Pumpkin Pie Squares & A Tossed Salad

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!

Pumpkin Squares

These are absolutely scrumptious!! With just the right amount of pumpkin, yellow cake crust on the bottom, and a hint of cinnamon on the top.. it makes a perfect March dessert! ( in my opinion) :)

ingredients
1 pkg. yellow cake mix
1 egg
one fourth cup margarine, melted
2 cups canned pumpkin
2 eggs
one half cup white sugar
two thirds cup milk
one half cup white sugar
1 tsp. cinnamon
one fourth cup margarine, melted.

reserve 1 cup yellow cake mix. Mix together remaining cake mix, 1 egg, and one fourth cup of margarine( which has been melted and cooled). Press batter into ungreased 9 by 13 baking pan.
Combine pumpkin, 2 eggs, one half cup white sugar, and milk. Spread over layer of batter.
Combine reserved 1 cup cake mix, another one half cup white sugar, cinnamon, and one fourth cup margarine which has been melted and cooled. Crumble over pumpkin layer.
Bake at 350 degrees for 40-45 minutes.

Will post pic of this dessert soon! 

Hershey's Peanut Butter Cookies

it's Christmas time again!!! and we all know what that means... tempting yummy treats... plum pudding... pumpkin pie and my favorite one: Hershey's Peanut Butter Cookies.
and yes I know; THEY'RE REALLY NOT THAT GOOD FOR YOU AT ALL.
but during the holiday season, I like myself indulge( not overly, mind you) in one or two peanut butter cookies. There is nothing in comparsion with it... the savory wonder that only a chocolate lover can know.


So, here's the recipe and Merry Christmas!

PEANUT BUTTER COOKIES WITH HERSHEY KISSES

1/2 c. butter 1/2 c. peanut butter (creamy) 1/2 c. sugar 1/2 c. packed brown sugar 1 egg 1 1/4 c. flour 1 tsp. baking powder 3/4 tsp. baking soda 1/4 tsp. salt Preheat oven to 375 degrees. Mix together first 5 ingredients; then add remaining flour and mix until you form a sticky dough. Roll into small balls and place onto a greased cookie sheet.Bake 8-10 minutes or until just golden brown. Place Hershey kiss (with wrapping removed) in center of each cookie, while they are still hot. Makes approximately 48 cookies.

Cheddar Salad

So.. while I have a bad sweet tooth for any type of pastries.. cookies.. brownies.. and especially pie.. I enjoy salad and fruit at least once a day.
Here's my favorite put together salad

Ingredients:
 cracker  white cheddar cheese( by the pound) or a cheese of your choice.
Spinach or Ice lettuce
 carrots, broccoli, or tomatoes( my favorite!)
roasted garlic Italian dressing
 wash of lettuce leaves( I usually drain them in a bowl of water)
cut cheese into sizable pieces and sprinkle as desired. If you want, you can grate it instead of using chunks. Cut some broccoli, carrots, or tomatoes and put as many as desired.   Douse with dressing and enjoy:)  I usually eat this for lunch but it would be great for dinner or if you want to pack in a cooler for a healthy road-trip snack.
 

Pumpkin Cheesecake Cupcakes

Hello bloggers, my 1st blogpost goes to all you pumpkin lovers. These are scrumptious... I made them Sunday.. they are very easy too I got them from Brooke Taylor's Twitter( a radio host to our favorite Christian station) who posted: 10 Pumpkin Treats You Can't Miss This Autumn. I prefer them without the frosting( healthier)  but I'll include it for those of you who might want it.

upcakes {makes a dozen}

1 8-ounce package of 1/3 less fat cream cheese, room temperature

1/2 cup powdered sugar

2 eggs & 1 egg white, seperated

1 1/2 tsp pure vanilla extract, divided

1 1/2 cups flour

2 tsp pumpkin pie spice

1 1/2 tsp baking powder

3/4 tsp kosher salt

1 cup canned pumpkin puree {not pumpkin pie filling}

1 cup sugar

1/2 cup canola oil

Place a rack in the lower third of your oven. Preheat oven to 350 degrees. Line a 12-cup muffin tin with baking cups. In your stand mixer, beat the cream cheese & powdered sugar together for 3 minutes. Add the egg white and vanilla. Beat again to combine.

In another bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. In a seperate bowl, beat together the pumpkin pie puree, 2 whole eggs, 1 tsp vanilla, sugar, and oil. {With a hand mixer, or clean out your stand mixer.} Slowly add the dry flour mixture to the pumpkin puree mixture and beat until just combined.

Layer a large spoonful of pumpkin batter on the bottom of a baking cup. Add a large spoonful of cheesecake batter, and then another large spoonful of the pumpkin batter. Bake 25 minutes, or until the cupcakes are springy to the touch. Allow to cool completely. 

Frosting

2 tbsp butter, softened

1 8-ounce package of 1/3 less fat cream cheese, room temperature 

2 cups powdered sugar, sifted

1/2 tsp pure vanilla extract

3/4 cups brown sugar

2 tbsp cornstarch

Combine the butter, cream cheese, and vanilla in a bowl of a stand mixer.  Add the brown sugar and cornstarch, and mix until combined. While the mixer is running on low, slowly add the powdered sugar until the frosting comes together. Place the frosting into a gallon sized bag, clip off the corner, and pipe liberally onto the cooled cupcakes.

Cover with powdered sugar if desired. 

grab a glass of milk and enjoy!

P.s> It makes a great breakfast( add some fruit) in my opinion.