Pumpkin Apple Ring

shared by Patty H. (Today is a perfectly beautiful fall day!  It made me in the mood to bake something.  This is my favorite fall cake recipe.)

Ingredients:

1 ½ cups sugar

½ cup butter or margarine

2 eggs

2 medium apples, peeled, cored and shredded (1 ½ cups)

1 cup canned pumpkin

2 cups all-purpose flour

1 tsp. baking powder

½ tsp. baking soda

½ tsp. ground cinnamon

½ tsp. ground nutmeg

¼ tsp. salt

¼ tsp. ground cloves

¼ tsp ground ginger

Directions:

1.     In mixer bowl, cream together sugar and butter or margarine.

2.     Add eggs, one at a time, beating well after each addition.

3.     Blend in apple and pumpkin.

4.     Stir together flour, baking powder, soda, salt, and spices.

5.     Add to pumpkin mixture, stirring till well combined.

6.     Turn into greased and floured 8-inch Bundt pan.

7.     Bake in 350 degree oven for 55 minutes.

8.     Cool in pan 10 minutes; remove from pan and cool on wire rack.

9.     May sift powdered sugar over cooled cake. *

10. However, I prefer to drizzle with cream cheese frosting as follows:

Frosting:

Beat together 4 oz. softened cream cheese, 1 cup powdered sugar, 2 T. + 2 tsp. milk and ¾ tsp. vanilla.  Drizzle over cooled cake.

Chocolate Pecan Delight

shared by Patty H.  (Church dinners are a wonderful source of new recipes and this one is no exception! A perfect summer dessert!!)

Ingredients

1 cup all-purpose flour

1/2 cup butter

1 cup finely chopped pecans (I used a 2 oz. pkg. (1/2 cup) and it was plenty)

2 T. sugar

1 (8 ounce) package cream cheese

1 cup confectioners' sugar

3 cups frozen whipped topping, thawed (use 1 cup, save rest for top; I used 12 oz. size)

1 (3.9 ounce) package instant chocolate pudding mix

1 (3.4 ounce) package instant vanilla pudding mix

3 cups milk

2 tablespoons chopped pecans (I also sprinkled some mini chocolate chips on top)

Directions

1.     Preheat oven to 350 degrees F (175 degrees C).

2.     In a medium bowl, cut the butter into the flour with a pastry blender or two knives, until mixture resembles coarse meal.

3.     Stir in pecans and sugar, press into bottom of a 9x13-inch baking dish and bake 15 minutes, or until golden. Cool completely.

4.     In a medium bowl, combine cream cheese, confectioners' sugar and 1 cup whipped topping with electric mixer until smooth.

5.     In a separate bowl, whisk together chocolate pudding mix, vanilla pudding mix and milk until there are no lumps.

6.     Combine cream cheese mixture and milk mixture and stir until smooth. Pour onto cooled crust.

7.     Spread remaining whipped topping on top of pudding mixture.

8.     Sprinkle 2 tablespoons of chopped nuts over all.

9.     Chill in refrigerator until serving.

M and M Cookie Bars

shared by Patty H. for Dara who asked for the recipe :)

Ingredients

2 ¾  cups all-purpose flour, sifted
2 ½  teaspoons baking powder
½  teaspoon salt
2/3  cup butter, melted
2 ¼  cups brown sugar
3 large eggs
1 teaspoon vanilla extract
2 cups M&M's (one 11 oz. bag)

Directions:

1. Preheat the oven to 350. Lightly spray a 10 X 15" baking pan with non-stick spray.
2. In a large bowl, combine the flour, baking powder, and salt.
3. In another large bowl, combine the melted butter and brown sugar, stirring until evenly distributed. Allow to cool slightly.
4. Add the eggs, one at a time, beating very well after each one.
5. Mix in vanilla extract.
6. Stir in the flour mixture and when combined add in the M&M's. Spread the batter into the prepared pan.
7. Bake for 24-26 minutes, until they are shiny and golden brown on top. Try not to over bake these or they will be dry. A cake tester will most likely not come out clean.
8. Remove from the oven and cool completely before cutting.