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

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.  

Easy Overnight Caramel Pecan Rolls

I love my friend Lori  - but she just is not a huge fan of cooking.  She loves to eat - like me and our group of friends - but she is a little picky on what she eats.... and what she cooks.  She shared  a favorite new recipe and said I had to try it.  She got it from her friend Sarah.  I made it and we loved it.  I especially love any recipe I can make at night and it is ready for me to bake in the morning.  This would be a great Christmas morning recipe.  Please try this  - my friend Lori would be so thrilled to know she shared a recipe with my readers!!

                              
Easy Overnight Caramel Rolls

12 - 14 frozen Rhodes rolls
chopped pecans
1 stick butter
small box Cook & Serve butterscotch pudding
1 cup brown sugar

Spray a bundt pan with cooking spray. First, put chopped pecans in the bottom of your greased bundt pan - then the frozen rolls.   Melt butter in small saucepan.  Add pudding and brown sugar and stir til combined.  Pour melted mixture over rolls and pecans.  Cover with a dish cloth overnight.  In the morning, bake at 325 for 25- 30 minutes - making sure to get the center done.  Cool slightly and flip onto a large plate.  Enjoy!

*I have a new silicone bundt pan and this worked perfectly!!

Printable Version 

Macadamia Fudge Cake

First, I have to apologize..... I haven't posted a recipe in over a month.  We just took two girls to college last week and preschool started this week.  It has been a crazy time!  No excuses - just didn't do it.  I will post cute apartment/dorm room pics later.

But, onto important things......  This Macadamia Fudge Cake is awesome - serve with fresh whipped cream or Reddi-Wip and your family and guests will love you.  It is easy and it LOOKS fabulous!  Make this for your next gathering!

Macadamia Fudge Cake

1 cup all purpose flour

¾ cup sugar

¼ cup unsweetened cocoa powder

1 ½ tsp. instant coffee granules

½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

¾ cup sour cream

½ cup butter, softened

½ tsp. vanilla

1 egg

TOPPING

½ cup sugar

4 oz. (4 squares) semi-sweet chocolate

1 cup whipping cream

2 Tbsp. butter

1 Tbsp. corn syrup

1 tsp. vanilla

1 (7 oz.) jar macadamia nuts, halved or slightly chopped

Heat oven to 350.  Line the bottom of a 9 inch round cake pan with wax paper.  I use a spring form pan.  Spray the paper with PAM.  Combine all ingredients for the cake in a large bowl, mix at low speed until well blended.  Pour batter into prepared pan.  Bake at 350 for 30 – 35 minutes or until toothpick inserted comes out clean.  Cool cake 10 minutes on wire rack.  Removed cake from pan; cool completely on rack. 

For topping, combine sugar, chocolate, cream, butter and corn syrup in medium saucepan over medium heat; stirring constantly until mixture boils.  Continue stirring and reduce heat; cook 5 minutes.  Remove from heat and stir in vanilla.  Cool mixture 10 minutes, stir in nuts. (I reserve a few to sprinkle on top).  Place cooled cake on serving plate.  Pour topping evenly over cake.  Sprinkle reserved nuts on top.  Serve with homemade whipping cream.  

Printable Version