Pumpkin Bars

2 Cups sugar
4 Eggs
1 Cup Oil
2 Cups Pumpkin

MIX

2 Cups Flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt

MIX

COMBINE ALL ABOVE INGREDIENTS. COOK AT 350* 20-25 min.

Icing

6 oz cream cheese
3/4 stick of butter - softened
4 Tbs milk
1/2 tsp vanilla
3 Cups powered sugar

We halfed this and it was plenty for our little family.

Little Red Hen Bread

2 Cups hot water
1 T. yeast
5 1/2 ish Cups of flour
1/4 Cup oil
1/4 Cup honey
2 tsp. salt

Let yeast bubble with little bit of honey.

Put rest of ingredients in mixer.

Rise till double.

Separate into 2 loaves. Rise till double.

Cook at 350* for 20 min. Cool on rack.

Kirsten, once again you have come through on another delicious recipe. Thank you!

a vegetarian meal

if you have only 30 min to throw something together for dinner, this is the meal for you. i got this recipe from a girl in my ward. she brought it over to us after i delivered abram. it's so easy to make and is a very tasty meal!

i was listening to talk radio the other day, and heard a commercial about a father who died from pancreatic cancer. the daughter was encouraging to eat less meat and more fruits and veggies. so...i am on the look for more good vegetarian meals. do you have any you'd like to share?

Bean-o-ladas-

Mix in a pot (bean mixture):
1 can refried beans
1 can cream of mushroom soup
1 small can diced green chilies (optional)
A hand full of cheddar cheese. Add some salt, pepper, and garlic powder

Heat all together until cheese melts.
Roll burritos
Pour 1 small can red enchilada sauce sauce in pan with remaining bean mixture
Pour over burritos and top with cheese.

Bake at 350 for 15-20 min
Broil for a couple of minutes (unitl cheese is bubbly)

cooking light: texas sheet cake

Yield
20 servings (serving size: 1 slice) - we made half the recipe, and it was plenty for our size family.

Ingredients
Cake:
Cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter or stick margarine
1/4 cup unsweetened cocoa
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large eggs

Icing:
6 tablespoons butter or stick margarine
1/3 cup fat-free milk
1/4 cup unsweetened cocoa
3 cups powdered sugar
1/4 cup chopped pecans, toasted
2 teaspoons vanilla extract
Preparation
Preheat oven to 375°.

To prepare the cake, coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan; bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack.

Note: You can also make this recipe in a 13 x 9-inch baking pan. Bake at 375º for 22 minutes.

Merv Tacos

I use Mission white corn tortillas - butter both sides and toss them on the griddle till soft or crunchy
BBQ chicken strips - bulls eye hickory smoke flavor is our favorite for marinate

Toppings:
Tomato
Avacado
Sour cream
Cheddar cheese
La Victoria hot sauce - if you like it spicy, which i do!
Touch of seasoning salt
Squirt of lime

Rice Dish

1/2 cup chopped
3 Tbs finely chopped onion
2 Small garlic cloves
3 Tbs divided butter
3 Tbs all purpose flour
1 1/4 cup milk
3/4 cup mayonnaise
1 cup diced cooked chicken (I use my food processor to chop up)
2 1/2 cups cooked long grain rice
1 cup finely chopped celery
2 tsp lemon juice
1 tsp salt
1/2 tsp pepper

In saucepan over medium heat, saute mushrooms, onion, and garlic in 3tbs butter until tender. Stir in flour until thoroughly combined. Gradually add milk; bring to boil. Cook and stir for 2 min or until thickened and bubbly.

Remove from heat; stir in mayonnaise until smooth. Add chicken, rice celery, lemon juice, salt and pepper: mix well. Spoon into an ungreased 9X13 baking dish. Cover and bake for 30-35 min at 350.

Buttermilk Wheat Pancakes

1/2 cup all purpose flour
1/2 cup wheat flour 1
Tbs sugar
1/2 Tsp salt
1/2 Tsp soda

Wire wisk dry ingredients

1 Tbs canola oil
1 egg
1 cup buttermilk - (I buy saco powedered buttermilk on the baking isle, it's in an orange tub-4tbs powder to 1 cup water. wire mix that together very well).

Wire wisk everything together. Don't over mix. Over mixing will make the pancakes tough.

I add about 1/2 cup frozen blueberries.

Pour onto griddle at 250 temp, or medium low. This recipe makes about 6-7 pancakes, you can double it when you have more mouths to feed. With leftovers, I cut them into 4ths and give them to the girls (w/o syrup) a couple of hours after breakfast for their snack-and they love em. You can also refrigerate them in a ziploc and serve them the next day for breakfast and they're almost just as good! It takes some practice to get them to perfection.