Pumpkin Squares

Pumpkin Squares

1 cup flour

½ cup quick oats

½ cup brown sugar

½ cup oleo, melted

2 cups pumpkin

1 13 oz can evaporated milk

2 eggs

¾ cup sugar

½ tsp. salt

1 tsp. cinnamon

½ tsp. ginger

¼ tsp. cloves

½ cup nuts, chopped

½ cup brown sugar

2 Tbsp. melted butter

Mix first group of ingredients together.  Spread in 9x13 pan and bake at 350 for 15 minutes.  Combine second group of ingredients.  Pour on crust; bake 20 minutes.  Combine last group of ingredients.  Sprinkle over top and bake additional 15-20 minutes. 

Optional:  Top with Cool Whip to serve.

Cinnamon Sugar Cheesecake Squares

It's been nearly a month since I've posted, not for lack of inspiration but rather lack of time.  Fortunately,  I'm back on a regular schedule and should be able to share recipes more frequently.

The following recipes has only 5 ingredients and is very simple.  I put it together late Thursday night to take into my office Friday morning.  In my opinion, it tastes best at room temperature or cold.

1 teaspoon vanilla

1 cup sugar

2 packages (8 ounces each) cream cheese

1 package 8 count refrigerated canned crescent rolls

1 stick butter, melted

½ cup sugar

1 teaspoon cinnamon

Cream together vanilla, 1 cup sugar, and cream cheese.  Grease a 9x13 pan and spread out one package of crescent rolls.  Put cream cheese mixture over top of crust.  Pour butter on top.  Mix ½ cup sugar and cinnamon together and sprinkle on top.  Bake at 350 for 30 minutes.

This can be made into 2 individual 8x8 pans by halving each ingredient and baking for 20 minutes.

Christmas Treats Day 21: Special K Treats (Bars)

I think this is one of the unhealthiest way to eat a relatively healthy cereal. However, I definitely know it is the best way I have tried. These bar cookies are one of my favorite treats to have as a surprise.

1 cup sugar
1 cup Karo/corn syrup (light)
1 stick margarine
1 small jar chunky peanut butter
6 cups Special K cereal
6 oz package chocolate chips
6 oz package butterscotch chips

Bring sugar, corn syrup, and margarine to a boil. Add peanut butter and mix well until melted. Add in cereal and stir to evenly coat. Press into 9x13 pan. Melt together chocolate and butterscotch chips. Pour over cereal bars and spread to smooth out.

Christmas Treats Day 3: Fudge Nut Layer Bars

This bar cookie makes a yummy addition to any platter of Christmas or holiday sweets. 

Filling:

            1 cup semisweet chocolate chips

            ½ cup sweet and condensed milk

1 tablespoon butter

            ¼ teaspoon salt

            ¾ cup chopped walnuts

            1 teaspoon vanilla extract

Crust:

            ½ cup butter

½ teaspoon salt

1 teaspoon vanilla extract

1¼ cups flour

½ teaspoon soda

1 egg

1 cup firmly packed brown sugar

1½ cups quick cooking rolled oats

In medium saucepan, combine chocolate chips, sweet and condensed milk, butter, and salt over low heat, stirring constantly until chips melt.  Stir in ½ cup walnuts and vanilla.  Set aside.  In large bowl, combine ingredients for crust.  Blend until mixture is coarse.  Press half of mixture into 9” square pan.  Spread chocolate filling over base.  Sprinkle remaining nuts and crust over filling.  Bake at 350 for 25-30 minutes.

 (Note: Double recipe makes 36 bars in a 9X13 pan.)

Almond Coconut Bars

Crust:
2 cups chocolate cookie crumbs
1/2 cup butter/margarine, melted
1/4 cup sugar
Filling:
2 cups flaked coconut
1 can sweet and condensed milk
1/2 cup chopped almonds (I prefer thinly sliced if I can find them)
Topping:
1 cup semisweet chocolate chips
1 cup milk chocolate chips

Heat oven to 350. Line an 11x7 baking dish with a layer of tinfoil, making it easier to remove and serve later. In medium bowl, combine crust ingredients. Press evenly into ungreased dish. Bake for 10 minutes. Cool completely. In second medium bowl, combine filling ingredients and spread over crust. Bake for extra 18-20 minutes or until edges are light brown. Cool completely. In 1 quart saucepan, melt chips over low heat stirring constantly. Spread melted chips evenly over bars. Chill until set before cutting. Store in fridge. Warm up to room temperature before cutting.

Golden Graham Squares

8 cups Golden Grahams
6 cups or 10.5 oz bag mini marshmallows
1½ cups milk chocolate chips
¼ cup corn syrup
5 Tbsp. real butter
1 tsp. vanilla

In microwave, melt butter, syrup, chips, and marshmallows. After melted, add vanilla and cereal. Mix together by hand (with gloves). Spread onto cookie sheet; press down with greased wax paper. Cool; sprinkle marshmallows on top before completely cool. Cut into pieces.