Yum Yum Pumpkin Bars Low Fat Too Food

LOWER FAT PUMPKIN BARS

Steps:

• Preheat oven to 350°.
• Beat together the sugar, applesauce, egg substitute and pumpkin.
• Sift dry ingredients into bowl.
• Mix well.
• Pour into a 15x10x1 pan and bake for 23-27 minutes.
• Cool completely.
• Mix together icing ingredients using more milk if needed.
• Spread over cooled pumpkin bars.

YUM YUM PUMPKIN BARS (LOW FAT TOO!)

Steps:

• Mix 1st five ingredients (pumpkin through sugar) and blend well.
• Add the remaining ingredients and stir until well mixed.
• Pour into 13 x 9 x 2 inch pan (or jellyroll pan).
• Bake at 350 for 25 - 30 minutes or until a toothpick inserted in center comes out clean.
• Mix cream cheese, powdered sugar, and vanilla to make frosting. If not firm enough, add more powdered sugar. Add a little milk if it's too stiff.
• Cool bars and frost with frosting.
• Cut into bars and enjoy!

MOM'S YUM YUM BARS

Steps:

• Preheat oven to 350°F
• For base, lightly butter an 8 inch square baking dish. In a bowl, using a fork, stir flour with sugar. Work in butter until coarse crumbs form. Press over bottom of buttered dish. Bake in centre of oven until light golden, 15 to 20 minutes. Remove, but leave oven on.
• While base is baking, in a small bowl, using a fork, stir flour with salt and baking powder. In a large bowl, whisk eggs. Using a wooden spoon, stir in sugar and vanilla until evenly mixed. Then stir in walnuts, cherries, coconut and flour mixture. Spread over warm base. Bake in centre of oven until topping is golden and slightly jiggly, 20 to 30 minutes.
• Remove to a rack to cool at least 1 hour before cutting into bars. Bars cut best after refrigerating overnight. Refrigerate up to 1 week or freeze up to 1 month.

SPICY PUMPKIN LUNCH BOX

Steps:

• Preheat the oven to 400.
• Heat the olive oil with the onions, chili powder and garlic in a large cast iron skillet, when they get fragrant, add the sausage discs. Toss together. After a few minutes, add the rice and stir fry for a three minutes. Turn off the heat and mix in the flax seeds and salt. Put aside.
• Lobotomize the pumpkins: cut the tops off (if you cut in a zig-zag, it's easier to put it back on later), scoop out the seeds and stringy stuff inside. If you want to roast the seeds (totally advisable), rinse them off and set aside. Pack the stuffing inside the pumpkins, replace tops. Put the pumpkins on a baking sheet in the preheated oven, and cover with tinfoil or an additional baking sheet inverted. Pop in the oven, check after 20 minutes, check after an additional 10-20 minutes. Pumpkins are done when they are slightly soft, and slightly brown. Serve with the lids on, and let eaters open them.

KIM'S GRANDMA'S PUMPKIN BARS

Steps:

• Beat oil, sugar, pumpkin and eggs until blended.
• Add remaining dry ingredients gradually.
• Prepare 9x13 pan.
• Spread batter in pan and bake in 350° oven for 25-30 minutes.
• Cool.
• For frosting, cream all ingredients together until well blended--smooth and creamy.
• Frost bars.

YUM YUM BARS

Steps:

• In a large saucepan, combine butter, sugar, and eggs on low heat.
• Boil for 2 minutes; stirring constantly.
• Remove from heat; cool.
• Fold in graham cracker crumbs, miniature marshmallows, nuts, and flaked coconut; mix well to combine the ingredients.
• Press into a lightly buttered 9 x 13-inch pan.
• Top with frosting.
• Refrigerate for 30 minutes until the frosting sets.
• Remove from refrigerator and cut into squares.
• FROSTING: In a double boiler, melt butterscotch chips, semi-sweet chocolate chips, and peanut butter.
• Spread immediately before it begins to cool.