Pumpkin bars

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



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.

Monterey Chicken Tortilla Casserole

From: Campbell's Kitchen
Prep: 15 minutes
Bake: 40 minutes
Serves: 4

Ingredients:
1 cup coarsely crumbled tortilla chips
2 cups cubed cooked chicken OR turkey
1 can (about 15 ounces) cream-style whole kernel corn
3/4 cup Pace® Picante Sauce
1/2 cup sliced pitted ripe olive
1/2 cup shredded Cheddar cheese
Chopped green or red pepper
Tortilla chips
Directions:
Heat the oven to 350°F.

Layer the crumbled chips, chicken, corn and picante sauce in a 1-quart casserole. Top with the olives and cheese.

Bake for 40 minutes or until the mixture is hot and bubbling. Top with the pepper. Serve with the chips.

Stove Top Easy Chicken bake

1 pkg 6 ox Stove Top Stuffing for chicken
1 1/2 lb boneless skinless chicken breast, cut into 1 inch pieces
1 can 10 3/4 oz cream of chicken soup
1/3 c Sour cream
1 bag 16 oz frozen mixed vegetables, thawed, drained

Preheat oven to 400
Prepare stuffing mix as directed on package, set aside

Mix chicken, soup, sour cream and vegetables in 13 x 9 inch baking dish
Top with stuffing

Bake 30 min or until chicken is cooked through

Turtle Pumpkin Pie

1/4 c plus 2 T caramel ice cream topping, divided

1 honey maid graham pie crust – (1 LARGE or 2 small ones)

1/2 c plus 2 T planters pecan pieces, divided

1 c cold milk

2 pkg (3.4 oz each) Jell-O Vanilla Instant Pudding

1 c canned pumpkin

1 t ground cinnamon

1/2 t ground nutmeg

1 tub (8 oz.) Cool Whip topping, thawed, divided

Pour 1/4 c caramel topping into crust, sprinkle with 1/2 c pecans.

Beat milk, pudding mixes, pumpkin, and spices with whisk until blended.

Stir in 1/2 c cool whip.

Spread into crust.

Refrigerate 1 hour.

Top with remaining cool whip, caramel topping and pecans just before serving.

Campbell's Cheesburger Pasta

1 lb. ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular, Healthy Request® or 25% Less Sodium)
1 1/2 cups water
2 cups uncooked medium shell-shaped pasta


Directions:
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.

Stir the soups, water and pasta in the skillet and heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.

Pumpkin roll

cake
3/4 cup(s) (all-purpose ) flour, plus some for dusting
1 teaspoon(s) baking powder
2 teaspoon(s) (ground) cinnamon
1 teaspoon(s) (ground) nutmeg
1/2 teaspoon(s) (ground) ginger
1/2 teaspoon(s) (ground) nutmeg
1/2 teaspoon(s) salt
3 whole(s) eggs
1 cup(s) sugar
2/3 cup(s) (canned) pumpkin purée
1 teaspoon(s) lemon juice

filling
8 ounce(s) cream cheese, softened
4 tablespoon(s) butter or margarine, softened
3/4 cup(s) (sifted ) confectioners' sugar
1/2 teaspoon(s) vanilla extract


Directions

1. Preheat oven to 350ºF. Grease 10” x 15” jelly-roll pan, line bottom with parchment or waxed paper, then grease and dust with flour.
2. In small bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg and salt. In large bowl, beat eggs and sugar with electric mixer on high speed until thick, fluffy and light yellow, about 5 to 6 minutes.
3. Stir together pumpkin and lemon juice; gently stir into egg mixture. Sprinkle flour mixture over pumpkin mixture; stir gently until just combined. Spread batter evenly in pan. Bake 15 minutes. Cool on rack 10 minutes.
4. Sift a bit of confectioners’ sugar evenly onto a clean kitchen towel. Invert cake onto towel and gently roll up, starting with the longer side of the cake. Cool completely

Great cake recipe site

northpole.com/kitchen/cookbook