Saturday, September 28, 2013

Pumpkin Bars

When I first moved to Omaha, my new friend Mary gave me this easy recipe for yummy Pumpkin Bars.  I made these Thursday and my girls were diving in before I even put the frosting on.
I took some to share with the preschool teachers - they were a big hit - very moist!!

Pumpkin Bars

1 cup vegetable oil
2 cups sugar
4 eggs, slightly beaten
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp soda
2 tsp cinnamon
1  15 oz can of pumpkin

Cream Cheese Frosting

3 oz cream cheese, softened
2 Tbsp butter, melted
2 cup sifted powdered sugar
add 1 Tbsp mil or enough to reach desired consistency

Mix first three ingredients and add pumpkin; mix well - add dry ingredients and mix well.  Spread into a ungreased ( I sprayed mine with Pam) jelly roll pan ( 15 x 10 x 1).  Bake at 350 for 25 minutes or until center is firm and a toothpick comes out clean.  Cool on wire rack.  Spread with a thin layer of cream cheese frosting.

Printable Version

Tuesday, September 10, 2013

Currier Family Slush

My friend Barb serves this yummy slush punch at all of her family gatherings.  They served it at all three of her boy's graduation parties.  The slush is just a fun, slushy treat!  Another friend, Shelley, just built a new house with a new pool.  She thought the punch would be nice to have out by the pool  - adult style.  Barb made some for Shelley to "spike" as she and friends sat out by the new pool.  I have tried both versions - with alcohol and without.  Both are yummy!  This is great to keep in your freezer  - just to have on hand!

Currier Family Slush

3 pkgs small Jello (preferably strawberry) (Barb used sugar free)
4 cups sugar
2  -  64 oz cans pineapple juice
1 pint real lemon juice
boiling water
2 liters of ginger ale or 7-Up
(raspberry vodka - optional)

Dissolved all three packages of Jell-O into nine cups boiling water.  In separate bowl, dissolve four cups sugar into 4 cups boiling water. Once both mixtures are dissolved, Stir them together along with the pineapple juice and lemon juice.   Pour into ice cream buckets or containers suitable for freezer.  Take out of the freezer one hour before serving and place in cooler.  Check it as needed - may need to be chopped up with a spoon or ice pick.  Serve 3/4 slush to 1/4 ginger ale or 7 - up.