Pumpkin Bars

 Bars

4 eggs

2 cups granulated sugar

1 cup vegetable oil

1 can (15 oz) pumpkin (not pumpkin pie mix)

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

¼ teaspoon ground cloves

 

Cream Cheese Frosting

 

6 ounces cream cheese, softened

½ cup butter, softened

2 teaspoons vanilla

2 cups powdered sugar

 

Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.

 

In large bowl, beat eggs, granulated sugar, oil and pumpkin with wire whisk until smooth. Stir in flour, baking powder, baking soda, salt, cinnamon, and cloves. Spread in pan.

 

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.

 

In medium bowl, beat cream cheese, butter, and vanilla with electric mixer on low speed 

until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spreading frosting over bars. Store covered in refrigerator.

Chicken Pot Pie

         Broth:

3-4 cooked chicken breasts cut into small pieces
4 cups chicken broth
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion

Put everything in a large pot and simmer until the vegetables are
tender.  Add salt and pepper to taste.

Pot Pie:
3 cups flour
½ cup shortening
1 teaspoon salt
1 teaspoon baking powder
1 egg
1 cup milk

Combine flour, salt and baking powder and add shortening.  Slowly add
egg and milk.  Roll out dough to about a 1/4 inch thickness and cut into diamond shapes.  Cook in broth at medium heat for a 1/2 hour.