Combine the following in a large bowl. Then press half of crumbs into the bottom of a 9 by 13 pan:
2 cups flour
2 cups quick-cooking rolled oats
1 ½ cup firmly packed brown sugar
1 teaspoon baking soda
½ teaspoon salt
1 ½ cup melted butter or margarine
Bake at 350 for 10 to 15 minutes
Sprinkle the following over the baked crust:
2 cups semi-sweet chocolate chips
1 cup chopped nuts
Mix well: Drizzle over chocolate and nuts:
1 ½ cup caramel ice cream topping (or one jar)
5 teaspoons flour
Sprinkle remaining crumbs over caramel topping.
Bake at 350 for 15 to 20 minutes until golden brown. Chill bars for easy cutting
-Recipe from Kimberly M.
1 1/2 c. sugar
1 c. oil
1 (15 oz) can pumpkin
2 c. flour
2 t. baking powder
1 t. baking soda
3/4 t. salt
2 t. cinnamon
6 oz. cream cheese
2/3 c. softened butter
2 T milk
4 c. powdered sugar
2 t. vanilla
To make the bars:
Combine flour, baking powder, baking soda, salt and cinnamon and set aside.
In a large bowl, beat eggs with mixer.
Add sugar, oil and pumpkin and combine well.
Slowly add dry ingredients until just combined.
Spread batter in a jelly roll/sheet cake pan that has been sprayed with nonstick spray.
Bake at 350 for 30-35 minutes until done.
For the Frosting:
Beat cream cheese, butter, milk and vanilla until fluffy.
Add powdered sugar and beat until smooth.
I was recently reminded of this chicken salad recipe that my mom, my sister and I used to make when we would have company for tea. We found this recipe in a library book we had checked out & the recipe soon became a favorite of ours.
2 c. finely chopped chicken
1/2 c. mayo
1/2 c. sour cream
1/2 c. celery
1/2 c. chopped cashews
1/2 c. chopped scallions with green
1/2 c. dried cherries/raisins
1 T lemon juice
2 t. curry powder
salt & pepper
Combine all ingredients & serve on thinly sliced homemade bread.
Sometimes I add fresh grapes instead of the cherries / raisins, and substitute pecans or walnuts for the cashews. I also like less celery and scallions in mine, but that’s merely personal preference.