Pumpkin Spice Bars with Cream Cheese Frosting
Preheat oven to 350 degrees
Bars:
Ingredients:
- 4 Eggs
- 2 cups granulated sugar
- 1 cup vegetable oil
- 1 can(15 0z.) pumpkin ; not pumpkin pie mix
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 1/2 tsp.ginger
- 1/4 tsp.ground cloves
- 1 cup raisins,if desired
Directions:
- Heat oven to 350 degrees F, spray 15x10x1 inch pan with cooking spray.
- In a large bowl,beat eggs ,granulated sugar,oil,and pumpkin until smooth.Stir in flour,baking powder,baking soda,salt,cinnamon,ginger and cloves,stir in raisons (if desired)spread in pan.
- Bake 25-30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely , about 2 hours.
- 1 pkg.(8 oz.)cream cheese,softened
- 1/4 cup butter or margarine,softened
- 2-3 tsp. milk
- 1 tsp.vanilla
- 4 cups powdered sugar
- 1/2 cup chopped walnuts,if desired
Cream Cheese Frosting:
Directions:
In medium bowl ,beat cream cheese , butter , milk and vanilla with electric mixer on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts.For bars,cut into 7 rows.Store covered in refrigerator. Makes 49 bars.
Monkey Bread 
- 3 cans Pillsbury biscuits
- cinnamon
- sugar
- 1 stick butter
- 1 cup brown sugar
- *optional: Raisons or pecans(I add raisons)Just sprinle evenly between layers of biscuits
Make a cinnamon and sugar mixture to taste. Open and cut each biscuit into 4's.
Roll biscuit pieces in cinnamon/sugar mixture until evenly coated. Place evenly around greased bundt pan.
In a sauce pan, melt butter, brown sugar and 1 teaspoon cinnamon until smooth and creamy. Pour over biscuits.
Place in oven for approximately 30 minutes or until cake is slightly crunchy on top.
Remove from oven. Place a plate on top of bundt pan (upside down) and flip so that cake falls out onto plate.
STICKY FINGER FOOD! Serve hot and enjoy with coffee or tea!
Swiss Steak
Ingredients:
- Round Steak,tenderized
- Flour
- Ketchup
- 1 Large Onion
- Salt
- Pepper
- Cooking Oil
- Large Deep Skillet
Directions:
*Note:I usually have this simmer about 3-4 hours for ultimate tenderness
- Step 1-Cut your steak in portion sizes.
- Step 2-Mix ketchup and water in large mixing bowl, mix 1 part ketchup to 2 parts water,(I really have not measured this,The last time I made it I did measure to get approximate measurement and this is what I came up with.I go by looks after I get the gravy made,if not enough ketchup I add more,if too much I add more water,it should not be a real red color) stir till thoroughly mixed. Set aside.
- Step 3- Put oil in large skillet , coat pieces of meat in flour,Salt,pepper. turn heat to medium high, brown pieces of meat in oil. Take meat out of oil after browning.
- Step 4-Add just a little more oil , add flour to oil and stir , start adding the ketchup and water mixture to make a gravy, (not too thick ,about the tickness of any other gravy).
- Step 5-Put your steak back into the gravy mixture,slice onion and place on top. Salt and Pepper to taste and simmer on stove for an 2 hours or until meat is cooked all the way through and cooking this long lets the meat get more tender. Keep checking the steak and moving it so it does not stick to bottom of pan.Add more water if needed if gravy gets too thick.
This recipe is one from my german grandmother. She was a great cook and this was passed down to me from my mother.She went by taste , as did my mother and then I do the same. My mother made this a lot and we love the gravy on mashed potatoes. My mother and grandmother was the type of cooks that did not measure anything and just tasted it to see if it was right. On this recipe , I do the same. Hope you like it!
In a sauce pan, melt butter, brown sugar and 1 teaspoon cinnamon until smooth and creamy. Pour over biscuits.
Place in oven for approximately 30 minutes or until cake is slightly crunchy on top.
Remove from oven. Place a plate on top of bundt pan (upside down) and flip so that cake falls out onto plate.
STICKY FINGER FOOD! Serve hot and enjoy with coffee or tea!
Ingredients:
Directions:
This recipe is one from my german grandmother. She was a great cook and this was passed down to me from my mother.She went by taste , as did my mother and then I do the same. My mother made this a lot and we love the gravy on mashed potatoes. My mother and grandmother was the type of cooks that did not measure anything and just tasted it to see if it was right. On this recipe , I do the same. Hope you like it!
Pot Roast
Ingredients:
- 1 roast (chuck,shoulder)
- Flour
- Salt and pepper
- Water
- vegetable Oil
Directions:
- Step 1-Put about a cup of flour on a big platter and dredge the roast all over.
- Step 2-In a deep Pot (Deep Skillet or Dutch Oven) put about 1/4 C. oil. Heat the oil over med. high heat and when it is hot put your roast in the oil and brown on all sides and ends , salting and peppering as you go.
- Step 3-When it is browned all over , take roast out and put on a plate.
- Step 4-If needed add a little more oil as you will need a lot of gravy.Add flour a little at a time and scrape all the drippings in as you stir the flour. (you add flour just like you are making any other gravy) Brown to a light brown
- Step 5-Add water instead of milk to make the gravy. keep adding water and stirring till a nice consistency. You want enough gravy to almost cover the roast. Salt and pepper the gravy to taste.
- Step 6-Put roast back into the gravy and simmer about 3-4 hours,moving it around occasionally and keeping it from sticking to bottom of pan;Adding water as needed as gravy goes down a little.
About an hour before it is done I boil my carrots and have them done by the time the roast is done.I used to cut the carrots up into the roast about 2 hours before it was don and the carrots was in the gravy.It is good either way!
Great with mashed potatoes,carrots and dinner rolls !!! Ummm Ummm!!!
This also was my Grandmother Schwaller's receipe and was passed to my Mom and then to me.
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