1. Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.
2. In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel topping.
3. Bake 18 to 22 minutes or until golden brown.

High Altitude (3500-6500 ft): Heat oven to 425°F. Use 9-inch square pan. Stir 2 tablespoons all-purpose flour into the 2 cups Bisquick mix. Increase milk to 3/4 cup. Bake 15 to 20 minutes.

Marshmallow Cream Cheese Fruit Dip

Soften a package of cream cheese and mix with 2 small jars of marshmallow cream; you could use one large jar, but it's too hard to get the stuff out of the big jar. Just use 2 small jars. Then add a teaspoon or two of vanilla. Blend till smooth and enjoy with fruit. We particularly enjoy it with watermelon!

Strawberry Fruit Dip

This recipe is quick and delicious...just how I like em'.

Ingredients:
1/4 to 1/3 container (8oz) of cool whip
1- 6 oz container of strawberry yogurt

Mix cool whip and yogurt together.

That's it! Enjoy!

Great for dipping apples, grapes and bananas. Yum, yum!

Spinach Chicken & Pasta Salad

1/4 cup sesame seeds
1/4 cup chopped parsley
1/3 cup red wine vinegar
1/3 cup soy sauce
3/4 cup oil
3 Tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped green onions
1/2 cup browned slivered almonds (cook on the stove with butter and brown sugar)

1 large bag washed spinach leaves
1- 12oz bag bowtie pasta (cooked until tender firm & chilled)
4 chicken breasts (boiled, cut into pieces- or you can use a Costco roasted chicken and just cut it up)

Mix all ingredients in large bowl EXCEPT spinach, noodles, almonds & chicken. Stir well. Add remaining ingredients (except almonds) and toss well. Let chill for a few hours before serving.

Add almonds and stir in right before serving.

This is a delicious main course salad, but you can also serve it as a side salad with dinner if you eliminate the chicken.

I got this recipe from my husband's Aunt Lorraine Starkie and everyone seems to LOVE it!