Pumpkin Bars

A classic crowd-pleaser. Happy Thanksgiving!

Pumpkin Bars with Cream Cheese Icing

Bars:

4 eggs

1 2/3 c. sugar

1 c. oil (vegetable or canola)

15-oz. can of pure pumpkin

2 c. sifted flour

2 t. baking powder

2 t. cinnamon

1/2 t. salt

1 t. baking soda

Icing:

8-oz. pkg. cream cheese, softened

1/2 c. butter, softened

3 c. powdered sugar
1 t. vanilla

1 T. half & half or milk

Preheat oven to 350.

With mixer, beat eggs, sugar, oil, and pumpkin until well blended. Sift together flour, baking powder, cinnamon, salt, and baking soda. Add dry ingredients to wet and combine until batter is smooth. Spread into a large greased cookie sheet (with sides). Bake for 25 minutes, until done.

Icing: Combine cream cheese and butter until smooth. Add powdered sugar and mix on low until well combined. Add vanilla and cream and mix until creamy. Frost cooled bars.

*I usually cut into bars, THEN frost so all you have to do is lift them out with a spatula. You could also use a small cookie cutter in the shape of a circle, pumpkin or turkey!

Elephant Ear Cheesecake

Whoever came up with this concept of combining the taste of elephant ears and cheesecake deserves a big KISS! Enjoy this one! (Thank you for the recipe, Melissa)

Elephant Ear Cheesecake

2 canisters of crescent rolls
2 8oz. cream cheese, softened

1 c. sugar + 1/3 c. (divided)

1 t. vanilla

1 egg

6 T. butter, melted

1 1/2 t. cinnamon

Preheat oven to 350 degrees. Spray 9x13 baking pan. Unroll one can of crescent rolls (some stores carry crescent rolls "for recipes" that aren't perforated and is one big sheet...it's easier), and press into bottom of pan to cover.

In bowl, mix cream cheese, 1 c. sugar, egg, and vanilla until smooth. Spread over crust. Unroll 2nd crescent rolls on top carefully. Pour butter on top and spread it evenly. Mix 1/3 c. sugar with cinnamon and sprinkle on top. Bake for 30 minutes until brown and a bit crisp on top.

*Good warm, or cold out of the refrigerator!