Pumpkin Bars

This recipe is from the website: The Sisters Cafe.

Bars:

4 eggs

1 2/3 cups granulated sugar
1 cup vegetable oil

15-ounce can pumpkin

2 cups sifted all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

Icing:

8-ounce package cream cheese, softened

1/2 cup butter or margarine, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl, stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan (I used 9×13). Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

-Tricia Ware

Tortilla Soup

Lindsey Fisher’s Recipe

(Serves approximately 10 adults)

• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 8-oz can green chilies, chopped (optional)
• 2 cans chicken broth
• 2 cans beef broth
• 3 cups tomato juice
• 2 cans chopped/diced tomatoes
• 2 tsp cumin
• 4 Tbsp chili powder
• 2 tsp salt
• 2 cans corn, drained
• 2 cans black beans, drained and rinsed
• 2 cans sliced black olives, drained
• 1 rotissori chicken (precooked chicken from the deli section of grocery store) or 3-4 cooked chicken breasts, shredded

Sauté onion and garlic, add green chilis. Add all other ingredients and bring to a boil. Let simmer one hour. Serve with shredded cheese, tortilla chips, sour cream & avocado.

-Ashley Asay