Pumpkin Bars

bars:
4 eggs
1 2/3 c. sugar
1 c. oil
16 oz canned pumpkin
2 c. flour
2 t. cinnamon
1 t. ginger
1 t. clover
1 t. salt
1 t. baking soda
1 t. baking powder

frosting:
3 oz. cream cheese
1/2 c. butter
1 t. vanilla
2 c. powdered sugar

beat eggs, sugar, oil and pumpkin until fluffy. mix dry ingredients together and add to pumpkin mixture. pour into ungreased pan (15x10). bake at 350 degrees for 25 minutes. beat frosting ingredients together, spread on cooled bars and top with candy pumpkins.

Pumpkin Chocolate Chip Muffins

1 3/4 c. flour
1 1/4 c. sugar
1 T baking powder
1/4 t. salt
1 t. cinnamon
1/2 t. ground nutmeg
1/2 t. ground ginger
1/4 t. ground allspice
1/8 t. ground cloves
1 c. pureed pumpkin (can be canned)
1/2 c. milk
1/2 c. vegetable oil
2 T. molasses
12 oz. chocolate chips

preheat oven to 400 degrees. lightly grease or line a 12 muffin tin. sift (or just stir together) flour, sugar, baking powder, salt and spices. in a separate bowl, whisk together pumpkin, milk, oil and molasses. pour wet ingredients into the dry and mix. fold in chocolate chips. fill the muffin tins 2/3 full and bake for 18-20 minutes until inserted toothpick comes out clean.

easy peach cobbler

3/4 c. flour
1 stick margarine or butter
1 t. baking powder
1 1/2 c. sugar
1/2 t. salt
2/3 c. milk
4 c. fresh or frozen fruit

melt butter in 2 quart baking dish. combine flour, baking powder and 1 cup sugar (save the other 1/2 c. sugar) and salt. the add dry ingredients to melted butter. add milk and stir well.

boil fruit and the remaining 1/2 c. sugar in a saucepan. pour fruit into baking dish, do not stir. the hot fruit will sink to the bottom.

bake at 400 degrees for 30 minutes

serve with ice cream

Melting Pot Stew

1 t. oil
1 c. chopped onion
1/2 t. dried oregano
1/2 t. ground cumin
1 garlic clove
6 c.3-16 oz. cans) chicken broth
1 1/3 c. cubed, peeled baking potatoes (or sweet potatoes)
1 can garbanzo beans
2 c. corn
3/4 t. salt
1 zucchini, quartered and sliced
1 c. diced tomato
1/3 c. fresh cilantro

boil chicken broth, then cook all vegetables until soft (15 mins) in broth. add spices, boil on med for approx. 15 mins. let simmer. can serve in hollowed out pumpkin for parties, etc.

toppings: cilantro, cheese, sour cream, fresh squeezed lime, tomato

so easy chunky salsa

this is so easy, very minimal chopping required. it's also pretty hearty and can be eaten as a side or a topping to enchiladas, tacos, etc.

1 diced green pepper
1 can corn, drained
1 can black beans, drained and rinsed
1 can white beans, drained and rinsed
2 cans diced tomatoes with green chilies
1 small bottle fat free italian dressing

mix it all together (duh) and add as much dressing as it takes to make it the consistency that you want. it's yummier if you let it sit overnight and serve chilled, also delicious with lime chips. mmmm!

Fruit Salsa

Okay ladies, I kind of die over this one. My mom introduced it to me last week and we mixed a batch up. I altered a couple things, like I always do. Usually my alterations make it healthier so I am sure you can dig that.

12 oz pkg. frozen raspberries (the sweetened kind that come in a box)
12 oz pkg. frozen strawberries (the sweetened kind that come in a box)
3-4 granny smith apples diced small with skins on
4 kiwis peeled and diced small

Thaw and strain frozen berries and mix with apples and kiwi (you can save the yummy juice and mix it in some lemonade - SOOO good.)

Add:
3 T. brown sugar
3 T strawberry or raspberry preserves
2 tsp. fresh lemon juice

You could add halved blueberries or diced fresh peaches or berries too. Let sit and chill for a couple hours before serving.

Serve with these chips:

1 package of soft taco flour tortillas (usually 10-12 in a pkg) - take each tortilla and run it quickly under the faucet to wet each side, just a little wet though - not soggy (I know it sounds weird but trust me). Sprinkle a cinnamon/sugar mixture on each side so that it sticks. Place on baking sheet and use a pizza cutter or knife to cut the tortillas into triangle wedges. I found it easier just to cut them on the baking sheet so I didn't have to transport all the litle triangles. You can usually fit like four tortillas worth of chips on there.

Put tortilla triangles in the oven at 350 degrees for about 10 minutes or until desired crispness. CHECK THEM OFTEN AND DO NOT BURN! It is easy to do

**Sidenote - just so you know what I altered - the original recipe asked that you butter both sides of the tortilla and sprinkle with cinn/sugar and bake, which is what my mom did for us. I made them my way today without the butter and I actually thought they were better and MUCH more healthy :) I also added the lemon juice and I reduced the sugar and jam amounts because I thought it a bit too sweet.

A great thing to serve at a shower or for a luncheon. Fantastic summertime treat.