Pumpkin Bars

This fall my grandma shared some of her pie pumpkins with me. She told me how to bake them in the oven and puree them to put in the freezer, for baking at a later date. It was pretty easy and now I have a freezer full of pumpkin. So...pumpkin cake it is!

• 4 eggs
• 1 2/3 cups sugar
• 1 cup vegetable oil
• 1 (15 oz) can pumpkin (2 cups)
• 2 cups flour
• 2 tsp cinnamon
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt

In a bowl, beat eggs, sugar, oil and pumpkin. Combine flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15 x 10 inch baking pan. Bake at 350 for 20-25 minutes. Cool completely. Ice with cream cheese icing.

Black Bottom Banana Bars

These bars stay very moist and their rich banana and chocolate flavor is even better the second day.

• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 tsp vanilla
• 1 1/2 cups mashed banana (about 3 medium)
• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup cocoa

In large bowl cream butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in bananas. Combine flour, baking soda, baking powder and salt; add to creamed mixture and mix well.

Divide batter in half. Add cocoa to half; spread in greased 9 x 13 inch baking pan. Spoon remaining batter on top and swirl with a knife, if desired.

Bake at 350 for 25 minutes or until toothpick inserted near the middle comes out clean.

*We like this cake with either a butter or cream cheese icing. :)

Fettucine Alfredo

A simple, yet delicous meal. And calorie free, of course!

• 8 ounces of fettucine
• 2 tbsp butter
• 1 cup whipping cream
• 1/2 tsp salt
• 1/8 tsp freshly ground pepper
• 1/2 cup freshly grated parmesan cheese

Cook pasta. Meanwhile, melt butter in a large saucepan. Add cream, salt and pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 3-5 minutes or until mixture begins to thicken. Remove from heat and stir in 1/2 cup grated parmesan cheese. Drain pasta. Add pasta to hot sauce. Toss to combine.

*Add chicken, shrimp, ham or whatever your family loves with their pasta.

Schwarties Hash Browns

This is one of my all time favorite casserole dishes for many reasons. Cheesy, oniony goodness, it freezes well, mixes up in a snap and is great for buffets.

• one bag hashbrowns (1 kg)
• 500 ml container sour cream
• 2 tins mushroom soup
• 1/2 cup melted butter/margarine
• grated onion to taste (I do one whole medium onion in food processor)
• salt to taste
• 2 cups grated cheddar cheese
• parmesan cheese

Thaw potatoes slightly for easier mixing. Mix first 7 ingredients in 9 x 13 baking dish. Pat down into dish. Sprinkle with parmesan cheese on top. Bake at 350 for 1 to 1 1/2 hrs.

Serves 8-10.

*I like to add ham and broccoli to make this a complete supper casserole.

Pumpkin Pie Cake

Don't you just love pumpkin recipes? I do! After a visit to a pumpkin patch yesterday, I was inspired by all those orange globes to try a recipe I got from my Grandma a couple weeks ago. She says she hesitates to make it because then people ask for the recipe and she's tired of writing it out! Lol.

• 1 white or yellow cake mix

Remove one cup of dry mix and set aside.

To remainder of mix add:

• 1/2 cup melted margarine
• 1 egg.

Press into 9 x 13.

Beat together:

• 3 cups pumpkin
• 3 eggs
• 1/2 cup brown sugar
• 1/3 cup white sugar
• 2/3 cup evaporated milk
• 1 1/2 tsp cinnamon

Pour over base.

To one cup dry mix add:

• 1/2 cup brown sugar
• 1/2 cup chopped walnuts
• 1/4 cup soft margarine

Mix together and use as a crumb topping. Bake at 325 for 60 minutes. Garnish with whipped cream. Enjoy!

Frosted Banana Bars

Another delicious way to use up those bananas. :)

• 1/2 cup butter or margarine, softened
• 1 1/2 cups sugar
• 2 eggs
• 1 cup sour cream
• 1 tsp vanilla
• 2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 2 medium ripe bananas, mashed (about 1 cup)

Frosting:

• 8 oz package cream cheese, softened
• 1/2 cup butter or margarine
• 2 tsp vanilla
• 3 3/4 to 4 cups icing sugar

In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas. Spread into a greased 15 x 10 x 1 inch baking pan. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.

For Frosting: In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in enough icing sugar to achieve desired consistency. Frost bars. Store in the refrigerator.

*A butter icing is also great on this cake, if you don't happen to have cream cheese on hand.

Canned Tomato Soup

1-11 qt. basket ripe tomatoes

4 large onions,cut up

1 head celery, chopped

1 bunch parsley

put above ingred in large pot and boil 1 hour or till tender. Remove parsley, then press veggies through sieve. put juice back in kettle and add

2 tbsp salt

1/4 tsp cayenne pepper

1/2 c butter

1 c sugar

1/2 c cornstarch or clear jel

Cook until it boils down a little and is thickened, watch close as burns easily. Seal in jars for twenty minutes. recipe says the yield is nine pints but I got ten pints from eight quart tomatoes.

We still like campells soup with grilled cheese but I find this soup excellent as an addition to borshts or hamburger soups. Also great for recipes like lazymans cabbage rolls and meat loaf.

Oatmeal Chocolate Chip Cookies

This is one of my favorite chocolate chip cookie recipes. Reason being, they never run flat. Ever had cookies run into pancakes in the oven? I sure have. But this recipe has always turned out for me. Nice soft cookies every time. Love to have these in the freezer for hubby's lunches when it's field work time.

• 1 cup margarine


• 3 eggs


• 3/4 cup white sugar


• 1 1/4 cup brown sugar


• 3 tsp vanilla

Mix and add:

• 3 cups flour


• 1 tsp baking soda


• dash of salt


• 1 1/2 cups oatmeal


• 1 1/2 cups chocolate chips

Add smarties if desired (and you do desire them!) Bake at 350 for 10 minutes.

Biscuit Mix

I wish I'd come across this recipe when I was putting stuff in the freezer while pregnant with my now almost 4 month old son. You make the mix, store it in the fridge or freezer and just add milk when you want to bake them. I love things you can make ahead of time and that are this delicious!

• 2 cups margarine
• 9 cups flour
• 1 tbsp salt
• 4 tbsp baking powder

Sift together dry ingredients and cut in margarine (like pie crust). This is the mix you store in the fridge (or freezer).

To bake:

• 3 cups of mix
• 3/4 cups milk

This can be thick and rolled out and cut into shapes.

or

• 3 cups mix
• 1 cup milk

This can be spooned into muffin tins. Makes 1 dozen biscuits. (Full recipe makes 4 dozen).

Bake at 400 for 15 minutes.

Copper Coins

Often also called marinated carrot salad. I like this salad recipe because it's easy, uses up abundant carrots from the garden and keeps in the fridge for 2-3 weeks. Recipe is from my Mom.

• 1 cup sugar
• 1/2 cup oil
• 3/4 cup vinegar
• 1 can tomato soup
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp dry mustard
• 2 lb cooked, chopped carrots
• 1 raw green pepper, sliced or diced
• 1 sweet or spanish onion

Bring first 7 ingredients to a boil. Boil for 3 minutes. Add carrots. Add pepper and onion. Mix and refrigerate to marinate. (At least 12 hrs) Stir occasionally.

Lazy Daisy Cake

This was one of my favorite cakes while growing up. This recipe comes straight from my Grandma Driedger. So good.

• 2 eggs
• 1 tsp vanilla
• 1 cup sugar
• 1 cup flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 2 tbsp butter

Topping:

• 1/2 tsp vanilla
• 4 tsp melted butter
• 2/3 cup coconut
• 5 tsp brown sugar
• 2 tsp cream

Mix together batter and put in 9x9 pan. Mix topping ingredients and spread evenly over batter. Bake for 30-40 minutes at 350 F.

Sweet & Sour Chicken Stir-Fry

• 1 can Campbell's chicken broth
• 2 Tbsp cornstarch
• 1 lb boneless chicken breast strips
• 1 Tbsp oil
• 3 cups frozen Asian vegetable mix
• 1 can (8oz) pineapple pieces, drained
• 1/4 vinegar
• 1/4 cup brown sugar
• 2 Tbsp soy sauce
• 1/2 tsp garlic powder

Mix broth with cornstarch, set aside. Saute chicken in hot oil in skillet until browned, then add vegetables and saute for 3 minutes. Add broth mixture and flavor accents. Cook until mixture boils and thickens. Serves 4