The mission of this blog is to promote friendship and community among fans of Jake Gyllenhaal and Austin Nichols, whatever the nature of their relationship. We strive to have fun, support these actors and each other, and to promote community. Our main goal is to respect Jake Gyllenhaal, Austin Nichols, their relationship, and each other. Insults and name-calling will not be tolerated here.
We're glad you're here. This is a community of friends who are fans of actors Jake Gyllenhaal and Austin Nichols. For a while now, there has been speculation that Jake and Austin may be more than friends. There are numerous sources for this speculation, most notably the Ted Casablanca "Toothy Tile" Blind Items in the Awful Truth column at Eonline. Whatever the relationship between the two, this community is made up of fans of both.OMG Recipes
Breakfast
Breakfast By: Jersey Tom
Frosty Flakes
Milk
Wooooooooooooooo.......
Its really easy
Appetizers
CHEESE BALL By: Kacie
2 8-ounce packages cream cheese softened
1 package Hidden Valley Ranch
Buttermilk Recipe
1 can Hormel chunk ham
1 small package chopped pecans
Mix together cream cheese and
dressing mix.
Drain Ham and then
chunk with fork.
Blend into mixture.
Refrigerate until easy to
work. Roll into ball. Roll in
chopped pecans.
Chill well before serving at least overnight.
Can be frozen.
Artichoke dip. By: M
I get asked for this recipe all the time and keep copies of it on hand for handing out.
1 14oz can drained artichoke hearts. (or use frozen(thawed) or fresh if you prefer)
1 cup grated parmesan
8 oz cream cheese
1/2 cup mayonnaise
1/2 tsp dried dill, use more if fresh
1/4 tsp minced garlic.
Chop artichoke hearts; soften cream cheese in microwave so it's blendable. Mix all ingredients together until well combined. Can also be combined in a food processor, but do not overprocess. It's simple enough to do by hand and I prefer this way as it gives more control over the texture.
Can be served chilled on crackers or baguette slices, or heated for about 15 minutes in a 400 degree oven and served warm. Can also be used as a filling for stuffed mushrooms.
Chicken/Cream Cheese Dip By : Prairie Girl
2 (8 oz) pkgs of cream cheese, softened
2 cans of chicken (like the tuna in a can, but chicken)
Garlic powder to taste
Sliced almonds
Mix together both bars of cream cheese, the 2 cans of chicken, and a dash of garlic powder (I use some garlic seasoning). Start with a dash and then add more if you need. Top with sliced almonds (but you don't have to - sometimes I do, sometimes I don't) and bake for 30 minutes at 350 degrees. Serve with crackers.
Five-Spice Candied Pecans By: Special K
yield: Makes about 2 cups
1/4 cup water
1/4 cup sugar
2 teaspoons five-spice powder
1 teaspoon salt
2 cups pecan halves
Preheat oven to 375°F. Lightly oil a shallow baking pan and a 12-inch
square of foil, keeping pan and foil separate.
In a small heavy saucepan bring water to a boil with sugar, five-spice powder, and salt. Stir in pecans and simmer mixture, stirring, 1 minute. Immediately pour mixture evenly into pan and with a metal spatula spread pecans in one layer. Bake mixture in middle of oven 8 minutes, or until pecans turn mahogany-colored and most of liquid is evaporated. Immediately transfer pecans with metal spatula to foil, keeping them in one layer, and cool completely. (Pecans will continue
to crisp as they cool.) Break up any pecans that have stuck together.
(Candied pecans keep, in layers separated by wax paper, in an airtight container, frozen, 2 weeks.)
I like to put some of these in a salad with dark greens, some dried cranberries and some chevre (goat cheese) with some vinaigrette.
Mediterranean Layer Dip By: Special K
1 pkg. (8 oz.) regular or lowfat cream cheese, softened
1-1/4 cups crumbled Feta Cheese with basil & tomato, divided
2 Tbsp. low fat milk
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
2 medium tomatoes, chopped (about 1 cup)
1/4 cup green onion slices
2 Tbsp. sliced pitted ripe olives - (I usually used Kalamata)
Beat cream cheese, 1 cup of the feta cheese and milk in small bowl with electric mixer on medium speed until well blended. Spread into 9-inch pie plate.
Top with layers of spinach, tomatoes, onions and olives; sprinkle with remaining 1/4 cup feta cheese. Cover.
Refrigerate several hours or until chilled.
Serve with tortilla chips, pita pieces, or my personal favorite, thick slices of cucumbers.
Spinach Cheese Squares By: Special K
2 tablespoons butter
3 eggs
1 cup all-purpose flour
1 cup milk
1 teaspoon baking powder
1 pound shredded Cheddar cheese
2 (10 ounce) packages frozen
chopped spinach - thawed and
squeezed till all liquid is
out
1 tablespoon minced onion
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place butter or margarine in a 9x13 inch baking dish and melt butter in oven. Remove when melted, approximately 3 minutes.
3. In large mixing bowl, beat eggs well. Mix in flour, milk and baking powder. When the dough is well combined, mix in cheese, spinach, and onion. Spoon mixture into the baking dish with melted butter.
4. Bake for 35 minutes. Let cool 45 minutes then cut into bite-size squares.
You can reheat these just watch so they don't get too rubbery
Breads
HERBED CLOVERLEAF ROLLS By: NETB
Ingredients:
1 package dry yeast (about 2 1/4 teaspoons)
2 teaspoons sugar
1/4 cup warm water (105° to 115°)
3/4 cup 1% low-fat milk
1/2 cup evaporated skim milk
4 cups bread or all-purpose flour, divided
1 1/2 tablespoons stick margarine or butter, melted
1 teaspoon salt
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
Cooking spray
1 tablespoon water
1 large egg white, lightly beaten
Preparation:
Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in milks. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour, margarine, and next 5 ingredients (margarine through pepper) to yeast mixture; stir until blended. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and let rest 10 minutes. Divide dough into 18 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), divide each portion into 3 pieces; shape each piece into a ball. Coat muffin pans with cooking spray; place 3 dough balls in each muffin cup. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Preheat oven to 350°.
Uncover dough. Combine 1 tablespoon water and egg white; brush over dough. Bake at 350° for 20 minutes. Serve warm.
Yield
1 1/2 dozen (serving size: 1 roll)
CLASSIC CRANBERRY NUT BREAD By: NETB
(From Ocean Spray)
INGREDIENTS:
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts
DIRECTIONS:
Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).
Salads
Gelatin Fruit Salad By: Prairie Girl
Okay, this is for Kacie. Kacie, I got this out of Taste of Home years ago and my family has to have it every Thanksgiving. It has a diabetic exchange of 1/2 fruit, if that helps ya.
1 c. unsweetened applesauce
1 pkg (.6 oz) sugar-free cherry gelatin
1 can (12 oz) or 1 1/2 c. diet ginger ale
1 can (8 oz) unsweetened crushed pineapple, undrained
In a saucepan, bring the applesauce to a boil; remove from the heat. Stir in gelatin until dissolved. Slowly add ginger ale and pineapple. Pour into a 2 qt. serving bowl. Chill until set.
Ice Box Salad By: Destiny
This is a dish my mom probably got out of a magazine. This is always on my Thanksgiving menu as it is an easy way to get in some vegetables and color to that brown, carb-loaded meal, and it's usually a big hit too.
1 can (16 oz) green beans (chopped)
1 can (17 oz) tiny peas (Leseur brand is best)
1 can (16 oz) or 2 cans (11 oz) of shoe peg corn
1 jar (4 oz) chopped pimentos
1 cup finely chopped celery
1 onion finely chopped
1 green pepper finely chopped
Marinade:
1 cup sugar
1/2 cup vinegar
1/2 cup oil (can be reduced to 1/4 cup, which is the way I prefer it)
1 teaspoon salt
1/2 teaspoon pepper
Drain canned vegetables and combine in glass bowl with other vegetables.
In a saucepan combine the marinade ingredients. Bring it to a boil--then take off stove and cool slightly. Pour over veggies, cover bowl and refrigerate at least 2 hours, but preferably overnight.
Note: Do not use a metal bowl for the vegetables, it affects the taste. Also, it is very important to cook the marinade, it tastes completely different if you don't. I used cider viengar and olive oil for added taste.
Buttermilk Salad - side dish By: Prairie Girl
This is a simple side gelatin salad but what makes it different, I think, is the buttermilk. Seems anything I have made that has buttermilk in it is great. Everytime I have made this and taken it somewhere, someone wants the recipe. Kacie, I bet you can adapt this and use sugar free Jello & sugar free Cool Whip. And pineapple in its own juice. Can you have/do you like pineapple?
1 can (8 oz) crushed pineapple
1 pkg (6 oz) orange or apricot-flavored Jell O
2 c. buttermilk
1 (9 3/4 oz) Cool Whip (thawed)
In a medium saucepan, bring pineapple with its juice to a boil. Remove from heat.
Stir in gelatin until well dissolved.
Add buttermilk.
Refrigerate 45 min. or until partly set.
Orzo Salad w/Chickpeas - salad. From the Kansas City Star By: Prairie Girl
1 c. orzo pasta
1/2 c. thinly sliced green onions
1/2 c. reduced-fat crumbled feta cheese
1/4 c. chopped fresh dill
1 (19 oz) can rinsed & drained chickpeas or garbanzo beans
3 TB fresh lemon juice
1 1/2 TB extra virgin olive oil
1 TB cold water
1/2 tsp each of salt & minced garlic
1. Cook pasta according to package directions, but without oil; drain and rinse in cold water.
2. In a large bowl, combine cooked pasta, green onions, cheese, dill, & chickpeas, tossing gently to combine.
3. In a small bowl, whisk juice, oil, water, salt & minced garlic. Drizzle over pasta mixture. Toss to coat.
Oh, looks like this was adapted from Cooking Light magazine. hey, netb, your magazine!
Sally's Salad By: Prairie Girl
4 c. broccoli flourettes
1/2 c. sliced grapes
1/2 c. pineapple
1/2 c. mandarin orange slices
1/2 c. raisins
1/2 c. nuts (walnuts)
1/2 c. chopped celery
Diced onion optional
1 c. mayo
1/2 c. sugar
2 TB vinegar
Mix together. Lol! doesn't get any easier than that. You know what I do? In recipes like this, I go to the grocery store salad bars and get their chopped celery. That's it. Then I don't have to buy a whole stalk. Not that I don't like celery, but sometimes I'm in a hurry, don't want to chop. SALAD BAR. They come in handy. I also made a Cheeseburger Soup for work not that long ago and that time, I skimped on dicing the potatoes. So I bought a bag of frozen breakfast potatoes. Worked just as well. And like Wal Mart sells frozen chopped onions & green/red peppers - ready to thaw & throw into a dish. There's alot of shortcuts one can take to help speed things along in a pinch.
Simple Summer Salad By: Destiny
One of my favorite salads, and one I make probably 3-4 times a week is to just chop up tomatoes and onions, and put on a little olive oil and some kosher or course salt. Sometimes I add in cucumbers, or in the summer watermelon.
Olive oil and lemon is great too, I do that with arugala.
Fold in Cool Whip, blending well.
Refrigerate until firm.
Main Dishes
Beef Brisket (Oven Method) By: Special K
4 1/2 - 5lbs. Brisket (Could be called Flat Cut or Point Cut)
NOT CORNED BEEF BRISKET
Brisket is a beef cut taken from the breast section beneath the first five ribs, behind the foreshank.
Combine the following:
4 Tablespoons Liquid Smoke
2 teaspoons garlic salt
4 teaspoons celery seed
4 slices of onion
4 teaspoons Worcestershire sauce
Put meat on 2 layers of heavy duty aluminum foil with enough foil to bring up and around meat to bring together and make a pouch.
Use a baking sheet for support.
Pour liquid and spices over the meat, bring up ends of foil, make pouch, folding over foil and pinching to make strong seal.
Refrigerate overnight
Bake in a slow oven - 300F
1 hour per pound.
Unwrap and let sit for 15-20 minutes before slicing.
Cut ACROSS the grain of the meat, NOT WITH the grain.
If you can't make your own bbq pit or its too cold outside this is great way to have some KC BBQ. Family Favorite
Cola Short Ribs. By: M
4-5 lb beef short ribs
salt,pepper and garlic powder to taste
1 1/2 cups coca cola
1 1/2 cups bottled chili sauce
3 tbls worcestershire sauce
2 tbls red pepper sauce or to taste
1 -2 tbls flour
heat oven to 325. Brown short ribs on all sides over medium heat in a dutch oven or large pot, uncovered. Drain any excess oil. Combine salt, pepper and garlic powder, sprinkle evenly over browned ribs. Mix cola, chili sauce, worcestershire and red pepper sauce. Pour over ribs. Make sure ribs are largely covered with liquid. Add water or more cola if needed. Cover with tight fitting lid and bake 1 1/2 - 2 hours until meat is tender and falling off bones. Stir and turn ribs periodically for even cooking. Remove ribs from pan and skim off fat. Thicken sauce by adding a mixture of flour and water to sauce. Be sure to mix the flour and water, in equal parts, together first before adding to the sauce. Reheat sauce until lighlty boiling to cook off the flour. Serve ribs topped with sauce. Tastes best if allowed to sit overnight for the flavors to mingle, but can be served the same day.
Beef Stroganoff Casserole By: Kacie
Praire Girl wanted this version of a Beef Stroganoff Caserole. I got this out of a True Story magazine recipe sometime in 1999.
1 pound Hamburger or Extra Lean
Hamburger (I always use EL hamburger.)
1 10-ounce can Campbell's Cheddar
Cheese Soup
1-pound package egg noodles
(I have used macaroni at times if
you get in a pinch)
1 pack shredded cheddar cheese or
whatever cheese you like
Fry hamburger and drain off grease. Combine hamburger and cheddar cheese soup in bowl. Cook
egg noodles and drain. Grease baking pan. Mix egg noodles, hamburger mixture in layers in
pan. Pour cheese over top.
Bake at 350 degree oven for about 20-25
minutes or until cheese is melted.
It may get done in about 15 minutes.
Moroccan Chicken recipe By: Clarity
ingredients
1 tablespoon olive oil
2 garlic cloves slivered
2 medium tomatoes cored and coarsely chopped (about 1 3/4 cups)
3/4 teaspoon ground ginger
1/2 cup packed chopped fresh cilantro
1 1/2 teaspoons honey
1 boneless, skinless chicken breast half (about 6 ounces)
1 small zucchini, quartered lengthwise and thinly sliced crosswise (about 1 cup)
coarse salt and ground pepper
Couscous
3 tablespoons dry couscous
1/3 cup water
Coarse salt
Moroccan Chicken
Serves 1 | Prep time: 15 minutes | Total time: 35 minutes
So that everything is ready at the same time, start the couscous while the chicken is simmering; then keep the couscous covered until ready to serve.
In a large (10-inch) skillet, heat oil over medium-low heat. Add garlic; cook until starting to soften, about 1 minute. Stir in tomatoes, ginger, teaspoon salt, 1/4 teaspoon pepper, half the cilantro, and 2 tablespoons water.
Bring to a boil; reduce to a simmer. Cook, stirring occasionally, until most of the liquid has evaporated but is still somewhat saucy, 6 to 8 minutes.
Stir in honey; add chicken and zucchini. Return to a simmer; cover. Cook, turning once, until chicken is cooked through and zucchini is tender, about 10 minutes. Stir in remaining cilantro. Serve over couscous (below).
Couscous
In a small saucepan, bring 1/3 cup water to a boil. Stir in couscous, season with salt.
Remove from heat; cover, and let stand until water has been absorbed, about 5 minutes. Before serving, fluff with a fork
TATER TOT CASSEROLE By: Kacie
2 pounds ground beefSIde Dishes
Baked Beans By: Special K
8oz bacon diced
1 large white onion
1 large green pepper
1 large red bell pepper
1 cup dark brown sugar
1 cup BBQ sauce ---Hickory flavored
1/3 cup maple syrup
1/3 cup light corn syrup
3 cans(28oz or so)of pork and beans, drained-not rinse but drained Use your judgment on the number and size of cans.
2/3 cup to 1 cup of Molson Golden Beer or any Light Lager, drink the rest.
You can use apple juice instead of beer.
Burned ends of brisket (cripsy pieces left of the brisket) - you have any. -----optional
In a frying pan cook bacon--- remove and use some of the bacon fat to cook the diced onion and peppers for three minutes or until they are crispy tender.
Stir in sugar, BBQ sauce, and syrups.
Put the drained beans in a 12x16x3 foil pan.
Add the liquid mixture and bacon to the beans and stir.
Start at 325 degrees slowly cook down. Turn temp down as mixture thickness. Serve hot.
For 8-12 people
Corn State Broccoli Bake By: Prairie Girl
Okay, this is from Taste of Home, too. Can't get enough of their stuff. This is a great side dish. Why don't they make a degree thing on a computer keyboard, I wonder? That sure would be handy. ;)
1 pkg (8 oz) Chicken in a Biskit crackers, crushed
1/2 c. butter or marg, melted
1 pkg (10 oz) frozen chopped broccoli, thawed
1 can (15 1/4 oz) whole kernel corn, drained
1 can (14 3/4 oz) cream style corn
Combine cracker crumbs & butter; reserve 1/2 c. for topping. In a bowl, combine broccoli, both cans of corn, and remaining crumbs. Transfer to a greased 2 qt. baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, at 375 degrees for 25-30 min. or until lightly browned.
Cranberry Sauce By: Destiny
Mix one bag of fresh cranberries in a pan with one cup of orange juice and one cup of real maple syrup. Cook on the stove over medium heat, skimming off any white foam and stirring to avoid burning and sticking on the bottom of the pan. Cook until cranberries start to burst and mixture starts to thicken a bit. Take off heat and smash cranberries with a potato masher until most of the whole cranberries are mushed. Cool.
Herbed Baby Carrots - By: Prairie Girl
1 1/2 lb tiny whole carrots
1/4 c. butter or marg
1 1/2 tsp snipped fresh tarragon or 1/2 tsp dried tarragon, crushed
1 1/2 tsp snipped fresh thyme or 1/2 tsp dried thyme, crushed
1/2 tsp salt
Dash freshly ground pepper
1. In a large saucepan, cook carrots, covered, in a small amount of boiling water for 15-20 min. or til crisp-tender. Drain.
2. Meanwhile, in a small saucepan, heat the remaining ingred. til butter is melted. Pour over carrots. Toss gently.
These are really simple but the herbs give the carrots a different flavor. My cutout looks like this came from Southern Living. I've had it a long time.
Roasted Green Beans with Tomatoes and Feta By: Special K
1 ½ lbs fresh green beans
2 cups (approximately 10 oz) grape tomatoes
½ cup crumbled feta cheese
2-3 tablespoons of extra virgin olive oil
Kosher salt
Ground Black pepper to taste.
Preheat oven to 425 degree.
In a ceramic/glass baking dish place fresh snapped green beans in a single layer, lightly drizzle with extra virgin olive oil, season with a light sprinkle of kosher salt. Toss to evenly coat. Place in oven, roast for 8-10 minutes.
Place grape tomatoes in a non-stick frying pan, over a medium high heat. Drizzle lightly with the extra virgin olive oil. Stir gently. Heat the tomatoes until they begin to split their skins and soften.
Remove green beans from oven, add the sautéed cherry tomatoes combine together gently. Sprinkle with ½ cup feta cheese. Loosely tent dish with foil, avoiding the tomatoes having direct contact with the foil. Return to oven for 2-4 minutes to incorporate flavors.
Season to taste.
Serves 6
Roasted Squash By: NETB
About the roasted squash - I usually bake it in a roasting pan or pyrex dish; if you use a glass dish adjust the heat to 375 degrees. Actually, I keep it at 375 although the recipe called for 400, and it takes about 45 minutes for me. Skin side up; should get a little brown and blistery on the outside skin. The natural sugars get all caramel-ly and sweet, so you really don't need to add sugar unless you want to.
Rockin' Sweet Potatoes By: Special K
4-6 Large sweet potatoes
Bake at 350 until soft, peel and mash.
1/2 cup white sugar
1/2 tsp salt
2 eggs well beaten
1/2 (1/4 cup) stick of butter
1/2 cup milk
1/2 tsp. pure vanilla
1 tsp cinnamon
Mix above ingredients together with mashed sweet potatoes and then place in a 2 quart casserole dish.
Topping:
Mix the following ingredients together and spread over the sweet potato mixture.
1/3 cup melted butter or margarine
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans or walnuts (your preference)
1/2 cup shredded coconut
Spread over sweet potato mixture, cover dish and bake at 350F for 30-40 minutes.
The top layer of crunch maybe stirred in with the sweet potatoes at the end of baking if desired. Me? I like to keep the crunchy layer on top.
Vegetarian
.
Deserts
Crescent Sopaipilla/Sopapilla Cheesecake By: Prairie Girl
2 (8 oz) pkgs cream cheese
2 (8 oz) pkgs refrigerated crescent dinner rolls
1 c. sugar
1 tsp vanilla extract or almond extract
1/2 c. marg or butter, melted
1/2 c. cinnamon sugar
Cinnamon sugar: Combine 1 c. sugar to 2 TB cinnamon. I don't even use that much. I don't measure either. I just add a little cinnamon to some sugar, lol.
1. Using a 9 x 13 pan, unroll one pkg of refrig crescent rolls and line the bottom of the pan with them.
2. Flatten
3. Mix together the cream cheese, sugar, and extract
4. Spread over the crescent rolls.
5. Unroll the other can of crescent rolls and place on top of cream cheese mixture.
6. Pour one stick of melted butter or marg over the top and sprinkle with about 1/2 c. of the cinnamon sugar mixture.
7. Bake at 350 degrees for 30 min.
Couple of notes: Don't try using the Pillsbury biscuits - cubemate tried it and it didn't work. Also, don't try using reduced fat stuff. Won't work as well. Also, you can cut it in half and use an 8 x 8. I also found 1/2 c. of butter almost too much. Next time, I'm going to cut back on that.
PEANUT BUTTER COOKIES By: Kacie
Wicked asked for this Peanut Butter Cookie recipe so here it is. Three generations of my family
made them. This recipe came from the cookbook my mother's friend gave her before she was married. It was an engagement present!
1/2 cup butter
1/2 cup peanut butter
1/2 cup white sugar
1 egg well beaten
1 1/4 cups flour
1 teaspoon soda
1/4 cup brown sugar
Cream together butter and peanut. Add sugars and cream thoroughly.
Add well beaten egg.
Sift flour and soda together and work into creamed mixture.
Form into balls and flatten out on a baking sheet with a fork.
Bake at 350 degrees for 10 minutes.
Keep a close eye on them because they
can BURN QUICKLY if you do not keep a close eye on them!!
Pumpkin Bars (Paula Dean) By: NETB
Ingredients:
Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
Pumpkin Crunch – dessert By: Prairie Girl
my buddy @ work made this & brought it to one of our office potlucks. I don't know where she got it, but it's a keeper.
1 pkg. yellow cake mix
1 (15 oz) can solid pack pumpkin
1 (12 oz) can evaporated milk
3 large eggs
1 1/2 c. sugar
1 tsp cinnamon
1/2 tsp salt
1/2 c. chopped pecans
1 c. butter
Whipped Topping
Preheat oven to 350 degrees.
Grease bottom of 9 x 13. Combine pumpkin, milk, evap. milk, eggs, sugar, cinnamon, & salt in large bowl.
Pour into prepared pan. Sprinkle dry cake mix evenly over pumpkin mix.
Top with pecans. Drizzle melted butter over top.
Bake at 350 degrees for 50-55 min. Cool. Chill. Serve with whipped cream.
