Pumpkin Chocolate Chip Squares

We had these about one hour out of the oven and they were so moist and yummy. Enjoy!

Ingredients

* 2 cups all-purpose flour (spooned and leveled)
* 1 tablespoon pumpkin-pie spice
* 1 teaspoon baking soda
* 3/4 teaspoon salt
* 1 cup (2 sticks) unsalted butter, room temperature
* 1 1/4 cups sugar
* 1 large egg
* 2 teaspoons vanilla extract
* 1 cup canned pumpkin puree
* 1 package (12 ounces) semisweet chocolate chips (I used milk)

Directions

1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

Mandi's Orange Rolls

Ingredients:

1 T. yeast
2 c. warm water
2 eggs
1/2 c. sour cream
5 1/4 c. flour
6 T. melted butter
1 t. salt
1/2 c. sugar

Filling:
4 T. melted butter
1 c. sugar
4 T. grated orange rind

Glaze:
1/2 c. butter
3/4 c. sugar
1/2 c. sour cream
2 T. orange juice

Dissolve yeast in the warm water. Beat in sugar, eggs, salt, butter and sour cream. Beat in 2 cups flour then knead in the rest. Let rise till double. Knead dough 15 times then roll into 2 - 12' circles and put the filling on. Cut into about 12 wedges and roll up like crescent rolls. Put rolls into greased 9x13 pan and let rise till double. Bake 350 degrees for 20 min.

Dinner in a Pumpkin - Halloween Tradition

We have done this for 2 years now and love it!
1 small to medium pumpkin
3/4 C chopped onion
1 Tbl butter
1 1/2 lbs. ground beef
2 Tbl soy sauce
2 Tbl brown sugar
1 4 oz. can mushrooms, drained (optional)
1 10 3/4 oz. can cream of chicken soup
1 1/2 C cooked rice

Cut off the pumpkin top and clean out all seeds and pulp. Use a black marking pen to draw a face on the pumpkin (we didn't do this 'cuz we like to eat most of the pumpkin).

Saute onions in butter in a large skillet. Add meat and brown. Drain. Add soy sauce, brown sugar, mushrooms, and soup. Simmer, stirring occasionally, for 8 to 10 minutes. Add cooked rice and simmer an additional 5 minutes. Pour mixture into pumpkin. Replace pumpkin top. Place the filled pumpkin on a baking sheet and bake at 350 for 1 hour. The pumpkin itself should be tender when removed from the oven. Place on a serving platter. Serve the pumpkin as a vegetable along with the meat mixture.