Pumpkin Bars with Cream Cheese Frosting

This recipe comes from my friend Freddy, from an old church cookbook. Perfect for fall, to fill up your home with all fragrant spices.

1 c. softened butter
4 eggs
1.5 c. flour
1/4 t. cinnamon
2 c. sugar
1 c. cooked pumpkin
1.5 t. pumpkin spice
1 t. vanilla

Cream butter and sugar, then beat in eggs, then, pumpkin, and vanilla.
Sift in the flour, and spices, and mix well.

Pour into a greased 9x13 inch pan, and bake at 350* for 30-40 minutes.

Cool before frosting

Cream Cheese Frosting
1 (6 oz.) package of cream cheese
2 t. vanilla
1/2 c. softened butter (1 stick)
1.5 c. powdered sugar.

Blend the room temperature cream cheese with the butter, then add the vanilla and powdered sugar.
Beat well, and spread over brownies.

*Baker's note.  These do not freeze well.    

Creamy Frozen Fruit Cups

My mother in law made these for Thanksgiving several years ago and I fell in love with them. They pick up a tropical taste without the coconut and work as an appetizer, or a dessert. This recipe originally came from a Taste of Home magazine.


* 1 package (8 ounces) cream cheese, softened
* 1/2 cup sugar
* 1 jar (10 ounces) maraschino cherries, drained
* 1 can (11 ounces) mandarin oranges, drained
* 1 can (8 ounces) crushed pineapple, drained
* 1/2 cup chopped pecans
* 1 carton (8 ounces) frozen whipped topping, thawed
* Fresh mint, optional

Directions:
In a large bowl, beat the cream cheese and sugar until fluffy. Halve 9 cherries; chop the remaining cherries. Set aside halved cherries and 18 oranges for garnish. Add the pineapple, pecans and chopped cherries to cream cheese mixture.Fold in whipped topping and remaining oranges.
Line muffin cups with paper or foil liners. Spoon fruit mixture into cups; garnish with reserved cherries and oranges. Freeze until firm. Remove from the freezer 10 minutes before serving. Top with mint if desired. Yield: 1-1/2 dozen.

Cream Cheese Veggie Pizza

2 (8 ounce) packages crescent rolls
2 (8 ounce) packages cream cheese
½ - 1 cup mayonnaise
1 package ranch dressing mix
Onion powder, dill weed, and cheddar cheese – optional, to taste.

Spread crescent rolls in 15x10x1 jelly roll pan, or on pizza stone. Press seams together, and back at 350* for 7-8 minutes. Set aside to cool.

Meanwhile, mix together cream cheese, mayonnaise, ranch dressing (and onion powder and dill if desired.) Spread over cooled crust.

Top with chopped up vegetables, i.e. broccoli, red onions, mushrooms, olives, cauliflower, carrots etc., and cheddar cheese (if desired.)

Refrigerate 1-2 hours prior to serving.