Pumpkin Bars

Half chocolate chips and half frosted.  

This is one of my favorite treats especially this time of year. I love pumpkin cookies and pumpkin roll. This recipe is the best of both. My mother in law made these the past few years and I can't get enough of them. She changes makes half of them with chocolate chips on top, and pits the frosting on the other half. So it is like having half a sheet of pumpkin cookies and half a sheet that taste like pumpkin roll. 

Combine

6 Eggs
3 C Sugar
1 1/2 tsp Vanilla
1 lg can (29 oz) OR 2 small cans (15 oz) Pumpkin

Add

4 1/4 C Flour
1 Tbs Cinnamon
1 1/2 tsp Salt
1 1/2 tsp Baking Powder

Pour into a greased 13x18 Gelly pan. Sprinkle a cup of chocolate chips on half the sheet. The other side will have frosting on them. Bake at 350° for 40-45 minutes or until the center is firm, or a toothpick inserted in the middle comes out clean.

Cream Cheese Frosting

Beat Together
1 pkg (8 oz) Cream Cheese
8 Tbs Butter, softened k
Slowly Add
1 C Powdered Sugar
1 tsp Vanilla

Spread Over Cooled Pumpkin Cake on the side that doesn't have chocolate chips. You will love these!

Chicken Enchalada Casserole

Ingredients

12 Corn Tortilla Shells
2 Cans Cooked Chicken
1 cup Chicken Broth
1 Can Sliced Olives
1 Can Chili
1 14oz can Herdez Green Chili Salsa
2 cans Cream of Chicken Soup
Shredded Cheese

Directions

1. Rip or Cut 12 Tortilla Shells into bite size pieces.

2. In a large bowl mix together Cooked Chicken, Chicken Broth, Sliced Olives, Chili, Herdez Green Chili Salsa, and Cream of Chicken Soup.

3. Spray a 9"X13" inch pan with cooking spray. Then pour in your ingredients. Top with shredded cheese. 

4. Bake at 350° for 30 to 40 minutes.

5. When serving top with sour cream and crunched tortilla chips.

Hearty Mac & Cheese Recipe

Hearty Mac & Cheese Recipe

1 package (7–1/4 ounces) macaroni and cheese dinner mix 1 pound ground beef 3 tablespoons chopped onion 2 tablespoons chopped green pepper 1 can (10–3/4 ounces) condensed tomato soup, undiluted 2 tablespoons water 2 tablespoons ketchup 2 teaspoons prepared mustard 1 teaspoon seasoned salt 1 teaspoon chili powder 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/4 teaspoon pepper 1 cup frozen corn, thawed 1 cup (4 ounces) shredded cheddar cheese 1/4 cup butter, cubed 1/4 cup 2% milk

1. Cook macaroni according to package directions; set cheese packet aside. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain.

2. Add the soup, water, ketchup, mustard and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes.

3. Drain macaroni; add to beef mixture. Add the corn, cheese, contents of reserved cheese packet, butter and milk. Cook and stir until cheese and butter are melted. Yield: 6 servings.

Originally published as Hearty Mac & Cheese in Simple & Delicious yFebruary/March 2011, p16