Sunday, September 28, 2008

Starla's Pumpkin Bars

For those of you who know the woman whom I named these bars after, you'll understand just how memorable they are. Two years ago when I had my third baby Starla brought these over as a dessert and since I don't eat chocolate for my babies' first few months of life these were the perfect treat. So perfect, in fact, that I have thought about them for two years and finally got the recipe from her a couple of weeks ago. They were just as good as I remembered.


4 eggs
1 cup oil (or Starla suggested 1 cup applesauce and they turned out perfectly)
2 cups sugar
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 small can of pumpkin (I think it's about 14 oz)

Combine ingredients and bake on a greased jelly roll pan at 350 degrees for 30 minutes

When cooled spread on cream cheese frosting

8 oz cream cheese
6 Tbsp butter
1 tsp vanilla
3 cups powdered sugar
Milk -- to make it the right consistency to spread

Beat with electric beaters and spread on bars.

**Be careful, this makes a big pan and they're addicting so you may want to have neighbors around to help you out. :)

Friday, September 12, 2008

Zucchini Enchiladas

Thanks to all who made it to Supper Club this week. We had a great time trying various squash recipes and hopefully those will be posted soon. We also were favored with a surprise guest (Sis Ashton) and had so much fun hearing her stories and her wisdom on mothering. It was so fun.

I brought a little concotion I've been making a lot lately with our zucchini crop. You really can do just about anything you want with this. It's a super fast dinner.

1 lb browned meat (I normally use ground turkey or cubed chicken), set aside
In a skillet cook

3 Cups shredded zucchini and yellow summer squash

When cooked squeeze out as much water as you can (I tilt the skillet up and squeeze the zucchini with a spatula until most of the water is out)

To cooked zucchini add:
1 can black beans, drained
1 - 1 1/2 cups frozen corn
browned meat
salt & pepper

Wrap filling in either corn or flour tortillas. Top with red enchilada sauce and cheese and bake at 350 for 20 minutes.

Serve with fresh tomatoes and avocado (if you have it)