Crumb Topped Pumpkin Cream Cheese Bites

Crumb Crust
2 c. all-purpose flour
2/3 c. packed brown sugar
1/2 c. uncooked regular oats
1/2 tsp. salt
1/3 c. finely chopped pecans (or walnuts)
3/4 c. butter, melted
Combine flour, sugar, oats, salt, and nuts in a medium bowl. Add melted butter and
combine with hands until mixture is coarse and crumbly.
For mini tarts, drop a generous teaspoon of mixture into each hole;
for cupcake-sized tarts, line a tin with foil
cupcake liners and drop a generous tablespoon into each liner. Press down.
Use
leftover mixture to sprinkle on tarts before baking.
Pumpkin Cream Cheese Filling
1 small can pumpkin
2 8-oz. packages cream cheese (light works great), softened
1 tsp. vanilla
3 eggs
1 c. sugar
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
Combine pumpkin, cream cheese, sugar, and vanilla with an electric mixer until smooth.
Add eggs and seasoning and mix completely. Spoon into prepared crust (1 Tbsp. for
minis, 2 generous Tbsp. for regulars) and
sprinkle with reserved topping. Bake at 350;
for mini tarts, bake for about 15 minutes. For the regular tarts, bake closer to 20. If
you'd like the crumb topping a little darker, you can turn the broiler on for a few
minutes, but you have to keep a close eye on them because they will literally burn in a
few seconds.
Allow to cool completely and then refrigerate for at LEAST 24 hours. Run a knife around
the edge of each tart to loosen and then gently pop out with the knife. Serve with
sweetened whipped cream if desired.
Makes 12 regulars and 24 minis or 2 pans of each.

Pumpkin Bars/Applesauce Bars

2 C flour
1 1/2 C Sugar
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1/4 tsp cloves
1 16 oz can pumpkin
1 C cooking oil
1-2 C chocolate chips (optional)

Combine dry ingredients. Stir in eggs, pumpkin and oil until thoroughly combined. Fold
in chocolate chips. Spread in an ungreased 15x10x1 inch pan. Bake at 350* for 25-30 minutes
or until a toothpick inserted comes out clean. Cool on a rack.
Frost with cream cheese frosting if you omitted the chocolate chips.
(For APPLESAUCE bars, prepare as above except use 16oz can of applesauce instead of pumpkin

Pumpkin Bread by Marilyn Macdonald

1 C Vegetable Oil
4 eggs
3 C sugar
2 C Pumpkin
2/3 C water

Mix and beat well.

sift the following ingredients then add to mixture above

3C Flour
1/2 tsp salt
3 tsp soda
1 tsp cinnamon
1 tsp nutmeg

mix well. Stir in
1 C Nuts (pecans of course)

Bake in 4 greased and floured loaf pans or 1 lb coffee cans
fill 1/2 way and bake at 350* for 40-50 minutes (loaf pans)
60-70 minutes (coffee cans)

Pumpkin Cookies by Stephanie Doll Dunklee

1 C Shortening
2 C Sugar
2 eggs
4 C Flour
1/2 tsp cinnamon
1/2 tsp cloves
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 C Pumpkin (or applesauce)
3 C Chocolate Chips

Cream Sugar and Shortening. Mix in eggs. Add all dry ingredients and mix well (dough will be crumbly)
Add pumpkin and mix well. Add Chocolate Chips. Drop onto cookie sheet and bake for 12-15 minutes at 375*. Makes about 5-6 dozen

Pumpkin Pancakes

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
...1/2 teaspoon ground cinnamon
2 eggs, separated
1 cup milk
1/2 cup cooked or canned pumpkin
2 tablespoons vegetable oil

Cream Cheese Pound Cake

1 1/2 c. butter or margarine, softened
1 (8oz) pkg. cream cheese, softened
3 c. sugar
6 large eggs
3 c. flour
1/8 t. salt
1T vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating just until yellow disappears.

Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Spoon batter into greased and floured 10-inch Bundt or tube pan.

Bake at 300 for 1 hour and 35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool completely.

Rueben Burgers from Restaurant Impossible

I was watching Restaurant Impossible this week and saw this burger and knew I just had to have it. And voila...there was the recipe on the internet. What did we ever do without Google? They were definitely worth the search...love these burgers!

Ingredients

Dressing:

• 1/2 cup mayonnaise
• 1/4 cup catsup
• 1/4 cup pickle relish
• 1 tablespoon rice wine vinegar
• 1 teaspoon celery seed
• 1 teaspoon hot sauce, such as Tabasco
• 2 cups sauerkraut, drained
• Grapeseed oil, for cooking
• 
  

Burgers:

• 1 pound ground beef, 80/20 blend
• 1 pound corned beef, ground
• 1 pound ground pork
• Salt and freshly ground black pepper
• 4 slices Swiss or Gruyere cheese
• 
  

Burger Construction:

• 2 tablespoons butter, cut into pats
• 4 good-quality kaiser rolls

Directions

For the dressing: In a bowl, whisk together the mayonnaise, catsup, relish, vinegar, celery seed and hot sauce, mixing well. Then blend with the sauerkraut and hold.

For the burgers: Preheat a grill to 350 degrees F.

In a bowl, blend the beef, corned beef and pork by hand, mixing well until evenly and thoroughly mixed. Next, portion the meat into 4 equal patties and sprinkle evenly with salt and pepper on both sides. Grill the burgers on the first side for 5 to 6 minutes, then flip and repeat grilling on the second side.

While the burgers are cooking, in a saute pan over high heat, add grapeseed oil, allow to heat until smoking then reduce the heat to medium. Next, add the dressed sauerkraut and cook until browned, 3 to 4 minutes, stirring with a spatula during the process. Once cooked, add one-quarter of the dressed kraut on the top of the burgers, and then top with the cheese.

To build the burgers: Heat a pan over medium-high heat, add the butter to the pan and brown the rolls one at a time, repeating the process until all the rolls have been browned. Then place the dressed burgers on the bottom buns, finish with the bun top and serve.