Pumpkin Bars with Cream Cheese Icing

These are simply delicious.  To be extra decadent, add chocolate chips (seriously is there anything chocolate doesn't make better?)

• 4 large eggs
• 1 2/3 cups white sugar
• 1 cup vegetable oil  (I often use applesauce or apple/pumpkin butter in place of this)
• 1 (15 ounce) cans pumpkin puree
• 2 cups all-purpose flour (I use 1 cup AP flour and 1 cup whole wheat to "try" and be healthy)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 8 ounces cream cheese
• 2 tablespoons butter, softened
• 2 cups confectioners' sugar
• chocolate or cinnamon chips, optional
• dash of cinnamon

1. Preheat oven to 350.
2. Grease and flour one glass 9 x 13 inch pan.
3. In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
4. Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly.
5. Add chips if desired.
6. Spread into prepared pan.
7. Bake at 350° for 30-40 minutes (my oven is slow, it takes some people 30 minutes on the dot...but basically whenever a toothpick in the middle comes out clean)
8. Remove from oven and allow to cool.
9. For the frosting: beat together the cream cheese, butter and confectioner's sugar, add a dash of cinnamon and spread over cooled bars.

Red and Blue Meatloaf

This is a fancy schmancy meatloaf that you can cook in the crockpot.  When I first heard about it, I admit I was a little grossed out:   dried cherries, blue cheese, beef?  I love all of those things seperately, and even in combinations of 2...but all 3 together weirded me out.   Upon the insistance of my friend, I made if because she raved and raved about how her whole family adored it!

She was right...

• 1 pound of lean ground beef, or turkey
• 1/2 cup dried cherries
• 1/2 cup blue cheese crumbles
• 1 egg
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp onion powder
• 1 T chopped fresh basil or 1/2 Tbl dried
• 1/4 cup bread crumbs

1. In a large mixing bowl, mix the meat, cherries, cheese, spices, bread crumbs, and the egg.
2. Either, spray the inside of your crock well with cooking spray and plop the meatloaf in the center, taking care to shape it loaf-like.   OR   Put it in a metal loaf pan and then put the loaf pan inside your crockpot (check to make sure it fits first)
3. Cover and cook on high for 4 hours, or on low for 6-7.  It will turn an odd grayish color on the top middle because of the low and slow cooking...don't worry it still taste yummy!
4. Using two spatulas, lift the meat out of the crock and let it stand on a cutting board for 5-10 minutes before cutting.

*Note: I used a meatloaf insert that has holes to drain away the fat.  Due to this, my meatloaf was slightly dry using this cooking method (never has been the case when I've used this in the oven).  Next time, I'd still do it this way just becuase I don't like the idea of my meatloaf sitting in its own fat...but I'd reduce the cooking time to about 7 hrs (I had it in there for 8 because of my work schedule)



Yummy with Hummus Mashed Potatoes (pictured above)

Hummus Mashed Potatoes

I love mashed potatoes with chicken, turkey, pork, almost anything.  I don't often make them because well....they aren't exactly healthy!  When I do make them, I use lite cream cheese and sour cream, never cream or butter to lighten them up and give them a tang.    I came across this recipe from Sabra however and it intrigued me....a dairy free mashed po!

• 6 yellow potatoes (about 5 cups peeled and cubed)
• 1 1/3 cup hummus*
• 2 tbsp. olive oil
• Salt and fresh pepper to taste

1. Peel the potatoes and place in a bowl of water to cover (this will prevent discoloration).
2. Cut the potatoes into 1½ inch cubes and place in a  medium sized pot with enough water to cover and ¼  teaspoon salt.
3. Bring to a boil and simmer over medium heat for about 30 minutes, or until a fork goes gently through the potatoes.
4. Once cooked, drain the potatoes and place back into the pot over medium heat until the moisture comes out of the potatoes and they appear dry. (about 3 minutes).
5. Remove from the heat. In the same pot start mashing the potatoes with a potato masher.
6. Add 1 ⅓ cup Sabra hummus and 2 tbsp. olive oil, salt and pepper to taste.

*You could use almost any kind of hummus...I prefer Sabra brand and would go with Garlic or Traditional for a more "traditional" mashed potato, Chipotle for a smoky taste, Supremely Spicy for a kick, or Roasted Red Pepper and a little parmesean cheese for an Italian twist.

Roasted Red Pepper Mashed Potatoes-for Thanksgiving!

Yummy with Red and Blue Meatloaf, pictured above