This is my absolute  favorite pumpkin dessert that we have during the Fall and Winter months. I love making them because it makes a big pan which is enough to feed a crowd. It’s the perfect one to make for a family or friend gathering. The ingredients are super simple too. Enjoy!

Pumpkin Bar Recipe
(photo & recipe by LexiMichelle Blog)

Ingredients:

• 4 eggs
• 1 2/3 c sugar
• 1 c canola oil
• 1 can (15 oz) pumpkin
• 2 c flour
• 2 tsp ground cinnamon
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt

  Instructions:

  1. In a bowl, beat eggs, sugar, oil & pumpkin.
  2. Combine flour, cinnamon, baking powder, baking soda, & salt and them gradually add to pumpkin mixture.
  3. Lightly coat jelly roll pan with cooking spray and pour mixture in.
  4. Bake at 350* for 25-30 minutes. Cool completely before frosting.

  Cream Cheese Frosting

  1. Beat ingredients together in small bowl until smooth.
  2. 1 pkg (8 oz) cream cheese, softened
  3. 1/4 c butter, softened
  4. 1 tsp vanilla
  5. 1/2 pkg powdered sugar (about half of a 2 pound bag)
  6. Enjoy!

Did you grow a garden this year? It’s that time of year when zucchini is growing off the charts. You probably are running out of ideas on what to make with these zucchini’s.  Here is a super yummy recipe that you’ll love. Check it out.

Zucchini Chocolate Cake
Recipe & Picture by Mel’s Kitchen Cafe

Ingredients: 

• 3 large eggs
• 1 tablespoon vanilla extract
• 1 ½ cups (318 g) granulated sugar
• ¾ cup buttermilk (see note)
• ½ cup (113 g) melted coconut oil, avocado oil, canola oil or vegetable oil
• 2 cups (283 g) finely shredded zucchini
• 1 ½ cups (213 g) all-purpose flour
• ½ cup (43 g) natural, unsweetened cocoa powder
• ¾ teaspoon salt
• 1 teaspoon baking soda
• ¼ teaspoon baking powder

Instructions:

• Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside. I always use an aluminum/metal baking pan.
• In a large bowl, whisk together the eggs, vanilla, sugar, buttermilk and oil.
• Stir in the shredded zucchini.
• Add the flour, cocoa powder, salt, soda and baking powder.
• Stir until just combined and no dry streaks remain.
• Spread the batter evenly in the pan and bake for 25-35 minutes until the top springs back lightly to the touch and a toothpick comes out clean or with a few moist crumbs.
• Let cool completely.
• Serve with a dollop of lightly sweetened chocolate whipped cream (see note) or spread with chocolate frosting and cut into squares.

Yum. If you love Rice Krispie Treats, then you’re surely love this variation. I love these easy treats for after school when the kiddos get home, or for a lighter Sunday night treat. They are so easy to make even your kiddos can help you make them. This recipe and photo is by Mel’s Kitchen Cafe. She seriously has the best recipes.

Yummy Butterscotch Rice Krispie Treats Recipe
Recipe & Picture by Mel’s Kitchen Cafe

INGREDIENTS:

• 1/2 cup (8 tablespoons, 4 ounces) butter (I use salted)
•  16 ounces large marshmallows
•  1 teaspoon vanilla extract
•  Pinch salt
•  8 cups (8 ounces) crisp rice cereal, like Rice Krispies
•  1/2 cup (3 ounces) butterscotch chips

DIRECTIONS:

1. Butter the bottom and sides of a 9X13-inch pan. Set aside.
2. In a large saucepan, melt the butter on low heat and let it cook until the solids start to turn golden brown and it smells caramelly and fragrant (here’s a browned butter how-to if you’d like a visual).
3. Add the marshmallows and cook on low, stirring constantly until mostly melted, a few small lumps here and there are ok. Add the vanilla and salt and stir to combine.
4. Remove the pan from the heat and add the rice krispies and butterscotch chips. Stir until evenly combined.
5. Scrape the mixture into the prepared pan and using lightly greased or barely wet (with cold water) hands, lightly press the mixture into the pan (mashing them too hard and you’ll end up with very firm rice krispie treats – so use a gentle hand if you want them chewy). Let cool before slicing into squares.

I love fast and easy recipes to cook on busy school nights. This Easy 4-Ingredient Cranberry Chicken Recipe is one of our favorite recipes that take a matter of minutes to assemble. It may sound a bit interesting with these ingredients mixed together, but it truly tastes wonderful. We always get compliments with this recipe! Give it a try.

Cranberry Chicken Casserole
Recipe and photo by Recipegirl.com

Ingredients:

1 Cup bottled French Salad Dressing
1 Envelope Dried Onion Soup Mix
1 – 16 oz Can Whole Berry Cranberry Sauce
2 Pounds Boneless, Skinless Chicken Breasts

Instructions: 
1. Preheat the oven to 350 degrees
2. Mix the salad dressing, onion soup mix, cranberry sauce and chicken breasts together
3. Cook for 45 min and check chicken to make sure it’s done
4. Serve with steamed rice