Pumpkin Brownies

I'm not sure why these little darlin's are called "brownies" because there's no chocolate involved, but they are super-moist and perfect for our fall cravings and potlucks. I got the recipe out of the local newspaper's insert called "American Profile" a handful of years ago. I've had a lot of compliments and a lot of requests, so... let's get on with it already. =)

Pumpkin Brownies

4 eggs

1 c. vegetable oil

2 c. sugar

1 (15 oz.) can pumpkin

2 c. flour

1 t. baking soda

1 t. baking powder

1 t. cinnamon

1/2 t. salt

Preheat oven to 350 degrees. In a large bowl, beat eggs, oil, sugar, and pumpkin until well combined. Add flour, soda, powder, cinnamon, and salt. Mix just until the batter is smooth (no lumps); do not over-mix. Pour the batter into a greased and floured 9x13 inch baking pan. Bake for 30-40 minutes, or until center springs back to the touch. (If the center "jiggles" when you're moving the pan, it's not done yet.) Cool and frost with cream cheese frosting (I used Pillsbury Whipped Supreme) or serve with ice cream or Cool Whip.

Yield: 24 pieces *Without frosting (5) *With frosting (6.5)

S'More Brownie Bars

Here's a new recipe I tried last night. It's had great reviews! A big "THANK YOU" to those who agreed to be my guinea pigs and to Steph for giving me the recipe. It's soooooo good, but it's also SOOOOOO "bad." Enjoy!

S'More Brownie Bars

Crust

14 whole graham crackers, crushed

3 T. sugar

1/4 t. salt

6 T. butter, melted

Brownie

6 oz. bittersweet chocolate, chopped

3/4 c. butter

3 eggs

1 1/4 c. sugar

1 c. all-purpose flour

1 t. salt

2 tsp. vanilla extract

Topping

1 (7.5 oz.) jar marshmallow cream

2 T. milk

1 c. mini chocolate kisses (I used regular chocolate chips.)

3 whole graham crackers, broken up (I used four or five.)

Heat oven to 350 degrees.

CRUST: In a small bowl, combine the graham cracker crumbs, sugar, salt, and melted butter until evenly moistened. Transfer the crumb mixture to a 13 x 9 x 2 inch baking pan; press crumb mixture evenly over the bottom and up sides of pan. Refrigerate until chilled and set.

BROWNIE: Combine the bittersweet chocolate and butter in microwave-safe glass bowl. Microwave chocolate mixture 1 minute. Stir the chocolate mixture until smooth. If necessary, microwave another 15 seconds to melt. In a large bowl, beat together the eggs and sugar on medium-high speed until well blended. Reduce the speed to medium and gradually add the melted chocolate mixture; beat until smooth. Stir the flour and salt into the egg mixture; stir in vanilla until smooth. Scrape the brownie mixture into the crust-lined baking pan; smooth the top level. Bake at 350 degrees for 30 minutes or until toothpick inserted in center tests clean. (I baked mine for 40 minutes and the toothpick still didn't come out clean. I was running late for church, so I called it good anyway.)

TOPPING: Meanwhile, whisk together the marshmallow cream and the milk until well blended and smooth. Pour the marshmallow topping mixture over the brownie layer. Tilt the pan to level the topping or spread it, covering the brownie layer completely. Sprinkle the mini chocolate kisses/chips evenly over the topping, then scatter the broken graham crackers over top. Bake at 350 for 3 minutes or until the chocolate kisses are glossy and the marshmallow topping is set. Let cool completely in the pan.

Yield: 24 bars (7!)

Sausage Minestrone

I copied this one out of one of my mother-in-laws papers. It sounded good, so I gave it a try. Trent said it was tasty (I agree); however, he adds cheese (lots and lots and lots) to just about everything I cook. I did not. It was delicious without. For those of you who are watching your calories... I ran it through my recipe calculator with ground sausage, turkey sausage, and ground beef. The results were surprising to me! For the Italian taste, I would stick with regular ground Italian sausage. (Hugo's sells it in bulk; no casings to remove.) Try it out and let me know what you think.

Sausage Minestrone

1 lb. sweet Italian sausage

1 c. carrot, chopped small

1 c. celery, chopped small

1 c. (or 1 med.) onion, chopped

2 cans (15 oz.) diced tomatoes

2 cans (10 oz.) fat free chicken broth (I used beef; it's what I had.)

1 c. small pasta (I used macaroni; the recipe calls for Ditalini)

1 can kidney beans, drained and rinsed

In a large kettle, brown sausage. Add chopped vegetables and saute until tender. Add tomatoes and broth; simmer 15 minutes. Add pasta, simmer 15 minutes more. (You may want to watch it and add more broth or water if it gets too dry.) Stir in beans the last 2-3 minutes to warm through.

Yield: 10 1-cup servings (5) *With Jennie-O turkey sausage (3) *With 93/7 beef (3)