I found this delicious recipe for these bars in a Mennonite cook-book," The Best of Mennonite Fellowship Meals". Def. a great read- by the way 900 recipes! Anyways, it is scrumptious and tastes a lot like pumpkin pie, except that there is an oatmeal crust on the bottom. We absolutely love these and I definitely plan to make them again. Right now, I'm trying not to eat any pastries or sweets but once my cleanse is over, I would like to make them. Our family completely devoured them in less than 2 days! Which I was very surprised by the way, as I'm the only one who's crazy about pumpkin. But, my brothers loved them and I hope your family will too.
Here's the recipe:
Crust:
1 cup flour
half a cup oatmeal
half a cup brown sugar
half a cup margarine
Filling:
three fourths cup white sugar
half a tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
2 cups canned pumpkin
13 1/2 ounce can evaporated milk
2 eggs
Topping: (optional)
1/2 cup chopped nuts
1/2 cup brown sugar
2 Tbsp. maragarine, melted
Combine all crust ingredients and mix until crumbly.
Press into ungreased 9 by 13 baking pan.
Bake at 350 for 15 minutes.
combine all filling ingredients and mix well. Pour over crust.
Bake at 350 for 15 minutes or until almost set. Remove from oven.
Combine all topping ingredients and sprinkle over filling.
Return to oven for several minutes.
Note: I did not do the topping for health reasons( less sugar etc.), but that is just my opinion. I'm sure it would be delicious if you wanted to use it.
Next for a tossed salad.
Now, this isn't really anything special, just a heathy salad I've sorta've made up in my goal to eat more veggies. But thought I'd share just for the fun.
Here's what you need:
3 to 4 stalks of lettuce( depending on how big of a salad you want)
1 tomato
an olive oil and vinegar dressing of your choice( I used Newman's, really natural and fresh)
1 or two small slices of fontina cheese. ( you may have to go to a larger store, such as Giant Eagle, to find this Italian cheese. Or you could try a small health- food store with more varied options)
Wash and tear lettuce leaves, then put them in a small or big bowl. Cut tomato into eatable slices and then put as much on your salad as you'd like( I love tomato so I usually use a lot :) )
Then pour your olive oil and vinegar dressing on the salad.
Last, cut cheese into small portions and sprinkle on top( you could also grate your fontina cheese if you like- it would be even more delicious!
Have a good rest of your weekend!
Here's the recipe:
Crust:
1 cup flour
half a cup oatmeal
half a cup brown sugar
half a cup margarine
Filling:
three fourths cup white sugar
half a tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
2 cups canned pumpkin
13 1/2 ounce can evaporated milk
2 eggs
Topping: (optional)
1/2 cup chopped nuts
1/2 cup brown sugar
2 Tbsp. maragarine, melted
Combine all crust ingredients and mix until crumbly.
Press into ungreased 9 by 13 baking pan.
Bake at 350 for 15 minutes.
combine all filling ingredients and mix well. Pour over crust.
Bake at 350 for 15 minutes or until almost set. Remove from oven.
Combine all topping ingredients and sprinkle over filling.
Return to oven for several minutes.
Note: I did not do the topping for health reasons( less sugar etc.), but that is just my opinion. I'm sure it would be delicious if you wanted to use it.
Next for a tossed salad.
Now, this isn't really anything special, just a heathy salad I've sorta've made up in my goal to eat more veggies. But thought I'd share just for the fun.
Here's what you need:
3 to 4 stalks of lettuce( depending on how big of a salad you want)
1 tomato
an olive oil and vinegar dressing of your choice( I used Newman's, really natural and fresh)
1 or two small slices of fontina cheese. ( you may have to go to a larger store, such as Giant Eagle, to find this Italian cheese. Or you could try a small health- food store with more varied options)
Wash and tear lettuce leaves, then put them in a small or big bowl. Cut tomato into eatable slices and then put as much on your salad as you'd like( I love tomato so I usually use a lot :) )
Then pour your olive oil and vinegar dressing on the salad.
Last, cut cheese into small portions and sprinkle on top( you could also grate your fontina cheese if you like- it would be even more delicious!
Have a good rest of your weekend!
