Poor Man Cookies

Poor Man Cookies
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Poor Man Cookies
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Ingredients
Stew til 1 cup liquid
Add
Sift and add
Instructions
  1. Bake 18-20 min. at 350° in shallow pan.
Recipe Notes

Mom Helling (Dad’s favorite)

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Peter Pumpkin Squares

Peter Pumpkin Squares
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Peter Pumpkin Squares
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Ingredients
Frosting
Instructions
  1. Mix first four ingredients.
  2. Add dry ingredients. Mix well.
  3. Bake in greased jelly roll ran at 350° for 25-30 minutes.
  4. Mix all ingredients for frosting.
  5. Cool and frost.
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Cinnamon-Apple Squares

Cinnamon-Apple Squares
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Cinnamon-Apple Squares
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Ingredients
Instructions
  1. Preheat oven to 350 F. Lightly grease a 9 13 inch pan and set aside.
  2. Beat egg whites 30 seconds with an electric mixer.
  3. Add next 4 ingredients and beat 1 more minute.
  4. Stir in applesauce and fold apples into batter.
  5. Combine next 4 ingredients in a separate bowl and add to batter.
  6. Spoon mixture into prepared pan and bake 50-60 minutes or until center springs back when gently pressed. This recipe serves 16.
Recipe Notes

Exported from MasterCook II

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Pumpkin Bars with Cream Cheese

Pumpkin Bars with Cream Cheese
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Pumpkin Bars with Cream Cheese
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Ingredients
Instructions
  1. Preheat oven to 350 F.
  2. Combine first 4 ingredients and half the cinnamon in a food processor or mixing bowl.
  3. Add melted butter and process until mixture becomes crumbly.
  4. Press mixture evenly in bottom of a 9 inch baking dish. Bake 20 minutes or until crust starts to brown. Remove from oven.
  5. Reduce temperature to 325 F.
  6. Combine pumpkin, milk, half the vanilla, egg, sugar, allspice, salt and remaining cinnamon in a food processor or mixing bowl and mix thoroughly.
  7. Pour over crust and bake 25 minutes or until a toothpick comes out clean when inserted into center. Cool on a rack.
  8. Using an electric mixer, beat cream cheese, remaining vanilla and orange marmalade until fluffy.
  9. Spread evenly over cooled pumpkin bars. This recipe serves 8.
Recipe Notes

Exported from MasterCook II

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Boundless Energy Bars

Boundless Energy Bars
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Boundless Energy Bars
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Ingredients
Instructions
  1. Toast first three ingredients in 350° preheated over for about ten minutes. Then place these ingredients in a large mixing bowl.
  2. Add the next five ingredients, separating dried fruit ingredients/pieces so that they are not stuck in clumps. Mix completely.
  3. In saucepan over medium heat, melt butter or heat oil Add rice syrup (or agave or honey), stirring until bubbly.
  4. Mix in peanut butter and cinnamon.
  5. Pour into dry ingredients. Quickly mix together and transfer into 9x13 pan.
  6. Press mixture into the pan and refrigerate for at least four hours.
  7. Cut into twelve bars, wrap separately in wax paper, refrigerate.
  8. Recipe make twelve bars. Per Serving: 283 calories; 10 g. Fat (30.9 percent calories from fat); 7 g Protein; 46 g Carbohydrate; 4 g Dietary Fiber; 3 mg Cholesterol; 56 mg Sodium.
  9. *Adding protein powder will change protein content of bars
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Pumpkin Gooey Butter Cakes

Pumpkin Gooey Butter Cake
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Pumpkin Gooey Butter Cake
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Ingredients
Crust
Filling
Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine the cake mix, egg, and butter and mix well with an electric mixer.
  3. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
  4. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
  5. Add the eggs, vanilla, and butter, and beat together.
  6. Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
  7. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
  8. Serve with fresh whipped cream.
Variations
  1. For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
  2. For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
  3. For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
Recipe Notes

Recipe courtesy Paula Deen

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Best Ever Fruitcake

Best Ever Fruitcake
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Best Ever Fruitcake
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Ingredients
Instructions
  1. Line baking pans with aluminum foil.
  2. Mix butter, sugar, eggs and flavoring until creamy and smooth, stir in dry ingredients, and add fruit and nuts. Mix well.
  3. Fill pans 2/3 full. Bake in slow oven (275°). Bake tube cake about 3 hours, smaller loaf pans 2 hours, or until golden brown
  4. Wrap cakes in wine soaked cloth and store in air tight container in cool place for several weeks.
Recipe Notes

Mom Helling’s recipe

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Boundless Energy Bars

Boundless Energy Bars
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Boundless Energy Bars
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Ingredients
Instructions
  1. Toast first three ingredients in 350 preheated over for about ten minutes. Then place these ingredients in a large mixing bowl. Add the next five ingredients, separating dried fruit ingredients/pieces so that they are not stuck in clumps. Mix completely. In saucepan over medium heat, melt butter or heat oil Add rice syrup (or agave or honey), stirring until bubbly. Mix in peanut butter and cinnamon. Pour into dry ingredients. Quickly mix together and transfer into 9x13 pan. Press mixture into the pan and refrigerate for at least four hours. Cut into twelve bars, wrap separately in wax paper, refrigerate.
Recipe Notes

*Adding protein powder will change protein content of bars.

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Pumpkin Bread

Pumpkin Bread
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Pumpkin Bread
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Ingredients
Instructions
  1. Mix all ingredients and pour into 3 greased and floured loaf pans. Bake at 350for 50-60 minutes.
Recipe Notes

Lolita Ramos Stratton CO

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Bisquick Coffee Cake

Bisquick Coffee Cake
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This is the recipe that used to be on the back of the Bisquick box
Bisquick Coffee Cake
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This is the recipe that used to be on the back of the Bisquick box
Ingredients
Coffee Cake
Topping
Instructions
  1. Blend all of the coffee cake ingredients.
  2. Beat vigorously for 30 seconds.
  3. Spread into greased 9" layer pan or 8" square pan.
  4. For topping, blend all topping ingredients with fingertips until crumbly. Spread topping on coffee cake.
  5. Bake at 400 degrees for 20-25 minutes.
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