Pumpkin Harvest Bars

Pumpkin Harvest Bars
from Tina

Yield: 16 Servings

1 -3/4 cup all-purpose flour
2 t baking powder
1 t grated orange peel
1 t ground cinnamon
1/2 t salt
1/2 t nutmeg
1/4 t ground ginger
1/4 t ground cloves
3/4 c sugar
1/2 c applesauce
1/2 c solid pack pumpkin
1 egg,1 egg white
2 T vegetable oil
1/2 c raisins

(130 Calories 2g Fat 0g Fiber) Points: 2

Preheat oven to 350F. Spray 9x13 baking pan with nonstick spray. In small bowl, combine flour, baking powder, orange peel, cinnamon, salt, nutmeg, ginger and cloves.

In large bowl, combine sugar, applesauce, pumpkin, egg and egg white, and oil. Add flour mixture to applesauce mixture; stir until well blended. Stir in raisins.

Spread in prepared pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes.

Pumpkin Bars

Pumpkin Bars
from Tina

2 cups flour
1 1/2 cups sugar
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
4 beaten eggs
1 16-oz can pumpkin
1 cup cooking oil (I use applesauce instead)

Combine flour, sugar, baking powder, cinnamon, baking soda and salt. Stir in eggs, pumpkin and cooking oil (or applesauce instead) until thoroughly combined.

Spread batter into a 15 x 10 x 1 inch baking pan, coated with cooking spray. Bake in 350 degree oven for 25-30 minutes or until toothpick inserted near the center comes out clean. Cool on wire rack. Then top with cream cheese frosting and cut into bars.

Here's the recipe for the frosting:
4 ounces cream cheese
1/4 cup softened margarine or butter
1 tsp vanilla
2-3 cups powdered sugar
In a bowl, beat together cream cheese, margarine or butter, and vanilla until light and fluffy. Gradually add the powdered sugar, beating well. You may need to add a little water to get it to the right smooth consistency.

Back To School Snack Bars

Back-to-School Snack Bars
from Barb

1 large apple, peeled and finely diced

Spritz of lemon juice

1/4 cup applesauce*

1/3 cup finely grated zucchini, water squeezed out

1/3 cup canola oil

2 tsp. vanilla

3/4 cup honey

2 tbsp. whole wheat flour

1 1/2 cup rolled oats

1/4 tsp. baking soda

1 tsp. cinnamon

I tsp. salt
Heat oven to 325 degrees. Place diced apple on a paper towel and spritz with lemon juice. Set aside.

Combine all remaining ingredients in a bowl and stir to combine. Pour into an 8" square baking dish and sprinkle drained apples over the top. Bake for about 20-25 minutes, until golden brown, and remove from oven. Cut into squares but do not remove from pan - let cool in the pan. They freeze well too.

My original recipe had 22 ingredients, but busy fall cooks need 22-ingredient recipes like they need a hole in the head. Additions I love: ¼ cup of any/all of the following: finely chopped almonds, shredded coconut, raisins, sunflower seeds, dried cranberries. For kids, top with coarse cinnamon sugar - a little sugar on top convinces them it's a real treat.

Back to School Snack Bars

Back-to-School Snack Bars

Back to School Snack Bars by Barb

1 large apple, peeled and finely diced

Spritz of lemon juice

1/4 cup applesauce*

1/3 cup finely grated zucchini, water squeezed out

1/3 cup canola oil

2 tsp. vanilla

3/4 cup honey

2 tbsp. whole wheat flour

1 1/2 cup rolled oats

1/4 tsp. baking soda

1 tsp. cinnamon

I tsp. salt
Heat oven to 325 degrees. Place diced apple on a paper towel and spritz with lemon juice. Set aside.

Combine all remaining ingredients in a bowl and stir to combine. Pour into an 8" square baking dish and sprinkle drained apples over the top. Bake for about 20-25 minutes, until golden brown, and remove from oven. Cut into squares but do not remove from pan - let cool in the pan. They freeze well too.

My original recipe had 22 ingredients, but busy fall cooks need 22-ingredient recipes like they need a hole in the head. Additions I love: ¼ cup of any/all of the following: finely chopped almonds, shredded coconut, raisins, sunflower seeds, dried cranberries. For kids, top with coarse cinnamon sugar - a little sugar on top convinces them it's a real treat.